A 

CYCLOPAEDIA 


OF  SEVERAL  THOUSAND 

PRACTICAL  RECEIPTS, 

AND 

COLLATERAL  INFORMATION 

IN  THE 

ARTS,  MANUFACTURES,  AND  TRADES, 

INCLUDING 

ItteMcinc,  ftyarmaqj,  anb  jPomcstic  (ffconomo. 


DESIGNED  AS  A  COMPENDIOUS 

BOOK  OF  REFERENCE 

t 

FOR  THE  MANUFACTURER,  TRADESMAN,  AMATEUR,  AND  HEADS 

OF  FAMILIES. 


BY  ARNOLD  JAMES  COOLEY, 

PRACTICAL  CHEMIST. 


ILLUSTRATED  WITH  NUMEROUS  ENGRAVINGS. 


NEW  YORK: 

D.  APPLETON  &  COMPANY,  200  BROADWAY. 


PHILADELPHIA  : 

GEO.  S.  APPLETON,  148  CHESNUT-STREET. 
CINCINNATI HENRY  W.  DERBY  &  CO.,  113  MAIN-STREET 


M  DCCC  XLVI. 


C77  '  • 

•  1  nJo  . ) :  } 


r  ■ 

•'  i  m  I 

■ 

. 


■ 


* 


* 


THE  GETTY  CENTER 
UBRARY  „ 


PUBLISHERS’  PREFACE, 


* 

The  “  Cyclopaedia  of  Practical  Receipts”  being  now  completed,  it  is  proper  to 
offer  to  the  reader  a  few  preliminary  remarks,  concerning  the  nature  and  contents  of 
the  work  to  which  his  attention  is  directed.  From  the  Author’s  Preface  to  the 
second  edition  of  his  Cyclopasdia,  recently  issued  in  London, — from  which  this 
volume  has  been  reprinted, — we  extract  the  ensuing  paragraphs,  comprising  nearly 
the  whole  of  his  original  Tkeface. 

“  The  design  of  this  work  is  to  present  an  accurate  and  compendious  collection 
of  formulae  and  processes,  with  a  variety  of  information  suitable  to  the  general 
reader,  and  practical  purposes. 

“  In  the  performance  of  the  laborious  task  of  compilation,  the  principal  aim  has 
been,  to  render  this  work  as  extensively  useful  as  possible,  as  well  as  a  correct, 
comprehensive,  and  conveniently  arranged  manual  of  reference  on  the  subjects  on 
which  it  treats.  It  will  be  found  to  contain  directions  for  the  preparation  of  several 
thousand  articles  of  interest  and  utility,  together  with  their  properties,  uses,  and 
doses,  and  the  means  of  ascertaining  their  purity,  and  detecting  their  presence  in 
other  compounds.  In  most  cases,  the  derivations  of  the  names,  and  a  short  histori¬ 
cal  notice  of  the  more  important  substances  have  been  appended ;  and  the  various 
scientific  and  technical  terms  that  occur  have  been  generally  defined,  for  the  purpose 
of  rendering  the  work  as  self-explanatory  as  possible.  As  the  names  of  substances, 
especially  those  employed  in  chemistry,  pharmacy,  and  medicine,  have  undergone 
repeated  alterations,  and  even  at  the  present  day  frequently  vary  as  applied  by  dif¬ 
ferent  individuals,  the  old  and  new  names,  and  the  usual  synonymes,  English,  Latin 
and  Continental,  have  been  introduced,  for  the  purpose  of  preventing  mistakes,  and 
facilitating  reference  to  more  elaborate  works.  A  general,  rather  than  a  scientific 
arrangement  has  been  adopted,  because  the  object  of  the  work  is  popular  and  univer¬ 
sal  ;  and  though  useful  to  men  of  science,  it  is  more  especially  addressed  to  practical 
persons  and  the  public  at  large.  Theoretical  reasonings  have  been  avoided,  except 
in  some  instances,  where  a  slight  knowledge  of  scientific  principles  seemed  neces¬ 
sary  to  the  proper  application  of  practical  detail.  The  whole  book  will  form  a  com¬ 
pendious  Dictionary  of  Reference  for  the  manufacturer,  tradesman,  and  amateur,  as 
well  as  the  heads  of  families ;  and  there  are  few  persons  who  will  not  find,  on 
looking  over  its  pages,  some  article  that  will  interest  them. 

“  The  sources  from  which  the  materials  of  the  present  work  have  been  derived, 
render  it  deserving  of  the  utmost  confidence.  The  best  and  latest  authorities  have 
been  invariably  resorted  to,  and  innumerable  volumes,  both  British  and  Continental, 
have  been  consulted  and  compared.  A  large  portion  of  the  work  has  been  derived 
from  the  personal  experience  of  the  Editor,  and  the  processes  of  various  laboratories 


6 


PREFACE. 


and  manufactories,  many  of  which  he  can  highly  recommend,  from  having  inspected 
their  application  on  an  extensive  scale.  The  indiscriminate  adoption  of  matter, 
without  examination,  has  been  uniformly  avoided ;  and  in  no  instance  has  any 
process  been  admitted,  unless  it  rested  upon  some  well-known  fact  of  science,  or 
came  recommended  on  good  authority.  In  the  majority  of  cases,  the  sources  of  in¬ 
formation  have  been  indicated,  for  the  purpose  of  enabling  the  reader  to  form  a 
proper  estimation  of  their  value.  Wherever  this  is  not  the  case,  in  reference  to 
borrowed  formulae  or  facts,  the  omission  has  arisen  from  the  impossibility  of  accu¬ 
rately  determining  to  whom  the  merit  is  due.  The  individual  names  that  appear  in 
the  work,  are  those  of  the  persons  to  whom  the  immediately  attached  information  or 
formulae  are  usually  attributed,  or  on  whose  recommendation  or  authority  they  have 
been  taken. 

“  It  has  been  endeavored  to  avoid  confusion  of  the  medicinal  weights  and  meas¬ 
ures,  with  those  commonly  used  in  trade  and  commerce.  For  this  purpose,  it  was 
deemed  advisable  to  employ  the  usual  signs  or  characters  to  indicate  those  denomi¬ 
nations  of  either,  that  do  not  correspond  in  value.  The*quantities  would  have  been 
gladly  brought  to  one  uniform  standard,  had  such  an  attempt  been  practicable.  The 
method  adopted  in  this  particular,  will  be  found  both  simple  and  accurate. 

“  The  nature  of  a  condensed  alphabetical  arrangement  not  permitting  numerous 
individual  articles  to  come  under  distinct  heads,  t?e  casual  reader  may  often  be  led 
to  suppose  this  work  most  deficient,  where  in  reality  it  is  most  copious.  Thus,  on 
searching  for  Hydrocyanic  Acid  under  H,  or  Picric  Acid  under  P,  such  an  article 
will  not  be  found :  but  on  reference  to  the  heads  Prussic  Acid,  and  Carbazotic  Acid, 
other  names  for  those  articles,  much  valuable  matter  on  those  subjects  will  be  met 
with.  In  like  manner,  a  vast  number  of  pharmaceutical  preparations,  as  Pills,  Lo¬ 
tions,  Ointments,  &c.,  will  be  found  mentioned  in  the  remarks  that  follow  the  notice 
of  their  principal  ingredients.  Many  extensive  subjects  are  also  necessarily  dis¬ 
persed  under  several  distinct  heads.  Thus,  information  on  the  manufacture  of 
liqueurs  will  be  found  under  the  heads,  Cordials,  Crimes,  Balms,  Oils,  Anisette  de 
Bordeaux,  Sighs  of  Love,  Parfait  Amour,  Noyeau,  Ratafia,  &c. ;  on  perfumery, 
under  the  heads,  Eaux,  Esprits,  Essences,  Extracts,  Pommades,  Poudres,  &c. ;  on 
dyeing,  under  the  heads,  Calico-printing,  Dyeing,  Archil,  Annotto ;  Blue,  Brown, 
Black,  and  other  Dyes ;  Alumina,  Tin,  Mordants,  Chloride  of  Tin,  Brazil-wood,  and 
Indigo.  By  a  little  attention,  such  divisions  may  be  referred  to,  and  readily  com¬ 
pared.  Sufficient  directions  are  appended  to  the  various  processes,  to  enable  even 
those  who  are  unacquainted  with  chemical  manipulations,  to  apply  them  with 
success.” 

The  work  has  been  reprinted  exactly  from  the  last  London  edition,  with  one 
exception,  which  must  be  stated.  After  the  volume  was  begun,  it  was  discovered 
that  there  was  a  large  number  of  references  to  articles  which  are  not  comprised  in 
the  miscellany.  It  appears  that  the  compilation  was  entered  upon  without  any  dis¬ 
tinct  survey  of  the  multifarious  materials  appertaining  to  such  a  Cyclopedia ;  and 
therefore,  constant  directions  were  superadded  to  the  same  or  analogous  substances 
or  preparations,  which  it  was  designed  should  be  embodied  in  subsequent  portions 
of  the  alphabetic  classification.  Early,  however,  in  the  progress  of  the  volume,  it 
must  have  been  ascertained  that,  by  following  out  that  unrestricted  introduction  of 
subjects,  the  Cyclopaedia  would  have  been  a  book,  “  de  omnibus  rebus,  et  quibusdam 


PREFACE 


7 


aliis and  whether  it  could  have  been  completed  to  the  word  Finis,  during  the 
life-time  of  the  Author,  is  very  problematical.  Those  supernumerary  explanations, 
consequently,  were  omitted.  Hence  it  became  necessary  to  subject  the  book  to  a 
close  examination,  that  all  those  fictitious  references  might  be  excluded,  and  the 
reader  thus  be  saved  the  trouble  of  turning  over  the  volume  for  expected  information, 
which  the  work  does  not  contain  in  the  form  specified,  but  which  is  really  included 
in  the  primary  articles.  Among  the  continual  variety  of  those  irrelevant  references, 
it  is  possible  that  a  few  of  them  may  have  been  unwittingly  overlooked ;  otherwise, 
they  have  been  erased  ;  and  thus  the  reader  has  been  saved  indefinite  perplexity,  in 
not  obtaining,  as  might  be  supposed,  the  requisite  intelligence  upon  the  subject 
which  he  was  investigating. 

The  Publishers,  therefore,  now  present  to  the  mistresses  and  managers  of 
domestic  economy,  and  to  the  various  classes  of  experimental  artisans,  and  men  of 
business,  both  operatives  and  traders,  a  volume  which  is  universally  admitted  to  be 
very  superior  to  every  preceding  collection  of  receipts,  for  general  utility.  The 
whole  series  is  the  result  of  actual  scientific  tests,  and  presented  in  a  very  lucid 
manner ;  combining  the  utmost  economy  and  utility,  with  elegance  and  easiness  of 
attaining  the  object  desired. 

Moreover,  while  it  constitutes  the  best  manual  .that  exists,  for  family  use,  for  the 
culinary  and  the  other  departments  of  household  life,  the  “  Cyclopaedia  of  Practical 
Receipts”  will  be  of  peculiar  advantage  to  the  dairyman  and  the  farmer ;  and  for  all 
the  manufacturers  and  mechanics  to  whomUre’s  Dictionary  of  the  Arts  and  Sciences 
is  a  hand-book,  Cooley’s  “  Practical  Receipts”  is  an  essential  accompaniment,  as 
developing  the  minute,  familiar  processes  inculcated  in  that  large  and  profound  de¬ 
velopment  of  modem  discovery  and  science. 

New  York,  November  19,  1845 


, 


''  HP  *• 

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f, 

.  •  4 '  f'  •» 


' 


. 


ABBREVIATIONS  AND  SIGNS 


USED  IN  THIS  WORK. 


Ale.  Alchemical. 

Am.  H.  American  Hospital. 

Ant.  Antidote. 

Arab.  Arabic. 

Aust.  Ph.  Austrian  Pharmacopoeia. 
Bat.  Ph.  Batavian  do. 

Co.  Compound. 

Comp.  Do. 

Comp.  Composition. 

Dan.  Danish. 

Dan.  Ph.  Danish  Pharmacopoeia. 
Def.  Definition. 

Der.  Derivation. 

Dim.  Diminutive. 

Dut.  Dutch. 

E.  H.  Royal  Edinburgh  Hospital. 
Eq.  Equivalent. 

Equiv.  Do. 

Estim.  Estimation. 

Exter.  Extermination. 

Fr.  French. 

F.  H.  French  Hospital. 

Fr.  H.  Do. 

For.  H.  Foreign  Hospital. 

Ger.  H.  German  do. 

Ger.  German. 

Guy’s  H.  Guy’s  Hospital. 

Hist.  History. 

Hos.  F.  Hospital  Formulary. 

Ing.  Ingredients. 

It.  Ital.  Italian. 

Ital.  H.  Italian  Hospital. 

Linn.  Linnaeus. 

M.  Mix. 

Maj.  Majendie’s  Formulary. 

No.  Number. 

O.  Old  Pharmacopoeia. 

Obs.  Obsolete. 


P.  C.  Pharmacopoeia  Chirurgica. 

P.  Cod.  Paris  Codex,  or  French  Pharmaco¬ 
poeia. 

P.  D.  Dublin  Pharmacopoeia. 

P.  E.  Edinburgh  do. 

P.  L.  London  do. 

P.  U.  S.  United  States  do. 

p.  ee.  Equal  parts. 

Pf.  Proof. 

Port.  Portuguese, 
pp.  Prepared. 

Prep.  Preparation. 

Pres.  Preservation. 

Proc.  Process. 

Prod.  Product. 

Prop.  Properties. 

Prus.  Ph.  Prussian  Pharmacopoeia. 

Pur.  Purity. 

Purif.  Purification. 

q.  p.  As  much  as  you  please, 
q.  s.  As  much  as  sufficient. 

R.  Recipe,  take. 

Rest.  Restoration. 

Rus.  Ph.  Russian  Pharmacopoeia. 

S.  A.  According  to  art. 

Sour.  Sources. 

Sp.  Span.  Spanish. 

Span.  Ph.  Spanish  Pharmacopoeia, 
sp.  Spirit, 
ss.  One-half. 

St.  B.  H.  St.  Bartholomew’s  Hospital. 

St.  Geo.  H.  Saint  George’s  do. 

S.  V.  Spirit  of  wine. 

S.  V.  R.  Rectified  spirit  of  wine. 

Swed.  Swedish. 

Swed.  Ph.  Swedish  Pharmacopoeia. 

Syn.  Synonymes. 

U.  C.  H.  University  College  Hospital. 


C.  An  imperial  gallon. 

Cong.  Do. 

gall.  Do. 

qt.  An  imperial  quart. 

0.  An  imperial  pint, 
pt.  Do. 

cwt.  A  hundred-weight  of  1 12  lbs.  avoirdupois, 
qr.  A  quarter  of  a  hundred-weight,  of  28  lbs. 
avoirdupois. 

lb.  When  preceded  by  Arabic  figures,  a  pound, 
Avoirdupois,  of  7000  grains. 

lb.  When  followed  by  Roman  numerals,  a 
pound,  Troy,  of  5600  grains. 


f  A  Troy  ounce,  of  480  grains, 
f^  A  fluid  ounce,  or  l-20th  of  an  imperial  pint 
oz.  An  avoirdupois  ounce,  of  437  £  grains, 
dr.  A  drachm,  or  the  l-8th  of  an  ounce. 

3  A  Troy  drachm, 
dwt.  A  pennyweight,  or  24  grs. 
f3  A  fluid  drachm,  or  the  l-8th  of  a  fluid 
ounce. 

3  A  scruple,  or  20  grains, 
itl  A  minim,  or  drop,  of  60  to  the  fluid  drachm. 
Drop.  Wherever  this  word  occurs,  a  minim  is 
intended. 

gr.  grs.  A  grain,  or  grains  Troy. 


-  =* 


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■ 


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‘ 


/ 


CYCLOPAEDIA 

OF 

PRACTICAL  RECEIPTS. 


ABO 


ABERNETHY  MEDICINES.  Tliese  origi¬ 
nally  consisted  of  a  three-grain  mercurial  pill,  ad¬ 
ministered  over-night,  followed  by  an  aromatized 
black  draught  in  the  morning.  Finding,  however, 
that  when  frequently  taken  they  produced  saliva¬ 
tion,  which  proved  injurious  to  their  sale,  the  pro¬ 
prietor  lessened  the  quantity  of  blue  pill,  and  added 
a  proportionate  weight  of  compound  extract  of 
colocynth.  Two  grains  of  the  former,  and  three 
grains  of  the  latter,  are  the  quantities  generally 
adopted  for  an  adult,  followed  by  about  an  ounce 
of  the  draught,  as  above  mentioned.  When  this 
is  not  agreeable,  a  dose  of  castor  oil,  or  any  mild 
purgative  medicine  that  the  patient  may  fancy, 
will  prove  equally  efficacious. 

ABIETIC  ACID.  M.  Baup  has  given  this 
name  to  an  acid  principle  which  he  found  in  the 
resin  of  the  pinus  abies.  Caillot  has  applied  the 
same  name  to  a  resinous  acid  which  he  discovered 
in  Strasburg  turpentine  and  common  frankincense. 
Berzelius  regards  it  as  a  mixture  of  the  resins  al¬ 
pha  and  beta  of  the  above  turpentine. 

Prep.  Digest  the  resin  of  the  pinus  abies,  first 
in  weak  and  afterwards  in  strong  alcohol,  mix  the 
two  liquors,  filter  and  evaporate  ;  dissolve  the  resi¬ 
duum  in  strong  alcohol,  filter  and  again  evaporate. 
It  may  be  further  purified  by  resolution,  forming 
a  salt  of  copper  by  adding  a  solution  of  verdigris, 
and  afterwards  decomposing  it,  by  the  addition  of 
hydrochloric  acid. 

Remarks.  In  its  purest  state  it  crystallizes  in 
square  plates,  dissolves  in  alcohol,  and  forms  salts 
with  the  alkalis.  It  is  probably  a  mixture  of  the 
pinic  and  sylvic  acids. 

ABIETINA.  Syn.  Abietin,  Abietine.  A 
crystallizable  resin  found  in  Strasburg  turpentine. 
(Caillot.)  Berzelius  says  it  is  the  resin  gamma  of 
the  same  turpentine.  (Jour,  de  Pharm.  xvi.  436.) 

ABORTION.  The  expulsion  of  the  human 
foetus,  after  the  sixth  week,  and  before  the  sixth 
month  of  pregnancy.  In  its  most  extended  sense, 
the  term  has  been  applied  synonymously  with 
miscarriage.  The  latter  term,  howover,  has  been 
generally  restricted  to  the  first  six  weeks  after 
2 


ABR 


conception.  The  expulsion  of  the  foetus  after  the 
sixth  but  before  the  ninth  month,  is  termed  pre¬ 
mature  labor. 

Causes.  Nervous  irritability,  plethora,  advanced 
age,  scurvy,  syphilitic,  scrofulous,  or  mercurial 
taints,  malformation  of  spine  or  pelvis,  luxurious 
and  indolent  habits  of  living,  excessive  indulgence 
of  the  passions,  extreme  terror,  anger,  joy,  &c. ; 
falls,  blows,  violent  exercise,  vomiting,  coughing, 
and  rough  purgatives ;  hot  baths,  stimulating  li¬ 
quors,  and  other  excitants  generally. 

Treat.  I.  Prevention.  Avoid  all  the  above- 
mentioned  exciting  causes,  and  immediately  on 
the  appearance  of  any  suspicious  symptoms  seek 
a  recumbent  posture,  and  repose  in  every  shape 
practicable.  A  dose  of  castor  oil,  confection  of 
senna,  or  other  mild  aperient  should  be  taken,  and 
should  there  be  much  haemorrhage,  injections  of 
cold  water,  or  cold  infusion  of  black  tea,  must  be 
had  recourse  to.  A  cold  hipbath,  or  sponging  the 
lower  part  of  the  body  with  water  and  vinegar, 
often  proves  successful.  Should  the  symptoms 
continue  unabated,  medical  assistance  should  be 
sought. 

II.  Recovery.  Should  the  preceding  measures 
prove  ineffectual,  and  no  violent  symptoms  super¬ 
vene,  the  remaining  treatment  may  consist  in 
continuing  the  recumbent  posture,  keeping  the 
bowels  regular,  taking  a  light  nutritious  diet,  and 
avoiding  exposure  to  draughts  of  cold  air.  This 
treatment  may  be  gradually  abandoned  by  the 
patient  for  her  usual  course  of  life,  in  proportion 
as  she  feels  herself  able  to  do  so.  In  many  cases, 
however,  the  only  treatment  required  throughout, 
is  simply  the  adoption  for  a  few  days  of  the  re¬ 
cumbent  posture,  gentle  laxatives,  and  a  light  nu¬ 
tritious  diet.  Various  formulae  for  medicines  suit¬ 
able  to  the  above  will  be  found  in  the  body  of  this 
work. 

ABRACADABRA.  A  word  supposed  by  the 
Cabalists,  and  by  other  weak-minded  and  super¬ 
stitious  persons,  to  possess  great  virtue  in  prevent¬ 
ing  and  curing  fevers,  especially  intermittents, 
(ague,)  of  which  the  kind  called  semi-tertian  was 


ABS 


10 


ABS 


believed  to  be  most  easily  removed  by  its  incanta¬ 
tion.  The  formula  has  been  preserved  by  Serenus 
Samonicus,  and  its  application  as  an  amulet  may 
be  seen  described  in  Defoe’s  ‘  History  of  the  Plague 
in  London.’  A  paper  with  the  Abracadabra  writ¬ 
ten  on  it,  and  worn  round  the  neck,  was  thought 
to  propitiate  a  Syrian  deity  of  that  name.  The 
words  Abrabax,  Abrasax,  Abraxas,  and  abraca¬ 
dabra,  are  doubtless  closely  connected  together  in 
their  origin  and  import,  but  tracing  them  back 
into  the  confusion  and  superstition  of  the  past, 
would  occupy  more  space  than  can  be  devoted  to 
the  subject  here,  and  be  of  too  theoretical  and 
speculative  a  character  for  a  practical  work. 

Formula  from  Serenus  Samonicus. 

ABRACADABRA. 

ABRACADABR 

ABRACADAB 

ABRACADA 

ABRACAD 

ABRACA 

ABRAC 

ABRA 

ABR 

AB 

A 

ABRASION.  A  superficial  injury  of  the  skin, 
resulting  from  the  partial  removal  of  the  cuticle 
by  friction. 

Treat.  When  the  injured  surface  is  small,  and 
unexposed,  no  application  is  generally  required, 
but  when  the  reverse  is  the  case,  it  is  proper  to 
protect  the  unsound  part  from  dirt  and  further  in¬ 
jury,  by  applying  a  piece  of  lint  or  soft  linen  rag, 
covered  with  spermaceti  or  some  other  simple  un¬ 
guent  ;  a  piece  of  strapping,  or  bandage  of  any 
sort,  may  then  be  placed  over  it,  to  keep  it  on. 
In  most  cases,  however,  a  simple  piece  of  strap¬ 
ping,  or  sticking-plaster,  will  be  found  quite  suf¬ 
ficient. 

ABSCESS.  A  tumor  or  swelling  in  the  mem¬ 
branous  or  fleshy  parts  of  the  body,  resulting 
from  inflammatory  action,  and  the  consequent 
formation  of  purulent  matter. 

Syinp.  I.  Acute  Abscess.  Active  inflamma¬ 
tion  rapidly  terminating  in  the  production  of  pus 
or  matter  and  the  increase  of  the  tumor.  The 
latter  may  be  felt  fluctuating  within  the  part,  if 
near  the  surface  ;  an  uneasy  sensation  of  weight 
follows,  the  swelling  assumes  a  conical  shape,  and 
what  is  popularly  known  as  a  head  or  point ;  the 
skin  reddens,  and  gradually  becomes  thinner,  until 
at  last  it  breaks,  and  the  imprisoned  matter  es¬ 
capes.  In  favorable  rases,  healthy  action  follows, 
the  injury  is  repaired,  and  the  wound  heals.  In 
some  cases  instead  of  the  tumor  bursting,  the 
whole  of  the  matter  is  absorbed  into  the  blood, 
and  the  swelling  disappears,  whence  sometimes 
disagreeable  consequences  have  resulted,  but  as 
frequently  without  any  perceptible  derangement 
of  the  general  health. 

II.  Chronic  Abscess.  This  generally  occurs  in 
scrofulous  constitutions,  and  is  usually  confined  to 
the  lymphatic  glands  and  cellular  tissue.  The 
symptoms  up  to  the  period  of  the  discharge  of  the 
matter  are  of  a  similar  kind  to  those  just  de¬ 
scribed,  but  with  a  much  less  degree  of  inflamma¬ 
tion.  At  this  point,  however,  the  latter  increases, 


fever  is  excited,  and  the  discharge  continues,  pro¬ 
ducing  debility  and  sometimes  fatal  results.  In 
favorable  cases,  the  healing  and  reparative  pro¬ 
cesses  are  similar  to  those  of  the  acute  variety, 
but  much  more  tedious,  the  curative  action  often 
barely  keeping  pace  with  the  injurious  effects  of 
the  ulcer,  even  in  its  improving  condition. 

Treat.  Cooling  applications,  friction,  and  con¬ 
tinued  gentle  pressure  may  be  tried  in  the  early 
stages,  and,  if  ineffectual,  suppuration  should  then 
be  promoted  by  warm  poultices  and  fomenta¬ 
tions,  accompanied  by  a  liberal  diet  until  the 
rupture  of  the  tumor ;  when  this  takes  place,  the 
ulcer  must  be  regularly  dressed  twice  a  day  with 
simple  ointment,  and  kept  perfectly  clean  ;  a 
light  nutritious  diet  should  now  be  adopted,  and 
the  bowels  kept  gently  open  with  mild  aperients. 
When  the  abscess  is  situate  in  the  head,  chest, 
joints,  near  the  eye,  or  other  part  where  its  pres¬ 
ence  may  be  productive  of  serious  injury  from 
pressure  or  diffusion,  it  should  be  opened  with  a 
lancet  as  soon  as  mature,  but  this  operation  had 
better  be  performed  by  a  surgeon.  Chronic  ab¬ 
scesses  require  to  be  opened  earlier  than  acute 
ones,  but  in  other  respects  their  treatment  is  sim¬ 
ilar. 

ABSINTHIC  ACID.  A  peculiar  acid  found 
by  Braconnot  in  the  artemisia  absinthium,  or  com¬ 
mon  wormwood,  where  it  exists  in  combination 
with  potash. 

Prep.  Add  a  solution  of  acetate  of  lead  to  a 
watery  infusion  of  common  wormwood,  wash  the 
precipitate  in  cold  distilled  water,  then  suspend  it 
in  water  contained  in  a  tall  vessel  of  glass,  and 
pass  sulphureted  hydrogen  gas  through  the  liquor, 
until  all  the  lead  is  precipitated ;  lastly,  decant  the 
clear  liquid  and  evaporate. 

Prop.  Sour,  uncrystallizable,  deliquescent,  solid, 
forming  salts  with  the  bases,  called  absinthateS. 
These  may  be  procured  by  double  decomposition 
from  a  mixture  of  absinthate  of  ammonia,  and  a 
solution  of  the  metallic  oxides.  Some  of  these 
salts  are  crystallizable. 

Remarks.  It  has  lately  been  asserted  that  this 
acid  is  similar  to  the  succinic,  if  it  be  not  actually 
the  same. 

ABSINTIIINE.  Syn.  Absintiiin,  Absinthi- 
na,  Absinthia.  The  proximate  bitter  principle  of 
the  artemisia  absinthium,  or  common  wormwood, 
discovered  by  Caventou  in  the  watery  infusion  of 
the  tops  and  flowers,  and  called  by  him  the  “  pure 
bitter  principle.” 

Prep.  Precipitate  an  infusion  of  wormwood  with 
another  of  acetate  of  lead,  pass  sulphureted  hy¬ 
drogen  gas  through  the  filtered  liquor,  until  the 
excess  of  lead  is  thrown  down,  then  filter  and 
evaporate  to  dryness ;  digest  the  residuum  in  a 
mixture  of  alcohol  and  ether,  and  abandon  the 
solntion  to  spontaneous  evaporation.  Collect  the 
ramified  brown  product,  redissolve  it  in  alcohol, 
treat  it  with  charcoal,  filter  and  again  evaporate, 
and  repeat  this  operation  until  the  absintliine  is 
rendered  quite  white. 

Prop.,  Uses,  ij-r.  When  quite  pure,  white, / semi¬ 
crystalline,  and  very  soluble  in  alcohol.  Its  phy¬ 
siological  effects,  as  far  as  known,  are  similar  to 
the  extract  of  wormwood.  It  flavors  the  milk 
and  flesh  of  animals  in  the  same  way  as  the  plant 
from  which  it  is  procured.  It  has  been  proposed 


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11 


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as  a  remedy  for  dyspepsia,  and  as  a  substitute 
for  quinine  in  intermitteuts.  Dose.  Unascer¬ 
tained. 

ABSORBENT,  ALKALINE.  Prep.  Mix  4 
oz.  of  lime  water  with  1  oz.  each  of  liquor  of  po- 
tassa  and  sirup  of  orange  peel.  Dose.  One  table¬ 
spoonful  in  a  cup  of  water  or  broth,  in  dyspepsia 
and  heartburn. 

ABSORBENT,  AROMATIC  VOLATILE. 
Prep.  I.  Carbonate  of  ammonia  2  dr.,  pure  water 
5  oz.,  sirup  of  orange  peel  1  oz.,  mix,  for  a  six- 
ounce  mixture. 

II.  Sal  volatile  1  oz.,  water  4  oz.,  orange  sirup 
1  oz.,  mix,  and  keep  it  in  a  well-corked  bottle. 
Dose.  As  last. 

Remarks.  This  preparation  is  much  esteemed 
as  a  mild  antacid  by  persons  laboring  under  dys¬ 
pepsia,  heartburn,  or  acidity  of  the  stomach,  arising 
from  excessive  indulgence  in  spirituous  or  ferment¬ 
ed  liquors.  It  also  possesses  considerable  stimula¬ 
ting  properties,  and  will  partially  remove  the  fit 
of  drunkenness. 

ABSORBENTS  (in  Chemistry.)  Substances 
that  possess  the  property  of  withdrawing  moisture 
from  the  atmosphere  that  surrounds  them.  Ab¬ 
sorbents  are  distinguished  from  deliquescent  salts. 
The  latter  attract  moisture  and  dissolve  therein, 
while  the  former  merely  absorb  or  suck  it  up  into 
their  pores,  in  the  same  way  as  a  sponge  does 
water. 

Process  of  ascertaining  the  absorbent  power 
of  different  substances.  Thoroughly  dry  the  ar¬ 
ticle  by  the  suitable  application  of  heat,  and  trans¬ 
fer  it,  while  still  hot,  into  a  clean  dry  vial  fur¬ 
nished  with  a  perfectly  tight  ground-glass  stopper. 
When  quite  cold,  place  the-  substance  in  a  pre¬ 
pared  large  wide-mouthed  glass  bottle,  which  must 
then  be  closed,  and  kept  so  for  some  time.  A 
delicate  hygrometer  being  then  introduced,  will 
indicate  on  its  scale  the  degree  of  dryness  of  the 
enclosed  air.  The  atmosphere  in  the  large  bottle 
should  be  rendered  as  damp  as  possible,  by  sus¬ 
pending  moistened  rag  or  filtering  paper  within  it, 
previously  to  the  introduction  of  the  substance  to 
be  examined. 

Remarks.  Experiments  of  this  nature  are  only 
relatively  correct,  and  must  be  performed  under 
exactly  similar  circumstances,  to  furnish  even  cor¬ 
rect  comparative  results.  In  the  examination  of 
soils,  for  instance,  not  only  must  the  heat  employed 
be  the  same,  but  the  duration  of  the  drying,  as 
well  as  the  method  of  saturating  the  air  in  the 
large  bottle,  must  also  be  the  same  ;  in  fact,  the 
whole  process  in  each  case  must  be  as  similar  as 
careful  manipulation  can  possibly  make  them. 

ABSORBENTS  (in  Pharmacy.)  Substances 
that  remove  acidity  in  the  stomach  and  bowels. 

List.  Magnesia  and  carbonate  of  magnesia,  pre¬ 
pared  chalk,  and  the  carbonates  and  bicarbonates 
of  soda,  potassa,  and  ammonia,  are  the  principal 
medicines  of  this  class.  The  first  three  are  called 
earthy,  and  the  others  alkaline  absorbents. 

Prop.,  ij-c.  They  neutralize  acidity,  and  fre¬ 
quently  possess  the  power  of  stopping  diarrhoea, 
(especially  chalk,)  and  relieving  heartburn  and 
dyspepsia,  particularly  when  the  latter  depends 
on  the  presence  of  acidity  in  the  primse  via;. 
Dose.  One  teaspoonful  of  either  of  the  powders 
(oxcept  the  last)  in  a  cup  of  water,  forms  an  ex¬ 


cellent  antacid  draught.  The  dose  of  ammonia 
is  10  to  15  grains. 

Remarks.  Prepared  chalk  is  most  suitable  to 
diarrhoea ;  potash,  soda,  or  magnesia,  to  heartburn 
and  dyspepsia  ;  and  ammonia,  when  nervous  or 
hysterical  affections  are  present.  The  latter,  be¬ 
sides  being  absorbent,  is  stimulant  and  diaphoretic, 
and,  in  large  doses,  emetic. 

ABSORPTION  (in  Agriculture.)  The  pow¬ 
er  possessed  by  soils  of  absorbing  moisture. 

Remarks.  The  more  a  soil  is  divided  by  labor 
and  vegetation,  the  greater  is  its  absorbent  power, 
and  consequently  its  fertility.  The  latter  chiefly 
depends  on  its  capacity  for  imbibing  moisture,  and 
may  be  illustrated  by  reference  to  recent  and  dis¬ 
integrated  lava.  (Leslie.)  The  finely  divided  state, 
most  penetrable  by  the  delicate  fibres  of  plants, 
appears  to  derive  its  superior  power  of  acting  on 
atmospheric  vapor  from  the  augmentation  of  its 
surface  and  the  multiplication  of  its  points  of  con¬ 
tact.  (Ure.)  This  method  of  increasing  the  fer¬ 
tility  of  a  soil  is  well  known  to  scientific  farmers, 
and  seldom  neglected  by  them.  (Loudon.)  The 
method  of  ascertaining  the  absorbent  power  of  soils, 
is  described  under  absorbent  in  chemistry,  to 
which  the  reader  is  referred.  That  soil  must  be 
regarded  as  the  most  fertile,  which  possesses  this 
power  in  the  greatest  degree.  Garden-mould  has 
the  highest  absorbent  power  of  any  mineral  sub¬ 
stance.  (Leslie.) 

ACCIDENTS.  Syn.  Casualties.  The  read¬ 
er  is  referred  to  the  separate  articles  Drowning, 
Fires,  Ac.  &c.,  for  the  best  means  of  either  pre¬ 
venting  or  meeting  accidents.  The  following  re¬ 
marks  are,  however,  so  valuable,  that  they  deserve 
general  attention,  being  equally  applicable  to  every 
description  of  casualty  and  misfortune. 

“  There  is  no  situation  or  condition  in  human 
life  that  is  not  liable  to  a  great  variety  of  serious 
accidents,  against  which  it  is  not  always  possible 
to  guard  by  the  greatest  care  and  foresight.  It  is 
of  the  utmost  importance,  therefore,  to  remember 
that  in  every  accident,  one  of  the  greatest  and 
most  powerful  assistants  in  remedying  it,  is  pres¬ 
ence  of  mind.  For  want  of  this  desirable  self- 
possession,  many  a  person  has  lost  his  life,  and  the 
mischiefs  arising  from  unforeseen  accidents  have 
become  irretrievable.  If  the  mind  be  overwhelmed 
by  fear,  or  astounded  by  alarm,  it  is  utterly  impos¬ 
sible  that  deliberate  measures  can  be  taken  to 
secure  either  our  own  safety  or  the  safety  of  those 
who  happen  to  be  about  us,  and  in  the  same  pre¬ 
dicament  with  ourselves.  We  repeat,  therefore, 
that  it  is  a  proof  of  the  truest  wisdom  to  cultivate, 
and  endeavor  to  preserve  asfcmuch  as  possible,  in 
all  extraordinary  and  unexpected  situations,  either 
of  body  or  mind,  or  both,  that  chief  requisite  in 
every  accident,  for  acting  with  coolness,  judgment, 
and  effect — presence  of  mind.” 

ACERIC  ACID.  Syn.  Maple  Acid.  An 
acid  discovered  by  Scherer  in  the  milky  sap  of  the 
acer  campestre  or  common  maple  tree,  where  it 
exists  in  combination  with  lime. 

Prep.  Place  the  juice  of  the  maple  in  a  warm 
situation  for  about  a  fortnight,  that  it  may  ferment 
and  lose  its  acidity  ;  then  filter  and  add  a  solution 
of  acetate  of  lead  to  the  clear  liquor,  separate  the 
precipitate  on  a  filter,  and  wash  it  with  very  cold 
water.  Then  pour  a  large  quantity  of  boiling  wa- 


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12 


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ter  on  the  filter,  and  receive  it  in  glass  vessels. 
On  cooling,  brilliant  crystals  of  acerate  of  lead  will 
be  deposited.  After  washing  the  latter  with  cold 
water,  reduce  them  to  fine  powder  and  suspend  it 
in  hot  water  in  a  tall  glass  jar,  then  pass  sulphu- 
reted  hydrogen  gas  through  the  liquid,  until  all 
the  lead  is  tlrrown  down ;  filter,  boil  for  a  few 
minutes  to  expel  the  adhering  sulphurous  gas, 
then  gently  evaporate  and  crystallize. 

Prop.  These  resemble  the  malic  acid.  With 
the  bases  it  forms  salts  called  acerates. 

Remarks.  From  the  recent  researches  of  Gme- 
lin  and  others,  it  appears  probable  that  the  aceric 
and  malic  acids  are  the  same,  and  consequently 
their  salts  must  be  also  similar. 

ACETAL.  Syn.  Oxygen  Ether.  A  fluid 
discovered  by  Dobeireiner,  and  by  him  called  oxy¬ 
gen  ether. 

Prep.  Pour  alcohol,  to  the  depth  of  one  inch, 
into  a  tall  wide-mouthed  glass  bottle,  and  suspend 
three  or  four  watch-glasses  or  capsules  containing 
platinum  powder,  to  the  depth  of  two  lines,  close 
to  the  surface  of  the  spirit.  Moisten  the  powder 
with  water,  and  place  the  apparatus  in  a  warm 
situation  for  some  months.  Acetal,  aldehyde,  and 
acetic  acid  and  ether  will  be  formed.  The  liquor 
must  be  then  neutralized  by  adding  chalk,  and 
carefully  distilled.  The  product  treated  with  pow¬ 
dered  chloride  of  calcium,  until  the  latter  is  no 
longer  moistened,  decanted,  and  redistilled,  yields 
pure  acetal,  as  soon  as  the  boiling  point  reaches 
202°  Fahr.  (Liebig.) 

Prop.  Liquid,  colorless,  resembles  alcohol,  smells 
somewhat  like  the  Hungary  wines  ;  boils  at  204° 
F.  ;  miscible  with  alcohol ;  decomposed  by  strong 
alkalis  and  acids.  Probably  a  compound  of  alde¬ 
hyde  and  oxide  of  ethule.  (Liebig.) 

ACETATE.  Syn.  Acetas  ( Lat .) ;  Acetate 
(Fr.)  ;  Essigsaure  (Germ.)  A  salt  formed  by  the 
union  of  the  acetic  acid  with  an  alkali,  earth,  or 
metallic  oxide. 

Prop.  The  majority  of  the  acetates  are  very 
soluble  in  water,  and  by  destructive  distillation 
either  yield  acetone  and  water,  or  acetone  and 
acetic  acid.  The  aqueous  solutions  of  the  alkaline 
acetates  turn  mouldy  and  are  decomposed  by 
keeping.  Care  should  therefore  be  taken  to  dis¬ 
solve  no  more  at  once  than  is  wanted  for  imme¬ 
diate  use. 

Prep.  Most  of  the  acetates  may  be  formed  by 
direct  solution  of  the  hydrate  or  oxide  of  the  base 
in  the  diluted  acid,  or  by  double  decomposition. 

Use.  Some  of  the  acetates  are  employed  in 
medicine,  and  others  are  used  extensively  in  the 
arts. 

Tests.  The  acetates  are  characterized  by  the 
following  properties,  by  which  they  may  be  easily 
detected: — 1.  The  fumes  of  acetic  acid  evolved  on 
the  addition  of  sulphuric  acid.  2.  Striking  a  deep 
red  when  added  to  solutions  of  the  sesqui-salts  of 
iron.  3.  The  white  lamellar  and  pearly  precipi¬ 
tates  they  produce  with  the  nitrates  of  mercury 
and  silver.  4.  The  production  of  acetone  by  expo¬ 
sure  to  a  dull  red  heat  in  close  vessels. 

ACETIC  ACID.  Syn.  Acetous  Acid.  Ace- 
tylic  Acid.  Glacial  acetic  Acid.  Radical 
Vinegar.  Concentrated  Vinegar.  Pure  pyro¬ 
ligneous  Acid.  Acidum  aceticum,  P.  L.  1836. 
Acidum  aceticum  fortius,  P.  L.  1824.  Acidum 


acetosum,  P.  L.  1788.  Acid  acetique  (Fr.)  Es- 
sigsaure  ( Ger .)  Acido  acetico  ( Ital .)  Azyn- 
zuur,  ( Dut .)  The  pure  sour  principle  contained 
in  vinegar,  where  it  exists  in  a  dilute  state,  and 
usually  in  combination  with  mucilage,  sugar,  color¬ 
ing  matter,  and  extractive. 

Hist.  Acetic  acid,  in  the  shape  of  vinegar,  ap¬ 
pears  to  have  been  known  even  to  remote  anti¬ 
quity.  It  is  mentioned  by  Moses,  nearly  1500 
years  before  the  birth  of  Christ,  (Numb.  vi.  3,)  and 
was  extensively  used  by  the  Israelites,  as  well  as 
by  the  Greeks  and  Romans.  Hippocrates  em¬ 
ployed  it  medicinally,  and,  according  to  Livy, 
Hannibal  the  Carthaginian  general  is  fabled  to 
have  softened  the  rocks  of  the  Alps  by  fire  and 
vinegar.  Geber  purified  common  vinegar  by  dis¬ 
tillation,  and  Stahl,  at  the  commencement  of  the 
eighteenth  century,  obtained  concentrated  acetic 
acid  by  decomposing  the  acetates  by  oil  of  vitriol. 
At  the  present  day  acetic  acid  or  vinegar  is  em¬ 
ployed  either  as  an  antiseptic,  a  condiment,  or  a 
medicine,  in  every  portion  of  the  civilized  world. 

Sources.  It  is  found  ready  formed  in  several 
products  of  the  vegetable  kingdom,  and  is  gene¬ 
rated  by  the  fermentation  of  saccharine  fluids,  and 
the  destructive  distillation  of  wood,  and  other  vege¬ 
table  matter.  By  the  latter  process  it  is  procured 
in  combination  with  empyreumatic  matter.  (See 
Pyroligneous  Acid.)  Vauquelin  found  the  ace¬ 
tates  of  potash  and  lime  in  elm  sap,  and  Morin 
detected  acetate  of  ammonia  in  the  juice  of  the 
areca  catechu.  Gmelin  says  acetic  acid  has  been 
found  in  some  mineral  waters,  and  Geiger  states 
the  same  respecting  the  acetate  of  potassa.  The 
sambucus  nigra,  the  rhus  typhinus,  and  the  phee- 
nix  dactalifera  contain  a  large  quantity  of  vine¬ 
gar. 

Var.  The  acetic  acid  of  commerce  is  obtained 
from  vinegar,  of  which  there  exist  four  varieties, 
usually  named  after  the  materials  from  which  they 
are  procured,  viz.:  1,  Malt  Vinegar;  2,  Wine 
Vinegar;  3,  Sugar  Vinegar;  4,  Wood  Vinegar. 
(See  Vinegar.)  The  first  three  are  formed  by  the 
acetous  fermentation,  which  converts  the  alcohol 
of  the  wine,  beer,  or  fermented  sugar  into  acetic 
acid,  by  the  absorption  of  oxygen  ;  the  latter,  by 
the  destructive  distillation  of  wood  in  iron  retorts. 
By  a  proper  process  of  purification,  each  of  them 
may  be  made  to  yield  an  equally  pure  and  con¬ 
centrated  acid.  (See  Acetification.) 

Prep.  In  the  present  article  I  shall  confine  my¬ 
self  to  the  pure  acetic  acid  of  the  chemist,  reserv¬ 
ing  the  consideration  of  vinegar  and  pyroligneous 
acid  for  separate  articles. 

There  are  three  different  processes  employed  for 
the  manufacture  of  pure  concentrated  acetic  acid, 
viz. :  I.  The  decomposition  of  a  dry  acetate  by 
oil  of  vitriol;  II.  The  decomposition  of  the  ace¬ 
tate  of  copper  or  lead  by  dry  distillation ;  and, 
III.  The  decomposition  of  the  acetate  of  lead  by 
sulphate  of  iron  or  soda ,  in  the  dry  way.  I  shall 
describe  each,  as  well  as  some  others  less  frequent¬ 
ly  adopted. 

I.  By  decomposing  the  acetates  by  sulphuric 
acid. 

a.  By  decomposing  the  acetate  of  soda. 

1.  {Acidum  aceticum,  P.  L.)  Ing.  Acetate  of 
soda  lb.  ij.  sulphuric  acid  1  ix.  water  f  §  ix.  Proc. 
Mix  the  acid  with  the  water  and  pour  it  on  the 


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13 


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acetate,  previously  put  into  a  glass  retort,  then 
distil  in  a  sand-bath,  taking  care  not  to  augment 
the  heat  towards  the  end  of  the  process. 

Remarks.  The  proportions  in  this  process  are 
nearly  equal  to  one  equivalent  of  each  of  the  in¬ 
gredients.  and  the  result  is  51  parts  ol  real  acetic 
acid,  and  114-5  parts  of  water,  or  165-5  parts  of 
acetic  acid  of  30-8&  or  sp.  gr.  1-048  for  every  equiv¬ 
alent,  or  137  parts  of  crystallized  acetate  of  soda 
employed,  being  within  ljg  of  the  estimated  pro¬ 
duct.  100  gr.  of  this  acid  exactly  saturate  87  gr. 
of  crystallized  carbonate  of  soda.  15  parts  added 
to  85  parts  of  distilled  water  is  equal  in  strength  to 
the  distilled  vinegar  of  the  London  Pharmacopoeia, 
or,  under  common  circumstances,  1  part  of  acid  to 
7  parts  of  water  is  sufficiently  accurate. 

Prop.  The  acetic  acid  P.  L.  crystallizes  at  28° 
F.,  and  even  at  45°  if  a  crystal  of  acid  be  dropped 
into  it ;  melts  again  under  60°  ;  crystallizes  beau¬ 
tifully  under  a  pressure  of  1100  atmospheres. 
(Phil.  Trans.  1826.)  Is  not  strong  enough  to  dis¬ 
solve  camphor,  resin,  or  essential  oils,  in  any 
quantity. 

2.  ( Pure  glacial  acid.  Liebig  s  Process.)  lag. 
Three  parts  of  acetate  of  soda,  thoroughly  dried 
and  finely  powdered ;  9’7  parts  of  pure  sulphuric 
acid.  Proc.  Pour  the  acid  on  the  powder,  pre¬ 
viously  put  into  a  capacious  retort.  A  sufficient 
heat  will  be  developed  by  the  reaction  of  the  in¬ 
gredients  to  cause  §  of  the  acetic  acid  to  pass  over 
without  a  fire ;  heat  must  be  then  applied,  until 
the  mass  in  the  retort  becomes  quite  liquid.  Rec¬ 
tify  the  product,  when  two  parts  of  pure  acid  will 
be  obtained,  containing  only  20  per  cent,  of  water. 
The  latter  portion  which  comes  over,  exposed  in  a 
close  vessel  to  a  temperature  below  40°  F.,  depos- 
ites  crystals  of  hydrated  acetic  acid.  The  weaker, 
or  liquid  portion,  being  poured  off,  the  crystals  may 
be  again  melted  and  crystallized  by  cooling.  4  he 
crystals  of  the  last  operation,  separated  from  the 
liquid,  are  perfectly  pure. 

b.  By  decomposing  the  acetate  of  potassa  by 
sulphuric  acid. 

1.  ( Process  of  the  Pub.  Ph.)  Ing.  52  parts  of 
sulphuric  acid  ;  100  parts  of  acetate  of  potassa. 
Proc.  Similar  to  that  of  the  London  College  ; 
carefully  distil  to  dryness.  Prod.  50  to  51  parts 
of  liquid  acid  of  1-074.  (P.  D.) 

2.  Ing.  2  parts  of  fused  and  powdered  acetate 
of  potassa  ;  1  part  of  strongest  oil  of  vitriol.  Proc. 
Similar  to  the  above.  To  remove  a  slight  contami¬ 
nation  of  sulphurous  acid,  it  may  be  redrawn,  put¬ 
ting  a  little  dried  acetate  of  lead  into  the  retort. 


c.  By  decomposing  acetate  of  lead  by  sulphuric 
acid. 

1.  ( Process  of  the  Ed.  Ph.)  Ing.  Acetate  of 
lead,  fused,  and  in  fine  powder,  §vj,  pure  strong 
sulphuric  acid,  f3ixss.  Proc.  Heat  the  dried  and 
powdered  acetate  of  lead  to  320°,  in  a  porcelain 
basin,  placed  in  a  bath  of  oil  or  fusible  metal,  and 
continue  stirring  until  the  powder  ceases  to  con¬ 
crete  ;  it  must  then  be  weighed,  mixed  with  the 
acid,  and  distilled  to  dryness,  at  a  heat  of  320°. 
Agitate  the  product  with  1  or  2  gr.  of  oxide  of  lead, 
decant  the  clear  portion,  and  re-distil. 

Prop.  The  sp.  gr.  of  this  acid  is  1-065.  (P.  E.)  con¬ 
taining,  by  Mohr’s  table,  98'5  p.  c.  of  glacial  acid. 

2.  Ing.  4  parts  of  thoroughly  dried  acetate  of 
lead,  in  powder  ;  1  part  of  the  strongest  oil  of  vit¬ 
riol.  Proc.  Distil  to  dryness. 

Remarks.  The  above  yields  a  very  strong  acid, 
nearly  equal  to  that  prepared  by  the  Ed.  formula. 
The  quality  and  quantity  of  the  product  are  im¬ 
proved  if  a  little  peroxide  of  manganese  be  put  into 
the  retort  before  distilling.  (Baup.)  Liebig  recom¬ 
mends  the  proportions  to  be  3  parts  of  the  acetate 
to  8  parts  of  the  acid.  Dollfuss’s  concentrated 
acetic  acid  was  prepared  by  a  similar  process,  by 
drawing  over  7  oz.  of  acid  from  a  mixture  of  12  oz. 
of  sugar  of  lead  with  6  oz.  of  oil  of  vitriol. 

II.  By  submitting  the  acetate  of  copper  or  lead 
to  dry  distillation.  Acetic  acid,  thus  prepared, 
has  been  called  spirit  of  verdigris ;  esprit  de  Ve¬ 
nus  ;  spiritus  veneris,  df-c. 

a.  ( From  binacetate  of  copper ,  or  distilled  ver¬ 
digris.)  Proc.  Carefully  dry  the  binacetate  by  a 
very  gentle  heat,  then  introduce  it  into  a  stone¬ 
ware  retort,  the  bottom  of  which  has  been  previ¬ 
ously  coated  with  a  mixture  of  fire  clay  and  horse- 
dung,  to  render  it  more  capable  of  standing  the 
heat.  It  must  then  be  placed  in  a  suitable  fur¬ 
nace,  and  connected  by  an  adopter  tube,  with  3 
or  4  double  tubulated  globes,  the  last  of  which 
must  be  furnished  with  a  vertical  tubulature,  to 
which  a  double  Welter’s  safety  tube  should  be 
connected,  the  other  end  being  immersed  in  a  basin 
half  filled  with  distilled  vinegar,  while  the  funnel 
portion  communicates  with  the  atmosphere.  Each 
globe  is  placed  in  a  basin  of  water,  which  is  kept 
cool  by  a  stream  continually  passing  through  it ; 
the  upper  portion  is  also  covered  with  cloths,  which 
are  kept  wetted  with  cold  water.  The  distillation 
is  not  commenced  until  15  or  20  hours  after  the 
apparatus  is  luted  together,  to  allow  the  luting 
time  to  dry  and  harden.  Fire  must  then  be  ap¬ 
plied,  and  so  regulated  that  the  drops  follow  each 


J],  Furnace. 

n  B  B  B,  Glass  receivers. 

C,  Stoneware  retort. 

D,  Bottle  containing  vinegar. 

E  E  E  E,  Basins  containing  water. 
FFFF,  Supports  for  basins. 


0,  Welter  safety-tube. 

H,  Supply-pipe  of  cold  water. 

I  J  1 1,  Cocks  to  supply  water  to  the  basins. 
J,  Water  main.  ,  . 

L,  Adopter  connecting  retort  and  globes. 


ACE 


14 


ACE 


other  with  considerable  rapidity  from  the  end  of 
the  adopter  tube  at  the  same  time  that  the  bub¬ 
bles  of  air  succeed  each  other,  in  no  inconvenient 
quantity,  from  the  other  end  of  the  apparatus. 
Should  the  process  proceed  too  rapidly,  the  fire 
should  be  damped.  The  operation  is  continued, 
and  the  fire  gradually  increased  until  vapor  ceases 
to  come  over,  which  is  known  by  the  globes  cool¬ 
ing,  notwithstanding  the  greater  heat  of  the  fur¬ 
nace.  The  operation  is  now  concluded,  and  the 
fire  may  be  allowed  to  expire.  When  the  whole 
has  cooled,  the  acid  must  be  collected  and  rectified 
in  glass  vessels  before  it  is  fit  for  sale.  The  recti¬ 
fying  apparatus  may  be  similarly  arranged  to  the 
above,  with  the  exception  of  the  whole  being 
formed  of  glass.  The  operation  must  now  be  very 
carefully  conducted  and  discontinued  before  barely 
the  whole  of  the  acid  has  distilled  over,  as  the  last 
portion  is  apt  to  injure  the  flavor  and  color.  The 
foregoing  diagram  represents  the  form  of  the  ap¬ 
paratus  usually  employed  in  this  manufacture. 

Remarks.  This  process  is  similar  to  that  of  P.  L. 
of  1787.  The  acid  obtained  is  nearly  equal  to  half 
the  weight  of  the  verdigris  employed.  The  strong¬ 
est  acid  is  found  in  the  third  receiver,  and  the 
weakest  in  the  first,  that  of  the  second  being  inter¬ 
mediate  between  the  two.  It  is  always  accompa¬ 
nied  by  a  slight  odor  of  fragrant  pyroacetic  spirit, 
for  which  reason  it  has  generally  received  the  pref¬ 
erence  for  making  aromatic  vinegar  and  perfumery. 
I  am  informed  by  a  friend  that  good  binacetate  of 
copper  will  yield  by  careful  management  full  half 
its  weight  of  an  acid  of  the  sp.  gr.  1-050.  It  dis¬ 
solves  camphor,  resins,  and  essential  oils  with  fa¬ 
cility.  This  is  one  of  the  oldest  methods  of  pro¬ 
curing  glacial  acetic  acid,  and  still  continues  to  be 
preferred  for  many  purposes. 

Caution.  The  cupreous  residuum  of  the  distilla¬ 
tion  is  pyrophoric,  and  frequently  inflames  as  soon 
as  it  is  exposed  to  the  air.  It  consists  of  metallic 
copper  in  a  state  of  minute  division  along  with  a 
little  charcoal. 

b.  ( From  acetate  of  lead.)  Instead  of  acetate  of 
copper  use  dried  acetate  of  lead,  and  proceed  as  in 
the  last  process,  taking  especial  care  to  avoid  over- 
firing,  as  the  quantity  obtained  is  thereby  lessened, 
while  the  quality  is  also  inferior. 

III.  By  acting  on  a  mixture  of  an  acetate  and 
sulphate  by  heat. 

a.  Ing.  2  parts  of  gently-calcined  sulphate  of 
iron  ;  5  parts  of  dried  acetate  of  lead.  Proc.  Mix 
them  together  in  fine  powder,  and  cautiously  distil 
into  a  large  and  well-cooled  receiver. 

Remarks.  This  is  a  good  and  economical  pro¬ 
cess.  Badollier’s  strong  acetous  acid  was  made  in 
this  way  from  1  lb  of  green  vitriol  and  10  oz.  of 
sugar  of  lead. 

b.  Ing.  Sulphate  of  potassa  12  oz. ;  oil  of  vitriol 
6  oz. ;  water  18  oz. ;  acetate  of  soda  9  oz.  (dried  ;) 
oxide  of  manganese  J  oz.  Proc.  Dissolve  the  sul¬ 
phate  in  the  acid  and  water,  evaporate  to  dryness, 
then  mix  it  with  the  acetate  of  soda  and  manga¬ 
nese,  and  distil  from  a  glass  retort  in  a  sand-bath. 
The  product  has  been  called  Lowitz's  acetic  acid. 

Other  methods  of  making  acetic  acid ,  either  not 
generally  adopted,  or  but  partially  known. 

I.  Elegant  method  of  making  pure  acetic  acid. 
(From  the  German.)  Proc.  Take  a  long  glass 
case  and  arrange  shelves  in  it,  a  few  inches  apart, 


one  above  another,  on  which  place  small  flat  dishes 
of  earthenware  or  wood  ;  then  fill  these  dishes  with 
alcohol,  and  suspend  over  each  a  portion  of  the 
black  powder  of  platina,  (see  Platinum  ;)  haug 
strips  of  porous  paper  in  the  case,  with  their  bottom 
edges  immersed  in  the  spirit  to  promote  evapora¬ 
tion.  Set  the  apparatus  in  a  light  place  at  a  tem¬ 
perature  of  from  68°  to  86°  F.,  for  which  purpose 
the  sunshine  will  be  found  convenient.  In  a  short 
time  the  formation  of  vinegar  will  commence,  and 
the  condensed  acid  vapors  will  be  seen  trickling 
dqwn  the  sides  of  the  glass,  and  collecting  at  the 
bottom.  We  shall  find  that  during  this  process, 
produced  by  the  mutual  action  of  the  platina  and 
the  vapor  of  alcohol,  there  will  be  an  increase  of 
temperature,  which  will  continue  till  all  the  oxy¬ 
gen  contained  in  the  air  enclosed  in  the  case  is 
consumed,  when  the  acetification  will  stop ;  the 
case  must  be  then  opened  for  a  short  time  to  admit 
of  a  fresh  supply  of  air,  when  the  operation  will 
recommence. 

Prod.  A  case  of  12  cubic  feet  contents,  with  7 
or  8  oz.  of  platina  powder,  will  produce  lj  lb.  of 
absolute  acetic  acid  from  1  lb.  of  absolute  alcohol ; 
and  if  we  reckon  the  product  at  the  commercial 
strength  of  vinegar,  the  increase  will  of  course  be 
very  great.  From  25  lb.  of  platina  powder  and 
300  lb.  of  alcohol  may  be  produced  daily  nearly 
350  lb.  of  pure  acid.  It  is  proper  to  state  that  the 
platina  powder  does  not  waste,  and  that  the  most 
inferior  spirit  may  be  employed. 

Remarks.  The  revenue  laws  of  this  country  un¬ 
fortunately  forbid  the  adoption  of  this  beautiful 
process,  but  there  is  no  statute  that  prevents  any 
individual  employing  it  on  the  small  scale  for  pri¬ 
vate  consumption.  In  Germany,  vinegar  is  man¬ 
ufactured  on  this  plan,  and  from  the  price  of  crude 
alcohol,  it  must  prove  very  profitable.  In  the  United 
States  of  America,  where  alcohol  may  be  pur¬ 
chased  for  less  than  a  dollar  a  gallon,  as  well  as 
in  other  parts  where  spirit  is  equally  cheap,  this 
process  will  no  doubt  ultimately  prove  to  be  the 
cheapest  source  of  pure  acetic  acid. 

II.  An  excellent  acetic  acid  of  considerable 
strength  may  be  made  by  soaking  perfectly  dry 
charcoal  in  common  vinegar,  and  then  subjecting 
it  to  distillation.  The  water  comes  over  first,  and 
on  increasing  the  heat,  the  acid  follows.  Vinegar- 
bottoms  will  answer  for  this  purpose. 

III.  If  vinegar  or  dilute  acetic  acid  be  exposed 
to  the  air  in  very  cold  weather,  or  to  freezing  mix¬ 
tures,  the  water  will  separate  in  the  form  of  ice, 
and  the  strong  acetic  acid  may  be  obtained  by 
draining  it  into  suitable  glass  vessels,  observing  to 
do  so  at  a  temperature  sufficiently  low  to  keep  the 
water  solid. 

IV.  An  acetic  acid  sufficiently  strong  for  all 
ordinary  purposes  may  be  obtained  without  distil¬ 
lation,  by  pouring  GO  parts  of  strong  sulphuric  acid, 
diluted  with  5  parts  of  water,  on  100  parts  of  well- 
dried  acetate  of  lime,  digesting  with  occasional  agi¬ 
tation  in  a  close  vessel,  decanting  the  clear  liquid 
and  straining  the  remainder. 

General  Commentary.  The  preceding  pages 
present  a  brief  synopsis  of  the  manufacture  of  pure 
acetic  acid.  On  the  large  scale  it  is  principally 
manufactured  from  acetate  of  soda,  which  yields 
a  sufficiently  strong  and  pure  acid  for  commercial 
purposes,  without  the  trouble  of  rectification.  In 


ACE 


15 


ACE 


this  process,  shallow  copper  vessels  formed  without 
rivets  or  solder  in  those  parts  exposed  to  the  action 
of  the  acid,  are  employed  for  the  purpose  of  the  dis¬ 
tillation.  A  coil  of  drawn  copper  pipe,  heated  by 
steam,  having  a  pressure  of  30  to  35  lbs.  to  the 
inch,  traverses  the  bottom  of  the  apparatus.  The 
refrigeratory  consists  of  well-cooled  earthenware 
vessels,  and  the  adopter  or  pipe  connecting  the  still 
with  the  receivers,  is  also  of  the  same  materials. 
Stills  of  earthenware  are  also  frequently  employed, 
and  even  worms  and  condensers  of  silver  are  some¬ 
times  used.  The  principal  supply  of  crude  acetate 
of  soda  at  the  present  time  is  obtained  from  Amer¬ 
ica,  Norway,  and  Sweden.  This  is  purified  by  the 
chemist  and  sent  to  the  distiller,  who,  after  ex¬ 
tracting  the  acetic  acid,  returns  the  resulting  sul¬ 
phate  of  soda  to  the  chemist,  who  employs  it  in  the 
decomposition  of  acetate  of  lime.  This  ingenious 
method  of  mutual  assistance  and  application  of 
chemical  science  offers  some  explanation  of  the  low 
price  at  which  this  article  may  now  be  purchased. 
I  have  seen  a  very  pure  acetic  acid  of  sp.  gr.  T050 
lately  bought  in  quantity  at  the  extraordinary  low 
price  of  5%d.  per  pound.  In  preparing  the  acid  on 
the  small  scale,  glass  retorts  are  usually  directed 
to  be  used,  but  glass  alembics  are  much  more  con¬ 
venient  and  safe,  as  the  product  is  less  likely  to  be 
contaminated  by  the  spirting  of  the  ingredients, 
or  the  liquor  boiling  over  the  brim  of  the  vessel.  In 
preparing  the  pure  acid,  care  should  be  taken  that 
the  acetate  of  soda  does  not  contain  common  salt, 
as  the  carbonate  of  soda,  prepared  by  calcination, 
and  frequently  used  to  form  the  acetate,  is  gener¬ 
ally  contaminated  with  it,  and  yields  up  its  muri¬ 
atic  acid  during  the  process  of  distillation,  thus 
vitiating  the  product.  The  formula  of  the  London 
College  produces  a  beautiful  acid  of  1'048  ;  that 
of  the  Dublin  College  another  acid  of  1*074 ;  and 
that  of  the  Edinburgh  a  still  stronger  acid;  but 
the  process  of  the  latter  is  so  unnecessarily  minute 
and  complicated,  that  it  is  never  employed  except 
for  experiments.  In  all  these  methods  the  product 
becomes  more  concentrated  in  proportion  to  the 
dryness  of  the  materials  and  the  strength  of  the  oil 
of  vitriol  used.  The  process  of  Liebig  is  unexcep¬ 
tionable,  and  yields  a  very  strong  and  pure  acid  by 
the  first  distillation,  which  may  be  afterwards 
further  concentrated  if  required,  as  is  directed  in 
that  formula.  Acid  containing  20y  of  water,  yields 
a  good  deal  of  its  superfluous  water  to  dry  sulphate 
of  soda,  by  standing  over  it.  (Liebig.) 

In  all  these  processes  the  acetic  acid  exists  ready 
formed  in  the  acetate,  and  is  set  free  by  the  supe¬ 
rior  affinity  of  the  sulphuric  acid  for  the  base  ;  and 
from  its  volatility,  passes  over  into  the  receiver  on 
the  application  of  heat ;  when,  being  again  cooled, 
it  is  condensed.  In  the  distillation  of  verdigris, 
heat  may  be  said  to  perform  a  similar  part  to  that 
of  the  acid.  (See  Acetification  and  Vinegar.) 

Prop.  Pure  acetic  acid  ( glacial )  is  liquid  above 
62°,  but  below  that  temperature  forms  brilliant, 
colorless,  transparent  scales  and  tabular  crystals. 
In  the  liquid  state  its  sp.  gr.  is  1'063.  It  possesses 
a  powerful  odor,  and  acid  taste,  dissolves  camphor 
and  resins,  and  mixes  with  alcohol,  ether,  essential 
oils,  and  water.  In  its  pure  state  it  is  a  corrosive 
and  an  acrid  poison.  It  unites  with  the  basis, 
forming  salts  called  acetates.  It  should  be  kept  in 
stoppered  glass  bottles. 


Uses.  In  the  arts.  (Dilute  under  the  form  of 
vinegar.)  As  an  antiseptic  in  pickling  and  pre¬ 
serving  animal  and  vegetable  food,  and  anatomi¬ 
cal  preparations ;  in  dyeing  and  calico  printing ; 
the  manufacture  of  tinctures  and  other  pharma¬ 
ceutical  preparations.  As  a  medicine.  A  little 
added  to  water  forms  a  useful  febrile  drink,  em¬ 
ployed  also  for  scurvy,  and  as  a  palliative  in 
phthisis.  Added  to  clysters,  it  has  been  used  in 
obstinate  constipation  ;  mixed  with  honey  it  forms 
a  common  gargle  in  ulcerated  sore-throat ;  a  few 
drops  mixed  with  water  make  an  excellent  colly- 
rium  for  chronic  ophthalmia,  and  for  removing 
lime-dust  from  the  eye ;  in  sprains  and  bruises  it 
forms  a  useful  fomentation.  Strong  acetic  acid 
(P.  L.)  applied  by  means  of  a  piece  of  rag  tied  to 
the  end  of  a  small  stick,  is  a  certain  cure  for  ring¬ 
worm  or  scaldhead — one  or  two  applications  gen¬ 
erally  effect  a  cure  ;  as  a  caustic,  it  is  used  to  re¬ 
move  warts  and  corns  ;  a  piece  of  lint  or  blotting- 
paper  wetted  with  it  and  applied  to  the  skin,  and 
evaporation  prevented  by  a  piece  of  strapping, 
forms  a  common  extemporaneous  blister ;  it  was 
once  employed  as  a  disinfectant,  but  is  now  only 
used  as  a  fumigation,  to  remove  the  unpleasant 
smell  of  the  sick  room  or  crowded  assemblies.  As 
a  condiment,  it  promotes  the  appetite  and  digestion, 
but  its  habitual  use  is  said  to  produce  emaciation. 
It  also  forms  a  popular  refreshing  scent  in  faint- 
ings,  asphyxia,  and  nervous  headache  ;  and  is  also 
frequently  used  as  a  rubefacient,  astringent,  and 
local  stimulant.  The  strong  acid  taken  internally 
acts,  however,  as  a  violent  poison,  dissolving  the 
animal  tissues,  and  by  destroying  the  organization, 
causing  death.  Orfila  has  recorded  a  fatal  case 
arising  even  from  its  application  to  the  surface  of 
the  body.  Dose,  cj-c.  As  a  refrigerant,  water 
soured  with  acetic  acid  or  vinegar  may  be  taken 
ad  libitum.  In  enemas,  1  to  2  oz.  of  distilled  vine¬ 
gar  is  the  proper  quantity ;  for  a  lotion,  3  oz.  of  the 
latter  to  5  or  6  oz.  of  water ;  and  for  a  collyrium, 
I  oz.  of  ditto  to  I  pint  of  distilled  water. 

Purity.  Acetic  acid  or  vinegar  is  frequently 
adulterated  with  oil  of  vitriol,  nitric  or  muriatic 
acid,  as  well  as  various  other  acrid  substances,  for 
the  purpose  of  giving  it  a  spurious  acidity.  It  also 
frequently  contains  copper,  which  it  derives  from 
the  vessels  in  which  it  has  been  kept  or  measured. 
The  following  table,  which  I  have  arranged  for  the 
purpose,  exhibits  an  easy  method  of  ascertaining 
its  purity. 

In  addition  to  this,  it  may  be  remarked  that  sul¬ 
phurous  acid  may  be  recognised  by  yielding  a 
white  precipitate  on  the  addition  of  a  small  quan¬ 
tity  of  peroxide  of  lead,  or  by  drawing  the  fumes 
into  the  lungs  ;  acrid  vegetable  matter,  as  pepper, 
capsicum,  horseradish,  &c.,  by  neutralizing  the 
acid  with  an  alkali,  when  it  may  be  easily  discov¬ 
ered  by  tasting. 

Excise  Laws.  Vinegar  is  allowed  by  law  to 
contain  part  by  weight  of  sulphuric  acid,  it  will 

therefore  give  a  trifling  precipitate  with  the  tests 
mentioned  in  the  table,  but  this  will  in  no  casgjex- 
ceed  the  1*15  gr.  (when 

fluid  ounce.  The  manufacture  acetig  appoi 
any  kind  comes  under^he.cxciserfawSj.antJte- 
quires  a  license,  which  costs  1 
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R(?  iv‘>rt  Olff  £ 


or  No.  24  vinegj 


si  Jy.on  oiii  sod) 


..  v .  V  turnon  orpfpof 

iWW'itf0rM'jifife35 

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ACE 


16 


ACE 


o.  p.  or  over  proof,  or  equal  to  an  acid  of  40 when  Tests.  These  are  the  same  as  for  the  acetates. 

it  is  charged  in  a  different  manner.  (See  Aceti-  Estirn.  (See  Acetimetry.) 

metry.) 


Names  of  Tests. 


ci 

be 

9 

fl 

> 

2 


a 


Solution  of  chloride  of  t 
barium,  nitrate  of  ba-  I 
ryta,  or  chloride  of  | 

calcium . J 

Powdered  chalk  (short ) 

of  saturation) . i 

Muriatic  acid,  added  to ) 
the  sample  previous-  I 
ly  boiled  with  a  little  f 

silver-leaf  . J 

Dilute  solution  of  indi- ) 

go  (boiled)  . i 

Gold-leaf  wetted  with-) 
muriatic  acid,  and  I 
digested  with  heat  in  f 

a  watch-glass . J 

Gold-leaf  moistened  > 
with  nitric  acid  ...  ( 


Dilute  solution  of  ni- 1 
trate  of  silver . J 

... 

f  Pearly-  ) 

<  white  pre-  > 

[  cipitate.  J 

Weak  solution  of  iodide  i 

of  potassium  . i 

... 

Solution  of  acetate  of  > 

(  Whitish  i 

lead  . \ 

t  precipitate.  S 

Sulphureted  hydrogen  i 
gas  or  water  . I 


Acetic 

Acid 

quite 

pure. 


Acetic  Acid 
containing 
Oil  of  Vitriol. 


White  precip¬ 
itate  insoluble 
in  nitric  acid. 

Ditto. 


Acetic  Acid 
containing 
Nitric  Acid. 


(White  curdy 
precipitate, 
soluble  in  am¬ 
monia. 

Decolored. 


(  Partially  dis- 
1  solved. 


Acetic  Acid 
containing 
Muriatic  Acid. 


(  Partially  dis- 
(  solved. 

(Curdy- white 
precipitate, 
soluble  in  am¬ 
monia. 


Turbidness. 


Acetic  Acid 
containing 
Metals. 


Yellow  preci¬ 
pitate,  if  lead 
be  present. 


Black  or 
dark -colored 
precipitate. 
(If  this  be 
dissolved  in 
nitric  acid, 
and  ammo¬ 
nia  added,  it 
will  give  a 
blue  color 
if  copper  be 
present. 


ACETIFICATION.  The  oxidation  of  alco¬ 
hol  in  the  process  of  making  vinegar.  To  be 
capable  of  aeetification  or  conversion  into  vinegar 
it  is  necessary  that  the  liquid  should  contain  alco¬ 
hol  in  some  state  or  other,  or  some  substance,  as 
sugar,  which,  by  the  process  of  fermentation,  is  ca¬ 
pable  of  producing  it.  The  presence  of  a  ferment 
or  vegetable  matter,  and  a  temperature  between 
70°  and  100°  F.,  facilitates  the  operation.  In  the 
conversion  of  wines,  beer,  wort,  Ac.  into  vinegar, 
the  sugar  is  first  transformed  by  fermentation  into 
alcohol,  and  in  this  state  becomes  oxidized  or 
acidified  by  the  absorption  of  atmospheric  oxygen. 
Manufacturers  should  always  remember  that  such 
is  the  true  nature  of  this  process.  (See  Acids, 
Acetic  Acid,  and  Pyroligneous,  and  Vinegar.) 

ACETIMETER.  Syn.  Acetometer.  An  in¬ 
strument  or  apparatus  for  ascertaining  the  strength 
of  acetic  acid.  (See  the  next  article.) 


ACETIMETRY.  Syn.  Acetometry.  The  art 
or  process  of  determining  the  strength  of  vinegar 
or  acetic  acid.  Various  methods  have  been  pro¬ 
posed  for  this  purpose,  among  which  may  be  men¬ 
tioned  the  following : 

I.  ( The  plan  adopted  hy  the  Excise.)  Hydrate 
of  lime  is  added  gradually  to  a  sample  of  the  vine¬ 
gar,  until  it  is  saturated,  and  the  sp.  gr.  of  the  re¬ 
sulting  clear  solution  of  acetate  of  lime  is  taken 
by  the  acetometer,  invented  by  Messrs.  J.  and  P. 
Taylor.  This  instrument  in  construction  resem¬ 
bles  the  common  hydrometer,  and  stands  at  the 
mark  on  the  stem  called  proof  in  a  solution  con¬ 
taining  of  real  acid,  wliich  is  the  strength  of 
No.  24  vinegar,  or  an  acid  wliich  will  saturate  ex¬ 
actly  14J  grains  of  crystallized  carbonate  of  soda. 
When  the  vinegar  is  stronger  than  proof,  the  in¬ 
strument  must  be  loaded  with  one  or  more  of  the 
small  weights  which  are  supplied  with  it,  each  of 


ACE 


17 


ACE 


which  will  indicate  an  additional  5$  np  to  35$, 
which  is  the  greatest  strength  at  which  the  duty 
is  levied  by  the  gallon.  To  ascertain  the  percent¬ 
age  of  real  acid,  5$  must  therefore  be  added  to 
the  number  indicated  by  the  acetomcter.  Thus  : 
without  being  loaded,  the  instrument,  on  floating 
to  a  given  mark,  indicates  a  proof  vinegar  or  one 
of  5$  ;  with  one  weight,  a  vinegar  of  10$  ;  with 
two  weights,  15$  ;  with  three  weights,  2U$,  &c., 
&.C.  The  reason  of  this  is,  that  the  starting  point, 
or  proof,  is  an  acid  of  5$.  In  the  technical  lan¬ 
guage  of  trade,  each  5$  is  called  a  vinegar.  Thus  : 
acid  of  10$  is  said  to  contain  two  vinegars  ;  one 
of  15$,  three  vinegars,  &c.  A  more  common 
method  is,  however,  to  speak  of  the  degrees  of  the 
acetometer  as  proof  or  overproof.  Thus:  No.  24 
vinegar  is  said  to  be  proof ;  one  measuring  5  ace¬ 
tometer  degrees — 5  overproof  or  o.  p. ;  one  10  de¬ 
grees — 10  o.  p.,  &c.  In  malt  and  wine  vinegars, 
which  usually  contain  gluten  or  mucilage,  this 
method  is  not  strictly  accurate,  as  these  substances 
alter  the  specific  gravity.  A  small  weight  marked 
M  is  supplied  by  Mr.  Bate  with  the  acetometers 
made  by  him,  and  is  used  in  trying  such  vinegar. 

Remarks.  This  plan,  though  sufficiently  cor¬ 
rect  for  commercial  purposes,  is  liable  to  a  small 
error,  especially  in  vinegar  containing  much  vege¬ 
table  matter.  If  it  be  pure  or  very  nearly  so,  the 
decimal  fraction  of  the  sp.  gr.  will  be  doubled  by 
conversion  into  acetate  of  lime.  Thus  :  1-11085  in 
vinegar  becomes  1-0170  when  converted  into  a 
solution  of  acetate  of  lime.  In  malt  vinegar,  how¬ 
ever,  0-005  may  fairly  be  deducted  from  its  sp.  gr. 
as  produced  by  the  presence  of  mucilage  and  gluten. 
The  quantity  of  foreign  matter  present  in  vinegar, 
may  thus  he  approximatively  ascertained,  by  de¬ 
ducting  the  decimal  of  the  sp.  gr.  of  the  solution 
of  acetate  of  lime,  from  double  that  of  the  decimal 
part  of  the  sp.  gr.  of  the  vinegar.  Thus :  I  find 
the  sp.  gr.  of  a  sample  of  vinegar  to  be  1-014,  and 
after  saturating  it  with  hydrate  of  lime,  I  again 
try  it  and  find  it  to  be  1-023,  what  is  the  sp.  gr. 
of  the  pure  vinegar,  and  what  is  due  to  foreign 
matter — 

Decimal  of  sp.  gr.  of  vinegar,  doubled  -028 

Decimal  of  sp.  gr.  of  solution  of  ace-  ) 
tate  of  lime . ( 


Quantity  of  foreign  matter  equal  to 
the  difference . 


|  -005 


Specific  gravity  of  vinegar  ....  1-014 

Deduct  sp.  gr.  due  to  foreign  matter  .  -005 

Sp.  gr.  of  a  solution  of  acetic  acid  or  > 
pure  vinegar  of  equal  strength  to  >  1.009 
sample . 5 


II.  Dissolve  200  grains  of  pure  crystallized  bi- 
I  carbonate  of  potash  in  a  little  water,  and  then  add 
|  enough  water  to  make  it  up  to  exactly  1000  parts 
I  by  measure ;  as  for  instance,  1000  minims.  A 
I  solution  is  thus  formed,  which,  when  added  to  a 
|  sample  containing  100  measures  of  acetic  acid  or 
|  vinegar,  until  the  latter  be  saturated,  will  indicate 
I  the  exact  amount  of  real  acetic  acid  present.  The 
I  test  liquor  should  be  made  and  measured  in  a  long 
glass  tube,  capable  of  holding  the  whole  1000 
measures,  and  graduated  into  100  parts,  every  one 
of  which  will  represent  1$  of  dry  acid.  A  conve¬ 


nient  instrument  for  this  purpose,  is  the  pouret  of 
Gay  Lussac,  which  consists  of  a  double  tube  of 
the  shape  of  the  following  figure. 

Remarks.  Any  other  method  of 
measuring  or  ascertaining  the  exact 
quantity  of  test  liquor  employed,  may 
be  used,  as  convenience  or  circumstan¬ 
ces  may  suggest ;  but  however  this  is 
done,  it  is  necessary  to  do  it  in  such  a 
manner  as  to  ensure  the  greatest  ac¬ 
curacy. 

III.  Dissolve  200  grains  of  crystal¬ 
lized  bicarbonate  of  potassa  in  800  grains 
of  distilled  water,  contained  in  a  suit¬ 
able  shaped  bottle,  previously  care¬ 
fully  weighed;  when  dissolved,  weigh 
it  again,  and  see  that  it  is  exactly  equal 
to  1000  grs.  This  test  liquor,  like  the 
last,  is  used  to  neutralize  the  acid  in 
the  sample  for  examination,  but  in  this 
case  the  quantity  must  be  100  grs.  instead  of 
100  measures.  Every  grain  of  the  test  liquor 
consumed  will,  therefore,  indicate  1  tenth  of  a 
grain  of  real  acetic  acid,  and  every  10  grs.  will 
be  equal  to  1$.  A  very  convenient  shaped 
bottle  for  this  purpose  is  that  known  as  Schus¬ 
ter’s  Alkalimeter,  which  consists  of  a  very  light 
stoppered  glass  bottle,  having  a  neck  drawn  out 
to  the  one  side,  and  furnished  with  a  very  fine 
orifice,  which  admits  of  the  liquid  being  poured 


out  in  small  quantities  with  greater  ease,  and 
without  the  risk  of  an  accident.  The  weight  of 
the  bottle  and  solution,  after  the  process  of  neu¬ 
tralizing  the  acid  of  the  sample,  deducted  from  its 
previous  weight,  gives  the  exact  weight  of  the  test 
liquor  consumed,  and  consequently  the  quantity 
of  acetic  acid  that  has  been  saturated  by  it. 

Remarks.  This  method  admits  of  great  accu¬ 
racy,  and  is  preferable  to  the  previous  process, 
(No.  II,)  as  it  is  much  easier  to  weigh  than  to 
measure  correctly,  especially  when  the  quantity 
is  small. 

IV.  Instead  of  bicarbonate  of  potash,  in  Nos.  II 
and  III,  either  of  the  following  salts  may  be  used. 

104  grs.  dry  carbonate  of  soda. 

135  “  “  carbonate  of  potash. 

283  “  crystallized  carbonate  of  soda. 

Remarks.  The  dry  carbonates  of  potassa  and 
soda  should  be  prepared  by  submitting  the  crystal¬ 
lized  carbonate  to  a  dull  red  heat  in  a  crucible, 
when,  after  cooling,  the  proper  quantity  may  be 
weighed. 

V.  By  taking  the  specific  gravity  of  the  sample, 
(see  Specific  Gravity,)  and  seeking  it  in  the  fol¬ 
lowing  Tables,  the  per  centage  of  acid  may  be 
ascertained  sufficiently  correct  for  most  purposes. 


ACE 


18 


ACH 


Table  I.  The  following  Table  is  given  by  Messrs. 
Taylor,  as  the  basis  of  their  Acetometer. 

Revenue  Proof  Acid,  called  by  the  manufacturer 
No.  24. 

sp.  gr. 

1  -0085  contains  real  or  anhydrous  acid  in  100,  5 


1-0170  “  “  10 

1-02.57  “  “  15 

1-0020  “  “  20 

1-0470  “  “  30 

1-0580  “  “  40 


Table  II.  The  following  Table,  from  the  Pharm. 
Central  Blatt  fur  1839,  drawn  up  by  M.  Mohr, 
exhibits  the  sp.  gr.  of  pure  Acetic  Acid  of  almost 
every  strength. 


Percent, 
of  Glacial 
Acid, 

(C.  4,  H.  3, 
O.  3-f-Aq.) 

Sp.Gr. 

Percent, 
of  Glacial 
Acid, 

(C.  4,  H.  3, 
O.  3+ Aq.) 

Sp.Gr. 

Per  cent, 
of  Glacial 
Acid, 

(C.  4,  H.  3, 
O.  3-j-Aq.) 

Sp.Gr. 

100 

1-0635 

66 

1-069 

32 

1-0424 

99 

1-0635 

65 

1-068 

31 

1*041 

98 

1-067 

64 

1-068 

30 

1-040 

97 

1-0680 

63 

1-068 

29 

1-039 

96 

1*0011 

62 

1*067 

28 

1-038 

95 

1-070 

61 

1*067 

27 

1*036 

94 

1-0706 

CO 

1  -067 

26 

1*035 

93 

1-0708 

59 

1-066 

25 

1-034 

92 

1-0716 

58 

1-066 

24 

I-033 

91 

1  -0721 

57 

1  *065 

23 

1-032 

90 

1-0730 

56 

1-064 

22 

1-031 

89 

1-0730 

55 

1-064 

21 

1-029 

88 

1*0730 

54 

1-063 

20 

1-027 

87 

1*0730 

53 

1-063 

19 

1-026 

86 

1-0730 

52 

1  -0152 

18 

1*025 

85 

1  -0730 

51 

1-061 

17 

1-024 

84 

1-0730 

50 

1-060 

16 

1*023 

83 

1-0730 

49 

1*059 

15 

1*022 

82 

1  -0730 

48 

1-058 

14 

1-020 

81 

1 *0732 

47 

1-056 

13 

1*018 

80 

1*0735 

40 

1-055 

12 

1-017 

79 

1-0732 

45 

1-055 

11 

1-016 

78 

1  -0732 

44 

1-054 

10 

1-015 

77 

1-073 

43 

1-053 

9 

1*013 

70 

I  -072 

42 

1  *05*2 

8 

1-012 

75 

1  -072 

41 

1*0515 

7 

1-010 

74 

1*072 

40 

1*0513 

6 

1-008 

73 

1*071 

39 

1  050 

5 

1  *0067 

72 

1*071 

38 

1-049 

4 

1-0065 

71 

1*071 

37 

1  -048 

3 

1*004 

70 

1-070 

36 

1-047 

2 

1*002 

69 

1-070 

35 

1-046 

1 

1*001 

68 

1-070 

34 

1-045 

0 

1-0000 

67 

1-069 

33 

1-044 

Remarks.  Table  I  is  adapted  to  commercial 
vinegar,  and  is  sufficiently  accurate  for  all  com¬ 
mon  purposes.  Table  II  is  intended  for  pure 
acetic  acid.  It  will  be  seen  that  above  a  certain 
per  centage,  the  specific  gravity  retrogrades ;  it 
is,  therefore,  better  in  trying  very  strong  acid,  to 
dilute  it  first  with  a  given  weight  of  distilled  water, 
and  to  allow  for  it  afterwards.  The  weight  of  gla¬ 
cial  acetic  acid,  multiplied  by  -8512,  gives  the 
weight  of  dry  acid  which  it  contains,  and  anhy¬ 
drous  acid,  multiplied  by  1-1748,  will  give  a  num¬ 
ber  representing  an  equivalent  weight  of  glacial 
acid. 

Caution.  As  a  spurious  acidity  is  frequently 
given  to  vinegar  by  adding  other  acids  to  it,  which 
would  thus  give  it  a  false  appearance  of  strength, 
it  is,  therefore,  better  first  to  ascertain  whether  it 
be  adulterated.  (See  Acetic  Acid.)  The  most 
correct,  and,  in  many  respects,  the  easiest  method 
of  acetimetry,  is  No.  Ill  or  IV.  The  acetic  acid 


of  the  L.  P.  has  a  sp.  gr.  of  1-048,  and  contains 
30-8-g  of  dry  acid.*  That  of  the  Dublin  College  is 
1-074,  and  that  of  the  Edinburgh  College  l-065.t 
(See  Specific  Gravity,  and  Acidimetry.) 

ACETULE.  The  hypothetical  radical  of  the 
acetule  series ;  neither  itself  nor  oxide  has  been 
obtained  alone.  Its  hydrated  oxide  is  aldehyde. 
The  chloride  of  acetule  is  formed  by  the  length¬ 
ened  exposure  of  chloride  of  ethule  to  the  action 
of  chlorine  and  light.  The  oxychloride,  by  satu¬ 
rating  anhydrous  ether  with  perfectly  dry  chlorine 
gas,  exposing  to  external  cold,  and  afterwards  to  a 
gentle  heat.  Both  this  and  the  preceding  are 
transparent  colorless  fluids.  Suhoxychloride  of 
acetule  is  a  gas  formed  by  heating  the  last  article 
in  contact  with  potassium.  Oxysuiphuret  of 
acetule  is  made  by  passing  sulphureted  hydrogen 
gas  through  the  oxychloride,  until  an  oily  liquid  is 
formed,  which,  by  exposure,  becomes  semi-crystal¬ 
line.  This  is  dissolved  in  hot  alcohol,  and  is  ob¬ 
tained  in  crystals  on  its  cooling. 

Remarks.  For  a  knowledge  of  the  preceding 
substances  we  are  indebted  to  the  researches  of 
Malaguti  and  Regnault.  The  compounds  of  ace¬ 
tule  ofl'er  beautiful  examples  of  chemical  substitu¬ 
tion,  but  the  nature  of  the  present  work  will  not 
permit  their  being  enlarged  on  here. 

ACHROMATIC.  Free  from  color,  (from  the 
Gr.  a,  without,  and  color,)  from  Which  also 

is  derived  the  word 

ACHROMATISM.  The  destruction  of  the 
colored  rings,  which  accompany  the  image  of  an 
object  seen  through  a  lens  or  prism. 

Causes,  <j-r.  Light  is  not  homogeneous,  but 
decomposable  into  colored  rays,  either  by  refrac¬ 
tion,  absorption,  or  reflection.  The  colors  of  the 
prismatic  spectrum  are  formed  out  of  a  ray  of 
white  light,  by  passing  it  through  a  glass  prism, 
and  a  similar  effect  is  produced  if  a  lens  or  other 
refracting  media  be  used  instead.  It  has  been  ob¬ 
served,  that  when  this  production  of  color  takes 
place,  some  of  the  colored  portions  of  the  spectra 
are  more  bent  or  refracted  than  others,  and  that 
the  refracting  or  dispersive  power  varies  with  the 
nature  of  the  refracting  medium.  A  beam  of  light 
thrown  on  a  simple  converging  lens,  not  only  suf¬ 
fers  refraction  at  the  spherical  surface,  (called 
spherical  aberration,)  but  the  different  colored  rays, 
forming  the  beam  of  light,  being  unequally  bent 
or  refracted,  diverge  from  their  original  course, 
and,  consequently,  fall  separately  instead  of  to¬ 
gether,  on  the  eye  or  object  that  receives  them. 
Hence  arise  the  colored  rings  or  halos  that  sur¬ 
round  objects  viewed  through  ordinary  glasses. 
This  effect  is  called  chromatic  aberration  by  opti¬ 
cians,  and  forms  the  greatest  impediment  to  the 
construction  of  a  perfect  refracting  telescope.  It 
is  the  object  of  achromatism  to  remove  this  imped¬ 
iment.  The  subject,  theoretically  considered,  is 
not  less  fraught  with  difficulty  than  with  practical 
importance,  and  has  engaged  the  attention  of  the 
first  mathematicians  and  artists  up  to  the  present 
time. 


*  Dr.  A.  T.  Thompson  says  (p.  819  of  his  Dispensatory, 
10th  ed.)  “  that  it  contains  30-7  S  real  acid  by  weight;”  yet, 
on  the  next  page  he  says,  “  that  of  the  L.  C.  contains  37  % 
of  real  acid  and  63®  of  water.” 

t  In  one  place  in  the  E.  P.  it  is  stated  to  be  T065,  and  in 
another,  1-0685. 


ACI 


19 


ACI 


Correction.  It  has  been  endeavored  to  correct 
the  chromatic  aberration  of  lenses,  by  combining 
two  or  more  made  of  different  materials,  possess¬ 
ing  different  dispersive  powers.  Thus  the  spec¬ 
trum  formed  by  flint  glass,  or  glass  containing 
lead,  is  longer  than  that  formed  by  crown  glass, 
for  the  same  deviation ;  and  when  combined,  the 
one  tends  to  diminish  the  dispersion  of  the  other. 
On  this  principle  the  achromatic  object  glasses  of 
telescopes  are  generally  formed  in  this  country.  A 
convex  lens  of  crown  glass  is  combined  with  a 
weaker  concave  lens  of  flint  glass,  the  latter  coun¬ 
teracting  the  dispersion  of  the  former,  without  ma¬ 
terially  interfering  with  its  refraction.  A  still 
better  plan  is,  to  place  a  concave  lens  of  flint  glass 
between  two  convex  lenses  of  crown  glass. 

Remarks.  All  the  larger  object  glasses  lately 
manufactured  are  said  to  consist  of  only  two 
lenses  ;  the  resulting  achromatism  proving  suffi¬ 
ciently  exact  for  all  useful  purposes.  The  princi¬ 
pal  achromatic  glasses  and  telescopes  recently 
made,  have  been  manufactured  by  Dolland  of 
London,  and  some  of  the  opticians  of  Bavaria  and 
Switzerland.  The  achromatism  of  prisms  depends 
upon  the  same  principles,  and  is  determined  and 
corrected  in  the  same  manner  as  lenses,  but  pre¬ 
sents  less  difficulty  on  account  of  the  spherical 
aberration  of  the  latter.  (See  Lenses,  Tele¬ 
scope,  Microscope.) 

ACIDS.  In  common  language,  any  substance 
possessing  sourness  or  acidity  ;  in  chemistry,  any 
electro-negative  compound,  capable  of  combining 
with  bases  to  form  salts.  Most  of  the  liquid  acids 
possess  a  sour  taste,  and  redden  litmus  paper. 

Hist.  The  chemical  theory  of  the  acids  is  still 
undecided,  and  the  laws  which  regulate  their  com¬ 
binations  with  the  bases,  as  well  as  the  precise  na¬ 
ture  of  the  resulting  salts,  are  involved  in  considera¬ 
ble  obscurity.  Lavoisier  and  the  associated  French 
chemists  conceived  that  acidity  resulted  from  the 
union  of  a  peculiar  combustible  base,  called  a  rad¬ 
ical,  with  a  common  principle  of  acidification, 
called  oxygen.  The  inaccuracy  of  this  hasty  gen¬ 
eralization  was  disproved  by  Berthollet,  who  main¬ 
tained  that  it  was  “  carrying  the  limits  of  analogy 
too  far  to  presume  that  all  acidity  arises  from  oxy¬ 
gen.”  The  early  opinion  of  Sir  II.  Davy,  after 
revised  and  modified  by  Murray,  was,  that  inti¬ 
mately  combined  water  was  the  real  “  acidifying 
principle.”  In  1810,  however,  this  celebrated 
chemist  published  a  series  of  dissertations  in  the 
Philosophical  Transactions,  which  fully  overthrew 
the  hypothesis  of  Lavoisier.  It  was  soon  estab¬ 
lished  that  both  oxygen  and  hydrogen  were  capa¬ 
ble  of  producing  acids,  of  which  the  sulphuric  and 
muriatic  acids  may  be  taken  as  examples.  It  is 
now  generally  acknowledged  that  no  one  substance 
or  element  can  be  regarded  as  the  general  “  acid¬ 
ifying  principle.”  The  more  recent  theory  of  the 
acids,  elaborated  out  of  the  researches  of  Graham, 
Liebig,  Dumas,  Clark,  Fremy,  Thalow,  Dulong, 
Peligot,  and  others,  is  affirmed  by  its  supporters, 
to  establish  the  views  first  suggested  by  Sir  II. 
Davy,  respecting  the  chloric  and  iodic  acids  and 
their  salts.  In  this  scheme,  all  the  acids  are  uni¬ 
ted  into  one  series,  and  all  the  salts  into  another, 
both  being  so  closely  connected,  that  it  is  said, 
“  that  these  two  series  may  be  considered  as  one.” 
The  existence  of  hydrogen  in  the  oxygen  acids,  in 


the  free  or  active  state,  is  here  deemed  an  essen¬ 
tial  part  of  their  constitution,  and  hence  the  name 
of  hydracids  has  been  given  to  them.  This  prin¬ 
ciple  has  been  extended  to  all  the  acids,  even  the 
organic.  Those  acids  that  contain  1  eq.  of  hydro¬ 
gen,  are  called  monobasic  ;  with  2  eq.,  bibasic ; 
with  3  eq.,  tribasic,  and  so  on ;  the  general  term 
polybasic,  being  applied  to  those  which  combine 
with  two  or  more  eq.  of  hydrogen.  The  muriatic 
may  be  taken  as  the  type  of  the  first ;  the  tartaric 
that  of  the  second  ;  and  the  citric  acid  that  of  the 
third.  This  view  of  the  acids  presents  the  advan¬ 
tages  of  simplicity  and  unity  of  classification.  In 
the  union  of  the  acids  with  the  bases  forming  salts, 
it  presumes  that  the  hydrogen  of  the  acid  is  re¬ 
placed  by  the  base,  it  having  previously  played  the 
part  of  a  base  itself.  Consequently  acids  may  be 
viewed  as  the  hydrogen  salts  of  their  radicals,  and 
acids  and  salts,  with  regard  to  their  constitution, 
form  but  one  class.  “  The  neutralizing  power  of 
an  acid  depends  entirely  on  the  number  of  eq.  of 
hydrogen  replaceable  by  the  bases.”  (Liebig.) 
Other  hypotheses  have  arisen  respecting  the  acids, 
but  have  possessed  little  merit  and  obtained  little 
notoriety. 

Class.  The  acids  have  been  variously  classed 
by  different  writers,  as  into  organic  and  inorganic; 
metallic  and  non-metallic ;  oxygen  acids,  hydro¬ 
gen  acids,  and  acids  destitute  of  either  of  these 
elements ;  the  names  being  applied  according  to 
the  kingdom  of  nature,  or  class  of  bodies  to  which 
the  radical  belonged,  or  after  the  element  which 
was  presumed  to  be  the  acidifying  principle. 

Nomen.  The  names  of  the  acids  end  either  in 
ic  or  ous;  the  former  being  given  to  that  contain¬ 
ing  the  larger  portion  of  the  electro-negative  ele¬ 
ment,  or  oxygen,  and  the  latter  to  that  containing 
the  smaller  quantity.  As  sulphuric  acid,  an  acid 
of  sulphur,  containing  3  atoms  of  oxygen ;  sulphur¬ 
ous  acid,  another  sulphur  acid,  containing  only 
2  atoms  of  oxygen.  When  a  base  forms  more  than 
2  acid  compounds  with  oxygen,  the  Greek  prepo¬ 
sition  hypo  is  added  to  that  containing  the  smaller 
portion,  as  hyposulphuric  and  hyposulphurous  acids. 
This  system  of  nomenclature  was  originally  adopt¬ 
ed  under  the  idea  that  all  acids  contained  oxygen, 
but  the  same  terms  are  now  applied,  regardless  of 
the  acidifying  principle,  as  hydrochloric  acid,  hy¬ 
drofluoric  acid,  &c.  The  prepositions  per,  hyper, 
and  the  syllable  oxy  are  also  prefixed  to  the  names 
of  acids,  when  it  is  intended  to  denote  an  increase 
of  oxygen,  as  hypemitrous  acid,  perchloric  acid, 
oxymuriatic  acid,  &c. 

Cautions.  All  the  strong  liquid  acids  should  be 
kept  in  glass  bottles,  furnished  with  perfectly  tight 
ground-glass  stoppers  ;  glass  vessels  should  be  used 
in  measuring  them,  and  they  should  be  dispensed 
in  stoppered  vials. 

ACIDS,  OXYGENIZED.  These  are  com¬ 
pounds  to  which  an  apparent  surcharge  of  oxygen 
is  given  by  means  of  deutoxide  of  barium.  They 
were  first  discovered  by  M.  Themard,  and  de¬ 
scribed  by  him  in  the  Ann.  de  Chim.  et  Phys.  viii. 
306. 

Proc.  1.  Nitrate  of  baryta  should  first  be  ob¬ 
tained  perfectly  pure,  and,  above  all,  free  from 
iron  and  manganese.  The  most  certain  means  of 
procuring  it  is  to  dissolve  the  nitrate  in  water,  to 
add  to  the  solution  a  small  excess  of  baryta  water, 


AC1 


‘20 


AC1 


to  filter  and  crystallize.  2.  The  pure  nitrate  is  to 
be  decomposed  by  heat.  This  ought  not  to  bo 
done  in  a  common  earthenware  retort,  because  it 
contains  too  much  of  the  oxides  of  iron  and  manga¬ 
nese,  but  in  a  perfectly  white  porcelain  retort. 
Four  or  five  pounds  of  nitrate  of  baryta  may  be 
decomposed  at  once,  and  the  process  will  require 
about  three  hours.  The  baryta  thus  procured  will 
contain  a  considerable  quantity  of  silex  and  alumi¬ 
na  ;  but  it  will  have  only  very  minute  traces  of 
manganese  and  iron,  a  circumstance  of  essential 
importance.  3.  The  baryta,  divided  by  a  knife 
into  pieces  as  large  as  the  end  of  the  thumb,  should 
then  be  placed  in  a  luted  tube  of  glass.  This  tube 
should  be  long  and  large  enough  to  contain  from 
2J  to  3$  lbs.  It  is  to  be  surrounded  with  fire,  and 
heated  to  dull  redness,  and  then  a  current  of  dry 
oxygen  gas  is  to  be  passed  through  it.  However 
rapid  the  current,  the  gas  is  completely  absorbed  ; 
so  that  when  it  passes  by  the  small  tube,  which 
ought  to  terminate  the  larger  one,  it  may  be  con¬ 
cluded  that  the  operation  is  completed.  It  is, 
however,  right  to  continue  the  current  for  seven  or 
eight  minutes  more.  Then  the  tube  being  nearly 
cold,  the  deutoxide,  which  is  of  a  light  gray  color, 
is  taken  out  and  preserved  in  stoppered  bottles. 
When  this  is  moistened  it  falls  to  powder,  without 
much  increase  of  temperature.  If  in  this  state  it 
be  mixed  with  seven  or  eight  times  its  weight  of 
water,  and  a  dilute  acid  be  poured  in,  it  dissolves 
gradually  by  agitation,  without  the  evolution  of 
any  gas.  The  solution  is  neutral,  or  has  no  action 
on  turnsole  or  turmeric.  When  wo  add  to  this  so¬ 
lution  the  requisite  quantity  of  sulphuric  acid,  a 
copious  precipitate  of  baryta  falls,  and  the  filtered 
liquor  is  merely  water,  holding  in  solution  the  oxy¬ 
genized  acid,  or  deutoxide  of  hydrogen,  combined 
with  the  acid  itself. 

ACIDIMETER.  An  instrument  or  apparatus 
wherewith  to  ascertain  the  strength  of  acids.  (See 
Hydrometer.) 

ACIDIMETRY.  The  estimation  of  the  strength 
of  acids. 

Memo.  This  operation  must  be  understood  to 
refer  to  the  relative  strengths  of  the  same  acids, 
(viz.  quantity  of  real  acid  of  the  same  kind  con¬ 
tained  in  the  solutions  examined,)  and  not  to  the 
comparative  strengths  of  acids  of  different  compo¬ 
sitions  or  names.  Theoretically,  capacity  of  satu¬ 
ration  is  no  proof  of  strength  of  affinity,  or  acid 
power  in  different  acids  in  opposition  to  the  views 
propounded  by  Berthollet.  Thus,  it  takes  50  grs. 
of  chalk,  or  54  grs.  of  dry  carbonate  of  soda  to  neu¬ 
tralize  37  grs.  of  real  muriatic  acid,  but  the  same 
quantity  is  enough  to  neutralize  49  grs.  of  the  strong¬ 


est  oil  of  vitriol,  containing  40  grs.  of  real  acid. 
It  thus  appears  that  a  less  quantity  of  muriatic 
than  sulphuric  acid  is  equivalent  to  any  given 
weight  of  base,  and  according  to  Berthollet’s  the¬ 
ory,  the  former  should  bo  considered  the  stronger 
acid.  The  reverse  is  however  the  case,  as  oil  of 
vitriol  will  take  lime  from  its  solution  in  hydro¬ 
chloric  acid.  No  absolute  criterion  of  the  scale  of 
power,  among  the  different  acids,  has  as  yet  been 
discovered.  The  present  article  will  bo  confined 
to  methods  of  acidimetry  applicable  to  the  acids 
generally,  but  directions  more  especially  adapted 
to  the  principal  acids  will  be  found  under  their  par¬ 
ticular  heads.  (See  Acetimetry,  Muriatic  Acid, 
Sulphuric  Acid,  &lc.) 

Acidimetrical  Processes.  These  are  founded 
on  the  capacity  of  the  acids  to  saturate  the  bases. 

I.  Place  a  weighed  sample,  say  100  grs.  of  the 
acid  to  be  examined  in  a  glass  tube  or  other  suita¬ 
ble  vessel,  and,  if  it  be  a  strong  acid,  it  is  better  to 
dilute  it  with  six  or  eight  times  its  weight  of  pure 
water,  and  if  solid  or  crystallized,  as  citric  or  tar¬ 
taric  acid,  to  dissolve  it  in  a  like  quantity.  A 
weighed  portion  of  dry  powdered  carbonate  of  so¬ 
da  or  potassa  prepared  from  the  crystallized  car¬ 
bonate  by  exposing  it  to  a  red  heat,  is  then  grad¬ 
ually  and  carefully  added,  until  the  acid  is  satu¬ 
rated,  which  is  known  by  its  ceasing  to  effervesce, 
and  to  redden  litmus  paper.  Great  care  must  be 
taken  not  to  exceed  the  quantity  necessary  for  this 
purpose.  After  adding  each  portion  of  soda  the 
solution  should  be  well  stirred  up,  and  as  soon  as 
the  effervescence  becomes  languid  the  greatest 
caution  must  be  observed  in  adding  fresh  portions 
of  the  alkali.  The  proper  point  is  arrived  at  when 
the  liquid  ceases  to  redden  litmus,  and  does  not 
alter  the  color  of  turmeric  paper ;  if  it  turns  the 
latter  brown,  too  much  soda  has  been  added,  and 
the  operation  becomes  useless.  As  soon  as  the 
point  of  saturation  or  neutralization  is  arrived  at, 
the  remaining  carbonate  of  soda  is  weighed,  and 
its  present  deducted  from  its  former  weight  will 
give  the  quantity  consumed,  every  5.3 ^  grs.  of 
which  will  represent  an  equivalent  of  real  acid,  ac¬ 
cording  to  the  following  table,  which  I  have  ar¬ 
ranged  for  the  purpose. 

Remarks.  This  method  is  sufficiently  accurate 
for  common  purposes,  but  when  greater  exactness 
is  required,  the  following  plan  is  preferable :  The 
reason  for  the  adoption  of  the  carbonate  of  potassa 
or  soda  is,  that  they  have  a  uniform  constitution 
when  prepared  in  the  way  described  as  above. 
Either  of  the  other  articles  mentioned  in  the  table 
may,  however,  be  used  instead,  if  at  hand,  and 
known  to  be  pure. 


ACI 


21 


ACI 


Table  representing  the  quantities  of  the  Carbonates  of  Soda,  Potassa,  Lime,  Carbonic  Acid,  and 
Hydrate  of  Lime,  equivalent  to  the  given  weights  of  some  of  the  Acids,  together  with  the  compo¬ 
sition  of  the  latter,  hydrogen  being  considered  equal  to  1. 


53£  grs.  of  dry  carbonate  of  soda, 


J43£  „  crystallized  ditto,  37£ 

84i  „  bicarbonate  of  ditto,  444: 

69£  „  dry  carbonate  of  potassa, 

100£  „  crystallized  bicarbonate  of  ditto, 

r  are  equivalent  to 


50i  grs.  pure  chalk, 


of  hydrate  of  lime,  (fresh,) 
of  dry  carbonic  acid,  (when  the  bicarbo¬ 
nate  of  potassa  or  soda  is  used  for  test¬ 
ing  in  the  process  of  Fresenius  and  Will.) 


Grains. 

51- 48 

CO-48 

99-4 

114-68 

34-9 

52- 9 
22-12 

58-48 

76-48 

85-84 

127-3 

27-39 

36-42 

54-15 

72-15 

36-24 

63-24 

71-4 

50-48 

40-1 

49-1 

66-48 

75-48 

215-16 


Acid,  Acetic  (anhydrous) 


(crystallized  or  glacial) 


•  Arsenious  (dry) 
Benzoic  (dry) 

Boracic  (dry) 
-  (crystallized) 


■  Carbonic  (dry 

■  Citric  (dry) 

- -  (crystallized) 


Gallic 

Hydriodic  (dry) 
Hydrocyanic  (dry) 

■  Hydrochloric  (dry) 

■  Nitric  (dry) 

-  (liquid,  sp.  gr.  1-5) 


Oxalic  (dry) 

- -  (crystallized) 


Phosphoric  (dry)  ... 

■  Succinic  (dry,  or  anhydrous  crystals) 

■  Sulphuric  (dry)  . 

- -  (liquid,  sp.  gr.  1-845)  ... 


Tartaric  (dry) 
- -  (crystallized) 


■  Tannic 


Carbon 

Oxygen 

Hydrogen 


1  Dry  Acid 

1  Water 

2  Arsenic 

3  Oxygen 
14  Carbon 

3  Oxygen 
5  Hydrogen 
1  Boron 
3  Oxygen 

1  Dry  Acid 

2  Water 

1  Carbon 
Oxygen 
Carbon 
Oxygen 

2  Hydrogen 
Dry  Acid 
Water 
Carbon 
Hydrogen 
Oxygen 
Iodine 
Hydrogen 
Cyanogen 
Hydrogen 
Chlorine 
Hydrogen 
Nitrogen 
Oxygen 
Dry  Acid 
Water 
Carbon 
Oxygen 
Dry  Acid 
Water 
Phosphorus 
Oxygen 
Carbon 
Oxygen 
Hydrogen 
Sulphur 
Oxygen 
Dry  Acid 
Water 
Carbon 
Oxygen 
Hydrogen 


2 
4 

4 
2 
1 
2 
7 
3 

5 
1 
1 
1 
1 
1 
1 
1 
5 
1 
2 
2 
3 
1 

3 
2 
5 

4 
3 
2 
1 

3 
1 
1 

4 

5 
2 

1  Dry  Acid 
1  Water 
18  Carbon 
9  Hydrogen 
12  Oxygen 


6-12X4) 

(8X3) 


(6-12x14) 

(8X3) 


(8X3) 

(9X2)  = 

(8X2)  = 
(6-12X4)  = 
(8X4)  = 

(9X2)  = 


=  10-9 


=126-3 


24-48 
24 
3 

=  51-48 
=  9 
=  75-4 
24 

85-68 
24 
5 

10- 
24 
34-9 
18 

6-12 
16 

24-48 
32 
2 

58-48 
18 

42-84 
3 
40 
126- 
=  1 
=  26-39 
=  1 
=  35-42 
=  1 
=  14-15 
(8X5)  =  40 

54-15 
18 

12-24 
24 

36-24 
(9X3)  =  27 
=  31-4 
40 

24-48 
24 
2 

16- 

(8X3)  =  24 
40- 
9 

24-48 
40 
2 

66-48 
9 

110-16 
9 

96 


(9X2) 

(6-12X2) 

(8X3) 


(6-12X4) 

(8X3) 


=  16-1 


=  40-1 


(6-12X4) 

(8X5) 


ACI 


22 


ACI 


II.  Dissolve  100  grs.  of  the  carbonate  of  soda 
or  potassa,  prepared  as  above,  in  700  or  800  mea¬ 
sures  of  boiling  water,  and  when  cold  make  the 
quantity  up  to  exactly  1000  measures  ;  this  forms 
a  test  liquor,  every  10  measures  of  which  repre¬ 
sent  1  gr.  of  the  dry  carbonate,  and  every  single 
measure  1  tenth  of  a  grain.  A  convenient  grad¬ 
uated  glass  tube  for  this  purpose  is  Gay  Lussac’s 
pouret,  described  under  the  article  Acetimetry. 
This  liquid  must  be  applied  to  neutralize  the  acid, 
as  described  in  the  last  process,  and  the  quantity 
consumed  for  that  purpose  may  be  read  off  on  the 
graduated  tube. 

Remarks.  This  plan  allows  of  the  alkali  being 
added  with  greater  ease  and  in  smaller  quantities 
than  can  possibly  be  done  with  a  powder.  If  the 
graduated  portion  of  the  pouret  be  divided  into 
100  parts,  each  of  them  will  represent  exactly  one 
grain  of  the  carbonate. 

III.  Dissolve  100  grs.  of  the  dry  carbonate  of 
soda  or  potassa  before  described  in  900  grs.  of  hot 
water,  and  when  cold  make  it  up  to  exactly  1000 
grs.  This  forms  a  test  liquor,  capable  of  being 
applied  with  great  accuracy,  every  grain  of  which 
will  represent  1  tenth  of  a  grain  of  alkali,  and  ev¬ 
ery  10  grs.  will  be  equal  to  1  gr.,  from  which  the 
real  quantity  of  acid  present  may  be  ascertained 
from  the  preceding  table,  and  by  the  simple  rule 
of  proportion  the  per  centage  may  be  found. 

Remarks.  The  solution  is  best  made  and  used 
in  a  bottle  known  as  Schuster’s  Alkalimeter,  de¬ 
scribed  under  the  article  Acetimetry.  The  ope¬ 
ration  is  conducted  thus  :  The  sample  of  acid, 
being  accurately  weighed,  is  diluted  or  dissolved  in 
6  or  7  parts  of  water,  and  the  bottle  containing 
the  test  liquor  is  then  carefully  balanced  in  the 
scales  and  the  weight  noted.  The  contents  of  the 
latter  are  then  added  in  small  and  successive  por¬ 
tions  to  the  acid  until  the  point  of  saturation  is 
approached,  when  great  care  must  be  observed 
lest  too  much  be  added.  As  soon  as  the  exact 
point  of  saturation  is  arrived  at,  the  bottle  holding 
the  test  solution  must  be  again  accurately  weighed, 
when  its  loss  of  weight,  divided  by  10,  will  give 
the  number  of  grains  of  the  carbonate  consumed. 

IV.  ( Method  of  Drs.  Will  and  Fresenius,  of 
Giessen.)  Explan.  This  method  depends  upon  the 
quantity  of  carbonic  acid  gas  which  a  given  weight 
of  acid  is  capable  of  expelling  from  the  bicarbo¬ 
nate  of  soda  or  potassa,  which  is  estimated  by  the 
loss  of  weight  in  the  apparatus,  after  the  gas,  ren¬ 
dered  perfectly  dry  by  passing  through  sulphuric 
acid,  has  escaped  into  the  air,  from  which  the 
quantity  of  acid  present  in  the  sample  is  found  by 
a  simple  calculation. . 

Oper.  A  determinate  amount  of  the  acid  under 
examination  is  accurately  weighed  into  the  flask 
A,  fig.  p.  22  ;  and  if  it  be  a  concentrated  acid  or  a 
solid,  it  is  mixed  with  or  dissolved  in  6  or  8  times 
as  much  water.  The  little  glass  tube  e  is  then 
nearly  filled  to  the  brim  with  pure  bicarbonate  of 
soda  in  powder,  and  a  fine  silk  thread  is  tied  round 
the  neck  of  the  tube,  by  means  of  which  it  is 
lowered  down  into  the  flask  A,  so  as  to  remain 
perpendicularly  suspended  when  the  cork  is  placed 
in  the  latter,  the  cord  being  held  between  the  cork 
and  the  mouth  of  the  flask.  The  flask  B  is  about 
half  filled  with  oil  of  vitriol,  and  the  tubes  being 
arranged  in  their  places,  as  represented  in  the  en¬ 


graving,  the  whole  apparatus  is  accurately  weighed, 
time  having  been  allowed  for  the  mixture  of  acid 
and  water  to  cool  completely,  should  it  have  be¬ 
come  hot  by  mixing.  The  cork  in  the  flask  A  is 
then  slightly  loosened,  so  as  to  allow  the  little  tube 
containing  the  bicarbonate  of  soda  to  fall  into  the 
acid,  and  is  again  immediately  fixed  air-tight  in 
its  place.  The  evolution  of  carbonic  acid  now 
commences,  and  continues  until  the  acid  in  the 
flask  A  is  neutralized.  When  this  takes  place, 
which  is  easily  seen  by  no  bubbles  being  emitted 
on  shaking  the  apparatus,  the  flask  A  is  put  into 
hot  water,  and  kept  there  with  occasional  agita¬ 
tion  until  the  renewed  evolution  of  gas  has  com¬ 
pletely  ceased.  The  little  wax  stopper  is  then 
taken  off  the  tube  a,  the  apparatus  taken  out  of 
the  hot  water,  wiped  dry,  and  suction  applied  by 
means  of  the  mouth  to  the  end  of  the  tube  d,  until 
the  sucked  air  no  longer  tastes  of  carbonic  acid. 
The  whole  is  then  allowed  to  become  quite  cold, 
when  it  is  replaced  in  the  balance  (the  other  scale 
still  containing  the  original  weights)  and  weights 
added  to  restore  the  equilibrium,  which  will  thus 
give  the  exact  weight  of  the  dry  carbonic  acid  gas 
that  has  been  expelled  from  the  bicarbonate  of 
soda,  by  the  action  of  the  sample  examined,  from 
whence  the  quantity  of  real  acid  it  contained  is 
deduced  by  the  following  calculation-: — Two  mea¬ 
sures  of  carbonic  acid  bear  the  same  proportion 
to  one  measure  of  the  anhydrous  acid  in  question, 
as  the  amount  of  the  carbonic  acid  expelled,  does 
to  the  amount  sought  of  anhydrous  acid.  Thus, 
let  us  suppose,  for  instance,  we  had  examined  di¬ 
lute  sulphuric  acid,  and  obtained  3  grs.  of  carbonic 
acid,  the  arrangement  would  be  (22-12x2)  :  40  :: 
3  :  2-72.  The  amount  of  sulphuric  acid  operated 
upon,  consequently,  would  contain  2-72  grs.  of  an¬ 
hydrous  acid.  Let  us  suppose  the  weight  of  this 
amount  to  have  been  15  grs.,  the  sulphuric  acid 


JJ,  A  wide-mouthed  flask,  capable  of  holding  2J  to  3  oz., 
containing  sample  for  trial,/. 

B.  Ditto,  capable  of  holding  1|  to  2  oz.,  partly  filled  with 
oil  of  vitriol,  g. 

a  c  d,  Tubes  fitting  air-tight  in  the  flasks  by  means  of 
the  corks  i  and  j. 

I>,  Piece  of  wax  fitting  air-tight  on  the  end  of  a. 

e,  Small  tube  capable  of  holding  about  1  drachm  of  pow¬ 
dered  bicarbonate  of  potash. 

\  Open  end  of  the  tube  d. 

k,  Silk  cord  fastened  to  the  tube  e. 


ACI 


23 


ACO 


under  examination  would  contain  18-13  per  cent, 
of  real  acid;  for  15  :  2-72  ::  100  :  18-13.  The 
quantity  of  acid  in  the  sample  may  also  be  found 
from  the  preceding  table,  where  it  will  be  seen 
that  44^  grs.  of  dry  carbonic  acid  are  equal  to  the 
respective  quantities  of  the  different  acids,  men¬ 
tioned  in  the  first  and  second  columns,  which  by 
the  simple  rule  of  three  may  be  converted  into  the 
strength  per  cent.  The  foregoing  engraving  is  a 
sketch  of  the  apparatus  employed  in  this  opera¬ 
tion. 

Remarks.  This  operation,  though  perhaps  ap¬ 
parently  complicated,  is  in  reality  very  simple  and 
easy  to  perform,  when  once  understood.  It  is  not 
absolutely  necessary  that  the  bicarbonate  of  soda 
be  perfectly  pure,  so  long  as  it  does  not  contain  any 
neutral  carbonate  or  sesquicarbonate  of  soda.  The 
absence  of  these  salts  is  absolutely  necessary,  for 
which  reason  Messrs.  Fresenius  and  Will  direct  the 
bicarbonate  of  commerce  to  be  purified  in  the  fol¬ 
lowing  manner: — For  this  purpose,  half  a  pound 
to  one  pound  of  it  is  reduced  to  a  uniform  powder, 
and  a  portion  of  it  first  tested  with  perchloride  of 
mercury ;  if  the  result  be  satisfactory,  the  powder 
is  put  into  a  glass  jar,  and  covered  with  the  same 
amount  of  cold  rain  water ;  it  is  then  allowed  to 
stand  for  twenty-four  hours,  with  frequent  stirring  ; 
the  salt  is  then  placed  upon  a  funnel,  the  tube  of 
which  is  stopped  with  loose  cotton,  so  as  to  allow 
the  ley  to  drop  off;  the  salt  is  then  washed  several 
times  with  small  quantities  of  cold  rain  water.  The 
bicarbonate  of  soda,  after  this  operation,  is  gener¬ 
ally  pure,  and  adapted  for  acidimetrical  purposes. 
It  is  dried  between  some  sheets  of  blotting-paper, 
without  the  aid  of  heat,  and  kept  for  use  in  a  well- 
closed  glass  bottle.  Before  use,  it  may  be  again 
tested  to  ascertain  its  purity.  The  application  of 
heat  after  the  completion  of  the  operation  is  indis¬ 
pensable,  as,  if  it  were  neglected,  from  25  to  30 
milligrammes  less  of  carbonic  acid  would  be  ob¬ 
tained.  The  bicarbonate  of  potassa  may  be  used 
in  this  method  of  acidimetry  with  equal  advantage 
as  that  of  soda,  provided  it  be  pure  ;  but  in  either 
case  it  is  always  proper  to  use  an  excess,  so  as  to 
leave  some  undecomposed  after  the  operation  is 
concluded.  A  piece  of  litmus  paper  plunged  into 
the  liquid  in  A  will  not  be  reddened  if  the  process 
has  been  properly  managed. 

General  Commentary.  The  preceding  sketch 
of  the  principal  methods  of  acidimetry  will,  it  is 
hoped,  be  found  sufficiently  explicit  to  be  generally 
understood  by  workmen  in  laboratories,  and  by 
tradesmen  and  others  to  whom  it  may  be  an  ob¬ 
ject  to  be  able  accurately  and  expeditiously  to  test 
the  acids  that  pass  through  their  hands.  The 
methods  Nos.  II.  and  III.,  and  especially  the  lat¬ 
ter,  combine  the  above  requisites  in  an  eminent 
degree,  and  if  a  quantity  of  the  test  solution  of  the 
proper  strength  be  prepared  as  there  described,  it 
may  be  kept  unharmed  for  any  length  of  time,  in 
a  stoppered  bottle,  and  will  be  always  ready  for 
application  wherever  a  good  pair  of  scales  or  a 
graduated  measure  is  to  be  found.  The  only  dan¬ 
ger  to  be  dreaded  is  over-saturation,  and  this  may 
be  avoided  by  care  and  attention.  A  good  method 
is  to  tint  the  acid  sample  with  a  few  drops  of  lit¬ 
mus,  as  described  under  Alkalimetry,  when  it 
will  assume  a  reddish  shade,  which  will  gradually 
deepen  into  purple  as  the  point  of  saturation  is  ap¬ 


proached,  and  recover  its  blue  color  as  soon  as  this 
point  is  arrived  at.  To  see  that  this  point  is  not 
passed,  a  piece  of  turmeric  paper  may  be  dipped 
into  the  solution,  which  will  retain  its  color  if  nei¬ 
ther  acid  nor  alkali  predominate,  but  if  the  latter 
be  in  excess,  will  become  brown,  as  before  de¬ 
scribed.  The  ingenious  and  elegant  method  of 
Fresenius  and  Will,  for  which  the  English  reader 
is  indebted  to  Mr.  Bullock,  though  admirable  in  the 
hands  of  a  person  accustomed  to  chemical  manipu¬ 
lations,  appears  somewhat  difficult  to  mere  practi 
cal  men,  and  is  liable  to  failure  in  their  hands. 
The  results,  however,  if  the  process  be  properly 
conducted,  are  unimpeachable. 

In  commerce,  the  strength  of  acids  is  frequently 
reckoned  with  reference  to  a  standard,  termed 
100  acidimetric  degrees.  This  is  taken  from  the 
circumstance  that  91  grs.  of  commercial  oil  of  vi¬ 
triol,  of  a  sp.  gr.  of  1-845,  exactly  saturate  100  grs. 
of  dried  carbonate  of  soda,  and  hence  is  said  to  be 
of  100  acidimetrical  degrees.  Any  other  acid  re¬ 
quiring  only  35,  50,  or  any  other  number  of  grains 
of  the  carbonate  to  saturate  it,  would  in  like  man¬ 
ner  be  termed  so  many  degrees  strong,  the  num¬ 
ber  of  grains  representing  in  every  case  an  equal 
number  of  degrees.  This  method  of  testing  acids 
is  a  modification  of  that  introduced  by  the  French 
chemists,  and  though  of  course  only  conventional, 
and  principally  confined  to  commercial  purposes, 
is  especially  adapted  to  practical  men  but  little  con¬ 
versant  with  chemistry,  yet  very  ready  in  retaining 
or  calculating  any  thing  on  the  centesimal  scale, 
from  its  similarity  to  monetary  language  and  reck¬ 
oning. 

All  the  liquid  acids  admit  of  being  tested,  with 
more  or  less  accuracy,  by  ascertaining  their  sp.  gr., 
and  where  this  plan  is  applicable,  it  will  be  de¬ 
scribed  in  its  alphabetical  order. 

In  conclusion,  it  may  be  remarked,  that  when 
the  acid  is  costly  or  scarce,  a  small  quantity  may 
be  examined  as  easily  as  a  larger  one.  Thus,  in¬ 
stead  of  91  grs.  mentioned  above,  (when  speaking 
of  acidimetric  degrees,)  any  fractional  portion  of 
that  weight  may  be  employed  instead:  13,  26,  39, 
or  52  grs.  will  yield  similar  results,  by  merely  mul¬ 
tiplying  the  quantity  of  dried  carbonate  of  soda  by 
7  .(j  •  j  or  h  accordingly  as  13  grs.  or  any  of  the  fol¬ 
lowing  numbers  have  been  used  ;  in  either  case 
the  product  will  be  in  acidimetrical  degrees.  The 
centesimal  method  of  calculation  admits  of  various 
useful  applications,  by  means  of  the  Simple  Rule 
of  Three. 

ACONITE.  Syn.  Wolfsbane,  Monkshood, 
Aconitum  napellus.  Caution.  As  several  arti¬ 
cles  which  follow  are  made  from  this  plant,  it  may 
be  necessary  to  caution  parties  against  the  dan¬ 
gerous  character  of  itself  and  preparations.  A  fa¬ 
tal  case  of  poisoning  by  eating  the  root  instead  of 
horseradish  is  recorded  by  Dr.  Pereira,  and  more 
recently  twelve  persons  were  poisoned  by  swallow¬ 
ing  ninety  grains  each  of  extract  of  aconite,  in¬ 
stead  of  ext.  cochlearise,  three  of  whom  died,  and 
the  rest  barely  escaped  losing  their  lives.  (Memo- 
riale  della  Medicina  conternporanea.)  Officinal 
portions  of  the  plant.  The  root  and  leaves  (of  the 
aconitum  paniculatum)  are  the  parts  ordered  to  be 
used  by  the  London  college,  while  the  Dublin  col¬ 
lege  orders  only  the  leaves.  The  aconitum  na¬ 
pellus,  an  equally  active  species  of  aconite,  is  the 


ACO 


24 


ACO 


one  employed  for  medical  purposes  in  England,  the 
aconitum  paniculatum  not  being  procurable  in  any 
quantity.  (Pereira,  Thompson.)  The  leaves  should 
be  gathered  as  soon  as  the  flowers  appear.  The 
root  should  be  taken  up  in  autumn.  When  the 
whole  plant  is  employed,  it  should  be  gathered  as 
soon  as  the  flowers  begin  to  open.  Herb  collectors 
should  be  particular  as  to  the  period  at  which  they 
gather  the  several  parts  of  this  plant,  as  its  strength 
(quantity  of  aconitina)  varies  considerably  with  the 
time  of  the  year. 

ACONITE,  EXTRACT  OF.  Syn.  Ext.  of 
Wolfsbane,  Inspissated  Juice  of  Aconite. 

I.  ( Extractum  Aconiti,  P.  L.)  Proc.  Bruise 
the  fresh  leaves  of  aconite,  previously  sprinkled 
with  water,  in  a  marble  mortar,  then  express  the 
juice,  and  without  depuration,  evaporate  to  the 
consistence  of  an  extract 

II.  (Ed.  Ph .)  Beat  the  fresh  leaves  of  aconite 
to  a  pulp,  and  express  the  juice ;  then  subject  the 
residuum  to  percolation  with  rectified  spirit,  until 
the  latter  passes  through  without  being  materially 
colored  ;  unite  the  expressed  juice  and  the  perco¬ 
lated  tincture,  filter,  distil  off  the  spirit,  and  evap¬ 
orate  in  a  vapor  or  water  bath. 

Remarks.  A  variable  and  uncertain  prepara¬ 
tion.  Numbness  and  tingling  should  follow  its 
application  to  the  lips  or  tongue,  if  it  be  of  good 
quality.  The  extract  of  the  Ed.  Ph.  is  stronger 
than  that  of  either  the  London  or  Dublin.  The 
two  latter  are  prepared  in  the  same  manner. 
Prod.  1  cwt.  of  fresh  leaves  yield  5  lb.  or  6  lb.  of 
extract.  Prop.  Anodyne,  sudorific,  and  narcotic  ; 
very  poisonous.  Dose,  i  gr.  to  4  grs.  once  or 
twice  a  day,  in  neuralgic  pains,  &c. 

ACONITE,  EXTRACT  OF,  (Alcoholic.) 
Make  a  tincture  by  macerating  the  fresh  leaves 
of  aconite  in  twice  their  weight  of  rectified  spirit, 
for  14  days ;  express,  filter,  and  evaporate  in  a 
water  bath. 

Prop.  Similar  to  the  last,  but  much  more  pow¬ 
erful.  It  has  been  exhibited  internally  in  the  form 
of  pills,  and  used  externally  combined  with  oint¬ 
ment  or  plaster.  Dose.  One-twelfth  to  one-sixth 
of  a  grain  every  three,  hours. 

ACONITE,  PILLS  OF  EXTRACT  OF, 
(Alcoholic.)  Prep.  Alcoholic  extract  of  aconite, 
1  gr. ;  liquorice  powder,  12  gr. ;  simple  sirup  or 
mucilage,  q.  s.  Proc.  Mix  the  first  two  articles 
with  enough  sirup  to  form  a  mass,  then  divide 
into  six  pills.  Dose.  One  pill  every  three  or  four 
hours. 

Remarks.  The  utmost  care  must  be  taken  in 
weighing  and  mixing  the  ingredients  accurately. 

ACONITE,  PLASTER  OF,  (Sfbead.)  Cur¬ 
tis.  Prep.  Gently  evaporate  the  tincture  of  aco¬ 
nite  to  tlie  consistence  of  a  soft  extract,  then 
spread  a  very  small  portion  over  the  surface  of  a 
common  adhesive  plaster.  Use.  Mr.  Curtis  of 
Camden-town  has  strongly  recommended  this  plas¬ 
ter  in  neuralgia.  Remarks.  A  little  of  the  alco¬ 
holic  extract  may  be  employed  with  equal  success 
to  that  obtained  fresh  from  the  tincture. 

ACONITE,  OINTMENT  OF.  (Dr.  Turn- 
bull.)  Mix  one  part  of  the  alcoholic  extract  with 
two  parts  of  lard.  Employed  in  neuralgia,  &c. 

ACONITE,  POWDER  OF.  Prep.  Dry  the 
leaves  cautiously  by  means  of  a  current  of  warm 
dry  air,  and  at  once  reduce  them  to  powder  ;  place 


the  product  in  dry  vials,  which  must  be  well 
corked,  and  kept  in  an  obscure  place. 

Use,  Dose,  <j-c.  It  has  been  given  in  doses  of 
1  to  2  grs.  in  neuralgia,  rheumatism,  gout,  scrof¬ 
ula,  syphilis,  &c.,  but  its  employment  requires 
great  caution. 

Remarks.  This  powder  is  very  liable  to  spoil 
by  keeping,  and  unless  recently  and  carefully  pre¬ 
pared,  can  hardly  be  depended  upon.  If  the 
quality  be  good,  a  numbness  and  tingling  of  the 
tongue  and  lips  will  follow  soon  after  tasting  it. 

ACONITE,  SOLUTION  OF.  Prep.  Dis¬ 
solve  4  scr.  of  extract  of  aconite  in  30  scr.  of  anti- 
monial  wine. 

Remarks.  This  preparation  is  highly  extolled 
by  Drs.  Richter  and  Busse  in  rheumatic  affections, 
especially  of  a  chronic  kind,  as  well  as  dental 
pains  of  a  similar  nature.  Dose.  15  to  25  drops 
every  two  hours,  gradually  raised  to  40  or  60 
drops,  in  chronic  rheumatic  pains,  toothache,  cramp 
of  the  stomach,  &c.  (Ilufeland’s  Journal.)  1  dr. 
of  the  extract  to  §j  of  the  wine  would  bo  more 
convenient  proportions,  and  but  very  slightly  vary 
from  the  above. 

ACONITE,  TINCTURE  OF.  I.  (Pereira.) 
Prep.  Reduce  lb.  i  of  newly  dried  root  of  aconite 
to  a  coarse  powder,  and  digest  it  in  1  £  pint  of  rec¬ 
tified  spirit  of  wine  for  14 -days;  then  express  the 
tincture  and  filter.  Dose.  2  to  5  drops  three  times 
daily  (carefully  watching  its  effects)  in  rheuma¬ 
tism,  gout,  syphilis,  &c.,  where  a  narcotic  sedative 
is  indicated.  Remarks.  Diluted  with  water  it 
forms  an  excellent  embrocation  in  rheumatism, 
neuralgia,  &c.  Applied  by  means  of  a  small 
sponge,  tied  to  the  end  of  a  stick  or  glass  rod. 
This  formula  is  nearly  the  same  as  Dr.  Turnbull’s. 

II.  (A.  T.  Thompson.)  Prep.  §ij  of  the  leaves 
or  root  to  1  pint  of  rectified  spirits  of  wine.  As 
above.  Dose.  5  drops,  gradually  increased  to  10 
and  upwards  to  30  or  40. 

III.  (Kempf.  &  Pol.  Ph.)  Prep.  Dried  leaves 
of  aconite  §j,  proof  spirit  § v i i j .  As  above.  Dose. 
5  to  10  drops  and  upwards. 

IV.  (P.  Codex.)  Prep.  Dried  leaves  of  aconite 
3j,  proof  spirit  ^iv.  As  before. 

ACONITIC  ACID.  An  acid,  discovered  by 
Peschicr  in  the  aconitum  napellus,  and  by  Bracon- 
not  in  the  equisetum  fluviatile.  It  exists  in  the 
juice  of* the  aconite  combined  with  lime. 

Prep.  Express  the  juice  from  the  aconitum  na¬ 
pellus,  previously  bruised  and  sprinkled  with  wa¬ 
ter,  filter,  and  add  a  solution  of  acetate  of  lead  ; 
collect  the  precipitate  on  a  filter,  wash  it  well  with 
cold  distilled  water,  then  place  it  in  a  glass  vessel 
with  pure  water,  and  pass  sulphurated  hydrogen 
gas  through  the  vessel  until  the  whole  of  the  lead 
is  thrown  down  ;  lastly,  filter  and  evaporate.  It 
may  be  purified  by  resolution  in  ether. 

Prop.  A  white,  odorless,  semi-crystalline  mass  ; 
it  tastes  sour,  dissolves  in  alcohol,  ether,  and  wa¬ 
ter,  and  unites  with  the  alkalis  to  form  soluble 
aeonitates,  and  with  the  metallic  oxides,  salts  that 
are  wholly  or  nearly  insoluble  in  water. 

Retnarks.  It  appears  to  be  identical  with  the 
true  pyrocitric  acid  obtained  by  Berzelius  and 
Duhlstroom  from  citric  acid. 

ACONITINA.  Syn.  Aconitia.  Aconita.  Aco- 
nitin.  Aconitine.  One  of  the  new  vegeto-alka- 
line  bodies  to  which  chemists  have  given  the 


ACO 


25 


ACO 


generic  name  of  alkaloid,  discovered  by  Gieger 
and  Hesse  in  1833.  It  exists  in  a  greater  or  less 
quantity  in  every  species  of  the  genus  aconitum, 
but  the  aconitum  napellus  is  that  usually  employed 
in  England.  The  alkali  is  found  in  every  part  of 
the  plant,  but  more  especially  in  the  roots,  where 
it  is  combined  with  a  peculiar  acid,  (aconitic.) 

Prep.  ( Process  of  the  London  Ph.)  Ing.  Root 
of  aconite,  dried  and  pounded,  lbs.  ij  ;  rectified  spi¬ 
rit  3  gals. ;  dilute  sulphuric  acid,  solution  of  am¬ 
monia,  purified  animal  charcoal,  of  each  a  suffi¬ 
cient  quantity.  Proc.  Boil  the  aconite  with  a 
gallon  of  the  spirit  for  an  hour  in  a  retort  to  which 
a  receiver  is  annexed  ;  pour  off  the  liquor,  and 
what  remains  again  boil  with  another  gallon  of  the 
spirit  and  the  recently  distilled  spirit,  and  pour  off 
this  liquor.  Let  the  same  thing  bo  done  a  third 
time.  Then  express  the  aconite ;  and  all  the 
liquors  being  mixed  and  strained,  let  the  spirit 
distil :  evaporate  what  remains  to  the  consistence 
of  an  extract.  Dissolve  this  in  water,  and  filter. 
Evaporate  the  liquor  by  a  gentle  heat,  so  that  it 
may  acquire  the  consistence  of  a  sirup.  To  this 
add  of  dilute  sulphuric  acid  mixed  with  distilled 
water,  a  sufficient  quantity  to  dissolve  the  aconi¬ 
tine.  Next  drop  into  it  the  solution  of  ammonia, 
and  dissolve  the  precipitated  aconitine  in  dilute 
sulphuric  acid,  mixed  with  water  as  before.  Then 
add  the  animal  charcoal,  thoroughly  shaking  the 
vessel  every  quarter  of  an  hour  ;  lastly,  strain  and 
again  drop  in  the  solution  of  ammonia,  in  order  to 
throw  down  the  aconitine  ;  wash  and  dry, 

II.  M.  Hesse  has  obtained  this  alkaloid  by  add¬ 
ing  hydrate  of  magnesia  to  the  decoction  of  the 
dried  leaves  of  the  aconitum  napellus,  washing  the 
precipitate  thus  formed  with  water,  drying,  and 
then  treating  it  with  boiling  alcohol,  which  dis¬ 
solves  out  the  aconitina,  and  deposites  greater  part 
of  it  again  on  cooling,  and  the  remainder  by  gen¬ 
tle  evaporation. 

Prop.  Pure  aconitina  is  generally  in  the  form 
of  a  white  odorless  powder,  soluble  in  150  times  its 
weight  of  water  at  60°,  and  in  50  parts  at  212°. 
It  dissolves  freely  in  hot  alcohol  and  ether,  and  in 
the  dilute  acids  forming  salts.  By  the  formation 
and  decomposition  of  the  latter,  it  may  be  obtained 
very  pure,  when  it  will  crystallize  from  its  alco¬ 
holic  solution  submitted  to  spontaneous  evapora¬ 
tion.  In  this  process  much,  however',  is  left 
behind  in  the  mother  liquor,  and  suffers  decompo¬ 
sition. 

Uses.  Dr.  Turnbull  is  the  only  practitioner  who 
has  employed  this  substance  as  a  medicine  in  Eng¬ 
land.  He  recommended  it  in  very  minute  doses, 
in  the  form  of  pills,  for  neuralgic  affections,  and 
externally  made  into  an  embrocation  and  an  oint¬ 
ment.  The  danger  attending  its  internal  exhibi¬ 
tion,  from  the  slightest  error  or  want  of  skill  in 
dispensing  it,  has  lately  induced  even  Dr.  Turn- 
bull  to  cease  to  employ  it  in  that  way. 

Pur.  There  is  a  spurious  article  imported  under 
the  name  of  aconitina,  which  sells  for  about  3d.  a 
grain,  but  possesses  none  of  the  properties  of  that 
prepared  by  Mr.  Morson.  It  has  a  yellowish  gray 
color,  is  only  partially  soluble  in  alcohol  and  ether, 
and  leaves  a  white  calcareous  ash,  when  burnt  in 
a  capsule  of  glass  or  platina.  The  London  Col¬ 
lege  say  that  it  should  be  l£  largely  soluble  in  sul¬ 
phuric  ether,  less  so  in  alcohol,  and  nearly  insoluble 


in  water.”  “  It  is  totally  destroyed  by  heat,  leav¬ 
ing  no  salt  of  lime.” 

Remarks.  This  is  one  of  the  most  poisonous 
substances  with  which  we  are  acquainted.  Too 
much  caution  cannot,  therefore,  be  taken  in  every 
thing  that  concerns  it.  It  is  stated  that  so  small 
a  portion  as  the  one-fiftieth  of  a  grain  of  Mr.  Mor- 
son’s  aconitina  has  endangered  the  life  of  an  indi¬ 
vidual.  (Pereira,  Thompson.)  The  young  dispenser 
should  be  very  careful  to  satisfy  himself  as  to  the 
nature  of  the  termination  of  the  Latin  word,  when 
dispensing  this  subtile  article.  The  word  aconiti, 
in  loose  writing,  may  greatly  resemble  the  name 
of  the  alkaloid,  to  the  unaccustomed  eye  ;  but  the 
adoption  of  the  latter  article  for  the  former  would 
certainly  doom  the  patient  to  an  untimely  grave, 
and  subject  the  dispenser  to  all  the  inconvenience 
of  legal  proceedings.  It  is  scarcely  necessary  to 
caution  the  inexpert  and  careless  to  avoid  this  arti¬ 
cle  altogether.  There  is  but  one  maker  in  Eng¬ 
land,  and  that  is  Mr.  Morson  ;  and  the  price  at 
which  he  sells  his  preparation  (3s.  6d.  a  grain)  will 
give  some  idea  of  the  danger  and  difficulties  at¬ 
tending  its  manufacture.  This  alkaloid  is  said  to 
possess  “  extraordinary  power  in  some  affections, 
and  would  doubtless  be  very  extensively  employed, 
were  it  not  for  its  extreme  costliness.”  The  rea¬ 
son  for  introducing  this  article  into  the  L.  P.  when 
so  many  others,  in  general  use  among  practition¬ 
ers,  are  omitted,  remains  a  problem  which  it  has 
been  attempted  in  vain  to  solve. 

ACONITINA  OINTMENT.  (Turnbull.) 
Prep.  Aconitina,  16  grs. ;  alcohol,  12  drops  ;  olive 
oil,  3ss ;  lard,  §j.  Proc.  Rub  the  alkaloid  with 
the  spirit,  then  add  the  oil  by  drops,  and  after  it  is 
thoroughly  mixed,  pour  in  the  lard  rendered  nearly 
liquid  by  heat ;  stir  well  until  cold.  Use.  A  small 
portion  is  applied  by  the  tips  of  the  fingers  and 
gentle  friction,  in  neuralgic  and  rheumatic  affec¬ 
tions,  &.C. 

ACONITINA,  SOLUTION  OF.  Syn.  Em¬ 
brocation  op  Aconitina.  (Turnbull.)  Prep. 
Dissolve  8  grs.  of  aconitina  in  f§ij  of  spirit  of 
wine.  Use.  As  an  embrocation  in  the  above  cases. 
It  should  be  applied  by  means  of  a  sponge  fastened 
to  the  end  of  a  stick  or  glass  rod. 

Caution.  Neither  this  nor  tho  preceding  article, 
nor  any  similar  preparation  of  the  alcoholic  ex¬ 
tract,  should  be  used  if  the  skin  be  abraded. 

ACORUS.  Syn.  Sweet  Flag.  Calamus  aro- 
MATICUS.  Ac.  VERUS.  Ac.  AsIATICUS.  Ac.  CALA¬ 
MUS.  The  root  of  this  plant  has  been  employed 
in  medicine  ever  since  the  days  of  Hippocrates. 
It  has  been  recommended  in  ague,  and  combined 
with  bitters  in  dyspepsia,  Ac.  It  is  generally 
taken  in  the  form  of  infusion  or  powder.  The 
former  is  made  by  digesting  1  oz.  of  the  bruised 
root  in  1  pint  of  boiling  water  for  an  hour  in  a  cov¬ 
ered  vessel.  The  dose  is  a  teacupful.  The  pow¬ 
der  is  given  in  doses  of  3j  to  3j  once  or  twice  a 
day. 

Remarks.  By  distillation  with  water,  the  fresh 
root  yields  a  fragrant  essential  oil,  used  in  per¬ 
fumery  and  for  flavoring  spirit.  It  is  sometimes 
given  in  stomach  complaints  :  1  drop  on  a  piece  of 
sugar.  A  fragrant  water,  also  used  for  similar 
purposes  to  the  infusion  and  oil,  is  made  by  distil¬ 
ling  1  lb.  of  tho  root  along  with  2  gallons  of  water, 
drawing  over  only  1  gallon. 


ADU 


26 


AGR 


ACUOLEINE.  When  fixed  oils  are  exposed 
to  a  heat  sufficient  to  produce  ebullition,  acroleine, 
mixed  with  carbureted  hydrogen,  is  given  otfi  By 
passing  the  vapor  through  a  series  of  well-cooled 
bottles,  partly  filled  with  water ;  and  by  redistilling 
the  contents  of  the  second  and  third  bottles,  this 
substance  will  be  obtained  in  the  form  of  an  oily 
liquid,  possessing  a  very  disagreeable  odor.  It  has 
never  been  obtained  in  an  isolated  state,  and  little 
is  known  concerning  its  precise  composition. 

ADIPIC  ACID.  One  of  a  series  of  new  acids 
discovered  by  Laurent,  among  the  products  of  the 
oxidation  of  oleic  acid,  by  means  of  pure  colorless 
nitric  acid. 

Prep.  Gently  evaporate  the  mother  liquor,  left 
from  the  process  of  preparing  pimelic  acid,  set  it 
aside  for  some  days,  and  then  collect  the  crystals 
deposited  ;  repeat  this  operation  until  the  liquor 
ceases  to  yield  crystals.  Then  dissolve  them  in 
hot  water,  skim  off- the  oil,  filter,  evaporate,  and 
crystallize.  Dissolve  in  ether,  and  evaporate  to 
one  half ;  collect  the  crystals  and  repeat  the  pro¬ 
cess  a  second  time  ;  next  dissolve  the  two  crops  of 
crystals  separately  in  alcohol,  when  adipic  acid, 
in  roundish  crystalline  grains,  and  dipic  acid,  in 
plates,  will  be  obtained. 

Prop.  Color  brown,  soluble  in  hot  water,  vola¬ 
tile  above  266°.  It  unites  with  the  bases,  forming 
salts  called  adipates,  which  are  mostly  soluble. 

ADIPOCERE.  Syn.  Adipocera.  (Adeps  Fat, 
and  Cera  Wax.)  Grave  Wax.  Hist.  On  the 
removal  of  the  bodies  from  the  Cimetiere  des  In- 
nocens  in  Paris,  in  1786,  it  was  found  that  they 
were  for  the  most  part  converted  into  a  substance 
resembling  spermaceti,  to  which  the  name  of  adi- 
pocere  was  given.  Fourcroy  was  the  first  who 
submitted  this  substance  to  a  scientific  examina¬ 
tion,  though  it  is  said  to  have  been  previously 
known  to  grave-diggers,  and  that  it  is  even  men¬ 
tioned  by  Lord  Bacon. 

App.  It  was  proposed  by  Lavoisier  to  produce 
this  substance  artificially,  for  the  purposes  of  the 
arts.  Dr.  Gibbs  of  Oxford  found  that  lean  beef, 
suspended  in  running  water,  was  converted  into 
fat  (adipocere)  at  the  end  of  a  month.  Three 
pieces  of  lean  mutton  were  immersed  in  each  of 
the  three  mineral  acids,  in  separate  vessels.  At 
the  end  of  three  days,  that  in  the  nitric  acid  had 
changed  into  a  soft  fatty  matter ;  that  in  the  mu¬ 
riatic  was  less  altered ;  while  that  immersed  in  the 
sulphuric  had  become  black  and  carbonized.  At¬ 
tempts  have  been  made  to  convert  the  dead  bodies 
of  cattle  (carrion)  into  adipocere,  for  the  purposes 
of  the  candlemaker  and  the  soap-boiler,  but  with¬ 
out  success.  From  the  experiments  of  Von  Hark- 
liol,  extending  over  a  period  of  25  years,  it  appears 
that  the  carcasses  of  mammalia,  immersed  in  run¬ 
ning  water,  are  after  a  lapse  of  three  years  con¬ 
verted  into  a  pure,  hard,  scentless  fat,  resembling 
white  wax,  perfectly  fit  for  the  manufacture  of 
soap  and  candles.  Exposure  to  stagnant  water 
gives  more  fat,  but  of  an  impurer  kind.  For  fur¬ 
ther  information  on  this  subject,  the  reader  is  re¬ 
ferred  to  ‘  Ure’s  Chemical  Dictionary,’  and  to  the 
‘  Dictionary  of  Arts,  Manufactures,  and  Mines,’ 
by  the  same  author. 

ADULTERATION.  The  fraudulent  corrup¬ 
tion  of  pure  articles,  by  admixture  with  others  of 
less  value,  for  the  sake  of  greater  gain.  The 


means  of  detecting  the  adulterations  generally  met 
with  in  trade,  will  be  found  explained,  under  each 
article  of  importance,  in  its  alphabetical  order. 

rEGIRINON.  A  once  popular  ointment,  made 
by  macerating  the  fruit  of  the  poplar,  in  six  times 
its  weight  of  melted  lard,  and  straining.  It  is  much 
employed  in  some  parts  of  the  Continent. 

iE.SCULINE.  A  new  alkaline  substance, said 
to  have  been  found  in  the  horse-chestnut.  It  is 
probably  extractive  matter  combined  with  lime. 

jETHIOPS.  Syn.  Ethiops.  A  name  given 
by  the  older  chemists  to  several  black  powders, 
on  account  of  their  color.  (See  the  following  ar¬ 
ticles.) 

/ETHIOPS,  ANIMAL.  This  was  a  powder 
obtained  by  burning  various  animals,  as  the  hedge¬ 
hog,  mole,  sparrow,  Ac.,  to  a  cinder. 

jETHIOPS,  ANTIMONIAL.  Syn.  Ethi- 
ops  of  Antimony.  jEthiops  antimonialis.  Prep. 
Sulphuret  of  antimony,  two  parts  ;  quicksilver,  one 
part.  Proc.  Triturate  until  the  globules  are  ex¬ 
tinguished.  Dose.  3  to  5  grs.,  gradually  raised  to 
a  scruple,  in  some  cutaneous  diseases. 

/ETHIOPS,  GOLDEN.  Syn.  /Ethiops  au- 
ripigmentum.  This  ffithiops  is  made  by  triturating 
together  the  red  sulphuret  of  arsenic  and  metallic 
mercury.  It  is  poisonous,  and  is  never  employed 
in  medicine  at  the  present  day. 

/ETHIOPS,  JOVIALIS.  Prepared  by  rub¬ 
bing  together  equal  parts  of  tin,  quicksilver,  and 
sulphur.  It  was  once  given  in  skin  diseases. 

/ETHOGEN.  A  compound  of  nitrogen  with 
boron,  named  from  its  combinations  with  the  met¬ 
als,  producing  a  phosphorescent  light,  in  the  oxi¬ 
dating  flame  of  the  blow-pipe. 

Prep.  Mix  seven  parts  of  powdered  anhydrous 
boracic  acid,  with  nine  parts  of  melon,  place  the 
mixture  in  a  crucible  lined  with  charcoal,  and  ap¬ 
ply  heat,  then  transfer  the  product  into  a  well- 
stopped  vial.  (Balmain.) 

Prop.  A  light  powder,  resembling  magnesia, 
infusible,  and  nearly  insoluble  in  water.  It  forms 
compounds  with  the  metals,  called  oethonides. 
These  may  bo  prepared  by  either  exposing  a  mix¬ 
ture  of  the  metal  and  eethogen  to  heat,  or  a  mix¬ 
ture  of  the  cyanide  of  the  metal  with  boracic  acid. 

AGRICULTURE.  (From  ager,  a  field,  and 
colo,  I  till.)  The  art  or  business  of  the  farmer ; 
the  cultivation  of  the  soil  in  large  quantities,  for 
the  purpose  of  raising  crops  and  live  stock.  In  its 
more  extended  sense,  it  includes  road-making, 
embanking , .draining ,  planting,  <j-c.  It  is  one  of 
the  most  important  of  the  useful  arts,  and  when 
combined  with  chemistry  is  not  unworthy  of  the 
name  of  science.  The  following  short  sketch  of 
the  history  and  principles  of  agriculture  is  from  the 
pen  of  J.  C.  Loudon,  F.  L.  S.,  II.  S.,  Ac. 

Hist.  “  The  origin  of  agriculture  may  be 
traced  to  remote  antiquity,  and  was  doubtless  co¬ 
eval  with  that  of  fixed  property.  In  the  primeval 
state  of  society,  the  sole  riches  of  the  husbandman 
consisted  of  flocks  and  herds,  which  were  kept  in 
a  state  of  movement  from  one  point  to  another,  in 
search  of  pasturage  and  water ;  but  as  population 
increased,  mankind  adopted  a  fixed  abode ;  this 
could  only  be  done  by  bestowing  on  the  site  a  cer¬ 
tain  degree  of  labor  and  care,  which  became  as  it 
were  the  price  paid  for  constituting  it  private 
property.  At  this  point  in  the  progress  of  civiliza- 


AGR 


27 


AGR 


tion,  agriculture  may  be  said  to  have  commenced. 
Previously,  the  natural  products  of  the  soil  were 
merely  consumed  where  they  were  found,  but  now 
men  sought  to  increase  them  by  culture. 

“  The  culture  of  land  will  be  found  to  have  de¬ 
pended  in  every  country  principally  on  its  climate 
and  civilization ;  though  partly  also  on  its  govern¬ 
ment  and  population.  In  the  warmer  climates, 
where  nature  produces  fruits  in  the  greatest  abun¬ 
dance,  for  the  food  of  both  men  and  animals,  and 
where  very  little  care  is  required  to  procure  shelter 
or  clothing,  agriculture  has  made  but  little  prog¬ 
ress  ;  because  it  is  comparatively  unnecessary  for 
the  prosperity  of  the  inhabitants.  In  climates  of 
a  directly  opposite  character,  agriculture  has  made 
equally  slight  progress,  from  the  natural  obstacles 
opposed  to  it.  In  such  countries,  for  example,  as 
Greenland  and  Kamschatka,  only  one  or  two  kinds 
of  corn  crops  can  be  cultivated,  and  perennial 
grasses  can  scarcely  exist ;  because  the  ground  is 
covered  with  snow  for  eight  months  of  the  year ; 
and  in  these  countries  agriculture  is  but  little  prac¬ 
tised,  as  the  chief  resources  of  the  inhabitants  for 
food  are  found  in  the  sea  and  forest.  In  interme¬ 
diate  climates,  such  as  those  of  South  Britain,  the 
middle  of  France,  and  the  North  of  Italy,  the  soil 
may  be  labored  by  man  throughout  the  whole 
year,  and  there  is  scarcely  any  limit  to  the  kind 
of  crops  which  may  be.  raised  on  it.  In  such  cli¬ 
mates,  agriculture  is  calculated  to  attain  the  high¬ 
est  degree  of  perfection ;  and  comparing  different 
parts  of  the  zones  of  this  description  of  climate  in 
both  hemispheres,  perhaps  it  may  be  asserted,  that 
the  best  agriculture  in  the  world  is  to  be  found  in 
Britain  and  the  North  of  Italy;  viz.,  in  East  Lo¬ 
thian  and  Norfolk,  in  the  Vale  of  Arno  and  on 
the  banks  of  the  Po.  The  kind  of  agriculture  prac¬ 
tised  in  different  countries  is  also  of  course  adapted 
to  the  difference  of  climate.  Thus,  towards  the 
North  Pole,  the  great  art  of  the  cultivator  would 
be  to  increase  the  heat ;  or,  rather,  in  adopting 
such  measures  as  would  best  guard  plants  and  an¬ 
imals  against  cold,  rains,  and  the  vicissitudes  of 
the  weather.  Towards  the  south,  on  the  other 
hand,  the  art  of  the  cultivator  would  be  chiefly  di¬ 
rected  to  moderating  the  extreme  heat  and  supply¬ 
ing  moisture.  It  thus  appears  that  the  agriculture 
of  any  country  depends  on  its  latitude  ;  and  that 
in  high  and  low  latitudes,  where  there  are  greater 
extremes  of  climate  and  temperature  to  contend 
with,  agriculture  must  be  of  a  more  difficult  and 
hazardous  description  than  in  intermediate  or  more 
temperate  climates,  such  as  that  of  Syria,  where 
the  art  is  supposed  to  have  originated,  or  in  Eu¬ 
rope,  where  it  maybe  considered  as  having  attain¬ 
ed  its  highest  degree  of  perfection. 

“  In  tracing  the  progress  of  this  art  in  civilized 
countries,  we  have  only  to  follow  the  chronology 
of  general  history.  As  the  Greeks  and  Romans 
appear  to  have  arrived  at  as  great  a  degree  of  per¬ 
fection  in  legislation  as  the  moderns,  so  they  ap¬ 
pear  to  have  attained  nearly  equal  excellence  in 
the  practice  of  agriculture.  Till  within  the  pres¬ 
ent  century,  very  little  difference  existed  between 
the  most  approved  agriculture  of  climates  analo¬ 
gous  to  that  of  Italy,  and  the  agriculture  of  the 
Romans  as  described  by  Cato,  Columella,  and 
other  ancient  writers.  The  chief  superiority  of 
the  moderns  consists  in  their  machinery,  and  in 


their  knowledge  of  the  science  of  the  art ;  the  last 
being  of  very  recent  date,  and  by  no  means  general 
among  practitioners,  (farmers.)  By  science,  im¬ 
proved  breeds  both  of  plants  and  animals  have 
been  originated,  and  by  modern  machinery  a  more 
perfect  tillage  has  been  produced,  and  also  a  more 
complete  separation  of  the  produce  from  the  soil, 
from  the  refuse  of  the  plants  which  bore  it,  and 
from  all  impurities. 

“  The  history  of  British  agriculture  begins  with 
the  Roman  Conquest.  Julius  Caesar  found  the  in¬ 
habitants  in  a  state  of  semi -barbarism  ;  but  Agri¬ 
cola  left  them  in  possession  of  all  the  arts  of  civili¬ 
zation  then  known.  Agriculture  declined  with  the 
invasion  of  the  Saxons  ;  but  was  preserved  through 
the  dark  ages  after  the  establishment  of  Christi¬ 
anity  by  the  intelligence  of  the  religious  establish¬ 
ments,  who  gradually  became  possessed  of  the 
greater  portion  of  the  landed  property  of  the  coun¬ 
try.  Agriculture  revived  in  the  reign  of  Henry 
VIII.,  and  in  that  of  Elizabeth,  during  the  long 
peace  which  then  prevailed,  aud  the  consequent 
security  of  property ;  and  it  afterwards  declined 
during  the  civil  wars ;  it  again  revived  during  the 
reigns  of  William  and  Mary,  Queen  Anne,  and 
George  I.,  in  consequence  of  the  introduction  of 
the  Flemish  husbandry,  which  included  the  cul¬ 
ture  of  turnips  and  clover.  A  still  greater  stimu¬ 
lus  to  the  art  was  given  during  the  reign  of  George 
III.,  by  the  introduction  of  ploughs  drawn  by  two 
horses,  instead  of  four  or  six  ;  of  the  drill  system, 
and  its  application  to  the  culture  of  turnips  and 
potatoes ;  and  by  the  improvements  made  in  the 
breeding  and  rearing  live  stock,  by  Bakewell  and 
Culley.  Early  in  the  present  century,  the  thresh¬ 
ing-machine  was  an  important  addition  to  agricul¬ 
tural  machinery  ;  the  reaping-machine,  the  fre¬ 
quent  drain  system,  and  the  subsoil  plough,  are 
improvements  just  coming  into  use  ;  and  the  next 
grand  attempt  will  probably  be  the  general  appli¬ 
cation  of  steam,  instead  of  horses  and  cattle,  in 
tillage  and  other  field  operations. 

“  The  principles  of  agriculture  are  derived  from 
a  knowledge  of  the  nature  of  plants  and  animals, 
of  soils  and  manures,  and  of  the  climate,  the  sea¬ 
sons,  and  the  weather.  Plants  are  organized  be¬ 
ings,  which  take  up  their  food  by  means  of  roots, 
from  the  interior  of  the  soil  ;*  animals  are  organ¬ 
ized  beings,  which  select  their  food  from  vegetables 
growing  on  the  surface  of  the  soil,  or  from  other 
animals,  and  this  food  is  prepared  before  being  ab¬ 
sorbed  into  their  system,  by  means  of  a  stomach. 
The  climate  of  a  country  determines  both  the 
plants  and  the  animals  which  can  be  produced  in 
it ;  and  the  seasons  and  the  weather,  the  times 
when  the  plants  and  animals  of  the  given  climates 
are  in  particular  states  of  vigor  or  torpidity ;  and 
when  certain  operations  of  culture  can  be  per¬ 
formed  on  them  or  on  the  soil. 

“  The  nature  of  these  elementary  materials  be¬ 
ing  understood,  even  though  imperfectly,  certain 
improvements  can  be  effected  in  them  by  art, 
which  are  greatly  conducive  to  the  increase  of  ag¬ 
ricultural  produce.  The  kinds  of  plants  and  ani¬ 
mals  suitable  to  any  given  climate,  soil,  or  season, 
are  determined  by  the  laws  of  nature ;  but  from 
among  these  kinds  it  is  in  the  power  ol  man  to 

*  And  by  means  of  their  leaves  from  the  atmosphere. 

A.  J.  C. 


AGR 


28 


AGR 


make  a  selection  ;  and  with  the  plants  and  ani¬ 
mals  so  selected,  to  originate  others,  adapted  to  his 
purposes  in  a  superior  degree.  Hence  the  impor¬ 
tance  of  selecting  certain  breeds  of  animals,  rather 
than  others,  and  of  making  choice  not  merely  of 
one  kind  of  bread  corn  rather  than  another,  but  of 
particular  varieties  of  that  corn.  Thus,  in  the 
case  of  wheat,  there  are  some  kinds,  the  grains  of 
which,  under  no  circumstances,  weigh  more  than 
from  50  to  55  lbs.  per  bushel  ;  while  there  are  oth¬ 
ers  which  never  weigh  less  than  60  lbs.  a  bushel. 
The  nourishment  of  plants  has  been  found  to  de¬ 
pend  chiefly  on  organized  matter  contained  in  the 
soil,  and  produced  chiefly  by  the  decay  of  other 
plants.  This  is  a  law  of  nature,  which,  followed 
up  by  man,  has  led  to  the  use  of  manures ;  as  the 
fact  everywhere  observed,  that  no  plant  can  live 
without  water,  has  led  to  irrigation ;  and,  as  the 
observation  that  the  excess  of  water  is  injurious, 
has  led  to  surface  and  under-draining.  The  in¬ 
fluence  of  temperature  and  shelter  over  the  growth 
of  plants,  and  the  thriving  of  animals,  is  every¬ 
where  observable  in  wild  nature  ;  and  though  the 
temperature  of  a  climate  cannot  be  changed,  yet 
that'  of  most  localities  may  be  improved  by  shelter 
from  cold  winds,  and  by  diminishing  evaporation 
from  the  surface,  by  means  of  surface  and  under¬ 
draining,  to  draw  off  the  superfluous  water.  The 
most  important  principles  in  the  theory  of  agricul¬ 
ture  are  those  which  relate  to  the  improvements 
of  plants  and  animals,  and  of  the  soil. 

“  The  improvement  of  the  soil  may  be  comprised 
under  two  heads, — the  improvement  of  its  earthy 
part;  and  the  increase  of  the  organized  matter 
added  to  the  earth.  The  improvement  of  the  soil, 
considered  as  a  mixture  of  different  earths,  consists 
in  rendering  it  more  or  less  retentive  of  water,  by 
diminishing  or  increasing  the  size  of  the  particles 
of  which  it  is  composed :  for  example,  by  the  ad¬ 
dition  of  clay  in  some  cases,  and  of  sand  in  others  ; 
and  by  improving  the  earthy  condition  of  the  soil, 
by  the  addition  of  such  earths  as  may  be  in  too 
small  quantities,  or  absent  altogether.  It  has  been 
found,  from  experience,  that  those  soils  which  are 
composed  of  several  primitive  earths  are  naturally 
more  productive  than  those  that  consist  of  only 
one  earth,  all  other  circumstances  being  the  same  ; 
and  it  has  also  been  found  that  no  soil  will  maintain 
its  fertility,  for  any  length  of  time,  that  does  not 
contain  a  certain  portion  of  calcareous  earth  in  its 
composition.  Hence,  one  of  the  most  common 
plans  of  improving  all  soils  not  calcareous,  is  by 
the  addition  of  lime  ;  and  of  all  other  soils  by  mix¬ 
ing  them  with  such  as  are  of  an  opposite  descrip¬ 
tion. 

“  All  soils  aro  rendered  more  productive  by  the 
addition  of  organized  matter,  or  what  are  called 
manures.  Manures  may  be  either  composed  of 
animal  or  vegetable  matter ;  and  these  may  bo 
either  applied  separately  or  together,  and  in  a  fresh 
state  or  in  a  state  of  decay.  It  has  been  found 
from  experience,  and  explained  from  chemical  ex¬ 
periments,  that  every  description  of  manure  is 
rendered  more  effective  by  being  made  to  undergo 
the  putrefactive  fermentation  before  it  is  applied  ; 
and  this  process  is  carried  on  with  solid  manures, 
in  heaps  or  dunghills,  and  with  liquid  manure  in 
tanks  or  wells.  In  the  application  of  manure  to 
soils,  the  great  object  of  the  cultivator  is  to  apply 


enough  for  the  ensuing  crop,  and  as  little  more 
as  possible;  because  all  that  is  applied  and  not 
immediately  used,  is  liable,  to  a  certain  extent, 
to  have  its  particles  carried  off  by  evaporation 
(volatilization)  into  the  atmosphere,  or  by  rain  into 
rivers  or  the  sea.  But  even  if  this  were  not  the 
case,  to  apply  manure  to  a  soil  where  it  would  not 
be  immediately  turned  into  a  crop,  would  be  an 
expenditure  of  capital  without  interest.” 

Draining,  or  “  the  operation  of  freeing  a  soil 
from  superfluous  water,  is  of  equal  or  perhaps  more 
importance  than  supplying  it  with  manure ;  be¬ 
cause,  though  without  manure,  plants  will  not  grow 
with  great  luxuriance  and  vigor,  yet  with  too 
much  water,  they  will  not  grow  at  all,  or  will  be¬ 
come  sickly.  The  excess  of  water  may  proceed 
from  three  causes:  an  extremely  moist  climate, 
the  only  alleviation  to  which  is  arranging  the  sur¬ 
face  with  frequent  furrows,  and  short  slopes  be¬ 
tween  them,  so  as  to  carry  oft-  the  rain  as  soon  as 
it  falls ;  a  soil  very  retentive  of  moisture,  so  as  to 
hold  it  like  a  sponge,  in  which  frequent  under¬ 
drains,  as  near  together  as  the  surface  furrows,  are 
required  ;  and,  lastly,  a  soil  lying  over  a  subsoil 
abounding  in  springs,  or,  in  other  words,  which  has 
the  substrata  charged  with  water,  which  is  contin¬ 
ually  oozing  out  through  the  surface  soil.  The 
remedy  for  this  last  evil  is,  by  under-drains  of  con¬ 
siderable  depth,  so  arranged  as  to  collect  the  water 
from  the  substrata,  and  carry  it  off  before  it  reaches 
the  surface  soil.” 

Comminution  and  labor  tend  considerably  to 
promote  the  fertility  of  soils.  “  After  draining,  and 
being  rendered  of  a  proper  texture  and  composi¬ 
tion,  by  the  admixture  of  such  earthy  ingredients 
as  may  be  wanting,  a  soil  requires,  to  render  it  fit 
to  be  easily  penetrated  by  the  roots  of  plants,  to  be 
frequently  stirred  and  comminuted.  This  is  done 
by  the  mechanical  operations  of  ploughing,  har¬ 
rowing,  &c.,  which,  aided  by  the  alternate  action 
of  droughts  and  rains,  frosts  and  thaws,  and  sum¬ 
mer  and  winter,  have  the  effect  of  pulverizing  the 
soil.  To  maintain  a  soil  in  a  fertile  state,  it  is  not 
only  necessary  to  supply  it  with  manure,  in  pro¬ 
portion  to  the  crops  which  have  been  carried  from 
it,  but  to  vary  the  crops  which  it  is  made  to  pro¬ 
duce.  It  has  been  found,  from  experience,  that 
crops  of  plants  belonging  to  the  same  natural  fam¬ 
ily  do  not  succeed  so  well  after  each  other,  as 
when  crops  of  a  different  family  are  made  to  in¬ 
tervene.  Thus,  the  several  grasses  alternate  bet¬ 
ter  with  root  or  herbage  crops,  than  with  one 
another  ;  or,  one  of  those  grasses  of  which  the 
seed  is  ripened  will  alternate  better  with  another 
in  which  the  herbage  only  constitutes  the  crop, 
than  with  one  of  the  same  kind  as  itself.  Some¬ 
thing  analogous  to  the  succession  of  crops  takes 
place  also  with  regard  to  the  pasturage  of  animals, 
and  it  is  found  advantageous  to  put  cattle  in  a 
field  that  has  been  grazed  by  horses,  rather  than 
to  put  horses  after  horses,  or  cattle  after  cattle. 

“  Thus,  the  principles  of  agriculture  may  be 
comprised  under  the  selection  of  breeds  of  plants 
and  animals ;  the  improvement  of  the  soil  and 
subsoil;  the  culture  or  movement  of  the  soil;  the 
improvement  of  the  local  climate  by  shelter  and 
drying  ;  and  the  succession  of  crops.  All  these 
principles  have  been  derived  from  experience  ;  and 
they  are  only  partly  accounted  for  by  chemistry 


AGR 


29 


AGR 


or  natural  philosophy.  They  are  not,  however,  on 
that  account,  the  less  true  and  useful.  It  is  singu¬ 
lar  that  they  should  all  have  been  known  to  the 
Romans,  and,  to  all  appearance,  as  fully  as  to 
modem  cultivators. 

“  The  practice  of  agriculture,  in  Britain,  may 
be  included  under  the  heads  of  the  choice,  hiring, 
and  stocking  a  farm  ;  and  its  general  culture 
and  management.  In  the  choice  of  a  farm,  in  any 
given  county,  the  soil  is  of  the  greatest  importance  ; 
because,  though  this  may  be  so  improved  by  art  and 
expense,  as  almost  to  render  a  bad  soil  equal  to  a 
good  one,  yet  in  practice  this  would  be  so  expen¬ 
sive  as  by  no  means  to  answer  the  purpose  of  the 
fanner.  It  may  be  thought  that  the  vicinity  of  good 
roads,  of  a  canal,  a  river,  or  a  market  town,  are  ob¬ 
jects  of  more  importance  than  the  nature  of  the  soil ; 
but  this  is  not  the  case,  because,  supposing  the  roads 
to  be  bad  and  the  markets  at  a  distance,  it  is  only 
necessary  to  change  the  system  of  cultivation  and 
management,  and  to  turn  the  produce  of  the  farm 
into  some  description  of  live  stock,  which  may  be 
driven  to  any  distance,  even  over  a  country  with¬ 
out  roads.  If  it  be  alleged  that  the  nature  of  the 
climate  is  of  paramount  importance  to  the  soil,  in 
the  choice  of  a  farm,  we  allow  that  in  an  extended 
sense  it  is ;  for  example,  if  a  cultivator  had  the 
choice  of  any  part  of  Europe,  there  are  doubtless 
many  districts  where  the  climate  is  far  more  favor¬ 
able  for  all  the  operations  and  products  of  agricul¬ 
ture  than  others ;  and  if  even  he  had  the  choice 
of  every  part  of  Britain,  he  might  find  some  local¬ 
ities  much  more  favorable  than  others.  In  general, 
however,  the  actual  choice  of  any  cultivator  lies 
within  a  given  locality,  where  the  climate,  in  a 
practical  point  of  view,  is  everywhere  the  same. 
Next  to  soil  and  climate  in  the  choice  of  a  farm, 
the  state  of  the  buildings  and  fences  on  it,  the 
state  of  the  roads,  and  the  distance  from  a  mar¬ 
ket  town,  a  canal,  or  a  seaport,  are  of  importance. 
Without  buildings  of  sufficient  extent,  and  prop¬ 
erly  situated,  and  of  the  proper  kinds,  the  business 
of  a  farm  cannot  be  carried  on  ;  and  though  some 
farms  and  some  kinds  of  farming  may  be  conduct¬ 
ed  without  fences,  yet,  in  general,  fences  are  as 
necessary  as  roads.  The  last  circumstance  which 
we  shall  notice  in  this  cursory  glance,  is  the  na¬ 
ture  of  the  tenure  by  which  the  farm  is  to  be 
held,  and  on  the  covenants  and  conditions  of  the 
lease.  No  cultivator  who  calculates  on  the  em¬ 
ployment  of  considerable  capital,  will  risk  it  on 
lands  of  another,  without  some  security  for  having 
it  returned ;  and  this  security  is  a  lease  for  a  fixed 
number  of  years.  On  the  other  hand,  no  proprie¬ 
tor  of  lands  will  delegate  the  possession  of  them  to 
another,  for  a  fixed  number  of  years,  without  a 
valuable  consideration ;  and  this  he  reserves  to 
himself  in  the  lease,  under  the  denomination  of 
rent.  As  lands  in  a  state  of  cultivation,  and  build¬ 
ings  and  fences  in  a  state  of  repair,  are  liable  to  be 
injured  and  deteriorated  in  value  by  bad  manage¬ 
ment  or  neglect,  the  proprietor  guards  against 
these  accidents  by  certain  conditions  in  the  lease. 

“  The  culture  and  management  of  a  farm  de¬ 
pend  jointly  on  the  soil  and  climate,  and  on  the 
kind  of  produce  most  in  demand  and  reckoned 
most  profitable.  In  the  mountainous  districts  of 
Great  Britain,  where  the  climate  is  cold,  almost 
the  only  kind  of  farming  practised  is  that  of  breed¬ 


ing  and  rearing  different  kinds  of  live  stock,  such 
as  sheep  or  cattle,  which  are  sold  for  being  fattened 
in  more  favorable  districts ;  or  horses,  in  order  to 
supply  the  demand  for  these  animals  for  the  pur¬ 
poses  of  draught  or  saddle.  The  mountainous  dis¬ 
tricts  of  Scotland  and  Wales  are  chiefly  devoted 
to  the  breeding  and  rearing  of  sheep  and  black 
cattle,  which  are  sold  to  the  farmers  of  the  low 
countries,  in  both  kingdoms,  in  order  to  be  fattened 
for  the  shambles.  The  hilly  districts  of  Yorkshire 
and  Lancashire  are  chiefly  employed  in  breeding 
and  rearing  of  horses.  In  the  low  country  of  the 
east  coast  of  Great  Britain,  the  climate  being  dry, 
is  favorable  to  the  culture  of  corn  ;  while  on  the 
west  coast,  and  in  Ireland  generally,  the  climate 
being  moist,  is  more  favorable  to  pasture. 

“  The  farm  products  most  universally  in  de¬ 
mand  are  corn  and  butchers’  meat,  and  these  may 
be  produced  on  every  farm,  the  soil  of  which  ad¬ 
mits  of  being  kept  alternately  in  tillage  and  in 
grass.  Butchers’  meat  may  be  produced  in  much 
greater  abundance  on  such  soils  as  admit  of  the 
culture  of  root  and  herbage  crops,  such  as  turnips, 
potatoes,  and  clover ;  while  corn  may  be  produced 
most  abundantly  in  strong,  loamy  soils,  within 
reach  of  extensive  sources  of  manure.  The  most 
profitable  description  of  crop  will  frequently  be  found 
to  be  different  from  that  which  is  in  most  general 
demand ;  for  example,  in  the  neighborhood  of  a 
large  town,  the  culture  of  culmary  vegetables,  on 
a  large  scale,  in  what  are  called  farm  gardens,  is 
generally  far  more  profitable  than  the  raising  of 
corn  or  butchers’  meat.  Even  the  raising  of  food 
for  cattle,  in  such  situations,  is  found  to  yield  more 
profit  than  ordinary  farming.  There  are  also  par¬ 
ticular  crops  which  maybe  occasionally  cultivated, 
which  yield  extraordinary  profits ;  such  as  drugs 
used  in  dyeing,  or  in  some  manufacture  not 
common  ;  plants  of  some  new  and  improved  va¬ 
riety  of  the  kinds  in  general  cultivation,  for  their 
seed,  Ac. 

“  The  agriculture  of  Britain,  and  especially 
that  of  the  low  countries  of  Scotland,  excels  that 
of  most  other  countries  having  similar  climates, 
from  the  superior  skill,  intelligence,  and  capital  of 
the  farmer ;  the  considerable  length  of  the  lease 
which  is  granted  by  the  landlord  ;  the  superiority 
of  the  implements  and  machines  employed ;  and 
the  improved  breeds  of  animals  and  plants  which 
are  reared  or  cultivated.  Perhaps  the  nearest  ap¬ 
proach  to  perfection  in  the  culture  of  arable  land, 
in  any  part  of  Britain,  is  made  in  some  parts  of 
East  Lothian  ;  where,  in  consequence  of  deep- 
ploughing,  substituting  under-drains  for  furrows, 
regularly  supplying  manure,  and  alternating  clean¬ 
ing  and  restoring  crops  with  exhausting  crops,  as 
great  an  amount  of  produce  is  obtained  as  can 
stand  on  the  surface  at  one  time.  The  agriculture 
of  Britain  is  most  defective  in  the  southern  dis¬ 
tricts  of  the  island,  in  consequence  of  the  farmers 
being  the  very  opposite  of  those  in  the  northern 
districts,  the  want  or  the  shortness  of  the  leases, 
and  the  restrictive  clauses  of  those  leases,  by  which 
the  tenant  is  prevented  exercising  his  own  judg¬ 
ment,  and  is  obliged  to  follow  the  routine  prescribed 
in  the  leases  of  a  former  age.” 

For  further  information  on  this  important  sub¬ 
ject  the  reader  is  referred  to  the  ‘  Cyclopaedia  of 
Agriculture,’  which  contains  the  best  system  of 


AGU 


30 


ALA 


practical  agriculture  extant.  The  scientific  agri¬ 
culturist  is  also  especially  advised  to  peruse  the 
‘  Agricultural  Chemistry’  of  Liebig,  which  explains 
the  application  of  chemical  science  to  the  purposes 
of  the  farmer,  and  the  improvement  of  the  soil, 
and  contains  much  that  is  valuable  of  a  scientific 
description  connected  with  agriculture.  The  prin¬ 
ciples  and  practice  laid  down  in  these  important 
works,  if  applied  with  only  moderate  skill  and  in¬ 
dustry,  cannot  fail  to  produce  a  degree  of  success, 
unattainable  by  mere  unassisted  experience.  Seve¬ 
ral  articles  will  also  be  found  in  this  Cyclopaedia, 
containing  information  respecting  farming.  (See 
the  heads  Farming,  Manures.) 

AGRIMONY.  Syn.  Agrimonia.  Agrimonia 
eupatoria.  A  common  field  plant  flowering  in 
June  and  July.  It  is  frequently  given  in  the  form 
of  infusion  or  powder,  in  certain  skin  diseases, 
especially  the  itch.  It  is  tonic  and  stomachic. 

AGRIMONY  TEA.  Syn.  Infusion  of  Agri¬ 
mony.  Prep.  Pour  1  pint  of  boiling  water  on  1  oz. 
of  the  fresh  tops  of  agrimony  (gathered  before  the 
flowers  are  formed)  and  1  oz.  of  liquorice  root, 
(sliced,)  macerate  for  one  hour  in  a  close  vessel 
and  a  warm  situation,  then  strain  for  use.  Dose. 
A  teacupful  or  more  two  or  three  times  a  day. 

AGUE.  Syn.  Intermittent  Fever.  A  spe¬ 
cies  of  fever  which  comes  on  only  at  stated  inter¬ 
vals,  (hence  called  intermittent,)  leaving  the  patient 
between  the  periods  of  attack,  in  apparently  good 
health.  The  attacks  of  this  disease  usually  return 
with  great  regularity,  and  have  in  consequence 
been  distinguished  by  names  having  reference  to 
the  periods  of  their  visits.  From  this  charac¬ 
teristic  nosologists  have  divided  them  into  the 
Quotidian,  returning  after  a  lapse  of  24  hours. 

Tertian . .  48  do. 

Quartan . 72  do. 

and  so  on  until  the  interval  extends  to  nine  or  ten 
days,  as  in  the  nonanus  and  decimanus. 

Symp.  I.  The  cold  stage,  marked  by  debility, 
paleness,  coldness,  drowsiness,  and  general  rigors 
throughout  the  body,  impaired  respiration,  nausea, 
vomiting,  &c.  These  symptoms  gradually  abate, 
and  are  followed  by — II.  The  hot  stage,  distin¬ 
guished  by  the  usual  marks  of  fever,  and,  in  some 
cases,  violent  delirium,  Ac.  After  a  certain  time 
the  disease  passes  into — III.  The  sweating  stage, 
marked  by  a  copious  perspiration  breaking  out,  and 
a  gradual  return  of  most  of  the  functions  of  the 
body  to  their  ordinary  state.  In  many  cases,  how¬ 
ever,  not  only  do  the  symptoms,  but  the  succession 
of  the  stages  and  their  duration  also  vary. 

Causes.  Exposure  to  the  miasmata  of  marshes 
and  stagnant  water,  putrefying  animal  and  vege¬ 
table  matter,  Ac.,  poor  diet,  exposure  to  cold  and 
damps,  damp  bed-chamber  or  linen ;  excessive 
grief,  fatigue,  Ac. 

Remedial  measures.  I.  Palliative.  An  emetic 
or  a  full  dose  of  opium  or  laudanum  has  been  re¬ 
commended  at  the  commencement  of  the  fit,  fol¬ 
lowed  by  a  warm  foot,  hip,  or  full  bath.  Stimulants, 
as  ether,  spirits,  Ac.,  are  also  used,  but  when  they 
fail  to  relieve  they  tend  to  aggravate  the  distem¬ 
per.  When  any  given  method  succeeds  it  should 
be  again  had  recourse  to  on  the  approach  of  an¬ 
other  fit. 

II.  Curative.  This  consists  in  the  administration 
of  febrifuge  medicine  during  the  intermission  of  the 


paroxysm.  The  principal  of  these  are  bark  and  its 
preparations  and  liquor  of  arsenic.  The  stomach 
and  bowels  having  been  well  cleaned  out,  by  the 
administration  of  two  or  three  doses  of  purgative 
medicine,  2  to  5  grs.  of  the  disulphate  of  quinine 
may  be  given  three  or  four  times  daily  ;  or  when 
this  cannot  be  obtained,  1  to  2  dr.  of  powdered 
cinchona  bark  may  be  used  instead.  When  the 
stomach  cannot  bear  the  powder,  the  infusion, 
decoction,  or  extract  may  be  employed.  Quinine, 
properly  administered,  generally  cures  ague.  The 
solution  of  arsenite  of  potassa  (liquor  arsenicalis, 

P.  L.)  is  also  a  valuable  medicine  in  ague,  but  its 
use  requires  great  care  and  attention.  Under  the 
name  of  “  tasteless  ague  drop,”  it  has  cured  thou¬ 
sands.  The  dose  should  be  at  first  five  drops  twice 
a  day,  gradually  raised  to  20  drops.  This  is  the 
common  ague  medicine  of  the  fen  counties  of  Eng¬ 
land.  In  a  certain  book  of  travels  through  Eng¬ 
land  it  is  said  to  be  “  a  common  practice  for  the 
farmers  in  the  marshy  parts  of  Essex  to  fetch 
their  wives  from  the  uplands,  who  seldom  live  long  - ! 
in  the  low  countries ;  so  that  most  of  the  farmers 
there  have  had  several  wives,  and  many  make 
much  money  by  this  system  of  wifeing.”  Does 
this  mortality  arise  from  the  ague  or  the  ague 
remedy  ?  It  may  be  further  remarked,  that  warm 
clothing,  and  a  light  nutritious  diet  should  be  adopt¬ 
ed  during  the  curative  course,  and  if  the  patient 
reside  in  a  swampy  or  marshy  district,  he  should 
remove  as  quickly  as  possible  to  one  of  a  drier  and 
opposite  description. 

AUGUSTINE.  Syn.  Auoustina.  Tromsdorf 
gave  this  name  to  a  substance  found  by  him  in  the 
Saxon  beryl,  which  he  conceived  to  be  a  base  ca¬ 
pable  of  neutralizing  the  acids.  Vauquelin  has 
since  shown  it  to  be  a  phosphate  of  lime,  (which 
see.) 

ALABASTER.  A  white  calcareous  or  gyp¬ 
seous  kind  of  soft  stone,  used  by  sculptors,  and  for 
casting.  The  variety  employed  for  the  latter  pur¬ 
pose  is  that  most  generally  known,  and  when  burnt, 
forms  the  substance  called  plaster  of  Paris. 

ALABASTER,  OR  PLASTER,  TO 
BRONZE.  I.  Prepare  the  surface  by  sizing  it 
over  once  or  twice,  and  when  dry  touch  the  promi¬ 
nent  parts  of  the  figure  with  the  bronze  No.  1,  and 
the  remainder  with  No.  2.  Then  soften  down  the 
linos  of  mixture  of  the  two  paints  with  a  badger’s 
hair  tool. 

Bronze  1.  Grind  equal  parts  of  Dutch  metal 
and  the  following  paint  together,  and  thin  the  mix¬ 
ture  with  a  little  oil  or  turpentine. 

Bronze  2.  Grind  Prussian  blue,  verdigris,  and 
ochre  separately  with  oil,  then  mix  them  together 
in  such  proportions  as  will  produce  a  bronze  green 
color. 

II.  Touch  over  the  prominent  parts  of  the  fig¬ 
ure  with  Bessiiner’s  gold  paint,  or  instead  thereof 
use  gold  or  Dutch  leaf,  then  cover  the  remainder 
of  the  figure  as  before,  with  the  paint  No.  2. 

Remarks.  When  the  lights  are  managed  with 
taste,  especially  on  the  prominent  parts  of  the  fea¬ 
tures  in  a  statue,  it  produces  a  grand  effect.  (See 
Bronzing.) 

ALABASTER,  TO  CLEAN.  Proc.  Wash 
the  article  with  warm  soap  and  water,  then  rinse 
in  clean  water.  If  the  surface  is  polished  it  must 
be  finished  by  touching  it  over  with  shave-grass, 


ALx\ 


31 


ALC 


and  afterwards  with  French  chalk,  or  talc,  as  di¬ 
rected  under  the  article  on  Polishing  Alabaster. 
Grease  spots  may  be  removed  with  a  little  clean 
oil  of  turpentine. 

ALABASTER,  TO  ETCH.  Proc.  Cover 
every  part  of  the  surface  of  the  model  or  cast,  ex¬ 
cept  the  portion  to  be  etched,  with  a  mixture  of  one 
part  of  white  wax,  dissolved  in  four  parts  of  oil  of 
turpentine,  thickened  with  finely  powdered  white- 
lead.  When  this  coating  has  set,  immerse  the 
article  in  pure  water,  and  allow  it  to  remain  for 
from  20  to  50  hours,  according  to  the  effect  in¬ 
tended  to  be  produced.  Then  take  it  out,  remove 
the  superfluous  water,  wash  oft’  the  varnish  with 
oil  of  turpentine,  and  carefully  brush  the  etched 
parts  over  with  powdered  gypsum. 

ALABASTER,  TO  HARDEN.  Proc.  I. 
Mix  up  the  plaster  of  Paris  with  a  weak  solution 
of  gum  Arabic,  (1  oz.  to  1  pint  of  water,)  or,  for 
common  purposes,  a  weak  solution  of  size.  Re¬ 
marks.  This  not  only  renders  the  plaster  harder, 
but  gives  the  surface  a  pleasing  smoothness.  (See 
also  Keene’s  Marble  Cement.) 

II.  Expose  the  pieces  in  a  baker’s  oven  for  24 
hours  or  longer,  according  to  their  thickness,  then 
withdraw  them,  and  when  cool,  dip  them  twice 
into  pure  river  water,  letting  them  remain  im¬ 
mersed  each  time  from  2  to  5  minutes ;  lastly,  ex¬ 
pose  them  to  the  air  for  3  or  4  days  before  polish¬ 
ing.  (M.  Tissot.)  Remarks.  This  plan  is  followed 
for  pieces  of  statuary,  &c.  worked  out  of  the  solid 
gypsum.  It  is  not  adapted  so  well  to  plaster  casts. 

ALABASTER,  TO  JOIN.  Ornaments  of 
alabaster  or  plaster  may  be  joined  together  by 
means  of  a  little  white  of  egg,  thickened  with 
finely-powdered  quicklime,  or  by  a  mixture  of 
newly-baked  and  finely-powdered  plaster  of  Paris, 
mixed  up  with  the  least  possible  quantity  of  water. 

ALABASTER,  TO  POLISH.  Proc.  I.  The 
object,  received  in  the  rough  state  from  the  hands 
of  the  sculptor  or  turner,  is  rubbed  with  finely- 
powdered  pumice-stone,  or  dried  shave-grass  (equi- 
setum)  and  water,  and  afterwards  with  a  paste 
formed  of  finely-powdered  and  sifted  slaked  lime 
and  water.  The  rough  polish  thus  produced  is 
then  brought  up  and  finished  off  by  friction  with 
finely-powdered  talc,  or  French  chalk,  until  a 
satiny  lustre  is  produced. 

II.  Dip  the  cast  or  model,  previously  warmed, 
and  suspended  by  a  fine  silken  cord  or  wire,  into 
the  purest  white  wax,  melted  in  any  suitable  ves¬ 
sel.  The  operation  should  be  repeated  until  the 
liquid  wax  begins  to  rest  unabsorbed  on  the  surface 
of  the  plaster,  when  the  article  must  be  placed 
aside  (suspended)  until  the  next  day,  when  it  may 
be  polished  with  a  clean  brush.  Remarks.  None 
but  the  hardest,  purest,  and  whitest  wax  will  do 
for  the  above  purpose.  That  commonly  sold  is 
mixed  with  spermaceti,  stcarine,  or  tallow,  and 
not  unfrequently  with  potato  starch. 

III.  Suspend  the  article,  well  cleaned  from 
dust,  by  means  of  a  silk  cord  or  wire,  in  a  wooden 
.trough  or  other  suitably-shaped  vessel,  of  glass  or 
earthenware  ;  then  cover  it  with  a  strong  and  per¬ 
fectly  clear  solution  of  alum.  Let  it  remain  until 
a  sufficient  quantity  of  the  salt  has  crystallized  on 
the  surface,  when  it  should  be  withdrawn  and  pol¬ 
ished  with  a  wet  cloth.  Remarks.  I  have  seen 
beautiful  imitations  of  marble  produced  in  this 


manner,  but  the  process  requires  great  care  and 
address. 

ALABASTER,  TO  STAIN  OR  COLOR. 
Proc.  I.  Mix  various  colored  powders  or  solutions 
with  the  plaster,  at  the  time  of  mixing  it  up  with 
water.  Remarks.  A  little  terra  de  Sienna,  in  very 
fine  powder,  or  ground  with  water,  added  to  the 
water  employed  to  mix  up  the  plaster,  imparts  a 
pleasing  color  to  busts,  statues,  medallions,  &c. 

II.  Objects  formed  from  the  solid  alabaster  may 
be  stained  in  the  same  way,  and  with  the  same 
materials  as  marble.  (See  Marble.) 

ALAQUECA  STYPTIC.  A  stone  used  by 
the  Indians  to  stop  local  bleeding.  It  is  iron  py¬ 
rites. 

ALBUM  RHASIS.  An  ointment  composed 
of  white-lead  and  lard,  invented  by  and  named 
after  the  Arabian  physician  Rhazes. 

ALBUMEN.  Syn.  Albumen  ( Lat .)  The  white 
of  egg  and  the  serum  of  the  blood  contain  this  sub¬ 
stance  in  a  sufficiently  pure  state  for  all  the  pur¬ 
poses  of  the  arts.  Prop.  The  acids,  metallic  salts, 
alcohol,  and  heat,  coagulate  albumen  ;  hence  it  is 
incompatible  with  solutions  containing  them. 
Strong  oil  of  vitriol  turns  it  black  in  the  cold,  but 
on  applying  a  gentle  heat,  a  gorgeous  red-colored 
solution  is  produced.  (Dr.  Hope.)  Strong  muriatic 
acid  gives  it  a  violet  tinge.  Uses.  As  a  glaze,  or 
species  of  varnish,  and  as  a  clarifier  for  wines, 
sirups,  &c. 

ALBUMEN,  PURE  or  SOLID.  Prep.  Agi¬ 
tate  the  white  of  egg  with  10  or  12  times  its  weight 
of  alcohol,  and  collect  the  precipitated  flocculi  on 
a  muslin  filter.  Prop.  Insoluble  in  pure  water, 
unless  it  be  heated  to  150°  C.  or  302°  F.  (Wohler 
and  Vogel.) 

ALBUMEN  POWDER.  Syn.  Flake  Albu¬ 
men.  Soluble  solid  Albumen.  Prep.  Expose  the 
strained  white  of  egg,  in  a  thin  stratum,  to  a  cur¬ 
rent  of  dry  air,  until  it  concretes  into  a  solid  trans¬ 
parent  substance,  resembling  horn.  In  this  state  it 
may  be  kept  any  length  of  time,  or  it  may  be 
further  dried  until  brittle,  and  then  powdered. 

II.  Substitute  the  serum  of  bullock’s  blood  for 
the  white  of  egg  in  the  last  formula. 

Prop.,  tj-c.  Soluble  in  cold  water,  forming  a  so¬ 
lution  possessing  all  the  properties  of  fresh  albu¬ 
men.  Use.  As  a  clarifier ;  exported  in  quantity 
to  the  sugar  plantations  of  the  West  Indies.  It  is 
prepared  for  use  by  stirring  it  with  cold  water  un¬ 
til  it  is  dissolved,  when  it  is  whisked  to  a  froth  in 
the  usual  way,  before  adding  it  to  the  liquid  to  be 
clarified. 

ALBUMEN,  TESTS  FOR.  I.  A  solution 
of  bichloride  of  mercury  dropped  into  a  fluid  con¬ 
taining  albumen,  occasions  a  white  precipitate. 
Sensibility.  (Bostock.) 

II.  Tannin  or  tincture  of  galls  gives  a  yellow, 
pitchy  precipitate. 

ALCAHEST.  Syn.  Alkahest.  A  word  of 
uncertain  meaning,  frequently  applied  by  the  al¬ 
chemists  to  liquids  which  they  thought  to  possess 
great  solvent  powers. 

ALCAHEST  OF  GLAUBER.  Syn.  Alca- 
hest  Glauberi.  Obtained  by  detonating  nitre  on 
hot  coals,  and  then  exposing  it  in  a  damp  place 
until  it  runs  into  an  oily-looking  fluid.  It  thus  be¬ 
comes  oil  of  tartar. 

ALCAHEST  RESPURII.  Obtained  by  de- 


ALC 


32 


ALC 


tonating  a  mixture  of  nitre  and  zinc  filings,  pow¬ 
dering  the  resulting  scoritE,  agitating  it  with  wa¬ 
ter,  and  filtering.  The  filtered  liquor  contains 

tllO  cilCclllGSt 

ALCAHEST  ZWELFERI.  Acetic  acid  ob¬ 
tained  by  the  dry  distillation  of  verdigris. 

ALC  ARRAZ  AS.  A  species  of  porous  pottery, 
made  in  Spain,  for  the  purpose  of  cooling  water,  by 
its  transudation  and  copious  evaporation  from  the 
sides  of  the  vessel.  Vessels  made  in  either  of  the 
following  ways  possess  similar  properties. 

Prep.  I.  Well  mix,  in  the  dry  state,  equal  parts 
of  silicious  sand  and  good  clay,  then  bring  it  to  a 
proper  consistence  with  brine,  adding  afterwards  a 
considerable  quantity  of  common  salt,  which  must 
be  well  incorporated  with  the  clay  by  beating.  The 
vessels  formed  of  this  mixture  must  be  only  half 
baked. 

II.  Mix  up  your  clay  with  twice  its  weight  of 
charcoal,  in  powder,  and  bake  it  until  the  latter 
substance  is  perfectly  burnt  out. 

ALCOHOL.  Syn.  Alkohol.  Alkahol.  Al- 
caiiol.  Hochst  Rectifizirter  Weingeist  ( Ger .) 
Alcohol  (TV.)  Alcoole  ( Ital .)  Alchool.  Al- 
cool.  Alcol.  Alkol  ( obs .)  From  the  Arabic 
al  the,  and  kohol  antimony.  A  term  originally 
applied  to  several  chemical  preparations,  presumed 
to  be  very  subtile,  or  brought  to  the  highest  state 
of  tenuity,  but  at  the  present  day  restricted  to  pure 
spirit  of  wine,  of  the  strongest  class. 

Hist.  Fermented  liquors  were  known  to  an¬ 
tiquity.  “  Noah  planted  a  vineyard  ;  and  he  drank 
of  the  wine,  and  was  drunken an  event  supposed 
to  have  happened  2348  years  before  the  birth  of 
Christ.  Wine  and  fermented  liquors  are  also  men¬ 
tioned  by  the  earlier  profane  historians ;  but  the 
period  at  which  they  were  first  submitted  to  distil¬ 


lation  is  undecided.  By  some,  the  Chinese  are 
thought  to  have  possessed  the  earliest  knowledge 
of  this  process;  others  think  that  the  northern  na¬ 
tions  of  Europe  were  the  first  who  were  acquainted 
with  the  art  of  distillation.  Herodotus,  however, 
mentions  date  spirit  as  an  article  of  commerce  in 
Babylonia  (n.  c.  445.)  Albucacis,  in  the  12th 
century,  taught  the  method  of  procuring  spirit  from 
wine ;  but  the  process  was  doubtless  known  long 
before  that  time.  Raymond  Lully,  in  the  13th 
century,  showed  the  way  to  concentrate  it,  by 
means  of  carbonate  of  potassa;  after  which  time 
it  gradually  rose  into  note  as  an  article  of  trade  and 
commerce.  At  the  present  day,  more  capital  is, 
perhaps,  embarked  in  the  various  processes  of  dis¬ 
tillation  than  in  any  similar  branch  of  business. 

Sources.  Alcohol  is  a  product  of  the  fermenta¬ 
tion  of  vegetable  juices  or  solutions  containing  sac¬ 
charine  matter,  or  some  substance  (as  starch)  ca¬ 
pable  of  conversion  into  sugar.  In  this  state,  it 
forms  but  a  small  portion  of  the  fermented  liquor, 
(as  in  wine,  beer,  brewer's  wash,  &c.,)  and  is 
obtained  in  an  isolated  form  by  the  process  of  dis¬ 
tillation.  It  is  a  component  part  of  nearly  all 
intoxicating  beverages,  and  gives  them  their  pe¬ 
culiar  properties.  Brandy,  gin,  and  rum  con¬ 
tain  about  half  their  bulk  of  alcohol.  Dilute 
alcohol  may  be  procured,  by  the  ordinary  process 
of  distillation,  from  all  fermented  liquors  ;  when 
drawn  from  wine,  (as  in  France,)  it  constitutes 
brandy ;  when  from  the  juice  of  the  sugar-cane,  it 
is  called  rum  ;  and  when  from  malt,  grain,  or  mo¬ 
lasses,  (as  in  England,)  it  is  called  malt,  grain,  or 
molasses  spirit.  The  following  table  of  the 
sources  of  spirit  will  no  doubt  prove  interesting  to 
the  reader : 


Table  of  the  Sources  of  the  various  Spirits  of  Commerce,  by  Dr.  A.  T.  Thompson. 


Names. 


Agua  ardiente  •  - 

Arrack . 

Var.  Mahwah  Mrrack • 
j Puba 

Araka . 

Araki . 

Arika . 

Brandy  . 

Var.  Lau 

Rakia  • «  . 

Rossolio  *  *  * 

Troster  •  - 
Sekis-kayavodka 
Geneva.  Hollands  • 
Var.  Gin 

Goldwasser 
Kirchwasser  . . 
Maraschino 

Rum . 

Ditto . 

Var.  Slatkaia  trava  • 
Show-choo 
Whiskey  . 

Ditto . 

Y-wera.. 

Vino  meresel  . .  . 


Materials  from  which  they  are  distilled. 


Countries 
producing  them. 


Pulque,  the  fermented  juice  of  the  agave . 

(  Coarse  palm  sugar,  named  jaggery,  fermented  with  the  hark  of) 
<  the  mimosa  leucophlea ;  also  from  rice  and  the  fermented  juice  V 

(  of  the  palm  .  ) 

Flowers  of  the  Madhuca  tree,  bassia  hv.tyrac.ca . 

Palm  wine  . 

Koumis,  fermented  mare’s  milk . 

Dates  . .  . .  . .  . .  . .  . 

Fermented  cow’s  milk,  a  variety  of  koumis  . 

i  Wine,  figs,  peaches,  Persimmon  apple,  mulberries,  and  sometimes  ) 
\  other  limits .  j 

Rice  . 

Husks  of  grapes,  mixed  with  aromatics . 

A  compound  of  brandy,  ros-solis,  and  other  plants  . 

Husks  of  grapes,  fermented  with  barley  and  rye  . 

Lees  of  wine  and  fruit  . 

Malted  barley  and  rye,  rectified  on  juniper  berries  . 

Malted  barley,  rye,  potatoes,  rectified  with  turpentine . 

(  Wheat,  barley,  and  rye,  rectified  with  aniseeds,  cinnamon,  and  ) 

I  other  spices  . .  .  . .  . .  . .  y 

Machaleb  cherry  . 

Macarska  cherry  . 

Cane  sugar  and  molasses . 

Maple  sugar . 

A  sweet  grass . 

The  lees  of  mandarin,  a  wine  made  from  boiled  rice . 

Malted  and  raw  barley,  rye,  oats,  and  potatoes . 

Sloes  . 

The  root  of  the  tee-root,  baked,  pounded,  and  fermented 
Distilled  from  pulque,  the  fermented  juice  of  the  agave  americana • . 


Mexico. 

India. 

India. 

Philippine  Islands. 
Tartary. 

Egypt. 

Tartary,  Iceland. 

(  Europe,  Asia,  N.  and 
<  S.  America ;  wherev- 
(  er  wine  is  made. 
Siam. 

Dalmatia. 

Dantzic. 

On  the  Rhine. 

Scio. 

Holland. 

England. 

Dantzic. 

Switzerland, 
j  Zara,  capital  of  Dalma- 
)  tia. 

t  West  Indies  and  South 
i  America. 

North  America. 
Kamschatka. 

China. 

Scotland  and  Ireland. 
South  of  France. 
Sandwich  Islands. 
Mexico. 


ALC 


33 


ALC 


Remarks.  All  the  different  varieties  of  spirit 
mentioned  in  the  preceding  table,  consist  of  dilute 
alcohol,  holding  in  solution  various  quantities  of 
essential  oils  and  coloring  matter,  and  frequently 
a  little  ether  and  extractive.  It  is  the  presence 
and  different  proportions  of  these  ingredients  which 
give  them  their  distinguishing  characters.  By 
subsequent  rectification,  alcohol  of  equal  purity 
and  strength  may  be  procured  from  all  of  them. 
In  the  present  article,  I  shall  confine  myself  to  a 
notice  of  the  preparation  of  pure  spirit,  or  alcohol 
of  the  chemist,  referring  the  reader  to  the  heads 
Distillation,  Spirit,  Still,  Rum,  Brandy,  Gin, 
W hiskey,  Ac.  for  further  information. 

Prep.  I.  ( Alcohol  of  the  L.  Ph.)  Rectified 
spirit  (sp.  gr.  0'838)  1  gallon ;  chloride  of  calcium 
(dried)  lb.  j.  Proc.  Dissolve  the  chloride  in  the 
spirit,  and  let  7  pints  and  5  fluid  ounces  distil  over. 
Remarks.  The  sp.  gr.  of  this  spirit  is  0-815,  and 
as  it  contains  about  7$  of  water,  it  would  be 
more  appropriately  called  highly  rectified  spirit. 
The  process  of  the  Dublin  College  is  of  a  similar 
description,  except  that  in  addition  to  the  chloride 
of  calcium,  3J  lbs.  of  dried  pearl-ashes  (still  hot) 
are  used,  and  the  distillation  continued  until  the 
residuum  begins  to  thicken.  Alcohol  of  the  D.  P. 
has  the  sp.  gr.  0810. 

II.  ( Alcohol  of  the  E.  Ph.)  Rectified  spirit,  1 
pint ;  lime,  18  oz.  Proc.  Break  the  lime  into 
small  fragments,  pour  on  the  spirit,  and  heat  the 
mixture  gently  in  a  glass  matrass  (closed)  until 
the  lime  begins  to  slake,  then  withdraw  the  heat, 
and  preserve  the  upper  part  of  the  vessel  cool  with 
damp  cloths,  until  the  slaking  has  finished ;  next 
attach  a  proper  refrigeratory,  and  carefully  distil 
off  17  fluid  ounces.  Remarks.  The  sp.  gr.  of  the 
product  should  be  0-796,  in  which  case  it  would  be 
very  nearly  free  from  water.  Should  the  density 
exceed  -796,  the  College  states  that  the  distillation 
must  have  been  begun  before  the  slaking  of  the 
lime  was  finished. 

III.  ( Absolute  Alcohol.)  a.  Saturate  alcohol  of 
90$,  or  sp.  gr.  0-835  to  0-840,  with  dried  chloride 
of  calcium  in  powder,  and  then  draw  it  over  in  a 
water  bath,  with  a  gentle  heat.  (Liebig.) 

b.  Place  alcohol  of  90$  under  the  exhausted  re¬ 
ceiver  of  an  air-pump,  near  a  vessel  containing 
quicklime.  After  the  lapse  of  3  or  4  days,  if  the 
vacuum  be  well  kept  up,  the  spirit  will  have  en¬ 
tirely  lost  its  water.  (Graham.)  Remarks.  The 
best  means  of  operating  is  to  use  two  shallow  cir¬ 
cular  vessels,  of  different  sizes,  and  to  place  the 
one  containing  the  spirit  in  the  other  holding  the 
lime,  care  being  taken  to  prevent  the  latter  falling 
over  the  side  of  the  small  vessel  into  the  spirit,  as 
it  swells. 

IV.  {Varnish-maker’ s  Alcohol.)  Take  the  blad¬ 
der  of  an  ox  or  calf,  soak  it  for  some  time  in 
water,  then  inflate  it  and  carefully  free  it  from 
the  attached  fat  and  vessels ;  this  must  be  done 
on  both  sides.  After  it  is  again  inflated  and  dried, 
smear  over  the  outer  surface  twice,  and  the  inner 
surface  four  times,  with  a  solution  of  isinglass. 
Then  nearly  fill  it  with  the  spirit  to  be  concen¬ 
trated,  leaving  only  a  small  space  vacant ;  it  is 
then  to  be  securely  fastened,  and  suspended  in  a 
warm  situation,  at  a  temperature  of  about  122° 
Fahr.,  over  a  sand  bath,  or  in  the  neighborhood  of 
an  oven  or  fire.  In  six  to  twelve  hours,  if  the 


heat  be  properly  conducted,  the  spirit  will  be  con¬ 
centrated,  and  in  a  little  time  longer  may  be  ren¬ 
dered  nearly  free  from  water  (anhydrous)  or  of 
the  strength  of  97  or  98  per  cent.  (Soemmering.) 

Remarks.  This  alcohol  will  be  sufficiently  pure 
for  all  the  common  purposes  of  the  manufactures, 
and  is  an  excellent  spirit  for  making  varnishes,  Ac. 

The  same  bladder  will  serve  more  than  one 
hundred  times  ;  and  in  fact  a  common  bladder, 
thoroughly  cleansed  from  fat,  and  washed  and 
dried,  may  be  used  without  any  further  prepara¬ 
tion.  The  bladder  should  be  kept  full,  or  else  a 
portion  of  the  spirit  will  escape  through  the  empty 
part.  To  prevent  this  accident,  I  have  adopted  a 
bottle  with  a  double  neck,  of  the  shape  of  A,  (see 
engraving,)  by  which  means  I  am  always  able, 
not  only  to  keep  the  bladder  full,  but  to  empty  it 
and  to  refill '  it  without  any  trouble.  After  the 
first  or  second  time  of  using  the  bladder,  I  find  it 
gives  alcohol  sufficiently  pure  for  most  experimen¬ 
tal  purposes.  Before  hanging  the  apparatus  up,  it 
is  better  to  enclose  it  in  a  coarse  potato  netting, 
and  to  suspend  it  by  means  of  the  latter,  which 
will  prevent  any  accident  arising  from  the  strain 
on  the  neck  of  the  bladder.  Should  weaker  spirit 
than  that  directed  in  the  preceding  formula  be 
used,  to  procure  alcohol  by  either  method,  it  must 
be  previously  concentrated,  or  the  operation  re¬ 
peated  a  second  time. 

Prop.  Light,  transparent,  colorless,  volatile,  in¬ 
flammable  ;  mixes  in  all  proportions  with  water ; 
dissolves  resins,  essential  oils,  camphor,  bitumen, 
soaps,  sugar,  the  alkaloids,  wax,  spermaceti,  and 
various  other  substances.  Boils  at  172°  ;  curdles 
milk ;  coagulates  albumen,  and  separates  both 
starch  and  gum  from  their  mucilages  ;  uncongeal- 
able  by  cold ;  powerfully  antiseptic  to  animal  or 
vegetable  substances  immersed  in  it ;  with  acids  it 
forms  ethers. 

Use.  It  is  used  to  dissolve  resins  by  the  varnish 
maker ;  essential  oils,  by  the  perfumer  ;  and  by 
the  pharmaceutist,  to  prepare  tinctures  and  many 


./?,  A  bottle  with  two  necks,  the  upper  furnished  with  a 
ground-glass  stopper. 

B ,  Loop  of  cord  to  hang  the  apparatus  up  by. 

C,  Bladder  containing  spirit,  filled  by  means  of  the  Dot 

7>,*Neck  of  bladder  accurately  secured  to  the  under 
neck  of  the  bottle  A. 


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34 


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other  valuable  medicines.  It  is  used  to  fill  the 
tubes  of  thermopieters  required  to  register  extreme 
degrees  of  cold  ;  it  is  frequently  burnt  in  lamps ; 
and,  where  it  is  inexpensive,  it  is  used  for  the  man¬ 
ufacture  of  vinegar.  It  is  employed  in  medicine, 
and  as  a  beverage,  in  a  diluted  state,  (brandy,  gin, 
&c. ;)  but  it  is  powerfully  poisonous  when  undi¬ 
luted  with  water.  Largely  (liluted  with  water,  it 
has  been  given  as  a  tonic  and  stimulant,  in  some 
cases  of  colic,  &c. ;  but  for  this  purpose,  it  is  not 
equal  to  good  brandy  or  malt  spirit,  while  it  is  far 
less  agreeable.  The  properties  and  uses  of  the 
various  articles  into  the  composition  of  which  alco¬ 
hol  enters,  will  be  described  under  their  respective 
heads. 

Pur.  The  presence  of  water  is  best  known  by 
its  specific  gravity,  (see  Alcoiiolometry,)  and  the 
absence  of  other  foreign  matter,  by  the  following 
tests: — The  London  College  states,  in  the  notes 
to  the  Pharmacopoeia,  that  it  should  be  “  color¬ 
less  ;  evaporate  entirely  by  heat ;  combine  with 
water  and  with  ether,  retaining  its  transparency ; 
taste  and  smell  vinous.”  It  should  be  neutral  to 
test  paper.  Absolute  alcohol  has  a  sp.  gr.  of 
0’792-0‘791  at  68°  Fahr.,  and  07947  at  60°  Fahr. 

Tests.  I.  Add  colorless  oil  of  vitriol  to  the  spi¬ 
rit  ;  a  red  tinge  will  be  produced  if  essential  oil  be 
present.  (Liebig.)  II.  A  solution  of  nitrate  of  sil¬ 
ver  added  to  pure  alcohol,  does  not  alter  its  color 
or  transparency.  If  it  turns  red,  it  contains  oil  or 
other  organic  matter.  (Vogel.)  Remarks.  This 
test  is  very  delicate,  and  is  equally  applicable  to 
dilute  as  strong  alcohol. 

ALCOHOL  DE  BRUCINE.  Syn.  Tincture 
of  Brucia  ( Majendie .)  Prep.  Brucine,  15  grs. ; 
rectified  spirit  of  wine,  f  §j  ;  dissolve.  Remarks. 
The  action  of  brucine  is  similar  to  strychnine,  but 
■in  a  milder  degree.  This  tincture  is  given  in  doses 
of  5  to  25  drops  in  paralysis,  (without  fever,)  in 
dyspepsia,  pyrosis,  impotence,  and  various  other 
eases,  where  strychnine  has  been  prescribed.  It 
is  an  active  poison. 

ALCOHOL  DE  CINCHONINE.  Syn.  Tinc¬ 
ture  of  Cinchonine.  Alcool  de  Cinchonine. 
{Majendie.)  Prep.  Sulphate  of  cinchonine,  8  grs.  ; 
rectified  spirit,  f  jjj ;  dissolve.  Dose.  15  to  50  drops 
as  a  febrifuge,  (in  intermittents.) 

ALCOHOL  DE  QUININE.  Syn.  Alcool 
de  Quinine.  Tincture  of  Quinine.  (Majendie.) 
Prep.  Dissolve  6  grs.  of  sulphate  of  quinine  in  f 
of  rectified  spirit.  Dose,  «£c.  As  the  last.  This 
tincture  is  principally  used  to  prepare  the  wine  of 
quinine. 

ALCOHOL  DE  STRYCHNINE.  Syn. 
Tincture  of  Strychnine.  (Majendie.)  Prep. 
Strychnine,  3  grs. ;  rectified  spirit,  f  §iss  ;  dissolve. 
Uses,  Doses,  c J-c.  This  tincture  is  given  in  para¬ 
lysis,  impotence,  &c.,  in  doses  of  5  to  20  drops.  It 
is  a  violent  poison.  (See  Strychnine.) 

ALCOHOL  DE  VERATRINE.  Syn.  Tinc¬ 
ture  of  Veratri a.  1.  (Majendie.)  Veratria,  4  grs. ; 
rectified  spirit,  f  jjj ;  dissolve.  Dose.  10  to  25  drops. 

II.  (T  urnbull.)  For  external  use.  Veratria, 
3j  ;  rectified  spirit,  f  §ij :  dissolve. 

Remarks.  The  first  is  given  instead  of  colclii- 
cum,  in  gout,  rheumatism.  &c. ;  the  second  has 
been  employed  externally  in  neuralgia,  as  well  as 
in  gout  and  rheumatism,  as  a  substitute  for  the 
ointment. 


ALCOHOLATES.  Salts,  in  which  alcohol 
appears  to  replace  the  water  of  crystallization. 
Prep.  Some  of  them  may  be  formed  by  simple 
solution  and  crystallization  in  alcohol.  (Graham.) 

ALCOHOLOMETER.  An  hydrometer  or 
instrument  for  ascertaining  the  quantity  of  alcohol 
in  any  given  mixture  of  spirit  and  water. 

ALCOIIOLOMETRY.  The  process  or  meth¬ 
od  of  determining  the  strength  of  spirits. 

General  Remarks  on  the  nature  of  Alcoholom- 
etry,  and  the  Excise  Regulations  of  Great  Brit¬ 
ain. — The  great  importance  of  being  able  accu¬ 
rately  to  determine  the  strength  of  spirits,  in  the 
United  Kingdom,  on  account  of  the  high  duties 
levied  thereon,  has  induced  the  government  au¬ 
thorities,  at  various  times,  to  fully  investigate  the 
subject.  Towards  the  end  of  the  last  century, 
Sir  C.  Blagden  instituted  a  series  of  very  minute 
and  accurate  experiments  to  determine  the  real 
specific  gravity  of  different  mixtures  of  alcohol  and 
water.  The  results  of  this  investigation  were 
published  in  the  Phil.  Trans,  for  1790,  and  have 
formed  the  data  from  which  the  government  have 
since  made  their  calculations  for  the  purposes  of 
the  Excise  and  Customs.  More  recently  the  Lords 
of  her  Majesty’s  Treasury  requested  the  Royal 
Society  to  examine  into  the  accuracy  of  these  ta¬ 
bles,  and  the  construction  and  application  of  the 
instrument  (Sike’s  hydrometer)  now  used  by  the 
revenue  officers,  and  based  thereon.  The  Com¬ 
mittee  of  the  Royal  Society  reported  favorably  of 
the  accuracy  of  the  numbers  contained  in  Gilpin’s 
Tables,  employed  by  the  government,  which  they 
declared  far  surpassed,  in  this  particular,  what 
could  reasonably  be  expected,  and  that  they  were 
sufficiently  perfect  for  all  practical  and  scientific 
purposes.  The  experiments  went  to  show,  that  the 
error  introduced  into  calculations  respecting  the 
strength  of  spirits,  by  these  tables,  was  quite  unim¬ 
portant  in  practice,  and  did  not,  in  any  one  instance, 
amount  to  unity  in  the  fourth  place  of  decimals. 
This  method,  which  I  shall  presently  describe, 
adopts  the  sp.  gr.  as  a  test  of  the  strength  in  alco¬ 
hol,  and  is  founded  on  the  fact  that  the  latter  fluid 
is  considerably  lighter  than  water,  and  that  (with1 
proper  corrections  for  condensation)  the  sp.  gr. 
regularly  increases  or  decreases,  according  to 
the  relative  proportions  in  which  the  two  are 
mixed. 

Several  other  methods  of  alcoiiolometry  have 
been  proposed,  founded  upon  the  temperature  of 
the  vapor  ;  the  heat  evolved  by  the  admixture  vrilh 
water  ;  the  insolubility  of  the  carbonate  of  potassa 
in  alcohol  ;  the  volatility  of  alcohol,  &c.  &c.  ;  some 
of  which  I  shall  notice  farther  on.  The  method 
adapted  by  the  Excise  and  Customs  should  be 
that  employed  in  trade  and  commerce  in  England, 
not  only  on  account  of  its  superior  simplicity  and 
correctness,  but  for  the  purpose  of  exactly  coinci¬ 
ding  with  the  survey  of  these  authorities. 

The  duties  on  spirits  are  charged  on  the  num¬ 
ber  of  proof  gallons  they  contain,  which  is  ascer¬ 
tained  by  first  “gauging"  or  “  ullaging”  the 
liquor,  and  then  taking  its  specific  gravity,  by 
Sike’s  hydrometer,  the  number  indicated  by  which, 
on  reference  to  the  tables,  gives  the  per  centage  of 
spirit  it  may  contain  over  proof,  or  its  deficiency 
per  cent,  under  proof ;  and  the  real  content  per 
centage  of  proof,  multiplied  by  the  “  gauge”  or 


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35 


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“  ullage,”  gives  the  net  amount  of  proof  spirit  in 
the  quantity  surveyed. 

The  proof  strength  is  an  arbitrary  standard, 
adopted  for  the  purpose  of  facilitating  calculations, 
for  which  it  is  well  suited.  The  sp.  gr.  of  proof 
spirit,  as  defined  by  Act  of  Parliament,  is  -920  at 
60°  F.,  and  contains,  in  100  parts,  by  weight,  49 
parts  of  alcohol  of  *79 1 ,  and  51  parts  of  water.  At 
51°  F.,  13  volumes  of  proof  spirit  weigh  exactly 
equal  to  12  volumes  of  distilled  water.  It  is  of 
great  advantage  to  the  spirit-dealer  to  be  acquaint¬ 
ed  with  the  method  of  estimating  the  correct  num¬ 
ber  of  proof  gallons  in  any  sample  or  quantity  of 
his  commodities ;  and  I  have  known  many  disa¬ 
greeable  errors  result  from  ignorance  on  this  point. 
Calculations  of  this  kind  are  very  simple  and 
straightforward.  Thus,  when  we  find  by  the  hy¬ 
drometer  that  a  given  sample  of  spirits  is  10  over- 
proof,  or  “  o.p.”  as  it  is  technically  called,  it  means 
that  10  gallons  of  water  added  to  100  gallons  of 
such  a  spirit,  would  produce  110  gallons  of  proof 
spirit ;  or,  in  other  words,  that  100  gallons  of  such 
a  spirit  contain  exactly  as  much  alcohol  as  is  con¬ 
tained  in  110  gallons  of  proof.  In  overproof  spirit, 
the  per  centage  overproof  always  represents  the 
quantity  of  water  it  will  take  to  reduce  it  to  proof. 
By  adding  its  per  centage  overproof  to  100,  we 
obtain  a  number,  which,  multiplied  by  any  num¬ 
ber  of  gallons,  and  divided  by  100,  will  give  the 
exact  number  of  proof  gallons  which  is  contained 
in  the  given  quantity  of  spirit '  of  that  strength. 
For  example,  I  have  a  puncheon  of  rum,  holding 
91  gallons  of  spirit,  which  I  find  to  be 21  o.p.  How 
many  proof  gallons  does  it  contain? 

Per  centage  overproof  21,  added  to  )  ,Q, 

100,  equal  to  .  .  .  } 

Number  of  gallons  .  .  .  .91 


Divide  by  100  |  11011 
No.  of  gallons  of  proof  spirit  .  110-11 


(To  divide  by  100,  is  only  to  point  off  the  last  two 
figures.)  To  ascertain  how  much  water  I  must 
add  to  reduce  it  to  the  proof  strength,  I  have  only 
to  deduct  the  number  of  gallons  of  21  o.  p.  from 
its  content  in  proof;  in  the  above  case  this  would 
be — 

No.  of  proof  gallons  .  .  .  110-11 

No.  of  gallons  of  the  o.  p.  spirit  .  91 


Gallons  of  water  to  be  added  .  19-11 


Or  as  nearly  as  possible  19  gallons  and  1  pint. 
When  we  say  a  spirit  is  11  u.  p.  or  underproof,  we 
mean  that  100  gallons  of  such  spirit  contains  11 
gallons  of  water  and  89  gallons  of  proof  spirit ;  and 
so  of  other  strengths.  By  deducting  the  per  cent¬ 
age  underproof  from  100,  we  not  only  obtain  the 
number  of  proof  gallons  contained  in  100  gallons 
of  such  a  spirit,  but  as  in  the  last  case  a  factor 
which  multiplied  by  any  number  of  gallons,  and 
divided  by  100,  gives  the  exact  number  of  proof 
gallons  contained  in  such  a  quantity  of  the  given 
strength  Thus,  I  have  an  ullage  brandy  piece, 
containing  45  gallons  of  spirit,  which  I  find  by  the 
hydrometer  to  be  10  u.  p.  How  many  gallons  of 
proof  does  it  contain  ? 


Deduct  10  from  100,  and  we  have  90 
Multiply  it  by  the  No.  of  gallons  45 


Divide  by  100  |  4050 


Quantity  of  proof  spirit  40-50 

Or  exactly  40  J  gallons.  - 

On  the  same  plan  we  may  ascertain  how  much 
water  it  will  take  to  reduce  one  strength  to  another, 
of  anj^  weaker  degree.  Thus,  I  have  a  puncheon 
of  rum,  as  before,  containing  91  gallons  of  spirit 
21  o.  p.,  which  I  wish  to  reduce  with  water  to  10 
u.  p.  I  have  already  found  that  this  quantity  con¬ 
tains  a  little  more  than  110  proof  gallons  ;  I  have 
therefore  only  to  reckon  how  many  gallons  of  spi¬ 
rit  10  u.  p.  it  would  take  to  contain  an  equal  quan¬ 
tity  of  that  strength.  I  find  this  by  the  simple  rule 
of  proportion.  I  know  that  100  gallons  are  only 
equal  to  90  of  proof ;  therefore,  if  90  are  equal  to 
100,  how  many  are  equal  to  110,  which  I  find  to 
be  as  nearly  as  possible  122^  gallons.  I  have  then 
only  to  deduct  the  number  of  gallons  of  21  o.  p. 
from  122^  gallons  to  find  the  quantity  of  water  I 
must  add  to  make  122^  gallons  of  spirit  10  u.  p. 
By  a  little  practice  such  calculations  become  ex¬ 
cessively  easy.  In  all  these  cases  a  knowledge  of 
the  four  first  rules  of  decimal  fractions  is  advan¬ 
tageous,  as  the  Excise  calculate  their  proof  to  two 
figures  of  decimals  or  -jA_ths.  Their  plan  is  to 
reject  the  third  figure  when  less  than  5,  but  to 
carry  1  to  the  preceding  if  it  exceeds  it ;  thus, 
5-432  would  be  put  down  as  only  5-43  ;  but  5-437 
would  be  written  5-44. 

Formerly,  spirit  was  said  to  be  1  to  3,  1  to  4, 
Ac.,  ovcrproof,  by  which  it  was  meant  that  1  gal¬ 
lon  of  water  added  to  3  or  4  gallons  of  such  spirit 
would  reduce  it  to  proof.  On  the  contrary,  1  in  3 
or  1  in  4  underproof  meant  that  the  3  or  4  gallons, 
as  the  case  may  be,  contained  1  gallon  of  water 
and  the  remaining  quantity  of  proof  spirit.  This 
method  of  calculation  has  now,  however,  given 
way  to  the  centesimal  system,  which  not  only  ad¬ 
mits  of  greater  accuracy,  but  is  quite  as  simple, 
and  should  be  adopted  by  every  spirit-dealer  in 
England,  from  being  the  plan  followed  by  the  Ex¬ 
cise,  with  whose  estimate  it  is  absolutely  necessary 
they  should  agree. 

The  stocks  of  “  dealers"  (who  are  not  permit¬ 
ted  to  sell  less  than  2  gallons)  are  always  taken 
by  the  proof ;  but  the  spirits  sold  by  the  retailers  are 
only  tested  on  being  admitted  into  stock,  and  then 
afterwards  taken  according  to  their  gross  quantity, 
(ullage  or  gauge.)  The  Excise  can,  however,  try 
the  strength  of  any  sample  they  choose,  even  in 
the  stock  of  a  retailer,  when,  if  it  be  altered  from 
the  strength  at  which  it  was  “ permitted ”  into 
stock  more  than  3g,  or  if  it  be  otherwise  of  an  ille¬ 
gal  strength,  it  becomes  seizable.  A  surplus,  how¬ 
ever  small,  of  more  than  2  gallons  over  the  quantity 
that  should  remain  in  hand  of  any  one  “  quality ” 
of  spirit,  after  deducting  the  amount  sent  out  by 
permits  from  the  last  stock,  is  also  seizable  ;  and 
even  if  an  increase  frequently  occurs,  though  it  be 
“  less  than  two  gallons,”  it  immediately  attracts 
the  notice  of  the  Excise,  and  frequently  leads  to 
inquiries  and  inconvenience  to  the  dealer. 

By  the  Revenue  Laws  of  Great  Britain,  spirit 
of  greater  strength  than  43  o.  p.,  or  sp.  gr.  0'8o97, 
is  designated  spirit  of  wine,  and  marked  S.  Vi .  by 


ALC 


36 


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the  officers.  Distillers  of  British  spirits  are  not  al¬ 
lowed  to  send  out  spirit  at  other  strengths  than  25 
or  11  per  cent.  o.  p.  and  10  u.  p.  British  compounds 
(gin,  British  brandy,  Ac.)  are  not  allowed  to  be 
kept  in  stock  or  sent  out  stronger  than  17  u.  p.  ; 
but  gin,  as  usually  sold  by  the  wholesale  dealer,  is 
22  to  24  u.  p. ;  and  when  sweetened  as  in  cordial, 
gin  is  frequently  35  u.  p.  or  even  weaker.  Un¬ 
sweetened  foreign  and  colonial  spirits  must  not  be 
kept  or  sent  out  weaker  than  17  u.  p.  The  fol¬ 
lowing  table,  drawn  up  from  personal  examination 
of  the  stocks  of  several  retailers  and  dealers,  and 
of  the  books  of  the  Excise,  will  no  doubt  interest 
the  reader. 

The  strength  of  spirits  that  are  sweetened  can¬ 
not  be  determined  by  the  hydrometer  or  their  spe¬ 
cific  gravity.  The  revenue  authorities,  aware  of 
this  fact,  merely  require  a  verbal  declaration  of  the 
strength  of  British  and  other  compounds  that  con¬ 
tain  sugar.  Thus,  gin,  cordials,  and  liqueurs  are 
never  tested  for  their  strength,  but  brandy,  rum, 
&c.,  are  always  so.  The  method  of  determining 
the  quantity  of  alcohol  in  sweetened  or  fermented 
liquors  is  by  separating  it  in  a  pure  form  from  the 
sample,  by  distillation  or  the  addition  of  carbonate 
of  potassa. 

Methods  of  Alcoholometry.  I.  ( Revenue  Sys¬ 
tem.)  The  figure  in  the  margin  represents  Sike’s 
hydrometer,  as  made  by  Mr.  Bate,  under  the  di¬ 
rection  of  the  Commissioners  of  the  Excise.  It 
consists  of  a  stem  about  4  inches  long,  divided  into 
100  parts,  and  furnished  with  9  weights  of  differ¬ 
ent  sizes,  by  which  it  acquires  a  range  over  900 
divisions.  The  instrument  is  so  formed  as  to  give 
the  sp.  gr.  with  almost  perfect  accuracy,  at  62°  F. 
It  is  fitted  up  in  a  neat  mahogany  case,  accom¬ 
panied  with  a  thermometer  and  a  book  of  tables, 
containing  corrections  as  to  temperature,  &c. 
Oper.  A  glass  tube  of  the  form  of  the  following 
figure  is  filled  to  the  mark  a  with  the  sample  for 
examination,  the  thermometer  is  then  immersed 
therein,  and  stirred  about  for  2  or  3  minutes,  (ob¬ 
serving  not  to  breathe  upon  the  glass  nor  hold  it  in 
the  hand,)  when  it  is  withdrawn  and  the  temper¬ 


ature  noted.  The  hydrometer  is  then  immersed, 
and  pressed  down  in  the  liquor  to  the  0  on  the 
stem  with  the  finger,  having  been  previously  load¬ 
ed  with  any  one  of  the  nine  weights  that  will  make 
it  float  with  the  surface  of  the  spirit  at  any  point 
on  the  graduated  part  of  the  stem.  The  indication 

a 


on  the  scale,  at  the  point  where  the  surface  of  the 
liquor  cuts  it,  added  to  the  weight  with  which  the 
float  is  loaded,  gives'  a  number  which  must  be 
sought  in  the  book  of  tables.  The  latter  at  the 
page  headed  by  “  The  given  Temperature  as  ob¬ 
served  by  the  Thermometer,”  and  against  the  part 
of  the  column  appropriated  to  the  given  indication, 
(weight,)  will  be  found  the  strength. 

Remarks.  Other  makers,  besides  Bate,  produce 
very  accurate  hydrometers,  (Sike’s  ;)  but  in  an 
instrument  requiring  so  much  care  and  skill  in  its 
manufacture,  the  purchaser  should  beware  that  he 
procures  a  perfect  one.  A  very  slight  blow,  fric¬ 
tion  from  continual  wiping  with  a  rough  cloth,  and 
other  trivial  causes,  tend  to  injure  so  delicate  an 
instrument.  The  shape  of  the  weights  varies  occa¬ 
sionally,  (which  is  a  mere  matter  of  fancy,)  as  in 
b  and  c,  fig.  p.  36  ;  but  in  either  case  they  are  at¬ 
tached  to  the  hydrometer,  at  the  bottom  of  the 
spindle,  and  thus  tend  to  make  it  float  with  greater 
steadiness. 


ALC 


37 


ALC 


Table  of  the  principal  Spirituous  Liquors  sold  in  England,  with  their  usual  Strengtlis,  &c. 

By  Mr.  Cooley. 


Import 

Strength. 

Limits 

Usual  selling  strength. 

Specific 
Gravity  at 
60°. 

Denomination. 

Excise  Mark 

to  the 
strength  b) 
the  Excise 

By  Permit 

contains 
Alcohol 
of  0-825. 

contains 

absolute 

Alcohol. 

*Gin  (strongest)  .  . 

• 

X  (17  U.  p.) 

... 

Not 

stronger 

than 

17  u.  p. 

17  u.  p. 

... 

408 

0-9395 

*  Do . 

X  (22  u.  p.) 

do. 

22  u.  p. 

378 

0-9445 

t  Do.  (cordial)  .  . 

X  (22  u.  p.) 

do. 

22  u.  p. 

do. 

1T0- 

t  Do . 

X  (24  u.  p.) 

do. 

24  u.  p. 

36-58 

no- 

t  Peppermint  .  .  . 

X  mint. 

do. 

60  u.  p. 

218 

no- 

J  Do . 

t  Cloves . 

t  Bitters . 

t  Raspberry  .  .  . 

tNoyeau  .... 
t  Cinnamon  .... 
t  Tent . 

do. 

do. 

64  u.  p. 

188 

iro- 

t  Aniseed  .... 
t  Caraway  .... 
t  Lovage  .... 
t  Usquebaugh  .  .  . 
t  Orange  cordial  .  . 

t  Citron  do. 

X  (64  u.  p.) 

do. 

64  u.  p. 

do. 

iro- 

§  Rum . 

R. 

About  10 
o.  p.  to  43 

o.  p. 

From 

17  u.  p.  to 
43  o.  p. 

11  u.  p. 

438 

0.9329 

f  Rum  Shrub  .  .  .  . 

R.  Sh. 

do. 

64  u.  p. 

188 

iro- 

{  Do.  .  .  .  . 

do. 

do. 

60  u.  p. 

218 

no- 

§  French  Brandy  .  . 

||  Spirit  of  Wine  .  .  . 

F. 

S.  W. 

About  5 
o.  p.  to  8 
or  10  u.  p. 

do. 

43  o.  p.  & 
upwards 

10  u.  p. 

54  to 

64  o.  p. 

448 

0-9318 

Do.  (P.  L.)  .... 

do. 

... 

do. 

56  o.  p. 

... 

848 

0-838 

Alcohol  (P.  L.)  .  .  . 
Malt,  grain,  or  mo¬ 
lasses  spirit  (sent  out 
by  British  distillers) 

... 

25  or 

11  o.  p.  to 
10  u.  p. 

938 

0-815 

Hollands  ..... 

Whiskey  (Irish)  .  . 

Do.  (Scotch)  .  . 

... 

not  under 
17  u.  p. 

51-608 

54g 

54-38 

47-778 

508 

50-28 

0-9385 

To  convert  the  strength  of  the  spirit,  as  found 
hy  S ike's  hydrometer,  into  the  real  specific  gravity, 


*  Frequently  retailed  at  25  to  35  u.  p. 
t  Though  “  permitted”  at  22  or  24,  are  generally  from  25 
to  35  u.  p.,  or  even  weaker. 

t  These  though  “  permitted”  at  60  or  64  u.  p.  are  gener¬ 
ally  75  or  80  u.  p. 


and  vice  versa,  the  following  table  will*  be  found 
convenient : — 


§  Generally  retailed  as  low  as  the  Excise  Laws  allow, 
viz.  17  u.  p. 

||  Usual  strength  54  o.  p. 

If  The  specific  gravity  is  no  guide  when  sugar  is  present, 
as  in  compounds. 


ALC 


38 


ALC 


Table  exhibiting  the  relations  between  the  Indi¬ 
cations  of  Sike’s  Hydrometer  and  the  real  Spe¬ 
cific  Gravity.  By  Mr.  Gutteridge. 


Over  Proof. 

Specific  Gra¬ 
vity  at  60° F. 

Under  Proof. 

Specific  Gra¬ 
vity  at  60°  F. 

70  per  centum. 

0.8095 

(Proof) 

0-9200 

64 

<( 

0-8221 

5  per  centum. 

0-9259 

631 

it 

0-8238 

10 

0-9318 

62 

It 

0-8259 

11  “ 

0-9329 

Oil 

« 

0-8277 

15-3  “ 

0-9376 

60 

<< 

0*8298 

17-1  “ 

0-9396 

59-1 

it 

0-8315 

20  “ 

0-9420 

58 

M 

0-8336 

22-3  “ 

0-9448 

571 

<( 

0-8354 

231  “ 

0-9450 

56 

it 

0-8376 

25-1  “ 

0-9476 

55'9 

it 

0.8379 

301  “ 

0-9522 

55-7 

it 

0-8383 

401  “ 

0-9003 

55 

it 

0-8396 

50-3  “ 

0-9073 

541 

it 

0-8413 

00-4  “ 

0-9734 

50- 1 

if 

0-8482 

70-1  “ 

0-9790 

431 

it 

0-8597 

80-4  “ 

0-9854 

25 

It 

0-8809 

90*2  “ 

0-9922 

111 

it 

0-9000 

100  (water.) 

1-0000 

Other  instruments  of  a  similar  nature  to  Sike’s 
hydrometer  (but  less  complicated)  have  been  con¬ 
structed,  which  at  once  give  the  per  centage  of 
alcohol  in  a  given  sample.  Thus,  the  areometer 
of  Gay  Lussac,  and  the  alcoholometer  of  Tralles, 
at  once  float  to  a  figure  on  the  stem,  which  indi¬ 
cates  the  per  centage  of  alcohol,  by  volume,  in 
the  liquor  in  which  they  are  placed ;  while  the 
alcoholometer  of  Richter  gives  at  once  the  per 
centage  by  weight. 

II.  From  the  specific  gravity  to  find  the  per 
centage  of  pure  Alcohol,  by  volume.  Proc.  The 
sp.  gr.  at  6(3°,  having  been  ascertained  by  any  of 
the  usual  methods,  (see  Specific  Gravity,)  must 
be  sought  for  in  the  second  column  of  the  follow¬ 
ing  table,  against  which  will  be  found,  in  the  first 
column,  a  number  representing  its  per  centage  of 
alcohol  of  0-7939. 


Table  exhibiting  the  per  centage  by  volume  of  Alcohol,  corresponding  to  any  given  Specific  Gravity. 

By  Tralles. 


Alcohol  in 
100 

Measures 
of  Spirit. 

Specific 
Gravity  at 
60°  F. 

Difference 

of 

Specific 

Gravity. 

Alcohol  in 
100 

Measures 
of  Spirit. 

Specific 
Gravity  at 
60^  F. 

Difference 

of 

Specific 

Gravity. 

Alcohol  in 
100 

Measures 
of  Spirit. 

Specific 
Gravity  at 
60°  F. 

Difference 

of 

Specific 

Gravity. 

Pure  water 

9991 

00 

34 

9596 

13 

68 

8941 

24 

1 

9976 

15 

35 

9583 

13 

09 

'  8917 

24 

2 

9901 

15 

36 

9570 

13 

70 

8892 

25 

3 

9947 

14 

37 

9556 

14 

71 

8867 

25 

4 

9933 

14 

38 

9541 

15 

72 

8842 

25 

5 

9919 

14 

39 

9526 

15 

73 

8817 

25 

0 

9906 

13 

40 

9510 

10 

74 

8791 

26 

7 

9893 

13 

41 

9494 

16 

75 

8765 

26 

8 

9881 

12 

42 

9478 

10 

76 

8739 

26 

9 

9869 

12 

43 

9461 

17 

77 

8712 

27 

10 

9857 

12 

44 

9444 

17 

78 

8085 

27 

11 

9845 

12 

45 

9427 

17 

79 

8058 

27 

12 

9834 

11 

46 

9409 

18 

80 

8631 

27 

13 

9823 

11 

47 

9391 

18 

81 

8603 

28 

14 

9812 

11 

48 

9373 

18 

82 

8575 

28 

15 

9802 

10 

49 

9354 

19 

83 

8547 

28 

16 

9791 

11 

50 

9335 

19 

84 

8518 

29 

17 

9781 

10 

51 

9315 

20 

85 

8488 

30 

18 

9771 

10 

52 

9295 

20 

86 

8458 

30 

19 

9761 

10 

53 

9275 

20 

87 

8428 

30 

20 

9751 

10 

54 

9254 

21 

88 

8397 

31 

21 

9741 

10 

55 

9234 

20 

89 

8365 

32 

22 

9731 

10 

56 

9213 

21 

90 

8332 

33 

23 

9720 

11 

57 

9192 

21 

91 

8299 

33 

24 

9710 

10 

58 

9170 

22 

92 

8265 

34 

25 

9700 

10 

59 

9148 

22 

93 

8230 

35 

26 

9689 

11 

00 

9120 

22 

94 

8194 

36 

27 

9679 

10 

61 

9104 

22 

95 

8157 

37 

28 

9668 

11 

02 

9082 

22 

96 

8118 

39 

29 

9657 

11 

63 

9059 

23 

97 

8077 

41 

30 

9646 

11 

04 

9036 

23 

98 

8034 

43 

31 

9634 

12 

65 

9013 

23 

99 

7988 

46 

32 

9622 

12 

66 

8989 

24 

33 

• 

9609 

13 

07 

8965 

24 

Alcohol  j 

7939 

49 

Use  of  the  preceding  Table.  When  the  tem¬ 
perature  of  the  spirit  is  60°  F.,  the  first  column 
of  the  table  gives  at  once  the  per  centage  of  alco¬ 
hol  by  measure ;  when  the  temperature  is  below 
60°  an  addition  must  bo  made  of  1  measure  per 
cent,  for  every  5  degrees  of  the  thermometer ; 
and  when  above  60°  a  like  quantity  must  be  de¬ 
ducted.  This  correction  will  amount  to  the  frac¬ 
tion  }  or  the  decimal  -2  for  every  single  degree, 
and  is  very  easily  made.  If  the  specific  gravity 
sought  cannot  be  found  exactly  in  the  table,  the 


difference  between  it  and  the  next  greater  specific 
gravity  in  the  table  must  be  taken,  which  will 
give  the  numerator  of  a  fraction,  having  for  its 
denominator  the  number  found  in  the  third  col¬ 
umn  against  the  next  greater  number  just  em¬ 
ployed.  This  fraction,  added  to  the  per  centage 
of  alcohol  in  the  first  column  of  the  table  against 
the  said  specific  gravity,  will  give  the  true  per 
centage  sought.  Thus :  “  if  the  specific  gravity 
of  a  spirituous  liquor  is  9605,  what  is  its  alcoholic 
content  V’  Here  9605  is  not  in  the  table,  but  the 


ALC 


39 


ALC 


next  greater  number  is  9609  ;  I  therefore  deduct 
the  former  from  the  latter,  and  put  the  difference 
(4)  as  the  numerator  of  the  fraction,  having  for  its 
denominator  (13),  tiie  number  in  the  column  of 
differences  against  9C09  ;  I  then  add  the  fraction 
y'.j  so  found  to  the  per  centage  against  9609  in 
the  first  column,  which  gives  33  T43  as  the  true  per 
centage  of  alcohol  in  the  given  sample. 

The  per  centage  by  weight  may  he  found  in  an 
equally  simple  way:  multiply  the  number  of  vol¬ 
umes  per  cent,  by  ’7939,  (the  specific  gravity  of 
pure  alcohol,)  and  divide  the  product  by  the  spe¬ 
cific  gravity  of  the  sample,  the  quotient  will  give 
the  number  of  pounds  of  alcohol  in  100  lbs.  of  the 
given  spirit.  Thus:  in  spirit  of  9609  I  find  there 
are  33  volumes  of  alcohol  per  cent.,  what  is  its 


per-centage  by  weight  ?  Example  : 

Sp.  gr.  alcohol  ....  7939 

Volumes  of  alcohol  per 
cent,  in  sample  .  . 

Sp.  gr.  of  sample  9609  |  261987  product. 

i  or  27  J  lbs. 
27-28  <  of  alcohol 
_ t  per  cent. 

III.  From  the  specific  gravity  to  ascertain  the 
per  centage  of  alcohol  by  weight.  When  it  may 
be  inconvenient  to  perform  the  short  calculation 
just  explained,  the  per  centage*  by  weight  may  be 
ascertained  by  mere  inspection  of  the  following 
table. 


33 


Table  by  Lowitz,  showing  the  Acoholic  Content,  by  weight,  of  Spirits  of  different  Specific 
Gravities,  from  pure  Alcohol  to  pure  Water,  at  60°  and  68°  F. 


100  parts. 

Specific  Gravity. 

100  parts. 

Specific  Gravity. 

100  parts. 

Specific  Gravity. 

Ale. 

Wat. 

At  C8° 

At  60° 

Ale. 

Wat. 

At  68° 

At  60° 

Ale. 

Wat. 

At  68° 

At  60° 

100 

0 

0-791 

0-796 

66 

34 

0-877 

0-881 

32 

68 

0-952 

0-955 

99 

1 

0-794 

0-798 

65 

35 

0-880 

0-883 

31 

69 

0-954 

0-957 

98 

2 

0-797 

0-801 

64 

36 

0-882 

0-886 

30 

70 

0-956 

0-958 

97 

3 

0-800 

0-804 

63 

37 

0-885 

0-889 

29 

71 

0-957 

0-960 

96 

4 

0-803 

0-807 

62 

38 

0-887 

0-891 

28 

72 

0-959 

0-962 

95 

5 

0-805 

0-809 

61 

39 

0-889 

0-893 

27 

73 

0-961 

0-963 

94 

6 

0-808 

0-812 

60 

40 

0-892 

0-896 

26 

74 

0-963 

0-965 

93 

7 

0-811 

0-815* 

59 

41 

0-894 

0-898 

25 

75 

0-965 

0-967 

92 

8 

0-813 

0-817 

58 

42 

0-896 

0-900 

24 

76 

0  966 

0-968 

91 

9 

0-816 

0-820 

57 

43 

0-899 

0  902 

23 

77 

0-968 

0-970 

90 

10 

0-818 

0-822 

56 

44 

0-901 

0-904 

22 

78 

0-970 

0  972 

89 

11 

0-821 

0-825 

55 

45 

0-90.3 

0-906 

21 

79 

0-971 

0-973 

88 

12 

0-823 

0-827 

54 

46 

0-905 

0'908 

20 

80 

0-973 

0-974 

87 

13 

0-826 

0-830 

53 

47 

0-907 

0-910 

19 

81 

0  974 

0-975 

86 

14 

0-828 

0-832 

52 

48 

0-909 

0-912 

18 

82 

0  976 

0  977 

85 

15 

0-831 

0-835 

51 

49 

0-912 

0-915 

17 

83 

0-977 

0-978 

84 

16 

0-834 

0-838t 

50 

50 

0-914 

0-917 

16 

84 

0-978 

0-979 

83 

17 

0-836 

0-840 

49 

51 

0-917 

0-920t 

15 

85 

0-980 

0-981 

82 

18 

0-839 

0-843 

48 

52 

0-919 

0-922 

14 

86 

0-981 

0’982 

81 

19 

0-842 

0-846 

47 

53 

0-921 

0-924 

13 

87 

0-983 

0-984 

80 

20 

0-844 

0-848 

46 

54 

0-923 

0-926 

12 

88 

0-985 

0-986 

79 

21 

0-847 

0-851 

45 

55 

0-925 

0-928 

11 

89 

0-986 

0'987 

78 

22 

0-849 

0-853 

44 

56 

0-927 

.0-930 

10 

90 

0-987 

0-988 

77 

23 

0-851 

0  •  855 

43 

57 

0-930 

0-933 

9 

91 

0-988 

0-989 

76 

24 

0-853 

0-857 

42 

58 

0-932 

0-935 

8 

92 

0-989 

0-990 

75 

25 

0-856 

0-860 

41 

59 

0-934 

0-9.37 

7 

93 

0-991 

0-991 

74 

26 

0-859 

0-863 

40 

60 

0-936 

0-9.39 

6 

94 

0-992 

0-992 

73 

27 

0-861 

0-865 

39 

61 

0-938 

0-941 

5 

95 

0-994 

72 

28 

0-863 

0-867 

38 

62 

0-940 

0-94.3 

4 

96 

0-995 

71 

29 

0-866 

0-870 

37 

6.3 

0-942 

0-945 

3 

97 

0-997 

70 

30 

0-868 

0-872 

3G 

64 

0-944 

0-947 

2 

98 

0-998 

69 

31 

0-870 

0-874 

35 

G5 

0-946 

0-949 

i 

99 

0*999 

68 

32 

0-872 

0-878 

34 

66 

0-948 

0-951 

0 

100 

1-000 

67 

33 

0-875 

0-879 

33  | 

67 

0-950 

0*953 

i 

Remarks.  This  table  is  exceedingly  useful  in 
chemical  calculations,  and  in  purchasing  spirit  of 
high  strength,  which  is  usually  sold  by  weight. 

IV.  From  the  temperature  of  the  vapor  to  de¬ 
termine  its  alcoholic  contents.  This  method  has 
been  proposed  by  Grdning,  and  offers  a  ready 


means  of  approximating  to  the  strength  of  the 
spirit  passing  over,  at  every  part  of  the  process  of 
distillation,  as  well  as  the  value  of  the  wash  left  in 
the  still.  Oper.  Thrust  the  bulb  of  a  thermome¬ 
ter  through  a  cork  inserted  in  a  tube  fixed  in  the 
head  of  the  still,  or  other  vessel,  and  note  the 


*  Alcohol  of  the  Lend.  and  Dub.  Ph. 


t  Rectified  spirit  of  the  L.  Ph. 


}  Proof  spirit. 


ALC 


40 


ALC 


temperature  of  the  vapor  in  which  it  is  thus  im¬ 
mersed.  Against  this  number  in  the  following 
table,  will  be  found  the  alcoholic  contents  of  the 
vapor,  and  in  the  next  column  that  of  the  boiling 
liquid  from  which  it  has  arisen. 

Table,  by  Growing,  of  the  Alcoholic  Content  of 
the  vapor  from  mixtures  of  alcohol  and  water, 
and  also  of  the  boiling  liquid  from  which  they 
have  been  disengaged. 


Temperature  of 
Vapor. 
Fahrenheit. 

Alcoholic  Content 
of  Vapor  by  volume 
per  cent. 

Alcoholic  Content 
of  boiling  liquid 
per  cent. 

170-0 

93 

92 

171-8 

92 

90 

172-0 

91 

85 

172-8 

91J 

80 

174-0 

90 

70 

174-6 

89 

70 

176-0 

87 

65 

178-3 

85 

50 

180-8 

82 

40 

183-0 

80 

35 

185-0 

78 

30 

187-4 

76 

25 

189-8 

71 

20 

192-0 

68 

18 

194-0 

66 

15 

196-4 

61 

12 

198-6 

55 

10 

201-0 

50 

7 

203-0 

42 

5 

205-4 

36 

3 

207-7 

28 

2 

210-0 

13 

1 

212-0 

0 

0 

V.  To  determine  the  alcoholic  contents  of  wine, 
beer,  i J-c.  Proc.  a.  Half  fill  a  graduated  tube 
with  the  liquor  to  be  tried,  and  add  thereto  about 
120  or  150  of  solution  of  diacetate  of  lead,  (see 
below,)  then  agitate  the  mixture  until  the  color  be 
nearly  removed  ;  powdered  dry  carbonate  of  po- 
tassa  must  be  next  added  until  it  falls  down  un¬ 
dissolved,  on  shaking  the  liquid ;  after  which,  on 
allowing  the  tube  to  repose  for  a  short  time,  the 
alcohol  will  be  seen  floating  on  the  top  of  the 
aqueous  portion  in  a  well-marked  stratum,  and  its 
quantity  may  be  read  off  by  means  of  the  gradua¬ 
tions  on  the  tube. 

The  solution  of  lead.  Ing.  Powdered  litharge, 
2  oz. ;  sugar  of  lead,  3  oz. ;  water,  1  pint.  Proc. 
Boil  to  one  half  in  a  glass  or  lead  vessel,  then  put 
it  into  a  bottle,  and  cork  it  close. 

b.  The  same  may  be  effected  by  agitating  a 
little  powdered  litharge  with  the  sample  until  it 
becomes  discolored  and  limpid,  when  it  may  be 
saturated  with  carbonate  of  potassa  as  before. 

c.  Another  good  way  to  determine  the  quantity 
of  alcohol  contained  in  a  given  sample  of  wine,  is 
to  separate  it  from  the  non-volatile  constituents 
by  distillation.  A  very  neat  apparatus  for  experi¬ 
ments  of  this  nature  has  been  contrived  by  M. 
Gay  Lussae  ;  but  any  species  of  small  still  or  re¬ 
tort  may  be  employed  for  the  purpose.  Y ou  take 


three  hundred  parts  of  the  liquor  to  be  tried,  mea¬ 
sured  in  a  graduated  glass  tube.  The  operation  is 
equally  adapted  for  wines,  beer,  gin,  and  all  kinds 
of  spirituous  liquors.  Having  inserted  the  liquor 
into  the  still,  you  carefully  and  slowly  distil  over 
one  hundred  parts,  or  one  third  of  the  liquor  in  the 
still,  making  use  of  a  graduated  tube  as  the  reci¬ 
pient,  and  stopping  the  operation  when  the  distilled 
liquor  reaches  the  hundredth  degree.  You  then 
ascertain  the  alcoholic  strength  of  the  distilled 
liquor  by  means  of  the  hydrometer,  and  dividing 
the  result  by  three,  you  have  at  once  the  per 
centage  of  alcohol  of  the  liquor  submitted  to  ex¬ 
amination.  If,  for  example,  the  hundred  parts  of 
distilled  liquor  contain  thirty  parts  of  alcohol,  the 
wine  submitted  to  distillation  contains  ten  per 
cent,  of  alcohol.  But  if,  from  want  of  attention, 
you  distil  over  more  than  one  hundred  parts  of 
the  liquor,  it  will  not  do  to  divide  the  alcoholic 
strength  of  the  product  by  three,  to  obtain  the  per 
centage  of  alcohol  of  the  liquor  submitted  to  dis¬ 
tillation  :  you  must  employ  as  the  divisor,  the 
number  which  expresses  the  relation  of  the  vol¬ 
ume  of  the  distilled  product  to  the  bulk  of  the 
wine.  If,  for  example,  j'ou  have  one  hundred 
and  six  parts  of  distilled  liquor,  containing  (as  as¬ 
certained  by  the  hydrometer)  thirty-three  parts  of 
alcohol,  you  divide  three  hundred  by  one  hundred 
and  six,  which  gives  2-83,  and  then  divide  thirty- 
three  by  2-83,  which  gives  11-66.  The  last  num¬ 
ber  expresses  the  per  centage  of  alcohol  of  the 
liquor  submitted  to  examination. 

Remarks.  It  was  at  one  time  maintained  by 
Fabroni  and  others,  that  alcohol  does  not  exist  in 
the  fermented  liquors  from  which  it  is  procured  by 
distillation,  but  is,  like  the  essential  oils  of  almond 
and  mustard,  formed  during  that  process.  The 
first  two  of  the  above  processes  will,  however, 
clearly  demonstrate  that  such  is  not  the  case. 
The  process  a  was  first  employed  by  Brande  ;  the 
process  b  by  M.  Gay  Lussae.  The  latter  chemist 
has  also  distilled  wine  in  vacuo  at  59°  F.,  and 
alcohol  came  over. 

Concluding  Remarks.  Several  otjier  methods 
of  alcoholometry  have  been  adopted  at  various 
times,  besides  those  just  noticed,  but  the  majority 
have  little  merit  for  accuracy,  and  are  therefore 
quite  inapplicable  to  the  purposes  of  trade  in  this 
country.  Formerly  the  strength  of  spirit  was  es¬ 
timated  by  what  was  called  the  ‘'proof."  A  little 
of  the  spirit  was  poured  upon  a  small  quantity  of 
gunpowder,  in  a  spoon  or  saucer,  and  inflamed ; 
if  explosion  of  the  powder  followed  the  combus¬ 
tion  of  the  spirit  the  sample  was  said  to  be  above 
or  over  proof,  but  if  the  contrary,  it  was  declared 
below  or  under  proof.  Hence  arose  the  words 
proof  and  proof  spirit,  which  have  since  been  ap¬ 
plied  to  spirit  of  particular  strength  by  Act  of 
Parliament.  Another  method,  is  the  “  preuve 
d’Holland”  of  the  French,  or  the  bead  still  fre¬ 
quently  employed  by  persons  unacquainted  with 
the  use  of  the  hydrometer.  It  consists  in  shaking 
the  spirit  in  a  vial,  and  observing  the  size,  num¬ 
ber,  and  duration  of  the  bubbles  or  “  beads,”  as 
they  arc  called.  The  larger  and  more  numerous 
these  are,  and  the  more  rapidly  they  break  and 
disappear,  the  stronger  is  deemed  the  spirit.  This 
method,  like  the  last,  can  but  at  best  afford  a 
mere  approximate  idea  of  the  strength  of  spirits, 


ALC 


41 


ALC 


while  it  is  liable  to  be  influenced  by  circum¬ 
stances,  which  will  affect  the  sp.  gr.  in  only  a 
very  trifling  degree.  Thus  the  addition  of  a  little 
sugar  to  the  spirit,  barely  sufficient  to  lower  the 
hydrometer  one  degree,  will  sometimes  give  to  a 
weak  sample  the  appearance  of  one  many  degrees 
stronger.  The  gunpowder  test  is  even  more  fal¬ 
lacious,  for  if  one  spoonful  of  a  given  spirit  be  just 
sufficient  to  fire  the  powder,  double  the  quantity 
of  a  spirit  20§  stronger  will  fail  to  do  so.  Love's 
beads  are  often  employed  to  ascertain  the  strength 
of  spirit.  (See  Spec.  Grav.)  The  sudden  in¬ 
crease  of  temperature  produced  by  mixing  a  given 
weight  of  the  spirit  with  a  given  weight  of  pure 
water  being  observed  by  a  thermometer  has  also 
been  proposed  for  the  same  purpose,  but  neither 
this  nor  the  last  method  is  capable  of  great  accu¬ 


racy.  The  latter  plan  would  require  for  its  appli¬ 
cation  a  series  of  tables  based  oil  experiments 
which  we  do  not  however  possess. 

Before  concluding  this  imperfect  memoir  on  al- 
coholometry,  I  think  I  cannot  better  consult  the 
interest  of  those  connected  with  the  spirit  trade 
than  by  giving  them  the  following  important  ta¬ 
ble.  It  shows  by  mere  inspection  the  variation  in 
the  “  richness  in  alcohol,”  and  in  volume,  which 
spirits  undergo  b)’  change  of  temperature.  Per¬ 
sons  purchasing  spirits  during  summer,  and  pay¬ 
ing  for  them  according  to  their  apparent  quantity 
and  strength,  will  lose  considerably  when  the  wea¬ 
ther  becomes  colder,  without  being  conscious  of 
such  loss  from  the  hydrometer.  By  the  inspection 
of  this  table  the  corrections  to  be  made  for  change 
of  temperature  will  become  apparent. 


Table  exliibiting  the  Volume  which  1000  gallons  of  Spirits  of  different  strengths,  measured  at  the 
given  temperatures,  will  have  when  measured  at  59°  F.,  arranged  from  Gay  Lussac's  Tables  to 
his  Alcoometre,  and  adapted  to  Fahr.  Scale  by  Mr.  Cooley. 


Pure 

Alcohol 


Number  of  gallons  which  1000  gallons  of  spirit  at  the  given  temperatures  will  measure 

at  59°  Fahrenheit. 


by 


volume, 
per  cent. 

50° 

52° 

534° 

554° 

574° 

59° 

60J 

0 

624 

O 

|  641° 

j  664° 

68° 

!  j 

0 

714° 

734° 

75}° 

|  77° 

27 

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38 

1000 

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997 

990 

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29 

1000 

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no 

1000 

. . 

999 

999 

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997 

996 

995} 

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994* 

31 

.  . 

1001 

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ALD 


42 


ALE 


Table  continued. 


I>lire  Number  of  gallons  which  1000  gallons  of  spirit  at  the  given  temperatures  will  measure 

Alcohol  at  590  Fahrenheit, 

by 


volume, 
per  cent. 

50° 

52° 

531° 

55  40 

571“ 

59“ 

60$“ 

G2i“ 

64J° 

664“ 

68“ 

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ALDEHYDAMMONIA.  A  compound  of 
carbon,  hydrogen,  oxygen,  and  nitrogen,  discov¬ 
ered  by  Doebereiner  and  Liebig. 

Prep.  Sulphuric  acid  6  parts ;  water  4  parts ; 
alcohol,  of  80$,  4  parts ;  hyperoxide  of  manganese 
in  fine  powder,  6  parts.  Proc.  Dilute  the  acid 
with  the  water,  then  carefully  add  the  alcohol, 
and  next  the  manganese  ;  agitate  and  distil  with 
a  gentle  heat,  from  a  spacious  retort  into  a  receiv¬ 
er  surrounded  with  ice,  and  connected  with  the 
former  perfectly  air-tight.  When  six  parts  have 
distilled,  re-distil  this  portion  from  its  own  weight 
of  dried  muriate  of  lime,  until  three  parts  have 
come  over,  which  must  be  again  rectified  in  the 
same  manner,  until  I  4  part  of  liquid  is  obtained  in 
the  receiver.  This  liquid  must  then  be  mixed  with 
an  equal  bulk  of  ether,  and  the  mixture  saturated 
with  dry  ammoniacal  gas ;  brilliant  colorless  pris¬ 
matic  crystals  will  then  form,  which,  after  washing 
with  ether  and  drying,  are  pure  aldehydammonia. 

Prop.  ij-c.  Smells  like  turpentine  ;  melts  at  1G0°  ; 
volatilizes,  unchanged,  at  212°  ;  decomposed  by 
exposure  to  the  air;  soluble  in  most  menstrua  ex¬ 
cept  ether.  Use.  To  make  aldehyde. 

ALDEHYDE.  Syn.  Hydrate  of  Oxide  of 
Acetule.  A  compound  of  carbon,  hydrogen,  and 
oxygen.  Discovered  by  Liebig. 

Prep.  Dissolve  aldehydammonia  in  an  equal 
weight  of  water ;  place  the  solution  in  a  retort, 
and  add  rather  less  than  an  equal  quantity  of  sul¬ 
phuric  acid,  diluted  with  about  half  its  weight  of 
water ;  then  distil  as  above.  Rectify  the  product 
twice  from  its  own  weight  of  dried  muriate  of  lime, 
at  a  heat  not  exceeding  86°  Fahr. 

Prop.  An  ethereous  liquid,  boiling  at  72°  ;  neu¬ 
tral,  inflammable,  mixes  with  water,  alcohol,  and 
ether ;  decomposed  by  exposure  to  the  air,  into 
liquid  acetic  acid  ;  spoils  by  age. 

ALDEHYDIC  ACID.  Syn.  Acetulous 
Acid.  Lampic  Acid.  An  acid  not  perfectly 
known,  but  supposed  by  Liebig  to  bo  the  lampic 
acid  of  Davy  and  Faraday,  or  at  least  its  essen¬ 
tial  part. 

Prep.  Digest  oxide  of  silver  in  aldehyde,  decant 
and  pass  sulpbureted  hydrogen  through  the  liquid 
to  throw  down  the  silver.  The  product  is  a  weak 
acid,  forming  salts  called  aldehydates  with  the 
bases.  These  salts  suffer  decomposition  during  the 
evaporation  of  their  solutions,  and  hence  cannot  be 
obtained  in  the  dry  state. 


ALE.  Syn.  Barley  Wine.  Ala.  Cerevisia. 
A  pale-colored  liquor,  brewed  from  lightly-dried 
malt.  It  is  usually  described  as  containing  more 
saccharine  matter  and  mucilage  than  beer  or  por¬ 
ter  ;  but  this  is  not  a  characteristic  of  the  finer 
kinds  of  ale,  as  Old  Burton,  Scotch,  East  India, 
and  other  varieties,  that  have  undergone  a  tho¬ 
rough  fermentation.  New  or  mild  ale,  on  the 
contrary,  abounds  in  undecomposed  sugar  and 
gum,  and  is  thus  rendered  more  nutritious,  though 
less  alcoholic,  than  the  above  varieties. 

Process  of  brewing  ale.  The  various  opera¬ 
tions  of  brewing  are  nearly  the  same  for  every  spe¬ 
cies  of  malt  liquor,  the  differences  in  the  products 
arising  from  the  materials  employed,  the  heat  of 
the  water  used  for  mashing,  and  the  temperature 
at  which  the  fermentation  is  conducted.  (See 
Brewing.)  For  ale,  pale  or  lightly-dried  malt 
should  be  chosen,  as  well  as  pale  hops,  if  it  be  de¬ 
sired  to  brew  a  liquor  possessing  but  little  color ; 
and  the  fermentation  should  be  carried  on  at  a  low 
temperature.  Almost  every  county  in  England 
has  its  variety  of  ale,  but  the  difference  consists 
chiefly  (the  same  quantity  of  malt  and  hops  being 
used)  in  the  preparation  of  the  malt.  The  water 
may  in  some  cases  vary  in  quality,  tlm  boiling 
may  be  longer  or  shorter,  or  the  liquor  may  be 
turned  on  at  a  different  heat ;  but  these  circum¬ 
stances  being  considered,  one  general  process 
serves  for  the  whole,  as  before  observed.  For  im¬ 
mediate  use,  the  malt  may  be  all  pale ;  but  if 
brewed  for  keeping,  or  in  warm  weather,  one- 
fourth  should  be  amber  malt.  6  lbs.  of  Kent  hops 
should  be  used  to  the  quarter,  or  8  to  10  lbs.  for 
keeping  ale.  The  stronger  ales  contain  about  8$ 
of  absolute  alcohol ;  ordinary  ales  from  5  to  6$. 

ALE,  BARNSTAPLE.  Boil  the  water,  then 
throw  two  pails  of  cold  water  into  the  mash  tun, 
and  afterwards  the  boiling  water  ;  then  immediate¬ 
ly  put  in  the  malt,  half  a  bushel  at  a  time.  After 
stirring  it  till  it  is  soaked,  cap  it  with  malt  or  bran, 
cover  it  close,  and  let  it  stand  three  hours ;  then 
see  if  the  mash  is  sunk  in  the  middle ;  if  so,  it 
must  be  filled  level  with  boiling  water,  to  stand 
half  an  hour;  when  it  should  be  run  off-  in  a 
goose-quill  stream,  and  be  returned  upon  the 
grains,  by  a  bowl  or  pailful  at  a  time,  as  far  back 
as  possible  from  the  cock,  until  the  liquor  strains 
through  the  body  of  the  grains,  and  at  lust  comes 
very  fine  ;  otherwise  the  tliick  parts  are  forced 


ALE 


43 


ALE 


down  to  the  cock.  This  is  called  “  doubling 
continue  to  do  so  for  half  an  hour,  then  stop,  and 
let  it  stand  half  an  hour  longer  in  winter,  but  not 
in  summer.  Then  rub  four  pounds  of  hops  very 

[fine  into  the  sieve,  for  the  wort  to  run  through; 
do  not  draw  it  off  too  near  before  lading  over  more 
boiling  water  out  of  the  copper.  This  is  to  be 
continued  until  the  whole  quantity  of  ale  wort  is 
obtained,  which,  with  all  the  hops,  is  to  be  boiled 
till  the  liquor  breaks  or  curdles.  Now  empty  all 
into  large  tubs  or  coolers ;  work,  when  cold,  with 
the  same  hops  altogether,  thus:  put  a  little  yeast, 
and  that  not  a  day  old,  to  a  quantity,  and  mix  that 
with  the  rest,  to  work  12  or  14  hours,  and  then 
strain  it  directly  into  the  barrel,  where  keep  filling 
it  until  it  has  done  working. 

ALE,  BAVARIAN.  This  is  a  beer  which 
has  been  made  to  ferment  at  a  low  temperature, 
until  all  the  substances  which  favor  acetification 
have  been  rendered  insoluble.  The  fermentation 
is  conducted  in  wide,  open,  shallow  vessels,  which 
afford  free  and  unlimited  access  to  atmospheric 
oxygen,  and  this  in  a  situation  where  the  tempe¬ 
rature  does  not  exceed  46°  to  50g  Fahr.  A  sep¬ 
aration  of  the  nitrogeneous  constituents,  i.  e.,  the 
exciters  of  acidification,  takes  place  simultaneous¬ 
ly  on  the  surface  and  within  the  whole  body  of 
the  liquid.  The  clearing  of  the  fluid  is  the  sign 
by  which  it  is  known  that  these  matters  have  sep¬ 
arated.  The  beer  obtained  in  this  way  is  invaria¬ 
bly  far  superior,  in  quality  and  stability,  to  that 
brewed  according  to  the  common  method.  (Lie¬ 
big.)  To  be  enabled  to  keep  the  temperature  at 
the  proper  point,  the  operation  is  conducted  in  a 
situation  removed  as  much  as  possible  from  the 
influence  of  atmospherical  changes  of  tempera¬ 
ture,  and  at  such  seasons  as  are  favorable  to  the 
same. 

ALE,  BURTON.  This  is  a  strong  species  of 
ale,  of  which  only  a  barrel  and  a  half  is  drawn 
from  a  quarter  of  malt.  Temperature  for  the  first 
mash  170°,  and  for  the  second  180°,  followed  by 
a  mash  for  table  beer  at  165°.  It  is  tunned  at 
53°,  and  cleansed  at  72°.  The  finest  pale  malt, 
ground  two  days  before  using,  together  wfith  the 
best  Kent  hops,  (6  to  8  lbs.  per  quarter,)  are  em¬ 
ployed  for  this  ale.  Remarks.  The  “  East  India” 
ale,  brewed  by  Bass  &  Co.  of  Burton,  is  perhaps 
as  near  an  approach  to  wine  as  malt  liquor  is  ca¬ 
pable  of  receiving ;  it  is  indeed  the  “  wine  of 
malt.” 

ALE,  DORCHESTER.  This  is  made  with 
^  pale  and  §  amber  malt,  with  6  or  7  lbs.  of  hops 
to  the  quarter.  The  temperature  of  the  first  mash 
is  170°,  and  of  the  second  180°  ;  boiled  for  30 
minutes,  and  the  yeast  added,  when  a  head  gath¬ 
ers  on  the  gyle-tun ;  work  until  the  head  begins 
to  fall,  then  cleanse  and  fill  up  the  casks  as  long 
as  they  continue  to  work.  Two  barrels  per 
quarter. 

ALE,  EDINBURGH.  Employ  the  best  pale 
malt.  1st.  Mash  two  barrels  per  quarter,  at  180°  ; 
mash  three  quarters  of  an  hour,  let  it  stand  1 
hour,  and  allow  half  an  hour  to  run  off  the  wort. 
2d.  Mash  1  barrel  per  quarter,  at  183° ;  mash 
three  quarters  of  an  hour,  let  it  stand  three  quar¬ 
ters  of  an  hour,  and  tap  as  before.  3d.  Mash  one 
barrel  per  quarter,  at  170°;  mash  half  an  hour, 
let  it  stand  half  an  hour,  and  tap  as  before.  The 


first  and  second  wort  may  be  mixed  together, 
boiling  them  about  an  hour  or  an  hour  aud  a  quar¬ 
ter,  with  a  quantity  of  hops  proportioned  to  the 
time,  the  beer  is  intended  to  be  kept.  The  first 
two  may  be  mixed  at  the  heat  of  60°  in  the  gyle- 
tun,  and  the  second  should  be  fermented  separate¬ 
ly  for  small  beer. 

Remarks.  The  best  hops  should  be  used,  in  the 
proportion  of  about  4  lbs.  for  every  quarter  of  malt 
employed. 

ALE,  ESSEX.  This  ale  is  brewed  by  putting 
boiling  water  into  the  mash-tun,  and  adding  there¬ 
to  some  cold  water,  and  then  the  malt,  gradually, 
until  a  cover  of  dry  malt  is  left  on  top  ;  it  is  then 
allowed  to  stand  three  hours  ;  in  the  mean  time  a 
similar  mash  is  made  with  half  the  previous  quan¬ 
tity  of  malt,  and  the  same  measure  of  water,  in 
another  tun,  as  soon  after  the  first  as  possible ; 
both  worts  are  drawn  oil’  simultaneously,  and  the 
latter  serves  as  a  second  water  for  the  malt  used 
for  the  former.  The  smaller  quantity  of  malt  is 
then  mashed  a  second  time  with  water.  The  first 
wort  is  boiled  an  hour,  or  until  it  breaks  into  large 
flakes,  when  half  of  it  is  taken  out,  and  the  re¬ 
maining  raw  wort  added  to  it,  and  the  boiling  con¬ 
tinued  until  it  again  breaks.  The  wort  is  now 
drained  oft'  from  the  grains  and  boiled,  and  a  fresh 
mash  made  with  the  wort  from  the  second  tun,  for 
the  larger  quantity  of  malt,  and  very  hot  water 
for  the  other ;  after  an  hour  it  is  drawn  off,  and 
another  mash  made  for  small  beer.  The  propor¬ 
tion  of  hops  is  2J  lbs.  per  quarter.  This  system 
of  mashing,  which  has  no  advantage  over  the. 
usual  way,  has  been  called  “  succession  mash¬ 
ing.” 

ALE  FOR  PRIVATE  FAMILIES.  A  bush¬ 
el  and  three  quarters  of  ground  malt  and  a  pound 
of  hops  are  sufficient  to  make  18  gallons  of  good 
family  ale.  That  the  saccharine  matter  of  the 
malt  may  be  extracted  by  infusion,  without  the  fa¬ 
rina,  the  temperature  of  the  water  should  not  ex¬ 
ceed  165°  or  170°  Fahrenheit’s  thermometer. 
The  quantity  of  water  should  be  divided  into  two 
portions,  one  of  which  should  be  poured  upon  the 
malt  as  speedily  as  possible,  and  the  whole  being  well 
mixed  together  by  active  stirring,  the  vessel  should 
be  closely  covered  over  for  an  hour ;  if  the  weather 
be  cold,  for  an  hour  and  a  half.  If  hard  water  be 
employed,  it  should  be  boiled,  and  the  temperature 
allowed,  by  exposure  to  the  atmosphere,  to  fall  to 
about  165°  Fahr. ;  but  if  rain  water  is  used,  it  may 
be  added  to  the  malt  as  soon  as  it  reaches  the 
point.  After  standing  the  proper  time,  the  wort 
must  be  drawn  off  into  another  vessel,  aud  the 
second  portion  of  the  water  poured  on,  which 
should  be  allowed  to  mash  an  hour.  The  first 
wort  may  then  be  boiled  with  ^  lb.  ot  hops  for  one 
hour,  by  which  time  the  second  mashing  will  be 
ready  to  be  drawn  off,  and  should  be  boiled  for  half 
an  hour,  with  \  lb.  of  fresh  hops.  The  two  liquors 
should  now  be  mixed  and  cooled  down  to  the  tem¬ 
perature  of  60°  or  65°,  when  a  pint  of  good  thick 
yeast  should  be  well  stirred  in,  and  as  soon  as  the 
fermentation  is  completed,  the  liquor  may  be  drawn 
off  into  a  clean  cask  previously  rinsed  with  boiling 
water.  When  the  slow  fermentation  which  will 
ensue  has  ceased,  the  cask  should  be  loosely 
bunged  for  two  days,  after  which,  if  the  liquor  be 
left  quiet,  the  bung  may  be  properly  fastened. 


ALE 


44 


ALE 


Pale  malt  is  the  best,  because,  when  highly  dried, 
it  does  not  afford  so  much  saccharine  matter.  If 
the  malt  be  new,  it  should  be  exposed  to  the  air, 
in  a  dry  room,  for  two  days  previously  to  its  being 
used.  A  third  mashing  may  be  made  for  table 
beer. 

ALE,  LONDON.  I.  Pale  malt,  14  quarters  ; 
hops,  112  lbs.  ;  mash  with  28,  18,  and  18  barrels 
of  water ;  boil  with  the  hops,  cool,  and  set  with 
36  lbs.  of  yeast ;  cleanse  with  salt,  3  lbs.  Prod. 
34  barrels,  or  1|  gallon  for  each  gallon  of  malt 
employed. 

II.  ( To  brew  two  barrels  from  a  quarter  of 
malt.)  Turn  on  two  barrels  at  175°  ;  mash  one 
hour,  and  let  it  stand  for  the  same  time.  For  sec¬ 
ond  mash,  turn  on  one  barrel  at  160°  ;  mash  one 
hour,  and  stand  one  hour:  boil  the  first  wort  brisk¬ 
ly  for  one  hour  ;  and  boil  the  second  two  hours,  or 
till  the  whole  is  two  barrels.  Cool  down  to  60°, 
and  tun.  Cleanse  on  the  fourth  day  at  72°,  pre¬ 
viously  mixing  in  2  ounces  of  ginger,  £  an  ounce 
of  salt,  and  a  handful  of  flour.  Keep  the  working 
tun  closely  covered,  and  just  before  the  head  be¬ 
gins  to  fall,  skim  the  top,  and  rouse  in  the  rest. 
When  the  blebs  are  large  and  on  the  fret,  rouse  in 
^  an  ounce  of  salt,  a  handful  of  malted  bean-flour, 
and  some  fresh  yeast,  after  which  it  will  ferment 
more  kindly,  and  the  cleansing  may  soon  follow, 
with  the  new  head  on.  Take  care  to  fill  up  the 
casks  while  working,  and  before  bunging  put  a 
handful  of  scalded  hops  into  each. 

ALE,  NOTTINGHAM.  This  is  usually  brew¬ 
ed  by  three  mashings  in  the  common  way,  but  a 
much  longer  time  is  occupied  in  the  mashing,  and 
after  drawing  off  each  wort,  the  grains  are  washed 
by  pouring  over  them  fresh  water  from  the  copper, 
by  two  or  three  bowlfuls  at  a  time.  The  boiling 
is  conducted  in  separate  portions  for  each  wort,  and 
the  hops,  enclosed  in  a  coarse  canvass  bag,  are  only 
allowed  to  boil  for  half  an  hour,  when  they  are 
taken  out,  and  the  boiling  continued  until  the  bub¬ 
bles  break  into  little  ragged  particles.  The  quan¬ 
tity  of  hops  is  divided  between  the  boilings,  and 
frequently  the  second  and  third  worts  are  boiled 
together. 

ALE,  RINGWOOD.  This  brewing  produces 
two  barrels  and  a  half  from  the  quarter.  The  best 
pale  malt  and  pocket  hops  are  used,  at  the  rate  of 
6  lbs.  to  the  quarter.  Turn  on  first  mash  at  180°, 
and  second  mash  at  190°.  Pitch  the  tun  at  60°, 
and  cleanse  at  80°.  Mash  successively  one  hour, 
and  three  quarters  of  an  hour,  standing  an  hour 
and  a  half,  and  two  hours.  Add  in  the  tun  2  lbs. 
of  yeast  for  every  barrel,  and  coat  with  salt  and 
flour  after  the  first  skimming. 

ALE,  SCOTCH.  This  ale  is  brewed  from  the 
finest  pale  malt,  (made  from  the  best  English  bar¬ 
ley,)  and  the  best  East  Kent  Hops,  or  for  long 
keeping,  Farnham’s  or  Country’s.  The  brewing 
is  restricted  to  the  colder  portions  of  the  year,  as  it 
never  succeeds  so  well  during  the  months  of  May, 
June,  July,  August,  and  September.  Only  one 
mash  is  made,  and  that  at  a  temperature  of  about 
180°,  with  one-third  of  the  quantity  of  the  water 
necessary  for  the  brewing.  The  mash-tun  is  then 
covered  up  for  half  an  hour,  when  the  wort  is 
drawn  off,  and  a  quantity  of  water,  at  the  same 
temperature  as  before,  sprinkled  uniformly  over  its 
surface.  This  is  performed  by  throwing  the  water 


into  a  vessel  with  a  bottom  full  of  holes,  somewhat 
resembling  a  shower-bath,  from  whence  it  de¬ 
scends  and  gets  equally  distributed  over  every  por¬ 
tion  of  the  malt.  After  an  interval  of  about 
twenty  minutes,  this  wort  is  drawn  off  from  sev¬ 
eral  small  cocks  or  holes,  placed  round  the  circum¬ 
ference  of  the  bottom,  by  which  means  the  hot 
water  is  made  to  percolate  equally  through  every 
particle  of  the  mass.  This  operation,  called 
“  sparging,”  is  performed  a  second  time,  with  a 
fresh  portion  of  hot  water,  and  after  a  like  inter¬ 
val,  is  again  drawn  off.  This  process  is  repeated 
several  times,  until  the  density  of  the  mixed  worts 
becomes  adapted  to  the  quality  of  the  ale  required. 
Usually  eight  or  ten  “  spargings”  are  employed, 
the  latter  at  about  5°  or  10°  cooler  than  the  first. 
The  skilful  brewer  so  divides  his  water  that  it  may 
produce  a  wort  of  the  proper  gravity  ;  but  when  a 
very  strong  one  is  required,  the  latter  “  sparges” 
are  used  for  table  beer,  or  as  water  for  mashing 
a  fresh  quantity  of  malt.  In  this  way,  1  quarter 
of  malt  will  yield  full  81  lbs.  of  extract.  The  wort 
is  next  boiled,  with  4  lbs.  of  hops  to  every  quarter 
of  malt,  and  afterwards  cooled  down  to  50°  before 
adding  the  yeast.  The  latter  must  not  exceed 
half  a  gallon  for  every  100  gallons  of  wort.  The 
fermentation  now  commences  and  proceeds  slowly, 
and  in  some  brewings  is  accelerated  by  rousing  up 
twice  a  day.  Should  more  yeast  be  absolutely 
required  in  a  few  days,  a  little  may  be  added. 
The  fermentation  generally  continues  for  15  to  20 
days ;  and  the  ale  is  not  cleansed  before  the  de¬ 
gree  of  attenuation  does  not  exceed  J  lb.  per  diem, 
and  not  more  than  ^  of  the  original  gravity  of  the 
wort  remains.  This  process  is  then  performed  by 
drawing  off  without  skimming.  As  soon  as  the 
fermentation  is  finished,  the  ale  is  put  into  care¬ 
fully  prepared  casks,  and  stored  in  a  cold  cellar. 
Here  it  soon  becomes  fine,  and  seldom  wants 
racking  before  sale.  The  usual  gravity  per  barrel 
of  the  best  Scotch  ale  is  about  38  or  40  lbs.,  and  is 
seldom  lower  than  32  lbs.  or  higher  than  44  lbs. 

ALE,  TABLE.  This  is  usually  made  by  mash¬ 
ing  the  grains  after  the  wort  for  the  strong  ale  or 
beer  has  been  drawn  off ;  but  if  a  separate  brew¬ 
ing  be  made,  the  following  are  good  proportions  : — 
Pale  malt  1  quarter  ;  mash  with  4,  3,  and  2-J  bar¬ 
rels  of  water ;  boil  with  5  lbs.  of  hops,  set  with  1 
gallon  of  yeast,  and  cleanse  by  beating  the  head 
in  and  letting  it  work  out.  Prod.  8-J  barrels,  or 
full  4  gallons  of  ale  for  1  of  malt. 

ALE,  WELSH.  Take  3  quarters  of  the  best 
pale  malt  and  25  lbs.  of  hops ;  turn  on  the  first 
liquor  at  178°.  Mash  for  an  hour  and  a  half,  and 
stand  two  hours.  Turn  on  second  liquor  at  190°, 
and  stand  two  hours.  Boil  an  hour  and  a  half ; 
pitch  the  tun  at  62°,  and  cleanse  at  80°,  using 
salt  and  flour.  After  the  second  mash,  turn  on  for 
table  beer  at  150°.  Mash  three  quarters  of  an 
hour,  and  stand  two  hours. 

ALE,  WHITE,  (DEVONSHIRE.)  Boil  to¬ 
gether  12  gallons  of  pale  ale-wort,  1  handful  of 
hops,  and  4  or  5  lbs.  of  grouts ;  cool,  and  add  of 
yeast  3  lbs.  When  it  is  in  a  state  of  lively  fer¬ 
mentation,  bottle  in  strong  stone  half-pints  ;  well 
cork  them  down,  and  wire  them.  Remarks.  This 
is  much  drunk  in  some  parts  of  Devonshire.  It 
effervesces  when  opened. 

ALE,  WINDSOR.  This  ale  is  brewed  from 


ALK 


45 


ALK 


the  best  pale  malt  and  hops.  Turn  on  the  first 
water  at  180°  ;  mash  1^  hour,  and  stand  1  hour ; 
boil  1  hour.  Turn  on  the  second  liquor  at  190°; 
|  stand  J  of  an  hour ;  boil  3  hours.  Turn  on  the 
third  liquor  at  165°  ;  mash  J  of  an  hour;  stand  f 
of  an  hour.  Pitch  the  tun  at  60°  ;  cleanse  at  80° 
on  the  third  day.  Skim  as  soon  as  a  close  yeasty 
head  appears,  until  the  yeast  ceases  to  rise,  then 
rouse  in  J  lb.  of  hops  per  quarter. 

ALE,  YORKSHIRE  OAT.  The  malt  used 
is  made  from  oats  of  the  white  sort,  and  dried  with 
coke.  Mash  1  quarter  of  ground  malt  with  44 
gallons  of  cold  soft  water,  and  let  it  stand  12  hours  ; 
then  draw  off  the  wort,  and  infuse  therein  for  3 
hours  2  lbs.  of  hops,  well  rubbed  between  the 
hands ;  next  strain ;  tun  it,  and  work  it  briskly 
with  yeast  for  two  or  three  days  ;  cleanse,  and  in 
ten  days  it  will  be  fit  to  bottle.  It  drinks  very 
!  smooth,  brisk,  and  pleasant,  but  will  not  keep.  It 
looks  very  much  like  white  wine. 

ALIZARINE.  Syn.  Pure  madder  red.  Prep. 
I.  Expose  madder  red  to  a  gentle  heat,  when  the 
alizarine  will  sublime,  and  may  be  collected. 

II.  Add  powdered  madder  cautiously  to  its  own 
weight  of  oil  of  vitriol,  and  mix  with  a  glass  rod  ; 
then  wash  the  charred  mass  with  clean  cold  wa¬ 
ter  ;  dry,  and  sublime  as  before. 

Prop.  Orange-red  crystals,  very  soluble  in  alka¬ 
line  solutions,  which  it  colors  violet ;  dyes  mor¬ 
danted  cloth  red.  Remark.  The  name  is  derived 
from  Ali-zari,  the  commercial  name  of  madder,  in 
the  Levant. 

ALKALIS.  (From  the  Arabic  al,  an  essence, 
and  kali,  the  plant  from  which  soda  was  first  ob¬ 
tained.)  Substances  which  possess  the  property 
of  forming  salts  with  the  acids,  and  for  the  most 
part  of  turning  the  vegetable  blues  to  greens,  and 
yellow  turmeric  paper  brown.  The  principal  alka¬ 
lis  are  soda,  potassa,  and  ammonia.  The  first 
has  been  called  the  mineral,  the  second  the  vege¬ 
table,  and  the  third  the  volatile  alkali  ;  but  this 
distinction  is  now  nearly  obsolete.  Soda  and  po¬ 
tassa  have  also  been  called  the  fixed  alkalis,  from 
their  permanence  in  the  fire. 

Hist.  At  the  time  when  Lavoisier  declared  oxy¬ 
gen  to  be  the  universal  acidifying  principle,  Mor- 
veau  conjectured  hydrogen  to  be  the  alkalifying 
principle  ;  but  it  was  afterwards  demonstrated  by 
Sir  H.  Davy,  that  potassa  and  soda  are  actually 
the  oxides  of  the  metals,  potassium  and  sodium. 
Ammonia  is  a  compound  of  nitrogen  and  hydro¬ 
gen.  Dr.  Murray  conceived  that  either  hydrogen 
or  oxygen  might  generate  alkalinity,  but  that  a 
combination  of  the  two  was  necessary  to  give  this 
condition  in  its  utmost  energy.  This  theory  is  not, 
however,  borne  out  by  the  observed  phenomena  of 
chemistry.  Gay  Lussac  conceives  alkalinity  to  be 
the  result  of  “  the  alkalifying  property  of  the  met¬ 
al,  and  the  acidifying  property  of  the  oxygen, 
modified  both  by  combination  and  by  the  propor¬ 
tions  but  this  “  coalition”  theory  is  far  from  sat¬ 
isfactory.  Of  late  years  the  list  of  alkalis  has  been 
greatly  extended  by  the  discovery  of  several  vege¬ 
table  principles  possessing  important  properties 
and  forming  salts  with  the  acids.  (See  Alka¬ 
loids.) 

Prop.,  Char.,  cj-c.  Potassa,  soda,  and  ammonia, 
are  known  by  the  following  characteristics  : — An 
acid  urinous  taste  ;  a  great  degree  of  causticity ; 


turning  vegetable  blues  green,  and  yellows  brown  ; 
forming  soaps  with  the  fixed  oils  ;  solubility  in  wa¬ 
ter,  and  when  pure  in  alcohol ;  forming  salts  with 
the  acids  ;  solubility  of  their  carbonates ;  action  of 
their  carbonates  on  vegetable  colors. 

Caution.  The  pure  or  caustic  alkalis  should  be 
kept  in  glass  bottles,  well  secured  from  the  air,  as 
they  rapidly  absorb  carbonic  acid  and  become  car¬ 
bonates. 

ALKALIMETER.  A  measurer  of  alka¬ 
linity. 

ALKALIMETRY.  The  art  or  method  of  de¬ 
termining  the  amount  of  pure  alkali  contained  in 
any  given  sample. 

Remarks  on  the  principles  of  alkalimetry,  cj-c. 
The  common  method  of  alkalimetry  is  founded  on 
the  known  quantity  of  pure  alkali,  which  is  required 
to  saturate  a  given  weight  of  dilute  sulphuric  acid. 
The  glasses,  or  alkalimeters,  as  they  are  called, 
with  which  the  operation  is  performed,  are  usually 
graduated  into  100  parts,  for  the  purpose  of  exact¬ 
ly  estimating  the  quantity  of  acid  employed.  As 
the  sulphuric  acid,  however,  acts  upon  the  muri¬ 
ates  and  sulphurets  usually  present  in  the  alkalis 
of  commerce,  this  plan  does  not  admit  of  great  ac¬ 
curacy,  unless  proper  precautions  are  taken  to  avoid 
the  source  of  error.  Some  years  ago  the  German 
soap-boilers  estimated  the  strength  of  their  ashes 
by  merely  pouring  a  quart  of  water  on  a  pound  of 
the  former,  and  then  putting  in  a  piece  of  Dutch 
soap,  added  water,  in  small  portions  at  a  time, 
until  it  sank.  The  more  water  required  to  effect 
this  object,  the  richer  the  ashes  were  supposed  to 
be  in  alkali.  This  plan  was  also  employed  at  no 
very  distant  period  in  some  of  the  remoter  parts  of 
the  United  Kingdom.  Alkalimetry  has  lately  en¬ 
gaged  the  attention  of  some  eminent  chemists,  and 
by  following  their  suggestions,  the  “  riclmess”  of 
any  sample  of  ashes,  barilla,  or  alkalis  may  be 
obtained  with  great  precision.  The  importance  of 
this  subject  to  the  soap-maker  and  manufacturing 
chemist  must  at  once  be  evident.  The  following 
are  among  the  most  approved  methods  of  pro¬ 
cedure. 

I.  Oper.  Pulverize  a  little  of  the  sample,  and 
weigh  therefrom  exactly  100  grs.,  agitate  it  with 
about  half  an  ounce  of  hot  water  in  a  vial  or  small 
tube,  then  allow  it  to  settle,  and  pour  off  the  clear 
into  another  tube  or  vial ;  repeat  the  process  with 
a  second  and  third  portion  of  hot  water,  or  until 
nothing  soluble  remains,  observing  each  time  to 
allow  the  liquid  to  settle  before  pouring  it  off;  the 
mixed  liquid  is  then  tested  as  follows: — the  test 
acid  described  below  is  poured  into  the  glass  tube 
imtil  it  reaches  exactly  to  the  line  marked  by  the 
name  of  the  alkali  under  examination  ;  water  is 
then  poured  in  to  the  line  marked  1  or  1000,  and 
the  whole  is  well  mixed  by  placing  the  thumb  on 
the  orifice  of  the  tube  and  shaking  it  well.  The 
measure  of  this  dilute  acid  must  then  be  carefully 
observed,  and  water  added  to  make  up  the.  proper 
quantity  as  before  ;  should  it  be  lower  than  the 
mark,  agitation  being  again  employed.  The  test 
liquor  thus  prepared  is  then  to  be  carefully  added 
to  the  solution  of  the  alkali  just  described  until  it 
be  perfectly  neutralized.  The  quantity  of  the 
test  liquor  used  must  next  be  read  off  from  the 
graduated  part  of  the  tube,  each  larger  division  of 
which  will  represent  1  gr.  per  cent,  of  the  pure 


ALK 


46 


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alkali,  or  its  carbonate,  as  the  case  may  be,  in  the 
sample  under  examination. 

The  glass  tube,  or  Faraday's  alkalimeter,  as 
it  is  called,  is  here  represented,  and  is  about  9J 
inches  long,  and  \  of  an  inch  wide  ;  it  is  gradua¬ 
ted  into  100  parts,  each  of  which  represents  10  grs. 
of  water.  Opposite  the  numbers  23-44,  48’96, 
54-63,  and  65,  are  cut  the  words  written  in  the 
margin,  and  indicate  the  quantity  of  test  acid  to 
be  employed  for  each  of  these  alkalis.  The  test 
acid  being  then  poured  in  up  to  the  proper  marks, 
and  the  tube  filled  up  to  1000  with  pure  water, 
gives  a  test  solution  equal  to  100  grs.  of  the  given 
alkalis.  Consequently,  the  number  of  its  divisions 
consumed  to  produce  saturation,  will  exactly  ex¬ 
press  the  value  per  cent. 


grs. 

1000 


Soda 


Potassa . 

Carbonate  of  Soda  .  . 

Carbonate  of  Potassa  . 


— 15 
— 20 
a> 

30 

—  35 
40 
45 
50 

—  55 
60 

—  05 


70 
75 
—  80 
85 
90 
95 


-100 


The  test  acid  is  prepared  by  adding  pure  water 
to  pure  sulphuric  acid  until  the  specific  gravity  is 
reduced  to  1-127  at  60°  F.,  (about  1  measure  of 
acid  to  4  of  water.)  The  sp.  gr.  must  be  carefully 
ascertained  by  means  of  the  sp.  gr.  bottle,  and  its 
strength  checked  by  adding  to  100  grs.  of  it,  chlo¬ 
ride  of  barium  until  it  no  longer  produces  a  precipi¬ 
tate.  This,  when  washed  and  dried  at  a  low  red 
heat,  contains  33-3  per  cent,  of  sulphuric  acid,  from 
which  the  strength  of  the  test  acid  may  be  calcu¬ 
lated.  This  is  an  easy  method  of  alkalimetry,  and 
admits  of  ascertaining  the  quantity  of  alkali  to  the 
4  or  4  of  1  per  cent.  It  is  best  to  keep  a  quantity 
of  the  test  acid  always  ready  prepared,  as  it  saves 
trouble.  Should  a  Faraday’s  alkalimeter  not  be 
at  hand,  any  other  mode  by  which  the  test  liquor 
can  be  accurately  measured  will  do  as  well. 

II.  Dissolve  100  grs.  of  alkali,  as  described  in 
the  last  method,  then  take  a  known  weight  of  the 
test  acid  prepared  as  directed  below,  and  proceed 
to  neutralize  the  alkaline  solution  therewith  in  the 
way  above  mentioned  ;  then  again  weigh  the  test 
acid  and  note  the  quantity  consumed  ;  the  loss  of 
weight  divided  by  10  gives  the  real  per  centage  of 
pure  alkali. 

Test  acid  for  soda.  Add  pure  sulphuric  acid  to 
distilled  water  until  the  sp.  gr.  becomes  about  1-109 
(about  5  water  and  1  acid,)  and  100  grs.  of  which 
saturate  exactly  17  grs.  of  pure  carbonate  of  soda 
dried  at  a  dull  red  heat ;  or  which  is  the  same,  313 
grs.  should  contain  exactly  40  grs.  of  real  sulphuric 
acid,  when  10  grs.  will  be  equivalent  to  1  gr.  of 
pure  soda.  The  strength  may  be  also  tested  by 
chloride  of  barium. 

Test  acid  for  potassa.  This  acid  should  be 
weaker  than  the  last,  its  sp.  gr.  about  1-069  or 


1-070  ;  471  £  grs.  should  contain  exactly  40  grs.  of 
real  sulphuric  acid,  and  1000  grs.  should  neutral¬ 
ize  exactly  664  ffrs-  of  dry  carbonate  of  soda. 

Remarks.  The  most  convenient  vessel  to  con-  i 
tain  the  test  acid  during  the  operation  is  Schuster’s  ! 
alkalimeter,  described  under  the  article  Acetim- 
etry.  This  method  of  alkalimetry  admits  of 
great  accuracy.  By  careful  manipulation  the 
content  of  real  alkali  may  be  estimated  to  the  i 
one-tenth  of  1  per  cent.  (C.  Watt,  jun.,  Chemist,  I 
No.  50.)  The  art  of  weighing  admits  of  much  i 
greater  accuracy  than  that  of  measuring,  espe-  I 
cially  where  small  quantities  are  concerned.  This  j 
is  the  method  employed  at  Apothecary’s  Hall,  at  | 
the  Polytechnic  Institution,  (by  Mr.  L.  Thomp-  i 
son,)  in  the  Laboratory  of  Messrs.  Hawes,  and  in 
various  other  places  where  great  precision  is  de¬ 
sired. 

III.  (Method  of  Fresenius  and  Will,  of 
Giessen .)  Oper.  The  flask  D  (article  Acidi.me- 
try)  is  about  half  filled  with  oil  of  vitriol,  and  the 
sample  of  alkali  is  put  into  the  flask  A,  and  water 
poured  on  until  it  be  almost  half  full.  The  tubes 
are  then  fitted  into  the  apparatus  quite  air-tight ; 
the  end  of  the  tube  b  is  fastened  with  a  bit  of  wax, 
and  the  whole  is  carefully  weighed.  The  appa¬ 
ratus  is  now  removed  from  the  scales,  and  the 
mouth  applied  to  the  end  of  the  tube  h,  and  the 
air  in  the  flask  B  rarefied  by  suction  ;  the  conse¬ 
quence  of  which  is,  that  the  oil  of  vitriol  in  B  flows 
over  into  A.  The  evolution  of  carbonic  acid  im¬ 
mediately  commences,  which,  from  the  construc¬ 
tion  of  the  apparatus,  has  to  pass  through  the  oil 
of  vitriol,  before  it  can  escape  by  the  tube  d,  by 
which  means  it  is  rendered  quite  dry.  Whenever 
the  effervescence  flags,  a  little  more  acid  must  be 
sucked  over,  until  the  whole  of  the  carbonate  be 
decomposed,  after  which  an  additional  quantity  is 
made  to  pass  into  A  sufficient  to  raise  the  temper¬ 
ature  considerably,  which  will  have  the  effect  of 
expelling  all  the  gas  absorbed  by  the  fluid  during 
the  operation.  As  soon  as  this  is  completed,  the 
wax  is  removed  from  the  aperture  b,  and  suction 
applied  to  h  until  all  the  carbonic  acid  gas  in  the 
apparatus  is  replaced  by  atmospheric  air.  The 
whole  must  now  be  allowed  to  cool,  when  it^must 
be  again  weighed.  The  loss  of  weight  gives  ex¬ 
actly  the  amount  of  dry  carbonic  acid  gas  that 
was  contained  in  the  specimen,  from  which  the 
weight  of  pure  alkali  is  estimated.  Every  22-12 
grs.  of  dry  carbonic  acid  gas  represent  exactly 
31-3  grs.  of  pure  soda,  and  47-15  grs.  of  pure 
potassa. 

Remarks.  Should  the  specimen  contain  caustic 
potassa,  (as  many  of  those  of  commerce  do,)  it 
should  be  triturated,  previously  to  testing,  with  an 
equal  weight  of  pure  quartz  sand,  and  about  4  of 
its  weight  of  carbonate  of  ammonia  added  ;  the 
mixture  is  then  placed  in  a  capsule  and  moistened 
with  water,  and  a  gentle  heat  applied  until  it  be 
quite  dry,  and  all  the  ammonia  expelled.  Should 
sulphuret  of  potassium  or  caustic  soda  be  present 
in  the  sample,  the  same  method  must  be  followed, 
except  that  instead  of  water  the  powder  should  be 
moistened  with  liquor  of  ammonia ;  and  in  the 
case  of  soda,  the  quantity  of  carbonate  of  ammo¬ 
nia  should  be  at  least  equal  to  half  the  weight  of 
the  test  specimen.  It  will  thus  be  seen  that  unless 
for  carbonates,  (unmixed  with  sulphurets,  bicar- 


ALK 


47 


ALK 


bonates,  or  caustic  alkali,)  this  method  requires 
several  operations,  and  is  consequently  very  trou¬ 
blesome  and  liable  to  error,  except  in  expert  hands. 
It  is,  however,  a  ready  and  elegant  way  of  testing 
the  pure  carbonates. 

Concluding  remarks  on  Alkalimetry.  Rules 
for  sampling,  c J-c.  As  each  sample  is  taken  from 
the  cask,  place  it  at  once  in  a  i aide-mouth  bottle, 
cork  it  up  immediately  and  number  it.  The  sam¬ 
ple  should  be  drawn  from  as  near  the  centre  of  the 
cask  as  possible.  Before  proceeding  to  the  assay, 
throw  the  contents  of  the  bottle  upon  a  piece  of 
clean  paper,  crush  the  lumps,  and  mix  them  with 
the  small;  reduce  the  whole  to  coarse  powder  as 
rapidly  as  possible,  and  weigh  the  number  of  grains 
for  trial  at  once.  In  a  number  of  casks,  at  least  § 
of  them  should  be  tested.  Assays  of  soda  should 
never  be  made  while  warm,  as  it  will  thereby  fre¬ 
quently  indicate  1  or  2  per  cent,  more  alkali  than 
when  it  has  been  cooled  down  and  packed  in 
casks.  The  method  of  trying  the  density  of  the 
test  acid  by  merely  dropping  a  bead  of  a  known 
sp.  gr.  into  it,  as  is  frequently  recommended  by 
chemical  reformers,  is  not  sufficiently  accurate  to 
be  depended  on.  Too  much  care  cannot  be  taken 
to  ensure  the  test  acid  of  the  proper  strength,  of 
which  the  sp.  gr.  alone  is  an  insufficient  proof.  It 
is  always  best  to  keep  a  stock  of  the  test  acid 
(properly  made  and  proved)  ready  for  use. 

Those  desirous  of  entering  more  largely  into  the 
subject  of  acidimetry,  alkalimetry,  Ac.,  are  re¬ 
ferred  to  Bullock’s  “  Translation  of  Fresenius  and 
Will some  valuable  papers  by  Mr.  C.  Watt,  jun., 
in  the  fifth  volume  of  the  “  Chemist and  to  a 
paper  by  Dr.  Ure,  in  the  third  volume  of  the 
“  Pharmaceutical  Transactions.” 

ALKALOIDS.  Syn.  Vegetable  Alkalis. 
Organic  Alkalis.  Organic  Bases.  Substances 
possessing  basic  and  alkaline  properties  derived 
from  the  vegetable  kingdom.  They  are  compounds 
of  carbon,  hydrogen,  azote,  and  oxygen,  and  have 
hence  been  distinguished  by  Dr.  Collier,  by  the 
mnemonic  word,  “  chaos,”  the  first  four  letters  be¬ 
ing  the  initials  of  the  elements,  and  the  “s”  show¬ 
ing  that  they  are  salifiable.  Some  of  the  alka¬ 
loids  are  the  most  violent  poisons  with  which  we 
are  acquainted ;  one-fiftieth  of  a  grain  of  pure 
aconitina  has  endangered  life.  (Pereira.)  The 
greater  number  possess  similar  properties  to  the 
plant  from  which  they  are  extracted,  but  in  an 
eminently  concentrated  degree.  The  following 
table  exhibits  the  principal  alkaloids  described  in 
the  body  of  this  work,  together  with  the  plants 
which  yield  them : 

Alkaloids. 

Aconitina  .  . 

Aricina  .  .  . 

Atropia  .  .  . 

Brucia  .  .  . 

Cinchonia  .  . 

Codeia  .  .  . 

Conia  .... 

Corydalia .  .  . 

Cynapia  .  .  . 

Daturia  .  .  . 

Delphia  .  .  . 

Digitalia  .  .  . 

Emetina  .  .  , 


Plants. 

.  Ilyoscyamus  Niger. 

.  Opium. 

.  Nicotiana  Tabacum. 

.  Meuispermum  Coculus. 

.  Cinchona  Cordifolia. 

.  Sanguinaria  Canadensis. 

.  Solanum  Nigrum. 

.  Opium. 

.  Veratrum  Sabadilla. 

The  following  general  method  of  procuring 
the  alkaloids  will  be  found  applicable  to  such  as 
full  directions  are  not  given  for  under  their  respec¬ 
tive  heads. 

1.  ( When  the  base  is  insoluble  in  water,  non¬ 
volatile,  and  existing  in  the  plant  in  an  insoluble 
form.)  Proc.  Boil  or  macerate  the  bruised  plant 
in  water  acidulated  with  muriatic  acid,  filter,  neu¬ 
tralize  the  acid  with  an  alkali,  (ammonia,  lime,  or 
magnesia,)  and  collect  the  precipitate,  which  must 
be  purified  by  resolution  in  dilute  acid,  digestion 
with  animal  charcoal,  and  subsequent  crystalliza¬ 
tion  or  precipitation  by  an  alkali ;  or  the  first  pre¬ 
cipitate  may  be  purified  by  dissolving  it  repeatedly 
in  alcohol. 

2.  ( When  the  base  is  insoluble  in  water,  and 
non-volatile,  but  existing  in  the  plant  in  a  soluble 
state.)  Proc.  Boil  or  macerate  in  hot  water  as 
before  ;  filter  and  precipitate  by  adding  an  alkali ; 
purify  as  last. 

3.  ( When  the  base  is  soluble  in  water,  and 
non-volatile.)  Proc.  Make  an  infusion  with  a  di¬ 
lute  acid,  (muriatic ;)  concentrate  by  a  gentle 
heat ;  treat  the  liquor  with  potassa  and  ether, 
(conjointly  ;)  decant  and  evaporate. 

4.  ( When  the  base  is  both  soluble  in  water  and 
volatile.)  Proc.  The  vegetable  or  its  extract  may 
be  mixed  with  potassa  and  distilled  ;  the  product, 
neutralized  with  oxalic  or  sulphuric  acid,  carefully 
evaporated  to  dryness,  and  digested  in  alcohol,  and 
this  solution  agitated  with  potassa  and  ether ;  the 
ethereal  solution  thus  formed,  if  carefully  evapo¬ 
rated,  leaves  the  base  nearly  pure.  It  may  be 
further  purified  by  cautious  distillation. 

Remarks.  The  above  is  a  mere  view  of  the 
four  general  processes  of  extracting  the  alkaloids, 
which,  for  success,  require  considerable  address  in 
manipulating.  The  plan  adopted  for  the  extrac¬ 
tion  of  the  principal  alkaloids  of  commerce,  will 
be  found  fully  described  under  their  respective 
heads. 

ALKALOIDS,  TESTS  FOR  THE.  Per- 
chloride  of  gold  is  a  more  decisive  test  of  certain 
vegetable  alkalis  than  the  double  chloride  of  so¬ 
dium  and  gold,  already  employed  for  this  purpose. 
The  following  are  the  colors  of  the  precipitates 
which  it  produces  with  the  salts  of  the  annexed 
alkalis  dissolved  in  water:  quinine,  buff-colored; 
cinchonine,  sulphur-yellow ;  morphine,  yellow, 
then  bluish,  and  lastly,  violet ;  in  this  last  state 
the  gold  is  reduced,  and  the  precipitate  is  insoluble 
in  water,  alcohol,  the  caustic  alkalis,  and  sulphu¬ 
ric,  nitric,  or  hydro-chloric  acids ;  it  forms  with 
aqua  regia  a  solution  which  is  precipitated  by  pro- 
1  tosulphate  of  iron ;  brucine,  milk-,  coffee-,  and 


Plants. 

Aconitum  Napellus. 
Arica  Bark. 

Atropia  Belladonna. 
Stryehnos  Nux  Vomica. 
Cinchona  Laucifolia. 
Opium. 

Conia  Maculatum. 
Corydalis  Tuberosa. 
jEthnsa  Cynapium. 
Datura  Stramonium. 
Delphinium  Staphisagria. 
Digitalis  Purpurea. 
Cephaelis  Ipecacuanha. 


Alkaloids. 
Hyoscyamia 
Meconia 
Morphia  ( 
Narceia  r 
Narcotina  J 
Nicotina  . 
Piero  toxia 
Quinia 
Sanguinaria 
Solania 
Thebaia  . 
Veratria  . 


f 


ALK  48  ALK 


then  chocolate-brown  ;  strychnine,  canary-yellow ; 
veratrine,  slightly  greenish-yellow. 

All  these  precipitates,  with  the  exception  men¬ 
tioned,  are  very  soluble  ixr  alcohol,  insoluble  in 
ether,  and  slightly  soluble  in  water. 

Among  the  reactions  of  chloride  of  gold,  there 
are  two  which  appear  to  be  especially  important  : 
they  are  those  which  occur  with  morphine  and 
brucine  ;  these  are  sufficiently  marked  to  prevent 
these  alkalis  from  being  mistaken  for  each  other, 
and  also  yield  pretty  good  characteristics  for  dis¬ 
tinguishing  brucine  from  strychnine.  (MM.  La- 
rocque  and  Thibierge.) 

The  above  authors  have  arrived  at  the  following 
conclusions : 

1st.  By  the  aid  of  reagents  it  is  possible  to  de¬ 
termine  the  presence  of  morphine,  strychnine,  and 
brucine  in  substances  which,  after  being  mixed 
with  the  salts  of  these  alkalis,  have  undergone  the 
vinous,  acetic,  or  putrefactive  fermentation.  M. 
Orfila  has  already  shown  that  the  putrefactive  fer¬ 
mentation  does  not  alter  morphine. 

2d.  Crystallized  iodic  acid,  or  a  concentrated 
solution  of  this  acid,  is  susceptible  of  being  decom¬ 
posed  by  neutral  azotized  bodies ;  but  a  dilute  so¬ 
lution  of  this  acid  cannot  be  decomposed  by  them 
unless  there  be  added  concentrated  sulphuric  acid, 
crystallizable  acetic  acid,  oxalic,  citric,  or  tartaric 
acid. 

3d.  Iodic  acid  should  not  be  employed  as  a  test 
of  morphine  without  the  greatest  caution. 

4th.  Perchloride  of  gold  produces  such  effects 
with  the  vegetable  alkalis,  as  serve  to  distinguish 
morphine,  brucine,  and  strychnine  from  each  other. 

5th.  The  reagents  on  which  the  greatest  reli¬ 
ance  may  be  placed  as  tests  of  morphine  are,  nitric 
acid,  neutral  perchloride  of  iron,  and  perchloride 
of  gold. 

6th.  By  the  use  of  reagents,  morphine  which 
has  been  mixed  with  beer,  soup,  or  milk,  may  be 
detected. 

7th.  It  is  also  easy  to  prove  by  reagents  the 
presence  of  meconic  acid  in  soup  or  milk,  espe¬ 
cially  when  the  meconate  of  lead  is  decomposed  by 
dilute  sulphuric  acid.  (Phil.  Mag.,  Dec.,  1842.) 

ALKANET.  Syn.  Alkanet  Root.  Qual., 
use,  $c.  The  best  alkanet  is  brought  from  the 
neighborhood  of  Montpellier.  The  bark  contains  a 
beautiful  red  color,  which  it  freely  gives  to  oils,  fats, 
wax,  spirits,  essences,  and  similar  substances,  by 
simple  infusion,  and  is  consequently  much  em¬ 
ployed  to  color  varnishes,  ointment,  pomatums, 
&c.  Wax,  tinged  with  alkanet  and  applied  on 
warm  marble,  stains  it  of  a  beautiful  flesh-color, 
which  sinks  deep  into  the  stone,  and  is  possessed 
of  considerable  permanence.  The  spirituous  tinc¬ 
ture  of  alkanet  gives  a  deep  red  to  marble. 

In  selecting  this  article,  the  smaller  roots  should 
be  chosen,  as  they  possess  more  bark  than  the 
larger  ones  in  proportion  to  their  weight. 

ALKERMES.  A  cordial  liqueur  much  es¬ 
teemed  in  some  parts  of  the  south  of  Europe. 

Prep.  I.  Ing.  Bay  leaves  1  lb.,  mace  1  lb., 
nutmegs  and  cinnamon,  each  2  oz. ;  cloves  1  oz., 
all  bruised  ;  cognac  brandy  3J  gallons.  Proc.  Ma¬ 
cerate  for  3  weeks,  frequently  shaking,  then  distil 
over  3  gallons,  and  add  clarified  sirup  of  kermes 
18  lbs.,  orange  Sower  water  I  pint ;  mix  well  and 
bottle.  Remarks.  The  above  is  the  true  formula 


for  the  alkermes  de  Santa  Maria  Novella,  which  is 
much  valued. 

II.  Spice  as  last,  4  gallons  of  British  brandy, 
water  1  gallon ;  macerate  as  before,  and  draw 
over  4  gallons,  to  which  add  2  gallons  of  capillaire, 
and  4  oz.  of  sweet  spirits  of  nitre.  (Cassia  may  be  ; 
used  for  cinnamon.) 

ALLANTOIN.  Syn.  Allantojne.  Allan-  I 
toic  Acid.  Hist.  Discovered  by  Vauquelin  and  | 
Buniva  in  the  allantoic  fluid  of  the  cow.  It  has  j 
since  been  produced  artificially  by  Wohler  and  i 
Liebig. 

Prep.  I.  Evaporate  the  allantoic  fluid  of  the  cow  j 
to  J  or  i  of  its  volume,  when,  on  cooling  and  stand¬ 
ing  for  some  time,  crystals  will  be  deposited. 
These  must  be  purified  by  resolution,  digestion  I 
with  animal  charcoal,  and  recrystallization. 

II.  Boil  1  part  of  uric  acid  in  20  parts  of  water,  j 
then  add  thereto,  gradually,  freshly-precipitated  j 
and  well-washed  oxide  of  lead  until  the  color  ceases  j 
to  change.  Filter  while  hot,  evaporate  until  a  pel¬ 
licle  forms  on  the  surface,  and  set  it  aside  to  crys¬ 
tallize.  Purify  as  above. 

Prop.  Small  prismatic  crystals,  scarcely  soluble  | 
in  water ;  nitric  acid  converts  it  into  allanturic  j 
acid. 

ALLANTURIC  ACID.  A  new  nitrogeneous 
acid,  discovered  by  Pelouze,  produced  by  the  ac-  ' 
tiou  of  nitric  acid  on  allantoin.  The  name  is  de¬ 
rived  from  allantoin  and  uric  acid,  the  new  com-  ! 
pound  being  made  from  the  former,  and  being  | 
analogous  in  composition  to  the  latter. 

Prep.  Dissolve  allantoin  in  nitric  acid  (P2  to  [ 
1'4)  with  a  gentle  heat ;  on  cooling,  pour  the  li-  li 
quor  from  the  crystals  of  nitrate  of  urea  which  are  j 
deposited,  evaporate,  and  dry  at  80°  F.  Treat  the  |;j 
residuum  with  weak  water  of  ammonia,  and  add  (I 
alcohol  ;  collect  the  white  viscid  matter  thrown  j] 
down,  redissolve  it  in  water,  and  again  precipitate  jl 
it  with  alcohol ;  the  last  precipitate  is  the  acid. 

Prop.  Little  is  known  about  it. 

ALLIGATION.  An  arithmetical  rule  for  find-  jj 
ing  the  price  of  mixtures,  and  for  making  mixtures  I 
of  any  given  price  or  value.  From  its  great  use  in  f 
trade,  and  ease  of  performance,  it  should  be  under-  I 
stood  by  every  tradesman.  (Vide  Joyce  or  Walk-  ! 
ingamo.)  Questions  in  alligation  may  also  be  very  !  j 
easily  determined  by  the  method  of  indeterminate  j  j 
analysis,  by  persons  but  slightly  conversant  with  1 1 
elementary  algebra.  This  rule  has  been  applied  j  ■ 
to  ascertain  the  proportions  of  compounds  from  ,  ■ 
their  sp.  gr.  when  they  have  undergone  no  change  I  i 
in  volume  ;  but  when  this  is  the  case,  as  in  alloys,  .  j 
alcoholic  mixtures,  Ac.,  it  is  quite  inapplicable. 

ALLOXAN.  Syn.  Ekythric  Acid.  A  pro-  li 
duct  ot  the  decomposition  of  uric  acid  by  nitric  j 
acid,  first  noticed  by  Brugnatelli,  and  afterwards  , ! 
by  Wohler  and  Liebig. 

Prep.  Gradually  add  uric  acid  to  nitric  acid  I  j 
(sp.  gr.  135)  gently  heated,  until  crystals  begin  to  ' 
appear;  then  cool,  and  throw  the  mass  on  a  fun-  jj 
nel  choked  with  asbestos  to  drain,  and  afterwards  : 
drop  on  it  a  little  cold  water,  to  displace  the  last  j 
adhering  portions  of  acid  liquor ;  when  well  drained 
dissolve  in  water,  and  crystallize,  employing  but 
little  heat.  The  acid  liquor  will  yield  4  or  5 
crops  of  crystals  by  treating  it  as  often  with  fresh 
uric  acid.  Prod.  80  to  90§  of  the  uric  acid  em¬ 
ployed. 


ALL 


ALM 


49 


Prop.  Crystals  efflorescent ;  treated  with  al¬ 
kalis  it  yields  alloxanic  acid. 

ALLOXANIC  ACID.  An  acid  discovered  by 
Wohler  and  Liebig ;  it  is  formed  when  alloxan  is 
decomposed  by  the  alkalis.  Prep.  Treat  an  aque¬ 
ous  solution  of  alloxan  with  baryta  water,  and  de¬ 
compose  the  alloxanate  of  Barytes  formed  with 
dilute  sulphuric  acid  ;  decant,  evaporate,  and  crys¬ 
tallize.  Prop.  With  the  bases  it  forms  salts  called 
alloxanates ;  these  may  generally  be  made  from 
the  alloxanate  of  baryta  or  ammonia  by  double 
decomposition  ;  some  of  them  are  soluble. 

ALLOXANTINE.  Obtained  by  Trout  from 
uric  acid. 

Prep.  I.  Boil  1  part  of  uric  acid  in  32  parts  of 
water,  and  add  dilute  nitric  acid  until  it  be  dis¬ 
solved  ;  evaporate  to  §ds,  and  set  it  aside  for  12 
hours ;  the  crystals,  which  will  then  be  found  de¬ 
posited,  must  be  purified  by  resolution  and  crystal¬ 
lization. 

II.  Dissolve  alloxan  in  water,  and  pass  sulphur- 
eted  hydrogen  gas  through  the  solution,  until  the 
alloxantine  be  deposited  as  a  crystalline  mass, 
which  must  be  purified  by  resolution  and  crystal¬ 
lization. 

ALLOY.  Syn.  Allay.  Alliaoe,  ( Fr .)  Le- 
girung,  ( Ger .)  (From  the  French  verb  Alloyer, 
to  mix  one  metal  with  another  for  the  purposes  of 
coinage.)  Combinations  of  the  metals  with  each 
other  obtained  by  fusion.  The  term  was  formerly 
restricted  to  gold  and  silver  when  mixed  with 
metals  of  inferior  value,  but  is  now  applied  to  any 
mixture  of  two  or  more  metals. 

Prop.  Most  of  the  metals  unite  with  each  other 
by  fusion  or  amalgamation,  and  acquire  new  prop¬ 
erties.  Thus:  copper,  alloyed  with  zinc,  becomes 
brass,  and  possesses  a  different  density,  hardness, 
and  color  to  either  of  its  constituents.  It  is  yet 
undecided  whether  alloys  tend  to  be  formed  in  defi¬ 
nite  or  equivalent  proportions  of  the  metals  of 
which  they  are  composed,  or  unite  in  any  ratio, 
like  sugar  and  water.  The  proportions  contained 
in  the  natural  alloys  of  gold  and  silver,  as  well  as 
some  phenomena  attending  the  cooling  of  several 
alloys,  from  a  state  of  fusion,  go  far  to  show  the 
former  to  be  the  case.  (Rudberg.)  As,  however, 
the  metallic  compounds  are  generally  soluble  in 
each  other,  or  combine  by  fusion  and  mixture, 
their  nature  is  much  obscured.  Alloys  generally 
melt  at  lower  temperatures  than  those  required  for 
the  fusion  of  their  separate  metals,  which  affords 
strong  evidence  of  a  chemical  change  having  takep 
place.  They  also  usually  possess  more  tenacity 
and  hardness  than  the  mean  of  their  constituents ; 
but  their  malleability,  ductility,  and  their  power  of 
resisting  oxygen  are  diminished.  The  combination 
of  two  brittle  metals  is  always  brittle;  that  of  a 
brittle  and  a  ductile  metal  generally  so;  and  this 
is  also  sometimes  the  case  with  two  ductile  metals. 
From  the  number  of  the  metals,  it  is  evident  that 
several  hundred  combinations  may  be  made,  but 
about  60  are  all  that  have  been  carefully  examined 
by  the  chemist,  and  not  more  than  -jd  part  of  that 
number  has  been  applied  to  useful  purposes. 
Among  these,  however,  may  be  found  some  pos¬ 
sessing  most  valuable  properties,  not  to  be  met 
with  in  the  pure  metals. 

Prep.  No  general  rules  for  the  manufacture  of 
alloys  applicable  to  each  can  be  given  ;  but  it  mav 
7 


be  remarked  that,  in  uniting  those  metals,  differ¬ 
ing  greatly  in  their  fusibility,  the  more  fusible  one 
should  not  be  added  to  the  other  until  it  be  melted, 
or  sufficiently  heated,  and  then  at  the  lowest  pos¬ 
sible  temperature  at  which  a  perfect  union  will  take 
place  between  the  two,  lest  the  more  fusible  one 
should  evaporate  or  be  oxidized,  and  thus  cause  the 
compound  to  be  imperfect.  The  mixture  is  usually 
effected  under  a  flux,  or  some  material  that  will 
prevent  evaporation  and  exposure  to  the  atmo¬ 
sphere.  Thus  :  in  melting  lead  and  tin  together, 
in  forming  solder,  resin  or  tallow  is  thrown  upon 
the  surface  ;  in  tinning  copper,  the  surface  is  rub¬ 
bed  with  sal  ammonia  ;  and  in  combining  some 
metals,  powdered  charcoal  is  used  for  the  same 
purpose.  For  further  information  on  this  subject, 
the  reader  is  referred  to  the  following  table,  and 
to  the  separate  articles  devoted  to  the  more  impor¬ 
tant  alloys.  (See  Bronze,  Brass,  Pewter,  &c.) 


Table  of  the  principal  Alloys. 


Combining  metals. 

Arsenic  and  copper  .  . 
Tin  and  Lead  .... 

(  Antimony,  ) 
Tin  with  <  Copper,  and  > 

(  Bismuth  ) 

Tiu  with|  Bismuth  | 
Tin  and  Copper  .  .  .  . 


Copper  and  zinc  .... 

Copper  j  Zinc,  Nickel,  ) 
with  (  and  Iron  J 
Silver  and  Copper  .  .  . 
Gold  with)  Copland  j 
Mercury  and  other  Metals 


Jllloys  produced. 
White  Copper  or  Pitckfong. 
Solder  and  Common  Pewter 

(  Best  Pewter  or  Britannia 
(  Metal. 

Fusible  Metal. 

(  Bronze  Metal, 

)  Speculum  do. 

>  Bell  do. 

( Cannon  do. 
i  Brass. 

\  Dutch  gold. 

German  silver. 

Standard  Silver. 

Do.  Gold. 

Amalgams. 


(See  also  Amalgams.) 

ALMOND  TREE,  (Amygdalus  communis.) 
The  kernels,  sweet  almonds,  are  pectoral  and 
cooling,  but  mawkish ;  imported  from  the  south  of 
Europe  and  the  Barbary  coast.  Blanched  almonds. 
Almonds  thrown  into  boiling  water  until  the  skin 
comes  off  by  pressing  between  the  fingers,  the  hot 
water  is  then  strained  away,  the  almonds  flung 
into  cold  water,  peeled,  and  dried,  either  in  a  stove 
or  the  sun,  until  they  are  brittle.  Burnt  almonds. 
Used  to  color  and  flavor  liqueurs.  Bitter  almonds. 
A  variety,  imported  from  Mogadore,  used  to  re¬ 
lieve  the  flavor  of  the  sweet  almonds,  and  to  clear 
muddy  water  ;  both  pressed  for  oil.  Almond  cake, 
left  on  pressing  the  oil,  used  for  washing  the  hands. 

Remarks.  Almonds  are  principally  used  for  ob¬ 
taining  the  oil ;  and  in  medicine  for  the  prepara¬ 
tion  of  a  confection  and  mixture ;  and  in  confec¬ 
tionary,  as  an  agreeable  flavoring,  &c. 

ALMOND  FLAVOR.  Syn.  Essence  of  bit¬ 
ter  Almonds.  Essence  of  feach  Kernels. 
Quintessence  of  Noyeau,  &c.  Prep.  Dissolve 
1  oz.  of  essential  oil  of  bitter  almonds  in  1  pint  of 
spirits  of  wine. 

Prop.,  uses,  tj-c.  Used  as  a  flavoring  for  wine, 
cordials,  perfumery,  pastry,  &.C.,  and  in  any  case 
where  it  is  wished  to  impart  an  agreeable  nutty 
flavor  or  smell also  to  prepare  bitter  almond  wa¬ 
ter.  Caution.  It  should  be  used  in  very  small 
quantities,  as  it  is  very  powerful.  A  few  drops  are 
sufficient  for  several  pounds  of  pastry. 

ALMONDS,  TO  CANDY.  Oper.  Blanch 


ALO 


50 


ALU 


any  quantity  of  almonds,  then  fry  or  bake  them  in 
butter,  until  they  acquire  a  light  brown  color  ;  wipe 
them  with  a  napkin  ,  pour  over  them  sirup,  (boiled 
to  a  thread.)  and  stir  until  cold. 

Remarks.  According  to  Mrs.  Rundel,  almonds 
so  prepared  were  highly  thought  of  by  the  London 
guests  of  his  Highness  Prince  Ekbaladoola,  the 
Nawaub  of  Oude,  from  whose  cook  this  receipt 
was  obtained. 

ALMOND  PASTE.  Prep.  Blanched  almonds 
4  oz. ;  white  of  1  egg  ;  spirit  of  wine  and  rose  wa¬ 
ter,  q.  s.  Proc.  Beat  the"  almonds  to  a  smooth 
paste  in  a  mortar,  then  add  the  white  of  egg  and 
enough  rose-water,  mixed  with  J  its  weight  of  spi¬ 
rit  of  wine,  to  give  the  proper  consistence.  Use. 
As  a  cosmetic,  to  prevent  chapped  hands,  &c. 

Remark.  The  skins  will  easily  come  off  if  the 
almonds  be  impiersed  for  a  few  minutes  in  boiling 
hot  water. 

ALOES.  As  there  are  several  descriptions  of 
this  drug,  and  the  commoner  sorts  are  frequently 
sold  for  the  more  expensive,  the  following  charac¬ 
teristics  will  assist  the  reader  in  recognising  such 
deceptions. 

ALOES,  SOCOTRINE.  Char.  Color,  garnet 
red  to  golden  red ;  smell,  peculiar  and  aromatic, 
not  unlike  a  decaying  russet  apple,  especially  when 
breathed  on  or  warmed  ;  taste,  permanently  and 
intensely  bitter ;  fracture,  conchoidal ;  softens  in 
the  hand  and  becomes  adhesive,  yet  retains  con¬ 
siderable  brittleness  ;  powder,  bright  golden  yel¬ 
low  color ;  central  portions  of  the  lumps  often  soft, 
especially  when  first  imported.  The  Ed.  Ph.  states 
that  socotrine  aloes  should  be  “  in  thin  pieces, 
translucent  and  garnet  red,  almost  entirely  soluble 
in  spirit  of  the  strength  of  sherry  ;  very  rare.” 

ALOES,  HEPATIC.  Char.  Less  odorous, 
darker-colored,  and  more  opaque  than  the  preced¬ 
ing  ;  digested  in  spirit  of  wine,  gives  a  yellow  gran¬ 
ular  powder,  resembling  lycopodium,  and  insoluble 
in  water,  alcohol,  ether,  and  dilute  sulphuric  acid  ; 
but  freely  soluble  in  liquor  of  potassa,  which  it 
turns  red.  Remarks.  The  finer  and  pater  sam¬ 
ples  of  this  aloes  constitute  the  mass  of  what  is 
sold  for  socotrine.  It  yields  a  powder  of  a  duller 
color  than  the  latter. 

ALOES,  BARBADOES.  Char.  Color,  dark 
brown  or  black  ;  smell,  strong  and  unpleasant, 
especially  when  breathed  upon  ;  powder,  dull 
olive  yellow. 

ALOES,  CAPE.  Char.  Smell,  stronger  than 
the  last ;  color,  deep  greenish  brown  ;  appearance, 
shining  and  resinous ;  fracture,  glassy ;  powder, 
lively  greenish-yellow  color. 

Remarks.  The  above  are  the  principal  kinds  of 
aloes ;  but  there  are  several  other  common  sorts, 
as  the  Mocha,  Caballine,  and  Indian,  all  of  which 
are  melted  and  doctored  up  by  the  conscientious 
druggist,  and  sold  for  Barbadoes  and  hepatics. 
They  may,  however,  be  readily  distinguished  by 
an  experienced  person,  by  their  odor  and  appear¬ 
ance,  which  are  widely  different. 

ALOES,  STRAINED.  Syn.  Melted  Aloes. 
Aloe  colata.  Oper.  I.  Melt  aloes  in  a  copper 
pan  by  the  heat  of  a  steam  or  water-bath,  then 
press  them  through  a  strong  hair  or  wire  sieve. 

II.  Melt  the  aloes  as  above,  but  with  the  addi¬ 
tion  of  about  twice  their  weight  of  water,  strain 
and  evaporate. 


Remarks.  Mocha  and  other  common  aloes, 
treated  in  this  way  and  colored,  are  frequently 
sold  for  melted  socotrine  and  hepatics.  The  color¬ 
ing  employed  is  usually  the  precipitated  carbonate 
of  iron  (sesquioxide)  or  Venetian  red,  in  fine  pow¬ 
der,  and  sometimes  a  little  annatto.  The  impos¬ 
ture  is  not  readily  detected  by  mere  inspection  by 
any  one  unaccustomed  to  these  matters,  hence  the 
impunity  with  which  the  fraud  is  perpetrated.  The 
object  in  melting  aloes  is  to  deprive  it  of  the  for¬ 
eign  matters,  which  it  generally  contains  in  large 
quantities,  as  sand,  leaves,  pieces  of  wood,  Ac. 
The  action  of  the  heat  drives  off  much  of  the  nau¬ 
seous  smell  from  the  commoner  kinds,  at  the  same 
time  that  it  deepens  their  color  and  renders  their 
appearance  more  translucent  and  resinous,  and 
hence  disguises  their  original  nature.  The  opera¬ 
tion  of  melting  aloes  on  the  large  scale,  is  usually 
carried  on  at  night,  in  consequence  of  the  nau¬ 
seous  fumes  evolved,  which  may  be  smelt  at  a 
great  distance. 

ALOETIC  ACID.  This  acid  exists  in  a  wa¬ 
tery  solution  of  aloes.  Trommsdorf  supposed  it 
to  be  the  gallic  acid,  but  Dr.  Pereira  regards  it  as 
a  distinct  principle.  Gallic  acid  gives  a  blue  color 
with  the  persalts  of  iron,  but  infusion  of  aloes  pro¬ 
duces  an  olive  brown  one.  (Pereira.)  Prep.  It  is 
prepared  by  adding  diacetate  of  lead  to  an  infusion 
of  aloes,  and  decomposing  the  precipitate  with  sul- 
phureted  hydrogen.  Remarks.  This  acid  must  be 
distinguished  from  polychromic,  chrysaminic,  and 
other  acids  produced  from  aloes  by  the  action  of 
nitric  acid. 

ALTERATIVES.  (From  the  Latin  altero,  I 
change.)  Medicines  that  establish  the  healthy 
functions  of  the  body,  without  producing  any  sen¬ 
sible  evacuation,  by  perspiration,  vomiting,  or 
purging.  Small  doses  of  the  preparations  of  mer¬ 
cury  are  among  the  most  useful  and  generally  em¬ 
ployed  alteratives.  Various  formulae  for  alterative 
medicines  will  be  found  in  this  work. 

ALTHIONIC  ACID.  Discovered  by  Re- 
gnault  in  the  residual  liquor  from  the  preparation 
of  olefiant  gas,  from  alcohol,  and  oil  of  vitriol. 

Prep.  Dilute  with  water  and  neutralize  with 
hydrate  or  milk  of  lime.  Decant  the  solution, 
which  contains  althionate  of  lime,  evaporate  and 
crystallize.  Dissolve  the  crystals  in  water,  and 
precipitate  with  oxalic  acid  ;  the  solution  is  dilute 
althionic  acid. 

Prop.  A  sour  liquid,  forming  salts,  called  al- 
thionates,  with  the  bases,  which  have  the  same 
composition  as  the  sulpho-vinates  ;  they  are,  how¬ 
ever,  distinct  salts.  (Regnault  and  Ettling.) 

ALUM.  Syn.  Lump  Alum.  Rock  Alum. 
Sulphate  op  Alumina  and  Potash.  Alumen, 
(Lot.;)  Alun,  (Fr. ;)  Alaun,  ( Ger .;)  Aluin, 
( Dut .)  A  salt  composed  of  alumina,  potassa,  and 
sulphuric  acid,  and  in  its  usual  state,  a  large  quan¬ 
tity  of  combined,  water. 

Manufact.  The  principal  alum  works  in  Eng¬ 
land  are  near  Paisley  and  Whitby.  The  minerals 
from  which  it  is  procured  are  called  aluminous 
slate,  shale,  or  schist,  and  frequently  alum  ore. 
Proc.  The  ore,  placed  in  heaps  and  moistened 
from  time  to  time  with  water,  becomes  gradually 
hot,  and  falls  into  a  pulverent  state.  When  it 
does  not  possess  this  property,  by  mere  exposure  to 
air  and  moisture,  it  is  broken  into  pieces  and  laid 


ALU 


51 


ALU 


upon  a  bed  of  brushwood  and  small  coal,  to  the 
|  depth  of  about  4  feet,  when  the  pile  is  fired,  and 
'  fresh  lumps  of  alum  rock  thrown  on,  until  the 
mass  becomes  of  considerable  height  and  size  ;  the 
combustion  is  then  conducted  with  a  smothered 
fire,  until  the  calcination  is  complete.  The  pile  is 
•  then  allowed  to  cool,  and  further  exposed  to  the 
action  of  air  and  moisture.  The  residuum  of  the 
burning  is  now  placed  in  large  stone  cisterns,  and 
;  thoroughly  edulcorated  with  water,  until  all  the 
|  soluble  portion  is  dissolved ;  the  solution  is  then 
;  concentrated  in  another  stone  cistern,  so  made 
1  that  the  flame  and  heated  air  of  its  reverberatory 
furnace  sweep  the  surface  of  the  liquor.  The 
i  evaporation  is  continued  until  it  is  near  the  point, 

;  but  somewhat  weaker  than  that  at  which  it  would 
i  deposite  crystals  on  cooling ;  it  is  then  run  off-,  after 
:  defecation,  into  other  cisterns,  and  solution  of  com- 
I  mon  muriate  or  sulphate  of  potassa,  or  (sometimes) 

;  impure  sulphate  or  carbonate  of  ammonia,  is  added 
until  a  cloud  or  milkiness  ceases  to  be  produced  on 
adding  more ;  it  is  then  allowed  to  settle  and  get 
thoroughly  cold,  and  the  supernatant  mother  liquor 
being  drawn  off  with  a  pump  or  syphon,  the  pre- 
,  cipitate  is  well  drained.  ■  It  is  next  well  washed 
i  by  stirring  it  up  with  a  little  very  cold  water, 
which  after  draining  off,  the  operation  is  repeated 
a  second  time.  A  saturated  solution  of  the  alum 
is  then  formed  in  a  leaden  boiler,  and  the  clear 
|  portion  is  run  off,  while  boiling  hot,  into  crystalli- 
I  zing  vessels,  called  “  reaching  casks,”  from  which 
it  is  taken,  after  the  lapse  of  about  a  week,  in  the 
,  form  of  large  crystalline  masses,  which  are  broken 
!  up  and  packed  in  casks  for  sale. 

Remarks.  The  above  is  an  outline  of  the  most 
i  approved  mode  of  making  the  alum  of  commerce. 

5  It  has  lately,  however,  been  made  at  some  chem- 
;  ical  works  on  the  banks  of  the  Tyne,  by  the  direct 
I  combination  of  oil  of  vitriol  with  a  pure  aluminous 
clay,  the  potash  being  afterwards  added.  ‘This  is 
j  a  revival  of  the  method  first  adopted  by  Chaptal. 

I  A  patent  alum  is  manufactured  at  the  same 
!  works,  which  contains  no  alkali,  and  is,  conse- 
I  quently,  preferable  for  dyeing,  as  it  is  the  alumina 
j  alone  that  forms  the  valuable  ingredient  in  alums, 
j  Salts  having  the  same  general  appearance  and 
i  behavior  as  common  alum,  may  be  made  by  re- 
:  placing  the  sulphate  of  potassa  in  the  common 
alum,  by  ammonia  or  soda.  Such  compounds  are 
I  known  as  ammonia  and  soda  alum.  The  best 
1  sort  of  alum  is  formed  when  potassa  alone  has 
|  been  employed  in  its  manufacture.  Good  alum 
contains  about  11  per  cent,  of  alumina,  10  per 
j  cent,  of  potassa,  33  of  sulphuric  acid,  and  46  of 
water. 

Uses,  <SfC.  Alum  is  used  in  large  quantities  in 
i  many  manufactories ;  added  to  tallow,  it  renders 
i  it  harder ;  printers’  cushions,  and  the  blocks  used 
in  the  calico  manufactory,  are  rubbed  with  burnt 
'  alum  to  remove  any  greasiness,  which  might  pre¬ 
vent  the  ink  or  color  from  sticking.  Wood,  suf- 
1  ficiently  soaked  in  a  solution  of  alum,  does  not 
easily  take  fire  ;  and  the  same  is  true  of  paper  im- 
i  pregnated  with  it,  which  is  fitter  to  keep  gunpow¬ 
der,  as  it  also  excludes  moisture.  Paper  impreg¬ 
nated  with  alum  is  useful  in  whitening  silver,  and 
silvering  brass  without  heat.  Alum  mixed  in  milk 
helps  the  separation  of  its  butter.  If  added  in  a 
very  small  quantity  to  turbid  water,  in  a  few  min¬ 


utes  it  renders  it  perfectly  limpid,  without  any  bad 
taste  or  quality  ;  while  the  sulphuric  acid  imparts 
to  it  a  very  sensible  acidity,  and  does  not  precipi¬ 
tate  so  soon,  or  so  well,  the  opaque  earthy  mix¬ 
tures  that  render  it  turbid,  as  I  have  often  tried. 
It  is  used  in  making  pyrophorus,  in  tanning,  and 
many  other  manufactures,  particularly  in  the  art 
of  dyeing,  in  which  it  is  of  the  greatest  and  most 
important  use,  by  cleansing  and  opening  the  pores 
on  the  surface  of  the  substance  to  be  dyed,  ren¬ 
dering  it  fit  for  receiving  the  coloring  particles,  (by 
imparting  alumina  to  the  stuff,)  and  in  this  way 
making  the  color  fixed.  Crayons  generally  con¬ 
sist  of  the  earth  of  alum,  finely  powdered,  and 
tinged  for  the  purpose.  In  medicine  alum  is  used 
as  a  tonic  and  stringent,  in  doses  of  5  to  20  grs. ; 
as  a  gargle,  (3j  to  j  pint  of  water ;)  and  as  a  col- 
lyrium  and  injection,  (10  to  15  grs.  to  6  oz.  of 
water.)  In  lead  colic,  3ss  to  3ij  of  alum  dissolved 
in  gum  water,  every  3  or  4  hours,  is  said  to  be  in¬ 
fallible.  Powdered  alum  is  frequently  applied 
with  the  tips  of  the  fingers,  in  cases  of  sore  throat 
and  ulcerations  of  the  mouth,  &c. 

Pur.  The  usual  impurity  which  renders  alum 
unfit  for  the  uses  of  the  dyer,  is  the  ferro-sulphate 
of  potassa,  but  if  iron  be  present  in  any  other 
shape,  it  is  equally  injurious.  Common  alum  fre¬ 
quently  contains  ammonia,  from  urine  or  the  crude 
sulphate  of  the  gas-works,  having  been  employed 
in  its  manufacture.  This  may  be  detected  by  add¬ 
ing  a  little  quicklime  or  caustic  potassa.  Powdered 
alum  is  commonly  adulterated  with  large  quanti¬ 
ties  of  common  salt,  when  its  solution  may  be 
tested  as  described  for  muriatic  acid  and  the  mu¬ 
riates.  Pure  alum  shouldiform  a  colorless  solution 
with  water,  and  give  a  white  precipitate  with  pure 
potassa  soluble  in  an  excess  of  the  latter.  It  should 
suffer  no  change  on  the  addition  of  tinct.  of  galls, 
prussiate  of  potash,  or  sulphuroted  hydrogen. 

Ant.  When  excessive  doses  of  alum  have  been 
taken,  an  emetic  of  sulphate  of  zinc  should  be 
given  immediately,  followed  by  copious  draughts 
of  warm  water,  and  as  soon  as  the  vomiting 
ceases,  give  a  purgative. 

ALUM,  BURNT.  Syn.  Dried  Alum.  Alu- 

MEN  USTUM.  ALUMEN  SICCATUM.  A.  EXSICCATUM. 
Proc.  Liquefy  alum  in  a  shallow  earthen  vessel 
over  the  fire,  then  cautiously  raise  the  heat  until 
ebullition  has  ceased.  (P.  L.) 

Remarks.  It  is  better  to  take  more  time,  than 
to  employ  too  much  heat,  lest  a  portion  of  the  acid 
be  driven  off  as  well  as  the  water.  Use.  Similar 
to  common  alum,  but  less  soluble  ;  dose  10  to  20 
grs.  in  colic ;  it  is  used  as  an  escharotie  to  burn 
down  proud  flesh,  &c. 

ALUM,  IRON.  Prep.  Mix  the  solution  of 
sulphate  of  potassa  with  a  solution  of  tersulphate 
of  peroxide  of  iron,  and  crystallize  by  spontaneous 
evaporation. 

Remarks.  This  salt  for  the  most  part  resembles 
common  alum.  It  has  sometimes  a  slight  pink 
color.  In  a  similar  way  may  be  made  chrome 
and  manganese  alums.  In  all  these  salts  ammo¬ 
nia  may  be  substituted  for  potassa,  with  similar 
results. 

ALUM,  ROACH.  Syn.  Roman  Alum.  Tur¬ 
key  Alum.  Red  Alum,  &c.  A  very  pure  sort  of 
alum,  imported  from  Roccha  in  Syria,  and  I  olfa 
in  Italy,  covered  with  an  efflorescence  of  a  palish 


ALU 


52 


ALU 


red  or  rose  color.  The  article  generally  met  with 
in  commerce  under  this  name  is,  however,  nothing 
but  common  English  alum,  broken  into  pieces 
about  the  size  of  almonds,  and  colored  with  a  little 
bole  or  rose  pink.  This  is  done  by  shaking  the 
fragments  in  a  sieve  over  a  vessel  of  hot  water, 
and  then  stirring  them  up  with  the  color,  until  the 
surface  is  uniformly  tinged  therewith.  In  the  gen¬ 
uine  roach  alum,  the  color  not  only  covers  the  sur¬ 
face,  but  also  partially  pervades  the  substance  of 
the  crystals. 

ALUM,  WHEY.  Prep.  Boil  i  oz.  of  alum 
with  a  pint  of  milk,  and  strain  it.  Use.  A  wine- 
glassful  in  diarrhoea  two  or  three  times  daily. 

ALUMINA.  Syn.  Pure  Alumine.  Oxide  of 
Aluminum.  Magistery  of  Alum.  Aluminous 
Earth.  Earth  of  Alum.  Argil,  &c.  This  sub¬ 
stance  is  the  base  of  the  common  alum,  just  de¬ 
scribed,  and  is  about  one  of  the  most  abundant 
productions  of  nature.  It  forms  a  large  proportion 
of  the  clay  out  of  which  bricks,  pipes,  and  earth¬ 
enware  are  manufactured,  and  in  a  pure  and  crys¬ 
tallized  state,  constitutes  the  ruby  and  sapphire, 
two  of  the  hardest  and  most  valuable  of  the  gems. 

Prep.  I.  Dissolve  alum  in  6  times  its  weight  of 
boiling  water,  add  a  solution  of  carbonate  of  potas- 
sa,  (in  slight  excess,)  agitate  for  a  few  minutes, 
filter  and  wash  with  distilled  water.  To  render 
this  perfectly  pure,  it  must  be  dissolved  in  weak 
muriatic  acid,  and  again  thrown  down  with  am¬ 
monia,  washed  with  water,  and  exposed  to  a  white 
heat  in  a  crucible.  (Berzelius.) 

II.  Precipitate  a  solution  of  alum  with  a  solu¬ 
tion  of  chloride  of  barium,  filter,  evaporate  to  dry¬ 
ness,  and  ignite  the  residuum.  (Liebig.) 

III.  Expose  perfectly  pure  ammonia  alum  to  a 
white  heat.  (Gay  Lussac.) 

Remarks.  It  is  necessary  to  employ  perfectly 
pure  alum  to  prevent  the  product  being  vitiated. 
The  third  is  the  simplest  process,  where  pure  am¬ 
monia  alum  can  be  got ;  but  as  this  is  seldom  the 
case,  the  second  should  be  used  in  preference  to 
the  first.  The  hydrate  of  alumina,  in  the  moist 
state,  is  used  to.  mix  with  oxide  of  cobalt,  and  sev¬ 
eral  other  substances,  as  a  base  for  the  color.  In 
this  form  it  is  sometimes  called  gelatinous  alumina. 

ALUMINA  AND  ITS  SALTS,  TESTS 
FOR.  1.  Ammonia  and  the  alkaline  carbonates 
separate  a  bulky  white  powder  (hydrate  of  alumi¬ 
na)  from  its  solutions  in  the  acids.  2.  Pure  po- 
tassa  and  soda  throw  down  a  white  powder,  soluble 
in  excess  of  the  precipitant.  3.  Phosphate  of  am¬ 
monia  gives  a  white  precipitate.  4.  Iodide  of  po¬ 
tassium  causes  a  white  precipitate,  passing  into  a 
permanent  yellow.  5.  At  a  strong  red  heat  its 
salts  part  with  some  of  their  acid.  (J.  Neither  ox¬ 
alate  of  ammonia,  tartaric  acid,  prussiate  of  potash, 
nor  tincture  of  galls,  disturb  their  solutions.  7.  Bi¬ 
sulphate  of  potash,  added  to  concentrated  solutions, 
gives  a  precipitate  of  octohedral  crystals  of  alum. 
(See  the  article  Bread.) 

ALUMINA,  ACETATE  OF.  Prep.  I.  Add 
a  solution  of  acetate  of  baryta  to  another  of  sul¬ 
phate  of  alumina. 

II.  ( Calico  printer's  mordant.)  Prep.  Add  100 
parts  of  alum  to  120  parts  of  sugar  of  lead,  each 
being  first  dissolved  separately  in  hot  water,  and 
allowed  to  cool  before  mixing ;  decant  the  clear 
liquor. 


Prop.  Very  soluble  in  water;  astringent;  by 
evaporation,  it  may  be  procured  as  a  gummy  mass,  ! 
but  much  heat  decomposes  it.  Use.  In  calico  ! 
printing  as  a  mordant,  mixed  with  starch  or  gum  j 
to  thicken  it.  In  dyeing,  as  a  mordant,  the  thick¬ 
ening  being  omitted.  Its  valuable  properties  de¬ 
pend  upon  the  feeble  affinity  existing  between  its 
constituents,  which  is  counterbalanced  by  that  of 
the  cotton  fibres  at  a  moderate  heat.  Chemically 
pure  acetate  of  alumina  is  made  by  the  first  for-  i 
mula,  or  by  dissolving  the  fresh  hydrate  in  concen-  i 
trated  acetic  acid.  The  dyer’s  mordant,  made 
like  No.  II.,  contains  much  sulphate  of  potassa, 
which  is  necessary  for  its  proper  action  on  the 
cloth. 

ALUMINA,  SULPHATE  OF.  Syn.  Ter- 
sulphate  of  Alumina.  Prep.  Saturate  dilute  ' 
sulphuric  acid  with  the  freshly  precipitated  by-  i 
dratc,  evaporate,  and  crystallize. 

Remarks.  Crystallizes  with  difficulty.  The  di¬ 
sulphate  falls  down  from  its  solution  when  ammo¬ 
nia  is  added.  The  mineral  called  aluminite,  found 
near  Newhaven,  in  Sussex,  and  other  places,  is  a 
disulphate  of  alumina. 

ALUMINUM.  Syn.  Aluminium.  The  me-  j 
tallic  base  of  alumina  ;  discovered  by  Davy.  The 
following  is  Wohler's  method  of  obtaining  this 
metal. 

Prep.  Make  a  thick  paste  of  alumina,  powdered 
charcoal,  sugar,  and  oil,  and  heat  it  in  a  covered  \ 
crucible  until  all  the  organic  matter  is  destroyed ; 
then  transfer  the  product  to  a  porcelain  tube,  and 
connect  the  one  end  with  another  tube  containing 
dried  muriate  of  lime,  and  the  other  end  with  a 
small  tubulated  receiver.  Then  expose  the  porce-  i 
lain  tube  to  the  heat  of  a  small  oblong  furnace,  ! 
and  having  connected  the  muriate  of  lime  tube 
with  a  vessel  disengaging  chlorine,  pass  the  gas 
through  the  apparatus,  at  the  same  time  raising  the 
heat  of  the  tube  to  redness.  In  one  or  two  hours, 
or  as  soon  as  the  tube  becomes  choked,  the  whole 
must  be  allowed  to  cool,  and  taken  to  pieces,  and 
the  chloride  of  aluminum  thus  formed  collected. 

9  or  10  pieces  of  potassium,  of  about  the  size  of 
peas,  are  then  to  be  placed  in  a  platina  crucible, 
and  upon  them  an  equal  number  of  similar  pieces 
of  the  sesquiehloride  of  alumina,  formed  as  above ; 
the  cover  is  now  to  be  put  on  and  secured  in  its 
place  with  a  wire,  and  the  heat  of  a  spirit  lamp 
cautiously  applied,  until  the  spontaneous  incandes¬ 
cence  of  the  matter  ceases.  When  cold,  throw 
the  crucible  into  a  large  vessel  of  cold  water,  agi-  \ 
tate  and  collect  the  gray  powder  deposited,  and 
again  wash  it  well  and  dry  it. 

Prop.  A  gray  powder,  consisting  of  small  me-  j 
tallic  scales,  resembling  platina.  It  is  not  acted  on 
by  cold  water,  but  is  dissolved  by  the  alkalis  and 
some  of  the  acids.  Heated  to  redness,  it  catches 
fire  and  burns  with  great  rapidity  in  the  air,  and 
in  oxygen  gas,  with  intense  brilliancy.  The  pow¬ 
der,  blown  upon  the  flame  of  a  candle,  displays  an 
immense  number  of  inflamed  points  of  great  splen¬ 
dor.  When  heated  to  redness  in  the  vapor  of 
phosphorus,  it  burns  vividly,  and  produces  sesqui- 
phosphoret  of  aluminum.  When  mixed  with  se¬ 
lenium  and  exposed  to  heat,  a  blackish  powder,  or 
seleniuret  of  alumina,  is  formed.  When  heated 
until  strongly  incandescent,  and  small  pieces  of 
|  sulphur  dropped  upon  its  surface,  the  most  brilliant 


AMA 


53 


AMB 


combustion  ensues  with  the  formation  of  the  ses- 
!  qvisvlphuret.  Both  this  and  the  last  article  pos- 
t:  sess  a  semi-metallic  lustre,  and  are  easily  decom- 
i  posed  by  exposure  and  moisture.  Should  any  of 
the  chloride  remain  unconsumed,  it  may  be  pre- 

■  served  in  naphtha. 

AMADOU.  This  word  is  derived  from  the 
;'j  French,  and  is  applied  to  a  spongy,  combustible 
i  substance,  made  from  a  species  of  mushroom,  (the 
:  boletus  igniarius,)  which  grows  on  the  trunks  of 
some  old  trees. 

Collect,  and  prep.  It  should  be  collected  in  the 
months  of  August  and  September,  and  the  outer 
|  bark  having  been  removed  with  a  knife,  the  inner 
I  spongy  light-brown  substance  must  be  carefully 
f  separated  from  the  woody  part  below.  It  must  be 
|  next  cut  into  slices  and  well  beaten  with  a  ham- 
8  mer  or  mallet,  until  they  become  soft  and  easily 
f  pulled  to  pieces  between  the  fingers.  It  is  now  fit 
|  for  use.  i 

Uses,  <J-c.  It  is  used  for  stopping  bleeding  and 
K  some  other  surgical  purposes.  When  covered  with 
<\  resin  plaster,  it  forms  an  excellent  article  for  the 
protection  of  abraded  surfaces  in  exposed  situations, 
si  and  a  small  piece  thus  prepared,  of  a  circular  shape, 
,i  having  a  round  hole  cut  in  the  middle,  the  size  of 
,  the  apex  of  the  corn,  forms  the  very  best  corn- 
f  plaster,  as  from  its  great  softness  it  at  once  pro¬ 
tects  the  part  from  pressure,  and  removes  the  cause. 
,  It  is  also  used  to  make  a  match  or  tinder. 

AMADOU  TINDER.  Syn.  Boletus  Tin- 
)  der.  German  Tinder.  Spunk.  Touchmatcii. 
Touchwood.  Prep.  I.  Boil  the  prepared  amadou 

*  in  a  strong  solution  of  saltpetre,  dry  and  beat  it 
j:  well  with  a  mallet,  then  again  soak  it  in  the  solu- 
i  tion,  dry  and  nub  out  the  excess  of  saltpetre. 

II.  Make  a  thin  paste  with  gunpowder  and 

*  water,  to  which  a  little  spirit  may  be  added,  then 
t;  thoroughly  imbue  the  prepared  amadou  with  it ; 
|  dry,  beat  out  the  loose  powder,  and  again  rub  it 
e  with  the  paste ;  lastly,  dry  and  rub  out  the  loose 
jl  matter. 

Remarks.  From  the  color  of  the  last  tinder,  it 
i:  has  received  the  name  of  black  spunk  ;  the  former 
i  is  the  most  cleanly,  the  last  the  most  combustible. 
E  The  former  is  sometimes  called  red  amadou.  It  is 
j.  much  used  as  a  touclnnatch,  and  instead  of  tinder, 
I  especially  on  the  continent,  where  most  smokers, 
E  prior  to  the  general  use  of  congreves,  carried  a  box 
»  with  them  containing  a  little  amadou  and  a  small 
flint  and  steel. 

AMALGAMS.  (From  ifya,  together,  and 
j)  yafuiv,  to  marry.)  Substances  formed  by  mixing 

■  quicksilver  with  another  metal.  Alloys  containing 
I  quicksilver.  Remarks.  Mercury  unites  with  most 

of  the  metals  by  mere  contact,  forming  amalgams. 
I  These  are  employed  for  various  purposes  in  the 
I  arts,  as  silvering,  gilding,  coating  mirrors,  Ac. 
I  (See  the  following  Articles.) 

AMALGAM,  AMMONIACAL.  This  is  a 
E  compound  of  mercury,  hydrogen,  and  nitrogen, 
!j  produced  by  placing  a  globule  of  metallic  mercury 
lj  in  a  small  cavity,  formed  in  a  piece  of  sal  ammo- 
|  niac  ;  the  negative  pole  of  a  powerful  voltaic  bat- 
I:  tery  is  then  brought  in  contact  with  the  metal, 

I  and  the  positive  pole  with  the  ammoniacal  salt. 
After  a  few  seconds  an  amalgam  of  a  ramified 
shape,  and  of  the  consistence  of  soft  butter,  is 
|  formed.  On  withdrawing  the  influence  of  the 


battery,  the  whole  returns  to  its  former  condition. 
2.  By  putting  an  amalgam  of  mercury  and  potas¬ 
sium  into  the  moistened  cavity  of  the  sal  ammo¬ 
niac,  similar  results  ensue.  Remarks.  The  phe¬ 
nomena  attending  the  formation  of  this  amalgam 
have  been  brought  forward  to  prove  the  compound 
nature  of  nitrogen  and  the  existence  of  the  theo¬ 
retical  base  ammonium. 

AMALGAM,  ELECTRICAL.  Ing.  Zinc 
and  tin,  1  oz.  each  ;  quicksilver,  2  oz.  Proc.  Melt 
the  first  two  in  an  iron  ladle,  then  withdraw  it  from 
the  fire  and  add  the  mercury  also,  made  hot ;  stir 
well  together  with  an  iron  rod,  pour  the  melted 
metal  into  a  wooden  box,  and  shake  it  violently 
until  cold.  It  should  be  preserved  in  a  corked 
glass  vial. 

Use.  For  covering  the  cushions  of  electrical  ma¬ 
chines,  for  which  purpose,  a  little  must  be  poured 
out  on  a  piece  of  clean  paper,  crushed  quite  smooth 
with  a  flat  knife,  and  then  spread  thinly  on  the 
surface  of  the  rubber,  previously  touched  over  with 
a  little  tallow. 

AMALGAM  OF  GOLD.  Prep.  Place  one 
part  of  gold  in  a  small  iron  saucepan  or  ladle,  per¬ 
fectly  clean,  then  add  8  parts  of  mercury,  and 
apply  a  gentle  heat,  when  the  gold  will  dissolve ; 
agitate  the  mixture  for  one  minute,  and  pour  it  out 
on  a  clean  plate  or  stone  slab. 

Use.  For  gilding  brass,  copper,  Ac.  The  metal 
to  be  gilded  is  first  rubbed  over  with  a  solution  of 
nitrate  of  mercury,  and  then  covered  with  a  very 
thin  film  of  the  amalgam.  On  heat  being  applied, 
the  mercury  volatilizes,  leaving  the  gold  behind. 

Remarks.  A  much  less  proportion  of  gold  is  often 
employed  than  the  above,  where  a  very  thin  and 
cheap  gilding  is  required,  as  by  increasing  the 
quantity  of  the  mercury,  the  precious  metal  may 
be  extended  over  a  much  larger  surface.  A  simi¬ 
lar  amalgam  prepared  with  silver  is  used  for  sil¬ 
vering. 

AMALGAM  FOR  MIRRORS,  Ac.  Ing. 
Lead  and  tin  of  each  2  oz. ;  bismuth  2  oz.  ;  mer¬ 
cury  4  oz.  Proc.  Add  the  mercury  to  the  rest  in 
a  melted  state  and  removed  from  the  fire ;  mix 
well  with  an  iron  rod. 

Uses,  <j-c.  This  amalgam  melts  at  a  low  heat, 
and  is  employed  for  silvering  the  insides  of  hollow 
glass  vessels,  globes,  convex  mirrors,  Ac.  The 
glass  being  well  cleaned,  is  carefully  warmed,  and 
the  amalgam,  rendered  fluid  by  heat,  is  then  poured 
in,  and  the  vessel  turned  round  and  round,  so  that 
the  metal  may  be  brought  in  contact  with  every 
part  of  the  glass,  which  it  is  desired  to  cover.  At 
a  certain  temperature  this  amalgam  •  readily  ad¬ 
heres  to  glass. 

AMBER.  Syn.  Succinum  ( Lat .)  ;  Succin 
(Fr.)  ;  Bernstein  (Ger.)  A  yellow  semi-transpa¬ 
rent,  vegeto- mineral  substance,  somewhat  resem¬ 
bling  copal,  much  used  for  the  manufacture  of 
trinkets,  mouth-pieces  for  pipes,  Ac.  It  is  found 
upon  the  coasts  of  the  Baltic  Sea,  Sicily,  Poland, 
Saxony,  Siberia,  Greenland,  Ac. 

Remarks.  The  finer  sorts  of  amber  fetch  very 
high  prices.  A  piece  of  a  pound  weight  is  said  to 
be  worth  from  10/.  to  15/.  5000  dollars  were  lately 

offered  in  Prussia  for  a  piece  weighing  13  lbs.,  and 
which,  it  was  stated  by  the  Armenian  merchants, 
would  fetch  from  30  to  40,000  dollars  in  Constan¬ 
tinople.  It  would  thus  appear  to  be  more  valued 


AMB 


54 


AMB 


in  the  east  than  in  England.  In  the  royal  cabi¬ 
net,  Berlin,  there  is  a  piece  weighing  18  lbs.,  and 
supposed  to  be  the  largest  ever  found.  The  coarser 
kinds  are  employed  in  medicine,  chemistry,  and 
the  arts. 

Identity.  Amber  may  be  known  from  mellite 
and  copal,  both  of  which  articles  are  occasionally 
substituted  for  it,  by  the  following  characteristics. 

1.  Mellite  is  infusible  by  heat,  and  burns  white. 

2.  A  bit  of  copal,  heated  on  the  point  of  a  knife, 
catches  fire,  and  runs  into  drops,  which  flatten  as 
they  fall.  3.  Amber  burns  with  spitting  and  froth¬ 
ing,  and  when  its  liquefied  particles  drop,  they  re¬ 
bound  from  the  plane  on  which  they  fall.  (M. 
Hauy.) 

AMBER  IS  JOINED  AND  MENDED  by 
smearing  the  surfaces  of  the  pieces  with  linseed 
or  boiled  oil,  and  then  strongly  pressing  them  to¬ 
gether,  at  the  same  time  holding  them  over  a  char¬ 
coal  fire,  or  heating  them  in  any  other  way  in 
which  they  will  not  be  exposed  to  injury. 

AMBER  IS  WORKED  in  a  lathe,  polished 
with  whiting  and  water  or  oil,  and  finished  off  by 
friction  with  flannel.  During  the  operation  the 
pieces  often  become  hot  and  electrical,  and  fly 
iujo  fragments,  to  avoid  which,  they  should  be  kept 
cool,  and  only  worked  for  a  short  period  at  a  time. 
The  workmen  are  said  to  suil’er  considerably  from 
electrical  excitement,  often  experiencing  severe 
nervous  tremors  of  the  hands  and  arms. 

AMBER,  FACTITIOUS.  Prep.  Dissolve 
shellac  in  an  alkaline  lye,  then  pass  chlorine 
through  the  solution  until  the  whole  of  the  lac  is 
precipitated.  After  washing  in  water,  this  must 
be  melted  and  kept  over  the  fire  until  it  runs  clear, 
taking  care  that  it  does  not  burn  ;  it  should  then 
be  poured  into  moulds  of  the  size  of  the  pieces  re¬ 
quired. 

Remarks.  The  darkest  and  hardest  pieces  of 
copal  are  also  often  substituted  for  amber.  The 
above  operation  requires  considerable  management. 
(See  Chlorine  and  Gas.) 

AMBER,  SOLUBLE.  Prep.  Heat  the  am¬ 
ber  cautiously  in  an  iron  pot,  over  a  clear  fire,  until 
it  softens  and  becomes  semi-liquid  ;  then  add  pale 
boiled  linseed  oil,  heated  very  hot,  and  well  mix  it 
in  by  stirring.  The  best  proportions  are  3  lbs.  of 
oil  to  4  lbs.  of  amber. 

Uses,  <SfC.  In  this  state,  on  being  cooled  a  little, 
it  may  be  made  into  a  varnish  by  the  addition  of 
oil  of  turpentine ;  or  it  may  be  preserved  for  any 
length  of  time  if  covered  from  the  air,  and  is  al¬ 
ways  ready  for  the  above  purpose  on  being  gently 
heated.  It  is  sometimes  used  as  a  cement  for  glass 
and  earthenware,  by  rubbing  it  on  the  edges  of  the 
broken  piece,  previously  heated.  Amber  is  soluble 
in  sulphuric  acid  and  the  pure  alkalis,  but  neither 
of  these  solutions  can  be  used  in  the  arts.  The 
previous  method  is  that  followed  by  the  varnish- 
makers. 

AMBER,  TO  IMPROVE.  There  are  two 
methods  practised  by  the  workman  to  harden  com¬ 
mon  amber,  and  to  render  it  clearer.  Opcr.  I.  Boil 
the  pieces  of  amber  in  rape  oil  for  24  hours.  II.  Sur¬ 
round  the  amber  with  clean  sand  in  an  iron  pot, 
and  expose  it  to  a  gradually  increasing  heat  for  30 
or  40  hours.  During  this  process  pieces  must  be 
kept  in  the  sand  at  the  side  of  the  pot,  for  the  pur¬ 
pose  of  occasional  examination,  lest  the  heat  be 


raised  too  high,  or  be  too  long  continued.  Re¬ 
marks.  The  second  process  is  said  to  require  much 
skill  and  experience  for  its  successful  performance. 

AMBER,  CAMPHOR.  Syn.  Crystalline 
Pyretine.  Volatile  Resin  of  Amber.  This 
substance  is  obtained  as  a  yellowish  light  subli¬ 
mate  towards  the  end  of  the  process  of  the  de¬ 
structive  distillation  of  amber  in  close  vessels  ;  it 
comes  over  after  the  last  portion  of  the  oil,  and  is 
found  in  the  neck  of  the  retort. 

AMBER  VARNISH.  Prep.  Amber  1  lb.;  I 
pale  boiled  oil  10  oz. ;  turpentine  1  pint.  Proc.  I 
Render  the  amber,  placed  in  an  iron  pot,  semi-  ; 
liquid  by  heat ;  then  add  the  oil,  mix,  remove  it 
from  the  fire,  and  when  cooled  a  little,  stir  in  the 
turpentine. 

II.  To  the  amber,  melted  as  above,  add  2  oz. 
of  shellac,  and  proceed  as  before. 

Remarks.  This  varnish  is  rather  dark,  but  re¬ 
markably  tough.  The  first  form  is  the  best.  It 
is  used  for  the  same  purposes  as  copal  varnish,  and 
forms  an  excellent  article  for  covering  wood,  or 
any  other  substance  not  of  a  white  or  very  pale 
color.  It  dries  well,  and  is  very  hard  and  durable. 

AMBER  VARNISH,  BLACK.  Prep.  Am-  | 
ber  1  lb. ;  boiled  oil  £  pint ;  powdered  asphaltum 
6  oz. ;  oil  of  turpentine  1  pint.  Proc.  Melt  the 
amber,  as  before  described,  then  add  the  asphal¬ 
tum,  previously  mixed  with  the  cold  oil,  and  after-  [ 
wards  heated  very  hot,  mix  well,  remove  the  ves-  > 
sel  from  the  fire,  and  when  cooled  a  little  add  the 
turpentine,  also  made  warm. 

Remarks.  Each  of  the  above  varnishes  should  ' 
be  reduced  to  a  proper  consistence  with  more  tur¬ 
pentine  if  it  be  required.  The  last  form  produces 
the  beautiful  black  varnish  used  by  the  coach- 
makers.  Some  manufacturers  omit  the  whole  or 
part  of  the  asphaltum,  and  use  the  same  quantity  i 
of  clear  black  rosin  instead,  in  which  case  the  \ 
color  is  brought  up  by  lampblack  reduced  to  an 
impalpable  powder,  or  previously  ground  very  fine 
with  a  little  boiled  oil.  The  varnish  made  in  this 
way,  lacks,  however,  that  richness,  brilliancy,  and 
depth  of  blackness  imparted  by  asphaltum. 

AMBERGRIS.  Syn.  Ambergrisea  ( Lai .)  > 
Ambregris  ( Fr .)  A  substance  found  in  irregular 
masses  floating  on  the  sea  in  tropical  climates,  and 
supposed  to  be  a  morbid  secretion  of  the  liver  or 
intestines  of  the  spermaceti  whale.  Prop.  Dirty 
pale  color ;  very  odorous ;  lighter  than  water ; 
largely  employed  in  perfumery.  Pur.  From  its 
high  price  (about  21s.  per  oz.  retail)  it  is  frequent¬ 
ly  adulterated  with  cheaper  matter.  When  quite 
pure  it  is  nearly  or  wholly  soluble  in  hot  ether  and 
alcohol,  and  yields  about  85§  of  ambreine.  Its 
sp.  gr.  should  not  exceed  "926  nor  be  less  than  ‘780. 

It  should  adhere  to  the  edge  of  a  knife  when 
scraped,  and  should  yield  to  the  pressure  of  the 
nails.  It  melts  at  144°,  and  flies  off  as  a  white 
vapor  at  212°.  It  should  burn  with  an  agreeable 
odor,  and  leave  no  notable  quantity  of  ashes.  It 
is  frequently  adulterated  with  gum  benzoin,  lab- 
danum,  farina,  meal,  &c.,  mixed  together,  and 
scented  with  musk.  Dose,  t$-c.  It  has  been  given 
in  doses  of  3  to  10  grs.  as  an  aphrodisiac. 

AMBERGRIS,  FACTITIOUS  or  REDU¬ 
CED.  An  article  is  sold  of  this  description,  which 
is  made  in  the  following  way.  Prep.  Ben  nuts 
6  oz. ;  spermaceti  8  oz. ;  gum  benzoin  20  oz. ;  or- 


AMM 


55 


AMM 


ris  powder  1G  oz. ;  starch  8  oz. ;  asphaltum  3  oz. ; 
mucilage  of  gum  tragacanth  q.  s. ;  good  grain 
v  musk  1  oz. ;  genuine  ambergris  8  oz. ;  liquor  of 
I  ammonia  1  oz.  Proc.  Beat  to  a  perfectly  homo¬ 
geneous  mass,  make  it  up  into  lumps,  and  dry. 

Remarks.  This  article  is  readily  distinguished 
I  from  genuine  ambergris  by  its  imperfect  solubility 
in  alcohol. 

AMBREINE.  Syn.  Ambreina.  Odorous  pri.n- 
»  ClPLE  op  ambergris.  Prep.  Digest  ambergris  in 
hot  alcohol  of  0‘827  until  the  latter  will  dissolve, 
no  more,  then  filter.  The  ambreine  will  be  de¬ 
posited  on  cooling,  in  an  irregular  crystalline  mass. 
It  may  be  purified  by  resolution. 

Prop.  White,  smells  of  amber,  and  is  often  ad¬ 
vantageously  substituted  for  that  substance  in  per¬ 
fumery.  Melts  at  86°  ;  volatilizes  at  212°.  Nitric 
acid  converts  it  into  ambreic  acid.  This  acid 
combines  with  the  bases,  and  resembles  cholesteric 
acid. 

AMIDINE.  A  substance  found  in  starch  paste 
that  has  been  long  exposed  to  the  atmosphere,  and 
also  formed  immediately  by  the  action  of  hot  wa¬ 
ter.  (Saussure,  Caventou.)  Its  properties  are  in¬ 
termediate  between  those  of  starch  and  gum. 

AMILENE.  Prep.  When  the  oil  of  potato 
spirit  is  repeatedly  distilled  with  anhydrous  phos¬ 
phoric  acid,  an  ethereous  liquid,  possessing  a  pe¬ 
culiar  aromatic  odor,  is  obtained,  which  has  been 
I  called  amilene  by  Cahours. 

AMMELIDE.  A  white  powder,  possessing 
.y  some  peculiar  properties,  discovered  by  Liebig. 

Prep.  It  is  prepared  by  dissolving  melam,  rnela- 
gi  mine,  or  ammeline,  in  strong  sulphuric  acid,  add- 
J.  ing  alcohol,  and  washing  the  precipitate  with  cold 
j’  water.  It  is  purified  by  resolution  in  dilute  nitric 
|  acid,  and  precipitation  by  carbonate  of  ammonia. 

AMMELINE.  Prep.  Dissolve  melam  in  boil- 
I  ing  dilute  muriatic  acid,  evaporate  and  crystallize, 
jij  Dissolve  the  crystals  in  pure  water,  and  precipitate 
with  ammonia.  Remarks.  A  weak  alkaline  base, 
B  discovered  by  Liebig.  It  consists  of  very  fine  nee- 
jt  dies,  having  a  silky  lustre. 

AMMONIA.  Syn.  Volatile  Alkali.  Al¬ 
ii  kaline  Air.  Gaseous  Ammonia.  Azotureted 
■  Hydrogen.  Pure  ammonia  is  an  incondensable 
colorless  gas,  possessing  great  pungency  and  acrid- 
1  ness,  and  powerful  alkaline  properties.  Water 
\  readily  absorbs  about  500  times  its  volume  of  this 
*  substance,  and  in  this  state  forms  strong  liquid 
r  ammonia,  which,  when  much  more  dilute,  is  pop- 
S;  ularly  known  as  spirits  of  hartshorn,  or  water  of 
|  ammonia.  As  usually  met  with  in  the  form  of  a 
I'  semi-crystalline  whitish  mass,  commonly  called 
*■  smelling  salts,  it  is  combined  with  carbonic  acid 
I  and  water,  forming  a  sesquicarbonate  of  this  base. 

Hist.,  Sources,  <J-c.  Ammonia,  in  combination 
I!  with  acids,  is  frequently  found  ready  formed  in 
ji  nature  ;  but  that  met  with  in  commerce  is  an  ar¬ 
il  tificial  production.  It  is  found,  in  variable  quan- 
|l  tities,  among  the  saline  product  of  volcanoes,  in 
!:  sea  water,  in  bituminous  coal,  and  in  the  atmo- 
[|  sphere,  especially  that  of  large  towns.  The  mi- 
I  ’  nute  stellated  crystals  sometimes  found  on  dirty 
I  j  windows  in  London  and  other  populous  cities  con- 
j  sist  of  sulphate  of  ammonia.  (Braude.)  Ammonia 
.  was  originally  brought  from  Egypt,  where  it  was 
!  obtained  by  sublimation,  under  the  form  of  sal 
!  1  ammoniac,  from  the  soot  produced  by  burning  J 


camel’s  dung.  It  was  afterwards  procured  from 
putrid  urine  by  distillation  ;  but  at  the  present  day 
it  is  chiefly  prepared  from  the  ammoniacal  liquor 
of  the  gas-works,  and  the  manufactories  of  ivory 
black,  animal  charcoal,  &c.  In  these  places  a 
larger  quantity  of  crude  ammoniacal  liquor  is  ob¬ 
tained,  to  which  either  sulphuric  or  muriatic  acid 
is  added,  by  which  it  is  converted  into  a  salt, 
which  may  be  obtained  nearly  pure  by  evapora¬ 
tion,  crystallization,  and  subsequent  sublimation. 
Other  processes  have  been  adopted  for  the  prepa¬ 
ration  of  the  principal  salts  of  ammonia,  viz.,  its 
sulphate,  carbonate,  and  muriate,  some  of  which 
have  been  patented,  but  none  of  these  have  got 
into  general  use. 

Prep.  Mix  unslaked  lime  with  an  equal  weight 
of  sal  ammoniac,  both  dry  and  in  fine  powder; 
introduce  the  mixture  into  a  glass  retort,  and  join 
the  beak  by  a  collar  of  Indian  rubber  to  a  glass 
tube  about  18  inches  long,  which  must  lie  hori¬ 
zontally,  and  have  its  beak  bent  up  ready  to  be 
placed  under  a  glass  jar,  on  the  shelf  of  a  mercu¬ 
rial  pneumatic  trough.  Heat  being  applied  by 
means  of  a  spirit-lamp,  and  the  air  contained  in 
the  apparatus  having  been  expelled,  the  gas  may 
be  collected  for  use.  Ammonia  cannot  be  dried 
by  means  of  muriate  of  lime. 

Use.  It  is  employed  in  several  chemical  pro¬ 
cesses  ;  absorbed  by  water  it  forms  liquor  of  am¬ 
monia,  spirits  of  hartshorn,  &,e.,  which  see. 

Tests  and  Char.  Ammonia  is  easily  recognised 
by — 1.  Its  pungent  odor.  2.  By  turning  vegeta¬ 
ble  blues  green  and  yellows  brown,  but  which  soon 
regain  their  previous  colors,  especially  on  the  ap¬ 
plication  of  heat.  3.  By  producing  dense  white 
fumes  when  brought  in  contact  with  those  of  mu¬ 
riatic  acid,  as  for  instance,  by  holding  the  stopper 
moistened  with  the  latter  over  the  former.  The 
salts  of  ammonia  may  be  known  by  the  following 
properties  : — 1.  The  exhalation  of  ammoniacal  gas 
(recognised  by  its  odor)  when  mixed  with  caustic 
potassa,  or  soda.  2.  Dropped  into  a  solution  of 
chloride  of  platinum,  they  produce  a  yellow  pre¬ 
cipitate.  They  are  mostly  soluble  in  water,  vola¬ 
tile,  and  crystallizable. 

Estimation.  This  is  usually  performed  by  put¬ 
ting  a  given  weight  of  the  sample  into  a  small  re¬ 
tort,  the  end  of  which  is  made  to  dip  into  a  vessel 
containing  dilute  muriatic  acid.  A  strong  solution 
of  caustic  potassa  is  then  poured  into  the  retort, 
and  heat  applied  by  means  of  a  small  spirit  lamp. 
When  all  the  ammonia  is  distilled  over,  the  acid  so¬ 
lution  must  be  evaporated  to  dryness  and  weighed, 
and  from  the  quantity  of  the  muriate  thus  found, 
the  weight  of  pure  ammonia  will  be  known ;  54 
parts  of  the  former  being  equivalent  to  17  of  the 
latter.  If  the  article  for  examination  be  a  solid 
substance  (as  a  salt)  it  may  be  dissolved  in  water 
or  dilute  acid  before  being  put  into  the  retort. 

AMMONIA,  ACETATE  OF.  Prep.  I.  Mix 
together  equal  parts  of  sal  ammoniac  and  acetate 
of  potassa,  and  distil ;  binacetate  of  ammonia 
passes  over  into  the  receiver,  as  an  oily  liquid, 
which  on  cooling  forms  a  radiated  crystalline  mass. 
By  passing  dry  ammoniacal  gas  into  this  salt, 
melted  by  a  gentle  heat,  it  is  transformed  into 
the  neutral  acetate,  and  becomes  solid  and  in¬ 
odorous. 

II.  By  saturating  strong  acetic  acid  with  am- 


AMM 


56 


AMM 


raonia,  and  evaporating  over  sulphuric  acid  in 
vacuo,  crystals  of  acetate  of  ammonia  may  be 
obtained. 

Prop.  Very  soluble  both  in  alcohol  and  water; 
very  deliquescent. 

AMMONIA,  ACETATE,  SOLUTION  OF. 
Syn.  Minderus  Spirit.  Liquid  Acetate  of  Am¬ 
monia.  Water  of  Acetate  of  Ammonia.  Prep. 
Saturate  distilled  vinegar  with  carbonate  of  am¬ 
monia. 

Proportions. 

Sesquicarbonate  Distilled 
of  ammonia.  vinegar. 

Lond.  Ph.  .  §ivss  4  pints. 

Edin.  “  .  f  §xxiv  (s.  g.  1-005 ) 

Dub.  “  .  1  part,  about  30  parts. 

Prop.  Colorless  ;  taste  slightly  urinous  ;  neutral 
to  litmus  and  turmeric  paper ;  when  concentrated 
by  heat  and  mixed  with  oil  of  vitriol,  it  emits  the 
fumes  of  vinegar,  and  those  of  ammonia,  when 
mixed  with  caustic  alkali  or  liquor  of  potassa  in 
excess. 

Use,  Dose,  <J-c.  It  is  a  very  common  febrifuge 
and  diaphoretic,  and  an  excellent  aperient  saline 
liquor.  Taken  warm  in  bed,  it  generally  proves  a 
powerful  sudorific;  and  as  it  operates  without 
heat,  it  is  used  in  febrile  and  inflammatory  dis¬ 
orders,  where  medicines  of  the  warm  kind,  if  they 
fail  of  producing  sweat,  aggravate  the  disease. 
Its  action  may  likewise  be  determined  to  the  kid¬ 
neys,  by  walking  about  in  cool  air.  The  common 
dose  is  half  an  ounce,  either  by  itself  or  along  with 
other  medicines  adapted  to  the  intention.  Exter¬ 
nally  it  is  frequently  used  as  a  collyrium  in  chronic 
ophthalmia :  1  oz.  to  9  oz.  of  water. 

Remarks.  It  is  very  necessary  to  avoid  an  ex¬ 
cess  of  ammonia,  as  its  presence  would  prove  in 
many  cases  injurious,  especially  in  eye-waters.  A 
very  trifling  excess  of  acid  is  preferable.  The 
point  of  saturation  is  known  by  the  effervescence 
becoming  feeble  on  adding  more  ammonia,  and 
the  liquor  being  neutral  to  turmeric  and  litmus 
paper. 

AMMONIA,  SOLUTION  OF  ACETATE 
OF,  (CONCENTRATED.)  Prep.  Saturate 
acetic  acid,  sp.  gr.  1-038,  with  sesquicarbonate  of 
ammonia  in  powder ;  about  2J  lbs.  of  the  latter  to 
1  gallon  of  the  former. 

Remarks.  The  same  precautions  are  necessary 
to  produce  a  neutral  solution  as  in  the  previous  ar¬ 
ticle.  This  article  has  a  great  demand  in  the 
wholesale  drug  trade,  under  the  name  of  concen¬ 
trated  liquor  of  acetate  of  ammonia,  (liq.  ammon. 
acet.  cone.)  It  is  very  convenient  for  dispensing. 
f3j  added  to  f3vij  of  water,  forms  the  liquor  am¬ 
monite  acetatis  of  the  L.  Ph. 

AMMONIA,  ARSENIATE  OF.  Prep.  Sat¬ 
urate  a  strong  solution  of  arsenic  acid  with  the 
liquor  of  sesquicarbonate  of  ammonia ;  evaporate 
and  crystallize.  Remarks.  A  binarseniate  may 
also  be  formed  by  adding  an  excess  of  acid. 

AMMONIA,  ARSEN ITE  OF.  Prep.  Dis¬ 
solve  sesquicarbonate  of  ammonia  in  a  hot  and 
strong  solution  of  arsenious  acid,  until  saturation 
is  produced  ;  evaporate  as  last.  Use.  To  make 
the  arsenite  of  iron.  Its  properties  and  action  are 
similar  to  those  of  arsenite  of  potash. 

AMMONIA,  ARGENTO-CHLORIDE  OF. 
Syn.  Ammonio-ciiloride  of  Silver.  Prep.  Ex¬ 


pose  well-washed  and  freshly  precipitated  chloride  I 
of  silver  to  the  action  of  aminoniacal  gas,  by  pla¬ 
cing  a  small  cup  containing  liquor  of  ammonia,  in 
an  evaporating  basin  containing  the  chloride,  ana 
covering  the  whole  with  a  sheet  of  glass  or  writing 
paper.  After  the  lapse  of  a  few  hours,  digest  the 
precipitate  in  liquor  of  ammonia,  sp.  gr.  -880,  grad-  J 
ually  applying  a  gentle  heat  until  at  length  the 
water  boils ;  then  remove  the  flask  from  the  fire 
and  allow  it  to  cool,  when  crystals  will  form. 
These  must  then  be  collected,  washed  with  a  little 
cold  liquor  of  ammonia,  and  dried  by  pressure  be-  1 
tween  blotting-paper.  Chution.  This  article  should 
only  be  prepared  in  small  quantities  at  a  time,  as 
a  brown  fulminating  powder, of  the  most  danger -  i 
ous  description,  is  not  unfrequently  thrown  down  j 
from  the  liquor,  and  has  sometimes  led  to  ac¬ 
cidents. 

AMMONIA,  BENZOATE  OF.  Prep.  Dis-  I 
solve  pure  benzoic  acid  in  strong  liquor  of  carbon¬ 
ate  of  ammonia,  until  the  latter  is  saturated,  ap¬ 
plying  (cautiously)  a  gentle  heat ;  cool  and  crys¬ 
tallize.  Uses,  cj-c.  As  a  chemical  reagent. 

Remarks.  When  the  solution  is  boiled  for  a 
short  time,  and  abandoned  to  spontaneous  evapo-  ; 
ration,  crystals  of  acid  benzoate  of  ammonia  are 
deposited. 

AMMONIA,  BIMALATE  OF.  Prep.  Add 
a  strong  solution  of  malic  acid  to  another  of  neu¬ 
tral  malate  of  ammonia  ;  cautiously  evaporate  and 
crystallize.  Prop.  Large  crystals ;  taste,  acid 
and  agreeably  saline. ;  very  soluble  in  water. 
AMMONIA,  CARBONATE  OF.  Syn.  SUB- 

CARBONATE  OF  DlTTO.  SESQUICARBONATE  OF  DIT¬ 
TO.  Volatile  Sal  Ammoniac.  Baker’s  Salt.  ; 
Volatile  Salts.  Prepared  Ammonia.  Ammonia 
Sesquicaiibonas,  (P.  L.  and  E.)  Ammonia  Car¬ 
donas,  (P.  D.)  Carbonate  d’Ammoniaque,  (Fr. ;) 
Koiilensaures  Ammoniak,  ( Ger .)  This  is  the  : 
substance  popularly  known  as  “  smelling  salts.”  •[ 

Prep.  I.  Sal  ammoniac  1  lb. ;  dried  chalk 
1J  lb.  Proc.  Pulverize  the  ingredients  separately, 
then  mix  and  sublime  with  a  gradually  increasing 
heat,  (L.  and  E.  Ph.)  Remarks.  The  above  are 
the  proportions  of  the  London  and  Scotch  Col¬ 
leges  ;  they  are  as  2  to  3.  The  D.  Ph.  directs 
equal  quantities  of  dried  carbonate  of  soda  and  sal 
ammoniac.  On  the  large  scale  this  salt  is  pre¬ 
pared  as  follows. 

II.  Sal  ammoniac,  or  pure  commercial  sulphate 
of  ammonia,  and  chalk,  equal  parts,  both  dry  and 
in  powder.  Mix  and  sublime  from  an  iron  pot, 
into  a  long  earthen  or  leaden  receiver,  well  cooled. 

Remarks.  The  receiver  is  usually  fitted  with  a 
moveable  lead  cover,  secured  by  a  water  joint,  and 
has  an  open  lead  pipe  in  the  bottom,  to  allow  the 
liquid  products  of  the  distillation  to  drain  off  into  a 
second  receiver.  When  made  of  the  impure  sul¬ 
phate  of  ammonia,  it  must  be  resublimed  in  iron 
pots,  furnished  with  leaden  heads  kept  cool.  A 
little  water  is  commonly  introduced  into  the  sub¬ 
liming  pots,  to  render  the'  product  translucent. 
The  heat  is  usually  applied  by  means  of  a  common 
furnace,  but  a  steam  or  water  bath  is  preferable, 
as  the  temperature  required  for  this  purpose  does 
not  exceed  200°  F. 

In  the  above  processes  the  salt  is  formed  by  the 
double  decomposition  of  the  ingredients,  a  muriate 
or  sulphate  of  lime  being  left  in  the  retort,  and 


AMM 


57 


AMM 


;arbonate  (sesqui-)  of  ammonia  passing  over  into 
;he  receiver.  It  is  commonly  called  a  carbonate, 
aut  it  is  properly  a  sesquicarbonate,  containing 
atom  of  carbonic  acid  and  1  atom  of  ammonia, 
besides  combined  water.  (Phillips,  Rose,  T  homp- 
son.)  As  it  is  usually  met  with,  its  composition 
is  variable,  owing  to  the  action  of  the  atmosphere, 
&c.  The  chemically  pure  carbonate  of  ammo¬ 
nia  can  only  be  prepared  by  bringing  together  per¬ 
fectly  pure  and  dry  carbonic  acid  and  ammoniacal 
gases.  Such  is  the  competition  at  present  exist¬ 
ing  in  the  ammonia  trade,  that  this  salt  may  be 
bought  of  very  flue  quality  at  5d.  a  pound,  in  quan¬ 
tity.  Prop.  Soluble  in  4  parts  of  cold  water  ;  but 
boiling  water  and  alcohol  decompose  it,  with  the 
evolution  of  carbonic  acid  gas.  By  age  or  expo¬ 
sure  to  air,  the  surface  assumes  an  opaque  white 
color,  from  a  portion  of  the  ammonia  flying  oil, 
and  the  remainder  being  converted  into  a  bicar¬ 
bonate.  .  ■  . 

Tests  and  Char.  It  is  recognised  m  the  same 
way  as  ammonia,  and  it  is  known  to  be  a  carbon¬ 
ate  by  giving  a  white  precipitate  with  chloride  ot 

barium.  ,  . 

Uses.  Much  used  by  bakers,  especially  m  their 
fancy  ooods,  and  to  make  extemporaneous  bread 
and  pastry  ;  and  by  the  chemist  and  pharmaceu¬ 
tist  for  the  preparation  of  many  of  the  salts  of  am¬ 
monia.  As  a  medicine  it  is  stimulant,  antacid, 
diaphoretic,  and  antispasmodic.  Vose.  5  to  15  grs. 
in  pills  or  solution,  (in  hysteria,  dyspepsia,  heart¬ 
burn,  or  chronic  rheumatism.)  A  plaster  made  ot 
1  part  of  powdered  carbonate  of  ammonia,  and  3 
parts  of  extract  of  belladonna,  and  spread  upon 
leather,  is  used  for  allaying  rheumatic  pains.  Ses- 
quicarbonate  of  ammonia  is  also  used  to  make  an 
effervescing  saline  draught. 

|  20  grs.  of  sesquicarbon- 1  f36  of  lemon  juice,  -4 
ate  of  ammonia,  in  I  grs.  of  citric  acid,  or 

solution,  should  be  (  25  grs.  of  tartaric 

used,  to  either —  J  acid. 

With  the  addition  of  a  few  drops  of  any  aromatic 
essential  oil,  as  lavender,  bergamotte,  Ac.  It  is 
much  used  as  a  smelling  salt  in  cases  of  faint¬ 


ing,  &c. 


AMMONIA,  CARBONATE.  (Super,  or 
Bicarbonate.)  Prep.  (Dub.  Ph.)  Dissolve  car¬ 
bonate  of  ammonia  in  water,  and  pass  a  stream  ol 
carbonic  acid  gas  through  it,  until  effervescence 
ceases.  Dry  the  crystals  without  heat,  and  pie- 
serve  in  stoppered  bottles,  (bee  Carbonic  Acid.) 
Remarks.  After  the  ammoniacal  solution  is  tho- 
roughly  saturated  with  gas,  evaporation  must  be 
conducted  with  a  very  gentle  heat,  when  small 
prismatic  crystals  will  form,  having  neither  smell 

nor  taste.  .  . 

Prop.,  Uses,  c$-c.  Similar  to  the  sesquicarbon¬ 
ate,  except  being  devoid  ol  smell.  Dose.  6  to  ~4 

AMMONIA,  CITRATE.  Prep.  I.  (Extern- 
poraneous.)  Saturate  lemon  juice  with  carbonate 
of  ammonia,  about  3j  of  the  latter  to  1  $ij  and  3ij 
of  the  former. 

II.  (Crystals.)  Saturate  a  solution  ol  pure 
citric  acid  as  above ;  evaporate  and  crystallize, 
(about  7  parts  of  acid  to  6  of  sesquicarbonate  ot 

ammonia.)  .  , 

Uses,  <J-c.  A  solution  of  the  crystals  is  employed 
as  a  chemical  reagent ;  the  1st  form  is  used  as  a 
8 


mild  saline  aperient  and  diaphoretic  in  febrile  dis¬ 
orders.  _  TT 

AMMONIA,  CYANATE  OF.  Syn.  Urea. 
Prep.  Mix  28  parts  of  perfectly  dry  ferro-cyamde 
of  potassium  with  14  parts  of  black  oxide  of  man¬ 
ganese,  both  pure  and  in  fine  powder ;  then  place 
them  on  a  smooth  iron  plate,  and  heat  them  to  a 
dull  red,  over  a  charcoal  fire.  When  the  mass 
begins  to  burn,  it  must  be  frequently  stirred  ;  after 
which  cool  and  dissolve  in  cold  water,  filter  and 
add  20J  parts  of  dry  sulphate  of  ammonia,  and 
decant  the  clear  from  the  precipitated  sulphate  of 
potassa.  Concentrate  at  a  heat  below  212°,  again 
decant,  evaporate  to  dryness,  and  digest  in  boiling 
alcohol  of  80§  ;  crystals  of  urea  will  be  deposited 
as  the  solution  cools.  (Liebig.)  Prod.  4  oz.  ol 
perfectly  colorless  and  beautifully  crystallized 
urea,  from  1  lb.  of  the  ferro-cyanide  of  potassium. 

AMMONIA,  HYDROSULPHURET  OF. 
Syn.  Hydrosulphate  of  Ammonia.  Boyle  s  Fu¬ 
ming  Liquor.  Beguin’s  Sulphureted  Spirit. 
Hepatized  Ammonia.  Sulphuret  of  Ammonia. 
Prep.  Reduce  5  parts  of  sulphuret  of  iron  to  coarse 
powder,  put  it  into  a  retort,  and  pour  thereon  7 
parts  of  sulphuric  acid,  diluted  with  32  parts  of 
water,  and  pass  the  gas  evolved  through  4  parts  ot 
the  strong  liquor  of  ammonia,  applying  a  gentle 
heat  towards  the  end  of  the  process. 

Remarks.  This  operation  is  best  conducted  in  a 
Woolf’s  apparatus,  putting  into  the  first  bottle  a 
little  water,  into  the  second,  the  liquor  of  ammo¬ 
nia,  and  into  the  third,  some  milk  of  lime  to  ab¬ 
sorb  the  superfluous  gas,  and  prevent  its  escape 
into  the  apartment.  This  gas  is  sulphurated  hy¬ 
drogen,  which  is  not  only  very  foetid,  but  poi¬ 
sonous.  .  . 

Prop.  The  hydrosulphuret  of  ammonia,  when 
quite  pure,  is  a  gaseous  body,  readily  absorbable 
by  water,  forming  a  transparent  solution.  It  is 
this  gas  which  constitutes  the  nauseous  effluvia 
evolved  from  privies,  and  decomposing  animal  mat¬ 
ter  Dose.  5  drops  and  upwards,  mixed  with  wa¬ 
ter’,  and  instantly  swallowed  to  prevent  decompo¬ 
sition,  in  diabetes.  It  is  principally  employed  by 
the  chemist  as  a  test  liquor  for  metals. 

Ant.  When  this  liquid  is  swallowed  in  large 
doses  it  acts  as  a  violent  poison.  Dilute  solution 
of  chlorine,  or  the  chloride  of  lime  or  soda,  followed 
by  a  powerful  emetic,  or  the  stomach-pump,  are 
the  best  antidotes.  When  the  gas  has  been  re¬ 
spired,  free  exposure  to  fresh  air,  and  copious 
affusions  of  cold  water,  with  moderate  draughts  ol 
brandy  and  water,  and  the  use  of  the  smelling- 
bottle,  (ammoniacal,)  should  be  adopted. 

AMMONIA,  LIQUOR  OF.  Syn.  Water  of 
Ammonia.  Solution  of  Ammonia.  Water  of 
caustic  Ammonia.  Dissolution  d’ammoniaque 
( Fr.)  Liquore  di  Ammoniaco  (Ital.)  Atzender 
ammonium-liquor  (Ger.)  Prep.  I.  (Liquor  am¬ 
monia,  P.  L.)  Ing.  Newly-burnt  lime  gvnj  ;  sal 
ammoniac,  in  small  lumps  ^x  ;  water  -  pm  s. 
Proc.  Put  the  lime  into  a  retort  and  slake  with  a 
little  water,  then  add  the  sal  ammoniac,  and  the 
remainder  of  the  water  ;  distil  f  §xv  of  the  solution 
with  a  gradually  increased  heat  into  a  well-cooled 
receiver.  The  sp.  gr.  should  be  0'960. 

II.  (Aqua  ammonia  fortior,  and  aqua  arnmon. 
P.  E.)  Both  these  articles  are  prepared  by  one 
process,  by  using  a  second  receiver  containing 


AMM 


58 


AMM 


double  the  quantity  of  water  in  the  1st.  Sp.  gr. 
0-880  and  0-960.  The  proportions  are  equal  parts 
of  lime  and  sal  ammoniac. 

III.  ( Aq .  ammon.  causticee.  D.  Ph.)  The  spe¬ 
cific  gravity  is  0-950. 

IV.  On  the  commercial  scale  this  article  is  pre¬ 
pared  from  a  mixture  of  about  equal  parts  of  quick¬ 


lime  and  sal  ammoniac,  or  sulphate  of  ammonia, 
which  are  heated  together  in  an  iron  cylinder  or 
retort,  connected  with  a  refrigerator,  consisting  of 
a  row  of  stone  bottles  with  double  necks  contain¬ 
ing  water,  and  kept  very  cold.  The  arrangement 
of  this  apparatus  is  represented  below,  which,  with 
the  accompanying  references,  will  explain  itself. 


A,  Cylindrical  Iron  Retort. 

B,  Furnace  for  ditto. 

CC  C  C,  Stoneware  Receivers. 

There  are  two  methods  of  proceeding  in  mixing 
the  ingredients :  the  one  is  to  mix  the  dry  ingre¬ 
dients  together,  and  to  drive  over  the  dry  gas  into 
water ;  the  other  is  first  to  slake  the  lime  with  a 
little  water,  then  to  add  the  sal  ammoniac,  and 
mix  the  whole  to  a  pap  before  applying  heat.  In 
either  case  a  proportionate  quantity  of  water  is  put 
into  the  condenser,  and  the  operation  is  nearly 
similar,  but  the  latter  method  requires  the  least 
heat. 

Remarks.  Whatever  form  may  be  adopted  to  pre¬ 
pare  liquid  ammonia,  it  is  absolutely  necessary  to 
keep  the  receivers  as  cool  as  possible  for  the  purpose 
of  promoting  the  absorption  of  the  gas,  and  to  pre¬ 
vent  its  loss.  On  the  small  scale  the  glass  re¬ 
ceivers  or  bottles  should  be  surrounded  with  ice 
and  furnished  with  a  safety  tube  to  prevent  acci¬ 
dents.  The  water  contained  in  the  first  bottle 
will  be  the  strongest,  if  it  be  kept  well  cooled,  and 
the  others  will  progressively  decrease  in  strength. 
By  mixing  the  contents  of  one  bottle  with  another, 
water  of  almost  any  strength  may  be  made.  This 
article  is  now  seldom  made  by  the  druggist  on  the 
small  scale,  the  large  chemical  manufactories  sup¬ 
plying  it  at  very  low  rates,  and  of  very  superior 
quality.  In  the  shops,  liquor  of  ammonia  is  kept 
of  two  or  three  strengths:  one  of  a  sp.  gr.  of  -880, 
for  dissolving  essential  oils  and  filling  smelling-bot¬ 
tles,  &c.  ;  another  at  0-960,  liq.of  ammonia,  P.  L. ; 
and  a  third  about  the  strength  of  common  spirits 
of  hartshorn,  for  which  it  is  sold.  1  measure  of 
the  first  mixed  with  3  measures  of  distilled  water 


D  D  D  P,  Connecting  Pipes. 

/'  F,  Waste  Pipe  and  Receiver. 

( Safety  Tube. 

will  make  a  water  of  about  0-970,  and  with  only 
2  measures  of  water,  one  of  about  0-960.  I  have  ! 
known  the  strongest  sold  so  low  as  9d.  per  lb.,  and 
the  last  at  f^d.  Caution.  It  should  be  kept  in 
well-stoppered  bottles  in  a  cool  cellar. 

Props.,  Uses,  <J-c.  Ammonia-water  is  stimulant, 
antacid,  diaphoretic,  and  rubefacient.  Dose.  5  to 
20  drops,  mixed  with  water.  It  is  seldom  used 
internally.  It  enters  into  the  composition  of  seve¬ 
ral  valuable  external  remedies,  and  is  employed  in 
many  chemical  operations. 

Pur.  It  should  neither  effervesce  with  acids,  nor 
form  a  precipitate  with  lime,  water,  or  chloride  of 
calcium.  When  neutralized  with  nitric  acid,  nei¬ 
ther  nitrate  of  silver,  oxalic  acid,  nor  sesquicarbon- 
ate  of  ammonia,  should  produce  any  precipitate. 

Ant.  When  the  fumes  have  been  inhaled,  ex¬ 
pose  the  patient  to  a  current  of  fresh  air,  and  when 
the  liquid  has  been  swallowed,  administer  vinegar 
or  lemon -juice  mixed  with  water. 

Strength.  The  usual  method  of  ascertaining  the 
strength  of  liquid  ammonia  is  by  taking  its  specific 
gravity  ;  before  this  is  done,  however,  it  is  best  to 
test  it  for  its  purity,  as  the  presence  of  foreign 
matter  will  alter  its  density.  (See  Alkalimetry 
and  Ammonimetry.) 

AMMONIA,  LIQUID,  FOR  TESTING. 
Syn.  Henry's  Pure  Ammonia  Water.  Prep.  Add 
distilled  water  to  pure  liquid  ammonia,  until  its  sp. 
gr.  be  exactly  0  970. 

Use.  For  testing,  in  acidimetry,  &c.  One  meas¬ 
ure  of  this  water  is  exactly  equal  to  one  measure 


AMM 


59 


AMM 


of  sulphuric  acid,  sp.  gr.  1-135  ;  one  measure  of 
nitric  acid,  sp.  gr.  1-143,  and  one  measure  of  mu¬ 
riatic  acid,  sp.  gr.  1-074.  Useful  in  assaying 
waters. 

AMMONIA,  MURIATE  OF.  Syn.  Hydro- 
chlorate  of  Ammonia.  Sal  Ammoniac.  Chlo¬ 
ride  of  Ammonium.  Chloro-amidide  of  Hy¬ 
drogen.  Hist.  This  substance  is  said  to  have 
been  known  to  antiquity  ;  it  was  formerly  pre¬ 
pared  in  Egypt  by  the  sublimation  of  the  soot  from 
camel’s  dung,  which  yields  from  j  to  \  its  weight. 
(See  Ammonia.)  The  sal  ammoniac  of  commerce 
is  now  wholly  prepared  at  the  great  chemical 
works,  and  never  by  the  small  consumer,  by  whom 
it  is  merely  occasionally  refined  or  purified. 

Prep.  The  crude  ammoniacal  salt  of  the  gas¬ 
works  is  placed  in  iron  pots,  lined  with  clay,  and  a 
leaden  dome  or  head  adapted,  and  heat  applied 
until  the  whole  has  sublimed.  When  the  crude 
salt  is  a  sulphate,  it  is  mixed  with  a  sufficient  quan¬ 
tity  of  muriate  of  soda  before  sublimation,  and  the 
sal  ammoniac  is  formed  by  the  double  decomposi¬ 
tion  of  the  ingredients.  The  preceding  figure  repre¬ 
sents  the  arrangement  of  the  pots  and  furnace, 
which  was  adopted  a  few  years  since  at  the  West¬ 
minster  gas-works. 

The  preparation  of  sal  ammoniac  from  bone- 
spirit  salt  is  nearly  similar. 

Prop.  The  sal  ammoniac  of  commerce  is  found 
under  the  form  of  large  hemispherical,  cup-like 
cakes  or  masses,  having  a  semi-crystalline  texture, 
and  varying  in  weight  from  100  to  1000  lbs. 

Use.  It  is  much  used  in  the  arts,  especially  in 
the  working  of  metals  and  in  dyeing;  it  is  also 
employed  in  large  quantities  to  give  a  factitious 
pungency  to  snuff;  in  chemistry  to  form  frigoric 
mixtures,  &c.,  and  in  medicine,  it  is  given  as  a  di¬ 
uretic,  stimulant,  and  tonic.  Dose.  5  to  20  grs. 
(combined  with  bark,  in  agues.)  1  oz.  to  half  a 
pint  of  water  forms  a  good  chilblain  lotion. 

Pur.  It  forms  a  clear  and  colorless  solution  with 
water,  and  wholly  volatilizes  by  heat.  Mixed  with 
lime  or  caustic  potassa,  it  evolves  the  pungent 
odor  of  ammonia ;  it  gives  a  white  curdy  precipi¬ 
tate  with  nitrate  of  silver. 

Remarks.  The  sal  ammoniac  of  commerce  is 
generally  sufficiently  pure  for  all  the  purposes  of 
the  arts,  but  when  wanted  of  greater  purity,  it  may 
be  broken  into  pieces  and  re-sublimed  from  an 
earthenware  vessel  into  a  large  receiver  of  earth¬ 
enware  or  glass,  in  which  state  it  is  known  as 
“flowers  of  sal  ammoniac,”  from  being  in  fine 
powder.  Chemically  pure  h)-drochlorate  of  am¬ 
monia  may  be  preparedby  adding  the  pure  carbon¬ 
ate  of  ammonia  to  dilute  hydrochloric  acid  until 
saturated. 

AMMONIA,  NITRATE  OF.  Syn.  Nitrate 
of  Oxide  of  Ammonium.  Nitrum  Flammans. 
Nitrum  Semi-volatile.  Prep.  Dilute  nitric  acid 
with  3  times  its  weight  of  water,  then  gradually  add 
sesquicarbonate  of  ammonia  in  powder,  to  satura¬ 
tion  ;  evaporate  and  crystallize. 

Uses,  «j-c.  This  salt  is  principally  employed  for 
the  preparation  of  nitrous  oxide,  or  laughing  gas, 
of  which  nearly  3  cubic  feet  may  be  procured  from 
1  lb.  (Davy-.)  It  forms  a  very  convenient  “  freez¬ 
ing  mixture”  with  water,  and  may  be  used  for  this 
purpose  any  number  of  times  by  simply  evapora¬ 
ting  tho  solution  to  dryness,  when  the  salt  will  be 


obtained  unaltered,  ready  for  another  operation. 
Dose.  20  to  30  grs.,  as  a  febrifuge,  but  it  appears 
worthless  in  this  respect.  Remarks.  Nitrate  of 
ammonia  crystallizes  in  beautiful  hexagonal  prisms, 
when  the  process  is  conducted  at  a  heat  not  ex¬ 
ceeding  100°  F.,  but  at  212°,  in  long  silky  fibres 
or  needles.  When  dried  at  300°,  it  forms  a  com¬ 
pact  white  mass.  The  first  is  called  prismatic, 
the  second  fibrous,  and  the  third  compact  nitrate 
of  ammonia. 

AMMONIA,  OXALATE  OF.  (Ammonle 
Oxalas,  P.  E.)  Prep.  Oxalic  acid  §iv,  water  4 
pints,  sesquicarbonate  of  ammonia  gviij.  Proc. 
Dissolve  the  acid  in  the  water,  then  add  the  am¬ 
monia  in  powder ;  evaporate  and  crystallize. 

Remarks.  The  above  is  the  form  of  the  Ed.  Ph., 
but  all  that  is  required  is  to  saturate  a  solution  of 
oxalic  acid  with  ammonia.  It  is  used  as  a  test  for 
lime,  with  which  it  produces  a  white  precipitate  so¬ 
luble  in  nitric  acid. 

AMMONIA,  WATER  OF  OXALATE  OF. 
Prep.  Dissolve  oxalate  of  ammonia  in  10  or  12 
tunes  its  weight  of  pure  water.  Use.  As  above. 

AMMONIA,  SUCCINATE  OF.  Prep.  Sat¬ 
urate  a  solution  of  succinic  acid  with  ammonia, 
(liq.  or  carb.,)  evaporate  and  crystallize.  Use.  As 
a  test  for  iron.  It  is  said  to  be  antispasmodic. 

AMMONIA,  SULPHATE  OF.  Syn.  Sul- 
famide.  Secret  Salt  of  Glauber.  Sulphate 
of  Oxide  of  Ammonium.  Oxysulpiiion  of  Am¬ 
monium.  Secret  Sal  Ammoniac.  Ammonia  Sul¬ 
phas.  ( Lat .)  The  manufacture  of  the  crude  sul¬ 
phate  has  been  already  described ;  the  pure  salt  is 
made  as  follows : 

Prep.  Saturate  dilute  sulphuric  acid  with  am¬ 
monia  ;  evaporate  and  crystallize. 

Uses,  <$-c.  It  is  diuretic  and  aperient,  but  has 
been  little  used  in  medicine.  Dose.  5  to  30  grains. 
The  crude  sulphate  forms  an  excellent  manure. 
(See  Manures.) 

AMMONIACAL  LAVENDER.  Syn.  Am¬ 
moniacal  Alcoiiolate  of  Lavender,  (P.  Cod.) 
Prep.  Dissolve  1  oz.  of  English  oil  of  lavender  in 
2  lbs.  of  spirits  of  ammonia.  Use.  Stimulant ;  as 
a  scent  in  fainting. 

AMMONIMETRY.  Syn.  Ammoniometry. 
The  operation  by  which  the  strength  of  liquid 
ammonia  or  ammonia  water  is  determined. 

Proc.  The  strength  of  liquid  ammonia  is  best 
found  from  its  specific  gravity,  which  may  be  easily 
ascertained  by  an  hydrometer,  or  sp.  gr.  bottle. 
(See  Specific  Gravity.)  When  the  content  of 
ammonia  per  cent,  may  be  found  by  mere  inspec¬ 
tion  of  either  of  the  following  tables,  or  approxi¬ 
mately  by  deducting  the  sp.  gr.  expressed  in  three 
integers  from  998,  and  dividing  the  remainder  by 
4 ;  the  quotient  will  give  the  per  centage  very 
nearly.  (Ure.)  This  rule  may  be  employed  for 
such  sp.  gr.  as  are  not  contained  in  the  tables. 


I.  Table  of  the  Per  Centage  of  Pure  Ammonia, 
in  Water  of  Ammonia  of  the  specific  gravity 
0-8750  to  0  9692.  By  Sir  H.  Davy. 


Sp.  Gr. 

Ammonia. 

Water. 

0-8750 

32-50 

67-50 

0-8875 

29-25 

70-75 

0-9000 

26  00 

74-00 

0-9054 

25-37 

74-63 

AMN 


60 


ANA 


Sp.  Gr. 

Ammonia. 

Water. 

0-9166 

22-07 

77-93 

0-9255 

19-54 

80-46 

0-932C 

17-52 

82-48 

0-9385 

15-88 

84-12 

0-9435 

14-53 

85-47 

0-9476 

13-46 

86-54 

0-9513 

12-40 

87-60 

0-9545 

11-56 

88-44 

0-9573 

10-82 

89-18 

0-9597 

10-17 

89-83 

0-9619 

9-60 

90-40 

0-9C92 

9-50 

90-50 

II.  Table  of  the  Per  Centage  of  Pure  Ammonia, 
and  of  Ammonia  Water  of  0-9000  in  Water  of 
Ammonia  of  the  specific  gravity  0-9000  to 
09945.  By  Dr.  Ure. 


Water  of 
0-900. 

Ammonia  in 
100. 

Water  in  100. 

Sp.  Gr.  by 
experiment. 

100 

26-500 

73-500 

0-9000 

95 

25-175 

74-825 

0-9045 

90 

23-850 

76-150 

0-9090 

85 

22-525 

.77-475 

0-9133 

80 

21-200 

78-800 

0-9177 

75 

19-875 

80-125 

0-9227 

70 

18-550 

81-450 

0-9275 

65 

17-225 

82-775 

0-9320 

60 

15-900 

84-100 

0-9363 

55 

14-575 

85-425 

0-9410 

50 

13-250 

86-750 

0-9455 

45 

11-925 

88-075 

0-9510 

40 

10-600 

89-400 

0-9564 

35 

9-275 

90-725 

0-9614 

30 

7-950 

92-050 

0-9662 

25 

6-625 

93-375 

0-9716 

20 

5-300 

94-700 

0-9768 

15 

3-975 

96-025 

0-9828 

10 

2-650 

97-350 

0-9887 

5 

1-325 

98-675 

0-9945 

AMMONIACUM.  A  gum  resin,  the  inspissa¬ 
ted  juice  of  the  dorema  ammoniacuin.  It  is  stim¬ 
ulant  and  expectorant,  and  is  much  used  in  ca¬ 
tarrhs.  Dose.  10  to  30  grs.  in  pills,  or  diffused 
through  water. 

AMMONIACUM,  STRAINED.  Prep.  I. 
Boil  the  ammoniacum  with  water,  until  it  forms 
an  emulsion  or  milk,  then  strain  it  through  can¬ 
vass  ;  boil  the  refuse  a  second  time  with  more 
water ;  mix  the  liquors,  and  evaporate  to  a  proper 
consistence. 

II.  Place  the  gum  on  a  sieve  or  canvass  strainer, 
and  put  it  on  the  top  of  a  copper  pan,  containing  a 
little  boiling  water.  The  steam  will  soften  the 
gum,  which  will  then  run  through,  leaving  the 
impurities  behind  ;  evaporate  as  before. 

Remarks.  The  first  method  is  that  usually 
adopted  in  trade ;  but  the  second  preserves  the 
odor  of  the  gum  much  better.  Use.  To  make  the 
plaster  of  ammoniacum,  and  the  plaster  of  ammo¬ 
niacum  and  mercury. 

AMNIOTIC  ACID.  Vauqueliu  and  Buniva 
gave  this  name  to  allantoin,  which,  by  some  un¬ 
accountable  mistake,  they  represent  to  have  found 


in  the  liquor  amnii  of  the  cow,  instead  of  the  fluid 
of  the  allantois,  as  shown  by  Lassaigne. 

AMULETS.  Substances  worn  about  the  per¬ 
son  to  protect  the  wearer  against  some  real  or 
imaginary  evil.  Their  protective  power  depends  [ 
entirely  on  the  imagination  ;  they  are  therefore  j 
now  wholly  discarded,  except  by  the  most  super¬ 
stitious  and  ignorant.  Camphor  is  frequently  < 
worn  as  a  protective  against  fever. 

AMYGDALINE.  Discovered  by  Robiquet 
and  Boutron  Charlard.  Source.  The  bitter  al¬ 
mond  and  the  laurocerasus. 

Prep.  Powder  bitter  almonds,  from  which  the  1 
oil  has  been  thoroughly  expressed,  and  boil  it  re-  I 
peatedly  in  alcohol  of  93  or  94 ;  mix  the  several 
tinctures,  and  distil  off  the  alcohol;  mix  the  sirupy  ; 
residuum  with  water,  add  a  little  yeast,  and  fer-  | 
ment ;  after  the  fermentation  has  ceased,  evapo-  | 
rate  in  a  water  bath  to  the  consistence  of  a  sirup, 
and  add  alcohol  of  94§ ;  collect  the  precipitate,  i 
drain  well,  and  purify  by  repeated  re-solutions  and 
crystallizations.  Prod.  3  to  4§. 

Prop.,  cj-r.  Form,  Silken  crystalline  scales ;  1 
taste,  sweet  and  nutty  ;  scentless  ;  soluble  in  wa- 
ter  and  hot  alcohol.  Its  solution,  mixed  with  milk 
of  almonds,  produces  prussic  acid  and  essential  oil  ' 
of  almonds. 

AMYGDALINIC  ACID.  A  new  acid  dis¬ 
covered  by  Wohler  and  Liebig. 

Prep.  Dissolve  amygdaline  in  baryta  water,  and 
boil  the  solution  in  a  glass  vessel  as  long  as  ammo-  j 
nia  is  evolved  ;  then  add  dilute  sulphuric  acid  until  ! 
precipitation  ceases  ;  filter  and  evaporate  the  clear  i 
liquid  in  a  water  bath.  Prop.,  <f-e.  A  colorless  j 
transparent  acidulous  mass  ;  deliquescent  in  damp  j 
air,  and  soluble  in  water.  With  the  bases  it  forms 
soluble  salts  but  little  known,  called  amygdalinates. 

AMYLIC  ACID.  A  new  acid  compound,  first 
described  by  M.  Tunncrman  in  Troinmsdorff ’s 
‘  Journal.’  Its  ultimate  constituents  are  carbon 
2-5,  oxygen  3.  It  is  but  little  known. 

Prep.  Three  parts  of  muriatic  acid  aro  gradu¬ 
ally  added  through  a  feeding  tube,  to  one  part 
each  of  starch,  Slack  oxide  of  manganese,  and 
water,  previously  well  mixed  together  and  heated 
in  a  capacious  tubulated  retort,  connected  with  a 
well-cooled  receiver.  The  product  is  impure  amylic  ! 
acid,  which  should  be  saturated  with  carbonate  of 
lime,  and  crystallized  by  gentle  evaporation.  This 
salt,  decomposed  by  73  per  cent,  of  sulphuric  acid, 
yields  by  distillation  pure  amylic  acid. 

Prop.  It  forms- salts  with  the  bases,  which  are 
mostly  soluble  and  deliquescent,  and  possess  the 
property  of  reducing  the  nitrate  of  silver  and  mu¬ 
riate  of  gold.  It  evaporates  when  gently  heated, 
and  gives  out  a  sharp  smell,  resembling  prussic 
acid. 

ANACARDIUM  INK.  The  cashew  nut  con¬ 
tains  a  fluid  between  the  kernel  and  shell,  which 
forms  an  excellent  marking  ink.  On  linen  and 
cotton  it  turns  gradually  black,  and  is  very  dura¬ 
ble.  (Ure.) 

ANALYSIS,  (in  Chemistry.)  The  resolution 
of  any  substance  into  its  elements.  It  is  divided 
into  qualitative  and  quantitative  analysis ;  and 
these  again  into  proximate  and  ultimate  analysis. 
The  first  consists  in  merely  finding  the  compo¬ 
nents  of  a  compound  ;  the  second,  the  components 
and  the  proportions  of  each  of  them ;  the  third, 


ANE 


61 


ANG 


the  proximate  or  compound  constituents  ;  and  the 
|  fourth ,  the  chemical  elements  of  which  it  is  com¬ 
posed.  For  sufccess  in  chemical  analysis  a  tho¬ 
rough  acquaintance  with  the  various  properties  of 
bodies  is  required,  as  well  as  an  aptitude  in  apply¬ 
ing  this  knowledge  in  discriminating  them  and 
I  separating  them  from  each  other.  Judgment  and 
expertness  in  manipulation  are  also  essential.  To 
enter  fully  into  the  subject  of  chemical  analysis  is 
not  the  object  of  the  present  work ;  nor  would  its 
size  admit  of  such,  even  though  every  page  of  it 
were  devoted  to  this  subject.  The  reader  will, 
however,  find  appended  to  each  article  of  impor¬ 
tance  the  most  simple  means  of  determining  its 
purity,  as  well  as  detecting  its  presence  in  mix¬ 
tures,  and  in  some  cases  estimating  its  quantity. 

ANATOMICAL  PREPARATIONS,  FLU¬ 
ID  FOR.  ( Objects  of  Natural  History,  ij-c.) 
Prep.  I.  Saturate  water  with  sulphurous  acid,  and 
add  a  little  creosote. 

II.  Dissolved  parts  of  chloride  of  tin  in  100  of 
water,  to  which  3  per  cent,  of  muriatic  acid  has 

:<  been  added. 

III.  Dissolve  5  or  6  parts  of  corrosive  sublimate 
in  100  of  water,  to  which  2-g  of  muriatic  acid  has 
been  added. 

IV.  Mix  together  one  part  of  ammonia  watej 
(strong)  with  3  times  its  weight  (each)  of  water 
and  spirit  of  wine. 

Remarks.  These  fluids  are  used  by  immersing 
the  objects  therein,  in  close  vessels.  The  third  for¬ 
mula  is  apt  to  render  animal  substances  very  hard. 

ANCHOVIES,  BRITISH.  Prep.  To  a  peck 
of  sprats  put  two  pounds  of  salt,  three  ounces  of 
bay-salt,  one  pound  of  saltpetre,  two  ounces  of 
prunella,  and  a  few  grains  of  cochineal ;  pound 
them  all  in  a  mortar,  then  put  into  a  stone  pan  or 
anchovy  barrel,  first  a  layer  of  sprats,  and  then  one 
of  the  compound,  and  so  on  alternately  to  the  top. 
Press  them  down  hard ;  cover  them  close  for  six 
months,  and  they  will  be  fit  for  use,  and  will  really 
produce  a  most  excellent  flavored  sauce.  Re¬ 
marks.  A  large  trade  is  done  in  this  article,  espe¬ 
cially  for  making  anchovy  paste  or  sauce,  when  a 
little  more  coloring  is  added. 

ANCHOVY  POWDER.  Prep.  I.  Pound  an¬ 
chovies  to  a  paste,  then  rub  them  through  a  sieve, 
and  add  enough  flour  to  make  a  dough,  which 
must  be  rolled  out  into  thin  slices  and  dried  for 
powdering. 

II.  Substitute  British  anchovies,  and  add  color¬ 
ing.  Use.  To  make  sauces. 

ANCHUSIC  ACID.  This  name  has  been 
given  to  the  coloring  principle  of  alkanet  root,  (the 
anchusa  tinctoria,)  but  little  is  known  respecting 
it.  (See  Alkanet  Root.) 

ANEMOMETER.  An  instrument  for  deter¬ 
mining  the  force  of  the  wind. 

An  excellent  instrument  of  this  sort  which  may 
be  applied  to  determine  the  draught  of  a  chimney 
as  well,  is  the  anemometer  of  Dr.  Lind,  the  con¬ 
struction  of  which,  by  means  of  the  annexed  en¬ 
graving,  will  be  rendered  familiar.  App.  The 
open  end,  a,  is  kept  by  means  of  a  vane  presented 
to  the  wind,  which  acting  on  the  surface  of  the 
liquid  (water)  b,  raises  it  hi  the  arm  c.  The  dif¬ 


ference  of  the  level  of  the  fluid  in 
the  two  arms  of  the  instrument  is  n  r™ 
the  measure  of  the  force  of  the 
wind.  To  estimate  the  draught 
of  a  flue  or  chimney,  the  arm  c  is 
placed  in  the  chimney,  and  the 
orifice  a  in  the  apartment. 

ANEMONINE.  A  substance  b 
noticed  by  Lbwig  and  Fehling, 
extracted  by  hot  alcohol  from  the 
anemone  pulsatilla,  nemorosa,  and 
pratensis.  By  the  action  of  baryta 
water  on  this  substance,  Lowig  obtained  a  com¬ 
pound  which  has  been  called  anemonic  acid. 

ANDERSON’S  PILLS.  Prep.  Barbadoes 
aloes  2  oz. ;  jalap  1  oz.,  (both  in  powder ;)  oil  of 
aniseed  2  drops  ;  mix  and  beat  them  into  a  mass 
with  sirup.  Dose.  5  to  20  grains  ;  purgative. 

ANGELICA,  CANDIED.  Prep.  Boil  the 
fresh  stalks  in  water,  to  remove  their  bitterness, 
then  put  them  into  a  sirup  boiled  to  a  full  candy 
height,  and  boiling  hot ;  let  them  remain  until 
nearly  cold,  when  they  may  be  taken  out  and  dried. 
Prop.  Cordial  and  stomachic. 

ANGELICA,  EXTRACTOR  I.  (Dr.  Mohr.) 
Macerate  2  lbs.  of  the  bruised  root  in  1  gallon  of 
rectified  spirit  of  wine,  for  7  days  ;  strain  and  press  ; 
then  macerate  again  in  1  gallon  of  proof  spirit ; 
filter  each  separately  ;  mix  and  distil  off  the  spirit ; 
lastly,  evaporate  the  remainder  in  a  water  bath  to 
the  consistence  of  an  extract.  Remarks.  Quality 
very  fine  ;  odor  and  taste  strongly  balsamic. 

II.  Macerate  2  lbs.  of  bruised  angelica  root  in 
1  gallon  of  a  mixture  of  equal  parts  of  rectified 
spirit  and  water  for  10  days,  frequently  shaking  ; 
then  proceed  as  before.  Remarks.  Not  so  bal¬ 
samic  as  the  former. 

ANGELICA,  INFUSION  OF.  Dr.  Mohr 
directs  the  use  of  hot  water,  or  preferably  wine. 
Remarks.  An  oil  and  water  is  also  obtained  from 
angelica,  by  distillation  ;  a  tincture  is  prepared, 
(with  rectified  spirit,)  and  pills  are  made  of  the 
extract. 

ANGELIC  ACID.  During  a  recent  analysis 
of  angelica  root,  by  L.  A.  Buchner,  jun.,  he  dis¬ 
covered  a  peculiar  volatile  acid,  of  a  pungent  sour 
smell,  and  biting  acid  taste  ;  sometimes  fluid  and 
oleaginous,  and  sometimes  crystallized  in  striated 
prisms.  (Schmidt’s  Jahrb.,  Aug.  1842.) 

ANGELICINE.  A  substance  obtained  from 
the  root  of  angelica.  The  process  is  troublesome, 
and  the  product  small. 

ANGEL  WATER.  Syn.  Portugal  Water. 
Prep.  Mix  together  1  pint  each  of  orange-flower 
and  rose-water,  4  pint  of  myrtle  water,  i  oz.  of 
essence  of  musk,  and  1  oz.  of  essence  of  amber¬ 
gris  ;  shake  them  well  up,  and  filter  through  white 
blotting-paper. 

ANGOSTURA  BARK.  The  true  medicinal 
angostura  or  cusparia  bark  is  brought  from  the 
West  Indies  ;  but  a  spurious  and  poisonous  spe¬ 
cies  is  imported  from  the  East  Indies,  and  is  fre¬ 
quently  sold  for  or  mixed  with  the  former.  The 
following  tabular  view  of  the  characteristics  of 
each  will  afford  a  ready  means  of  detecting  this 
fraud 


I 


ANI 


62 


ANI 


Tabular  View  of  the  Characteristics  of  the  True  and  False  Angostura  Barks  ;  drawn  up  by  Dr.  Pe¬ 
reira,  from  his  own  researches,  and  those  of  Guibourt,  Fee,  and  others. 


True  Angostura  Bark. 


Nux  Vomica,  or  False  Angostura  Bark. 


Form . 

Odor . 

Taste . 

Hardness  and  density. 
Fracture . 


Epidermoid  crust 
Inner  surface  . . 


0)  m 
A  £  - 
*-*  rt 

a  c  2 
.2'"  2 


Tinct.  Litmus 
Sesquichlo- 
rideoflron 
Prussia  te  of 
Potash  . . 

Nitric  Acid  . 


(  Quills  or  flat  pieces,  straight  or  slight-  ) 

j  ly  bent .  ) 

Disagreeable . 

i  Bitter,  afterwards  somewhat  acrid ;  ) 

(  persistent .  { 

(Bark  fragile  when  dry;  easily  cut;  j 
i  light;  tissue  not  very  dense  ••  ( 

Dull  and  blackish . 

f  Whitish  or  yellowish  ;  insipid ;  un-  I 

<  changed,  or  rendered  slightly  orange  > 

(.  red  by  nitric  acid  ■  •  . .  > 

(  Separable  into  lamina ;  deepened  by  I 

t  nitric  acid .  j 

Blue  color  destroyed . 

(  Flocculent  dark  grayish-brown  precip-  / 

1  itate  .  ( 

(  No  change ;  hydrochloric  acid  caused  i 
(  a  yellow  precipitate  •  •  . .  ( 

C  A  small  quantity  makes  the  liquor  j 

<  cloudy  ;  a  large  quantity  makes  it  a  > 

(  transparent  deep  red  . .  ) 


J  Quills  or  flat  pieces ;  short ;  often  very  much 
I  twisted,  like  dried  horn ;  arched  backwards. 
None,  or  very  slight. 

I  ntensely  bitter ;  very  persistent. 

(Broken,  or  cut  with  difficulty;  heavy;  tissue 
(  compact. 

Resinous. 

.  Variable ;  sometimes  a  spongy  rust-colored  layer ; 
>  at  other  times  whitish,  prominent  spots,  more 
1  or  less  scattered  or  approximated.  Nitric  acid 
'  makes  it  intensely  dark  green  or  blackish. 

(  Not  separable  into  laminae ;  rendered  blood-red 
I  by  nitric  acid. 

Slightly  reddened. 

Clear  yellowish-green  liquor. 

j  Slight  turbidness,  not  increased  by  hydrochloric 
(  acid. 

(  A  small  quantity  makes  the  liquor  clear  and 
(  paler ;  a  large  quantity  transparent  red. 


ANGOSTURIN.  Syn.  Cusparin.  Saladjn. 
Bitter  Extractive.  Prep.  Digest  bruised  an- 
gostura  bark  in  alcohol  until  the  latter  will  take 
up  no  more  ;  then  filter  and  submit  it  to  sponta¬ 
neous  evaporation.  Prop.  Dissolves  in  alcohol, 
water,  and  alkaline  lyes ;  neutral ;  tincture  of 
galls  precipitates  it  from  its  solutions. 

ANHYDROUS.  (In  Chemistry.)  Without 
water ;  a  term  frequently  applied  to  gases,  salts, 
alcohol,  acids,  and  some  other  substances,  to  ex¬ 
press  their  existence  in  the  dry  state.  The  gases 
may  generally  be  rendered  anhydrous,  by  passing 
them  through  a  tube  containing  very  dry  pow¬ 
dered  chloride  of  calcium,  and  some  of  them  by 
passing  through  strong  sulphuric  acid.  Salts  may 
generally  be  dried  by  cautiously  submitting  them 
to  the  action  of  heat ;  and  alcohol,  and  many 
other  volatile  fluids,  by  careful  distillation  from 
chloride  of  calcium. 

ANIMAL  SUBSTANCES  USED  AS 
FOOD,  PRESERVATION  OF.  Animal  sub¬ 
stances  are  preserved  in  various  ways,  among 
which  may  be  mentioned — 

1.  Exposure  to  the  sun,  or  in  a  stove,  to  as 
high  a  heat  as  possible  without  scorching  them. 

2.  Exposure  to  the  frost  until  they  become 
frozen,  and  then  keeping  them  in  this  state. 
Meat,  fish,  poultry,  &c.  are  generally  preserved 
in  this  way  in  the  colder  parts  of  North  America, 
in  Russia,  and  in  many  other  parts  of  the  world. 
In  Lower  Canada,  the  meat  killed  early  in  the 
winter  is  frequently  kept  in  a  frozen  state  for 
summer  use,  to  prevent  the  necessity  of  killing 
during  the  hotter  portions  of  the  year.  It  remains 
perfectly  fresh,  tender,  and  good  flavored. 

3.  Salting  in  brine.  This  method  is  both  easy 
and  effectual.  The  best  plan  is  to  dissolve  about 
4  lbs.  of  good  salt  in  1  gallon  of  water,  for  brine, 
and  to  immerse  the  meat  therein,  at  the  same 
time  adding  a  few  handfuls  of  undissolved  large 
grained  rock  salt,  more  than  it  will  dissolve,  for 
the  purpose  of  keeping  up  its  strength.  Three  to 
ten  days,  depending  on  the  size,  is  sufficiently 


long  to  keep  the  meat  in  the  brine ;  when  it  is 
taken  out  it  should  be  hung  up  to  dry,  packed  in 
barrels  with  coarse-grained  salt,  or  smoked,  which¬ 
ever  may  be  desired.  When  the  brine  has  been 
used  for  some  time,  it  should  be  boiled  with  some 
more  salt  and  2  or  3  eggs,  then  skimmed  and 
strained.  Saltpetre  added  to  brine  gives  the  meat 
a  red  color,  and  brown  sugar  improves  the  flavor. 

4.  Dry  salting.  In  many  parts,  as  in  Hamp¬ 
shire,  Yorkshire,  &.C.,  the  process  of  dry  salting  is 
adopted,  which  consists  of  merely  well  rubbing 
the  salt,  mixed  with  a  little  saltpetre,  into  the 
meat,  and  afterwards  sprinkling  some  over  it,  and 
placing  it  on  a  board  or  trough  in  such  a  manner 
that  the  brine  may  drain  off.  Sometimes  fresh 
meat  is  packed  at  once  in  casks,  with  the  best 
coarse-grained  salt. 

5.  Pickling.  This  plan  is  to  steep  the  sub¬ 
stance  in  vinegar,  or  a  mixture  of  vinegar  and 
beer.  Fish  is  often  served  in  this  way. 

6.  Pyroligneous  acid  brushed  over  animal  sub¬ 
stances  will  keep  them  for  any  length  of  time. 
This  acid  imparts  a  smoky  flavor ;  but  pure  acetic 
acid  may  be  used  instead.  Before  use,  the  sub¬ 
stance  should  be  washed  or  soaked  in  water. 

7.  Immersion  in  olive  oil.  Salmon  and  other 
fish  are  often  preserved  in  jars  of  salad  oil,  well 
corked  up,  and  cemented  over. 

8.  Potting.  Small  birds,  fish,  cooked  meat,  &c. 
are  frequently  pounded  to  a  paste,  with  spices  and 
butter,  and  pressed  into  pots  until  nearly  full, 
when  melted  clarified  butter  is  poured  over  to 
about  {  or  f  of  an  inch  in  depth.  This  plan  is 
called  “  potting.” 

9.  Smoking.  This  is  done  on  the  large  scale 
by  hanging  the  articles  up  in  smoking  rooms,  into 
which  smoke  is  brought  from  dry  wood  fires,  kin¬ 
dled  in  the  cellar,  for  the  purpose  of  allowing  it  to 
cool  and  deposite  its  cruder  part,  before  it  arrives 
at  the  meat.  This  process  requires  from  six  days 
to  as  many  weeks  to  perform  it  properly,  and  is 
best  dono  in  winter.  In  farm-houses,  where  dry 
wood  is  burnt,  hams,  &c.  are  often  smoked  by 


ANI 


63 


ANN 


hanging  them  up  in  some  cool  part  of  the  kitchen 
chimney.  When  the  meat  is  cut  into  slices,  or 
scored  deeply  with  a  knife,  to  allow  the  smoke  to 
penetrate  it,  it  is  called  “  buccaning."  This  is 
frequently  performed  by  hunters  in  the  remoter 
parts  of  Europe,  by  placing  the  slices  on  a  grating 
of  sticks,  about  3  or  4  feet  high,  over  a  fire  made 
with  the  branches  of  trees,  and  continuing  the 
drying  and  smoking  until  the  meat  be  sufficiently 
cured. 

10.  Jerking.  In  some  hot  countries  the  meat, 
cut  in  thin  slices,  is  dried  in  the  sun,  beat  into  a 
paste  in  a  mortar,  and  pressed  into  jars  for  use. 
Sometimes  meal  or  flour  is  added.  This  plan  is 
called  “jerking,”  or  “  charqui.” 

11.  For  sea-stores,  a  new  and  simple  plan  has 
been  lately  adopted.  Proc.  Immerse  the  meat, 
cut  into  slices  of  from  4  to  8  ounces  each,  for  five 
minutes  in  a  vessel  of  boiling  water,  and  dry  them 
on  network,  at  a  regular  temperature  of  from  120° 
to  125°  Fahr.  Next  evaporate  the  soup  formed 
by  washing  the  meat,  to  the  consistence  of  a  thick 
varnish,  adding  a  little  spice  to  flavor  it ;  into  this 
fluid  immerse  the  perfectly  dry  pieces  of  flesh, 
and  again  expose  them  to  the  proper  drying  tem¬ 
perature.  Repeat  the  operation  of  dipping  and 
drying  a  second  and  a  third  time.  Remarks.  For 
use,  the  meat  must  be  cooked  in  the  usual  way 
for  boiling,  &c.  In  this  manner,  meat  may  be 
preserved  without  salt,  for  15  to  20  months. 

12.  Skins  are  preserved  by  tanning,  or  expo¬ 
sure  to  the  action  of  oak  bark  and  other  astrin¬ 
gents,  until  they  are  converted  into  leather ;  or  by 
talcing  them,  which  is  somewhat  similar. 

Other  methods  have  also  been  occasionally 
adopted  for  objects  of  natural  history  and  ana¬ 
tomical  preparations  ;  as  dilute  spirit  or  weak  so¬ 
lution  of  corrosive  sublimate,  both  of  which,  how¬ 
ever,  harden  the  texture  of  animal  substances 
considerably.  This  may  be  prevented  in  the  for¬ 
mer  by  adding  a  little  liquor  of  ammonia.  (See 
Putrefaction.) 

ANIMATION,  SUSPENDED.  Syn.  As¬ 
phyxia.  Causes.  Various ;  hence  it  has  been  di¬ 
vided  into  four  varieties,  viz. : 

1.  From  suffocation  produced  by  hanging  and 
drowning. 

2.  From  suffocation  produced  by  the  inhalation 
of  irrespirable  gases  or  vapors,  as  the  fumes  of 
charcoal,  fixed  air,  <f-c. 

3.  From  strokes  of  lightning  or  electricity. 

4.  From  extreme  cold.  (Dr.  Mason  Good.) 

No  general  rules  can  be  given  exactly  suitable 
to  each  case  ;  but  the  reader  is  referred  to  Drown¬ 
ing.  Whenever  it  is  possible  to  procure  medical 
aid,  it  should  be  immediately  sought,  as  the  delay 
of  a  single  minute  may  put  the  case  beyond  the 
|  reach  of  assistance.  The  following  valuable  re¬ 
marks  on  asphyxia,  from  the  pen  of  an  eminent 
physician,  may,  however,  be  well  introduced  here : 

The  treatment  of  asphyxia  involves  an  attention 
both  to  the  functions  of  respiration  and  to  that  of 
j  the  true  spinal  marrow.  The  object,  doubtless,  is 
to  effect  a  restoration  of  the  respiratory  and  circu- 
I  latory  functions,  the  former  of  which  has  been  ar¬ 
rested  by  the  external  conditions  of  the  patient ; 
the  latter,  by  the  contact  of  morbidly  carbonized 
!  blood  with  the  capillary  vessels  of  the  lungs.  The 
hrst  thing  to  be  attempted  is  the  restoration  of 


warmth  by  active  friction  with  warm  hands,  See. ; 
the  second,  the  imitation  of  artificial  respiration,  by 
any  means  at  hand,  of  which  none  is  better,  usu¬ 
ally,  than  the  action  of  alternate  pressure  and  its 
relaxation,  applied  to  the  thorax  and  abdomen,  so 
as  to  induce  expiration  first,  and  inspiration  imme¬ 
diately  by  the  play  of  the  elasticity  of  the  ribs. 
The  third  effort  is  made  by  suddenly  dashing  cold 
water  on  the  face  and  general  surface,  previously 
warmed  by  the  frictions,  in  the  hope  of  inducing  a 
more  decided  inspiration.  Artificial  respiration 
must  be  attended  to,  if  these  measures,  very 
promptly  enforced,  fail ;  and  unless  the  proper  ap¬ 
paratus  be  present,  the  mouth  of  another  person, 
of  robust  make,  is  to  be  applied  to  that  of  the  as¬ 
phyxiated  person,  covered  with  a  handkerchief, 
the  nostrils  being  closed.  (Dr.  Marshall  Hall.) 

ANISEED,  COMPOUND  SPIRIT  OF. 
Prep.  Aniseeds  and  angelica  seeds,  of  each,  8  oz. ; 
cassia  bark  and  caraways,  of  each,  £  oz. ;  all 
bruised ;  proof  spirit  and  water,  of  each,  1  gallon. 
Proc.  Macerate  for  3  or  4  days,  then  distil  over  1 
gallon. 

II.  Oil  of  aniseed  2  drachms ;  oil  of  angelica  £ 
drachm  ;  oil  of  cassia  20  drops  ;  oil  of  caraway  15 
drops ;  proof  spirit  1  gallon.  Mix  well. 

Use.  A  pleasant  cordial  in  flatulence,  low  spirits, 
&c.  Dose,  £  oz.  in  water.  Much  used  by  some 
old  ladies.  Remarks.  Should  it  be  milky,  shake  it 
up  with  a  tablespoonful  of  magnesia,  and  filter 
through  blotting-paper. 

ANISETTE  DE  BOURDEAUX.  Ing.  Ani¬ 
seed  4  oz. ;  coriander  and  sweet  fennel  seeds,  of 
each,  1  oz. ;  rectified  spirit  £  gallon ;  water  3 
quarts.  Proc.  Bruise  the  seeds,  and  macerate 
them  for  2  days  in  the  spirit  and  water  ;  then  draw 
over  7  pints,  and  add  lump  sugar  2  lbs. 

II.  Lump  sugar  1£  lb. ;  oil  of  aniseed  12  drops  •, 
oil  of  cassia  and  caraway,  of  each,  5  drops ;  spirit,  GO 
u.  p.,  3  quarts.  Proc.  Rub  a  little  of  the  sugar  with 
the  oils,  then  dissolve  it  in  the  spirit ;  add  the  water 
and  filter  through  magnesia ;  lastly,  dissolve  the 
remaining  portion  of  the  sugar  in  the  filtered  liquor. 

III.  Good  brandy  3  quarts  ;  sugar  1£  lb. ;  ani¬ 
seed  water  1  pint.  As  above.  Remarks.  An 
agreeable  cordial. 

ANNEALING.  The  process  by  which  glass 
is  rendered  less  frangible,  and  metals  which  have 
become  brittle  again  rendered  tough  and  mallea¬ 
ble.  Glass  vessels,  and  other  articles  of  glass,  are 
annealed  by  being  placed  in  an  oven  or  apartment 
near  the  furnaces  at  which  they  are  formed,  called 
the  “  leer,”  where  they  are  allowed  to  cool  slowly, 
the  process  being  prolonged  according  to  their 
bulk.  Steel,  iron,  and  other  metals  are  annealed 
by  heating  them  and  allowing  them  to  cool  slowly 
on  the  hearth  of  the  furnace,  or  any  other  suitable 
place,  unexposed  to  the  cold.  As  a  specimen  of 
unannealed  glass,  the  Prince  Rupert's  drop  may 
be  mentioned,  and  of  unannealed  metals,  common 
cast  iron ;  to  each  of  which  the  reader  is  referred, 

I  in  their  alphabetical  places. 

J  ANNOTTO.  A  valuable  coloring  matter,  im- 
!  ported  into  Europe  in  cakes,  and  usually  made  up 
|  in  England  into  rolls,  before  sale.  Source.  The 
pellicles  of  the  seeds  of  the  bixa  orellana.  Soln 
Alcohol,  ether,  volatile,  and  fixed  oils,  to  each  of 
which  it  imparts  a  beautiful  orange  color ;  very 
soluble  in  alkaline  lyes,  which  darken  it,  and  in 


ANO 


64 


ANT 


strong  sulphuric  acid,  which  turns  it  blue.  Re¬ 
marks.  The  best  annotto  is  known  as  roll  annot- 
to ;  flag  and  egg  annotto  are  not  so  much  esteem¬ 
ed.  Use.  For  dyeing,  painting,  coloring,  varnish¬ 
ing,  cheese-making,  &c. 

ANNOTTO,  PURIFIED.  Syn.  Orelline. 
Concentrated  Annotto.  Prep.  Roil  annotto  in  a 
solution  of  pearlash,  until  it  will  dissolve  no  more ; 
then  add  oil  of  vitriol,  previously  diluted  with  20 
times  its  weight  of  water,  until  no  more  coloring 
matter  is  thrown  down,  but  not  enough  to  make 
the  liquor  taste  sour  ;  wash  the  precipitate  with  a 
little  cold  water ;  then  drain  and  dry  it. 

Remarks.  This  is  the  pure  coloring  matter  of 
annotto,  and  possesses  all  the  properties  of  the  best 
annotto  in  a  concentrated  form. 

ANNOTTO,  COMMON.  Syr.  Reduced  An¬ 
notto.  English  Annotto.  Ing.  Egg  or  flag 
annotto  24  lbs. ;  gum  tragacanth,  10  lbs. ;  starch 
6  lbs.;  soap  1£  lb.;  red  bole,  or  Venetian  red,  1 
lb. ;  water  q.  s.  Proc.  Mix  by  heat  in  a  copper 
pan,  and  form  into  rolls. 

Remarks.  Used  for  common  purposes.  Should 
it  be  attempted  to  pass  this  off  for  genuine  annotto, 
the  fraud  may  be  detected  by  its  partial  solubility 
in  alcohol. 

ANNOTTO,  CHOICE  OF.  Annotto  should 
be  chosen  of  a  good  flame  color ;  brighter  in  the 
middle  than  on  the  outside.  It  should  feel  soft  and 
smooth,  and  have  a  good  consistence.  It  should 
possess  a  strong  smell. 

ANNOTTO  DYE.  Prep.  Cut  the  annotto 
into  small  pieces,  and  boil  it  in  a  copper,  with  an 
equal  weight  of  good  pearlashes,  then  dilute  with 
water  to  a  proper  color.  Process  of  dyeing.  Im¬ 
merse  the  articles,  previously  rinsed  in  clean  wa-' 
ter,  in  the  dye,  and  give  them  a  good  boil ;  then 
drain  them  out  and  rinse  them  well  in  clean  water. 

Remarks.  Annotto  is  chiefly  used  for  silks,  to 
which  it  imparts  a  fine  orange  yellow  color,  the 
shade  of  which  may  be  modified,  by  using  differ¬ 
ent  proportions  of  pearlash,  and  also  by  giving  the 
stuff  different  mordants  before  putting  it  into  the 
dye-bath. 

ANODYNE.  (From  the  Gr.  d,  without,  and 
tSwv,  pain.)  A  medicine  which  allays  pain.  Among 
the  principal  anodynes  may  be  mentioned  opium, 
morphia,  camphor,  and  other  medicines  of  the 
same  kind.  “  The  constant  use  of  anodynes  be¬ 
gets  their  necessity.”  (W.  Cooley.) 

ANODYNE  NECKLACES,  are  formed  of 
the  roots  of  hyoscyamus,  Job’s  tears,  allspice 
steeped  in  brandy,  jumble  beads,  or  elk’s  hoof,  to 
suit  the  fancies  of  the  prescribers.  Use.  To  pro¬ 
cure  easy  dentition  in  cliildren,  and  sleep  in  fevers. 
(Bah  1) 

ANODYNE,  INFANTILE.  Prep.  Sirup 
of  red  poppies  1  oz.,  aniseed  water  3  oz.,  brandy  or 
spirit  of  wine  i  oz. ;  mix.  Use.  An  excellent  ano¬ 
dyne  for  infants.  Dose.  A  small  teaspoonful  as 
required. 

ANODYNE,  MARTIAL.  Prep.  Dissolve 
ammoniated  iron  in  water,  and  precipitate  with 
liquor  of  potassa  ;  wash  and  dry.  Remarks.  An 
obsolete  preparation.  It  is  sesqui-oxido  of  iron. 

ANODYNE,  MINERAL.  An  old  prepara¬ 
tion  formed  by  dissolving  diaphoretic  antimony  in 
water,  and  evaporating  to  dryness. 

ANO  ZABAGLIONE.  Prep.  Put  2  eggs,  3 


teaspoonfuls  of  sugar,  and  2  small  glasses  of  mar- 
sala,  into  a  chocolate  cup,  over  the  fire,  and  keep 
it  rapidly  stirred,  until  it  begins  to  rise  and  hardens, 
then  serve  it  up  in  glasses.  Remarks.  A  pleasant 
Italian  receipt  for  a  cold  :  very  nutritious. 

ANTACIDS.  Medicines  that  neutralize  the 
acid  of  the  stomach,  and  thus  tend  to  remove 
heartburn,  dyspepsia,  and  diarrhoea.  The  princi¬ 
pal  antacids  are  the  carbonates  of  potassa,  soda, 
ammonia,  lime,  and  magnesia.  Ammonia  is  the 
most  powerful,  and  when  the  acidity  is  conjoined 
with  nausea  and  faintness,  is  the  best ;  when 
great  irritability  of  the  coats  of  the  stomach  exist, 
potash  is  preferable  ;  when  accompanied  with  di¬ 
arrhoea,  carbonate  of  lime,  (prepared  chalk  ;)  and 
when  with  costiveness,  magnesia.  (See  Absorb¬ 
ents.)  The  dose  of  the  carbonates  of  potassa  and 
soda  in  powder  is  half  a  teaspoonful,  of  chalk,  a 
teaspoonful,  of  magnesia,  a  dessert  spoonful,  and 
of  carbonate  of  ammonia,  10  grs.,  or  a  teaspoonful 
of  the  solution.  All  these  are  taken  in  water. 

ANTHELMINTICS.  Medicines  that  destroy 
worms.  List.  Among  the  principal  anthelmin¬ 
tics  are,  calomel,  tin  powder,  castor  oil,  oil  of  tur¬ 
pentine,  cotvhage,  and  gamboge.  Remarks.  A 
good  plan  for  removing  worms  from  children,  is  to 
give  3  to  5  grs.  of  calomel  in  sugar,  overnight,  and 
a  dose  of  castor  oil  the  next  morning.  The  mo¬ 
tions  should  bo  observed,  and  if  worms  be  found, 
the  same  treatment  may  be  followed  once  a  week, 
until  they  are  wholly  removed. 

ANTHIARINE.  Syn.  Antiarine.  The  ac¬ 
tive  principle  of  the  antiaris  toxicaria,  or  upas 
poison-tree  of  Java.  It  is  extracted  from  the  upas 
poison  by  alcohol,  and  is  obtained  under  the  form 
of  small  crystalline  scales.  It  is  a  frightful  poison, 
to  which  no  antidote  is  known. 

ANTHRAKOKALI.  A  remedy  recommend¬ 
ed  by  Dr.  Polya  in  scrofula  and  chronic  rheuma¬ 
tism.  Prep.  Mix  in  an  iron  basin  over  the  fire, 
lfiO  parts  of  powdered  coal  with  192  parts  of  strong 
boiling  solution  of  caustic  potassa.  Stir  until  con¬ 
verted  into  a  homogeneous  black  powder.  Dose. 
1  gramme  with  -25  gramme  of  powdered  liquorice, 
3  or  4  times  daily. 

Remarks.  What  remedy  next?  Answer.  (See 
Fuligokali.)  This  is  as  bad  as  curing  hydropho¬ 
bia  with  the  top  of  the  snuff' of  a  mould  candle,  or 
consumption  with  naphtha. 

ANTHRAKOKALI,  POMMADE  OF.  Prep. 
Anthrakokali  in  fine  powder  1  part,  lard  30  parts ; 
mix. 

Remarks.  “  Said”  to  have  been  tried  by  Dr. 
Gibert  at  the  Ildpital  St.  Louis,  on  24  cases  of 
cutaneous  disease,  many  of  which  were  cured, 
and  in  all,  the  symptoms  were  ameliorated. — l 

ANTHRANILIC  ACID.  An  acid  discovered 
by  Fritzsche,  and  prepared  from  indigo. 

Prep.  Dissolve  indigo  in  a  hot  solution  of  pure 
potassa,  sp.  gr.  1-35,  and  add  powdered  peroxide 
of  manganese,  until  the  liquid  on  dilution  and  ex¬ 
posure  to  the  air  ceases  to  form  indigo  blue.  It 
now  contains  anthranilate  of  potassa  and  free  al¬ 
kali  ;  neutralize  the  alkali  with  sulphuric  acid, 
dissolve  out  the  anthranilate  with  alcohol,  and  de¬ 
compose  it  with  acetic  acid,  when  orange-colored 
crystals  of  impure  anthranilic  acid  will  be  ob¬ 
tained.  Purify  by  uniting  it  with  lime,  crystal¬ 
lizing  the  salt  and  decomposing  it  with  acetic  acid, 


ANT 


65 


ANT 


when  large  colorless  tabular  crystals  will  be  de¬ 
posited  as  the  solution  cools.  This  is  the  pure 
hydrated  acid. 

Remarks.  This  acid  is  fusible  and  volatile,  yield¬ 
ing  crystals  resembling  those  of  benzoic  acid.  It 
dissolves  in  water,  alcohol,  and  ether,  and  forms 
salts  with  the  bases,  called  anthranilutes.  By  de¬ 
structive  distillation,  it  yields  aniline. 

ANTI- ATTRITION.  Prep.  Grind  together 
j  blacklead  with  4  times  its  weight  of  lard  or  tallow. 
Use.  To  lessen  friction  in  machinery,  and  to  pre- 
vent  iron  rusting.  Remark.  This  was  once  a  pa- 
\  tent  article.  Camphor  is  sometimes  added,  (7  lbs. 
i'  to  the  cwt.) 

ANTIDOTES.  Medicines  used  to  prevent  or 
remove  the  effects  of  any  poison  or  disease.  At¬ 
tached  to  each  of  the  principal  poisonous  prepara¬ 
tions  mentioned  in  this  work,  the  reader  will  find 
q  a  notice  of  the  best  antidotes  and  treatment  of 
|j  cases  of  poisoning  therewith. 

ANTIHECTIC  POWDER,  POTERIUS’. 
Prep.  Melt  equal  parts  of  tin  and  metallic  anti¬ 
mony,  powder,  mix  with  six  parts  of  powdered 
I  nitre,  and  deflagrate  in  a  red  hot  crucible  ;  lastly, 

'  |  powder  and  wash  well  with  water.  Uses.  Astrin- 

fent  and  tonic ;  formerly  used  in  consumption. 

lose.  10  to  30  grs.  It  is  a  mere  mixture  of  the 
oxides  of  antimony  and  tin. 

ANTIHYSTERIC  DRAUGHT.  (Dr.  Jo- 
(i  sat.)  Prep.  Cyanuret  of  potassium  0'05  grammes ; 

Jl  distilled  lettuce  water  60  grammes  ;  sirup  of  orange 
flowers  20  grammes  ;  mix. 

Admin.  One  or  two  teaspoonfuls  every  ten  min- 
fsi  utes  when  the  fit  is  expected ;  during  the  fit  it 
may  bo  given  in  larger  doses  ;  which,  however  in¬ 
tense,  will  be  stopped  or  greatly  allayed.  Such  is 
b:  the  assurance  of  Dr.  Josat,  who  declares  its  effi- 
I:  cacy  to  have  been  indisputably  proved,  in  upward 
I!  of  55  cases. 

ANTIFERMENT.  A  substance  sold  in  the 
I  cider  districts,  for  the  purpose  of  arresting  fermen- 
I  tation.  Prep.  I.  It  generally  consists  of  sulphite 
li  of  lime  in  powder,  or  a  mixture  of  equal  parts  of 
•'  the  sulphite  and  powdered  mustard. 

II.  Mix  together  14  lbs.  of  mustard  seed  with 
1  lb.  of  cloves,  and  bruise  them  well  without  dry- 
«  ing- 

Use.  A  portion  of  either  of  the  above  added  to 
B  cider  or  perry,  tends  to  allay  the  fermentation, 
v  when  it  has  been  renewed.  The  second  may  be 
ft  used  for  wine  and  beer  as  well  as  cider.  Caution. 
C  In  the  above  the  sulphite  must  be  employed,  not 
*  the  sulphate,  which  is  quite  a  different  article. 
Jj  (See  Fermentation.) 

ANTIMONIC  ACID.  Syn.  Peroxide  of 
f  Antimony.  An  acid  compound  formed  of  anti- 
«!  mony  and  oxygen.  It  is  the  metal  in  its  highest 
j  state  of  oxidation. 

Prep.  I.  Digest  metallic  antimony  in  strong 
:  nitric  acid,  or  dissolve  it  in  nitro-muriatic  acid; 

then  evaporate  by  heat  until  the  excess  of  acid  be 
'  expelled,  and  throw  the  solution  into  cold  water. 

;  The  precipitate  is  the  hydrated  acid  ;  by  exposure 
to  a  heat  of  about  500°  or  600°  Fahr.,  the  water 
is  driven  off,  and  the  anhydrous  acid  remains  be- 
'  hind. 

II.  Mix  powdered  metallic  antimony  with  six 
times  its  weight  of  nitre,  ignite  in  a  silver  cruci¬ 
ble,  and  when  cold,  wash  out  the  excess  of  alkali 


with  hot  water ;  the  remaining  antimoniate  of 
potash,  decomposed  by  muriatic  acid,  yields  an 
insoluble  residue  of  antimonic  acid. 

Prop.  The  hydrated  acid  (freshly  precipitated) 
reddens  litmus,  and  is  insoluble  in  water,  unless 
soured  with  tartaric  or  muriatic  acid.  When  heat¬ 
ed  nearly  to  redness,  it  gives  out  oxygen  and  be¬ 
comes  antimonious  acid.  The  hydrated  acid  is  a 
white  powder;  the  anhydrous  acid  has  a  pale  yel¬ 
low  color,  and  is  insoluble  in  water  even  with  the 
assistance  of  the  acids.  With  the  bases  it  forms 
salts  called  antimoniates.  Uses.  It  has  been  used 
in  medicine,  but  owing  to  the  high  state  of  oxida¬ 
tion  of  the  metal,  appears  to  be  nearly  inert.  It 
is  said  to  be  diaphoretic  in  doses  of  2  to  10  grs., 
but  it  has  been  given  in  £  oz.  doses,  2  or  3  times 
daily,  with  good  effect  ?  (Wilson.)  It  is  now  sel¬ 
dom  used  in  medicine.  Tests.  (See  Antimony 
and  Antimonious  Acid.) 

ANTIMONIOUS  ACID.  Syn.  Binoxide  of 
Antimony.  Deutoxide  of  Antimony.  An  acid 
of  antimony,  containing  1  eq.  less  of  oxygen  than 
the  last,  or  2  eq.  of  antimony,  and  4  eq.  of  oxy¬ 
gen. 

Prep.  I.  Expose  the  white  hydrated  antimo¬ 
nic'  acid  to  a  red  heat,  when  1  eq.  of  oxygen  will 
be  driven  off  along  with  the  water,  and  pure  an¬ 
timonious  acid  remain. 

II.  Either  the  oxide  or  sulphuret  of  antimony, 
exposed  to  a  strong  heat,  long  contained  in  open 
vessels,  gradually  absorbs  oxygen,  and  passes  into 
antimonious  acid. 

III.  The  hydrated  acid  may  be  prepared  by 
adding  an  acid  to  the  antimonite  of  an  alkali. 

Prop.  White,  very  infusible  ;  insoluble  in  water, 
likewise  in  acids  after  being  heated  to  redness.  It 
combines  with  the  bases  forming  salts  called  anti- 
monites.  The  hydrated  acid  reddens  litmus  and 
dissolves  in  the  muriatic  and  tartaric  acids.  Use. 
It  is  employed  in  medicine,  and  forms  the  basis 
of  the  celebrated  nostrum,  James’s  powder,  as 
well  as  the  pulvis  antimonialis  of  the  L.  Ph.  It 
appears,  however,  to  be  very  inactive  and  uncer¬ 
tain  in  its  operation.  Dr.  Elliotson  exhibited  the 
pnlvis  antimonialis,  which  contains  nearly  40  per 
cent,  of  this  acid,  in  doses  of  upwards  of  100  grs., 
without  producing  any  visible  effect.  The  high 
state  of  oxidation  in  which  the  antimony  exists  in 
this  compound,  as  mentioned  in  the  last  article, 
may  account  for  its  inactivity. 

Remarks.  Neither  the  salts  of  this-  nor  the  last 
acid  have  been  applied  to  any  useful  purpose. 
Tests.  (See  Antimony.) 

ANTIMONY.  Syn.  Metallic  Antimony. 
Regulus  of  Antimony.  Hist.,  <$-c.  This  word 
is  generally  applied  to  a  gray  metallic  ore,  which 
is  a  sulphuret  of  antimony.  The  pure  metal, 
formerly  called  regulus  of  antimony,  is  of  a  whi¬ 
tish  color,  and  semi-crystalline  appearance.  The 
derivation  of  the  name  is  singular :  Basil  Valen¬ 
tine,  a  monk  who  flourished  in  the  15th  century, 
believing  that  it  fattened  pigs,  administered  some 
to  his  brethren,  with  the  charitable  intention  of 
giving  them  a  plump  appearance,  but  the  experi¬ 
ment  was  attended  with  fatal  results.  Hence  it 
was  called  “  anti-moine,”  “  antimonk ,”  and  grad¬ 
ually,  antimony.  The  sulphuret  is  even  now  of¬ 
ten  given  by  farriers  to  horses,  to  render  their 
coats  sleek. 


ANT 


66 


ANT 


Prep.  I.  Heat  the  protoxide  of  antimony  to 
redness  in  a  crucible,  having  previously  mixed  it 
with  an  equal  weight  of  cream  of  tartar ;  pour  the 
melted  metal  into  conical  moulds. 

II.  Mix  the  powdered  sulphuret  of  antimony 
of  commerce  with  4  its  weight  of  iron  filings,  and 
submit  it  to  a  strong  red  heat  in  a  covered  cruci¬ 
ble. 

III.  Common  sulphuret  of  antimony  lfi  oz., 
cream  of  tartar  12  oz.,  nitre  6  oz. ;  mix,  and  pro¬ 
ceed  as  above.  When  cold,  separate  the  scoria. 
Remarks.  The  first  form  gives  a  chemically  pure 
metal.  On  the  large  scale,  the  ore  of  antimony 
is  reduced  in  a  peculiarly  shaped  flame  furnace, 
and  afterwards  melted  under  coal  dust,  in  cruci¬ 
bles  holding  20  to  30  lbs.,  placed  upon  a  reverber¬ 
atory  hearth.  The  following  formula  has  been 
recommended  on  the  large  scale. 

IV.  100  parts  of  sulphuret  ore,  60  parts  of  ham- 
merschlag,  (oxide  of  iron  from  the  rolling  mills,) 
50  parts  of  common  soda,  or  glauber  salts,  and  10 
parts  of  charcoal.  (Berthier.)  Prod.  From  65  to 
70  parts  of  good  metal. 

Prop.  Antimony  is  a  whitish,  brittle,  volatile, 
and  inflammable  metal,  and  imparts  its  brittleness 
to  its  alloys. 

Uses.  It  is  used  in  medicine  ;  combined  with 
lead,  it  forms  type  metals,  and  with  lead  and  tin, 
music  plate,  metal,  pewter,  &c. 

Tests.  Sulphureted  hydrogen  throws  down  an 
orange-colored  precipitate,  soluble  in  pure  potassa, 
and  also  in  hot  muriatic  acid  ;  from  the  latter  so¬ 
lution,  water  throws  down  a  whitish  powder.  If 
the  sample  be  in  the  solid  state,  powder,  boil  in 
muriatic  acid,  and  test  as  above. 

Estim.  Strongly  acidulate  the  solution  with  tar¬ 
taric  acid,  then  throw  down  the  antimony  as  a 
sulphuret  by  passing  sulphureted  hydrogen  gas 
through  it.  After  warming  the  solution  and  allow¬ 
ing  it  to  cool  again,  the  precipitate  may  be  col¬ 
lected  on  a  filter,  dried,  and  weighed.  A  small 
portion  must  now  be  digested  in  strong  muriatic 
acid,  which  will  completely  dissolve  it  if  it  be  the 
simple  sulphuret ;  in  which  case  the  quantity  of 
antimony  will  be  obtained  by  multiplying  the 
weight  of  the  sulphuret  by  5,  and  dividing  the 
product  by  7.  Should,  however,  only  part  of  the 
precipitate  be  soluble  in  strong  muriatic  acid,  a 
known  weight  of  it  must  be  introduced  into  a  flask, 
and  fuming  nitric  acid  added,  drop  by  drop,  with 
great  care,  until  a  considerable  quantity  has  been 
thus  added ;  hydrochloric  acid  should  now  be  add¬ 
ed,  and  the  mixture  digested  at  a  gentle  heat,  until 
the  whole  of  the  sulphur  be  dissolved.  The  solu¬ 
tion  must  next  be  diluted  with  water,  strongly 
acidulated  with  tartaric  acid,  and  chloride  of  ba¬ 
rium  added  as  long  as  it  produces  a  precipitate. 
This  collected,  dried,  and  weighed,  and  the  weight 
divided  by  3,  will  give  the  quantity  of  sulphur  in 
the  sample  last  operated  on,  which,  by  proper  al¬ 
lowance  and  deduction  from  the  weight  of  the 
sulphuret  first  found,  will  give  the  quantity  of 
metal  as  before. 

ANTIMONY  ASII.  Prep.  Roast  the  common 
sulphuret  of  antimony  in  an  earthen  crucible  for 
an  hour.  Remarks.  Emetic  in  small  doses,  used 
to  make  metallic  antimony. 

ANTIMONY,  DIAPHORETIC.  Syn.  Calx 
op  Antimony.  Peroxide  of  Antimony.  Prep. 


Mix  1  lb.  of  powdered  sulphuret  of  antimony  with 
3  lbs.  of  powdered  nitre,  and  deflagrate  by  spoon¬ 
fuls  at  a  time,  in  a  red  hot  crucible  ;  collect  the 
calx  and  powder  it. 

Remarks.  The  flowers  that  collect  on  the  sides  ! 
of  the  crucible  must  be  carefully  rejected,  as  they 
are  violently  emetic.  Use.  Once  much  employed 
in  medicine  as  a  gentle  diaphoretic  and  laxative 
When  this  article  has  been  well  washed  in  water,  j 
it  is  called  washed  diaphoretic  antimony,  washed 
calx  of  ditto,  Ac.  The  process  deprives  it  of  some  j 
of  its  alkali. 

ANTIMONY,  FLOWERS  OF.  Prep. 
Throw  powdered  sulphuret  of  antimony,  by  spoon-  i 
fuls,  into  an  ignited  tubulated  retort,  that  has  a  ; 
short  and  very  wide  neck,  until  as  many  flowers 
collect  in  the  receiver  as  are  required.  Remarks,  j 
An  impure  oxysulphuret  of  antimony.  Emetic  in  j 
doses  of  1  to  3  grs. 

ANTIMONY,  FLOWERS  OF,  (ARGEN¬ 
TINE.)  Syn.  Sesquioxide  of  Antimony.  Prep.  j 
Keep  metallic  antimony  melted  in  a  vessel,  freely  i 
exposed  to  the  air,  and  furnished  with  a  cool  place  |: 
for  the  flowers  to  rest  upon  ;  collect  the  flowers  as 
deposited.  Remarks.  These  flowers  were  formerly  i| 
thought  to  be  the  binoxide,  but  Berzelius  has  clear-  'j 
ly  shown  them  to  be  the  sesquioxide. 

ANTIMONY,  FULMINATING.  Syn  Fun-  ! 
minating  Antimonial  Powder.  Prep.  I.  Grind  : 
well  together  100  parts  of  dried  tartar  emetic,  and  || 
3  parts  of  lamp-black,  or  charcoal  powder,  then 
take,  a  crucible,  capable  of  holding  3  oz.  of  water,  ! 
and  having  ground  its  edge  smooth,  and  rubbed  ■ 
the  inside  with  powdered  charcoal,  £  fill  it  with 
the  above  mixture,  cover  it  with  a  layer  of  char-  jj 
coal  powder,  and  lute  on  the  cover.  Expose  it  for 
3  hours  to  strong  heat  in  a  reverberatory  furnace,  j 
and  when  taken  out,  let  it  stand  to  cool  for  6  or  7  1 
hours,  before  removing  its  contents,  to  prevent  an  | 
explosion.  The  crucible  being  now  opened,  the  j 
contents  must  be  hastily  transferred  without  break¬ 
ing  to  a  wide-mouthed  stoppered  vial,  when,  after  1 
some  time,  it  will  crumble  down  into  a  powder  of 
itself.  (M.  Serullas.) 

II.  Triturate  together,  very  carefully,  100  parts  j: 
of  antimony,  75  parts  of  carbureted  (roasted  to  | 
blackness)  cream  of  tartar,  and  12  parts  of  lamp-  j! 
black  :  preserve  it  in  vials.  (Ann.  de  Chim.,  Oct  I 
1822.) 

Remarks.  When  the  above  processes  are  pro¬ 
perly  conducted,  the  resulting  powders  fulminate  f 
violently  on  contact  with  water.  It  is  to  the  pres-  j 
ence  of  the  very  inflammable  metal  potassium  that  j 
they  owe  this  property.  Another  compound,  made  j' 
with  60  parts  of  carbureted  cream  of  tartar,  120  j, 
bismuth,  and  1  of  nitre,  treated  as  above,  contains  i 
an  alloy  very  rich  in  potassium.  A  piece  the  size  f 
of  a  pea  introduced  into  a  mass  of  gunpowder  ex-  j 
plodes  it  on  being  thrown  into  water.  Use.  For 
making  some  kind  of  fireworks.  It  is  very  proba-  ; 
ble  that  this  is  the  preparation  used  by  Capt.  | 
W  arner. 

ANTIMONY,  MAGISTERY  OF  DIAPHO¬ 
RETIC.  Syn.  Materia  Perlata.  Prep.  Add  \ 
oil  of  vitriol  to  the  water  used  in  washing  diapho-  ; 
retie  antimony,  until  it  ceases  to  produce  a  precipi¬ 
tate.  Wash  this  well  with  water. 

ANTIMONY,  MARTIAL  DIAPHORETIC. 
Syn.  Antic aciiecticum  Ludovici.  Prep.  Fuse 


ANT 


67 


ANX 


equal  weights  of  iron  filings  and  sulphuret  of  anti- 
;  :  mony  in  a  crucible,  cool,  powder,  and  mix  with  3 
1 1  times  their  weight  of  nitre,  and  deflagrate  them 
i  i  by  spoonfuls  in  a  red  hot  crucible.  Wash  the  pro- 
;  duct  in  water,  and  collect  the  brown  precipitate, 
i  Use.  Formerly  given  as  a  tonic,  in  doses  of  10  to 
i  '  20  grs. 

ANTIMONY,  MEDICINAL.  Syn.  Medi¬ 
cinal  Regulus  of  Antimony.  Prep.  Crude 
antimony  in  powder,  melted  with  nearly  its  own 
i  weight  of  salt,  and  about  \  of  its  weight  of  potash, 
I  or  i  its  weight  of  a  mixture  of  nitre  and  argol. 
When  cold,  separate  the  ashes  from  the  mass, 
wash  and  powder.  Use.  Said  to  be  stronger  than 
crude  antimony.  Used  in  some  quack  medicines. 

ANTIMONY,  MURIATE  OF.  Syn.  But¬ 
ter  of  Antimony.  Chloride  of  ditto.  Sesqui- 

j  CHLORIDE  OF  DITTO.  OlL  OF  CAUSTIC  AnTIMONY. 

Prep.  Mix  2  parts  of  metallic  antimony  with  5 
;  parts  of  corrosive  sublimate,  and  distil  from  a  wide- 
5  necked  retort. 

II.  Grind  together  equal  parts  of  common  anti¬ 
mony  and  corrosive  sublimate,  and  proceed  as 

I,  before. 

III.  Common  antimony  roasted  until  gray,  or 
glass  of  antimony,  9  oz. ;  powder  and  mix  with 

t  common  salt  2  lbs. ;  oil  of  vitriol  1£  lb. ;  water 
1  lb. ;  distil.  Prod.  2J  lbs.  of  butter  of  antimony. 

IV.  Common  sulphuret  or  glass  of  antimony,  as 
i  last,  7  lbs.  ;  common  salt,  28  lbs. ;  oil  vitriol,  21 
i  lbs.;  water,  14  lbs. ;  distil. 

V.  Boil  20  parts  of  powdered  common  sulphu- 
ji  ret  of  antimony,  in  100  parts  of  muriatic  acid  to 
/]  which  1  part  of  nitric  acid  has  been  added.  A 
!  |  little  pernitrate  of  iron  is  used  to  color  it,  and  it  is 
1  i  made  up  to  the  sp.  gr.  of  about  1'4.  This  article 
L  is  improved  if  the  crude  antimony  be  roasted  be- 

I  i  fore  dissolving  it  in  the  acid. 

Prop.  When  pure,  it  somewhat  resembles  but- 

I I  ter,  melts  with  a  gentle  heat,  and  crystallizes  on 
>  cooling ;  it  deliquesces  into  an  oily  liquid  when 
tj  exposed  in  a  damp  place,  and  this  was  once  the 
!t !  common  method  of  obtaining  a  cheaper  article  for 

1  sale.  It  is  decomposed  by  water.  Use.  It  is  a 
:  common  caustic  with  farriers. 

Remarks.  The  first  of  these  processes  produces 
!  the  pure  sesquichloride  of  antimony,  the  second  an 
article  less  pure,  and  the  last  one  the  liquid  sold  as 
butter  of  antimony  in  the  shops.  The  solution  of 
■  the  antimony  in  the  acid  is  attended  with  the  evo- 
U  lution  of  a  large  quantity  of  sulphureted  liydro- 
|:i  gen;  it  should  therefore  be  done  under  a  chimney. 
|  ANTIMONY,  SOLUTION  OF  MURIATE 
J1  OF.  Syn.  Liquor  Stibii  Muriatici.  (Pliarm. 

.  Borruss.)  Prep.  Dissolve  pure  oxide  of  antimony 
'  in  pure  muriatic  acid. 

ANTIMONY,  OXIDE  OF.  Syn.  Sesqui- 
oxide  of  Antimony.  Prep.  I.  (P.  £.)  Dissolve 
J  §iv  of  sulphuret  of  antimony  in  fine  powder,  in  1 
1 1  pint  of  muriatic  acid  by  heat,  filter  and  pour  the 
j  solution  into  5  pints  of  water,  collect  the  precipi- 
j  tate  on  a  calico  filter,  and  wash  it  well,  first  with 
;  i  cold  water,  and  then  with  a  weak  solution  of  car- 
j !  bonate  of  soda ;  and  lastly,  a  second  time  with 
!  \  cold  water,  until  the  latter  ceases  to  affect  turme- 
j  ric  paper.  Dry  with  a  gentle  heat. 

II.  To  the  solution  of  the  sulphuret  of  antimony 
1  as  prepared  above,  enough  water  is  added  at  167° 
i  Fahr.  to  produce  slight  turbidness;  it  is  then  left 


to  itself  until  all  the  sulphureted  hydrogen  has 
escaped,  when  it  is  again  filtered  and  mixed  with 
6  times  its  weight  of  water.  Prod.  From  4  oz.  of 
the  sulphuret, —  1 f  oz.  pure  white  oxide  of  anti¬ 
mony  soluble  without  residue  in  tartaric  acid. 
(Giesler.) 

III.  Digest  the  precipitate  obtained  by  mixing 
chloride  of  antimony  with  cold  water,  in  a  weak 
solution  of  carbonate  of  potassa,  having  first  well 
washed  it  with  cold  water  ;  agitate  occasionally 
for  some  hours,  then  collect  the  powder,  wash  it 
well  and  dry  it. 

IV.  Add  a  solution  of  carbonate  of  soda  to  an¬ 
other  of  tartar  emetic  ;  wash  the  precipitate  well, 
and  dry  it. 

Remarks.  This  is  a  dirty  white  powder ;  fusible 
and  volatile  ;  changing  into  antimonious  acid  when 
strongly  heated  in  open  vessels.  It  is  a  feeble 
base.  Uses.  To  make  tartar  emetic,  and  in  med¬ 
icine,  as  a  diaphoretic,  in  doses  of  2  to  10  grs.,  and 
an  emetic  and  purgative  in  larger  doses.  It  has 
been  proposed  as  a  substitute  for  James’s  Powder. 
Pur.  and  Tests.  It  is  completely  soluble  in  hydro¬ 
chloric  acid,  and  again  thrown  down  as  a  white 
powder  by  cold  water  ;  perfectly  soluble  in  a  solu¬ 
tion  of  tartaric  acid ;  it  is  thrown  down  from  its 
solutions  as  an  orange -red  powder  by  sulphureted 
hydrogen  ;  it  volatilizes  by  heat. 

ANTIMONY,  OXYCHLORIDE  OF.  Syn. 
Mercurius  Vit*.  Powder  of  Algaroth.  Ox- 
ydum  Antimonii  Nitro-muriaticum,  (D.  P.)  Prep. 
Mix  the  liquid  chloride  of  antimony  with  cold 
water  ;  wash  and  dry  the  precipitate.  Prop.  Sim¬ 
ilar  to  the  oxide.  Used  to  make  tartar  emetic. 

ANTIMONY,  PURGING.  Syn.  Cathartic 
Antimony.  Prep.  Digest  £  lb.  of  glass  of  antimo¬ 
ny  in  1£  lb.  of  oil  of  vitriol  for  two  days,  evaporate 
to  dryness,  powder  and  wash  the  residuum  ;  dry 
and  melt  with  4  oz.  of  Glauber  salts,  and  8  oz.  of 
sal  enixum  ;  again  powder,  wash,  and  dry.  Re¬ 
marks.  This  has  been  said  to  be  the  most  certain 
of  all  the  antimonial  purges.  Dose.  2  to  10  grs. 
Seldom  used. 

ANTIMONY,  SMELTED.  Prep.  Melt 
crude  antimony,  and  pour  it  into  conical  moulds. 
Uses,  cj-c.  Diaphoretic  and  alterative.  Dose.  10 
to  GO  grs.  Used  in  rheumatism,  scrofula,  and 
skin  diseases  the  refining  of  gold,  &c. ;  and  when 
reduced  to  powder,  by  ladies,  to  paint  their  eye¬ 
lashes  black. 

ANTISEPTICS  Substances  that  prevent 
putrefaction.  The  principal  antiseptics  are  com¬ 
mon  salt,  saltpetre,  spices,  sugar,  vinegar,  and 
creosote.  For  antiseptic  process,  see  Animal  Sub¬ 
stances,  Putrefaction,  Provisions,  Ac. 

ANTISEPTIC  MEDICINES.  Of  these  the 
principal  ones  are  bark,  acids,  wine,  spirits,  and 
camphor. 

ANTISPASMODICS.  Medicines  that  allay 
spasms  and  other  pains.  Bark,  opium,  camphor, 
ether,  musk,  castor,  assafoetida,  valerian,  and 
chalybeates,  are  antispasmodics. 

ANTISPASMODIC  MIXTURE.  (Dn.  Col¬ 
lier.)  Prep.  Mixtures  of  asafuetida  and  cam¬ 
phor  of  each  §iiss,  tincture  of  valerian  §j.  Mix. 
Dose.  One  tablespoonful  three  or  four  times 
daily. 

ANXIETY,  NERVOUS.  This  unpleasant 
state  may  bo  removed  by  keeping  the  bowels  reg- 


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68 


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it  would  be  desirable  to  have  a  shrubbery,  a  wood, 
a  brooray  common,  or  heather  moor. 

The  stations  for  the  hives  must  be  six  yards 


ular  with  mild  purgatives,  taking  plenty  of  exercise 
in  the  open  air,  adopting  a  light  nutritious  diet,  and 
seeking  pleasant  society.  A  teaspoonful  of  car¬ 
bonate  of  soda  or  magnesia,  or  a  few  drops  of 
laudanum,  taken  the  last  thing  at  night,  will  gen¬ 
erally  have  the  effect  of  preventing  watchful¬ 
ness. 

APERIENT.  A  medicine  that  gently  opens 
the  bowels.  Among  the  best  .mild  aperients  may 
be  mentioned  small  doses  of  castor  oil,  Epsom 
salts,  phosphate  of  soda,  ( tasteless  salt,)  or  seid- 
litz  poicder ;  compound  rhubarb  pills,  compound 
aloetic  pills,  and  pil.  rufi. 

APERIENT,  DR.  COLLIER’S  SALINE, 
(ANTIMONIAL.)  Ing.  Double  tartrate  of  po- 
tassa  and  soda  §ij,  carbonate  of  soda  3ij,  outer 
yellow  peel  of  the  orange  (fresh)  3ij,  tartar  emetic 
I  gr.,  boiling  water  1 J  pint.  Pro.  Pour  the  water 
on  the  other  ingredients,  and  macerate  until  cold 
in  a  covered  vessel.  Dose.  A  small  tumbler  or 
teacupful,  mixed  with  a  tablespoonful  of  lemon 
juice,  or  about  a  dozen  grains  of  tartaric  or  citric 
acid,  and  drunk  wliile  effervescing,  forms  an  agree¬ 
able  mild  aperient. 

APIARY.  (From  apis,  a  bee.)  A  place  whero 
bees  are  kept. 

Establishment  of  an  Apiary.  The  proper 
time  for  this  purpose  is  about  February,  or  the  be¬ 
ginning  of  March,  as  the  stocks  have  then  passed 
through  the  winter  in  safety  ;  the  combs  are  then 
empty  of  broods,  and  light  of  honey,  and  may  be 
removed  with  safety  and  ease.  Stocks  should  be 
selected  by  a  competent  judge,  as  the  weight 
alone  cannot  always  be  relied  on  ;  such  as  weigh 
12  lbs.  and  upwards,  the  number  of  bees  being  also 
observed,  and  that  they  are  well  combed  to  near 
the  bottom,  may  be  safely  chosen. 

As  soon  as  they  are  brought  home  they  should 
be  set  in  the  bee-house,  care  being  taken  to  keep 
them  dry  and  from  the  attacks  of  vermin.  The 
next  day  plaster  the  hive  to  the  bee-board,  leaving 
an  entrance  the  size  of  the  little  finger. 

If  the  season  has  passed,  the  first  and  early 
swarm  should  be  selected,  as  late  ones  or  casts  are 
not  worth  keeping,  unless  two  or  three  of  them 
have  been  united. 

The  time  for  removing  stocks  is  in  the  even¬ 
ing  ;  the  hives  should  be  raised  by  wedges  some 
hours  previous,  unless  the  floor  be  moveable  with 
the  hive,  otherwise  many  bees  will  remain  on  the 
floor  at  the  time  of  removal,  and  prove  very  trou¬ 
blesome.  When  the  floor  is  moveable,  plaster  the 
hive  with  mortar  to  the  board,  and  pin  a  card 
pierced  with  holes  before  the  entrance ;  in  this 
way  it  will  travel  any  distance  in  safety. 

Swarms  should  be  brought  homo  the  same  even¬ 
ing  that  they  are  purchased  ;  if  delayed  a  day  or 
two,  combs  will  be  worked,  and  subject  to  bo  bro¬ 
ken  in  removing. 

Management  of  Bees.  The  best  situation  for 
bees  is  to  the  north,  with  a  range  of  lulls  wooded 
on  the  summit,  and  toward  the  base  enriched  with 
heather;  and  southward,  gardens  where  hardy 
winter-greens  have  been  allowed  to  flower,  as 
early  food  for  the  bees.  White  mustard  should 
also  be  sown  very  early,  in  patches  near  the 
hives;  but  not  nearer  than  one  yard.  A  few 
dwarf  flowers  may  come  within  two  feet,  but  tall 
ones  would  assist  insects  to  get  up.  To  the  west 


asunder,  and  never  nearer  than  three  yards.  The 
board  on  which  they  are  placed  ought  to  be  of  one 
piece  ;  or  if  joined,  the  under  side  of  the  joining 
should  be  lined  with  a  thinner  board,  fixed  closely 
with  wooden  pins.  The  edges  of  this  rounded 
standard  should  project  four  inches  all  round  from 
the  hive.  Place  it  oh  three  wooden  pillars  sixteen 
inches  long,  ten  inches  above  the  ground,  but  six 
inches  of  its  length  should  be  firmly  thrust  into  the 
earth ;  in  all,  its  length  should  be  sixteen  inches,  i 
The  pillar  in  front  should  be  an  inch  shorter  than 
the  other  two,  and  the  three  pillars  should  be 
within  twelve  or  fourteen  inches  of  the  outer  edge  j 
of  the  board,  to  exclude  rats  and  mice.  For  the  j 
same  reason  no  tall-growing  plant,  no  wall,  nor  i 
any  means  for  ascent  should  be  within  three  or 
four  feet  of  the  hive.  In  fine  weather  the  entrance 
to  the  hive  must  be  four  inches  long,  and  an  inch 
and  a  half  in  depth. 

In  the  beginning  of  the  fine  season,  when  the 
bees  can  get  food,  or  have  stores  remaining,  the 
bee-master  has  nothing  to  do  but  to  keep  the 
ground  about  the  hives  clear  from  weeds,  and 
from  whatever  might  enable  vermin  to  climb 
there.  Yet  as  a  thriving  stock  inclines  very  soon 
to  swarm,  the  hives  must  be  frequently  looked 
after  from  eight  in  the  morning  till  five  in  the  af¬ 
ternoon.  The  symptoms  are  generally  thus  : — • 
The  little  city  seems  crowded  with  inhabitants. 
They  are  continually  in  motion  during  the  day  ; 
and  after  working-time  they  make  loud  noises. 
The  drones  may  be  seen  flying  about  in  the  heat 
of  the  day,  and  the  working  bees  go  with  a  reel¬ 
ing  motion  and  busy  hum.  When  the  bees  come 
regularly  out  of  the  hive,  let  no  noise,  no  interrup¬ 
tion  incommode  them  ;  but  if  they  fly  long,  as  if 
they  were  unsettled,  some  tinkling  noise,  or  the 
loud  report  of  a  gun,  will  make  the  fugitives  re¬ 
pair  to  the  nearest  lodgings.  If  there  is  an  empty 
hive,  with  combs  and  some  honey  in  it,  they  will 
readily  go  there.  If  a  new  hive  is  used,  remem¬ 
ber  to  smooth  it  well  within,  and  singe  off  loose 
straws.  Perpendicular  sticks  should  never  be 
employed.  Four  cross  sticks  at  equal  distances 
will  support  the  combs.  Old  hives  do  very  well 
for  late  swarms,  that  are  not  to  be  preserved' 
through  the  winter  ;  but  box-hives  are  best  for 
them,  as  the  bees  work  fastest  there.  They  are 
not,  however,  fit  for  being  kept  through  the  cold  ■ 
seasons. 

It  is  to  bo  observed,  that  great  haste  in  forcing 
a  swarm  into  the  hive  may  disperse  them.  Give 
them  time  to  settle  undisturbed,  though  keep  a 
steady  eyo  on  their  motions  ;  but  whenever  they 
gather  into  a  cluster,  lose  no  time  in  placing  the 
hive  over  them.  If  the  swarm  rest  on  any  thing 
that  can  be  brought  to  the  ground,  spread  a  clean  . 
linen  cloth  ;  lay  two  sticks  on  it,  two  feet  asunder ; 
lay  the  body  on  which  the  swarm  have  fixed, 
gently  on  the  sticks,  covering  it  with  the  hive  by 
a  motion  the  least  perceptible,  and  taking  care 
that  the  edges  of  the  hivo  rest  upon  the  sticks. 
Cover  hive  and  all  with  a  cloth,  for  the  sun  might 
allure  the  bees  to  rise  again.  When  they  have 
gone  into  the  hive,  cover  it  with  its  own  board, 
and  carry  it  cautiously  to  its  station.  Bees  aro 


API 


69 


APP 


apt  to  leave  their  hive  even  after  they  begin  to 
work,  so  they  must  be  watched  till  evening,  and 
throughout  the  ensuing  day.  Whenever  they  are 
sure  to  remain,  fix  the  hive  to  its  board  with  a  lit¬ 
tle  lime  round  the  edges  ;  and  crown  it  with  green 
sods,  to  keep  out  too  great  heat  or  rain. 

If  a  hive  divides  into  two  swarms,  it  is  a  sign 
that  each  swarm  has  a  queen.  Put  each  into  old 
hives  or  boxes,  but  they  must  be  kept  separate.  If 
a  cluster  of  bees  about  the  size  of  a  small  plum  are 
seen  together,  the  queen  will  generally  be  found 
there.  Separate  them,  and  with  a  drinking  glass 
turned  down,  you  may  seize  the  queen.  Put  her, 
and  a  score  or  two  of  her  subjects,  into  a  box  full 
of  holes,  large  enough  to  admit  air,  and  yet  not  to 
allow  the  bees  to  escape.  Feed  her  with  honey¬ 
combs,  and  keep  her  in  reserve  in  case  of  the  death 
of  a  queen  in  one  of  the  hives.  When  a  hive 
ceases  to  work,  it  is  a  sure  sign  the  queen  is  no 
more.  Then  the  bee-master  may  wait  an  hour 
and  not  see  a  loaded  bee  enter  the  habitation.  But 
if  the  spare  queen  be  taken  late  in  the  evening, 
(wet  her  wings  to  prevent  her  escape,)  and  intro¬ 
duced  to  the  desponding  society,  they  will  receive 
her  gladly,  and  begin  to  work. 

If  a  hive  fight  among  themselves,  be  assured 
there  are  two  queens  ;  and  they  will  destroy  each 
other,  if  one  is  not  taken  away. 

When  bees  are  to  swarm  a  second  or  more  times 
they  do  not  come  out  in  clusters ;  but  they  make 
a  sound  called  bettings,  which  may  be  heard ; 
ceasing  for  a  little,  and  renewed  again  and  again. 
If  there  are  different  tones,  it  is  certain  there  are 
several  young  queens  in  the  hive.  It  is  only  by 
putting  the  ear  close  to  it  that  the  sound  can  be 
heard  distinctly. 

To  take  the  honey  without  destroying  the  bees. 
In  the  dusk  of  the  evening,  when  the  bees  are  qui¬ 
etly  lodged,  approach  the  hive,  and  turn  it  gently 
over.  Having  steadily  placed  it  in  a  small  pit, 
previously  dug  to  receive  it,  with  its  bottom  up- 
j  wards,  cover  it  with  a  clean  new  hive,  which  has 
been  properly  prepared,  with  a  few  sticks  across 
!  the  inside  of  it,  and  rubbed  with  aromatic  herbs. 

Having  carefully  adjusted  the  mouth  of  each  hive 
I  to  the  other,  so  that  no  aperture  remains  between 
:  them,  take  a  small  stick,  and  beat  gently  round 
jj  the  sides  of  the  lower  hive  for  about  ten  minutes  or 
»  a  quarter  of  an  hour,  in  which  time  the  bees  will 
|  leave  their  cells  in  the  lower  hive,  ascend,  and  ad¬ 
here  to  the  upper  one.  Then  gently  lift  the  new 
hive,  with  all  its  little  tenants,  and  place  it  on  the 
j  stand  from  which  the  other  hive  was  taken.  This 
8  should  be  done  some  time  in  the  week  preceding 
Midsummer-day,  that  the  bees  may  have  time,  be- 
>:  fore  the  summer  flowers  have  faded,  to  lay  in  a 
I  new  stock  of  honey,  which  they  will  not  fail  to  do, 

I  for  their  subsistence  through  winter. 

The  color  of  the  honey  shows  whether  it  is  fine 
or  inferior.  If  it  be  wanted  to  press  some  in  the 
,  comb,  choose  the  fairest  and  those  that  have  not 
been  broken :  wrap  each  comb  in  white  paper, 

'  such  as  lines  the  blue  cover  of  loaf  sugar.  Set  it 
edgewise  as  it  stood  in  the  hive,  and  it  may  be 
preserved  many  months.  The  combs  meant  to  be 
drained  must  be  cut  in  slices.  Lay  them  on  a 
hair-search,  supported  by  a  rack  over  the  jar,  in 
which  the  honey  is  to  remain ;  for  the  less  it  is  J 
stirred  after  draining,  it  keeps  the  better.  Fill  the  | 


jar  to  the  brim,  as  a  little  scum  must  be  taken  off 
when  it  has  settled.  A  bladder  well  washed  in 
lukewarm  water,  ought  to  be  laid  over  the  double 
fold  of  white  paper  with  which  it  is  covered. 

To  keep  hives  for  winter.  They  must  not  be 
more  than  three  years  old,  and  well  stocked  with 
bees.  A  hive  for  preserving  should  weigh  from 
thirty  to  forty  pounds.  Place  them  in  October 
where  they  are  to  remain.  Stocks  of  less  weight 
than  21  lbs.  in  September  should  never  be  kept. 
In  most  cases  light  stocks  will  require  feeding, 
which  may  be  done  by  inserting  little  troughs  con¬ 
taining  a  mixture  of  equal  parts  of  sugar  and  mild 
beer,  into  the  hive  in  the  evening,  and  removing 
them  the  next  morning.  (See  also  Bees.) 

APOPLEXY.  A  sudden  suspension  or  loss  of 
the  powers  of  sense  and  motion  ;  the  heart  con¬ 
tinuing  to  beat  and  the  lungs  to  act,  but  generally 
with  difficulty.  During  the  fit  the  patient  fre¬ 
quently  lies  in  a  state  resembling  sleep,  or  the  stu¬ 
por  induced  by  drunkenness. 

Treat.  Medical  aid  should  be  immediately 
sought,  as  the  delay  of  only  a  few  minutes  may 
render  the  skill  of  the  most  talented  surgeon  una¬ 
vailing.  Until  the  arrival  of  the  latter,  the  patient 
should  be  kept  easy  and  cool,  with  head  and 
shoulders  elevated,  the  neckcloth  removed,  and 
the  clothes  loosened,  to  avoid  pressure  on  any  por¬ 
tion  of  the  body;  the  windows  should  be  opened, 
and  crowding  round  the  patient  especially  avoided, 
a  free  exposure  to  fresh  air  being  desirable.  In 
this  state  of  affairs  the  practitioner  should  be  wait¬ 
ed  for.  Where  medical  aid  cannot  be  procured, 
(as  in  remote  places,  &c.,)  rather  copious  bleed¬ 
ing  from  the  arm  should  be  resorted  to  ;  cold  wp.- 
ter  should  be  poured  upon  the  head,  and  the  bowels 
opened  by  means  of  active  purgatives  :  10  grs.  of 
calomel  may  be  immediately  given,  and  its  action 
promoted  by  the  use  of  saline  purgatives  and  stim¬ 
ulating  clysters.  The  legs  may  be  placed  in  pretty 
warm  water,  and  blisters  applied  between  the- 
shoulders.  When  these  means  prove  successful, 
the  remainder  of  the  treatment  may  consist  in  the 
administration  of  mild  purgatives  and  diaphoretics, 
avoiding  stimulating  food  or  drinks,  and  other  ex¬ 
citing  causes. 

Prev.  Apoplexy  is  frequently  preceded  by  gid¬ 
diness,  pain,  and  swimming  in  the  head,  loss  of 
memory,  drowsiness,  noises  in  the  ears,  specks 
floating  before  the  eyes,  nightmare,  laborious  res¬ 
piration,  &c.  When  any  of  these  symptoms  oc¬ 
cur  in  a  person  of  apoplectic  habit,  opening  medi¬ 
cines  and  a  light  diet  should  be  at  once  adopted, 
and  wine,  beer,  and  spirits  avoided ;  and  if  the 
symptoms  increase  or  continue,  bleeding  may  be 
had  recourse  to.  If  the  admonitions  of  nature 
were  attended  to,  many  cases  of  apoplexy  might 
be  prevented. 

Remarks.  Short,  robust,  and  plethoric  persons, 
having  short,  thick  necks,  are  the  most  liable  to 
apoplexy ;  in  them  the  fit  generally  comes  on  with¬ 
out  warning.  Persons  once  attacked  with  this 
malady  are  regarded  as  especially  liable  to  the 
same  again. 

APPENSA.  I.  Root  of  vervain  hung  round 
the  neck  by  a  yard  of  white  satin  riband  for  scro¬ 
fula  ;  but  the  usual  medicines  must  be  exhibited 

[  during  the  same  period. 

j  II.  A  root  of  the  peony  suspended  to  the  neck 


APP 


70 


APP 


in  epilepsy ;  its  use  to  be  accompanied  with  that 
of  the  most  active  cathartics. 

III.  Magnes  arsenicalis,  or  camphor,  hung  to 
the  neck  so  as  to  reach  the  pit  of  the  stomach,  to 
guard  against  contagion. 

Remarks.  All  these  probably  act  by  keeping 
up  the  courage  and  spirits  of  the  wearer. 

APPETITE.  An  instinctive  desire  to  perform 
certain  natural  functions.  In  its  commoner  sense, 
it  is  confined  to  a  desire  for  food. 

Remarks.  The  sensations  of  hunger  and  thirst 
are  seated  in  the  stomach,  and  are  necessary  to 
the  body  in  a  state  of  health.  They  are,  how¬ 
ever,  frequently  disordered  and  altered  in  various 
ways,  in  consequence  of  diseased  action  of  the  sto¬ 
mach  and  nervous  system,  or  from  vicious  habits. 
A  healthy  appetite  for  food  is  usually  a  most  cer¬ 
tain  indication  that  nature  requires  a  supply  ;  yet 
when  irregular,  it  should  never  be  indulged  in  be¬ 
yond  a  moderate  extent.  In  the  gratification  of 
the  appetite,  certain  regulations  should  be  ob¬ 
served,  and  a  boundary  put  to  mere  animal  grati¬ 
fication.  By  slowly  eating  and  thoroughly  masti¬ 
cating  or  chewing  the  food,  the  stomach  becomes 
gradually  distended,  and  the*  individual  feels  him¬ 
self  satisfied  only  after  he  has  received  a  due  pro¬ 
portion  thereof,  sufficient  lor  the  nourishment  of 
his  body  ;  but,  on  the  contrary,  if  the  food  be 
swallowed  too  rapidly,  and  without  proper  masti¬ 
cation,  it  will  press  heavily  and  roughly  against  the 
sides  of  the  stomach,  and  induce  a  sensation  of 
fulness,  before  a  sufficient  quantity  has  been  taken 
to  meet  the  continual  demands  of  life  ;  the  conse¬ 
quence  will  be,  that  hunger  will  soon  return.  Per¬ 
sons  who  labor  or  take  much  exercise  have  gen¬ 
erally  a  better  appetite  than  those  who  lead  a 
sedentary  occupation  ;  this  arises  from  the  func¬ 
tions  of  the  stomach  and  bowels  being  promoted 
through  the  action  of  the  muscles  of  the  abdomen 
increasing  the  healthy  peristaltic  action  of  those 
viscera.  When  an  enormous  appetite  exists  in 
persons  leading  a  sedentary  life,  it  may  fairly  be 
presumed  that  either  the  food  passes  off  imperfectly 
digested,  or  that  the  coats  of  the  stomach  are  in 
an  unhealthy  state.  More  food  is  required  in 
winter  than  in  summer,  in  consequence  of  a  greater 
radiation  of  the  heat  of  the  body,  and  hence  a 
greater  desire  for  food  is  usually  an  accompani¬ 
ment  of  that  season.  In  persons  who  lead  a  more 
sedentary  life  in  winter  than  in  summer,  the  re¬ 
verse  is,  however,  frequently  the  case  ;  the  want 
of  ^exercise  producing  a  corresponding  loss  of  ap- 

The  various  deviations  from  the  healthy  stand¬ 
ard,  or  the  natural  desire  for  food,  constitute  dis¬ 
eased  appetite,  among  which  may  be  mentioned 
the  following. 

APPETI  TE,  CANINE.  Syn.  Voracity.  In¬ 
satiable  Hunger.  Bulimia.  This  complaint  is 
generally  symptomatic  of  pregnancy,  worms,  and 
diseases  of  the  stomach  and  other  viscera,  but 
sometimes  exists  as  a  separate  disease.  Many 
persons  eat  enormously  from  a  mere  vicious  habit, 
which  is  certain  to  weaken  the  digestion,  and  thus 
induce  an  increasing  desire  for  food. 

Ti  eat.  W  hen  children  display  a  voracious  ap¬ 
petite,  worms  may  be  suspected,  and  vermifuges 
should  be  administered,  which  will  generally  re¬ 
move  it.  In  adults,  the  common  cause  is  imper¬ 


fect  digestion,  arising  from  stomach  complaints  or  j 
an  excessive  consumption  of  food,  by  which  the 
system  receives  an  insufficient  quantity  of  nour¬ 
ishment,  and  the  languor  and  gnawing  pain  of  | 
disease  is  mistaken  for  that  of  hunger.  The  best 
plan  in  this  case  is  to  regulate  the  diet,  to  keep 
the  bowels  moderately  open  with  gentle  laxatives,  j 
and  to  administer  tonics,  as  bark  and  steel,  or  bit-  i 
ters,  as  orange  peel  and  gentian.  When  preg-  j 
nancy  is  the  cause,  a  plentiful  supply  of  nutritious  j 
food  and  good  malt  liquor  may  be  adopted  with  I 
advantage.  When  the  practice  wholly  depends  j 
on  vicious  habits  of  indulgence,  small  doses  of  tar-  ; 
tar-emetic  or  ipecacuanha,  mixed  with  the  food, 
will  generally  effect  a  cure. 

APPETITE,  DEPRAVED.  Syn.  Pica.  A 
desire  for  unnatural  food,  as  dirt,  cinders,  tallow,  ; 
chalk,  &c.  Treat.  The  method  detailed  at  the  j] 
end  of  the  last  article  may  be  followed  in  this,  i 
Emetics  and  purgatives,  with  rhubarb,  bark,  and  :| 
steel,  are  the  best  remedies. 

APPETITE,  DEFICIENT.  A  bad  appetite  i 
generally  arises  from  a  disordered  stomach,  and  is  I 
best  improved  by  exercise  and  the  occasional  use  'j 
of  saline  purgatives.  Chalybeates  and  bitters  will  J 
also  prove  advantageous.  A  piece  of  rhubarb  ;| 
chewed  an  hour  before  dinner  is  employed  by  J 
some  persons  to  create  an  appetite  ;  others  suck  2  j 
or  3  ginger  lozenges,  or  take  a  small  glass  of  bit-  ,| 
ters,  for  the  same  purpose.  One  or  two  4-grain  1 
compound  aloes  pills  of  the  London  Pharmaco-  ) 
poeia,  taken  in  the  middle  of  the  morning,  have 
been  strongly  recommended,  under  the  name  of 
dinner  pills.  (See  also  Dyspepsia.) 

APPETITE,  DRAUGHT  TO  PROMOTE  ! 
THE.  Compound  tincture  of  gentian  £  oz. ;  sal 
volatile  J  a  teaspoonful ;  cinnamon  water  1  oz. ; 
compound  tincture  of  cardamoms  1  teaspoonful.  ; 
Mix  for  a  draught  to  be  taken  an  hour  before  a 
meal. 

APPETITE,  MIXTURE  TO  RESTORE 
THE.  Prep.  Gentian  root  sliced  j  oz. ;  fresh 
orange  and  lemon  peel,  each  1  oz. ;  tincture  of 
rhubarb  1  oz. ;  compound  tincture  of  cardamoms 
4  oz. ;  spirits  of  red  lavender  4  oz. ;  boiling  water 
1  pint.  Proc.  Pour  the  water  on  the  gentian  and 
peels,  and  macerate  for  2  hours ;  strain,  and  add 
the  other  ingredients ;  and  if  it  be  wanted  very 
clear,  it  may  be  filtered  through  blotting  paper;  j 
lastly,  add  2  oz.  of  lump  sugar.  Dose.  A  small  , 
wine-glassful  early  in  the  morning  or  shortly  be¬ 
fore  dinner. 

APPLE.  The  apple  is  a  wholesome  and  plea¬ 
sant  fruit  when  perfectly  ripe,  and  may  be  eaten 
either  raw,  roasted,  or  boiled.  The  more  aromatic 
and  flavored  varieties  are  well  adapted  for  dessert  1 
fruit,  and  are  especially  useful  to  persons  of  a  full 
or  confined  habit  of  body. 

APPLE-FOOL.  Put  the  peeled  and  cored 
fruit  into  a  jar,  with  moist  sugar  to  render  it  pal¬ 
atable,  and  a  very  little  cider  or  perry  ;  place  the 
jar  in  a  saucepan  of  water  over  the  fire,  and  con¬ 
tinue  the  heat  until  the  apples  become  quite  soft, 
then  pulp  them  through  a  colander,  and  add  a 
sufficient  quantity  of  milk,  a  little  cream,  and 
sugar  to  complete  the  sweetening.  Mix  well. 

APPLES  A  LA  CREMONA.  Prep.  Cut 
the  best  cooking  apples  into  small  squares,  until 
you  have  about  ljlb.,  strew  over  them  1  lb.  of 


APP 


71 


ARB 


good  moist  sugar  and  several  long  strips  of  lemon- 
peel,  then  cover  them  up  close  in  a  bowl.  Next 
day  put  the  apples,  &c.,  piece  by  piece,  into  a 
iinall  stewpan,  with  3  or  4  tablespoonfuls  of  cider 
or  perry,  and  simmer  gently  until  they  become 
clear ;  then  take  them  out,  and  when  cold  build  a 
wall  round  a  small  dish  with  the  square  pieces, 
place  the  strips  of  lemon-peel  on  the  top,  and  pour 
the  sirup  into  the  middle. 

APPLES,  DRIED.  Syn.  Baked  Apples. 
Prep.  Place  any  quantity  of  apples  in  a  cool 
oven,  6  or  7  times  in  succession,  flattening  them 
each  time  by  gentle  pressure,  gradually  applied, 
as  soon  as  they  are  soft  enough  to  bear  it ;  then 
take  them  out,  and  as  soon  as  cold  put  them  on 
clean  dishes  or  glass  plates.  The  sour  or  tart  va¬ 
riety  of  apples  is  the  best  for  baking. 

APPLES  and  PEARS,  PRESERVATION 
OF.  One  of  the  best  ways  to  preserve  valuable 
fruit  of  this  description,  is  to  wrap  each  in  a  piece 
of  clean  dry  paper,  and  to  fill  small  wide-mouthed 
jars  or  honey-pots  therewith,  and  to  pack  them  in 
the  following  manner,  in  a  dry  and  very  cold 
place,  (as  a  cellar,)  but  where  the  frost  cannot 
reach  them.  The  pots,  of  the  shape 
of  fig.  1,  are  placed  in  rows  one  in 
the  other,  as  in  fig.  2,  and  the  space 
(a)  between  the  two  pots  filled  up 
with  plaster  of  Paris  made  into  a 
paste  with  water ;  the  joint  is  thus 
rendered  air-tight,  and  the  fruit  will 
La  keep  good  for  a  long  time.  The  mouth 
of  the  top  jar  should  be  covered  with 
a  slate. 

Remarks.  The  fruit  should  not  be 
too  ripe  for  the  purpose  of  being  preserved ;  and 
the  later  sort  is  the  best.  The  jars  may  be  taken 
one  at  a  time  from  the  store-room,  as  wanted, 
and  the  fruit  exposed  for  a  week  or  ten  days  in  a 
warm  dry  room  before  being  eaten,  which  will 
much  improve  the  flavor.  Another  plan,  which 
is  a  modification  of  the  above,  is  to  place  alternate 
layers  of  bran  or  clean  dry  sand  and  apples,  either 
naked  or  wrapped  in  paper,  in  jars,  until  they  are 
full,  then  to  shake  them  well  to  settle  the  bran 
between  the  fruit,  and  to  add  more  if  required  ; 
they  are  then  packed  away  as  before  described. 

II.  Fruit  is  kept  in  the  large  way  for  the  Lon¬ 
don  market  by  placing  in  a  cool  situation,  first  a 
layer  of  straw  or  paper,  then  a  layer  of  apples, 
next  a  layer  of  straw,  and  so  on  alternately,  to 
the  height  of  20  to  25  inches,  which  cannot  be 
well  exceeded,  as  the  weight  of  the  superincum¬ 
bent  fruit  would  be  apt  to  crush  or  injure  the 
lower  layers.  This  plan  is  frequently  modified  by 
placing  alternate  layers  of  fruit  and  paper  in  bas-‘ 
kets  or  hampers,  and  covering  them  well  over  be¬ 
fore  placing  them  in  the  fruit-room.  The  baskets 
may  then  be  piled  one  over  the  other  without  in¬ 
jury  to  the  fruit. 

Remarks.  Apples  or  other  fruit  intended  for 
preserving  in  the  above  way  should  never  be  laid 
in  heaps  or  allowed  to  touch  each  other,  as  they 
thereby  acquire  a  bad  flavor.  They  should  be 
gathered  in  dry  weather  and  immediately  carried 
to  the  fruit-room,  when  they  should  be  laid,  il  not 
singly,  at  least  thinly,  on  the  floor  or  shelves,  on 
paper,  and  packed  away  as  soon  as  possible.  The 
use  of  brown  paper  is  inadmissible,  as  it  conveys 


its  peculiar  flavor  to  the  fruit.  Thick  white  brown 
paper  is  the  cheapest  and  the  best. 

III.  ( American  method.)  The  apples  or  pears, 
after  being  peeled,  are  cut  into  eighths,  the  cores 
extracted,  and  then  dried  in  the  sun'  or  in  a  kiln 
or  oven  until  they  are  quite  hard.  Remarks.  In 
this  way  fruit  is  kept  in  the  United  States  for  two 
or  three  years. 

For  use,  wash  the  fruit  in  water,  then  pour 
boiling  water  on  it ;  let  it  stand  for  a  few  minutes, 
and  use  it  as  fresh  fruit.  The  water  it  has  soaked 
in  is  an  excellent  substitute  for  fresh  juice. 

APPLE  SUGAR.  Prep.  Express  the  juice, 
and  add  chalk  until  the  whole  of  the  acid  is  satu¬ 
rated  ;  pour  off  the  clear  liquor ;  then  clarify  by 
boiling  in  a  clean  pan  with  some  white  of  egg ; 
skim  off  the  dirt ;  and  lastly  evaporate  by  a  gen¬ 
tle  heat  to  a  proper  consistence.  Remarks.  1  cwt. 
of  apples  yield  about  84  lbs.  of  juice  and  12  lbs.  of 
crude  sugar. 

APRICOTS,  DRIED.  Syn.  Candied  Apri¬ 
cots.  Prep.  Thrust  out  the  stones  with  a  wooden 
skewer,  then  pare  them  and  roll  them  in  dry  pow¬ 
dered  lump  sugar ;  afterwards  put  them  into  a 
cold  sirup,  made  with  2  lbs.  of  lump  sugar  to  J  of 
a  pint  of  water,  and  heat  them  gradually  nearly 
to  the  boiling  point,  turning  them  frequently. 
Then  pour  them  into  a  deep  dish,  and  next  day 
scald  them  again,  adding  as  much  sugar  as  will 
dissolve  ;  again  let  them  rest  until  the  next  day, 
when  they  must  be  placed  on  a  hair-sieve  to  drain 
and  dry. 

Remarks.  The  fruit  should  not  be  quite  ripe. 
Sometimes  the  apricots  are  cut  into  halves  or 
quarters  before  preserving,  and  at  other  times 
pickled  with  the  skins  on ;  in  the  latter  case  they 
are  gathered  sooner,  and  infused  in  cold  water 
with  some  vine  leaves ;  next  taken  out  and  gently 
immersed  in  fresh  water  until  they  turn  yellow, 
and  then  rubbed  with  a  flannel  and  some  salt  to 
remove  the  down  j  they  are  then  again  soaked  in 
the  pan  with  the  vine  leaves,  until  they  turn 
greenish.  The  best  are  now  selected,  rubbed  dry, 
the  stones  extracted,  and  boiled  in  sirup  as  above 
described. 

AQUETTA.  The  poison  prepared  by  the  once 
notorious  woman  named  loftana  Tophana,  ap¬ 
pears  to  have  been  alkarsine,  or  some  preparation 
of  the  kadodule  series,  to  which  article  the  reader 
is  referred.  The  emperor  Charles  VI.  declared  to 
his  physician  Garelli,  that  it  was  arsenic  dissolved 
in  aqua  cymbelaria. 

ARABESQUE.  The  ornamental  designs  of 
this  kind,  so  much  employed  to  beautify  leather 
and  fancy  cloth  binding,  are  produced  by  the  pres¬ 
sure  of  hot  plates  or  rollers,  having  the  design 
sunk  into  them.  (See  Bookbinding.) 

ARABINE.  Syn.  Soluble  Gum.  Prep.  Dis¬ 
solve  gum  arabic  in  water ;  fill  er,  and  add  alcohol 
to  throw  down  the  arubine  ;  filter  and  dry  the  ie- 
siduum  by  a  gentle  heat.  Prop.  Similar  to  pure 
gum  arabic  ;  over  the  finer  sorts  it  possesses  little 

or  no  advantage.  .  .. 

ARBUTUS  SUGAR.  Prep.  From  the  fruit 
of  the  strawberry,  in  the  same  way  as  apple  sugar. 
Strawberries  are  said  to  yield  one-fifth  ot  their 
weight  of  sugar,  and  the  rape,  or  pressings,  J  ic 
by  fermentation  and  distillation  a  very  pleasant 
spirit. 


ARC 


72 


ARC 


ARCANUM  BECCHINUM.  A  solution  of 
livers  of  sulphur  and  sugar  in  water.  (Willis.) 

ARCANUM  CORALLINUM.  Red  oxide  of 
mercury  digested  in  potash  water,  und  spirits 
burned  on  it.  Remarks.  Formerly  used  to  excite 
salivation  and  as  an  escharotic. 

ARCANUM  DUPLICUM  CATHOLICUM. 
An  amulet  composed  of  the  roots  of  plantain  and 
colchicum,  recommended  by  Wedel  against  con¬ 
tagion.  A  relic  of  superstition. 

ARCHIL.  Syn.  Orchil.  Turnsole.  Litmus. 
Cudbear.  Persio.  A  beautiful  violet-red  or  blue 
color,  prepared  from  several  species  of  lichens, 
(the  rocellus,  parellus,  &c.)  In  Great  Britain  it 
is  principally  prepared  from  the  lecauora  tartarea 
and  parmelia  omphilodes.  Archil  is  met  with  in 
three  states' — -a  violet-red  liquid  paste — in  blue 
lumps — and  in  powder. 

Uses,  c f-c.  It  is  largely  employed  to  dye  blues, 
violets,  &c.,  mixed  with  other  colors,  to  which  it 
imparts  a  beautiful  bloom.  It  is  generally  used 
as  a  finishing  bath,  by  passing  the  fabric,  already 
dyed  of  the  same  color,  through  archil  mixed  with 
hot  water.  Its  beauty,  however,  is  deceptive,  and 
soon  decays.  Solvents.  Water,  urine,  ammoni- 
acal  and  alkaline  lyes,  acidulated  water.  Alkalis 
turn  it  blue,  acids  red;  hence  its  value  as  a  test 
for  these  articles  in  chemistry.  Spirit  stained  with 
archil  is  sometimes  used  to  fill  the  tubes  of  ther¬ 
mometers,  but  the  color  soon  fades.  An  aqueous 
infusion  of  archil  stains  marble  of  a  beautiful  violet 
color  of  considerable  permanence.  (Fay.)  In  the 
state  of  powder  it  is  called  cudbear,  under  which 
form,  when  used  with  skill,  it  possesses  greater 
permanency,  and  dyes  all  shades,  from  pink  and 
crimson  to  blue.  The  word  archil,  as  commonly 
applied,  means  the  liquid  archil,  or  violet  color, 
sold  for  staining  wood,  dyeing,  &c.  Lump  archil, 
or  dyer’s  archil,  a  similar  colored  substance,  under 
the  form  of  a  paste  or  lumps.  Turnsole  or  litmus 
is  archil  prepared  of  a  bluish  color,  and  made  up 
into  small  lumps,  and  cudbear  is  archil  in  the  state 
of  powder,  which  has  undergone  some  trifling  pre¬ 
paration  for  the  dyer.  The  names  are,  however, 
irequently  used  indiscriminately. 

ARCHIL,  TO  DYE  WITH.  Proc.  Diffuse 
the  archil  or  cudbear  in  warm  water,  then  raise  it 
to  nearly  the  boiling  point,  and  pass  the  cloth, 
previously  prepared  by  rinsing  in  cold  water, 
tlirough  the  dye  until  the  proper  shade  is  produced. 

Remarks.  This  plan  is  principally  employed  to 
bloom  or  finish  off  goods  dyed  of  a  permanent 
color,  as  before  alluded  to.  Pearlash,  or  milk  of 
lime,  added  to  the  bath,  deepens  the  shade  ;  acids 
redden  it.  A  beautiful  crimson  red  is  obtained, 
by  first  passing  the  stuft’  through  a  mordant  of  tin 
and  tartar,  and  then  tlirough  a  batli  of  archil 
mixed  with  a  little  solution  of  tin.  By  proper 
management  of  this  dye,  lilachs,  violets,  mallows, 
rosemary  flowers,  soupes  au  vin,  agates,  and  other 
shades  may  be  produced,  on  silk  or  cloth,  either 
alone,  or  m  conjunction  with  other  dyes  to  modify 
it.  i  lb.  of  archil  or  cudbear  will  dye  1  to  2  lbs 
of  cloth. 

ARCHIL,  FACTITIOUS.  A  factitious  col¬ 
oring  matter,  resembling  archil,  is  prepared  bv 
fermenting  together  a  mixture  of  rotten  onions 
with  an  equal  weight  of  pearlash,  for  a  few  days" 
and  then  adding  *  of  the  weight  of  the  pearlash  in 


sugar  of  lead.  The  particulars  of  the  process  es¬ 
sential  to  its  success  are,  however,  kept  a  secret. 

ARCHIL,  INFUSION  OF.  Syn.  Infusion 
of  Litmus.  Prep.  Digest  1  oz.  of  powdered  lit¬ 
mus  in  1  pint  of  hot  water,  and  filter.  Remarks. 
It  will  not  keep  without  the  addition  of  spirit. 
Used  for  testing.  (See  the  Tincture.) 

ARCHIL,  LIQUID.  Syn.  Common  Archil, 
(of  the  shops.)  Prep.  The  archil  lichen,  well 
bruised  between  stones,  is  moistened  with  a  crude 
ammoniacal  liquor,  or  urine,  mixed  with  a  little 
quicklime  ;  in  a  few  days  it  acquires  a  purplish 
red  color,  and  is  then  steeped  in  urine  until  all  the 
color  is  extracted.  Use.  As  a  dye,  especially  for 
staining  wood,  and  tinging  silk  stockings,  &c. 

Remarks.  When  the  process  is  conducted  with 
free  access  of  air,  and  in  rooms  heated  by  steam, 
(stove  rooms,)  the  color  turns  more  on  the  violet, 
and  the  product  is  called  red  archil ;  but  when  the 
manufacture  is  carried  on  in  close  vessels,  the  pro¬ 
duct  is  bluish,  and  hence  called  blue  archil.  In 
this  way  various  shades  of  color  are  produced. 

ARCHIL,  LLTMP.  Syn.  Litmus.  Turnsole. 
Prep.  The  archil  plant,  ground  to  powder,  is 
moistened  with  urine,  or  bone  spirit,  and  allowed 
to  lie  together  for  a  few  days,  to  ferment ;  a  small 
proportion  of  chalk  or  gypsum  is  now  added,  and 
the  whole  is  made  up  into  small  squares,  (lump 
archil,)  or  preserved  in  the  state  of  paste. 

Remarks.  When  the  ground  lichen  is  mixed 
with  about  half  its  weight  of  pearlash  before  fer¬ 
menting,  and  afterwards  made  with  a  small  quan¬ 
tity  ol  lime,  it  becomes  quite  blue,  and  is  then 
called  litmus  or  turnsole. 

ARCHIL  PAPER.  Syn.  Litmus  Paper. 
I.  (Blue.)  Prep.  Stain  thin  unglazed  writing- 
paper  with  infusion  of  litmus  ;  dry,  and  keep  it 
from  the  light.  Use.  As  a  test  for  acids,  which 
turn  it  red.  Remarks.  It  should  be  of  a  blue  color. 
Should  the  infusion  of  litmus  turn  a  little  on  the 
violet,  add  a  minute  quantity  of  alkali  (which  will 
turn  it  blue)  before  wetting  the  paper. 

II.  {Red.)  Add  2  or  3  drops  of  acetic  acid  to 
the  infusion  of  litmus,  or  enough  to  turn  it  red ; 
then  stain  the  paper,  as  above.  Use.  As  a  test : 
turned  blue  by  alkalis. 

Remarks.  A  convenient  extemporaneous  meth¬ 
od  of  preparing  this  paper,  is  to  take  a  strip  of  the 
blue  litmus  paper,  and  hold  it  for  an  instant  over 
a  bottle  containing  muriatic  acid,  which  will  turn 
it  red.  In  this  state  it  is  very  sensitive  to  alkalis. 
A  good  method  of  keeping  these  papers  for  use,  is 
to  cut  them  into  strips  about  ^  an  inch  wide  and 
3  inches  long,  and  to  tie  them  up  in  bundles,  or  to 
keep  them  in  a  box  of  a  similar  size  to  the  paper. 
I  hey  are  then  always  ready  for  use,  as  well  as 
excluded  from  the  light. 

ARCHIL,  POWDERED.  Syn.  Cudbear. 
Dyer’s  Archil.  Prep.  The  bruised  archil  lichen 
is  sprinkled  with  bone  spirit  and  urine,  and  allowed 
to  ferment  for  a  few  days  in  the  open  air,  as  be¬ 
fore  described,  when  it  is  dried  and  ground  to  a 
hue  powder.  Use.  As  a  dye. 

ARC  HIL,  TINCTURE  OF.  Syn.  Tincture 
of  Litmus.  I.  (Blue.)  Ing.  Litmus,  in  powder, 
1  oz. ;  water  and  rectified  spirit,  of  each,  i  pint. 
1  roc.  Digest  for  a  week.  Use.  As  a  test.  It 
turns  red  with  acids. 

II.  {Red.)  I  o  the  above  add  acetic  acid,  just 


ARR 


73 


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sufficient  to  tinge  it  red.  Use.  As  a  test ;  turned 
blue  by  alkalis. 

Remarks.  A  very  slight  trace  of  either  acids  or 
alkalis  may  be  detected  in  mineral  waters,  or  sa¬ 
line  solutions,  by  means  of  either  the  infusion  or 
the  tincture  of  litmus,  or  litmus  paper.  The  latter 
is,  however,  the  more  convenient,  and  is  that  gen¬ 
erally  used. 

ARCiEUS,  BALSAM  OF.  Mutton  suet  4 
parts  ;  hogs’  lard  2  parts  ;  turpentine  and  rosin,  of 
each,  3  parts.  Proc.  Melt,  add  4  parts  of  hot 
water,  and  beat  together  until  cold.  Remarks. 
Once  a  noted  ointment  for  sores  and  bruises. 

ARICINA.  Syn.  Aricine.  Cusconine.  Cus- 
co-cinchonia.  An  alkaline  principle,  discovered 
by  Pelletier  and  Coriol,  in  the  bark  of  the  arica, 
or  cusco-cinchona. 

Prep.  Boil  the  bark  in  water  acidulated  with 
sulphuric  acid ;  repeat  the  process  a  second  and 
:  third  time  ;  concentrate  the  mixed  liquors,  and 
precipitate  with  ammonia.  Collect  the  powder  on 
a  filter,  and  purify  by  repeated  resolutions  and 
crystallizations  from  hot  alcohol. 

Remarks.  It  forms  salts  with  the  acids.  It  is 
supposed  to  be  the  teroxide  of  the  base,  of  which 
quina  is  thought  to  be  the  binoxide  and  cinchona 
the  monoxide. 

ARITHMETER.  Syn.  Abacus.  An  instru- 
j  ment  frequently  employed  in  schools  to  teach 
i  young  children  the  rudiments  of  arithmetic.  Its 
;  construction  is  similar  to  the  abacus  of  the  Greek. 

The  lines  represent  the  nine  digits,  and  progress 
I  from  units  upwards,  as  will  be  easily  understood 
j  from  the  annexed  figure,  which  has  the  number 


^  millions. 

|  thousands. 

—  hundreds. 

—  tens. 

—  units. 


1  131,231,431  on  it,  according  to  the  common  sys- 
;  tem  of  notation.  Sometimes  a  small  ball  is  stts- 
.  pended  over  the  lines,  which  in  that  case  adds  five 
.  to  the  lino  below,  and  thus  reduces  the  number  of 
balls  on  each  wire  from  9  to  5. 

ARNICINE.  A  resinous  substance  extracted 
!  by  alcohol  from  the  root  and  flowers  of  the  mouu- 
'  tain  arnica.  (PfafF.) 

ARRACK.  A  spirituous  liquor,  procured  by 
;  distillation  from  palm  wine,  or  a  fermented  infu- 
:  sion  of  rice.  It  is  imported  from  the  East  Indies, 
and  much  used  to  make  punch.  When  sliced 
i  pine  apples  are  placed  in  arrack,  and  the  spirit 
kept  for  some  time,  it  acquires  a  most  delicious 
flavor,  and  is  thought  to  be  unrivalled  for  making 
i  nectarial  punch. 

ARRACK,  FACTITIOUS.  Syn.  Mock  Ar¬ 
rack.  Vauxhall  Nectar.  Prep.  Dissolve  23 
grs.  of  flowers  of  benzoin  (benzoic  acid)  in  1  quart 
of  good  pale  Jamaica  rum.  Sold  for  arrack. 

ARROW  ROOT.  A  very  pure  and  nutritious 
j  species  of  starch,  prepared  in  the  West  Indies  from 
the  root  of  the  maranta  arundinacea. 

10 


pj 

—a - ©twa&ososs'S 

Pur.  The  mass  of  what  is  sold  for  arrow  root, 
in  the  shops,  consists  either  wholly  or  in  part  of  the 
fecula  or  farina,  obtained  from  potatoes,  and  com¬ 
monly  called  potato  starch.  This  article  is  known 
in  the  trade  as  “  British  arrow  root,”  or  simply 
“  arrow  root,”  whereas,  the  genuine  kind  is  always 
described  as  “  Bermuda,”  “St.  Vincent,”  “  St. 
Kitts,”  or  at  least  as  “  West  Indian  arrow  root” 
The  mere  addition  of  an  adjective  is  no  proof  of 
quality,  and  no  sample  should  be  bought  without  a 
proper  examination.  Arrow  root  is  imported  in  tin 
canisters  or  cases,  and  in  boxes  and  casks,  but 
the  former  is  most  esteemed. 

Tests,  dfC.  Genuine  arrow  root  is  odorless  and 
tasteless,  and  produces  a  sort  of  crackling  noise 
when  pressed  or  rubbed,  and  emits  no  peculiar  odor 
when  mixed  with  muriatic  acid.  Stirred  up  in  a 
mortar  with  double  its  weight  of  a  mixture  of  equal 
parts  of  aquafortis  and  water,  it  does  not  become 
gelatinous  and  adhesive  in  less  than  15  minutes. 
(Dr.  Scharling.) 

ARROW  ROOT,  EAST  INDIAN.  Source. 
The  roots  of  the  curcuma  angustifolia.  Char. 
A  white  powder,  somewhat  resembling  bicarbonate 
of  soda  or  rochella  salts.  It  does  not  crepitate  be¬ 
tween  the  fingers  like  West  Indian  arrow  root. 

ARROW  ROOT,  BRAZILIAN.  Syn.  Ta¬ 
pioca  Meal.  Source.  The  cassava  plant.  Char. 
Partially  soluble  in  cold  water ;  appearance  infe¬ 
rior  to  W.  I.  arrow  root ;  grains,  mullar-shuped, 
when  viewed  by  the  microscope. 

ARROW  ROOT,  ENGLISH.  Syn.  Farina. 
Potato  Starch.  Source.  The  esculent  potato. 

Char.  I.  When  mixed  with  muriatic  acid,  a 
smell  resembling  fresh  beans  or  rushes  may  be  per¬ 
ceived.  (Ann.  Chem.) 

II.  One  drachm  of  potato  starch  rubbed  in  a 
mortar,  with  a  mixture  of  one  drachm  ol  aquafoi- 
tis,  previously  diluted  with  1  drachm  of  water, 
forms  rapidly  a  very  stiff  and  tenacious  jelly.  5^ 
of  potato  starch,  mixed  with  West  Indian  arrow 
root,  may  be  detected  in  this  way.  (Scharling.) 

ARROW  ROOT,  PORTLAND.  Source. 
The  tubers  of  the  arum  maculatum,  or  wake- 
robin.  Char.  It  resembles  the  Brazilian  arrow 
root,  mentioned  above.  .  , 

Remarks.  By  attention  to  the  characteristics  ol 
each  of  the  above  varieties,  the  purity  of  any  sam¬ 
ple  may  be  easily  ascertained.  The  grains  ol  each 
variety  have  a  different  appearance  when  viewed 
by  the  microscope,  but  when  the  sophistication 
takes  place  before  grinding,  the  original  form  of 
the  grains  of  each  is  lost,  and  this  method  ol  ex¬ 
amination  is  then  useless.  The  reader  is  referred, 
for  further  information  on  this  subject,  to  Dr.  Pe¬ 
reira’s  excellent  work  on  Materia  Medica,  where 
he  will  find  the  subject  fully  explained  and  illus¬ 
trated  by  engravings,  from  the  pencil  ol  the  doc¬ 
tor's  talented  lady,  representing  the  appearance  ol 


le  magnified  grains.  ,  ,  , 

ARiSENIATES.  Salts  formed  of  the  arsenic 
fid  and  the  bases.  They  are  all  poisonous.  Most 
’  the  metallic  arseniates  may  be  made  by  adding 
soluble  salt  of  the  metal  to  a  solution  ol  the  acid, 
hen  the  arseniate  is  precipitated.  nr,  \ 

ARSENIATE  OF  AMMONIA  AND  SODA, 
OUBLE.  Prep.  Mix  the  separate  solutions  Pt 
le  arseniate  of  soda  and  ammonia,  evaporate  an 
•ystallize.  Poisonous. 


ARS 


74 


ARS 


Remarks.  In  a  similar  way  are  made  the  dou¬ 
ble  arseniates  of  soda  and  potassa,  and  of  ammo¬ 
nia  and  potassa. 

ARSENIATE  OF  BARYTA.  Prep.  Add  a 
solution  of  chloride  of  barium  to  another  of  arse- 
niate  of  potassa  or  soda  ;  collect  the  precipitate  and 
wash  it  well.  Remarks.  By  dissolving  this  salt  in 
a  solution  of  arsenic  acid  and  crystallizing,  a  biar- 
seniate  of  baryta  is  obtained. 

ARSENI  ATE  OF  POTASSA.  Prep.  Satu¬ 
rate  a  solution  of  the  acid  with  potassa.  Uncrys- 
tallizable. 

ARSENIATE  OF  POTASSA,  (SUPER-  or 
BI-.)  Syn.  Arseniated  Kali.  Macqueer’s 
Neutral  Arsenical  Salt.  Prep.  Heat  together 
equal  weights  of  nitre  and  arsenious  acid  ;  dissolve 
the  melted  mass  in  water,  evaporate  and  crystal¬ 
lize. 

Prop.,  Uses,  <$•<:.  This  salt  is  obtained  in  large 
crystals.  It  is  tonic.  Dose  -A-  to  i  of  gr. ;  used 
in  malting  cobalt  blue. 

Remarks.  By  a  similar  process  to  the  above, 
the  arseniates  of  lime  and  magnesia  may  be  made. 
This  salt  (potassa)  is  made  on  a  very  extensive 
scale  in  Saxony. 

ARSENIATE  OF  SODA.  Saturate  a  solu¬ 
tion  of  arsenic  acid  with  another  of  carbonate  of 
soda  ;  evaporate  and  crystallize. 

ARSENIATE  OF  SODA,  (SUPER  or  BI¬ 
SALT.  Prep.  Heat  together  in  a  crucible  or 
bolthead,  a  mixture  of  9  oz.  of  white  arsenic  with 
1  lb.  of  dry  nitrate  of  soda,  until  all  the  nitric  acid 
be  expelled.  Dose.  J  to  ^  gr. 

ARSENIC.  Syn.  Metallic  Arsenic.  Reg- 
ulus  op  Arsenic.  Black  Arsenic.  A  brittle, 
inflammable,  volatile,  and  combustible  metal,  the 
base  of  white  arsenic  or  arsenious  acid. 

Prep.  I.  Mix  white  arsenic  in  powder  with 
twice  its  weight  of  black  flux,  and  expose  the  mix¬ 
ture  to  a  red  heat,  in  a  Hessian  crucible,  over 
which  is  luted  an  empty  crucible  to  receive  the 
metal.  The  upper  one  must  be  kept  cool. 

II.  Mix  white  arsenic  with  twice  its  weight  of 
soft  soap,  and  fuse  it  in  a  crucible,  with  a  very 
quick  fire  ;  pour  the  melted  metal  into  inverted 
hot  iron  cones. 

Remarks.  The  first  is  the  more  convenient 
process.  Cant.  Too  much  care  cannot  be  taken 
to  avoid  inhaling  the  fumes  ;  the  process  should 
be  conducted  only  where  there  is  a  strong  current 
of  air  to  carry  them  off.  On  the  large  scale  it  is 
procured  by  distilling  white  arsenic  with  charcoal 
and  iron,  or  lime.  Use.  To  whiten  copper,  and 
in  medicine. 

ARSENIC,  BROMIDE  OF.  Syn.  Sf.bqui- 
bromide  of  Arsenic.  Prep.  Add  dry  arsenic  in 
powder,  cautiously,  and  in  small  quantities  at  a 
time,  to  bromine,  as  long  as  light  continues  to  be 
emitted,  then  distil  into  a  cool  receiver.  (Serullas.) 
Prop.  Solid  below  68°,  boils  at  428°.  When 
liquid  it  is  yellowish.  Poisonous. 

ARSENIC,  PROTOCHLORIDE  OF.  Prep. 
Mix  in  a  tubulated  retort  1  part  of  arsenious  acid, 
and  10  parts  of  strong  sulphuric  acid ;  heat  to 
212°,  and  throw  in  gradually  small  quantities  of 
sea  salt.  Collect  the  chloride  in  a  well-cooled  re¬ 
ceiver.  (Dumas.)  Remarks.  The  pure  protochlo¬ 
ride  swims  on  a  little  hydrated  portion  when  the 
process  has  been  too  long  continued.  The  latter 


may  be  rendered  anhydrous  by  distillation  from 
strong  sulphuric  acid. 

ARSENIC,  SESQUICHLORIDE.  Syn. 
Chloride  of  Arsenic.  Butter  of  AnsENic, 
Fuming  Liquor  of  ditto.  Prep.  I.  Distil  to¬ 
gether  6  parts  of  corrosive  sublimate  and  1  of  arse-  i 
nic.  II.  Boil  muriatic  acid,  mixed  with  a  little 
nitric  acid,  upon  arsenic  for  some  time,  then  con¬ 
centrate  and  distil,  (if  required.) 

Remarks.  All  the  above  are  poisonous,  corro¬ 
sive,  and  volatile. 

ARSENIC,  IODIDE  OF.  Syn.  Pf.riodide 
of  Arsenic.  Prep.  Gently  heat  together  in  a 
tube  or  flask,  1  part  of  metallic  arsenic  in  fine  I 
powder,  with  (i-J  parts  of  iodine,  then  sublime  the 
iodide  to  separate  the  excess  of  arsenic.  A  sand- 
bath  or  the  heat  of  a  spirit-lamp  should  be  em-  | 
ployed  for  this  purpose.  Prop.  An  orange-red  j 
solid,  volatile  and  soluble  in  water.  Dose.  J  to  j 
of  gr.  in  lepra,  lupus,  psoriasis,  impetigo,  &c. 

ARSENIC,  OINTMENT  OF  IODIDE  OF. 
(Biett.)  Prep.  Mix  well  together  3  grs.  of  iodide 
of  arsenic  and  1  oz.  of  lard.  Use.  In  corroding 
tubercular  diseases. 

ARSENIC,  RED  SULPHURET  OF.  Syn.  j 
Protosulphuret  of  Arsenic.  Red  Arsenic.  Re¬ 
algar.  This  substance  is  found  ready  formed  in  | 
nature,  but  it  may  also  be  produced  by  art. 

Prep.  Powdered  white  arsenic  2  parts,  flowers 
of  sulphur  1  part.  Proc.  Heat  them  together  in 
a  crucible,  until  in  a  state  of  perfect  fusion. 

Prop.  Transparent  ruby  red-colored  mass.  Very 
poisonous.  Uses.  As  a  pigment  and  in  fireworks. 
Not  used  in  medicine.  Its  color  is  improved  by 
sublimation  in  close  vessels. 

ARSENIC,  YELLOW  SULPHURET  OF. 
Syn.  Sesquisulphuret  of  Arsenic.  Yellow 
Arsenic.  Sulphoarsenious  Acid.  Orpiment. 
King’s  Yellow.  This  sulpliuret,  like  the  last,  is 
found  ready  formed  in  nature,  and  was  once  called 
auripigmentum,  from  its  fine  color. 

Prep.  I.  Mix  together  equal  parts  of  sulphur  and 
arsenious  acid,  and  sublime  in  a  close  vessel. 

II.  Transmit  a  current  of  sulphureted  hydrogen 
gas  through  a  solution  of  arsenious  acid ;  collect 
the  precipitate  and  well  wash  it  in  cold  water. 

Prop.  Yellow  crystalline  lump,  or  fine  golden 
yellow  powder  ;  very  soluble  in  the  pure  alkalis.  ! 

Uses.  As  a  dye,  a  pigment,  in  fireworks,  and  in 
some  depilatories.  Silk,  woollen,  or  cotton  goods,; 
soaked  in  a  solution  of  this  substance  in  ammonia, 
and  then  suspended  in  a  warm  apartment,  are  per- j 
manently  dyed  of  a  beautiful  yellow  color.  The 
native  sulphurets  (both  red  and  yellow)  are  much 
less  soluble  than  those  prepared  artificially,  and  art' ; 
consequently  less  poisonous.  The  native  varieties 
possess  the  finest  color,  and  are  hence  preferred 
by  artists.  If  sulphureted  hydrogen  be  transmitted  j 
through  a  solution  of  arsenic  acid,  a  persulphuret 
is  formed  which  much  resembles  orpiment. 

ARSENICAL  CAUSTIC.  (Justamond’s.)  j 
Prep.  Melt  together  2  parts  of  white  arsenic  and 
1  part  of  antimony ;  when  cold  reduce  the  mass 
to  a  fine  powder. 

Remarks.  A  poisonous  and  dangerous  escha- 
rotic,  employed  by  M.  Justamond,  mixed  with 
powdered  opium,  in  cancer.  It  is  seldom  used  in 
England. 

ARSENICAL  SOLUTION.  Syn.  (Dr.  Os- 


ARS 


75 


ARS 


vergie’s  Mineral  Solution.)  Prep.  Arsenious 
acid  (crystallized)  O' 10  centigramme  ;  carbonate 
of  potassa  0'10  centigramme  ;  distilled  water  500 
grammes ;  compound  tincture  of  melissa  0-50  cen¬ 
tigramme  ;  tincture  of  cochineal  to  a  deep  rose 
color.  Proc.  Dissolve  the  acid  and  potassa  in 
the  water,  (hot,)  and  when  cold  add  the  rest. 

Remarks.  Each  gramme  is  equal  to  ,  If',T  of  ar¬ 
senious  acid,  or  °f  the  strength  of  Fowler’s  so¬ 
lution.  Used  in  similar  cases  to  the  solution  of 
[  arsenite  of  potassa  of  the  L.  Ph.,  over  which  it  is 
said  to  possess  the  advantages  of  greater  con¬ 
venience  and  safety  in  dispensing. 

ARSENIC  ACID.  An  acid  formed  by  the 
combination  of  metallic  arsenic  with  oxygen.  Hist. 
The  combinations  of  this  acid  were  noticed  by 
Macqueer,  but  we  are  indebted  to  Scheele  for  the 
|  subsequent  discovery  of  the  acid. 

Prep.  Pour  6  parts  of  strong  nitric  acid  on  1  part 
!  °f  white  arsenic  in  a  glass  vessel,  and  distil  until 
I  the  solution  acquires  the  consistence  of  a  sirup, 
i  then  transfer  it  into  a  platina  crucible,  and  expose 
it  for  some  time  to  a  faint  dull  red  heat,  to  expel 
|  the  nitric  acid.  Remark.  The  addition  of  a  little 
muriatic  acid  facilitates  the  process.  (Liebig.) 

11.  Submit  arsenious  acid  to  the  action  of  aque¬ 
ous  chlorine. 

[:  _  Prop.  Sour,  reddens  litmus,  dissolves  in  G  times 
:  its  weight  of  cold  water,  (twice  its  weight,  La- 
I  grange,)  and  less  of  boiling,  and  forms  salts  with 
the  bases,  called  arseniates.  By  careful  evapora- 
!  tion  it  may  be  obtained  under  the  form  of  small 
grains,  but  as  usually  met  with  has  the  consistence 
of  sirup.  It  is  deliquescent. 

Use.  It  has  not  been  employed  in  medicine,  or 
the  arts,  but  indirectly  some  of  its  combinations 
have  been  used  in  dyeing.  It  is  a  more  violent 
(I  poison  than  even  the  arsenious  acid.  (Brodie.) 

Tests.  Sulphureted  hydrogen  gives  a  yellow 

I  precipitate  ;  nitrate  of  silver  added  to  the  solution 
of  an  arseniate,  gives  a  precipitate  of  a  brick  red 
color ;  nitrate  of  lead  gives  a  white  one,  and  the 
salts  of  copper  a  bluish  colored  one.  Pure  lump 
I  sugar  dissolved  in  an  aqueous  solution  of  arsenic 

E;  acid,  becomes  in  a  few  hours  of  a  reddish  color, 
and  afterwards  of  a  magnificent  purple.  (Ure.) 
ti  1  his  acid,  whether  free  or  combined,  is  reduced  to 
the  metallic  state,  and  evolves  a  garlic  odor  when 
fj  heated  with  charcoal.  Wohler  recommends  the 
•  !  addition  of  sulphurous  acid  to  the  suspected  liquor, 
and  to  boil  it  for  a  short  time,  when  the  arsenic 
•  acid  will  be  reduced  to  arsenious  acid,  in  which 
state  it  will  be  more  susceptible  of  tests.  See  the 
next  article. 

jj  ARSENIOUS  ACID.  Syn.  White  Arsenic. 
t 1  Oxide  of  Arsenic.  Arsenic  blanc.  Acide  Ar- 
<  j  senieux.  (Fr.)  Arsenichste  saure,  Gift  Meiil. 

•  i  ( Ger .)  Acidum  arseniosum.  (P.  L.)  Hist.,  Des., 
^•c.  This  substance,  like  the  preceding,  is  a 
(’  compound  of  metallic  arsenic  and  oxygen,  and  is 
a  powerful  poison  ;  in  fact,  one  of  the  most  viru¬ 
lent  of  the  class  to  which  it  belongs.  It  is  com- 
i  monly  known  by  the  simple  title  of  “  arsenic”  a 
"  iterm  derived  from  the  Greek,  apecrisiv,  an  epithet 
once  applied  to  those  natural  substances  which 
I  |  possess  strongly  poisonous  and  acrimonious  proper¬ 
ties  ;  as  orpimcnt  was  the  usual  form  under  which 
1  arsenic  occurred,  it  consequently  received  the  name, 
i  and  hence  this  word  has  gradually  been  altered  to 


its  present  application.  (Paris.)  Scheele  first  proved 
the  white  arsenic  of  the  shops  to  consist  of  a  metal 
and  oxygen,  but  Fourcroy  gave  it  the  name  of  ar¬ 
senious  acid. 

Source.  The  white  arsenic  of  commerce  is  prin¬ 
cipally  imported  from  Germany,  where  it  is  ob¬ 
tained  in  the  process  of  roasting  the  arsenureted 
cobalt  ores  for  making  zaffire.  At  Altenburg  it  is 
procured  from  arsenical  iron  pyrites,  and  at  Riech- 
enstein  from  the  sesquiarseniate  of  iron.  About 
600  to  800  tons  are  also  annually  collected  in 
Cornwall,  being  a  secondary  product  of  the  pro¬ 
cess  of  roasting  the  gray  copper  ores  and  white 
mundic.  The  crude  article  obtained  in  this  way 
has  to  be  purified  by  sublimation  in  suitable  iron 
vessels,  before  it  is  fit  for  sale.  It  then  forms  a 
semi-transparent  vitreous  cake,  which  gradually 
becomes  opaque,  and  of  a  snowy  whiteness  by  ex¬ 
posure  to  the  air,  and  sometimes  falls  into  a  pul¬ 
verulent  state  on  the  surface.  The  powdered  white 
arsenic  of  the  shops  is  generally  adulterated  with 
plaster  of  Paris,  white  sand,  or  ground  bone  ashes, 
and  is  totally  unfit  for  the  purposes  of  chemistry  or 
the  manufacturer.  To  avoid  this  fraud,  the  best 
way  is  to  purchase  it  in  the  lump,  which  will  gen¬ 
erally  be  found  sufficiently  pure.  When  wanted 
very  pure ,  it  may  be  resnblimed  in  glass. 

Prop.  Volatilizes  at  380°  Fahr.  Vapors  smell 
of  garlic  ;  sp.  gr.  .3 '7.  Its  taste  is  usually  thought 
to  be  acrid,  but  this  is  not  the  case.  It  may  bo 
deliberately  tasted  without  exciting  more  than  a 
very  faint  impression  of  sweetness,  and  perhaps 
slight  acidity.  (Turner.)  I  can  say  from  painful 
experience  that  such  is  the  case,  lienee  its  dan¬ 
gerous  character  as  a  poison.  100  parts  of  boiling 
water  dissolve  8  parts  of  arsenious  acid,  (Bucholz 
and  Klaproth  ;)  but  on  cooling  to  G0§  only  3  parts 
remain  in  solution.  The  opaque  variety  is  the 
more  soluble.  (Guibourt.) 

Uses.  Extensively  employed  in  the  arts,  and  in 
medicine.  In  small  therapeutical  doses  it  is  a  val¬ 
uable  remedy  in  intermittent  fevers,  chronic  skin 
diseases,  (especially  lepra  and  psoriasis,)  and  in 
some  nervous  diseases,  (as  neuralgia,  epilepsy, 
chorea,  tetanus,  Ac.)  It  is  the  active  ingredient 
in  the  “  tasteless  ague  drop,”  and  the  1  anjore 
pills,  long  celebrated  in  India  for  the  cure  of  the 
bite  of  the  cobra  di  eapello,  and  other  venomous 
serpents,  as  well  as  hydrophobia.  It  has  been 
given  in  syphilis,  chronic  rheumatism,  typhus,  and 
several  other  diseases,  with  more  or  less  advantage. 
Externally  it  has  been  employed  in  the  form  of 
powder,  lotion,  and  ointment  for  the  euro  of  can¬ 
cer.  Its  use,  whether  internal  or  external,  is  al¬ 
ways  attended  with  danger,  and  should  never  be 
adopted  without  proper  advice.  It  even  proves 
destructive  to  vegetable  life,  (Jiiger,  Marcet,  Ma- 
caire.)  Dose.  In  substance,  made  into  pills  with 
crumb  of  bread  and  lump  sugar,  T>flth  to  Jth  of  a 
grain,  or  in  solution,  (the  liq.  of  arsenite  of  potassa, 
P.  L.)  4  to  5  drops,  2  or  3  times  daily,  gradually 
and  cautiously  increased  to  10  or  15  drops. 

Pur.  1.  It  should  wholly  volatilize  by  heat.  Z. 

5  grs.  boiled  in  1  oz.  of  water  should  dissolve  with¬ 
out  leaving  any  residue.  3.  Mixed  with  ia  is 
weight  of  black  flux,  and  heated,  it  should  sub¬ 
lime  with  the  production  of  a  garlic  odor,  and 
leave  an  ash  behind,  perfectly  soluble  m  distilled 
water. 


ARS 


76 


ARS 


ARSENIOUS  ACID,  TESTING  FOR. 
Memo.  For  the  sake  of  brevity  and  convenience 
of  reference,  I  shall  describe  the  usual  tests  for 
arsenic,  in  alphabetical  order,  appending  such  re¬ 
marks  to  each,  as  will  render  their  application 
quite  simple,  even  to  persons  but  partially  conver¬ 
sant  with  chemical  manipulations. 

I.  Ammoniacal  acetate  of  copper  in  a  state  of 
weak  solution,  gives  a  fine  grass-green  and  very 
characteristic  precipitate  of  arsenite  of  copper,  or 
Scheele’s  green.  This  precipitate,  well  washed, 
and  acted  on  by  sulphureted  hydrogen  water, 
turns  brownish-red ;  prussiate  of  potash  turns  it 
blood-red,  and  nitrate  of  silver  yellow. 

Susc.  TysVoo-  (Ure-) 

II.  Ammoniacal  nitrate  of  silver.  Syn.  Hume’s 
test.  A  solution  of  this  test,  added  to  an  aqueous 
solution  of  arsenious  acid,  gives  a  yellow  precipi¬ 
tate  of  arsenite  of  silver.  This  precipitate  is  solu¬ 
ble  in  liquid  ammonia,  nitric  acid,  and  in  a  solu¬ 
tion  of  nitrate  of  ammonia. 

Susc-  TotVtup  (Devergie.) 

Remarks.  This  test,  when  properly  prepared, 
yields  a  yellow  precipitate  with  no  known  sub¬ 
stance  save  arsenious  acid.  It  is  usually  said  to 
be  inapplicable  to  solutions  containing  sulphate  or 
muriate  of  soda,  or  chlorine ;  but  Dr.  Ure  declares 
that  these  substances  do  not  interfere  with  the 
test  if  it  be  used  in  the  following  manner : — Dip  a 
small  glass  rod  into  liquid  ammonia,  and  then 
plunge  it  into  the  fluid  under  examination  ;  dip 
another  glass  rod  into  a  solution  of  pure  nitrate  of 
silver,  and  plunge  this  also  into  the  sample,  when 
either  a  fine  yellow  cloud  will  be  formed,  or  at 
first  merely  a  white  curdy  precipitate.  After  a 
second  or  third  immersion  of  the  nitrate  rod,  a 
central  yellow  spot  will  be  perceived,  surrounded 
with  the  white  chloride  of  silver ;  and  after  an¬ 
other  immersion  the  yellow  cloud  on  the  surface 
will  become  very  evident.  Another  modification 
of  this  process  is,  to  drop  a  little  of  the  suspected 
fluid  on  white  writing-paper,  and  to  draw  several 
times  over  it  a  stick  of  lunar  caustic  ;  if  arsenic 
be  present  it  will  leave  streaks  that  will  assume  a 
bright  yellow  color  when  brushed  over  with  liquid 
ammonia ;  if  the  contrary  be  the  case  they  will 
gradually  fade  and  turn  black.  (Dr.  Paris.) 

III.  Ammoniacal  sulphate  of  copper.  A  dilute 
solution  of  this  salt,  added  to  another  containing 
arsenious  acid,  gives  a  green  precipitate  of  arse¬ 
nite  of  copper. 

Susc.  Tr-mr  (Devergie.) 

IV.  Ellis’s  Test.  This  consists  in  forming  ar- 
seniureted  hydrogen  gas  in  a  Marsh’s  apparatus, 
or  even  in  a  common  flask,  and  passing  it  through 
a  horizontal  tube  containing  slips  of  copper-leaf  or 
riband,  and  having  the  one  end  drawn  to  a  capil¬ 
lary  size,  at  which  the  gas  may  be  inflamed  and 
tested.  (See  fig.  below.)  This  is  not,  however, 
the  object  of  the  test,  as  will  be  presently  seen. 
A  small  spirit-lamp  must  be  placed  under  that 
part  of  the  tube  containing  the  copper,  so  as  to 
render  it  warm,  when,  if  arsenic  be  abundant  in 
the  gas,  the  copper  will  almost  instantly  become 
frosted  over  with  a  coating  of  metallic  arsenic. 
After  continuing  the  heat  for  a  few  minutes  the 
lamp  may  be  withdrawn.  The  copper  on  being 
removed  from  the  tube  will  present  a  beautiful 
silvery  surface,  and  may  then  be  submitted  to 


further  examination.  (See  Rensch’s  Test,  p.  77.)  j 
The  slips  of  copper  are  directed  to  be  prepared  for  ; 
this  purpose  by  heating  them  in  a  clear  fire  to  a 
dull  red,  and  then  throwing  them  suddenly  into 
cold  water ;  when  wiped  dry  they  are  ready  for 
being  placed  in  the  horizontal  tube  for  testing. 


a.  Flask  containing  the  suspected  fluid,  dilute  sulphuric 
acid,  and  zinc. 

b.  Portion  of  tube  holding  slips  of  copper. 

c.  Spirit-lamp. 

tl,  Support. 

. ' 

Remarks.  Mr.  Robert  Ellis  has  since  found  that 
the  oxide  of  copper  may  be  employed  in  the  same  | 
way,  and  possesses  some  advantages  over  the 
metal.  Susc.  About  ;5TB.1rrir. 

V.  Lassaigne’s  Test.  ( Adopted  by  the  French 
Academy.)  This  consists  in  passing  the  arseniu- 1 
reted  hydrogen,  generated  in  a  flask  or  Marsh’s 
apparatus,  through  a  solution  of  nitrate  of  silver. ; 
(See  eng.)  Black  flocculi  of  metallic  silver  are! 
deposited,  and  arsenious  acid  remains  in  solution 
mixed  with  nitric  acid.  A  little  dilute  hydrochlo¬ 
ric  acid  must  now  be  added  to  precipitate  any  re- . 
maining  nitrate  of  silver,  when  the  liquid,  after 
filtration,  may  be  tested  for  arsenic  in  the  usual 
way.  Susc.  soohoW  (Chem.  Gaz.,  I.  6.) 


a ,  Bottle  containing  dilute  sulphuric  acid,  zinc,  and  sus¬ 
pected  fluid. 

b,  Funnel  for  supplying  the  bottle  with  acid. 

c  c,  Supports. 

d,  Tube  filled  with  asbestos. 

e ,  Bent  tube  to  convey  the  liberated  gas. 

/,  Glass  vessel  containing  a  solution  of  nitrate  of  silver. 

VI.  Lime  Test.  Lime  water  occasions  a  white 

precipitate,  of  arsenite  of  lime  in  a  solution  of  ar¬ 
senious  acid,  soluble  in  most  acids,  and  in  an  ex¬ 
cess  of  the  arsenious  solution.  Susc.  (D®* 

vergie.)  It  is  inapplicable  when  acids,  oxalates, 
tartrates,  or  carbonates  are  present. 

VII.  Marsh’s  Test.  Syn.  Arseniureted  hy¬ 
drogen  test.  This  test  consists  in  the  production 
and  subsequent  decomposition  of  arseniureted  hy¬ 
drogen.  The  principle  of  its  action  depends  on 


ARS 


77 


ARS 


the  property  possessed  by  nascent  hydrogen,  of 
taking  the  metal  from  a  solution  of  arsenious  acid. 
The  process  is  as  follows  :  Some,  of  the  suspected 
liquid  is  mixed  with  dilute  sulphuric  acid  and 
poured  upon  some  pieces  of  zinc  previously  placed 
in  the  apparatus ;  hydrogen  gas  is  immediatcdy 
evolved,  and  if  arsenic  be  present  unites  with  it, 
forming  arseniureted  hydrogen  gas,  which  may  be 
recognised  as  follows  : — 

1.  It  possesses  a  garlic-like  smell. 

2.  It  bums  with  a  bluish-white  flame,  and  emits 
a  whitish  smoke. 

3.  When  a  piece  of  window-glass,  or  a  white 
porcelain  plate  or  saucer,  is  held  a  short  distance 
above  the  flame,  arsenious  acid,  under  the  form  of 
a  fine  pulverulent  film,  is  deposited  thereon. 

4.  When  the  plate  is  held  in  the  flame,  a  black¬ 
ish  deposite  of  metallic  arsenic  acid  is  obtained. 

***  Both  these  deposites  may  be  obtained  simul¬ 
taneously  by  holding  nearly  vertically  over  the 
flame  a  glass  tube  8  or  10  inches  long,  and  §ths 
of  an  inch  in  diameter. 

5.  A  solution  of  arsenious  acid  may  be  obtained 
by  letting  the  flame  play  upon  3  or  4  drops  of 
water,  placed  on  the  under  side  of  the  piece  of 
glass  or  china,  to  which  tho  liquid  tests  may  be 
then  applied.  Another  plan  is  to  apply  drops  of 
the  liquid  tests  to  the  plate  as  above,  and  to  let 
the  flame  play  on  them  successively. 

6.  The  true  arsenical  spot  is  soluble  in  nitric 
acid,  and  gives  with  nitrate  of  silver  a  dull  red 
precipitate  ;  and  when  heated  is  turned  reddish- 
brown  by  the  action  of  sulphureted  hydrogen. 

7.  When  a  tube  through  which  the  gas  is  made 
to  pass  is  raised  to  a  dull  red  heat  at  a  certain 
part  by  means  of  a  spirit  lamp,  a  crust  of  metallic 
arsenic  is  deposited  beyond  the  flame,  on  the 
cooler  portion  of  the  tube.  The  glass  of  which 
the  tube  is  made  should  be  of  the  most  infusible 
kind.  The  mode  of  conducting  this  experiment  is 
represented  in  the  eng.  at  p.  76,  omitting  the  cop¬ 
per  wire. 

Remarks.  Care  should  be  taken  not  to  light  the 
jet  of  gas  before  all  the  air  is  expelled  from  the 
apparatus,  as  without  this  precaution  an  explosion 
may  take  place.  The  following  figure  represents 


0  Bent  glass  tube,  containing  dilute  sulphuric  acid, 
zinc,  and  suspected  fluid. 
t,  Stopcock  and  jet. 
c  d,  Support. 

*  e>  Bands  to  keep  the  tube  upright. 

/,  Plate  of  glass  to  receive  the  stain. 


the  usual  form  of  Mr.  Marsh’s  apparatus,  as  well 
as  the  mode  of  its  application  in  analysis  ;  but  a 
simple  wide-mouthed  bottle,  furnished  with  a  lube 
and  cock,  will  answer  quite  as  well  or  better,  as 
the  fluid  is  less  liable  to  froth  than  in  a  nar¬ 
row  tube.  Even  a  common  medicine-vial,  fur¬ 
nished  with  a  tobacco-pipe  for  a  burner,  may  be 
used  when  no  more  convenient  apparatus  is  at 
hand. 

Some  objections  have  been  raised  to  this  mode 
of  testing,  from  the  great  frothing  wliich  occurs  in 
organic  mixtures,  and  from  antimony  and  imper¬ 
fectly  charred  organic  matter  also  forming  crusts 
somewhat  resembling  those  produced  by  arsenic. 
But  this  objection  is  invalid,  because  there  are 
easy  means  of  discriminating  between  true  arsen¬ 
ical  spots  or  deposites  and  false  ones.  (See  the  Re¬ 
duction  Test,  p.  78.)  Another  objection  is,  that 
both  zinc  and  sulphuric  acid  sometimes  contain 
arsenic ;  but  this  is  frivolous,  as  it  only  becomes 
necessary  to  observe  that  the  substances  employed 
be  perfectly  pure,  which  may  be  proved  by  testing 
the  hydrogen  evolved  from  the  apparatus,  before 
adding  the  liquid  for  examination. 

Susc.  ,  „  o  o'„  o  o  •  (Commissioners  of  the  French 
Academy ;)  jo-<nnro-  (Mohr. ;)  weak  traces  at 
Jo  o  oo  o  it-  (Ann.  der  Chem.  mid  Pharm. ;)  the 
of  a  grain.  (Dr.  Thompson.)  It  may  be  observed 
that  the  7th,  and  3d,  or  4th  method  of  using 
Marsh’s  apparatus,  may  bo  employed  simulta¬ 
neously  ;  the  former  possesses  the  advantage  of 
not  requiring  constant  attention.  Lassaigne’s  and 
Ellis’s  tests  are  modifications  of  Marsh’s. 

VIII.  Morton’s  Test.  Tliis  consists  in  immers¬ 
ing  in  the  suspected  fluid  two  platina  plates,  con¬ 
nected  with  the  poles  of  a  good  galvanic  battery. 
The  hydrogen  liberated  at  the  negative  electrode 
must  be  collected  and  examined  in  the  same  way 
as  described  in  the  last  article.  Reinarks.  The 
advantage  of  this  apparatus  is,  that  it  obviates  the 
use  of  zinc  and  sulphuric  acid,  and  thus  prevents 
the  introduction  of  arsenic  by  either  of  those  sub¬ 
stances.  This  advantage  is,  however,  rather  ap¬ 
parent  than  real,  as,  with  proper  care,  such  need 
never  be  the  case.  Susc.  -f-fi-j  q-q.  (Morton.) 

IX.  Rensch’s  Test.  Syn.  Cupro-arsenical 
test.  If  arsenic  is  contained  in  any  acid,  as,  for 
instance,  in  phosphoric,  sulphuric,  acetic  acid,  &c., 
and  this  be  boiled  with  metallic  copper,  the  latter 
will  remain  perfectly  bright ;  an  aqueous  solution 
of  arsenious  acid  (As2  O3)  likewise  does  not  readily 
act  on  copper ;  if,  however,  a  few  drops  of  con¬ 
centrated  muriatic  acid  be  allowed  to  run  over  the 
surface  of  the  sheet  of  copper,  the  liquid  being 
still  hot,  the  copper  will  be  instantly  covered  with 
the  characteristic  iron-gray  film  of  arsenic. 

A  solution,  diluted  to  100,000  times,  was  pre¬ 
pared  from  another  solution  of  arsenious  acid,  di¬ 
luted  to  xoVn  !  these  were  mixed,  with  the  utmost 
precision,  with  equal  parts  of  concentrated  and 
perfectly  pure  muriatic  acid  and  distilled  water, 
and  different  test  liquids  made  with  the  former, 
until  diluted  to  t,i\looo  °f  *ts  contents.  By  di¬ 
luting  with  500,000  parts  of  water,  containing, 
therefore,  -pro  oObe  °f  a  grain  of  arsenic,  the  cop¬ 
per  plate,  after  the  liquor  previously  boiled  had 
been  allowed  to  stand  for  half  an  hour,  was  for  the 
greater  part  covered  with  an  extremely  thin  but 


ARS 


78 


ARS 


perceptible  film  of  arsenic.  As  a  controlling  ex¬ 
periment,  a  perfectly  similar  plate  was  treated 
with  dilute  muriatic  acid  alone  ;  this  remained, 
however,  quite  unchanged ;  but  it  must  be  ob¬ 
served,  that  in  the  case  of  the  copper  remaining 
for  several  hours  in  the  liquor  under  the  influence 
of  the  atmosphere,  it  becomes  covered  with  a 
black  hue,  perhaps  an  undissolved  chloride  of  cop¬ 
per  ;  this,  however,  can  never  cause  misconcep¬ 
tion,  since,  if  arsenic  be  really  contained  in  the 
liquor,  it  will  be  completely  precipitated  after  the 
lapse  of  half  an  hour,  during  which  space  of  time 
metallic  copper  preserves  its  lustre  in  the  acid 
liquor.  In  masticated  food,  taken  from  the  con¬ 
tents  of  the  stomach  and  bovve.s,  arsenic  may  be 
as  easily  detected  ;  they  have  only  to  be  digested 
with  dilute  muriatic  acid,  and  treated  with  a  plate 
of  copper.  In  order  to  detect  the  arsenic  by  an¬ 
other  process,  the  copper  plate  must  be  rinsed  with 
water,  carefully  dried  over  a  flame,  and  then 
placed  in  a  tube  15  inches  long,  and  drawn  out  to 
a  point  at  one  extremity  ;  a  small  bent  tube,  pro¬ 
vided  at  the  end  with  a  pierced  cork,  being  her¬ 
metically  adapted  thereto.  The  place  where  the 
copper  plate  lies  must  then  be  heated  by  the  spirit- 
lamp,  when  the  arsenious  acid  will  sublime  in 
small  but  perceptibly  glittering  crystals.  If  the 
point  be  then  closed  by  fusion,  the  arsenious  acid 
may  be  examined  as  such,  or  it  may  be  dissolved 
in  muriatic  acid,  and  tested  with  nitrate  of  silver 
and  sulphureted  hydrogen,  or  in  Marsh’s  appa¬ 
ratus.  If  it  be  intended  to  obtain  metallic  arsenic, 
and  not  arsenious  acid,  the  small  tube  must  be 
connected  with  a  hydrogen  apparatus,  and  heated. 
The  arsenic  will  then  deposits  in  its  metallic  form 
on  any  cold  object.  (Sachsisches  Gew.  Bl.) 

Remarks.  The  suspected  liquor  should  be  kept 
perfectly  acidulous  during  the  whole  period  of  the 
ebullition  ;  “f3ij  of  muriatic  acid,  to  gviij  of  the 
liquid,  are  generally  sufficient,  but  if  the  organic 
matter  be  an  animal  texture  in  a  state  of  decay,” 
a  much  larger  quantity  will  be  required.  (Chris- 
tison.)  Copper  leaf  cut  into  small  strips  is  the 
most  convenient  form  of  using  that  metal.  When 
the  quantity  of  arsenic  in  the  suspected  fluid  is 
supposed  to  be  small,  nearly  half  an  hour  should 
elapse  before  the  copper  should  be  removed. 
(Christison.)  By  means  of  this  test,  Dr.  Christison 
discovered  arsenic  in  the  stomach  4  months  after 
interment.  Susc.  roohoo-  (Rensch.) 


c  ~  n 


a,  The  arsenical  mixture. 
4,  Arsenical  ring. 


X.  Reduction  Test.  If  arsenious  acid  be  well 
mixed  with  an  equal  weight  of  newly-burnt  char¬ 
coal,  or  half  its  weight  of  black  flux,  and  the  mix¬ 
ture  be  placed  at  the  bottom  of  a  small  glass  tube, 
and  heated  in  the  flame  of  a  spirit-lamp  or  candle, 
metallic  arsenic  will  sublime,  and  on  reaching  the 
cooler  portion  of  the  tube,  again  condense,  in  the 
form  of  a  metallic  crust  or  ring.  Any  common 
test-tube,  of  small  diameter,  may  be  employed  for 
this  purpose,  but  the  reduction-tube  of  Berzelius 
is  perhaps  the  most  convenient.  Care  must  be 
taken,  whatever  shaped  tube  may  be  used,  to 
avoid  soiling  its  sides  in  the  operation  of  inserting 
the  mixture  ;  as,  unless  the  tube  be  quite  clear  and 
dry,  the  experiment  will  not  succeed.  The  pre¬ 
ceding  figures  represent  the  kind  of  tubes  gener¬ 
ally  used  in  this  method  of  testing. 

The  metallic  ring,  or  crust,  is  proved  to  be  ar¬ 
senical, — 1,  by  the  brilliancy  of  its  outer  surface 
often  resembling  a  polished  steel  mirror. 

2.  The  crystalline  and  grayish-white  appear¬ 
ance  of  its  inner  surface. 

3.  Its  volatility  when  heated,  shown  by  its  es¬ 
caping  from  the  hot  portion  of  the  tube  and  resting 
on  the  cooler  part,  further  on. 

4.  Its  conversion  into  minute  octohedral  crys¬ 
tals  of  arsenious  acid,  when  repeatedly  chased  up 
and  down  the  tube,  by  the  cautious  application  of 
the  flame  of  a  spirit-lamp,  first  to  one  part,  and 
then  to  another.  This  is  best  effected  by  holding 
that  part  of  the  tube  to  which  the  arsenic  adheres, 
about  |  of  an  inch  above  the  flame,  and  in  such  a 
way  that  the  metal  may  be  slowly  sublimed.  The 
character  of  these  crystals,  with  respect  to  vola¬ 
tility,  lustre,  transparency,  and  form,  is  so  exceed- 
ingly  well  marked,  that  a  practised  eye  may  safely 
identify  them,  though  their  weight  should  not  ex¬ 
ceed  the  T('0  part  of  a  grain.  (Liebig  and  Greg¬ 
ory.)  The  form  of  the  crystals  is  very  evident 
with  a  microscope  of  4  powers,  (200,  Wackenro- 
der.)  The  oxide  of  antimony  never  forms  octo- 
hedrons,  but  only  prisms.  (Wackenroder.)  The 
tube  is  of  course  broken  for  this  purpose. 

5.  The  film  being  converted  into  arsenious  acid 
as  in  the  last  case,  may  be  dissolved  in  hot  distilled 
water,  and  tested  by  any  of  the  usual  chemical 
reagents. 

Remarks.  The  above  characteristics  will  fully 
show  the  nature  of  the  film  deposited  in  the  reduc¬ 
tion-tube.  In  operating  in  this  way  it  is  always 
necessary  to  heat  the  upper  portion  of  the  mixture 
first,  and  then  to  expose  the  bulb  or  bottom  of  the 
tube  to  the  full  flame.  Any  substance  containing 
arsenic  may  be  tested  in  this  way,  but  if  it  be  a 
sulphuret,  the  black  flux  must  be  employed,  as 
charcoal  alone  is  insufficient.  This  test  is  usually 
regarded  as  decisive,  as  we  here  actually  obtain 
the  arsenic  in  a  solid  form,  which  may  be  recog¬ 
nised  by  the  most  unequivocal  characters. 

XI.  Sulphureted  Hydrogen.  This  substance, 
passed  through  a  solution  of  arsenious  acid,  imme¬ 
diately  changes  it  to  a  yellow  color ;  a  turbidness 
shortly  ensues,  and  a  bright  yellow  precipitate  of 
sesquisulphuret  of  arsenic  or  orpiment  subsides  af¬ 
ter  heating  the  liquid,  and  may  be  collected  on  a 
filter.  It  is  necessary  to  acidulate  the  fluid  with 
acetic  or  hydrochloric  acid  before  applying  the  test, 
unless  it  be  already  very  sour,  when  it  should  be 
first  neutralized  by  an  alkali,  and  then  acidulated. 


ARS 


79 


ARS 


"'he  transmission  of  the  gas  sliould  be  continued 
5r  at  least  half  an  hour.  The  precipitate  is  known 
>  contain  arsenic  :  1,  From  its  yellow  color ;  2, 
s  solubility  in  liquid  ammonia  forming  a  colorless 
ilution  ;  and,  3,  by  yielding  metallic  arsenic  when 
lixed  with  the  black  flux  and  submitted  to  the 
iduction  test. 

Remarks.  When  the  sulphuret  is  very  small  in 
uantity,  it  is  better  to  wash  it  in  a  little  water, 
nd  to  dissolve  it  in  liquid  ammonia,  which  may 
e  then  driven  off  in  a  watch-glass  or  capsule, 
fter  which  it  may  be  tested  as  before.  (Devergie.) 
'lie  engraving  represents  the  mode  of  executing 
lis  test. 


Mode  of  passing  sulphureted  hydrogen  through  an  ar- 
nical  solution. 

XII.  Voltaic  Test.  The  voltaic  battery,  made 
i  act  by  two  wires  on  a  little  arsenious  solution, 
aced  on  a  piece  of  window  glass,  developes  me- 
illic  arsenic  at  the  negative  pole,  and  if  the  wire 
i  formed  of  copper,  it  will  become  whitened  and 
dished  like  silver,  in  consequence  of  the  forma- 
on  of  a  tombac  alloy. 

XIII.  Wollaston’s  Method  was  to  concentrate, 
heat,  in  a  capsule,  a  little  of  the  suspected 

piid,  having  previously  filtered  it  if  necessary, 
en  to  place  it  in  the  middle  of  a  bit  of  window 
ass,  and  to  draw  lines  with  the  fluid  in  different 
rections,  so  as  to  form  a  starlike  figure.  To  one 
these  a  particle  of  weak  solution  of  ammoniacal 
trate  of  silver  was  added  ;  to  another  ammonia- 
id  acetate  of  copper  ;  to  a  third  the  deuto-acetate 
iron ;  to  a  fourth  ammonio-acetate  of  cobalt ; 
lphureted  hydrogen  to  a  fifth,  and  lime-water  to 
sixth  ;  a  drop  of  sirup  of  violets  to  a  seventh,  and 
e  two  wires  of  a  galvanic  battery  to  the  opposite 
ges  of  the  whole.  Thus  with  one  drop  of  solu- 
■n  many  exact  experiments  may  be  made.  (Ure.) 
General  Remarks.  Detection  of  arsenic  in 
\ganic  mixtures,  <|-c.  Most  of  the  previous  tests 
5  only  applicable,  with  any  degree  of  certainty, 
pure  solutions  of  arsenious  acid,  or  to  those  that 
3  but  slightly  colored  or  contaminated  with  or- 
nic  matter.  The  tests  depending  on  the  extrica- 
n  of  arseniureted  hydrogen  are  partial  ex¬ 
lotions  to  this  rule  ;  but  even  in  them,  if  the  sus- 
oted  liquid  be  not  nearly  limpid,  so  much  frothing 
jll  ensue  as  to  render  the  process  impracticable, 
this  respect  Rensch’s  test,  perhaps,  possesses  the 
[vantage  over  the  rest,  as  it  may  at  once  be  ap- 
-d  to  mixtures  containing  organic  matter,  with¬ 


out  the  latter  undergoing  any  previous  preparation. 
The  reduction  test  is  only  applicable  to  solid  ar¬ 
senious  acid,  or  to  some  of  the  compounds  of 
arsenic  which  are  obtained  by  means  of  the  other 
tests.  It  has  long  been  an  object  with  chemists 
to  remove  organic  matter  from  solutions,  so  as  to 
render  them  sufficiently  clear,  light  colored,  and 
limpid,  to  permit  of  the  action  of  reagents.  Va¬ 
rious  means  have  been  proposed  for  this  purpose, 
some  of  which  I  shall  notice  below.  Suppose  a 
case  of  poisoning,  the  proceeding  should  he  as  fol¬ 
lows  : — The  stomach  being  laid  open,  an  examina¬ 
tion  should  be  made  for  any  particles  of  powder 
which  it  may  contain  in  an  undissolved  state ;  if 
any  can  be  found  they  must  be  collected  and  tried 
by  the  reduction  test  as  before  described.  Should 
no  solid  particles  be  discovered,  the  stomach  should 
be  cut  into  small  pieces,  and  with  its  previous  con¬ 
tents  be  boiled  in  a  glass  vessel  with  distilled  water 
'  for  half  an  hour,  a  little  potassa  or  ammonia  being 
!  added.  The  liquid  may  now  be  filtered,  first 
J  through  muslin  and  then  through  paper,  and  again 
j  boiled  with  a  little  acetic  acid,  after  which  it  must 
'  be  filtered  a  second  time.  In  this  state  the  liquid 
is  usually  clear  enough  to  be  tested  with  the  am- 
:  rnonio-nitrate  of  silver,  when,  if  this  test  act  freely, 
the  process  of  testing  with  other  reagents  may  be 
proceeded  with  ;  but  if,  on  the  contrary,  the  indica¬ 
tion  be  feeble,  the  liquor  should  be  gently  evapora¬ 
ted  to  dryness,  and  redissolved  by  boiling  in  repeated 
portions  of  distilled  water,  when,  after  being  once 
more  filtered,  it  will  generally  be  sufficiently  limpid 
for  the  perfect  application  of  the  tests.  (Christison, 
Devergie.) 

It  has  been  recommended  to  add  to  the  organic 
matter  contained  in  a  porcelain  capsule,  one-sixth 
of  its  weight  of  strong,  pure  sulphuric  acid,  and  to 
heat  the  mixture  until  vapors  of  the  acid  begin  to 
appear,  constantly  stirring  with  a  glass  rod  during 
the  whole  time  ;  the  heat  is  to  be  continued  until 
the  charcoal  thus  formed  becomes  friable,  and 
almost  dry,  when  it  must  be  cooled  a  little,  and 
strong  nitric  or  nitro-muriatic  acid  added  by  means 
of  a  pipette ;  the  evaporation  must  then  be  contin¬ 
ued  to  dryness.  The  residuum  boiled  with  distilled 
water,  and  the  solution  filtered,  will  be  ready  for 
testing.  (Danger  and  Flandin.) 

Another  plan  is  to  boil  the  suspected  fluid  con¬ 
taining  organic  matter,  with  pure  diluted  sul¬ 
phuric  acid',  until  it  becomes  limpid,  and  then  to 
filter,  when  the  usual  tests  may  be  applied. 
(Fownes.)  When  there  is  much  gelatine  in  the 
liquid  it  may  be  got  rid  of  by  adding  an  infusion  of 
nut-galls,  which  will  precipitate  it.  (Fownes.) 

The  last  plan  I  shall  mention  is  that  of  evapo¬ 
rating  the  suspected  liquid  to  dryness,  and  then 
submitting  it  to  the  reduction  test. 

The  following  tables,  taken  from  the  “  London 
Dispensatory,”  showing  the  reaction  of  several  re¬ 
agents  on  various  organic  solutions  containing 
poison,  will,  in  many  cases,  save  the  trouble  of 
preparing  the  fluid  previously  to  testing ;  or  at  least 
they  offer  a  ready  means  of  confirming  the  truth 
of  any  more  exact  method  of  analysis. 


T 


,  %  .  ' *  *  ^ 

Comparative  Table  of  the  Precipitates  obtained  from  Solutions  of  Arsenious  Acid,  of  Bichloride 
of  Mercury,  of  Potassio-Tartrate  of  Antimony,  and  of  Chloride  of  Barium,  with  different  Tests. — 
By  Dr.  A.  T.  Thomson. 


TEST  I. - WATER  SATURATED  WITH  SULPIIURETED  HYDROGEN  GAS. 


Solvents. 


Precipitates  from 
Solutions  of 
Arsenious  Acid. 


Precipitates  from 
Solutions  of 
Corrosive  Sublimate. 


Water 


Bright  lemon  yellow, 
deepened  by  the  addi¬ 
tion  of  a  few  drops  of 
strong  acetic  acid.* 


Broth  .... 

Milk . 


Tea 


Madeira 

Wine 

Port  Wine 


Scarcely  any  at  first,  but 
on  adding  a  few  drops 
of  strong  acetic  acid,  a 
pale  yellow. 

Little  change;  but  on  the 
addition  of  a  drop  of 
strong  acetic  acid,  a 
straw-colored  precipi¬ 
tate. 

At  first  very  pale  yellow ; 
after  some  time,  a  pale 
greenish  yellow.  The 
precipitate  was  curdy.} 

Turbid,  pale  yellow,  the 
color  of  the  wine  de¬ 
stroyed. 

Turbid,  pale  yellow ; 
the  precipitate  slowly 
formed. 


Coffee  ...  A  deep  golden  yellow. 
Cruel  . .. .|  Pale  yellow,  suspended. 


Yellow  at  the  instant  of 
its  formation,  but  soon 
becoming  blackish. — 
On  shaking  the  tube 
it  changes  to  a  dirty 
white. 

Whitish  yellow  at  first, 
quickly  changing  to 
mixed  clots  of  yellow, 
black  and  white. 

Light  ochre,  requiring  for 
its  formation  a  large 
quantity  of  the  test. 


Brownish  white  and  yel¬ 
low,  mixed. 


Muddy,  gradually  display¬ 
ing  small  floating  black 
flocculi. 

Nearly  as  in  the  white 
wine,  like  clouds 
through  the  purple  of 
the  wine. 

Brownish  black. 

Light  brown,  slowly 
formed. 


Precipitates  from 
Solutions  of 
Tartar  Emetic. 


Orange,  curdy,  partly  sus¬ 
pended,  partly  thrown 
down.  Ultimately  bright 

orange.} 


Pale  orange  at  first,  soon 
changing  to  a  deeper 
bright  orange. 

Golden  yellow,  with  a 
shade  of  orange. 


Deep  orange,  curdy,  slow¬ 
ly  formed :  the  super¬ 
natant  fluid  yellow. 

Pale  orange,  long  sus¬ 
pended. 

Dark,  dirty,  orange  brown. 


Deep  orange-brown. 
Pale  orange. 


Precipitates  from 
Solutions  of 
Chloride  of  Barium. 


Heavy,  and  of  a  dirty 
dark  brown  color. 


Dirty  pale  brown,  heavy. 

v  I 

*  si 

Dirty  nankeen,  witn  a,  j 
shade  of  brown. 


Dirty  light  brown,  deep 
ening  as  it  fell. 

The  chloride  mixed  wilt 
white  wine  is  inilkyj 
Not  tested. 

Pale  brown,  heavy. 


Not  tested. 
Not  tested. 


II. - SOLUTION  OP  SULPHURET  OF  POTASSIUM. 


Water-  ••  • 

Broth  .... 
Milk . 

Tea  . 

Coffee  ... 
Madeira 
Wine 
Port  Wine 

Gruel  . . . . 


White,  with  a  faint  tint  of 

Black,  mottled  with  yel- 

Bright  orange. 

Deep  olive-green. 

sulphur-yellow,  when 
a  large  quantity  of  the 
test  was  used.§ 

Pale,  but  bright,  sulphur- 

low. 

Clotted,  heavy,  black, 

Dull  orange,  heavy. 

Pale  brown,  partly  sns 

yellow. 

Bright  golden-yellow. 

mottled  with  grqy. 
Black,  clotted. 

Orange. 

pended. 

Brown,  greenish  whe 

A  beautiful  yellow. 

Brownish-black. 

Reddish  orange,  floccu- 

the  mixture  was  shs 
ken. 

Not  tried. 

A  deep  golden-yellow. || 

Nearly  black. 

lent. 

Deep  brownish-orange. 

Not  tried. 

Sulphur-yellow. 

Dirty  white,  or  slate  col- 

Beautiful  bright  orange. 

Vide  1st  Table. 

Fawn  color. 

Slate  color,  with  violet 

Dark  brown,  with  a  tinge 

Violet,  heavy. 

Bright  queen’s  yellow. 

supernatant  fluid. IF 
Black  dense  clots.** 

of  orange. 

Orange  clotted. 

Dusky  yellowish-green. 

*  This  precipitate,  dried  upon  a  filter,  and  heated  with 
some  caustic  potassa  in  a  slender  test  tube,  is  decomposed 
in  a  few  seconds,  forming  a  sulphuret  of  potassium,  while 
the  arsenic  is  volatilized  in  its  metallic  form,  and  adheres 
to  the  sides  of  the  tube.  (Orfila.) 

t  All  substances  containing  tannic  acid  in  solution 
greatly  impair  the  solvent  influence  of  fluids  on  arsenious 
acid. 

}  Dr.  Pereira  states,  that,  when  the  solution  of  the 
tartar  emetic  is  very  dilute,  and  the  sulphureted  hydro¬ 
gen  gas  passed  through  it  only  for  a  few  seconds,  the 
precipitate  is  of  a  lemon  yellow,  closely  resembling  that 
produced  by  arsenious  add.  (Med.  Gaz.,  April,  183b.) 

§  This  sulpliuret,  added  to  a  solution  of  the  phosphates, 

* 


throws  down  a  greenish-yellow  precipitate,  the  superns 
tant  fluid  being  yellow  and  turbid. 

II  Lime  water,  also,  added  to  coffee  containing  arsentou 
acid,  throws  down  a  yellow  precipitate ;  although  it  pri 
cipitates  the  watery  solution  of  arsenious  acid  whip; 
(Orfila.) 

IT  Corrosive  sublimate  cannot  be  exhibited  in  port  win 
with  an  intention  to  commit  murder,  (except  by  a  sel 
murderer,)  as  it  changes  the  color  of  the  wine  to  pa! 
violet. 

**  All  the  precipitates  by  the  sulphuret,  when  drlei, 
and  heated  in  a  tube  with  iron  filings,  afl'ord  nietall 
mercury,  which  forms  globules  on  the  sides  of  It 
tube. 


ARS 


81 


ARS 


III. - SOLUTION  OF  AMMONIACO-SULPHATE  OF  COPPER. 


Solvents. 

Precipitates  from 
Solutions  of 
Arsenious  Acid. 

- r 

Precipitates  from 
Solutions  of 
Corrosive  Sublimate. 

Precipitates  from 
Solutions  of 

Tartar  Emetic. 

Precipitates  froir 
Solutions  of 
Chloride  of  Barium. 

Water. . . . 

Beautiful  grass-green.  It 
completely  disappeared 
on  the  addition  of  a 
few  drops  of  strong 
acetic  acid.* 

White,  thick,  and  heavy. 

Pale  whitish-blue,  very 
little  thrown  down. 

Copious  whitish-blue. 

Broth  .... 

Beautiful  pale  green,  sus¬ 
pended.! 

White,  curdy,  partly  sus¬ 
pended,  partly  thrown 
down. 

Pale  whitish-blue,  with  a 
tint  of  green. 

Opaque,  glaucous. 

Milk . 

Pale  grayish-green. 

Bluish-white,  curdy. 

Whitish-blue. 

Curdy  white,  with  a  tinge 
of  blue. 

Tea . 

Obscure  olive,  but  scarce¬ 
ly  a  precipitate. 

Dirty  yellowish  white, 
curdy. 

Muddy,  pale  bluish-green. 

Grayish,  heavy,  superna¬ 
tant  fluid,  yellowish- 
green. 

Coffee* . 

Dark  grass-green.t 

Dirty  white. 

Dirty  bluish-green. 

Not  tried. 

Madeira 

Wine 

Grayish,  with  a  slight 
tinge  of  green. 

Heavy  clotted  white,  with 
a  tint  of  green. 

ASruginous  blue. 

Vide  1st  Table. 

Port  Wine 

Clotted,  heavy,  dark 
greenish-gray. 

Heavy,  clotted,  bluish- 
gray. 

Heavy,  dirty  slate-blue. 

Dirty  violaceous-gray. 

Gruel  .... 

Beautiful  grass-green. 

Pale  bluish-white. 

Pale  bluish-green. 

Pale  bluish-green. 

IV. - SOLUTION  OF  AMMONIACO-NITRATE  OF  SILVER. 


Water.... 

Copious  bright  sulphur- 
yellow.4 

Dull  yellowish  white, 
clotted,  changing  to 
dirty- white. 

Pale  brown. 

White,  heavy  ;  soon 
blackening. 

Broth  .... 

White,  (owing  to  the 
chloride  of  sodium,)  but 
yellow  when  treated 
with  nitric  acid. 

White,  copious. 

Brownish,  mixed  with 
much  muriate  of  sil¬ 
ver. 

White,  dense,  curdy. 

tlilk . 

White,  with  a  tint  of 
yellow. 

Dirty-white. 

Very  pale,  scarcely  visi¬ 
ble  brown. 

Not  tried. 

fea . 

Yellowish  white,  which 
soon  blackens. 

Dirty- white. 

Dirty-brown. 

Not  tried. 

loffee. .. . 

Yellow,  remaining  un¬ 
changed. 

Pale  sulphur-yellow. 

White,  changing  to  black. 

Not  tried. 

Not  tried. 

vladeira 

Wine 

Dirty-white,  changing  to 
black. 

White. 

Vide  1st  Table. 

’ort  Wine 

White,  becoming  brown 
on  exposure  to  the  light. 

Idem. 

Dirty-wliite. 

Heavy,  dirty-white. 

Gruel .... 

Yellowish. 

Dense,  dirty-white  clots. 

Not  tried. 

Dense,  clotted-white. 

Caution.  The  result  of  no  single  test  should  be 
,  lepended  on.  Those  most  to  be  relied  on  are  the 
;  deduction  test,  Rensch's  test,  and  with  proper 
precautions  those  depending  on  the  liberation  of 
rseniureted  hydrogen;  also  among  the  liquid 
jests,  the  ammoniacal  acetate  and  sulphate  of  cop- 
Yer  and  nitrate  of  silver.  Otto  has  lately  shown 
hat  when  a  poisonous  mass  of  white  of  egg  and 
potatoes  is  boiled  with  a  lye  of  potassa  and  after- 
*  '/ards  acidulated  with  muriatic  acid,  no  precipitate 
-  j’  produced  by  sulphureted  hydrogen.  This  re- 
ults  from  the  action  of  potassa  on  proteine  bodies 

*  This  test  is  capable  of  detecting  arsenious  acid  in  a 
ilution  containing  t ;  010  0  0  of  its  weight.  (Orfila.) 
t  It  has  been  suggested  that  onions,  boiled  in  broth,  or 
i.  Men  so  as  to  impregnate  with  their  qualities  the  contents 
|  the  stomach,  might  produce  the  same  elfects  on  ammo- 
I*  'aco-sulphate  of  copper,  as  if  arsenious  acid  were  pres- 
»t ;  but  although  the  fluid  is  tinged  a  green  color,  vet  no 
<  recipitate  forms. 

t  Dr.  Porter,  of  South  Carolina,  says,  that  sulphate  of 
>pper  with  ammonia  produces  the  same  colored  precipi¬ 
ce  in  coffee  which  contains  no  arsenious  acid.  (Amen¬ 
ta  Journal  of  Science,  vol.  iii.  p.  354.) 

5  A  similar  precipitate  is  formed  by  nitrate  of  silver,  in 
^solution  of  any  of  the  phosphates,  and  with  chromate 
Potassa )  but  the  fact  of  the  precipitate  being  occasioned 
11 


forming  a  sulphuret  of  potassium,  the  sulphur  of 
which  being  liberated  by  the  acid,  throws  down  the 
arsenic,  which  is  then  removed  by  filtration.  Hence 
it  would  appear  a  bad  plan  to  boil  such  substances 
with  potassa,  as  recommended  by  Christison  and 
Uevergie. 

ARSENIC,  ANTIDOTES  TO.  The  hy¬ 
drated  sesquioxide  of  iron,  in  the  gelatinous  state, 
appears  to  be  the  only  substance  yet  discovered 
worthy  of  being  considered  as  an  antidote  to  arse¬ 
nic.  It  should  be  given  in  doses  of  a  tablespoonful 
every  ten  minutes.  Lime-water  and  chalk  and 

by  arsenious  acid  is  easily  ascertained  by  testing  a  fresh 
portion  of  the  solution  with  lime-water.  If  it  contain  ar¬ 
senious  acid,  a  copious  white  precipitate  will  be  thrown 
down;  if  a  phosphate  only,  there  is  scarcely  any  change, 
or  at  the  most  a  translucent  flocculent  precipitate,  which 
remains  long  suspended.  A  method  of  employing  this  test 
was  suggested  by  Dr.  Paris:  namely,  to  put  upon  a  piece 
of  clean  white  paper  a  broad  streak  of  the  suspected  fluid, 
and  then  run  lightly  over  it  a  stick  of  lunar  caustic;  or 
the  streak  may  be  brushed  lightly  over  with  liquid  ammo¬ 
nia,  immediately  after  the  application  of  the  caustic  ;  if 
arsenious  acid  be  present,  a  bright  queen’s  yellow  is  in¬ 
stantly  produced,  which  remains  permanent  for  nearly  an 
hour;  but  when  the  lunar  caustic  produces  a  bright  yeU 
low  before  the  ammonia  is  applied,  we  may  suspect,  the 
presence  of  some  phosphate. 


water  have  also  been  recommended.  Opium, 
camphor,  and  ether,  may  be  employed  as  after 
remedies,  to  recruit  the  nervous  system. 

Remarks.  The  first  endeavor,  in  cases  of  poi¬ 
soning  by  arsenic,  should  be  to  remove,  if  possible, 
the  poison  from  the  stomach ;  for  this  purpose 
strong  emetics  or  the  stomach-pump  should  be  had 
recourse  to,  after  which  the  hydrated  sesquioxide 
of  iron  may  be  administered. 

ARSENITES.  Salts  formed  of  the  previous 
acid  (arsenious)  and  the  bases.  The  alkaline  ar- 
senites  may  be  prepared  by  saturating  a  solution 
of  the  acid,  with  another  of  the  base,  and  most  of 
the  insoluble  arsenites  may  be  made  by  adding  a 
soluble  salt  of  the  metal  to  a  solution  of  the  ar- 
senite  of  potassa  or  ammonia. 

ARSENIURETED  HYDROGEN.  A  com¬ 
pound  of  arsenic  and  hydrogen,  discovered  by 
Scheele. 

Prep.  Melt  metallic  arsenic  with  an  equal 
weight  of  grain  zinc,  reduce  the  alloy  to  coarse 
powder,  place  it  in  a  gas  bottle,  and  pour  over  it 
strong  muriatic  acid.  (Soubeiran.)  It  must  be 
collected  in  the  pneumatic  trough. 

Prop.  Inflammable,  extinguishes  combustion, 
and  destroys  life.  At  a  red  heat  it  deposites  its 
arsenic  in  the  metallic  state. 

ARTICHOKE.  This  esculent  resembles  aspar¬ 
agus  in  its  general  properties,  but  it  is  said  to  be 
more  nutritious  and  diuretic.  It  is  dressed  in 
several  ways  according  to  the  fancy  of  the  cook. 
See  Asafcetida,  p.  83. 

ASAFCET1DA  CLYSTER.  Prep.  Asafcet- 
ida  J  gramme;  yelk  of  1  egg;  water  4  pint. 
Proc.  Dissolve.  Use.  This  quantity  is  sufficient 
for  10  or  12  clysters  for  children  under  1  year ;  5 
or  6  for  those  under  3  years  ;  and  2  or  3  for  those 
under  7.  Two  clysters  are  prescribed  daily  hi 
hooping-cough. 

Remark.  M.  Reiken  has  found  this  more  suc¬ 
cessful  in  removing  hooping-cough  than  any  other 
remedy.  To  ensure  success,  it  should  not  be  ad¬ 
ministered  until  the  feverish  symptoms  have 
passed.  M.  Reiken  sometimes  uses  an  ointment 
of  asafetida,  as  well  as  the  clyster. 

ASARABACCA  SNUFF.  Syn.  Cephalic 
Snuff.  Prep.  Asarabacca  leaves  and  Lundyfoot 
snuff,  of  each  1  oz. ;  lavender  flowers,  1  drachm  ; 
essence  of  bergamotte  and  oil  of  cloves,  of  each  2 
drops.  Proc.  Grind  the  lavender  with  the  snuff 
and  leaves  to  a  fine  powder,  then  add  the  perfume. 

Remarks.  This  is  a  great  improvement  on  the 
old  form  with  herbs.  It  is  an  excellent  errhine, 
and  is  much  recommended  in  headaches,  dimness 
of  sight,  &c. 

ASARINE.  A  substance  resembling  camphor, 
obtained  from  the  root  of  the  Asarum  Europamm, 
(Asarabacca,)  by  distillation  along  with  water. 

ASBOLINE.  A  substance  found  by  Bracon- 
not  in  soot,  and  on  which  he  thinks  the  anthel¬ 
mintic  virtue  of  the  latter  depends.  Berzelius 
regards  it  as  impure  acid  pyretine. 

ASCARIDES.  Small  thread  worms  that  pro¬ 
duce  a  disagreeable  irritation  near  the  extremity 
of  the  anus.  They  are  best  removed  by  mild  pur¬ 
gatives  and  the  use  of  a  clyster  of  aloes. 

ASCARIDES,  ELECTUARY  FOR.  Ins 
Flowers  of  sulphur,  4  oz. ;  powdered  jalap,  1  oz.  • 
powdered  bark,  1  oz. ;  sirup  of  buckthorn,  q.  s. 


Proc.  Make  them  into  an  electuary.  Dose.  Twc; 
or  three  teaspoonfuls  every  morning. 

ASH-BALLS.  The  ashes  of  various  plants 
especially  ferns,  damped  and  made  into  balls! 
Use.  As  a  substitute  for  soap  in  washing,  and  tel 
clean  painting. 

ASPARAGIN.  Syn.  Asparamide.  Altiieine; 
Agedoile.  A  substance  found  in  the  potato;; 
marshmallow,  liquorice,  asparagus,  and  some  othej 

vegetables. 

Prep.  Boil  the  expressed  juice  of  the  asparagus; 
filter,  and  evaporate. 

II.  Macerate  the  bruised  root  of  the  marshmal;  ' 
low  with  milk  of  lime  ;  filter,  precipitate  with  car 
bonate  of  ammonia,  and  evaporate. 

Prop.  In  its  purest  state  it  forms  large  prismatii 
crystals,  soluble  in  water  and  proof  spirit.  Alkali!  ' 
and  acids,  with  the  aid  of  heat,  convert  it  int 
aspartic  acid. 

ASPARAGUS.  Qual.,  §c.  A  very  nutrition 
article  of  food,  possessing  slightly  diuretic  proper;  ; 
ties,  and  little  disposition  to  induce  flatulency  j 
Asparagus  is  cooked  by  boiling,  which  is  done  a 
quickly  as  possible,  without  breaking  the  heads! 
and  is  served  with  melted  butter.  The  head,  oj  * 
upper  part,  is  that  which  is  eaten.  Sometimes  th 
lower  or  white  end  is  removed  before  boiling.  Man 
nice  little  side-dishes  are  made  with  asparagusl  > 
among  which  the  following  may  be  classed  : — Cu 
off  the  top  of  a  French  roll  and  take  away  all  th 
crumb,  then  fry  it  brown  in  butter,  and  fill  it  wit 
a  hot  mixture  of  cream  and  yelk  of  egg,  previous!!  : 
stirred  together  over  the  fire  until  thickened,  an 
then  beat  up  with  the  boiled  tops  of  asparagus,  an, 
a  little  salt  and  nutmeg.  Place  on  the  top  of  th; 
roll  that  was  cut  off,  and  over  all  stick  in  a  few  o| 
the  greenest  heads  of  asparagus.  This  is  calle 
“  asparagus  forced.” 

ASPARAGUS,  CULTIVATION  01 
Choose  that  situation  which  is  the  longest  expose;  ' 
to  the  sun  during  the  heat  of  the  day.  Dig  a  p 
5  feet  deep,  and  sift  the  mould  through  a  searctj  .• 
having  about  C  holes  to  the  inch ;  then  fill  up  thi 
bed  with  the  following  layers:  1, — 6  inches  o  j 
good  dung ;  2, — 6  inches  of  turf ;  3, — 6  inches  o 
dung  ;  4, — 6  inches  of  sifted  earth.  Repeat  tl) 
layers  in  the  same  order  a  second  time.  Then  fi 
up  the  last  foot  with  a  mixture  of  equal  parts  o  1 
silted  earth  and  dung.  Now  divide  the  groun 
into  beds,  5  feet  wide,  by  paths  made  of  turf,  lai  { 
down  18  inches  wide  and  9  inches  deep.  Tb  j 
plants  must  be  set  in  March,  15  inches  asunde, 
placing  the  bud  or  top  of  the  root  about  14  incite  ; 
beneath  the  surface,  and  spreading  the  roots  oil  j 
as  much  as  possible.  Mark  the  place  where  eacl  j 
plant  is  set,  by  placing  a  small  piece  of  stick  i1  i 
the  spot.  As  soon  as  the  bed  begins  to  sink,  a  fe’  j 
spadefuls  of  fine  sand  may  be  thrown  over  if  1 
especially  on  the  spots  where  the  plants  are  sej 
Should  some  of  the  plants  die,  their  places  ma;  j 
be  supplied  by  others,  set  later  in  the  season.  Th  j 
plants  should  be  2  years  old  when  transplantei  I 
and  in  3  years  may  be  cut  for  the  table. 

Remarks.  A  bed  of  this  kind  will  last  30  yea 
or  longer.  The  young  plants  are  raised  from  seer 
set  two  together,  about  1  inch  deep  and  9  inch' 
apart,  in  beds  of  good  earth,  removing  the  weal 
est  of  the  two  plants  in  the  ensuing  spring,  j  1 
little  good  dung  may  be  scattered  over  the  beds  ii 


ASS 


83 


ASS 


autumn.  The  male  plants  alone  should  be  s( 
lected  for  transplanting.  During  winter,  aspara¬ 
gus  may  be  raised  by  the  use  of  tan  in  hotbeds. 

ASPHALTUM,  PREPARED.  Syn.  Liquid 
Aspiialtum.  Prep.  I.  Melt  Scio  turpentine  2  oz. ; 
then  add  powdered  asphaltum  1  oz.  When  mixed, 
remove  the  vessel  from  the  fire,  cool  a  little,  and 
add  oil  of  turpentine  until  it  be  reduced  to  a  proper 
consistence. 

II.  (Wilson’s.)  Melt  1  oz.  of  asphaltum;  then 
add  2  oz.  of  balsam  of  copaiba.  Remove  it  from 
the  fire,  and  thin  with  turpentine. 

Remarks.  The  turpentine  must  be  heated  be¬ 
fore  adding  it  to  the  other  ingredients,  as  if  cold, 
they  will  set  before  it  can  be  mixed  in.  Use.  As  a 
black  japan  or  varnish.  An  excellent  glazing  color. 

ASPHALTUM,  FACTITIOUS.  A  substance 
under  this  name,  and  which  is  also  often  sold  for 
i  genuine  asphaltum,  is  made  from  the  bottoms  of 
Barbadoes  tar,  by  heating  them  until  quite  hard. 
Color  and  hardness  inferior  to  asphaltum. 

ASSAY,  (ASSAYING.)  Syn.  Coupella- 
tion,  ( Fr .)  Atreiben  auf  der  Capelle,  ( Ger .) 

!  The  method  of  determining  the  quantity  of  pure 
gold  and  silver  in  the  alloys  of  these  metals.  This 
art  requires  great  skill  and  experience  in  its  per- 
;  formance  ;  and  from  the  costliness  of  the  precious 
metals,  and  their  general  employment  in  the  man¬ 
ufacture  of  coin,  plate,  jewellery,  &c.,is  of  the  ut¬ 
most  importance.  At  the  Royal  Mint  of  England 
j  there  are  two  assay-masters — the  master’s  assayer 
land  the  king’s  assayer.  The  business  of  the  for- 
Imer  is  to  receive  and  examine  the  gold  and  silver 
■ingots  brought  for  coinage,  and  of  the  latter  to  ex¬ 
amine  the  melted  bars  previously  to  their  being 
'coined  into  money.  When  the  money  is  coined, 
jit  is  “ pixed"  before  being  sent  from  the  Mint. 
jThis  consists  in  making  an  assay  of  one  piece  out 
of  each  “  journey  weight  of  coin,  to  ascertain  if 
jit  be  of  the  proper  standard.  The  king’s  assayer 
-hus  becomes  responsible  for  the  purity  of  all  the 
gold  and  silver  coin  issued  from  the  Mint.  The 
following  is  a  brief  notice  of  the  art  of  assaying. 


Sectional  view  of  the  assay  furnace  used  at  the  Roy; 
lint  and  Goldsmiths’  Hall,  London, 
a  o,  Rollers  on  which  the  furnace  rests. 

(  Ash-pit.  c,  One  of  the  ash-pit  dampers. 

Id,  Grate  supporting  the  muffle-plate, 
e,  Muffle  containing  the  cupels. 

/»  The  mouth-plate  for  the  ignited  charcoal. 

A,  Interior  of  furnace  containing  charcoal. 

I  i  i,  Walls  of  the  furnace. 

*,  Moveable  chimney  for  regulating  draught. 


Operation  of  Assaying.  Materials,  apparatus, 
(Sj-c. —  The  furnace.  Before  an  assay  can  be  made, 
it  is  necessary  to  be  provided  with  a  suitable  fur¬ 
nace,  muffle,  and  cupel.  The  furnace  used  for 
assaying  at  the  Royal  Mint  and  Goldsmiths’ 
Hall,  London,  has  the  following  proportions,  and 
is  represented  above. 

Dimensions.  Total  height  2  J  feet ;  from  the 
bottom  to  the  grate,  6  inches  ;  the  grate,  muffle- 
plate,  and  bed  of  loam  that  covers  it,  3  inches ; 
the  space  between  the  grate  and  the  bottom  of  the 
funnel  or  chimney,  21 J  inches;  funnel,  6  inches. 
A  furnace  of  any  other  shape  and  size  may  be 
employed,  provided  it  will  afford  a  sufficient  heat, 
and  allow  the  introduction  of  the  muffle. 

The  muffle  is  a  pot  of  the  shape  of  fig.  1,  made 
of  clay,  and  furnished  with  an  opening  to  admit 
the  introduction  of  the  cupels,  and  inspection  of 
the  process.  It  is  placed  on  the  muffle-plate,  (see 
preceding  figure,)  by  which  it  is  introduced  into 
the  furnace. 

1. 


The  cupel  is  a  sort  of  shallow  crucible,  made  of 
bone  ashes  or  burnt  bones.  At  the  Royal  Mint 
the  cupels  are  made  of  the  calcined  cores  of  ox- 
horns.  The  powder  is  slightly  moistened  with 
water,  and  a  circular  steel  mould  is  filled  there¬ 
with,  and  after  being  pressed  down  tight,  is  fin¬ 
ished  off  with  a  rammer,  having  a  convex  face  of 
polished  steel,  which  is  struck  forcibly  with  a 
mallet,  until  the  mass  becomes  sufficiently  hard 
and  adherent.  The  cupel  is  then  carefully  re¬ 
moved,  and  exposed  in  the  air  to  dry,  which 
usually  takes  from  14  to  21  days.  Fig.  2  repre¬ 
sents  a  cupel  in  section,  and  fig.  3  the  tongs  for 
charging  the  same.  The  best  weight  for  cupels 
is  said  to  be  180  to  200  grs. 


2.  3. 


Process  of  assaying.  The  muffle,  with  the  cu¬ 
pels  properly  arranged,  being  placed  in  the  fur¬ 
nace,  the  latter  is  filled  up  with  charcoal,  and 
lighted  at  the  top  by  placing  a  few  pieces,  heated 
to  whiteness,  on  last.  When  the  cupels  have 
been  exposed  for  half  an  hour,  and  have  become 
white  by  heat,  the  lead  is  put  into  them  by  means 
of  the  tongs,  and  as  soon  as  this  becomes  tho¬ 
roughly  red  and  circulating,  as  it  is  called,  the 
metal  to  be  assayed,  wrapped  in  a  small  piece  of 
paper,  is  added,  and  the  fire  kept  up  strongly  un¬ 
til  the  metal  enters  the  lead  and  circulates  well, 
when  the  heat  may  be  slightly  diminished,  and  so 
regulated  that  the  assay  shall  appear  convex  and 
ardent,  while  the  cupel  is  less  red  that  the  un¬ 
dulations  shall  circulate  in  all  directions,  and  that 
the  middle  of  the  metal  shall  appear  smooth,  sur¬ 
rounded  with  a  small  circle  of  litharge,  which  is 
being  continually  absorbed  by  the  cupel.  This 
treatment  must  be  continued  until  the  metal  be- 


I 


ASS 


84 


ASS 


comes  bright  and  shining,  or  is  said  to  “  lighten ; 
after  which  certain  prismatic  colors,  or  rainbow 
hues,  suddenly  flash  across  the  globules,  and  un¬ 
dulate  and  cross  each  other,  and  the  latter  metal 
soon  after  appears  very  brilliant  and  clear,  and  at 
length  becomes  fixed  and  solid.  This  is  called 
the  “  brightening ,”  and  shows  that  the  separation 
is  endefl.  In  conducting  this  process,  all  the  ma¬ 
terials  used  must  be  accurately  weighed,  especial¬ 
ly  the  weight  of  the  alloy  before  cupellation,  and 
the  resulting  button  of  pure  metal.  The  difference 
gives  the  quantity  of  alloy.  The  preceding  gen¬ 
eral  description  of  the  process  of  cupellation  will 
render  the  following  articles  intelligible,  without 
again  entering  into  the  minutiae  of  the  operation. 

Assayers’  weights.  The  richness  or  purity  of 
gold  is  expressed  in  carats.  Pure  gold  is  spoken 
of  as  containing  24  carats,  of  12  grains  each ;  and 
any  other  sample,  containing  12,  18,  22,  or  any 
other  number  of  parts  of  pure  gold,  in  24  parts,  is 
said  to  be  of  so  many  carats  fine.  In  the  process 
of  assaying  gold,  the  real  quantity  taken  is  very 
small,  generally  6  or  12  grains  ;  and  this  is  termed 
the  “  assay  pound.”  It  is  nominally  subdivided 
into  24  carats,  and  each  carat  into  4  assay  grains, 
and  each  grain  into  quarters,  so  that  there  are 
384  separate  reports  for  gold.  When  the  assay 
pound  is  only  6  grs.,  the  quarter  of  the  assay  grain 
will  only  weigh  the  of  a  grain ;  hence  the  most 
accurate  system  of  weighing  must  be  adopted. 

The  richness  or  purity  of  silver  is  either  ex¬ 
pressed  in  pennyweights  or  lOOOths.  In  the  first 
case,  it  is  supposed  that  the  mass  of  silver  to  be 
examined  consists  of  12  equal  parts,  called  penny¬ 
weights  ;  so  that  if  an  ingot  weighs  an  ounce,  each 
of  the  parts  will  be  l-12th  of  an  ounce.  Hence, 
if  the  mass  of  silver  be  pure,  it  is  called  silver  of 
12  pennyweights  ;  if  it  contain  l-12th  of  its  weight 
of  alloy,  it  is  called  silver  of  11  pennyweights  ;  if 
2-12ths  of  its  weight  bo  alloy,  it  is  called  silver  of 
10  pennyweights ;  and  so  on  in  proportion  for 
other  qualities.  It  must  be  observed  here,  that 
the  assayers  give  the  name  pennyweight  to  a 
weight  equal  to  24  real  grains,  which  must  not  be 
confounded  with  their  ideal  weights.  The  assay- 
grains  are  called  fine  grains.  An  ingot  of 


fine  silver,  or  silver  of  12  pennyweights,  contains, 
then,  288  fine  grains;  if  this  ingot  contain  1 -288th 
of  alloy,  it  is  said  to  be  silver  of  11  pennyweights 
and  23  grains  ;  if  it  contain  4-288ths  of  alloy,  it  is 
said  to  be  11  pennyweights,  20  grains,  &c.  Now 


the  assay-weights :  for  instance,  36  real  grains  to 


and  grains. 


i  ^  O - 7  - *  a  mio  JJCH- 

nyweight,  or  24  grains ;  a  real  grain  and  a  half 
represents  12  fine  grains ;  l-32d  of  a  real  grain 
represents  a  quarter  of  a  fine  grain,  which  is  only 
l-752d  part  of  a  mass  of  12  pennyweights.  The 
purity  of  silver  is  now  more  frequently  expressed 
in  lOOOths,  which  admits  of  greater  accuracy. 

Remarks.  An  assay  is  thought  to  bo  good  when 
the  bead  is  of  a  round  form,  with  its  upper  surface 
brilliant,  its  lower  one  granular  and  dead-white, 
and  when  it  separates  readily  from  the  cupel! 
When  the  surface  of  the  bead  is  dull  and  flat,  it 


shows  that  too  much  heat  has  been  employed  ;  and 
if  the  metal  be  silver,  some  may  have  been  lost  in 
the  process,  by  fuming  or  absorption.  When  the 
bead  is  spongy,  and  of  various  colors,  and  scales 
of  litharge  still  remain  on  the  cupel,  and  the 
metal  adheres  strongly  to  the  latter,  too  little  heat 
has  been  used,  and  the  button  still  retains  some 
lead.  To  remedy  this,  the  heat  should  be  raised, 
and  a  little  powdered  charcoal,  or  a  few  small 
pieces  of  paper,  thrown  into  the  cupel,  until  the 
metal  again  begins  to  circulate  freely.  It  is  ne¬ 
cessary  that  the  lead  employed  in  the  process  of 
cupellation  should  be  perfectly  pure.  It  ought, 
therefore,  to  be  procured  by  reducing  refined 
litharge. 

ASSAY  OF  SILVER.  I.  The  assay  pound 
(usually  12  or  20  grains  for  silver)  of  the  alloy  for 
examination  is  accurately  weighed,  and  then 
wrapped  in  a  small  piece  of  paper  ready  to  under¬ 
go  the  process  of  cupellation.  The  quantity  of 
lead  used  is  not  uniform  ;  but  depends  on  the  na¬ 
ture  of  the  alloy.  It  should  be  16  times  the  weight 
of  the  copper  presumed  to  be  present  in  the  sam¬ 
ple.  This,  however,  cannot  be  accurately  as¬ 
certained,  though  an  experienced  assayer  is  gen-, 
erally  able  to  guess  very  nearly  the  amount.  If 
too  much  lead  be  used,  the  button  obtained  by 
cupellation  will  be  too  small,  owing  to  some  of  the 
silver  being  absorbed  by  the  cupel ;  and  if  too  little 
be  used,  the  button  will  come  out  too  large,  from 
still  containing  some  copper.  The  importance  of 
justly  proportioning  the  lead  to  the  quantity  of 
copper  present  in  the  alloy,  cannot  be  too  much 
insisted  on.  Tho  following  table  exhibits  the 
proper  quantities  adapted  to  silver  of  various  de¬ 
grees  of  fineness. 


Assay  Table,  by  M.  D’Arcet. 


Fineness  of 
the  Silver. 

Proportion  of 
Copper  in  the 
Alloy. 

Dose  of  Lead 
required,  the 
weight  of  sil¬ 
ver  being  one. 

Relation  be¬ 
tween  the 
Lead  and  Cop 
per. 

Silver  at 
1000 

3 

950 

50 

3 

70  to  1 

900 

100 

7 

60  to  1 

800 

200 

10 

50  to  1 

700 

300 

12 

40  to  1 

600 

400 

14 

35  to  1 

500 

500 

16  to  17 

32  to  1 

400 

600 

do. 

26-6  to  1 

300 

700 

do. 

22-8  to  1 

200 

800 

do. 

20  to  1 

100 

900 

do. 

17-7  to  1 

pure  copper. 

1000 

do. 

16  to  1 

Remarks.  As  the  lead  always  carries  off  a  smal 
portion  of  the  silver  into  the  cupel,  the  assay  gen 
erally  comes  out  too  low,  which  was  ascertameij 
by  M.  D’Arcet  to  be  equal  to — 

For  fine  silver, . 

4-3 


900 


1000 

800 

1000 


1000 

4-9 

1000 


ASS 


85 


ASS 


1000 
0-4 
1000 

During  the  process  of  cupellation  with  silver,  the 
button  is  apt  to  “  vegetate,”  especially  if  it  be  fine 
silver,  and  therefore  requires  to  be  carefully 
watched ;  for  which  purpose  the  cupel  is  usually 
kept  at  a  convenient  part  of  the  muffle,  ready  to 
be  drawn  forward  if  required.  It  has  just  been 
seen  that  to  apportion  the  lead  correctly  requires 
that  the  title  of  the  silver  should  be  known  ;  when 
this  is  not  the  case,  it  may  be  determined  approxi- 
inatively,  by  exposing  in  the  cupel  0'1  part  of  the 
sample  with  1  part  of  lead.  French  gold  and  sil¬ 
ver  coin  contain  T'6  of  copper ;  British  silver  coin 
consists  of  i|  of  silver,  and  A-  of  copper ;  and 
British  gold  coin  of  11  parts  of  gold  and  1  of  cop¬ 
per,  or  a  mixture  of  copper  and  silver. 

II.  Humid  assay  of  silver,  a.  Dissolve  10  grs. 
;  of  the  alloy  in  100  grs.  of  nitric  acid,  sp.  gr.  1'28, 
by  the  aid  of  heat ;  the  solution  being  made  in  a 
i  tall  stoppered  glass  tube,  furnished  with  a  foot ; 
then  place  it  in  a  very  delicate  balance,  which 
must  be  brought  into  an  exact  state  of  equilibrium, 
and  add  the  test  solution  gradually  and  cautiously 
1  until  the  whole  of  the  silver  be  thrown  down  ;  but 
the  utmost  care  must  be  taken  not  to  exceed  this 
point.  The  number  of  grains  now  required  to  re¬ 
store  the  equilibrium  of  the  scales  gives  the  exact 
quantity  of  pure  silver  present  in  1000  parts  of  the 
sample. 

Test  liquor.  Dissolve  54‘27  (54^)  grs.  of  pure 
sea  salt  in  9945-73  grs.  (or  22  oz.  and  320f  grs. 
avoirdupois)  of  distilled  water ;  filter,  and  keep  the 
liquor  in  a  stoppered  bottle  for  use. 

Pure  sea  salt.  Boil  together  for  a  few  minutes, 
in  a  glass  vessel,  a  solution  of  salt  with  a  little  pure 
bicarbonate  of  soda  ;  filter  ;  add  muriatic  acid  un¬ 
til  the  liquor  be  neutral  to  litmus  and  turmeric  pa¬ 
per  ;  then  evaporate  and  crystallize. 

Remarks.  The  addition  of  the  test  liquor  to  the 
solution  requires  the  utmost  exactness.  After  each 
i  addition  the  stopper  should  be  placed  in  the  tube, 
:  and  the  latter  violently  agitated  for  a  short  time, 
when  the  liquor  will  rapidly  clear  and  enable  us  to 
!  see  when  the  operation  is  concluded.  We  must 
then,  as  a  check,  add  a  small  quantity  of  a  solu¬ 
tion  of  nitrate  of  silver  to  the  liquor  in  the  tube, 
after  having  first  carefully  taken  the  weight.  If 
too  much  of  the  test  liquor  has  been  added,  this 
will  produce  a  fresh  precipitate,  and  the  assay  can¬ 
not  then  he  depended  on. 

Instead  of  weighing  the  quantity  of  test  liquor 
used,  a  tube  graduated  into  100  parts,  and  holding 
1000  grs.,  may  be  used  instead,  every  division  of 
which  required  to  throw  down  the  silver,  will  rep¬ 
resent  the  -Lth  of  a  grain.  The  tube  being  filled 
to  the  0,  is  ready  for  use,  and  from  being  gradua¬ 
ted  downward  the  quantity  poured  out  may  at 
once  be  read  off.  Generally  speaking,  however, 
measuring  does  not  admit  of  the  same  accuracy  as 
weighing.  The  termination  of  the  operation  is 
clearly  marked,  when,  on  adding  a  minute  quan¬ 
tity  of  the  test  liquor  to  the  silver  solution,  no 
cloudiness  occurs.  (See  Alkalimetry  and  Acid- 
imetry.) 


b.  The  precipitate  thrown  down  in  the  last  ex¬ 
periment  may  be  collected  in  a  filter  of  white 
paper,  and  dried,  washed,  and  weighed.  The 
previous  weight  of  the  paper,  deducted  from  the 
gross  weight  of  the  paper  and  silver,  will  give  the 
quantity  of  chloride  of  silver  present,  which  multi¬ 
plied  by  ’7533,  the  weight  of  metal  in  one  grain 
of  the  chloride,  will  give  the  exact  weight  of  the 
pure  silver  contained  in  the  sample. 

Remarks.  Mercury  is  the  only  metal  whose 
presence  at  all  interferes  with  the  process ;  the 
chloride  of  mercury  being  also  thrown  down  by 
salt,  as  well  as  the  chloride  of  silver.  When  no 
mercury  is  present  in  the  precipitate,  it  rapidly 
becomes  black  on  exposure  to  the  light,  but  when 
it  contains  -AL.  or  To56-ff  of  chloride  of  mercury,  it 
remains  of  a  dead  white,  with  T030  0  it  is  not  sensi¬ 
bly  discolored  by  the  diffused  light  of  a  room,  with 
only  slightly  darkened,  with  Tri\rfr  more  so, 
but  with  pure  chloride  of  silver,  the  effect  is  very 
rapid  and  intense.  When  mercury  is  present, 
which  is  however  seldom  the  case,  the  assay  sam¬ 
ple  must  be  placed  in  a  small  crucible,  and  ex¬ 
posed  to  a  full  red  heat,  before  solution  in  the 
acid.  For  the  method  of  assaying  silver  by  the 
humid  way,  when  alloyed  with  gold,  see  Gold. 
Those  who  wish  to  enter  fully  into  the  subject  of 
the  humid  assay  of  silver,  are  referred  to  Gay  Lus- 
sac’s  Essay. 

ASSAY  OF  GOLD.  1.  This  process  may  be 
divided  into  five  operations. 

I.  Cupellation.  Either  6  or  12  grs.  of  the  alloy 
is  the  weight  usually  taken  for  the  assay,  to  which 
is  added  16  parts  of  lead  for  every  1  part  of  cop¬ 
per  that  it  is  presumed  to  contain,  though  consid¬ 
erably  more  lead  may  be  used  when  the  sample 
does  not  contain  any  silver ;  but  if  the  reverse  be 
the  case,  an  excess  of  lead  would  lead  to  the  loss 
of  the  latter  metal,  which  ought  not  to  be  separa¬ 
ted  until  the  operation  of  parting.  When  silver  is 
present  an  additional  allowance  of  lead,  equal  to 
yL  of  its  weight,  is  made  on  that  account.  When, 
however,  the  quantity  of  silver  is  small,  or  is  not 
required  to  be  estimated,  it  becomes  of  little  con¬ 
sequence  what  weight  of  lead  is  employed,  so  long 
as  enough  be  used  to  carry  off  the  base  metals,  at 
the  same  time  that  the  quantity  is  not  too  large  for 
the  cupel.  The  sample  is  then  submitted  to  cu¬ 
pellation.  This  process  does  not  require  so  much 
care  for  gold  as  silver,  as  none  of  this  metal  is  ab¬ 
sorbed  by  the  cupel,  or  lost  by  evaporation,  and  it 
will  safely  bear  the  highest  heat  of  the  furnace 
without  injury.  In  other  respects  the  operation 
may  be  conducted  in  exactly  the  same  manner  as 
for  silver. 

II.  Quartation.  After  gold  has  passed  the  cu¬ 
pel,  it  may  still  retain  either  of  the  other  perfect 
metals,  particularly  silver.  To  remove  the  latter 
it  undergoes  the  operations  of  quartation  and  part¬ 
ing.  Quartation  is  performed  by  adding  3  parts 
of  silver  to  one  of  the  cupelled  sample,  and  fusing 
them  together,  by  which  the  gold  is  reduced  to 
one  fourth  of  the  mass  or  even  less ;  hence  the 
name.  In  this  state  nitric  acid  will  dissolve  out 
the  silver,  which  brings  us  to  the  next  operation. 

In  many  cases  the  operation  of  quartation  is 
performed  conjointly  with  that  of  cupellation,  as 
in  the  processes  of  Nos.  2  and  3. 


For 


500 

1000 

100 

1000 


ASS 


86 


ASS 


III.  Parting.  Tho  alloy  of  gold  and  silver 
thus  formed,  is  next  hammered  or  rolled  out,  into 
a  thin  strip  or  leaf,  curled  up  into  a  spiral  form, 
and  submitted  to  the  action  of  nitric  acid,  sp.  g. 
l-3,  diluted  with  half  its  weight  of  water ;  this 
being  poured  off,  another  quantity  of  acid,  of 
about  1-26,  and  undiluted,  may  he  employed.  In 
each  case  the  acid  should  be  boiled  upon  the  alloy 
for  about  a  quarter  of  an  hour.  In  the  first  case 
the  quantity  of  fluid  should  bo  about  2J  oz.,  and 
in  the  second  l^oz.  The  second  part  of  the  ope¬ 
ration  of  parting  is  called  the  “  reprise.”  If  the 
acid  be  used  too  strong  it  leaves  the  gold  in  a  state 
of  powder,  otherwise  the  metal  preserves  its  form 
throughout  the  process  of  parting.  It  is  next 
carefully  collected,  washed,  and  dried. 

IV.  Annealing.  The  sample  of  pure  gold  has 
liow  only  to  be  annealed,  which  is  done  by  put¬ 
ting  it  into  a  small  porous  crucible,  and  heating  it 
to  redness  in  the  muffle. 

V.  Weighing.  The  pure  gold  is  next  accurate¬ 
ly  weighed.  This  weight  doubled  or  quadrupled, 
gives  the  number  of  carats  fine  of  the  alloy  ex¬ 
amined,  without  calculation. 

Remarks.  The  loss  of  weight  by  cupellation 
gives  the  amount  of  copper  in  the  sample  ;  that 
after  parting,  the  amount  of  silver,  deducting  of 
course  the  weight  of  silver  used  in  the  process, 
which  is  called  the  “  witness.”  When  the  sample 
contains  but  very  little  gold,  the  dry  method  of 
assaying  cannot  be  depended  on,  and  chemical 
analysis  must  be  had  recourse  to. 

2.  (ill.  Chaudet’s  process.)  Submit  to  cupel¬ 
lation  0-500  of  the  sample  with  1-500  of  pure  sil¬ 
ver,  and  1-000  of  pure  lead.  Form  tho  button 
into  a  strip  or  riband  3  inches  long,  and  roll  it  into 
a  cornet.  Boil  for  3  or  4  minutes  in  a  matrass 
with  nitric  acid  of  22°  Baume,  decant  and  again 
boil  for  10  minutes  with  acid  of  32°  Baume,  again 
decant  and  repeat  the  last  boiling  with  a  fresh  lot 
of  acid,  at  32  B.  for  10  minutes  longer.  Next 
wash  the  comet  with  pure  water,  put  it  into  a 
small  crucible  permeable  to  water,  and  submit  it 
to  a  dull  red  heat  in  the  muffle.  Lastly,  cool, 
take  it  from  the  crucible,  and  weigh  it. 

Remarks.  The  above  is  M.  Chaudet’s  method  of 
assaying  fine  gold.  It  affords  very  perfect  results. 

3.  (Old  French  government  method.)  Oper. 
“Twelve  grains  of  the  gold  intended  to  be  as¬ 
sayed  must  be  mixed  with  30  grs.  of  fine  silver, 
auid  cupelled  with  108  grs.  of  lead.  The  cupella- 
tion  must  be  carefully  attended  to,  and  all  the  im¬ 
perfect  buttons  rejected.  When  the  cupellation  is 
ended,  the  button  must  be  reduced  by  lamination 
into  a  plate  of  1^  inch,  or  rather  more,  in  length, 
and  4  or  5  lines  in  breadth.  This  must  be  rolled 
up  upon  a  quill,  and  placed  in  a  matrass  capable 
of  holding  about  3  oz.  of  liquid,  when  filled  up  to 
its  narrow  part.  1’wo  oz.  and  a  half  of  very  pure 
aquafortis,  of  the  strength  of  20°  of  Baumc’s  are¬ 
ometer,  must  then  be  poured  upon  it ;  and  the 
matrass  being  placed  upon  hot  ashes,  or  sand,  the 
acid  must  be  kept  gently  boiling  for  a  quarter  of 
an  hour  :  the  acid  must  then  be  cautiously  de¬ 
canted,  and  an  additional  quantity  of  ljoz.  must 
be  poured  on  the  metal,  and  slightly  boiled  for  12 
minutes.  This  being  likewise  carefully  decanted, 
the  small  spiral  piece  of  metal  must  be  washed 
with  filtered  river  water,  or  distilled  water,  by  fill¬ 


ing  the  matrass  with  this  fluid.  The  vessel  is  then 
to  be  reversed,  by  applying  the  extremity  of  its 
neck  against  the  bottom  of  a  crucible  of  fine 
earth,  the  internal  surface  of  which  is  very  smooth. 
The  annealing  must  then  be  made,  after  having 
separated  the  portion  of  water  which  had  fallen 
into  the  crucible :  and,  lastly,  the  annealed  gold 
must  be  weighed.  For  the  certainty  of  this  ope¬ 
ration,  two  assays  must  be  made  in  the  same 
manner,  together  with  a  third  assay  upon  gold  of 
24  carats,  or  upon  gold  the  fineness  of  which  is 
perfectly  and  generally  known.” 

“No  conclusion  must  be  drawn  from  this  assay, 
unless  the  latter  gold  should  prove  to  be  of  the 
fineness  of  24  carats  exactly,  or  of  its  known  de¬ 
gree  of  fineness  ;  for,  if  there  be  either  loss  or 
surplus,  it  may  be  inferred  that  the  other  two  as¬ 
says,  having  undergone  the  same  operation,  must 
be  subject  to  the  same  error.” 

4.  (When  the  alloy  contains  platina.)  This 
alloy  generally  contains  copper,  silver,  platina, 
and  gold.  The  sample  must  be  cupelled  in  the 
usual  way,  and  the  loss  of  weight  will  express  the 
amount  of  copper  ;  the  button,  made  into  a  rib¬ 
and  and  treated  with  sulphuric  acid,  will  indicate, 
by  the  portion  dissolved,  the  amount  of  silver 
present.  By  submitting  the  residuum  to  quarta- 
tiou,  the  platina  will  become  soluble  in  nitric  acid. 
The  loss  after  digestion  in  this  menstruum  will 
express  the  weight  of  that  metal,  and  the  weight 
of  the  portion  now  remaining  will  be  that  of  the 
pure  gold. 

5.  Other  methods.  Assay  of  the  touch.  Jew¬ 
ellery,  small  quantities,  ij-c.  When  it  is  desired 
to  ascertain  the  fineness  of  small  quantities  of 
gold,  as  in  jewellery,  &c.,  touch  needles  and  stones 
are  employed.  The  former  are  made  in  sets,  con¬ 
taining  gold  of  different  finenesses  and  differently 
alloyed  with  copper  and  silver.  Pieces  of  black 
pottery  form  excellent  touch  stones.  The  mode 
of  using  them  is  to  mark  the  stone  with  the  sam¬ 
ple  under  examination,  and  to  compare  its  appear¬ 
ance,  hardness,  Ac.  with  that  produced  by  one  or 
more  of  the  needles.  When  the  two  are  similar, 
the  quality  is  considered  to  be  the  same.  They 
are  then  further  examined  by  moistening  the 
stroke  with  aquafortis  when  red  hot. 

General  Remarks.  The  preceding  is  a  brief  no¬ 
tice  of  the  most  approved  methods  of  assaying. 
Other  ways  of  determining  the  constitution  of  al¬ 
loys  exist,  which  are  not  only  easier  to  perform, 
but  far  more  accurate.  In  the  dry  way,  the 
causes  of  error  are  numerous,  and  assays  madei 
by  different  persons  after  that  plan,  seldom  agree 
closer  than  one  or  two  thousandths,  while  in  the 
case  of  silver,  it  often  amounts  to  -rTl5fl  ^  or  xjVr 
Thus  samples  of  the  same  silver  sent  by  the 
French  government  to  be  assayed  at  different 
places,  gave  different  results. 

At  the  Mint  of  Paris  ....  895-6  I 
“  Vienna  .  .  .  898-4  I 

“  Madrid  .  .  .  893-7 

“  Naples  .  .  .  891-0 

the  difference  between  the  two  extremes  of  which 
‘s  Tttati  <  whereas,  each  of  these  samples  really 
contained  of  pure  silver.  It  will  be  thus 

seen,  as  before  explained,  that  the  assay  of  silver 
always  comes  out  too  low,  besides  being  more  ex- 


AST 


87 


ATR 


posed  to  error  in  the  operation  than  gold.  Chem¬ 
ical  analysis,  or  the  humid  process  of  assay,  ad¬ 
mits,  however,  of  ascertaining  with  certainty  the 
quantity  of  each  metal  in  an  alloy  to  a  degree  of 
exactness  unattainable  by  the  cupel. 

ASSES’  MILK,  SUBSTITUTE  FOR.  Prep. 

I.  Boil  together  one  quart  of  new  milk,  one  ounce 
each  of  sugar-candy  and  ground  rice,  and  one 
drachm  of  eringo  root  bruised.  Strain. 

II.  Mix  together  one  ounce  of  lump  sugar,  the 
white  of  two  eggs,  and  half  a  pint  of  the  best 
milk,  then  add  half  a  teaspoonl'ul  of  sirup  of  tolu, 
and  mix  well. 

III.  Boil  together  a  pint  of  water  and  1  oz.  of 
hartshorn  shavings,  until  reduced  to  a  jelly,  then 
add  2  oz.  of  lump  sugar  ;  dissolve  ;  when  cold  add 
1  pint  of  new  milk,  and  a  teaspoonful  or  less  of 

sirup  of  tolu. 

Remarks.  The  above  are  among  the  best  forms 
for  this  article.  Others  are  often  adopted  of  a 
very  dirty  class,  as  boiling  snails,  &c.  with  water, 
and  so  many  medicaments,  that  I  presume  any 
thing  but  an  article  resembling  asses’  milk  is  pro¬ 
duced.  Use.  As  a  beverage,  a  cupful  with  or 
without  a  spoonful  of  rum,  three  or  four  times  a 
day,  or  ad  libitum.  An  old  woman's  remedy  for 
consumption. 

ASTHMA.  (From  aaS/miuta,  I  breathe  hard.) 
A  disease  characterized  by  difficulty  of  breathing, 
coming  on  by  fits,  accompanied  by  a  wheezing 
sound,  cough,  and  tightness  of  the  chest,  and  gen¬ 
erally  terminating  in  a  copious  expectoration,  after 
the  lapse  of  a  few  hours.  Asthma  is  principally 
confined  to  the  later  periods  of  life,  and  appears  in 
many  cases  to  be  hereditary.  The  fits  vary  from 
two  to  several  hours’  duration.  Sometimes  copious 
expectoration  attends  asthma,  which  has  led  to  its 
division  into  two  kinds, — dry  (asthma  siccum)  and 
humid,  (asthma  humidum.)  It  is  brought  on  by 
sudden  exposure  from  heat  to  cold,  to  unwhole¬ 
some  effluvia,  by  hard  drinking,  full  meals,  vi- 
I  elent  exercise,  and  by  cold,  damp,  and  foggy 
|  weather. 

Treatment.  I.  Prev.  Avoid  the  above  exciting 
!  causes.  Seek  a  dry,  warm,  and  airy  situation, 
i  Wear  flannel,  keep  the  bowels  regular,  and  the 
stomach  in  order.  Cure.  The  severity  of  the  par¬ 
oxysm  may  be  lessened  by  adopting  the  sitting 
!  posture,  and  inhaling  the  vapor  of  hot  water,  or 
I  an  infusion  of  chamomile.  Emetics  and  diapho- 
'  reties,  followed  by  mild  purgatives,  may  also  be 
I  administered  with  advantage.  Various  other  rem- 
>  edies  have  also  been  recommended  ;  among  the 
;  principal  are  tobacco  and  stramonium  smoking. 

In  using  the  latter  herb,  the  root  and  lower  parts 
1  of  the  stem  are  chopped  up  and  placed  in  the  bowl 
|  of  a  common  tobacco-pipe,  and  a  few  whiffs  are 
occasionally  taken.  Drinking  at  the  same  time 
|  should  be  avoided.  Lately  tiie  lobelia  inflata,  or 

•  Indian  tobacco,  has  been  highly  exto'led  in  asth- 
i  fwa.  The  dose  of  the  tincture  is  from  20  drops  to 

<>ij.  A  light  nutritious  diet  and  strictly  regular 

•  habits  should  be  adopted,  which  will  often  produce 
j  a  marked  improvement  and  effect  a  cure,  when 
j  medicines  have  failed.  The  use  of  bark  or  bitters 

will  tend  to  improve  the  general  tone  of  the 
!  system. 

ASTHMA,  DRAUGHT  FOR.  Prep.  Vin¬ 
egar  of  squills,  3ss ;  ipecacuanha  wine,  15  drops  ; 


cinnamon  water,  1J  oz. ;  mix  for  a  draught  to  be 
taken  three  times  daily.  Expectorant. 

ASTHMA,  MIXTURE  FOR.  Prep.  I.  ( Ex¬ 
pectorant .)  Milk  of  gum  ammoniacum  3  oz.,  sirup 
of  squills  2  oz.,  wine  of  ipecacuanha  1  oz. ;  mix. 
Dose.  A  small  teaspoonful  4  or  5  times  daily. 

II.  {Tonic.)  Infusion  of  cascarilla  3  oz.,  infu¬ 
sion  of  gentian  2  oz.,  simple  sirup  1  oz. ;  mix. 
Dose.  Two  tablespoonfuls  3  times  a  day. 

ASTHMA,  PILLS  FOR.  I.  {Expectorant.) 
Compound  squill  pill  20  grs.,  calomel  5  grs.,  pow¬ 
dered  opium  3  grs. ;  make  them  into  6  pills. 
Dose.  One  or  two  at  bedtime.  Expectorant,  and 
sometimes  laxative. 

II.  {Tonic.)  Compound  iron  pills,  2  drachms, 
extract  of  gentian,  1  drachm ;  mix,  and  divide 
into  60  pills.  Dose.  Two  night  and  morning. 

ASTRINGENTS,  (In  Medicine.)  Substan¬ 
ces  that  constrict  the  animal  fibre,  and  coagulate 
albumen.  When  employed  to  check  bleeding, 
they  are  called  styptics.  The  principal  vegetable 
astringents  are  catechu,  kino,  galls,  and  oak 
bark;  the  principal  mineral  astringents  are  sul¬ 
phate  of  iron,  nitrate  of  silver,  chloride  of  zinc, 
sulphate  of  copper,  acetate  of  lead,  &c. 

ASTRINGENT  COLLYRIUM.  Prep.  Com¬ 
pound  liquor  of  alum,  J  oz.,  rose  water,  5J  oz., 
laudanum,  60  drops.  Use.  For  weak  eyes. 

ASTRINGENT  PILLS.  Prep.  Alum,  6  grs., 
extract  of  opium,  1  gr.,  powdered  catechu,  20  grs. ; 
divide  into  6  pills.  Dose.  One  after  each  motion 
in  diarrhoea. 

ASTRINGENT  POWDER.  Powdered  galls 
and  burnt  alum,  of  each  equal  parts,  in  very  fine 
powder  ;  mix.  Use.  For  piles  and  soft  polypi  of 
the  nose. 

ATMOSPHERE,  PURITY  OF.  Test.  A 
simple  method  of  ascertaining  the  presence  of  im¬ 
purity  (carbonic  acid)  in  the  atmosphere,  is  to 
nearly  fill  a  glass  tumbler  with  limewater,  and  to 
place  it  in  any  convenient  position,  as  on  the  man¬ 
tel-piece  of  a  room.  The  rapidity  with  which  a 
pellicle  forms  on  its  surface,  or  the  water  becomes 
cloudy,  corresponds  to  the  amount  of  the  carbonic 
acid  present  in  the  atmosphere  that  surrounds  it. 
II.  A  little  moist  carbonate  of  lead  put  on  a  plate 
or  saucer,  and  exposed  in  the  same  way,  will  turn 
black,  should  any  sulphureted  hydrogen  be  con¬ 
tained  in  the  air.  This  is  a  very  delicate  test  for 
that  destructive  gas. 

ATROPIA.  Syn.  Atropina.  Atropine.  At- 
ropium.  An  alkaloid,  or  vegetable  alkali,  discov¬ 
ered  in  the  atropa  belladonna,  by  Brande.  Prep. 
I.  Make  an  aqueous  decoction  with  2  lbs.  of  the 
dried  leaves  of  the  deadly  nightshade,  press  out 
the  liquor,  and  bi  ll  them  a  second  time ;  mix  the 
two  waters,  and  add  a  little  sulphuric  acid  ;  then 
filter,  supersaturate  the  liquor  with  potash,  collect 
the  precipitate,  wash  with  cold  water,  and  dry  it. 
The  product  is  89  grs.  This  must  then  be  purified 
by  repeated  soluti  ins  in  dilute  acid,  the  use  of  ani¬ 
mal  charcoal,  and  precipitation  by  an  alkali.  Ac¬ 
cording  to  Mein  and  Thompson,  1  oz.  of  the  root 
of  belladonna  yields  1  gr.  of  pure  atropia. 

II.  Add  freshly  precipitated  hydrate  of  magne¬ 
sia  to  the  filtered  expressed  juice  of  belladonna, 
evaporate  to  dryness  as  quickly  as  possible  m  a 
water  bath,  then  pulverize  the  residuum,  and  di¬ 
gest  it  in  strong  alcohol  ;  decant  the  clear  liquid, 


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88 


BAI 


and  allow  it  to  evaporate  spontaneously.  The 
crystals  may  be  purified  by  repeated  resolutions  in 
alcohol. 

Remarks.  This  alkaloid  is  a  powerful  narcotic 
poison.  In  quantity  scarcely  appreciable,  it  occa¬ 
sions  dilatation  of  the  pupil,  when  applied  to  the 
eye.  The  T\T  of  a  grain  causes  very  serious  effects 
in  the  human  subject.  It  is  volatile  at  common 
temperatures,  and  rises  in  vapor  at  212°  ;  hence 
the  danger  of  experimenting  on  this  substance. 
Brande  suffered  so  much  from  this  cause,  that  he 
was  compelled  to  discontinue  his  experiments  on 
the  properties  of  this  alkali.  It  forms  salts  with 
many  of  the  acids,  which  may  be  crystallized. 
They  may  be  made  by  saturating  the  dilute  acids 
with  the  bases. 

ATROPIC  ACID.  Richter  has  given  this 
name  to  a  volatile  and  crystallizable  acid,  resem¬ 
bling  the  benzoic,  extracted  from  the  atropa  bella¬ 
donna,  or  deadly  nightshade.  (Pharm.  Centr. 
Blatt.  1837,  s.  614.) 

ATROPHY.  Syn.  Atrophia.  A  wasting  of 
the  whole  body.  Cause  and  Treatment.  This  is 
generally  produced  by  the  body  receiving  an  in¬ 
sufficient  supply  of  nourishment,  arising  from  im¬ 
perfect  digestion,  diarrhoea,  and  in  children,  very 
frequently  from  worms.  The  best  treatment  is  to 
keep  the  bowels  regular,  and  to  administer  mild 
tonics,  or  alteratives,  accompanied  with  a  nutri¬ 
tious  diet ;  cleanliness,  fresh  air,  and  moderate  ex¬ 
ercise  are  also  essential.  When  worms  are  the 
cause,  attempts  should  be  immediately  made  to 
remove  them.  (See  Anthelmintics.) 

AURANTIIN.  The  bitter  principle  extracted 
from  the  peel  of  the  orange  and  lemon. 

Prep.  The  exterior  peel  separated  from  the 
white  matter,  should  be  well  dried  by  free  expo¬ 
sure  to  warm  dry  air,  until  it  has  nearly  lost  its 
fragrance.  It  is  then  to  be  boiled  with  water,  and 
the  liquor  strained  off  and  evaporated  to  dryness. 
Purify  by  frequent  solution  in  alcohol. 

Prop.  Possesses  the  bitter  properties  of  the  peel 
in  a  concentrated  state,  without  any  of  its  fra¬ 
grance. 

AURO-CHLORIDES.  Prep.  These  salts  may 
be  prepared  by  mixing  the  terchloride  of  gold  with 
the  chloride  of  the  base,  in  atomic  proportions,  and 
setting  aside  the  solution  to  crystallize. 

Prop.  Most  of  the  auro-chlorides  crystallize  in 
prisms,  dissolve  in  both  alcohol  and  water,  have  an 
orange  or  yellow  color,  and  are  decomposed  at  a 
red  heat. 

AURO-CHLORIDE  OF  HYDROGEN. 
Formed  by  cautiously  evaporating  an  acid  solution 
of  terchloride  of  gold. 

AVIARY,  (from  avis,  a  bird.)  A  place  for 
keeping  birds.  Situation,  cj-c.  In  constructing  an 
aviary  for  exotic  birds,  a  place  should  be  selected 
where  the  temperature  can  be  kept  at  a  proper  de¬ 
gree  throughout  the  year,  and  which  is  well  pro¬ 
tected  from  the  weather.  This  is  most  conve¬ 
niently  done  by  choosing  a  space  attached  to  the 
summer  or  hot  house.  When  the  aviary  is  only 
intended  for  birds  of  climates  similar  to  our  own, 
any  part  of  the  open  garden  may  be  chosen,  and 
a  portion  closed  in.  Among  the  commoner  exotic 
birds  kept  in  aviaries,  are  canaries,  turtle-doves, 
parrots,  and  paroquettes ;  and  among  those  inhab¬ 
iting  climates  resembling  Great  Britain,  are  gold 


and  silver  pheasants,  and  the  finer  varieties  of 
pigeons.  Among  aquatic  birds  may  he  mentioned 
black  and  white  swans,  Muscovy  ducks,  &c.,  all 
of  which,  however,  require  good  protection  from 
the  vicissitudes  of  the  weather. 

AZOBENZIDE.  Prep.  Add  solid  hydrate  of 
potassa  to  nitro-benzide,  dissolved  in  alcohol  in  a 
retort ;  apply  heat  and  distil  the  red  solution.  The 
first  portion  which  comes  over  is  alcohol,  and  the 
next  azobenzide,  which  must  be  collected  sepa¬ 
rately. 

Remarks.  Form.  Large  red  crystals.  Discov¬ 
ered  by  Mitzcherlitz. 

AZOBENZULE.  Prep.  The  residuum  of  the 
preparation  of  benzhydramide  boiled  with  100 
parts  of  alcohol,  deposites  crystals  of  azobenzide 
on  cooling.  Form,  a  white  crystalline  powder. 

AZOERYTHRINE.  A  substance  extracted 
by  Kane  from  Orchil.  It  is  insoluble  in  alcohol, 
ether,  and  water ;  but  very  soluble  in  alkaline  lyes, 
to  which  it  imparts  a  port-wine  color.  (Phil.  Trane. 
1840,  p.  273.) 

AZOLITMINE.  A  substance  extracted  by 
Kane  from  litmus.  It  is  insoluble  in  water  and 
alcohol ;  soluble  in  alkaline  lyes.  It  forms  the 
principal  ingredient  in  litmus. 

AZOMARIC  ACID.  An  acid  discovered  by 
Laurent  during  his  researches  on  the  turpentine 
of  the  pinus  maritima.  It  is  formed  by  submitting 
pimaric  acid  to  the  action  of  nitric  acid. 

AZURE,  EGYPTIAN.  Prep.  Carbonate  of 
soda  1  lb. ;  calcined  flints  1 J  lb.  ;  copper  filings  \ 
lb.  ;  all  in  fine  powder.  Proc.  Mix  and  fuse  them 
together  in  a  crucible  for  2  hours.  When  cold, 
reduce  to  an  impalpable  powder. 

Remarks.  This  is  a  most  beautiful  and  perma¬ 
nent  sky-blue  color.  It  is  used  in  painting,  and 
as  a  substitute  for  smalts. 

AZURE,  PIGMENT.  Prep.  Quicksilver  2 
oz. ;  sulphur  and  sal  ammoniuc,  of  each  4  oz. 
Proc.  Grind  well  together,  and  place  the  ingre¬ 
dients  in  a  matrass,  which  must  be  exposed  to  a 
slow  fire  until  an  azure  fume  arises;  then  cool  and 
powder.  (Mackenzie.)  Remarks.  This  form  is 
stated  to  produce  a  color  nearly  equal  to  ultrama¬ 
rine,  but  I  much  doubt  it. 

BACHER’S  PILLS.  Prep.  Extract  of  black 
hellebore,  and  powdered  myrrh,  of  each  1  oz. ;  car- 
duus  benedictus  (blessed  thistle)  3  oz. ;  mix  and 
divide  into  1 -grain  pills.  Dose.  2  to  6  three  times  i 
a  day.  Tonic. 

BACON.  Qual.  When  this  article  has  been 
properly  prepared  from  healthy  meat,  and  is  neither  j 
old  nor  rusty,  it  forms  a  very  wholesome  and  ex¬ 
cellent  food,  especially  when  eaten  with  vegeta-  i 
bles.  It  is  too  strong,  however,  for  the  stomachs 
of  very  delicate  persons,  and  should  therefore  be 
avoided  by  them.  Choice.  Good  bacon  has  a  thin 
rind,  the  fat  has  a  firm  consistence  and  reddish 
tinge  ;  the  lean  has  a  pleasing  red  color,  is  tender,  ; 
and  adheres  strongly  to  the  bone.  The  streaky 
parts  are  the  most  esteemed  as  well  as  the  most 
wholesome.  When  the  fat  has  a  yellowish 
tint,  it  is  rusty,  or  becoming  so,  and  should  be 
avoided. 

BAILEY’S  ITCH  OINTMENT.  This  con¬ 
sists  of  nitre,  alum,  sulphate  of  zinc,  cinnabar, 
olive  oil,  and  lard,  scented  with  the  essential  oils 


BAL 


89 


BAL 


of  aniseed,  origanum,  and  lavender,  and  colored 
with  alkauet. 

BAKER’S  ITCH.  Syn.  Psoriasis  diffusa. 
This  disease  is  of  common  occurrence  on  the  hands 
of  bakers  ;  hence  the  vulgar  name.  Treat.  Fre¬ 
quent  ablution  in  warm  water,  keeping  the  bowels 
open  with  saline  purgatives,  and  the  nightly  use 
|  of  the  following  ointment  will  generally  effect  a 
cure.  Salt  food  should  be  avoided  as  much  as 
|  possible,  as  well  as  keeping  the  hands  covered  with 
dough  and  flour ;  the  latter  being  the  cause  of  the 
'  I  disease. 

BAKER’S  ITCH,  OINTMENT  FOR.  Mix 
well  together  \  oz.  of  ointment  of  nitrate  of  mer¬ 
cury,  and  I  oz.  of  palm  oil. 

BAKING.  (In  Cookery.)  One  of  the  cheap¬ 
est  and  most  convenient  ways  of  dressing  dinners 
for  small  families.  Though  the  flavor  of  baked 
meat  is  generally  considered  barely  equal  to  the 
same  roasted,  yet  there  are  some  joints  and  dishes 
to  which  it  appears  particularly  suitable.  Among 
these  may  be  mentioned  legs  and  loins  of  pork, 
legs  and  shoulders  of  mutton,  fillets  of  veal,  &c. 
A  baked  pig,  if  it  has  been  occasionally  basted 
with  melted  butter  during  the  operation,  and  the 
heat  has  not  been  too  great,  will  eat  equal  to  a 
roasted  one.  Geese  and  ducks  treated  in  the  same 
way  are  also  excellent.  A  hare  prepared  in  the 
same  way  as  for  roasting,  and  basted  occasionally 
with  milk  and  melted  butter,  will  also  eat  well ;  so 
will  various  pieces  of  beef,  especially  the  buttock. 
The  latter  should  be  prepared  as  follows : — After 
it  has  been  salted  about  a  week,  it  should  be 
washed  and  put  into  a  brown  earthen  pan,  glazed 
inside,  with  about  a  pint  of  water  ;  it  should  then 
be  tied  over  with  writing-paper,  three  or  four  times 
thick,  and  baked  for  4  or  5  hours  in  a  lightly- 
heated  oven.  A  baked  ham  is  preferable  to  a 
boiled  one  ;  it  not  only  eats  much  tenderer,  but 
cuts  fuller  of  gravy,  and  has  a  finer  flavor.  Be¬ 
fore  being  baked  it  should  be  soaked  in  clean  wa¬ 
ter  for  an  hour,  then  wiped  dry  with  a  towel,  and 
covered  with  a  thin  paste  or  batter. 

Much  of  the  prejudice  that  exists  against  baking 
arises  from  the  careless  manner  in  which  it  is  usu- 
|  ally  performed  by  the  bakers,  and  also  from  so 
|  many  different  dishes,  possessing  such  various  fla¬ 
vors  and  odors,  being  baked  together  in  the  same 
;oven. 

BALDNESS.  Cause.  This  is  generally  pro¬ 
duced  by  fever  or  old  age,  but  is  sometimes  found 
in  comparatively  young  persons,  enjoying  perfect 
health.  Remarks.  When  the  hair  bulbs  have  dis¬ 
appeared,  there  is  no  means  known  that  will  re¬ 
store  the  hair,  notwithstanding  the  daily  assurances 
to  the  contrary,  by  numerous  advertising  impostors. 
When  a  disposition  to  baldness  exists,  or  when  the 
hair  falls  off  in  large  quantities,  the  constant  use 
of  the  hair-brush,  and  any  emollient  oil  or  poma- 
,tum,  scented  with  some  stimulating  aromatic,  will 
generally  prove  sufficient.  Should  this  not  suc¬ 
ceed,  the  head  should  be  shaved.  The  following 
formulte  tend  to  strengthen  the  hair,  and  to  keep 
the  head  clean. 

BALDNESS,  OIL  FOR.  Prep.  Salad  oil 
1  oz. ;  oil  of  origanum  12  drops;  oil  of  rosemary 
10  drops ;  oil  of  lavender  6  drops  ;  oil  of  cloves  2 
drops;  mix  and  shake  well  together. 

BALDNESS,  POMMADE  FOR.  Prep.  Beef 
12 


suet  1  oz. ;  tincture  of  cantharides  1  teaspoonful ; 
oil  of  origanum  and  bergamotte,  of  each  10  drops. 
Proc.  Melt  the  suet,  and  when  nearly  cold,  add 
the  rest  and  stir  until  set. 

BALDWIN’S  PHOSPHORUS.  Prep.  Eva¬ 
porate  to  dryness  an  aqueous  solution  of  nitrate  of 
lime,  and  continue  the  heat  until  the  nitrate  be 
fused,  in  which  state  it  must  be  kept  for  5  to  10 
minutes,  and  then  poured  out  into  an  iron  pot, 
previously  made  warm,  and  allowed  to  cool  grad¬ 
ually  ;  after  which,  break  it  into  pieces  and  put  it 
into  well-stopped  vials.  Prop.  After  exposure  to 
the  sun  for  some  time,  it  emits  a  beautiful  white 
light  in  the  dark. 

BALLOONS.  BALLOONING.  Syn.  Bal¬ 
lon  (Pr.)  Aeronautics,  (the  art  of  sailing  in 
and  navigating  the  air.)  Aerostation,  ( properly , 
weighing  the  air,  but  frequently  used  to  imply 
the  art  of  raising  substances  into  the  atmosphere 
by  means  of  balloons.)  Aeronaut,  ( literally ,  an 
air-sailor ,)  one  who  travels  in  a  balloon.  Hist. 
There  appears  to  have  been  an  inherent  desire  in 
man,  from  the  most  remote  antiquity  to  the  present 
time,  to  assume  a  similar  sovereignty  over  the  air 
that  he  possesses  over  the  sea.  The  story  of  Dae¬ 
dalus  and  the  fate  of  Icarus,  must  be  familiar  to 
every  classical  reader.  The  account  of  the  au¬ 
tomaton  dove,  constructed  by  the  geometer  Archy- 
tas,  appears  to  have  been  no  fable.  During  the 
middle  ages  many  attempts  were  made  at  flying, 
but  it  was  not  until  the  eighteenth  century  that 
any  efforts  of  this  nature  were  crowned  with  suc¬ 
cess.  In  the  year  1782,  the  brothers  Montgolfier 
constructed  a  balloon,  which  was  inflated  with 
the  smoke  produced  from  the  combustion  of  damp 
straw,  and  in  1783,Piiatre  de  Rozier  and  the  Mar¬ 
quis  d’Arlandes  ascended  in  a  smoke  balloon,  from 
Paris,  to  an  elevation  of  upwards  of  3000  feet.  In 
the  beginning  of  1784,  MM.  Charles  and  Robert 
ascended  in  a  balloon  filled  with  hydrogen  gas,  and 
after  a  flight  of  90  minutes,  alighted  in  safety. 
Other  successful  ascents  followed,  and  no  accident 
occurred  until  the  young  naturalist,  Pilatre  de  Ro¬ 
zier,  and  his  companion  Romain,  lost  their  lives  in 
attempting  to  cross  the  channel  from  France  to 
England.  The  machine  on  this  occasion  was 
double,  having  a  large  upper  balloon  filled  with 
hydrogen,  and  a  smaller  one  below  (for  the  sake 
of  raising  or  sinking  the  machine  at  pleasure)  in¬ 
flated  with  smoke.  At  a  height  of  3000  feet,  the 
whole  apparatus  was  discovered  to  be  on  fire,  and 
the  unfortunate  aeronauts  were  precipitated  to  the 
ground.  The  victory  of  Jordan  over  the  Austri¬ 
ans  at  Fleurus  in  1794,  is  said  to  have  been  ob¬ 
tained  from  the  knowledge  he  acquired  of  the 
enemy’s  movements  by  means  of  a  balloon.  An 
ascent,  very  interesting  to  science,  was  made  by 
Biot  and  Gay  Lussac  in  1804,  when  an  elevation 
of  upwards  of  13,000  feet  was  attained.  A  similar 
ascent  was  made  soon  after  by  Gay  Lussac  alone, 
when  the  enormous  height  of  23,040  feet  was 
reached,  or  an  elevation  of  upwards  of  4  j  English 
miles,  being  higher  than  the  highest  peak  of  the 
Andes.  Since  that  time  to  the  present  numerous 
ascents  have  taken  place  in  most  of  the  principal 
towns  of  England,  and  in  the  majority  of  these 
cases,  the  balloons  have  been,  inflated  with  coal 
gas,  furnished  by  the  gas  works.  The  feat  of  Mr. 
Green,  who  ascended  in  a  gigantic  balloon  from 


BAL 


90 


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Vauxhall  in  November,  1836,  and  succeeded  in 
safely  conducting  across  the  channel  to  Nassau  in 
Germany,  not  only  himself,  but  two  companions 
and  a  ton  of  ballast,  must  be  within  the  recollec¬ 
tion  of  everyone,  and  the  more  recent  “ jugglery ” 
of  Mr.  Henson  and  his  “  phantom ”  aerial  machine, 
must  be  still  more  familiar. 

Princii'les  of  Ballooning.  The  weight  of  the 
body  of  air  which  a  balloon  displaces,  must  exceed 
the  gross  weight  of  the  balloon  and  all  its  append¬ 
ages.  Pure  hydrogen  is  16  times  lighter  than 
common  air  at  the  earth’s  surface  ;  but  when  pre¬ 
pared  on  the  large  scale  for  ballooning,  it  is  only 
from  7  to  11  times  lighter.  (Cavendish.)  Hence  a 
bag,  filled  with  this  gas,  will  ascend  to  a  position 
in  the  atmosphere  where  the  latter  possesses  a  sim¬ 
ilar  density  to  itself,  allowing,  of  course,  for  the 
addition  to  the  gravity  of  the  gas,  occasioned  by 
the  weight  of  its  envelope.  It  has  been  computed 
that  a  balloon  of  60  feet  diameter,  filled  with  com¬ 
mon  hydrogen  gas,  prepared  from  iron  filings  and 
acid,  on  the  large  scale,  and  being  6  times  rarer 
than  the  atmosphere,  would  raise  a  weight  of  nearly 
7000  lbs.,  besides  the  weight  of  the  gas  case,  while 
one  of  only  1^  feet  hi  diameter  would  barely  float, 
from  the  less  proportion  of  gas  to  the  weight  of  the 
case  that  contains  it.  The  aerostatic  power  of 
balloons  is  proportional  to  their  dimensions  in  the 
ratio  of  the  cubes  of  their  diameters.  Balloons  are 
made  of  larger  size  than  required  to  contain  the 
necessary  quantity  of  gas,  to  allow  room  for  its  in¬ 
crease  of  bulk,  as  it  rises  into  a  rarer  medium.  A 
foot  of  gas,  measured  at  the  earth’s  surface,  will 
fill  a  space  of  two  feet  at  an  elevation  of  3J  miles. 
The  carbureted  hydrogen,  supplied  by  the  gas¬ 
works,  is  much  heavier  than  hydrogen  gas,  and 
consequently,  a  balloon  filled  with  the  former  has  a 
much  less  ascensional  power  than  when  filled  with 
the  latter.  Materials,  cj-c.  The  fabric,  of  which 
air  balloons  are  made,  is  strong,  thin  silk,  covered 
with  a  varnish  of  Indian  rubber.  Fire  balloons 
(on  the  small  scale)  are  generally  made  of  silver 
paper,  and  inflated  by  burning  spirits  of  wine,  by 
means  of  a  sponge  dipped  therein,  and  suspended 
just  within  the  mouth  of  the  balloon.  The  follow¬ 
ing  table  of  the  diameters,  surfaces,  and  capaci¬ 
ties  of  spheres,  as  well  as  the  remarks  that  follow, 
are  taken  from  the  Chemical  Dictionary  of  Dr. 
Ure. 

Table  showing  the  relations  between  the  diame¬ 
ters,  surfaces,  and  capacities  of  spheres.  By 
Dr.  Ube. 


Diameters. 

Surfaces. 

Capacities. 

i 

3-141 

0-523 

2 

12-567 

4-188 

3 

28-274 

14-137 

4 

50-265 

33-51 

5 

78-54 

65-45 

10 

314-159 

523-6 

15 

706-9 

1767-1 

20 

1256-6 

4189- 

25 

1963-5 

8181- 

30 

2827- 

14137- 

40 

5026- 

33510- 

Remarks.  Having  ascertained  by  experiment 
the  weight  of  a  square  foot  of  the  varnished  cloth, 


we  find,  by  inspection  in  the  above  table,  a  multi¬ 
plier,  whence  we  readily  compute  the  total  weight 
of  the  balloon.  A  cubic  foot  of  atmospheric  air 
weighs  527  grs.,  and  a  cubic  foot  of  hydrogen  about  j 
40.  But  as  the  gas  employed  to  fill  balloons  is  j 
never  pure,  we  must  estimate  its  weight  at  some-  I 
thing  more.  And  perhaps,  taking  every  thing  into 
account,  we  shall  find  it  a  convenient  and  sufli-  i 
ciently  precise  rule  for  aerostation,  to  consider 
every  cubic  foot  of  included  gas  to  have  by  itself  a  | 
buoyancy  of  fully  one  ounce  avoirdupois.  Hence, 
a  balloon  of  10  feet  diameter  will  have  an  ascen-  j 
sional  force  of  fully  524  oz.  or  33  lbs.  minus  the 
weight  of  the  314  superficial  feet  of  cloth  ;  and  one 
of  30  feet  diameter,  a  buoyancy  of  fully  14,137  ! 
oz.,  or  nearly  890  lbs.  minus  the  weight  of  the  2827  j 
feet  of  cloth.  On  this  calculation  no  allowance  i 
need  be  made  for  the  seams  of  the  balloon. 

BALLOON  VARNISH.  I.  Good  boiled  lin-  | 
seed  oil,  if  allowed  a  sufficient  time  to  dry  and  i 
harden,  forms  an  excellent  varnish  for  balloon  cases,  i 

II.  Indian  rubber  1  lb.,  (cut  small ;)  oil  of  tur-  i 
pentine  6  lbs. ;  boiled  drying  oil  1  gallon.  Proc. 
Digest  the  Indian  rubber  in  the  turpentine,  in  a 
warm  place,  for  a  week,  frequently  shaking  the  1 
vessel  during  the  whole  time,  then  place  it  in  a  ! 
water  bath  and  gradually  heat  it  until  the  solution 
be  completed  ;  next  add  the  oil,  previously  made  i 
warm,  gently  simmer  for  five  minutes,  stirring  all  \ 
the  while,  after  which  closely  cover  it  over,  and 
when  cold  strain  it  through  flannel. 

III.  Ing.  Birdlime  I  lb. ;  boiled  linseed  oil  3 
pints  ;  turpentine  q.  s.  Proc.  Boil  the  birdlime 
with  1  pint  of  the  oil  in  an  iron  pot,  over  a  slow 
fire,  for  about  half  an  hour,  or  until  the  former 
ceases  to  cackle,  then  add  the  rest  of  the  oil,  pre¬ 
viously  heated,  and  again  boil  for  about  one  hour, 
stirring  well  all  the  time,  being  careful  that  it  does 
not  boil  over,  as  it  is  very  liable  to  do  so.  When 
it  has  boiled  sufficiently,  may  be  known  by  its  ad¬ 
mitting  of  being  drawn  into  threads  between  two 
knives.  As  soon  as  this  occurs,  remove  the  pot 
from  the  fire,  and  when  cooled  a  little,  add  a  suf¬ 
ficient  quantity  of  spirits  of  turpentine  (warm)  to 
reduce  it  to  a  proper  consistence,  and  work  it  well 
up. 

Remarks.  These  varnishes  are  better  applied 
lukewarm  to  the  silk,  previously  stretched  out 
tight.  In  about  24  hours  they  will  dry. 

BALLS,  ,  ALTERATIVE,  (for  Horses.) 
Prep.  I.  Ing.  Calomel  J  oz. ;  powdered  aloes  1  i 
oz. ;  starch  6  oz. ;  soft  soap  8  oz.  Proc.  Make  ! 
them  into  a  mass,  and  divide  into  12  balls.  Use.  | 
To  improve  the  constitution. 

II.  Ing.  Tartar  emetic  and  powdered  ginger,  of 
each  5  oz.  ;  powdered  opium  and  calomel,  of  each  j 
1  oz.  ;  treacle  to  mix.  Divide  into  16  balls. 

III.  Powdered  Barbadoes  aloes,  ginger,  and 
liquorice,  of  each  2  oz. ;  all  in  powder  ;  Castile 
soap  2  oz. ;  treacle  to  mix ;  divide  into  6  balls. 
Use.  For  grease. 

IV*  Barbadoes  aloes,  emetic  tartar,  and  liquor¬ 
ice,  of  each  1  oz. ;  Castile  soap,  2  oz. ;  treacle  to 
mix.  For  4  balls.  Use.  For  strangles. 

V.  Calomel,  sulphuret  of  antimony,  and  pow¬ 
dered  opium,  of  each  ^  oz. ;  powdered  gum  guaia- 
cum  2J  oz.  ;  Castile  soap  12  oz. ;  treacle  to  mix. 
Divide  into  12  balls.  Use.  For  weak  horses  with 
a  bad  constitution. 


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VI.  Calomel  £  oz. ;  cascarilla  and  rhubarb,  of 
each  1  oz. ;  aloes  and  soap,  of  each  4  oz. ;  treacle 
to  mix.  For  12  balls.  Use.  For  weak  horses. 

BALLS,  ANODYNE,  (for  Horses.)  Opium 
and  camphor,  of  each  £  oz. ;  aniseed  powder  2  oz 
ginger  1  oz. ;  oil  of  caraways  £  oz. ;  Castile  soap 
1J  oz. ;  treacle  to  mix.  Divide  into  3  balls.  Warm- 
ins,  Composing. 

BALLS,  ASTRINGENT,  (for  Horses.)  I 
Opium  £  oz. ;  carbonate  of  soda  1  oz. ;  powdered 
cassia  and  ginger,  of  each  £  oz. ;  powdered  gen¬ 
tian  2  oz. ;  treacle  to  mix.  For  4  balls.  Tonic 
and  binding. 

II.  Opium  £  oz. ;  ginger  £  lb.  ;  prepared  chalk 
£  lb. ;  treacle  to  mix.  For  10  balls.  For  loose¬ 
ness. 

III.  Gum  catechu  }  oz. ;  powdered  ginger  1 
oz. ;  powdered  liquorice  2  oz. ;  soft  soap  to  mix. 
For  3  balls.  Astringent  and  tonic. 

BALLS,  BITTER.  Ing.  Powdered  gentian 
2  lbs.  ;  extract  of  gentian  1  lb. ;  treacle  q.  s.  Proc. 
Beat  the  ingredients  to  a  hard  mass,  and  make  it 
:into  £  lb.  rolls.  Use.  Substituted  for  hops  by  fraud¬ 
ulent  brewers. 

BALLS,  BLACK.  Syn.  Blacking  Balls.  I. 
Beeswax  8  oz. ;  resin  1  oz.  ;  tallow  £  oz. ;  melt  to¬ 
gether,  then  add  gum  arabic  1  £  oz. ;  dissolved  in 
water  2  oz. ;  and  as  much  lamp-black  as  neces¬ 
sary  to  color ;  stir  until  nearly  cold,  then  run  it 
into  tin  moulds. 

II.  Lard  and  wax,  each  1  oz. ;  ivory  black, 
lampblack,  and  brown  sugar,  of  each  8  oz. ;  best 
size  4  oz. ;  mix  as  above. 

III.  Ivory  black  16  oz.  ;  gum  tragacanth  2  oz. ; 
sugar  candy  4  oz. ;  water  16  oz. ;  mix  with  heat. 

IV.  Ivory  black  and  lampblack,  of  each  16  oz. ; 
thick  mucilage  of  gum  arabic  7  oz. ;  brown  sugar 
6  oz. ;  melted  glue  1  oz. ;  water  1  quart,  as  above. 

V.  Suet  4  oz.  ;  beeswax  and  sweet  oil,  1  oz. 
each  ;  sugar  candy  and  gum  arabic,  both  in  fine 
powder,  1  drachm  each ;  melt  together  over  a 
slow  fire,  then  add  one  tablespoonful  of  turpentine, 
and  enough  lampblack  to  produce  a  good  color. 
Mould  as  above.  Use.  For  blacking  leather. 

BALLS,  BREECHES.  Ing.  Bath  brick  1 
lb. ;  pumice-stone  £  lb. ;  all  in  fine  powder  ;  ox¬ 
gall  6  oz.  Proc.  Make  them  into  a  paste,  with  a 
little  water,  if  required,  and  mould  them  of  any 
•  shape  you  please. 

II.  Mix  together  equal  parts  of  whiting  and 
pipeclay,  to  which  some  coloring  may  be  added. 
Remarks.  Rose  pink,  y-ellow  ochre,  umber,  Irish 
slate,  or  any  other  similar  coloring  matter  may  be 
liadded  to  produce  the.  desired  tint. 

BALLS,  CAMPHOR,  (for  Horses.)  I.  Cam¬ 
phor  1  oz.,  (reduce  it  to  powder  byr  adding  a  little 
spirit  and  rubbing  it  in  a  mortar  ;)  powdered  nitre 
'4  oz. ;  liquorice  powder  1  oz. ;  treacle  to  mix.  For 
4  balls.  Anodyne  and  diuretic. 

I  H.  Omit  the  nitre,  and  add  4  oz.  more  liquorice 
powder.  Anodyne. 

BALLS,  CLOTHES.  I.  Pipeclay  2  lbs. ;  ful¬ 
ler’s  earth  1  lb. ;  whiting  £  lb. ;  white  pepper  3  oz. ; 
mix  with  water. 

II.  Fuller’s  earth  2  lbs.;  curd  soap  1  lb.;  ox¬ 
galls  sufficient  to  make  a  stiff  dough,  with  which 
form  balls. 

Use.  To  remove  grease  from  cloth  and  to  clean 

clothes. 


BALLS,  COLIC,  (for  Horses.)  Powdered 
opium  £  oz. ;  Castile  soap  and  camphor,  each 
1  oz. ;  powdered  ginger  and  cassia,  each  £  oz. ; 
liquorice  powder  2  oz. ;  treacle  to  make  4  balls. 

BALLS,  CORDIAL,  (for  Horses.)  Aniseed, 
caraway-seed,  and  cumin-seed,  of  each  4  lbs. ; 
ginger  2  lbs. ;  all  in  powder;  treacle  q.  s.  to  mix. 
Product  21  lbs.  To  be  made  up  into  balls  weigh¬ 
ing  1£  oz.  each. 

II.  Powdered  ginger  1  lb. ;  liquorice  powder  3 
lbs. ;  whiting  2  lbs. ;  powdered  opium  1  oz.  ;  oil  of 
caraway  £  oz. ;  oil  of  cassia  £  oz. ;  oil  of  nutmegs 
and  cloves,  each  1  drachm  ;  treacle  to  mix.  Di¬ 
vide  into  balls  1£  oz.  each. 

III.  Starch  and  powdered  ginger,  of  each  £  lb. ; 
oils  of  caraway,  cassia,  and  cloves,  of  each  £  oz. ; 
treacle  to  mix.  Divide  into  12  balls.  Use.  As  a 
cordial  after  looseness,  (especially  No.  II.,)  during 
colds  &L*C 

B.4LLS,  COUGH,  (for  Horses.)  I.  Cordial 
ball  mass  4  lbs. ;  gum  ammoniacum  4  oz. ;  pow¬ 
dered  squills  1  oz. ;  treacle  to  mix.  Divide  into  4 
dozen  balls. 

II.  Powdered  ipecacuanha  1  oz.  ;  powdered 
squills,  camphor,  and  oil  of  aniseed,  of  each  £  oz. ; 
liquorice  powder  16  oz. ;  treacle  to  mix.  For  12 
balls. 

III.  Gum  ammoniacum  3  oz.  ;  powdered  squills 
1  oz. ;  camphor  £  oz.  ;  opium  £  oz. ;  powdered 
ginger  2  oz. ;  oil  of  aniseed  5  drachms ;  treacle  to 
mix.  For  8  balls. 

BALLS,  CREAM.  White  curd  soap  1  lb. ; 
powdered  starch  3  oz. ;  beat  together,  weigh  into 
1  oz.  balls,  and  roll  them  in  powdered  starch.  Use 
For  cleaning  the  hands. 

BALLS,  DIAPHORETIC,  (for  Horses.) 
I.  Antimonial  powder  1  oz. ;  camphor  J  oz. ; 
starch  6  oz. ;  mix  with  treacle,  and  divide  into  6 
balls. 

II.  Tartar  emetic  and  camphor,  of  each  £  oz. ; 
liquorice  powder  2  oz. ;  make  them  into  two  balls, 
with  treacle. 

III.  Camphor  1  oz. ;  sal  ammoniac  3  oz. ;  li¬ 
quorice  powder  2  oz. ;  oil  of  aniseed  £  oz. ;  soft 
soap  8  oz. ;  beat  together,  and  divide  into  6  balls. 

BALLS,  DIURETIC,  (for  Horses.)  I.  Soft 
soap  and  Venice  turpentine,  of  each  4  oz. ;  pow¬ 
dered  nitre  2  oz. ;  oil  juniper,  £  oz. ;  liquorice  pow¬ 
der  3  oz.  Divide  into  8  balls. 

II.  Powdered  nitre,  rosin,  and  soft  soap,  of  each 
4  oz. ;  liquorice  powder  5  oz.  ;  oil  of  juniper  1  oz. ; 
treacle  to  mix.  For  12  balls. 

III.  Powdered  rosin  6  lbs. ;  nitre  4  lbs. ;  soft 
soap  and  Venice  turpentine,  of  each  I  lb. ;  oil  of 
juniper  1  oz. ;  treacle  to  mix.  Weigh  into  1|  oz. 
balls. 

BALLS,  FARCY,  (for  Horses.)  Corrosive 
sublimate  10  grains ;  liquorice  powder  I  oz.  ;  oil 
of  aniseed  £  a  drachm  ;  mix  with  treacle  lor  1  ball. 

II.  Calomel  1  oz. ;  powdered  opium  £  oz. ; 
liquorice  powder  12  oz. ;  mix  with  treacle  for  12 
balls.  * 

BALLS,  FEVER,  (for  Horses.)  Tartar 
emetic  2  oz. ;  nitre  8  oz. ;  liquorice  6  oz. ;  all  in 
fine  powder  ;  mix  with  treacle  for  12  balls. 

IJ.  Nitre  and  tartar  emetic,  of  each  1  lb.,  in 
fine  powder ;  powdered  digitalis  4  oz. ;  antimonial 
powder  8  oz. ;  liquorice  powder  1£  lb.  ;  treacle  to 
mix.  Divide  into  balls  weighing  1  oz.  3  drs.  each. 


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BALLS,  FURNITURE.  I.  Melt  together  in 
a  pipkin  1  lb.  of  beeswax  and  ^  oz.  of  alkanet  root 
until  the  former  be  well  colored  ;  then  add  linseed 
oil  and  spirits  of  turpentine,  of  each  i  pint.  Strain 
through  a  piece  of  coarse  muslin. 

II.  Linseed  oil  1  pint,  alkanet  root  2  oz. ;  heat 
them  together  until  a  proper  color  be  produced, 
strain,  and  add  yellow  wax  1^  lb.,  and  rosin  2  oz. 
Use.  For  polishing  furniture. 

BALLS,  GARLICK,  (for  Horses.)  Garlick 
1  oz.  ;  liquorice  powder  enough  to  make  a  ball. 
Use.  For  chronic  coughs. 

BALLS,  GRIPE,  (for  Horses.)  Liquorice, 
black  pepper,  ginger,  and  prepared  chalk,  all  in 
powder,  of  each  4  oz.  ;  oils  of  caraway,  cloves,  and 
cassia,  of  each  1  drachm ;  treacle  to  mix.  For  12 
balls. 

BALLS,  INFLUENZA,  (for  Horses.)  Bar- 
badoes  aloes,  nitre,  and  Venice  turpentine,  of 
each  1  lb. ;  gentian  2  lbs. ;  ginger  J  lb. ;  treacle 
to  mix.  Divide  into  1J  oz.  bails. 

BALLS,  LAXATIVE,  (for  Horses.)  I.  Aloes, 
ginger,  and  soft  soap,  of  each  3  drachms  ;  mix 
with  treacle  for  1  ball.  Cordial  and  laxative. 

II.  Flowers  of  sulphur  f  lb. ;  powdered  antimo¬ 
ny  2  oz.  ;  calomel  1  oz. ;  powdered  ginger  3  oz. ; 
treacle  to  mix  for  12  balls. 

BALLS,  MANGE,  (for  Horses.)  Crude  an¬ 
timony  2  oz. ;  calomel  1  oz. ;  opium  J  oz. ;  flow¬ 
ers  of  sulphur  1  lb. ;  mix  with  treacle  and  divide 
into  12  balls.  Remark.  A  piece  the  size  of  a  horse 
bean  to  that  of  a  small  nut,  is  a  capital  medicine 
for  dogs. 

BALLS,  MERCURIAL,  (for  Horses.) 
I.  Calomel  I  oz. ;  aloes  2  oz. ;  rhubarb  \  oz. ; 
liquorice  powder  14  oz.  ;  treacle  to  mix.  Divide 
into  12  balls.  Laxative  and  alterative. 

II.  Strong  mercurial  ointment  i  lb. ;  powdered 
ginger  3  oz. ;  liquorice  powder  10  oz. ;  treacle  to 
mix  for  12  balls. 

BALLS,  PHYSIC.  Syn.  Purging  Balls, 
(for  Horses.)  Barbadoes  aloes  5  oz. ;  hard  soap 
3  oz.  ;  ginger  and  olive  oil,  of  each  1  oz.  ;  melt 
together  in  a  ladle,  and  while  warm,  divide  into  6 
balls. 

II.  Aloes  and  hard  soap,  of  each  5  oz. ;  pearl- 
ashes  1  oz. ;  powdered  ginger  2  oz. ;  melt  as  above 
for  8  balls. 

BALLS,  SCOURING.  I.  Ing.  Curd  soap  8 
oz. ;  oil  of  turpentine  and  ox-gall,  of  each  1  oz. 
Proc.  Melt  the  soap,  and  when  cooled  a  little, 
stir  in  the  rest,  and  make  it  into  cakes  while  warm. 

II.  Soft  soap  and  fuller’s  earth,  each  1  lb. ;  beat 
them  well  together  in  a  mortar,  and  form  into 
cakes.  Use.  To  remove  grease,  &c.,  from  cloth. 
The  spot  first  moistened  with  water  is  rubbed  with 
the  cake,  and  allowed  to  dry,  when  it  is  well  rub¬ 
bed  with  a  little  warm  water,  and  afterwards 
rinsed  or  rubbed  off  clean. 

BALLS,  STOMACHIC,  (for  Horses.)  Pow¬ 
dered  gentian,  4  oz. ;  powdered  ginger  and  carbon¬ 
ate  of  soda,  each  2  oz. ;  soft  soap  8  oz. ;  mix  and 
divide  into  8  balls. 

II.  Powdered  quassia,  myrrh,  soda,  aloes,  and 
rhubarb,  of  each  2  drachms ;  oil  of  cloves  10  drops  ; 
treacle  to  mix  for  1  ball. 

III.  Aloes  ^  oz  ;  rhubarb  and  ginger,  each  \  oz. ; 
calomel  1  drachm  ;  oil  of  caraway  10  drops ;  soft 
soap  3  drachms  ;  for  1  ball. 


BALLS,  STRENGTHENING,  (for  Horses.)  | 
Powdered  calomba  and  cascarilla,  of  each  |  oz. ; 
soft  soap  J  oz.  ;  chalk  J  oz. ;  make  into  a  ball,  for 

looseness,  cf-c. 

II.  Powdered  gentian  2  oz. ;  sulphate  of  iron 
and  myrrh,  of  each  1  oz. ;  liquorice  powder  4  oz. ; 
treacle  to  mix.  For  8  balls. 

BALLS,  3LTLPHUR,  (for  Horses.)  Flowers 
of  sulphur  1  lb.  ;  powdered  antimony  3  oz. ;  red 
sulphnret  of  mercury  (pure)  2  oz. ;  powdered  gum  ' 

1  oz. ;  treacle  to  mix.  For  12  balls.  Said  to 
make  the  coat  sleek  ;  also  for  mange,  &e. 

BALLS,  SWEET.  Syn.  Pomambra.  I.  Ing.  -| 
Florentine  orris  root  3  oz. ;  cassia  1  oz. ;  cloves, 
rhodium  wood,  and  lavender  flowers,  of  each  £  oz. ; ; 
ambergris  and  musk,  of  each  6  grs. ;  oil  of  ver-  i ' 
bena  10  drops.  Proc.  Make  them  into  balls  with  f 
mucilage  of  gum  tragacanth  made  with  rose-,, 
water. 

II.  Gum  benzoin  and  styrax,  of  each  1  oz. ;|l 
cloves  and  cassia,  of  each  \  oz. ;  musk  and  civet 
5  grs. ;  balsam  of  Peru,  oil  of  verbena,  oil  of  rho¬ 
dium,  otto  of  roses,  and  true  neroli,  of  each  10 
drops;  Florentine  orris  root  2  oz.  Proc.  Reduce- 
the  dry  articles  to  powder,  then  add  the  essences,  jl 
and  make  the  whole  into  balls  with  essence  of  jas- 
mine,  jonquil,  violet,  and  tuberose,  of  each  equal 
parts. 

III.  Plaster  of  Paris  4  oz. ;  sandal  wood,  cype-j! 
rus  root,  and  cloves,  of  each  i  oz. ;  gum  benzoin  ; 
and  styrax,  of  each  1  oz. ;  ivory-black  2  oz. ;  musk 
and  civet,  of  each  1  scruple  ;  ambergris  10  grains  ;jl 
balsam  of  Peru  £  oz. ;  oil  of  cassia  10  drops;  oil 
of  rhodium  J  a  drachm  ;  essence  of  jasmin  -J  oz,;-j 
essence  of  neroli  J  a  drachm  ;  otto  of  roses  15 
drops  ;  mucilage  made  with  orange-flower  water!) 
to  mix.  Proc.  Make  them  into  beads,  and  pierce: 
them  while  soft. 

Use.  Worn  in  the  pocket  as  a  perfume.  Some 
persons  varnish  them,  but  that  keeps  in  the  smell.; 

BALLS,  TONIC,  (for  Horses.)  Gentian  $ 
oz. ;  opium  4  a  drachm;  cascarilla,  myrrh,  and 
carbonate  of  soda,  of  each  1  drachm  ;  soft  soap  $ 
oz.  Form  into  a  ball. 

II.  Calomba  2  oz. ;  cassia  \  oz. ;  allspice  i  oz. ; 
treacle  to  make  2  balls. 

III.  Powdered  bark  8  oz. ;  gentian  2  oz. ;  salts 
of  tartar  1  oz. ;  opium  J  oz. ;  liquorice  powder  and 
iron  filings,  of  each  3  oz. ;  treacle  to  make  12  balls. 

If  the  horse  is  costive,  omit  the  opium. 

IV.  Sulphate  of  iron  4Joz. ;  powder  of  calom¬ 
ba  5  oz. ;  do.  of  cascarilla  3  oz. ;  soft  soap  8  oz. 
For  12  balls. 

V.  Sulphate  of  iron,  myrrh,  and  gentian,  of 
each,  \  oz. ;  ginger  J  oz. ;  carbonate  of  soda  3: 
drachms;  treacle  to  make  1  ball.  The  last  three; 
are  suited  for  washy  horses. 

VI.  Gentian  8  oz. ;  ginger  4  oz. ;  opium  }oz. ;: 
nitre  3  oz. ;  oil  of  caraway  £  oz. ;  liquorice  powder 
and  treacle  to  make  12  balls.  For  excessive  stal- 1 
ing. 

VII.  Sulphate  of  iron  and  sulphate  of  copper, 
of  each,  1  drachm;  Venice  turpentine  1  oz. ;  gin-! 
ger  and  cassia,  of  each,  ^  oz. ;  liquorice  powder  to 
make  2  balls.  For  incontinence  of  urine. 

BALLS,  WORM,  (for  Horses.)  I.  Aloes 
5  drachms  ;  Castile  soap  J  oz. ;  calomel  and  gin¬ 
ger,  of  each,  1  ^  drachms  ;  oil  of  cloves  and  cassia, 
of  each,  6  drops ;  treacle  to  make  a  ball.  II. 


BAL 


93 


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Aloes,  powdered  tin,  ginger,  and  soft  soap,  of 
hacb,  J  oz. ;  oil  of  cloves  15  drops.  Make  a 

hall. 

BALLS,  WASH,  (Mottled.)  I.  (Red.)  Cut 

Ivhite  curd  or  Windsor  soap,  not  too  dry,  into 
mall  square  pieces,  and  roll  them  in  a  mixture 
>f  powdered  bole  and  starch,  or  bole  alone  ;  then 
squeeze  them  into  balls  without  mixing  the  color 
nore  than  is  necessary. 

II.  (Blue.)  Roll  the  pieces  in  powdered  blue, 
ind  proceed  as  before. 

III.  (Green.)  Roll  the  pieces  in  a  mixture  of 
jowdered  blue  and  yellow  ochre. 

Remarks.  In  this  way,  by  varying  the  color  of 
he  powder,  mottled  wash-balls  of  any  color  may 
>e  produced. 

BALM  OF  GILEAD.  Syn.  Balsamteleon. 
Dpobalsam.  Oil  of  Balsam.  Balm  of  Mecca. 
Ialsamum  Judaicpm.  The  genuine  balsam  of 
Vlecca  is  the  juice  of  the  amyris  gileadensis,  and 
s  obtained  by  cutting  the  bark  of  the  tree  with 
in  axe.  It  is  both  scarce  and  costly,  and  none 
>f  it  ever  reaches  this  country  as  an  article  of 
‘.ommerce.  “  There  are  only  two  shops  in  Con- 
tantinople  at  which  the  genuine  balsam  can  be 
ibtained.  Its  price  is  exorbitant,  one  grain  being 
charged  5  Turkish  piastres  =  Is.  0£d.”  That 
vhich  is  sent  to  England  is  obtained  by  boiling 
he  twigs  of  the  balsam  tree  in  water.  The  real 
lalsam  of  Mecca  is  of  a  clear  gold  color,  and 
tossesses  a  penetrating  and  delicate  fragrance, 
ind  a  sharp  bitter  astringent  taste.  A  drop  let 
all  on  the  surface  of  hot  water  spreads  itself  over 
he  whole  surface,  like  a  thin  film  of  oil,  and 
igain  contracts  on  the  water  cooling.  It  dissolves 
lompletely  in  fatty  and  essential  oils,  which  then 
issume  the  peculiar  flavor  of  the  balsam.  Use. 
It  is  thought  to  be  antiseptic,  stimulant,  and  vul- 
lerary,  and  that  its  fumes  prevent  barrenness.  It 
s  employed  in  the  east  as  a  cosmetic  and  per- 
ume.  When  applied  to  the  skin  it  causes  redness 
ind  swelling. 

BALM  OF  GILEAD,  FACTITIOUS.  The 
irticle  met  with  in  trade  under  the  name  of  balm 

Iif  Gilead  is  either  the  article  alluded  to  above  or 
i  spurious  kind  prepared  by  one  of  the  formula; 

>e!ow. 

I.  Ing.  Yellow  rosin  10 oz.;  tincture  of  ben¬ 
zoin  and  oil  of  lemons  3  oz.  each ;  oils  of  cara- 
vays  and  rosemary,  of  each,  2  oz.  Proc.  Melt 
he  rosin  ;  then  remove  it  from  the  heat,  and  stir 
n  the  tincture  ;  lastly,  add  the  essential  oils. 

1  II.  Yellow  rosin  1  lb.;  gum  benzoin  (bright) 

1  oz. ;  best  liquid  styrax  2  oz. ;  essence  of  lemons 
1  oz. ;  oil  of  rosemary  2  oz. ;  oils  of  caraways  and 
:assia,  each,  1  oz.  Proc.  Keep  the  rosin  melted 
Py  a  gentle  heat  for  15  minutes  ;  then  remove  the 
;ieat,  and  add  the  benzoin,  previously  powdered 
and  rubbed  up  with  an  equal  weight  of  tincture 
:>f  benzoin,  and  when  thoroughly  incorporated  add 
he  rest ;  reduce  it  to  a  proper  consistence  with 
j  pirit  of  wine,  and  strain  through  flannel. 

,  III.  Balsam  of  Canada  16  oz. ;  gum  benzoin, 
aright  and  clear,  5  oz. ;  oils  of  lemons,  rosemary, 
ind  cassia,  of  each,  ^  oz.  Powder  the  benzoin, 
ind  well  mix  it  with  the  Canada  balsam  ;  then 
dace  the  mixture  in  a  flask,  and  after  closing  the 
:  nouth  expose  it  to  the  heat  of  a  water-bath,  until 
he  liquid  will  dissolve  no  more  of  the  benzoin ; 


next  allow  it  to  settle  until  clear  and  cold,  and 
then  add  the  essences. 

BALSAM.  Syn.  Baume,  ( Fr .)  Balsame, 
(Ger.)  Balsams  are  semi-liquid  resinous  sub¬ 
stances,  having  for  the  most  part  the  consistence 
of  honey.  Some,  however,  are  solid,  and  the 
greater  number  harden  by  exposure  to  the  air  and 
age.  They  are  generally  aromatic,  soluble  in  al¬ 
cohol,  partly  soluble  in  ether,  and  not  at  all  so  in 
water.  Their  usual  constituents  are  resin  and 
benzoic  acid,  mixed  with  a  large  portion  of  aro¬ 
matic  essential  oil.  Some  of  the  substances  false¬ 
ly  called  balsams  contain  no  benzoic  acid,  as  the 
balsam  of  copaiba,  &c. ;  and  many  preparations, 
from  the  presumption  that  they  possess  balsamic 
qualities,  have  also  received  this  name. 

BALSAM,  ACOUSTIC.  Prep.  I.  Tincture 
of  benzoin,  tincture  of  castor,  and  tincture  of 
opium,  of  each,  1  oz. ;  essential  oil  of  asafostida 
5  drops.  Mix. 

II.  (Baume’s.)  Tinctures  of  ambergris,  asa- 
foetida,  castor,  and  opium,  of  each,  1  oz. ;  tere- 
binthinated  balsam  of  sulphur  and  oil  of  rue,  of 
each,  15  drops.  Mix. 

Use.  In  atonic  deafness,  1  or  2  drops  poured 
into  the  ear ;  or  a  piece  of  cotton  wool  moistened 
therewith,  is  introduced  instead. 

BALSAM  OF  AMBER.  The  thick  oil  left 
in  the  retort  after  rectifying  oil  of  amber.  The 
properties  are  similar  to  oil  of  amber. 

BALSAM,  ANODYNE,  (BATE'S.)  Prep. 
Castile  soap,  in  shavings,  3  oz. ;  camphor  2  oz. ; 
powdered  opium  \  oz. ;  hay  saffron  and  oil  of  rose¬ 
mary,  of  each,  1  drachm  ;  rectified  spirit  1  pint. 
Proc.  Digest  (with  agitation)  for  10  days. 

II.  Soft  soap  1J  lb. ;  powdered  opium  and  cam¬ 
phor,  of  each,  ^  lb. ;  oil  of  rosemary  i  oz. ;  recti¬ 
fied  spirit  1  gallon.  As  above. 

III.  Opodeldoc  3  oz. ;  laudanum  1  oz. ;  mix. 
Use.  As  an  anodyne  and  rubefacient  for  sprains, 
&.c.  Dose.  20  to  40  drops. 

BALSAM,  CANADA.  This  balsam  is  the 
product  of  the  Canadian  balsam  fir,  (the  abies 
balsamea,)  a  tree  of  very  common  growth  in  Can¬ 
ada  and  the  State  of  Maine,  (U.  S.)  When  fresh, 
it  has  the  consistence  of  thin  honey,  an  agreeable 
odor,  an  acid  taste,  and  a  pale  yellow  color,  near¬ 
ly  white. 

Pur.  It  should  he  perfectly  transparent,  and 
soluble  in  rectified  oil  of  turpentine,  with  which  it 
forms  a  beautiful  glassy  and  colorless  varnish, 
which  is  much  used  for  preparing  a  semi-transpa¬ 
rent  copying-paper.  A  factitious  kind  is  sold,  but 
is  wholly  deficient  of  some  of  the  properties  of  the 
genuine  balsam. 

BALSAM,  CANADA  (FACTITIOUS.) 
Prep.  Dissolve  3  lb.  of  clear  yellow  resin  in  1 
gallon  of  oil  of  turpentine  ;  then  add  £  pint  of 
pale  linseed  oil,  and  ^  oz.  each  of  essence  ol  lemon 
and  oil  of  rosemary. 

BALSAM  OF  COPAIBA.  The  oleoresinous 
juice  of  the  copaifera  officinalis. 

Pur.  As  this  substance  is  frequently  adultera¬ 
ted,  and  sometimes  a  factitious  article  is  sold  in¬ 
stead,  it  becomes  important  to  be  able  to  ascertain 
its  purity. 

1.  The  Ed.  Ph.  states  that  it  should  be  “  trans¬ 
parent,  free  of  turpentine  odor  when  heated,  sol¬ 
uble  in  2  parts  of  alcohol,  and  dissolve  one  fourth 


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of  its  weight  of  carbonate  of  magnesia  when  heat¬ 
ed,  and  continue  translucent.” 

2.  Place  a  drop  of  the  balsam  on  a  piece  of  un¬ 
sized  paper,  and  heat  it  until  all  the  essential  oil 
be  expelled ;  it  should  then  form  a  semi-transpa¬ 
rent  well-defined  spot;  but  if  the  balsam  has 
been  adulterated  with  a  fat  oil,  it  will  be  sur¬ 
rounded  by  an  oily  areola.  (Chevallier.) 

3.  Shaken  with  liquid  ammonia,  sp.  gr.  -965,  it 
becomes  clear  and  transparent  in  a  few  moments. 
(Planche.) 

4.  2J  parts  of  balsam  with  1  of  liquor  of  am¬ 
monia,  form  a  transparent  mixture,  which  may 
be  heated  to  212°  without  becoming  opaque. 
(Vigne.) 

5.  Boiled  with  50  times  its  weight  of  water  for 
1  hour,  it  should  lose  at  least  half  its  weight. 
(Vigne.) 

6.  Two  samples  of  balsam  from  Para,  which 
were  considered  to  have  been  purposely  adultera¬ 
ted  with  rancid  oil  of  almonds,  dissolved  well  in 
alcohol,  but  combined  badly  with  magnesia  and 
ammonia.  Direct  experiments  showed  that  pure 
copaiba  balsam  may  be  adulterated  with  50  per 
cent,  of  a  fat  oil  (nut  oil,  almond  oil)  without  its 
ceasing  to  give  a  clear  solution  in  2  parts  of  alco¬ 
hol.  Only  after  12  to  15  hours  does  the  oil  sepa¬ 
rate.  Excess  of  alcohol  separates  the  oil  in  all 
cases.  It  is  evident,  therefore,  that  under  certain 
circumstances  an  unadulterated  balsam  may  be 
insoluble  or  of  difficult  solution  in  alcohol  ;  an 
adulterated  one,  on  the  contrary,  may  be  soluble. 
The  best  test  for  detecting  the  fat  oils  would  be 
alcohol  to  which  some  caustic  potash  has  been 
added.  (Journ.  de  Pharm.,  1842,  p.  52.) 

Use.  Balsam  of  copaiba  is  considered  detersive, 
vulnerary,  diuretic,  and  astringent ;  and  appears 
to  possess  a  sort  of  specific  power  over  diseases 
of  the  mucous  membranes  of  the  urino-genital 
organs.  Dose.  20  to  60  drops  on  sugar,  or  float¬ 
ing  on  water,  to  which  30  or  40  drops  of  elixir  of 
vitriol  has  been  added.  It  may  be  taken  3  or  4 
times  daily,  if  the  stomach  will  bear  it.  A  few 
drops  of  sweet  spirits  of  nitre  and  laudanum  are 
a  good  addition  to  allay  the  nausea.  It  is  also 
given  in  the  form  of  sirup,  mixture,  pills,  and 
clyster. 

Remarks.  Numerous  preparations  of  this  article 
are  continually  being  puffed  off  by  certain  adver¬ 
tising  druggists ;  as  “  soluble  copaiba,”  “  specific 
solution,”  “  salt  of  copaiba,”  &,c. ;  but  none  ap¬ 
pear  to  possess  equal  activity  and  certainty  to  the 
natural  balsam.  As  the  whole  virtue  of  copaiba 
as  a  medicine  depends  upon  the  essential  oil  it  con¬ 
tains,  the  value  of  any  of  these  preparations  may 
be  estimated  by  the  quantity  of  that  article  which 
is  found  in  them.  In  the  case  of  the  first  two  ar¬ 
ticles  above  mentioned,  the  quantity  is  very  small 
indeed,  and  in  the  latter  it  is  wholly  deficient. 
Hence  the  large  doses  of  those  articles  that  may 
be  taken  with  impunity,  as  far  as  their  balsamic 
properties  go,  always,  of  course,  excepting  the 
danger  of  burning  a  hole  through  the  coats  of  the 
stomach  with  the  large  quantity  of  caustic  potassa 
which  they  usually  contain. 

BALSAM  COPAIBA,  ENEMA  OF.  (Vel¬ 
peau.)  Prep.  Balsam  of  copaiba  4  oz. ;  yelk  of  1 
egg  ;  distilled  water  8  oz.  M  ake  an  emulsion,  and 
add  20  to  30  drops  of  laudanum. 


BALSAM  OF  COPAIBA,  FACTITIOUS. 
Prep.  Powdered  gum  benzoin  4  oz. ;  castor  oil  1 
gallon  ;  yellow  rosin  3  lbs. ;  balsam  of  Canada  2 
lbs. ;  oil  of  juniper  2  oz. ;  oil  of  savine  1  oz. ;  es¬ 
sences  of  orange  and  lemon,  of  each  4  oz.  Proc. 
Melt  the  rosin,  then  add  a  little  of  the  castor  oil 
and  the  powdered  benzoin,  and  withdraw  the  heat ; 
when  well  mixed  add  the  remainder  of  the  castor 
oil,  and  when  nearly  cold  the  essences ;  mix  well, 
and  filter  through  a  Canton  flannel  bag,  adding  a 
little  coarsely -powdered  charcoal. 

II.  Balsam  of  Canada  8  lbs. ;  yellow  rosin  2 
lbs.  ;  castor  oil  3  lbs. ;  oil  of  juniper  \  oz. ;  essen¬ 
tial  oil  of  almonds  15  drops ;  oil  of  savine  20  drops. 
As  above. 

III.  Balsam  Canada  9  lbs. ;  yellow  rosin  1 
lb. ;  Venice  turpentine  2  lbs. ;  oils  of  rosemary, 
juniper,  and  savine,  1  drachm  each ;  essential  oil 
of  almonds  15  drops. 

IV.  Balsam  of  Canada  3  lbs. ;  Venice  turpen¬ 
tine  1  lb. ;  oils  of  fennel,  juniper,  and  savine,  of 
each  q.  s. 

Remarks.  The  above  compounds  may  easily 
he  distinguished  from  the  genuine  balsam,  by  any 
one  acquainted  with  the  characteristics  of  the 
latter. 

BALSAM  OF  COPAIBA,  REDUCED.  Bal¬ 
sam  of  copaiba  4  lbs. ;  castor  oil  3  lbs.  Mix. 

II.  Balsam  of  copaiba  7  lbs.;  castor  oil  4  lbs.; 
yellow  rosin  2  lbs. 

III.  Equal  parts  of  balsam  of  copaiba  and  bal¬ 
sam  of  Canada  mixed  together. 

IV.  To  the  last  add  2  lbs.  of  Venice  turpentine. 

V.  Balsams  of  Canada  and  copaiba,  and  nut  or 
castor  oil,  equal  parts. 

VI.  Copaiba  7  lbs. ;  nut  oil  3  lbs. ;  yellow  rosin 

2  lbs. ;  balsam  of  Canada  1  lb. 

Remarks.  The  above  are  the  forms  for  the  re¬ 
duction  of  copaiba  balsam,  that  have  from  time  to 
time  been  circulated  in  the  drug  trade.  For  the 
mode  of  distinguishing  such  compounds  from  the 
pure  balsam,  see  Balsam  of  Copaiba. 

BALSAM  OF  COPAIBA,  RESIN  OF.  The 
residuum  left  from  the  process  of  distilling  the  oil 
of  copaiba  from  the  balsam.  (See  Oils,  Oil  of 
Copaiba.)  Prop.,  Use,  <j-c.  It  consists  principally 
of  copaibic  acid.  It  has  been  recommended  for 
gonorrhoea,  but  appears  to  be  nearly  inert.  I  once 
foolishly  swallowed,  out  of  bravado,  nearly  jf  oz. 
of  this  resin,  without  experiencing  any  sensible  ef¬ 
fects  in  consequence. 

BALSAM  OF  COPAIBA,  SIRUP  OF.  Prep. 
Rub  4  oz.  of  copaiba  with  32  grs.  of  calcined  mag¬ 
nesia,  64  drops  of  oil  of  peppermint,  and  a  little 
simple  sirup  ;  when  thoroughly  mixed,  add  enough 
of  the  latter  to  make  up  the  whole  quantity  to 
62  oz. 

BALSAM,  GODBOLD’S  VEGETABLE. 
Prep.  Lump  sugar  1  lb. ;  vinegar  J  pint ;  garlic  J 
oz. ;  tincture  of  tolu  1  teaspoonful ;  rectified  spirit 

3  oz.  Proc.  Steep  the  garlic  in  the  vinegar  for 
3  or  4  days,  then  strain  off  the  clear  and  dissolve 
the  sugar  therein,  after  which  add  the  other  ingre¬ 
dients  and  shake  them  well  together. 

BALSAM,  GREEN.  Prep.  Linseed  oil  8  oz.; 
gum  elemi  2  oz. ;  verdigris  powdered  \  oz.  Proc. 
Melt  together  and  strain.  Use.  The  same  as 
green  oil. 

BALSAM  OF  GUAIACUM.  Prep.  Gum 


BA  I. 


95 


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ruaiacum  in  coarse  powder  16  oz. ;  balsam  of  Pe¬ 
rn  i  oz. ;  rectified  spirit  1  quart.  Proc.  Macerate 
or  10  days,  frequently  shaking  the  mixture. 

Use.  As  a  diaphoretic.  Dose.  30  to  60  drops. 
Externally  antisuppurative. 

BALSAM  OF  HONEY.  Prep.  I.  Balsam 
if  tolu  2  oz.  ;  gum  storax  and  powdered  opium,  of 
;iach  i  oz. ;  honey  8  oz. ;  rectified  spirit  1  quart. 
Proc.  Mix  well  together,  and  agitate  occasionally 
ifor  3  or  4  days,  then  decant  the  clear  and  filter 
jihe  residuum.  Use.  As  a  pectoral,  in  tickling 
boughs.  Dose.  1  to  2  teaspoonfuls. 

I  II.  ( Hill’s .)  a.  Balsam  of  tolu  1  lb. ;  honey  2 
Lbs.;  rectified  spirit  1  gallon.  Dissolve. 

!  b.  Balsam  of  tolu  1  oz.  ;  styrax  1  drachm  ;  opi- 
arn  2  drachms  ;  honey  \  lb. ;  rectified  spirit  1  pint, 
is  above.  Dose.  Half  to  a  whole  teaspoonful.  As 

1  pectoral  in  coughs  and  colds. 

BALSAM  OF  LEAD.  Prep.  Sugar  of  lead 

2  oz. ;  oil  of  turpentine  1  pint.  Proc.  Heat  them 
ogether  for  half  an  hour,  and  then  pour  oft’  the 
dear.  Use.  As  a  cooling  external  application. 

BALSAM,  LOCATELLE'S.  Prep.  I.  Yel- 
ow  rosin,  olive  oil,  and  Venice  turpentine,  of  each 
I  lb.;  shavings  of  red  Sanders  wood  1  oz.  Proc. 
Boil  to  the  consistence  of  a  thin  ointment,  and 
drain. 

II.  Yellow  wax  4  oz. ;  olive  oil  and  Venice  tur¬ 
pentine,  of  each  1  lb. ;  alkanet  root  2  oz. ;  as  last. 

Use.  As  a  pectoral  in  coughs  and  colds.  Dose. 
J  to  1  teaspoonful  mixed  with  the  same  quantity 
af  conserve  of  roses. 

BALSAM,  PECTORAL.  Prep.  Tincture  of 
tolu,  and  compound  tincture  of  benzoin,  of  each  2 
JZ. ;  rectified  spirit  4  oz.  Mix.  Use.  As  a  pec¬ 
toral  in  coughs  and  colds.  Dose.  A  teaspoonful. 

BALSAM  OF  PERU.  Prep,  and  Source. 
Hemiine  balsam  of  Peru  is  obtained  by  boiling  the 
hark  and  branches  of  the  myrospermum  peruiferum 
in  water.  It  should  possess  the  following  charac¬ 
teristics  : 

Pur.  and  Tests.  I.  Balsam  of  Peru  should  have 
a  consistence  and  appearance  resembling  treacle, 
and  an  aromatic  odor  between  that  of  benzoin  and 
vanilla.  II.  It  should  be  entirely  soluble  in  alco¬ 
hol.  III.  It  should  undergo  no  diminution  in  vol- 
|iime  when  agitated  with  water.  IV.  1000  parts 
| of  the  balsam  should  saturate  exactly  75  grains  of 
pure  crystallized  carbonate  of  soda.  V.  Its  sp.  gr. 
ishould  not  be  less  than  1-150,  nor  more  than  1-160. 

Remarks.  Like  most  other  costly  articles,  it  is 
both  imitated  and  adulterated.  The  following  are 
the  formula;  adopted  for  this  purpose,  but  the  arti¬ 
cles  so  produced  will  not  answer  to  the  above  tests. 

BALSAM  OF  PERU,  FACTITIOUS.  Prep. 
Balsam  of  tolu  1  lb. ;  gum  benzoin  3  lbs. ;  liquid 
rtorax  1  oz. ;  rectified  spirit  q.  s.  Proc.  The  gum 
benzoin  in  coarse  powder  is  dissolved  in  a  little  of 
the  spirit,  and  then  mixed  up  with  the  balsam  of 
tolu  and  storax,  adding  as  much  spirit  as  is  neces¬ 
sary  to  reduce  it  to  a  proper  consistence. 

BALSAM  OF  PERU,  REDUCED.  Prep. 
Balsam  of  Peru  3  lbs. ;  balsam  of  tolu  2  lbs. ;  rec¬ 
tified  spirit  enough  to  reduce  it  to  a  proper  consist¬ 
ence.  As  above. 

II.  Balsam  of  Peru  3  lbs. ;  gum  benzoin  (dis¬ 
solved  in  the  least  quantity  of  spirit  possible)  1  lb. 
As  above. 

BALSAM,  RIGA.  Syn.  Baume  de  Cari>a- 


thes.  (Fr.)  Balsamum  Libani.  ( Lat .)  True  Ri¬ 
ga  balsam  is  a  pellucid  white  fluid,  obtained  from 
the  shoots  of  the  pinus  cembra.  It  smells  and 
tastes  strongly  of  oil  of  juniper,  and  like  that  arti¬ 
cle  is  powerfully  diuretic  and  vulnerary.  The 
bottoms  of  oil  of  juniper  thinned  with  spirit  are 
generally  sold  for  it.  The  spiritus  turionum  pini 
is  also  commonly  called  Riga  balsam. 

BALSAM,  RIGA.  Syn.  Spiritus  Turionum 
Pini.  Prep.  I.  Young  shoots  of  Scotch  fir  (col¬ 
lected  in  March)  2  lbs. ;  rectified  spirit  and  water, 
of  each  5  pints.  Proc.  Bruise  the  fir-shoots  and 
macerate  in  the  spirit  and  water  for  3  or  4  days, 
then  distil  1  gallon. 

II.  ( Extemporaneous .)  Mix  together,  rectified 
spirit  8  oz. ;  oil  of  juniper  and  compound  tincture 
of  benzoin,  of  each  1  oz. ;  agitate  well  and  filter. 
Prop.,  Use,  <j-c.  Stimulant  and  diuretic ;  also 
used  for  sprains  and  bruises. 

BALSAM  OF  SULPHUR.  Syn.  Oil  of  Sul¬ 
phur.  Sulphureted  Oil.  Prop.  I.  Flowers  of 
sulphur  1  lb. ;  olive  oil  8  lbs.  Proc.  Heat  them 
together  in  a  large  iron  pot,  and  stir  until  they 
combine.  (P.  E.) 

II.  Flowers  of  sulphur  1  lb.  ;  linseed  oil  1  gallon. 

BALSAM  OF  SULPHUR,  ANISATED. 
Prep.  I.  Dissolve  1  oz.  of  flowers  of  sulphur  in  4 
oz.  of  oil  of  aniseed. 

II.  Balsam  of  sulphur  12  oz. ;  oil  of  aniseed  4 
oz.  Mix. 

Use,  Dose,  cf-e.  Balsam  of  sulphur  is  said  to 
possess  expectorant  and  diaphoretic  qualities,  and 
has  been  given  in  doses  of  40  to  50  drops,  in  dis¬ 
eases  of  the  lungs,  and  used  externally  as  an  ap¬ 
plication  to  foul  ulcers.  Its  disagreeable  taste  and 
smell  have,  however,  almost  precluded  its  use.  The 
last  two  formul®  are  pectoral,  in  doses  of  10  to  30 
drops. 

BALSAM,  THIBAULT’S.  Prep.  Myrrh, 
aloes,  and  dragon’s  blood,  of  each  1  drachm  ; 
flowers  of  Saint  John’s  wort  1  handful ;  spirit  of 
wine  ^  a  pint ;  Canada  balsam  4  oz.  Proc.  Di¬ 
gest  the  flowers  in  the  spirit  for  3  days,  then  express 
the  liquor  and  dissolve  the  other  ingredients  therein. 
Use.  To  heal  cuts  and  wounds,  and  to  stop  bleeding. 
Internally  diuretic,  in  doses  of  1  to  2  teaspoonfuls ; 
given  in  gonorrhoea. 

BALSAM  OF  TOLU.  This  substance  is  ob¬ 
tained  from  the  myrospermum  toluiferum,  and 
when  fresh,  is  a  soft,  translucent,  tenacious,  and 
resinous-looking  mass,  of  a  reddish  or  yellowish 
brown  color,  a  fragrant  odor,  and  a  sweetish  taste. 
It  is  perfectly  soluble  in  alcohol,  forming  a  trans¬ 
parent  solution.  By  exposure  to  the  air  it  becomes 
hard  and  brittle.  It  is  frequently  adulterated,  in 
which  case  it  has  a  weaker  smell,  is  less  soluble  in 
alcohol,  and  the  tincture  formed  with  that  fluid 
is  opaque. 

BALSAM  OF  TOLU,  FACTITIOUS.  Prep. 
Orange  shellac  and  gum  benzoin,  of  each  1  lb.  in 
coarse  powder ;  dissolve  in  rectified  spirit  5  lb.,  (in 
a  close  vessel ;)  filter  and  distil  off  the  spirit  until 
the  residuum  lias  a  proper  consistence,  then  add  a 
few  drops  of  the  oils  of  cassia  and  nutmeg,  dis¬ 
solved  in  a  little  essence  of  vanilla. 

BALSAM  OF  TOLU,  (REDUCED.)  I.  Bal¬ 
sam  of  tolu  1  lb. ;  mix  it  by  a  gentle  heat  in  a 
close  vessel  with  1  j  lb.  of  the  brightest  and  clearest 
pieces  of  gum  benzoin  reduced  to  a  coarse  powder, 


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and  soften  with  a  little  tincture  of  vanilla  and  spi¬ 
rit  of  wine. 

II.  Equal  parts  of  balsam  of  tolu,  benzoin,  orange 
shellac,  and  spirit  of  wine,  mixed  together  by  a 
gentle  heat,  and  flavored  with  a  little  essence  of 
storax  and  essence  of  vanilla. 

BALSAM  OF  TURPENTINE.  Prep.  Melt 
by  a  gentle  heat  black  rosin  1  lb. ;  remove  the 
vessel  from  the  fire  and  add  oil  of  turpentine  1  pint. 

BAMBOO,  ENGLISH.  This  is  a  sort  of 
pickle  prepared  from  the  young  shoots  of  elder  in 
spring.  Prep.  The  outer  skin  is  peeled  off,  and 
they  are  immersed  in  salt  water  for  12  or  14  hours, 
then  boiled  in  vinegar  for  a  few  seconds  ;  they  are 
next  put  into  a  jar  with  a  little  white  pepper,  gin¬ 
ger,  mace,  and  pimento,  and  vinegar  (boiling  hot) 
poured  over  them  ;  the  jar  is  then  well  covered 
up,  and  set  for  about  2  hours  in  a  hot  place  by  the 
fireside,  where  it  is  kept  scalding  until  the  pickle 
is  done.  »  „ 

Use.  For  making  Indian  pickle,  also  eaten  with 
boiled  mutton.  The  clusters  of  elder  flowers,  just 
before  they  open,  also  make  a  beautiful  pickle. 

BANDANNA.  This  is  a  species  of  calico 
printing  distinguished  by  light,  or  white  figures  or 
spots  on  a  dark  ground,  and  has  been  practised  in 
India  from  time  immemorial.  Formerly  bandanna 
handkerchiefs  were  wholly  imported  from  India, 
but  of  late  years  those  of  British  manufapture 
have  entirely  superseded  them.  The  latter  are  not 
only  much  cheaper,  but  also  vastly  superior  in 
quality.  At  the  works  of  Messrs.  Monteith  and 
Co.  at  Glasgow,  no  less  than  1600  pieces,  or  19,200 
yards  of  cotton,  are  converted  into  bandannas  in 
the  short  space  of  10  hours,  by  the  labor  of  only 
4  workmen.  The  machinery  employed  for  this 
purpose  is  of  the  most  ingenious  description. 

( Process  of  printing  Bandannas.)  A  series  of 
presses  are  arranged  furnished  with  lead  plates,  out 
of  which  the  pattern  is  cut,  the  pieces  of  cotton, 
dyed  (generally)  of  a  Turkey  red,  are  then  placed 
in,  several  at  a  time,  and  the  presses  put  in  action 
by  hydraulic  machinery,  by  which  every  part  of 
the  cloth,  except  where  the  pattern  has  been  cut 
out  of  the  lead  plates,  receives  a  pressure  of  up¬ 
wards  of  300  tons.  A  clear  solution  of  chloride  of 
lime  is  now  admitted  to  the  pattern,  by  properly 
arranged  pipes,  and  after  it  has  removed  the  color, 
which  it  does  very  rapidly,  a  stream  of  water  is 
passed  through  the  pattern,  to  wash  off  the  bleach¬ 
ing  solution,  when  the  operation  is  complete.  The 
pieces  of  cloth  are  then  removed  from  the  presses 
and  others  substituted,  to  undergo  a  similar  opera¬ 
tion. 

BARBAROSSA’S  PILLS.  These  are  sup¬ 
posed  to  have  been  the  first  mercurial  preparation 
employed  in  medicine.  They  consisted  of  quick¬ 
silver,  rhubarb,  musk,  and  amber. 

BARCLAY’S  ANTIBILIOUS  PILLS.  Prep. 
Colocynth  2  drachms  ;  extract  of  jalap  1  drachm  ; 
almond  soap  1 J  drachms ;  gum  guaiacum  3 
drachms ;  emetic  tartar  8  grs.  ;  oils  of  juniper, 
caraway,  and  rosemary,  of  each  4  drops.  Proc. 
Make  the  ingredients  into  a  mass  with  sirup  of 
buckthorn,  and  divide  into  64  pills. 

BAREGES  WATER.  Prep.  Alum,  carbon¬ 
ate  of  lime,  and  hard  Spanish  soap,  of  each  2  grs. ; 
common  salt  4  grs.  ;  dried  carbonate  of  soda  20 
grs. ;  sulphuret  of  potassium  16  grs. ;  water  1  quart. 


Proc.  Reduce  the  solid  ingredients  to  powder,  and 
boil  them  in  the  water  until  the  fumes  of  sulphu- 
reted  hydrogen  begin  to  be  evolved,  then  add 
enough  water  to  make  up  1  gallon.  Use.  As  a 
medicated  lotion  or  bath  in  cutaneous  diseases, 
from  the  slightest  eruption  to  the  most  obstinate 
cases  of  leprosy.  Remarks.  The  above  are  the 
proportions  for  1  gallon,  but  when  a  larger  quan¬ 
tity  of  water  is  wanted,  a  proportionate  weight  of 
the  materials  may  be  dissolved  in  a  little  of  the 
water,  as  above,  and  then  added  to  the  bath.  This 
was  the  medicated  warm  bath  used  by  the  Empe¬ 
ror  Napoleon. 

BARIUM.  The  metallic  base  of  the  earth  ba¬ 
ryta,  discovered  by  Sir  H.  Davy  in  1808. 

Prep.  Make  a  paste  with  carbonate  of  baryta 
and  water,  and  place  a  globule  of  mercury  in  a 
little  hollow,  formed  in  its  surface.  The  whole 
must  be  then  laid  on  a  small  platina  tray,  con¬ 
nected  with  the  positive  pole  of  a  galvanic  battery, 
of  100  double  plates,  while  the  negative  wire  must 
be  inserted  into  the  globule  of  mercury.  An  amal¬ 
gam  of  barium  is  formed,  which,  on  being  heated 
in  a  vacuum,  parts  with  its  mercury  and  leaves 
the  former  metal  pure. 

Prop.,  c J-c.  A  dark  gray  colored  metal,  posses¬ 
sing  little  lustre,  and  decomposed  by  both  air  and 
water,  absorbing  oxygen,  which  converts  it  into 
the  earth  baryta. 

BARIUM,  BROMIDE  OF.  Prep.  Boil  to¬ 
gether  protobromide  of  iron  and  moist  carbonate 
of  baryta,  in  excess,  evaporate  the  filtered  solution 
and  heat  the  residue  to  redness.  Remarks.  By 
the  careful  evaporation  of  a  solution  of  this  sub¬ 
stance  prismatic  crystals  may  be  obtained.  It 
dissolves  freely  both  in  water  and  alcohol. 

BARIUM,  CHLORIDE  OF.  Syn.  Muriate 
of  Baryta.  Hydrochlorate  of  ditto.  Prep. 
I.  Carbonate  of  baryta  §x ;  muriatic  acid  ^  pint: 
water  1  quart.  Proc.  Dilute  the  acid  with  the 
water,  then  dissolve  the  carbonate  of  baryta  in  it ; 
evaporate  and  crystallize.  (P.  L.) 

II.  Sulphate  of  baryta  lb  ij  ;  powdered  charcoal 
§iv  ;  muriatic  acid  q.  s.  Proc.  Heat  the  sulphate 
of  baryta  to  redness,  then  cool  and  powder  ;  next 
add  the  charcoal,  and  expose  the  mixture  in  a 
covered  crucible  for  three  hours  to  a  low  white 
heat ;  cool  and  powder  ;  lastly,  dissolve  in  water, 
filter,  and  add  muriatic  acid  until  eil'ervescence 
ceases.  The  solution  may  now  be  evaporated  and 
crystallized  as  before.  (P.  E.) 

Prop.  Form  ;  crystalline  plates  or  tables,  solu¬ 
ble  in  water,  and  fixed  in  the  air.  It  communi¬ 
cates  a  greenish  yellow  color  to  flame.  Use. 
Principally  as  a  test  for  sulphuric  acid,  its  solution 
causing  a  white  precipitate  in  another,  containing 
oil  of  vitriol  or  a  sujjihate.  It  has  been  given  in 
scrofula,  scirrhous  cancer,  skin  diseases,  See.  It  is 
poisonous.  Its  antidotes  are  the  same  as  those 
for  haryta. 

Remarks.  The  process  of  the  London  College 
is  the  simplest  and  most  convenient.  That  of  the 
Edinburgh  requires  to  be  conducted  under  a  chim¬ 
ney,  or  in  a  strong  current  of  air,  to  carry  off  the 
sulphureted  hydrogen,  evolved  in  large  quantities, 
during  the  process.  The  form  of  the  P.  D.  is  sim¬ 
ilar  to  the  Edinburgh. 

BARIUM,  FLUORIDE  OF.  Syn.  Hydro- 
fluorate  of  Baryta.  A  white  powder  formed 


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•  digesting  freshly-precipitated  carbonate  of  ba- 
ta  in  hydrofluoric  acid  in  excess. 

BARIUM,  IODIDE  OF.  Syn.  Protiodide 
■  Barium.  Hydriodate  of  Baryta.  Prep. 
Dissolve  sulphuret  of  barium  in  water,  and  add 
line  gradually,  in  excess,  then  filter  and  evapo- 
te.  (Phillips.) 

II.  Decompose  an  aqueous  solution  of  iodide  of 
m  by  freshly-precipitated  carbonate  of  baryta  ; 
ter,  evaporate,  and  crystallize. 

Use.  An  ointment  made  with4grs.  of  the  iodide 
1  oz.  of  lard  has  been  used  in  scrofula. 
BARIUM,  OXIDES  OF.  I.  (Protoxide  of 
irium.  Syn.  Oxide  of  Barium.  Barytes, 
vryta.)  When  the  metal,  barium,  is  exposed  to 
e  action  of  either  air  or  water  this  oxide  is  the 
le  product. 

Prep.  a.  Strongly  ignite  the  pure  crystallized 
irate  of  baryta  in  a  covered  crucible. 

b.  Ignite,  as  before,  a  mixture  of  carbonate  of 
ryta  and  charcoal  in  a  blacklead  crucible. 

c.  {Hydrated.)  Precipitate  a  solution  of  either 
uriate  or  nitrate  of  baryta  with  another  of  caustic 
tassa  or  soda. 

Prop.  Obtained  by  the  first  two  processes  it  forms 
grayish  white  powder,  having  a  very'  caustic  and 
kaline  taste,  and  slaking,  on  the  addition  of  wa- 
r,  like  quicklime,  but  with  the  evolution  of  more 
'.at.  It  then  forms  a  bulky  white  powder,  re- 
mbling  that  prepared  by  the  last  formula.  It 
pidly  passes  into  the  state  of  carbonate  on  expo¬ 
re  to  air.  Use.  As  a  test  for  carbonic  acid  and 
r  the  formation  of  some  salts.  Ant.  It  is  very' 
>isonous.  The  best  antidotes  are  water  soured 
ith  sulphuric  acid,  or  a  solution  of  sulphate  of 
da,  or  sulphate  of  magnesia. 

II.  (Peroxide  of  Barium.  Syn.  Deutoxide 
■’  Barium.)  Prep.  a.  Heat  pure  baryta  to  a  dull 

d,  and  pass  pure  dry  oxygen  gas  over  it. 

b.  Heat  pure  baryta  as  above  in  a  platina  eruci- 

e,  then  gradually  add  one-fourth  of  its  weight  of 
llorate  of  potassa.  Afterwards  wash  off  the  chlo- 
de  of  potassium  formed  with  cold  water.  The 
utoxide  remains  as  a  white  powder. 

I  c.  Heat  nitrate  of  bary'ta  to  redness  in  an  earth- 
lware  retort,  having  a  tube  attached  to  its  nose, 
convey  off  the  liberated  gases,  to  a  trough  of 
ater,  and  continue  the  heat  until  nitrous  fumes 
o  no  longer  evolved.  Uses.  To  make  the  oxy- 
■nized  acids  and  peroxide  of  hydrogen.  (Quesne- 
Ue.) 

BARIUM,  PHOSPIIURET  OF.  This  is 
rmed  by  exposing  its  constituents  mixed  together 
atomic  proportions,  to  a  gentle  heat  in  a  glass  tube. 
BARIUM,  SULPHURET  OF.  Prep.  Mix 
igether  equal  parts  of  sulphate  of  baryta  and 
jheat  flour  or  charcoal,  and  expose  the  mixture  to 
■  full  white  heat  in  a  covered  crucible.  When 
>ld  dissolve  in  water,  filter,  evaporate,  and  crys- 
dlize.  Prop.  Decomposed  by  exposure  in  solution 
’  the  air.  Use.  To  form  baryta  and  its  salts  and 
i  organic  analysis. 

BARK,  BRITISH.  Syn.  Oak  Bark.  The  bark 
the  young  branches  of  the  oak  has  been  pro- 
used  for  the  more  expensive  productions  of  South 
-merica.  The  leaves  also  contain  a  large  quantity 
t  astringent  matter.  Mr.  Stuart,  who  first  brought 
ik  bark  into  notice,  says  that  it  is  a  certain  re- 
ledy  for  scurvy. 


BARLEY.  Qual.  Next  to  wheat,  barley  may 
be  considered  the  most  valuable  grain  to  man,  both 
for  the  purposes  of  food  and  for  forming  several  bev¬ 
erages  in  general  consumption.  (Malt  liquors, 
&.C.)  It  forms  good  wholesome  bread,  especially 
for  persons  who  otherwise  live  luxuriously,  but  for 
those  who  live  abstemiously  wheaten  bread  is  pre¬ 
ferable. 

BARLEY,  CULTIVATION  OF.  After  wheat, 
barley  may  be  considered  the  most  important  grain 
crop,  especially  in  light  and  sharp  soils,  but  it  “  is 
a  tender  grain,  and  easily  hurt  in  any  of  the  stages 
of  its  growth,  particularly  at  seed-time ;  a  heavy 
shower  of  rain  will  then  almost  ruin  a  crop  on  the 
best-prepared  land ;  and  in  all  the  after-processes, 
greater  pains  and  attention  are  required  to  ensure 
success  than  in  the  case  of  other  grains.  The  har¬ 
vest  process  is  difficult,  and  often  attended  with 
danger ;  even  the  thrashing  of  it  is  not  easily  exe¬ 
cuted  with  machines,  because  the  awn  generally 
adhere*  to  the  grain,  and  renders  separation  from 
the  straw  a  troublesome  task.  Barley,  in  fact,  is 
raised  at  a  greater  expense  than  wheat,  and  gene¬ 
rally  speaking  is  a  more  hazardous  crop.  Except 
upon  rich  and  genial  soils,  where  climate  will  al¬ 
low  wheat  to  be  perfectly  reared,  it  ought  not  to 
be  cultivated. 

“  Barley  may  be  divided  into  two  sorts,  early 
and  late  ;  to  which  may  be  added  a  bastard  varie¬ 
ty,  called  bear  or  bigg,  which  affords  similar  nutri¬ 
ment  or  substance,  though  of  inferior  quality.  Early 
barley,  under  various  names,  was  formerly  sown 
in  Britain,  upon  lands  that  had  been  previously 
summer  fallowed,  or  were  in  high  condition ;  but 
this  mode  of  culture  being  in  a  great  measure  re¬ 
nounced,  the  common  sort,  which  admits  of  being 
sown  either  early  or  late,  is  now  generally  used. 

“  The  most  proper  seed-season  is  any  time  in 
April,  though  we  have  seen  good  crops  produced, 
the  seed  of  W'hich  was  sown  at  a  much  later  period.” 

Barley  is  generally  sown  after  turnips  and  fre¬ 
quently  after  peas  and  beans,  but  seldom  after 
wheat  or  oats.  The  quantity  of  seed  varies  with 
the  quality  of  the  soil.  Upon  very  rich  land  eight 
pecks  per  acre  are  commonly  sown,  and  frequently 
ten  or  twelve,  whilst  upon  poor  lands  a  larger  quan¬ 
tity  is  sometimes  given.  Enough  seed  should  be 
sown  to  ensure  a  full  crop  without  offsets,  which 
are  always  produced  if  too  little  seed  is  used. 

The  harvesting  of  barley  requires  much  care 
even  in  good  seasons,  while,  in  bad  ones,  it  is  very 
difficult  to  save  it.  It  must  be  cut  before  the  straw 
gets  brittle,  and  must  be  suffered  to  remain  in  the 
field  until  the  grain  is  hardened,  and  the  straw  suf¬ 
ficiently  dry.  If  stacked  too  soon  it  is  apt  to  heat. 
A  good  way  to  prevent  this  is  to  form  an  opening 
through  the  stack  from  top  to  bottom.  This  open¬ 
ing  is  generally  made  by  placing  a  large  bundle  of 
straw  in  the  centre  of  the  stack,  when  the  build¬ 
ing  commences,  and,  in  proportion  as  it  rises,  the 
straw  is  drawn  upward,  leaving  a  hollow  behind, 
which,  if  one  or  two  openings  are  left  in  the  side  of 
the  stack  near  the  bottom,  ensures  so  complete  a 
circulation  of  air  as  not  only  to  prevent  heating, 
but  to  preserve  the  grain  from  becoming  musty. 

BARNS  AND  OUTHOUSES  FROM 
MITES  AND  WEEVILS,  TO  FREE.  {Ger¬ 
man  method.)  Let  the  walls  and  rafters,  above 
and  below,  of  such  granaries  be  covered  completely 


13 


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98 


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i 


with  quicklime,  slaked  in  water,  in  which  trefoil, 
wormwood,  and  hyssop,  or  nux  vomica  have  been 
boiled.  This  composition  should  be  applied  as  hot 
as  possible.  “  A  farmer  who  had  his  granaries 
empty  in  June  last,  collected  quantities  of  the 
largest  sized  ants  in  sacks,  and  scattered  them 
about  the  place  infested  with  weevils.  The  ants 
immediately  fell  upon  and  devoured  them  all.” 

BAROMETER.  (From  B apos  weight  and  /zstook, 
measure.)  An  instrument  for  measuring  the  weight 
and  pressure  of  the  atmosphere,  commonly  termed 
a  weather-glass.  This  instrument  is  made  of  va¬ 
rious  shapes,  but  the  principle  of  its  construction  is 


the  same  in  each,  and  consists  of  a  column  of  mer¬ 
cury,  supported  in  vacuo,  in  a  glass  tube,  by  the 
pressure  of  the  atmosphere  on  its  surface.  The 
following  engravings  represent  the  principal  varie¬ 
ties.  The  several  shapes  have  arisen  from  the  at¬ 
tempts  which  have  been  made  from  time  to  time! 
to  improve  this  instrument,  either  by  increasing  it:! 
range  or  portability.  None,  however,  equal  thi 
old  forms  proposed  by  Torricelli,  and  represented 
by  the  figures  1  and  2.  The  same  letters  apply  tc; 
a  similar  portion  of  each  figure  ;  the  references  at 
foot  will  therefore  sufficiently  explain  the  peculia¬ 
rities  of  their  construction. 


1.  Torricelli’s  cistern  barometer. 

®. - syphon  ditto. 

3.  Huygen’s  barometer. 

4.  - modified. 

5.  Wheel  barometer. 

6.  BemouilU’s  syphon  ditto. 

7.  Aminton’s  conical  ditto. 

8.  Gay  Lussac’s  ditto. 

9.  Ditto,  modified  by  M.  Bunten 

The  wheel  barometer  (fig.  5)  is  the  one  mos 
commonly  used,  especially  as  a  weather-glass,  bu 
it  is  not  to  be  depended  on,  as  it  neither  indicate; 
the  absolute  height  of  the  mercurial  column,  no 
its  variations  with  sufficient  accuracy  for  any  phi 
losophical  purpose.  Even  as  a  weather-glass  it  i 
the  worst  of  all  the  common  forms  of  the  barome 
ter.  For  travelling  the  last  is  perhaps  the  mos 
unexceptionable. 

j-  T^i  P0NSTRUCTI0N  0F  a  Barometer  may  b 
divided  into  five  operations,  in  each  of  which  th; 
utmost  skill  and  care  are  required.  The  material 
must  be  of  the  best  quality.  Not  only  must  tb 
mercury  be  perfectly  pure  and  free  from  air,  bu 
the  tube  must  be  quite  dry  and  clean,  and  its  inne 
surlace  must  be  smooth  and  regular. 

1.  The  tubes  for  barometers  should  be  hcrmeti 
cal  y  sealed  immediately  after  their  manufactur 
at  the  glasshouse,  and  kept  in  this  state  imtil  the’ 
are  wanted  for  filling.  By  this  plan  they  may  b 
kept  clean  for  any  length  of  time,  whereas  if  the- 
are  left  with  one  end  open  they  become  sulliei 
with  dust  and  smoke,  which,  on  account  of  th 
smallness  of  their  diameters,  can  never  be  perfect!’ 
removed.  When  wanted  for  use  they  may  b 
opened  with  a  file,  after  which  care  must  be  take, 
not  to  breathe  into  them,  and  washing  them  on 
with  spirit  of  wme;  &c.,  especially  avoided.  Whei 
cleaning  is  absolutely  necessary,  it  should  be  don 
by  means  of  a  clean,  dry  linen  rag,  and  a  piece  o 
wire,  observing  not  to  let  the  end  of  the  wire  scratcl 
the  glass,  as  if  it  does,  such  tubes  will  generall 
be  found  broken,  ,f  laid  aside  for  a  short  time  o, 
what  is  worse,  they  will  break  during  the  pro’ces 
ol  filling  them.  The  best  tubes  are  perfectly  cylin 


a,  Tube  containing  a  column  of  mercury. 

b,  Mercurial  cistern. 

c,  A  column  of  mercury  supporting  another  of  water,  d.  j 
e  e,  Weights,  one  of  which  floats  on  the  surface  of  the 

mercury,  and  by  means  of  the  cord  /  moves  the 

index  g. 

h,  Graduated  dial. 

k,  Capillary  hole  dialled  laterally  to  admit  air. 

drical,  33  inches  in  length,  and  the  diameter  of 
their  bore  never  less  than  2  to  2J  lines,  as  the  ca¬ 
pillary  attraction  and  friction  increases  in  an  inverse 
ratio  to  the  capacity  of  the  tube.  The  thickness 
of  the  glass  should  not  greatly  exceed  half  a  line.  ; 

2.  The  mercury  must  be  perfectly  pure,  which 
should  bo  ascertained  before  using  it,  as,  if  it  be 
adulterated  with  common  metals,  as  is  frequently 
the  case,  its  fluidity  is  lessened,  and  its  tendency! 
to  oxidize  increased.  When  it  cannot  be  got  un¬ 
adulterated  it  should  be  rectified  in  an  iron  retort : 
or  pure  cinnabar,  mixed  with  half  its  weight  of  iron 
filings,  may  be  treated  in  the  same  way,  when  1 
pure  mercury  will  distil  over.  (See  Mercury.) 

3.  Filling  the  tube  is  performed  by  pouring  the 
mercury  into  it,  having  previously  boiled  it  in  a 
porcelain  or  iron  vessel,  to  expel  the  air.  The  ; 
tube  is  then  exposed  to  a  gradually  increasing  heat 
over  a  chafing-dish  of  charcoal  until  the  mercury 
boils,  and  all  the  air  in  the  tube  is  extricated ;  it  is 
now  allowed  to  cool  and  again  filled  up  with  mer¬ 
cury’,  and  the  exposure  over  the  chafing-dish  re¬ 
peated  ;  when  again  perfectly  cool  it  may  be  filled 
up  with  a  little  freshly-boiled  mercury,  and  is  then  j 
ready  for  fixing  in  its  frame. 

4.  The  tube  filled  as  above  must  next  be  placed  . 
m  its  frame,  for  which  purpose  the  open  end  is  \ 
perfectly-  stopped,  and  it  is  inverted  into  a  small 
trough  of  prepared  mercury ;  or  if  it  be  of  the 
syphon  kind,  simply  inverted  and  fixed  in  its  frame. 

5.  The  graduated  scale  has  now  to  be  adjusted 
to  the  tube.  This  is  usually  done  by  means  of  a 
tangent  screw,  which  permits  the  scale  to  be  raised  1 
oi  lowered,  until  its  zero  exactly  corresponds  to  the  j 
lower  surface  of  the  mercury ;  but  in  many  cases  i 


BAR 


99 


BAR 


ftfh-mr'tj 


he  cistern  is  raised  or  lowered  by  means  of  screws 
irranged  for  that  purpose.  The  best  mode  of  ob- 
aining  an  exact  adjustment  of  the  surface  of  the 
nercury  to  the  zero  of  the  tube,  is  that  adopted  by 
he  celebrated  French  artist,  Fortin.  An  ivory 
leedle  is  attached  to  the  scale  pointing  downwards, 
ts  point  being  exactly  on  a  level  with  the  zero  of 
he  scale.  The  image  of  the  needle  is  clearly 
eflected  from  the  surface  of  the  mercury  in  the 
listern,  and  either  the  scale  or  cistern  is  raised  or 
owered,  until  the  point  of  the  needle  and  its  image 
■xactly  coincide. 

Use.  This  instrument  is  employed  for  ascertain- 
ng  the  amount  of  atmospherical  refraction  in  astro- 
lomical  calculations,  in  measuring  altitudes  and  in 
prognosticating  the  weather.  For  the  latter  pur¬ 
pose,  on  land,  it  frequently  proves  a  false  prophet, 
put  at  sea,  (according  to  Dr.  Arnot,)  the  case  is 
widely  different,  and  its  monitions  are  worthy  of 
ittention.  (Elem.  Nat.  Phil.  i.  353.) 

Remarks.  The  above  is  a  brief  outline  of  the 
nethod  of  constructing  barometers,  and  in  propor- 
ion  to  the  skill  therein  exercised  will  be  the  accu- 
acy  of  the  instrument.  However  cleverly  this 
nay  have  been  performed,  it  is  nevertheless  found 
!  hat  these  instruments  gradually  suffer  deterioration 
rom  the  external  air  insinuating  itself  between  the 
nercury  and  the  glass  tube,  thus  lessening  the  per- 
ection  of  the  vacuum.  Various  plans  have  been 
proposed  to  remedy  this  inconvenience  and  source 

Ipf  error.  Professor  Daniels  lines  the  bottom  of  the 
ube  with  platinum  to  the  extent  of  about  £  of  an 
nch;  this  ha3  proved  quite  sufficient.  Dr.  Ure 
Uses  platinum  foil  for  the  same  purpose.  It  is 
isual,  as  I  have  above  described,  to  boil  the  metal 
ifter  its  introduction  into  the  glass  tube,  but  some 
persons  disapprove  of  this  practice  in  consequence 
pf  the  mercury  absorbing  a  little  oxygen  during  the 
:  process,  and  instead  thereof,  they  strongly  heat  the 
{lass  tube  and  pour  in  the  mercury  very  hot. 

BAROMETER,  PORTABLE,  (Simple.)  This 
nstrument  consists  in  general  of  a  tube  of  the  usual 
ength,  passing  through  the  upper  parts  of  a  wooden 
astern,  to  which  it  is  glued,  and  the  bottom  of 
vhich  is  made  of  leather.  The  tube  being  filled 
jvith  mercury,  which  has  been  previously  well 
'urged  of  air,  and  placed  in  a  proper  position,  the 
superfluous  mercury  descends  into  the  cistern,  and 
■issumes  a  level  in  the  tube  corresponding  with  the 
veight  of  the  external  air.  The  surface  of  the 
nercury  in  the  cistern  is  adjusted  to  the  same  level 
>y  a  screw,  which  presses  more  or  less  against  the 
lexible  leather  at  the  bottom,  and  raises  or  de¬ 
presses  it  at  pleasure.  From  the  lino  of  this  level, 
vhich  is  called  zero,  the  scale  commences,  and  is 
eckoned  upwards  to  the  height  of  about  32  inches  ; 
he  actual  divisions  of  the  scale  begin  at  about  15 
inches. 

Remarks.  The  most  accurate  portable  barome- 
ers  are  those  of  Gray  Lussac  and  Bunten,  (Figures 
i,  9.)  When  set  on  universal  joints  and  well 
palanced,  they  are  the  most  perfect  instruments 
or  ships  that  have  been  yet  constructed. 

BAROMETER,  TROUGHTONVS  MARINE. 
The  tube  of  this  instrument  consists  of  two  parts, 
joined  together  about  5  inches  below  the  top  ;  the 
'°re  in  the  upper  part  being  about  -A  of  an  inch, 
md  in  the  lower  part  only  yAy.  By  this  construc- 
ioii,  partly  from  the  difference  of  the  bores,  and 


partly  from  the  greater  friction  in  the  lower  end, 
the-  motion  of  the  mercury  is  so  much  retarded, 
that  any  impulse  given  by  the  ship,  having  a  ten¬ 
dency  to  raise  itj  will  scarcely  have  produced  a 
sensible  effect,  before  an  opposite  impulse  will  be 
given,  having  a  tendency  to  depress  it.  To  coun¬ 
teract  more  effectually  the  effects  of  the  ship’s  mo¬ 
tions,  the  instrugaert  >s  suspended  in  gimbals. 

BAROMETER,  THE  VIAL.  Prep.  Take 
a  common  vial  and  cut  off  the  rim  and  part  of  the 
neck,  by  means  of  a  piece  of  cord  passed  round  it, 
and  moved  rapidly  to  and  fro,  in  a  sawing  direc¬ 
tion  ;  the  one  end  being  held  in  the  left  hand  and 
the  other  fastened  to  any  convenient  object,  while 
the  right  hand  holds  and  moves  the  vial ;  when 
heated,  dip  it  suddenly  into  cold  water,  and  the  part 
will  crack  off ;  or  separate  it  with  a  file.  Then 
nearly  fill  the  vial  with  clean  water,  place  your 
finger  on  the  mouth  and  invert  it ;  withdraw  your 
finger  and  suspend  it  in  this  position  with  a  piece 
of  twine.  In  dry  weather  the  under  surface  of  the 
water  will  be  level  with  the  neck  of  the  bottle,  or 
even  concave ;  in  damp  weather,  on  the  contrary, 
a  drop  will  appear  at  the  mouth  and  continue  until 
it  falls,  and  is  then  followed  by  another  in  the  same 
way. 

Barometrical  corrections.  Cistern  barometers 
formed  of  tubes  of  very  small  diameters,  require 
what  is  called  “  correction  for  capillarity.” 

The  following  Table  is  taken  from  the  “  Ency¬ 
clopedia  Britannica.” 


Diam.  of  Tube. 

Depression. 

Inches. 

Inches 

0-10 

0-1403 

0-15 

0-0863 

0-20 

0-0581 

0-25 

0-0407 

0-30 

0-0292 

0-35 

0-0211 

0-40 

0-0153 

0-45 

0-0112 

0-50 

0-0083 

0-60 

0-0044 

0-70 

0-0023 

0-80 

0-0012 

Remarks.  It  will  be  seen,  that  as  the  tube  in¬ 
creases  in  diameter,  so  the  depression  of  the  mer¬ 
cury  lessens.  Syphon  barometers  that  have  each 
of  their  legs  of  equal  size,  require  no  correction,  as 
the  depression  is  equal  at  both  ends.  A  correction 
is  also  made  for  temperature  in  nice  observations, 
but  this  is  of  too  scientific  a  nature  to  be  entered 
into  in  the  present  work. 

BAROMETRICAL  RULES  FOR  PROG¬ 
NOSTICATING  THE  WEATHER. 

1.  After  a  continuance  of  dry  weather,  if  the 
barometer  begins  to  fall  slowly  and  steadily,  rain 
will  certainly  ensue ;  but  if  the  fine  weather  has 
been  of  long  duration,  the  mercury  may  fall  for  2 
or  3  days,  before  any  perceptible  change  takes 
place,  and  the  longer  time  that  elapses  before  rain 
comes,  the  longer  the  wet  weather  is  likely  to  last. 

2.  Conversely,  if,  after  a  great  deal  of  wet 
weather,  with  the  barometer  below  its  mean 


BAS 


100 


BAT 


1 


*•*  t\U 


height,  the  mercury  begins  to  rise  steadily  and 
slowly,  fine  weather  will  come,  though  2  or  3  wet 
days  may  first  elapse  ;  and  the  fine  weather  will  be 
the  more  permanent,  in  proportion  to  the  length 
of  time  that  passes  before  the  perceptible  change 
takes  place. 

3.  On  either  of  the  two  foregoing  suppositions, 
if  the  change  immediately  ensues  on  the  motion 
of  the  mercury,  the  change  wili  not  bo  permanent. 

4.  If  the  barometer  rises  slowly  and  steadily  for 
two  days  together,  or  more,  fine  weather  will  come, 
though  for  those  two  days  it  may  rain  incessantly, 
and  tho  reverse  ;  but  if  the  barometer  rises  for  two 
days  or  more  during  rain,  and  then,  on  the  ap¬ 
pearance  of  fine  weather,  begins  to  fall  again,  the 
fine  weather  will  be  very  transient,  and  vice  versa. 

5.  A  sudden  fall  of  the  barometer  in  spring  or 
autumn  indicates  wind ;  in  summer,  during  very 
hot  weather,  a  thunder-storm  may  be  expected ; 
in  winter  a  sudden  fall  after  frost  of  some  conti¬ 
nuance,  indicates  a  change  of  wind  with  thaw  and 
rain ;  but  in  a  continued  frost  a  rise  of  the  mercury 
indicates  approaching  snow. 

6.  No  rapid  fluctuations  of  the  barometer  are 
to  be  interpreted  as  indicating  either  dry  or  wet 
weather  of  any  continuance  ;  it  is  only  the  slow, 
steady,  and  continued  rise  or  fall,  that  is  to  be  at¬ 
tended  to  in  this  respect. 

7.  A  rise  of  the  mercury  late  in  the  autumn, 
after  a  long  continuance  of  wet  and  windy  wea¬ 
ther,  generally  indicates  a  change  of  wind  to  the 
northern  quarters,  and  the  approach  of  frost. 

BARYTA.  Syn.  Protoxide  of  Barium. 
Oxide  of  ditto.  (See  Barium.) 

BARYTA,  SALTS  OF.  Prep.  All  the 
soluble  salts  of  baryta  may  be  made  by  solution  of 
its  carbonate  or  hydrate  in  the  dilute  acids,  and 
the  insoluble  salts,  generally,  by  the  double  de¬ 
composition  of  its  muriate,  by  a  soluble  salt  of  the 
acid. 

BARYTA,  TESTS  FOR,  AND  ITS  SALTS. 
I.  This  earth  forms  an  alkaline  solution  with 
water.  II.  Baryta  in  solution,  and  all  its  salts, 
give  a  white  precipitate  in  alkaline  carbonates  and 
sulphates,  and  sulphuric  acid ;  the  last  two  being 
insoluble  in  both  acid  and  alkaline  menstrua. 

BARYTA,  ALLOXAN  ATE  OF.  Prep.  Add 
barytic  water  to  an  aqueous  solution  of  alloxan, 
heated  to  140°,  until  the  precipitate  formed, 
ceases  to  be  redissolved  on  stirring  ;  then  cool  and 
collect  the  crystals,  and  repeat  the  process  of  add¬ 
ing  barytic  water  to  the  mother  liquor,  which  will 
thus  furnish  several  crops  of  crystals.  Use.  To 
fonn  some  salts. 

BARYTIN.  A  new  vegetable  base  discovered 
by  Simon,  in  the  rhizomes  of  white  hellebore.  It 
is  precipitated  from  its  solutions  by  sulphuric  acid 
and  the  sulphates,  like  baryta,  hence  the  name  ; 
and  this  property  affords  a  means  for  its  separa¬ 
tion. 

BASE,  (in  Chemistry.)  A  term  applied  to 
metallic  oxides,  (from  their  forming  salts  with 
acids,)  and  to  the  principal  constituent  of  a  com¬ 
pound.  Thus :  soda  is  called  the  base  of  sulphate 
of  soda,  (glauber  salts  ;)  quinine  the  base  of  disul¬ 
phate  of  quinine,  <f-c.  Forms  will  be  found  in 
this  book  for  the  preparation  of  the  principal  bases, 
as  well  as  their  salts. 

BASILICON,  BLACK.  Prep.  Yellow  wax 


1  lb. ;  black  rosin  and  olive  oil,  ot  each  2  lbs.  Proc: 
Melt  together  and  strain  through  a  piece  of  canvass.; 
Remarks.  This  old  preparation  is  similar  to  the! 
resin  cerate  of  the  London  Pharm.,  with  the  ex-! 
ception  of  containing  black  instead  of  yelloiv  rosin  ; 
Linseed  oil,  used  instead  of  olive  oil,  comes  cheaper,| 
and  is  preferred  by  many  persons. 

BASSORIN.  Syn.  Insoluble  Gum.  The  in¬ 
soluble  portion  of  gum  tragacanth,  &c.,  after  th< 
soluble  part  has  been  removed  with  water.  Prep.  Il 
is  best  ]  ire  pa  red  by  soaking  gum  bassora  in  a  large 
quantity  of  hot  water,  and  filtering  off  the  cleai 
portion. 

BATEMAN’S  PECTORAL  DROPS.  Prep ! 
Paregoric  10  oz. ;  tincture  of  castor  4  oz. ;  lauda ; 
num  1  oz. ;  tincture  of  saffron  or  cochineal  ^  oz. 
oil  of  aniseed  15  drops.  Mix.  Dose.  A  teaspoon  ! 
ful  or  rnoro  in  coughs  and  colds. 

BATEMAN’S  ITCH  OINTMENT.  Prepl 
Carbonate  of  potassa  1  oz. ;  red  sulphuret  of  mer-1 
cury  i  oz. ;  hog’s  lard  and  flowers  of  sulphur,  o 
each  22  oz. ;  bergamotte  60  drops ;  rose-water  1, 
oz.  Proc.  Mix  the  potassa  and  powders  w  th 
little  of  the  lard,  and  rub  them  well  together,  tliei! 
add  the  remainder  of  the  lard,  previously  softenec 
by  heat,  and  afterwards  the  rose-water  gently 
warmed  ;  stir  until  cold. 

BATHS,  BATHING.  General  Remarks 
Tho  practice  of  bathing  is  not  only  an  act  o 
cleanliness,  but  is  eminently  conducive  to  health! 
The  delicate  pores  of  the  skin  soon  become  choke 
by  the  solid  matter  of  the  perspiration  and  the  ac¬ 
cumulation  of  dirt,  and  require  frequent  ablutioi 
with  water,  to  preserve  their  natural  functions  ii| 
a  state  of  activity.  The  mere  wearing  of  flanne 
and  washing  the  more  exposed  parts  of  the  body 
and  the  daily  use  of  clean  linen,  is  but  an  imper¬ 
fect  attempt  at  cleanliness,  without  being  accom 
panied  by  entire  submersion  of  the  body  in  water 
The  phlegmatic  Englishman,  unlike  his  lively! 
French  neighbor,  seems  perfectly  incredulous  oi 
this  point,  and  would  sooner  spend  his  sixpence  oi 
his  shilling  in  a  glass  of  grog,  or  a  ride  to  Green¬ 
wich,  than  in  tho  healthy  recreation  of  the  bath. 

Bathing  is  not  only  conducive  to  cleanliness 
but  to  both  the  physical  and  mental  health.  The 
body  cannot  be  in  a  state  of  lively  health,  while 
the  proper  offices  of  the  skin  are  interfered  with 
any  more  than  would  be  the  case  with  either  of 
the  other  excretory  organs,  placed  in  a  like  condi-i 
tion.  Nor  can  the  mind,  dependent  as  it  is  on  the 
organization  of  the  body,  escape  unharmed,  when! 
the  animal  functions  are  imperfectly  performed. 
Intellectual  and  moral  vigor  are  universally  promo-; 
ted  by  the  imperceptible  yet  controlling  influence 
of  the  physical  system,  and  he  who  would  increase 
the  former,  cannot  go  on  a  safer  method  than  that; 
which  tends  to  preserve  or  improve  the  health. 

“  On  the  continent,  ‘  Maisons  des  Bains,'  or: 
bathing-houses,  are  almost  as  numerous  as  the 
chemists  and  druggists  are  in  this  country.  The 
inference  necessarily  is,  that  bathing  in  France  is- 
as  much  patronized  as  physic  is  in  England.  The 
French  need  the  latter  less,  because  they  live 
more  temperately,  are  less  ground  down  to  think1 
and  work ;  and  because  they  perform  general  per¬ 
sonal  ablution  (to  the  benefit  of  one  of  tho  mos* 
important  functions  of  life,  namely,  free  perspira¬ 
tion)  with  as  much  zeal  as  though  it  were  a  re- 


BAT 


101 


BAT 


ligious  duty.  The  inducement  to  such  frequent 
use  of  the  warm  bath  among  our  neighbors,  may 
be  fancied  to  be  the  low  charges  for  bathing,  and 
the  little  value  the  Messieurs  attach  to  their  own 
time.  The  first  notion  is  a  fallacy.  Warm  bath¬ 
ing  on  the  continent  is  not  cheaper  in  comparison 
with  all  the  other  necessaries  or  luxuries  of  life, 
viewed  in  connection  with  a  forei^mer’s  resources, 
than  it  is  in  England.  With  regard  to  the  ap¬ 
parently  little  importance  they  attach  to  their  own 
time,  they  are  wise  enough  to  discover,  that  life  is 
not  one  jot  sweeter  by  passing  sixteen  hours  a  day 
behind  the  desk  or  counter,  to  the  exclusion  of  all 
recreation,  except  recreation  be  to  count  the  gains  of 
such  exilement ;  or  to  indulge  the  hope  of  amassing  a 
sufficiency  to  do  the  ‘  important’  at  the  close  of  a 
wearied  life,  when  and  which  the  infirmities  of  age 
forbid  to  enjoy.  A  Frenchman  lives,  works,  and 
enjoys  himself  to  the  last.  Prince  Talleyrand 
died  in  armor;  his  life  was  a  bouquet  in  which 
all  but  the  sweetest  flowers  were  excluded.  A 
Frenchman  takes  the  bath  for  the  mental  and  bodily 
gratification  it  affords ;  he  can  appreciate  the 
luxury  of  it,  while  at  the  same  time  he  is  sensible 
of  its  healthfulness.  An  Englishman  is  such  a 
stiffnecked  fellow,  that  in  most  things,  he  will 
only  do  that  which  pleases  him  best,  and  his 
standard  of  pleasure  is  estimated  by  that  which 
adds  most  to  his  hoard,  and  which  gives  the  great¬ 
est  amount  of  satisfaction  to  the  inward  man. 
Advise  him  to  take  a  warm  bath  ;  the  answer  is, 
he  cannot  spare  the  time,  and  he  hates  the  bother 
of  uncravating,  &c.  The  waste  of  the  one  and 
the  trouble  of  the  other  add  not  to  his  income, 
whatever  they  may  to  his  health.  The  roast  beef, 
the  brandied  wines,  and  the  London-brewed  are 
his  stomach’s  deities,  the  minor  godships  being  blue 
pills  and  black  draughts.  The  latter  are  indispens¬ 
able  attendants  upon  the  former,  to  temper  down 
Mr.  Bull,  lest  he  become  a  giant  in  noses  and  car¬ 
buncles.  A  Frenchman  knows  no  ill  but  what 
I pleasure  denies;  he  rarely  has  dyspepsia,  gout, 
i  rheumatism,  or  fevers.  Half  his  life  is  spent  in 
I  Elysium, — half  ours  in  Purgatory.  Indigestion, 
headaches,  restless  nights — the  blues  when  awake, 
and  the  terribles  when  asleep — fall  to  the  lot  of 
the  mind-absorbed  and  grossly-fed  Londoner,  while 
our  lively  Parisian,  with  his  light  meal  and  still 
more  lightsome  body,  finds  trouble  only  in  broken 
limbs,  or  positive  starvation.” 

The  J oarm  bath,  especially,  is  one  of  the  most 
valuable,  but  most  neglected  remedies  which  we 
;  possess.  It  is  generally  imagined  by  Englishmen, 
that  bathing  is  but  little  fitted  for  their  country, 
owing  to  the  changefulness  of  the  climate,  and 
that  to  attempt  to  place  a  sick  man  in  a  bath  in 
any  other  than  the  mildest  weather,  would  be  to 
i  subject  him  to  all  the  horrors  of  “  sniffling,  sneez¬ 
ing,  coughing,  and  relapse.”  But  that  such  re¬ 
sults  of  bathing  have  no  existence  beyond  the 
j  minds  of  the  fearful,  ignorant,  and  prejudiced, 

:  must  be  acknowledged  by  every  candid  person. 
Even  the  cold  bath,  as  in  the  treatment  termed 
.“hydropathy,”  is  beneficial  when  applied  with 
;  judgment ;  and  it  is  only  when  common  discretion 
is  not  exercised,  that  bathing  under  any  shape 
ever  proves  injurious. 

Some  persons  are  very  susceptible  of  taking 
cold,  and  are  themselves  “  living  barometers ;”  | 


but  even  to  them  warm  bathing  would  prove  ad¬ 
vantageous.  One  half  of  the  rheumatic  twinges, 
swollen  limbs,  and  cramped  joints  that  occur  in 
such  persons,  would  give  way  before  proper  per¬ 
severance  and  confidence  in  this  remedy. 

Whenever  in  delicate  persons  the  cold  bath  is 
deemed  proper,  the  warn,  tepid,  and  cool  bath 
may  be  used  as  a  nreparative,  and  when  the  for¬ 
mer  is  at  length  adopted,  it  should  be  at  first  only 
for  one  or  two  minutes  at  a  tune,  gradually  in¬ 
creased  to  a  quarter  of  an  hour  or  twenty  minutes  ; 
care  being  taken  never  to  remain  immersed  suf¬ 
ficiently  long  to  induce  a  sensation  of  cold  on  com¬ 
ing  out.  A  healthy  reaction  should  follow  the 
bath,  and  a  pleasing  glow  of  warmth  should  diffuse 
itself  over  the  surface  of  the  body.  If  this  be  not 
the  case,  the  bath  has  either  been  indulged  in  too 
long,  or  been  injudiciously  taken.  When  any 
symptoms  appear  that  contra-indicate  the  use  of 
the  cold  bath,  the  tepid,  warm,  or  vapor  bath  may 
be  substituted,  according  to  circumstances. 

In  conclusion,  I  may  remark,  that  bathing,  es¬ 
pecially  in  water  at  a  temperature  nearly  similar 
to  that  of  our  bodies,  (tepid  bath,)  is  at  once  one 
of  the  most  cleanly  and  health-preserving  luxuries, 
or,  I  should  say,  necessaries  of  life.  The  following 
short  notice  of  each  description  of  bath,  is  all  the 
space  that  can  be  spared  for  this  subject. 

I.  Affusion  of  cold  water  over  the  surface  of 
the  body,  has  been  adopted  with  success,  for  ar¬ 
resting  the  progress  of  some  fevers.  In  scarlatina, 
&c.,  sponging  the  body  with  tepid  water,  or  water 
mixed  with  vinegar,  has  been  employed  instead. 

II.  Air  bath.  a.  (Cold.)  The  mere  exposure 
of  the  body  in  a  state  of  nudity  to  the  atmosphere, 
forms  the  common  air  bath.  It  has  been  found 
useful  in  allaying  slight  degrees  of  febrile  excite¬ 
ment,  and  to  act  as  a  mild  tonic,  when  not  too 
long  continued. 

b.  {Hot.)  This  consists  in  placing  the  patient 
in  an  apartment  to  which  heated  air  is  admitted. 
It  is  generally  considered  to  be  more  stimulant 
than  the  vapor  bath  ;  it  produces  a  powerful  per¬ 
spiration,  and  has  been  recommended  in  cholera, 
congestive  fevers,  rheumatism,  scaly  skin-dis¬ 
eases,  &c. 

III.  Chlorine  bath.  Water  holding  in  solution 
a  small  quantity  of  chlorine  gas.  Its  action  has  not 
been  much  examined.  I  may  mention  here,  that 
I  have  seen  several  cases  of  itch  cured  by  two  or 
three  immersions  in  a  warm  bath,  to  which  a  lit¬ 
tle  chloride  of  lime  has  been  added. 

IV.  Cold  bath.  The  temperature  of  this  bath 
varies  from  45°  to  85°.  It  is  considered  tonic  and 
stimulant,  when  not  too  long  continued.  To  pro¬ 
duce  its  full  effects,  the  patient  should  feel  a  plea¬ 
sant  glow  upon  the  surface  of  the  body,  imme¬ 
diately  on  coming  out  of  the  water.  If  a  sensation 
of  coldness  or  shivering  follows,  it  should  not  be 
repeated.  The  duration  of  the  immersion  may 
vary  from  two  minutes  to  a  quarter  of  an  hour, 
depending  upon  the  temperature  of  the  water,  and 
the  feelings  of  the  bather ;  the  latter  period  not 
being  too  long,  provided  swimming  or  violent  ex¬ 
ercise  be  adopted  in  the  bath.  The  temperature 
of  the  water  of  the  rivers,  and  on  the  coast  of 
England,  varies  in  summer  from  55°  to  70°. 

The  following  hints  on  cold  bathing  may  be  in¬ 
teresting  to  the  reader 


BAT 


102 


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I1 


1.  “  In  using  the  cold  bath,  it  is  of  essential 
importance  to  know  that  there  is  no  truth  in  the 
vulgar  opinion,  that  it  is  safer  to  enter  the  water 
when  the  body  is  cool,  and  that  persons  heated  by 
exercise,  and  beginning  to  perspire,  should  wait 
till  they  are  perfectly  cooled. 

“  It  is  a  rule  liable  to  no  exception,  that  mode¬ 
rate  exercise  ought  always  to  precede  cold  bath¬ 
ing  ;  for  neither  previous  rest,  nor  exercise  to  a 
violent  degree,  is  proper  on  this  occasion. 

2.  “  The  duration  of  cold  bathing  ought  to  be 
short,  and  must  be  determined  by  the  bodily  con¬ 
stitution  and  sensation  of  the  individual ;  for 
healthy  persons  may  continue  in  it  much  longer 
than  valetudinarians.  In  summer  it  may  be  en¬ 
joyed  for  an  hour,  when  in  spring  or  autumn,  one 
or  two  minutes  will  be  sufficient.  Under  similar 
circumstances,  cold  water  acts  on  aged  and  lean 
persons  with  more  violence  than  on  the  young  and 
corpulent ;  hence  the  former,  even  in  the  hottest 
days  of  summer,  can  seldom  with  safety  remain  in 
the  bath  longer  than  a  quarter  of  an  hour  ;  while 
the  latter  are  generally  able  to  sustain  its  impres¬ 
sions  for  a  much  longer  period. 

3.  “  The  head  should  first  come  in  contact  with 
the  water,  either  by  immersion,  by  being  showered 
upon,  or  by  covering  it  for  a  minute  with  a  wet 
cloth,  and  then  plunging  head  foremost  into  the 
water. 

4.  “  As  the  immersion  will  be  less  felt  when  it 
is  effected  suddenly,  and  as  it  is  of  consequence 
that  the  first  impression  should  be  uniform  over 
the  body,  the  bath  ought  not  to  be  entered  slowly 
or  timorously,  but  with  a  degree  of  boldness.  A 
contrary  method,  in  some  constitutions,  is  danger¬ 
ous,  as  it  propels  the  blood  from  the  upper  to  the 
lower  parts  of  the  body,  and  thus  predisposes  to  a 
fit  of  apoplexy.  For  these  reasons,  the  shower 
bath  is  attended  with  considerable  advantages, 
because  it  transmits  the  water  quickly  over  the 
whole  body. 

5.  “  'I’he  morning  is  the  proper  time  for  using 
the  cold  bath,  unless  it  bo  in  a  river ;  in  which 
case  the  afternoon,  or  from  one  to  two  hours  be¬ 
fore  sunset,  will  be  more  eligible.  On  the  whole, 
one  hour  after  a  light  breakfast,  or  two  hours  be¬ 
fore,  or  four  after  dinner,  are  the  best  periods  of 
the  day  for  this  purpose. 

6.  “  While  the  bather  is  in  the  water,  he  should 
not  remain  inactive,  but  apply  brisk  and  general 
friction,  and  move  his  arms  and  legs,  to  promote 
the  circulation  of  the  fluids  from  the  heart  to  the 
extremities.  It  is  extremely  imprudent  to  con¬ 
tinue  in  the  water  till  a  second  chilliness  attacks 
the  body. 

7.  “  Immediately  after  leaving  the  bath,  it  is 
necessary  that  the  bather  should  quickly  wipe  his 
body  dry  with  a  coarse  dry  cloth.  He  should  not 
afterwards  sit  inactive,  but  if  the  season  permit, 
he  ought  to  take  gentle  exercise,  till  the  usual  cir¬ 
culation,  and  the  customary  action  of  the  muscles, 
be  restored. 

8.  “  The  best  place  for  cold  bathing  is  in  the 
sea,  or  a  clear  river ;  but  where  neither  of  these 
can  be  conveniently  had,  the  shower  bath  may  be 
used. 

9.  “  The  principal  advantages  to  be  expected 
from  cold  bathing,  besides  the  salutary  exercise, 
are  either  tho  reduction  of  excessive  heat,  or  the 


producing  of  a  salutary  reaction  of  the  system.  In 
the  former,  it  has  been  found  useful  in  several  fe¬ 
vers.  Affusion,  however,  in  those  cases,  is  most 
advisable,  and  more  efficacious  in  reducing  the 
morbid  temperature,  than  immersion.  But  the 
cold  affusion  must  not  be  employed  in  the  cold 
stage.  As  soon  as  the  hot  fit  is  formed,  the  cold 
affusion  is  to  be  used  immediately,  and  repeated 
occasionally.  In  the  sweating  stage,  it  is  to  be 
cautiously  avoided. 

“  In  nervous  diseases,  too,  the  cold  bath  has 
sometimes  been  of  service. 

“  In  gouty  and  rheumatic  complaints,  in  dis¬ 
eases  of  the  hip-joint,  lumbago,  or  sciatica,  after 
the  removal  of  those  complaints  by  the  use  of  the 
vapor  or  hot  bath,  and  in  conjunction  with  other 
remedies,  tho  alternation  of  the  cold  with  the  va-  j 
por  bath  fortifies  the  constitution  against  a  return  ! 
of  such  attacks. 

10.  “  The  best  preparation  for  cold  bathing,  is 
to  begin  with  a  warm,  then  a  tepid,  and  after¬ 
wards  a  cool  bath ;  after  this  course  the  bather 
may  in  general  plunge  with  safety  into  the  cold  I 
batii.  In  most  cases,  a  bath  every  second  day, 
from  the  commencement  of  the  warm  bathing  to 
the  end  of  a  fortnight,  will  be  sufficiently  frequent ; 
afterwards  the  cold  immersion  may  be  continued  | 
daily.” 

V.  The  douche  consists  in  the  projection  of  a 
stream  of  cold  water  from  a  tube  upon  any  part 
of  the  body.  It  is  powerfully  sedative,  and  has 
been  long  employed  in  inflammation  of  the  brain. 
It  should  be  used  with  caution,  as  its  action  is  so 
powerful  that  a  full  inflammatory  pulse  frequently 
sinks  into  one  almost  imperceptible,  in  a  very  short 
space  of  time.  It  is  one  of  the  principal  methods 
of  applying  cold  water  adopted  by  the  hydropa- 
thists. 

VI.  Medicated  Laths.  These  consist  of  water 
holding  in  solution  various  medicinal  substances; 
as  wine-baths,  milk-baths,  soup-baths — these  have 
been  used  to  convey  nourishment  to  the  body ; 
sulphureous  baths,  mercurial  baths,  &.c.,  used  in 
skin  diseases,  syphilis,  <Sec. ;  aromatic  and  chaly¬ 
beate  baths,  employed  as  tonics;  acid  baths,  some¬ 
times  used  to  remove  the  effects  of  mercury,  &e.  1 

VII.  Nitromuriatic  bath.  Prep.  Mix  3  fluid  j 
ounces  of  muriatic  acid  with  2  fluid  ounces  of  ni¬ 
tric  acid,  and  5  fluid  ounces  of  distilled  water,  and 
add  3  ounces  of  the  above  mixture  to  every  gallon 
of  water  in  the  bath.  Should  the  bath  prick  the  J 
skin,  a  little  more  water  may  be  added. 

Remarks.  This  bath  was  first  introduced  as  a 
remedy  for  liver  complaints.  It  must  be  contained 
in  a  wooden  vessel,  and  may  be  used  as  a  hip, 
knee,  or  foot-bath,  a  knee-bath  being  the  one  gen-  i 
erally  adopted  in  England.  The  inventor,  Dr. 
Scott,  once  plunged  the  Duke  of  Wellington  upto: 
his  chin  in  a  bath  of  this  kind  in  India,  and  thus  j 
cured  him  of  a  severe  hepatic  affection. 

VIII.  Sulphur  bath.  a.  The  patient  is  placed 
(not  including  the  head)  in  a  species  of  box,  at  tho 
bottom  of  which  is  put  a  piece  of  hot  iron,  on 
which  a  little  sulphur  is  thrown,  great  care  being 
taken  to  avoid  the  escape  of  the  fumes,  and  the 
inhalation  of  the  same  by  either  the  patient  or  the 1 
attendants.  Another  method  is  to  dissolve  a  little 
sulphuret  of  potassium  in  the  water  of  a  connnou 
warm  bath.  The  proportion  is  1  oz.  of  the  sul- 


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103 


BAT 


phuret  to  8  gallons  of  water.  This  form  of  the 
bath  is  not,  however,  quite  as  efficient  as  the  gase¬ 
ous  one  first  described. 

b.  ( Dupuytren’s  gelatino-sulphurous  hath.) 
This  is  formed  by  dissolving  1  oz.  of  the  sulphuret 
of  potassium  and  4  oz.  of  Flanders  glue,  in  every 
i  8  gallons  of  the  water  of  a  warm  bath.  It  is  an 
imitation  of  the  celebrated  waters  of  Bareges,  the 
i  glue  supplying  the  place  of  the  baregino  found  in 
the  latter. 

Remarks.  The  sulphur-bath  under  any  form  is 
a  powerful  remedy  in  every  description  of  skin 
disease.  Leprosy,  the  most  obstinate  of  all,  has 
been  cured  by  it.  The  common  itch  requires  only 
one  or  two  applications  of  the  sulphur-bath  to 
i  eradicate  it  entirely.  All  forms  of  scurf,  whether 
on  the  face,  head,  or  body,  yield  to  its  influence. 
Local  irritation  occasioned  by  minute  pimples,  or 
inflammatory  patches  of  disordered  skin,  is  speed- 
I  ily  subdued  and  removed.  Scrofula,  and  also  those 
'  affections  for  which  the  warm  or  vapor  baths  have 
i  been  recommended,  will  derive  powerful  assistance 
]  from  the  sulphur-bath. 

IX.  Tepid  bath.  The  temperature  of  this  bath 
|  varies  from  85°  to  92°  Fahr.,  88°  being  considered 

a  medium  temperature.  Its  action  on  the  body  is 
intermediate  between  that  of  the  warm  and  cold 
t  baths,  and  is  admirably  adapted  for  the  purposes  of 
i  cleanliness,  and  promoting  the  healthy  action  of 
the  skin.  It  is  frequently  employed  as  a  prepara¬ 
tive  to  cold  bathing. 

X.  The  warm  bath  has  a  temperature  of  from 
92°  to  100°  Fahr.,  or  about  that  of  the  human 

body. 

Remarks.  The  warm  bath  is  at  once  the  most 
I  luxurious  and  effective  mode  of  bathing,  and  if 
|  taken  under  proper  restrictions,  is  highly  conducive 
|  to  health.  If  only  on  the  grounds  of  personal 
|  cleanliness,  this  species  of  bathing  has  the  highest 
'claim  on  our  attention.  “  The  sensations  attend¬ 
ant  upon  immersion  in  a  warm  bath  are  most  de- 
ilicious.  Its  effect  is,  first  to  increase  the  circula¬ 
tion  of  the  blood,  and  to  determine  it  to  the  skin ; 
after  a  few  minutes  an  agreeable  and  universal  in- 
tcrease  of  heat  is  experienced  ;  the  face,  and  fore¬ 
head  generally,  are  soon  bedewed  with  perspira¬ 
tion  :  a  pleasing  and  prevailing  calm  is  felt,  men¬ 
tally  and  physically ;  and  after  remaining  in  some 
12  or  15  minutes,  coming  out  and  dressing,  the 
refreshing  feeling  and  consciousness  of  personal 
purity  give  rise  to  associations  of  the  most  happy 
pharacter.  The  warm  bath  may  be  taken  at  any 
time  during  the  day:  it  is  perhaps  better  to  em¬ 
ploy  it  upon  an  empty  stomach,  or  before  a  meal, 
rather  than  after  one.  The  temperature  should 
be  from  98°  to  100°  ;  the  time  of  immersion  should 
I  *ot  exceed  15  minutes.  The  old  idea  that  it  is 
,'elaxing,  is  erroneous,  except  where  persons  re- 
nain  in  for  hours,  as  some  people  do,  or  where  it  is 
taken  too  often.” 

'  The  warm  bath,  in  a  medical  point  of  view,  is 
‘specially  adapted  to  general  torpor  of  the  system, 
iver  and  bowel  complaints,  hypochondriasis,  hys- 
erical  affections,  morbid  suppressions,  dry  skin, 
learly  all  cutaneous  and  nervous  diseases,  chronic 
rheumatism,  &c.  As  a  tonic  or  stimulant  after 
■xcessive  fatigue,  great  mental  excitement,  or 
physical  exertion,  it  is  unequalled,  and  furnishes 
i’ne  °f  the  most  wholesome,  and  at  the  same  time 


luxurious  sources  of  refreshment  we  are  acquainted 
with. 

XI.  The  vapor-bath  consists  in  vapor  being  ad¬ 
mitted  to  the  apartment,  and  thus  not  only  is  the 
body  immersed  in  it,  but  it  is  inhaled  as  well.  It 
is  used  at  different  temperatures,  known  by  the 
name  of  tepid,  when  the  temperature  varies  from 
90°  to  100°  ;  warm,  when  from  100°  to  112°  ; 
and  hot,  from  110°  to  130°  ;  but  when  the  vapor 
is  not  inhaled,  the  heat  of  the  latter  may  be  raised 
to  160°. 

Remarks.  The  principal  action  of  the  vapor- 
bath  is  to  produce  a  copious  diaphoresis.  In  fact, 
it  is  the  most  powerful  diaphoretic  agent  known. 
It  is  a  certain  specific  for  a  cold  ;  and  in  all  those 
cases  wherein  warm  bathing  is  recommended,  the 
vapor-bath  ranks  highest.  It  constitutes  the  most 
powerful  pharmaceutical  remedy  existent :  com¬ 
bined  with  friction,  or  shampooing,  its  utility  in 
cases  requiring  an  additional  action,  as  in  con¬ 
tracted  muscles,  tendons,  &c.,  is  much  increased  ; 
“  and  instances  are  numerous,  where  the  lame 
have  thrown  aside  their  crutches,  and  the  bed¬ 
ridden  have  again  mixed  with  the  world,  after  a 
few  applications  of  this  bath.”  “  It  is  no  uncommon 
thing  to  hear  a  patient  start  and  shriek  with  ag¬ 
ony  before  entering  the  bath,  and  to  receive  his 
congratulations  and  thanks  on  his  coming  out: 
they  will  oftentimes  exclaim, — ‘  It  is  wonderful .' 
I  could  not  have  believed  it — I  am  well — I  can 
walk — I  can  jump  !’  ” 

The  vapor-bath  is  administered  in  chronic  rheu¬ 
matism,  stiff  joints,  long-continued  indigestion, 
gout,  lumbago,  sciatica,  scrofulous  swellings,  fever, 
skin  diseases,  &c.,  but  should  be  avoided  in  acute 
inflammations,  and  for  persons  of  a  very  full  and 
excitable  habit  of  body. 

XII.  The  shower-bath.  This  may  be  regarded 
as  a  modification  of  the  cold  bath  or  plunge  bath, 
and  its  effects  are  similar.  The  cold  shower-bath 
is  however  less  alarming  to  nervous  persons,  and 
less  liable  to  produce  cramp,  than  cold  immersion: 
it  may  be  considered  as  the  best  and  safest  mode 
of  cold  bathing,  and  is  recommended  in  many  ner¬ 
vous  complaints. 

It  has  also  afforded  relief  in  some  cases  of  in¬ 
sanity. 

Where  the  saving  of  expense  is  an  object,  or  a 
regular  shower-bath  is  not  to  be  procured,  a  large 
common  watering-pot  filled  with  cold  water  may 
be  used  as  a  substitute.  Let  the  patient  sit  un¬ 
dressed  upon  a  stool,  which  may  be  placed  in  a 
large  tub,  and  pour  the  water  from  the  pot  over  the 
head,  face,  neck,  shoulders,  and  all  parts  of  the 
body,  progressively  down  to  the  feet,  until  the 
whole  has  been  thoroughly  wetted. 

BATIIS,  TO  HEAT.  Various  methods  have 
been  proposed  for  this  purpose,  but  they  are  for  the 
most  part  expensive  and  unsuited  to  private  fami¬ 
lies.  The  following  plan,  however,  is  an  exception 
to  the  above,  and  will  be  found  at  once  cheap  and 
convenient. 

Italian  plan  of  warming  baths.  This  consists 
in  immersing  in  the  bath  a  sort  of  u  or  syphon¬ 
shaped  sheet  iron  tube,  furnished  with  a  little  fire¬ 
place,  near  the  bottom,  for  the  purpose  of  burning 
charcotil.  In  the  following  figure  is  given  a  rep¬ 
resentation  of  this  simple  apparatus  and  its  appli¬ 
cation. 


BAT 


104 


: 


BEA 


a,  Bath  tab.  ,  ..  ... 

6  The  larger  arm  of  the  warming-tube  by  which  the 
charcoal  is  introduced,  and  by  which  the  fumes  fly  off. 

c,  The  smaller  arm  to  admit  air  to  support  the  com¬ 
bustion.  ,  ,  ,  . 

d,  The  fire-grate,  to  support  the  burning  charcoal. 


BATHS,  THE  SITUATION  OF.  This 
should  always  be,  if  possible,  near  the  principal 
bedrooms  on  the  same  floor,  for  the  sake  of  ready 
access  to  them,  and  in  a  place  where  plenty  of 
good  water  can  be  procured. 

BATHS,  (in  Chemistry.)  These  mostly  con¬ 
sist  of  water  or  alkaline  solutions,  in  which  vessels 
are  placed  containing  substances  that  it  is  desirous 
to  submit  to  a  limited  degree  of  heat.  The  high¬ 
est  temperature  that  can  be  given  to  any  substance 
contained  in  a  vessel  placed  in  another  of  boiling 
water,  is  about  205  or  206°  ;  but  by  adding  one- 
fifth  of  salt  to  the  bath,  a  heat  of  212°  may  be 
obtained.  Baths  of  fusible  metal,  saturated  solu¬ 
tions  of  salt,  sand,  and  (on  the  large  scale)  steam, 
are  also  used.  (See  Boiling  Point.) 

BATH  METAL.  Prep.  Melt  together,  under 
charcoal,  1  lb.  of  brass,  with  oz.  of  spelter. 

BATH  PIPE.  Prep.  Powdered  white  sugar 
1  lb. ;  Italian  juice  (dissolved  in  a  little  water)  2 
oz. ;  powdered  gum  arabic  1  oz.  Proc.  Make 
them  into  a  stiff  mass  with  warm  water,  and  roll 
it  into  the  usual  form. 

BATTER,  (in  Cookery.)  A  mixture  of  flour, 
milk,  eggs,  oil,  or  butter,  and  frequently  spices, 
beat  together  to  a  thin  paste.  Use.  To  cover  va¬ 
rious  articles  during  the  operation  of  cooking,  and 
also  to  form  puddings. 

BATTERY,  GALVANIC  OR  VOLTAIC. 
An  instrument  or  apparatus  for  the  production  of 
an  electrical  current  by  chemical  decomposition. 

One  of  the  most  useful  forms  of  the  galvanic 
battery  is  that  proposed  by  Professor  Daniell,  and 
commonly  known  by  his  name.  Its  peculiar  ad¬ 
vantages  arise  from  its  action  continuing  without 
interruption  for  a  long  time,  hence  the  name  of 
constant  battery  that  has  been  applied  to  it.  The 
following  figure  will  explain  its  construction. 

Between^the  membrane  and  the  copper  cylinder 
is  poured  a  saturated  solution  of  blue  vitriol,  and 
in  the  diaphragm  or  cylinder  B,  dilute  sulphuric 
acid  of  the  s.  g.  of  1T36  made  with  about  1  part 
of  oil  of  vitriol  and  7  or  8  of  water.  The  battery 
is  now  ready  to  be  applied  to  the  purposes  of  elec- 
trotyping,  for  which  one  is  quite  sufficient ;  six  of 
these  simple  batteries  will  form  a  circle  of  consid¬ 
erable  power,  and  about  20  will  produce  one  suf¬ 
ficiently  strong  for  most  experiments  of  demonstra¬ 
tion  and  research. 


.d,  A  copper  cylinder  filled  with  a  saturated  solution  of  , 
sulphate  of  copper.  .  .  ! 

B,  A  smaller  porous  cylinder  or  membrane,  containing 
a  mixture  of  1  part  of  oil  of  vitriol  and  7  of  water. 

C,  A  rod  of  zinc  supported  in  the  smaller  cylinder  by  tne 

cross-piece  i.  4  ,  , 

D,  A  shelf  full  of 'small  holes,  for  supporting  crystals  ol  • 
sulphate  of  copper,  to  keep  up  the  strength  ol  the  solution.  < 

e  and  /,  Screws  and  caps  to  connect  the  wires  g  ana  A  | 
with  the  buttery. 

g ,  The  positive  wire. 

h,  The  negative  w  ire. 


II.  Another  permanent  battery  of  considerable ; 

power  is  formed  by  arranging  a  series  of  cells,  2  j 
inches  in  diameter,  in  each  of  which  is  placed  a 
smaller  cell,  of  1  inch  in  diameter.  The  latter  are 
filled  with  a  solution  of  sulphuret  of  potassium,  of 
the  sp.  gr.  1-14,  and  the  former  with  nitric  acid,  of  ; 
the  sp.  gr.  1-35,  the  pairs  are  then  connected  to-; 
gether  with  small  discs  of  platinum  foil.  J 

III.  Professor  Jacobi  has  lately  described  a'i 
very  simple,  cheap,  and  convenient  form  of  battery] 
said  to  be  discovered  by  a  Russian  prince,  but; 
which  is,  in  reality,  only  an  adaptation  on  the; 
small  scale,  of  the  terraqueous  battery  of  Mr.] 
Bain,  by  which  he  works  his  telegraph.  This  new: 
battery  is  formed  by  immersing  a  plate  of  zinc  and 
another  of  copper,  in  common  garden  mould, 
placed  in  a  flower-pot,  when,  on  completing  the 
circuit,  a  powerful  current  of  electricity  is  pro¬ 
duced.  All  that  is  necessary  to  keep  up  the  ac¬ 
tion  of  the  battery  is  to  moisten  the  earth  with  a 
little  water.  The  plates  should  be  placed  equi¬ 
distant  from  each  other,  and  the  sides  of  the  pot. 
The  professor  has  had  a  battery  of  twenty  of  them 
at  work  for  a  month  without  their  activity  being: 
apparently  diminished. 

BEANS.  Qual.  A  wholesome  esculent,  when 
eaten  in  the  green  state,  and  well  cooked,  but  apt 
to  produce  flatulence  unless  combined  with  spices 
In  the  dried  or  ripe  state  they  are  more  difficult  o: 
digestion,  and  are  apt  to  distend  the  stomach 
Beans  are  mostly  cooked  by  boiling  in  water,  t( 
which  a  little  salt  of  tartar  has  been  added,  to  pre¬ 
serve  their  green  color. 

BEANS,  CULTIVATION  OF.  Beans  shouk 
succeed  a  grain  crop,  provided  the  ground  is  u 
decent  order,  and  not  worn  out  by  previous  work , 
ing.  Less  than  four  bushels  of  seed  ought  not  to  b< 
used  per  acre,  and  this  is  best  sown  by  running  * 
drill-barrow  after  every  third  plough ;  afterwardij 
harrowing  before  the  young  plants  reach  the  sur 

Dung  is  frequently  given  to  beans,  especially 
when  they  succeed  wheat,  that  had  not  receiver 
manure.  It  is  best  applied  on  the  stubble,  belo 
the  winter  ploughing  is  given,  or  it  may  be  throw , 
into  the  drills  with  the  seed.  Beans  require  hoemi 
or  earthing  up,  which  is  sometimes  done  by  nam 
or  plough  ;  they  also  require  weeding,  which  mu 


BEE 


105 


BEE 


be  done  by  hand,  after  the  hoeing.  Before  beans 
are  cat  they  should  be  well  ripened,  and  may  be 
generally  harvested  at  the  end  of  September  or 
beginning  of  October.  They  should  be  cut  with 
the  sickle  and  tied  in  sheaves,  and  in  stacking 
them  a  “  bole,”  or  air  funnel,  should  be  left  in  the 
centre  of  the  stack,  in  such  a  manner  that  a  cur¬ 
rent  of  air  may  pervade  the  whole.  (See  Barley.) 

BEAR’S  GREASE.  This  fat  is  much  esteem¬ 
ed  for  promoting  the  growth  of  the  hair,  but  in 
reality  possesses  no  superiority  over  any  other  ani¬ 
mal  fat.  The  mass  of  that  which  is  sold  in  Eng¬ 
land  is  hog’s  lard.  The  quantity  annually  con¬ 
sumed  in  Great  Britain  and  exported,  is  estimated 
at  several  tons,  being  a  larger  quantity  than  all  the 
ibears  at  present  procurable  in  Europe  would  sup¬ 
ply,  if  slaughtered  and  roasted  for  their  fat. 

'BEAR’S  GREASE.  (FACTITIOUS.)  Prep. 
Hog's  lard  16  oz. ;  flowers  of  benzoin  and  palm 
'oil,  of  each  oz.  Proc.  Melt  together  until  com¬ 
bined,  and  stir  until  cold.  Remarks.  This  article 
[does  not  readily  become  rancid  by  age,  and  may 
|be  scented  at  pleasure. 

BECHAMEL,  (in  Cookery.)  A  variety  of 
[fine  white  broth,  or  consommee,  thickened  with 
[cream.  Proc.  Cut  lean  veal  and  ham  or  bacon 
iiuto  small  slices,  put  them  into  a  stewpan  with  a 
[good  piece  of  butter,  an  onion,  a  blade  of  mace,  a 
few  mushroom-buttons,  a  bit  of  thyme,  and  a  bay- 
leaf;  fry  the  whole  over  a  very  slow  fire,  but  not 
to  brown  it ;  thicken  it  with  flour.  Add  an  equal 
quantity  of  good  veal  or  mutton  broth,  and  cream. 
Let  it  boil  gently  one  hour,  stirring  it  all  the  time. 
[Strain  it  through  a  soup-strainer, 
j  BEECHWOOD  MAHOGANY.  Prep.  Dis- 
Mve  2  oz.  of  dragon’s  blood  and  1  oz.  of  aloes  in 
1  quart  of  rectified  spirit  of  wine,  and  apply  it  to 
the  surface  of  the  wood  previously  well  polished. 

II.  Wash  over  the  surface  of  the  wood  with 
iquafortis,  and  when  thoroughly  dry  give  it  a  coat 
bf  the  above  varnish. 

III.  Boil  1  lb.  of  logwood  chips  in  2  quarts  of 
j.vater,  and  add  2  handfuls  of  walnut  peels  ;  boil 
[‘gain,  then  strain,  and  add  1  pint  of  good  vinegar, 
as  above. 

BEEF.  Qual.  The  flesh  of  a  bullock,  not 
;>ast  the  middle  age,  is  very  nutritious,  and  espe¬ 
cially  adapted  to  persons  of  good  appetite,  or  that 
abor,  or  take  much  exercise.  It  is  also  well  suit¬ 
'd  for  persons  of  delicate  constitutions,  if  not  over¬ 
looked,  and  left  full  of  gravy,  in  which  case  it  will 
it  lightly  on  the  stomach,  and  its  fat  prove  almost 
is  digestible  as  that  of  veal. 

i  Choice.  Ox  beef  is  considered  the  best,  and  may 
>e  known  by  having  a  fine  smooth  open  grain,  a 
good  red  color,  and  a  tender  texture.  The  fat 
hould  look  whitish  yellow,  or  but  slightly  yellow, 
ow  beef  has  a  closer  grain  than  ox  beef,  and  the 
san  a  deeper  red  ;  bull  beef  is  closer  still,  the  fat 
rnrd  and  skinny,  the  lean  of  a  deep  red,  and  it  has 
stronger  smell.  Heifer  beef  resembles  ox  beef, 
xcePt  m  being  smaller,  for  which  reason  it  is  pre¬ 
erred  in  some  families.  The  best  roasting  pieces 
re  the  sirloin  and  the  long  ribs,  but  the  short  ribs 
|  nd  the  silver  side  of  the  round  are  also  sometimes 
pasted,  but  do  not  turn  out  so  well.  These  pieces 
re  much  improved  by  being  steeped  for  three 
r  four  hours  in  a  marinade  made  with  three 
I arts  °l’  water  and  one  of  vinegar,  before  roasting. 

14 


BEEF  A-LA-MODE.  Prep.  I.  “  Cut  out 
the  bone  from  the  beef,  and  convert  it,  with  the 
trimmings,  into  gravy  ;  then  stuff  the  orifice  with 
rich  forcemeat.  Half  roast  it,  and  before  it  is  put 
into  the  stewpan,  lard  the  top  with  dried  and 
pickled  mushrooms,  adding  mushroom-powder  in 
the  orifices ;  then  put  in  two  quarts  of  gravy  from 
the  bones,  a  large  onion  stuck  with  cloves,  and 
two  carrots  cut  in  slices.  When  the  beef  has 
stewed  till  it  is  quite  tender,  strain  and  thicken 
the  sauce,  add  to  it  a  glass  of  wine,  mushrooms, 
and  oysters,  and  sippets  of  fried  paste:  either  the 
mushrooms  or  oysters  may  be  omitted,  if  the  fla¬ 
vor  of  either  should  not  be  desirable.” 

II.  “  Take  3  lbs.  of  the  rump,  or  any  part  of 
the  beef  which  will  stew  well ;  trim  it  nicely,  and 
cut  off  all  the  fat.  Chop  all  sorts  of  sweet  herbs 
together  very  finely,  writh  a  little  shalot,  and  a 
great  deal  of  spice,  and  put  them  into  a  saucer  of 
vinegar,  that  has  been  rubbed  with  garlic.  Cut 
fat  bacon  into  long  slips  and  dip  it  into  the  herbs 
and  vinegar  ;  lard  the  beef  regularly  on  both  sides, 
if  necessary,  in  order  that  it  should  be  thoroughly 
flavored  ;  rub  the  beef  over  with  the  herbs  and 
spice  ;  flour  the  meat,  add  a  piece  of  butter,  the 
size  of  a  walnut,  rolled  in  flour,  and  a  pint  of 
water.  Bake  the  beef  in  an  oven,  strain  the  gra¬ 
vy,  which  will  scarcely  require  either  thickening 
or  browning,  and  serve  it  up  with  pickles  on  the 
top.  It  is  most  excellent  when  cold,  but  should 
be  served  up  hot  at  first.  The  gravy  may  be 
boiled  to  a  glaze  if  necessary.  It  will  require  a 
good  deal  of  spice  ;  a  teaspoonful  of  cayenne  pep¬ 
per,  one  of  white  pepper,  a  saltspoonful  of  allspice, 
half  the  quantity  of  pounded  cloves,  and  a  blade 
of  mace  pounded,  or  the  mixed  spices  may  be 
used.” 

BEEF,  COLLARED.  “  Take  the  best  part 
of  a  shin  of  beef,  of  which  soup  has  been  made, 
(for  it  must  be  stewed  until  very  tender,)  and  an 
ox-tail,  also  well-stewed ;  cut  them  into  small 
pieces,  season  them  well,  add  a  glass  of  wine  and 
a  glass  of  ketchup,  and  put  it  into  a  stewpan  cov¬ 
ered  with  a  part  of  the  liquor  in  which  the  ox-tail 
has  been  boiled  ;  stew  it  for  about  twenty  minutes, 
and  then  put  it  into  a  mould.  It  must  be  very 
cold  before  it  is  turned  out.  This  is  a  good  way 
of  employing  the  beef  and  heel  when  soup  or  jelly 
is  made  ;  a  few  chopped  sweet  herbs  may  be  add¬ 
ed,  and  hard  eggs  cut  into  slices,  or  pickles,  such 
as  sliced  cucumbers,  intermingled.  The  flavor 
may  be  varied  in  many  ways.” 

BEEF,  DUTCH.  Prep.  Cover  lean  beef 
with,  a  mixture  of  treacle  and  moist  sugar,  for 
three  days,  then  salt  it  well  with  common  salt 
and  saltpetre,  rubbed  well  in,  and  turn  it  well  ev¬ 
ery  day  for  a  fortnight.  It  must  then  be  rolled 
tight  in  a  coarse  cloth,  and  submitted  to  heavy 
pressure,  after  which  it  is  to  be  hung  up  in 
wood  smoke,  and  turned  every  day.  If  after 
boiling  it  be  well  pressed  it  will  grate  or  cut 
in  “  shivers”  equal  to  the  finest  Dutch  beef. 
One  pound  of  salt  is  enough  for  twelve  pounds 
of  beef. 

BEEF,  HAMBURGH.  Prep.  This  is  pre¬ 
pared  by  pickling  the  beef  for  three  weeks,  with  a 
mixture  of  1}  lb.  of  salt,  1  lb.  of  treacle,  and  14  oz. 
of  saltpetre,  well  rubbed  in,  after  which  it  is  dried 
in  wood  smoke.  The  ribs  is  the  part  general!)' 


BEE 


106 


BEE 


used,  of  which  the  above  pickle  will  be  enough 
for  15  to  18  lbs. 

BEEF,  HUNG.  Prep.  I.  Choose  a  piece  of 
beef  with  as  little  bone  as  you  can,  (the  flank  is 
best,)  sprinkle  it,  and  let  it  drain  a  day  ;  then  rub 
it  with  salt  and  saltpetre,  but  only  a  small  propor¬ 
tion  of  the  latter  ;  and  you  may  add  a  few  grains 
of  cochineal ;  all  in  fine  powder.  Rub  the  pickle 
every  day  into  the  meat  for  a  week,  then  only 
turn  it. 

It  will  be  excellent  in  eight  days.  In  sixteen 
drain  it  from  the  pickle  ;  and  let  it  be  smoked  at 
the  oven’s  mouth  when  heated  with  wood,  or  send 
it  to  the  baker’s.  A  few  days  will  smoke  it. 

A  little  of  the  coarsest  sugar  may  be  added  to 
the  salt. 

It  eats  well  boiled  tender  with  greens  or  carrots. 
If  to  be  grated  as  Dutch,  then  cut  a  lean  bit,  boil 
it  till  extremely  tender,  and  while  hot  put  it  under 
a  press.  When  cold,  fold  it  in  a  sheet  of  paper, 
and  it  will  keep  in  a  dry  place  two  or  three 
months,  ready  for  serving  on  bread  and  butter. 

II.  Rub  the  beef  with  one  eighth  of  its  weight 
of  salt,  to  which  a  little  saltpetre  has  been  added, 
then  put  it  into  a  tub  or  other  suitable  vessel, 
place  a  board  over  it,  and  pile  heavy  weights  upon 
it ;  let  it  remain  so  for  fourteen  to  twenty  days, 
then  take  it  out  and  hang  it  up  for  three  weeks  or 
a  month  to  dry. 

BEEF,  HUNTER’S.  Prep.  To  a  round  of 
beef,  weighing  twenty-four  pounds,  take  three 
ounces  of  saltpetre,  three  ounces  of  the  coarsest 
sugar,  an  ounce  of  cloves  and  nutmeg,  half  an 
ounce  of  allspice,  and  three  handfuls  of  common 
salt,  all  in  the  finest  powder.  Allow  the  beef  to 
hang  two  or  three  days,  remove  the  bones,  then 
rub  the  spices  well  into  it,  continuing  to  do  so  ev¬ 
ery  day  for  two  or  three  weeks.  Before  dressing 
it,  dip  it  into  cold  water  to  take  off  the  loose  spice. 
Bind  it  up  tightly  with  tape,  and  put  it  into  a  pan 
with  a  teacupful  of  water  at  the  bottom  ;  cover 
the  top  of  the  meat  with  shred  suet,  and  cover  the 
pan  with  a  coarse  crust,  and  brown  paper  over  it. 
Let  it  bake  five  hours,  and  when  cold  take  off  the 
paste  and  the  tape. 

BEEF,  LEICESTER  SPICED.  Prep.  Take 
a  round  of  beef,  rub  in  a  quarter  of  a  pound  of 
saltpetre,  finely  pounded ;  let  it  stand  a  day,  then 
season  it  with  half  a  pound  of  bay-salt,  an  ounce 
of  black  pepper,  and  the  same  of  allspice,  both 
pounded.  Let  it  lie  in  the  pickle  a  month,  turn¬ 
ing  it  every  day. 

BEEF,  PICKLED.  Prep.  Rub  each  piece 
of  beef  very  lightly  with  salt ;  let  them  lie  singly 
on  a  tray  or  board  for  24  hours,  then  wipe  them 
very  dry.  Pack  them  closely  in  a  tub,  taking 
care  that  it  is  perfectly  sweet  and  clean.  Have 
the  pickle  ready,  made  thus:  Boil  four  gallons  of 
soft  water  with  ten  pounds  of  coarse  salt,  four 
ounces  of  saltpetre,  and  two  pounds  of  coarse 
brown  sugar ;  let  it  boil  15  minutes,  and  skim  it 
while  boiling  very  clean.  When  perfectly  cold 
pour  it  on  the  beef,  laying  a  weight  on  the  top  to 
keep  the  meat  under  the  pickle.  This  quantity  is 
sufficient  for  100  lbs.  of  beef  if  closely  packed. 

BEEF,  POTTED.  Prep.  Cut  the  beef  small, 
add  to  it  some  melted  butter,  2  anchovies,  boned 
and  washed,  and  a  little  of  the  best  pepper, 
all  pounded  very  fine.  Beat  the  whole  well  to¬ 


gether  in  a  marble  mortar,  until  the  paste  is  very 
smooth  and  yellow  colored,  then  put  it  into  pots! 
and  pour  clarified  butter  over  it,  about  §  of  an! 
inch  deep. 

BEEF,  WELSH.  Prep.  Rub  two  ounces  of1 
saltpetre  into  a  round  of  beef,  let  it  remain  ail! 
hour,  then  season  it  with  pepper,  salt,  and  a  fourth: 
portion  of  allspice  ;  allow  the  beef  to  stand  in  the 
brine  for  15  days,  turning  it  frequently.  Work  it: 
well  with  pickle  ;  put  it  into  an  earthen  vessel  ; 
with  a  quantity  of  beef-suet  over  and  under  it 
cover  it  with  a  coarse  paste  and  bake  it,  allowing 
it  to  remain  in  the  oven  for  6  or  8  hours.  Poui 
oft’  the  gravy,  and  let  the  beef  stand  till  cold,  lij 
will  keep  for  two  months  in  winter,  and  will  b<| 
found  useful  amid  the  Christmas  fare  in  the  coun ! 
try. 

BEER,  ALE,  and  PORTER.  Qual., 

Pure  malt  liquor,  which  has  undergone  a  perfec 
fermentation,  is  perhaps  the  most  wholesome  bev 
erage  that  can  be  drunk,  provided  it  be  not  takex 
in  excess.  Malt  liquor  bears  different  names  ac 
cording  to  its  strength  and  color.  Ale  is  th< 
most  nutritious  variety,  but  good  porter  frequently 
agrees  better  with  bilious  constitutions.  The  mos 
wholesome  and  perhaps  the  least  exceptionablf 
beverages  prepared  from  malt  are  those  known  at 
East  India,  Scotch,  and  Bavarian  ales.  A  latt 
writer  has  described  good  beer  as  nutritious,  fron: 
the  sugar  and  mucilage  it  contains ;  exhilarating 
from  its  spirit ;  and  strengthening  and  narcotic 
from  its  hops.  The  stronger  varieties  of  ale  con¬ 
tain  7  to  8  per  cent,  of  absolute  alcohol ;  average 
strong  ale  5  to  6  per  cent. ;  brown  stout  6  to  ij 
per  cent. ;  London  porter  3  J  to  4  per  cent. ;  anr 
table  beer  1  to  2  per  cent.  (See  Brewing,  Ali 
and  Malt  Liquor.) 

BEER,  AMBER-  Prep.  Amber  is  now  oul 
of  fashion,  but  formerly  was  drunk  in  great  quan¬ 
tities,  in  London,  mixed  with  bitters,  and  callec 
purl.  The  proportions  of  malt  were  three  quar 
ters  amber,  and  one  quarter  pale,  with  six  pounds 
of  hops  to  the  quarter.  The  first  liquor  is  usually 
turned  on  at  170°,  and  the  second  at  185°.  The 
worts  are  boiled  together  for  two  hours.  It  if 
tunned  at  64°,  and  after  24  hours  roused  every  £j 
hours,  till  the  heat  is  increased  to  74°.  It  is  then: 
skimmed  every  hour  for  6  hours  and  cleansed,  and; 
generally  used  as  soon  as  it  has  done  working  in; 
the  barrels. 

BEER,  BRAN.  A  very  good  article  of  table: 
beer  may  be  brewed  from  bran,  especially  if  it  be 
mashed  with  about  A  of  its  weight  of  good  malt. 
A  proportionate  quantity  of  hops  must  be  used,  and 
the  addition  of  a  little  moist  sugar  wall  vastly  im¬ 
prove  it.  Bran  will  yield  from  16  to  20  lbs.  pet; 
barrel,  with  proper  management. 

BEER,  CHEAP.  “No  production  of  this  coun¬ 
try  abounds  so  much  with  saccharine  matter  as 
the  shells  of  green  peas.  A  strong  decoction  of 
them  so  much  resembles,  in  odor  and  taste,  an  in¬ 
fusion  of  malt  (termed  wort)  as  to  deceive  a  brew¬ 
er.  This  decoction,  rendered  slightly  bitter  with 
the  wood  sage,  and  afterwards  fermented  with! 
yeast,  affords  a  very  excellent  beverage.  The  me¬ 
thod  employed  is  as  follows : 

“  Fill  a  boiler  with  the  green  shells  of  peas,  pour 
on  water  till  it  rises  half  an  inch  above  the  shells, 
and  simmer  for  three  hours.  Strain  off  the  liquor, 


BEE 


107 


BEE 


and  add  a  strong  decoction  of  the  wood  sage,  or 
the  hop,  so  as  to  render  it  pleasantly  bitter  ;  then 
ferment  in  the  usual  manner.  The  wood  sage  is 
the  best  substitute  for  hops,  and  being  free  from 
any  anodyne  property  is  entitled  to  a  preference. 
By  boiling  a  fresh  quantity  of  shells  in  the  decoc¬ 
tion  before  it  becomes  cold,  it  may  be  so  thoroughly 
impregnated  with  saccharine  matter  as  to  afford  a 
liquor,  when  fermented,  as  strong  as  ale.” 

BEER,  POiTATO.  An  excellent  beverage  may 
be  prepared  by  mixing  the  pulped  potatoes  with 
about  jA  of  their  weight  of  good  barley  malt,  and 
mashing  with  water  at  160°,  keeping  it  at  the 
same  temperature  for  4  hours ;  after  draining  off 
jthis  wort,  a  second  mash  must  be  made  at  180° 
for  1  hour ;  the  mixed  worts  must  be  then  boiled 
with  a  little  hops,  cooled  and  fermented. 

BEER,  SPRUCE.  I.  (White.)  Ing.  Water  10 
gallons;  sugar  10  lbs.;  essence  of  spruce  1  lb.; 
yeast  J  pint.  Proc.  Dissolve  the  sugar  and  es¬ 
sence  of  spruce  in  the  water,  previously  wanned ; 
then  allow  it  to  cool  a  little,  and  add  the  yeast,  as 
in  making;  ginger-beer ;  bottle  immediately  in  half¬ 
pint  bottles. 

II.  (Brown.)  For  sugar  use  treacle.  Remarks. 
Spruce  beer  is  a  pleasant  beverage,  when  well  pre¬ 
pared,  and  possesses  slightly  diuretic  properties. 

BEER,  SUGAR.  Prep.  Mash  a  peck  of  bran 
in  10  gallons  of  boiling  water  for  2  hours,  draw  off 
the  wort,  add  7  lbs.  of  moist  sugar,  and  boil  it  with 
a  4  lb.  of  hops ;  then  cool  it  down  and  add  a  little 
;  yeast.  It  may  be  put  into  the  cask  the  next  day, 
and  in  3  days  more  it  may  be  bunged  down.  At 
the  expiration  of  6  or  8  days  it  will  be  fit  to  drink. 
This  beer  will  not  keep  long. 

BEER,  SUGAR  AND  MALT.  Prep.  $c. 
It  has  been  found  that  100  lbs.  of  good  moist  sugar, 
mixed  with  1  quarter  of  malt,  will  produce  an  equal 
quantity  of  wort,  and  of  the  same  quality,  as  2 
quarters  of  malt  would  do  under  similar  treatment. 
The  best  plan  is  to  add  the  sugar  to  the  wort  from 
[the  malt,  after  it  is  let  down  from  the  mash-tun. 
|In  other  respects  the  brewing  is  the  same  as  from 
malt  alone. 

BEER,  TREACLE.  Prep.  Boil  J  lb.  of  hops 
with  14  lbs.  of  treacle  in  36  gallons  of  water  for  1 
iour ;  then  strain  off  the  wort  and  add,  when  near- 
;  y  cold,  J  a  pint  of  yeast ;  the  next  day  it  may  be 
out  into  a  cask  or  bottled. 

II.  Hops  1  oz. ;  treacle  1  lb. ;  water  1  gallon, 
above.  Remarks.  A  cheap  and  pleasant  bev¬ 
erage  when  well  made.  It  will  not  keep  for  any 
ength  of  time. 

BEER,  TABLE.  Prep.  I.  Malt  1  bushel; 
oops  |  lb.  Draw  off  1^  barrel  of  wort  at  three 
nashings.  (See  Brewing.) 

II.  Malt  8  bushels ;  hops  /  lbs.  ;  sugar  coloring 
'<  lbs. ;  Spanish  juice  1  lb. ;  treacle  14  lbs.  To  pro¬ 
duce  10  barrels,  or  five  times  the  malt. 

BEER,  TWOPENNY  (or  simply,  Twopenny.) 
Prep.  Malt  3  bushels  ;  hops  2  lbs. ;  Spanish  juice 
1  lbs. ;  treacle  14  lbs  ;  capsicum  i  oz.  To  produce 
l  barrel,  or  three  times  the  malt.  Drank  in  cold 
weather  as  a  stimulant,  frequently  when  only  a 
week  old. 

BEES.  In  addition  to  what  has  been  said  under 
he  article  Apiary,  the  following  will  no  doubt 
'rove  interesting  to  the  reader. 

Mr.  Cobbett  on  the  management  of  Bees.  The 


best  hives  are  those  made  of  clean  unblighted  rye- 
straw.  A  swarm  should  always  be  put  into  a  new 
hive,  and  the  sticks  should  be  new  that  are  put 
into  the  hive  for  the  bees  to  work  on ;  for,  if  the 
hive  be  old,  it  is  not  so  wholesome  ;  and  a  thou¬ 
sand  to  one  but  it  contains  the  embryons  of  moths 
and  other  insects  injurious  to  bees.  Over  the  hive 
itself  there  should  be  a  cap  of  thatch,  made  also  of 
clean  rye -straw  ;  and  it  should  not  only  be  new 
when  first  put  on  the  hive,  but  a  new  one  should 
be  made  to  supply  the  place  of  the  former  one 
every  three  or  four  months ;  for,  when  the  straw 
begins  to  get  rotten,  as  it  soon  does,  insects  breed 
in  it,  it  smells  bad,  and  its  effect  on  the  bees  is 
dangerous. 

The  hives  should  be  placed  on  a  bench,  the  legs 
of  which  mice  and  rats  cannot  creep  up.  Tin 
round  the  legs  is  best.  But  even  this  will  not  keep 
down  ants,  which  are  mortal  enemies  of  bees.  To 
keep  these  away,  if  they  infest  the  hive,  take  a 
green  stick  and  twist  it  round  in  the  shape  of  a 
ring,  to  lay  on  the  ground,  round  the  legs  of  the 
bench,  and  at  a  few  inches  from  it ;  and  cover  this 
stick  with  tar.  This  will  keep  away  the  ants. 

Besides  the  hive  and  its  cap,  there  should  be  a 
sort  of  shed,  with  top,  back,  and  ends,  to  give  ad¬ 
ditional  protection  in  winter ;  though,  in  summer, 
hives  may  be  kept  too  hot,  and  in  that  case,  the 
bees  become  sickly,  and  the  produce  light.  The 
situation  of  the  hive  is  to  face  the  south-east ;  or, 
at  any  rate,  to  be  sheltered  from  the  north  and 
the  west.  From  the  north  always,  and  from  the 
west  in  winter.  If  it  be  a  very  dry'  season  in  sum¬ 
mer,  it  contributes  greatly  to  the  success  of  the 
beea^to  place  clear  water  near  their  home,  in  a 
thii^?  that  they  can  conveniently  drink  out  of ;  for, 
if  they  have  to  go  a  great  way  for  drink,  they  have 
not  much  time  for  work. 

It  is  supposed  that  bees  live  only  a  year ;  at  any 
rate,  it  is  best  never  to  keep  the  same  stall,  or  fa¬ 
mily,  over  two  years,  except  it  be  wanted  to  in¬ 
crease  the  number  of  hives.  The  swarm  of  this 
summer  should  always  be  taken  in  the  autumn  of 
the  next  year.  It  is  whimsical  to  save  the  bees 
when  the  honey  is  taken.  They  must  be  fed ;  and 
if  saved,  they  will  die  of  old  age  before  the  next 
fall ;  and  though  young  ones  will  supply  the  place 
of  the  dead,  this  is  nothing  like  a  good  swarm  put 
up  during  the  summer. 

A  good  stall  of  bees,  that  is  to  say,  the  produce 
of  one,  is  always  worth  about  two  bushels  of  good 
wheat.  The  cost  is  nothing  to  the  laborer.  He 
must  be  a  stupid  countryman  indeed  who  cannot 
make  a  bee-hive  ;  and  a  lazy  one  indeed,  if  he  will 
not  if  he  can.  In  short,  there  is  notliing  but  care 
demanded ;  and  there  are  very  few  situations  in 
the  country,  especially  in  the  south  of  England, 
where  a  laboring  man  may  not  have  half  a  dozen 
stalls  of  bees  to  take  every  year.  The  main  things 
are  to  keep  away  insects,  mice,  and  birds,  and 
especially  a  little  bird  called  the  bee-bird ;  and  to 
keep  all  clean  and  fresh  as  to  the  liives  and  cover¬ 
ings.  Never  put  a  swarm  into  an  old  hive.  If 
wasps  or  hornets  annoy  you,  watch  them  home  in 
the  day-time ;  and,  in  the  night,  kill  them  by  fire 
or  by  boiling  water.  Fowls  should  not  go  where 
bees  are,  for  they  eat  them. 

On  the  different  kinds  of  hives. — 1.  The  com¬ 
mon  hive.  This  hive  is  too  well  known  to  require 


BEE 


108 


BEL 


any  description.  It  should  be  made  of  good  clean 
dry  straw,  and  sufficiently  thick  and  firm  to  pro¬ 
tect  the  bees.  The  size  of  the  hive  should  be  pro¬ 
portionate  to  the  size  of  the  swarm  placed  in  it. 
Care  should  be  taken  to  avoid  covering  this  hive 
with  a  hackle  or  turf,  as  it  induces  mice  to  build  in 
it,  and  ultimately  to  destroy  both  combs  and  bees. 
2.  Glass  hives.  There  are  various  modifications  of 
this  useful  kind  of  hive.  That  of  Mr.  Moulton  con¬ 
sists  in  placing  glasses  on  a  board  furnished  with 
holes  at  the  upper  part  of  a  straw  hive  of  peculiar 
construction ;  when  filled  with  honey  these  may 
be  removed  without  injury  to  the  bees  or  disturbing 
the  economy  of  the  hive.  The  first  year  the  glasses 
are  only  filled  once,  and  generally  produce  about 
8  lbs.  of  honey  of  superior  quality ;  but  the  second 
year  and  subsequent  years  the  glasses  may  be 
worked  twice  or  oftener.  3.  The  double  cottage 
straw  hive.  This  hive  is  worked  by  first  hiving 
the  bees  in  the  lower  hive,  and  after  10  days  clear¬ 
ing  the  opening  at  top  and  affixing  thereon  another 
small  hive  either  of  glass  or  straw.  When  full,  the 
latter  may  be  removed.  4.  The  box  hive  and 
hexagon  box  and  straw  hives  may  be  worked  in 
the  common  way,  or  by  placing  a  glass  hive  over 
it.  The  management  is  very  similar  to  the  pre¬ 
ceding  varieties. 

Bee-jlowers.  Bees  seldom  fly  more  than  a  mile 
for  their  food ;  it  is  therefore  advisable  to  encourage 
the  growth  of  such  flowers  as  they  appear  to  be 
most  attached  to.  The  following  are  said  to  be 
the  most  favorable  for  pasturage,  and  those  that 
blossom  early  should  be  preferred : 


Shrubs,  <j-c. 

Rosemary, 

Broom, 

Heath, 

Furze, 

Fruit-blossoms. 


Flowers. 
Mignonnette, 
Lemon  thyme, 
Borage, 

White  clover, 
Bean-flowers. 


Swarming.  As  soon  as  a  stock  has  increased  to 
a  certain  number,  which  can  barely  find  accom¬ 
modation  in  the  hive,  an  inclination  to  swarm  is 
evinced  as  soon  as  a  queen  bee  is  ready  to  lead 
them.  When  the  bees  begin  to  carry  in  farina,  or 
pellets  on  their  thighs,  it  denotes  that  they  have 
commenced  breeding,  which  frequently  begins  in 
I  ebruary,  and  does  not  finish  till  October.  The 
indication  of  swarming  is  the  clustering  of  the  bees 
in  great  numbers  below  the  resting-board.  They 
never  rise  but  in  fine  weather,  and  most  frequently 
about  noon  ;  it  becomes  therefore  necessary  to  ob- 
serve  the  hives  well  during  the  swarming  season, 
or  from  April  to  July.  A  second  cast  may  gene¬ 
rally  be  expected  within  3  or  4  days  after  the  first, 
but  the  interval  seldom  exceeds  8  or  10  days. 
Should  a  stock  overswarm  itself,  it  will  perish  un¬ 
less  strengthened  ;  for  this  purpose,  the  number  of 
bees  that  enter  the  hive  should  be  carefully  ob¬ 
served.  •' 


Hiving.  The  method  of  hiving  a  swarm  of  bees 
varies  according  to  the  object  on  which  they  may 
have  settled.  Should  they  alight  on  the  ground 
place  a  new  hive  over  them,  avoiding  injuring  any 
of  the  bees,  or  talking  at  the  time,  or  breathing  on 
them.  Should  they  alight  on  a  tree,  the  branch 
may  be  shaken  over  the  hive,  or  if  small,  cut  off 
and  placed  in  it,  and  the  hive  left  on  the  spot 
when  the  remaining  bees  will  go  into  it.  The  hive 


should  then  be  left  near  to  where  they  settle  until 
the  evening,  when  it  may  be  gently  removed  to  I 
the  bee-house.  Ringing  a  bell,  or  beating  an  old 
kettle,  is  a  common  way  of  collecting  the  bees  to¬ 
gether  and  making  them  alight. 

Reinforcement  of  weak  stocks.  Weak  swarms 
of  bees  should  be  strengthened.  This  is  done  by 
hiving  the  swarms  as  usual,  and  in  the  evening 
striking  the  bottom  of  the  hive  containing  the  new 
swarm  smartly,  on  a  cloth  spread  unon  the  ground. 
The  bees  then  fall  in  a  cluster  on  the  cloth,  when 
the  hive  containing  the  stock  to  be  reinforced  must 
be  placed  over  them  as  quickly  as  possible ;  after 
the  lapse  of  about  a  quarter  of  an  hour,  they  will 
have  become  united  as  one  family.  Another  ! 
method  is  to  invert  the  one  hive  and  to  place  it  in 
a  bucket  or  pail,  then  to  set  the  other  hive  over  it ;  j 
by  the  next  morning  the  bees  in  the  lower  one  will 
have  ascended  into  the  upper.  The  operation  of 
reinforcing  stocks  is  very  economical,  as  it  is  found 
that  one  strong  stock  will  produce  more  honey  than 
two  weak  ones. 

Weak  stocks.  Stocks  weighing  less  than  18  or 
20  lbs.  cannot  be  safely  brought  through  the  winter 
without  feeding.  The  best  food  is  a  mixture  of 
sugar  and  water,  or  equal  parts  of  sugar  and  beer,  : 

BEETLES.  The  common  pest  of  our  kitchens, 
to  which  this  name  is  applied,  is  properly  the  blatta 
or  cockroach,  which  is  an  insect  of  the  order 
orthopterous,  and  not  belonging  to  the  coleopterous, 
or  beetle  tribe.  The  blatta,  or  cockroach,  is  char¬ 
acterized  by  its  nocturnal  appearance,  retiring 
during  the  day  to  the  cracks  and  holes  in  the  floors 
and  walls  surrounding  the  fireplaces.  It  is  prin¬ 
cipally  found  on  the  basement  floor,  and  likes  a 
warm  damp  situation. 

Exter.  Place  a  few  lumps  of  unslaked  lime 
where  they  frequent ;  or  set  a  dish  or  trap,  con¬ 
taining  a  little  beer  or  sirup  at  the  bottom,  and 
place  a  few  sticks  slanting  against  its  sides,  so  as 
to  form  a  sort  of  gangway  for  the  beetles  to  climb 
up  by,  when  they  will  go  headlong  into  the  bait 
set  for  them.  Another  plan :  mix  equal  weights 
of  red  lead,  sugar,  and  flour,  and  place  it  nightly 
near  their  haunts.  This  last  mixture,  made  into 
sheets,  forms  the  beetle-wafers,  sold  at  the  oil 
shops. 

BEET  ROOT.  Qual.,  Use,  fyc.  Beet  root  is 
cooling,  saccharine,  and  nutritious,  and  is  much  ! 
used  for  its  color  in  cookery.  It  is  cooked  by  either 
boiling  or  baking,  with  a  little  vinegar  and  gravy,  j 
and  is  also  used  as  an  ingredient  in  several  excel¬ 
lent  winter  salads.  Under  the  name  of  mangel 
wurzel  it  is  much  employed  for  feeding  cattle. 

BEET  ROOT  SUGAR.  Prep.  This  is  made 
by  expressing  the  juice  of  the  white-rooted  beet, 
and  afterwards  boiftng  the  marc  in  water,  and 
again  expressing  the  liquor.  The  fluids  are  then 
mixed,  evaporated  to  the  consistence  of  a  sirup, 
clarified  with  white  of  egg,  and  lastly,  evaporated 
to  a  proper  consistence.  Remarks.  Beet  root 
yields  too  little  saccharine  juice  (and  that  of  a  very 
inferior  quality)  to  be  employed  as  a  source  of 
sugar,  as  long  as  cane-sugar  is  procurable  at  its 
present  rate.  The  marc,  or  cake,  left  after  the 
process,  forms  an  excellent  food  for  feeding  cattle, 
and  especially  for  pigs  and  cows. 

BELLADONNIN.  A  volatile  alkali,  some¬ 
what  resembling  ammonia,  discovered  by  Luebe- 


BEN 


109 


BEN 


kind  in  the  atropa  belladonna.  (Phar.  Centr.  Blatt. 
fur  1839.) 

BELL  METAL.  A  species  of  bronze  applied  to 
the  manufacture  of  bells,  &c. 

Prep.  I.  Melt  together  under  powdered  char¬ 
coal,  100  parts  of  pure  copper,  with  20  parts  of 
tin,  and  unite  the  two  metals  by  frequently  stirring 
the  mass.  Remark.  Product  very  fine. 

II.  Copper  3  parts  ;  tin  1  part ;  as  above.  Re¬ 
mark.  Some  of  the  finest  church  bells  in  the  world 

i  have  this  composition. 

III.  Copper  2  parts  ;  tin  1  part ;  as  above. 

IV.  Copper  72  parts;  tin  26'i  parts;  iron  1  l, 
parts.  Remarks.  The  bells  of  small  clocks  or 

,  pendules  are  made  of  this  alloy  in  Paris. 

Remarks.  It  is  absolutely  necessary  in  this  pro- 
i  ccss  to  keep  the  metals  from  contact  with  the  air, 
for  which  purpose,  the  powdered  charcoal  is  em¬ 
ployed.  The  muon  of  the  two  metals  in  this  alloy 
is  so  complete,  that  its  gravity  is  considerably 
greater  than  that  of  the  mean  of  its  constituents, 
thus  evincing  chemical  union  to  have  taken  place. 

The  proportions  of  the  first  form  are  those  of  the 
‘  Indian  gong,  so  much  celebrated  for  the  richness 
1  of  its  tone.  In  very  small  bells,  and  in  those  of 
repeating  watches,  a  little  zinc  is  generally  added, 
which  makes  them  give  out  their  tones  the  sharper. 
A  less  proportion  of  tin  is  now  generally  used  for 
church  bells,  than  for  house  or  clock  bells,  the  tones 
I  being  thought  to  be  rendered  thereby  more  suitable 
to  their  respective  purposes.  The  substitution  of 
I  zinc  for  the  iron  in  the  last  formula,  would  (I  am 
|  told)  improve  the  tone. 

To  give  this  alloy  its  highest  degree  of  sonorous- 
j  ness,  it  must  be  subjected  to  sudden  refrigeration. 

M.  D’Arcet  recommends  the  pieces  to  be  ignited 
i  after  they  are  cast,  and  then  to  be  suddenly  plung¬ 
ed  into  cold  water.  They  are  next  to  undergo  a 
!  well-regulated  pressure  by  skilful  hammering,  un¬ 
til  they  have  assumed  their  intended  form  ;  then 
to  be  heated,  and  allowed  to  cool  slowly  in  the  air. 
In  a  general  way,  however,  bells  are  formed  by 
simple  easting.  The  addition  of  lead,  and  other 
metals,  to  this  alloy,  greatly  lessens  its  sonorous¬ 
ness.  For  common  purposes  the  third  form  is 
j  generally  used. 

BENZAMIDE.  A  compound  discovered  by 
Wohler  and  Liebig,  supposed  to  be  formed  by  the 
union  of  the  two  theoretical  bases  benzule  and 
amide,  hence  the  name.  Prep.  Saturate  chloride  of 
benzule  with  dry  ammoniacal  gas,  reduce  the  re- 
;  suiting  dry  white  mass  to  a  fine  powder,  and  well 
wash  it  with  cold  water.  Dissolve  the  residuum 
;in  boiling  water;  the  benzamide  will  crystallize 
out  on  the  liquor  cooling.  Remarks.  Benzamide 
is  soluble  in  water,  alcohol,  and  ether,  and  is  de¬ 
composed  by  both  acids  and  alkalis. 

BENZH  YDRAMIDE.  A  compound  discover¬ 
ed  by  Laurent.  It  is  formed  by  the  action  of 
(strong  liquid  ammonia,  on  of  its  volume  of  oil 
of  bitter  almonds,  at  a  temperature  of  about  112°, 
and  purified  by  boiling  in  ether,  for  some  time, 
when  crystals  will  be  deposited  on  cooling.  These 
are  again  dissolved  in  boiling  alcohol,  and  purified 
by  filtering  and  crystallization. 

BENZILE.  (Discovered  by  Laurent,  who 
called  it  benzule,  with  which  it  is  isomeric.)  Prep. 
Pass  chlorine  gas  over  melted  benzoin,  until 
j  muriatic  acid  ceases  to  be  formed;  cool  and  dis¬ 


solve  in  hot  alcohol,  which,  on  cooling,  will  deposite 
crystals  of  pure  benzile.  Prop.  Soluble  in  alcohol 
and  ether ;  tasteless,  inodorous,  volatile,  and  in¬ 
flammable. 

BENZILIC  ACID.  (Discovered  by  Liebig.) 
Prep.  Boil  benzoine  or  benzile  with  a  saturated 
alcoholic  solution  of  potassa,  adding  more  of  the 
latter,  as  long  as  a  blue  color  is  produced,  after 
the  previous  portion  has  been  decolored  by  boiling. 
Then  neutralize  with  muriatic  acid,  filter  and  add 
muriatic  acid  in  excess  ;  on  cooling,  crystals  of 
benzilic  acid  will  be  deposited.  Prop.  Soluble  in 
water ;  fusible  ;  with  potassa  and  silver  it  forms 
benzilates  of  those  bases,  which  are  crystallizable. 

BENZIMIDE.  The  pearly  needles  and  la- 
mellce,  which  separate  under  certain  circumstances 
from  the  essential  oil  of  bitter  almonds.  It  was 
discovered  by  Laurent,  and  has  been  thought  by 
some  to  be  diy  benzoate  of  ammonia. 

BENZOIC  ACID.  Syn.  Flowers  of  Ben¬ 
zoin  or  Benjamin.  Prep.  There  are  two  general 
methods  of  procuring  this  acid  from  gum  benzoin  : 
one  by  sublimation,  or  the  “  dry  way,”  as  it  is  com¬ 
monly  called  ;  and  the  other,  by  dissolving  it  out 
in  the  form  of  a  salt,  from  which  the  acid  is  after¬ 
wards  procured  ;  this  has  been  called  the  “  moist 
way.” 

I.  By  sublimation. 

a.  Put  1  pound  of  coarsely  triturated  benzoin 
into  an  iron  pot  with  a  flat  bottom,  whose  diameter 
is  from  8  to  9  inches ;  the  benzoin  forming  therein 
a  layer  of  from  1  to  2  inches  in  depth.  The  open 
end  of  the  pot  is  then  to  be  covered  with  a  sheet 
of  soft  and  loose  blotting  paper,  (felt,  Liebig,) 
which  must  be  attached  to  the  rim  with  paste.  A 
cone,  formed  with  strong  and  thick  paper,  (cart¬ 
ridge  paper,)  is  then  to  be  capped  over  the  top  of 
the  pot,  including  the  blotting  paper ;  and  this  is 
also  to  be  attached  with  paste  and  string.  The 
apparatus  thus  prepared,  should  then  be  placed  on 
the  sand-bath,  and  exposed  from  4  to  6  hours  to 
a  gentle  heat.  After  this  lapse  of  time,  it  may  be 
removed  from  the  sand-bath,  inverted,  and  the 
string  detached,  when  beautiful  white  needles,  of 
a  silky  lustre,  possessing  the  agreeable  odor  of 
benzoic  acid,  will  be  found  in  the  paper  cone. 

Prod.  From  1  lb.  of  good  benzoin  1J  to  2  oz.  of 
benzoic  acid  may  be  procured.  The  second  sub¬ 
limation  ordered  in  the  London  Pharm.  becomes 
quite  unnecessary  when  the  above  method  is  fol¬ 
lowed.  The  following  modification  of  the  above 
is  highly  recommended  by  Gauger. 

b.  Place  12  oz.  of  coarsely  powdered  benzoin 
resin,  mixed  with  sand,  in  a  flat  iron  vessel  capa¬ 
ble  of  containing  from  2  to  4  lbs. ;  cover  the  mouth 
of  the  vessel  with  loose  blotting  paper,  place  there¬ 
in  a  stick  to  support  4  or  5  paper  discs,  at  some 
distance  above  the  blotting  paper,  horizontally 
fixed  on  the  stick  ;  then  tilt  a  paper  bag  in  the 
form  of  a  sugar-loaf,  and  formed  of  a  double  sheet 
of  paper,  (inward  blotting  paper,  and  outward 
sugar  paper,)  over  it,  and  attach  this  apparatus  by 
means  of  a  string,  around  the  brim  of  the  vessel. 
After  6  or  8  hours’  exposure  in  a  sand-bath,  allow 
it  to  cool ;  take  out  the  benzoic  acid  from  the  bag 
and  the  paper  discs,  renew  the  paper  attached 
over  the  mouth  of  the  vessel,  and  again  arrange 
the  whole  as  before,  when  it  must  be  heated  for 
some  hours  to  a  higher  temperature.  It  is  advisa- 


BEN 


110 


BEN 


ble  to  renew  the  paper  for  a  third  time.  The 
white  crystals  are  separated  from  the  product,  the 
colored  crystals  strongly  pressed  between  folds  of 
blotting  paper,  and  again  sublimed  as  before.  12 
oz.  of  good  benzoin  thus  furnish  from  10  to  11 
drachms  of  fine  benzoic  acid.  Some  benzoic  acid 
may  afterwards  be  obtained  from  the  papers  em¬ 
ployed.  (Gauger’s  Report,  1842.) 

c.  ( Process  at  Apothecary’s  Hall.)  The  best 
gum  benzoin  is  put  into  an  iron  pot,  set  in  brick¬ 
work,  over  a  proper  fire,  and  communicating  by 
a  conical  metal  neck,  with  a  wooden  box  lined 
with  paper,  as  a  receiver  for  the  flowers.  The 
sublimation  is  conducted  rather  rapidly,  and  the 
acid  condenses  in  beautiful  elastic  prismatic  crys¬ 
tals  ;  but  if  the  process  be  conducted  more  slowly, 
the  product  is  proportionately  scaly.  Prod.  10  to 
12  per  cent,  of  flowers  are  thus  generally  procured, 
which,  after  being  pressed  in  blotting  paper,  are 
again  sublimed,  and  give  8  or  9  per  cent,  of  very 
pure  acid. 

II.  By  the  moist  way. 

a.  ( Scheele’s  process.)  Mix  intimately  togeth¬ 

er,  equal  parts  of  finely  powdered  benzoin  and  hy¬ 
drate  of  lime,  and  boil  for  1  hour,  with  40  parts  of 
water ;  filter  and  evaporate  to  one-fifth ;  saturate 
the  lime  with  muriatic  acid,  when  the  benzoic  acid 
will  crystallize  out  as  the  liquor  cools ;  it  should 
be  then  either  washed  or  sublimed,  after  first  well 
drying  it.  Remarks.  If  a  perfect  mixture  of  the 
lime  and  powdered  gum  be  not  first  made,  the  lat¬ 
ter  will  run  into  a  solid  mass  in  the  boiling  water, 
and  the  process  will  fail.  1  lb.  of  benjamin  yields 
5 J>  ^vj,  of  flowers.  (Gray.)  By  my  own  ma¬ 

nipulations  I  could  never  succeed  in  procuring  this 
proportion  of  acid.  The  above  process  is  similar 
to  that  of  the  Dublin  Pharmacopoeia. 

b.  ( Process  of  Stoltze.)  Dissolve  the  resin  in 
3  times  its  weight  of  alcohol,  introduce  the  solu¬ 
tion  into  a  retort,  and  add  thereto  gradually,  a  so¬ 
lution  of  carbonate  of  soda  in  weak  spirit  and 
water,  until  all  the  free  acid  be  neutralized  ;  water 
equal  to  twice  the  weight  of  the  benzoin  employed, 
must  be  next  poured  in,  and  the  alcohol  removed 
by  distillation.  The  floating  resin  should  be  now 
skimmed  off  the  remaining  liquid,  and  washed 
with  a  little  water,  which  should  be  added  to  the 
contents  of  the  retort,  which  will  deposite  crystals 
on  cooling. 

c.  Boil  hippuric  acid  for  15  minutes  in  nitric 
acid,  sp.  gr.  1-42,  then  add  water,  and  allow  the 
solution  to  crystallize  ;  collect  the  crystals,  and 
purify  by  sublimation  as  above.  ***  Hippuric 
acid  is  manufactured  from  the  urine  of  horses 
which  is  evaporated  to  |  of  its  original  volume, 
and  then  mixed  with  muriatic  acid  ;  after  which 
the  liquid  deposites  the  acid,  somewhat  impure’ 
under  the  form  of  a  crystalline  powder.  Laree 
quantities  of  benzoic  acid  are  said  to  be  obtained 
by  the  above  process,  but  owing  to  its  not  being 
generally  well  purified,  is  of  inferior  quality  and 
unsaleable.  It  may,  however,  be  rendered  quite 
emial  to  that  obtained  from  gum  benzoin,  by  care¬ 
ful  manipulation.  “  A  manufactory  of  sal  ammo¬ 
niac,  near  Magdeburgh,  which  uses  urine,  is 
able  to  supply  flowers  of  benjamin  by  the  cwt” 
(Gray.) 

Remarks.  The  manufacture  of  benzoic  acid  has 
lately  assumed  considerable  interest  from  the  scar¬ 


city  and  high  price  of  gum  benzoin,  which  is  now 
from  40/.  to  50/.  the  cwt.  The  low  price  at 
which  this  acid  has  for  some  time  past  been  sold, 
is  barely  sufficient  to  repay  the  expenses  incurred 
in  its  manufacture.  The  finest  gum  benzoin  is 
exported  in  large  quantities  to  Spain,  where  it  is 
mixed  with  olibanum  and  used  as  incense.  Ben¬ 
zoic  acid  is  at  the  present  time  very  dear,  being 
about  Is.  7 id.  to  Is.  8<Z.  an  ounce,  whereas,  its 
usual  price  averages  from  Is.  £</.  to  Is.  2 d.  the 
oz.  A  large  manufacturer,  with  whom  I  am  ac¬ 
quainted,  made  a  sale  some  time  since  at  Is.  1  Ijd., 
of  about  300  oz.,  but  has  lately  greedily  taken 
back  the  greater  portion,  which  remained  unsold, 
at  Is.  4 d.,  besides  paying  all  the  expenses  of  tran¬ 
sit,  &.C. 

The  product  by  the  process  of  sublimation  is 
generally  greater  than  by  the  humid  way,  and  is 
consequently  the  one  usually  adopted.  Much, 
however,  depends  upon  the  quality  of  the  gum 
employed.  It  is  found  to  be  the  most  economical 
to  use  the  best  benzoin,  as  it  is  richer  in  benzoic 
acid  than  the  inferior  kinds. 

Prop.,  Uses,  tf-e.  Form ;  light  feathery  white 
crystals ;  very  soluble  in  alcohol.  It  is  used  in 
making  paregoric,  and  is  sometimes  administered  , 
in  chronic  bronchial  affections ;  it  is  expectorant. 
Dose.  10  to  20  grs.  in  old  coughs. 

Pur.  24  parts  of  boiling  water  dissolve  1  part 
of  benzoic  acid,  and  again  deposite  the  greater 
portion  on  cooling.  Freely  soluble  in  alcohol,  and 
in  liquor  of  polassa,  from  which  it  is  precipitated 
by  adding  muriatic  acid.  When  cautiously  heat-  , 
ed,  it  wholly  evaporates,  with  an  odor  of  benzoin. 
It  is  inflammable.  (P.  L.) 

BENZOATES.  Combinations  of  the  bases 
with  benzoic  acid. 

Prep.  The  benzoates  of  ammonia,  soda,  and 
potassa,  may  be  made  by  dissolving  with  heat 
benzoic  acid  in  their  respective  aqueous  solutions, 
until  they  become  perfectly  neutral.  Most  of  the 
other  benzoates  may  be  formed  in  a  similar  way, 
or  by  adding  a  benzoate  of  an  alkali  to  a  salt  of 
the  base. 

BENZOINAMIDE.  Syn.  Hydrobenzoi.na- 
mide.  A  white,  tasteless,  inodorous,  volatile  pow¬ 
der,  obtained  by  heating  benzoin  with  water  of 
ammonia. 

BENZOIN.  Syn.  Camphor  op  Oil  of  Alm¬ 
onds.  A  compound  isomeric  with  benzule,  dis¬ 
covered  by  Robiquet  and  Boutron  Charlard.  Prep- 
Mix  together  equal  parts  by  measure  of  the  raw 
oil  of  bitter  almonds,  and  a  solution  of  caustic  po¬ 
tassa  in  alcohol.  As  soon  as  the  liquid  becomes 
full  of  crystals,  and  apparently  solid,  it  must  be 
dissolved  in  alcohol,  filtered,  and  crystallized. 
Prop.,  ifc.  Brilliant  prismatic  crystals ;  tasteless, 1 
odorless,  volatile,  and  inflammable  ;  soluble  in  al¬ 
cohol,  and  forming  with  oil  of  vitriol,  and  with 
alcoholic  solution  of  potash,  a  violet-blue  solution. 

BENZOLE.  Syn.  Benzine.  Discovered  bv 
Faraday  among  the  products  of  the  destructive 
distillation  of  organic  substances ;  it  resembles 
ether.  Prep.  Submit  a  mixture  of  1  part  of  ben¬ 
zoic  acid  and  3  parts  of  slaked  lime,  to  distilla¬ 
tion,  and  redistil  the  oily  product  with  water. 

BENZONE.  Syn.  Carbobenzide.  An  oily 
liquid,  heavier  than  water,  discovered  by  Mits- 
cherlich  and  Peligot.  Prep.  The  raw  product  of 


BEZ 


111 


BIC 


the  distillation  of  benzoate  of  lime,  is  distilled  first 
in  a  water-bath,  and  then  afterwards  until  the 
heat  gradually  rises  to  920°,  as  long  as  benzole 
comes  over.  The  product  is  next  exposed  tc  a 
cold  of  —5°,  when  the  crystals  of  naphthaliue 
which  form  must  be  separated  from  the  liquid, 
which  is  pure  benzone. 

BENZULE.  The  hypothetical  radical  of  sev¬ 
eral  compounds  obtained  from  the  oil  of  bitter  al¬ 
monds,  and  supposed  to  be  the  base  of  benzoic  acid. 
Among  the  principal  members  of  this  group  may¬ 
be  mentioned  hydruret  of  benzule,  obtained  from 
a  mixture  of  oil  of  almonds,  milk  of  lime,  and  chlo¬ 
ride  of  iron,  by  distillation  ;  the  chloride  of  benzule, 
obtained  from  the  last  article  (rendered  dry  by 
chloride  of  calcium)  by  passing  chlorine  gas  through 
it,  as  long  as  muriatic  acid  is  formed;  the  bromide 
of  benzule,  also  prepared  like  the  chloride  ;  the 
iodide  of  benzule,  prepared  from  a  mixture  of 
iodide  of  potassium  and  chloride  of  benzule  by  dis¬ 
tillation  ;  the  sulphuret  of  benzule,  prepared  by' 
distillation  from  a  mixture  of  sulphuret  of  lead  and 
chloride  of  benzule ;  and  cyanuret  of  benzule,  also 
prepared  by  distillation,  from  a  mixture  of  bicyanide 
of  mercury  and  chloride  of  benzule.  The  series 
also  includes  hippuric  acid,  amygdalinic  acid,  and 
amygdaline,  as  well  as  several  other  substances 
whose  names  contain  (benz-)  the  first  part  of  the 
word  benzule,  as  indicative  of  their  constitution. 

BERBERINE.  A  substance  discovered  by- 
Buchner,  in  the  barberry  shrub,  (berberis  vulgaris.) 
It  belongs  to  the  class  of  azotized  coloring  sub¬ 
stances.  It  is  soluble  in  boiling  water  and  in  alco¬ 
hol,  from  either  of  which  it  may  be  obtained  in 
crystals. 

BETULINE.  Syn.  Betulina.  A  substance 
discovered  by  Lowitz,  in  the  bark  of  the  white 
birch,  (the  betula  alba.)  It  is  obtained  under  the 
form  of  white  crystalline  needles,  soluble  in  ether, 
alcohol,  oil,  and  acids.  It  is  fusible,  volatile,  and 
inflammable. 

BEZOARS.  Preternatural  concretions  found  in 
the  stomach  and  intestines  of  some  animals,  form¬ 
erly  supposed  to  possess  alexipharmic  powers,  and 
were  both  taken  internally  and  worn  as  amulets. 
They  have  now,  however,  sunk  into  disuse,  and 
though  ordered  in  the  preparation  of  Gascoigne’s 
ball  and  powder/a  factitious  kind  is  substituted. 
The  name  bezoar  was  formerly  extended  to  vari¬ 
ous  other  substances  supposed  to  possess  similar 
virtues. 

BEZOARS,  FACTITIOUS.  Prep.  Make 
tobacco-pipe  clay  into  a  paste  with  ox-gall,  and 
add  a  little  hair  or  wool ;  then  form  into  shapes. 

Remarks.  This  will  give  a  yellow  tint  to  paper, 
rubbed  with  chalk,  and  a  green  one  to  quicklime, 
which  tests  are  considered  as  proof  of  genuine 
bezoars. 

BEZOAR,  MINERAL.  Powder  of  algaroth 
deflagrated  with  nitre  in  a  red  hot  crucible,  and 
then  well  washed  with  water.  Once  used  in  doses 
of  5  to  15  grs.  as  a  diaphoretic,  but  now  obsolete. 
According  to  the  mode  by  which  the  powder  of 
algaroth  was  made,  arose  the  names  bezoardicum 
joviale  and  bezoardicum  martiale,  also  applied  to 
this  preparation. 

BEZOAR,  ARGENTINE.  Syn.  Bezoardi- 
ccm  I, un  a  re.  Made  by  distilling  a  mixture  of  but¬ 
ter  of  antimony  and  nitrate  of  silver.  Once  given 


in  epilepsy  and  head  diseases,  in  doses  of  6  to  12 
grains. 

BEZOAR  OF  LEAD.  Syn.  Bezoardicum 
Saturni.  Made  by  distilling  a  mixture  of  oxide  of 
lead,  butter  of  antimony,  and  nitric  acid.  Once 
given  in  doses  of  5  or  6  grs.  in  diseases  of  the  spleen. 

BHAURTA,  (in  Cookery.)  An  Indian  dish 
made  with  mashed  potatoes,  onions,  and  capsicum, 
moulded  into  a  shape  and  slightly  baked. 

BIBROMISATINE  AND  BROMISATINE. 
These  are  formed  by-  the  action  of  bromine  on  isa- 
tine.  Treated  with  potassa,  they  yield  acids  of  the 
same  names. 

BICARBONATES.  Combinations  of  the  bases 
with  the  carbonic  acid,  in  which  two  atoms  of  the 
latter  are  united  to  one  of  the  former.  The  follow¬ 
ing  are  the  principal  bicarbonates. 

BICARBONATE  OF  POTASSA.  Syn.  Aer¬ 
ated  Kali.  Prep.  There  are  two  methods  of 
preparing  this  salt :  one,  by  passing  a  stream  of 
carbonic  acid  through  a  solution  of  the  carbonate 
of  potassa  ;  the  other,  by  the  addition  of  sesquiear- 
bonate  of  ammonia.  The  processes  of  the  London 
and  Edinburgh  colleges  offer  an  example  of  each. 

I.  a.  ( Process  of  the  L.  Ph.)  Ing.  Carbonate 
of  potassa  lb.  vj ;  distilled  water  1  gallon.  Proc. 
Dissolve  the  salt  in  the  water,  and  pass  carbonic 
acid  gas  through  the  solution,  to  saturation  ;  apply- 
a  gentle  heat  to  redissolve  any  crystals  that  may- 
have  been  deposited,  then  set  the  liquor  aside  to 
cry-stallize  ;  lastly-,  pour  off  the  liquid  and  dry  the 
crystals. 

***  The  carbonic  acid  may  be  obtained  from 
chalk  or  whiting,  rubbed  up  with  water  to  the  con¬ 
sistence  of  a  sirup,  upon  which  oil  of  vitriol,  diluted 
with  an  equal  weight  of  water,  is  to  be  poured. 

b.  ( Process  at  Apothecaries’  Hall.)  Ing.  Car¬ 
bonate  of  potassa  150  lbs.;  distilled  water  17  gal¬ 
lons.  Proc.  Dissolve  100  lbs.  of  the  carbonate  in 
the  water ;  then  saturate  with  carbonic  acid  gas  as 
last,  when  35  to  40  lbs.  of  crystals  of  bicarbonate 
of  potassa  may  be  obtained.  The  remaining  50 
lbs.  of  the  carbonate  are  now  dissolved  in  the  mother 
liquor,  and  enough  water  added  to  make  it  up  a 
second  time  to  17  gallons,  the  remaining  part  of  the 
operation  being  performed  as  before.  This  plan 
may  be  repeated  again  and  again. 

Remarks.  The  following  plan  has  been  proposed 
as  a  substitute  for  the  preceding  process,  but  does 
not  produce  a  pure  salt.  Dissolve  pearlash  in  wa¬ 
ter  ;  add  bran  or  sawdust,  to  soak  up  the  liquor ; 
put  it  into  a  crucible,  lute  on  the  cover,  and  heat 
it  to  redness ;  cool,  wash  out  the  salt,  evaporate, 
and  crystallize.  Repeat  the  process  with  the  re¬ 
maining  liquor.  Yields  a  very  imperfect  salt. 

II.  ( Process  of  the  Ed.  Pharm.  Cartheuser’s 
Process.) 

a.  Carbonate  of  potassa  6  oz. ;  sesquicarbonate 
of  ammonia  3J  oz.  Proc.  Triturate  together,  and 
when  reduced  to  a  very  fine  powder  and  perfectly- 
mixed,  make  them  into  a  stiff  paste  with  water. 
Dry  this  very  carefully  at  a  heat  not  higher  than 
140°  Fahr.  until  a  fine  powder,  perfectly  devoid 
of  ammoniacal  odor,  be  obtained,  occasionally-  tri¬ 
turating  the  mass  towards  the  end  of  the  process. 

b.  ( Process  of  Henry  and  Guibourt.)  Dissolve 
500  parts  of  pure  carbonate  of  potassa  in  1000  parts 
of  water ;  filter,  if  necessary,  and  place  the  fluid 
in  a  porcelain  capsule ;  set  in  a  salt-water  bath, 


BIC 


112 


BIL 


and  add  gradually  300  parts  of  sesqiticarbonate  of 
ammonia.  Slightly  agitate  the  liquor  until  ammo- 
niacal  fumes  are  perceived ;  then  filter  over  a 
heated  vessel,  and  set  it  aside  to  cool.  Remarks. 
The  process  recommended  by  Geiger  is  similar  to 
the  last,  but  the  proportions  are  1  lb.  of  carbonate 
of  potassa  and  1  lb.  ti  oz.  of  sesquicarbonate  of  am¬ 
monia. 

Prop.  Use,  tj-e.  It  is  soluble  in  4  times  its  weight 
of  water  at  60°  ;  is  fixed  in  the  air,  but  decom¬ 
posed  into  a  carbonate  at  a  red  heat.  It  possesses 
the  general  alkaline  properties  of  carbonate  of  po¬ 
tassa,  but  in  an  inferior  degree.  It  is  much  used 
as  an  antacid,  and  for  making  effervescing  saline 
draughts.  The  dose  is  from  10  grains  to  J  a 
drachm. 

20  grs.  bicarbonate  of  potassa  in  crystals 

' - V - ' 

saturate 

/ - * - s 

14  grs.  of  crystallized  citric  acid ; 

15  grs.  “  tartaric  acid ;  and 

^  oz.  of  lemon  juice. 

Pur.  and  Tests.  A  solution  of  corrosive  subli¬ 
mate  merely  causes  an  opalescence,  or  very  slight 
white  precipitate  in  a  solution  of  this  salt ;  if  it 
contains  carbonate  of  potassa  a  brick-colored  pre¬ 
cipitate  will  be  thrown  down.  In  other  respects  it 
may  be  tested  like  the  carbonate,  which  see. 

BICARBONATE  OF  SODA.  Syn.  Aerated 
Soda.  This  is  prepared  in  a  similar  way  to  the 
bicarbonate  of  potassa. 

I.  a.  ( Sesquicarbonate  of  Soda,  T.  L.)  Ing. 
Carbonate  of  soda,  lb.  vij. ;  water  1  gallon.  Proc. 
Dissolve  and  pass  carbonic  acid  through  the  solu¬ 
tion,  in  the  same  way  as  in  making  the  bicarbonate 
of  potassa. 

b.  Dissolve  160  lbs.  of  carbonate  of  soda  in  13 
gallons  of  water,  and  pass  carbonic  acid  through 
the  solution.  The  bicarbonate  falls  down  to  the 
amount  of  about  50  lbs.,  and  may  be  collected  and 
dried  by  pressure  in  an  hydraulic  press.  A  fresh 
portion  of  soda  may  be  then  dissolved  in  the  mother 
liquor,  and  the  whole  process  repeated  as  before. 
(Brande.) 

c.  Mix  together  1  part  of  carbonate  of  soda,  with 
2  parts  of  dried  carbonate  of  soda,  both  in  powder, 
and  surround  them  with  an  atmosphere  of  carbonic 
acid  gas,  under  pressure.  Let  the  action  go  on  till 
no  more  gas  is  absorbed,  which  will  generally  oc¬ 
cupy  10  to  14  hours,  according  to  the  pressure  em¬ 
ployed,  then  remove  the  salt  and  dry  it  at  a  heat 
not  above  120°.  This  process  is  a  modification 
both  of  that  of  the  Edinburgh  Pharmacopoeia  and 
that  of  Mr.  Smith,  described  in  the  Philadelphia 
Pharmaceutical  Journal.  Smith,  however,  em- 
p'oys  the  salt  in  crystals.  In  Scotland  the  method 
just  described  has  boen  adopted  with  perfect  suc¬ 
cess,  and  I  can.  from  my  own  experience,  bear 
testimony  to  its  efficiency. 

Remarks.  A  crude  sesquicarbonate  of  soda  has 
been  prepared  as  follows:  Calcine  carbonate  of 
soda  with  bran,  as  in  making  bicarbonate  of  po¬ 
tassa  ;  wash  out  the  salt  and  crystallize :  very'  in¬ 
ferior. 

II.  Ing.  Carbonate  ’of  potassa  and  water,  of 
each  1  lb. ;  carbonate  of  ammonia  i  lb.  Proc. 
Dissolve  the  carbonate  in  the  water,  then  add  the 
ammonia,  and  drive  off  the  ammoniacal  fumes  at 


a  heat  under  120°  ;  lastly,  set  the  solution  aside 
to  crystallize.  Remarks.  The  above  are  nearly  | 
the  proportions  of  the  P.  L.  of  1809.  Winckler,  , 
however,  directs  80  of  carbonate  of  soda,  3  of  car-  ! 
bonate  of  ammonia,  and  20  of  water  ;  and  Henry  ! 
and  Guibourt  order  6  parts  of  the  soda,  2  of  the  j 
ammonia,  and  4  of  water.  The  processes  I.  b  and 
1.  c  are  those  adapted  for  commercial  purposes. 

Prop.,  Use,  cj-c.  These  are  very  similar  to  the 
carbonate  of  soda,  but  it  is  more  feebly  alkaline,  j 
It  loses  a  part  of  its  acid  by  heat.  The  dose  is 
from  10  to  40  grains,  as  an  antacid  and  absorbent.  I 
It  is  largely  employed  in  the  preparation  of  effer¬ 
vescing  powders  and  draughts,  for  which  purpose 
20  grs.  of  commercial  bicarbonate  of  soda 


are  taken  with  either 

' - *  :  ' 

18  grs.  of  crystallized  tartaric  acid ; 

17  grs.  of  crystallized  citric  acid  ;  or 
i  oz.  of  lemon  juice. 

Tests  and  Pur.  Dissolved  in  40  parts  of  wa-  | 
ter  it  does  not  give  a  reddish  precipitate  with  a  so-  j 
lution  of  corrosive  sublimate.  (P.  E.)  It  is  totally  I 
dissolved  in  water  ;  neither  chloride  of  platina  nor  j 
sulphate  of  magnesia  throws  down  any  thing  from  1 
this  solution.  It  is  converted  into  the  anhydrous  | 
carbonate  by  heat.  (P.  L.)  The  quantity  of  bi¬ 
carbonate  any  given  sample  contains  may  be  | 
pretty  nearly  ascertained  by  well  washing  100  | 

grains  of  the  salt  with  an  equal  weight  of  water,  j 
and  filtering  the  solution.  The  residuum  left  upon  ! 
the  filter,  dried  at  a  heat  of  120°  and  weighed, 
will  give  the  per  centage  of  bicarbonate  of  soda 
present,  (very  nearly.)  Dissolved  in  water  this 
will  give  only  a  trifling  white  precipitate,  with  cor¬ 
rosive  sublimate,  as  described  above,  while  the 
filtered  portion,  which  was  used  to  wash  the  salt, 
will  give  a  red  one,  if  it  contains  the  simple  carbon¬ 
ate  of  soda. 

BICE,  BLUE.  The  native  blue  carbonate  of 
copper,  prepared  by  grinding  and  washing.  Use. 
As  a  pigment. 

BICE,  GREEN.  The  native  green  carbonate 
of  copper,  prepared  as  above.  Use.  As  a  pigment. 

BILE,  BILIOUSNESS.  Treat.,  fyc.  Persons 
subject  to  bilious  attacks  should  be  particularly 
careful  to  avoid  excess  in  eating  and  drinking,  and 
should  especially  avoid  using  those  articles  of  food 
which,  from  experience,  they  find  to  disagree  with 
them.  A  mutton  chop  under-cooked  is  an  excel¬ 
lent  article  for  the  breakfast  or  lunch  of  a  bilious 
patient ;  and  mutton  or  beef,  either  broiled  or 
roasted,  so  that  the  gravy  be  retained,  is  better  for 
dinner  than  many  articles  apparently  more  deli¬ 
cate.  These,  with  game  and  venison,  form  a  good 
variety  from  which  to  choose  a  bill  of  fare.  New 
beer  and  porter  should  be  particularly  avoided,  as 
well  as  puddings  and  most  articles  of  pastry,  as 
they  are  very  indigestible.  Hard  cheese,  butter, 
unripe  fruit,  and  especially  beans,  peas,  and  nuts, 
are  also  objectionable.  An  attack  of  bile  may 
frequently  be  prevented  by  the  use  of  a  saline,  pur¬ 
gative,  and  it  may  generally  be  removed  by  an 
emetic,  followed  by  a  dose  of  castor  oil,  epsom 
salts,  orseidlitz  powders. 

BILLS  OF  FARE.  (In  cookery  and  domes¬ 
tic  economy.)  lasts  of  the  various  articles  of  diet, 
either  actually  provided  for  use,  or,  being  in  sea- 


BIL 


113 


B1R 


son,  are  procurable  for  that  purpose.  The  follow- 
ng  bills  of  fare,  for  which  I  am  indebted  to  “  The 
Vcw  System  of  Cookery,”  published  by  Mr. 
Murray,  exhibits  at  a  glance  the  various  articles 
n  season  at  different  periods  of  the  year,  and  which 
ire  usually  found  at  those  times  upon  the  greater 
lumber  of  well-provided  tables. 

Bills  op  Fare  for  Family  Dinners,  &c., 

CONTAINING  A  LIST  OF  VARIOUS  ARTICLES  IN  SEASON 
IlN  DIFFERENT  MONTHS  OF  THE  YEAR  I 

First  Quarter.  January. — Poultry :  Game, 

pheasants,  partridges,  hares,  rabbits,  woodcocks, 
mipes,  turkeys,  capons,  pullets,  fowls,  chickens, 
ame  pigeons.  Fish  :  Carp,  tench,  perch,  1am- 
ireys,  eels,  cray-fish,  cod,  soles,  flounders,  plaice, 
urbot,  thornback,  skate,  sturgeon,  smelts,  whit¬ 
ings,  lobsters,  crabs,  prawns,  oysters.  Vegetables  : 
Cabbage,  savoys,  colewort,  sprouts,  leeks,  onions, 
heet,  sorrel,  chervil,  endive,  spinach,  celery,  gar- 
!  ic,  scorzonera,  potatoes,  parsnips,  turnips,  brocoli, 
white  and  purple,)  shalots,  lettuces,  cresses,  mus- 
ard,  rape,  salsafy,  herbs  of  all  sorts,  dry  and  some 
green  ;  cucumbers,  asparagus,  and  mushrooms  to 
pe  had,  though  not  in  season.  Fruit :  Apples, 
pears,  nuts,  walnuts,  medlars,  grapes, 
i  February  and,  March.  Meat,  fowls,  and  game, 
is  in  January,  with  the  addition  of  ducklings  and 
chickens ;  which  last  are  to  be  bought  in  London 
nost  if  not  all  the  year,  but  very  dear.  Fish  : 
4s  the  last  two  months,  except  that  cod  is  not 
.bought  so  good  from  February  to  July,  but  may 
pe  bought.  Vegetables :  The  same  as  the  for¬ 
mer  months,  with  the  addition  of  kidney-beans. 
'Fruits  :  Apples,  pears,  forced  strawberries. 

|  Second  Quarter.  April,  May,  and  June. — 
Meat :  Beef,  mutton,  veal,  lamb,  venison,  (in 
Ifune.)  Poultry :  Pullets,  fowls,  chickens,  duck- 
.  ;  ings,  pigeons,  rabbits,  leverets.  Fish  :  Carp, 
‘tench,  soles,  smelts,  eels,  trout,  turbot,  lobsters, 
chub,  salmon,  herrings,  cray-fish,  mackerel,  crabs, 
iprawns,  shrimps.  Vegetables :  As  before  ;  and 
In  May  early  potatoes,  peas,  radishes,  kidney- 
ibeans,  carrots,  turnips,  early  cabbages,  cauliflow¬ 
ers,  asparagus,  artichokes,  all  sorts  of  salads  forced. 
Fruit:  In  June;  strawberries,  cherries,  melons, 
'green  apricots,  currants  and  gooseberries  for  tarts  ; 
uears,  grapes,  nectarines,  peaches,  and  some  other 
fruit;  but  most  of  these  are  forced,  and  conse¬ 
quently  very  dear. 

Third  Quarter.  July,  August,  and  Septem- 
-  her. — Meat  as  before.  Poultry  :  Pullets,  fowls, 
ichickens,  rabbits,  pigeons,  green  geese,  leverets, 
turkey  poults.  Two  former  months  plovers,  wheat- 
1  paters ;  geese  in  September.  Fish:  Cod,  had- 
.  Jock,  flounders,  plaice,  skate,  thornback,  mullets, 
pike,  carp,  eels,  shellfish,  except  oysters,  mackerel 
t  the  first  two  months  of  the  quarter,  but  not  good 
n  August.  Partridge  shooting  begins  the  1st  of 
ISeptember ;  what  is  used  before  is  therefore 
poached.  Vegetables  :  Of  all  sorts,  beans,  peas, 
French  beans,  &,c.,  &,c.  Fruit :  In  July  ;  straw- 
■  Perries,  gooseberries,  pine-apples,  plums,  various ; 
>  [cherries,  apricots,  raspberries,  melons,  currants, 
damsons.  In  August  and  September ;  peaches, 
plums,  figs,  filberts,  mulberries,  cherries,  apples, 
pears,  nectarines,  grapes.  Latter  months,  pines, 
melons,  strawberries,  medlars,  and  quinces;  in 
(the  latter  month,  Morelia  cherries,  damsons,  and 
various  plums. 


Fourth  Quarter.  October,  November,  and  De¬ 
cember. — Meat  as  before,  and  doe  venison.  Poul¬ 
try  and  Game :  Domestic  fowls  as  in  former 
quarters  ;  pheasants  from  the  1st  of  October ;  par¬ 
tridges,  larks,  hares,  dotterels ;  the  end  of  the 
month  wild-ducks,  teal,  snipes,  widgeon,  grouse. 
Fish  :  Dories,  smelts,  pike,  perch,  halibuts,  brills, 
carp,  salmon-trout,  barbel,  gudgeons,  tench,  shell¬ 
fish.  Vegetables :  As  in  January,  French  beans, 
last  crop  of  beans,  &c.  Fruit :  Peaches,  pears, 
figs,  bullaee,  grapes,  apples,  medlars,  damsons,  fil¬ 
berts,  walnuts,  nuts,  quinces,  services,  medlars. 
In  November — Meat:  Beef,  mutton,  veal,  pork, 
house  lamb,  doe  venison,  poultry  and  game  as  the 
last  month.  Fish  :  As  the  last  month.  Vegeta¬ 
bles  :  Carrots,  turnips,  parsnips,  potatoes,  skirrets, 
scorzonera,  onions,  leeks,  shalots,  cabbage,  savoys, 
colewort,  spinach,  chard-beets,  chardoons,  cresses, 
endive,  celery,  lettuces,  salad-herbs,  pot-herbs. 
Fruit :  Pears,  apples,  nuts,  walnuts,  bullaee,  clies- 
nuts,  medlars,  grapes.  In  December — Meat  : 
beef,  mutton,  veal,  house  lamb,  pork,  and  venison. 
Poultry  and  Game  :  Geese,  turkeys,  pullets,  pi¬ 
geons,  capons,  fowls,  chickens,  rabbits,  hares, 
snipes,  woodcocks,  larks,  pheasants,  partridges, 
sea-fowls,  guinea-fowls,  wild-ducks,  teal,  widgeon, 
dotterels,  dun-birds,  grouse.  Fish  :  Cod,  turbot, 
halibuts,  soles,  gurnets,  sturgeon,  carp,  gudgeons, 
codlings,  eels,  dories,  shellfish.  Vegetables :  As 
in  the  last  month.  Asparagus  forced,  &c.  Fruit  : 
As  the  last,  except  bullaee. 

BIRCH  SUGAR.  Prep.  This  is  prepared  from 
the  juice  procured  by  boring  a  hole  in  the  trunk 
of  the  birch  tree,  under  one  of  the  largest  branches, 
carrying  it  quite  through  the  wood  to  the  bark  on 
the  opposite  side.  The  juice  that  flows  from  the 
wood  is  collected  in  suitable  vessels,  and  after 
mixing  with  a  little  chalk  and  clarifying  with 
white  of  egg,  is  boiled  down  to  a  proper  consistence. 

BIRDLIME.  Prep.  Boil  the  middle  bark  of 
the  holly,  gathered  in  June  or  July,  for  6  or  8 
hours  in  water,  until  it  becomes  tender ;  then 
drain  off  the  water,  and  place  it  in  a  pit  under 
ground,  in  layers  with  fern,  and  surround  it  with 
stones.  Leave  it  to  ferment  for  two  or  three 
weeks,  until  it  forms  a  sort  of  mucilage,  which 
must  be  pounded  in  a  mortar,  into  a  mass,  and 
well  rubbed  between  the  hands,  in  running  water, 
until  all  the  refuse  is  worked  out ;  then  place  it 
in  an  earthen  vessel,  and  leave  it  for  four  or  five 
days  to  ferment  and  purify  itself. 

Remarks.  Birdlime  may  also  be  made  from  mis¬ 
tletoe  berries,  the  bark  of  the  wayfaring  tree,  and 
other  vegetables,  by  a  similar  process.  Should 
any  of  it  stick  to  the  hands  it  may  be  removed  by 
means  of  a  little  oil  of  lemon  bottoms,  or  turpen¬ 
tine.  Use.  To  rub  over  twigs  to  catch  birds  or 
small  animals.  It  is  said  to  be  discutieut  when 
applied  externally. 

BIRDS  may  be  preserved  in  a  fresh  state  for 
some  time  by  removing  the  intestines,  wiping  the 
inside  out  quite  dry  witii  a  towel,  and  then  flour¬ 
ing  them.  A  piece  of  blotting  paper,  on  which 
one  or  two  drops  of  creosote  have  been  placed,  is 
now  to  be  put  inside  them,  and  a  similarly  prepar¬ 
ed  piece  of  paper  tied  round  tnem.  They  should 
then  be  hung  up  in  a  cool  dry  place,  and  will  be 
found  to  keep  much  longer  than  without  under¬ 
going  this  process. 


15 


BIS 


114 


BIS 


BISCUITS.  A  species  of  hard,  dry,  unleaven¬ 
ed  bread,  made  in  thin  flat  pieces,  and  generally 
composed  of  flour  and  water,  to  which  butter, 
sugar,  almonds,  and  other  articles  are  occasionally 
added. 

BISCUITS,  FANCY.  Prep.  Pound  1  lb.  of 
blanched  almonds  very  fine  and  sprinkle  them 
with  a  little  orange  flower  water ;  when  reduced 
to  a  perfectly  smooth  paste  put  it  into  a  small  pan, 
and  add  a  little  of  the  finest  flour ;  mix  well  and 
put  the  pan  over  a  slow  fire,  and  move  the  paste 
well  about  to  prevent  it  burning,  until  it  becomes 
hard  enough  not  to  stick  to  the  fingers ;  then  take 
it  out  and  roll  it  into  small  fillets,  and  make  it 
into  knots,  rings,  or  other  shapes,  as  you  may  fan¬ 
cy.  Next  make  an  icing  of  different  colors,  and 
dip  one  side  of  your  forms  in  it  and  set  them  to 
drain  on  a  clean  sieve.  They  may  be  varied  by 
strewing  over  them  pistachio  nuts  of  different  colors, 
according  to  fancy. 

BISCUITS,  SPONGE.  Prep.  Add  the  whites 
and  yelks  of  twelve  eggs,  previously  well  beaten, 
to  lj  lbs.  of  finely  powdered  sugar,  and  whisk  it 
until  it  rises  in  bubbles,  then  add  1  lb.  of  flour  and 
the  rind  of  two  lemons  grated.  Form  them  into 
shapes,  sift  a  little  sugar  over  them,  and  bake 
them  in  buttered  tin  moulds,  in  a  quick  oven  for 
one  hour. 

BISCUITS,  DEVILLED.  Butter  captain’s 
biscuits  (or  any  similar  kind)  on  both  sides,  and 
pepper  them  well,  then  make  a  slice  of  good  cheese 
into  a  paste,  with  made  mustard,  and  lay  it  on  one 
side  of  each  biscuit,  spice  with  cayenne  pepper, 
and  grill  them.  Chopped  anchovies,  or  essence  of 
anchovies,  is  also  a  good  addition. 

BISMUTH.  Syn.  Tin  Glass.  Marcasite. 
Commercial  bismuth  is  principally  prepared  in 
Germany,  whence  it  is  exported  to  England.  In 
this  state  it  generally  contains  both  arsenic  and 
copper.  Chemically  pure  bismuth  is  made  as  fol¬ 
lows  : 

Prep.  Heat  to  redness,  in  a  covered  crucible,  a 
mixture  of  the  oxide,  or  subnitrate  of  bismuth,  with 
half  its  weight  of  charcoal. 

Use,  tf-c.  Bismuth  is  used  in  the  composition  of 
type  metal,  solder,  pewter,  fusible  metal,  and  sev¬ 
eral  other  metallic  mixtures.  When  added  to 
other  metals  it  renders  them  more  fusible.  An 
alloy  of  tin,  nickel,  bismuth,  and  silver  is  said  to 
hinder  iron  from  rusting.  (Erdeman’s  Jour.) 

Tests.  Bismuth  dissolves  entirely  in  nitric  acid, 
from  which  water  and  alkalis  throw  down  a 
white  precipitate,  and  sulphureted  hydrogen  a 
black  one.  The  nitric  solution  is  unaltered  by 
adding  sulphuric  acid. 

BISMUTH,  BROMIDE  OF.  This  is  prepared 
by  heating  the  metal  with  an  excess  of  bromine  in 
a  glass  tube,  when  a  gray-colored  mass,  resembling 
fused  iodine,  is  formed.  It  is  volatile,  and  decom¬ 
posed  by  water. 

BISMUTH,  CHLORIDE  OF.  Prep.  Mix 
together  two  parts  of  corrosive  sublimate  and  one 
part  of  bismuth,  both  in  powder,  and  expose  the 
mixture  to  heat  until  all  the  mercury  be  expelled ; 
a  granular  substance  of  a  grayish  white  color  re¬ 
mains. 

BISMUTH,  ESTIMATION  OF.  I.  (When 
mixed  with  bodies  unaffected  by  sulphureted 
hydrogen.)  Pass  sulphureted  hydrogen  gas 


through  the  liquid  previously  mixed  with  a  large 
quantity  of  acetic  acid,  and  diluted  with  water 
Collect  the  precipitated  sulphuret  on  a  filter,  was! 
well  with  water,  and  redissolve  in  nitric  acid  ii 
excess ;  dilute  with  water  and  filter ;  wash  th«, 
sulphur  left  on  the  filter  with  water,  soured  will 
nitric  acid  ;  mix  the  whole  together,  and  precipi  • 
tate  the  bismuth  in  the  state  of  oxide  by  carbonate 
of  ammonia.  Allow  the  liquor  to  stand  for  some 
hours,  then  collect  the  deposite  on  a  filter,  wash  it 
with  water,  and  ignite  it  in  a  porcelain  crucible  1 
lastly,  weigh  it.  The  weight,  in  grains  of  oxidtl 
multiplied  by  '899,  will  give  the  weight  of  metal  it 
the  sample. 

Remarks.  Should  the  sample  be  in  the  solic! 
state,  it  may  be  dissolved  in  nitric  acid  in  excess 
and  precipitated  by  sulphureted  hydrogen  as  above 

II.  ( When  neither  mixed  with  muriatic  acid 
nor  substances  precipitated  by  carbonate  of  am 
monia .)  In  this  case  the  oxide  of  bismuth  may  b< 
at  once  thrown  down  with  carbonate  of  ammonia 
ignited,  and  weighed  as  before. 

III.  (When  mixed  with  lead.)  a.  “  Ullgreij 
precipitates  the  oxides  with  carbonate  of  ammonis 
and  dissolves  them  in  acetic  acid  ;  a  strip  of  clear 
lead,  the  weight  of  which  is  known,  is  then  pu 
into  this  solution,  so  that  the  whole  of  it  is  covered 
The  vessel  is  closed  and  allowed  to  stand  for  some 
hours.  Bismuth  is  separated  in  a  metallic  state 
that  which  remains  on  the  lead  is  washed  off,  anc 
the  strip  dried  and  weighed.  The  bismuth  i.*l 
brought  on  to  a  filter  and  washed  with  watei 
which  has  been  boiled  and  allowed  to  cool ;  it  i-  1 
then  dissolved  in  nitric  acid,  evaporated,  heated;  i 
and  the  oxide  of  bismuth  weighed.  The  solutioi  j 
of  lead  is  precipitated  with  carbonate  of  ammonia 
and  the  oxide  determined.  The  loss  of  weigh 
which  the  lead  has  suffered  gives  the  quantity  o 
oxide  of  lead  which  was  not  originally  in  the  solu 
tion.”  (Berzelius  Jahresbericht,  21.) 

b.  Add  caustic  potassa  to  the  nitric  solution,  i> 
sufficient  excess  to  redissolve  all  the  oxide  of  leai  | 
at  first  thrown  down.  The  oxide  of  bismuth  re  i 
mains  behind,  and  may  be  dried  and  weighed  as  1 
before. 

BISMUTH,  FLOWERS  OF.  Prep.  Mi*]  1 
together  2  lbs.  of  nitre  and  1  lb.  of  bismuth,  both 
in  powder,  and  gradually  inject  them  into  an  igj 
nited  tubulated  earthenware  retort,  having  a  wide1 
mouth  and  furnished  with  a  receiver  to  catch  thf; 
flowers. 

BISMUTH,  OXIDES  OF.  I.  (Protoxide.' 
Prep.  a.  Expose  the  nitrate  or  subnitrate  to  a  ful 
red  heat  in  a  crucible.  Color ;  yellow. 

b.  Dissolve  2  lbs.  of  bismuth  in  2J  lbs.  of  nitric] 
acid,  and  drop  it  gradually  into  a  solution  of  3  lbs! 
of  carbonate  of  potassa  in  twice  its  weight  of  water 
wash  the  precipitate  well  with  cold  water. 

Remarks.  This  is  much  used  by  the  ladies  as  ai 
cosmetic.  In  medicine  it  has  been  used  as  an 
antispasmodic.  Color  :  pearl  white. 

II.  (Peroxide.  Syn.  Deutoxide.)  Prep.  Gen¬ 
tly  heat  the  protoxide  for  some  time  in  a  solution  o; 
chlorate  of  potassa,  wash  it  well  with  water,  anc: 
then  dissolve  out  any  undecomposed  protoxide  by; 
digestion  in  dilute  nitric  acid,  formed  with  1  parl 
of  strong  acid  to  9  parts  of  water  ;  afterward.1; 
again  well  wash  it  with  water.  A  heavy  brown 
powder. 


BIS  115  BIT 


BISMUTH,  SUBCHLORIDE  OF.  Syn. 
Pearl  Powder.  Prep.  Drop  a  weak  solution  of 
common  salt,  or  muriatic  acid,  into  another  of  bis¬ 
muth,  prepared  by  dissolving  that  metal  in  twice 
its  weight  of  nitric  acid:  collect  the  precipitate, 
and  wash  it  well  with  water.  Use.  As  a  cosmetic. 
Both  this  article  and  the  subnitrate  have  received 
the  name  of  pearl  powder,  from  their  extreme 
beauty  and  whiteness. 

BISMUTH,  SUBNITRATE  OF.  Syn. 
Tris.nitrate  of  Bismuth,  (P.  L.)  White  Bis¬ 
muth,  (P.  E.)  Pearl-white.  Magistery  of  Bis¬ 
muth.  Fard’s  Spanish  White.  Blanc  de  Fard. 
i  (Fr.)  Prep.  ( Process  of  the  London  Ph .)  Dis¬ 
solve  §ij  of  bismuth  in  fjiij  of  nitric  acid,  previous¬ 
ly  diluted  with  f§ij  of  distilled  water ;  then  add  3 
quarts  of  cold  water,  and  allow  the  white  precipi¬ 
tate  to  subside.  Afterwards  decant  the  clear 
liquor,  wash  the  powder,  and  dry  it  by  a  gentle 
heat. 

Remarks.  The  processes  of  the  Dublin  and 
Edinburgh  Pharmacopmias  are  similar.  Geiseler 
i'las  ascertained  by  comparative  experiment  that 
jihe  product  is  greater,  if,  according  to  Duflos,  the 
litrate  of  bismuth  be  allowed  to  crystallize  pre¬ 
viously  to  dilution  with  water,  than  if  the  dilution 
le  executed  at  once.  The  proportion  of  the  pro¬ 
ceeds  was  as  10^  to  14,  the  quality  of  both  pre- 
larations  being  alike.  (Ph.  C.  Bl.,  Dec.  1842.) 

Prop.  A  white  inodorous  powder,  insoluble  in 
vater,  but  freely  so  in  nitric  acid.  Use.  It  has 
>een  given  in  some  chronic  stomach  complaints  in 
loses  of  5  to  20  grs.  and  upwards.  An  ointment 
i  armed  with  1  part  of  this  substance  and  4  parts 
'f  lard,  has  been  long  in  use  as  a  remedy  in  some 
|  ilironic  skin  diseases.  Used  by  the  ladies  as  a 
cosmetic. 

BISMUTH,  SULPIIURET  OF.  This  is  a 
latural  production,  but  may  be  prepared  artificial- 
y  by  fusing  its  elements  together,  or  by  passing 
ulphureted  hydrogen  through  a  solution  of  nitrate 
f  bismuth. 

BISTRE.  A  dark  brown-colored  pigment, 
csed  for  water-color  drawings,  after  the  style  of 
ndian  ink.  Prep.  This  color  is  made  from  the 
oot  of  beech-wood,  or  peat,  the  former  being  pre- 
lirred.  The  most  compact,  best  colored,  and 
veil  burnt  parcels  of  the  soot  are  selected  from 
ae  chimney,  reduced  to  a  fine  powder,  and  sifted 
irough  a  very  fine  lawn  sieve.  This  powder  is 
ien  digested  in  pure  cold  water  for  several  hours, 
equently  stirring  it  up  during  the  time  with  a  rod 
f  glass  or  wood,  after  which  it  is  allowed  to  set- 
e,  and  the  clear  water  decanted.  More  water  is 
ien  poured  on,  and  the  process  repeated  a  second, 
nd  even  a  third  time.  The  paste  is  now  poured 
do  a  tall  narrow  vessel,  which  is  then  filled  up 
ith  water,  and  well  agitated  ;  after  which  the 
rosser  parts  are  allowed  to  subside  for  2  or  3  min- 
tes,  and  the  supernatant  liquor,  containing  the 
ner  portion  of  the  bistre  in  suspension,  is  poured 
?  into  another  vessel,  where  it  is  left  to  deposite 
!3  contents.  For  very  fine  bistre,  this  process  is 

Isnerally  repeated  a  second  time.  The  powder 
Jposited  in  the  last  vessel  is  now  collected  and 
irtially  dried,  when  gum -water  is  added,  and  it 
made  into  cakes  and  finally  dried  for  use. 
Remarks.  Bistre  is  esteemed  by  artists  as  supe- 
Jr  to  Indian  ink,  for  drawings  which  are  intended 


to  be  afterwards  tinted  with  other  colors.  It  oc¬ 
cupies  the  same  place  in  water  colors  that  brown 
pink  does  in  oil  painting. 

BITES  AND  STINGS  OF  INSECTS, 
REPTILES,  &c.  Treat.,  cf-c.  The  best  treat¬ 
ment  for  the  bites  and  stings  of  insects,  as  bees, 
wasps,  hornets,  Ac.,  is  to  wash  the  part  with  wa¬ 
ter  of  ammonia,  or  solution  of  chloride  of  lime. 
Should  considerable  inflammation  ensue,  and  the 
part  become  much  swollen,  leeches  may  De  ap¬ 
plied,  and  a  purgative  given.  The  stings  of  ven¬ 
omous  reptiles  may  be  similarly  treated,  except  in 
cases  where  they  are  of  a  very  poisonous  descrip¬ 
tion,  when  the  wound  should  be  first  well  washed 
with  water  of  ammonia,  and  afterwards  thorough¬ 
ly  seared  with  lunar  caustic  in  every  part,  espe¬ 
cially  the  interior  and  deep-seated  portions  ;  or  the 
surface  of  the  wound,  both  internal  and  external, 
may  be  removed  with  the  knife,  or  in  the  case  of 
a  small  joint,  as  a  finger,  the  injured  portion  may 
be  at  once  amputated.  A  similar  line  of  treat¬ 
ment  should  be  followed  after  the  bite  of  a  dog 
supposed  to  be  mad.  It  has  been  lately  asserted 
by  one  of  our  most  celebrated  veterinary  surgeons, 
that  both  he  and  his  colleague  have  been  repeat¬ 
edly  bitten  by  dogs  that  have  afterwards  been 
proved  to  be  mad,  but  from  having  fearlessly  ap¬ 
plied  the  caustic  to  the  parts,  they  have  escaped 
uninjured. 

The  poison  inserted  by  the  stings  and  bites  of 
many  venomous  reptiles,  is  so  rapidly  absorbed, 
and  of  so  fatal  a  description,  as  frequently  to  oc¬ 
casion  death  within  a  very  short  space  of  time, 
and  before  any  remedy  or  antidote  can  be  applied. 
But  even  in  these  extreme  cases,  it  is  probable 
that  strong  liquid  ammonia,  or  solution  of  chloride 
of  lime,  or  bichloride  of  mercury,  if  at  hand,  and 
applied  to  every  portion  of  the  wound,  immediate¬ 
ly  after  its  infliction,  would  neutralize  and  destroy 
the  dangerous  action  of  the  poison.  Unfortunate¬ 
ly,  however,  these  wounds  are  inflicted  in  parts  of 
the  world  where  precautionary  measures  are  sel¬ 
dom  thought  of,  and  generally  at  times  when  peo¬ 
ple  are  least  prepared  to  meet  them,  and  so  sud¬ 
denly  and  unexpectedly,  as  to  stagger  even  those 
observers  who  may  be  in  no  absolute  danger  them¬ 
selves.  Such  is  the  bite  of  the  East  Indian  copra 
de  capello,  against  which  two  Carnatic,  or  Asiatic 
(arsenical)  pills  are  prescribed  by  the  Hindoos,  but 
which  are  generally  scarcely  swallowed,  before 
the  poison  of  the  serpent  has  rendered  the  patient 
a  stiffened  corpse.  In  all  cases  of  this  emergent 
kind,  the  remedy  must  be  either  one  to  be  applied 
to  the  wound,  to  neutralize  the  poison  before  it 
can  be  absorbed  into  the  blood,  or  one  that  will  at 
once  mingle  with  the  circulation,  and  destroy  its 
action,  if  already  introduced  into  the  system.  Med¬ 
icines  taken  by  the  mouth  are  slow  in  their  action, 
and  require  some  time  to  enter  into  and  mix  up 
with  the  whole  mass  of  blood.  When  the  venom 
of  a  rabid  dog,  or  of  the  more  poisonous  snakes,  is 
once  fully  absorbed  into  the  system,  there  appears 
to  be  no  treatment  that  can  save  the  patient.  A 
bottle  of  Madeira  wine,  drunk  in  two  doses,  about 
3  minutes  apart,  has  been  recommended  against 
the  latter,  and  is  perhaps  as  likely  to  prove  bene¬ 
ficial  as  any  thing  else. 

BITTERN.  Prep.  A  mixture  of  1  part  each, 
of  extract  of  quassia  and  powdered  sulphate  of 


BLA 


116 


BLA 


iron,  with  2  parts  of  extract  of  coceulus  indicus, 
4  parts  of  Spanish  liquorice,  and  8  of  treacle.  The 
liquorice  is  first  boiled  with  water  until  dissolved, 
and  evaporated  to  a  proper  consistence  before  add¬ 
ing  the  other  ingredients.  Remarks.  This  mixture 
is  made  by  the  brewers’  druggists,  and  sent  out  in 
casks,  disguised,  to  escape  detection.  It  is  em¬ 
ployed  by  the  fraudulent  brewer  to  impart  a  false 
bitter  and  strength  to  his  liquor. 

BITTERS.  Bitters  are  considered  as  tonic 
and  stomachic,  and  to  improve  the  appetite  when 
taken  in  moderation.  The  best  time  is  early  in 
the  morning,  or  an  hour  before  meals.  An  ex¬ 
cessive  use  of  bitters  tends  to  weaken  the  stomach. 
They  should  not  bo  taken  for  a  longer  period 
than  a  fortnight  at  one  time,  allowing  a  similar 
period  to  elapse  before  again  having  recourse  to 
them. 

BITTERS,  BRANDY.  Syn.  Spirit  Bit¬ 
ters.  Prep.  I.  Dried  orange  and  lemon  peel,  of 
each  2  oz. ;  fresh  ditto,  of  each  3  oz. ;  good  bran¬ 
dy  1  gallon  ;  lump  sugar  I  lb.  Proc.  Digest  the 
peel  in  the  brandy  for  10  days,  frequently  shak¬ 
ing  ;  then  press  out  the  liquor  and  filter  through 
blotting  paper ;  lastly,  dissolve  the  sugar  therein. 
Remarks.  A  very  agreeable  bitter,  either  taken  as 
a  dram,  or  mixed  with  other  liquor. 

II.  Gentian  root,  bruised,  4  oz. ;  fresh  orange 
peel  5  oz. ;  cassia  bark  2  oz. ;  cardamom  seeds, 
bruised,  1  oz. ;  cochineal,  bruised,  i  oz. ;  proof 
spirit  1  gallon.  Proc.  Digest  for  a  week,  then 
decant  the  clear,  press  the  bottoms,  and  pour 
thereon  5  pints  of  water ;  again  digest  for  3  days, 
then  press  out  the  liquor,  mix  the  two  tinctures, 
filter  and  add  sugar  2  lbs. 

III.  Bruised  gentian  2  oz. ;  fresh  orange  peel 
3  oz. ;  cassia  bark  k  oz. ;  cloves  1  drachm  ;  proof 
spirit  1  gallon ;  cape  or  raisin  wine  J  gallon ;  di¬ 
gest  for  a  week  as  before,  then  add  sugar  1  lb., 
and  a  little  coloring,  if  required. 

IV.  Bruised  gentian  \  lb. ;  cochineal  ^  oz. ; 
sugar  lb. ;  spirit  (24  u.  p.)  1  gallon. 

BITTERS,  CALOMBA.  Prep.  Calomba 
root,  fresh  orange  and  lemon  peel,  of  each  1  oz. ; 
proof  spirit  1  quart ;  digest  for  a  week,  then  ex¬ 
press  the  tincture,  add  lump  sugar  4  oz.,  and  a 
little  coloring. 

BITTERS,  WINE.  I.  Ing.  Bruised  gentian 
root,  fresh  orange  and  lemon  peel,  of  each  1  \  oz. ; 
white  wine  1  quart ;  digest  for  a  week,  and 
strain. 

II.  (M.  Dubois.)  Cinchona  bark,  bruised,  8  oz. ; 
white  cauella  1^  oz. ;  juniper  berries,  lemon  peel, 
and  winter’s  bark,  of  each  1^  oz.  ;  carbonate  of 
soda  §■  oz. ;  Madeira  wine  If  gallons  ;  digest  for  a 
week. 

III.  Fresh  lemon  peel  1  lb. ;  dried  orange  peel 
J  lb. ;  bruised  gentian  root  f  lb. ;  cape  wine  1  gal¬ 
lon  ;  as  before. 

Use.  As  a  tonic  and  stomachic. 

BLACK  ASH.  The  waste  lye  of  the  soap- 
makers,  evaporated  in  large  iron  boilers,  the  salt 
separated  as  it  falls  down,  and  then  heated  in  a 
reverberatory  furnace  until  it  is  partially  decom¬ 
posed  and  fused,  when  it  is  run  into  iron  pots  to 
cool.  Use.  It  is  used  in  the  manufacture  of  com¬ 
mon  soap  and  alum. 

BLACK,  BEECH.  Syn.  Vegetable  Blue 
Black.  Made  by  burning  beech-wood  in  close 


vessels,  and  well  washing  and  igniting  the  char¬ 
coal  with  water.  Used  as  a  pigment. 

BLACK,  BONE.  Syn.  Animal  Charcoaij 
The  residuum  of  the  distillation  of  bone  spirit. 
Use.  As  a  pigment ;  for  making  blacking  ;  as  a 
material  for  the  moulds  of  founders  ;  for  clarifying 
and  bleaching  liquids,  and  for  removing  lime  from 
sirup  in  refining  sugar.  Sold  for  ivory-black. 

BLACK,  (FINE,)  BONE.  Syn.  Paris! 
Black.  Turners’  bone-dust,  burnt  with  great 
care  in  covered  iron  crucibles,  and  afterwards! 
ground  very  fine.  Use.  A  beautiful  black,  works: 
well  both  in  oil  and  water;  sold  for  real  ivory- 
black,  and  for  burnt  lamp-black. 

BLACK,  BRUNSWICK.  Prep.  Melt  with! 
care  2  lbs.  of  asphaltum  in  an  iron  pot,  then  stir 
in  1  pint  of  hot  boiled  oil,  mix  well,  remove  the 
pot  from  the  fire,  and  when  cooled  a  little,  add  2 
quarts  of  oil  of  turpentine.  Use.  To  blacken  and 
polish  grates  and  ironwork. 

BLACK,  BURNT  LAMP.  Lamp-black  heat- i 
ed  in  a  covered  iron  crucible  until  all  its  greasi-i 
ness  is  burnt  oil!  Use.  As  a  water-color.  Paris 
black  is  usually  sold  for  it. 

BLACK,  COMPOSITION.  Syn.  Prussian 
Black.  The  residuum  of  the  process  of  making 
prussiate  of  potash  from  blood  and  hoofs.  Use.  j 
As  a  pigment,  and  instead  of  bone-black,  than 
which  it  decolors  better. 

BLACK  DYE.  I.  (For  Cotton  and  Linen.) 
Proc.  a.  Steep  the  goods,  previously  dyed  blue, , 
for  24  hours  in  a  decoction  of  gall  nuts  or  sumach, 
then  withdraw  them,  rinse  them  well  in  water, ! 
and  pass  them  t  hrough  a  bath  of  acetate  of  iron  ! 
for  a  quarter  of  an  hour;  again  rinse  and  air 
them,  then  pass  them  a  second  time  through  the 
bath,  to  which  a  little  more  iron  liquor  must  be 
added.  The  whole  process  may  be  repeated  as 
often  as  necessary. 

b.  Steep  the  goods  in  a  mordant  of  acetate  of 
iron,  working  them  well,  then  pass  them  through 
a  bath  of  madder  and  logwood  for  2  hours. 

Remarks.  About  2  oz.  of  coarsely  powdered 
galls,  or  4  oz.  of  sumach,  are  required  for  every 
pound  of  cotton,  in  the  process  of  galling.  The 
former  should  be  boiled  in  water,  in  the  proportion 
of  about  3  or  4  pints  of  water  to  every  pound  of 
cotton,  but  the  sumach  bath  is  better  made  by 
mere  infusion  in  very  hot  water.  For  a  very  su¬ 
perior  black  the  stuft’  must  be  first  dyed  blue,  as 
before  mentioned. 

II.  ( For  Silk.)  Silks  are  dyed  much  in  the  ! 
same  way  as  woollens,  but  the  process  is  conduct¬ 
ed  with  less  heat,  and  the  richness  of  the  dye  may 
be  varied  at  pleasure,  by  allowing  the  goods  to 
remain  a  longer  or  shorter  time  in  the  bath. 

Proc.  a.  Give  the  silk  a  bath  of  gall  nuts  for 
from  12  to  40  hours,  occasionally  working  it 
therein,  then  take  it  out,  rinse  and  air  it,  and  run 
it  through  a  bath  containing  a  little  sulphate  of 
iron,  for  a  few  minutes;  again  rinse  and  air  it. 
The  whole  operation  may  then  be  repeated  until 
the  proper  depth  of  color  is  obtained. 

b.  Boil  22  lbs.  of  Aleppo  galls,  bruised,  for  1 
hour  in  2  hogsheads  of  water,  then  add  32  lbs.  of 
copperas,  14  lbs.  of  iron  filings,  and  22  lbs.  of 
gum  ;  digest  for  1  hour,  and  when  the  ingredients 
are  dissolved,  pass  the  silk,  previously  galled  with 
J  of  its  weight  of  galls,  through  the  bath  for  1 


BLA 


117 


BLA 


hour,  then  rinse  and  air  it  well ;  next  leave  it  in 
the  dye  bath  for  from  6  to  12  hours,  and  again 
repeat  the  whole  process  as  often  as  necessary. 
The  above  ingredients  are  for  1  cwt.  of  silk. 

III.  ( For  Wool.)  Wool  and  woollen  goods  are 
usually  dyed  blue,  preparatory  to  undergoing  the 
process  of  being  dyed  black,  as  not  only  is  the 
color  thus  rendered  fuller  and  finer  than  it  would 
otherwise  be,  but  also  more  durable.  When  the 
goods  are  coarse  or  common,  and  the  price  is  an 
object,  they  are  generally  “  rooted,"  instead  of  be¬ 
ing  “  blued."  This  consists  in  giving  them  a  dun 
or  brown  color,  with  the  husks  of  walnuts,  or  the 
roots  of  the  walnut  tree.  The  goods  being  thus 
prepared  are  ready  to  receive  the  dye. 

Proc.  a.  Twenty  lbs.  of  logwood  chips  and  18 
lbs.  of  galls,  reduced  to  a  rough  powder,  are  en¬ 
closed  in  a  coarse  bag,  and  placed  in  a  suitable 
i  sized  boiler,  where  they  are  boiled  with  water  for 
j  8  or  10  hours ;  J  of  this  decoction  is  then  trans- 
|  ferred  into  another  copper,  with  2  lbs.  of  verdigris 
and  a  sufficient  quantity  of  water,  and  the  goods 
passed  through  it  for  two  hours,  at  a  heat  but  lit¬ 
tle  below  boiling.  The  goods  are  next  drained 
iout,  and  another  ^  of  the  decoction  of  logwood 
jand  galls,  and  9  lbs.  of  copperas  added  to  the 
boiler ;  the  fire  is  then  lowered,  and  as  soon  as  the 
copperas  is  dissolved,  the  cloth  is  again  introduced 
and  worked  through  it  well  for  1  hour;  it  is  then 
jtaken  out  and  aired,  and  the  remaining  third  of 
jthe  decoction  added,  with  about  20  lbs.  of  sumach  ; 
the  whole  is  then  brought  to  a  boil,  and  2  pounds 
more  sulphate  of  iron  added,  with  a  pailful  of  cold 
water,  after  which  the  goods  are  put  in  a  third 
time,  and  worked  for  1  hour  ;  they  must  then  be 
taken  out,  washed  and  aired,  and  again  passed 
[  through  the  bath  for  an  hour.  The  stuff  is  now 
thoroughly  rinsed,  until  the  water  comes  off  clean, 
(when  it  may  be  dried  at  once,  or  further  softened 
and  beautified  by  putting  it,  for  a  quarter  of  an 
hour,  through  a  hot  bath  of  weld,  but  not  boiling, 
after  which  it  must  be  again  rinsed.  Remarks. 
The  above  proportions  are  for  1  cwt.  to  1^  cwt. 
pf  wool  or  stuff,  and  forms  a  beautiful  though 
expensive  dye.  The  following  are  simpler  and 
|  cheaper  methods. 

b.  Make  a  bath  as  before  with  2  lbs.  of  fustic, 
1J  lbs.  of  logwood,  and  11  lbs.  of  sumach;  boil 
he  cloth  therein  for  3  hours,  then  lift  it  out  and 
add  11  lbs.  of  sulphate  of  iron,  and  when  dissolved 
aass  the  cloth  through  it  during  2  hours.  Next 
"inse  and  air  the  cloth,  and  again  pass  it  through 
he  bath  for  1  hour;  lastly,  rinse  until  the  water 
'uus  clear. 

i  c.  Make  a  bath  as  before,  with  4  oz.  of  bruised 
galls,  and  1}  lbs.  of  logwood  chips ;  boil  your 
t°ods  therein  for  2  hours,  then  take  them  out, 
uid  add  4  oz.  of  green  copperas,  and  when  it  is 
dissolved,  pass  your  goods  through  it  for  2  hours, 
keeping  the  bath  very  hot,  but  not  boiling ;  again 
ake  them  out,  wash  and  air  them  well,  add  1  oz. 
nore  of  copperas  to  the  bath,  and  pass  the  cloth 
hrough  it  for  another  hour;  lastly,  well  rinse  it. 
Phis  method  is  suited  to  dyeing  in  the  small  way 
n  private  families.  The  above  ingredients  are 
ufficient  for  7  or  8  lbs.  of  woollen  goods,  if  well 
nanaged. 

Remarks.  In  the  process  of  dyeing  black,  es¬ 
pecially  on  wool,  it  is  necessary  to  take  it  out 


several  times,  and  expose  it  to  the  air ;  this  is 
called  “  airing,”  and  is  done  to  allow  the  oxygen 
of  the  atmosphere  to  act  upon  the  dye,  without 
which  a  good  color  cannot  be  produced.  The 
usual  proportions  employed  by  the  dyers  of  Eng¬ 
land  are,  5  lbs.  each  of  galls  and  copperas,  and 
30  lbs.  of  logwood  for  every  cwt.  of  cloth,  but 
these  weights  are  often  increased  for  choice  goods. 

BLACK  DRAUGHT.  Syn.  Compound  Sen¬ 
na  Mixture. 

Prep.  I.  Infusion  of  senna  fjxivss. ;  tincture 
of  senna  f  fiss. ;  epsom  salts  §iv. ;  carbonate  of 
ammonia  9j ;  mix.  (U.  H.) 

II.  Senna  13  oz. ;  boiling  water  2  quarts;  di¬ 
gest  for  4  hours  in  a  hot  place,  then  press  out  the 
liquor  in  a  tincture  press,  and  add  f  of  a  pint  of 
tincture  of  senna  (co.)  and  1  lb.  of  epsom  salts. 

III.  East  India  senna  2  lbs. ;  boiling  water  9 
quarts  ;  tincture  of  senna  and  epsom  salts,  of  each 
3  J  lbs. ;  as  last. 

IV.  Senna  8  lbs. ;  boiling  water  9  gallons  ;  ep¬ 
som  salts  16  lbs.;  tincture  of  senna  1 J  gallons; 
treacle  and  coloring,  of  each,  1  quart. 

V.  As  last,  but  instead  of  tincture  of  senna, 
use  3  quarts  of  spirits  of  wine  and  2  quarts  of 
water. 

Remarks.  As  the  above  mixture  contains  but 
little  spirit,  and  from  its  great  consumption,  being 
made  in  large  quantities,  it  frequently  spoils  be¬ 
fore  the  whole  is  sold,  especially  in  hot  weather. 
To  avoid  this,  1  drachm  of  cloves  and  2  drachms 
of  mustard  seed,  both  bruised,  may  be  added  to 
every  gallon  of  the  strained  liquor  at  the  same 
time  with  the  salts,  spirit,  and  coloring,  after 
which  it  must  be  shaken  up  repeatedly  for  a  few 
days,  and  then  allowed  to  repose  for  a  few  days 
more,  when  it  will  become  as  clear  as  brandy. 
If  wanted  immediately  it  may  be  at  once  filtered 
through  a  flannel  bag. 

BLACK,  FLOREY.  Syn.  Floree  d’Inde. 
The  dried  scum  of  the  dyer’s  woad  bath.  It 
makes  a  superior  blue-black. 

BLACK,  FRANKFORT.  Vine  branches, 
lees  of  wine,  &c.,  calcined  in  covered  vessels, 
and  then  well  washed  and  ground.  Use.  As  a 


liirmeut,  and  to  make  printer  s  ink. 

BLACK,  FROM  WINE  LEES  AND  TAR¬ 
TAR.  This  pigment  is  prepared  by  calcination 
n  cylindrical  iron  pots,  furnished  with  covers,  in 
the  centre  of  which  is  left  a  small  hole  for  the 
jscape  of  the  fumes  and  vapors.  When  smoke 
ceases  to  be  evolved,  the  process  is  concluded, 
and  after  cooling,  the  whole  is  well  washed  and 
rround  fine.  Use.  Similar  to  Frankfort  black. 

5  BLACK,  HARTSHORN.  Prepared  by  cal- 
rining  the  residuum  of  the  distillation  of  spirits  of 
hartshorn.  Similar  to  ivory  and  bone  black. 

BLACKING,  (for  Dress  Boots  and  Shoes.) 
Prep.  I.  Gum  arabic  4  oz. ;  treacle  or  moist  su- 
rar  1  oz. ;  ink  \  pint ;  vinegar  and  spirit  of  wine, 
if  each,  1  oz.  Proc.  Dissolve  the  gum  and  trea- 
jle  in  the  ink  and  vinegar,  then  strain  and  add 

;he  spirit.  ..  , 

II.  To  the  above  add  1  oz.  of  sweet  oil,  and 

j  oz.  of  lamp-black. 

III.  Beat  well  together  the  whites  of  two  eggs, 
i  tablespoonful  of  spirit  of  wine,  a  lump  of  su- 
rar,  and  a  little  finely-powdered  ivory-black  to 
hicken. 


BLA 


118 


BLA 


Remarks.  The  first  two  articles  are  applied  to  | 
the  leather  by  the  tip  of  the  finger  or  a  sponge, 
and  allowed  to  dry  out  of  the  dust,  and  are  only 
adapted  for  clean,  dry  weather,  or  indoors.  The 
last  is  laid  on  and  polished  with  a  brush,  and  then  I 
left  for  a  few  hours  to  harden.  It  may  also  be  j 
used  to  revive  the  faded  black  leather  seats  and 
backs  of  old  chairs.  All  of  these  possess  great 
brilliancy  for  a  time. 

BLACKING,  (for  Harness,  &c.)  Prep. 
Melt  2  oz.  of  mutton  suet  with  6  oz.  of  bees’ - 
wax  ;  add  6  oz.  of  sugar-candy,  2  oz.  of  soft  soap 
dissolved  in  water,  and  1  oz.  of  indigo  finely  pow¬ 
dered  ;  when  melted  and  well  mixed,  add  a  gill 
of  turpentine.  Lay  it  on  the  harness  with  a 
sponge,  and  polish  off  with  a  brush. 

BLACKING,  (for  Boots  and  Shoes.) 

I.  (Liquid.)  Prep.  a.  Ivory-black,  in  fine  pow¬ 
der,  1  lb. ;  treacle  j  lb. ;  sweet  oil  2  oz. ;  beer  and 
vinegar,  of  each,  1  pint.  Proc.  Rub  together  the 
first  three  until  the  oil  be  perfectly  “  killed then 
add  the  beer  and  vinegar. 

b.  Ivory-black  and  treacle,  of  each  1  lb. ;  sweet 
oil  and  oil  of  vitriol,  of  each  i  lb.  Proc.  Mix  the 
first  three  as  before,  then  gradually  add  the  vitriol, 
diluted  with  thrice  its  weight  of  water ;  mix  well, 
and  let  it  stand  for  3  hours,  when  it  may  be  re¬ 
duced  to  a  proper  consistence  with  water  or  sour 
beer. 

c.  Ivory-black  and  treacle,  of  each  J  lb ;  oil  of 
vitriol  1  oz. ;  sweet  oil  2  oz. ;  sour  beer  1  pint ;  as 
above- 

d.  Ivory-black  7  lbs. ;  treacle  6  lbs. ;  sweet  oil 
1  lb. ;  oil  of  vitriol  J  lb. ;  water  q.  s.,  as  last. 

e.  Ivory-black  3  cwt. ;  crude  molasses  2  cwt.  ; 
linseed  oil  3  gallons ;  oil  of  vitriol  20  lbs. ;  water 
q.  s.,  as  last. 

II.  (Paste.)  Prep.  a.  Treacle  1  lb. ;  ivory-black 
li  lbs.;  sweet  oil  2  oz. ;  rub  together  as  before, 
then  add  a  little  lemon  juice  or  strong  vinegar. 

b.  Ivory-black  2  lbs. ;  treacle  1  lb. ;  olive  oil  and 
oil  of  vitriol,  of  each  \  lb. ;  water  q.  s.,  as  before. 

c.  Ivory -black  28  lbs. ;  treacle  21  lbs. ;  common 
oil  1  quart ;  oil  of  vitriol  3  lbs. ;  water  q.  s. 

d.  Ivory-black  3  cwt. ;  common  treacle  2  cwt. ; 
linseed  oil  and  vinegar  bottoms,  of  each  3  gallons ; 
oil  of  vitriol  \  cwt. ;  water  q.  s. 

Remarks.  The  manipulations  required  for  paste 
and  liquid  blacking  are  the  same,  the  difference  in 
the  two  being  the  quantity  of  liquid  added.  Thus, 
by  diluting  paste  blacking  with  water  or  beer  bot¬ 
toms,  it  may  be  converted  into  liquid  blacking  of 
a  similar  quality,  and,  by  using  less  fluid  matter, 
the  ingredients  of  liquid  blacking  will  produce  paste 
blacking.  One  thing  must,  however,  be  observed, 
and  that  is,  that  the  ivory-black  used  for  liquid 
blacking  must  be  reduced  to  a  much  finer  powder 
than  for  paste  blacking,  as,  if  this  be  not  attended 
to,  it  will  settle  to  the  bottom,  and  be  with  difficul¬ 
ty  diffused  again  through  the  liquid.  For  those 
persons  who  do  not  like  the  use  of  blacking  con¬ 
taining  oil  of  vitriol,  the  first  of  the  above  forms, 
either  for  paste  or  liquid,  may  be  adopted.  The 
vitriol,  however,  greatly  contributes  to  promote  the 
shining  properties  of  the  blacking,  and  in  small 
quantities  is  not  so  injurious  to  the  leather  as  has 
been  falsely  represented,  as  it  wholly  unites  itself 
to  the  lime  of  the  phosphate  contained  in  the  ivory- 
black,  and  is  thus  partly  neutralized.  This  is  the 


reason  why  lamp-black  should  never  be  employed 
for  blacking,  as  it  has  no  earthy  base  to  absorb  or 
neutralize  the  acid,  which  would  then  prove  very 
hurtful  to  the  leather.  Oil  of  vitriol  is  now  em¬ 
ployed  in  the  manufacture  of  all  the  most  cele-: 
brated  shining  blackings.  The  addition  of  white 
of  eggs,  isinglass,  gum  arabic,  and  similar  articles 
to  blacking,  always  proves  injurious,  as  they  tend, 
to  stiffen  the  leather  and  to  make  it  crack. 

BLACK,  JAPAN.  Syn.  Bituminous  Var¬ 
nish.  Prep.  Fuse  by  a  gentle  heat  12  oz.  of  am¬ 
ber,  and  2  oz.  of  asphaltum,  then  add  2  oz.  of  black 
rosin,  and  4  a  pint  of  boiled  oil ;  mix  well,  remove 
it  from  the  fire,  and  when  nearly  cold,  add  |  pint 
of  spirit  of  turpentine  ;  mix  well  together.  Use.  Toj 
varnish  metals. 

BLACK,  IVORY.  Syn.  Cologne  Black 

Cassel  Black.  Prep.  Put  into  a  crucible,  sur¬ 
rounded  by  burning  coals,  fragments  or  turnings  of 
ivory',  or  of  the  osseous  parts  of  animals,  and  covet 
it  closely.  The  ivory  or  bones,  by  exposure  to  the 
heat,  will  be  reduced  to  charcoal.  When  no  more 
smoke  is  seen  to  pass  through  the  joining  of  the 
cover,  leave  the  crucible  over  the  fire  for  half  am 
hour  longer,  or  until  it  has  completely  cooled 
There  will  then  be  found  in  it  a  hard  carbonaceous 
matter,  which  must  be  pounded  and  ground  on  por 
phyry  with  water,  washed  on  a  filter  with  warn 
water,  and  dried.  Before  it  is  used  it  must  be  agaii 
subjected  to  grinding.  Remarks.  Black  furnishei 
by'  bones  is  reddish.  That  produced  by  ivory  it 
more  beautiful.  It  is  brighter  than  black  obtains;  | 
from  peach  stones.  When  mixed  in  a  proper  dose 
with  whitelead,  it  forms  a  beautiful  pearl  gray 
Ivory-black  has  a  very'  deep  and  rich  color.  Thi 
Cologne  and  Cassel  blacks  are  formed  from  ivory. 

BLACK,  LAMP.  Prep.  I.  Suspend  over  i 
lamp  a  conical  funnel  of  tin  plate,  having  above  i 
a  pipe  to  convey  from  the  apartment  the  srnok 
which  escapes  from  the  lamp.  Large  mushrooms  I 
of  a  very  black  carbonaceous  matter,  and  exceed  j 
ingly  light,  will  be  formed  at  the  summit  of  th- 
cone.  This  carbon  is  reduced  to  such  a  state  0:  j 
division,  as  cannot  be  given  to  any  other  matter 
by  grinding  it  on  a  piece  of  porphyry.  This  blacl! 
goes  a  great  way  in  every  kind  of  painting.  I 
may  be  rendered  less  oily  and  drier  by  calcinatioi 
in  close  vessels. 

The  funnel  should  be  united  to  the  pipe,  whic: 
conveys  oft'  the  smoke,  by  means  of  wire,  becaus 
solder  would  be  melted  by  the  flame  of  the  lamp- 

II.  This  article  was  originally  prepared  by  burn 
ing  oil  in  lamps  and  collecting  the  soot  in  a  funni 
inverted  over  it,  as  above  described.  Hence  tb 
name.  It  is  now,  however,  generally  made  on  th 
commercial  scale,  by  burning  the  oil  of  bones  < 
common  coal  tar,  previously  freed  from  its  amine 
nia,  and  receiving  the  smoke  in  a  suitable  chan 
ber.  In  the  patent  process  of  Messrs.  Martin  an 
Grafton,  the  coal  tar  is  violently  agitated  with  lim 
water,  until  the  two  are  well  mixed,  after  which 
is  allowed  to  subside,  and  the  lime  water  beta 
drawn  off,  it  is  washed  several  times  with  hot  w< 
ter.  After  the  whole  of  the  water  has  been  ri 
moved  by  subsidence  and  decantation,  it  is  put  in’ 
stills,  and  heat  applied  until  the  impurities  ha'i 
passed  over,  and  the  spirit  runs  clear  and  smoot 
The  receiver  is  then  charged,  and  the  heat  rah< 
sufficiently  high  to  drive  over  the  whole  of  the  (| 


BLA 


119 


BLA 


ijd  spirit,  leaving  only  the  asphaltum  in  the  still, 
le  tar  or  liquor  in  the  receiver  is  then  put  into 
long  cast-iron  tube,  furnished  with  numerous 
ge  burners,  underneath  which  is  a  furnace  to 
it  the  pipe  to  nearly  the  boiling  point.  Over 
:h  burner  is  a  sort  of  funnel,  which  goes  into  a 
st-iron  pipe  or  main,  and  which  receives  the 
oke  in  a  similar  way  from  all  the  burners.  From 
s  the  smoke  is  conveyed  by  large  pipes  to  a  box, 
lere  the  heaviest  part  of  the  black  is  deposited  ; 
in  this  it  is  carried  by  pipes  to  a  second  box, 
i'iiere  another  deposite  takes  place,  and  from  this 
B|s  the  pipe  is  continued  until  it  passes  into  a  series 
'i  large  canvass  bags,  arranged  side-by-side,  and 
'luxected  together  at  top  and  bottom  alternately, 
ly  or  eighty  of  these  bags  are  employed,  the  last 
«!;  being  left  open  to  admit  of  the  escape  of  the 
l  oke,  which  has  thus  been  made  to  traverse  a  space 
i  about  400  yards.  As  soon  as  the  bags  contain 
considerable  quantity  of  black,  they  are  re- 
i  ved  and  emptied.  The  black  deposited  in  the 
It  bag  is  the  finest  and  best,  and  it  becomes  pro- 
|  lively  coarser  as  it  approaches  the  furnace. 
iBLACKLEAD.  Syn.  Plumbago.  Carburet 
i  Iron  ?  Qual.  Use,  <J-c.  The  best  blacklead 
i  nes  from  Cumberland,  and  is  used  for  making 
]  iciis  for  artists.  The  coarser  sorts  are  employed 
<l  mpart  a  metallic  lustre  to  other  bodies,  and  mix- 
''with  grease  to  diminish  friction.  Blacklead  is 
•|3  used  to  cover  the  face  of  articles  on  which  it 
Vlesired  to  deposite  a  coating  of  copper  by  the  elec- 
Ptype.  It  has  been  used  in  herpes,  and  some 
tonic  skin  diseases,  in  the  form  of  an  ointment, 
<i  do  with  4  times  its  weight  of  lard. 
jBLACK,  PEACHSTONE.  The  stones  or  ker- 
'  s  of  peaches,  cherries,  and  other  similar  kinds 
'I fruit,  burned  in  close  vessels,  then  ground  and 
'  shed  well.  Use.  It  works  well  with  oil ;  mixed 
'!  h  white  lead  and  oil  it  makes  old  gray. 

BLACK,  PITCOAL.  The  best  coal  for  this 
1 7)086  is  that  which  has  a  shining  fracture.  It 
*  >rds,  perhaps,  the  most  useful  brown  the  artist 
<a  place  on  his  palette  ;  being  remarkably  clear, 

1  so  warm  as  Vandyke-brown,  and  serving  as  a 
r  Bow  for  blues,  reds,  or  yellows,  when  glazed 
•It  them.  It  seems  almost  certain  that  Titian 
1  do  large  use  of  this  material.  Coal,  when  burn- 
1  to  a  white  heat,  then  quenched  in  water,  and 
i  und  down,  gives  an  excellent  blue-black. 
BLACK  REVIVER.  Syn.  Paris's  Anticar- 
1  M-  Prep.  I.  Blue  galls,  bruised,  4  oz. ;  log- 
'  Jd,  copperas,  iron  filings,  and  sumach,  of  each 
* z-  i  vinegar  I  quart.  Proc.  Macerate  in  a  close 
'sel,  with  heat,  for  24  hours,  then  strain  off  the 
ir,  add  the  filings  and  copperas,  and  shake  it  oc- 
ionally  for  a  week.  Keep  it  in  a  corked  bottle. 

I.  Bruised  blue  galls  1 }  lbs.;  logwood  J  lb.  ; 

1  peras  6  oz. ;  vinegar  1  quart ;  water  3  quarts. 

above. 

II.  Galls  1  lb. ;  logwood  2  lbs. ;  copperas  J  lb. ; 
for  2  hours  in  water  5  quarts,  until  reduced 

1  gallon,  and  strain.  Use.  To  restore  the  color 
C|lack  cloth. 

1LACK,  RUSSIAN.  Syn.  Russian  Lamp- 
Lck.  Prepared  by  burning  the  chips  of  resin- 
!i  deals,  and  collecting  the  black  matter  deposited 
‘jthe  smoke.  It  is  a  good  black  pigment,  but 
|  t0  take  fire  spontaneously  if  left  for  some  time 
M  stoned  with  oil. 


BLACK,  RICE.  Prepared  by  burning  rice  in 
close  vessels.  The  color  is  very  poor. 

BLACK,  SPANISH.  Syn.  Cork  Black. 
Cork  burnt  in  close  vessels,  and  the  charcoal  ground 
and  washed  with  water.  A  good  color,  and  works 
very  soft. 

BLACK,  SOOT.  The  soot  of  coal  fires,  ground 
and  sifted.  Used  as  a  common  paint ;  mixed  with 
Venetian  red  and  oil,  it  makes  a  chocolate  color ; 
also  used  to  make  gray  mortar. 

BLACK,  SUGAR.  Syn.  Jamaica  Black. 
Prepared  by  burning  sugar  in  close  vessels.  It 
works  free,  but  is  deficient  in  body.  It  is  a  warm 
color  for  washing  drawings,  and  equal  in  mellow¬ 
ness  to  Indian  ink  and  bistre. 

BLACK,  VINE  TWIG.  Prep.  From  vine 
twigs,  by  calcination  as  above.  With  whitelead 
and  oil  it  produces  beautiful  shades  of  silver  gray 
and  white. 

BLACK,  WHEAT.  From  wheat  burnt  in 
close  vessels.  Remarks.  A  superior  black,  be¬ 
tween  ivory  and  lamp-black ;  it  has  a  full  body 
and  dries  hard  and  quickly  with  oil. 

BLADDERS.  Prep.  <SfC.  These  articles  are 
prepared  by  cutting  off  the  fat  and  loose  mem¬ 
branes  attached  to  them,  and  washing  them  first 
in  a  weak  solution  of  chloride  of  lime,  and  after¬ 
wards  in  clear  water  ;  they  are  then  blown  out  and 
submitted  to  pressure  by  rolling  them  under  the 
arm,  by  which  they  become  considerably  larger; 
they  are  next  blown  quite  tight,  dried,  and  tied  up 
in  dozens  for  sale.  Use.  Employed  by  druggists 
and  oil  and  colormen  to  tie  over  pots,  bottles,  and 
jars,  and  to  contain  pill  masses,  and  other  similar 
substances.  Caution.  Never  buy  bladders  unless 
they  are  perfectly  dry  and  tight,  as,  if  the  reverse 
be  the  case,  they  will  neither  keep  nor  prove  sound. 

BLANCHING  OR  WHITENING.  An  oper¬ 
ation  in  cookery,  performed  by  putting  tongues, 
palates,  meat,  &.C.,  into  cold  water,  when  it  is 
gradually  brought  to  boil,  and  the  article  taken  out 
and  plunged  into  cold  water,  where  it  is  left  until 
quite  cold.  It  is  intended  to  impart  whiteness, 
plumpness,  and  softness. 

BLANC,  (in  Cookery.)  A  compound,  formed 
by  mixing  1  lb.  of  grated  bacon,  1  lb.  of  suet,  j  lb. 
of  butter,  2  lemons,  3  or  4  carrots  cut  into  dice, 
3  or  4  onions,  and  a  little  water,  and  boiling  them 
until  done. 

BLANCMANGE,  (in  Cookery.)  Jelly,  sea¬ 
soned  and  made  up  into  forms.  Prep.  I.  Isin¬ 
glass  1  oz. ;  sweet  almonds,  12  in  no. ;  bitter  do. 
6  in  no. ;  milk  1  quart.  Proc.  Boil  the  isinglass 
and  almonds  grated  in  the  milk,  until  of  a  proper 
consistence  when  cold  ;  then  strain  it,  and  when 
nearly  cold  pour  it  into  the  moulds,  previously 
rubbed  with  a  little  salad  oil,  and  then  wiped  out 
again. 

II.  To  the  above  add  \  lb.  of  lump  sugar  and  4 
tablespoonfuls  of  cream  ;  when  cold,  remelt  it  and 
add  a  tablespoonful  of  orange  flower  water,  after 
which  it  may  be  moulded  as  before. 

III.  Use  calves’  feet  jelly  instead  of  isinglass. 

IV.  (Mrs.  Hoffman’s.)  Isinglass  \  lb. ;  rose¬ 
water  i  pint ;  milk  2  quarts ;  milk  of  almonds  i 
pint. 

V.  (Rice.)  Ground  rice  2  oz. ;  milk  1  pint ;  lump 
sugar  3  oz. ;  a  little  lemon  peel  and  cinnamon  ;  dis- 

1  solve  the  rice  in  the  milk  by  boiling ;  reduce  it  to  a 


proper  consistence,  then  add  the  spice  and  sugar, 
boil  for  1  minute,  and  strain,  and  when  nearly  cold 
mould  as  above.  Caution.  The  powdered  rice 
must  be  rubbed  up  with  a  little  cold  water  pre¬ 
viously  to  adding  it  to  the  milk,  to  prevent  it  run¬ 
ning  into  lumps. 

VI.  {West  Indian.)  Make  a  jelly  with  arrow- 
root,  and  to  every  pint,  when  nearly  cold,  add  a 
glass  of  sherry,  a  spoonful  each  of  brandy  and 
orange  flower  water,  and  2  oz.  of  lump  sugar. 

VII.  {T  ’ransparent.)  Instead  of  milk  use  water, 
and  clarify  with  the  white  of  an  egg. 

BLANQUENINE.  A  name  given  by  Dr. 
Mills  to  a  new  vegetable  alkali,  which  he  thought 
he  had  discovered  in  white  cinchona  bark.  (Quar. 
Jour.  Science,  Ap.  1828.) 

BLANQUETTE,  (in  Cookery.)  A  sort  of 
white  fricasee. 

BLEACHING.  Syn.  Blanchissage.  (Hr.) 
Bleiciien.  ( Ger .)  The  operation  by  which  the 
natural  colors  of  substances  are  discharged,  and 
they  become  white  or  colorless.  Bleaching  may 
be  performed  either  by  natural  means,  as  exposure 
to  light,  air,  and  moisture,  or  by  chemical  agents, 
as  chlorine,  chloride  of  lime,  sulphurous  acid,  &c. 
In  many  of  the  processes  adopted  for  this  purpose, 
both  methods  are  combined.  The  most  important 
application  of  the  art  of  bleaching  in  the  United 
Kingdom,  is  in  the  manufacture  of  textile  fabrics. 
The  celerity  with  which  tliis  is  performed  in  the 
most  perfect  manner,  and  the  trifling  expense 
thereby  incurred,  contribute,  in  no  small  degree, 
towards  inducing  that  preference  universally  shown 
to  the  productions  of  the  looms  of  Great  Britain. 

Cotton,  from  its  original  whiteness,  and  little  at¬ 
traction  for  coloring  matter,  is  more  easily  bleached 
than  most  other  substances.  On  the  old  plan,  it  is 
first  well  washed  hi  warm  water  to  remove  the 
weaver’s  paste  or  dressing,  then  “  bucked”  (boiled) 
in  a  weak  alkaline  lye,  and  after  being  well  washed 
is  spread  out  upon  the  grass,  or  bleaching  ground, 
and  freely  exposed  to  the  joint  action  of  light,  air, 
and  moisture.  The  operation  of  “  bucking ”  and 
exposure  is  repeated  as  often  as  necessary,  when 
the.  goods  are  “  soured”  or  immersed  in  water  acid¬ 
ulated  with  sulphuric  acid,  after  which  they  re¬ 
ceive  a  thorough  washing  in  clean  water,  and  are 
dried.  From  the  length  of  the  exposure  upon  the 
bleaching  ground,  this  method  has  been  found  to 
injure  the  texture  of  the  cloth,  and  from  the  num¬ 
ber  of  operations  required,  necessarily  becomes  ex¬ 
pensive,  and  produces  considerable  delay ;  it  has 
therefore  very  generally  given  place  to  the  improved 
system  of  chemical  bleaching,  by  means  of  chloride 
of  lime.  In  this  method,  after  the  first  operation 
of  washing  and  bucking,  as  in  the  common  process, 
the  cotton  is  submitted  to  the  action  of  weak  solu¬ 
tions  of  chloride  of  lime,  and  afterwards  passed 
through  soured  water,  when  it  has  only  to  be  tho¬ 
roughly  washed  and  dried. 

Linen  is  bleached  in  a  similar  way  to  cotton,  but 
the  operation  is  more  troublesome,  from  its  greater 
affinity  for  coloring  matter. 

Wool  is  first  exposed  to  the  joint  action  of  ful¬ 
ler's  earth  and  soap,  in  the  fulling  mill,  to  remove 
adherent  grease  and  dirt,  and  is  then  well  washed 
and  dried,  when  it  is  usually  found  sufficiently 
white  for  the  purposes  of  the  dyer ;  but  should  the 
slight  yellow  tint  it  retains  prove  objectionable,  it  is 


run  through  water  tinged  blue  with  indigo,  or  it 
exposed  to  the  fumes  of  burning  sulphur ;  the  lattj 
method  gives  it  a  harsh  feel,  which  is  best  remov 
by  a  bath  of  soap  and  water,  but  tliis  will  repi! 
duce  its  previous  yellowishness. 

Silk  is  bleached  by  boiling  it  in  white  soap  a< 
water,  to  remove  the  natural  yellow  varnish  th 
covers  it,  after  which  it  is  subjected  to  repeat 
rinsings.  Articles  that  are  required  to  be  vc 
white,  as  gloves,  stockings,  &e.,  are  also  submitt' 
to  the  action  of  sulphurous  acid,  or  the  fumes  ! 
burning  sulphur. 

Straw  is  also  bleached  by  the  fumes  of  sulphil 
hence  arises  the  sulphurous  smell  emitted 'by  n< 
straw  hats  and  bonnets.  They  may,  however, 
bleached  in  a  much  better  manner  by  the  use  oj 
little  oxalic  acid,  or  chloride  of  lime. 

Old  Rags,  for  the  manufacture  of  paper,  a| 
paper  pulp,  are  generally  bleached  with  chlorimj 

Printed  Books,  Engravings,  &c.,  may  be  wj 
tened  by  first  subjecting  them  to  the  action  of  wel 
chloride  of  lime  water,  next  to  water  soured  w| 
sulphuric  acid,  and,  lastly,  to  pure  water,  to 
move  any  adhering  acid  or  chlorine. 

Remarks.  The  theoretical  principles  of  blead 
ing  are  but  little  understood ;  it  is  thought  to  < 
pend  upon  the  action  of  oxygen,  in  a  nascent  sta! 
on  the  particles  of  coloring  matter,  but  this  is  i 
supported  by  direct  experiment.  It  is,  howevj 
an  art  eminently  indebted  to  chemistry  for  its  prj 
ent  efficiency,  and  is  based  on  the  practical  apj 
cation  of  facts  which  that  science  has  called 
light. 

BLEEDING  FROM  THE  NOSE.  WF 
this  occurs  under  common  circumstances,  a 
without  violence,  it  may  be  regarded  as  a  natui 
effort  to  relieve  the  body  from  an  excess  of  bloc 
but  when  it  becomes  habitual,  or  is  the  result! 
violence,  remedial  measures  should  be  had  recou 
to.  A  simple  means  of  arresting  the  hoemorrhai 
is  to  introduce,  by  means  of  a  probe,  a  small  pie 
of  lint  or  soft  cotton,  previously  dipped  into  soij 
mild  styptic,  as  a  solution  of  alum,  white  vitriol, | 
creosote,  or  even  cold  water.  This  will  general 
succeed,  but  should  it  not,  cold  water  may 
snuffed  up  the  nostrils,  or  a  small  piece  of  i 
placed  in  the  nose.  Should  the  bleeding  be  vtj 
profuse,  or  persistent,  medical  advice  should  , 
had  recourse  to.  I  once  saw  a  person  (an  iri 
keeper)  lose  his  life  in  the  course  of  a  few  dd 
from  a  voluntary  hiemorrhage  from  the  nose,  wht 
it  was  found  impossible  to  stop  or  lessen. 

A  plan  has  been  lately  proposed  by  Dr.  Negrij 
of  Angiers,  which,  he  says,  is  simple  and  certaj 
“  It  is  preferable  to  the  occlusion  of  the  nostrils, j 
that  is  difficult  to  maintain,  especially  in  sk< 
During  three  years  that,  in  numerous  cases,  he  li 
tried  this  method,  which  is  simply  elevating  t| 
patient’s  arm,  he  has  never  found  it  to  fail.  Afj 
detailing  several  cases,  he  thus  explains  the  ij 
tionale  of  the  plan.  When  the  person  is  standi| 
with  the  arms  at  the  side,  the  blood  which  esca); 
from  the  upper  part  of  the  arch  of  the  aorta,  tall 
two  directions,  viz.,  towards  the  head,  and  towa 
the  arms,  and  that  which  goes  to  the  head  is  j 
most  equal  in  quantity  to  that  which  is  rcceiv 
by  both  superior  extremities.  If,  however,  l| 
I  individual  who  was  formerly  hanging  his  an 
j  raised  them,  the  blood  which  was  flowing  horiz' 


BLI  121  BLO 


lly  and  without  effort  from  the  subclavian  into 
e  brachial  arteries,  must  then  ascend  against 
e  weight  of  the  column  of  blood  contained  in  the 
tter ;  and  as  there  is  nothing  in  the  act  of  raising 
e  arm  to  increase  the  force  of  the  circulation,  it 
Hows,  that  part  of  the  force  formerly  expended 
sending  the  blood  up  the  carotids,  must  now  be 
btracted,  and  added  to  that  which  drives  it 
rough  the  brachial  arteries.  This  explanation 
ay  or  may  not  be  confirmed  by  experiments, 
he  subject  is  worth  investigation.”  (Archives 
uidrales  de  MiSdecine.  June,  1842.) 
BLENORRHG3A.  An  increased  discharge  of 
ucus  from  the  urethra  or  vagina.  Treat.  Ad- 
mister  mild  aperients  and  tonics.  Cold  bathing, 
id  general  habits  of  cleanliness,  powerfully  pro- 
ote  a  cure. 

BLIND,  WRITING  FOR  THE.  If  an  iron 
)’le  or  pencil,  with  a  moderately  fine  point,  be  used 
write  with  upon  paper,  and  a  little  more  pres- 
re  be  employed  than  in  using  a  common  pen, 
aracters  will  be  produced  which  may  easily  be 
id  by  blind  persons  after  a  little  practice,  by 
ssing  their  fingers  over  them,  either  on  the  side 
which  they  were  written,  where  they  will  ap- 
ar  in  intaglio,  or  by  reversing  the  paper,  where 
ey  will  appear  in  relief. 

blister,  EXTEMPORANEOUS.  I.  A 

ice  of  lint  dipped  into  vinegar  of  cantharides, 
d  immediately  after  its  application  to  the  skin, 
vered  over  with  a  piece  of  strapping,  to  prevent 
aporation,  will  speedily  raise  a  blister. 

II.  Concentrated  acetic  acid,  applied  in  the 
me  way,  will  have  a  similar  effect. 

III.  The  following  method,  proposed  by  Dr. 
ireq,  is  very  simple  and  convenient :  Into  a  flat 
itch-glass,  pour  from  8  to  10  drops  of  very  con- 
ntrated  ammonia  ;  cover  the  liquid  with  a  small 
:ee  of  linen,  of  a  rather  less  diameter  than  that 
the  glass,  and  slowly  apply  this  little  apparatus 
the  previously  shaved  skin.  Keep  the  whole  in 
place  by  means  of  moderate  pressure  with  the 
gers. 

As  soon  as  a  red  ring,  about  2  centimetres  in 
?adth,  is  observed  round  the  glass,  it  is  certain 
it  vesication  is  effected.  Sometimes  scarcely 
seconds  is  necessary  for  obtaining  this  result, 
remains  only  to  remove  the  apparatus,  to  wash 
“  part,  and  to  tear  away  with  a  pair  of  nippers  the 
idermis,  which  comes  off  easily  and  in  one  piece. 
The  dressing  is  according  to  the  object  in  view, 
to  the  indications  of  the  endermic  method,  for 
ample.  (Bull,  de  Th6r.  &  Chem.,  No.  L.  88.) 
BLISTER,  LIQUID.  Prep.  I.  Spanish  flies 
>z. ;  boiling  water  1  pint ;  spirits  of  wine  4  oz. ; 
rrosivo  sublimate  \  oz. ;  spirits  of  salts  i  oz. 
oc.  Digest  the  flies  in  the  water,  in  a  warm 
ice,  for  24  hours,  then  add  the  corrosive  subli- 
ite,  dissolved  in  the  spirits  of  wine,  and  lastly, 
3  spirits  of  salts.  It  may  either  be  strained,  or 
sd  as  it  is. 

II.  Rectified  spirit,  and  liquid  ammonia,  of  each 
oz. ;  oil  of  origanum  1  oz.  ;  mix.  Add  finely 
ivdered  Spanish  flies  1  oz. 

:  III.  Strongest  blistering  plaster  2  oz. ;  oil  of  tur- 
ntine  1  oz. ;  mix  with  a  gentle  heat. 

IV.  Linseed  oil,  resin  cerate,  and  oil  of  turpen- 
;  e,  of  each  2£  oz. ;  powdered  flies  1  oz. ;  as  above. 

Use.  For  horses  and  cattle. 

16 


BLISTER,  PERPETUAL.  A  common  blis¬ 
ter,  raised  in  the  usual  way,  but  instead  of  allow¬ 
ing  the  surface  to  heal  up,  after  the  discharge  of 
the  water,  it  is  kept  open  by  dressing  it  with  savine 
or  cantharides  ointment. 

BLISTERING  TISSUE.  Thin  paper,  or 
silk,  spread  over  with  a  thin  coat  of  alcoholic, 
acetic,  or  ethereal  extract  of  Spanish  flies. 

BLOOD,  BULLOCK’S.  This  article  is  em¬ 
ployed  for  the  clarification  of  wines  and  sirups  ;  in 
the  preparation  of  adhesive  cements  ;  coarse  paint 
for  out-door  work  ;  as  a  manure  ;  as  a  bleaching 
powder ;  and  for  several  other  purposes.  The 
blood  of  sheep,  pigs,  and  bullocks,  mixed  with 
flour  or  oatmeal,  and  seasoning,  is  used  as  an  ali¬ 
ment  by  the  common  people,  but  it  is  rather  indi¬ 
gestible,  and  consequently  cannot  prove  nourishing. 

BLOOD,  POWDERED.  Prep.  Dry  the 
blood,  by  free  exposure  in  thin  layers  to  a  current 
of  air,  at  a  heat  under  125°,  until  it  becomes  suf¬ 
ficiently  dry  to  powder.  Use.  For  exportation  to 
the  colonies,  where  it  is  used  in  the  sugar  works. 
Remarks.  Bullock’s  blood,  dried  at  a  temperature 
from  212°  to  225°,  and  coarsely  powdered,  is 
much  used  by  fraudulent  dealers  to  adulterate 
musk. 

BLOOD,  SPITTING  OF.  (See  H.emof- 

TYSIS.) 

BLOOD,  SPITTING  OF.  Popular  Reme¬ 
dy  for.  Prep.  Infusion  of  red  roses  5J  oz. ;  sirup 
of  poppies  £  oz. ;  diluted  sulphuric  acid  20  drops ; 
mix.  Dose.  One  or  two  tablespoonfuls  four  times 
a  day. 

BLOOM,  ALMOND.  Prep.  Boil  1  oz.  of 
ground  Brazil  wood  in  3  pints  of  water,  for  15 
minutes,  strain  and  add  f  oz.  of  isinglass,  ^  oz.  of 
powdered  cochineal,  1  oz.  of  alum,  and  J  oz.  of  bo¬ 
rax  ;  boil  again  for  3  minutes,  or  until  the  whole  is 
dissolved,  and  strain  through  a  piece  of  fine  cloth. 

BLOWPIPE.  An  instrument  by  means  of 
which  the  flame  of  a  candle  or  lamp  is  directed 
upon  any  substance  placed  to  receive  it,  which  is 
thus  subjected  to  an  intense  heat. 

The  hottest  portion  of  the  flame  produced  by 
the  action  of  the  blowpipe,  is  at  the  tip  of  the  out¬ 
er  white  flame,  which  has  also  the  property  of 
rapidly  burning  or  oxidizing  any  substance  placed 
in  it,  which  is  capable  of  such  an  action  ;  hence 
it  has  been  called  the  “  oxidizing  flame.”  The 
interior  blue  flame  has  also  been  called  the  “  re¬ 
ducing  flame,”  from  the  property  it  possesses  of 
abstracting  oxygen  from  most  substances  placed 
in  it. 

App.  “  The  substance  to  be  submitted  to  the 
action  of  the  blowpipe,  must  be  placed  on  a 
piece  of  charcoal,  or  in  a  small  spoon  of  platina, 
gold,  or  silver  ;  or,  according  to  Saussure,  a  plate 
of  cyanite  may  sometimes  be  used.  Charcoal 
from  the  pine  is  to  be  preferred,  which  should  be 
well  ignited  and  dried,  that  it  may  not  crack.  The 
sides,  not  the  ends,  of  the  fibres  must  be  used  : 
otherwise  the  substance  to  be  fused  spreads  about, 
and  a  round  bead  will  not  be  formed.  A  small 
hole  is  to  be  made  in  the  charcoal,  which  is  best 
done  by  a  slip  of  plate  iron  bent  longitudinally. 
Into  this  hole  the  substance  to  be  examined  must 
be  put,  in  very  small  quantity  ;  if  a  very  intense 
heat  is  to  be  used,  it  should  not  exceed  the  size  of 
half  a  peppercorn. 


BLO  122  BLU 


“  Metallic  spoons  are  used  when  the  substance 
to  be  examined  is  intended  to  be  exposed  to  the  ac¬ 
tion  of  heat  only,  and  might  undergo  some  change 
by  immediate  contact  with  the  charcoal.  When 
the  spoon  is  used,  the  flame  of  the  blowpipe  should 
be  directed  to  that  part  of  it  which  contains  the 
substance  under  examination,  and  not  be  imme¬ 
diately  applied  to  the  substance  itself..  The  han¬ 
dle  of  the  spoon  may  be  inserted  into  a  piece 
of  charcoal ;  and  if  a  very  intense  heat  is  re¬ 
quired,  the  bowl  of  the  spoon  may  be  adapted  to 
a  hole  in  the  charcoal.  Small  portions  may  be 
taken  up  by  platina  forceps.  Salts  and  volatile 
substances  are  to  be  heated  in  a  glass  tube  closed 
at  one  end,  and  enlarged  according  to  circumstan¬ 
ces,  so  as  to  form  a  small  matrass.” 

When  the  behavior  of  the  substance  has  been 
observed  in  this  way,  it  is  melted  with  various 
fluxes,  as  microcosmic  salt,  borax,  &c.,  and  their 
action  examined,  both  in  the  interior  and  exterior 
flame,  by  which  means  its  composition  may  be 
generally  ascertained,  by  reference  to  any  work 
on  mineralogy. 

Beginners  are  usually  unable  to  maintain  a  con¬ 
tinual  stream  of  air  from  the  jet,  which  is,  how¬ 
ever,  very  simple  to  accomplish.  The  operation 
depends  upon  a  little  artifice  in  blowing  through 
the  pipe,  which  is  in  reality  more  difficult  to  de¬ 
scribe  than  to  acquire.  “  The  effect  intended  to 
be  produced  is  a  continual  stream  of  air  for  many 
minutes,  if  necessary,  without  ceasing.  This  is 
done  by  applying  the  tongue  to  the  roof  of  the 
mouth,  so  as  to  interrupt  the  communication  be¬ 
tween  the  mouth  and  the  passage  of  the  nostrils ; 
by  which  means  the  operator  is  at  liberty  to 
breathe  through  the  nostrils,  at  the  same  time  that 
by  the  muscles  of  the  lips  he  forces  a  continual 
stream  of  air  from  the  anterior  part  of  the  mouth 
through  the  blowpipe.  When  the  mouth  begins 
to  be  empty,  it  is  replenished  by  the  lungs  in  an 
instant,  while  the  tongue  is  withdrawn  from  the 
roof  of  the  mouth,  and  replaced  again  in  the  same 
manner  as  in  pronouncing  the  monosyllable  tut. 
In  this  way,  the  stream  may  be  continued  for  a 
long  time  without  any  fatigue,  if  the  flame  be 
not  urged  too  impetuously  ;  and  even  in  this  case 
no  other  fatigue  is  felt  than  that  of  the  muscles  of 
the  lips.”  (Ure.) 

For  producing  extreme  degrees  of  heat,  the 
flame  is  blown  with  a  jet  of  oxygen  gas,  and  the 
instrument  is  then  called  an  “  oxygen  blowpipe 
or  a  mixture  of  oxygen  and  hydrogen  is  burned, 
when  it  is  called  an  “  oxy-hydrogen ”  blowpipe. 
The  heat  produced  by  the  last  is  so  great  that  no 
substance  can  stand  before  it  The  most  refrac¬ 
tory  native  compounds,  as  rock  crystal,  quartz, 
flint,  chalk,  plumbago,  &c.,  are  immediately  fused. 
Gold  is  volatilized,  and  iron  is  rapidly  consumed 
-the  instant  it  is  placed  in  the  flame.  To  use  this 
wonderful  instrument  with  safety,  and  to  prevent 
an  explosion,  a  peculiarly  constructed  jet  is  re¬ 
quired.  The  principal  blowpipes  in  general  use 
are  figured  in  the  accompanying  engravings.  The 
shape  of  the  common  blowpipe  adopted  by  the 
experimentalist  may  depend  upon  the  fancy  of  its 
employer. 

This  apparatus  is  also  furnished  with  valves  and 
springs. 

Beside  the  following  there  are  several  other  va- 


1  2  3  4  5  6 


1,  Oxy-hydrogen  blowpipe. 

2,  Black’s  do. 

3,  Bergman's  do. 

4,  Pepy’s  do. 

5,  YVoilaston’s  do. 

6,  Hemming’s  safety  jet  for  the  oxy-hydrogen  ditto. 

a.  Pipe  conveying  oxygen  gas. 

4,  Do.  do.  hydrogen  gas. 

c.  Ball  stuffed  with  line  wire  gauze. 

e,  Jet,  (internal  diameter  l-80th  of  an  inch.) 

rieties  of  blowpipes,  in  which  the  air  is  expelled  l| 
the  pressure,  of  a  column  of  water,  (hence  calli 
“  hydrostatic  blowpipes”)  or  the  flame  bloty 
with  the  vapor  of  boiling  alcohol,  (“  spirit  bloi 
pipe”) 

Use.  The  blowpipe  is  of  most  extensive  app 
cation  in  qualitative  analysis,  especially  of  mi 
erals,  and  its  use  cannot  be  too  highly  recoil 
mended  to  the  young  chemist. 

For  further  information  on  this  subject  tl| 
reader  is  referred  to  Gahn  on  the  Blowpipe ; 
Ure’s  Dictionary  of  Chemistry ;  to  Campbelij 
Translation  of  Kobell’s  Instructions  for  the  Dii 
crimination  of  Minerals ;  and  to  the  Chcrni 
iv.  462. 

BLUBBER.  This  substance,  which  is  so  pie 
tiful  on  some  parts  of  the  coast  of  England,  fori j 
a  very  rich  manure  for  pasture  and  arable  Ian 
when  used  at  the  rate  of  1  ton  to  every  20  or  5 
loads  of  mould,  together  with  a  chaldron  of  lin 
per  acre.  It  must  be  well  turned  over,  and  aftj 
lying  3  or  4  months  the  land  will  be  in  prime  co 
dition. 

BLUE,  CHARCOAL.  Prep.  Triturate  ca> 
bonized  vine  stalks  with  an  equal  weight  of  p<j 
ash,  then  put  it  into  a  crucible  and  place  it  ovj 
the  fire,  until  the  mixture  ceases  to  swell,  keepil' 
it  well  stirred  all  the  time  ;  next  allow  it  to  co< 
dissolve  it  in  water,  and  saturate  the  excess  j 
alkali  with  dilute  sulphuric  acid ;  the  liquid  h 
comes  blue,  and  a  dark  precipitate  falls  dowj 
which  turns  of  a  brilliant  blue  color  when  dri 
and  heated. 

BLUE,  COBALT.  Prep.  I.  Dissolve  Zaftj 
1  lb.  in  |  lb.  of  nitric  acid,  diluted  with  an  equj 
weight  of  water,  by  digestion  for  some  houil 
evaporate  nearly  to  dryness,  then  dissolve  in  war] 
water,  filter  and  add  a  solution  of  phosphate  4 
soda  as  long  as  any  precipitate  falls  down;  cej 
lect  this  on  a  filter  and  wash  it  with  cold  watf; 
then  mix  it  while  still  moist  with  8  times  ij 
weight  of  freshly  precipitate  hydrate  of  alumin 
also  well  washed  and  still  moist.  Stir  them  f 
gether  until  dry  ;  lastly,  expose  the  mixture  to 1 
cherry  red  heat  in  a  crucible,  after  which  cool  tj 
mass,  and  reduce  it  to  a  fine  powder. 

II.  Precipitate  a  solution  of  nitrate  of  cobalt 
above,  and  proceed  as  before. 

III.  Make  a  strong  solution  of  neutral  nitre 


BLU 


123 


BOI 


cobalt,  and  mix  it  with  pure  moist  alumina, 
en  dry  it  and  proceed  as  before. 

IV.  Precipitate  a  solution  of  nitrate  of  cobalt 
th  ammonia  alum,  collect  the  precipitate,  wash, 
y,  and  heat  it  to  a  cherry  red  as  before. 

Use.  A  beautiful  blue  pigment,  very  penna¬ 
nt. 

BLUE,  CHEMIC.  Syn.  Saxon  Blue.  Li- 
id  Blue.  Sulphate  of  Indigo.  Prep.  I. 
digo  1  lb. ;  oil  of  vitriol  8  lbs.  Proc.  Put  the 
id  into  an  earthenware  pan,  placed  in  a  tub  of 
iter  to  keep  it  cool,  and  add  the  indigo,  pre- 
nisly  reduced  to  fine  powder,  in  small  succes- 
e  portions,  carefully  stirring  to  prevent  it  heat- 
g.  When  all  the  indigo  has  been  added,  cover 
the  vessel  and  let  it  stand  for  4  hours,  occa- 
nally  stirring  it  during  the  time  ;  lastly,  dilute 
with  an  equal  weight  of  water. 

II.  Indigo  1  oz. ;  oil  of  vitriol  4  oz. ;  dissolve  as 
fore  ;  the  next  day  add  1  oz.  of  dry  potash  ;  let 
.itaud  a  day  longer,  then  dilute  it  with  12  oz.  of 
iter. 

Use.  In  dyeing  greens  and  blues,  either  with- 
t  preparation  or  with  a  mordant  of  alum  and 

•tar. 

BLUE,  CHINA.  Syn.  Royal  Smalts.  Prep. 
■ind  together  oxide  of  cobalt  or  zaffre,  with  an 
ual  weight  of  potash,  and  8  times  its  weight  of 
dspar.  Then  submit  the  mixture  to  fusion  in  a 
icible.  Use.  To  paint  pottery,  and  as  a  pig- 
mt. 

BLUE,  IRON.  Prep.  Precipitate  a  filtered 
ution  of  protosulphate  of  iron,  with  another  of 
osphate  of  soda.  Collect  the  powder,  wash 
d  dry  it.  Use.  A  lively  sky-blue. 

BLUE,  MOLYBDENUM.  Prep.  Dissolve 
phuret  of  molybdenum  in  nitric  acid,  then  add 
ne  tin  filings  and  a  little  muriatic  aeid.  After 
estion  for  some  time,  pour  off  the  clear  and 
iporate  to  dryness.  Mix  the  powder  thus  ob- 
ned  with  moist  hydrate  of  alumina,  as  in  ma- 
ig  pobalt  blue,  and  heat  it  to  nearly  a  dull 

BLUE,  MOUNTAIN.  Carbonate  of  copper, 
I  red  with  earthy  matter. 

BLUE,  SAXON.  Prep.  Dissolve  1  oz.  of  sul- 
ite  of  iron  and  8  oz.  of  alum  in  1  gallon  of 
ter,  then  add  simultaneously,  separate  solutions 
'  prussiate  of  potash  and  common  pearlash,  un- 
'  they  cease  to  produce  a  precipitate  ;  lastly, 
;  >w  the  liquid  to  deposite,  decant  the  clear  por- 
1 1,  wash  the  remainder  well  with  water,  and 
'  it.  Or  a  solution  of  the  sulphate  of  iron  may 
1  first  made  and  precipitated  with  the  prussiate 
‘  potash,  and  instantly  mixed  with  the  solution 
|  alum  and  a  solution  of  pearlash,  added  until 
1  eases  to  produce  a  precipitate. 

3LUE,  SUPERB  LIQUID.  Prep.  Put  into 
:  !mall  matrass  or  common  vial  1  oz.  of  pure 
iissian  blue  reduced  to  powder,  and  pour  over  it 
J  n  1$  oz.  to  2  oz.  of  concentrated  muriatic  acid, 
e  mixture  produces  an  effervescence,  and  the 
1  ssiate  soon  assumes  the  consistence  of  thin 
I  te.  Leave  it  in  this  state  for  24  hours,  then 
( ite  it  with  8  or  9  oz.  of  water,  and  preserve  the 
1  Jr  thus  diluted  in  a  bottle  well  stopped. 

The  intensity  of  this  color  may  be  lessened,  if 


necessary,  by  new  doses  of  water.  If  the  whole 
of  this  mixture  be  poured  into  1  quart  of  water,  it 
will  still  exhibit  a  color  sufficiently  dark  for  wash¬ 
ing  prints. 

BLUE,  STONE.  Syn.  Fig  Blue.  Thumb 
Blue.  Knob  Blue.  Crown  Blue.  Mecklen¬ 
burg  Blue.  Queen’s  Blue.  Prep.  Mix  finely 
powdered  imdigo  with  starch  paste  until  a  proper 
color  be  produced,  then  make  it  into  small  lumps. 
II.  Instead  of  starch  use  whiting  and  a  little 
weak  size.  Use.  Employed  by  laundresses  to 
give  a  faint  blue  tinge  to  linen. 

BLUE  DYE.  Proc.  First  give  the  goods  a 
mordant  of  alum,  then  rinse  them  well  and  boil 
them  in  a  bath  of  logwood,  to  which  a  small 
quantity  of  blue  vitriol  has  been  added. 

II.  Boil  in  a  bath  of  logwood,  then  add  1  oz. 
each  of  tartar  and  verdigris  to  every  pound  of 
logwood  employed,  and  boil  again. 

III.  Bilberries,  elder-berries,  mulberries,  privet- 
berries,  and  several  other  vegetable  blue  sub¬ 
stances,  may  be  used  to  dye  blue  as  above  instead 
of  logwood. 

Remarks.  By  increasing  the  proportion  of  alum 
the  color  verges  on  purple,  and  by  employing  a 
little  acetate  of  iron  or  green  copperas,  the  darker 
shades  are  produced.  Verdigris,  blue  vitriol,  and 
alkalis  turn  it  more  on  the  blue,  and  a  mordant  of 
tin  imparts  a  violet  cast.  None  of  these  dyes, 
however  skilfully  managed,  are  so  permanent  as 
those  produced  with  indigo  and  Prussian  blue. 
(See  Indigo,  Prussian  Blue,  and  Dyeing.) 

BOARDS,  MARBLE,  &c.,  TO  TAKE  OIL 
AND  GREASE  OUT  OF.  I.  Make  a  paste 
with  fuller’s  earth  and  hot  water,  cover  the  spots 
therewith,  let  it  dry  on,  and  the  next  day  scour  it 
off  with  soft  or  yellow  soap. 

II.  Make  a  paste  with  soft  soap,  fuller's  earth, 
and  a  little  pearlash,  and  use  it  as  above. 

III.  Make  a  paste  of  fresh  slaked  lime,  wa¬ 
ter,  and  pearlash,  and  use  it  as  above.  Remarks. 
Observe  not  to  touch  the  last  mixture  with  the 
finger,  as  it  is  very  caustic  unless  it  be  largely  di¬ 
luted  with  water. 

BOERHAAVE’S  RULES  FOR  PRESERV¬ 
ING  HEALTH. 

“  Keep  the  feet  warm  ; 

The  head  cool ;  and 
The  body  open.” 

These  rules  are  very  concise,  and  convey  di¬ 
rections  which,  though  valuable,  are  too  often  neg- 
lected. 

BOILING  POINT.  The  boiling  point  of  wa¬ 
ter  may  be  raised  considerably  above  212°  Fahr. 
by  the  addition  of  saline  matter.  Thus,  60  parts 
of  dry  acetate  of  soda  added  to  40  of  water  raise 
the  boiling  point  to  256°  Fahr.,  and  30  parts  of 
muriate  of  soda  added  to  70  of  water  raise  it  to 
224  Fahr.  As  in  practice,  however,  it  proves  in¬ 
convenient  to  employ  a  saturated  solution  for  a 
bath,  from  the  evaporation  of  the  water  continually 
inducing  the  salt  to  crystallize,  it  is  usual  to  keep 
it  considerably  below  that  point.  By  means  of 
such  solutions  the  chemist  is  enabled  to  evaporate 
fluids  and  desiccate  solids  at  any  required  temper¬ 
ature.  The  boiling  point  of  baths  containing  dif¬ 
ferent  salts  may  be  seen  below. 


BOL 


124 


BON 


r 


Table  of  the  Boiling  Points  of  several  Saline  So¬ 
lutions,  abridged  from  the  Table  of  Mr.  T. 
Griffiths.  (Jour.  Science,  xviii.  89.) 


Names  of  Salts. 

Dry  Salt  in 
100. 

Boiling 

Point. 

Acetate  of  soda,  .  .  . 

60 

256°  F. 

Nitrate  of  soda,  .  .  . 

60 

246 

Rochelle  salt,  .... 

90 

240 

Nitre, . 

74 

238 

Muriate  of  ammonia,  . 

50 

236 

Tartrate  of  potash,  .  . 

68 

234 

Muriate  of  soda,  .  .  . 

30 

224 

Ditto . 

20 

218-75 

Muriate  of  lime,  .  .  . 

40 

216-5 

Sulphate  of  magnesia,  . 

57-5 

222 

Supersulphate  of  potash, 

? 

222 

Borax, . 

52-5 

222 

Phosphate  of  soda,  .  . 

? 

222 

Carbonate  of  soda,  .  . 

? 

220 

Muriate  of  baryta,  .  . 

45 

220 

Alum, . 

52 

220 

Sulphate  of  potash,  .  . 

17-5 

215 

Bitartrate  of  potash, 

9-5 

214 

Sulphate  of  soda,  .  . 

31-5 

213 

Remarks.  From  5  to  9  degrees  are  usually  lost 
by  passing  through  the  vessel,  depending  on  its 
thickness  and  materials.  The  boiling  point  of 
water  in  glass  vessels,  under  common  circum¬ 
stances,  varies  from  212-54°  to215-6°,  and  in  per¬ 
fectly  pure  and  smooth  glass  vessels,  water  may 
be  heated  to  221°  F.  without  boiling.  (M.  F. 
Marcet.) 

BOILS.  Treat.  When  these  appear,  suppura¬ 
tion  should  be  promoted  by  poultices  of  bread  and 
linseed  meal,  to  which  a  little  fat  or  oil  may  be 
added,  to  prevent  their  getting  hard.  When  poul¬ 
tices  are  inconvenient,  exposure  to  the  vapor  of 
hot  water,  or  the  application  of  stimulating  plas¬ 
ters,  may  be  adopted  instead.  When  sufficiently 
ripe,  the  matter  should  be  evacuated,  and  the 
wound  dressed  with  a  little  simple  ointment  spread 
on  a  piece  of  clean  lint  or  linen.  The  diet  may  be 
full  and  liberal  until  the  maturation  of  the  tumor 
and  the  discharge  of  the  matter,  when  it  should  be 
lessened,  and  the  bowels  opened  by  some  saline 
purgatives,  as  salts  or  cream  of  tartar.  When 
there  is  a  disposition  in  the  constitution  to  the  for¬ 
mation  of  boils,  the  bowels  should  be  kept  regular, 
and  tonics,  as  bark  or  steel,  taken,  with  the  fre¬ 
quent  use  of  sea-bathing,  if  possible. 

BOLAS.  Prep.  Into  2  lbs.  of  flour  pour  |  pint 
of  wann  milk,  a  small  teacupful  of  yeast,  and  6 
eggs ;  make  them  into  a  dough,  add  1  lb.  of  but¬ 
ter,  by  degrees,  and  let  it  rise  for  1  hour,  then  mix 
in  1  lb.  of  powdered  sugar,  and  make  the  mass  into 
cakes ;  put  these  into  cups  or  tins  previously  well 
buttered,  and  ornament  the  top  with  candied  or¬ 
ange  or  lemon  peel  ;  lastly,  bake  them. 

BOLUS  OF  ALUM.  Prep.  Powdered  alum 
and  conserve  roses,  of  each  15  grs. ;  sirup  of  or¬ 
ange  peel  or  saflron  to  mix.  Used  in  fluxes,  &c. 

BOLUS  OF  MUSK.  Prep.  I.  Musk  15  grs. ; 
camphor  5  grs. ;  powdered  gum  3  grs. ;  mix  with 
sirup  of  saffron.  Use.  In  convulsions  and  typhus 
fever. 

II.  Musk  and  carbonate  of  ammonia  of  each 


10  grs. ;  conserve  of  roses  q.  s. ;  to  make  a  bolu: 
Use.  Sometimes  given  every  three  hours  in  mort ;» 
fication  accompanied  with  spasms. 

BOLUS,  PURGING,  (for  Dogs.)  Prep.  Jr 
lap  and  rhubarb,  of  each  15  grs. ;  ginger  4  grs, 
soap  10  grs.;  water  q.  s. ;  if  this  does  notope 
the  bowels,  add  aloes  half  a  drachm,  or  3  d 
4  grs.  of  calomel.  Use.  In  the  distemper;  it  mu 
be  preceded  by  copious  bleeding,  and  abstinent) 
from  food  for  a  day  or  a  night. 

BOLUS  OF  SULPHATE  OF  ZINC.  Pre 
Sulphate  of  zinc  20  to  25  grs. ;  conserve  of  ros 
q.  s.  to  make  a  bolus.  Use.  As  an  emetic  whe! 
poison  has  been  taken,  to  be  followed  by  copioij 
draughts  of  warm  water  or  weak  tea. 

BOLETIC  ACID.  An  acid  discovered  Ij 
Braconnot  in  the  juice  of  the  boletus  pseudo-igni 
rius. 

Prep.  Concentrate  the  expressed  juice  to  a  sirt; 
by  means  of  a  gentle  heat,  then  digest  it  in  stroi) 
alcohol,  and  dissolve  the  residuum  in  water  ;  add! 
solution  of  nitrate  of  lead  as  long  as  any  precipita 
falls,  which  must  be  washed  with  water,  diffusl 
through  water  in  a  tall  glass  vessel,  and  in  tl 
state  a  current  of  sulphureted  hydrogen  must 
passed  through  it,  until  the  lead  is  thrown  down 
filter,  evaporate,  and  crystallize  ;  lastly,  purify  1 
resolution  and  crystallization  from  alcohol. 

Remarks.  This  acid  dissolves  in  45  parts  of  t 
coliol  and  180  of  water,  and  is  volatile.  It  is  doul 
ful  whether  it  be  a  distinct  acid  principle. 

BOLOGNA  VIAL.  The  bologna,  or  philosi 
phical  vial,  is  a  small  vessel  of  glass  which  1)1 
been  suddenly  cooled,  open  at  the  upper  end,  a 
rounded  at  the  bottom.  It  is  made  so  thick  at  t 
bottom  that  it  will  bear  a  smart  blow  againslj 
hard  body  without  breaking ;  but  if  a  little  pebb 
or  piece  of  flint,  is  let  fall  into  it,  it  immediate 
cracks,  and  the  bottom  falls  into  pieces ;  but  it 
less  the  pebble  or  flint  is  large  and  angular  enou 
to  scratch  the  surface  of  the  glass,  it  will  not  breij 
BOLOGNIAN  PHOSPHORUS.  Syn.  E 
lognian  Stone.  This  is  a  phosphorescent  stoj 
that  once  excited  great  attention.  It  was  ac; 
dentally  discovered  by  a  shoemaker  of  Bologna) 
the  17th  century'.  A  family  of  the  name  of  Ij 
gani,  who  were  very  successful  in  making  it,  ij 
quired  a  large  fortune  by  selling  it  to  the  curie 
throughout  Europe. 

Prep.  Powder  native  sulphate  of  baryta  that  h 
been  previously  ignited,  and  make  it  into  a  pa:j 
with  mucilage  of  gum  arabic  ;  roll  this  into  pieij 
a  quarter  of  an  inch  thick,  and  dry  them  ini 
moderate  beat ;  then  expose  them  to  the  heat  o, 
wind  furnace  by  placing  them  loose  among  tj 
charcoal. 

Prop.,  Use,  tyc.  Placed  in  a  vial  and  expos 
for  a  few  minutes  to  the  sun’s  rays,  it  will  gl 
light  enough  in  the  dark  to  see  the  figures  on  tj 
dial-plate  of  a  watch. 

BOMBIC  ACID.  An  acid  which  M.  Chat 
sier  extracted  from  the  silkworm  in  1781.  It  Ij 
since  been  found  not  to  be  a  distinct  acid. 

BON-BONS.  Prep.  Provide  leaden  moul'f 
which  must  be  of  various  shapes,  and  be  oiled  wj 
oil  of  sweet  almonds.  Take  a  quantity  of  brow; 
sugar  sirup  in  the  proportion  to  their  size,  in  tl1 
state  called  a  blow,  which  may  be  known  by  dj 
ping  the  skimmer  into  the  sugar,  shaking  it,  a 


BON 


125 


BON 


'blowing  through  the  holes,  when  parts  of  light 
may  be  seen  ;  add  a  drop  of  any  esteemed  essence, 
[f  the  bon-bons  are  preferred  white,  when  the  su- 
rar  has  cooled  a  little,  stir  it  round  the  pan  till  it 
Trains,  and  shines  on  the  surface  ;  then  pour  it 
nto  a  funnel  and  fill  the  little  moulds,  when  it  will 
ake  a  proper  form  and  harden :  as  soon  as  it  is 
:old  take  it  from  the  moulds  ;  dry  it  for  two  or 
hree  days,  and  put  it  upon  paper.  If  the  bou¬ 
tons  are  required  to  be  colored,  add  the  color  just 
is  the  sugar  is  ready  to  be  taken  off  the  fire. 

BONES.  The  bones  of  animals  are  employed 
or  various  purposes  in  the  arts,  manufactures,  and 
lomestic  economy.  (See  the  succeeding  articles.) 
j  BONE  ASH.  Syn.  Impure  Phosphate  of 
i  ii.ME.  Prep.  Calcine  bones  to  whiteness,  and  re- 
uce  the  ash  to  fine  powder.  Use.  To  make  pure 
■hosphate  of  lime,  and  to  form  cupels.  It  is  sold 
I  or  burnt  hartshorn. 

1  BONE  BLACK.  Syn.  Animal  Charcoal. 
vory-Black.  Bones  burnt  in  close  vessels. 

Prep.  On  the  large  scale,  two  different  process- 
|sare  adopted  to  produce  bone  black. 

I.  ( From  bones  as  the  sole  product.)  The  bones 
roken  to  pieces  are  put  into  small  cast-iron  pots 


to  an  inch  in  thickness.  Two  of  these  being 
lied,  are  dexterously  placed  with  their  mouths 
tgether  and  then  luted  with  loam.  A  number  of 
sssels,  thus  prepared,  are  placed  side  by  side  and 
rer  each  other,  in  an  oven  resembling  a  potter’s 
iln,tothe  number  of  100  to  150.  The  fire  is  then 
indled,  and  the  heat  kept  up  strongly  for  10  or 
p  hours,  according  to  circumstances,  until  the 
'oeess  is  completed.  The  whole  is  allowed  to 
>ol  before  opening  the  pots. 

II.  {The  residuum  of  the  manufacture  of  Bone 
pirit.)  The  bones  are  here  introduced  into  re- 
rts  similar  to  those  used  at  the  gas  works,  and 
■at  being  applied,  the  volatile  products  are  con- 
■yed  away  by  iron  pipes  to  cisterns  where  its 
!*ndensable  portion  is  collected.  As  soon  as  tlfe 
locess  of  distillation  is  finished,  the  solid  residuum 
i  the  retorts,  while  still  red  hot,  is  removed  through 
eir  lower  ends  into  wrought-iron  canisters,  which 
e  distantly  closed  by  air-tight  covers,  and  luted 
er.  These  are  then  raised  to  the  ground  by  a 
ane  and  allowed  to  cool. 

Remarks.  Previously  to  distillation  or  calcina- 
n,  the  bones  are  boiled  for  their  grease,  which  is 
d  to  the  candle  and  soap  makers.  They  are  then 
t  "led,  the  finest  pieces  being  selected  for  making 
ndles  for  knives,  tooth-brushes,  buttons,  &c. ; 
5  next  sort  for  making  into  bone  black  ;  while 
5  smallest  and  worst  description  is  reserved  for 
f  nding  into  manure.  The  bones  lose  about  ^ 
nr  weight  by  the  process  of  burning.  After  this 
!y  are  ground  in  a  mill,  sorted  by  sieves  into  two 
lids,  one  granular,  somewhat  resembling  gun- 
|-vder,  and  the  other  quite  fine.  The  one  is  sold 
|der  the  name  of  animal  charcoal,  for  decoloring 
iors,  the  other  as  a  pigment.  This  article  pos¬ 
ses  the  valuable  property  of  taking  lime  from 
ips,  at  the  same  tune  that  it  decolors  them. 


Its  power  as  a  decolorizer  may  be  tested  by  adding 
it  to  a  solution  of  brown  sugar  or  molasses,  or  wa¬ 
ter  containing  part  of  indigo  dissolved  in  sul¬ 
phuric  acid.  The  test  should  be  made  in  a  small 
glass  tube.  By  well  washing  and  careful  rebum- 
ing,  this  charcoal  may  be  used  any  number  of  times 
as  a  decolorizer. 

BONES  AND  IVORY,  DYES  FOR.  1. 
{Red.)  a.  Make  an  infusion  of  cochineal  in  water 
of  ammonia,  then  immerse  the  pieces  therein,  hav¬ 
ing  previously  soaked  them  for  a  few  minutes  in 
very  weak  aquafortis  and  water. 

b.  Boil  the  bones  with  1  lb.  of  Brazil  dust,  in  1 
gallon  of  water,  for  3  hours,  then  add  i  lb.  of  alum 
and  boil  for  1  hour  more. 

2.  {Black.)  a.  Immerse  the  pieces  in  a  weak 
solution  of  nitrate  of  silver,  for  a  short  time,  then 
expose  them  to  the  sunlight. 

b.  Steep  for  2  or  3  days,  in  a  decoction  made 
with  1  lb.  of  galls  and  2  lbs.  of  logwood,  then  steep 
for  a  few  hours  in  iron  liquor,  (acetate  of  iron.) 

3.  {Green.)  a.  Steep  in  a  solution  of  verdigris  to 
which  a  little  aquafortis  has  been  added. 

b.  Dissolve  distilled  verdigris  in  weak  vinegar, 
and  steep  the  pieces  therein. 

c.  Steep  in  a  solution  of  2  parts  of  verdigris,  and 
1  of  sal  ammoniac.  Observe  not  to  use  a  metallic 
vessel  for  the  above. 

4.  ( Purple .)  a.  Steep  in  a  weak  solution  of 
terchloride  of  gold. 

b.  Boil  for  6  hours  in  a  decoction  of  1  lb.  of  log¬ 
wood  in  i  gallon  of  water,  adding  more  water,  as 
it  wastes  by  boiling,  then  add  2  oz.  of  alum,  and 
boil  for  1  hour  more. 

5.  {Yellow.)  a.  Boil  for  1  hour  in  a  solution 
made  with  1  pound  of  alum  in  1  gallon  of  water, 
then  take  out  the  pieces  and  steep  them  in  a  de¬ 
coction  made  with  i  lb.  of  turmeric  in  2  quarts  of 
water ;  lastly,  mix  the  two  liquors  and  boil  them 
therein  for  1  hour. 

b.  Steep  the  pieces  for  24  hours  in  a  solution  of 
sugar  of  lead,  then  take  them  out,  and  when  dry, 
immerse  them  in  a  solution  of  chromate  of  potassa. 

c.  Dissolve  as  much  of  the  best  orpiment  in  wa¬ 
ter  of  ammonia  or  hartshorn,  as  it  will  take  up, 
then  steep  the  pieces  therein  for  twenty-four  hours ; 
lastly,  take  them  out  and  dry  them,  when  they 
will  turn  yellow.  Remark.  By  diluting  the  solu¬ 
tion  with  water,  any  shade  of  yellow  may  be  made. 

6.  {Blue.)  a.  Stain  them  green,  then  steep  them 
in  a  hot  and  strong  solution  of  pearlash. 

b.  Boil  them  in  a  strong  decoction  of  logwood, 
and  afterwards  steep  them  in  a  solution  of  blue 
vitriol. 

c.  Steep  them  for  a  short  time  in  a  weak  solu¬ 
tion  of  sulphate  of  indigo,  to  which  a  little  salt  of 
tartar  has  been  added  ;  or,  still  better,  boil  them  in 
a  dyer’s  green  indigo  vat.  Remarks.  The  bones 
of  living  animals  may  be  dyed  by  mixing  madder 
with  their  food.  The  bones  of  young  pigeons  may 
thus  be  tinged  of  a  rose  color  in  24  hours,  and  of  a 
deep  scarlet  in  3  days ;  but  the  bones  of  adult  ani¬ 
mals  take  a  fortnight  to  acquire  a  rose  color.  The 
bones  nearest  the  heart  become  tinged  soonest. 
In  the  same  way  extract  of  logwood  will  tinge  the 
bones  of  young  pigeons  purple.  (Mr.  Gibson.) 

BONE  GREASE.  Prep.  By  bruising  and 
boiling  the  refuse  bones  of  the  kitchen,  and  skim¬ 
ming  the  broth  when  cold,  from  \  (!)  to  J  of  their 


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126 


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weight  of  good  fat  may  be  obtained,  fit  for  culina¬ 
ry  purposes  when  fresh,  but  always  excellent  for 
making  soap  and  candles.  (Proust.) 

BONE  GLUE.  Syn.  Gelatine.  Prep.  This 
is  made  by  dissolving  out  the  earth  of  bones,  pre¬ 
viously  boiled  for  the  grease,  washing  the  remain¬ 
ing  jelly  with  water,  then  boiling  it  with  a  little 
water,  and  forming  it  into  cakes  for  sale.  (See 
Glue.) 

BONE  MANURE.  For  this  purpose  the  bones 
are  ground  to  a  coarse  powder  in  a  mill,  and  sowed 
along  with  the  seed  in  a  drill.  It  is  said  that  wheat 
thus  treated  yields  30  to  50  per  cent,  more  in 
weight  of  straw  and  grain  than  by  the  common 
methods.  It  is  usually  applied  to  light  or  turnip 
soils,  which  it  renders  more  than  ordinarily  pro¬ 
ductive.  Bone  manure  is  much  used  in  the  west 
of  Yorkshire,  Holderness,  and  Lincolnshire.  The 
usual  quantity  per  acre  is  70  bushels,  when  used 
alone  ;  but  when  mixed  with  ashes,  as  common 
manure  of  any  sort,  30  bushels  per  acre  is  thought 
quite  enough.  It  is  applied  at  the  same  periods  as 
other  manure,  and  has  been  found  in  this  way  to 
remain  7  years  in  the  ground.  The  rough  part  of 
this  manure,  after  being  5  years  in  the  ground, 
has  been  gathered  off  one  field  and  thrown  upon 
another  of  a  different  soil,  and  has  proved,  even 
then,  good  manure. 

BONES,  (in  Cookery.)  The  bones  of  good 
meat  form  most  excellent  materials  for  making 
soups  and  gravies,  as  is  well  known  to  every  good 
6ook.  In  France,  soup  is  extensively  made  by  dis¬ 
solving  bruised  bones  in  a  steam  heat  of  2  or  3 
days’  continuance,  and  also  by  dissolving  out  the 
earthy  part  by  digestion  in  weak  muriatic  acid, 
when  a  lump  of  gelatine  is  obtained,  which  after 
being  well  washed  with  water  will  dissolve  by  boil¬ 
ing,  and  is  equal  to  isinglass  for  all  the  purposes  of 
making  soups  and  jellies.  Proust  has  recommended 
the  following  process  for  making  the  best  of  bones, 
in  hospitals,  jails,  and  similar  establishments: — 
Crush  the  bones  small,  then  boil  them  for  15  min¬ 
utes  in  a  kettle  of  water,  cool,  and  skim  the  fat 
off,  which  varies  from  J  to  4  (?)  of  the  weight  of 
the  bones  employed,  and  when  fresh  is  fit  for  all 
common  purposes.  The  bones  are  then  ground, 
and  boiled  in  8  to  10  times  their  weight  of  water, 
of  which  that  already  used  must  form  a  part,  until 
4  is  wasted,  when  a  very  nutritious  jelly  is  obtained. 
A  copper  vessel  should  not  be  used,  as  the  jelly 
acts  upon  this  metal.  An  iron  Papin’s  digester  is 
the  most  suitable.  The  bones  of  boiled  meat  are 
nearly  as  productive  as  those  of  fresh  meat,  but 
roasted  meat  bones  scarcely  afford  any  jelly.  (Dr. 
Young.)  As  boning  meat  before  cooking  is  now  a 
very  general  practice,  a  quantity  of  fresh  bones 
may  always  be  had. 

BONE  SHAVINGS.  Syn.  Bone  Dust.  Bone 
Turnings.  These  yield  a  beautiful  jelly  by  boil¬ 
ing  with  water,  nearly  equal  to  that  produced  from 
hartshorn  shavings,  for  which  they  are  very  fre¬ 
quently  sold. 

BOOKBINDING.  The  process  of  binding 
books  may  be  divided  into  several  distinct  opera¬ 
tions,  which,  in  large  establishments,  are  usually 
performed  by  different  persons,  such  a  method 
being  found  to  produce  greater  expedition  and  bet¬ 
ter  work,  than  when  the  whole  is  done  by  one 
person. 


The  sheets  received  from  the  hands  of  the  prin 
are — 

1.  Folded,  which  is  done  correctly  by  observ 
the  marks  or  catchwords  at  the  bottom  of  •• 
pages.  As  the  sheets  are  folded  they  are  laid  up 
each  other  in  proper  order,  and  are  ready  to 
dergo— 

2.  The  operation  of  beating.  This  is  perforr  i 
by  laying  them  upon  a  large  stone,  and  strik’ 
them  with  a  heavy  smoothed-faced  hammer,  or:  ' 
passing  them  through  a  rolling  press.  The  fori' 
method  is  usually  adopted  in  the  small  way,  :1 
the  latter  on  the  large  scale. 

3.  The  sheets  are  next  fastened  to  bai  . 
which  is  done  by  taking  the  folded  sheets  up  one 
one,  and  sewing  them  to  pieces  of  cord,  6tretc'l 
in  a  little  frame  screwed  or  fastened  to  the  cou»r 
or  table,  called  the  sewing-press.  (See  eng.)  '  b 


number  of  bands  used,  is  generally  6  for  a  f  >. 
5  for  a  quarto,  and  so  on  proportionally,  less  tn 
4  seldom  being  employed  even  for  small  sy 
The  ends  of  the  cords  being  cut  off  to  within  aiit 
2  inches  of  the  back,  the  sheets  are  ready  for-' 

4.  Glueing.  The  back  being  knocked  jo 
shape  with  a  hammer,  and  the  sheets  placetn 
the  cutting  press,  which  is  then  slightly  sere;  <i 
up,  melted  glue  is  thinly  and  evenly  applied.  A  ‘r 
a  short  time  the  book  is  removed  from  the  ps« 
and  the  back  properly  adjusted  with  a  hamiL 
when  it  is  again  put  into  the  cutting  press,  w  t 
it  is  screwed  up  very  tight,  and  is  then  ready  f«- 

5.  Cutting.  The  instrument  employed  for1® 
purpose  is  of  a  peculiar  shape,  and  called  a  pit 
or  plough-knife. 

6.  Affixing  the  boards.  The  bands  are  j"1 
scraped  out  fine  at  the  ends,  and  the  pasteb  'A 
to  form  the  covers  is  fastened  thereto,  and  is  11 
properly  adjusted,  and  shaped  with  a  large  pa  ’f 
shears.  The  edges  now  undergo  the 
of — 

7.  Sprinkling,  or  other  adornment.  The  sl 
is  performed  by  a  stiff  brush  of  hog’s  bristles,  |> 
ped  in  the  color ;  the  brush  being  held  in  the10 
hand,  and  the  hairs  moved  with  the  other. 

8.  The  external  covering  of  leather,  ffJ 
cloth,  or  paper,  is  now  applied,  having  been  jc‘ 
viously  well  soaked  hi  paste,  to  make  it  projjly 
adhere.  One  or  more  of  the  blank  leaves  oilf 
book  are  next  pasted  against  the  inside  of  the  c<  'r> 
to  screen  the  ends  that  are  turned  over,  wheijie 
book  is  finished  ;  or  for  choice  work,  is  handi 10 


a  “  finisher ”  for —  1 

9.  Lettering,  gilding,  tyc.  Gold-leaf  is  ap  “ 
by  means  of  white  of  egg,  the  pattern  being  g'n 
by  pressure  with  heated  brass  tools,  having 
design  or  letters  on  their  surfaces.  The  who; 1S 
then  glazed  over  and  polished. 

Remarks.  The  succession  of  some  of  the  o  ^ 
operations  sometimes  varies  with  the  workmen  a“ 


1 


BOO 


127 


BOO 


jthe  nature  of  the  binding.  The  above  must  there¬ 
fore  only  be  regarded  as  a  short  and  general  out¬ 
line  of  the  process.  If  the  reader  will  accompany 
the  perusal  by  an  examination  of  a  bound  book, 
the  whole  will  be  rendered  quite  familiar. 

The  following  varieties  of  binding  may  be  notic¬ 
ed: 

a.  Boards.  A  book,  loosely  done  up  without 
cutting  the  edges,  and  covered  with  paper  or  cloth, 
is  said  to  be  in  boards. 

b.  Cloth-binding.  This  style  of  binding  is  that 
in  which  the  majority  of  works  are  now  issued, 
jit  admits  of  great  neatness  and  even  beauty,  and 

s  very  durable  and  cheap.  I' roc.  The  prepared 
cloth,  cut  by  a  pattern  to  the  size  suited  to  the 
rolume,  is  passed  rapidly  through  a  rolling  press, 
Detween  engraved  cylinders  of  hardened  steel, 
which  print  the  pattern  in  relief.  Paste  is  now 
applied  to  the  cloth,  when  it  is  placed  over  the 
[rolume,  previously  prepared  to  receive  it.  Books 
|u  cloth-binding  are  not  commonly  cut  at  the 
pdges,  unless  highly  finished. 

c.  Dutch  binding.  This  species  of  binding  is 
j  listinguished  by  the  backs  being  of  vellum. 

d.  French  binding.  This  consists  in  pasting  a 
j  >iece  of  parchment  over  the  back  of  the  book,  be- 
j  ween  each  band,  and  pasting  the  ends  upon  the 
!  aside  of  each  cover. 

j  e.  Half-binding.  Books  forwarded  in  boards, 
|md  finished  with  leather  backs  and  corners,  are 
.‘ailed  “  half-bound.” 

f.  Hancock's  patent  binding.  In  this  method 
he  sheets  are  folded  in  double  leaves,  and  being 
iroperly  placed  together  and  adjusted,  the  book  is 
adjected  to  the  action  of  a  press,  and  a  strong  so- 
ution  of  Indian  rubber  is  smeared  over  the  back 
with  the  finger.  The  operation  is  repeated,  as 
>ften  as  necessary,  when  fillets  of  cloth  are  ce- 
uented  on  with  the  varnish,  and  the  book  is  ready 
o  have  the  boards  attached.  Thus  several  of  the 
tommon  operations  of  binding  are  dispensed  with. 

1  willingly  bear  testimony  to  the  strength  and 
durability  of  this  method,  and  the  great  conve- 
uence  it  affords  in  allowing  the  books  to  open  per¬ 
fectly  flat  upon  a  table,  or  to  be  distorted  in  any 
possible  manner,  without  injury  to  their  backs.  It 
P  the  best  way  of  binding  books  for  travellers.  I 

1‘mce  had  a  large  trunk  of  books,  among  which 
vas  one  bound  on  Hancock’s  plan.  All  the  rest 
vere  nearly  tom  to  pieces  by  a  few  months’  jour- 
ley,  but  this  one  was  uninjured. 

g.  Laic  binding.  A  strong  method  applied  to 
aw  books. 

h.  Leather  binding.  Proc.  Immerse  the  lea¬ 
ker  in  water ;  after  which  wring  it,  and  stretch  it 
n  a  board  ;  place  the  book  with  the  boards  extend- 
tl  thereon,  and  cut  out  the  cover,  allowing  about 
‘alf  an  inch  larger  than  the  book,  to  turn  over  the 
aside  of  the  pasteboards.  Pare  the  edges  of  the 
over  very  thin  all  round  on  a  marble  slab,  and 
>aste  it  well ;  glue  the  back  of  the  book,  and 
[•read  the  cover  on  the  board. 

Let  the  pasteboards  be  properly  squared  and 
ven  1  put  the  book  on  the  cover,  which  draw  on 
';ry  tight.  Rub  the  cover  smooth  with  a  folding- 
tick,  and  turn  it  over  on  the  inside  of  the  paste- 
wards  on  the  fore  edge.  The  corners  on  the  in- 

j .  must  be  cut  and  neatly  pressed  down  ;  tie  a 
piece  of  tliread  round  the  book,  between  the  boards 


and  head-bands,  draw  up  the  leather  on  the  back, 
if  necessary,  to  cover  the  top  of  the  head-bands ; 
rub  the  back  very  smooth  with  a  flat  folding-stick, 
and  place  it  at  a  distance  from  the  fire  to  dry. 

Rough  calf  must  be  damped  on  the  grain  side  with 
a  sponge  and  water  before  pasting  and  oovering. 

Russia  leather  must  be  well  soaked  in  water  for 
an  hour,  taken  out,  well  beaten,  and  rubbed ;  after 
which  the  paste  must  be  well  worked  into  the  flesh 
side  before  covering. 

Morocco  must  be  grained  by  rubbing  it  on  a 
board,  with  the  grain  side  inside,  and  after  being 
pasted,  left  to  soak  for  a  quarter  of  an  hour,  and 
the  cover  then  drawn  on  with  a  piece  of  woollen 
cloth  to  preserve  the  grain. 

Roan  may  be  either  soaked  in  water  or  left  to 
soak  when  pasted. 

i.  Italian  binding.  This  is  a  common  variety 
of  binding  employed  in  Italy,  (hence  its  name,)  in 
which  the  books  are  covered  with  a  kind  of  thick 
coarse  paper.  In  Italy  it  is  called  “  alia  rustica .” 

k.  Marble  binding.  Named  from  the  design  of 
the  exterior. 

l.  Palmer's  patent  binding.  This  consists  in 
applying  small  brass  bars,  linked  together,  to  the 
back  of  the  book,  in  such  a  manner  that  they 
make  the  different  sections  of  the  book,  when  open, 
parallel  with  each  other,  and  thus  admit  of  writ¬ 
ing,  without  inconvenience,  on  the  ruled  lines  near 
the  back. 

m.  School  binding.  The  following  is  a  strong 
method  for  school  books : — When  the  books  have 
been  cut,  colored,  and  backed,  cut  off  the  part  of 
the  bands  intended  to  be  laced  to  the  pasteboards, 
and  glue  on  the  back  a  piece  of  strong  smooth 
linen  cloth,  which  must  reach  within  half  an  inch 
of  the  head  and  foot,  turning  on  the  sides  about 
an  inch ;  paste  the  boards  on  each  side  of  the  cloth, 
fixing  them  close  hi  at  the  groove,  and  give  the 
books  a  firm  pressing  in  the  standing-press  till  dry. 
Square  the  boards,  glue  the  backs,  and  cover  and 
finish  in  the  usual  maimer. 

This  method  will  secure  and  give  strength  to 
the  joints,  so  as  effectually  to  prevent  the  l|ather 
from  breaking,  and  require  no  more  time  than 
lacing  in  the  bands.  The  edges  may  now  be 
colored,  sprinkled,  or  marbled,  as  required. 

n.  William’s  patent  binding.  This  consists  in 
placing  a  back,  of  a  curved  form,  turned  a  little  at 
the  edges,  and  made  of  iron,  copper,  brass,  wood, 
ivory,  or  any  other  material  of  sufficient  firmness. 
This  back  is  adjusted  to  the  book  before  it  is  bound, 
in  such  a  manner  that  it  may  just  cover,  but  not 
press  upon  the  edges,  and  is  fastened  on  by  enclos¬ 
ing  it  in  vellum  or  ferret  wrappers,  which  are  past¬ 
ed  down  upon  the  boards  or  drawn  through  them. 
The  effect  is,  to  make  the  book  open  evenly  and  free¬ 
ly,  and  to  prevent  it  from  spreading  on  either  side. 

BOOTS,  TO  CLEAN.  To  do  this  in  the  best 
style  always  use  “  boot-trees,”  employ  but  little 
blacking,  and  brush  it  off  wThile  damp.  The  dirt 
should,  of  course,  be  carefully  brushed  off  before 
applying  the  blacking. 

BOOTS  AND  SHOES,  WATERPROOF 
COMPOSITION  FOR.  Prep.  Boiled  oil  1  pint ; 
oil  of  turpentine,  black  rosin,  and  bees’  wax,  of 
each  3  oz.  Proc.  Melt  the  wax  and  rosin,  then 
stir  in  the  oil,  remove  the  pot  from  the  fire,  and 
when  it  has  cooled  a  little,  add  the  turpentine. 


BOR 


128 


BOR 


II.  Take  3  02.  of  spermaceti,  and  melt  it  in  a 
pipkin,  or  other  earthen  vessel,  over  a  slow  fire  ;  add 
thereto  6  drachms  of  Indian  rubber,  cut  into  slices, 
and  these  will  presently  dissolve.  Then  add 
seriatim  of  tallow  8  oz. ;  hog's  lard  2  oz. ;  amber 
varnish  4  oz.  Mix,  and  it  will  be  fit  for  use  im¬ 
mediately.  App.  The  boots  or  other  material  to 
be  treated,  are  to  receive  two  or  three  coats,  with 
a  common  bladking  brush,  and  a  fine  polish  is  the 
result. 

BOOT-TOP  LIQUID.  Prep.  I.  Oxalic  acid 
and  white  vitriol  of  each  1  oz. ;  water  1J  pints. 
Proc.  Dissolve  and  apply  with  a  sponge  to  the 
leather  previously  washed  with  water,  then  wash 
the  composition  off  with  water,  and  dry.  This 
liquid  is  poisonous. 

II.  Mix  in  a  vial,  1  drachm  of  oxymuriate  of 
potass,  with  2  oz.  of  distilled  water ;  and  when  the 
salt  is  dissolved,  add  2  oz.  of  muriatic  acid.  Then 
shake  well  together,  mix  in  another  vial  3  oz.  of 
rectified  spirit  of  wine  with  £  an  oz.  of  the  essen¬ 
tial  oil  of  lemon,  unite  the  contents  of  the  two 
vials,  and  keep  the  liquid,  thus  prepared,  closely 
corked  for  use.  This  liquid  should  be  applied  with 
a  clean  sponge,  and  dried  in  a  gentle  heat ;  after 
which,  the  boot-tops  may  be  polished  with  a  pro¬ 
per  brush,  so  as  to  appear  like  hew  leather. 

III.  Sour  milk  1  quart ;  gum  arabic  1  oz. ;  juice 
of  2  lemons ;  white  of  2  eggs ;  oil  vitriol  2  oz. 
Mix. 

IV.  Sour  milk  1  quart ;  butter  of  antimony, 
cream  of  tartar,  tartaric  acid,  and  burnt  alum,  of 
each  2  oz.  Mix. 

BORACIC  ACID.  Syn.  Sedative  Salt. 
Sed.  Salt  of  Vitriol.  Sed.  Salt  of  Hom- 
behg.  Prep.  Dissolve  borax  in  4  times  its  weight 
of  boiling  water,  then  add  sulphuric  acid  to  the  so¬ 
lution  until  it  acquires  a  distinct  acid  reaction, 
(about  J  the  weight  of  the  borax.)  As  the  solution 
cools,  crystals  of  boracic  acid  will  be  deposited. 
These  crystals  must  be  then  placed  on  a  filter,  and 
washed  with  a  little  cold  water.  They  may  be 
still  further  purified  by  solution  in  boiling  water 
and  recrystallization. 

Remarks.  Even  after  this  treatment,  the  crys¬ 
tals  are  apt  to  retain  a  little  sulphuric  acid  or  sul¬ 
phate  of  soda,  which  can  only  be  got  rid  of  by 
heating  them  in  a  platinum  crucible,  before  redis¬ 
solving  them  and  crystallizing  the  second  time,  as 
above  described.  When  wanted  perfectly  pure 
for  chemical  analyses,  this  plan  must  be  always 
adopted. 

The  boracic  acid  of  commerce  is  extracted  from 
the  acid  lagoons  of  Tuscany. 

Prep.  As  thus  obtained,  this  acid  is  soluble  in 
25  times  its  weight  of  cold,  and  3  times  its  weight 
of  boiling  water.  Very  soluble  in  alcohol,  which 
then  burns  with  a  bright  green  flame,  oft'ering  a 
sure  test  of  the  presence  of  boracic  acid.  Odor¬ 
less,  and  tastes  bitter.  Reddens  litmus,  but  browns 
turmeric  paper.  It  was  once  administered  inter¬ 
nally  in  large  doses,  (by  Cullen,)  but  is  now  scarcely 
ever  employed  as  a  medicine. 

BORATE.  A  compound,  formed  of  the  prece¬ 
ding  acid  and  one  of  the  bases. 

Prop.  The  boracic  acid  has  but  a  feeble  affinity 
for  the  bases ;  most  of  the  borates  being  decom¬ 
posed  by  the  stronger  acids,  the  former  being  liber¬ 
ated  in  a  free  state.  Prep.  Many  of  them  may 


be  formed  by  digestion  of  the  hydrate  of  the  basil 
in  a  solution  of  the  acid,  with  the  assistance  of; 
heat,  or  by  double  decomposition. 

Tests.  I.  By  digestion  in  slight  excess  of  oil  of 
vitriol,  evaporating  to  dryness,  powdering,  and  dis¬ 
solving  in  alcohol,  the  latter  will  acquire  the  pro-1 
perty  of  burning  with  a  green  flame.  II.  If  to  i 
strong  and  a  hot  solution  of  a  borate,  sulphuric  acic, 
be  added  in  excess,  crystals  of  boracic  acid  wil 
form  as  the  liquor  cools. 

BORATE  OF  MERCURY.  Prep.  I.  New 
tral  borate  of  soda  265  grs. ;  calomel  222  grs.  | 
grind  together  in  a  mortar,  with  a  little  water,  theij 
fill  the  mortar  up  with  hot  water  ;  collect  the  re<j 
precipitate  ;  wash  and  dry. 

II.  Add  a  solution  of  borax  to  a  solution  of  quick  | 
silver  in  nitric  acid.  Collect  the  precipitate  as  be 
fore.  (White.) 

BORATE  OF  SODA.  I.  ( Neutral  borate. 
Prep.  Saturate  boracic  acid  in  solution  with  car 
bonate  of  soda,  at  a  boiling  heat.  (Berzelius.)  | 

II.  {Biborate.)  This  salt,  often  erroneously  call 
ed  borate  and  subborate,  is  the  borax  of  commerce! 
and  is  a  natural  production.  (See  Borax.) 

BORAX.  Syn.  Biborate  of  Soda.  Borath 
of  Soda.  Subborate  of  Soda.  Refined  Borax 
Crude  borax  is  a  natural  production,  and  after  be; 
ing  refined,  forms  a  large  portion  of  the  borax  oil 
commerce.  In  its  rough  state  it  is  called  crudl 
borax,  tincal,  linear,  &c.  It  is  found  crystallize'! 
on  the  edges  and  shallows  of  a  brackish  lake  b; 
Thibet,  during  the  winter.  It  is  also  prepared  bi 
saturating  the  native  boracic  acid  of  Tuscany  witS 
soda.  The  market  being  literally  overloaded  will 
the  former  article,  its  price  has  fallen  so  low  as  t 
allow  of  its  employment  for  this  purpose  with  grea; 
advantage.  A  valuable  paper  on  this  subject,  b;; 
M.  Payen,  appeared  in  the  “Ann.  de  Chimie  et  d 
Phys.”  for  July,  1841;  and  a  translation  of  thj 
same  in  “  The  Chemist,”  vol.  ii.  368,  to  which  thj 
reader  is  referred  for  a  complete  account  of  tin 
process. 

The  best  Tuscany  boracic  acid  contains  only  5j 
per  cent,  of  real  boracic  acid,  and  yields  no  mor 
than  140  to  150  per  cent,  of  good  borax. 

Prop.,  Use,  <j-c.  It  is  extensively  employed  as 
flux  for  metals,  for  soldering,  and  in  medicine.  In! 
ternally  it  is  diuretic,  sedative,  emmenagogue,  an 
cooling,  in  doses  of  15  to  40  grains ;  externally  aj 
a  gargle  for  sore  throat,  and  in  powder  as  a  deteij 
gent  in  aphthce,  and  ulcerations  of  the  mouth.  Disj 
solved  in  rose-water,  it  is  used  as  a  cosmetic,  anj 
mixed  with  8  times  its  weight  of  lard,  forms  a  use 
ful  piles  ointment. 

Tests.  These  are  the  same  as  for  the  borate'! 
which  see.  It  reddens  turmeric  paper,  and,  b«j 
fore  the  blowpipe,  fuses  into  glass,  which  may  bj 
tinged  red  by  terchloride  of  gold,  and  blue  by  cfl 
bait. 

Pur.  The  purity  and  strength  of  borax  are  bel 
ascertained  by  determining  the  quantity  of  su: 
phuric  acid  required  to  neutralize  a  given  weigh' 
as  indicated  by  litmus  paper.  Common  salt  anj 
alum  are  frequently  mixed  with  borax  to  lower  til 
value.  The  former  may  be  detected  by  dissolvini 
the  borax  in  hot  water,  when  a  solution  of  hint 
caustic  will  give  a  curdy  white  precipitate,  solubi 
in  ammonia ;  and  the  latter  by  water  of  amnion' , 
i  which  will  give  a  bulky  white  precipitate.  D 


BOU 


129 


BOX 


ier  must  be  distinguished  from  the  white  pul- 
ilent  precipitate  of  borate  of  silver,  which  will 
hrown  down  from  pure  borax. 

10RAX,  GLASS  OF.  Prep.  Dry  borax  with 
;ntle  heat,  breaking  down  the  froth  as  it  rises, 
1  melt  it  by  increasing  the  heat  until  it  runs 
a  glass.  Use.  In  soldering,  and  as  a  blow- 
s  flux. 

lORO-FLUORIDE  OF  HYDROGEN.— 
■p.  Pass  fluoboric  acid  gas  through  water,  and 
rvvards  carefully  concentrate  the  solution ;  cool 
separate  the  crystalline  powder  from  the  solu- 
,  which  is  the  boro-fluoride  of  hydrogen.  Prop., 
With  most  of  the  protoxides  it  interchanges 
3s,  and  metallic  boro-fluorides  result. 
tORO-FLUORIDE  OF  BARIUM.  Prep. 

1  carbonate  of  baryta  to  boro-fluoride  of  hydro- 

B,  until  it  ceases  to  be  dissolved ;  evaporate  to 
consistence  of  a  sirup,  when  crystals  will  form. 
narks.  The  boro-fluoride  of  calcium,  magnesi- 
’«  ,  and  lead,  may  be  formed  in  a  similar  way. 
iORO-FLUORIDE  OF  POTASSIUM.— 
j  7>.  Drop  boro-fluoride  of  hydrogen  into  a  solu- 
1 1  of  carbonate  of  potassa,  collect  the  white  pow- 
1  that  falls,  and  wash  it  with  cold  water. 
lORO-FLUORIDE  OF  SODIUM.  Prep. 
i  solve  fluoride  of  sodium  in  boro-fluoride  of  hy- 
<  gen,  and  crystallize.  Remarks.  Boro-fluoride 
ithium  may  also  be  formed  in  a  similar  way. 
30R0N.  The  base  of  boracic  acid,  discovered 
Sir  H.  Davy,  in  1807,  by  means  of  the  gal¬ 
lic  battery  of  the  Royal  Institute. 

'rep.  Potassium,  and  perfectly  dry  boracic 
1,  or  still  better,  boro-fluate  of  potassa,  intimate- 
nixed  together,  are  to  be  placed  in  an  adopter, 
glass  tube,  and  submitted  to  a  low  red  heat, 
len  cool,  remove  the  loose  cork  that  fastened  its 
uth,  and  pour  in  successive  portions  of  hot  wa- 
until  the  whole  matter  is  detached  and  dis- 
'ed.  Collect  the  liquid  and  allow  it  to  settle, 
n  wash  the  precipitate,  first  with  a  solution  of 
ammoniac,  and  finally,  with  alcohol ;  next  dry 
boron  in  a  capsule,  and  put  it  into  a  well-stop- 
!  vial. 

°rop.,  <J-c.  A  solid,  tasteless,  and  inodorous  pow- 
,  of  grayish-brown  color.  With  sulphur  it  unites 
high  temperatures,  forming  sulphurets ;  and 
en  placed  in  chlorine  gas  it  spontaneously  in- 
nes,  and  a  gaseous  chloride  is  produced.  This 
'  may  also  be  made  by  exposing  calcined  borax 
1  charcoal  at  a  red  heat  to  the  action  of  dry 
urine. 

30TTLE,  RED.  Syn.  Taylor’s  Red  Bot- 
Whitworth  Doctor’s  Red  Bottle.  Prep. 
tish  brandy  1  quart ;  powdered  cochineal  \  oz. ; 
of  origanum  10  drops.  Digest  for  24  hours  and 


30UGIE.  Syn.  Candela.  Candela  cerea. 
'ndelula.  Virga  cerea.  Cerea.  Cereola. 
‘j  Reus.  Cereolus.  A  long  slender  instrument, 
j'oduced  into  the  urethra,  oesophagus,  or  rectum, 
Overcome  strictures  of  those  canals.  The  word 
’igie  is  the  French  for  a  wax  candle, 
i  Peep.  I.  Add  3  parts  of  boiled  linseed  oil  to  1 
•  t  of  melted  amber,  and  when  mixed  add  1  part 
i  oil  of  turpentine  ;  spread  the  mixture  at  3  suc- 
tsive  intervals  upon  loose  spun  silk  cord  or  web, 
in  a  heat  of  150°,  and  repeat  the  process  until 
instrument  has  acquired  the  proper  size,  then 
17 


polish,  first  with  pumice-stone,  and  afterwards  with 
tripoli  and  oil. 

Remarks.  The  above  is  the  original  receipt  of 
the  French  professor  Pickel,  and  is  still  generally 
used,  slightly  modified,  on  the  continent. 

II.  Add  to  the  oil  and  amber  melted  together, 
as  last,  caoutchouc  in  the  proportion  of  of  the 
weight  of  the  oil  employed ;  when  dissolved,  re¬ 
move  the  vessel  from  the  fire  and  proceed  as  be¬ 
fore. 

Remarks.  This  is  the  plan  usually  adopted  at 
Paris,  and  for  the  best  elastic  bougies  this  process 
usually  occupies  from  G  to  8  weeks.  When  the 
bougie  is  wanted  to  be  hollow,  a  piece  of  polished 
metallic  wire  is  introduced  into  the  axis  of  the  silk, 
or  tinfoil  is  rolled  round  the  wire  and  the  composi¬ 
tion  applied  as  before.  When  dry  and  hard  the 
wire  is  withdrawn. 

III.  ( Caoutchouc ,  or  elastic  gum  bougies.)  a. 
In  France  these  are  made  by  applying  a  solution 
of  Indian  rubber  in  ether,  to  the  silk  or  foil  pre¬ 
pared  as  above. 

b.  In  England,  where  ether  is  expensive, 
naphtha  is  employed,  or  slips  of  Indian  rubber 
previously  boiled  in  water,  or  that  have  had  their 
edges  softened  with  ether,  are  wound  round  the 
wire  or  foil,  and  kept  in  their  place  by  a  piece  of 
tape  applied  over  them,  as  in  making  elastic  tubes. 
They  are  afterwards  carefully  smoothed  off 

IV.  A  common  kind  of  bougie  is  made  by  dip¬ 
ping  pieces  of  catgut  or  soft  linen  into  lead  plaster, 
melted,  and  rolling  it  while  yet  warm  upon  a  slab. 
Very  inferior. 

Y.  (White.)  Prep.  Yellow  wax  1  lb.;  sperma¬ 
ceti  1  oz. ;  finely-powdered  sugar  of  lead  f  oz. ; 
melt  and  spread  upon  slips  of  old  linen,  then  roll 
them  up  while  warm  with  the  spread  side  out¬ 
wards. 

VI.  {Bell’s.)  Lead  plaster  1  lb. ;  yellow  wax 
8  oz. ;  olive  oil  2  oz. ;  as  last.  Very  inferior. 

BOUILLI.  (French  for  boiled  meat.)  This 
name  has  been  applied  by  cooks  to  several  dishes 
of  boiled  meat,  as  a  refinement  on  the  plain  Eng¬ 
lish.  Thus  “  beef  bouilli,  beef  in  bouilli,  &.C.,” 
means,  stewed  or  boiled  beef,  &c.  As,  however, 
the  name  is  It  la  franr.ais,  so  must  be  the  accom¬ 
paniments,  which  generally  consist  of  herbs  and 
vegetable  seasoning  in  greater  quantity  and  varie¬ 
ty  than  is  usually  deemed  essential  to  a  plain- 
spoken  piece  of  boiled  or  stewed  meat ! 

BOULES  DE  NANCY.  Equal  parts  of  iron 
filings  and  red  tartar,  made  up  into  balls  with 
spirit.  Use.  As  a  tonic  dissolved  in  hot  water. 

BOUQUET  DE  LA  REINE.  Prep.  I.  Es¬ 
sence  of  bergamotte  1  drachm ;  English  oil  of 
lavender  23  drops ;  oil  of  cloves  and  aromatic 
vinegar,  of  each  8  drops ;  essence  of  musk  10 
drops  ;  alcohol  4  oz.  Mix. 

II.  Oils  of  bergamotte  and  lavender  30  drops 
each  ;  neroli  15  drops  ;  oils  of  verbena  and  cloves, 
of  each  5  drops.  Essences  of  musk,  ambergris, 
and  jasmin,  of  each  ^  drachm ;  rectified  spirit  of 
wine  (strongest)  1  oz.  Mix. 

BOX  WOOD  MAHOGANY.  Prep.  Warm 
the  wood  by  the  fire,  then  wash  it  over  with  aqua¬ 
fortis,  let  it  stand  24  hours  to  dry,  and  polish  it 
with  linseed  oil  reddened  with  alkanet  root,  or  give 
it  a  coat  of  varnish,  made  by  dissolving  aloes  and 
annotto  in  spirit  of  wine. 


BRA 


130 


BRA 


BOYLE’S  FUMING  LIQUOR.  Hydrosul- 
phuret  of  ammonia  is  usually  employed  and  sold 
for  this  article,  but  the  liquor  prepared  by  Boyle’s 
process  contains  an  excess  of  sulphur.  (Gay  Lus- 
eac.)  The  properties  of  both  are  however  the  same. 

Prep.  Mix  4  parts  of  fresh  slaked  lime  ;  2  of 
sal  ammoniac,  and  1  of  sulphur,  then  submit  the 
mixture  to  distillation. 

BRA  GRAS.  Tar,  black  rosin,  and  the  dregs 
of  strained  rosin,  melted  together. 

BRAIN  CAKES.  Prep..  Clean,  wash,  blanch, 
and  soak  the  brains,  then  beat  them  up  with  a 
little  white  pepper  and  salt,  a  sage-leaf  or  two, 
scalded  and  finely  chopped,  and  the  yelk  of  an 
egg ;  make  them  into  small  cakes  or  fritters,  and 
fry  them. 

BRAN.  The  husk  of  wheat  which  immediate¬ 
ly  covers  the  grain,  and  which  is  left  in  the  bolting 
machine.  Use.  It  is  largely  employed  by  the 
calico  printers,  when  diffused  through  hot  water, 
to  remove  the  coloring  matter  from  those  parts  of 
their  goods  which  are  not  mordanted.  A  handful 
mixed  with  a  pail  of  warm  water,  forms  an  excel¬ 
lent  emollient  foot-bath.  Infused  in  water,  ( bran 
tea,)  and  sweetened,  it  forms  a  popular  demulcent, 
much  used  in  coughs  and  hoarseness,  and,  taken 
in  quantity,  proves  gently  laxative.  It  also  forms 
an  excellent  manure,  and,  from  containing  the 
annnoniaco-magnesian  phosphate,  is  especially 
adapted  for  potatoes.  It  is  frequently  mixed  with 
flour  and  made  into  bread,  by  the  poorer  orders. 

BRANDY.  Syn.  Eau  de  Vie.  Aqua  Vit.b. 
Spir itus  Galliots.  Brandy-wine.  The  spiritu¬ 
ous  liquor  obtained  by  the  distillation  of  wine. 
When  first  distilled  it  is  colorless,  and  only  acquires 
a  yellowish  tint  from  the  wood  of  the  casks,  in 
which  state  it  is  known  and  sold  as  pale  or  white 
brandy.  The  deep  color  that  it  usually  possesses, 
is  imparted  to  it  by  adding  a  little  spirit  coloring, 
(burnt  sugar  or  caramel,)  and  occasionally  a  little 
red  sanders  wood  as  well,  and  is  intended  to  imitate 
the  appearance  acquired  by  brandy  from  great 
age,  when  kept  in  wood.  The  natural  color,  how¬ 
ever,  which  the  spirit  receives  from  the  cask,  no 
matter  how  long  it  may  have  been  in  it,  never  ex¬ 
ceeds  an  amber  tint,  about  the  common  color  of 
pale  Jamaica  rum  ;  but  the  public  taste  has  been 
gradually  vitiated  in  this  respect,  until  only  a  spirit 
of  a  lively  and  full  “  brandy  color”  (unless  for  a 
pale  brandy)  will  sell. 

The  brandies  most  esteemed  in  England  are 
imported  from  France,  and  are  those  of  Cognac 
and  Armagnac,  the  preference  being  generally 
given  to  the  former.  The  brandies  of  Rochelle 
and  Bordeaux  may  be  reckoned  next  in  quality, 
while  those  obtained  from  Portugal,  Spain,  and 
Italy  are  very  inferior. 

The  constituents  of  brandy  are  alcohol  and  wa¬ 
ter,  and  small  quantities  of  volatile  oil,  acetic  acid, 
acetic  ether,  oenanthic  ether,  coloring  matter,  and 
tannin.  It  is  from  the  presence  of  the  last  six  of 
these  substances  that  the  spirit  derives  its  dis- 
tinguisliing  smell  and  flavor.  The  quantity  of 
alcohol  present  in  brandy  varies  from  48  to  55  per 
cent.  When  first  imported,  it  is  generally  1  or  2 
overproof,  but.  by  age  its  strength  is  lessened,  and 
by  the  time  it  is  usually  taken  from  the  bond  store 
for  sale,  seldom  exceeds  3  or  4  underproof.  From 
considerable  personal  acquaintance  with  the  cognac 


trade,  I  feel  confidence  in  asserting,  that  brandk 
of  the  best  quality  seldom  exceed  proof,  and  ai; 
generally  below  it,  and  that  it  is  a  common  prad 
tice  in  France  to  add  spirit  of  wine  and  coloring  ij 
raise  the  strength  to  any  given  point  desired  1)] 
the  English  purchaser,  and  to  charge  the  same  i1 
the  invoice  ;  or  where  the  purchaser  is  not  iff! 
acquainted  with  the  subject,  and  desires  a  stron) 
spirit  at  a  low  rate,  to  sell  him  brandy  so  mixed  t| 
genuine.  The  very  finest  brandies  average  froi 
5  to  10  u.  p.,  and  never  exceed  about  2  u.  p. ;  the! 
then  contain  more  than  £  their  weight  of  watc; 
and  from  their  boiling  point  being  higher,  the 
come  over  more  highly  charged  with  essential  oil 
and  other  volatile  and  fragrant  principles  of  thl 
grape,  and  thus  possess  in  a  greater  degree  thi 
peculiar  aroma  and  flavor  for  which  they  are  s 
much  esteemed.  French  brandy  or  wine,  distiltaj, 
at  a  low  temperature  in  a  water  bath,  yields  a  verj 
pure  and  scarcely  flavored  spirit. 

The  quality  of  the  brandy  imported  from  Francj 
varies  considerably  from  that  which  is  drunk  o| 
the  continent,  principally  from  its  being  prepare® 
or,  as  it  is  technically  termed,  “  made  up,”  for  till 
London  market,  which  means  lowering  it  by  th! 
addition  of  spirit,  coloring,  Ac.  above  describe!  j 
The  common  strength  at  which  foreign  brandy  i 
sold  in  England  is  about  11  or  12  u.  p.,  and  belov; 
17  u.  p.  it  becomes  seizable  by  the  excise.  Th  ( 
strength  at  which  it  is  sold  and  permitted  in  trade! 
is  generally  10  u.  p.,  to  which  it  is  reduced  by  add! 
mg  water,  and  never  less  than  12  u.  p.,  unless  it  b» 
specially  agreed  upon.  In  large  quantities  am! 
from  bond,  of  course  the  strength  depends  mucl 
upon  the  age  and  quality  of  the  spirit.  A  fine  ok 
brandy  being,  perhaps,  8  or  10  u.  p.,  while  one  olj 
the  last  year’s  vintage  of  a  commoner  quality  may 
be  as  strong  as  2  or  1  u.  p.  But  these  distinction, 
are  familiar  to  every  experienced  brandy  dealer.  I 

In  France  there  are  several  varieties  of  thi 
spirit  distilled,  which  are  known  by  names  descrip-! 
tive  both  of  their  quality  and  source.  The  “  eiul 
de'vie  superieure,”  or  cognac  brandy,  is  generally 
obtained  from  pale  white  wines,  by  careful  distil-! 
lation,  and  is  remarkable  for  its  superior  flavor! 
When  kept  in  glass  or  stone  bottles,  it  is  culler! 
white  cognac  brandy,  and  the  same  term  is  also! 
generally  applied  when  it  has  been  kept  in  casks,! 
but  has  not  been  artificially  colored  ;  in  the  latter! 
case,  however,  it  generally  acquires  a  pale  amber 
tint. 

The  “  eau  de  vie  ordinaire,”  or  common  brandy • 
is  ^listilled  from  high-colored  white  or  red  wines, 
and  has  generally  a  sp.  gr.  of  0948,  and  varies 
from  22  to  27  u.  p. 

The  “  eau  de  vie  de  marc ”  is  obtained  from  the 
lees  of  vinegar  and  other  wines,  the  marc  or  cake) 
of  grapes  from  which  the  juice  has  been  pressed, 
and  the  commonest  red  wines,  fermented  and  dis-j 
tilled  together  by  a  quick  fire,  to  drive  over  as i 
much  essential  oil  and  flavoring  as  possible. 

The  “  eau  de  vie  seconde”  is  the  weak  spirit 
that  passes  over  after  the  stronger  spirit  has  been  , 
drawn  off,  and  the  receiver  changed.  It  is  usr«  ' 
for  common  drinking,  or  mixed  with  other  brandy-  i 

The  “  eau  de  vie  d  preuve  d' Hollands”  is  bran-  j 
dy  about  19°  Baume,  or  sp.  gr.  -9420,  the  common 
strength  at  which  it  is  retailed  in  France,  and  Will 1 
stand  the  “  proof”  or  “  bead.” 


BRA  131  BRA 


The  “  eau  de  vie  d  preuve  d'huile ”  is  the  strong- 
t  brandy  usually  drunk  ;  it  is  about  23°  Baume, 
sp.  gr.  -918  ;  pure  olive  oil  will  just  sink  in  it ; 
■nee  the  above  term. 

The  “  eau  de  vie  fort"  is  usually  prepared  by 
,  e  redistillation  of  common  brandy,  keeping  the 
st  portion  separate.  It  answers  to  our  spirit  of 
ine.  It  is  made  of  12  different  strengths,  distin- 
lished  by  names,  exhibiting  the  quantity  of  water 
i  quired  to  reduce  the  sample  to  the  “  preuve 
Hollande.”  The  weakest  is  called  cinq-sLx,  or 
and  the  strongest  trois-neuf,  or  |,  the  difference 
tween  the  numerator  and  the  denominator  being 
j  e  quantity  of  water  the  3  parts  of  the  former  will 
ke  to  reduce  it  to  the  “  preuve,”  when  it  would 
•  ake  9  parts.  Its  sp.  gr.  is  about  ‘839. 

The  esprit  de  via  is  brandy  or  spirit  rectified  to 
590  and  upwards. 

The  general  method  of  distilling  brandy  in 
•ance  differs  in  no  important  particular  from  that 
lactised  in  England,  for  grain  or  molasses  spirit, 
j  either  are  the  French  workmen  more  skilful  nor 
,  ore  cleanly  in  their  operations  than  the  English, 
is  the  materials  alone  that,  in  this  case,  conduce 
the  superiority  of  the  product.  The  quality  of 
{  e  brandy  varies  with  that  of  the  wine  from  which 
i  has  been  distilled.  Every  soil,  every  climate, 
ery  kind  of  grape,  produces  a  wine  possessing 
me  peculiarity  confined  to  itself,  and  this  wine 
distillation  produces  a  spirit  possessing  like  dis- 
.etions.  A  large  quantity  of  brandy  is  prepared 
i  France  soon  after  the  vintage,  as  the  juice  of 
I  e  poorer  grapes  that  is  unfit  for  wine  is  ferment- 
and  at  once  distilled.  It  is  a  general  rule,  in 
•ance,  to  distil  only  such  wines  as  are  unsaleable, 
the  profits  on  the  wine,  sold  as  such,  are  much 
1  eater  than  when  it  is  converted  into  brandy. 

The  Strength  of  Brandy  may  be  ascertained 
i  the  same  way  as  alcohol,  for  which  purpose 
he’s  hydrometer  is  used  in  England.  In  France, 
|mi  the  value  of  sp>rit  being  less,  it  is  frequently 
:  ‘ted  by  simpler  methods,  though  great  accuracy 
itains,  in  this  particular,  where  necessary. 

Pur.  Very  little  perfectly  pure  French  brandy 
jobtaiued  by  the  small  consumer  in  England,  as 
‘i  is  not  only  generally  lowered  a  little  by  the 
iiolesale  dealer,  but  undergoes  a  like  process  at 
p  hands  of  the  retailer.  The  safest  method  is 
jher  to  procure  it  direct  from  the  bond  store, 
‘thout  its  even  entering  a  private  cellar,  or  to  buy 
'  some  known  respectable  party,  and  to  pay  a 
jce  that  will  offer  no  inducement  to  dishonesty, 
(this  be  not  done,  by  all  means  buy  British  bran- 
j,  which  is  now  made  of  excellent  quality  by 
liny  of  the  leading  houses,  as  Betts,  Bretts, 
[  oth,  and  Grimble.  From  the  two  former  a  sin- 
ip  sealed  bottle  may  be  procured  at  the  same 
ce  as  by  the  gallon. 

The  importation  of  foreign  brandy  for  home  con- 
‘jnption  amounts  to  about  1,400,000  gallons  a 
;ir. 

BRANDY,  (REDUCED.)  I.  To  20  gallons 
J  Cognac  brandy  add  5  gallons  of  the  best  British 
I  indy. 

II.  To  72  gallons  of  full-flavored  French  brandy, 
li  10  gallons  of  spirit  of  wine,  (58  o.  />.,)  8  gal¬ 
ls  of  water,  and  1  pint  of  good  coloring.  Rum- 
ijige  well  up  and  let  it  stand  until  the  next  day. 
Remarks.  The  above  reduction  is  generally 


adopted  in  trade,  and  is  known  by  the  name  of 
“  improving.”  But  such  is  the  poverty  of  the  pal¬ 
ate  of  the  English  brandy  drinker,  that  the  adul¬ 
teration  is  often  not  suspected,  even  when  it  is 
carried  to  double  the  extent  of  the  above,  which  is 
generally  exceeded  in  the  hands  of  the  retailer.  So 
long,  however,  as  the  foreign  spirit  constitutes 
about  half  of  the  mixture,  and  was  at  first  of  de¬ 
cent  quality  and  age,  the  infatuated  Englishman 
smacks  his  lips,  and  cunningly  holding  up  his  glass 
between  the  light  and  his  eye,  exclaims,  “  Ah  ! 
this  is  a  drop  of  the  real.” 

BRANDY,  (BRITISH.)  Syn.  British  Co¬ 
gnac.  Imitation  Cognac,  &c.  From  the  heavy 
duty  levied  on  French  brandy  imported  into  Eng¬ 
land  for  home  consumption,  it  has  become  a  de¬ 
sideratum  with  the  distiller  (rectifier)  to  produce 
an  English  spirit  of  a  similar  description.  For  some 
time  the  attempt  proved  quite  unsuccessful,  but  of 
late  years  much  capital  and  talent  have  been  em¬ 
barked  in  the  pursuit,  and  the  result  has  proved 
very  satisfactory.  An  article  of  British  manufac¬ 
ture  may  now  be  purchased,  at  a  very  reasonable 
rate,  of  really  respectable  quality,  and  possessing 
much  of  the  flavor  and  aroma  of  foreign  brandy, 
while,  as  a  beverage,  it  is  equally  wholesome. 
Much  of  the  British  brandy,  however,  that  is  com¬ 
monly  met  with,  is  of  such  a  wretched  quality  as 
to  be  quite  undeserving  of  the  name,  which  is  evi¬ 
dence  of  the  fact,  that  much  skill  and  experience 
is  required  to  ensure  success  in  its  manufacture. 
For  a  long  time  this  liquor  was  distilled  from  spoilt 
wine  and  dregs  of  wine,  both  British  and  foreign, 
mixed  with  beer  bottoms  and  similar  articles  ;  and 
when,  instead  of  these,  coni,  malt,  and  molasses 
spirit  were  employed,  it  was  considered  as  an  unpar¬ 
donable  and  wicked  misuse  of  those  articles.  Mod¬ 
em  experience  has  proved,  however,  that  perfectly 
pure  and  tasteless  malt  spirit  is  the  best  article  to 
form  into  an  imitation  brandy. 

The  following  formulce,  by  skilful  management, 
will  produce  very  good  brandy,  but  it  must  be  re¬ 
collected  that  much  depends  on  the  quality  of  the 
materials  employed,  as  well  as  on  the  operator. 
As  the  strength  and  quality  of  the  ingredients,  and 
the  methods  of  manipulation  vary,  so  will  the  re¬ 
sult  ;  much  must  therefore  be  left  to  the  judgment 
and  discretion  of  the  artist.  It  offers  a  profitable 
pursuit  to  the  ingenious  and  industrious  chemist  and 
rectifier. 

Prep.  I.  Take  12  gallons  of  the  finest  flavorless 
malt  spirit  at  proof,  (or  if  of  a  different  strength  a 
proportionate  quantity ;)  add  thereto  5  gallons  of 
water,  J  lb.  of  the  best  crude  red  tartar  or  wine- 
stone,  previously  dissolved  in  1  gallon  of  boiling 
water ;  i  pint  of  acetic  ether ;  2  quarts  of  good 
French  wine  vinegar ;  7  lbs.  of  bruised  French 
plums,  and  1  or  2  gallons  of  wine  bottoms  or  flavor 
stuff  from  Cognac,  mix  them  in  a  fresh-emptied 
sherry  cask,  and  let  them  stand  together  for  14 
days,  frequently  rummaging  up  the  liquor  with  a 
stick  ;  next  draw  over  15  gallons  of  the  mixture 
from  a  still  furnished  with  an  agitator.  Put  the 
rectified  spirit  into  a  clean,  fresh-emptied  Cognac 
brandy  cask,  and  add  thereto  |  pint  of  tincture  of 
catechu,  1  lb.  of  fresh  and  clean  oak  shavings,  and 
about  a  pint  of  good  spirit  coloring.  Bung  close, 
and  agitate  occasionally  for  a  few  days.  Remarks. 
Age  improves  the  above  article,  and  renders  it 


BRA 


132 


BRA 


(provided  the  process  be  well  managed)  of  a  very 
superior  quality.  The  above  receipt  yields  15  gal¬ 
lons  of  brandy  17  u.  p.  The  following  forms  may 
also  be  recommended : — 

II.  Perfectly  pure  spirit,  pf.  99  gallons  ;  red  tar¬ 
tar,  dissolved,  7  lbs. ;  acetic  ether  3  lbs. ;  wine  vin¬ 
egar  3  gallons  ;  bruised  raisins,  or  French  plums, 
7  lbs. ;  bitter  almonds,  bruised,  1  oz. ;  water  suffi¬ 
cient.  Dissolve  the  tartar  in  the  water,  then  add 
the  other  ingredients,  macerate  as  before,  and 
draw  over  120  gallons ;  lastly,  add  a  few  lbs.  of 
oak  shavings,  1  lb.  of  powdered  catechu  made  into 
a  paste  with  water  and  burnt-sugar  coloring  as  be¬ 
fore.  Remarks.  This  yields  120  gallons  of  spirit 
fully  17  u.  p. 

III.  Clean  spirit  17  u.  p.,  100  gallons;  nitric 
ether  2  quarts  ;  cassia  buds,  ground,  4  oz. ;  bitter 
almond  meal  2  oz. ;  orris  root,  sliced,  6  oz. ;  pow¬ 
dered  cloves  1  oz. ;  capsicum  1J  oz. ;  good  vinegar 
2  gallons  ;  brandy  coloring  1  quart ;  powdered  ca¬ 
techu  1  lb. ;  full-flavored  Jamaica  rum  2  gallons. 
Mix  well  in  an  empty  Cognac  cask,  and  let  them 
macerate  for  a  fortnight,  occasionally  stirring. 
Remarks.  The  proportion  of  the  ingredients  may 
be  varied  by  the  skilful  brewer,  as  much  depends 
on  their  respective  strengths. 

IV.  Good  plain  malt  spirit,  17  u.p.,  100  gal¬ 
lons  ;  finely-powdered  catechu  12  oz. ;  tincture  of 
vanilla  4  oz. ;  burnt-sugar  coloring  1  quart ;  good 
rum  3  gallons,  or  more ;  acetic  or  nitric  ether  2 
quarts.  Mix  well. 

V.  Clean  spirit,  17  u.p.,  89  gallons;  high-fla¬ 
vored  cognac  10  gallons  ;  oil  of  cassia  1  ^  drachms  ; 
oil  of  bitter  almonds,  essential,  4  a  drachm ;  pow¬ 
dered  catechu  10  oz. ;  cream  of  tartar,  dissolved, 
1C  oz. ;  Beaufoy’s  concentrated  acetic  acid  3  lbs. ; 
sugar  coloring  1  quart,  or  more  ;  good  rum  1  gal¬ 
lon.  Put  the  whole  into  a  fresh  emptied  brandy 
piece,  and  let  them  remain  a  week  together,  with 
occasional  agitation,  then  let  them  stand  to  settle. 
If  this  mixture  be  distilled,  the  French  brandy, 
rum,  coloring,  and  catechu,  should  not  be  added 
till  afterwards. 

VI.  To  colored  plain  spirit  at  17  u.p.,  add  a 
little  tincture  of  catechu,  and  a  sufficient  quantity 
of  essential  oil,  distilled  from  wine  lees,  to  give  it 
a  proper  flavor.  This  oil  is  obtained  by  distillation 
from  the  wine  lees,  either  dried  and  made  up  into 
cakes,  or  in  their  wet  state  mixed  with  about  7 
times  their  weight  of  water.  It  should  be  dis¬ 
solved  in  alcohol,  and  kept  in  this  state,  as  it  is 
apt  to  lose  its  flavor.  Remarks.  When  this  pro¬ 
cess  is  well  managed  a  very  capital  article  results, 
but  it  requires  considerable  address  to  conduct  it 
well.  The  spirit  produced  by  this  plan  is  better 
for  distillation.  The  brandy  from  any  part  of  the 
world  may  thus  be  imitated,  by  distilling  the  oil 
from  the  lees  of  the  wines  produced  in  the  par¬ 
ticular  district.  This  is  the  only  method  of  pro¬ 
ducing  an  exact  imitation.  A  pound  each  of 
finely-powdered  charcoal  and  ground  rice  has  been 
recommended  to  be  digested  in  a  gallon  of  spirit 
for  a  fortnight.  Where  black  tea  is  cheap,  as  in 
America,  it  is  very  commonly  employed  to  impart 
the  roughness  and  flavor  of  brandy  to  colored 
spirits. 

BRANDY,  CHERRY.  Prep.  I.  To  every 
gallon  of  brandy  put  an  equal  measure  of  cher¬ 
ries,  bruised  between  the  fingers ;  steep  for  3  days, 


then  express  the  liquor ;  add  2  lbs.  of  lump  sugar.; 
and  strain  for  use. 

II.  To  the  above  add  1  quart  of  raspberries.1 

and  4  a  pint  of  orange-flower  water.  Qual-! 

ity  very  fine. 

III.  Treacle  1  cwt. ;  spirit  (45  u.p.)  41  gal¬ 
lons  ;  bruised  bitter  almonds  (more  or  less,  toi 
taste)  5  oz. ;  cloves  1  oz. ;  cassia  2  oz.  Put  the; 
ingredients  into  a  large  cask,  well  mix  and  let 
them  lie  a  month,  occasionally  stirring. 

Remarks.  Equal  parts  of  fully  ripe  Morelloi 
and  black  cherries  produce  the  richest  cordial. 

BRANDY,  CARAWAY.  Prep.  I.  Steep  11 
oz.  of  bruised  caraway  seeds  and  2  lbs.  of  sugar  ini 
1  gallon  of  British  brandy,  for  a  fortnight. 

II.  Sugar  1  lb.;  caraways  1  oz. ;  3  bitter  al-l 
monds  ;  spirits  of  wine  and  water,  of  each  1 
quart;  (or  spirit  22  u.p.  J  a  gallon.)  Macerate: 
as  above. 

BRANDY,  DANTZIC.  This  is  distilled  front 
rye,  ground  with  the  root  of  calamus  aromaticus.i 
It  has  a  mixed  flavor  of  orrice  and  cinnamon. 

BRANDY,  LEMON.  Prep.  I.  Steep  J  lb.j 
of  fresh  lemon  peel  and  J  a  dozen  lemons,  cut  in1 
slices,  in  1  gallon  of  brandy,  for  a  week,  then  addj 
1  lb.  of  lump  sugar. 

II.  Proof  spirit  7  gallons  ;  essence  of  lemon  3; 
drachms ;  sugar  5  lbs. ;  tartaric  acid  1  oz.,  dis¬ 
solved  in  water  2  gallons ;  coloring  q.  s.  Mix, I 
and  rummage  repeatedly  for  14  days.  Remarks', 
Sometimes  milk  is  added  to  the  above,  in  the  pro¬ 
portion  of  1  quart  (boiling  hot)  to  every  gallon. 

BRANDY,  MALT.  Malt  spirit,  flavored  with 
sweet  spirits  of  nitre  and  terra  Japonica,  and  col¬ 
ored  with  treacle,  or  spirit  coloring.  (See  Brit-: 
Brandy.) 

BRANDY,  ORANGE.  This  may  be  made; 
in  a  similar  way  to  lemon  brandy. 

BRANDY,  PEACH.  Prep.  1.  From  peaches,! 
by  fermentation  and  distillation.  Much  used  ini 
the  United  States,  where  peaches  are  very  cheap.' 

II.  Bruise  the  peaches,  then  steep  them  in  twice 
their  weight  of  British  brandy,  or  malt  spirit  a 
lastly,  express  the  liquor. 

III.  Bitter  almonds  (bruised)  2  oz. ;  proof  spirit 
(light)  10  gallons ;  water  3  gallons ;  sugar  5  or  6 
lbs. ;  orange-flower  water  J  a  pint.  Mix,  and; 
macerate  for  14  days. 

***  Color  with  brandy  coloring,  if  required j 
darker. 

BRANDY,  RASPBERRY.  Prep.  I.  Pour  as; 
much  brandy  over  raspberries  as  will  just  cover] 
them  ;  let  it  stand  for  24  hours,  then  dram  it  off,, 
and  replace  it  with  a  like  quantity  of  fresh  spirit;; 
after  24  hours  more,  drain  this  off  and  replace  it 
with  water;  lastly,  drain  well,  and  press  the  rasp¬ 
berries  quite  dry.  Next  add  sugar  to  the  mixed 
liquors,  in  the  proportion  of  2  lbs.  to  every  gallon,  \ 
along  with  a  \  of  a  pint  of  orange-flower  water. 

II.  Mix  equal  parts  of  mashed  raspberries  and ) 
brandy  together,  let  them  stand  for  24  hours,  then  I 
press  out  the  liquor.  Sweeten  as  above,  and  add j 
a  little  cinnamon  and  cloves,  if  agreeable ;  lastly,  I 
strain. 

BRASS.  An  alloy  of  copper  and  zinc. 

Hist,  and  Prep.  Brass  was  formerly  manufac¬ 
tured  by  cementing  granulated  copper,  or  copper 
clippings,  with  calcined  calamine  and  charcoal,  in 
crucibles,  exposed  to  a  bright  heat.  The  alloy 


BRA 


133 


BRA 


/as  found  in  lumps  at  the  bottom  of  the  crucible 
u  cooling.  These  were  remelted  and  cast  into 
igots.  At  the  present  day,  brass  is  generally 
lade  by  direct  union  of  the  metals.  This  process 
'quires  much  care,  owing  to  the  different  degrees 
I  f  fusibility  of  copper  and  zinc.  The  proper  quan- 
ty  of  zinc  is  first  melted,  and  slips  of  copper 
lunged  into  it,  which  are  rapidly  dissolved,  as  it 
ere,  and  the  addition  is  continued  until  an  alloy 
formed,  somewhat  difficult  of  fusion,  when  the 
imainder  of  the  copper  is  added.  The  brass  thus 
irmed  is  broken  into  pieces,  and  remelted  under 
larcoal,  and  a  proper  addition  of  either  zinc  or 
jpper  made,  to  bring  it  up  to  the  color  and  qual- 
y  desired.  It  is  next  cast  into  plates,  or  other 
irms,  in  moulds  of  granite.  When  submitted  to 
16  rolling-press  for  reduction  to  thin  plates,  it  re- 
jiires  to  undergo  the  operation  of  annealing  sev- 
al  times. 

Frep.  I.  ( Fine  Brass.)  2  parts  of  copper  to 
part  of  zinc.  Remarks.  This  is  nearly  1  equiv- 
ent  each  of  copper  and  zinc,  if  the  equivalent 
the  former  metal  be  taken  at  63-2  ;  or  2  equiv- 
ients  of  copper  to  1  equivalent  of  zinc,  if  it  be 
ken,  with  Liebig  and  Berzelius,  at  31-6. 

II.  Copper  4  parts,  zinc  1  part.  An  excellent 
id  very  useful  brass. 

III.  ( Gold-colored  Brass.)  Syn.  Red  Brass, 
utch  Gold.  Tombac.  Similor.  Prince’s 
etal.  Pinchbeck,  &c. 

a.  Copper  and  zinc,  equal  parts. 

b.  Copper  2  parts  ;  zinc  1  or  1J  parts.  This  is 
tanheim  gold. 

c.  Copper  3  to  parts  ;  zinc  1  part.  Deep 
(ilored. 

:  Remarks.  The  proportion  of  zinc  in  this  alloy 
j  altered  to  suit  the  color  and  other  properties  to 
Le  purposes  for  which  it  is  intended,  and  often 
tries  from  i  to  |,  or  ^  of  the  weight  of  the  alloy, 
t  the  celebrated  works  of  Hegermuhl,  near  Pots- 
im,  the  proportions  are  11  parts  of  copper  to  two 
zinc,  which  produces  a  metal  which  is  after¬ 
wards  rolled  into  sheets  for  the  purpose  of  making 
utch  leaf-gold. 

BRASS,  BUTTON.  (Best.)  I.  Copper  8 
irts  ;  zinc  5  parts,  as  above. 

II.  (Common.)  Copper  50  parts ;  zinc  40  parts  ; 
,i  4  parts  ;  lead  6  parts. 

BRASS,  FOR  SOLDER.  Syn.  Hard  Sol- 
!R.  I.  12  parts  of  brass  ;  6  parts  of  zinc,  and  1 
tin,  melted  together. 

II.  2  parts  of  brass,  and  1  of  zinc. 

III.  (Very  strong.)  3  parts  of  brass,  and  1  of 
ic. 

BRASS,  TURNER'S.  98  parts  of  brass,  and 
of  lead.  Remarks.  The  addition  of  lead  im- 
oves  the  brass  for  the  uses  of  the  turner,  but 
sens  its  malleability. 

BRASS,  CLEANING  OF.  Brass  and  cop- 
jr  are  best  cleaned  with  sweet  oil  and  tripoli, 
wdered  bath-brick,  rotten-stone,  or  red  brick- 
iist,  rubbed  on  with  flannel  and  polished  with 
;  it  her.  A  strong  solution  of  oxalic  acid  in  water 
res  brass  a  fine  color.  Vitriol  and  spirits  of  salts 
ake  brass  and  copper  very  bright,  but  they  very 
oil  tarnish,  and  consequently  require  more  fre- 
tent  cleaning.  A  strong  lye  of  roche-alum  and 
iter  will  also  improve  brass. 

Brass  inlaid  work  may  be  cleaned  as  follows : — 


Mix  tripoli  and  linseed  oil,  and  dip  into  it  a  rubber 
of  hat,  with  which  polish  the  work.  If  the  wood 
be  ebony  or  rosewood,  polish  it  with  a  little  finely- 
powdered  elder-ashes  ;  or  make  a  paste  of  rotten- 
stone,  a  little  starch,  sweet-oil,  and  oxalic  acid, 
mixed  with  water.  The  ornaments  of  a  French 
clock  are,  however,  best  cleaned  with  bread¬ 
crumb,  carefully  rubbed,  so  as  not  to  spoil  the 
woodwork.  Ormolu  candlesticks,  lamps,  and 
branches,  may  be  cleaned  with  soap  and  water. 
They  will  bear  more  cleaning  than  lacquered  ar¬ 
ticles,  which  are  spoiled  by  frequent  rubbing,  or 
by  acids,  or  strong  alkalis. 

BRASS  COATING.  I.  Brass  plates  and  rods 
may  be  covered  with  a  superficial  coating  of  brass, 
by  exposing  them  in  a  heated  state  to  the  fumes 
of  melted  zinc,  at  a  high  temperature.  Use.  For 
rolling  into  thin  plates,  or  drawing  into  wire.  The 
celebrated  spurious  gold  wire  of  Lyons  is  thus 
made. 

II.  Vessels  of  copper  may  be  coated  with  brass, 
Internally,  by  filling  them  with  water  strongly 
acidulated  with  muriatic  acid,  adding  some  amal¬ 
gam  of  zinc  and  cream  of  tartar,  and  then  boiling 
for  a  short  time. 

BRASS-COLORED  PIGMENT.  Syn.  Brass 
Bronze.  Prep.  I.  (Red.)  Grind  copper  filings, 
or  precipitated  powder  of  copper,  with  a  little  red 
ochre. 

II.  (Yellow  or  gold-colored.)  Gold-colored 
brass,  or  Dutch  leaf  reduced  to  a  very  fine  pow¬ 
der. 

Remarks.  Both  these  powders  are  mixed  up 
with  varnish,  and  used  as  a  paint.  No  more 
should  be  mixed  at  a  time  than  wanted  for  imme¬ 
diate  use.  They  are  also  used  by  dusting  them 
over  any  surface,  previously  covered  with  varnish 
to  make  them  adhere.  (See  Oxide  of  Copper.) 

BRASS-COLORED  VARNISH.  Prep.  Dis¬ 
solve  1  oz.  each  of  pale  shell  lac  and  gum  sanda- 
rach,  in  i  a  pint  of  rectified  spirit  of  wine. 

Use.  To  mix  up  the  preceding  powders. 
BRASS,  PASTE  FOR  CLEANING.  Prep. 
I.  Soft  soap  2  oz.,  rotten-stone  4  oz. ;  beat  them 
to  a  paste. 

II.  Rotten-stone  made  into  a  paste  with  sweet 
oil. 

III.  Rotten-stone  4  oz. ;  oxalic  acid  I  oz. ;  sweet 
oil  1  i  oz. ;  turpentine  enough  to  make  a  paste. 

Use.  To  clean  brass.  The  first  and  last  are 
best  applied  with  a  little  water.  The  second, 
with  a  little  spirits  of  turpentine,  or  sweet  oil.  Both 
require  friction  with  soft  leather. 

BRASS  ORNAMENTS,  PRESERVATION 
OF.  Brass  ornaments,  when  not  gilt  or  lacquered, 
may  be  cleansed,  and  a  fine  color  given  to  them 
by  two  simple  processes.  The  first  is  to  beat  sal 
ammoniac  into  a  fine  powder,  then  to  moisten  it 
with  soft  water,  rubbing  it  on  the  ornaments, 
which  must  be  afterwards  rubbed  dry  with  bran 
and  whiting.  The  second  is  to  wash  the  brass- 
work  with  roche  alum  boiled  to  a  strong  lye,  in 
the  proportion  of  an  ounce  to  a  pint ;  when  dry, 
it  must  be  rubbed  with  fine  tripoli.  Either  of  these 
processes  will  give  to  brass  the  brilliancy  of  gold. 

BRASS  STAIN.  I.  Cut  sheet-brass  into 
small  pieces,  and  expose  it  to  a  strong  heat  for  2 
or  3  days,  then  powder  it,  and  again  expose  it  for 
several  days  to  a  like  heat ;  again  powder  and  sift, 


BRA 


134 


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and  expose  it  a  third  time  to  heat,  testing  it  occa¬ 
sionally,  to  see  if  it  be  properly  burnt.  When  this 
is  the  case,  a  little  of  it  fused  with  glass  will 
make  the  latter  swell  and  froth  up. 

Uses,  It  imparts  to  glass  a  green  tint, 

passing  into  torquoise. 

II.  Calcine  equal  parts  of  plate-brass  and  sul¬ 
phur,  stratified  together  in  a  crucible,  until  they 
become  friable ;  then  powder  and  expose  them 
again,  as  last. 

Use.  Imparts  a  calcedony  red  or  yellow  tinge 
to  glass  by  fusion,  according  to  the  mode  of 
using  it. 

BRAWN,  CHOICE.  When  young,  the 
homy  parts  feel  moderately  tender  ;  if  the  rind  be 
hard,  it  is  old. 

BRAWN,  MOCK.  Prep.  Take  the  head  and 
belly  piece  of  a  young  porker,  well  saltpetred ; 
split  the  head  and  boil  it  ;  take  out  the  bones  and 
cut  it  to  pieces  ;  then  take  four  ox-feet  boiled  ten¬ 
der,  and  cut  them  in  thin  pieces  ;  lay  them  in  the 
belly  piece,  with  the  head  cut  small  ;  roll  it  up 
tight  with  sheet  tin,  and  boil  it  four  or  five  hours. 
When  it  comes  out,  set  it  up  on  one  end,  put  a 
trencher  on  it  within  the  tin,  press  it  down  with  a 
large  weight,  and  let  it  stand  all  night.  The  next 
morning  take  it  out  of  the  tin,  and  bind  it  with  a 
fillet,  put  it  into  cold  salt  and  water,  and  it  will 
be  fit  for  use ;  it  will  keep  a  long  time,  if  fresh 
salt  and  water  are  put  into  it  every  four  days. 

BRAZILWOOD.  Syn.  Sapan  Wood.  Saint 
Martha  Wood.  Fernambuca.  This  wood  is 
much  used  in  dyeing.  A  decoction  is  made  by 
boiling  for  some  hours  in  hard  spring  water,  and 
this  is  generally  kept  for  some  time,  or  until  it  un¬ 
dergoes  a  species  of  fermentation,  as  it  is  thus 
found  to  yield  more  permanent  and  beautiful 
colors  than  when  employed  quite  new.  Use.  To 
dye  red. 

BRAZIL  WOOD  DYE.  I.  ( For  cotton  and 
linen.)  a.  First  boil  the  goods  in  a  bath  of  su¬ 
mach,  next  work  them  through  a  weak  mordant 
of  solution  of  tin,  and  then  run  them  through  the 
Brazil  bath,  lukewarm.  This  gives  a  bright  red. 

b.  First  alum  the  goods  and  rinse  them,  then 
give  them  a  mordant  of  solution  of  tin,  rinse  again, 
and  turn  them  through  the  dye-hath.  This  gives 
a  rose  color. 

Remarks.  The  shades  of  this  dye  may  be  va¬ 
ried  by  the  strength  of  the  bath,  mordant,  &c.  A 
little  alum  added  to  the  Brazil-bath,  gives  a  pur¬ 
ple  tint.  1  lb.  of  Brazil  wood,  J  oz.  of  alum,  and 
2  oz.  of  tartar  will  dye  20  to  25  lbs.  of  cotton. 

II.  ( For  silk.)  The  silk,  after  being  well  al- 
umed  in  the  same  way  as  wool,  but  at  a  lower 
temperature,  is  rinsed,  and  passed  through  the  de¬ 
coction  of  Brazil,  just  lukewarm. 

Remarks.  By  adding  a  little  alkali  to  the  bath, 
or  by  passing  the  silk  through  a  water  holding  a 
little  alkali  in  solution,  after  it  is  dyed,  will  produce 
what  is  called  the  false  crimson.  When  wanted 
of  a  very  deep  crimson,  a  little  logwood  is  added 
to  the  Brazil-bath.  In  this  way  any  shade  of  color 
may  be  produced. 

III.  ( For  wool.)  Boil  the  wool  in  water  hold¬ 
ing  in  solution  5  parts  of  alum  and  1  of  tartar,  for 
1  hour ;  then  let  it  lie  in  the  cold  liquor  for  several 
days,  frequently  moving  it  about ;  lastly,  boil  it  in 
a  decoction  of  Brazil  for  i  an  hour. 


BRAZILINE.  Syn.  Brezidine.  The  color! 
ing  principle  of  Brazil  wood,  obtained  by  Chevrei 
in  small  orange-colored  needles.  It  is  soluble  i: 
both  water  and  alcohol  ;  alkalis  turn  it  violet 
acids  yellow.  With  alum  it  dyes  red. 

BRAZING.  The  operation  of  uniting  the  edge: 
of  pieces  of  copper,  brass,  iron,  &c.,  by  means  o; 
hard  solder. 

Proc.  The  edges,  after  being  filed  quite  cleaf 
are  covered  with  a  mixture  of  hard  solder  an! 
powdered  borax,  made  into  a  paste  with  wate:| 
The  whole  is  then  allowed  to  dry,  and  afterward, 
exposed  in  a  clear  fire  to  a  heat  sufficient  to  melj 
the  solder. 

Remarks.  In  some  cases  a  little  silver  is  adde 
to  the  solder,  when  it  receives  the  name  of  “  sill 
ver  solder.” 

BREAD.  Principles  of  bread-making, 
This  most  important  article  of  food  is  made  of  th! 
flour  of  different  grains,  but  only  those  that  con 
tain  gluten  admit  of  conversion  into  light  spong 
bread.  Hence  it  is  that  wheat  flour  is  best  calcui 
lated  for  this  purpose.  When  flour  is  made  into  1 
stiff  paste  or  dough  with  water,  and  rolled  int 
cakes  and  baked,  it  forms  biscuits,  or  unleavene! 
bread,  which  was  once  the  only  description  known 
When  the  dough,  previously  to  baking,  is  left  fc| 
some  time  in  a  moderately  warm  place,  vary  in 
from  80°  to  120°,  a  state  of  fermentation  come 
on,  formerly  called  the  panary  fermentation,  bi 
which  is,  in  reality,  the  sugar  of  the  flour  gradut 
ally  undergoing  the  process  of  conversion  into  all 
cohol,  and  resembles  in  every  respect  the  sam 
change  which  takes  place  in  the  manufacture  o 
wine,  beer,  &c.  During  this  process,  a  larg: 
quantity  of  carbonic  acid  gas  is  liberated,  and  th! 
toughness  of  the  dough  preventing  its  escape,  th, 
whole  mass  becomes  puffed  up  and  spongy,  and 
light  porous  paste  is  formed,  ready  for  baking  int 
bread.  The  natural  process  of  fermenting  th; 
dough  just  described,  is,  however,  subject  to  muc 
uncertainty,  and  is  inconvenient  from  the  time  ij 
occupies  to  complete  it,  and  the  tendency  th; 
dough  has  to  run  into  the  acetous  fermentationj 
when  it  acquires  a  sour  and  disagreeable  taste,  an; 
is  rendered  less  nutritious  and  easy  of  digestion 
This  has  led  to  the  use  of  a  ferment,  which  a 
onco  excites  a  proper  state  of  fermentation 
throughout  the  mass,  and  speedily  renders  it  ligbj 
and  spongy.  Leaven  or  dough,  already  in  a  statj 
of  fermentation,  was  originally  employed  for  thi 
purpose,  and  the  bread  so  made  was  hence  calleij 
leavened  bread.  But  this  has  been  wholly  super 
seded  by  barm  or  yeast.  Thus  it  will  be  see) 
that  all  that  is  essential  to  make  a  loaf  of  bread: 
is  to  add  a  proper  quantity  of  yeast  to  the  dough 
and  to  allow  it  to  remain  for  a  short  time  in  ij 
warm  place,  until  it  rises  or  becomes  spongy 
when  it  must  be  subjected  to  the  operation  of  ba, 
king.  If  the  process  be  well  managed,  and  th 
flour  he  good,  bread  of  superior  quality  will  bj 
produced. 

Process  of  making  bread.  In  preparing  hi 
dough,  the  modem  baker  takes  a  part  of  the  wate 
needed  for  the  batch,  and  having  warmed  it  to 
temperature  of  about  80°  or  90°,  dissolves  his  sal 
therein,  and  then  adds  the  yeast  and  a  portion  o: 
the  flour.  These  he  works  up  into  a  dough,  whicl1 
|  he  sets  aside  in  a  warm  place  usually  provided  fo 


BRE 


135 


BRE 


e  purpose 
here  it  soon 


and  called  the  “  kneading  trough ,” 
>n  begins  to  ferment  and  swell  up. 
his  process  is  called  “  setting  the  sponge,”  and 
;cording  to  the  proportion  the  water  in  it  bears 
the  whole  quantity  that  is  to  be  used,  it  re¬ 
ives  the  name  of  “  whole,”  “  half,”  or  “  quarter 
longe.”  The  evolution  of  carbonic  acid  in  the 
ocess  of  fermentation,  causes  the  sponge  to 
■ave  and  swell,  and  when  the  surface  bursts,  it 
ibsides,  and  then  swells  again  and  again  in  a 
tnilar  manner.  This  action  would  go  on  for 
me  time,  if  not  interfered  with  ;  but  the  baker 
careful  to  stop  it  before  it  has  communicated  a 
urness  to  the  mass.  After  the  first,  or  at  the 
urthest,  after  the  second  or  third,  “  dropping  of 
e  sponge ,”  he  adds  the  remaining  quantity  of 
>ur,  water,  and  salt,  necessary  to  form  the  batch, 
liese  he  incorporates  by  long  and  laborious 

I  leadings,  until  the  entire  mass  acquires  uniform- 

)  y,  and  is  sufficiently  tough  and  elastic  to  bear 

e  pressure  of  the  hand  without  adhering  to  it. 
he  dough  is  now  left  to  itself  for  a  few  hours, 
iring  which  time  fermentation  goes  on,  after 
hich  the  inflated  mass  is  again  kneaded,  when  it 
■  ready  to  be  cut  into  pieces  and  weighed.  These 
eces  are  then  shaped  into  loaves,  and  set  aside 
r  an  hour  or  two,  during  which  time  they  swell 
i  to  nearly  double  their  former  size ;  they  are 
en  placed  in  the  oven  and  baked.  During  this 
oration  they  continue  for  a  time  to  increase  in 
■e,  in  consequence  of  the  dilation  of  the  pent-up 
s  by  the  heat  of  the  oven,  until  at  length  the 
mentation  is  checked,  and  the  dough  becomes 
)  solid  to  admit  of  further  alteration. 

Remarks.  A  number  of  other  processes  are  used 
cooks  and  confectioners  to  make  the  different 
rieties  of  fancy  bread,  cakes,  puddings,  &c., 
ist  of  which  vary  according  to  the  peculiar  char- 
teristic  it  is  desired  to  communicate  to  them. 
ius  some  kinds  of  cakes  and  pastes  are  made  to 
t  “  short,”  as  it  is  called,  or  are  rendered  less 
lacious,  and  a  species  of  brittleness  imparted  to 
3m  by  the  addition  of  starch  and  sugar.  In 
stry  a  similar  effect  and  peculiar  lightness  is 
iduced  by  butter  or  lard,  while  in  some  articles, 
fite  of  egg,  gum-water,  isinglass,  and  other  ad- 

7  isive  substances  are  added  to  produce  an  exceed- 
gly  light  and  porous  mass. 

I I  The  different  varieties  of  bread  made  in  Eng- 
id  vary  chiefly  in  their  quality,  according  to  the 
ur  of  which  they  are  formed.  The  best  white 
'■ad  is  made  from  the  purest  wheat  flour ;  ordi- 
ry  wheaten  bread,  of  flour  to  which  a  little  of 
p  finest  bran  has  been  added ;  seconds,  from 
ur  containing  a  still  larger  portion  of  bran  ;  and 
nraon  household  bread,  from  flour  produced  by 
nding  the  whole  substance  of  the  grain  without 
jy  separation  of  the  bran.  Symnel  bread,  man- 
'  :t  or  roll  bread,  and  French  bread  are  varieties 
1  de  of  the  purest  flour,  from  the  finest  wheat,  a 
y®  milk  being  usually  added  for  rolls,  and  butter 
d  eggs  for  choicer  purposes.  Several  other  minor 
hds  of  bread  are  also  made,  varied  by  the  addi- 

1  °f  sundry  trifles,  as  sugar,  currants,  and  other 
l  atable  ingredients.  The  Scotch  “short  bread” 
■jnade  from  a  very  thick  dough,  to  which  butter, 
e-ar.  orange-peel,  and  spices,  are  added.  (See 


*  'OEHDREAD.) 

rn  France  a  number  of  different  kinds  of  bread 


are  made.  The  “pain  bis”  is  the  coarsest  sort, 
and  is  made  of  a  mixture  of  groats  and  wheat 
flour;  the  “ pain  bis  blanc”  is  made  of  a  mixture 
of  oatmeal  and  wheat  flour;  the  “pain  blanc”  of 
flour  from  which  the  finest  portion  has  been  sifted  ; 
the  “ pain  mollet,”  or  soft  bread,  is  made  of  the 
purest  wheat  flour,  from  the  finest  grain ;  the 
“pain  chaland,”  made  from  the  same  materials 
as  the  last,  but  the  paste  is  pounded ;  the  “  pain 
cliapale”  is  a  small  variety  of  bread,  similar  to  the 
French  or  roll  bread  of  England  ;  the  “pain  cornu” 
is  a  kind  of  small  bread,  named  from  being  done 
up  into  four-cornered  pieces ;  the  “  pain  de  la 
reine ”  is  another  variety  of  small  bread,  and  the 
“  pain  gruau”  is  a  bread  which  has  been  made 
of  late  years  in  Paris,  prepared  from  the  small 
granular  particles  separated  from  the  best  wheat 
after  a  slight  grinding.  The  French  have  also 
their  soup  bread  and  their  country  white  bread, 
besides  several  other  varieties,  not  mentioned  in 
the  above  list. 

In  the  manufacture  of  white  bread  from  dam¬ 
aged  or  inferior  flour,  a  large  quantity  of  alum  is 
employed  by  the  bakers,  but  with  the  best  flour  no 
alum  is  required.  The  utmost  beauty,  sponginess, 
and  sweetness,  may  be  given  to  bread  without  the 
addition  of  one  particle  of  alum,  provided  the  best 
materials  are  employed.  As  such  is  not,  however, 
generally  the  case,  it  is  a  common  practice  with 
the  bakers  to  introduce  4  or  5  oz.  of  alum  to  every 
sack  of  flour,  or  about  1  oz.  to  each  bushel.  The 
method  of  detecting  this  adulteration  will  be  pres¬ 
ently  explained.  The  proper  quantity  of  salt  to  be 
used  is  6  or  7  lbs.  to  the  sack,  or  1£  lbs.  to  the 
bushel.  1  sack  of  the  best  flour,  and  6  lbs.  of  salt, 
ought  to  yield  about  360  lbs.  of  good  bread,  and  a 
sack  of  seconds  345  to  350  lbs.  of  bread. 

Wheaten  bread,  made  of  pure  materials,  is  one 
of  the  most  wholesome  articles  of  food,  and  has 
been  justly  termed  the  staff  of  life.  When  well 
fermented  and  baked,  it  is  very  easy  of  digestion. 
It  should  never  be  eaten  till  it  has  stood  24  hours 
after  being  taken  out  of  the  oven,  as  newer  bread 
is  apt  to  disagree  with  the  stomach,  frequently  pro¬ 
ducing  flatulence,  heartburn,  and  indigestion. 

Adult.  This  is  often  carried  to  a  fearful  extent : 
Mr.  Accum  says,  “  The  bakers’  flour  is  very  often 
made  of  the  worst  kinds  of  damaged  foreign 
wheat,  and  other  cereal  grains  mixed  with  them 
in  grinding  the  wheat  into  flour.  In  this  capital, 
no  fewer  than  six  distinct  kinds  of  wheaten  flour 
are  brought  into  the  market.  They  are  called 
fine  flour,  seconds,  middlings,  fine  middlings,  coarse 
middlings,  and  twenty-penny  flour.  Common  gar¬ 
den  beans  and  peas  are  also  frequently  ground  up 
among  the  London  bread  flour. 

“  The  smallest  quantity  of  alum  that  can  be 
employed  with  effect  to  produce  a  white,  light, 
and  porous  bread,  from  an  inferior  kind  of  flour,  I 
have  my  own  baker’s  authority  to  state,  is  from  3 
to  4  oz.  to  a  sack  of  flour  weighing  240  lbs.” 

“  The  following  account  of  making  a  sack  of 
five  bushels  of  flour  into  bread,  is  taken  from  Dr. 
P.  Markham’s  ‘  Considerations  on  the  Ingredients 
used  in  the  Adulteration  of  Flour  and  Bread,’ 
(p.  21 :)  5  bushels  of  flour;  8  oz.  of  alum  ;  4  lbs. 
of  salt ;  £  gallon  of  yeast,  mixed  with  about  3  gal¬ 
lons  of  water. 

“  Another  substance  employed  by  fraudulent 


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136 


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bakers  is  subcarbonate  of  ammonia.  With  this 
salt  they  realize  the  important  consideration  of 
producing  light  and  porous  bread  from  spoiled,  or, 
what  is  technically  called,  sour  flour.  This  salt, 
which  becomes  wholly  converted  into  a  gaseous 
substance  during  the  operation  of  baking,  causes 
the  dough  to  swell  up  into  air  bubbles,  which  carry 
before  them  the  stiff  dough,  and  thus  it  renders  the 
dough  porous ;  the  salt  itself  is  at  the  same  time 
totally  volatilized  during  the  operation  of  baking.  .  . 
Potatoes  are  likewise  largely,  and  perhaps  con¬ 
stantly,  used  by  fraudulent  bakers,  as  a  cheap  in¬ 
gredient,  to  enhance  their  profit.  .  .  .  There  are 
instances  of  convictions  on  record,  of  bakers  hav¬ 
ing  used  gypsum,  chalk,  and  pipeclay,  in  the  man¬ 
ufacture  of  bread.” 

A  gentleman,  lately  writing  from  the  north  of 
England,  says  that  he  found  in  one  sample  of  flour 
which  he  recently  examined,  upwards  of  16  per 
cent,  of  gypsum,  and  in  another  12  per  cent,  of  the 
same  earth. 

Sometime  since  it  was  discovered  that  some  of 
the  bakers  in  France  and  Belgium  added  blue 
vitriol  to  the.r  dough  to  make  it  take  more  water. 
It  is  said  that  they  dissolved  1  oz.  of  this  sulphate 
in  a  quart  of  water,  and  added  a  wine-glassful  of 
this  solution  to  the  water  necessary  to  make  about 
50  41b.  loaves.  To  the  credit  of  the  English  ba¬ 
ker,  no  such  poisonous  materials  have  ever  been 
found  mixed  with  his  bread.  This  fraud  may  be 
discovered  by  boiling  a  little  of  the  bread  in  water, 
to  which  5  or  6  drops  of  nitric  acid  have  been 
added,  and  testing  the  filtered  liquor  with  prussiate 
of  potash,  which  will  give  a  brown  precipitate  if 
copper  be  present. 

Alum  may  be  detected  by  boiling  the  bread  in 
water,  and  adding  a  little  chloride  of  barium  or 
lime  water,  or  a  little  water  of  ammonia,  either  of 
which  will  produce  a  white  precipitate. 

Chalk,  ■whiting,  burnt  bones,  plaster  of  Paris, 
and  similar  substances  are  easily  detected  by  burn¬ 
ing  a  little  of  the  flour  or  bread  in  a  clean  open 
vessel,  when  the  amount  of  ashes  left  will  indicate 
the  quantity  of  adulteration.  The  quantity  of  ashes 
left  by  genuine  flour  is  very  trifling  indeed. 

Caution.  If  you  purchase  bread  from  the  ba¬ 
kers,  by  all  means  buy  the  best.  When  you  make 
it  yourself,  however,  various  additions  may  be 
made  of  a  wholesome  kind,  that  will  render  it 
cheaper.  Thus  mashed  potatoes,  ground  bran, 
potato  farina,  and  several  other  articles  may  be 
added  at  pleasure.  Mixing  the  flour  up  with  a 
decoction  of  bran,  pumpkins,  Iceland  moss,  and 
some  other  similar  substances,  has  been  recom¬ 
mended,  and  it  is  said  that  flour  so  mixed  will 
yield  one  quarter  more  bread  than  when  water 
alone  is  used,  and  that  it  will  keep  good  for  some 
time. 

BREAD,  BEE.  This  is  the  matter  collected 
by  the  bees  to  form  the  bottom  of  the  hive  ;  it  re¬ 
sembles  a  mixture  of  rosin  and  wax  ;  its  fumes  are 
thought  to  be  anti-asthmatic. 

BREAD,  BRAN.  Prep.  I.  Mix  wkh  £  a  peck 
of  flour,  containing  the  whole  of  the  bran,  a  J  of  a 
pint  of  small-beer  yeast,  and  a  quart  of  lukewarm 
water ;  stir  it  well  with  a  wooden  spoon  until  it 
becomes  a  thick  batter,  then  put  a  napkin  over  the 
dough,  and  set  it  about  three  feet  from  the  fire, 
until  it  rises  well.  Add,  if  requisite,  a  little  more 


warm  water,  strew  over  it  a  tablespoonful  of  salt! 
and  make  the  whole  into  a  stiff  paste.  Put  it  t 
the  fire,  and  when  it  rises,  again  knead  it  into  tli 
dough.  If  baked  in  tins,  the  loaves  will  be  im 
proved. 

II.  To  every  pound  of  flour  add  Jib.  of  brar 
and  proceed  as  above. 

BREAD,  EXTEMPORANEOUS.  Prep.  1| 
( Ammoniacal  Bread.)  Dissolve  1  oz.  of  sesqui 
carbonate  of  ammonia  in  water,  sufficient  to  mak 
7  lbs.  of  flour  into  a  dough,  which  must  be  forme 
into  loaves  and  baked  immediately. 

II.  Divide  the  flour  (8  lbs.)  into  two  portions 
mix  up  the  first  with  water,  holding  in  solutio 
2  oz.  of  bicarbonate  of  soda,  and  the  second  wit 
the  other  portion,  to  which  1  oz.  of  muriatic  acij 
has  been  added.  When  each  mass  of  dough  ha! 
been  separately  well  kneaded  to  a  proper  consist; 
ence,  mix  them  together  (perfectly)  as  quickly  t 
possible  ;  form  the  mass  into  loaves,  and  bake  in 
mediately. 

Remarks.  This  bread  is  considered  very  whole 
some.  It  contains  no  yeast. 

BREAD,  FRENCH.  Prep.  I.  Put  1  pint  o 
milk  into  3  quarts  of  water.  In  winter  let  it  t| 
scalding  hot,  but  in  summer,  little  more  than  milk 
warm:  put  in  salt  sufficient.  Take  IJ  pints  oj 
good  ale  yeast,  free  from  bitterness,  and  lay  it  in 
gallon  of  water 'the  night  before.  Pour  off  tit 
yeast  into  the  milk  and  water,  and  then  break  i! 
rather  more  than  J  lb.  of  butter.  Work  it  well  ti; 
it  is  dissolved  ;  then  beat  up  2  eggs  in  a  basin,  an; 
stir  them  in.  Mix  about  1J  pecks  of  flour  wit! 
the  liquor,  and,  in  winter,  make  the  dough  prett 
stiff,  but  more  slack  in  summer  ;  mix  it  well,  an 
the  less  it  is  worked  the  better.  Stir  the  liqiif: 
into  flour,  as  for  pie-crust,  and  after  the  dough  j 
made  cover  it  with  a  cloth,  and  let  it  lie  to  rise 
while  the  oven  is  heating.  When  the  rolls  t 
loaves  have  lain  in  a  quick  oven  about  a  quart: 
of  an  hour,  turn  them  on  the  other  side  for  aboi: 
a  quarter  of  an  hour  longer.  Then  take  them  oij 
and  chip  them  with  a  knife,  which  will  make  ther; 
look  spongy,  and  of  a  fine  yellow,  whereas  raspini 
takes  off  this  fine  color,  and  renders  their  look  lest 
inviting. 

II.  Proceed  as  for  the  best  bread  ;  use  the  fines 
flour,  and  moisten  it  with  a  little  milk. 

BREAD,  FRENCH  COUNTRY  WHITE 
This  is  made  without  yeast. 

BREAD,  FRENCH  SOUP.  This  is  mad; 
by  adding  1  lb.  or  more  of  salt  to  each  sack,  i 
the  place  of  yeast ;  and  it  is  baked  in  thin  loaves 
so  as  to  be  nearly  all  crust,  by  which  means  it  be! 
comes  more  soluble  in  the  hot  soup. 

BREAD,  FROM  AMERICAN  FLOUI 
This  flour  requires  nearly  twice  as  much  water  tl 
make  it  into  bread,  as  that  made  from  EnglisJ 
wheat,  and  is  therefore  much  more  economica 
14  lbs.  of  American  flour  will  make  21 J  lbs.  o 
bread,  but  the  best  sort  of  English  flour  produce; 
but  18J  lbs.  (Mrs.  Rundell.) 

BREAD,  FROM  GRAINS.  “  Birkenmayei) 
a  brewer  of  Constance,  has  succeeded  in  manufaCi 
turing  bread  from  the  farinaceous  residue  of  bee 
10  lbs.  of  this  species  of  paste,  1  lb.  of  yeast,  5  lb] 
of  ordinary  meal,  and  a  handful  of  salt,  produc 
12  lbs.  of  black  bread,  both  savory  and  nourishing- 

BREAD,  ( For  one  sack.)  Flour  1  sack ;  sa 


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137 


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lbs. ;  water,  sufficient  quantity ;  yeast  4  pints, 
issolve  the  salt  in  3J  gallons  of  the  water,  (warm,) 
jien  add  a  little  of  the  flour  and  the  whole  of  the 
i:ast ;  make  a  dough,  and  keep  it  in  a  warm  place 
itil  it  rises,  then  add  more  flour  and  warm  water 
the  same  way,  and  work  again  ;  after  3  or  4 
iurs  add  the  remainder  of  the  flour,  and  sufficient 
ater  to  bring  the  dough  to  a  proper  consistence, 
hen  the  whole  mass  of  dough  is  in  a  proper  state, 
is  to  be  cut  into  loaves  and  baked. 

Remarks.  The  bakers  employ  alum  in  making 
eir  bread,  as  it  not  only  makes  the  dough  more 
tentive  of  moisture,  but  improves  the  color  of  the 
cad.  The  proportion  is  usually  6  or  8  oz.  of  alum 
r  sack,  or  even  more. 

By  this  process  a  sack  of  flour  will  produce  from 
:5  to  350  lbs.  of  well-baked  bread,  or  if  slack  - 
ked,  from  370  to  385  lbs.  of  crumbling  bread. 
BREAD,  HICK’S  PATENT.  This  is  merely 
ead  made  in  the  common  way,  but  baked  in  an 
en  so  arranged  that  the  vapors  arising  during 
e  process  may  be  condensed  in  a  suitable  re¬ 
iver.  The  condensed  liquor  is  a  crude,  weak 
ait,  produced  during  the  fermentation  of  the 
ead.  The  product  will  not  pay  the  expense  and 
luble  of  the  collection. 

BREAD,  HOUSEHOLD.  ( Economical 
ead.)  Prep.  I.  Remove  the  flake  bran  from 
b  flour,  and  boil  5  lbs.  of  it  in  4  gallons  of  water, 
til  it  is  reduced  to  3  J  gallons  ;  strain.  With 
is  liquor  knead  56  lbs.  of  the  flour,  adding  salt 
d  yeast  as  for  other  bread.  Bake  the  loaves  for 
hours.  (Rev.  Mr.  Haggett.) 

II.  Mix  7  lbs.  of  flour  with  3  lbs.  of  mealy  po- 
oes,  previously  well  mashed,  add  2  or  3  spoon- 
s  of  salt,  and  make  a  dough  with  water  ;  then 
ill  work  it  with  3  or  4  spoonfuls  of  yeast,  and  af- 
'  4  hours  bake  it. 

BREAD,  IMPROVEMENT  OF.  A  i  oz.  of 
rbonate  of  magnesia  added  to  the  flour,  for  a  4 
loaf,  materially  improves  the  quality  of  the 
)ad,  even  when  made  from  the  worst  new  see¬ 
ds  flour.  (Professor  E.  Davy.)  This  addition  is 
rfectly  innocent. 

BREAD,  ICELAND  MOSS.  This  vegetable 
iy  be  made  into  bread,  either  alone,  or  mixed 
th  flour.  It  is  used,  in  the  first  case,  in  the 
te  of  meal,  in  the  same  way  as  flour ;  in  the 
lond  case,  7  lbs.  of  it  are  directed  to  be  boiled  in 
or  13  gallons  of  water,  and  employed  to  make 
lbs.  of  flour  into  dough,  which  is  then  fermented 
d  baked  in  the  usual  way.  It  is  said  that  the 
ive  quantity  of  flour  will  produce,  in  this  way, 

)  lbs.  (?)  of  good  household  bread,  whereas  the 
ne  flour,  treated  in  the  usual  way,  would  not 
'duce  more  than  80  lbs.  A  simpler  mode  of 
jiking  this  bread,  is  to  mix  1  lb.  of  lichen  meal 
h  3  j  to  4  lbs.  of  flour.  The  bitterness  of  the 
;ien  is  extracted  by  soaking  it  in  cold  water. 
BREAD,  LEAVENED.  Prep.  Take  about 
os.  of  dough  of  the  last  making,  which  has  been 
|3ed  by  barm  ;  keep  it  in  a  wooden  vessel,  cov¬ 
'd  well  with  flour.  This  will  become  leaven 
en  sufficiently  sour.  Work  this  quantity  into  a 
:k  of  flour  with  warm  water.  Cover  the  dough 
| 36  with  a  cloth,  or  flannel,  and  keep  it  in  a 
rm  place  ;  further,  mix  it  next  morning  with  2 
"3  bushels  of  flour,  mixed  up  with  warm  water 
11  a  little  salt.  When  the  dough  is  thoroughly 


made,  cover  it  as  before.  As  soon  as  it  rises,  well 
knead  it  into  loaves.  Observe  in  this  process,  that 
the  more  leaven  is  put  to  the  flour,  the  lighter  the 
bread  will  be,  and  the  fresher  the  leaven,  the  less 
sour  will  it  taste. 

BREAD,  PARIS  WHITE.  Prep.  To  80  lbs. 
of  the  dough,  before  the  yeast  was  added,  from 
yesterday’s  baking,  add  as  much  lukewarm  water 
as  will  make  320  lbs.  of  flour  into  a  thin  dough  ; 
as  soon  as  this  has  risen,  80  lbs.  are  to  be  taken 
out  and  reserved  in  a  warm  place  as  leaven  for  the 
next  baking,  and  1  lb.  of  dry  yeast,  dissolved  in 
warm  water,  is  to  be  added  to  the  remaining  por¬ 
tion,  which  is  immediately  made  into  loaves,  and 
shortly  afterwards  baked,  the  loaves  being  placed 
in  the  oven  without  touching  each  other,  that  they 
may  become  crusty  all  round. 

BREAD,  POTATO.  Prep.  I.  To  mealy  po¬ 
tatoes,  well  mashed,  add  an  equal  quantity  of 
dough,  made  with  flour,  then  add  a  proper  quan¬ 
tity  of  yeast,  and  mix  in  as  much  potato  farina,  or 
wheat  flour,  as  will  suffice  to  bring  it  to  a  proper 
consistence.  Ferment  and  bake,  as  usual. 

II.  Mix  equal  parts  of  potato  starch  and  finely- 
pulped  potatoes,  and  work  them  into  a  dough  over 
night,  adding  the  proper  quantity  of  yeast ;  the 
next  morning  work  in  the  same  quantity  of  potato 
starch,  mashed  potatoes,  and  wheat  flour,  adding 
as  much  hot  water  as  may  be  required  ;  let  it 
stand  to  rise,  then  work  it  well,  cut  it  into  loaves, 
and  in  2  hours  put  them  into  the  oven. 

BREAD,  SOURNESS  IN.  (To  rectify.) 
When  the  dough  has  become  sour  from  the  fer¬ 
mentation  proceeding  too  far,  or  the  flour  being  of 
inferior  quality,  the  addition  of  about  a  \  oz.  of 
carbonate  of  magnesia,  or  a  little  carbonate  of  soda, 
will  remove  it.  When  it  arises  from  the  sourness 
of  the  yeast,  this  method  is  especially  applicable. 

BREAD,  STEAM-BAKED,  ( d  la  Vienne.) 
It  has  been  known  for  some  time  at  Vienna,  that 
if  the  hearth  of  an  oven  be  cleaned  with  a  moist¬ 
ened  wisp  of  straw,  broad  baked  therein  imme¬ 
diately  afterwards  presents  a  much  better  appear¬ 
ance,  the  crust  having  a  beautiful  yellow  tint.  It 
was  thence  inferred  that  this  peculiarity  must  be 
attributed  to  the  vapor,  which  being  condensed  on 
the  roof  of  the  oven,  fell  back  on  the  bread.  At 
Paris,  in  order  to  secure  with  certainty  so  desirable 
an  appearance,  the  following  arrangement  is  prac¬ 
tised  : — The  hearth  of  the  oven  is  laid  so  as  to  form 
an  inclined  plane,  with  a  rise  of  about  11  inches  in 
3  feet,  and  the  arched  roof  is  built  lower  at  the 
end  nearest  the  door,  as  compared  with  the  far¬ 
thest  extremity.  When  the  oven  is  charged,  the 
entrance  is  closed  with  a  wet  bundle  of  straw.  Bv 
this  arrangement  the  steam  is  driven  down  on  the 
bread,  and  a  golden-yellow  crust  is  given  to  the 
bread,  as  if  it  had  been  previously  covered  with 
the  yelk  of  an  egg.  (Hbgen  Correspondent,  Sept. 
27.  Ann.  of  Chym.  and  Prac.  Pharm.) 

BREAD,  TO  SWEETEN,  (WIthoot  Su¬ 
gar.)  It  is  not  generally  known  that  pure  starch 
added  to  flour  and  made  into  dough,  will  be  par¬ 
tially  converted  into  a  species  of  sugar  during  the 
process  of  fermentation  and  baking,  and  produces 
sweet  wholesome  bread.  From  the  experiments 
of  Dr.  Colquhoun,  it  appears  that  starch  arrow- 
root,  farina  of  potatoes,  or  similar  amylaceous  sub¬ 
stances,  made  into  a  jelly  with  hot  water,  may  be 


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138 


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employed  for  this  purpose  with  advantage.  It  is 
only  necessary  to  mix  the  flour  up  with  the  jelly, 
instead  of  mere  water,  to  add  yeast  and  salt,  and 
to  bake  in  the  common  way.  Dr.  Percival  has  re¬ 
commended  the  addition  of  salep  for  this  purpose. 

1  oz.  of  salep  dissolved  in  1  quart  of  water  ;  2  lbs. 
of  flour ;  80  grains  of  salt,  and  2  oz.  of  yeast,  gave 
3  lbs.  2  oz.  of  good  bread ;  but  the  same  weight  of 
materials,  without  the  salep,  gave  only  2  j  lbs.  If 
too  much  salep  be  added,  however,  it  will  give  its 
flavor  to  the  bread. 

BREAD,  WHITING’S,  (Patent.)  This  is 
made  by  dividing  the  dough  into  two  portions  ;  to 
the  one  a  little  carbonate  of  soda  is  added,  to  the 
other,  a  little  dilute  muriatic  acid  ;  they  are  both 
well  kneaded  separately,  then  mixed  together, 
formed  into  loaves,  and  baked  immediately.  No 
yeast  is  used. 

BREATH,  FCETID.  Scarcely  any  thing  is 
more  disagreeable  or  disgusting  than  a  stinking 
breath.  Various  means  have  been  proposed  to  re¬ 
move  this  annoyance,  depending  principally  on  the 
administration  of  aromatics,  which  by  their  odor 
might  smother  it  for  a  time  ;  but  these  require  con¬ 
tinual  repetition,  and  are  liable  to  interfere  with 
the  functions  of  digestion.  The  real  cause  of  a 
stinking  breath  is  either  a  diseased  stomach  or  ca¬ 
rious  teeth  ;  when  the  former  is  the  case  aperients 
should  be  administered  ;  and  if  these  do  not  suc¬ 
ceed,  an  emetic  may  be  given,  followed  by  a  dose  of 
salts,  or  castor  oil  occasionally.  When  rotten  teeth 
are  the  cause,  they  should  be  removed ;  or,  if  this 
be  impossible,  they  should  be  kept  clean.  Dirty 
teeth  often  cause  the  breath  to  smell.  The  use  of 
the  tooth-brush  should  be  a  daily  habit.  Occa¬ 
sionally  rinsing  out  the  mouth  with  a  little  clean 
water,  to  which  a  few  drops  of  a  solution  of  chlo¬ 
ride  of  lime,  or  chloride  of  soda,  has  been  added,  is 
an  effective  method.  The  following  lozenges  have 
also  been  recommended : — 

Gum  catechu  2  oz. ;  white  sugar  4  oz. ;  orris 
powder  1  oz. ;  make  them  into  a  paste  with  mucil¬ 
age,  and  add  a  drop  or  two  of  neroli.  One  or  two 
may  be  sucked  at  pleasure. 

BREAKFAST  POWDER.  Syn.  Rye  Cof¬ 
fee.  Dillenius’s  ditto.  Hunt’s  Economical 
Breakfast  Powder.  Rye  roasted  along  with  a 
little  fat.  Use.  As  a  substitute  for  foreign  coffee, 
of  which  it  is  one  of  the  cheapest  and  best. 

BREE’S  ANTI-ASTHMATIC  PLASTER. 
Prep.  Simple  diachylon  1  oz. ;  powdered  camphor 
and  powdered  opium,  of  each  \  oz. ;  sweet  oil  J  a 
teaspoonful.  Proc.  Melt  the  plaster  with  the  oil, 
then  remove  the  vessel  from  the  fire,  and  stir  in 
the  powders ;  spread  it  on  leather  before  it  gets 
cold.  Remark.  It  is  better  made  with  only  half 
the  above  quantity  of  opium. 

BREWING.  The  art  of  making  beer. 

General  notice.  Before  entering  on  a  description 
of  the  process  of  brewing,  it  will  be  necessary  to 
notice  the  apparatus  and  materials  required  for  its 
conduct. 

The  apparatus  consists  of, 

1.  A  copper  or  boiler  capable  of  holding  fully 
two-thirds  of  the  quantity  proposed  to  be  brewed ; 
with  a  gauge-stick  to  determine  the  number  of 
gallons  of  fluid  at  any  given  depth  therein.  A  cop¬ 
per  holding  about  140  gallons  is  a  convenient  size 
for  brewing  a  quarter  of  malt. 


2.  A  masli-tub,  or  tun,  capable  of  containiii 
rather  more  than  the  copper. 

3.  One  or  more  tuns,  or  vessels,  to  ferment  tlj 
beer  in. 

4.  Three  or  four  shallow  coolers  to  reduce  tli 
wort  as  rapidly  as  possible  to  a  proper  temperatu 
for  fermenting. 

5.  One  or  two  copper  or  wooden  bowls,  forbai 
ing,  &c. 

6.  A  thermometer  with  a  scale  reaching  fro: 
zero  to  above  the  boiling  point  of  water. 

7.  A  suitable  number  of  casks  (clean)  to  co.t 
tain  the  beer. 

8.  One  or  more  large  funnels,  or  tunners. 

9.  Two  or  more  clean  pails. 

10.  A  hand-pump  of  a  size  proportionate  to  tit 
brewing. 

These  articles  will  vary  in  value  from  XlO  u; 
wards,  to  many  hundreds,  according  to  the  exte 
of  the  brewing ;  but  the  whole  of  them,  necessat 
for  a  private  family,  may  be  bought  for  less  th 
the  former  amount.  By  proper  care  they  will  hi 
for  30  or  40  years,  and  still  be  in  a  useful  sta 
The  place  where  these  vessels  are  kept,  and  t 
operations  carried  on,  is  called  the  “  Brewhouse. 

The  materials  necessary  to  brew  beer  are,  go 
malt,  hops,  and  icater,  and  a  little  yeast. 

The  malt  is  bruised  or  crushed  in  a  mill  befc 
brewing,  that  it  may  be  acted  on  the  more  read1 
by  the  water.  It  should  not  be  ground  too  sm: 
as  it  would  then  make  the  wort  thick  ;  the  crus 
ed  malt  may  advantageously  lie  for  a  few  days 
a  cool  situation,  by  which  it  will  attract  a  considi 
able  quantity  of  moisture  from  the  air,  and  cons 
quently  its  soluble  portion  will  be  the  more  eas 
dissolved  out  by  the  water  used  in  mashing.  Pi 
malt  may  be  used  coarser  than  amber  or  hroi 
malt.  A  bushel  of  malt  should  make  a  bushel  a 
a  quarter  when  ground,  and  a  quarter  should  yi< 
between  9£  and  10  bushels,  the  quantity  sligh 
varying  according  to  the  degree  of  bruising  it  1 
undergone.  On  the  large  scale,  malt  is  ground 
crushing  mills,  furnished  with  iron  rollers  ;  and 
a  small  scale,  by  wooden  rollers  or  small  m 
worked  by  hand.  For  private  brewing,  the  m 
is  generally  bought  ready  ground,  for  convenier 
sake.  (See  Malt.) 

The  hops  should  be  those  of  the  previous  seas* 
and  for  general  purposes  grown  in  Kent ;  but 
the  finer  sorts  of  malt  liquor,  East  Kent  hops  shoi; 
bo  used ;  and  where  it  is  intended  to  be  kept 
some  long  time,  those  known  by  the  names  j 
Country's,  Alton's,  or  Farnham  Hops  must  i 
employed.  The  quantity  of  hops  required  to 
given  measure  of  malt  varies  from  2  lbs.  to  8  1! 
of  the  former,  to  1  quarter  of  the  latter,  accordi 
to  the  nature  of  the  brewing.  For  good  stro 
beer,  4  lbs.  or  4J  lbs.  is  usually  sufficient,  but  wb! 
the  liquor  is  very  strong,  and  it  is  intended  to 
highly  aromatic,  and  to  be  kept  for  a  long  period 
lb.  of  hops  may  be  used  to  every  bushel  of  malt, 
8  lbs.  to  the  quarter.  Mild  porter  has  about  3  I 
to  the  quarter,  and  weak  common  beer  has  f 
quently  only  about  |  lb.  of  hops  to  the  bushel  i 
malt.  A  portion  of  hops  is  also  frequently  adc 
to  the  finer  sort  of  beer,  after  it  is  casked,  as 
shall  presently  explain. 

The  water  should  be  soft  and  clear,  the  yc 
sweet  and  good,  and  all  the  vessels  and  casks  b 


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tuseet  and  clean.  If  this  be  not  the  case,  with  the 
atter  especially,  the  best  brewing  in  the  world  will 
>e  useless. 

Process  of  brewing.  This  may  be  divided 

nto 

I.  The  mashing.  This  operation  consists  in 
ilacing  the  ground  or  bruised  malt  in  a  large  tub 
>r  “  tun,"  known  by  the  name  of  the  “  mash-tun,” 
nacerating  it  for  some  time  in  hot  water,  and  lastly 
drawing  off  the  wort  from  a  hole  in  the  bottom, 
iver  which  a  bunch  of  straw,  or  a  strainer,  or  false 
iottom,  is  placed,  to  prevent  the  malt  passing  out 
ilong  with  the  liquor.  During  the  process  of  mash- 
ng,  a  peculiar  principle,  called  by  chemists  dias- 
ase,  reacts  upon  the  starch  also  contained  in  the 
nalt,  and  converts  it  first  into  a  species  of  gum, 
ailed  by  the  French  chemists  “  dextrine,”  and 
hen  into  a  species  of  sugar  resembling  that  pro¬ 
duced  by  the  action  of  sulphuric  acid.  The  greater 
he  quantity  of  starch  converted  into  sugar  in  this 
vay,  the  stronger  and  finer  will  be  the  wort.  It 
here  fore  becomes  a  desideratum  with  the  brewer 
lo  mash  at  a  temperature  that  will  most  fully  pro- 
note  this  object.  It  has  been  found  that  the  best 
jemperature  for  this  purpose  varies  from  157°  to 
60°,  but  when  more  than  one  liquor  is  used,  the 
irst  should  be  something  lower  than  the  former, 
jhe  next  may  be  between  the  two,  and  the  third 
nay  slightly  exceed  the  latter,  or  be  about  165° 
r  170°.  The  action  of  the  first  mash  is  merely 
(o  extract  the  sugar  contained  in  the  malt  already 
(armed  ;  that  of  the  second  to  convert  the  starch 
jito  sugar  by  the  action  of  the  diastase  ;  the  third 
p  fully  complete  this  object,  as  well  as  to  carry 
way  the  remaining  portions  of  extract. 

The  mashing  is  usually  performed  by  filling  the 
opper  with  water,  and  as  soon  as  it  acquires 
he  temperature  of  145°  in  summer,  or  167°  in 
■‘inter,  45  gallons  are  run  off  into  the  mash-tun, 
jnd  1  quarter  of  crushed  malt  gradually  thrown  in 
nd  well  mixed  by  laborious  working,  until  it  bo¬ 
urnes  thoroughly  incorporated  and  no  lumps  re¬ 
gain  ;  the  agitation  is  then  continued  for  30  or  40 
nnutes,  when  36  gallons  of  water  from  the  boiler, 
t  a  temperature  of  200°,  are  added,  and  the  whole 
gain  well  agitated  until  thoroughly  mixed.  The 
lash-tun  is  now  closely  covered  up,  and  allowed 
:>  stand  for  an  hour  or  an  hour  and  a  half.  At 
le  end  of  this  time  the  tap  is  set,  and  the  wort  is 
rawn  off  into  the  “  underback,”  and  generally 
mounts  to  about  50  to  52  gallons:  60  gallons  of 
rater,  at  a  temperature  of  200°,  are  next  added  to 
ie  mash-tun,  previously  drained  well,  and  after 
;ing  well  worked,  the  whole  is  covered  up  as  be- 
(Te.  This  mash  is  allowed  to  remain  for  an  hour, 
hen  it  is  drawn  off,  and  the  malt  again  drained 
•ady  for  the  third  mash.  This  time  only  35  gai¬ 
ns  of  water  are  added  at  200°,  and  allowed  to 
and  for  j  an  hour,  when  it  is  run  off  in  the  same 
,ianner  as  before,  and  the  malt  allowed  to  drain, 
he  worts  are  now  ready  for  boiling. 

In  some  cases  only  the  first  and  second  mash  is 
ted  for  strong  beer,  and  the  third  kept  for  table, 
'  as  water  to  mash  a  fresh  quantity  of  malt  with, 
t  Scotland  (see  Scotch  Ale)  the  brewer  only 
ashes  once,  and  afterwards  washes  his  malt  by 
equent  showers  or  “  sparges”  of  water,  by  which 
>  gets  a  wort  of  greater  strength  in  proportion  to 
i  quantity.  In  operating  as  above,  the  average 


or  mean  temperature  of  the  first  mash  is  145°,  of 
the  second  170°,  and  of  the  third  180°.  In  win¬ 
ter  the  mean  temperature  may  be  reckoned  as  6 
or  7°  lower.  A  quarter  of  malt  in  this  way  will 
produce  a  wort  having  a  specific  gravity  by  the 
saccharometer  of  1-234,  or  equal  to  84  lbs.  of  ex¬ 
tract.  (See  Saccharometer.) 

It  is  calculated  that  32  gallons  of  the  water 
employed  in  the  mashing  remain  in  the  grains  af¬ 
ter  the  wort  is  drawn  off! 

II.  Boiling.  The  wort  is  next  transferred  to 
the  copper,  and  heated  to  the  boiling  point  as  soon 
as  possible.  In  large  breweries  where  several  cop¬ 
pers  are  employed,  the  first  mash  is  no  sooner  run 
into  the  underback,  than  it  is  transferred  to  the 
wort  copper,  and  immediately  boiled,  and  the  suc¬ 
cessive  mashings  added  as  soon  as  drawn  off ;  but 
in  private  houses,  where  there  is  only  one  copper, 
the  boiling  cannot  be  commenced  until  the  water 
for  the  last  mashing  is  removed.  In  some  cases 
the  worts  are  brewed  separately,  thus  producing  2 
or  3  qualities  of  beer,  viz.  strong  ale  or  stout, 
beer,  and  table  beer.  No  sooner  has  the  boiling 
commenced  than  the  hops  may  bo  added,  and  the 
boiling  continued  for  2  or  3  hours  or  more.  In 
some  breweries  the  beer  is  boiled  for  several  hours, 
and  in  Belgium  it  is  said  that  this  is  even  con¬ 
tinued  for  10  or  12  hours,  but  too  much  boiling 
drives  off  the  flavor  of  the  hops.  In  general,  two 
hours  good  boiling  will  be  found  sufficient.  In 
small  brewings  the  first  wort  should  be  sharply 
boiled  for  1  hour,  and  the  second  for  2  hours. 
But  if  intended  for  beer  of  long  keeping,  the  time 
should  be  extended  half  an  hour.  The  hops  should 
be  strained  from  each  preceding  wort,  and  re¬ 
turned  into  the  copper  with  the  succeeding  one. 
Between  the  boilings  the  fire  should  be  damped 
with  wet  cinders,  and  the  copper  door  set  open. 

For  small-beer  only  half  an  hour  is  necessary 
for  the  first  wort,  1  hour  for  the  second,  and  2 
hours  for  the  third. 

It  is  reckoned  that  J  to  T’fT  part  of  the  wort  is 
dissipated  in  steam  during  the  process  of  boiling, 
but  this  must  of  course  depend  altogether  on  the 
evaporative  power  of  the  boiler  and  the  length  of 
time  the  boiling  is  continued. 

III.  Cooling.  The  boiling  being  finished,  the 
wort  is  run  off  from  the  copper  into  the  hopback, 
which  is  furnished  with  a  strainer  to  keep  back 
the  hops.  It  is  then  pumped  into  large  square 
shallow  vessels  called  “  coolers,"  where  it  is  ex¬ 
posed  to  a  good  current  of  air  to  cool  it  down  to  a 
proper  fermenting  temperature  as  quickly  as  pos¬ 
sible.  This  is  of  the  utmost  importance  for  the 
success  of  the  brewing.  The  wort  should  be  laid 
so  shallow  as  to  cool  within  6  or  7  hours  to  the 
temperature  of  about  60°.  In  warm  weather,  the 
depth  should  not  exceed  3  or  4  inches ;  but  in 
cold  weather  it  may  be  5  or  6  inches.  As  soon  as 
the  heat  has  fallen  to  about  60°,  it  should  be  in¬ 
stantly  tunned  and  yeasted. 

It  is  reckoned  that  by  the  joint  evaporation 
from  the  boilers  and  coolers,  there  is  a  loss  of 
about  40  gallons  per  quarter. 

In  private  families  a  good  way  is  to  bring  the 
wort  from  the  copper  in  pails,  and  to  pour  it  into 
a  basket  or  a  hamper,  set  over  the  coolers,  by 
which  means  the  hops  will  be  retained,  and  the 
beer  run  through  clear. 


* 


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IV.  Fermentation.  When  the  wort  is  suffi¬ 
ciently  cool,  it  is  run  into  the  fermenting  tuns  or 
vessels,  which  in  small  brewings  may  be  casks, 
with  one  of  their  heads  removed.  These  are 
called  “  gyle  tuns,”  and  should  not  be  more  than 
§  full.  The  yeast,  previously  mixed  with  a  little 
wort,  and  kept  until  this  latter  has  begun  to  fer¬ 
ment,  may  now  be  added,  and  the  whole  agitated 
well ;  the  tun  should  then  be  covered  up,  until  the 
fermentation  is  well  established.  During  this  pro¬ 
cess  the  temperature  rises  from  9°  to  15°. 

The  quantity  of  yeast  employed,  and  the  tem¬ 
perature  of  the  wort  when  it  is  added,  differ  in 
different  breweries  and  for  different  kinds  of  beer. 
From  J  to  1§  of  yeast,  taken  from  a  previous 
brewing  of  the  same  kind  of  beer,  is  the  quantity 
usually  employed.  The  higher  the  temperature 
the  less  yeast  necessary.  In  England,  the  tem¬ 
perature  at  which  the  yeast  is  usually  added, 
varies  from  55°  to  65°  Fahr.  In  cold  weather, 
the  heats  in  the  coolers  should  be  5°  or  6°  higher 
than  in  mild  and  warm  weather.  For  ale,  in  cold 
weather,  it  should  be  tunned  as  soon  as  it  has 
fallen  to  60°  in  the  coolers.  For  porter,  to  64°, 
and  for  table  beer  to  70°  ;  and  in  warm  weather, 
strong  beer  should  be  4°  or  5°  less,  and  table  beer 
7°  or  8°.  Care  should  be  also  taken  that  the 
worts  do  not  get  cold  before  the  yeast  is  mixed  to 
produce  fermentation.  The  common  rule  for  mix¬ 
ing  the  yeast  is  ljlbs.  to  every  barrel  of  strong 
beer  wort,  and  1  lb.  to  every  barrel  of  table  beer 
wort. 

The  commencement  of  the  fermentation  is  in¬ 
dicated  by  a  line  of  small  bubbles  round  the  sides 
of  the  tun,  which,  in  a  short  time,  extends  over 
the  surface.  A  crusty  head  follows,  and  then  a 
fine  rocky  one,  followed  by  a  light  frothy  head. 
In  the  last  stage,  the  head  assumes  a  yeasty  ap¬ 
pearance,  and  the  color  is  yellow  or  brown,  the 
smell  of  the  tun  becoming  strongly  vinous.  As 
.  soon  as  this  head  begins  to  fall,  the  tun  should  be 
skimmed,  and  the  skimming  continued  every  two 
hours  till  no  more  yeast  appears  ;  this  closes  the 
operation,  and  the  beer  should  then  be  put  into 
casks,  or,  in  technical  language,  “  cleansed.”  A 
minute  attention  to  every  stage  of  this  process  is 
necessary  to  secure  a  fine  flavor  and  a  brilliant 
beverage. 

In  Scotland  the  temperature  at  which  the  yeast 
is  added,  is  generally  much  lower  than  in  Eng¬ 
land  ;  for  ale,  it  is  from  51°  to  52°,  and  the  whole 
process  is  conducted  in  the  cooler  part  of  the  year, 
so  that  the  temperature  seldom  rises  higher  than 
65°  or  C6°.  The  Bavarian  beer,  so  much  cele¬ 
brated  on  the  continent,  as  well  as  the  finest  kinds 
of  East  India  ale,  are  fermented  at  very  low  tem¬ 
peratures. 

It  may  be  generally  regarded  as  a  rule,  that 
the  lower  the  temperature,  and  the  slower,  more 
regular  and  less  interrupted  the  process  of  fermen¬ 
tation,  the  better  will  be  the  product  and  the  less 
likely  to  change  by  age.  More  yeast  is  required 
in  winter  than  in  summer.  Should  the  fermenta¬ 
tion  become  slack  in  the  gyle  tun,  a  little  more 
yeast  is  frequently  added,  and  the  whole  is  roused 
up  ;  but  on  the  contrary,  should  the  temperature 
rise  considerably,  or  the  fermentation  become  too 
active,  the  wort  should  be  cooled  a  little  and 
skimmed,  or  at  once  cleansed. 


V.  Cleansing.  When  the  fermentation  has 
proceeded  to  a  certain  extent,  the  liquor  under-: 
goes  the  operation  called  “  cleansing.”  This  con¬ 
sists  in  drawing  it  off  from  the  gyle  tun  into  other: 
vessels,  or  casks,  set  sloping,  so  that  the  yeast,  as 
it  forms,  may  work  oft’  the  one  side  of  the  top,  and1 
fall  into  the  vessel  placed  below  to  receive  it.  In 
small  brewings,  the  beer  is  often  at  once  trans¬ 
ferred  from  the  gyle  tun  to  the  store  casks,  which, 
are  sloped  a  little  until  the  fermentation  is  over, 
when  they  are  skimmed,  filled,  and  bunged  up 
When  the  operation  of  cleansing  is  not  employed  : 
the  yeast  is  removed  from  the  surface  of  the  gyle 
tun  with  a  skimmer,  and  the  clear  liquor  drawn 
off  into  the  store  casks. 

The  process  of  cleansing  should  always  com 
mence  as  soon  as  the  gravity  of  the  liquor  falls  tel 
10  or  11  lbs.  per  barrel,  which  it  usually  does  inj 
about  48  hours,  provided  the  fermentation  ha; 
been  well  conducted.  Some  brewers  add  \  tei 
J  lb.  of  wheat  or  bean  flour  to  the  beer  in  the 
gyle-tun,  shortly  before  cleansing,  to  quicken  the 
discharge  of  yeast,  but  it  is  not  clearly  ascertained 
whether  such  a  plan  be  advantageous  or  the  con 
trary. 

VI.  Storing.  As  soon  as  the  fermentation  ii 
concluded,  which  generally  takes  from  6  to  8  days 
or  more,  the  clear  liquor  is  drawn  off  into  the  ston 
casks,  or  vats,  which  are  then  closely  bungee 
down,  and  deposited  in  a  cool  cellar. 

VII.  Ripening.  After  a  period,  varying  fron 
1  to  12  months,  or  more,  according  to  the  nature 
of  the  brewing,  the  liquor  will  have  become  fine 
and  sufficiently  ripe  for  use.  All  the  attention  re 
quired  during  this  interval,  is  to  look  occasional!) 
to  see  that  there  is  no  leakage,  and  to  open  the 
vent  holes,  should  any  oozings  appear  betweei 
the  staves  of  the  casks. 

VIII.  Fining.  It  frequently  happens  that  mal 
liquor,  especially  porter,  with  all  the  care  bestow 
ed  upon  it  in  brewing,  will  not  turn  out  sufficientl; 
fine  to  meet  the  taste  and  eye  of  the  consumer 
in  which  case  it  is  usually  subjected  to  the  opera 
tion  of  “  clarifying."  For  this  purpose  1  oz.  of 
isinglass  is  put  into  1  quart  of  weak  vinegar,  o 
still  better,  hard  beer,  and  when  dissolved,  a  suf 
ficient  quantity  of  good  beer  may  be  added  t« 
make  it  measure  1  gallon.  This  mixture  is  callef 
“  finings 1  to  2  pints  of  which  is  the  prope 
quantity  for  a  barrel.  The  method  of  using  it,  i 
to  put  the  finings  into  a  bucket,  and  to  gradually 
add  some  of  the  beer,  until  the  bucket  is  thref 
parts  full,  during  which  time  it  is  violently  agitatei: 
with  a  w'hisk,  and  this  is  continued  until  a  goo; 
frothy  head  is  raised  upon  it,  when  it  is  tlirowi 
into  the  barrel  of  beer,  and  the  whole  well  rum 
maged  up,  by  means  of  a  large  stick  shoved  in  a 
the  bunghole.  In  a  few  days  the  beer  will  usual 
ly  become  fine. 

In  some  bad  sorts  of  beer  isinglass  will  have  a 
effect.  This  may  be  ascertained  beforehand,  b; 
trying  some  in  a  long  glass  tube,  or  vial,  with  ij 
little  of  the  finings.  These  should  be  well  shakei 
together,  and  then  set  aside  for  a  short  time,  whe 
it  will  be  found  that  the  finings  will  rise  to  th 
top,  leaving  the  central  portion  of  the  beer  cleat 
if  it  be  in  a  proper  condition  for  clarifying ;  but  ii 
on  the  contrary,  they  sink  to  the  bottom,  and  th 
liquor  still  keeps  foul,  no  quantity  of  finings,  how 


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ever  great,  will  ever  clarify  it.  This  latter  defect 
may  be  remedied  by  proceeding  to  fine  it  after  the 
manner  above  described,  and  then  adding,  after 
'  the  finings  have  been  well  rummaged  up,  either  1 
i  spoonful  of  oil  of  vitriol,  or  gum  catechu,  dissolved 
in  i  a  pint  of  warm  water,  again  rummaging  well 
!  for  a  quarter  of  an  hour.  Or  1  or  2  oz.  of  tincture 
of  catechu  may  be  used  instead,  mixed  with  a  lit¬ 
tle  water.  Either  of  these  additions  acts  chemical¬ 
ly  on  the  finings,  in  the  same  way  as  good  beer 
|  does,  precipitating  them  along  with  the  foulness, 
j  and  thus  brightening  the  liquor.  The  addition  of 
|  a  handful  of  hops,  previously  boiled  for  5  minutes 
!  in  a  little  of  the  beer,  and  then  added  to  the  barrel, 
i  and  the  whole  allowed  to  stand  for  a  few  days, 
i  before  proceeding  to  clarify  it,  will  generally  have 
the  same  effect. 

Concluding  Remarks.  The  nature  and  varie¬ 
ties  of  beer,  <fc.  The  numerous  varieties  of  beer 
met  with  in  commerce,  arise  either  from  a  differ- 
j  ence  in  the  materials,  or  the  management  of  the 
'  brewing.  Thus  the  water,  but  more  generally  the 
i  nature  of  the  malt,  or  the  temperature  of  the 
mashing  or  the  fermentation,  decides  the  character 
of  the  liquor.  The  difference  between  ale  and 
porter  arises  from  the  color  of  the  malt,  and  the 
distinctions  between  the  same  class  of  liquor,  brew¬ 
ed  from  similar  materials,  may  be  referred  to  the 
mashing  or  the  fermentation.  Scotch  ale  and 
Bavarian  beer  differ  in  style  from  other  ales,  as 
before  explained,  from  being  fermented  at  lower 
temperatures ;  and  porter  differs  from  either  of 
these,  because  it  has  been  made  with  higher  dried 
malt.  This  is  the  cause  of  the  almost  endless 
;  varieties  of  malt  liquor  met  with  in  England. 
|  Every  country — nay,  every  town  and  every  brew- 
i  er,  is  distinguished  by  the  production  of  a  different 
flavored  beer.  Besides  the  varieties  arising  from 
:  difference  of  quality  or  manipulation  in  the  brew¬ 
ing  of  similar  kinds  of  liquor,  there  are  certain 
leading  features  winch  distinguish  some  of  them, 
which  has  led  them  to  be  considered  in  the  light 
of  distinct  members  of  the  same  family.  These 
are  ale,  beer,  and  porter.  Ale  is  a  pale  liquor, 
brewed  from  lightly-dried  malt,  and  is  usually  met 
with,  abounding  in  undecomposed  saccharine  mat¬ 
ter  and  mucilage  ;  beer  is  a  fine,  strong,  well-fer- 
;mented  liquor,  darker,  less  saccharine,  and  more 
alcoholic  than  ale.  The  finer  class  of  Scotch, 
Bavarian,  and  East  India  ales,  properly  belong  to 
this  class ;  porter  is  a  dark  brown  colored  liquor, 
originally  prepared  from  high-dried  malt,  but  now 
generally  made  from  pale  malt,  and  colored  and 
'flavored  by  patent  or  burnt  malt.  Small  or  table 
beer  is  a  weak  liquor,  containing  3  or  4  times  the 
quantity  of  water  that  is  used  for  ordinary  beer. 
Stout,  brown  stout,  &c.  are  varieties  of  porter, 
differing  only  in  their  strength.  See  Ale,  Beer, 
and  Porter,  in  their  alphabetical  order. 

Qualities.  The  characteristics  of  good  beer 
are  transparency  and  a  fine  color,  to  wdiatever 
:  variety  it  may  belong  ;  and  if  it  has  been  properly 
brewed,  this  will  usually  be  the  case.  Hence  color 
and  transparency  become  a  proof  of  good  beer. 
Good  beer  is  pleasant,  wholesome,  and  nutritious, 
at  the  same  time  that  it  is  strengthening  and  ex- 
nlarating. 

1  Season  for  brewing.  The  best  times  of  year 
or  brewing  are  the  spring  and  autumn,  as  at  those 


periods  the  temperature  of  the  air  is  such  as  to 
permit  the  cooling  of  the  worts  sufficiently  low, 
without  having  recourse  to  artificial  refrigeration, 
or  the  use  of  machinery  for  that  purpose. 

Adulteration.  Laws  respecting  brewing,  <fc. 
By  the  laws  of  England,  which  have  existed,  with 
slight  modifications,  ever  since  the  days  of  Queen 
Anne,  nothing  is  allowed  to  enter  into  the  compo¬ 
sition  of  beer  but  malt  and  hops.  The  cupidity  of 
the  fraudulent  brewer  has,  however,  frequently 
induced  him  to  introduce  other  ingredients  with 
the  view  of  imparting  a  false  strength  to  his  liquor, 
or  as  a  substitute  for  one  or  other  of  its  constituents. 
Thus,  to  impart  bitterness,  and  to  lessen  the  quan¬ 
tity  of  hops  required  for  the  beer,  quassia,  gentian, 
wormwood,  and  broom-tops  have  been  used;  to 
give  pungency  and  flavor,  capsicum,  and  grains 
of  paradise,  (in  concentrated  tinctures,)  ginger, 
corianders,  orange-peel,  and  caraways ;  to  give 
intoxicating  properties — opium,  cocculus  indicus, 
nux  vomica,  tobacco,  extract  of  poppies  and  tinc¬ 
ture  of  henbane ;  as  a  substitute  for  malt — molas¬ 
ses,  coloring  and  sugar ;  to  impart  a  false  appear¬ 
ance  of  age — sulphuric  acid,  alum,  green  vitriol, 
and  common  salt.  The  following  is  a  list  of  the 
unlawful  substances  seized  at  different  breweries, 
and  brewers’  druggists’  laboratories  in  London,  as 
copied  from  the  minutes  of  the'  committee  of  the 
House  of  Commons.  “  Cocculus  indicus,  multum, 
(an  extract  of  the  cocculus ,)  coloring,  honey, 
hartshorn  shavings,  Spanish  juice,  orange  pow¬ 
der,  ginger,  grains  of  paradise,  quassia,  liquor¬ 
ice,  caraway  seeds,  copperas,  capsicum,  mixed 
drugs.” 

Sugar  and  coriander  seeds  may  be  mentioned 
as  a  very  common  addition  to  beer.  It  is  said  that 
6  lbs.  of  the  former,  and  1  lb.  of  the  latter,  are 
equal  in  strength  and  intoxicating  quality  to  a 
bushel  of  malt.  The  sugar  is  employed  in  a  roast¬ 
ed  state,  for  the  sake  of  its  color ;  even  coffee  has 
been  used  for  this  purpose.  Publicans  generally 
reduce  their  strong  beer  with  water,  or  table  beer, 
and  add  treacle,  (which  they  call  “foots,”)  and  a 
mixture  of  copperas,  salt,  and  alum,  (which  they 
call  “  heading,”)  to  make  it  bear  a  frothy  head, 
and  in  many  cases,  gentian,  sugar,  or  other  similar 
ingredients,  are  added  to  keep  up  an  appearance 
of  strength,  and  to  impart  a  flavor. 

The  “  cheap  beer”  sold  by  some  taverns  in  Lon¬ 
don,  is  made  by  dividing  the  contents  of  two  butts 
among  three  butts,  filling  them  up  with  water,  and 
adding  a  bladder  of  porter  extract  (technically 
termed  p.  e.)  to  each. 

The  desire  of  evading  the  duty  on  malt,  led  to 
the  discovery  of  its  being  only  necessary  to  malt 
J  or  less  of  the  grain,  this  portion  being  sufficient 
to  convert  the  starch  of  the  other  part  into  sugar, 
in  the  process  of  mashing.  This  plan  answers  well 
when  the  wort  is  merely  intended  for  the  produc¬ 
tion  of  “grain  spirit,”  but  beer  so  made  is  infe 
rior  in  quality  to  that  brewed  wholly  from  malt 
Inferior  kinds  of  beer  have  also  been  made  from 
other  ingredients  than  barley  malt ;  thus,  the  grain 
of  other  cereals  may  be  used  for  this  purpose,  as 
wheat,  oats,  &c.,  and  many  other  vegetable  sub 
stances  that  contain  starch  and  sugar.  Potatoes, 
turnips,  beet  root,  carrots,  parsnips,  and  other 
similar  roots  and  seeds,  will  all  produce  beer  by 
peculiar  management,  but  the  liquor  must  be  con- 


BRI 


142 


BRO 


fined  to  private  consumption,  as  the  law  does  not 
permit  its  sale.  Some  of  the  above  articles  pro¬ 
duce  very  wholesome  beer,  if  mashed  with  about 
or  -jL  of  their  weight  of  good  barley  malt. 

The  densities  of  the  worts  employed  for  different 
kinds  of  beer  vary  considerably,  as  will  be  seen 
by  the  following  table. 


Table  exhibiting  the  densities  of  different  kinds 
of  Beer. 


Description. 

Pounds  per 
Barrel. 

Specific  Gravity. 

Burton  Ale,  1st  Class 

40  to  43 

1111  to  1120 

Do.  2d  “ 

35  to  40 

1  007  to  Mil 

Do.  3d  « 

28  to  33 

1  077  to  1-092 

Ordinary  Ale  .  .  . 

25  to  27 

1070  to  1-073 

Common  Ale  .  .  . 

21 

1-058 

Scotch  Ale,  1st  Class 

40  to  44 

1-111  to  1122 

Do.  2d  “ 

33  to  40 

1-092  to  1111 

Porter  (ordinary)  .  . 

18 

1-050 

Do.  (good)  .  .  . 

18  to  21 

1-050  to  1058 

Do.  (double)  .  .  . 

20  to  22 

1  055  t«  1000 

Brown  Stout  .  .  . 

23 

1004 

Do.  (best)  .  . 

26 

1072 

Table  Beer  .... 

12  to  14 

1  033  to  1-039 

Table  Beer  (common) 

6 

1014 

BREWING  UTENSILS,  TO  CLEAN  AND 
PRESERVE.  In  cleaning  them  before  being  put 
away,  avoid  the  use  of  soap,  or  any  greasy  mate¬ 
rial,  and  use  only  a  brush  and  scalding  water,  be¬ 
ing  particularly  careful  not  to  leave  any  yeast  or 
fur  on  the  sides,  then  place  them  away  in  a  clean, 
and  moderately  dry  situation.  Should  they  become 
tainted  or  mouldy,  take  a  strong  lye  of  pearlash, 
which  spread  over  the  bottoms  of  the  vessels  scald¬ 
ing  hot,  and  then  with  the  broom  scrub  the  sides 
and  other  parts. 

Or,  take  common  salt  and  spread  it  over  the 
coolers,  &c.,  and  strew  some  on  their  wet  sides, 
turn  in  scalding  water  and  scrub  them  with  a 
broom. 

Or,  throw  some  quicklime  into  water  in  the  ves¬ 
sel,  and  scrub  over  the  bottom  and  sides  with  it ; 
in  each  case  well  washing  afterwards  with  clean 
water. 

Or,  wash  well  first  with  oil  of  vitriol  diluted  with 
8  times  its  weight  of  water,  and  afterwards  with 
clean  water. 

Remarks.  Brewing  utensils  with  care  will  last 
for  many  years.  Mr.  Cobbett  says:  “  I  am  now 
in  a  farm-house,  where  the  same  utensils  have 
been  used  for  forty  years  ;  and  the  owner  tells  me 
that  they  may  last  for  forty  years  longer.” 

BRINE,  RED  CABBAGE.  Prep.  Steep  red 
cabbage  leaves  in  a  strong  solution  of  salt.  Use. 
As  a  test  for  acids  and  alkalis. 

BRINE,  VIOLET.  Prep.  The  same  as  the 
above,  but  made  from  the  petals  of  the  blue  violet. 

BRIOCHE  PASTE,  (in  Cookery.)  Prep.,  <J-c. 
A  paste  made  of  eggs  and  flour,  fermented  with  a 
little  yeast,  to  which  a  little  salt,  a  large  quantity 
of  sugar,  and  half  as  much  butter  as  the  weight  of 
the  flour  used,  are  afterwards  added  and  well 
worked  in.  Use.  As  an  addition  to  soup,  a  casing 
for  lobsters,  patties,  eggs,  &c. 

BRITANNIA  METAL.  Syn.  Tutania.  A 
fine  species  of  pewter. 

Prep.  Melt  together  equal  parts  of  plate  brass, 
bismuth,  antimony,  and  tin,  and  add  the  mixture 


at  discretion  to  melted  tin,  until  it  acquires  thi 
proper  degree  of  color  and  hardness. 

II.  To  the  last  add  an  equal  part,  or  \  of  it1 
weight  of  metallic  arsenic.  To  be  used  as  before 

III.  Melt  together  1  part  of  antimony,  4  part 
of  brass,  and  5  or  more  parts  of  tin.  This  may  b 
used  at  once,  as  Britannia  metal.  (See  Pewter., 

BRITISH  GUM.  When  starch  is  exposed  tl 
a  temperature  of  300°,  (Ure,)  600°,  (Brande,)  i' 
becomes  brown,  soluble  in  cold  water,  and  cease; 
to  strike  a  blue  color  with  iodine.  It  is  large! 
employed  by  the  calico  printers,  as  a  substitute  fo] 
gum. 

BRISTLES  AND  HORSE  HAIR,  TO  DYI 
These  readily  take  any  of  the  usual  dyes  applie 
to  cotton  or  wool. 

BROMAL.  A  compound  discovered  by  Lc 
wig,  produced  by  the  action  of  bromine  on  alcoho 
hence  the  name,  from  the  first  portion  of  the  nam 
of  each  constituent.  (See  Chloral.) 

BROMATES.  Compounds  of  the  bases  wit 
bromic  acid,  which  see.  Char.,  Tests,  <$-c.  Whe 
heated  they  evolve  oxygen,  and  become  bromidesl 
with  nitrate  of  silver  and  the  proto-salts  of  me 
cury,  they  give  white  precipitates ;  that  with  If 
former  is  insoluble  in  nitric  acid,  but  very  solub 
in  ammonia.  If  a  few  drops  of  muriatic  acid  1 
added  to  a  bromate,  and  it  be  then  shaken  with 
little  ether  in  a  glass  tube,  a  solution  of  bromine 
obtained. 

BROMBENZOIC  ACID.  A  new  acid,  di 
covered  by  Peligot,  and  prepared  by  exposing  bei 
zoate  of  silver  to  the  vapors  of  bromine,  until  the 
cease  to  be  absorbed,  when  the  acid  is  dissolvi 
out  with  ether  and  obtained  by  evaporation. 

BROMIC  ACID.  An  acid  composed  of  ox; 
gen  and  brome. 

Prep.  Add  sulphuric  acid  to  a  solution  of  bn 
mate  of  baryta,  until  all  the  earth  be  throw 
down,  particularly  avoiding  an  excess  of  acki 
then  concentrate  the  liquor  by  heat,  until  it  be  t 
the  consistence  of  a  sirup. 

Prop.  If  the  evaporation  be  carried  too  far,  tl 
acid  will  be  decomposed.  This  acid  forms  sal 
with  the  bases,  called  bromates,  which  are  ve) 
similar  to  the  chlorates  and  iodates.  Bromate  c 
potassa  may  be  made  by  agitating  bromine  with1 
concentrated  solution  of  caustic  potassa,  collectiif 
the  crystalline  white  powder  that  falls  down,  ar: 
purifying  it  by  solution  in  boiling  water,  and  cry; 
tallization.  Bromate  of  silver  is  formed  by  addir 
a  solution  of  bromate  of  potassa  to  another  of  n 
trate  of  silver. 

BROMIDE.  A  compound  form  of  a  base  ai 
bromine.  (See  Bromine.) 

Char,  and  Tests.  The  soluble  bromides  gif 
white  precipitates  with  nitrate  of  silver,  acetate  ( 
lead,  and  protonitrate  of  mercury.  That  from  tl 
first  of  these  is  insoluble  in  ammonia  water,  unle 
concentrated.  A  few  drops  of  liquid  chlorii 
poured  upon  a  bromide,  and  the  mixture  agitati 
with  a  little  sulphuric  ether,  yields  an  ethereal  » 
lution  of  bromine. 

BROMIDE  OF  AMMONIA,  may  be  forov 
by  the  mixture  of  ammoniacal  and  hydrobroro 
acid  gases,  or  liquid  hydrobromic  acid  and  liqu 
of  ammonia,  or  by  putting  bromine  into  water  < 
ammonia.  _  I 

Prop.  This  salt  may  be  obtained  by  evaporati# 


BRO 


143 


BRO 


in  the  form  of  solid  white  prismatic  crystals.  It  is 
volatile  and  easily  decomposed. 

BROMIDE  OF  CARBON.  (Discovered  by 
M.  Serullas.)  Prep.  Brome  2  parts ;  periodide 
|  of  carbon  1  part,  mix  ;  just  enough  solution  of  po- 
tassa  is  added  to  make  the  liberated  iodine  disap¬ 
pear.  The  liquid  bromide  of  carbon,  which  col- 
jlects  at  the  bottom  of  the  solution,  is  then  separa¬ 
ted  from  the  supernatant  portion,  and  allowed  to 
:  stand  until  it  becomes  clear.  A  few  crystals  of 
|  iodide  of  potassium  rise  to  the  surface,  and  may  be 
removed.  The  clear  liquid  is  then  put  into  a  little 
water  slightly  alkalized  with  potassa,  to  remove  a 
j  little  remaining  iodide  of  carbon,  after  which  it  is 
quite  pure. 

BROMIDE  OF  IODINE.  Bromine  and  io¬ 
dine  unite  rapidly  by  mere  mixture.  By  careful 
distillation  a  red  vapor  is  obtained,  which,  on  cool¬ 
ing,  condenses  into  red  crystals,  of  a  form  resem¬ 
bling  fern  leaves.  This  is  said  to  be  the  prolobro- 
mide.  By  adding  more  bromine,  these  crystals 
1  are  converted  into  a  fluid,  said  to  be  the  bibromide. 

BROMIDE  OF  SULPHUR.  This  is  made  by 
dissolving  sublimed  sulphur  in  bromine  ;  it  is  a  red¬ 
dish,  oily-looking  fluid,  easily  decomposed,  espe- 
I  cially  by  water. 

BROMINE.  Syn.  Brome.  An  elementary 
substance,  discovered  by  M.  Balard,  of  Montpel¬ 
lier,  in  1826. 

Prep.  A  current  of  chlorine  is  passed  through 
!  the  uncrystallizable  residuum  of  sea-water,  called 
!  bittern,  which  then  assumes  an  orange  tint,  in 
:  consequence  of  bromine  being  set  free  from  its 
i  combinations ;  sulphuric  ether  is  then  agitated 
with  it,  and  the  mixture  is  allowed  to  stand  until 
J  the  ethereal  portion,  holding  the  bromine  in  solu- 
;  hon,  floats  upon  the  surface.  This  is  then  eare- 
tully  decanted,  and  agitated  with  a  solution  of  po¬ 
tassa,  by  which  means  bromide  of  potassium  and 
I  broniate  of  potash  are  formed. 

The  whole  is  next  evaporated  to  dryness,  and 
submitted  to  a  dull  red  heat ;  the  residuum  is  then 
powdered,  mixed  with  pure  peroxide  of  manga¬ 
nese,  and  placed  in  a  retort;  sulphuric  acid,  di¬ 
luted  with  half  its  weight  of  water,  is  now  poured 
m.  Red  vapors  immediately  arise,  and  condense 
into  drops  of  bromine,  and  are  collected  by  plung- 
i  lug  the  neck  of  the  retort  to  the  bottom  of  a  small 
receiver,  containing  cold  water.  The  bromine 
forms  a  stratum  beneath  the  water,  and  may  be 
[Collected  and  further  purified,  by  distillation  from 
ury  chloride  of  calcium. 

Prop.,  Use,  cj-c.  A  dark,  reddish-colored  liquid, 
having  an  odor  resembling  chlorine.  It  freezes  at 

4°,  boils  at  116‘5°,  is  about  3  times  as  heavy  as 
water,  is  very  soluble  in  ether,  less  so  in  alcohol, 
and  only  slightly  so  in  water.  With  hydrogen  it 
forms  hydrobromic  acid,  and  with  the  bases,  com¬ 
pounds  called  bromides,  or  hydrobromates.  It  pos¬ 
sesses  similar  medicinal  properties  to  iodine,  and 
has  been  administered  in  goitre,  scrofula,  Ac.,  in 
the  form  of  an  aqueous  solution,  composed  of  1 
part  of  bromine  to  4  of  water ;  5  or  6  drops  being 
the  dose.  This  solution  has  also  been  used  as  a 
lotion. 

Tests  and  Antidotes.  The  solution  of  chloride 
0  gives  a  red  tinge  with  hydrobromic  acid,  or 
anelectro-posi,^  hydrobromate. 

•'hen  bromine  exists  in  an  organic  mixture, 


caustic  potassa  should  be  added  to  the  mass,  which 
should  then  be  reduced  to  an  ash,  exhausted  by 
distilled  water,  and  chlorine  passed  through  the 
solution,  or  the  chloride  of  gold  added  to  it,  pre¬ 
viously  carefully  neutralized  by  hydrochloric  acid. 
When  chlorine  is  used,  starch  may  render  the 
presence  of  the  element  more  perceptible.  Nitrate 
of  silver  is  also  a  delicate  test,  where  the  bromine 
is  not  mixed  with  chlorine ;  the  bromide  of  silver 
is  distinguished  from  the  chloride  by  heating  with 
hydrochloric  acid  and  chlorite  of  lime,  when  ruddy 
fumes  are  evolved,  if  bromine  is  present. 

M.  Barthez  has  proposed  magnesia  as  an  anti¬ 
dote  for  bromine.  From  several  experiments,  it 
appears  that  the  bromide  of  magnesium  is  by  no 
means  an  active  salt ;  neither  is  it  inert.  From 
experiments  performed  on  rabbits,  I  conclude 
starch  in  solution,  and  white  of  egg,  to  be  excel¬ 
lent  antidotes  to  the  poison.  (Dr.  Glover,  Med.  and 
Sur.  Jour.,  No.  152.) 

BROMINE,  CHLORIDE  OF.  Prep.  Trans¬ 
mit  a  current  of  dry  chlorine  through  brome,  and 
condense  the  disengaged  vapors  in  a  receiver  sur¬ 
rounded  with  ice.  Prop.  A  volatile  reddish  fluid, 
soluble  in  water,  without  decomposition. 

BRONCHITIS.  An  inflammation  of  the  mu¬ 
cous  lining  of  the  bronchia,  or  smaller  ramifications 
of  the  windpipe.  In  its  milder  form  it  is  common¬ 
ly  called  “  a  cold  on  the  chest.” 

Symp.  Hoarseness,  dry  cough,  a  slight  degree 
of  fever,  followed  by  expectoration  of  mucus,  at 
first  thin,  and  afterwards  thick  and  copious.  In 
the  severer  forms,  there  is  more  fever,  cough,  and 
oppression  at  the  chest,  &c. 

Treat.  The  generality  of  cases  of  bronchitis 
yield  to  small  and  repeated  doses  of  ipecacuanha, 
and  antimonial  diaphoretics,  at  the  same  time 
adopting  a  light  diet,  and  keeping  the  bowels  open 
with  mild  purgatives. 

BRONZE.  A  metallic  alloy,  composed  prin¬ 
cipally  of  tin  and  copper,  remarkable  for  the  ex¬ 
actness  of  the  impressions  which  it  takes  by 
moulding,  as  well  as  its  durability  ;  and  hence,  ex¬ 
tensively  employed  in  the  casting  of  busts,  medals, 
and  statues.  Bell,  cannon,  and  speculum  metal 
are  varieties  of  bronze.  In  ancient  times,  when 
the  manufacture  of  steel  was  ill-understood,  cut¬ 
ting  instruments  were  frequently  made  of  this  al¬ 
loy.  For  statuary  work,  the  great  desideratum  is 
to  obtain  an  alloy  capable  of  flowing  freely  into 
the  most  minute  outlines  of  the  mould,  hard,  and 
yet  tough,  and  capable  of  resisting  the  corroding 
action  of  the  weather.  It  must  also  acquire  that 
peculiar  antique  green  appearance,  that  is  so 
much  admired  in  bronzes. 

When  only  a  small  quantity  of  the  alloy  is  re¬ 
quired,  it  is  prepared  in  crucibles,  but  for  statues 
or  larger  works,  on  reverberatory  hearths.  The 
fusion  of  the  mixed  metals  must  be  conducted  un¬ 
der  pounded  charcoal,  and  as  rapidly  as  possible. 
When  melted,  it  must  be  frequently  stirred  togeth¬ 
er  to  produce  a  perfect  mixture,  before  casting. 
Coal  is  the  fuel  principally  employed  for  the  fur¬ 
naces. 

The  proportions  of  the  materials  so  vary  in  dif¬ 
ferent  castings,  that  it  is  almost  impossible  to  say 
precisely  what  quantities  are  the  best.  The  fol¬ 
lowing  may  be  regarded  as  good  specimens.  (See 
also  Cannon,  Bell,  and  Speculum  Metal.) 


BRO 


144 


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BRONZE,  (FOR  STATUARY.)  I.  Copper 
88  parts  ;  tin  9  parts  ;  zinc  2  parts ;  lead  1  part. 

II.  Copper  824  parts;  tin  5  parts;  zinc  104 
parts ;  lead  2  parts.  These  are  very  nearly  the 
proportions  in  the  celebrated  statue  of  Louis  XV. 

III.  Copper  90  parts  ;  tin  9  parts  ;  lead  1  part. 

IV.  Copper  91  parts ;  tin  9  parts. 

BRONZE,  (FOR  MEDALS.)  I.  Copper  89 

parts  ;  tin  8  parts  ;  zinc  3  parts.  Remarks.  This 
metal  assumes  a  beautiful  antique  appearance  by 
age,  and  takes  a  good  impression  by  stamping. 

II.  Copper  95  parts  ;  tin  4  or  5  parts.  These 
are  the  proportions  recommended  by  M.  Chaudet, 
who  casts  it  in  moulds  made  of  bone-ash,  like  cu¬ 
pels,  and  afterwards  finishes  and  polishes  the  med¬ 
als  in  a  coining  press.  This  is  also  excellent  for 
any  small  castings. 

BRONZE,  (FOR  CUTTING  INSTRU¬ 
MENTS.)  Copper  100  parts  ;  tin  14  parts. 

Remarks.  M.  Dussaussy  says  that  the  above 
alloy,  when  hardened  and  tempered  after  the  man¬ 
ner  of  the  ancients,  will  yield  an  edge  nearly  equal 
to  that  of  steel.  Several  analyses  have  been  made 
of  ancient  cutting  instruments,  whence  it  appears 
that  the  proportion  of  tin  varies  from  4  to  15  per 
cent.,  which  tends  to  prove  that  more  depends  on 
the  exact  mode  of  tempering  the  alloy,  than  on 
the  relative  quantities  of  the  ingredients.  Zinc 
and  tin  are  inadmissible  in  bronze  for  this  purpose. 
One  or  2  per  cent,  of  iron  might,  nevertheless,  be 
added  with  advantage.  The  ancient  bronze  used 
for  springs,  contained  only  3  to  4  per  cent,  of 
tin. 

BRONZE,  (FOR  MORTARS.)  Copper  93 
parts ;  lead  5  parts  ;  tin  2  parts. 

Remarks.  The  edges  and  lips  of  mortars  must 
be  tempered  by  heating  them  to  a  cherry  red,  and 
then  plunging  them  into  cold  water ;  as  unless  so 
treated,  they  are  very  apt  to  be  broken. 

BRONZE,  (FOR  ORNAMENTAL  WORK, 
TO  BE  GILDED.)  I.  Copper  82  parts ;  zinc 
18  parts  ;  tin  3  parts  ;  lead  2  parts. 

II.  Copper  83  parts  ;  zinc  17  parts  ;  tin  1  part ; 
lead  4  part. 

BRONZE  POWDERS.  I.  ( Beautiful  red.) 
Prep.  Mix  together  sulphate  of  copper  100  parts ; 
carbonate  of  soda  60  parts  ;  apply  heat  until  they 
unite  into  a  mass,  then  cool,  powder,  and  add  cop¬ 
per  filings  15  parts  ;  well  mix,  and  keep  them  at 
a  white  heat  for  twenty  minutes,  then  cool,  pow¬ 
der,  and  wash  and  dry. 

II.  ( Gold  colored.)  Prep.  a.  Verdigris  8  oz. ; 
tutty  powder  4  oz. ;  borax  and  nitre,  of  each  2  oz. ; 
bichloride  of  mercury  \  oz. ;  make  them  into  a 
paste  with  oil,  and  fuse  them  together.  Used  in 
japanning  as  a  gold  color. 

b.  Dutch  leaf  reduced  to  an  impalpable  powder 
by  grinding. 

III.  ( Iron  colored.)  Plumbago  finely  pow¬ 
dered. 

IV.  ( Silver  while.)  Prep.  Melt  together  1  oz. 
each  of  bismuth  and  tin,  then  add  1  oz.  of  running 
quicksilver  ;  cool  and  powder. 

BRONZING  OF  MEDALS,  AND  ORNA¬ 
MENTS  OF  COPPER,  ELECTROTYPES, 
&c.  Proc.  I.  Having  thoroughly  cleaned  and 
polished  the  surface  of  the  specimen,  with  a  brush 
apply  the  common  crocus  powder,  previously 
made  into  a  paste  with  water.  When  dry,  place 


it  in  an  iron  ladle,  or  on  a  common  fire-shove 
over  a  clear  fire  for  about  1  minute  ;  and  wh1; 
sufficiently  cool,  polish  with  a  plate-brush.  Iij 
this  process  a  bronze  similar  to  that  on  tea-ums 
produced  ;  the  shade  depending  upon  the  duratioi 
of  the  exposure  to  the  fire.  (Chemist,  iii.  49.) 

II.  By  substituting  finely-powdered  plumbad 
for  crocus  powder  in  the  above  process,  a  beaut: 
ful,  deep,  and  permanent  bronze  appearance 
produced. 

III.  Rub  the  medal  with  a  solution  of  livers  c: 
sulphur,  or  sulphuret  of  potassium,  then  dry.  Th 
produces  the  appearance  of  antique  bronze  vet 
exactly. 

IV.  Dissolve  2  oz.  of  verdigris  and  1  oz.  of  s:; 
ammoniac  in  1  pint  of  vinegar,  and  dilute  tb[ 
mixture  with  water  until  it  tastes  but  slightly  mi; 
tallic,  when  it  must  be  boiled  for  a  few  minute, 
and  filtered  for  use.  Copper  medals,  &.C.,  pri 
viously  thoroughly  cleaned  from  grease  and  dir] 
are  to  be  steeped  in  the  liquor  at  the  boiling  poin 
until  the  desired  effect  is  produced.  Care  must  b 
taken  not  to  keep  them  in  the  solution  too  Ion; 
When  taken  out,  they  should  be  carefully  washe; 
in  hot  water,  and  well  dried.  Gives  an  anliqv 
appearance. 

V.  ( Chinese  method.)  Make  a  paste  with  2  0] 
each  of  verdigris  and  vermilion ;  5  oz.  each  cj 
alum  and  sal  ammoniac,  all  in  fine  powder,  an 
vinegar  q.  s. ;  then  spread  it  over  the  surface  c 
the  copper,  previously  well  cleaned  and  brigh 
ened,  uniformly  warm  the  article  by  the  fire,  an 
afterwards  well  wash  and  dry  it,  when,  if  the  tit 
be  not  deep  enough,  the  process  may  be  repeatei 
The  addition  of  a  little  blue  vitriol  inclines  fit 
color  to  a  chesnut  brown,  and  a  little  borax  to 
yellowish  brown.  Much  employed  by  the  Chines 
for  copper  tea-urns. 

VI.  Dissolve  1  oz.  of  sal  ammoniac,  3  oz.  creat 
of  tartar,  and  6  oz.  of  common  salt,  in  1  pint  0 
hot  water ;  then  add  2  oz.  of  nitrate  of  copper,  die 
solved  in  4  a  pint  of  water ;  mix  well,  and  appl 
it  repeatedly  to  the  article,  placed  in  a  damp  sit 
uation,  by  means  of  a  brush  moistened  therewith 
Effect.  Very  antique. 

VII.  Salt  of  sorrel  \  oz. ;  sal  ammoniac  1  oz. 
distilled  vinegar  2  J  pints  ;  dissolve.  As  last. 

BRONZING,  SURFACE.  This  term  is  aj 
plied  to  the  process  of  imparting  to  the  surfaces  o| 
figures  of  wood,  plaster  of  Paris,  &c.,  a  metallij 
appearance.  This  is  done  by  first  giving  them 
coat  of  oil  or  size  varnish,  and  when  this  is  near!] 
dry,  applying  with  a  dabber  of  cotton  or  a  camel 
hair  pencil,  any  of  the  metallic  bronze  powders! 
or  the  powder  may  be  placed  in  a  little  bag  oj 
muslin,  and  dusted  over  the  surface,  and  alter 
wards  finished  off'  with  a  wad  of  linen.  The  sui 
face  must  be  afterwards  varnished. 

Paper  is  bronzed  by  mixing  the  powders  up  wit 
a  little  gum  and  water,  and  afterwards  burnishing!] 

Iron  castings  may  be  bronzed  by  thorough 
cleaning,  and  subsequent  immersion  in  a  solution 
of  sulphate  of  copper,  when  they  acquire  a  coat  OH 
the  latter  metal.  They  must  be  th6n  washed  i' 
water. 

BROOM  ASHES.  Prep.  Burn  broom  stalk 
and  collect  the  ashes.  Sometimes  used  as  a  diure 
tic  in  dropsy. 

BROOM  COFFEE.  Broom  seeds,  roaste 


BRO 


145 


BRO 


ith  a  little  butter  and  then  ground.  Use.  As  a 
ibstitute  for  coffee. 

BROOM,  SALT  OF.  Obtained  by  dissolving 
oom  ashes  in  water,  filtering  and  evaporating. 
emarks.  Antacid,  consists  principally  of  carbon- 
e  of  potassa.  Sometimes  used  in  firopsy. 
BROTH,  (in  Cookery.)  The  liquor  in  which 
eat  is  boiled  ;  it  is  distinguished  from  soup  by  its 
ferior  strength  and  quantity  of  seasoning,  &c. 
he  general  method  of  preparing  broth  is  similar 
that  of  soup,  to  which  article  the  reader  is  re- 
rred. 

BROWN  DYE.  The  different  shades  of  this 
re  vary  from  pale  yellow  and  reddish  brown,  up 
very  dark  brown,  almost  black,  every  shade  of 
hich,  however,  may  be  produced  as  the  taste  of 
e  workman  may  dictate,  by  mixtures  of  reds  and 
'flows  with  blues  and  blacks,  or  by  simple  dyes, 
hich  at  once  impart  a  brown, — as  catechu,  wal- 
it  rinds,  or  oxide  of  manganese. 

I.  ( For  Wool.)  a.  Boil  the  cloth  in  a  mordant 
alum,  and  common  salt  dissolved  in  water,  then 
e  it  in  a  bath  of  logwood,  to  which  a  little  green 
pperas  has  been  added.  The  proportion  of  alum 
ould  be  2  oz.,  and  of  salt  1  oz.,  to  every  pound 
cloth. 

fl.  Boil  the  goods  in  a  mordant  of  alum  and  sul- 
ate  of  iron,  then  wince  them  through  a  bath  of 
adder.  Remarks.  The  tint  depends  on  the  rei¬ 
ve  proportions  of  the  alum  and  copperas ;  the 
ire  of  the  latter,  the  darker  will  be  the  dye.  The 
nt  weight  of  the  two  should  not  exceed  §  of  the 
iight  of  the  wool.  The  best  proportions  are  2 
rts  of  alum  and  3  of  copperas. 
y.  Give  the  wool  a  mordant  of  alum  and  tartar, 

.  en  pass  it  through  a  madder  bath,  which  will  dye 
red.  It  must  now  be  run  through  a  black  bath 
galls  and  sumach,  or  logwood,  to  which  a  little 
etate  or  sulphate  of  iron  has  been  added. 

<5.  Proceed  to  mordant  the  cloth  as  last,  and  dye 
a  madder  bath,  then  remove  it  and  add  a  little 
etate  or  sulphate  of  iron,  and  again  pass  it 
rough  the  bath,  until  the  required  tint  is  pro- 
ced. 

£.  Give  the  cloth  alight  blue  ground  with  indigo, 
an  give  it  a  mordant  with  alum,  wash  in  water, 
<i  run  it  through  a  bath  of  madder. 

!>•  Give  the  cloth  a  mordant  of  alum  and  tartar, 
an  pass  it  through  a  madder  bath,  and  afterwards 
rough  a  bath  of  weld  or  fustic,  to  which  a  little 
n  liquor  has  been  previously  added.  In  this  way 
ery  shade  from  mordorc  and  cinnamon  to  dark 
esnut  may  be  dyed. 

1-  Boil  1  lb.  of  fustic  chips  for  2  hours,  and  pass 
a  cloth  through  the  bath  for  1  hour,  take  it  out 
d  drain,  then  add  1  \  oz.  of  green  copperas,  and 
b.  of  good  madder,  and  pass  the  cloth  again 
:'ough  the  bath,  until  the  proper  tint  is  produced, 
us  makes  bronze  browns,  but  by  varying  the 
^portion  of  the  mordant,  other  shades  may  be 
iduced. 

II.  ( For  Silk.)  a.  Give  the  silk  a  mordant  as 
fore  described,  then  dye  in  a  bath  made  by  mix- 
p  the  equal  parts  of  decoction  of  logwood,  fustic, 
d  Brazil  wood.  The  shade  may  be  varied  by 
jx>ng  the  decoctions  in  different  proportions. 

1  azil  wood  reddening,  logwood  darkening,  and 

Stic  yellowing,  the  tint. 

d-  Dissolve  4  oz.  of  annotto  and  1  lb.  of  pearl- 
19 


ash  in  boiling  water,  and  pass  the  silk  through  it 
for  2  hours,  then  take  it  out,  squeeze  it  well  and 
dry ;  next  give  it  a  mordant  of  alum,  and  pass  it 
first  through  a  bath  of  Brazil  wood,  and  after¬ 
wards  through  a  bath  of  logwood,  to  which  a  little 
green  copperas  has  been  added ;  wring  it  out  and 
dry  ;  afterwards  rinse  well. 

III.  ( For  Cotton  and  Liven.)  a-  Give  the 
pieces  a  mixed  mordant  of  acetate  of  alumina  and 
acetate  of  iron,  and  then  dye  them  in  a  bath 
of  madder,  or  madder  and  fustic.  When  the  ace¬ 
tate  of  alumina  predominates,  the  dye  has  an 
amaranth  tint.  The  iron  darkens  it. 

()■  First  gall  the  goods,  then  turn  them  for  a 
short  time  through  a  black  bath,  next  give  them  a 
mordant  of  sulphate  of  copper,  and  pass  them 
through  a  decoction  of  fustic,  afterwards  through 
a  bath  of  madder,  and  again  through  the  solution 
of  sulphate  of  copper ;  drain,  dry,  and  rinse  well, 
then  finish  with  a  boil  in  soap  and  water.  This 
gives  a  chesnut  brown. 

y.  First  give  a  mordant  of  alum,  then  pass  the 
goods  through  a  madder  bath,  and  next  through  a 
bath  of  fustic,  to  which  a  little  green  copperas  has 
been  added.  This  gives  a  cinnamon  brown. 

Remarks.  Browns  may  be  also  dyed  at  once, 
by  what  are  called  substantive  or  direct  dyes  ; 
thus — 

I.  Decoction  of  oak  bark  dyes  wool  a  fast 
brown  of  various  shades,  according  to  the  quantity 
employed.  If  the  cloth  be  first  passed  through  a 
mordant  of  alum,  the  color  is  brightened. 

II.  Infusion  or  decoction  of  walnut  peels  dyes 
wool  and  silk  a  brown,  which,  like  the  preceding, 
is  brightened  by  alum.  The  older  the  liquor  the 
better. 

III.  Horse-chesnut  peels  also  give  a  brown. 
A  mordant  of  muriate  of  tin  turns  it  on  the  bronze, 
and  sugar  of  lead  the  reddish  brown. 

IV.  Catechu,  or  terra  japonica,  gives  cotton  a 
brown  dye  ;  blue  vitriol  turns  it  on  the  bronze,  and 
green  copperas  darkens  it,  when  applied  as  a  mor¬ 
dant,  and  the  stuff-  dyed  in  the  bath  boiling  hot. 
Acetate  of  alumina  as  a  mordant  brightens  it. 
The  French  color,  called  “  carmelite,”  is  given 
with  1  lb.  of  catechu,  4  oz.  of  verdigris,  and  5  oz. 
of  sal  ammoniac. 

V.  Sulphate  or  muriate  of  manganese,  dissolved 
in  water  with  a  little  tartaric  acid,  gives  the  bronze 
tint  called  “  solitaire.”  The  stuff,  after  being 
passed  through  the  solution,  must  be  turned  through 
a  weak  lye  of  potash,  and  afterwards  through  an¬ 
other  of  chloride  of  lime,  to  brighten  and  fix  it. 

VI.  Prussiate  of  copper  gives  a  bronze  or  yel¬ 
lowish-brown  to  silk.  The  piece  well  mordanted 
with  blue  vitriol,  may  be  passed  through  a  solution 
of  prussiate  of  potash.. 

BROWN  PIGMENTS.  The  principal  and 
most  useful  of  these  are,  umber  and  terra  di  sienna, 
both  burnt  and  raw.  Brown  may  also  be  made  of 
almost  any  shade,  by  the  admixture  of  blacks  with 
reds  and  yellow,  or  with  greens,  in  different  pro¬ 
portions. 

BROWNING,  (in  Cookery.)  A  fluid  prepar¬ 
ation  used  to  color  and  flavor  gravies,  soups,  &c. 

Prep.  I.  Melt  4  oz.  of  sugar  in  a  frying-pan,  or 
other  convenient  vessel,  with  water,  add  1  oz.  of 
butter,  and  continue  the  heat  until  the  whole  is 
turned  quite  brown ;  then  pour  in  1  pint  of  port 


BRU 


146 


BUG 


wine,  stirring  well  all  the  time,  and  remove  the 
pan  from  the  fire.  When  the  whole  of  the  roasted 
sugar  is  dissolved,  pour  it  into  a  bottle,  and  add  J 
oz.  each  of  bruised  pimento  and  black  pepper  ;  6 
shalots  cut  small ;  a  little  mace  and  finely-grated 
lemon-peel ;  and  a  quarter  of  a  pint  of  mushroom 
catsup.  Digest  for  a  week,  occasionally  shaking ; 
then  strain  through  a  piece  of  muslin,  and  preserve 
for  use. 

II.  Instead  of  port  wine  use  water,  and  add  a 
glass  of  spirits. 

III.  Sugar  coloring  1  pint ;  salt  ^  lb. ;  mush¬ 
room  catsup  J  pint ;  add  spice. 

IV.  Lump  sugar  (powdered)  2J  lbs. ;  salad  oil 
^  lb.  ;  heat  in  an  iron  vessel  until  quite  brown, 
then  add  port  wine  1  quart ;  Cape  wine  3  quarts ; 
shalots  6  oz. ;  mixed  spice  4  oz. ;  black  pepper  3 
oz.  ;  mace  1  oz. ;  salt  f  lbs. ;  lemon  juice  |  pint ; 
catsup  1  quart. 

V.  Good  spirit,  or  sugar  coloring,  and  mushroom 
catsup,  of  each  1  gal. ;  Jamaica  pepper,  black  pep¬ 
per,  and  shalots,  of  each  4  oz. ;  cloves,  cassia,  and 
mace,  bruised,  of  each  f  oz. ;  boil  in  a  covered 
vessel  for  5  minutes,  then  digest  for  14  days,  and 
strain. 

BROWNING  FOR  GUN  BARRELS.  Prep. 

I.  Mix  1  oz.  each  of  aquafortis  and  sweet  spirits 
of  nitre  ;  4  oz.  of  powdered  blue  vitriol ;  2  oz.  of 
tincture  of  iron,  and  water,  1  \  pint;  agitate  until 
dissolved.  Use.  Rub  this  on  the  barrel,  previously 
well  polished,  and  afterwards  cleaned  off  with  whi¬ 
ting  to  remove  the  oil.  Let  it  remain  till  the  next 
day,  then  rub  it  off  with  a  stiff  brush.  The  liquid 
may  be  again  applied  until  a  proper  color  is  pro¬ 
duced.  When  this  is  the  case,  wash  in  pearlash 
water,  and  afterwards  in  clean  water,  and  then 
polish,  either  with  the  burnisher  or  with  bees¬ 
wax  ;  or  apply  a  coat  of  shellac  varnish.  (See 
below.) 

II.  Blue  vitriol  and  sweet  spirits  of  nitre,  of 
each,  1  oz. ;  water  1  pint ;  dissolve  as  last. 

III.  Mix  equal  parts  of  butter  of  antimony  and 
sweet  oil,  and  apply  the  mixture  to  the  iron  pre¬ 
viously  warmed. 

Remarks.  The  varnish  used  for  gun  barrels,  af¬ 
ter  they  are  bronzed,  is  made  by  dissolving  1  oz. 
of  shellac  and  one  or  two  drachms  of  dragon’s 
blood,  in  a  quart  of  alcohol ;  and  filtering  the  so¬ 
lution  through  blotting  paper  into  a  bottle,  which 
must  be  kept  closely  corked. 

BRUCINE.  Syn.  Brucia.  Brucina.  Vomi- 
cina.  A  vegetable  alkali,  discovered  by  Pelletier 
and  Caventou,  in  the  bark  of  the  Brucia  anti- 
dysenterica,  and  afterwards  combined  with  strych¬ 
nia  in  nux  vomica. 

Prep.  Digest  ether  on  the  powdered  bark  of 
brucia  antidysenterica,  to  separate  a  fatty  matter  • 
strain,  add  alcohol  at  36°  Baume ;  digest,  filter' 
evaporate  to  dryness ;  dissolve  the  mass  in  water, 
add  liquid  subacetate  of  lead ;  filter,  pass  sulphu¬ 
rated  hydrogen  gas  through  the  clear  liquor ;  filter 
again,  and  add  calcined  magnesia;  filter  again, 
wash  the  sediment  very  slightly  with  cold  water, 
dry,  digest  in  alcohol,  filter,  and  distil  off  the  spirit! 
To  purify  the  brucine,  add  a  solution  of  oxalic 
acid,  crystallize,  add  a  mixture  of  alcohol  at  40° 
Baume,  and  ether  at  60°,  to  extract  the  coloring 
matter,  then  dissolve  the  oxalate  of  brucine  in 
water,  add  calcined  magnesia,  filter;  digest  the 


sediment  in  alcohol,  filter,  and  let  the  spirit  evap 
orate  by  exposure  to  the  air. 

Prop.,  Use,  ij-c.  -The  crystals  thus  obtained  an 
soluble  in  850  parts  of  cold  and  500  parts  of  boil 
ing  water.  When  added  to  the  dilute  acids  unti 
they  are  neutralized,  brucia  forms  crystallizabh 
salts,  easily  obtained  by  evaporation.  Of  these 
the  sulphate  and  bisulphate,  the  muriate,  phos 
phate,  nitrate  and  binitrate,  acetate,  oxalate,  ami 
some  others  have  been  examined.  Most  of  these' 
especially  the  first  three  or  four,  are  very  solubl 
in  water.  Its  physiological  effects  are  similar  ti 
strychnia,  but  it  is  said  to  possess  only  TV  of  th 
strength  of  that  alkali.  According  to  Dr.  Fus. 
and  Professor  Erdeman,  it  is  not  a  distinct  alka 
loid,  but  a  compound  of  strychnia  and  resin.  Dos: 
J  gr.  to  2  or  3  grs.  daily,  in  the  form  of  pills  cj 
solution.  It  is  given  in  similar  cases  to  those  fol 
which  strychnia  is  prescribed :  viz.  paralysis,  iip 
potence,  and  other  affections  of  the  nervous  eye 
tem.  It  is  a  violent  poison.  Its  antidotes  are  th; 
same  as  those  for  strychnia.  Tests.  Nitric  acii 
gives  it  a  fine  red  color,  which  is  removed  by  anil 
phureted  hydrogen  and  sulphurous  acid.  Iodi 
acid,  chloric  acid,  and  chlorine,  also  turn  it  red. 

BRUCINE,  PILLS  OF.  Prep.  Brucia 
grains;  conserves  of  roses  and  liquorice  powde 
of  each,  1  scruple;  mix  and  divide  into  16  pill; 
Dose.  1  to  6  daily,  at  first,  gradually  increasin' 
the  dose. 

BRUISES.  Treat.  These  may  be  rubbed  wit 
a  little  opodeldoc  or  soap  liniment ;  or  if  the  it; 
flammation  be  considerable,  they  may  be  washe 
with  a  little  weak  goulard  water,  or  leeches  nw 
be  applied  to  the  part. 

BRYONIN.  A  peculiar  bitter  principle,  e: 
traded  from  the  white  bryony  or  mandrake  rot 
It  is  obtained  from  the  expressed  juice  by  filtr. 
tion,  evaporation  to  dryness,  and  re-solution  in  a 
cohol.  It  is  a  drastic  purgative  and  poisonous, 
forms  a  yellowish  white  mass. 

BUBBLE  AND  SQUEAK,  (in  Cookery 
Prep.  Cut  slices  from  a  cold  round  of  beef;  1; 
them  be  fried  quickly  until  brown,  and  put  the 
into  a  dish  to  keep  hot.  Clean  the  pan  from  tli 
fat ;  put  into  it  greens  and  carrots  previous 
boiled  and  chopped  small  ;  add  a  little  butter,  pej; 
per,  and  salt ;  make  them  very  hot,  and  put  the 
round  the  beef  with  a  little  gravy.  Cold  poi 
boiled  is  a  better  material  for  bubble  and  sque<j 
than  beef,  which  is  always  hard  ;  in  either  ca| 
the  slices  should  be  very  thin  and  lightly  fried.  , 

BUGS.  Various  means  have  been  proposed  I 
drive  away  these  noctural  marauders  and  eneimj 
of  “  tired  nature's  sweet  restorer,  balmy  sleep 
Among  the  most  certain  of  these  is  cleanlineij 
The  furniture  brokers  put  articles  infested  wij 
this  insect  population  into  a  room  with  doors  a)j 
windows  fitting  quite  close,  when  they  subjet 
them  to  the  fumes  of  burning  sulphur  or  chlorii 
In  the  small  way,  poisonous  mixtures  are  ft! 
quently  resorted  to,  with  which  the  articles  a 
washed.  The  following  form  is  that  usually  e< 
ployed : — 

Corrosive  sublimate  and  muriatic  acid,  of  ea(| 
1  oz. ;  water  4  oz.  Dissolve,  then  add  turpentii 
and  decoction  of  tobacco,  of  each,  J  of  a  pi  i 
Mix. 

***  For  the  decoction  of  tobacco,  boil  2  oz. 


BUR 


147 


BUT 


t  acco  in  a  pint  of  water.  This  mixture  must 
i  applied  with  a  paint  brush.  Caution.  This 
\  sh  is  a  “  deadly  poison  !” 

The  following  extract  may  be  of  assistance  to 
isons  interested  in  the  matter: — “These  pests 
tlst  only  in  dirty  houses.  A  careful  housewife  or 
( rant  will  soon  completely  destroy  them.  The 
t  est  method  of  destruction  is  to  catch  them  in- 

<  tdually  when  they  attack  the  person  in  bed. 
1  len  their  bite  is  felt,  instantly  rise  and  light  a 
( idle  and  capture  them.  This  may  be  trouble- 
i  ie,  but  if  there  be  not  a  great  number,  a  few 

kts  will  finish  them.  When  there  is  a  large 
nber,  and  they  have  gained  a  lodgment  in  the 
bers,  take  the  bed  in  pieces,  and  fill  in  all  the 
•rtures  and  joints  with  a  mixture  of  soft  soap 
1  Scotch  snuff.  A  piece  of  wicker-work,  called 
ug-lrap,  placed  at  the  head  of  the  bed,  forms  a 
eptacle  for  them,  and  then  they  may  be  daily 
ight  till  no  more  are  left.  Fumigations  are 
'iy  dangerous,  and  rarely  effectual,  therefore  at- 
i  ipt  no  such  project.  Oil-painting  a  wall  is  a 
‘e  means  of  excluding  and  destroying  them.” 
lamber’s  Information  for  the  People,  No.  91,  p. 
"•) 

BUNION.  Cause  and  Treat.  The  bunion, 

<  swelling  on  the  ball  of  the  great  toe,  is  pro¬ 
ved  by  the  same  cause  as  the  corn — pressure 
■jl  irritation  by  friction.  The  treatment  recom- 
i(  nded  for  corns  will  succeed  in  cases  of  bunions  ; 
!i  in  consequence  of  the  greater  extension  of  the 

i  saw,  the  cure  of  course  is  more  tedious.  When 
Vunion  is  commencing,  it  may  be  effectually 
!i>ped  by  poulticing,  and  then  opening  with  a 
'  cet ;  but  this  requires  caution,  and  should  be 

ii  formed  with  care. 

BUNS.  Prep.  I.  ( Cross  Buns.)  To  flour  2^ 
■\ ,  add  sifted  sugar  J  lb.,  and  a  little  coriander 
Md,  cassia,  and  mace,  powdered  fine,  then  make 
aste  with  butter  £  lb.,  dissolved  in  hot  milk  £  a 
I  t,  work  in  3  tablespoonfuls  of  yeast  and  a  little 
* :  i  set  it  before  the  fire  for  an  hour  to  rise,  then 
|  ke  it  into  buns,  and  again  set  them  before  the 
1  on  a  tin  for  half  an  hour ;  lastly,  brush  them 
1  r  with  warm  milk,  and  bake  them  to  a  nice 
I  wn  in  a  moderate  oven. 

I.  (Madeira.)  Butter  8  oz. ;  2  eggs  ;  flour 
b. ;  powdered  sugar  6  oz.  ;  half  a  nutmeg, 
f  ted  ;  powdered  ginger  and  caraway  seeds,  each 
“aapoonful ;  work  well  together,  then  add  sherry 
'ie  1  glassful,  and  as  much  milk  as  required. 

’  ke  in  tins  in  a  quick  oven. 

{  II  (Plain.)  a.  Flour  2  lbs. ;  butter  |  lb. ; 
Ei'ar  6  oz. ;  a  little  salt,  powdered  caraway  and 
S;ger ;  make  a  paste  with  yeast,  4  spoonfuls,  and 
'nn  milk  a  sufficient  quantity,  then  proceed  as 

!’•  To  the  last  add  currants,  well  washed,  \  lb. 
i  V.  (Rich.)  Dried  and  warm  flour  3  lbs. ;  pow- 
fed  sugar  I  lb. ;  butter  2$  lbs.,  melted  and  beat 
'  h  rose  water  4  oz. ;  form  into  a  light  paste, 
'  b  |  of  a  pint  of  yeast,  and  place  it  for  an  hour 
( nse,  then  add  a  little  candied  lemon  and  orange 
I  I,  and  1  lb.  of  currants,  and  make  the  whole 
1  >  buns ;  set  them  before  the  fire  for  40  minutes, 

1  a  wash  them  over  with  milk,  and  put  a  little 
f  ted  peel  and  a  few  caraway  comfits  on  the  top 
‘each. 

BURGLARIES,  TO  PREVENT.  “In  ad¬ 


dition  to  the  usual  precautions  of  locks  and  bolts, 
alarum  bells  and  firearms,  three  things  have  been 
found  efficacious  in  preserving  houses  from  nightly 
depredators.  1st.  A  light  in  the  upper  part  of 
the  house.  2d.  A  small  dog,  in  a  room  on  the 
ground  floor,  which  offers  the  means  of  its  running 
into  a  place  of  safety  from  its  enemies :  not  to  be 
fed  too  high,  and  allowed  to  sleep  by  day.  3d. 
Some  ashes  fresh  from  the  fireplace  spread  before 
the  door,  underneath  the  window  or  other  place. 
Thus  the  thieves’  shoes  will  creak,  the  dog  will  be 
roused  and  bark,  and  the  fear  of  detection  by  the 
approach  of  the  light,  will  deter  rogues  of  common 
feeling.  At  least,  should  they  enter,  the  dog  can¬ 
not  be  readily  come  at  to  be  slain  ;  and  the  scuffle 
occasioned  by  effecting  this  necessary  prelude  to 
robbery,  will,  in  almost  all  cases,  promote  inter¬ 
ruption  from  within  or  without.” 

BURNS  AND  SCALDS.  These  are  too  well 
known  to  require  description. 

Treat.  When  the  injury  is  merely  superficial,  a 
little  creosote  may  be  applied  to  the  part,  and  if  it 
be  a  scald,  the  vesicle  may  be  first  pierced  with  a 
needle,  and  the  aqueous  fluid  gently  squeezed  out. 
When  creosote  is  not  to  be  procured,  a  liniment 
formed  with  equal  parts  of  soft  soap,  basilicon  oint¬ 
ment,  oil  of  turpentine  and  water  may  be  used  in¬ 
stead.  When  the  part  is  very  hot  and  painful,  a 
poultice  may  be  applied,  on  the  surface  of  which 
a  few  drops  of  creosote,  or  the  liniment,  should  be 
spread  with  a  knife.  This  treatment  will  generally 
allay  the  pain,  after  which  a  dressing  of  any  sim¬ 
ple  ointment  may  be  adopted.  In  many  severe 
flesh  burns  which  I  have  had  the  misfortune  to 
receive,  I  poured  creosote  plentifully  over  the 
part,  which  produced  scarcely  any  smarting  or 
pain,  as  is  frequently  asserted,  whilst  it  removed 
the  burning  sensation  that  previously  existed,  and 
the  charred  surface  assumed  a  dry  scabby  appear¬ 
ance,  which,  by  dressing  with  simple  ointment, 
soon  came  off  and  left  the  part  beneath  both  sound 
and  healthy.  If  a  poultice  be  applied,  it  is  best  to 
keep  it  on  until  the  next  day,  when  in  general  a 
little  spermaceti  ointment  spread  on  a  bit  of  soft 
linen  may  be  used  instead.  Plunging  the  part  into 
cold  water  immediately  on  the  receipt  of  an  injury 
of  this  kind  will  frequently  prevent  any  further 
remedy  being  necessary.  In  all  cases  of  bums 
and  scalds,  it  is  necessary  to  observe  that  if  fever 
should  ensue,  laxative  medicines,  as  castor  oil  and 
epsom  salts,  should  be  administered. 

BURNING  LENS,  CHEAP  AND  SIMPLE. 
Take  two  circular  discs  of  plate  glass,  of  the  re¬ 
quisite  dimensions,  and  place  one  at  each  end  of  a 
shallow  tube  ;  an  inch  long  will  be  quite  sufficient 
for  any  size ;  they  are  kept  in  their  position  very 
firmly  by  means  of  screw  clamps,  in  an  analogous 
manner  to  the  two  lenses  for  showing  Newtons 
concentric  colored  rings.  To  the  tube  is  fitted  a 
short  tube  with  a  stop-cock  attached ;  to  the  end 
of  this  tube  a  condensing  syringe  is  fixed,  and  the 
cavity  between  the  glasses  filled  with  turpentine, 
varnish,  bleached  oil,  or  any  other  suitable  sub¬ 
stance  of  a  high  refractive  power.  When  the 
glasses  have  attained  the  requisite  degree  of  curve- 
ture,  the  stopcock  may  be  shut,  the  syringe  screwed 
off,  and  the  fluid  lens  (for  such  in  reality  it  is) 
mounted  for  use.  (Chemist,  iii.  50.) 

BUTTER.  Qual.,  $c.  This  article  is  perhaps 


BUT 


148 


BUT 


in  more  general  use,  and  subject  to  greater  varia¬ 
tions  in  quality,  than  any  other  substance  employed 
in  domestic  economy.  It  is  an  aliment  consumed 
by  every  grade  of  society,  and,  when  good,  ap¬ 
pears  not  only  to  be  wholesome,  but  extremely  nu¬ 
tritious.  “  Some  writers  inveigh  against  the  use 
of  butter  as  universally  pernicious  ;  but  they  might 
with  equal  reason  condemn  all  vegetable  oils, 
which  form  a  considerable  part  of  diet  in  the 
southern  climates,  and  seem  to  have  been  bene¬ 
ficially  intended  by  nature  for  that  purpose.  But¬ 
ter,  like  every  other  oily  substance,  has  doubtless 
a  relaxing  quality,  and  if  long  retained  in  the 
stomach,  is  liable  to  become  rancid ;  but,  if  eaten 
in  moderation,  it  will  not  produce  those  effects.  It 
is,  however,  improper  in  bilious  constitutions.  The 
worst  consequence  produced  by  butter  when  eaten 
with  bread  is,  that  it  obstructs  the  discharge  of  the 
saliva  in  the  act  of  mastication  or  chewing ;  by 
which  means  the  food  is  not  so  easily  digested. 
To  obviate  this  effect,  it  would  be  a  commendable 
practice  at  breakfast,  first  to  eat  some  dry  bread, 
and  chew  it  well,  till  the  salivary  glands  were  ex¬ 
hausted,  and  afterwards  to  eat  it  with  butter.  By 
these  means  such  a  quantity  of  saliva  might  be 
carried  into  the  stomach  as  would  be  sufficient  for 
the  purpose  of  digestion.” 

Pur.  Butter  is  frequently  adulterated,  as  the 
following  quotation  will  show : — Butter  is  sent  over 
from  Ireland,  mixed,  full  one  half,  with  bad  flour, 
oatmeal,  and  pea  flour,  with  a  large  quantity  of 
salt  and  water,  and  is  sold  in  London,  Liverpool, 
Glasgow,  and  Edinburg,  &c.  &c.  &c. ;  and  thus 
the  public,  and  especially  the  poor,  are  defrauded. 
The  trick  is  concocted  between  the  Irish  factors 
and  our  dealers.  The  samples  we  have  seen  are 
sad  evidences  of  human  depravity.  We  are  alive 
to  the  scheme,  and  shall  send  any  samples  we  may 
get,  when  tested,  to  the  source  whence  are  to  be 
expected  the  remedy  of  the  nuisance  and  the  pun¬ 
ishment  of  the  wretches  of  such  baseness.  (Che¬ 
mist,  ii.  64.) 

Rancid  butter,  and  butter  in  a  state  of  decompo¬ 
sition,  is  capable  of  producing  dangerous  symptoms 
when  eaten.  Two  cases  of  poisoning,  by  bad  butter, 
are  detailed  in  the  Jour,  de  Chimie  Med.  for  1842. 

Choice.  Fresh  butter  should  have  a  pleasant 
butyrous  smell,  and  be  of  an  equal  color  through¬ 
out  its  substance.  If  it  smell  sour,  the  buttermilk 
has  not  been  well  washed  out,  and  if  it  be  streaked 
or  veiny  it  is  probably  mixed  with  stale  butter.  A 
good  way  to  try  butter  is  to  insert  a  knife  into  it, 
which  should  not  smell  rancid  and  unpleasant 
when  drawn  out. 

Process  of  making  Butter.  I.  Mrs.  Run- 
dell’s  Instructions  for  making  Butter.  “  During 
summer,  skim  the  milk  when  the  sun  has  not 
heated  the  dairy ;  at  that  season  it  should  stand  for 
butter  24  hours  without  skimming,  and  48  in  win¬ 
ter.  Deposite  the  cream-pot  in  a  very  cold  cellar, 
if  your  dairy  is  not  more  so.  If  you  cannot  churn 
daily,  change  it  into  scalded  fresh  pots  ;  but  never 
omit  churning  twice  a- week.  If  possible,  put  the 
churn  in  a  thorough  air  ;  and  if  not  a  barrel  one, 
set  it  in  a  tub  of  water  two  feet  deep,  which  will 
give  firmness  to  the  butter.  When  the  butter  is 
come,  pour  off  the  buttermilk,  and  put  the  butter 
into  a  fresh  scalded  pan,  or  tub  which  has  been 
standing  in  cold  water.  Pour  water  on  it,  and  let 


it  lie  to  acquire  some  hardness  before  you  work  ii 
then  change  the  water,  and  beat  it  with  flat  boar 
so  perfectly  that  not  the  least  taste  of  the  butte 
milk  remain,  and  that  the  water,  which  must  I 
often  changed,  shall  be  quite  clear  in  color.  Th 
work  some  salt  into  it,  weigh,  and  make  it  if 
forms  ;  throw  them  into  cold  water,  in  an  earthi 
pan  and  cover  made  of  queen’s  ware.  You  « 
then  have  very  nice  and  cool  butter  in  the  hotti 
weather.  It  requires  more  working  in  hot  than; 
cold  weather ;  but  it  neither  should  be  left  with 
particle  of  buttermilk,  nor  a  sour  taste,  as  is  son.! 
times  done.” 

II.  {Dumbarton  method.)  The  cream  is  put  if 
the  chum,  previously  well  cleaned  out,  and  work' 
until  the  butter  separates,  when  the  latter  is  jj 
into  a  clean  vessel,  and  a  com  sickle  is  dra'j 
several  times  crosswise  through  it,  to  extract  a! 
hairs  that  may  adhere  to  it.  This  operation  is  p« 
formed  in  cold  spring  water,  and  is  followed  j 
thoroughly  washing  it  therein  ;  10  oz.  of  salt  i| 
now  added  to  every  stone-weight  of  butter,  and 
is  well  mixed  up.  In  summer  1  oz.  more  salt 
used,  and  in  winter  1  oz.  less.  It  is  next  mi; 
into  forms,  or  packed  in  perfectly  sound  kits.  ! 

III.  (Russian  method.)  The  sweet  milk  is  genl 
simmered  for  15  minutes,  and  then  churned  in  l| 
usual  manner. 

IV.  ( Devonshire  method.)  This  consists 
scalding  the  milk  in  copper  pans  over  a  chare; 
fire,  and  collecting  the  cream  as  soon  as  it  I 
risen.  It  is  then  churned  in  the  usual  way.  I 
marks.  Without  care  the  cream  is  apt  to  ab» 
some  of  the  fumes  from  the  charcoal,  which  imp 
a  peculiar  taste  to  the  butter. 

BUTTER,  CLARIFIED.  Prep.  Melt  fr 
butter  by  placing  it  in  a  vessel  set  in  a  water  ba 
let  it  settle,  and  pour  oft’  the  clear  into  an  earth 
ware  basin  or  pot,  set  in  cold  water,  to  cool  it 
quickly  as  possible,  without  letting  it  crystal! 
It  keeps  a  long  time  without  becoming  rank,  i 

BUTTER,  MELTED,  (in  Cookery.)  Pi 
Beat  up  about  1  oz.  of  flour  with  4  oz.  of  butter 
the  cold,  until  it  be  evenly  and  thoroughly  mix 
then  add  4  or  5  tablespoonfuls  of  milk,  (hot,)  fj 
put  the  whole  into  a  small  saucepan,  and  contif 
shaking  it,  all  in  one  direction,  until  it  simracj 
after  1  minute  remove  it  from  the  fire  for  use.  j 

BUTTER,  HONEY.  Prep.  Well  mix  2 
of  the  finest  Narbonne  honey  with  1  lb.  of  g 
blitter.  Use.  As  a  delicacy  for  children,  or  sick] 
aged  persons. 

BUTTER  OF  CACAO.  This  is  obtained  fr 
the  nut  by  bruising  it  and  boiling  it  in  water, 
the  latter  cooling,  the  oil  floats  and  is  skimmed 
Use,  if  i".  As  commonly  met  with  it  has  the  cj 
sistence  of  butter,  hence  its  name.  It  is  m  ; 
used  in  perfumery  and  for  burning  in  lamps. 
mixed  with  a  little  caoutchoucine,  or  distilled  sjj- 
of  Indian  rubber,  it  loses  its  concrete  form, 
assumes  the  limpidity  of  common  oil,  at  the  sal' 
time  that  its  illuminating  power  is  vastly  increaf 

BUTTER  OF  NUTMEGS.  This  is  colled' 
from  the  surface  of  the  water  in  the  still,  after 
distillation  of  the  essential  oil  of  nutmegs. 

BUTTER  OF  ROSES.  Prep.  By  distil  l 
damask  roses.  It  separates  slowly  from  the  t 
ter.  It  has  but  little  smell,  and  is  consequei; 
used  to  dilute  the  odor  of  musk,  ambergris,  and  ci  j 


BUT 


149 


CAB 


UTTER  OF  WAX.  Prepared  by  distilling 
’  wax.  A  factitious  kind  is  made. 

UTTER,  ORANGE.  Prep.  I.  Beat  together 
gs,  2  oz.  of  powdered  sugar,  4  oz.  of  butter,  2  oz. 
anched  almonds,  and  a  little  orange  flour  water. 
...  Beat  together,  until  perfectly  united,  1  lb.  of 
or  and  4  oz.  of  sirup  of  orange  peel.  Use. 
on  as  a  delicacy. 
emarks.  Lemon  butter  is  made  in  a  similar 
ner. 

UTTER,  TO  PRESERVE  OR  CURE. 
c.  I.  Melt  the  butter  in  well  glazed  earthen 
i,  at  a  heat  not  exceeding  180°  in  a  water 
,  and  keep  it  heated,  skimming  it  from  time  to 
,  until  the  butter  becomes  quite  transparent, 
<  pour  off  the  clear  into  another  vessel,  and  cool 
s  quickly  as  possible,  by  surrounding  it  with 
water  or  ice. 

‘emarks.  The  above  is  the  method  of  preserv- 
I  butter  employed  by  the  Tartars  who  supply 
IjConstantinople  market,  and  in  this  state  it  may 
(•■preserved  perfectly  fresh  for  6  months,  if  kept 
kl  close  vessel  and  a  cool  place.  This  plan  re- 
tt'jed  the  approval  of  Thenard,  as  well  as  Mr. 
tjon;  the  latter  states  that  butter  melted  by  the 
l;tarian  method  and  then  salted  by  ours,  will 
*  >  good  and  fine-tasted  for  two  years.  Any  of 
tt  following  methods  of  salting  may  be  adopted. 

II.  Mix  well  together  1  oz.  each  of  saltpetre 
white  sugar,  and  2  oz.  of  the  best  Spanish 
P  it  salt,  all  in  very  fine  powder,  then  add  1  oz. 
0  his  mixture  to  every  pound  of  butter,  and  tho- 
tvhly  incorporate  them  together.  The  butter 
tip  prepared  is  then  to  be  tightly  pressed  into  clean 
pl  ed  earthenware  vessels,  so  as  to  have  no  va¬ 
ries.  Remarks.  This  is  the  plan  recommended 
b  Dr.  Anderson,  who  declares  that  butter  so  pre- 
Ppd  will  keep  in  a  cool  place  for  years,  and  will 
b;r  a  voyage  to  the  East  Indies,  if  packed  so  as 
lb  to  melt. 

'his  butter  does  not  taste  well  before  it  has 
8|d  for  a  fortnight  or  three  weeks,  after  which  it 
a[uires  a  rich  marrow  flavor,  which  no  other  but- 
m  ever  possesses.  Any  good  well-made  fresh 
h  er,  free  from  buttermilk,  will  succeed  by  this 
n  hod,  but  the  application  of  it  to  butter  clarified 
h  the  Tartarian  plan,  as  described  above,  pro¬ 
ves  an  article  that  will  keep  longer  good  than 
b  er  cured  by  any  other  process  yet  discovered, 
v  best  method  to  preserve  butter  from  the  air, 

1  ]*  fih  the  pots  to  within  an  inch  of  the  top,  and 
'■  ay  on  it  common  coarse-grained  salt,  to  the 
dth  of  4  an  inch  or  J  of  an  inch,  and  then  to 
c  sr  the  pot  up  with  any  flat  article  that  may  be 
c  vement.  The  salt  by  long  keeping  will  run  to 
"  e>  and  form  a  layer  on  the  top  of  the  butter, 
v  ch  will  effectually  keep  out  the  air,  and  may 
■hmy  time  be  very  easily  removed  by  turning  the 
P  on  one  side. 

II.  Fresh  butter  16  lbs.;  salt  1  lb. 

V.  Fresh  butter  18  lbs.;  salt  1  lb.;  saltpetre 
pz. ;  honey  or  fine  brown  sugar  2  oz. 
jtUTTER,  RANCID.  This  may  be  restored 
i  melting  it  in  a  water  bath  with  some  coarsely- 
P’dered  animal  charcoal,  (which  has  been  tho- 
tighly  freed  from  dust  by  sifting,)  and  straining 
*  ,ugh  clean  flannel. 

(UTTER  OR  MILK,  TO  REMOVE  THE 
*  RNIP  FLAVOR  FROM.  When  cows  are 


fed  on  turnips  or  cabbages,  the  milk,  and  conse¬ 
quently  the  butter,  acquires  a  disagreeable  flavor 
This  is  said  to  be  removed  by  either  of  the  following 
methods :  “  When  the  milk  is  strained  into  the 
pans,  put  to  every  6  gallons  1  gallon  of  boiling  water. 
Or  dissolve  1  oz.  of  nitre  in  a  pint  of  spring  water, 
and  put  a  \  pint  to  every  15  gallons  of  milk.  Or, 
when  you  chum,  keep  back  a  \  pint  of  the  sour 
cream,  and  put  it  into  a  well-scalded  pot,  into 
which  you  are  to  gather  the  next  cream  ;  stir  that 
well,  and  do  so  with  every  fresh  addition.” 

BUTTERMILK.  Qual.,  c J-c.  If  the  butter  be 
prepared  from  sweet  cream,  the  buttermilk  left 
from  the  operation  is  not  only  very  delicious,  but 
exceedingly  wholesome  and  nutritious.  Buttermilk, 
when  not  sour,  is  very  good  to  eat  with  fruit,  pud¬ 
dings,  and  cakes.  It  is  said  to  possess  the  property 
of  allaying  the  nervous  irritability  induced  by  ex¬ 
cessive  tea-drinking. 

BUTTON  GILDING.  Proc.  The  buttons  are 
formed  of  common  brass,  either  by  casting  or  turn- 
iug,  when  they  are  polished  off  in  the  lathe,  and 
thrown  into  a  pan  with  an  amalgam  of  gold,  and  as 
much  aquafortis,  diluted  with  water,  as  will  wet 
them  all  over.  Here  they  are  well  stirred  up,  un¬ 
til  they  assume  a  white  appearance,  resembling 
silver,  when  they  are  taken  out  and  washed  well 
with  clean  water.  They  are  then  submitted  to  a 
sufficient  heat  in  a  suitable  apparatus,  until  the 
mercury  is  volatilized,  which  is  collected  for  future 
operations.  The  buttons  are  next  cooled  and  well 
tossed  and  rubbed  about  with  a  painter’s  brush ; 
and,  lastly,  burnished  by  washing  them  well  with 
beer  or  ale  grounds. 

BUTYRIC  ACID.  An  oily  acid  obtained  by 
Chevreul  from  butter  ;  hence  its  name. 

It  may  be  procured  from  the  butyrate  of  baryta 
or  magnesia,  by  adding  a  little  sulphuric  acid,  in 
quantity  not  quite  sufficient  to  decompose  the 
whole  of  the  salt ;  filter  and  distil  the  clear  liquor, 
when  the  product  will  be  butyric  acid,  from  which 
the  water  may  be  removed  by  chloride  of  calcium. 

BUTYRATE  OF  BARYTA.  Prep.  Sapo¬ 
nify  butter  with  boiling  caustic  alkali,  and  decom¬ 
pose  it  by  adding  a  solution  of  tartaric  acid  ;  filter 
and  distil,  neutralize  the  distilled  liquor  by  adding 
hydrate  of  baryta,  and  evaporate ;  the  first  crys¬ 
tals  that  form  are  caprate  of  baryta  ;  the  next  ca- 
proate  of  baryta  ;  and  the  last  of  all  butyrate  of 
baryta.  The  latter  salt  is  very  soluble  in  water, 
and  hence  is  easily  separated  from  the  others.  Used 
for  making  butyric  acid. 

BUTYRINE.  An  oily  fluid  obtained  by  Chev¬ 
reul  from  butter.  Prep.  Keep  clarified  butter  in 
a  porcelain  vessel,  at  a  heat  of  66°  for  some  days, 
carefully  collect  the  oily  portion  which  separates, 
and  agitate  it  with  an  equal  weight  of  alcohol  of 
0-796  for  24  hours,  then  pour  off  the  clear  and 
evaporate,  treat  the  oily  residuum  with  a  little  car¬ 
bonate  of  magnesia  to  remove  any  free  acid,  and 
wash  off  the  butyrate  formed  with  water  ;  next 
heat  the  remaining  fatty  matter  in  alcohol,  filter 
and  evaporate  to  obtain  the  butyrine. 

BUXINE.  An  alkaline  substance  detected  by 
M.  Faure  in  the  Buxus  sempervirens. 

CABBAGE.  Qual.  This  common  esculent 
forms  an  agreeable  and  wholesome  addition  to  ani¬ 
mal  food,  the  grossness  of  which  it  tends  to  cor- 


i 


CAD 


150 


CAK 


rect.  It  has,  however,  a  greater  tendency  to  pu¬ 
trefaction  than  most  other  vegetable  substances, 
and  emits,  during  this  state,  a  very  disagreeable 
effluvium,  strongly  resembling  that  evolved  by  ani¬ 
mal  matter  in  a  state  of  decomposition.  It  should 
therefore  be  eaten  only  when  freshly  cooked,  and 
the  unconsumed  portion,  as  well  as  the  water  in 
which  it  was  boiled,  should  be  at  once  thrown 
away.  The  “  concentrated  perfume  of  cabbage- 
water”  is  aptly  alluded  to  by  Dickens,  in  his 
“  Martin  Chuzzlewit,”  as  symbolical  of  a  fetor 
of  the  worst  class.  So  far,  however,  from  induc¬ 
ing  a  putrid  disposition  in  the  body,  cabbage  has, 
on  the  contrary,  the  very  opposite  effect. 

CABBAGES,  PRESERVATION  OF.  Proc. 
Cut  them  so  that  they  may  have  about  2  inches 
of  stem  left  below  the  leaves,  scoop  out  the  pith  as 
far  down  as  a  small  knife  will  reach,  then  suspend 
them,  by  means  of  a  cord,  exactly  perpendicular, 
but  in  an  inverted  position,  and  daily  fill  up  the 
hollow  part  of  the  stem  with  clean  cold  water.  It 
is  stated,  that  by  this  method,  cabbages,  cauliflow¬ 
ers,  brocoli,  celery,  &,c.,  may  be  preserved  for 
some  time  in  a  cool  place ;  it  affords  an  easy 
means  of  keeping  a  supply  of  green  vegetables 
during  a  severe  winter. 

CADMIUM.  A  whitish  volatile  metal,  some¬ 
what  resembling  tin,  discovered  by  Stromeyer,  as¬ 
sociated  with  zinc. 

Prep.  I.  Dissolve  the  ore  of  cadmium  in  an  ex¬ 
cess  of  dilute  sulphuric  or  muriatic  acid,  and  pass 
sulphureted  hydrogen  through  the  solution,  which 
will  throw  down  the  metal  in  combination  with 
sulphur.  Dissolve  the  precipitate  in  nitric  acid, 
and  evaporate  to  dryness ;  dissolve  in  water,  and 
precipitate  with  carbonate  of  ammonia  in  excess  ; 
collect  the  powder,  mix  it  with  charcoal,  and  heat 
it  to  redness.  Metallic  cadmium  will  sublime. 
(Stromeyer.) 

II.  Dissolve  the  ore  as  above,  place  the  solution 
in  a  platinum  capsule,  and  insert  therein  a  piece 
of  metallic  zinc.  The  cadmium  will  soon  be  found 
firmly  adherent  to  the  sides  of  the  capsule,  and 
may  be  separated,  washed,  and  dried. 

Prop.,  t J-c.  Cadmium  unites  with  oxygen,  form¬ 
ing  an  oxide,  which  may  be  prepared  by  heating 
to  redness  the  precipitate  thrown  down  in  the  pre¬ 
ceding  process,  on  the  addition  of  carbonate  of  am¬ 
monia.  It  has  a  fine  orange  color,  and  has  been 
proposed  as  a  pigment.  With  sulphur  it  forms  a 
sulphuret,  which  is  found  in  zinc  blende,  and  may 
also  be  formed  artificially,  by  passing  sulphureted 
hydrogen  through  a  solution  of  cadmium,  or  by 
melting  its  elements  together.  It  has  been  pro¬ 
posed  as  an  orange-red  pigment.  With  chlorine 
it  forms  a  chloride,  which  may  be  made  by  dis¬ 
solving  its  oxide  in  muriatic  acid,  evaporating  and 
crystallizing.  With  iodine  it  forms  an  iodide, 
which  may  be  made  in  the  same  way  as  iodide  of 
zinc.  With  phosphorus  it  forms  a  phosphuret, 
which  may  be  prepared  by  the  direct  union  of  its 
elements.  With  the  acids  it  forms  salts,  most  of 
which  may  be  made  by  dissolving  the  hydrated 
carbonate,  thrown  down  by  carbonate  of  ammo¬ 
nia,  in  the  acids,  or  by  double  decomposition.  The 
sulphate  has  been  used  by  surgeons  to  remove 
specks  from  the  eyes.  Thousands  of  pounds  of 
cadmium  are  yearly  wasted  at  the  zinc  works, 
which  might  be  easily  collected. 


CAFFEIC  ACID.  A  white  powder,  discover 
ed  by  Runge  in  coffee.  When  heated,  it  yield 
the  aromatic  odor  of  the  roasted  berry.  Pfaff  de 
dares  that  the  aroma  of  coffee  is  dependent  on  th( 
volatilization,  or  rather,  the  decomposition  of  thL 
acid. 

CAFFEIN.  Syn.  Caffeine.  Theine.  Gua 
ranine.  A  peculiar  principle,  originally  discover 
ed  by  Robiquet  in  coffee,  and  confirmed  by  Pel 
letier,  Caventou,  and  Pfaff. 

Prep.  Boil  bruised  raw  coffee  in  water,  and  ad' 
acetate  of  lead,  to  throw  down  the  extractive  ani 
coloring  matter,  then  precipitate  the  excess  of  lea- 
with  sulphureted  hydrogen,  filter,  and  evaporat 
by  a  gentle  heat.  Dissolve  the  residuum  in  boil: 
ing  water,  or  alcohol,  agitate  with  freshly-bum 
animal  charcoal,  filter,  evaporate,  and  crystallize 
Redissolve  in  hot  alcohol,  from  which  it  may  bj 
obtained  in  white,  shining,  silky  filaments. 

Prop.  Scarcely  soluble  in  cold,  but  freely  so  i 
hot  water,  and  in  alcohol.  Tastes  slightly  bitte 
With  sulphuric  and  muriatic  acids  it  forms  cryst3 
lizable  compounds. 

Remarks.  Caffein  was  originally  thought  I 
be  a  principle  peculiar  to  coffee,  but  the  research': 
of  Pfaff  and  Liebig  have  shown  that  it  also  occu: 
in  tea,  and  guarana ;  and,  consequently,  the 
theine,  caffeine,  and  guaranine  are  in  reality  ot 
and  the  same  thing.  It  is  a  remarkable  fact  the 
both  tea  and  coffee  contain  this  substance,  ai 
that  both  of  them  are  used  by  whole  nations  as 
refreshment.  Liebig,  in  his  late  work  on  “  Anim: 
Chemistry  and  Physiology,”  has  shown  the  sim 
larity  of  composition  between  caffeine  and  tauriu 
one  of  the  constituents  of  bile  ;  and  gives  it  as  h 
opinion,  that  it  assists  in  the  production  of  the  la 
ter,  and  thus  facilitates  the  process  of  respiration 

CAINCIC  ACID.  An  acid  principle,  discove 
ed  by  Pelletier  and  Caventou  in  the  bark  of  tl 
cainca  root,  obtained  from  Brazil.  It  is  extract' 
by  alcohol,  has  a  bitter  taste,  and  is  crystallizabi 

CAKES.  (In  the  Art  of  the  Pastry-coo 
Baker,  &.c.)  A  species  of  fancy  bread  or  trifl: 
too  well  known  to  require  description. 

General  observations  on  cake-making.  Befoi 
proceeding  to  the  operation  of  cake-making,  til 
various  materials  employed  therein  should  under; 
a  certain  amount  of  preparation.  For  this  purpo 
every  article  should  be  got  ready  one  hour  previou. 
ly  ‘to  their  being  wanted,  and  should  be  placed  b 
fore  the  fire,  or  upon  a  stove,  that  they  may  bi 
come  gently  heated,  without  which  it  will  be  ii 
possible  to  produce  good  cakes.  The  flour  shoe 
be  thoroughly  dried,  and  well  warmed.  The  cu 
rants  should  be  nicely  washed  in  a  hair  sie\ 
wiped  dry  in  a  cloth,  and  then  set  before  the  fi 
Before  use  they  must  be  dusted  over  with  a  lit 
flour.  The  sugar  should  be  rubbed  to  a  fine  pov 
der,  and  passed  through  a  sieve.  The  eg 
should  be  well  beaten  in  a  basin,  and  straim 
The  butter  should  be  melted,  by  being  placed 
a  basin,  set  in  hot  water,  and  afterwards  w 
beaten  up  with  a  little  warm  milk.  The  lento 
peel  should  be  cut  very  thin,  and  beaten  in 
mortar  to  a  paste  or  powder,  with  lump-sug 
The  caraways,  ginger,  and  other  similar  flavori| 
ingredients,  are  best  used  in  the  form  of  a  fi 
powder,  or  under  that  of  an  essence,  made  by 
gesting  them  in  spirits  of  wine ;  the  former  a 


CAK  151  CAK 


>wever,  frequently  used  whole.  The  milk  and 
ater  should  be  each  of  a  good  warmth.  After 
1 1  these  things  are  ready,  they  should  be  put  into 
pan,  one  after  another,  in  proper  order,  and  well 
:aten  up,  as  the  lightness  of  the  cakes  will  be 
iereby  increased.  In  plum-cakes,  if  a  little  yeast 
j  added  after  the  butter,  and  the  mass  be  allowed 
i  rise  a  little,  and  then  again  well  kneaded,  not 
ily  less  butter  and  eggs  may  be  used,  but  the 
-oduct  will  be  much  lighter.  It  is  therefore  a 
,reat  improvement  in  various  kinds  of  cakes,  to 
troduce  a  little  yeast,  even  where  it  is  not  custo¬ 
mary  to  do  so.  Good  stale  bread,  well  soaked  in 
jit  milk  or  water,  and  thon  beaten  to  a  paste,  and 
tssed  through  a  fine  sieve,  forms  an  excellent 
ling  to  mix  up  the  ingredients  with,  and  produces 
!  light  and  very  nutritious  cake.  Cakes  wetted 
(a  with  milk  are  richer,  but  do  not  keep  so  well 
i  those  without  it:  they  get  stale  sooner. 

Pres.  Cakes  keep  best  in  tin  canisters  ;  wooden 
ixes,  unless  well  seasoned,  are  apt  to  give  them 
i  disagreeable  taste.  Brown  paper  should  be 
voided  for  the  same  reason. 

CAKES,  ALMOND.  Prep.  I.  Take  sweet 
[inonds,  flour,  and  powdered  sugar,  of  each  $  lb., 
ggs  7  in  number,  and  the  outside  yellow  peel  of 
lemons,  shredded  small.  Pound  the  almonds, 
jeviously  blanched,  until  they  are  very  smooth, 
lding  gradually  the  sugar  and  lemon-peel,  then 
|  ke  them  out,  add  the  eggs,  and  beat  the  whole 
itil  it  be  as  white  as  sponge  paste;  next  add 
e  flour,  work  well,  put  it  into  well -buttered 
;oulds,  and  bake  in  a  slack  oven,  with  8  or  10 
jiicknesses  of  paper  under  them  and  one  over 
item. 

!  II.  Almonds  1  lb. ;  sugar  4  lb.  ;  rose,  or  orange- 
>wer  water,  \  pint ;  flour  \  lb. ;  eggs  3  in  num- 
hr,  as  above.  Remarks.  Some  persons  ice  these 
ikes  with  powdered  sugar,  beat  up  with  a  little 
hite  of  egg. 

CAKES,  BANBURY.  Prep.  Work  butter  1 
■  into  the  same  weight  of  dough,  made  for  white 
ead,  as  in  making  puff"  paste,  then  roll  it  out 
ry  thin,  and  cut  it  into  oval  pieces,  or  as  the 
ikes  are  wanted.  Mix  some  good  moist  sugar 
>th  an  equal  weight  of  currants,  and  wet  them 
>th  brandy,  then  put  a  little  upon  each  piece  of 
iste;  close  them  up,  and  place  them  on  a  tin 
ith  the  closed  side  downwards,  and  bake  them, 
kvor  some  powdered  sugar  with  candied  peel, 
ated,  or  essence  of  lemon,  and  sift  a  little  over 
e  cakes  as  soon  as  they  come  out  of  the  oven. 

1  CAKES,  BATH.  Prep.  Mix  well  together 
lb.  of  butter,  1  lb.  of  flour,  5  eggs,  and  a  cupful 
!  yeast.  Set  the  whole  before  the  fire  to  rise, 
■Inch  effected,  add  4  oz.  of  finely-powdered  sugar, 
jid  1  oz.  of  caraways  ;  roll  the  paste  out  into  little 
kes.  Bake  them  on  tins. 

CAKES,  BENTON  TEA.  Prep.  Make  a 
ste  with  flour  1  lb.,  butter  4  oz.,  and  milk  suf- 
ient ;  roll  it  out  very  thin,  cut  it  into  shapes, 
d  bake  on  a  hot  hearth  or  slow  oven-plate. 

II.  To  the  last  add  4  tablespoonfuls  of  yeast, 
'd  prick  the  cakes  all  over  with  a  fork. 

CAKES,  CHEESE.  Prep.  Curdle  some  new 
,jlk  previously  warmed,  with  rennet,  drain  the 
rd  in  a  linen  bag,  then  beat  it  as  fine  as  butter, 
id  add  4  of  its  weight,  each,  of  sugar  and  butter, 
eggs,  some  grated  nutmeg,  and  a  little  orange- 


flower  or  rose  water  ;  work  the  whole  well  to¬ 
gether. 

II.  [Almond.)  To  the  above  add  as  much 
blanched  almonds,  beaten  to  a  smooth  paste,  as 
there  is  butter,  along  with  an  equal^weight  of  ma¬ 
caroni.  Beat  well  together. 

III.  [Lemon.)  To  the  first  form  add  lemon-peel 
grated  fine,  or  a  little  essence  of  lemon. 

CAKES,  DIET.  Prep.  Dissolve  sugar  1  lb. 
in  milk  4  pint,  add  6  eggs,  and  whisk  to  a  full 
froth,  then  cautiously  stir  in  flour  1  lb.,  beat  it  for 
1  hour,  and  immediately  bake  it  in  a  quick  oven. 
It  may  be  baked  whole  or  divided  into  small  forms. 

CAKES,  DIET  BREAD.  Prep.  Make  a 
paste  with  equal  parts  of  fine  flour  and  powdered 
sugar,  6  eggs,  and  the  juice  and  rind  (grated)  of  1 
lemon.  Bake  in  a  slow  oven. 

CAKES,  DROP.  Prep.  Eggs  1  dozen  ;  rose¬ 
water  1  tablespoonful ;  powdered  sugar  4  lb. ;  beat 
them  together  for  1  hour,  then  add  4  lb.  of  fine 
flour,  and  4  oz.  of  caraways.  Drop  it  on  wafer 
paper,  and  bake. 

CAKES,  GINGER.  Prep.  Make  a  paste 
with  sugar  I  lb. ;  powdered  ginger  4  oz. ;  flour  2 
lbs. ;  water  1  pint ;  butter  4  lb. ;  and  8  caps  of 
candied  orange  peel,  grated ;  form  them  into 
cakes,  and  prick  them  with  a  fork  before  baking 
them. 

CAKES,  ICING  FOR.  Prep.  Beat  the  white 
of  eggs  to  a  full  froth,  with  a  little  rose  or  orange- 
flower  water ;  then  add,  gradually,  as  much  fine¬ 
ly  powdered  sugar  as  will  make  it  thick  enough, 
beating  it  well  all  the  time.  Use.  Dust  the  cake 
over  with  flour,  then  gently  rub  it  off,  lay  on  the 
icing  with  a  flat  knife,  stick  on  the  ornaments 
while  it  is  wet,  and  place  it  in  the  oven  for  a  few 
minutes  to  harden,  but  not  long  enough  to  dis¬ 
color  it. 

CAKES,  LEMON.  Prep.  Flour  and  sugar, 
of  each  1  lb. ;  eggs  1  dozen  ;  grated  peal  and  juice 
of  four  lemons  ;  whisk  the  eggs  to  a  high  froth, 
then  gradually  add  the  rest.  Bake  in  small  oval 
tins,  well  buttered,  and  place  six  thicknesses  of 
paper  beneath  each  tin.  Thinly  ice  them. 

CAKES,  MARLBOROUGH.  Prep.  Beat  8 
eggs  and  1  lb.  of  pounded  sugar  three-quarters  of 
an  hour  ;  then  by  degrees  mix  in  1  lb.  of  fine  flour 
well  dried  ;  add  2  oz.  of  caraway  seeds,  and  bake 
in  soup  plates  or  tin  pans,  in  a  brisk  oven. 

CAKES,  PLAIN.  Prep.  I.  Flour  4  lbs. ;  cur¬ 
rants  2  lbs. ;  butter  4  lb. ;  caraway  seeds  4  oz. ; 
candied  lemon  peel,  grated,  1  oz. ;  wet  it  up  with 
milk,  and  4  a  pint  of  yeast.  Let  it  rise  well  before 
baking. 

II.  Baker’s  dough  2  lbs. ;  currants  1  lb.  ;  butter 
4  lb. ;  3  eggs ;  milk  (hot)  4  pint.  As  above. 

III.  “  The  following  is  a  receipt  for  making  a 
good  plain  cake,  fit  to  be  given  to  children  at 
breakfast,  instead  of  buttered  bread. 

“  Take  as  much  dough  as  will  make  a  quartern 
loaf,  (either  made  at  home  or  procured  at  the  ba¬ 
ker’s,)  work  into  this  a  4  pound  of  butter,  a  4  pound 
of  moist  sugar,  and  a  handful  of  caraway  seeds 
When  well  worked  together,  pull  into  pieces  the 
size  of  a  golden  pippin,  and  work  it  together  again. 
This  must  be  done  three  times,  or  it  will  be  in 
lumps,  and  heavy  when  baked.” 

IV.  [Rich.)  Equal  weights  of  flour,  butter,  sul¬ 
tana  raisins,  eggs,  currants,  and  brown  sugar, 


CAK 


152 


CAK 


mixed  up  with  milk,  and  seasoned  with  candied  I 
peel,  nutmeg,  &c.  Bake  in  a  quick  oven. 

CAKES,  PLUM.  Prep.  I.  (Good.)  Mix  4  lb. 
of  butter  in  3  lbs.  of  dry  flour  and  8  oz.  of  fine  Lis¬ 
bon  sugar ;  add  plums  and  currants,  of  each  f  lb., 
washed  and  dried,  and  some  pimento,  finely  pow¬ 
dered.  Put  3  spoonfuls  of  yeast  into  a  Winchester 
pint  of  new  milk  warmed,  and  mix  it  into  a  light 
dough  with  the  above.  Make  it  into  a  cake,  and 
bake  on  a  floured  tin  half  an  hour. 

II.  ( Excellent .)  Beat  1  lb.  of  fresh  butter  with 
a  strong  wooden  fork  until  it  resembles  cream  ;  add 
1  lb.  of  sifted  sugar,  and  mix  them  very  completely  ; 
have  ready  the  whites  of  10  eggs  beaten,  and  pour 
them  into  the  butter  and  sugar ;  then  add  the  yelk 
of  18  eggs,  also  well  beaten,  and  beat  them  all  up 
for  10  minutes.  Take  1  lb.  of  flour,  2  oz.  of  pounded 
and  sifted  spices,  viz.  cloves,  mace,  cinnamon,  nut¬ 
meg,  and  allspice,  and  mix  them  by  degrees  with 
the  other  ingredients,  then  beat  the  cake  10  minutes 
longer;  and  when  the  oven  is  ready,  add  1  lb.  of 
currants,  4  oz.  of  sliced  almonds,  4  lb.  of  raisins 
stoned  and  chopped,  and  a  large  glass  of  brandy. 
Bake  the  cake  in  a  hot  oven.  When  sufficiently 
baked,  let  the  oven  cool,  and  afterwards  put  in  the 
cake  and  allow  it  to  remain  for  several  hours  to 
dry.  (Rundell.) 

III.  (Rich.)  Take  fresh  butter  and  sugar,  of 
each  1  lb.;  of  flour  1J  lb.;  of  currants  2  lbs.;  a 
glass  of  brandy,  1  lb.  of  sweetmeats,  2  oz.  of  sweet 
almonds,  10  eggs,  4  oz.  each  of  allspico  and  cinna¬ 
mon.  Melt  the  butter  to  a  cream,  and  put  in  the 
sugar ;  stir  it  till  quite  light,  adding  the  allspice 
and  pounded  cinnamon  ;  in  a  quarter  of  an  hour 
take  the  yelks  of  the  eggs,  and  work  them  in,  2  or 
3  at  a  time ;  and  the  whites  of  the  same  must  by 
this  time  be  beaten  into  a  strong  snow  quite  ready 
to  work  in,  as  the  paste  must  not  stand  to  chill  the 
butter,  or  it  will  be  heavy ;  work  in  the  whites 
gradually ;  then  add  the  orange  peel,  lemon,  and 
citron,  cut  in  fine  stripes,  and  the  currants,  which 
must  be  mixed  in  well,  with  the  sweet  almonds ; 
then  add  the  sifted  flour  and  glass  of  brandy.  Bake 
this  cake  in  a  tin  hoop  in  a  hot  oven  for  3  hours, 
and  put  12  sheets  of  paper  under  it  to  keep  it  from 
burning.  (Mackenzie.) 

CAKE,  POUND.  Prep.  I.  As  the  above  ;  but 
use  1  lb.  each  of  all  the  ingredients,  except  the 
spices. 

II.  Use  equal  parts  of  sugar,  flour,  currants,  and 
sultana  raisins,  and  half  that  quantity  each  of  but¬ 
ter,  brandy,  and  candied  peel,  with  spices  as  re¬ 
quired. 

CAKES,  PORTUGAL.  Prep.  Flour,  pow¬ 
dered  sugar,  and  fresh  butter,  of  each  1  lb. ;  work 
it  well  up  until  it  crumbles,  then  add  10  eggs,  cur¬ 
rants  £  lb.,  and  a  little  white  wine.  Bake  it  in 
small  tins  only  half  filled. 

CAKES,  QUEEN.  Prep.  Mix  1  lb.  each  of 
dried  flour,  sifted  sugar,  washed  clean  currants, 
and  butter,  with  8  eggs,  beaten  separately ;  beat 
the  whole  an  hour  ;  butter  little  tins,  teacups,  or 
saucers,  and  bake  the  batter  in,  only  half  filling 
them.  Sift  a  little  fine  sugar  over,  just  before  you 
bake  them.  A  little  nutmeg,  mace,  and  cinnamon 
are  sometimes  added. 

CAKES,  RATIFIA.  Prep.  Beat  4  lb.  of 
sweet  and  1  oz.  of  bitter  almonds  in  fine  orange, 
rose,  or  ratafia  water ;  mix  in  4  lb.  of  fine  pounded 


and  sifted  sugar  with  the  same ;  add  the  whites  of 
4  eggs,  well  beaten,  to  it ;  set  it  over  a  moderate 
fire  in  a  preserving-pan ;  stir  it  one  way  until  it  is 
pretty  hot,  and  when -a  little  cool  form  it  into  small; 
rolls,  and  cut  it  into  thin  cakes ;  shake  some  flour ; 
lightly  on  them,  give  each  a  light  tap,  and  put 
them  on  sugar  papers;  sift  a  little  sugar  on  them, 
and  put  them  into  a  thorough  slack  oven. 

CAKES,  ROUT.  Prep.  Mix  together  flour  2 
lbs.  ;  butter,  sugar,  and  currants,  of  each  1  lb.  ;i 
wet  them  up  with  3  eggs  well  beaten,  4  pint  of  milk, 
2  glasses  of  white  wine,  and  1  glass  of  brandy;: 
drop  on  a  tin  plate,  and  bake  them.  They  are 
soon  done. 

CAKES,  SAVOY.  Prep.  To  1  lb.  of  fine; 
sifted  sugar  put  the  yelks  of  10  eggs,  (have  the: 
whites  in  a  separate  pan,)  and  set  it,  if  in  summer,! 
in  cold  water  ;  if  there  is  any  ice  set  the  pan  on  it, I 
as  it  will  cause  the  eggs  to  be  beat  finer ;  then  beat 
the  yelks  and  sugar  well  with  a  wooden  spoon  foij 
20  minutes,  and  put  in  the  rind  of  a  lemon  grated 
beat  up  the  whites  with  a  whisk  until  they  become 
quite  stiff,  and  white  as  snow  ;  stir  them  into  the, 
batter  by  degrees,  then  add  1  lb.  of  well-dried  flour; 
Finally,  put  it  into  moulds,  and  bake  in  a  slack 
oven. 

CAKE,  SEED.  Prep.  L  (Plain.)  Mix  \  peck 
of  flour  with  4  lb.  of  sugar,  4  oz.  of  allspice,  and  a  lit 
tie  ginger ;  melt  4  lb.  of  butter  with  4  pint  of  milk 
when  just  warm,  put  to  it  4  pint  of  yeast,  and  worl 
up  to  a  good  dough.  Let  it  stand  before  the  fire  it 
few  minutes  before  it  goes  to  the  oven :  add  seeds 
or  currants ;  bake  an  hour  and  a  half. 

II.  (Good.)  To  the  preceding  add  butter  an< 
sugar,  of  each  4  lb.,  and  wet  it  up  with  milk  pre 
viously  mixed  with  6  eggs. 

III.  (Rich.)  Take  of  flour  14  lb.,  well  dried 
butter  and  sugar,  of  each  1  lb.,  8  eggs,  and  2  oz.  0 
caraway  seeds,  1  grated  nutmeg,  and  its  weight  i 
cinnamon.  Beat  the  butter  into  a  cream,  put  i 
the  sugar,  beat  the  whites  of  the  eggs  and  the  yelk, 
separately,  then  mix  them  with  the  butter  and  su 
gar.  Beat  in  the  flour,  spices,  and  seed,  a  littl 
before  sending  it  away.  Bake  2  hours  in  a  quic 
oven. 

IV.  (Scotch.)  Eggs  9  in  number ;  sugar  an 
butter,  of  each  4  lb. ;  mix  well  together,  then  ad 
a  little  cinnamon,  grated  nutmeg,  and  cloves,  4 
of  caraway  seeds,  1  lb.  of  candied  citron,  J  lb.  0 
candied  orange  peel,  and  4  lb.  of  blanched  almond 
pounded  fine  ;  mix  well ;  then  add  flour  3  lbs.,  an 
brandy  4  pint ;  work  well  and  bake  it. 

CAKES,  SHREWSBURY.  Prep.  Flour 
lbs. ;  sugar  1  lb. ;  a  little  cinnamon  and  nutmeg? 
eggs  3  in  number ;  a  little  rose  water  and  incite 
butter,  enough  to  make  it  into  a  dough.  Roll 
thin,  and  cut  it  into  shapes. 

CAKES,  SODA.  Prep.  Flour  1  lb. ;  bica 
bonate  of  soda  4  oz. ;  sugar  and  butter,  of  each ; 
lb. ;  currants  f  lb. ;  make  a  paste  with  milk,  at; 
add  candied  orange,  lemon,  or  citron  peel,  or  tlj 
fresh  peels  grated,  according  to  fancy.  Remark 
A  4  oz.  of  carbonate  of  magnesia,  used  instead  t 
the  soda,  also  makes  good  cakes,  very  suitable 
delicate  stomachs,  especially  if  the  candied  pee 
be  omitted. 

CAKE,  SPONGE.  Prep.  8  eggs,  J  lb.  ' 
lump  sugar  ;  4  lb.  of  flour ;  4  pint  °f  water ;  tlj 
peel  of  a  lemon :  mix  as  follows : — Overnight  pa 


CAL 


153 


CAL 


-sized  lemon  thin,  and  put  the  peel  into  the 
ter ;  when  about  to  make  the  cake,  put  the  su- 
into  a  saucepan,  pour  the  water  and  lemon 
■1  to  it,  and  let  it  stand  by  the  fire  to  get  hot. 
?ak  the  eggs  into  a  deep  earthen  vessel  that  has 
■n  made  quite  hot ;  whisk  the  eggs  for  a  few 
antes  with  a  whisk  that  has  been  well  soaked  in 
ter;  make  the  sugar  and  water  boil  up,  and 
ir  it  boiling-hot  over  the  eggs ;  continue  to 
isk  them  briskly  for  about  a  quarter  of  an  hour, 
till  they  become  quite  thick  and  white,  which 
i  i  proof  of  their  lightness.  Have  the  flour  well 
•led,  and  quite  warm  from  the  fire,  just  stir  it 
fitly  in,  put  the  cake  into  tins,  lined  with  white 
1  jer,  and  bake  them  immediately  in  a  moderately 
1  oven.  (Mrs.  Rundell.) 

JAKES,  STAINS  FOR.  Prep.  I.  (Red.)  a. 
jil  f  oz.  of  cochineal  in  powder,  J  oz.  of  cream  of 
itar,  and  a  piece  of  alum  as  large  as  a  pea  in  J  a 
;  t  of  water,  for  an  hour. 

|f  Shred  beet  root  into  a  Little  water,  let  them 
ud  a  short  time,  then  express  the  juice, 
p  Dissolve  a  few  grains  of  carmine  in  spirits  of 
jrtshorn.  This  gives  a  fine  color,  and  also  tends 
'make  the  cake  light. 

jil.  (White.)  Use  almonds,  blanched  and  beat- 
very  fine  ;  or  use  cream. 

III.  (Yellow.)  a.  Use  yelk  of  egg. 
f  A  little  saffron,  steeped  in  hot  water. 
y.  A  little  turmeric,  steeped  in  a  little  gin  or  hot 
ter. 

!’•  Infuse  marygold  or  stertian  flowers  in  hot 

ter. 

IV.  (Green.)  The  juice  of  spinach  or  beet  leaves, 

I  ained  by  pounding  and  expression. 

i  jV.  (Blue.)  a.  A  little  finely-pounded  indigo 
iFused  in  water. 

3.  A  few  drops  of  liquid  blue,  added  to  water. 
y.  The  juice  of  mulberries,  elderberries,  privet 
l  ies,  &c.,  to  which  a  little  salt  of  tartar  has  been 
jded. 

f  An  infusion  of  logwood,  mixed  with  a  little 
:t  of  tartar. 

>■  The  juice  of  any  of  the  blue  flowers. 

CAKES,  TIPSY.  Prep.  St^p  small  sponge 
kes  in  brandy,  then  cover  them  with  grated  al- 
aids  and  candied  peel,  or  almonds  cut  into  spikes 
d  stuck  in  them  ;  pile  them  in  a  dish,  surround 
|!rn  with  a  custard,  and  cover  them  with  pre- 
:ves,  drained  as  dry  as  possible. 

CAKES,  WIGG.  Prep.  Put  J  pint  of  warm 
Ik  to  |  lb.  of  fine  flour,  and  mix  in  2  or  3  spoon- 
s  of  light  yeast.  Cover  it  up,  and  set  it  before 
>  fire  I  hour,  in  order  to  make  it  rise.  Work 
o  it  4  oz.  each  of  sugar  and  butter,  make  it  into 
ies,  or  wiggs,  with  as  little  flour  as  possible, 
'd  a  few  caraway  seeds,  and  bake  them  quickly. 
(CALAMINE.  Syn.  Calamina.  Lapis  Cala- 
Karis.  Crude  Carbonate  of  Zinc.  Source  and 
,'ep.  Native  carbonate  of  zinc  occurs  in  great 
iJudance  in  various  parts  of  England  and  Ger- 
!‘ny.  For  medicinal  purposes,  it  is  ground  in 
11s  until  reduced  to  fine  powder,  and  then  sub- 
tted  to  the  process  of  elutriation,  or  washing  over, 
in  the  preparation  of  chalk.  In  this  state  it 
•istitutes  the  “  prepared  calamine,”  (P.  L.,)  the 
mpure  carbonate  of  zinc,”  (P.  E.,)  and  the  “  la- 
i  cnlaminaris  pneparatus,”  (P.  D.) 

Prop.,  Use,  SfC.  It  is  drying  and  astringent ; 

20 


frequently  used  as  a  dusting  powder  for  children, 
for  excoriations  and  ulcers,  and  as  an  ingredient  in 
calamine  cerate.  It  is  also  largely  used  in  metal¬ 
lurgy  to  furnish  zinc  and  to  make  brass. 

Pur.  The  article  generally  sold  in  the  shops  as 
lapis  calaminaris,  does  not  contain  a  particle  of  this 
substance.  It  is  a  mixture  of  heavy  sulphate  of 
baryta  (cawk)  and  chalk,  colored  with  American 
bole.  Mr.  Brett  found  it  to  contain  75§  to  87’5g 
of  sulphate  of  baryta. 

Tests.  It  should  be  wholly  or  nearly  soluble  in 
dilute  sulphuric  acid,  evolving  only  a  few  bubbles 
of  gas  during  the  solution.  On  the  addition  of  li¬ 
quor  of  ammonia  or  potassa,  a  white  precipitate  is 
formed,  which  is  redissolved  in  excess  of  the  pre¬ 
cipitant. 

CALCINATION.  Calx,  Calcis,  (in  Chemis¬ 
try.)  The  operation  of  the  fire  on  any  substance, 
or  the  process  of  burning,  is  called  calcination,  and 
the  residuum,  or  cinder,  was  formerly  called  the 
calx  or  calces,  (plur.)  Thus, — chalk,  by  burning, 
is  converted  into  lime  ;  gypsum  into  plaster  of 
Paris;  wood  into  charcoal,  and  bones  into  ivory - 
black.  Proc.  The  method  of  conducting  the  pro¬ 
cess  of  calcination  depends  upon  the  nature  of  the 
body  operated  on.  Many  substances,  for  delicate 
experiments,  are  calcined  over  a  spirit-lamp  in  a 
platina  spoon,  or  crucible  ;  others  in  iron  vessels  or 
earthen  crucibles,  placed  in  a  common  furnace. 
When  the  action  of  the  air  would  prove  injurious, 
as  in  the  manufacture  of  charcoal,  the  process  is 
performed  in  close  vessels  or  chambers.  In  some 
cases,  the  fuel  is  mixed  with  the  article,  and  they 
are  both  burnt  together,  as  in  the  manufacture  of 
lime,  in  the  common  kiln, — in  the  roasting  some 
kinds  of  ores,  &c.  The  process  of  drying  salts,  or 
driving  off  their  water  of  crystallization,  is  also 
frequently  called  calcination  ;  thus  we  have  cal- 
cined  copperas,  alum,  Ac. 

CALCIUM.  This  is  the  metallic  base  of  lime. 
It  was  discovered  by  Davy,  and  is  prepared  in  the 
same  way  as  the  metal  Barium.  Prop.  It  is  a 
whiter  metal  than  either  barium  or  strontium,  and, 
by  oxidation,  yields  quicklime.  It  also  forms  a 
peroxide  with  an  additional  dose  of  oxygen,  which 
may  be  made  in  the  same  way  as  peroxide  of  ba¬ 
rium.  It  unites  with  bromine,  forming  a  bromide ; 
with  fluorine,  a.  fluoride  ;  with  iodine,  an  iodide ; 
and  with  phosphorus,  a  phosphoret  of  calcium. 

CALCIUM,  CHLORIDE  OF.  Syn.  Hydro¬ 
chlorate  of  Lime.  Muriate  of  Lime.  Prep. 
Saturate  dilute  muriatic  acid  with  chalk  or  white 
marble  ;  then  filter,  evaporate,  and  crystallize. 

Remark.  The  London  College  orders  the  salt  to 
be  evaporated  to  dryness,  then  placed  in  a  crucible, 
fused  with  a  quick  fire,  and  poured  out  on  a  clean 
flat  stone.  When  cold,  it  is  to  be  broken  to  pieces, 
and  kept  in  close  bottles.  The  Edin.  Ph.  directs 
white  marble  to  be  used,  and  the  salt  to  be  crys¬ 
tallized.  The  Dublin  Ph.  orders  the  residual  liquor 
of  the  preparation  of  liquor  of  ammonia,  from  sal 
ammoniac  and  lime,  to  be  filtered  and  evaporated. 
This  is  the  cheapest  method. 

Props.,  Use,  <§-c.  From  the  strong  affinity  this 
salt  has  for  water,  it  is  much  used  for  drying  gases 
and  absorbing  the  water  from  ethereal  and  oily  li¬ 
quids,  in  organic  analyses.  For  this  purpose  it  is 
used  in  the  dry  state.  In  its  hydrous  or  crystal¬ 
lized  form,  it  is  much  used  in  the  preparation  of 


CAL 


154 


CAL 


1 


freezing  mixtures  with  snow.  In  this  case,  the 
evaporation  need  only  be  conducted  so  far  that  the 
whole  becomes  a  solid  mass  on  removal  from  the 
fire.  For  both  this  and  the  last-mentioned  use  it 
is  reduced  to  powder.  It  is  also  much  used  as  a 
test  for  sulphuric  acid,  with  which  it  produces  a 
white  precipitate  insoluble  in  nitric  acid  ;  in  the 
rectification  of  alcohol,  and  for  forming  a  water- 
bath  with  a  high  boiling  point.  As  a  medicine,  it 
has  been  given  in  some  scrofulous  and  glandular 
diseases,  and  has  also  been  used  as  a  bath  in  the 
same  cases. 

CALCIUM,  SULPHURET  OF.  Prep.  I.  (Bi- 
sulphuret.)  Boil  together  for  1  hour  slaked  lime 
3  parts,  sulphur  1  part,  and  water  20  parts  ;  set 
aside  the  solution  (sediment  and  all)  in  a  corked 
flask  for  a  few  days,  when  orange-colored  prismat¬ 
ic  crystals  will  be  deposited. 

II.  ( Proto  sulphur  et .)  Fuse  equal  parts  of  sul¬ 
phur  and  lime,  or  sulphate  of  lime  and  charcoal, 
mixed  together  in  a  crucible. 

Props.,  <j-c.  Acrid  and  caustic ;  yields  pure  sul¬ 
phur  on  the  addition  of  muriatic  acid.  Used  to 
make  precipitated  sulphur. 

CALICO  FURNITURE,  PRESERVATION 
AND  CLEANING  OF.  Curtains,  bed-hangings, 
Ac.,  when  taken  down  for  the  summer,  should  be 
well  shaken,  to  remove  the  loose  dust ;  after  which 
they  should  be  brushed  with  a  long-haired  clothes’ 
brush ;  and  lastly,  rubbed  with  pieces  of  stale 
crumb  of  bread  which  are  not  too  hard.  They 
may  now  be  folded  up  and  placed  away  in  any  dry- 
closet  or  cupboard. 

While  colored  calico  furniture  is  up,  it  should 
be  screened  as  much  as  possible  from  the  light, 
which  makes  it  fade,  and  the  dust  which  accumu¬ 
lates  on  it  may  be  blown  off  with  a  pair  of  strong 
bellows. 

CALICO  PRINTING.  The  art  of  producing 
figured  patterns  upon  calico,  by  means  of  dyes  or 
mordants  topically  applied  by  wooden  blocks,  cop¬ 
per-plates,  or  engraved  cylinders,  by  which  the 
goods  are  either  directly  printed  or  receive  their 
color  by  being  run  through  a  coloring  or  mor¬ 
dant  bath,  when  the  dye  is  only  produced  upon 
that  portion  of  the  ground  previously  prepared 
for  it. 

The  mordants  are  thickened  by  some  glutinous 
substance,  as  flour,  starch,  gum,  Ac.,  to  render 
them  adhesive  and  to  prevent  their  spreading. 

There  are  eight  styles  of  calico-printing,  each 
requiring  a  different  method  of  manipulation. 

1.  The  madder,  or  chintz  style.  In  this  meth¬ 
od  the  mordants  are  applied  to  the  white  cloth, 
and  the  colors  brought  out  in  the  dye-bath.  In 
this  way  the  patterns  on  permanent  prints  are  pro¬ 
duced. 

2.  The  padding,  or  plaquage  style.  Here  the 
whole  cloth  is  passed  through  a  bath  of  the  mor¬ 
dant,  and  different  mordants  afterwards  printed 
on  it  before  submitting  it  to  the  dye-bath.  By 
this  means  the  color  of  the  ground  and  pattern  is 
varied. 

3.  The  reserve  style,  in  which  white  or  colored 
spots  are  produced  on  a  blue  ground,  by  covering 
those  parts  with  a  composition  called  resist  paste, 
before  passing  it  through  the  dye-bath,  which  is 
usually  done  cold. 

4.  The  discharge,  or  rongeant  style,  is  the  re¬ 


verse  of  the  preceding  ;  it  exhibits  bright  figur: 
on  a  dark  ground.  It  is  performed  by  printing  wii! 
acidulous  or  discharge  mordants  before  the  cloth 
passed  through  the  coloring-bath. 

5.  China  blue,  or  a  style  resembling  that  <j| 
blue  stone-ware. 

6.  The  decoloring  or  enlavage  style,  which 
performed  by-  the  topical  application  of  chlorine  j 
chromic  acid  to  the  surface  of  the  goods  previousi  i 
dyed,  by  which  the  color  is  discharged.  (See  B.tj 

DANNA.) 

7.  Steam-color  printing.  A  style  in  which  1 1 
mixture  of  dye  extracts  and  mordants  are  print 
on  the  calico,  and  afterwards  exposed  to  the  a  j 
tion  of  steam. 

8.  Spirit-color  printing.  A  method  by  whi 
brilliant  colors  are  produced,  by  a  mixture  of  d 
extracts  and  solution  of  tin,  called  by  the  dy<l ; 
“  spirits  of  tin.” 

For  further  information  on  this  subject,  t 
reader  is  referred  to  Ure’s  “  Dictionary  of  Art 
Manufactures,  and  Mines,”  where  he  will  find  tj 
several  processes  of  calico  printing  fully  treat 
on.  To  enter  largely  into  the  subject  in  this  w< 
might  amuse  the  reader,  but.  would  be  of  no  pry 
tical  utility,  as  calico-printing  is  an  art  only  pr; 
tised  on  the  large  scale,  and  by  men  who  obti! 
their  whole  knowledge  of  it  in  the  laboratories  ai 
printing  rooms  of  the  factories. 

CALOMEL.  Syn.  Chloride  of  Mercc! 
Protochloride  of  do.  Subchloride  of  ijy 
Diciiloride  of  do.  Muriate  of  do.  Suin' 
riate  of  do.  Sweet  Mercury.  Sweet  Sf 
limate.  Sweet  Precipitate.  Hydrargyr! 
Chloiudum,  (P.  L.)  Chlorure  de  Mercui' 
(Fr.)  V ersusstes-zucksilber,  ( Ger .)  A  CO 
pound  of  chlorine  and  metallic  mercury.  1 
word  is  probably  derived  from  saXbs  fair,  and  /if 
black. 

Prep.  There  are  two  methods  of  preparing  c: 
omel,  viz.  by  sublimation  and  by  precipitation. 

I.  (By  sublimation.) 

a.  ( Process  of  the  London  Ph.)  Ing.  M 
cury  lb.  iv  ;  sulphuric  acid  lb.  iij  ;  chloride  of  i 
dium  lb.  iss  ;  distilled  water  q.  s.  Proc.  Boil  hil 
the  mercury  with  the  sulphuric  acid  in  a  pro]! 
vessel  until  the  bipersulphate  thus  formed  rema 
dry  ;  let  it  cool,  and  rub  it  with  the  remain! 
half  of  the  mercury  in  an  earthen  mortar  uij 
they  be  perfectly  mixed  ;  next  add  the  chloride  j 
sodium,  and  again  triturate,  until  globules  are  | 
longer  visible,  then  sublime  ;  lastly,  rub  the  sul| 
mate  to  a  very  fine  powder,  wash  it  with  boih 
distilled  water,  and  dry  it.  The  processes  of  f 
P.  E.  and  P.  D.  are  nearly  similar. 

A  ( Process  employed  at  Apothecaries’  H( 
London.)  Mercury  50  lbs.;  sulphuric  acid 
lbs. ;  boil  to  dryness  in  a  cast-iron  vessel ;  trr 
rate  62  lbs.  of  the  dry  salt  thus  formed  with  4 
lbs.  of  mercury,  until  the  globules  disappear,  a 
add  34  lbs.  of  common  salt,  and  again  tritur; 
until  perfectly  mixed ;  then  sublime.  Grind  <1 
sublimate  to  an  impalpable  powder,  well  wash 
with  distilled  water,  and  dry  it.  Prod.  95  to  1 
lbs. 

y.  ( Jewel’s  patent  process.)  This  consists* 
keeping  the  receiver  filled  with  steam,  so  that  t 
calomel  vapor  is  condensed  in  it  under  the  fo 
of  an  impalpable  powder. 


CAL 


155 


CAL 


The  annexed  engraving  represents  M.  O.  Hen¬ 
ry’s  modification  of  this  plan. 


\  ’ 

\  6  j 

/  e 

-1 - i- 

[=.-  J 

fl.  Furnace. 

i,  An  earthenware  retort,  having  a  short  ami  wide  neck, 
!  containing  the  ingredients  for  making  calomel. 

■  c,  An  earthen  receiver  having  3  tubulatures. 

d ,  A  vessel  containing  water, 
j  t,  A  steam  boiler. 

6.  Soubeiran  proposes  the  following  method  as 
j  better  than  that  with  steam,  being  easier  to  exe¬ 
cute  and  producing  a  beautiful  preparation.  The 
calomel  is  heated  in  an  earthen  tube  in  a  furnace, 
and  a  current  of  air  is  directed  uninterruptedly 
Into  the  tube  by  means  of  a  small  ventilator. 
This  sweeps  away,  as  it  were,  the  vapors  of  calo¬ 
mel,  and  in  a  straight  tube  will  carry  them  a  dis¬ 
tance  of  60  feet,  to  avoid  which  the  end  of  the 
recipient  enters  into  water,  by  which  means  the 
calomel  is  moistened  and  falls  down.  (Compt. 
Rend.,  1842,  665.) 

Remark.  The  long-continued  action  of  steam 
on  calomel  in  a  state  of  minute  division  is  attend¬ 
ed  by  the  formation  of  a  small  quantity  of  corro¬ 
sive  sublimate.  (Rhighini.) 

II.  (By  precipitation .)  Digest  9  parts  of  pure 
quicksilver  in  8  parts  of  nitric  acid,  sp.  gr.  1-20  to 
1'25,  until  no  more  metal  will  dissolve ;  then 
mix  it  with  a  boiling  solution  of  8  parts  of  com- 
1  mon  salt  in  32  times  its  weight  of  water,  to  which 
a  little  muriatic  acid  has  been  added.  The  pre¬ 
cipitate  must  be  collected,  well  washed  in  distilled 
water,  and  dried. 

Remarks.  The  last  is  not  only  the  best  but  the 
cheapest  process  for  making  calomel.  That  by 
sublimation  is,  however,  generally  adopted.  To 
produce  a  fine  article  of  calomel  in  the  dry  way 
is  somewhat  difficult,  and  the  process  frequently 
j  foils  in  the  hands  of  unskilful  operators.  It  is  only 
lately,  and  that  through  the  exertions  of  the  per¬ 
severing  and  talented  Soubeiran,  that  the  French 
manufacturers  have  at  all  succeeded  in  producing 
I  calomel  of  equal  quality  to  that  made  in  England. 

!  This  will  show  that  much  practical  experience  is 
i  required  to  ensure  success.  The  solution  of  the 
quicksilver  is  best  made  in  an  iron  vessel,  and  the 
sublimation  should  be  conducted  (preferably )  in 
j  arl  earthenware  retort,  having  a  short  but  very 
!  wide  neck,  and  fitted  to  a  spacious  receiver,  hav¬ 
ing  a  large  flat  bottom,  also  of  earthenware.  A 
1  little  cold  water  is  put  into  the  latter.  For  small 
quantities  the  heat  may  be  applied  by  means  of  a 
sand-bath.  The  form  above  given  for  calomel,  by 
precipitation,  produces  a  large  product,  perfectly 
free  from  corrosive  sublimate  and  subnitrate  of 
mercury,  and  is  consequently  free  from  the  objec- 
1  tions  frequently  raised  against  that  mode  of  prep¬ 
aration. 

“  The  form  in  which  calomel  sublimes  depends 
ranch  upon  the  dimensions  and  temperature  of  the 


subliming  vessels.  In  small  vessels  it  generally 
condenses  in  a  'crystalline  cake,  the  interior  sur¬ 
face  of  which  is  often  covered  with  beautiful 
quadrangular  prismatic  crystals,  transparent,  and 
of  a  texture  somewhat  elastic  or  horny.  In  this 
state  it  acquires,  by  the  necessary  rubbing  into 
powder,  a  decidedly  yellow  or  buff  color,  more  or 
less  deep,  according  to  the  degree  of  trituration  it 
has  undergone.  If,  on  the  contrary,  the  calomel 
be  sublimed  in  a  very  capacious  and  cold  receiver, 
it  falls  in  an  impalpable  and  perfectly  white  pow¬ 
der,  which  requires  only  one  elutriation  to  fit  it 
for  use,  it  then  remains  perfectly  colorless. 

“  This  accounts  for  the  various  appearances  un¬ 
der  which  calomel  is  met  with  in  commerce.  It 
may  be  added,  that  the  buff  aspect  of  this  sub¬ 
stance  indicates  the  absence  of  corrosive  subli¬ 
mate  ;  though  it  by  no  means  follows,  as  a  con¬ 
sequence,  that  when  snow-white  it  contains  it. 
When  the  surface  of  massive  sublimed  calomel  is 
scratched,  it  always  exhibits  a  buff  color ;  it  also 
becomes  yellow  when  heated,  but  loses  its  tint  as 
it  again  cools.”  (Brande.) 

100  parts  of  mercury,  if  well  managed,  will 
produce  118  parts  of  calomel. 

Pur.  Calomel  is  frequently  contaminated  with 
small  quantities  of  the  bichloride  or  subnitrate  of 
mercury.  The  fonner  may  be  detected  by  di¬ 
gesting  a  little  of  it  in  alcohol,  decanting  the  clear 
portion,  and  testing  it  with  a  drop  or  two  of  liquor 
of  potassa,  when  a  reddish  precipitate  will  be 
formed,  if  any  bichloride  be  present.  The  sub¬ 
nitrate  may  be  detected  by  digestion  in  dilute 
nitric  acid,  and  the  addition  of  a  little  liquor  of 
potassa,  as  before,  when  a  similar  precipitate  will 
fall  down  if  it  be  contaminated  therewith. 

In  “  The  London  Pharmacopoeia,”  the  follow¬ 
ing  are  mentioned  as  tests  of  its  purity : — Black¬ 
ened  by  potassa,  and  forms  into  globules  by  the 
application  of  heat.  Heat  totally  dissipates  it. 
Water  in  which  it  has  been  washed  should  give 
no  precipitate  with  either  nitrate  of  silver,  lime- 
water.  or  sulphureted  hydrogen. 

The  Ed.  College  states,  that  ether  agitated  with 
calomel,  filtered,  and  evaporated  to  dryness,  leaves 
no  crystalline  residuum,  and  what  may  be  left  is 
not  turned  yellow  with  liquor  of  potassa. 

Tests.  Calomel  may  be  recognised  by — 1.  It 
turns  greenish-yellow  when  digested  in  a  solution 
of  iodide  of  potassium.  2.  Intensely  black  when 
digested  in  liquor  of  potassa,  or  ammonia  in  ex¬ 
cess.  3.  Digested  in  strong  nitric  acid,  it  dissolves, 
and  the  solution  gives  a  red  precipitate,  both  with 
iodide  of  potassium  and  liquor  of  potassa,  and  a 
cloudy  white  one  with  nitrate  of  silver,  the  latter 
being  rapidly  darkened  in  the  light,  and  insoluble 
in  nitric  acid,  but  readily  so  in  liquor  of  ammonia. 

Use,  ifc.  Calomel  is  one  of  the  most  valuable 
of  the  mercurials,  and,  perhaps,  of  all  medicines 
as  an  alterative.  It  is  frequently  given  in  doses 
of  J  to  1  gr.,  generally  combined  with  antimonials, 
as  in  Plummer’s  pill.  As  a  purgative  2  to  5  grs. 
either  combined  with  or  followed  by  other  purga¬ 
tives,  as  jalap,  rhubarb,  senna,  colocynth,  Epsom 
salts,  &c.  As  a  vermifuge,  2  to  5  grs.  overnight, 
followed  by  a  dose  of  castor  oil  next  morning. 
Combined  with  opium,  it  is  frequently  used  in  va¬ 
rious  complaints  to  produce  salivation.  It  is  also 
employed  as  a  sialogogue,  sedative,  and  errhine. 


! 


CAM 


156 


CAM 


It  is,  perhaps,  more  frequently  used,  and  in  a 
greater  variety  of  complaints,  than  any  other 
medicine. 

CALUMBINE.  Syn.  Calombine.  The  bit¬ 
ter  principle  of  calumba  root.  It  is  extracted  by 
alcohol  or  ether  from  the  root,  reduced  to  a  coarse 
powder,  and  is  purified  by  repeated  resolutions  and 
evaporations.  When  pure,  it  forms  prismatic  crys¬ 
tals,  or  delicate  white  needles  ;  it  readily  combines 
with  acetic  acid,  and  the  compound  is  intensely 
bitter ;  hence  vinegar,  or  sour  wine,  would  be  the 
best  menstruum  to  make  infusion  of  calumba  with. 
The  properties  of  calumbine  are  similar  to  those  of 
calumba  root. 

CALVES’  FEET  JELLY.  Prep.  For  each 
foot  take  3  pints  of  water,  and  boil  it  to  one-half ; 
then  let  it  cool,  and  skim  off  the  fat.  It  must  now 
be  boiled  for  2  or  3  minutes,  with  the  peel  of  a 
lemon,  and  a  little  spice,  when  it  should  be  re¬ 
moved  from  the  fire,  strained  through  a  flannel 
bag,  and  the  juice  of  a  lemon  and  a  glass  of  wine 
added ;  when  cooled  a  little,  it  may  be  put  into 
glasses  or  forms. 

Remarks.  If  wanted  very  transparent,  the  jelly, 
after  the  fat  is  removed,  should  be  gently  warmed, 
just  enough  to  melt  it,  and  then  well  beaten  with 
the  white  of  an  egg  and  the  seasoning,  after  which 
it  must  be  brought  to  a  boil  for  a  minute  or  two, 
when  it  will  be  ready  for  straining,  and  being 
mixed  with  the  wine.  The  addition  of  a  little  beet¬ 
root  juice  will  give  it  a  beautiful  color.  The  calf’s 
feet  should  not  be  bought  ready  boiled,  but  only 
scalded.  Cows’  feet  or  heels  make  as  good  jelly 
as  that  from  calves’  feet,  and  are  much  more  eco¬ 
nomical. 

CALX  OF  ANTIMONY.  Syn.  Diaphoretic 
Antimony.  Impure  antimonious  acid,  prepared  by 
deflagrating  crude  antimony  with  3  times  its 
weight  of  saltpetre. 

CAMELEON,  MINERAL.  Prep.  Heat  to 
redness  a  mixture  of  equal  parts  of  black  oxide  of 
manganese,  and  nitre  or  potassa. 

Prop.,  <fc.  When  dissolved  in  water,  its  solu¬ 
tion,  at  first  green,  passes  spontaneously  through 
all  the  colored  rays  to  the  red,  when,  if  potassa  be 
added,  the  color  retrogrades  until  it  reaches  the 
original  green.  The  addition  of  oil  of  vitriol,  or 
chlorine,  renders  the  solution  colorless.  The  addi¬ 
tion  of  a  weak  acid,  or  even  boiling  or  agitating  the 
liquid,  will  turn  it  from  green  to  red. 

CAMERA  LUCID  A.  An  instrument  invent¬ 
ed  by  Dr.  Wollaston,  for  the  purpose  of  enabling 
persons  ignorant  of  drawing  or  perspective,  to  trace 
the  outlines  of  distant  objects  or  landscapes  with 
accuracy. 

Prin.  and  Cons.  When  a  ray  of  light  (r)  falls 
upon  a  quadrangular  glass  prism,  (a,)  it  is  bent  by 
two  reflections,  (at  c  and  d,)  and  thrown  upwards 
where  it  may  be  received  by  the  eye,  to  which  it 
will  appear  described  on  the  table  or  sheet  of  pa¬ 
per,  (/,)  placed  to  receive  it.  The  point  of  a  pencil 
used  to  trace  any  object  on  the  paper,  can  also  be 
seen,  and  by  its  means  the  picture  may  therefore 
be  easily  copied.  Various  modifications  of  this  in¬ 
strument  exist.  When  the  prism  is  mounted  on  a 
stand,  and  a  thin  brass  plate,  with  a  small  hole 
through  it  for  the  eyepiece,  adjusted  thereto,  it 
forms  the  instrument  sold  by  the  opticians.  The 
image  may  be  magnified  or  lessened  by  placing  a 


lens,  so  as  either  to  intercept  the  rays  before  they 
strike  the  prism,  or  before  they  reach  the  eye.  An 
ingenious  person  will  readily  be  able  to  set  up  this 
instrument. 


CAMERA  OBSCURA.  Literally,  a  dark 
chamber.  An  optical  apparatus,  by  which  the  im¬ 
ages  of  external  objects  are  thrown  upon  any  white 
surface,  placed  in  an  obscure  situation  to  receive 
them,  whereby  they  are  represented  in  their  natu¬ 
ral  forms  and  colors. 

Prin.  and  Cons.  A  convex  lens  ( B )  is  placed  in 
a  hole  admitting  the  light  into  a  darkened  box  or 
chamber,  ( A ,)  which,  falling  on  a  white  ground  [ 
(D)  within  the  room,  produces  an  inverted  picture 
of  every  object  within  its  range.  The  image  thus 
formed  may  be  restored  to  its  natural  position,  by 
allowing  the  rays  of  light  to  pass  through  two 
lenses  instead  of  one,  or  by  receiving  the  rays  on 
a  mirror  placed  at  an  angle  of  45°,  when  the  im¬ 
age  will  be  thrown  on  the  floor  in  its  original  posi¬ 
tion.  The  picture  may  be  viewed  through  an  ob¬ 
long  aperture  cut  in  the  box,  or  the  experiment 
may  be  performed  in  a  darkened  room,  by  placing 
the  lens  in  a  hole  in  the  shutter,  allowing  the  im¬ 
age  to  fall  on  the  wall,  (white,)  or  a  sheet  of  paper 
stretched  to  receive  it.  The  following  engraving 
will  explain  the  construction  of  this  instrument. 


.1  A  box  formed  of  two  parts,  to  slide  one  within  the 
other,  to  adjust  the  screen  or  hind  wall  to  receive  the 
image. 

B ,  Convex  lens. 

C,  External  object. 

D,  Ditto  painted  in  a  reversed  position  on  a  screen  or 
wall. 

When  intended  as  an  instrument  for  taking 
views  or  portraits,  the  image  is  thrown  upon  a 
mirror  placed  at  an  angle  of  45°,  and  resting  on 
the  bottom  of  the  box,  by  which  means  it  is  thrown 
upwards  against  a  plate  of  glass,  also  placed  at  a 
similar  angle.  On  this  is  laid  a  piece  of  semi¬ 
transparent  paper,  when  the  object  is  seen  painted 
on  it,  and  may  be  traced  out  with  a  pencil. 

CAMPHOR.  Syn.  Camphire.  KampHDS- 
Camphora,  ( Lat .)  Hist,  and  Source.  The  cam¬ 
phor  of  commerce  is  a  natural  production.  It 
principally  extracted  from  the  laurus  camphora, 
or  laurel  camphor  tree,  but  it  is  also  found  in 
several  other  members  of  the  vegetable  kingdom- 


CAM  157  CAM 


It  is  occasionally  found  in  small  masses,  between 
the  bark  and  the  wood,  in  a  perfectly  pure  state. 
The  Chinese  and  Japanese  extract  the  camphor 
by  cutting  the  wood  into  small  pieces,  and  boiling 
it  with  water  in  iron  vessels, — which  are  covered 
with  large  earthen  capitals  or  domes, — lined  with 
I  rice  straw.  As  the  water  boils,  the  camphor  is 
volatilized  along  with  the  steam,  and  condenses  on 
the  straw,  under  the  form  of  grayish  granulations. 
In  this  state  it  is  collected  and  transported  to  Eu¬ 
rope,  when  it  undergoes  the  process  of  refining  into 
white  camphor. 

Proc.  of  Refining.  100  parts  of  crude  camphor 
are  mixed  with  2  parts  each  of  quicklime  and  ani¬ 
mal  charcoal,  and  placed  in  a  thin  globular  glass 
vessel,  sunk  in  a  sand-bath.  The  heat  is  then 
:  cautiously  applied,  and  the  vessel  gradually  and 
carefully  raised  out  of  the  sand  as  the  sublimation 
goes  on.  When  this  is  completed,  the  whole  is 
allowed  to  cool. 

Remarks.  If  the  process  be  conducted  too  slow¬ 
ly,  or  at  a  heat  under  375°  Fahr.,  the  product 
will  be  flaky,  and  consequently  unsaleable,  with¬ 
out  remelting  or  subliming.  An  improvement  on 
this  process  would  be,  simply  to  sublime  the  above 
mixture  in  any  convenient  vessel,  furnished  with 
a  large  and  well-cooled  receiver,  and  to  remelt 
the  product  in  close  vessels  under  pressure,  when 
it  should  be  cooled  as  rapidly  as  possible. 

Prop.,  Uses,  <f-c.  A  white  semi-crystalline  solid, 

’  very  volatile  at  common  temperatures.  Soluble 
in  alcohol,  ether,  oils,  and  acetic  acid,  and  suffi¬ 
ciently  so  in  water  (about  1-J  grs.  to  1  oz.)  to  im- 
j  part  its  characteristic  smell  and  taste.  It  is  stim- 
i  ulant,  narcotic,  anodyne,  and  diaphoretic,  and  is 
I  given  in  doses  of  2  to  20  grs.,  in  the  form  of  pills 
or  bolus,  or  made  into  an  emulsion  with  yelk  of 
j  egg>  mucilage,  or  almonds.  An  overdose  of  cam¬ 
phor  is  accompanied  with  symptoms  of  poisoning. 
The  best  antidote  is  opium.  Camphor  is  frequent¬ 
ly  put  into  wardrobes  and  ctothes-trunks,  to  keep 
away  insects,  and  it  is  used  to  make  the  white 
stars  and  fire  of  the  pyrotechnist.  Mixed  with 
;  copal,  it  renders  that  gum  soluble  in  some  essential 
oils  and  alcohol.  (See  Copal.)  Mixed  with  six 
times  its  weight  of  clay,  and  distilled,  it  undergoes 
decomposition,  and  yields  a  yellow  aromatic  oil, 

1  smelling  strongly  of  thyme  and  rosemary,  which, 
I  am  told,  is  much  used  to  adulterate  some  of  the 
more  costly  essential  oils. 

CAMPHOR,  ARTIFICIAL.  Kind  first  dis- 
!  covered,  and  Trommsdorff  and  Boullay  confirmed 
the  fact,  that  rectified  oil  of  turpentine,  exposed  to 
the  action  of  muriatic  acid,  absorbs  that  gas  with 
i  the  production  of  a  white  crystalline  mass  resem¬ 
bling  camphor. 

CAMPHOR  FROM  ESSENTIAL  OILS. 
|  Prep.  cj-c.  By  careful  distillation  of  J  of  the  oil,  the 
I  remaining  portion,  on  being  cooled,  will  be  found  to 
contain  a  species  of  camphor,  on  separating  which, 
and  redistilling  the  remainder  of  the  oil,  2  or  3  times, 
i  the  whole  of  the  camphor  may  be  obtained.  Oil 
of  rosemary,  treated  in  this  way,  yields  about  lOg 
1  of  camphor ;  oil  of  sweet  marjoram  the  same  ;  oil 
°f  sage  yields  13g ;  oil  of  lavender  25g.  That 
lrom  sage  oil  forms  cubical  crystals,  insoluble  in 
•nitric  acid  ;  that  from  marjoram  oil  is  scarcely  vola¬ 
tile  or  inflammable.  By  keeping  the  oils  loosely 
corked,  and  in  a  cool  place,  they  produce  a  larger 


portion  of  this  pseudo-camphor.  The  substance 
called  aniseed  camphor  is  procured  by  pouring  off 
the  liquid  portion  of  the  oil,  after  it  has  been  par¬ 
tially  frozen  by  exposure  to  a  cool  atmosphere. 

CAMPHOR  CAKE.  Prep.  I.  Camphor  lini¬ 
ment,  (P.  L.,)  1  oz. ;  melted  spermaceti  1  drachm ; 
mix. 

II.  White  almond  oil  4  oz. ;  spermaceti  £  oz. ; 
melt,  add  camphor,  (cut  small,)  1  oz. ;  stir  until 
melted,  then  pour  it  into  shapes  and  allow  it  to 
crystall  izo 

CAMPHOR  JULEP,  CONCENTRATED. 
Syn.  Essence  op  Camphor.  Prep.  Camphor  1 
oz. ;  rectified  spirit  10  oz.  by  weight ;  dissolve. 
Use.  20  drops,  added  to  1  fluid  oz.  of  pure  cold 
water,  makes  transparent  camphor  julep. 

CAMPHOR,  TO  POWDER.  Camphor  may 
bo  beaten  in  a  mortar  for  some  time,  without  being 
reduced  to  powder,  but  if  it  be  first  broken  with 
the  pestle,  and  then  sprinkled  with  a  few  drops  of 
spirit  of  wine,  it  may  be  readily  pulverized.  Pow¬ 
dered  camphor  is  much  used  in  tooth  powders,  fire¬ 
works,  &c. 

CAMPHORATED  ACETIC  ACID.  Prep. 
Dissolve  §ss  of  camphor,  in  jjviss  0f  acetic  acid, 
(P.  E.)  Use.  Similar  to  aromatic  vinegar. 

CAMPHORATED  CHALK.  Syn.  Creta¬ 
ceous  Tooth  Powder.  Prep.  I.  Precipitated 
chalk  3  oz. ;  camphor  1  oz.  Proc.  Add  a  few 
drops  of  spirit  of  wine  to  the  camphor,  then  reduce 
it  to  a  fine  powder,  and  mix  it  (perfectly)  with  the 
chalk ;  lastly,  pass  it  through  a  clean  sieve  of  suffi¬ 
cient  fineness. 

II.  Prepared  chalk  (not  precipitated)  7  oz. ; 
camphor  1  oz.  ;  as  last. 

Use.  Extensively  employed  as  a  dentifrice.  It 
should  be  kept  in  corked  bottles,  to  prevent  the 
camphor  flying  off. 

CAMPHORIC  ACID.  Prep.  Put  1  part  of 
camphor  and  4  parts  of  nitric  acid,  sp.  gr.  1*33,  into 
a  glass  retort,  connected  with  a  receiver,  and  apply 
a  gradually  increasing  heat,  until  vapors  cease  to 
be  extricated  ;  then  add  the  camphor  that  has  been 
volatilized  to  the  acid  in  the  retort,  along  with  4 
or  5  parts  more  of  nitric  acid.  Repeat  the  process 
again  and  again,  until  20  parts  of  nitric  acid  have 
been  consumed.  When  the  whole  of  the  camphor 
is  acidified,  it  will  crystallize  in  the  remaining 
liquor.  When  the  whole  is  perfectly  cold,  it  must 
be  thrown  upon  a  filter  and  well  washed  with  dis¬ 
tilled  water,  after  which  it  must  be  dissolved  in  boil¬ 
ing  water,  evaporated  to  a  pellicle,  and  set  aside  to 
crystallize. 

Prop.  The  crystals  somewhat  resemble  those  of 
muriate  of  ammonia.  They  are  soluble  in  alcohol, 
and  are  not  precipitated  from  it  by  water,  by  which 
camphoric  acid  may  be  distinguished  from  benzoic 
acid.  With  the  bases  it  forms  salts  called  cam- 
phorates.  The  soluble  camphorates  may  be  made 
by  digesting  the  carbonate  or  hydrate  of  the  base 
in  a  hot  solution  of  the  acid,  and  the  insoluble  ones, 
by  double  decomposition. 

CAMPHORIC  ETHER.  Syn.  Camphorate 
op  Oxide  of  Ethule.  Prep.  By  heating  cam¬ 
phoric  acid,  sulphuric  acid,  and  alcohol  together,  a 
colorless,  sirupy  liquid  is  formed,  which  must  be 
submitted  to  distillation,  and  the  product  dissolved 
in  alcohol.  When  the  liquid  ceases  to  deposite  crys¬ 
tals  of  camphoric  acid,  water  must  be  added,  when 


CAN 


158 


CAN 


the  ether  will  separate  under  the  form  of  an  oily 
liquid,  and  may  be  collected.  Prop.  It  is  heavier 
than  water,  and  boils  at  545°. 

CAMPHRONE.  When  the  vapor  of  cam¬ 
phor  is  passed  over  quicklime  at  a  red  heat,  and 
then  into  a  cool  receiver,  a  peculiar  volatile  liquid 
is  condensed,  to  which  the  name  of  camphrone  has 
been  given. 

CANDLES.  Candles  are  made  of  various  ma¬ 
terials,  but  the  first  operation,  in  all  cases,  is  the 
preparation  of  the  wicks.  The  best  candle  wicks 
are  made  of  cotton  rovings,  imported  from  Turkey 
in  skeins.  4  or  more  of  these,  according  to  the  in¬ 
tended  thickness  of  the  wick,  are  wound  on  a  reel, 
from  which  they  are  again  run  off,  and  cut  of  the 
proper  lengths.  They  are  then  dipped  into  melted 
tallow,  and  after  rubbing  with  the  hands,  are 
placed  straight  and  allowed  to  harden.  They  are 
next  arranged  upon  the  broaches  ready  for  dipping. 
For  mould  and  other  candles  that  do  not  undergo 
the  process  of  dipping,  this  last  operation  is  omitted. 
In  some  cases  the  wicks  are  formed  by  twisting  or 
plaiting  the  cotton  together,  or  winding  it  round 
wires,  which  are  withdrawn  after  the  candles  are 
made,  thus  leaving  the  wicks  hollow  ;  this  was  the 
method  patented  by  Gay  Lussac,  for  his  stearine 
candles.  In  some  instances,  the  cotton  is  steeped 
in  metallic  solutions.  The  object  in  all  these  pro¬ 
cesses  is  to  produce  a  wick  that  will  consume 
itself,  and  thus  prevent  the  necessity  of  snuffing. 
Great  care  is  taken  to  select  a  cotton  that  will 
yield  the  least  possible  quantity  of  ashes,  or  non¬ 
volatile  matter  after  burning. 

I.  Tallow  candles,  a.  ( By  dipping.)  Proc. 
The  broaches  being  covered  with  wicks,  are  ar¬ 
ranged  in  frames  ready  for  dipping.  The  dipping 
cistern  being  filled  with  tallow  of  a  proper  temper¬ 
ature  from  the  boiler,  one  of  the  frames  is  placed 
upon  the  end  of  the  dipping  beam,  and  pressed 
down  gently  into  the  melted  fat ;  it  is  next  with¬ 
drawn,  the  bottoms  of  the  candles  just  touched 
against  a  board  placed  on  one  side  of  the  cistern 
for  the  purpose,  and  then  removed  to  the  rack. 
Another  is  now  taken  and  treated  in  the  same 
manner,  and  the  process  is  continued  with  fresh 
frames  until  those  first  dipped  are  sufficiently  cool 
to  undergo  a  second  immersion.  This  operation  is 
repeated  until  the  candles  acquire  a  sufficient  size, 
when  they  are  finally  cooled,  sorted,  weighed,  and 
strung  in  pounds  for  sale.  The  dipping  beam  is 
simply  a  piece  of  wood  hung  from  the  ceiling  by 
the  centre,  and  arranged  with  weights  at  one  end, 
and  at  the  other  with  supports  to  receive  the  frames 
with  the  wicks.  It  is  so  balanced  that  a  slight 
pressure  with  the  fingers  is  sufficient  to  depress  it 
so  as  to  immerse  the  wicks  or  partly  formed  can¬ 
dles  into  the  tallow  of  the  dipping  cistern.  On 
witlidrawing  the  pressure,  the  beam  again  assumes 
the  horizontal  position,  and  thus  raises  the  candles 
out  of  the  melted  fat.  The  dipping-room,  or  shop, 
is  usually  situated  in  the  coldest  part  of  the  pre¬ 
mises,  and  furnished  with  a  species  of  Venetian 
shutters  throughout  the  entire  length  of  walls,  (if 
possible,)  after  the  manner  of  breweries,  to  pre¬ 
serve  a  constant  current  of  cool  air. 

b.  ( By  moulding.)  Proc.,  <J-c.  Mould  candles 
are  made  of  the  best  kind  of  tallow  ;  a  mixture  of 
'  Parts  of  sheep  with  1  part  of  ox  suet,  both  fresh, 
makes  the  most  glossy  and  consistent  candles.  The 


moulds  are  made  oi  pewter ;  the  part  answering 
to  the  bottom  of  the  candle  being  left  open,  and  a 
small  hole  at  the  top  also  left  for  the  wick :  eight  i 
or  more  of  these  moulds  are  fitted  into  a  stool,  the 
upper  surface  of  which  forms  a  kind  of  trough,  the 
bottom  part  of  the  mould  being  upwards.  The  [ 
wicks  are  then  introduced  by  putting  a  long  wire, 
furnished  with  an  eye  or  hook  at  one  end,  down 
through  the  mould,  until  it  protrudes  at  the  bottom, 
(or  rather  top,)  when  a  wick  is  inserted  and  the  j 
needle  is  then  immediately  drawn  back.  As  soon 
as  all  the  moulds  have  received  their  wicks,  a  wire 
is  run  through  the  loop  of  each  and  then  allowed 
to  rest  on  the  top  of  the  moulds ;  the  protruding 
portion  of  the  wicks  is  next  pulled  tight,  and  pro-  j 
perly  arranged  in  the  centres  of  the  moulds. 
Melted  tallow  of  a  proper  temperature  is  now 
poured  into  the  trough-like  part  of  the  stool,  until 
the  moulds  are  all  full.  The  wicks  are  again 
pulled  tight,  and  the  whole  allowed  to  cool.  When  j 
quite  cold,  the  wire  that  held  the  wicks  is  with¬ 
drawn,  and  the  candles  pulled  out  one  by  one,  by  ! 
inserting  a  bodkin  into  the  loop  of  the  wick.  The  I 
better  class  of  moulds  are  then  either  bleached  by  I 
exposing  them  to  the  dew  and  air  for  a  few  days,  or 
by  keeping  them  for  a  few  weeks,  until  sufficiently 
whitened. 

II.  Wax  candles.  These  are  made  either  by 
pouring  melted  wax  over  the  wicks,  or  by  apply-  j 
ing  the  wax  in  a  soft  state  with  the  hands,  and  after¬ 
wards  rolling  it  smooth  with  a  roller  of  polished  box 
wood,  upon  a  table  formed  of  polished  walnut  wood. 
They  are  then  cut  and  trimmed.  The  first  part 
of  this  process  is  usually  conducted  over  the  cistern 
of  melted  wax,  and  the  wicks  are  strung  upon  an 
iron  hoop  suspended  from  the  ceiling. 

III.  Spermaceti  candles.  Spermaceti,  either 
alone  or  combined  with  hard  white  tallow,  forms 
very  good  candles,  but  they  will  not  bear  carrying 
about  in  the  hand  without  spilling  the  melted  por¬ 
tion. 

IV.  Composition  candles.  These  are  gener¬ 
ally  made  of  a  mixture  of  spermaceti  and  hard 
white  tallow,  to  which  a  little  bleached  rosin  is 
sometimes  added.  The  origin  of  the  application 
of  the  term  “  composite”  or  “  composition”  to 
candles,  is  somewhat  laughable.  “  A  manufac-  j 
turer  who  had  a  large  stock  of  spermaceti  candles 
on  hand,  of  a  dirty  hue,  and  therefore  unsaleable,  j 
advertised  them  under  the  above  name,  and  they  ■ 
were  soon  disposed  of,  from  the  supposition  that 
they  were  composed  of  some  new  combination  of  ! 
materials.”  After  this  it  may  be  asked — “  What's  \ 
in  a  name  ?” 

V.  Stearine  candles.  These  are  made  of  the 
stearine  or  stearic  acid  obtained  from  tallow,  ill 
the  same  way  as  other  mould  candles.  They  [ 
furnish  a  superior  light,  and  burn  a  long  time :  3 
or  4  years  ago  it  was  a  general  practice  for  the  j 
manufacturer  to  add  a  little  arsenious  acid  (white 
arsenic)  to  his  stearine,  to  prevent  it  crystallizing, 
and  thus  spoiling  the  appearance  of  the  candle ; 
but  owing  to  the  spirited  way  in  which  this  rascal¬ 
ity  was  exposed  by  the  press,  I  believe  it  has  been 
discontinued  by  all  the  respectable  houses.  In 
Ure's  “  Dictionary  of  Arts,  Manufactures,  and 
Mines,”  it  is  stated,  that  “  When  the  blocks  of  ' 
stearine  are  broken,  they  display  a  highly  crystal¬ 
line  texture,  which  would  render  them  unfit  for 


CAN 


159 


CAN 


iking  candles.  This  texture  is  therefore  broken 
wn  or  comminuted  in  a  plated  copper  pan, 
mg  witli  one  thousandth  part  of  pulverized  ar- 
nious  acid,  after  which  it  is  ready  to  be  cast 
to  candles  in  appropriate  moulds.”  It  is  a  pity 
see  a  really  respectable  man,  like  Dr.  Ure,  thus 
commending  the  addition  of  a  poison  to  the  com- 
on  materials  of  which  candles  are  made,  more 
ipecially  as  there  are  other  methods  perfectly  in- 
Icent  to  effect  the  same  purpose.  The  at¬ 
mosphere  of  a  room  in  which  two  such  candles  (4 
|  the  lb.)  are  burnt,  would  thus  become  contami- 
jited  with  3  J  grains  of  white  arsenic  in  the  space 
about  8  or  9  hours,  the  influence  of  which  upon 
e  health  of  the  inmates  must  be  highly  perni- 
>us.  Margarine  candles  are  similar  to  those 
ade  of  stearine. 

Remarks.  Of  late  years  the  best  candles  are 
ade  in  such  manner,  that  they  do  not  require 

(muffing.  The  simplest  way  of  effecting  this  is  to 
ake  the  wick  with  one  strand  of  loosely  twisted 
tton,  which  will  become  slightly  stretched  when 
le  wick  is  placed  in  the  candle,  but  will  contract 
ain  on  its  burning,  removing  the  force  that  kept 
extended.  If  this  roving  be  placed  at  the  out- 
le  of  the  wick,  it  is  evident  that  when  it  con- 
icts,  it  will  pull  the  latter  into  a  curved  shape, 
id  thus  expose  its  upper  part  to  the  outer  portion 
the  flame,  as  well  as  to  the  atmosphere,  by 
hich  means  it  will  be  consumed  with  sufficient 
pidity  to  prevent  the  necessity'  of  using  the  snuf¬ 
fs.  The  same  may  be  effected  by  placing  the 
ndle  at  an  angle  of  about  45°,  by  which  means 
e  upper  part  of  the  wick  will  be  out  of  the  flame  ; 
it  this  plan,  besides  being  unsightly,  is  liable  to  the 
|*k  of  the  tallow  dropping  beyond  the  candlestick, 
atted  wicks,  so  arranged  that  one  portion  shall 
stretched  more  than  another,  have  long  been 
lopted  for  the  same  purpose. 

CANDLES,  MERCURIAL.  Cinnabar  or 
ay  oxide  of  mercury  mixed  with  wax,  and  a 
ick  inserted  herein.  Use.  They  have  been  re- 
'mmended  by  Mr.  Colles  for  partial  mercurial 
negation.  A  candle  so  prepared  is  burnt  under 
glass  funnel  with  a  curved  neck,  the  upper  orifice 
which  is  directed  to  the  diseased  part. 
CANDLESTICKS,  SNUFFERS,  Ac.  TO 
LEAN.  Silver,  plated,  and  japanned  candle- 
cks,  snuffers  and  snuffer-stands,  should  be  clean- 
i  by  first  removing  the  drops  of  wax  or  tallow 
at  may  have  fallen  on  them,  by  washing  in  boil- 
g  hot  water,  afterwards  wiping  them  quite  dry 
id  clean  with  a  piece  of  soft  wash  leather.  If  made 
silver,  or  copper-plated,  they  may  be  finish- 
I  off  with  a  little  plate-powder.  On  no  account 
ace  them  before  the  fire  to  melt  the  grease  off, 
[much  heat  will  melt  off  the  solder  or  japan,  or 
pure  the  face  of  the  plate.  In  placing  the  can¬ 
es  in  the  sockets  fit  them  in  tightly,  either  by 
.eans  of  a  strip  of  paper  wound  round  them,  or 
f  the  newly-invented  candle  springs  ;  they  will 
us  be  prevented  from  falling  about  and  spilling 
e  melted  portion  of  the  tallow  or  other  materials 
which  they  may  be  composed. 

[CANNON  METAL.  Syn.  Gun  Metal. 
jiis  is  a  variety'  of  bronze  in  which  the  proportion 
tin  varies  from  8  to  14  per  cent.  From  the 
periments  of  the  Comte  Lamartilliere,  made  at 
ouay,  it  appears  that  never  less  than  8§,  or  more 


than  1 1-§,  of  this  metal  should  be  used,  the  re¬ 
maining  89  or  92§  being  pure  copper. 

CANTHARIDES.  Syn.  I -ytt.k.  Blistering 
Flies.  Spanish  Flies.  The  best  Spanish  flies 
are  imported  from  Saint  Petersburg,  and  have 
more  of  a  coppery  cast  than  those  of  Southern 
Europe.  The  color  of  the  latter  has  more  of  a 
brassy  tint.  They  are  frequently  adulterated  with 
the  melontha  vitis,  an  insect  which  is  wholly  des¬ 
titute  of  vesicating  power.  The  latter  may  be 
distinguished  by  a  squarer  form  than  the  genuine 
cantharides,  and  also  by  having  black  feet.  Use. 
Externally  they  are  used  to  raise  blisters,  and  in¬ 
ternally  as  a  stimulant  and  diuretic,  generally  in 
the  form  of  tincture.  In  excess  they  produce 
strangury,  bloody  urine,  satyriasis,  delirium,  con¬ 
vulsions,  and  death. 

Pres.  These  insects  should  be  preserved  in 
well-closed  bottles  or  tin  canisters,  as  they  are  sub¬ 
ject  to  decay  as  well  as  the  attack  of  a  species  of 
mite,  (the  acarus  domesticus,)  besides  a  moth,  (the 
tinea  flavifrontella,)  and  other  insects.  The  addi¬ 
tion  of  a  few  drops  of  oil  of  cloves,  or  strong  acetic 
acid,  or  even  a  few  cloves  in  substance,  will  pre¬ 
serve  them  unchanged  for  a  length  of  time  in  close 
vessels. 

Adult.  The  best  proof  of  the  goodness  of  can¬ 
tharides  is  their  smell.  Both  the  plaster  and  the 
powder  are  generally  mixed  with  euphorbium.  I 
know  it  to  be  a  fact,  that  the  greater  portion  of  the 
powder  sold  is  adulterated.  The  plan  of  many  of 
the  druggists  is  to  sort  out  the  most  worthless  flies 
for  powdering,  and  to  compensate  for  their  defi¬ 
ciency  of  vesicating  power,  to  add  1  lb.  of  euphor¬ 
bium  to  every  12  or  14  lbs.  of  flies.  Where  a 
superior  article  of  cantharides  is  used,  liquorice  or 
some  other  cheap  and  simple  powder  is  added,  in 
the  proportion  of  4  or  5  lbs.  to  every  14  lbs.,  along 
with  1  lb.  of  euphorbium,  and  sufficient  blue-black 
or  charcoal  to  turn  the  yellow  of  the  liquorice  to  a 
greenish  color.  The  best  method  of  detecting  tliis 
adulteration  is  by  the  microscope. 

Ant.  When  cantharides  have  been  taken  in 
poisonous  doses,  a  strong  emetic  of  sulphate  of  zinc 
should  be  immediately  administered,  and  if  this 
does  not  rapidly  operate,  the  stomach-pump  should 
be  applied.  The  vomiting  may  be  promoted  "by 
copiously  drinking  warm  bland  diluents,  such  as 
broth,  linseed  tea,  milk,  &c.  Friction  on  the 
spine,  with  volatile  liniment  and  laudanum,  and 
the  subsequent  administration  of  draughts  contain¬ 
ing  musk,  opium,  and  camphorated  emulsion,  have 
been  strongly  recommended. 

Tests.  The  microscope  offers  the  readiest  means 
of  detecting  cantharides.  By  its  use,  very  minute 
particles  may  be  discovered  in  the  stomach  and 
intestines,  on  a  post-mortem  examination.  Orfila 
even  found  particles  of  cantharides  in  a  body  that 
had  been  interred  9  months.  When  a  few  frag¬ 
ments  or  particles  can  be  found,  or  a  little  of  the 
powder,  this  may  be  digested  in  ether,  and  the 
solution  evaporated  to  the  consistence  of  an  extract, 
when  a  little  may  be  tested  by  applying  it  to  the 
inside  of  the  lip.  If  the  suspected  matter  be  a 
liquid,  it  may  be  gently  evaporated  to  the  consist¬ 
ence  of  a  sirup,  and  then  digested  in  ether  as  be- 
fore. 

CANTON’S  PHOSPHORUS.  Prep.  Mix 
together  3  parts  of  calcined  oyster-shells,  and  1 


CAO 


160 


CAO 


part  of  flowers  of  sulphur,  and  expose  the  mixture 
lor  an  hour  to  a  strong  heat  in  a  covered  crucible. 
Prop.  This  substance  becomes  phosphorescent  in 
the  dark,  after  exposure  for  a  short  time  to  the 
sunshine. 

CAOUTCHOUC.  Syn.  Indian  Rubber.  Elas¬ 
tic  Gum.  Indian  rubber  is  the  concrete  juice  of 
the  Jatropa  elastica,  and-several  other  plants.  The 
fresh  milky  juice  is  spread  over  moulds  of  unbaked 
clay,  and  then  exposed  to  the  heat  and  smoke  of 
a  fire,  or  torches,  to  dry  it,  whence  it  derives  its 
dark  color,  the  pure  juice  being  nearly  white. 
Successive  coats  of  juice  are  laid  on,  and  the  ope¬ 
ration  of  drying  repeated,  until  the  bottles  acquire 
sufficient  thickness.  When  it  has  become  thorough¬ 
ly  hard  and  dry,  the  clay  is  beaten  out.  In  this 
form  it  is  imported. 

Prop.,  Use,  $c.  This  substance  is  eminently 
elastic,  and  impervious  to  water,  and  on  this  ac¬ 
count  is  largely  employed  in  the  manufacture  of 
sundry  elastic  and  waterproof  goods,  as  elastic 
bands,  braces,  galoches,  portmanteaus,  bottles, 
catheters,  bougies,  probes,  Ac.  It  is  used  in  the 
manufacture  of  various  waterproof  varnishes — for 
the  removal  of  pencil  marks  from  paper,  and  for 
numerous  other  purposes.  It  has  lately  been  used, 
with  apparent  success,  as  an  article  for  pavements 
and  floorings,  after  the  manner  of  asphalte.  Tubes 
are  formed  of  this  substance,  by  cutting  it  into 
uniform  slips  of  a  proper  thickness,  and  winding  it 
round  rods  of  glass  or  metal,  so  that  the  edges 
shall  be  in  close  contact ;  a  piece  of  tape  is  then 
wound  round  outside  it,  and  in  this  state  it  is  boiled 
for  2  or  3  hours  in  water,  when  the  edges  will  be 
found  to  be  sufficiently  adherent.  Pieces  of  Indian 
rubber  may  be  joined  by  moistening  their  edges 
with  a  solution  of  it  in  ether,  turpentine,  or  naph¬ 
tha  ;  or  they  may  be  softened  by  simply  boiling 
them  in  water,  or  touching  them  with  either  of  the 
above  solvents.  The  parts  being,  in  each  case, 
immediately  pressed  tightly  together,  will  be  found 
to  unite  very  firmly.  Indian  rubber  is  very  solu¬ 
ble  in  ether,  mineral  naphtha,  and  turpentine,  and 
in  the  fixed  and  many  of  the  volatile  oils.  It  may 
be  procured  from  the  ethereal  solution  in  an  un¬ 
altered  state.  Frederic  the  Great  had  a  pair  of 
riding  boots  made  by  applying  successive  layers  of 
this  solution  to  a  mould.  From  the  high  price  of 
ether  it  is,  however,  seldom  used  as  a  solvent. 
The  celebrated  patent  mackintoshes  are  made  by 
dissolving  Indian  rubber  in  hot  naphtha,  distilled 
from  native  petroleum,  or  coal  tar.  The  jelly-like 
paste  so  formed  is  then  triturated  until  it  becomes 
quite  smooth,  when  it  is  pressed  through  a  sieve, 
and  forms  a  homogeneous  varnish,  which  is  applied 
by  a  flat  edge  of  metal  or  wood,  to  the  cloth  or 
fabric,  properly  stretched  to  receive  it.  Several  suc¬ 
cessive  coats  are  applied,  arid  when  the  last  is  par¬ 
tially  dry,  the  surfaces  are  brought  evenly  together, 
and  passed  between  rollers,  by  which  process  they 
are  made  to  adhere  firmly  together.  The  prepar¬ 
ed  cloth  is  then  dried  in  a  stove  room.  Next  to 
ether,  naphtha  is  the  best  solvent  of  caoutchouc. 
Oil  of  turpentine  dissolves  it  very  readily,  or,  at 
least,  forms  a  sort  of  jelly  therewith,  but  it  dries 
with  difficulty :  the  solution  made  with  the  .,xed 
oils  always  remains  glutinous.  Caoutchoueine,  a 
substance  lately  discovered,  promises  to  become 
the  cheapest  and  most  useful  solvent  of  Indian 


rubber,  as  soon  as  the  expiration  of  the  patent' 
right  and  monopoly  leads  to  the  reduction  of  its! 
price.  Indian  rubber  melts  at  a  heat  of  about! 
24b°,  and  does  not  again  solidify. 

CAOUTCHOUC,  ARTIFICIAL.  If  well 
prepared  boiled  linseed  oil  (made  with  litharge)) 
be  applied,  by  means  of  a  brush,  to  any  smooth; 
surface,  and  dried  in  the  sun  or  smoke,  and  the) 
process  repeated  until  some  thickness  be  attained,; 
it  will  afford  a  substance  of  considerable  fineness,' 
semitransparent,  wonderfully  elastic,  and  resem¬ 
bling  Indian  rubber  in  most  of  its  sensible  qualities.; 
It  is  well  adapted  to  make  catheters,  bougies,  var¬ 
nishes,  Ac.  A  pound  of  the  oil  may  be  spread! 
upon  a  stone,  in  a  thin  stratum,  and  will  take 
about  six  months  to  acquire  these  properties  in  the) 
utmost  perfection. 

CAOUTCHOUCINE.  A  highly  volatile  fluid.) 
discovered  by  Mr.  Barnard. 

Prep.  The  following  is  an  abstract  of  the  most 
interesting  portion  of  Mr.  Barnard's  specification,! 
(patent.)  “  I  take  a  mass  of  Indian  rubber,  or! 
caoutchouc,  as  imported,  and  having  cut  it  into; 
small  lumps,  containing  about  2  cubic  inches  each,; 
I  throw  them  into  a  cast-iron  still,  connected  with! 
a  well-cooled  worm-tub,  (a  diagram  of  which  a 
annexed  to  the  specification,  but  any  flat  vessel! 
with  a  large  evaporating  surface  will  do,  the  en¬ 
tire  top  of  which  can  be  removed  for  the  purpose 
of  cleaning  it  out. — Ed.)  I  then  apply  heat,  inj 
the  usual  way,  until  the  thermometer  ranges  at! 
about  600°  Fahr.,  when,  as  it  progresses  upwards; 
to  this  temperature,  a  dark-colored  oil  or  liquid  » 
distilled  over.  When  the  thermometer  reaches, 
GUO0,  or  thereabouts,  nothing  is  left  in  the  still  but 
dirt  and  charcoal.  I  afterwards  rectify  this  oil.; 
and  thereby  obtain  fluids,  varying  in  sp.  gr.,  the 
lightest  of  which  has  not  been  under  -670.  At1 
each  rectification  the  color  becomes  brighter  ant 
paler,  until  at  about  sp.  gr.  '680  it  is  colorless,  and! 
Highly  volatile.  1  rectify  it  along  with  J  of  its. 
weight  of  water.  To  enable  the  dii#to  be  removecj 
from  the  bottom  of  the  still  with  greater  ease,  1| 
throw  in  common  solder,  to  the  depth  of  about 
an  inch  ;  when  this  becomes  fused,  the  dirt  if, 
easily  taken  off!  I  have  found  the  disagreeable 
smell  of  this  liquid  to  be  removed  by  shaking  it  up> 
with  nitro-muriatic  acid,  or  chlorine,  in  the  propor-; 
tion  of  a  \  of  a  pint  of  the  acid  to  1  gallon  of  the! 
liquid.” 

Remarks.  This  substance  possesses  singulai] 
properties.  It  is  the  lightest  fluid  known,  and  yell 
its  vapor  is  denser  than  the  heaviest  of  the  gases) 
Mixed  with  alcohol,  it  dissolves  all  the  resins,  es-| 
pecially  copal  and  Indian  rubber,  at  the  common 
temperature  of  the  atmosphere,  and  it  speedily 
evaporates,  leaving  them  again  in  the  solid  state; 
It  mixes  with  the  oils  in  all  proportions.  (See  But-! 
ter  of  Cacao.)  It  promises  to  be  a  valuable  ar¬ 
ticle  for  the  solution  of  resins  in  the  manufacture 
of  varnishes,  and  for  liquefying  oil  paints,  instead  ot! 
turpentine.  It  is  very  volatile,  and  requires  to  b( 
kept  in  close  vessels.  According  to  the  researches 
of  Himly,  Gregory,  and  Bouchardat,  it  appears; 
that  the  caoutchoueine  of  Barnard  consists  of  sev-j 
eral  liquids,  some  of  which  have  the  composition1 
of  olefiant  gas,  and  others  that  of  oil  of  turpentine; 
One  of  these,  the  caoutchdne  of  Bouchardat,  boils: 
below  32°,  while  another  (Hevedne)  boils  at  599° ! 


CAP 


161 


CAP 


>  most  volatile  of  these  liquids  has  the  sp.  gr. 
054. 

'APERS.  The  capers  employed  in  cookery, 
as  a  sauce,  are  the  flower-buds  of  the  caper 
which  is  largely  cultivated  in  Spain,  Italy, 
the  spilth  of  France. 

7 ol.  and  Pres.  The  flower-buds  are  picked 
v,  and  added  to  the  same  cask  of  vinegar,  until 
comes  full,  when  it  is  sold  to  the  dealers,  who 
them  by  sifting  them  through  copper  sieves, 
different  sizes.  In  this  way  they  are  divided 
nonpareille,  capucine,  capote,  seconds,  and 
I'd.?,  according  to  their  sizes  and  qualities; 
:r  things  being  equal,  the  smallest  are  regarded 
the  best.  Much,  however,  depends  upon  the 
ngth  of  the  vinegar  used  to  pickle  them. 

Jur.  From  the  use  of  copper  sieves  in  the  sepa- 
on,  capers  frequently  become  contaminated 
h  this  metal.  This  contributes  to  give  them 
t  lively  green  appearance  so  much  valued  by 
noisseurs.  Pieces  of  copper  money,  as  sous,  or 
fpence,  are  also  frequently  added  for  this  pur- 
J.  This  vile  fraud  is,  however,  very  easily  de¬ 
ed.  If  copper  be  present  in  either  the  capers 
he  pickle,  they  will  develope  a  blue  color,  when 
ated  with  liquid  ammonia  in  excess.  A  solu- 
of  prussiate  of  potash  added  to  the  pickle  will 
i  throw  down  a  brown  precipitate. 

' API LL AIRE.  Simple  sirup,  or  a  solution  of 

?jar  in  water,  generally  flavored  with  orange 
vers.  The  name  is  derived  from  that  of  the 
cilaginous  sirup,  formerly  directed  to  be  made 
the  adiantum  capillus  veneris,  or  true  maiden 


°rep.  I.  Fine  white  lump  sugar  1  cwt. ;  dis- 
ttd  water  5^  gallons.  Proc.  Put  them  into  a 
in  and  brightly-polished  copper  boiler,  and  grad- 
ly  apply  heat  until  the  water  boils,  then  with- 
w  the  fire,  aud  stir  until  the  sugar  dissolves  ; 
*•  in  apply  heat,  and  let  it  boil  for  half  a  min- 
H  then  remove  it  from  the  fire,  and  when  near- 
■  jcold,  add  orange-flower  water  ^  a  gallon,  and 
*jim  through  flannel  into  large  clean  stone  jars, 
■lich  must  then  be  at  once  well  corked  and  placed 
:  ji  cool  cellar,  where  it  will  be  always  ready  for 
Jljtling. 

Remarks.  If  the  sirup  be  made  with  pure  dis¬ 
c'd  water,  it  will  be  perfectly  bright  and  trans- 
|f  eat,  but  if  common  water  be  used,  it  must  un- 
dgo  the  process  of  clarification,  as  the  lime  con- 
’  red  in  the  latter  is  precipitated  by  boiling,  and 
its  makes  the  sirup  cloudy.  This  is  best  done  by 

•  'wing  the  whole  to  cool  as  soon  as  the  sugar  is 
1  iolved,  and  then  beating  up  a  little  of  the  sirup 

i'h  the  whites  of  12  eggs,  and  about  a  pint  of 
I) '  ter,  until  it  froths  well ;  this  must  be  added  to 
1 1  sirup  in  the  boiler,  and  the  whole  whisked  up 
)  1 1  good  froth :  heat  should  now  be  applied,  when 
>  cum  will  form,  which  must  be  removed  from 
'  e  to  time  with  a  clean  skimmer.  As  soon  as 

*  sirup  begins  to  simmer,  it  must  be  removed 
'in  the  fire,  and  allowed  to  stand  until  it  has 
'lied  a  little,  when  it  should  be  again  skimmed, 

‘  'pecessary,  and  then  passed  through  flannel  as 
lore.  The  orange-flower  water  may  be  next 
jjed.  The  whole  of  this  process  is  best  perform- 
«by  steam,  as  too  great  a  degree  of  heat  is  likely 
Injure  both  the  color  and  flavor  of  the  product. 
[pillaire  is  usually  sold  in  small  bottles  of  a  pe- 
21 


culiar  shape,  known  in  the  trade  as  “  Capillaires,” 
but  no  more  of  them  should  be  filled  at  a  time  than 
is  necessary,  as  no  liquid  preparation  of  sugar 
keeps  well  unless  in  a  cold  situation.  (See 
Sirup.) 

II.  Sugar  28  lbs.;  water  1^  gallons;  orange- 
flower  water  1  pint ;  as  last. 

III.  Sugar  2  lbs.  ;  water  1  pint ;  orange-flower 
water  1  oz. ;  as  last. 

IV.  Gum  tragacanth  2  oz. ;  water  1  gallon ; 
dissolve  by  boiling,  then  add  sugar  8  lbs. ;  dissolve, 
clarify,  and  add  orange-flower  water  J  pint.  This 
does  not  mix  well  with  wine  or  spirit. 

V.  Simple  sirup  1  pint ;  orange  or  rose  water, 
or  curaqoa,  1  wine-glassful. 

Use.  Grog  or  wine  is  sweetened  with  capillaire 
in  preference  to  sugar.  A  tablespoonful,  added 
to  a  glass  of  water,  makes  a  very  pleasant  bev¬ 
erage. 

CAPNOMOR.  An  oily  fluid,  possessing  a  pun¬ 
gent  and  an  agreeable  odor,  obtained  by  Reichen- 
bach,  from  beech  tar. 

CAPROIC  ACID.  An  acid  discovered  by 
Chevreul.  It  is  best  obtained  by  adding  dilute 
sulphuric  acid  to  a  solution  of  caproate  of  baryta, 
when  an  oily  liquid  rises  to  the  surface,  which  is 
the  acid.  It  must  be  collected,  and  dried  by  means 
of  chloride  of  calcium. 

CAPRIC  ACID.  An  acid  discovered  by  Che¬ 
vreul,  and  obtained  in  a  similar  way  to  the  last, 
from  the  caprate  of  baryta.  (See  Butyrate  of 
Baryta.) 

CAFSICIN.  Syn.  Capsica.  This  substance 
was  obtained  by  Bucholz  and  Braconnot,  from  the 
capsicum  annuum,  or  common  capsicum.  It  is 
best  prepared  by  digesting  the  soft  alcoholic  extract 
in  ether,  and  evaporating  the  solution.  Prop.  A 
volatile  reddish-colored  liquid,  intensely  pungent, 
i  gr.  volatilized  in  a  large  room,  will  cause  all  its 
inmates  to  cough  and  sneeze. 

CAPSULES,  (in  Pharmacy.)  (From  capsula, 
diminutive  of  capsa,  a  box,  case,  or  bag.)  Small 
spherical,  or  pear-shaped  vessels,  in  which  medi¬ 
cines  are  placed,  for  the  purpose  of  covering  their 
nauseous  taste,  at  the  time  of  swallowing  them. 

Prep.  I.  These  articles  are  usually  prepared  by 
dipping  the  bulbous  extremity  of  a  metallic  rod  into 
a  strong  solution  of  gelatine.  When  the  rod  is 
withdrawn,  it  is  rotated  in  order  to  diffuse  the  fluid 
jelly  equally  over  its  surface.  As  soon  as  the  ge¬ 
latinous  film  has  hardened,  it  is  removed  from  the 
mould  and  placed  on  pins,  furnished  with  suitable 
heads,  and  fixed  on  a  cork  table.  When  dry,  the 
capsules  are  placed  upright  in  little  cells,  made  in 
the  table  to  receive  them,  and  the  liquid  with  which 
they  are  to  be  filled  is  then  introduced  by  means 
of  a  small  glass  tube.  They  are  next  closed  by 
dropping  some  of  the  solution  of  gelatine  on  the 
orifices. 

II.  Oval  balls  of  wax,  of  the  requisite  size,  are 
prepared  by  pouring  wax  into  a  wooden  mould, 
consisting  of  two  parts,  and  arranged  for  the  re¬ 
ception  of  a  row  of  these  balls.  These  are  after¬ 
wards  stuck  on  iron  needles,  affixed  to  rods  of 
convenient  size,  in  rows.  The  balls  are  next  uni¬ 
formly  coated  all  at  once  by  dipping  in  the  usual 
manner,  then  removed  from  the  needles,  and 
placed,  with  the  needle-holes  downwards,  on  a 
heated  plate,  when  the  wax  flows  out,  and  a  round 


CAR 


162 


CAR 


capsule  is  left  behind.  (Simonin  in  Jour.  d.  Chim. 
Med.) 

Use,  <f-e.  These  capsules  were  invented  hy 
Mothe,  and  are  now  extensively  employed  to  cover 
the  nauseous  odor  and  flavor  of  various  medicines, 
as  balsam  of  copaiba,  oil  of  cubebs,  creosote,  Dip- 
pel’s  oil,  &,c.  When  swallowed,  the  gelatinous 
capsule  gradually  dissolves  in  the  stomach,  and 
allows  its  contents  to  escape.  The  capsules  usu¬ 
ally  met  with,  hold  about  10  or  12  grs.  of  balsam 
of  copaiba.  It  has  lately  been  proposed  to  make 
them  of  a  mixture  of  gelatine  and  sugar,  instead 
of  gelatine,  by  which  means  they  would  retain 
their  elasticity  the  longer. 

CARAMEL,  PURE.  Prep.  The  caramel  of 
commerce  is  spirit-coloring,  or  a  solution  of  bumt 
sugar,  in  water.  In  this  state  it  is  mixed  with  va¬ 
riable  quantities  of  undecomposed  sugar  and  cer¬ 
tain  bitter  compounds,  (assamar,  &.c.)  To  render 
it  quite  pure,  it  should  be  dissolved  in  water,  filter¬ 
ed,  and  alcohol  added  until  it  ceases  to  produce  a 
precipitate.  The  caramel  is  thus  thrown  down, 
while  the  impurities  remain  in  solution.  Prop. 
A  black  or  dark -brown  powder,  soluble  in  water, 
to  which  it  gives  a  rich  sepia  tint ;  it  is  insoluble 
in  alcohol,  and  incapable  of  fermentation. 

CARAT.  (In  the  Art  of  the  Lapidary  :)  A 
weight  of  4  grains  used  in  weighing  diamonds, 
which  are  spoken  of  as  of  so  many  carats  weight. 
(In  the  Art  of  Assaying  :)  A  weight  of  12  grains ; 
but  more  commonly  a  proportional  weight  or  term, 
representing  the  number  of  parts  of  pure  gold  in  24 
parts  of  the  alloy  ;  pure  gold  being  spoken  of  as 
of  24  carats  fine.  It  is  commonly  the  24th  part 
of  the  “  assay  pound,”  and  is  nominally  subdi¬ 
vided  into  4  assay  grains,  and  these  again  into 
quarters. 

CARBAZOTIC  ACID.  Syn.  Picric  Acid. 
Nitro-picric  Acid.  Prep.  Add  cautiously  and 
gradually,  1  part  of  the  finest  indigo  in  powder  to 
10  or  12  parts  of  nitric  acid,  sp.  gr.  1-43.  When 
the  scum  has  fallen,  boil  until  nitrous  fumes  cease 
to  rise,  adding  more  acid  if  necessary.  On  cool¬ 
ing,  crystals  of  impure  picric  acid  will  be  deposited. 
Dissolve  these  in  boiling  water,  and  remove  by 
means  of  bibulous  paper  the  oily  matter,  which 
will  be  found  floating  on  the  surface.  On  cooling, 
cry  stals  will  again  form.  These  must  be  collected 
and  again  dissolved  in  boiling  water,  saturated  with 
carbonate  of  potassa,  and  set  aside  to  crystallize. 
The  crystals  of  picrate  of  potassa  thus  obtained 
must  be  dissolved  in  boiling  water,  and  decom¬ 
posed  by  nitric  acid.  Crystals  of  the  acid  will  be 
now  deposited,  and  may  be  further  purified  by  re¬ 
solution  in  boiling  water  and  recrystallization. 

Prop.  It  forms  brilliant  yellow  scales,  very  sol¬ 
uble  in  boiling  water,  and  in  alcohol  and  ether.  It 
has  a  bitter  taste  and  is  fusible  and  volatile.  It 
forms  salts  with  the  bases,  mostly  possessing  a  yel¬ 
low  color,  and  exploding  when  heated.  The  pi- 
crate  or  carbazotate  of  lead  has  been  proposed  as 
a  fulminating  powder  for  percussion  caps.  The 
carbazotate  of  potassa  has  been  given  with  advan¬ 
tage  in  intermittent  fevers.  A  solution  of  this  acid 
in  alcohol  is  an  excellent  test  for  potassa,  if  there 
be  not  too  much  water  present,  as  it  throws  down 
a  yellow  crystalline  precipitate  with  that  alkali, 
but  forms  a  very  soluble  salt  with  soda.  These 
two  alkalis  may  thus  be  readily  distinguished. 


Most  of  the  salts  of  this  acid  may  be  made  by  th* 
direct  solution  of  the  carbonate,  hydrate,  or  oxid«! 
of  the  base,  in  a  solution  of  the  acid  in  hot  water! 
The  carbazotate  of'  silver  forms  beautiful  slarn 
groups  of  acicular  crystals,  having  the  color  and 
lustre  of  gold. 

CARBON.  A  chemical  element,  the  inflam 
mable  base  of  charcoal.  The  diamond  is  perfectly 
pure  carbon. 

Prep.  Carbon,  sufficiently  pure  for  all  chemicaj 
purposes,  may  be  obtained  by  strongly  ignitini 
lamp-black  in  a  covered  crucible.  This,  like  thJ 
diamond,  yields  pure  carbonic  acid  by  combustioi: 
in  oxygen. 

CARBON,  BISULPHURET  OF.  Prep 
Heat  together  in  a  close  vessel,  5  parts  of  bisul 
phuret  of  iron,  and  1  part  of  well  dried  charcoal 
or  transmit  the  vapor  of  sulphur  over  fragment 
of  charcoal  heated  to  redness  in  a  porcelain  tubfj 
In  either  case  the  resulting  compound  should  b! 
carried  off  as  soon  as  formed,  by  means  of  a  glas, 
tube  plunged  into  cold  water,  beneath  which  it  wi 
collect.  It  maybe  afterwards  freed  from  adherinj 
moisture  and  sulphur  by  distilling  it  at  a  low  tern 
perature  from  chloride  of  calcium. 

Prop.  A  colorless,  pungent,  foetid  liquid,  ex! 
ceedingly  volatile  and  combustible.  It  exceeds  a 
substances  in  refractive  power.  (Brewster.)  L| 
dispersive  power  it  exceeds  all  fluid  substances  ex! 
cept  oil  of  cassia.  It  produces  intense  cold  by  it! 
evaporation.  A  spirit  thermometer,  having  it 
bulb  covered  with  cotton,  if  dipped  into  this  flui; 
and  suspended  in  the  air,  rapidly  sinks  from  60 
to  0°,  and  if  put  into  the  receiver  of  an  air-puny 
it  will  fall  to — 81°.  Mercury  maybe  readily  fro 
zen  in  this  way.  The  following  experiment  is  bot 
amusing  and  illustrative. — A  glass  of  water  ha 
remained  on  the  table  since  the  preceding  evening 
and  though  it  might  be  some  degrees  below  32 
Fahr.,  it  indicated  no  disposition  for  congelatioi 
A  few  drops  of  sulphuret  of  carbon  were  applie 
to  the  surface ;  instantly  the  globules  becam 
cased  with  a  shell  of  icy  spiculai  of  retiform  tex 
ture.  Where  they  were  in  contact  with  the  wa 
ter,  plumose  branches  darted  from  the  sulphured 
as  from  a  centre,  to  the  bottom  of  the  vessel,  an 
the  whole  became  solidified.  The  sulphuret  o 
carbon  in  the  interim  volatilized ;  and  during  tht 
period  the  spicules  exhibited  the  colors  of  the  sola, 
spectrum  in  beautiful  array.  (J.  Murray.) 

CARBONATE.  A  compound  formed  by  tli| 
union  of  carbonic  acid  with  an  earth,  alkali,  cj 
metallic  oxide. 

Char.  They  are  distinguished  by  the  properti 
of  effervescing  on  the  addition  of  an  acid. 

Anal.  The  quantity  of  the  base  in  an  alkalinj 
or  earthy  carbonate  may  be  easily  determined  bj 
the  method  described  under  the  head  Alkalime 
try,  (Nos.  II.  and  III.,)  and  the  quantity  of  cai! 
bonic  acid  by  the  method  of  Fresenius,  also  de 
tailed  in  the  same  article.  Another  easy  metho; 
to  determine  the  carbonic  acid,  is  to  use  the  folj 
lowing  little  apparatus.  It  consists  of  a  flask  tj 
into  which  a  weighed  portion  of  the  sample  fc 
examination  is  placed,  along  xvitli  a  little  water,  ij 
which  it  should  be  dissolved  or  diffused.  A  sina 
tube  b,  sufficiently  long  to  maintain  a  slanting  ]* 
sition  without  falling,  is  then  filled  with  either  sul 
phuric  or  muriatic  acid,  and  placed  in  the  flask 


I 


CAR 


- 


163 


CAR 


Ul 


end  of  a  bent  tube  c,  is  now  fitted  air-tight 
be  flask,  and  the  other  end  air-tight  into  a  hori- 


M  !) 

Oh) 


t 


•:8i  1  tube  d,  filled  with  small  fragments  of  dried 
<nt  ite  of  lime,  and  having  its  other  end  e  drawn 
uBi;o  that  there  shall  be  only  a  capillary  orifice, 
it!  st  now  be  accurately  weighed.  On  inclining 
ibt  pparatus  so  prepared,  the  acid  escapes  over 
'ftf  ile  of  the  small  tube,  and  mixing  with  the  li- 
the  flask,  expels  the  carbonic  acid  of  the 
nate,  which,  passing  over  the  muriate  of  lime, 
!s<  i; dered  quite  dry  before  it  flies  off  by  the  open¬ 
ing;  After  effervescence  has  ceased,  heat  should 
i  plied  to  the  bottom  of  the  flask,  until  it  be 
hll'i  with  steam,  to  expel  the  carbonic  gas  it  con- 
'$»'  On  again  becoming  cold,  the  apparatus 
1  be  weighed,  when  the  difference  between 
•sent  and  former  weights  will  give  the  exact 
'W;it  of  the  carbonic  acid  gas  that  was  contained 
*#  t  sample.  The  quantity  of  carbonic  acid  in 
1  ht ,  irbonates  of  the  metals,  that  do  not  contain 

•  may  be  determined  by  heating  them  to 
1  M|ss  in  a  platina  crucible. 

jRBONATE  OF  POTASSA.  Syn.  Sub- 
Ciib.NATE  of  Potash.  Salt  of  Tartar.  Kali. 
Vegetable  Alkali.  Nitre  fixed  by 
COAL.  Obs.)  SoUCARBONATE  DE  PoTASSE, 
Kohlensaures  Kali,  (Germ.) 
ft.  and  Source.  Impure  or  commercial  car- 
eoi  e  of  potassa,  commonly  known  by  the  name 
irlasli,  or  potash,  is  imported  from  America 
am  Russia,  where  it  is  obtained  by  lixiviating 
R<>i  ashes,  and  evaporating  the  solution  to  dry- 
1,68  The  mass  is  then  kept  in  a  state  of  fusion 
h>r  jreral  hours,  until  it  becomes  quiescent,  when 
h  icansferred  into  iron  pots,  and  left  to  cool ;  it 
*  1  i11  broken  up  and  packed  in  air-tight  barrels, 
'mou  this  state  constitutes  the  potash  of  com- 
’•  Anothor  method  is  to  transfer  the  black 
or  product  of  the  first  evaporation,  from  the 
3  to  a  large  oven  or  furnace,  so  constructed 
‘ha,  he  flame  is  made  to  play  over  the  alkaline 
®a  which  is  kept  continually  stirred  by  means 
"  ‘  |ron  r°d.  The  ignition  is  continued  until  the 
P1!  dies  are  burned  out,  and  the  mass  changes 
black  to  a  dirty  or  bluish  white.  The  whole 
i  cooled,  broken  up,  and  packed  in  casks,  as 

•  This  constitutes  pearlash.  When  potash 
®  u'lash  is  dissolved  in  water,  depurated  and 
;r)  'llized,  or  evaporated  to  dryness,  it  forms  re¬ 
hashes,  or  a  carbonate  of  potash  sufficiently 

or  most  purposes. 

’  following  are  the  directions  of  the  Col- 


Ijfake  of  impure  carbonate  of  potassa  lb.  ij ; 
Jt  1J  pints.  Dissolve  the  impure  carbonate  of 


s, 


'lca  in  the  distilled  water,  and  filter  ;  then  pour 


the  solution  into  a  suitable  vessel,  and  evaporate 
the  water,  that  the  liquor  may  thicken ;  then  stir 
assiduously  with  a  spatula  until  the  salt  con¬ 
cretes. 

A  purer  carbonate  of  potassa  may  be  prepared 
from  the  crystals  of  bicarbonate  of  potassa  heated 
to  redness.  (P.  L.) 

II.  Pure  carbonate  of  potash  may  be  most  read¬ 
ily  obtained  by  heating  crystallized  bicarbonate  of 
potash  to  redness  in  a  crucible,  but  more  cheaply 
by  dissolving  bitartrate  of  potash  in  thirty  parts  of 
boiling  water,  separating  and  washing  the  crystals 
which  form  on  cooling,  heating  them  in  a  loosely 
covered  crucible  to  redness  so  long  as  fumes  are 
discharged,  breaking  down  the  mass,  and  roasting 
it  in  an  oven  for  two  hours,  with  occasional  stir¬ 
ring  ;  lixiviating  the  product  with  distilled  water, 
filtering  the  solution  thus  obtained,  evaporating  the 
solution  to  dryness,  granulating  the  salt  towards 
the  close  by  brisk  agitation,  and  heating  the  gran¬ 
ular  salt  nearly  to  redness.  The  product  of  either 
process  must  be  kept  in  well-closed  bottles.  (P.  E.) 

III.  Mix  charcoal  with  four  times  its  weight  of 
nitre,  and  deflagrate  it,  by  throwing  it,  in  small 
portions  at  a  time,  into  a  red  hot  crucible  ;  then 
keep  it  at  a  bright  red  heat  for  a  few  minutes ; 
lastly,  dissolve  in  water,  filter,  and  evaporate. 

IV.  Dissolve  10  parts  of  raw  potash  in  6  parts 
of  water,  and  allow  it  to  remain  (repeatedly  stir¬ 
ring)  for  twenty-four  hours  in  a  cool  place ;  then 
filter,  and  somewhat  concentrate  by  evaporation ; 
meanwhile  prevent  crystallization  by  continually 
stirring,  until  the  whole  mass  is  nearly  cool,  when 
it  should  be  decanted  into  a  strainer.  The  mother 
liquor,  containing  chloride  of  potassium  and  silicate 
of  potassa,  drips  off;  after  which,  evaporate  the 
residue  to  dryness  at  a  gentle  heat ;  then  dissolve 
in  an  equal  quantity  of  distilled  water,  and  after 
filtration,  again  evaporate  to  dryness.  The  product 
is  quite  free  from  sulphate  of  potassa,  and  nearly 
free  from  the  muriate  and  silicate.  (M.  Meyer. 
Vogel's  Notizen.) 

Pur.,  Tests,  <f-c.  This  salt  frequently  contains 
water,  silicic  acid,  sulphates,  and  chlorides.  The 
first  may  be  detected  by  the  loss  of  weight  the  salt 
suffers  by  heat ;  the  second  by  adding  muriatic 
acid  in  excess,  evaporating  to  dryness,  and  igniting 
the  residuum,  by  which  this  contamination  will  be 
rendered  insoluble,  and  be  left  behind  on  digestion 
in  water  ;  the  third  and  fourth  may  be  detected  by 
adding  nitric  acid  in  excess,  and  testing  with  ni¬ 
trate  of  silver  and  chloride  of  barium.  If  the  for¬ 
mer  produces  a  white  precipitate,  a  muriate  must 
be  present ;  and  if  the  latter  does  the  same,  the 
contamination  must  be  a  sulphate.  The  London 
College  states  that  good  carbonate  of  potassa  is 
“  entirely  dissolved  by  water ;  in  an  open  vessel  it 
spontaneously  liquefies.  It  changes  the  color  of 
turmeric  brown.  Supersaturated  with  nitric  acid, 
neither  carbonate  of  soda  nor  chloride  of  barium 
throws  down  any  thing,  and  nitrate  of  silver  very 
little.  100  parts  lose  16  of  water  by  a  strong  red 
heat,  and  26-3  parts  of  carbonic  acid  on  the  addi¬ 
tion  of  dilute  sulphuric  acid.”  (P.  L.)  “  Pure  car¬ 

bonate  of  potash  does  not  lose  weight  at  a  low  red 
heat ;  and  a  solution,  supersaturated  with  pure  ni¬ 
tric  acid,  is  precipitated  either  faintly  or  not  at  all, 
by  a  solution  of  nitrate  of  baryta  or  nitrate  of  sil¬ 
ver.”  (P.  E.) 


i 


CAR 


164 


CAR 


Prop.,  Use,  <SfC.  It  possesses  powerful  antacid 
and  alkaline  properties,  and  is  given  in  doses  of  5 
to  30  grains.  It  is  sometimes  employed  to  make 
effervescing  draughts,  with  citric  or  tartaric  acid  ; 
for  this  purpose, 

20  grains  of  carbonate  of  potassa 


are  taken  for 


17  grs.  of  crystallized  citric  acid  ; 

18  grs.  “  tartaric  acid;  and 

f  §  ss  of  lemon  juice. 

The  carbonate  of  commerce  is  largely  employed 
in  the  arts,  in  soap-making,  the  manufacture  of 
glass,  &c. 

Ant.  Carbonate  of  potash  is  caustic,  and  when 
taken  in  excessive  doses,  is  poisonous.  The  best 
remedy  is  water  strongly  soured  with  vinegar  or 
lemon  juice,  or  tartaric,  citric,  or  sulphuric  acid. 

Remarks.  The  high  price  of  pearlash  and  pot¬ 
ash  has  led  to  the  preparation  of  carbonate  of  pot¬ 
ash  from  the  bisulphate  or  sulphate,  by  heating  it 
in  a  reverberatory  furnace  with  charcoal.  A  sul- 
phuret  is  formed,  which,  by  continuing  the  roast¬ 
ing,  is  converted  into  a  carbonate  of  potash,  which 
is  then  purified  by  solution,  defecation,  and  evap¬ 
oration. 

CARBONATE  OF  POTASSA  WATER, 
HENRY’S.  Prep.  Dissolve  pure  carbonate  of 
potassa  in  distilled  water,  and  make  it  up  to  the 
spec.  grav.  1-248,  that  it  may  saturate  an  equal 
measure  of  sulphuric  acid,  spec.  grav.  1-135,  or  of 
nitric  acid,  spec.  grav.  1-143,  or  of  muriatic  acid, 
spec.  grav.  1-074.  Use.  In  assaying  mineral 
waters,  Ac. 

CARBONATE  OF  SODA.  Syn.  Subcar¬ 
bonate  of  Soda.  Mild  Mineral  or  Fossil  Al¬ 
kali.  Aerated  Mineral  Alkali.  Salt  of 
Soda.  Salt  of  Barilla.  Pretared  Natron. 
SoUCARBONATE  DE  SoUDE,  CrISTAUX  DE  SoUDE. 

(FY.)  Einfach  Kohlensaures  Natron.  ( Ger .) 
The  carbonate  of  soda  of  commerce  is  either  pre¬ 
pared  by  lixiviating  the  ashes  of  sea-weed,  or  by 
heating  a  mixture  of  sulphate  of  soda,  (glauber 
salts,)  sawdust,  and  lime,  in  a  reverberatory  fur¬ 
nace,  washing  out  the  carbonate  with  water,  evap¬ 
orating,  and  crystallizing.  The  ashes  of  marine 
plants  have  been  long  an  article  of  commerce,  un¬ 
der  the  names  of  barilla,  barilla  ashes,  kelp,  blan- 
quette,  &c.,  but  the  carbonate  made  from  them  is 
of  a  very  impure  description.  That  made  from  the 
sulphate  is  much  purer,  and  when  the  process  is 
well  managed,  merely  contains  a  trace  of  sulphu¬ 
ric  acid.  The  quantity  of  carbonate  of  soda  in 
the  ashes  of  marine  plants,  varies  from  3  to  40g. 

Prep.  I.  ( From  sulphate  of  soda.)  The  sul¬ 
phate  of  soda  is  generally  formed  by  decomposing 
chloride  of  sodium  (common  salt)  with  sulphuric 
acid.  The  gas  evolved  is  either  passed  into  water, 
when  it  forms  liquid  muriatic  acid,  or  into  milk  of 
lime,  when  muriate  of  lime  is  produced.  A  large 
quantity  of  sulphate  of  soda  is  also  procured  from 
the  manufacturers  of  chloride  of  lime  and  acetic 
acid.  The  sulphate  of  soda  is  mixed  with  an  equal 
weight  of  chalk  and  about  half  its  weight  of  coal, 
each  being  previously  ground  to  powder,  and  the 
mixture  is  exposed  to  a  great  heat  in  a  reverbera¬ 
tory  furnace,  and  during  the  calcination  is  fre¬ 
quently  stirred  about  with  a  long  iron  rod.  The 


dark  gray  product  has  received  the  name  of  B 
barilla,  or  ball  alkali.  It  usually  contains  i 
22  or  23  g  of  carbonate  of  soda.  This  is  now 
viated  with  water,  and  the  solution,  after  de 
tion,  evaporated  to  dryness,  mixed  with  a  tie 
sawdust,  and  roasted  in  a  reverberatory  fur 
until  all  the  sulphur  is  expelled.  The  productjiw 
receives  the  name  of  soda-ash,  or  soda-salt!nd 
contains  about  50{J-  of  alkali.  It  may  be  puieti 
by  solution  in  water,  defecation,  evaporationjnt 
crystallization.  A  purer  article  is  yielded  a 
mixture  of  5  parts  of  sulphate  of  soda,  and  4  jrts 
of  chalk  or  lime,  and  1  or  2  parts  of  pow:<- 
charcoal,  treated  as  above.  The  annexed  e|a- 
ving  represents  a  vertical  section  of  the  sodiju- 
nace  employed  in  Scotland. 


II.  ( From  the  ashes  of  marine  plants.)  )» 
process  consists  in  simple  lixiviation  with  wj  ’ 
allowing  the  impurities  to  subside,  and  evaporng 

III.  ( From  common  salt.)  Dissolve  2  par  d 
common  salt  in  water,  then  add  6  parts  of  fi  y- 
pulverized  litharge,  and  1  part  of  chalk  ;  ap.tf 
well  together ;  decomposition  gradually  enj-s- 
and  a  solution  of  carbonate  of  soda  is  formedpd 
crystallizes  out  of  the  liquid.  The  product  ipi- 
erably  pure. 

IV.  {Soda;  carhonas,  P.  L.)  “  Take  of  in'  n 
carbonate  of  soda  lb.  ij  ;  distilled  water  4  jts. 
Boil  the  impure  carbonate  of  soda  in  the  watj  or 
half  an  hour,  and  filter  the  solution  while  it  i  * 
Finally,  set  it  apart  that  crystals  maybe  fond 

V.  ( Chemically  pure.)  This  is  best  preparid; 
heating  the  pure  bicarbonate  or  acetate  of  sop0 
redness  in  a  platinum  crucible. 

Prop.,  Use,  cj-c.  This  salt  forms  oblique  pu¬ 
bic  prisms  ;  it  is  soluble  in  twice  its  weight  o  '  o- 
ter  at  60°,  and  less  than  an  equal  weight  at  p°- 
As  a  medicine,  it  is  deobstruent  and  antacidjod 
is  given  in  doses  of  10  to  30  grs.  It  is  also  usj  !o 
make  effervescing  draughts  and  extemporaijus 
soda-water ;  but  for  this  purpose  it  is  inferir10 
bicarbonate  of  soda,  or  potassa. 

20  grs.  of  crystallized  carbonate  of  soda, 


- V - 

are  equal  to 


10  grs.  of  crystallized  citric  acid  ; 

11  grs.  “  tartaric  acid;  j 

3  drachms  (about)  of  lemon  juice. 

When  taken  in  an  over  dose,  the  antidotes*6 
the  same  as  for  carbonate  of  potassa.  The 
carbonate  of  soda  of  commerce  is  largely  empje“ 
in  the  manufacture  of  soap,  glass,  &c.  I 
Pur.  The  ordinary  carbonate  of  soda  gentfv 
contains  either  sulphates  or  chlorides,  and15' 
quently  both.  These  impurities  may  be  detect-111 
the  same  manner  as  described  in  the  last  art6- 
(See  Carbonate  of  Potassa.)  It  should  be  j°' 


CAR  165  CAR 


»  1' 


Iy  soluble  iu  water,  but  not  at  all  in  alcohol.” 
L.)  A  solution  of  21  grains  in  fjj  of  water, 
cipitated  by  19  grains  of  nitrate  of  baryta,  re- 
i  ins  precipitable  by  more  of  the  test ;  and  the 
jj  cipitate  is  entirely  soluble  in  nitric  acid.  (P.  E.) 
Tests.  It  effervesces  with  acids,  and  gives  a 
dish  precipitate  with  corrosive  sublimate;  it 
tins  turmeric  paper  brown,  and  yields  a  white 
cipitate  with  epsom  salts.  Its  solution  is  not 
urbed  by  adding  a  solution  of  picric  acid  hi  al- 
moI.  This  test  will  distinguish  it  from  the  car- 
i.iate  of  potassa. 

1ARBONATE  OF  SODA,  DRIED.  Prep. 
t  carbonate  of  soda  into  a  proper  vessel,  and 
ily  heat  until  it  be  dried,  then  heat  it  to  red 
is;  lastly,  rub  it  to  powder.  (P.  L.) 

Prop.,  Use,  <$-c.  54  grs.  of  the  dried  carbonate 
*  soda  are  equal  to  144  of  the  crystallized  salt. 
.  medicinal  properties  are  similar  to  the  crystal- 
d  carbonate.  It  has,  however,  the  disadvan- 
e  of  being  difficultly  soluble  in  water.  The  dose 
■  to  20  grs.  in  pills  or  powder.  A  better,  more 
form,  and  soluble  preparation  is  made  by  simply 
losing  the  salt,  reduced  to  coarse  powder,  to  the 
:  in  a  dry  and  warm  situation,  when  it  will  rap- 
i 1  effloresce  and  fall  into  a  pulverulent  state, 
1  liable  to  further  change.  Dr.  Beddoes  has 
ijhly  recommended  the  use  of  this  preparation  in 
'(culous  complaints.  With  this  intention  it  should 
1|  exhibited  in  small  doses,  frequently  repeated, 
'iibined  with  soap  and  aromatics. 

CARBONATE  OF  SODA  WATER,  HEN- 
S.  Dissolve  carbonate  of  soda  in  water,  so 
Jjt  the  solution  may  have  the  sp.  gr.  of  Til  : — 
measures  are  equal  in  saturating  power  to  one 
'  iis  carbonate  of  potash  water. 

ARBONIC  ACID.  -  Syn.  Fixed  Air.  Ae- 
Acid.  Choke-damp.  An  acid  compound, 
ned  by  the  union  of  carbon  with  oxygen.  It  is 
1  jiy  procured  by  either  of  the  following  processes : 

rep.  I.  Dilute  muriatic  acid  with  4  times  its 
'  ght  of  water,  then  pour  it  upon  fragments  of 
j  rble,  previously  placed  in  a  tubulated  retort. 

bonic  acid  gas  will  be  rapidly  evolved,  and  may 
1  ier  be  collected  in  the  mercurial  pneumatic 
1  igh,  or  applied  to  immediate  use.  When  wanted 
fleetly  dry,  it  must  be  passed  over  dried  chlo- 
r  °f  calcium,  or  through  concentrated  oil  of 
V°l.  Remarks.  This  is  the  most  convenient 
V  °f  procuring  the  gas  on  the  small  scale,  or  in 
laboratory. 

I-  Dilute  oil  of  vitriol  with  3  or  4  times  its 
J  ?ht  of  water,  then  pour  it  on  whiting,  placed 
C  suitable  vessel,  and  apply  agitation.  Remarks. 

s  is  the  plan  adopted  on  the  large  scale  by  the 
8 1  water  makers.  (See  Soda  Water.) 

rop.  A  colorless  gas  possessing  a  pungent  odor 
8  acidulous  taste,  rapidly  absorbed  by  water 
1  mng  liquid  carbonic  acid.  The  agreeable  pun- 
?cy  of  ale,  beer,  porter,  wine,  & c.,  is  in  a  great 
r)  isure  owing  to  the  presence  of  carbonic  acid, 
J' ch  they  lose  on  exposure  to  the  air,  and  then 
come  flat  and  stale.  Spring  and  well  water 
J'  fain  carbonic  acid,  and  water  that  has  been 
ed,  has  an  insipid  taste  from  its  absence.  Un- 
*a  pressure  of  36  atmospheres  at  32°  Fahr.,  it 
Jmes  fluid,  and  on  the  pressure  being  removed, 
c  geals  from  the  cold  produced  by  its  rapid  evap- 
0  ion.  It  has  been  estimated  that  the  tempera¬ 


IL 


ture  falls  to  — 180°  in  this  experiment.  Carbonic 
acid  gas  is  destructive  to  life,  and  extinguishes 
combustion.  An  atmosphere  containing  more  than 
its  natural  quantity,  (about  TTVir>)  *s  unfit  for  res¬ 
piration.  The  air  of  wells,  cellars,  brewers’  vats, 
Ac.,  is  frequently  contaminated  with  this  gas  ;  hence 
the  necessity  of  the  old  plan  of  letting  down  a 
burning  candle  before  venturing  in.  If  the  candle 
will  not  burn,  man  cannot  breathe  there.  Had 
this  simple  precaution  been  universally  adopted, 
the  late  fatal  accident  at  Barclay’s  brewery  might 
have  been  prevented. 

Tests.  It  feebly  reddens  litmus  paper,  extin¬ 
guishes  the  flame  of  a  burning  taper,  and  forms  a 
white  precipitate  in  aqueous  solutions  of  lime  and 
baryta,  which  is  soluble  in  acetic  acid.  (See  also 
Carbonates.)  By  the  last  test,  a  very  small  quan¬ 
tity  of  this  gas  may  be  easily  detected  in  the  at¬ 
mosphere  of  rooms,  Ac. 

Ant.  When  asphyxia  from  the  inhalation  of 
carbonic  acid  gas  occurs,  the  patient  should  be  im¬ 
mediately  removed  into  the  open  air,  and  placed 
upon  his  back  with  the  head  slightly  raised.  Cold 
water  should  be  dashed  over  the  body,  hot  water 
applied  to  the  feet,  and  ammonia  to  the  nostrils. 
Brandy  and  water,  and  other  stimulants,  may  be 
administered.  Friction  on  the  surface  of  the  bod}' 
is  also  recommended.  If  the  patient  has  ceased 
to  breathe,  artificial  respiration  should  be  attempt¬ 
ed.  This  may  be  done  by  pressing  down  the  ribs, 
forcing  up  the  diaphragm,  and  then  suddenly 
withdrawing  the  pressure.  The  inhalation  of  air, 
mixed  with  a  little  chlorine  gas,  has  also  been  re¬ 
commended. 

CARBONIC  OXIDE.  This  is  a  compound  of 
single  equivalents  of  carbon  and  oxygen,  (thus 
containing  1  atom  less  of  the  latter  than  carbonic 
acid.)  It  was  discovered  by  Priestley,  but  its  real 
nature  was  first  pointed  out  by  Cruickshanks. 

Prep.  I.  Pass  carbonic  acid  gas  over  fragments 
of  charcoal,  heated  to  redness  in  a  tube  of  porce¬ 
lain  or  iron. 

II.  Mix  equal  weights  of  chalk  or  carbonate  of 
soda,  and  iron  filings  or  charcoal,  and  ignite  them 
together. 

III.  Heat  binoxalate  of  potassa  with  5  or  6 
times  its  weight  of  strong  oil  of  vitriol  in  a  glass 
retort.  (M.  Dumas.) 

Remarks.  The  gas  must  be  passed  first  through 
a  caustic  alkaline  solution  to  deprive  it  of  carbonic 
acid,  and  next  over  dried  chloride  of  calcium,  to 
deprive  it  of  moisture.  It  may  be  collected  either 
over  mercury  or  water,  as  the  latter  absorbs  but 
very  little.  Prop.  Gaseous,  colorless,  inodorous, 
neutral,  inflammable,  and  incapable  of  supporting 
respiration. 

CARBURETED  HYDROGEN.  Syn.  Light 

CARBURETED  HYDROGEN.  HEAVY  INFLAMMABLE 

Air.  Marsh  Air.  Dicarburet  of  Hydrogen. 
Subcarbureted  Hydrogen.  Fire-damp.  This 
substance  is  abundantly  formed  in  stagnant  pools, 
during  the  spontaneous  decomposition  of  dead  vege¬ 
table  matter.  It  is  easily  procured  by  stirring  the 
mud  at  the  bottom  of  them,  and  collecting  the  gas 
as  it  escapes  in  an  inverted  glass  vessel.  By  pass¬ 
ing  this  gas  through  lime-water,  or  a  solution  of 
caustic  alkali,  it  is  rendered  quite  pure.  It  is  this 
gas  that  forms  the  much-dreaded  fire-damp  of 
miners. 


CAR 


166 


CAR 


CARD  WORK,  TO  VARNISH.  Proc.  Before 
varnishing  cardwork,  it  must  receive  2  or  3  coats 
of  size,  to  prevent  the  absorption  of  the  varnish, 
and  any  injury  to  the  design.  The  size  may  be 
made  by  dissolving  a  little  isinglass  in  hot  water, 
or  by  boiling  some  parchment  cuttings  until  dis¬ 
solved.  In  either  case  the  solution  must  be  strained 
through  a  piece  of  clean  muslin,  and  for  very  nice 
purposes,  should  be  clarified  with  a  little  white  of 
egg.  A  small  clean  brush,  called  by  painters  a 
sash  tool,  is  the  best  for  applying  the  size,  as  well 
as  the  varnish.  A  light  delicate  touch  must  be 
adopted,  especially  for  the  first  coat,  lest  the  ink  or 
colors  be  started,  or  smothered. 

CARMINATIVES.  Medicines  that  allay  flat¬ 
ulency,  and  the  pains  that  accompany  it.  List. 
The  principal  carminatives  are  ginger,  cardamoms, 
cinnamon,  cassia,  aniseed,  carawayseed,  pepper¬ 
mint,  and  ardent  spirits.  Most  of  the  aromatic 
essences  and  tinctures  are  carminative. 

CARMINATIVE,  DALBY’S.  Prep.  Mag¬ 
nesia  60  grs. ;  oil  of  peppermint  1  drop  ;  oil  of  nut¬ 
meg  2  drops ;  oil  of  aniseed  3  drops ;  tincture  of 
castor  30  drops ;  tincture  of  asafcetida  15  drops ; 
laudanum  5  drops ;  compound  tincture  of  carda¬ 
moms  30  drops  ;  pennyroyal  water  J  oz. ;  pepper¬ 
mint  water  2  oz. ;  mix.  Dose.  A  small  teaspoon¬ 
ful.  The  bottle  should  be  shaken  before  pouring 
it  out. 


CARMINE,  BLUE.  Prep.  When  the  solu¬ 
tion  of  indigo  in  oil  of  vitriol  is  neutralized  with 
carbonate  of  potash,  a  bulky  blue  precipitate  sep¬ 
arates,  which  has  received  the  name  of  blue  car¬ 
mine  or  soluble  indigo. 

CARMINE,  (RED.)  Syn.  Carminum.  Ve¬ 
getable  Scarlet.  Carmine  is  the  most  beautiful 
pigment  that  the  artist  possesses.  It  is  the  only 
substance  that  can  impart  the  transparent  ruddi¬ 
ness  of  health  to  the  portrait,  or  the  bloom  of  the 
rose  to  the  artificial  flower.  The  preparation  of 
carmine  is  little  understood,  but  success  in  its 
manufacture  depends  less  on  any  mystery  attached 
thereto,  than  the  employment  of  the  purest  water 
and  the  best  materials,  and  the  exercise  of  moderate 
care,  dexterity,  and  patience.  The  following 
forms  will  produce  carmine  of  the  richest  hues 
down  to  ordinary  and  common,  according  to  the 
Possessed  by  the  manipulator. 

Prep.  I.  {Process  of  Madame  Cenette  of  Am¬ 
sterdam.)  Finest  cochineal,  reduced  to  powder, 

t  ir" 5  £“re  nver  water>  boilwg  hot,  15  gallons ; 
boil  for  2  hours,  then  add  refined  saltpetre,  bruised, 

3  oz. ;  boil  for  3  minutes  longer,  and  add  4  oz.  of 
salts  of  sorrel.  Boil  for  10  minutes  longer,  then 
remove  the  heat,  and  allow  the  liquor  to  settle  for 

4  hours,  when  it  must  be  decanted,  with  a  syphon, 
into  shallow  plates,  and  set  aside  for  3  weeks  At 
the  end  of  this  time,  the  film  of  mould  formed  ou 
the  surface  must  be  dexterously  and  carefully  re- 
moved,  without  breaking  or  disturbing  the  liquid 
portion.  The  latter  must  be  now  removed  with  a 
syphon,  and  the  remaining  moisture  drained  off  or 

"5  W,th  *  P*Pette-  The  carmine  which  is 
left  behind  must  be  dried  in  the  shade,  and  will  be 
found  to  possess  extraordinary  lustre  and  beauty. 

11.  ( Process  of  Alxon  or  Langlois.)  Boiling 
nver  water  4  gallons ;  cochineal,  in  powder,  Mb 

LlfOHrl0,mTte8’  then  add  *  0Z'  of  carbonate  of 
soda,  dissolved  in  water  1  lb. ;  boil  again  for  *  an 


hour ;  cool,  add  oz.  of  alum  in  fine  powder,  ;t 
rapidly  until  it  be  dissolved,  then  let  it  stand:- 
minutes,  after  which  carefully  decant  into  ai: 
vessel.  The  white  of  2  eggs,  dissolved  in 
of  water,  is  now  to  be  added,  and  the  wholt 
agitated;  apply  heat  until  the  liquor  be  cltli 
then  draw  it  off-,  and  allow  it  to  repose  foi 
hour,  or  longer,  when  the  clear  portion  m 
decanted,  and  the  carmine  that  has  been  dejii 
at  the  bottom  collected,  and  placed  upon  a  fill 
drain.  When  it  has  acquired  the  consistencj: 
paste,  remove  it  from  the  filter  with  an  ivii 
silver  knife,  and  finish  the  drying  upon  sill 
plates,  covered  with  silver  paper.  The  prod; 
either  of  the  above  processes  is  -A  to  A-  ! 
weight  of  the  cochineal  employed. 

III.  ( German  process.)  Boil  powdered  |: 
neal  1  lb.  in  4  gallons  of  pure  water  for  15l 
utes,  then  add  powdered  alum  1  oz. ;  boil  ) 
minutes  longer,  remove  the  heat,  and  alio; 
liquor  to  settle  for  5  minutes,  pour  off  the  clea, 
tion  into  porcelain  or  earthenware  vessels,  ai 
them  aside  for  three  days.  At  the  end  of  this! 
the  clear  liquor  must  be  decanted  into  othe! 
sels,  and  these  must,  in  like  manner,  be  set! 
for 'a  few  days  longer.  The  carmine  deposit! 
the  first  vessels  must  be  now  carefully  draine 
dried,  as  above  described.  The  product  front 
of  cochineal  is  about  1 J  oz.,  besides  J  oz.,  or 
of  an  inferior  quality  obtained  as  a  second  dejj 

IV.  {Spirit  process.)  Boil  1  lb.  of  cochin! 
3  gallons  of  water  for  15  minutes,  then  i! 
drachm  of  alum,  in  powder,  boil  again  for  5' 
utes,  and  let  it  cool.  Next  decant  the  deal 
tion,  and  again  heat  it,  and  cautiously  drop: 
solution  of  tin,  (spirits  of  tin,)  until  all  the  ca 
be  precipitated ;  drain  and  dry  as  before.  .) 

oz. 

V.  {French  process.)  To  3  gallons  of  b 
water,  add  1  lb.  of  cochineal,  in  powder;  be 
15  minutes,  then  add  cream  of  tartar,  in  po 
1  oz. ;  boil  for  10  minutes  more,  then  add  pow 
alum  1^  oz. ;  boil  for  2  minutes  longer,  with 
the  heat,  and  let  it  settle  for  5  minutes,  theij 
cant  the  clear  into  porcelain  vessels,  and  set 
aside  until  the  carmine  falls  down.  Drain 
dry  it  in  the  shade,  as  before. 

VI.  {Ordinary  English  carmine.)  Boil  c 
neal  1  lb.  with  carbonate  of  potash  £  oz.  in  1 
7  gallons,  for  15  minutes.  Next  remove  the' 
from  the  fire,  and  add  1  oz.  of  powdered  i 
agitate  the  liquor,  and  then  allow  it  to  settle  f 
minutes  longer.  The  clear  liquid  must  no 
decanted  into  a  clean  copper,  placed  over  the 
and  J  an  oz.  of  isinglass,  dissolved  in  1  pint  oi 
ter,  and  strained,  must  be  added.  As  soon 
coagulum  forms  upon  the  surface,  the  heat 
be  removed,  and  the  liquid  strongly  agitated 
a  bone  or  silver  spatula,  after  which  it  mui 
allowed  to  repose  for  20  or  30  minutes,  whei 
carmine  will  be  deposited,  and  must  be  dn 
and  dried  as  before. 

VII.  {In  the  small  way.)  Boil  1  oz.  of  c 
neal,  finely  powdered,  in  5  or  6  quarts  of  rai 
distilled  water,  in  a  tinned  copper  vessel,  for  3 
utes ;  then  add  alum  25  grs.,  continue  the  be 
for  2  minutes  longer,  and  let  it  cool ;  draw  ofi 
clear  liquor,  as  soon  as  it  is  only  blood  warm, 
shallow  vessels,  put  them  by  for  a  couple  of  i 


CAR 


167 


CAS 


by  which  time  the  carmine  will  have  settled.  In 
c  ase  the  carmine  does  not  separate  properly,  a  few 
drops  of  muriate  of  tin  (dyers’  spirit)  or  of  a  solu¬ 
tion  of  green  vitriol,  will  throw  it  down  immedi¬ 
ately  ;  the  water  being  then  drawn  off,  the  carmine 
,  may  be  dried  in  a  warm  stove. 

Lse.  Carmine  is  much  employed  in  miniature 
painting,  water-color  drawing,  and  in  tinting  arti- 
'ficial  flowers ;  also  as  rouge  by  the  ladies.  It  is 
uiot  only  richer  and  more  transparent,  but  goes 
‘further  than  any  other  color  of  the  like  kind. 

Remarks.  The  powdered  cochineal  from  which 
'the  clear  liquid  has  been  decanted,  as  well  as  the 
^colored  liquid,  after  it  has  deposited  its  carmine, 
Imay  be  used  in  the  preparation  of  carminated  lake. 
Pare  carmine  should  be  almost  entirely  soluble  in 
iquid  ammonia.  According  to  MM.  Pelletier  and 
Caventou,  the  muriate  of  tin  should  be  at  the  maxi¬ 
mum  of  oxidizement  to  obtain  a  beautiful  shade. 

CARMINE,  LIQUID.  Syn.  Carmine  Ink. 
Prep.  Dissolve  carmine  in  liquid  ammonia,  or  spir¬ 
ts  of  hartshorn.  Use.  As  an  ink,  and  as  a  beau- 
iful  color  in  water-color  tinting,  and  velvet  paint- 
ng. 


CARMINE,  TO  PURIFY  AND  BRIGHT¬ 
ON.  Proc.  Digest  liquid  ammonia  on  carmine, 
intil  all  the  color  is  taken  up,  filter,  and  add  ace- 
;ic  acid  and  alcohol,  till  the  whole  is  precipitated ; 
.astly,  carefully  wash  with  spirit,  and  dry  in  the 
ihade.  Remarks.  In  this  way  may  be  produced 
!  armine  of  the  richest  and  most  lustrous  hue,  even 
icoin  samples  of  inferior  quality.  (See  Cochinil- 
!'»•) 


!  CARPETS,  TO  CLEAN.  Before  proceeding 
p  sweep  a  carpet,  a  few  handfuls  of  waste  tea¬ 
ses  should  be  sprinkled  over  it.  A  stiff  hair 
room  or  brush  should  be  employed,  unless  the 
arpet  be  very  dirty,  -when  a  whisk  or  carpet- 
room  should  be  used  first,  followed  by  another 
lade  of  hair,  to  take  off  the  loose  dust.  The  fre- 
uen*  use  of  a  stiff  carpet-broom  soon  wears  off  the 
jeauty  of  the  best  carpet.  An  ordinary  clothes- 
■rush  is  best  adapted  for  superior  carpets.  When 
prpets  are  very  dirty,  they  should  be  cleaned  by 
iiaking  and  beating. 

Brussels  Carpets  may  be  cleaned  as  follows : — 
ake  them  up  and  shake  and  beat  them,  so  as  to 
nder  them  perfectly  free  from  dust.  Have  the 
por  thoroughly  scoured  and  dry,  and  nail  the 
*rpet  firmly  down  upon  it.  If  still  much  soiled, 

( may  be  cleaned  in  the  following  manner : — Take 
pailful  of  clean  cold  spring  water,  and  put  into 
;  about  3  gills  of  ox-gall.  Take  another  pail  with 
“an  cold  water  only.  Now  rub  with  a  soft 
rubbing  brush  some  of  the  ox-gall  water  on  the 
rpet,  which  will  raise  a  lather.  When  a  con- 
phent  sized  portion  is  done,  wash  the  lather  off 
I  th  a  clean  linen  cloth  dipped  in  the  clean  water. 
|'t  this  water  be  changed  frequently.  When  all 
j8  father  has  disappeared,  rub  the  part  with  a 
‘an  dry  cloth.  After  all  is  done,  open  the  win- 
<w  to  allow  the  carpet  to  dry.  A  carpet  treated 
this  manner  will  be  greatly  refreshed  in  color, 
rticularly  the  greens.  It  is  very  advisable  in 
nng  down  carpets  at  first,  to  cover  the  floor  he¬ 
ath  them  with  large  sheets  of  paper,  so  as  to 
»vent  the  dust  from  rising  between  the  boards, 
carpet  lasts  longer  by  adopting  this  precaution. 
Kidderminster  Carpets  will  scarcely  bear  the 


above  treatment  without  becoming  so  soft  as  to 
get  speedily  dirty  again.  This  may  in  some  mea¬ 
sure  be  prevented  by  brushing  them  over  with  a 
hot  weak  solution  of  size  in  water,  to  which  a  little 
alum  has  been  added.  Curd  soap,  dissolved  in  hot 
water,  may  be  used  instead  of  ox-gall,  but  it  is 
more  likely  to  injure  the  colors,  if  produced  by  false 
dyes.  When  there  are  spots  of  grease  on  the  car¬ 
peting,  they  may  be  covered  with  curd  soap,  dis¬ 
solved  in  boiling  water,  and  rubbed  with  a  brush 
until  the  stains  are  removed,  when  they  must  be 
cleaned  with  warm  water  as  before.  The  addition 
of  a  little  gall  to  the  soap  renders  it  more  effica¬ 
cious. 

CARRAGEENIN.  The  pure  jelly  extracted 
from  carrageen,  or  Irish  moss.  It  may  be  purified 
by  agitation  with  dilute  alcohol,  and  filtration.  It 
closely  resembles  animal  jelly.  (Lucae.) 

CARYOPHILLIN.  Syn.  Clove  Resin.  A 
resinous  substance,  extracted  from  Molucca  cloves 
by  means  of  alcohol.  By  repeated  evaporations 
and  re-solutions,  it  may  be  obtained  in  a  satiny, 
crystalline  state.  It  is  odorless,  tasteless,  fusible, 
volatile,  and  soluble  both  in  alcohol  and  ether. 

CASE-HARDENING,  (in  Metallurgy.) 
The  operation  of  giving  a  surface  of  steel  to  pieces 
of  iron,  by  which  they  are  rendered  capable  of  re¬ 
ceiving  great  external  hardness,  while  the  interior 
portion  retains  all  the  toughness  of  good  wrought 
iron.  Iron  tools,  fire-irons,  fenders,  keys,  &,c.,  are 
usually  case-hardened. 

Proc.  I.  The  goods,  finished  in  every  respect 
but  polishing,  are  put  into  an  iron  box,  and  covered 
with  animal  or  vegetable  charcoal,  and  cemented 
at  a  red  heat,  for  a  period  varying  with  the  size 
and  description  of  the  articles  operated  on. 

II.  Cow’s  horn  or  hoof  is  to  be  baked  or  tho¬ 
roughly  dried,  and  pulverized.  To  this  add  an 
equal  quantity  of  bay  salt :  mix  them  with  stale 
chamber-lye,  or  white  wine  vinegar:  cover  the 
iron  with  this  mixture,  and  bed  it  in  the  same  in 
loam,  or  enclose  it  in  an  iron  box :  lay  it  then  on 
the  hearth  of  the  forge  to  dry  and  harden :  then 
put  it  into  the  fire,  and  blow  till  the  lump  have  a 
blood-red  heat,  and  no  higher,  lest  the  mixture  be 
burnt  too  much.  Take  the  iron  out,  and  immerse 
it  in  water  to  harden.  (Moxon’s  Mechanic  Exer¬ 
cises.) 

III.  The  iron,  previously  polished  and  finished, 
is  to  be  heated  to  a  bright-red  and  rubbed  or 
sprinkled  over  with  prussiate  of  potash.  As  soon 
as  the  prussiate  appears  to  be  decomposed  and  dis¬ 
sipated,  plunge  the  article  into  cold  water. 

IV.  Make  a  paste  with  a  concentrated  solution 
of  prussiate  of  potash  and  loam,  and  coat  the  iron 
therewith  ;  then  expose  it  to  a  strong  red  heat,  and 
when  it  has  fallen  to  a  dull  red,  plunge  the  whole 
into  cold  water. 

Remarks.  The  process  of  case-hardening  has 
been  well  conducted  when  the  surface  of  the  metal 
proves  sufficiently  hard  to  resist  a  file.  The  last 
two  plans  are  a  great  improvement  upon  the  com¬ 
mon  method.  By  the  topical  application  of  the 
prussiate,  (as  in  III,)  any  part  of  a  piece  of  iron 
may  be  case-hardened,  without  interfering  with 
the  rest. 

CASEINE.  Cheese  made  from  skimmed  milk, 
and  well  pressed,  is  nearly  pure  caseine.  (Liebig.) 

Remarks.  This  substance  has  lately  engaged 


CAS 


168 


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1 


the  attention  of  organic  chemists,  from  being  a 
modification  of  the  principle  called  proteine  by 
Mulder.  When  caseine  is  thrown  down  from 
milk  by  adding  an  acid,  it  combines  with  a  little 
of  it,  forming  a  kind  of  salt.  With  sulphuric  acid 
a  sulphate  of  cas&ne  is  formed.  The  acid  may  be 
removed  by  means  of  carbonate  of  lead,  when 
pure  caseine  is  left  behind.  Legumine  is  vegeta¬ 
ble  caseine.  By  first  adding  a  little  caustic  potassa 
to  albumen,  and  then  some  alcohol,  a  precipitate 
is  formed,  having  all  the  properties  of  caseine. 
(Liebig.) 

CASKS,  PRESERVATION  OF.  Casks  last 
longest  when  kept  either  in  a  dry  situation,  or  one 
uniformly  very  moist.  The  continual  variation 
from  the  one  to  the  other  speedily  rots  them.  As 
soon  as  casks  are  emptied  they  should  be  bunged 
down  quite  air-tight,  with  as  much  care  as  if  they 
were  full,  by  which  means  they  will  be  preserved 
sweet.  Should  any  of  the  hoops  become  loose, 
they  should  be  immediately  driven  up  tight,  which 
will  at  once  prevent  the  liability  of  their  being  lost 
or  misplaced,  as  well  as  the  casks  fouling  or  be¬ 
coming  musty  from  the  admission  of  air.  Good 
casks  are  very  expensive  articles.  The  casks  and 
vats  belonging  to  the  great  brewery  of  Barclay  & 
Co.,  of  London,  are  said  to  be  worth  several  score 
thousand  pounds. 

CASKS,  SWEETENING  MATCH  FOR. 
Prep.  Dip  a  strip  of  coarse  linen  cloth  into  melted 
brimstone.  Use.  Set  fire  to  the  brimstone  match 
formed  as  above,  put  it  into  the  cask,  and  keep  it 
suspended  by  fastening  one  end  under  the  bung 
which  should  be  driven  in  tight.  After  the  lapse 
of  1  or  2  hours,  the  match  may  be  removed. 

CASKS,  STINKING  OR  MUSTY,  (TO 
(SWEETEN.)  For  this  purpose  numerous  plans 
are  followed,  among  which  the  following  may  be 
mentioned.  In  every  case  great  care  should  be 
taken  to  scald  or  well  wash  the  casks  out  before 
filling  them  with  liquor. 

I.  Wash  them  well  out  with  oil  of  vitriol,  dilu¬ 
ted  with  an  equal  weight  of  water  ;  afterwards 
soak  them  in  clean  water  and  rinse  them  well. 

II.  Wash  them  first  with  a  little  chloride  of 
lime  and  hot  water,  then  with  water  soured  with 
oil  of  vitriol,  and  lastly,  with  pure  water,  until  all 
the  fumes  and  smell  are  removed. 

III.  Match  them  with  sulphur,  or  with  sulphur 
mixed  with  a  very  little  saltpetre. 

IV.  Unhead  them  and  whitewash  them  with 
milk  of  lime,  made  pretty  strong.  This  plan  is 
commonly  followed  for  brewer’s  vats. 

V.  Remove  the  heads  and  char  the  insides  of 
the  staves,  by  the  aid  of  a  fire  of  shavings,  kindled 
within  them.  A  safer  and  more  effectual  method 
is  to  wash  the  dry  casks  out  with  the  most  con¬ 
centrated  oil  of  vitriol.  This  will  char  not  only  the 
surface  of  the  staves,  but  penetrate  into  all  the 
cracks,  which  the  fire  cannot  reach.  The  ex¬ 
pense  is  trifling.  The  strongest  oil  of  vitriol,  sp. 
gr.  1'845,  may  be  bought  in  quantity  at  1  \d.  per 
lb.,  and  1  gallon,  worth  about  2s.,  will  wash  out 
upwards  of  50  hogsheads,  if  common  care  be  taken 
not  to  waste  it.  Caution.  As  oil  of  vitriol  is  pow¬ 
erfully  caustic  and  corrosive,  great  care  should  be 
taken  to  avoid  splashing  it  over  the  skin  or  clothes, 
as  it  will  rapidly  burn  them. 

VI.  Steam  has  lately  been  applied  to  the  insides 


of  casks,  with  great  advantage.  Iiigb-pressuij 
steam  is  driven  in  at  the  bung-hole,  at  the  suir|  v 
time  that  the  cask 'is  violently  agitated,  (a  heavj 
chain  having  been  previously  put  into  it,)  until  aj 
the  dirt  and  bad  smell  is  removed.  This  plan  hi|  ; 
been  lately  patented. 

VII.  Washing  the  casks  out  with  a  lye  of  pear! 
ash,  or  soda,  with  milk  of  lime,  strong  hot  brinj 
cow-dung,  salt  and  water,  and  other  similar  liquo1; 
has  been  adopted,  by  some  persons.  The  coopel 
boil  the  staves  for  gin  casks  in  a  strong  lye  of  atu  I  :~ 
before  placing  them  together,  to  prevent  tht 
coloring  the  spirit,  but  washing  with  oil  of  vitrij 
is  a  better  plan.  Some  persons  fill  musty  casl 
with  water,  and  add  3  or  4  lbs.  of  coarsely-pov 
dered  charcoal,  and  agitate  well  for  a  few  days. ! 

CAST  ENGRAVINGS.  These  are  made  1! 
taking  a  mould  from  any  kind  of  engraving,  ai 
in  pouring  on  this  mould  an  alloy,  in  a  incite 
state,  capable  of  taking  the  finest  impress'll 
Bronze,* type  metal,  zinc,  Ac.,  have  been  used  Ij 
this  purpose. 

This  plan  is  particularly  applicable  to  engr 
vings  which  meet  with  a  ready  sale,  and  of  will1 
a  large  number  is  required.  As  soon  as  one  caj 
is  worn  out,  another  may  be  taken  from  the  orisj 
nal  plate,  so  that  not  only  will  every  impress!! 
be  a  proof,  but  the  whole  expense  of  retouchiij 
will  be  avoided.  For  another  method  of  multiplj 
mg  engravings,  see  Electrotype. 

CASTS,  (IN  FUSIBLE  METAL.)  A  coij 
bination  of  3  parts  of  lead,  with  2  of  tin,  and  5  ' 
bismuth,  forms  an  alloy  which  melts  at  the  tei 
perature  of  197°  Fahr. 

In  taking  casts  with  this  and  similar  alloys,! 
is  important  to  use  the  metal  at  a  temperature 
low  as  possible  ;  as,  if  but  a  few  degrees  elevate 
the  water  which  adheres  to  the  things  from  whi 
casts  are  to  be  taken  is  converted  into  vapor,  a;1 
produces  bubbles.  The  fused  metal  must  be  : 
lowed  to  cool  in  a  teacup  until  just  ready  to  set: 
the  edges,  and  then  poured  into  the  moulds.  | 
this  way  beautiful  casts  from  moulds  of  wood,  < 
of  other  similar  substances,  may  be  procuri. 
When  taking  impressions  from  gems,  seals,  A. 
the  fused  alloy  should  be  placed  on  paper  or  pasi, 
board,  and  stirred  about  till  it  becomes  pasty,  Ml 
cooling,  at  which  moment  the  gem,  die,  or  sc 
should  be  suddenly  stamped  on  it,  and  a  ve| 
sharp  impression  will  then  be  obtained.  (Jour,  i 
Science,  No.  26.) 

CASTORINE.  Syn.  Castorina.  Castors  ; 
Camphor.  Prep.  Cut  castor  into  small  pieces  aj 
boil  it  in  6  times  its  weight  of  alcohol.  On  cooliii 
it  will  deposite  the  castorine,  which,  by  re-soluti; 
in  alcohol,  may  be  obtained  under  the  form  , 
prismatic  acicular  crystals. 

Remarks.  Genuine  Russian  castor  must 
employed  in  the  above  process,  as  scarcely  a , 
castorine  can  be  obtained  from  the  Amencu 
Castorine  is  soluble  both  in  ether  and  hot  alcon 
is  inflammable,  and  by  long  boiling  with  nib 
acid,  becomes  converted  into  castoric  acid.  I 
acid  is  capable  of  forming  salts  with  the  bases.  ‘ 
CATALEPSY.  Syn.  Catalepsis.  Catall 
sia.  Trance.  A  disease  in  which  the  organs', 
sense  and  motion  cease  to  exercise  their  functioj 
and  the  heart  and  lungs  feebly  perform  their 
fices  and  in  a  scarcely  perceptible  manner.  Ij 


CAT 


169 


CAT 


poxysm  generally  comes  oil  without  previous 
\  -ning,  and  its  duration  varies  from  a  few  min- 
m  to  several  days,  and  if  medical  reports  are  to 
b  credited,  sometimes  for  a  much  longer  period. 
I  Cullen  affirms  that  this  disease  is  always  coun- 
t  eited,  but  this  surely  cannot  be  correct. 

Treat.  Ammoniacal  stimulants  applied  to  the 
it. Tils,  and  spirituous  liquors  injected  into  the 
siuach,  with  general  friction  and  free  access  to 
air,  are  the  best  remedies.  Electricity  and 

Evanism  should  also  be  had  recourse  to,  when 
instruments  are  at  hand. 

ATARRH.  Syn.  Catarrhus.  In  popular 
hruage,  a*  cold  in  the  head  or  chest.  Influenza 
severer  form  of  this  complaint,  and  has  been 
ed  epidemic  catarrh. 

'he  common  symptoms  of  catarrh  are  a  copious 
d;harge  from  the  eyes  and  nose,  a  hoarseness, 
*  generally  a  cough,  more  or  less  severe.  The 
e  ting  causes  are  sudden  changes  of  temperature 
a;  exposure  to  currents  of  cold  air,  while  the 
by  is  heated  ;  hence  the  frequency  of  colds  in 
cingeable  weather. 

i'reat.  A  light  or  spoon  diet  should  be  adopted, 
0-j  animal  food  and  fermented  or  spirituous  liquors 
s61d  be  particularly  avoided.  The  bowels  should 
b  tpened  with  some  mild  aperients,  and  if  the 
*  iptoms  be  severe,  or  fever  or  headache  be  pres- 
e  small  diaphoretic  doses  of  antimonials,  ac- 
c  panied  by  copious  draughts  of  diluents,  as 
b  ey-water,  weak  tea,  or  gruel,  should  be  taken. 
1  ess  in  very  bad  cases,  this  treatment,  with  pro- 
P  care,  will  generally  effect  a  cure. 

ATECHINE.  Syn.  Catechuic  Acid.  Res¬ 
t's  Tannin.  Prep.  Cubical  gambir  or  catechu, 
P  dered  and  treated  with  cold  water,  leaves  an 
u  luble  residuum,  which,  by  repeated  solutions  in 
a  hoi,  may  be  obtained  under  the  form  of  white 
61y  needles. 

'rop.  It  strikes  a  green  color  with  the  salts  of 
lr!>  but  does  not  precipitate  gelatine.  When  dis- 
*Med  in  caustic  potassa,  and  the  solution  exposed 
Wie  air,  oxygen  is  absorbed  and  Japonic  Acid 
k:ied.  If,  instead  of  caustic  potassa,  the  carbon- 
atoe  employed,  it  is  converted  into  Rubinic  Acid. 

SATGUT.  Syn.  Corde  a  boyau,  (Fr.)  Darm- 
Me,  (Ger.)  The  prepared  and  twisted  intestines 
oknimals.  Prep.  The  guts,  taken  while  warm 
f»i  the  animal,  are  thoroughly  cleaned,  freed  from 
a<  Tent  fat,  and  well  rinsed  in  pure  water.  They 
ainext  soaked  for  about  2  days  in  water,  after 
wj:h  they  are  laid  on  a  table  and  scraped  with 
a jpper-plate,  having  a  semi-circular  notch,  be- 
giiing  the  operation  at  the  smaller  end.  The 
are  then  put  into  fresh  water,  and  soaked 
U1  the  next  day,  when  they  are  again  scraped, 
wi  larger  ends  cut  off,  and  after  well  washing, 
at  o  steeped  for  a  night  in  fresh  water,  and  then 
*°f '  or  3  hours  in  lye  water,  each  gallon  of  which 
cc;ains  1  oz.  each  of  pearlash  and  potash.  They 
at  lastly  washed  in  clean  water,  and  passed 
fbjgh  a  polished  hole  in  a  piece  of  brass  to 
81)th  and  equalize  their  surface,  and  then  twist- 
ecnd  sorted  according  to  the  purposes  for  which 
are  intended. 

emarks.  Catgut  is  employed  in  several  of  the 
“  The  strings  of  harps,  and  all  the  instruments 
Pjjie  violin  class,  are  formed  of  this  material. 
a*  ■  this  purpose  the  mucous  and  peritoneal  mem- 
22 


branes  are  removed  with  great  care,  they  are  then 
soaked  for  a  day  or  two  in  water,  to  which  potash 
is  added,  then  removed  to  water  impregnated  with 
burnt  lees  of  wine,  which  is  made  stronger  by 
degrees,  scraping  them  carefully  to  separate  the 
fat.  As  soon  as  the  intestines  begin  to  float,  they 
are  immediately  taken  out,  twisted,  brimstoned, 
again  twisted,  and  dried ;  when  sufficiently  dry, 
the  catgut  is  rubbed  over  with  olive  oil,  and  kept 
as  long  as  convenient  before  use,  as  it  improves 
by  age.  Whipcord  is  made  from  catgut,  which 
is  sewed  together  while  soft  with  the  filandre  or 
scrapings,  after  which  it  is  put  into  a  frame  and 
twisted.  It  next  receives  1  or  2  sulphurings, 
and  is  then  dyed  and  coiled  up  for  sale.  Red  and 
black  ink,  infusion  of  logwood,  to  which  a  little 
alum  or  blue  vitriol  has  been  added,  (blue  and  pur¬ 
ple,)  distilled  verdigris  or  sap  green,  are  the  dyes 
commonly  employed.  Bowstrings  for  hatmakers 
are  made  out  of  the  largest  intestines,  4  to  12  of 
which  are  twisted  together,  until  the  cord  is  ex¬ 
tended  to  15  to  25  feet  in  length.  It  is  then  rub¬ 
bed  perfectly  smooth  and  free  from  knots,  half 
dried,  sulphured  twice,  again  stretched  and  sul¬ 
phured,  and  lastly,  dried  in  a  state  of  tension. 
Clockrnaker’s  cords  are  made  of  the  smallest  in¬ 
testines.  When  wanted  particularly  small,  they 
are  slit  into  strings  by  means  of  a  knife,  fitted  with 
a  ball  to  guide  it.  In  this  operation  the  gut  is 
strained  over  the  ball,  and  an  equal  portion  of  the 
divided  gut  pulled  down  by  each  hand,  while  the 
knife  remains  immoveable.  This  method  is  similar 
in  principle  to  that  by  which  the  barrels  of  straws 
are  divided  by  the  straw-plait  makers. 

The  best  fine  catgut  comes  from  Italy,  and  is 
made  at  Venice  or  Rome.  The  superiority  arises 
from  its  being  prepared  from  the  intestines  of  thin 
sinewy  sheep,  while  that  made  in  England  is  form¬ 
ed  from  the  fat  sheep  killed  for  the  shambles.  It 
has  long  been  known  to  physiologists,  that  the 
membranes  of  healthy  lean  animals  are  much 
tougher  than  those  of  fat  ones.  This  is  well  ex¬ 
emplified  in  the  human  species  ;  few  men  being 
at  the  same  time  very  muscular  and  corpulent. 

A  coarse  species  of  catgut,  used  for  turning 
lathes  and  similar  purposes,  is  made  from  the  in¬ 
testines  of  horses.  The  guts,  previously  cleaned, 
are  soaked  in  water,  with  a  pailful  of  weak  solu¬ 
tion  of  chloride  of  lime  for  each  8  or  10  sets ; 
the  mucous  membrane  is  then  separated,  the  in¬ 
testine  cut  into  4  strips  by  forcing  a  ball  with  4 
knives  placed  crosswise  along  them  ;  these  strips 
are  next  twisted,  and  when  dry,  any  slight  inequal¬ 
ities  removed  by  fish  skin. 

CATHARTICS.  Syn.  Purgatives.  These 
have  been  divided  into  5  orders  or  classes,  accord¬ 
ing  to  their  particular  actions.  The  following  are 
the  principal  of  each  class. 

1.  ( Laxatives ,  lenitives,  or  mild  cathartics.) 
Manna,  cassia  pulp,  tamarinds,  prunes,  honey, 
and  phosphate  of  soda ;  castor,  almond,  and  olive 
oils  ;  ripe  fruit. 

2.  ( Saline ,  or  cooling  laxatives.)  Epsom  salts, 
glauber  salts,  phosphate  of  soda,  (tasteless  salts,) 
seidlitz  powders,  &c. 

3.  ( Active  cathartics,  occasionally  acrid,  fre¬ 
quently  tonic  and  stomachic.)  Rhubarb,  senna, 
aloes,  &c. 

4.  ( Drastic  or  violent  purgatives.)  Jalap, 


CAU 


170 


CEM 


scammony,  gamboge,  croton  oil,  colocynth,  elate- 
rium,  &.c. 

5.  ( Mercurial  purgatives.)  Calomel,  blue-pill, 
quicksilver  with  chalk,  &c. 

The  doses  of  all  the  above  will  be  found  in  the 
table  of  the  doses  of  medicines,  as  well  as  at  the 
end  of  the  notices  of  most  of  them,  in  their  alpha¬ 
betical  order. 

CATHARTINE.  The  purgative  principle  of 
senna,  obtained  by  Lassaigne  and  Fenuelle  from  a 
strong  aqueous  infusion  of  the  leaves.  Prep. 
Evaporate  to  the  consistence  of  a  sirup,  out  of  con¬ 
tact  with  the  air,  then  digest  in  alcohol,  filter,  and 
evaporate.  Prop.  Color,  reddish ;  taste  and  smell, 
nauseous ;  it  is  soluble  in  water  and  alcohol,  and 
strongly  cathartic. 

CATHETER.  A  long  hollow  tube  introduced 
into  the  bladder,  for  the  purpose  of  drawing  off  its 
contents.  Catheters  are  either  made  of  metal  or 
elastic  gum  ;  and  if  of  the  former  material,  a  suit¬ 
able  shape  is  given  to  them,  foi  the  purpose  of  ac¬ 
commodating  them  to  the  flexure  of  the  urethra. 

Prep.  I.  Coat  a  piece  of  smooth  catgut  with 
melted  wax,  and  while  still  warm,  bend  it  to  a 
proper  shape.  When  cold,  dip  it  repeatedly  into 
an  ethereal  solution  of  Indian  rubber,  until  a  suffi¬ 
cient  thickness  is  obtained,  dry  by  a  gentle  heat, 
and  then  boil  it  in  water  to  melt  out  the  wax,  and 
to  allow  the  catgut  to  be  withdrawn.  A  piece  of 
polished  steel  wire  may  be  used  instead  of  catgut. 

II.  Instead  of  applying  the  caoutchouc  in  solu¬ 
tion,  wind  ribands  of  it  round  the  wire,  having 
previously  softened  their  edges  with  ether,  or  by 
boiling  in  water.  Over  this  wind,  as  tightly  as 
possible,  a  strong  silk  riband,  and  over  all  some 
fine  packthread.  The  next  day  boil  the  whole  in 
water  for  half  an  hour,  and  withdraw  the  wire ; 
lastly,  polish  off  the  outside  as  smoothly  as  possi¬ 
ble.  (See  Caoutchouc.) 

III.  Weave  a  smooth  tissue  of  silk  over  the 
bent  wire,  and  then  coat  it  with  a  surface  of  In¬ 
dian  rubber,  or  elastic  varnish.  Finish  it  off  as  before. 

CAUDLE,  (in  Cookery.)  A  species  of  gruel. 
Made  with  oatmeal,  groats,  rice,  or  wheat  flour, 
and  mixed  with  half  its  weight  of  good  ale,  and  as 
much  mace,  nutmeg,  sugar,  &c.,  as  will  make  it 
agreeable.  White  wine,  the  juice  of  a  lemon,  a 
little  of  the  peel  grated,  with  1  or  more  eggs,  are 
frequently  added.  It  is  an  excellent  domestic 
remedy  for  colds,  &c.,  unaccompanied  with  fever, 
for  which  purpose  it  should  be  taken  on  going  to 
rest. 

CAUSTICS.  Substances  that  corrode  or  de¬ 
stroy  the  texture  of  the  skin  and  organized  bodies. 
Their  action  is  commonly  called  “  burning.” 

The  principal  caustics  employed  by  surgeons 
are,  nitrate  of  silver,  caustic  potassa,  sulphate 
of  copper,  red  oxide  of  mercury,  and  the  nitric 
and  acetic  acids. 

Use.  Caustics  are  employed  to  remove  excres¬ 
cences,  morbid  growths,  granulations,  &c.,  as 
corns,  warts,  and  proudflesh,  and  to  open  issues, 

CtltQPPQQPC!  Xr.p 

CAUSTIC,  COMMON.  Syn.  Potash  with 
Lime.  Potential  Cautery.  Potassa  cum  Calce. 
Prep.  Hydrate  of  potassa  and  quicklime,  equal 
parts ;  rub  them  together  in  a  mortar,  and  keep 
them  in  a  well-corked  bottle.  (P.  L.)  Use.  When 
placed  on  the  skin,  it  rapidly  decomposes  it,  leav¬ 


ing  a  soft  eschar,  which  is  slowly  detached. 

!  employed  to  open  issues,  abscesses,  &c. 

CAUSTIC,  COMMON.  Syn.  Causti 
;  commune  mitius.  (P.  L.  1 745.)  Prep.  Soft  f 
and  quicklime,  equal  parts.  Mix  them  at  the  1 
of  use. 

Remarks.  Both  the  above  are  less  liabt 
spread  than  pure  potassa,  but  are  consider; 
weaker. 

CAUSTIC,  (for  Canker  in  Horses.)  P 
Dissolve  corrosive  sublimate  \  oz.  in  muriatic  ac 
oz.,  then  add  rectified  spirit  and  water,  of  each  - 

CAUSTIC,  OPIATE.  Syn.  Common  C. 
tic  with  Opium.  Common  caustic  4  dr. ;  p 
dered  opium  1  dr. ;  soft  soap  enough  to  mix.  i 
Applied  to  fungous  ulcers. 

CEMENT.  Any  substance  which,  on  b 
placed  between  two  surfaces,  makes  them  ad! 
together.  This  name  is  also  applied  (in  archi 
ture)  to  some  species  of  mortars,  employed  ei 
to  unite  stones  or  bricks  into  masses,  or  as  a 
tective  covering  against  the  weather  or  water. 

CEMENT,  ALABASTER.  Prep.  I.  Fin 
powdered  plaster  of  Paris,  made  into  a  cream  ' 
water. 

II.  Melt  yellow  resin,  or  equal  parts  of  ye 
resin  and  beeswax,  then  stir  in  half  as  much  fin 
powdered  plaster  of  Paris. 

Use.  The  first  is  used  to  join  and  fit  toge 
pieces  of  alabaster  or  marble,  or  to  mend  brc 
plaster  figures.  The  second  is  used  to  join  ala 
ter,  marble,  porphyry,  Derbyshire  spar,  and 
similar  substances,  that  will  bear  being  heated 
must  be  applied  hot,  and  the  stone  must  be  n 
warm.  Derbyshire,  and  some  other  stones,  i 
also  be  joined  by  heating  them  sufficiently  to  ) 
a  lump  of  sulphur,  with  which  their  edges  mu? 
then  smeared,  after  which  they  must  be  placet 
gether,  and  held  so  until  cold.  Little  deficien 
as  chips  out  of  the  corners,  &c.,  may  be  fillet 
with  melted  sulphur  or  bleached  shellac,  col 
to  any  shade,  as  required. 

CEMENT,  ARCHITECTURAL.  Prej 
Reduce  paper  to  a  smooth  paste  by  boiling 
water ;  then  add  an  equal  weight  each  of  si 
whiting  and  good  size  ;  boil  to  a  proper  consiste 

II.  Paper,  paste,  and  size,  equal  parts ;  fin 
powdered  plaster  of  Paris,  to  make  it  of  a  pn 
consistence.  Use  it  as  soon  as  mixed. 

Use.  To  make  architectural  ornaments,  bi 
statues,  columns,  &c.  It  is  very  light,  and  rece 
a  good  polish,  but  will  not  stand  the  weather. 

CEMENT,  ARMENIAN.  Syn.  Diam 
Cement.  Persian  ditto,  Turkish  ditto.  rl 
article,  so  much  esteemed  for  uniting  pieces  of 
ken  glass,  for  repairing  precious  stones,  and  for 
menting  them  to  watch  cases  and  other  0) 
ments,  is  made  by  soaking  isinglass  in  water  i 
it  becomes  quite  soft,  and  then  mixing  it  i 
spirit  in  which  a  little  gum  mastic  and  ammo 
cum  have  been  dissolved. 

The  jewellers  of  Turkey,  who  are  mostly 
menians,  have  a  singular  method  of  ornamen 
watch-cases,  &c.,  with  diamonds  and  other  ] 
cious  stones,  by  simply  glueing  or  cementing  tl 
on.  The  stone  is  set  in  silver  or  gold,  and 
lower  part  of  the  metal  made  flat,  or  to  corresp 
with  the  part  to  which  it  is  to  be  fixed ;  it  is  t 
warmed  gently,  and  has  the  glue  applied,  wl 


CEM 


171 


CEM 


so  very  strong  that  the  parts  thus  cemented 
,ver  separate ;  this  glue,  which  will  strongly 
(ite  bits  of  glass,  and  even  polished  steel,  and 
jiy  be  applied  to  a  variety  of  useful  purposes,  is 
Us  made  in  Turkey : — Dissolve  five  or  six  bits  of 
un  mastich,  each  the  size  of  a  large  pea,  in  as 
j  ich  spirits  of  wine  as  will  suffice  to  render  it 
uid ;  and  in  another  vessel,  dissolve  as  much 
lglass,  previously  a  little  softened  in  water, 
lough  none  of  the  water  must  be  used.)  in 
ench  brandy  or  good  rum,  as  will  make  a  two- 
ince  vial  of  very  strong  glue,  adding  two  small 
s  of  gum  galbanum,  or  ammoniacum,  which 
ist  be  rubbed  or  ground  till  they  are  dissolved, 
len  mix  the  whole  with  a  sufficient  heat.  Keep 
3  glue  in  a  vial  closely  stopped,  and  when  it  is 
be  used,  set  the  vial  in  boiling  water.  Some 
jrsons  have  sold  a  composition  under  the  name  of 
i-inenian  cement,  in  England  ;  but  this  compo- 
jion  is  badly  made  ;  it  is  much  too  thin,  and  the 
jantity  of  mastich  is  much  too  small.  (Eton.) 

III.  The  following  are  good  proportions:  isin- 
iss,  soaked  in  water  and  dissolved  in  spirit,  2  oz., 
hick ;)  dissolve  in  this  10  grains  of  very  pale 
|m  ammoniac,  (in  tears,)  by  rubbing  them  to- 
|ther;  then  add  6  large  tears  of  gum  mastich, 
solved  in  the  least  possible  quantity  of  rectified 
irit 

III.  Isinglass,  dissolved  in  proof  spirit,  as  above, 
oz. ;  bottoms  of  mastich  varnish  (thick  but  clear) 

oz. ;  mix  well. 

Remarks.  When  carefully  made,  this  cement 
sists  moisture,  and  dries  colorless.  As  usually 
fet  with,  it  is  not  only  of  very  bad  quality,  but 
Id  at  exorbitant  prices. 

i CEMENT,  BRUYERE'S  WATER.  Prep. 
'X  3  gallons  of  clay  with  1  gallon  of  slaked  lime, 
id  expose  them  to  a  full  red  heat  for  3  hours. 
CEMENT,  BUILDING.  Syn.  Artificial 
zzolene.  Prep.  This  is  made  by  exposing  a 
ixture  of  clay  or  loam,  broken  pottery,  flints,  or 
icious  sand,  or  broken  bottle-glass,  with  wood 
lies,  to  a  considerable  heat  in  a  furnace,  until  it 
comes  partially  vitrified.  It  must  then  be  ground 
a  flue  powder,  sifted,  and  mixed  with  one-third 
weight  of  quicklime,  also  in  fine  powder,  after 
nch  it  must  be  packed  (tight)  in  casks  to  pre- 
rve  it  from  the  air  and  moisture.  For  use,  it  is 
‘xed  up  with  water,  and  applied  like  Roman 
ment. 

CEMENT,  BOTANY  BAY.  Yellow  gum 
id  brickdust  equal  parts,  melted  together.  Used 
I  cement  coarse  earthenware,  &.c. 

CEMENT,  CHINESE.  Prep.  Dissolve  shel- 
3  in  enough  rectified  spirit  to  make  a  liquid  of 
}e  consistence  of  treacle. 

jll.  Instead  of  spirit,  use  wood  naphtha,  (pyrox- 

j-  spirit.) 

HI.  Boil  borax  I  oz.  and  shellac  4  oz.  in  water 
itil  dissolved. 

Use.  To  mend  glass,  china,  fancy  ornaments, 
jc.  The  first  form  produces  a  cement  so  strong 
at  pieces  of  wood  may  be  joined  together,  cut 
•pingly  across  the  grain,  and  will  afterwards  re- 
i't  every  attempt  to  break  them  at  the  same 
ilce*  In  many  of  the  islands  of  the  Indian 
-can,  in  Japan,  China,  and  the  East  Indies,  a 
.uilar  cement  is  used  to  join  pieces  of  wood  for 
w3»  lances,  &c.  The  fluid  is  thinly  smeared  ; 


over  each  face  of  the  joint,  a  piece  of  very  thin 
gauze  interposed,  and  the  whole  pressed  tightly 
together  and  maintained  so  until  the  next  day. 
Joints  so  made  will  even  bear  the  continual  flex¬ 
ure  of  a  bow  without  separating. 

CEMENT,  COPPERSMITHS’.  Bullock’s 
blood  thickened  with  finely  powdered  quicklime. 
Use.  To  secure  the  edges  and  rivets  of  copper 
boilers,  to  mend  leaks  from  joints,  Ac.  It  must 
be  used  as  soon  as  mixed,  as  it  rapidly  gets  hard. 
It  is  extremely  cheap  and  very  durable,  and  is 
suited  for  many  purposes  where  a  strong  cement 
is  required.  It  is  frequently  called  blood  cement. 

CEMENT,  CUTLERS’.  Prep.  I.  Black 
rosin  4  lbs. ;  beeswax  1  lb. ;  melt,  then  add  1  lb. 
of  finely-powdered  and  well-dried  brickdust. 

II.  Equal  weights  of  rosin  and  brickdust  melt¬ 
ed  together. 

Use.  To  fix  knives  and  forks  in  their  handles. 

CEMENT,  EGG.  White  of  egg  thickened 
with  finely-powdered  quicklime.  Use.  To  mend 
earthenware,  glass,  china,  marble,  alabaster,  spar 
ornaments,  &c.  It  does  not  resist  moisture. 

CEMENT,  ELECTRICAL  AND  CHEM¬ 
ICAL,  (SINGER’S.)  I.  Rosin  5  lbs.;  wax  and 
dry  red  ochre,  in  fine  powder,  of  each,  1  lb. ; 
plaster  of  Paris  4  oz. ;  melt  the  first  two,  then 
add  the  ochre,  and,  lastly,  the  plaster.  Mix  well 
together. 

II.  Black  rosin  7  lbs. ;  well-dried  red  ochre  and 
plaster  of  Paris,  of  each,  1  lb. ;  as  above. 

Use.  To  cement  the  plates  in  voltaic  troughs, 
join  chemical  vessels,  &c. 

CEMENT,  ENGINEERS’.  I.  Mix  ground 
white-lead  with  as  much  powdered  red-lead  as 
will  make  it  of  the  consistence  of  putty. 

II.  Mix  equal  weights  of  red  and  white  lead 
with  boiled  linseed  oil  to  a  proper  consistence. 

Use.  Employed  by  engineers  and  others  to 
make  metallic  joints.  A  washer  of  hemp,  yarn, 
or  canvass  smeared  with  the  cement  is  placed 
in  the  joint,  which  is  then  “brought  home,”  or 
screwed  up  tight.  It  dries  as  hard  as  stone. 

This  cement  answers  well  for  joining  broken 
stones,  however  large.  Cisterns  built  of  square 
stones,  put  together,  while  dry,  with  this  cement, 
will  never  leak  or  come  to  repair.  It  is  only  ne¬ 
cessary  to  use  it  for  an  inch  or  two  next  the  w  a- 
ter ;  the  rest  of  the  joint  may  be  filled  with  good 
mortar.  It  is  better,  however,  to  use  it  for  the 
whole  joint.  .  , 

CEMENT,  EXTEMPORANEOUS.  Shel¬ 
lac  melted  and  run  into  small  sticks  the  size  of  a 
quill.  Use.  To  join  glass,  earthenware,  &c.  The 
edges  must  be  heated  sufficiently  hot  to  melt  the 
cement,  which  must  be  then  thinly  smeared  over 
them,  and  the  joint  made  while  they  are  still  hot. 
This  is  the  cement  so  commonly  vended  in  the 
streets  of  London. 

CEMENT,  FRENCH.  Prep.  Make  a  thick 
mucilage  with  gum  arabic  and  water,  then  add 
starch  in  fine  powder  to  thicken  it.  Use.  Em¬ 
ployed  by  naturalists  and  French  artificial-flower 
makers.  A  little  lemon  juice  is  sometimes  added. 

CEMENT  FOR  IRON  BOILERS,  &c. 
Prep.  Dried  clay  in  powder  6  lbs. ;  iron  filings 
I  lb. ;  make  a  paste  with  boiled  linseed  oil.  Used 
to  stop  the  cracks  and  leaks  in  iron  boilers, 
stoves,  See. 


CEM 


172 


CEM 


CEMENT  FOR  BROKEN  GLASS,  CHI¬ 
NA,  & c.  Various  preparations  and  methods  are 
adopted  for  mending  broken  china,  earthenware, 
and  glass,  among  which  are  the  following:  the 
white  of  an  egg  beaten  with  quicklime,  in  impal¬ 
pable  powder,  into  a  paste  ;  to  which  is  sometimes 
added  a  little  whey,  made  by  mixing  vinegar  and 
milk.  A  little  isinglass,  dissolved  in  mastich  var¬ 
nish,  is  another  cement.  Nature  supplies  some 
cements  ready  to  our  hands,  as  the  juice  of  garlic 
and  the  white  slime  of  large  snails ;  and  it  has 
been  stated  in  a  respectable  scientific  journal  that 
a  broken  flint  has  been  joined  so  effectually  with 
this  snail  cement,  that  when  dashed  upon  a  stone 
pavement  the  flint  broke  elsewhere  than  at  the 
cemented  part.  In  their  anxiety  to  unite  broken 
articles,  persons  generally  defeat  themselves  by 
spreading  the  cement  too  thickly  upon  the  edges 
of  the  article,  whereas  the  least  possible  quantity 
should  be  used,  so  as  to  bring  the  edges  almost 
close  together ;  and  this  may  be  aided  by  heating 
the  fragments  to  be  joined.  (Chambers’s  Infor¬ 
mation  for  the  People.) 

(See  also  Armenian,  Extemporaneous,  Chi¬ 
nese  Cements,  &c.  &c.) 

CEMENT,  GAD’S  HYDRAULIC.  Prep. 
Mix  3  lbs.  of  well-dried  and  powdered  clay  with 
1  lb.  of  oxide  of  iron ;  then  add  as  much  boiled 
oil  as  will  reduce  them  to  a  stiff1  paste. 

Use.  For  work  required  to  harden  under  water. 
CEMENT,  GLASS  GRINDERS’.  I.  Melt 
pitch  and  add  thereto  one  fourth  of  its  weight 
each  of  finely-powdered  wood-ashes  and  hard  tal¬ 
low.  For  coarse  work. 

II.  Melt  4  lbs.  of  black  rosin,  then  add  1  lb. 
each  of  beeswax  and  whiting  previously  heated 
red  hot  and  still  warm. 

III.  Shellac  melted,  and  applied  to  the  pieces 
previously  warmed. 

Use.  To  fix  the  articles  while  grinding. 

CEMENT,  GLUE.  Prep.  I.  Melt  1  lb.  of 
glue  without  water,  then  add  1  lb.  of  black  rosin 
and  4  oz.  of  red  ochre. 

II.  Melt  glue  without  water,  then  stir  in  \  of  its 
weight  each  of  boiled  oil  and  red  ochre. 

Use.  For  various  common  purposes,  especially 
to  fix  stones  in  their  frames. 

CEMENT,  HAMELIN’S,  (or  MASTICH.) 
To  any  given  weight  of  the  earth  or  earths,  com¬ 
monly  called  pit-sand,  river-sand,  rock-sand,  or 
any  other  sand  of  the  same  or  the  like  nature, 
or  pulverized  earthenware  or  porcelain,  add  two 
thirds  of  such  given  weight  of  the  earth  or  earths, 
commonly  called  Portland  stone,  Bath  stone,  or 
any  other  stone  of  the  same  or  like  nature,  pul¬ 
verized.  To  every  560  lbs.  of  these  earths,  so 
prepared,  add  40  lbs.  of  litharge,  and  with  the 
last-mentioned  given  weights  combine  2  lbs.  of 
pulverized  glass  or  flint  stone.  Then  join  to  this 
mixture  1  lb.  of  minium  and  2  lbs.  of  gray  oxide 
of  lead. 

When  this  composition  is  intended  to  be  made 
into  cement,  to  every  605  lbs.  of  the  composition 
are  added  5  gallons  of  vegetable  oil,  as  linseed  oil, 
walnut  oil,  or  pink  oil.  The  composition  is  then 
mixed  in  a  similar  way  to  mortar. 

When  this  cement  is  applied  to  the  purpose  of 
covering  buildings  intended  to  resemble  stone,  the 
surface  of  the  building  is  washed  with  oil. 


CEMENT,  IRON.  This  is  formed 
borings  or  turnings  of  cast-iron,  which  she 
clean  and  free  from  rust,  mixed  with  a 
quantity  of  sal  ammoniac  and  flowers  of  s 
When  wanted  for  use,  it  is  mixed  up  wi 
enough  water  to  thoroughly  moisten  it,  ai 
rammed  or  calked  into  the  joints  with  j 
calking  chisel  and  hammer,  after  which  th 
is  screwed  up  by  its  bolts  as  tightly  as  p 
If  the  turnings  or  borings  be  very  coarse,  tl 
broken  by  pounding  in  an  iron  mortar,  a 
dust  sifted  off  before  use.  The  following  a 
proportions. 

I.  Sal  ammoniac  in  powder  2  oz. ;  floy 
sulphur  1  oz. ;  iron  borings  5  lbs. ;  water  to 

II.  Sal  ammoniac  1  oz. ;  sulphur  ^  oz 
borings  6  lbs. ;  water  to  mix. 

III.  Sal  ammoniac  2  oz. ;  iron  borings 
lbs.  ;  water  to  mix. 

IV.  Iron  borings  4  lbs. ;  good  pipeclay 
powdered  potsherds  1  lb. ;  make  them  into 
with  salt  and  water. 

Remarks.  The  first  of  these  forms  is  thf 
erally  employed  for  common  purposes,  b 
merly  much  more  sulphur  and  sal  ammonia 
used.  I  am  informed  by  one  of  the  leadinj 
neers  of  London,  that  the  strongest  cen 
made  without  sulphur,  and  with  only  1  or 
of  sal  ammoniac  to  100  of  iron  borings,  (i 
third  form ;)  but  that  when  the  work  is  r 
to  dry  rapidly,  as  for  steam  joints  of  mai 
wanted  in  haste,  the  quantity  of  sal  amme 
increased  a  little,  and  occasionally  a  verj 
quantity  of  sulphur  is  added.  This  addition 
it  set  quicker,  but  reduces  its  strength, 
power  of  the  cement  depends  on  the  oxidi 
and  consequent  expansion  of  the  mass,  it 
dent  that  the  less  foreign  matter  introduc 
better.  No  more  of  this  cement  should  bi 
at  a  time  than  can  be  used  at  once,  bee 
soon  spoils.  I  have  seen  it  become  quite 
standing  even  a  few  hours,  when  it  contain 
phur  ;  and  I  have  been  informed  by  wo 
that  when  much  sulphur  is  used,  and  it  ha 
left  together  in  quantity  all  night,  combust 
taken  place. 

The  last  form  produces  a  cement  that  ge 
hard  when  allowed  to  dry  slowly. 

CEMENT,  JAPANESE.  Syn.  Rice 
Prep.  Intimately  mix  the  best  powdered  ri< 
a  little  cold  water,  then  gradually  add  boili 
ter,  until  a  proper  consistence  is  acquire! 
particularly  careful  to  keep  it  well  stirred 
time  ;  lastly,  it  must  be  boiled  for  1  minu 
clean  saucepan  or  earthen  pipkin. 

Use.  This  glue  is  beautifully  white,  and 
transparent,  for  which  reason  it  is  well  ada; 
fancy  paper  work,  which  requires  a  stro 
colorless  cement. 

CEMENT,  KEENE’S  MARBLE.  T 
lowing  is  an  abstract  of  a  paper  read  1 
White  before  the  Society  of  Arts,  and  v 
plain  the  preparation  of  this  beautiful  and  ■ 
cement:  “  Keene’s  Marble  Cement  is  desci) 
a  combination  of  sulphate  of  lime  and  alum1 
gypsum  undergoes  the  same  preparation  1 
plaster  of  Paris,  being  deprived  of  its  water  <|< 

*  A  pleasing  tint  is  given  to  this  cement  by  add  i 1 
tie  solution  of  green  copperas  to  the  alum  liquor. 


CEM 


173 


ft 


CER 


Ration  by  baking.  It  is  then  steeped  in  a 
pirated  solution  of  alum  ;  and  this  compound, 
fcen  recalcined  and  reduced  to  a  powder,  is  in  a  fit 
|,e  for  use.  This  cement  has  been  most  exten- 
ily  applied  as  a  stucco  ;  but  the  finer  qualities, 
len  colored  by  the  simple  process  of  infusing 
leral  colors  in  the  water  with  which  the  ce¬ 
nt  powder  is  finally  mixed  for  working,)  being 
ceptible  of  a  high  degree  of  polish,  produce 
liutiful  imitations  of  mosaic,  and  other  inlaid 
jrbles,  scagliola,  Ac.  The  cement  is  not  adapted 
lydraulic  purposes,  or  for  exposure  to  the  weath- 
j  but  has  been  used  as  a  stucco  in  the  internal 
'■orations  of  Windsor  and  Buckingham  palaces, 
jm  its  extreme  hardness,  it  has  been  found 
viceable  when  used  for  imbedding  and  setting 
tiles  of  tesselated  pavements,  Ac. ;  and  has 
n  adopted  for  this  purpose  at  the  French  Pro- 
tant  church,  the  new  fire-proof  chambers  in 
arter’s  Court,  and  the  Reform  Club-House.” 

In  the  course  of  the  discussion  which  followed, 
.  C.  II.  Smith  and  Mr.  Lee  adverted  to  the  ex- 
tne  hardness  of  the  cement  as  its  principal  re- 

Irunendation,  when  applied  as  stucco  and  for 
uldings. 

DEMENT,  MAHOGANY.  Prep.  I.  Melt 
swax  4  oz. ;  then  add  Indian  red  1  oz.,  and 
mgh  yellow  ochre  to  produce  'the  required  tint. 
II.  Shellac,  melted  and  colored  as  above.  Very 

d. 

Use.  To  fill  up  holes  and  cracks  in  mahogany. 
DEMENT,  OPTICIAN’S.  Prep.  I.  Shel- 
,  softened  with  rectified  spirit  or  wood  naph- 
-  For  fine  work. 

[I.  Melt  wax  1  oz.,  and  resin  15  oz. ;  then  add 
iting  4  oz. ;  previously  made  red  hot,  and  still 

rm. 

ill.  Resin  1  lb. ;  melt,  then  add  plaster  of  Paris 
y)  4  oz. 

Use.  To  fix  glasses,  stones,  Ac.,  while  polishing 
1  cutting.  The  last  is  a  very  strong  cement  for 
gh  purposes. 

DEMENT,  PARABOLIC.  Syn.  Universal 
vent.  Prep.  Curdle  skim-milk,  press  out  the 
ey,  and  dry  the  curd  by  a  gentle  heat,  but  as 
ckly  as  passible.  When  it  has  become  quite 
,  grind  it  to  powder  in  a  coffee  or  pepper  mill, 
1  mix  it  with  T'ff  of  its  weight  of  finely-powdered 
cklime,  and  a  piece  of  camphor  the  size  of  a 
i,  also  reduced  to  powder,  to  every  ounce  of  the 
■dure.  Keep  it  in  wide-mouth  1  oz.  vials,  well 
ked.  For  use,  make  it  into  a  paste  with  a  little 
ter,  and  apply  it  immediately. 

DEMENT,  PARKER’S.  'This  valuable  ce- 
Int  is  made  of  the  nodules  of  indurated  and 
yhtly  ferruginous  marl,  called  by  mineralogists 
taria,  and  also  of  some  other  species  of  argilla- 
>us  limestone.  These  are  burned  in  conical 
:i8,  with  pit  coal,  in  a  similar  way  to  other  lime- 
ne,  care  being  taken  to  avoid  the  use  of  too 
ich  heat,  as  if  the  pieces  undergo  the  slightest 
tree  of  fusion,  even  on  the  surface,  they  will  be 
it  to  form  the  cement.  After  being  properly 
sted,  the  calx  is  reduced  to  a  very  fine  powder 
grinding,  and  immediately  packed  in  barrels,  to 
‘P  it  from  the  air  and  moisture. 

Use.  It  is  tempered  with  water  to  a  proper  con- 
^ence,  and  applied  at  once,  as  it  soon  hardens, 
1  i  will  not  bear  being  again  softened  down  with 


water.  For  foundations  and  comioes  exposed  to 
the  weather,  it  is  usually  mixed  with  an  equal 
quantity  of  clean  angular  sand  ;  for  use  as  a  com¬ 
mon  mortar,  with  about  twice  as  much  sand  ;  for 
coating  walls  exposed  to  cold  and  wet,  the  com¬ 
mon  proportions  are  3  of  sand  to  2  of  cement,  and  for 
walls  exposed  to  extreme  dryness  or  heat,  about 
2£  or  3  of  sand  to  1  of  cement ;  for  facing  cistern 
work,  water  frontages,  Ac.,  nothing  but  cement 
and  water  should  be  employed. 

This  cement,  under  the  name  of  compo,  or  Ro¬ 
man  cement,  is  much  employed  for  facing  houses, 
water-cisterns,  setting  the  foimdations  of  large  edi- 
ticcs  (SkLC* 

CEMENT,  PLUMBER’S.  Prep.  Melt  black 
rosin  1  lb.,  then  stir  in  brickdust  1  to  2  lb.  Some¬ 
times  a  little  tallow  is  added. 

CEMENT,  ROMAN.  Genuine  Roman  ce¬ 
ment  consists  of  puzzolene,  (a  ferruginous  clay 
from  Puteoli,  calcined  by  the  fires  of  Vesuvius,) 
lime,  and  sand,  mixed  up  with  soft  water.  The 
only  preparation  which  the  puzzolene  undergoes 
is  that  of  pounding  and  sifting ;  but  the  ingredi¬ 
ents  are  occasionally  mixed  up  with  bullock’s  blood 
and  oil,  to  give  the  composition  more  tenacity. 

CEMENT,  SEAL  ENGRAVER’S.  Com¬ 
mon  resin  and  brickdust  melted  together. 

Use.  To  fix  the  pieces  of  metal  while  cutting, 
and  also  to  secure  seals  and  tools  in  their  handles. 
It  grows  harder  and  improves  every  time  it  is 
melted. 

CEMENT,  TURNER’S.  Pitch,  rosin,  and 
brickdust  melted  together. 

CEMENT,  WATER.  Prep.  I.  Good  gray 
clay  4  parts  ;  black  oxide  of  manganese  6  parts ; 
good  limestone,  reduced  to  powder  by  sprinkling  it 
with  water,  90  parts ;  mix,  calcine,  and  powder. 

II.  Mix  white  iron  ore  (manganese  iron  ore)  15 
parts,  with  lime  85  parts ;  calcine  and  powder  as 
above.  Both  this  and  the  preceding  must  be  mixed 
up  with  a  little  sand  for  use.  A  piece  thrown  into 
water  will  rapidly  harden. 

III.  Fine  clean  sand  1  cwt. ;  quicklime  in  pow¬ 
der  28  lbs. ;  bone  ashes  14  lbs.  For  use,  beat  it 
up  with  water  as  quickly  as  possible. 

CEMENT,  WATERPROOF,  (OF  DIHL.) 
Pure  clay,  dried  by  a  gentle  heat,  and  powdered, 
mixed  up  to  the  consistency  of  a  paste  with  boiled 
linseed  oil. 

Remarks.  It  may  bo  colored  by  adding  a  little 
red  or  yellow  ochre,  or  any  similar  pigment.  It  is 
used  to  cover  the  fronts  of  buildings,  roofs  of  ve¬ 
randas,  Ac.  It  may  be  thinned  with  turpentine. 

CEMENTATION,  (in  Metallurgy.)  The 
operation  of  surrounding  a  solid  body  with  powder 
or  some  other  body,  and  in  this  state  exposing  it  to 
the  action  of  heat.  Steel  and  porcelain  undergo 
cementation. 

CERATES.  Unctuous  preparations  possessing 
a  consistence  intermediate  between  ointments  and 
plasters.  The  tenn  is  derived  from  Cera,  wax, 
because  that  is  the  ingredient  on  which  their  so¬ 
lidity  mainly  depends. 

In  the  preparation  of  cerates,  the  oils  and  fats 
used  should  be  perfectly  fresh,  and  the  wax  una- 
{  dulterated.  It  is  a  general  custom  with  the  drug¬ 
gists  to  use  a  less  quantity  of  wax  than  what  is  re¬ 
quired  to  give  the  compound  a  proper  consistence, 
and  in  many  cases  it  is  omitted  altogether,  and  its 


CER 


174 


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place  supplied  by  hard  suet  or  stearine,  and  fre¬ 
quently  rosin.  Lard  is  also  very  generally  sub¬ 
stituted  for  olive  oil.  The  operation  of  melting  the 
ingredients  should  be  performed  in  a  water  or  steam 
bath,  and  the  liquid  mass  should  be  assiduously 
stirred  until  cold. 

CERATE,  BLISTERING.  Syn.  Cerate  of 
Spanish  Flies.  Ceratum  Cantharides.  (P.  L.) 
Prep.  Spanish  flies  in  fine  powder  jj ;  spermaceti 
cerate  §vj  ;  soften  the  cerate  by  heat,  then  care¬ 
fully  mix  in  the  powdered  flies. 

Use.  To  keep  blisters  open,  and  as  a  mild  stim¬ 
ulant.  Its  use  is  sometimes,  however,  attended 
by  strangury  and  other  disagreeable  symptoms.  A 
blister  on  the  scalp,  dressed  for  4  days  with  this 
cerate,  was  followed  by  the  head  swelling  to  an 
alarming  size,  an  oedematose  erysipelas  over  the 
face  and  scalp  to  the  occlusion  of  the  eyes,  and 
great  fever.  These  symptoms  were  removed  by  the 
use  of  emollient  fermentations  and  simple  dress¬ 
ings.  (A.  T.  Thompson.)  Very  probably  the  ce¬ 
rate  contained  euphorbium,  which  it  derived  from 
the  powdered  flies  being  adulterated  with  this  sub¬ 
stance.  (See  Cantharides.) 

CERATE,  CALAMINE.  Syn.  Ceratum 
Epuloticum,  (P.  L.  1745.)  Ceratum  Lapis  Ca- 
laminaris,  (P.  L.  1788.)  Ceratum  Calamine, 
(P.  L.  1836.)  Healing  Salve.  Turner’s  Ce¬ 
rate.  Prep.  Prepared  calamine  (lapis  calamina- 
ris)  and  wax,  of  each  lb.  ss  ;  olive  oil  f  ^xvj.  Proc. 
Mix  the  oil  with  the  melted  wax,  and  as  soon  as  it 
begins  to  thicken,  add  the  calamine  and  stir  until 
cold. 

Use.  To  dress  excoriations,  ulcers,  burns,  sore 
nipples,  &c.  It  is  drying  and  healing. 

Retnarks.  On  the  large  scale  this  cerate  is  usu¬ 
ally  made  without  a  particle  of  wax.  4  lbs.  of 
suet  are  melted  with  3  lbs.  of  lard,  and  3£  lbs.  of 
calamine  sifted  in ;  the  whole  is  then  well  mixed 
up  foi  a  few  minutes,  and  after  one  minute’s  re¬ 
pose,  it  is  poured  off  into  another  vessel,  a  little 
coarse  sediment  that  has  fallen  to  the  bottom  be¬ 
ing  left  behind.  It  is  then  stirred  until  cold.  In 

many  cases  nothing  but  lard  and  calamine  are 
used. 


pv?RdTE’  C!ALAMINE,  (WITH  MERC 
PreP-  (Ceratum  Calaminhs  cum  Hydr 
gyro,  P.  C.)  Calamine  cerate  lb.  i ;  nitric  o> 
of  mercury  &  proc.  Triturate  the  oxide  u 
reduced  to  an  impalpable  powder,  then  add 
cerate  andthorouglily  blend  them  together. 

RATE,  CALOMEL.  Prep.  Simple 
rate  ovq  ;  calomel  3j  ;  mix. 

CERATE,  CALOMEL,  (COMPOUN 
Car^?D  !  ,rnate  5'j !  calomel  ;  mix. 

CERATE  CINCHONA.  (Paris  Cod 
Equal  parts  of  extract  of  cinchona  and  simple 
rate,  mixed  together.  1 

CERATE,  COMPOUND  LEAD  Syn  G 
lard’s  Cerate  Ceratum  Plumbi  composit 
(r.  Li.)  Prep.  Solution  of  diacetate  of  lead  f  3 

T  j  j  J1V  ’  °i‘v.e  oi.1,  i  Pint  i  camphor  3ss.  P 
Add  8  oz.  of  the  oil  to  the  melted  wax,  and  as  s 
as  it  begins  to  cool,  add  the  solution  of  lead  • 
continue  the  stirring  until  cold  ;  then  add  the  cs 
phor  dissolved  m  the  remaining  portion  of  the  c 
&Use.  A  cooling  cerate  for  burns,  excoriatic 


CERATE,  COMPOUND  MERCURIAL. 


Syn.  Ceratum  Hydrargyri  compositum,  (P.  L. 
Prep.  Mercurial  ointment  and  soap  cerate,  o 
each  %iv  ;  powdered  camphor  §j ;  mix. 

Use.  As  a  stimulant  application  to  indolent  tu 
mors,  and  as  a  resolvent  in  enlarged  joints,  &c.  i 

CERATE,  COPPER.  Syn.  Ceratum  Cui 
pri.  Prep.  Liquor  of  ammoniated  copper  1  part 
simple  cerate  8  parts.  Proc.  Soften  the  cerate  b: 
heat,  then  add  the  cupreous  solution,  and  stir  uii! 
til  cold.  (Swediaur.) 

CERATE,  COSMETIC.  Syn.  Pommade  eI 
Creme.  Prep.  Oil  of  almonds  5  oz. ;  white  wa 
and  spermaceti,  of  each  ^  oz.  ;  melt,  add  rose  wa' 
ter  3  oz.,  and  tincture  of  balsam  of  Mecca  ^  oz, 
stir  until  cold. 

CERATE,  HEMLOCK.  (Ceratum  Coni 
St.  B.  H.)  Hemlock  ointment  12  oz.  ;  spemia 
ceti  2  oz.  ;  white  wax  3  oz. ;  melt  the  last  twi; 
then  add  them  to  the  first,  softened  by  a  gentlj 
heat.  Used  for  inveterate  cancerous,  scrofulous 
aud  other  sores. 

CERATE,  HONEY.  (Ceratum  Mellis,  I 
C.)  Lead  plaster  and  beeswax,  of  each  4  oz.j 
olive  oil  6  oz.  ;  melt  and  add  honey  6  oz. 

CERATE,  KIRKLAND’S  NEUTRAI: 
Prep.  Lead  plaster  gviij  ;  olive  oil  and  prepare 
chalk,  of  each  §iv ;  mix  with  heat  and  add  sugai 
of  lead  3iij,  dissolved  in  distilled  vinegar  ffn 
Stir  until  cold.  Use.  As  a  cooling  dressing  for  inj 
dolent  ulcers. 

CERATE,  MARSHALL’S.  Prep.  Palm  o 
and  calomel,  of  each  2  oz. ;  sugar  of  lead  1  oz. 
ointment  of  nitrate  of  mercury  4  oz. ;  mix  tho1 
roughly  by  rubbing  them  together  in  a  Wedgewooj 
mortar. 

CERATE,  MERCURIAL.  (Ceratum  Mer 
curiale,  P.  L.  1746.)  Strong  mercurial  ointmen 
and  yellow  wax,  of  each  6  oz. ;  lard  3  oz.  Mel 
the  wax  and  lard  together,  then  stir  in  the  oint 
ment. 

CERATE  OF  ACETATE  OF  LEAD.  (Ce 
ratum  Plumbi  Acetatis,  P.  L.)  Acetate  of  lea< 
in  fine  powder  3ij  ;  wax  §ij  ;  olive  oil  f  §viij  ;  mel 
the  wax  in  7  oz.  of  the  oil ;  then  add  the  acetal 
of  lead,  separately  rubbed  down  with  the  remain 
ing  oil ;  stir  until  cold. 

Use.  As  a  cooling  cerate  to  bums,  excoriations 
and  inflamed  sores. 

CERATE  OF  ARSENIC.  (Ceratum  An 
senici,  P.  U.  S.)  White  arsenic  in  fine  powde 
3j  ;  simple  cerate  §j ;  mix. 

CERATE  OF  NITRATE  OF  MERCURY 
(Ceratum  Hydrargyri  Nitratis,  St.  B.  H- 
Prep.  Ointment  of  nitrate  of  mercury  and  simpb 
cerate,  equal  parts  ;  mix. 

CERATE,  OPIUM.  (Ceratum  Opii,  Db 
Lagneau.)  Prep.  Opium  in  fine  powder  3ss 
yelk  of  1  egg  ;  mix,  then  rub  it  up  with  simple  ce 
rate  3-ij. 

CERATE,  QUININE.  (Ceratum  Quini.e 
I  •  H.)  Sulphate  of  quinine  1  part ;  simple  ce 
rate  10  parts  ;  mix  well. 

CERATE,  RESIN.  Syn.  Yellow  Baslli 
con.  Basilicon  Cerate.  Ceratum  Citrinum 
(P.  L.  1745.)  C.  Resin^e  Flavae,  (P.  L.  1788. 
Ceratum  Resinae,  (P.  L.  1809,  1824,  and  1836. 
Prep.  Yellow  resin  and  wax,  of  each  lb.  j  ;  melt 
then  add  olive  oil  f§xvj.  Stir  until  cold. 

Remarks.  This  cerate  is  a  mild  stimulant,  de 


CER 


175 


CER 


gent,  and  digestive  application  ;  and  is  employed 
dress  foul  and  indolent  ulcers. 

The  above  is  the  form  of  the  Lond.  Ph.,  but  the 
.  silicon  of  the  shops  is  seldom,  if  ever,  made  in 
s  manner.  The  following  forms  are  those  com- 
mly  used  on  the  large  scale,  but  the  product  is 
erior  to  the  P.  L. 

II.  Yellow  resin  10  lbs.;  beeswax  2  lbs.  ;  lin¬ 
'd  oil  7  lbs.  ;  melt  together  and  stir  until  cold. 

III.  As  last,  but  use  nut  oil  for  linseed  oil. 

IV.  Nut  oil  1  gall. ;  beeswax  5  lbs. ;  yellow  re- 

i  14  lbs. 

V.  Lard  (common)  and  linseed  oil,  of  each  3 
i. ;  yellow  resin  9  lbs. ;  mix  as  before. 

CERATE,  ROSE.  Syn.  Lip  Salve.  (Ce- 
>tum  Rosatum,  P.  Cod.)  Oil  of  almonds  1  lb. ; 
Lite  wax  4  lb. ;  alkanet  root  1  oz.  ;  melt  and  di- 
st  until  sufficiently  colored,  strain,  and  when 
•oled  a  little,  add  otto  of  roses  (24  drops)  to  per- 
ine. 

CERATE,  SAVINE.  (Ceuatum  Sabinas,  P. 
.)  Prep.  Lard  lbs.  ij  ;  savine  leaves  lb.  j  ;  wax 
iij.  Proc.  Melt  the  wax  and  lard,  and  boil  the 
aves  in  the  mixture,  then  strain  through  a  linen 

OtlL 

Remarks.  The  preparation  of  this  cerate  re¬ 
tires  caution,  as  the  active  principle  of  the  savine 
ing  volatile,  is  injured  by  long  boiling  or  too  high 
temperature.  The  leaves  are  usually  boiled  un- 
they  are  crisp,  but  as  this  takes  some  time,  the 
vseutial  oil,  and  consequently  the  odor,  is  nearly 
I  dissipated.  A  better  plan  is  to  express  the 
lice  from  the  leaves,  and  to  add  it  to  the  wax 
id  oil  melted  together,  and  just  beginning  to  cool, 
s  usually  met  with,  this  ointment  has  a  deep 
een  color,  and  the  odor  of  the  fresh  plant,  but 
•ither  of  these  is  derived  from  the  leaves,  in  the 
million  process  of  making  it.  The  first  is  caused 
Y  the  addition  of  verdigris,  and  the  latter  by  add- 
a  little  of  the  essential  oil  of  savine  to  the  com- 
mnd  when  nearly  cold.  The  cerate  prepared  ; 
■cording  to  the  form  of  either  of  the  British  Col-  \ 
ges,  has  but  a  very  pale  green  color,  and  that  ( 
ipidly  changes  unless  it  be  well  covered  up  from  I 
)o  air.  A  greater  quantity  of  color  is  got  from  j 
ie  leaves  by  long  digestion  in  the  fat  and  wax  in  j 
irthen  vessels,  at  a  moderate  heat,  than  by  hast- 
y  boiling.  In  this  way  a  lively  green  is  some-  | 
mes  pfcnluced,  but  it  rapidly  changes. 

The  following  forms  are  those  that  have  been 
dopted  by  many  druggists  for  the  manufacture  of 
lis  cerate. 

II.  Lard  and  suet,  of  each  6  lbs. ;  yellow  wax 
lbs.;  melt  them  together  in  an  earthen  vessel; 
ien  add  2  oz.  of  distilled  verdigris,  previously 
ibbed  down  smooth  in  a  mortar,  with  an  equal 
'eight  of  sweet  oil  ;  strain  while  hot  into  a  large  j 
arthen  pot,  and  when  cooled  a  little,  add  1  oz.  of  1 
il  of  savine  ;  stir  till  cold. 

III.  Savine  leaves  4  lbs. ;  yellow  wax  2  lbs.  ; 
jird  8  lbs. ;  boil  until  the  leaves  become  crisp  ;  then 

ram,  and  add,  of  lively-colored  green  ointment  5 
»  and  when  cooled  a  little,  3  drs.  of  oil  of  sa¬ 
ble.  Stir  briskly  until  cold.  Prod.  134  lbs. 

The  practice  of  coloring  this  cerate  with  verdi- 
ri®,  which  is  next  to  universal,  cannot  be  too  se- 
erely  censured,  as  its  therapeutic  action  is  thereby 
Itered.  The  copper  may  be  detected  by  burning 
own  a  little  in  a  platinum  or  Hessian  crucible,  j 


washing  out  the  ashes  with  a  little  dilute  acid, 
placing  the  liquor  in  a  glass  tube,  and  pouring 
thereon  liquid  ammonia.  When  a  blue  color,  am- 
moniureted  copper  will  be  produced,  if  copper  be 
present. 

Use.  To  keep  blisters  open. 

CERATE,  SOAP.  (Ceratum  Saponis,  P.  L.) 
Prep.  Boil  litharge  §xv  in  distilled  vinegar  1  gal¬ 
lon  until  dissolved,  stirring  continually;  then  add 
of  Castile  soap  §x  ;  boil  again  until  the  moisture 
be  entirely  evaporated :  then  add  gradually,  wax 
§xiiss,  and  olive  oil  1  pint,  previously  melted  to¬ 
gether. 

Remarks.  Unless  the  above  instructions  be  ex¬ 
actly  followed  in  every  particular,  the  process  will 
miscarry.  When  this  is  the  case,  it  will  be  found 
that  the  cerate  on  cooling  will  separate  into  two 
portions,  and  be  full  of  hard  gritty  particles.  To 
prevent  this,  care  should  be  taken  to  use  soap  of 
the  best  quality.  When  once  this  mishap  occurs, 
no  boiling  or  stirring  in  the  world  will  remove  it. 
The  only  remedy  is  the  addition  of  a  little  more 
soap,  previously  melted  with  some  W'ater,  and 
again  evaporating  to  a  proper  consistence.  A 
small  quantity  of  liquor  of  potassa  will  also  have 
the  same  eflfect. 

The  color  and  consistence  of  this  cerate  wholly 
depend  upon  the  length  of  time  it  is  kept  heated 
after  the  addition  of  the  oil  and  wax.  As  evapo¬ 
ration  proceeds,  so  do  the  color  and  consistence 
increase.  Its  usual  color  is  that  of  a  lively  pale 
chocolate-brown,  but  occasionally  it  is  much  paler. 
This  arises  from  its  containing  moisture,  which,  by 
stirring,  reduces  the  color.  The  following  form 
may  be  used  on  the  large  scale. 

II.  Distilled  vinegar  6  galls.  ;  litharge  5  lbs. ; 
soap  3f  lbs. ;  yellow  wax  44  lbs. ;  olive  oil  6  pints. 
Mix  as  above.  (Good  nut  or  poppy  oil  may  be 
used  for  olive  oil.) 

Uses.  Soap  cerate  is  used  as  a  cool  dressing  for 
i  scrofulous  swellings,  &c.  It  may  be  spread  on 
linen  and  applied  like  a  plaster. 

CERATE,  SIMPLE.  Syn.  Oil  and  Bees- 
j  wax.  Simple  Dressing.  Cerat  simple,  ( Fr .) 

|  Ceratum  simplex,  (P.  L.  1824.)  Ceratum,  (P.  L. 

1809  and  1836.)  Prep.  Olive  oil  f^iv;  yellow 
!  wax  ^iv  ;  mix  by  heat,  and  stir  until  cold. 

Remarks.  This  is  the  ceratum  of  the  “  London 
j  Pharmacopoeia.”  It  is  used  as  a  simple  emollient 
j  dressing  for  excoriations  and  sores.  The  ceratum 
J  simplex  of  the  Scotch  College  is  spermaceti  cerate. 

|  Simple  cerate  is  but  little  used,  preference  being 
given  to  the  next  preparation. 

CERATE,  SPERMACETI.  Syn.  White 
Lip  Salve.  Cerat  de  blanc  de  Baleine,  (Fr.) 
Simple  Cerate,  (P.  E.)  Ceratum  album,  (P.  L. 
i  1745.)  C.  Spermatis  Ceti,  (P.  L.  1788.)  Cera- 
j  tum  Cetacei,  (P.  L.  1809,  1824,  1836.)  Prep. 

!  Spermaceti  3<j  ;  white  wax  5  °l>ve  °*l  I  P‘n1, 
Melt  together  and  stir  assiduously  until  cold.  Use. 
As  a  soft  cooling  dressing. 

Remarks.  As  soon  as  the  materials  are  melted, 
they  should  be  moved  from  the  fire,  strained  into 
a  clean  vessel,  and  stirred  until  cold.  To  facilitate 
the  cooling,  the  vessel  may  be  placed  in  cold  wa¬ 
ter  or  a  current  of  cold  air.  This  will  render  the 
product  both  whiter  and  finer  than  when  allowed 
to  cool  by  itself.  The  operation  of  melting  should 
I  be  performed  in  a  water  bath.  On  the  large  scale 


CHA 


176 


CHA 


lard  or  suet  is  substituted  for  oil,  by  which  means 
less  wax  is  required.  The  following  is  a  good  form 
where  a  cheap  article  is  wanted. 

II.  Clarified  mutton  suet  lbs. ;  white  wax 
and  spermaceti,  of  each  f  lb.  As  above. 

CERATE,  SULPHUR.  (Ceratum  Sulphu- 
ratum,  P.  Cod.)  Washed  sulphur  2  parts ;  cerate 
of  Galen  7  parts  ;  almond  oil  1  part.  Mix. 

CERATE,  SULPHURET  OF  MERCURY. 
(Ceratum  Rubrum,  P.  Cod.)  Yellow  wax,  lard, 
and  yellow  resin,  of  each  §j  ;  red  sulphuret  of  mer¬ 
cury  gr.  xxx.  Mix. 

CERATE,  ZINC,  AND  LYCOPODIUM. 
(Ceratum  Zinci  cum  Lycopodio,  Hufeland.)  Sim¬ 
ple  cerate  3iv ;  oxide  of  zinc  and  lycopodium,  in 
powder,  of  each  gr.  xv.  Mix. 

CERIUM.  A  metal  discovered  in  1803  by  Hi- 
singer  and  Berzelius,  in  a  mineral  named  cerite. 
It  is  obtained  in  combination  with  a  metal  called 
by  Mosander  Lantanium.  The  mixed  oxides  may 
be  procured  by  dissolving  calcined  and  powdered 
cerite  in  nitro-muriatic  acid,  filtering,  neutralizing 
with  pure  potassa,  and  then  precipitating  with  tar¬ 
trate  of  potassa.  The  powder  that  falls  down  is 
next  washed  and  calcined. 

The  mixed  oxides  may  be  separated  by  solution 
in  nitric  acid,  evaporation,  and  calcination.  The 
mass  previously  powdered  is  then  to  be  digested  in 
water  containing  2§  of  nitric  acid  ;  the  undissolved 
portion  is  the  oxide  of  cerium.  The  solution  con¬ 
tains  the  oxide  of  lantanium,  which  may  be  ob¬ 
tained  as  a  carbonate  by  adding  a  solution  of  car¬ 
bonate  of  potassa. 

The  combination  of  these  metals  is  but  little 
known,  and  is  now  the  subject  of  investigation 
by  several  eminent  foreign  chemists.  Various 
compounds  of  these  metals  with  the  acids,  sulphur, 
and  chlorine  have  been  formed. 


CETENE.  A  colorless  oily  -looking  liquid,  ob¬ 
tained  by  repeatedly  distilling  ethal  with  glacial 
phosphoric  acid.  It  is  inflammable  and  soluble  in 
alcohol  and  ether. 

CETINE.  Syn.  Pure  Spermaceti.  Prep. 
Dissolve  spermaceti  in  boiling  alcohol,  and  collect 
the  crystals  that  deposite  on  cooling.  Prop. 
Bright  pearly  crystals ;  melts  at  120°  ;  sublimes 
at  670°. 

CHAIRS.  The  black  leather  work  of  chairs, 
settees,  &c.,  may  be  restored  by  first  washing  off 
the  dirt  with  a  little  warm  soap  and  water,  and 
afterwards  with  clean  water.  The  brown  and 
faded  portions  may  now  be  restained  by  means 
of  a  little  black  ink,  or  preferably  black  reviver , 
and  when  this  has  got  thoroughly  dry,  they  may 
be  touched  over  with  white  of  egg,  strained  and 
mixed  with  a  little  sugar-candy.  When  the  latter 
is  nearly  dry,  it  should  be  polished  off  with  a  clean 
dry  brush. 

A  similar  process  will  revive  ladies’  and  gentle¬ 
men  s  dress  boots  and  shoes. 


CHALK.  Syn.  Earthy  Carbonate  of  L 
Perhaps  there  is  no  one  thing  better  known 
more  universally  distributed  throughout  Engk 
than  chalk.  It  is  here  largely  used  in  the  ms 
factures,  the  arts,  and  in  medicine  ;  and  it  fc 
an  important  geological  feature  of  the  country 
vvas  the  hills  of  chalk,  the  white  cliffs  of  Engli 
that  conferred  on  it  the  name  of  Albion  (f 
albus  or  albens,  white.)  The  chalk 


ranges  over  a  great  portion  of  the  country,  and 
many  cases  obtains  an  elevation  of  nearly  1( 
feet  above  the  level  of  the  sea.  There  are  vaiiti 
kinds  of  chalk,  principally  distinguished  by  th 
color. 

CHALK,  PRECIPITATED.  Syn.  Cre 
Precipitata.  Prep.  ( Calcis  Carbonas  Precis 
tatum,  P.  D.)  Add  a  solution  of  carbonate  of  sc, 
in  6  times  its  weight  of  water,  to  another  of  ni 
riate  of  lime.  Wash  the  precipitate  repeats; 
with  distilled  water. 

Use.  Precipitated  chalk  is  ordered  by  the  Ir 
College  to  be  used  in  the  preparation  of  “  qui< 
silver  with  chalk.”  It  is  also  frequently  used  J 
an  ingredient  in  aromatic  confection,  cretaceij 
tooth-powder,  &c.,  and  is  preferable  in  every  ci 
where  chalk  is  ordered,  and  expense  is  not 
object. 

CHALK,  PREPARED.  Syn.  Creta.  Cij 
cis  Carbonas  Friabilis,  (P.  L.)  Friable  CJ 
BONATE  OF  LlME,  (P.  E.)  CrETA  AlBA,  (P.  j 
Prep.  Rub  chalk  ih.  j  with  sufficient  water,  adc 
gradually,  until  reduced  to  a  very  fine  powd'i 
then  put  this  into  a  large  vessel  with  water,  agit 
well,  and,  after  a  short  interval,  pour  off  the  sup; 
natant  water,  still  turbid,  into  another  vessel,  2j 
let  the  suspended  powder  subside.  In  the  sa 
way  shells  are  prepared,  after  being  first  fre 
from  impurities,  and  washed  with  boiling  wal: 
(P.L.) 

Remarks.  On  the  large  scale  the  chalk 
ground  in  mills,  and  the  deposite  made  in  la' 
reservoirs.  It  is  now  seldom  prepared  by  ij 
druggist. 

Use.  Prepared  chalk  is  used  in  medicine  as 
absorbent,  antacid,  and  desiccant.  It  forms  av 
uable  dusting  powder  in  excoriations,  ulcers,  &\ 
especially  in  children.  It  is  administered  in  d 
pepsia,  heartburn,  acidity  of  the  stomach,  &c.  j 
diarrhoea,  depending  on  acidity  or  irritation,  it 
very  serviceable,  either  alone,  or  combined  w 
aromatics,  astringents,  or  opium.  Dose.  10  grs 
a  spoonful.  The  precipitated  chalk  is  prefera 
when  it  can  be  obtained  pure,  and  either  that5 
the.  prepared  chalk  must  alone  be  used  in  mel 
cine.  The  latter  is,  however,  the  cheaper  of  t 
two,  and  is  consequently  the  one  more  genera 
used. 

Pur.  Precipitated  chalk  is  frequently  adult 
ated,  and,  in  many  cases,  the  article  sold  as  su 
does  not  contain  one  particle  of  carbonate  of  iirj 
The  following  extract  from  a  letter  published5 
the  “  Annals  of  Chemistry,”  will  throw  some  li{| 
on  this  subject.  The  truth  of  Mr.  Bartlett’s  ( 
sertions  I  can  testify  to.  “  An  article  has  be 
offered  and  purchased  by  both  wholesale  and  ret 
druggists,  (in  one  instance,  I  believe,  to  the  ext< 
of  a  ton  weight,)  under  the  name  of  precipitalj 
chalk,  at  8 d.  or  lOd.  per  lb.  instead  of  Is.  4 d.< 
Is.  6 d.,  the  price  of  the  genuine  article.  T; 
article  appears  beautifully  white  and  floceule 
having  all  the  appearance  of  the  genuine,  but 
nothing  more  than  pure  sulphate  of  lime.”  “j 
is  well  known  that  the  carbonic  acid  gas  of  t 
soda-water  manufacturer  is  obtained  from  whitii 
and  that  it  is  disengaged  therefrom  by  sulphu 
acid.  A  short  time  since  it  was  inquired  of  us 
what  purpose  the  pappy  residuary  mass  of  sulphi 
of  lime  and  excess  of  whiting  could  be  applied 


CHA 


177 


CHA 


eraistry  ?  At  the  time  we  were  unable  to  fur- 
ih  a  satisfactory  reply  ;  the  impression  of  our 
ierist  being  that,  on  account  of  the  secrecy  ob- 
irved  in  removing  it,  he  had  no  doubt  the  uses  to 
iliich  it  could  be  applied  involved  a  good  profit, 
j'e  think  Mr.  B.’s  letter  may  be  received  as  a  clue 
the  uses  of  this  residue.  Creta  precipitata 
ould  be  entirely  soluble  in  acetic  acid,  with  ef- 
irvescence  ;  the  sulphate  of  lime,  on  the  con- 
lary,  is  insoluble.”  (Ann.  Cliem.  and  Pract. 
Iiami.) 

The  following  are  the  tests  of  purity  mentioned 
the  London  Phar. : — “  Entirely  soluble  in  dilute 
uriatic  acid,  with  effervescence.  After  this  so- 
tion  has  been  boiled,  no  precipitate  is  produced 
hen  ammonia  is  dropped  in.” 
CHAMBERLAIN’S  RESTORATIVE 
ILLS.  A  quack  medicine,  composed  of  cinna- 
ir,  sulphur,  and  sulphate  of  lime,  made  into  pills 
ith  mucilage. 

CIIAMBERLIGHT,  IMPROVED.  Take  a 
minion  cylindrical  ointment  pot,  a  2  oz.-size  in 
le  winter,  (in  the  summer  a  smaller  one ;)  fill 
ds  with  any  kind  of  fat,  as  the  waste  fat  from 
ie  kitchen  for  instance.  Trim  by  about  A  an 
ich  of  the  common  wax- wick,  sold  at  the  tallow- 
handlers,  simply  stuck  into  a  thin  slice  of  a 
ine-bottle  cork,  upon  which  place  a  strip  of  stout 
ltering  paper,  about  half  the  diameter  of  the 
ork  in  breadth,  and  a  diameter  and  a  half  in 
sngth.  It  need  not  be  quite  so  broad,  but  it  must 
e  at  least  the  length  stated.  The  reason  for 
sing  the  bibulous  paper  is,  that  it  feeds  the  wick 
roperly ;  without  it,  or  some  such  contrivance,  it 
•ill  not  burn.  Remove  with  the  handle  of  a  tea- 
|x>on  sufficient  of  the  fat  to  allow  the  cork  to  be 
little  below  the  surface,  and  then  place  the  fat 
o  removed  over  the  cork  and  paper,  neatly  spread- 
ig  it  to  make  an  even  surface.  The  light  is  now 
■repared.  (Ann.  of  Chem.) 

CHAMOMILE  DROPS.  Prep.  Dissolve  1 
z.  of  essential  oil  of  chamomile  in  1  pint  of  recti- 
;ed  spirit  of  wine.  Use.  As  a  stomachic  and 
tiinulant.  Dose.  5  to  30  drops  ;  A  an  oz.,  shaken 
vith  about  1  pint  of  pure  water,  forms  an  excel - 
.•nt  chamomile  water. 

i  CHAPPED  HANDS  AND  LIPS.  The  ap- 
‘lication  of  a  little  cold  cream,  pomatum,  sper¬ 
maceti  ointment,  lard,  or  any  similar  article,  will 
■enerally  prevent  chaps  and  chilblains  on  the  lips 
nd  hands.  Persons  employed  in  oil  works,  or 
ibout  oil,  and  who  have  consequently  their  hands 
•ontiuually  imbued  therewith,  never  suffer  from 
hese  things.  A  little  oil  or  unguent  of  any  kind, 
veil  rubbed  over  the  hands  on  going  to  rest,  (re- 
noving  the  superfluous  portion  with  a  cloth,)  will 
lot  only  preserve  them  from  cold,  but  render 
hem  beautifully  soft  and  white.  It  is  said  that  a 
avorite  actress,  celebrated  for  the  beauty  of  her 
lands,  covers  them  nightly  wdth  the  flare  of  a 
:alf  or  lamb  with  the  fat  attached,  over  which  is 
lrawn  a  glove  of  leather.  (What  inconvenience 
md  even  pain  will  not  persons  suffer  to  gratify 
heir  pride !) 

CHARCOAL.  A  peculiar  and  well-known 
ilack  substance,  obtained  from  organic  matter,  by 
calcination  in  close  vessels.  There  are  two  kinds 
)f  charcoal  met  with  in  commerce,  viz.,  animal 
[bone)  and  vegetable,  (wood.) 

23 


I.  ( Animal  charcoal.)  The  preparation  of  this 
kind  of  charcoal  has  been  already  explained. 

II.  {Vegetable  charcoal.)  Prep.  This  is  pre¬ 
pared  for  fuel  by  cutting  pieces  of  wood,  of  from 
1  to  3  or  4  inches  in  diameter,  into  lengths,  vary¬ 
ing  from  1  to  2  or  3  feet,  forming  them  into  a 
conical  pile,  covering  them  with  turf  or  clay,  to 
exclude  the  air,  leaving  only  2  or  3  small  holes  at 
the  bottom  for  lighting  the  wood,  and  a  few  others 
still  smaller  at  top  to  admit  the  escape  of  the 
smoke.  The  wood  is  now  kindled,  and  the  com¬ 
bustion  allowed  to  proceed  slowly  for  8  or  10  days, 
more  or  less,  until  the  volatile  matter  of  the  wood 
be  driven  off,  when  the  air  holes  are  stopped  up 
with  clay,  and  the  further  combustion  of  the  pile 
arrested.  The  whole  is  then  allowed  to  remain 
until  cold,  before  it  is  broken  up.  In  case  of  very 
high  winds  occurring  during  the  carbonization  of 
the  wood,  the  holes  to  windward  are  stopped  up 
with  clay  or  earth,  to  prevent  the  mass  burning 
too  rapidly. 

The  charcoal  employed  in  the  manufacture  of 
gunpowder  is  burnt  in  close  iron  cylinders,  and 
has  hence  received  the  name  ol  “  cylinder  char¬ 
coal.”  For  this  and  other  nice  purposes,  it  is  es¬ 
sential  that  the  last  portion  of  the  tar  and  vinegar 
be  suffered  to  escape,  and  reabsorption  of  the  crude 
vapors  prevented,  by  cutting  off  the  communica¬ 
tion  between  the  cylinders  and  the  condensing  ap¬ 
paratus,  as  without  this  precaution,  on  the  fire 
being  withdrawn,  this  would  certainly  take  place, 
and  the  product  be  much  reduced  in  quality.  The 
dogwood,  alder,  and  willow  are  those  used  for  ma¬ 
king  charcoal  at  Waltham  Abbey.  The  Dutch 
white  willow,  and  after  that  the  Huntingdon  wil¬ 
low,  are  said  to  yield  the  best  charcoal  for  gun¬ 
powder.  (Lieut.-Col.  Moody.) 

It  has  been  stated,  that  in  charring  wood,  a 
portion  of  it  is  sometimes  converted  into  a  species 
of  pyrophorous.  Perhaps  this  might  have  been 
the  cause  of  the  late  dreadful  explosion  at  the 
above  works. 

Uses,  tj-c.  Charcoal  is  used  as  a  fuel,  and  in 
metallurgy  for  tempering  metals.  Reduced  to 
powder,  it  is  used  to  surround  vessels  and  bodies 
required  to  retain  their  heat  for  some  time.  A 
coating  of  charcoal  formed  on  piles  and  stakes  of 
wood,  by  charring  them,  is  frequently  adopted  to 
promote  their  preservation,  as  it  is  unchangeable 
by  air  and  moisture.  Powdered  fresh-burnt  char¬ 
coal  restores  tainted  meat  and  putrid  water,  decol¬ 
ors  vegetable  solutions,  and  withdraws  lime  from 
sirups  filtered  through  it.  For  both  these  purposes 
animal  charcoal  is  best. 

Charcoal  varies  in  its  qualities  according  to  the 
substance  from  which  it  is  prepared ;  that  of  the 
soft  woods,  as  the  willow  or  alder,  is  best  lor 
crayons,  and  for  making  gunpowder;  that  ol  the 
harder  woods  is  used  for  fuel,  or  for  a  support  for 
substances  exposed  to  the  flame  of  the  blowpipe. 
Charcoal  of  animal  substances  has  the  greatest 
clarifying  power.  That  made  by  a  low  red  heat, 
not  exceeding  cherry  red,  has  a  dull  surface,  and 
is  best  for  clarifying  liquids,  and  probably  for  ma¬ 
king  gunpowder,  and  for  fuel.  It  t  ie 
carried  beyond  this  point,  the  charcoal  acq  - 
brilliant  surface,  and  is  considerably  inferior  for 
clarifying,  and  probably  for  every  other  use. 

Oak,  beech,  and  hazel  charcoal  are  those  com- 


CHA 


178 


CHE 


monly  sold  in  London  for  fuel.  Willow  charcoal 
is  also  occasionally  found  mixed  therewith,  and  is 
frequently  picked  out  for  crayons,  polishing  copper¬ 
plates,  for  grinding,  to  make  tooth-powders,  poul¬ 
tices,  &c.  Chesnut  charcoal  is  preferred  by  smiths 
for  forging,  as  it  not  only  burns  slowly,  but  dead¬ 
ens  as  soon  as  the  blast  ceases.  Areca-nut  char¬ 
coal  is  preferred  as  a  dentifrice,  but  that  from  the 
willow  is  commonly  sold  for  it.  ■ 

In  medicine,  charcoal  is  principally  used  as  an 
antiseptic  or  disinfectant,  either  in  the  form  of 
powder  or  made  into  a  poultice.  It  has  been 
given  internally  in  dyspepsia,  diarrhoea,  dysentery, 
and  heartburn,  with  advantage.  Dose.  10  grs.  to 
a  tablespoonful,  ad  libitum.  An  ointment  made 
with  lard  and  charcoal  has  been  employed  in  some 
skin  diseases. 

Ant.  In  cases  of  asphyxia,  produced  by  respi¬ 
ring  the  fumes  of  burning  charcoal,  the  treatment 
is  similar  to  that  described  under  carbonic  acid. 

If  the  person  has  been  only  so  much  exposed  to 
the  vapor  as  to  stagger,  on  coming  into  the  fresh 
air  it  goes  off;  but  the  head  remains  affected. 
When  the  exposure  has  been  so  long  that  sleepi¬ 
ness  comes  on,  the  patient  should  be  immediately 
bled,  cold  water  thrown  upon  the  head,  &c.,  and 
stimulating  applications  to  the  feet.  There  have 
been  instances  of  recovery  by  these  means,  even 
when  respiration  had  ceased,  and  some  part  of  the 
animal  heat  had  been  lost.  If  life  does  not  quickly 
return  it  will  be  highly  proper  to  attempt  artificial 
respiration.  (See  Asphyxia.)  The  most  simple 
excitant  in  this  species  of  asphyxia,  is  the  passage 
into  the  nasal  tossse  of  a  feather  dipped  in  common 
vinegar.  It  is  the  means  which  has  always  first 
caused  the  muscular  contractions  indicating  revi¬ 
val.  (Gabriel  Pelletan.) 

Gilders,  jewellers,  copper-plate  printers,  brasiers, 
&c.,  who  use  small  open  fires  of  burning  charcoal, 
should  endeavor  to  create  a  draught  of  air  to  carry 
off  the  fumes,  and  should  take  care  to  keep  to 
“windward,”  (as  sailors  call  it,)  by  which  means 
they  will  avoid  them.  Vessels  containing  milk  of 
lime  have  been  employed  to  absorb  the  gas,  but 
their  action  must  necessarily  be  very  limited. 

le  only  certain  remedy  is  thorough  ventilation, 
ihis  should  be  adopted,  even  at  slight  personal 
inconvenience  in  other  respects. 

CHARCOAL  CRAYONS.  Prep.  Saw  the 
finest-grained,  softest,  and  blackest  pieces  of  char¬ 
coal,  into  slips  of  the  size  required,  put  them  into 
a  pipkin  of  melted  wax,  and  allow  them  to  mace¬ 
rate  over  a  slow  fire  for  half  an  hour,  then  take 
them  out  and  lay  them  on  blotting-paper  to  dry. 

Remarks.  The  above  process  may  also  be  em- 
ployed  for  red  and  black  chalk.  Drawings  made 
with  these  crayons  are  very  permanent,  and  if 
warmed  slightly  on  the  wrong  side,  the  lines  will 
adhere  and  become  as  durable  as  ink.  These 
crayons  may  also  be  made  by  simply  shaping  the 
charcoal  with  a  knife.  Willow  charcoal  should 
be  used  lor  this  purpose. 

CHARCOAL,  LARDNER’S  prepared 
Prep.  Mix  well  together  1  oz.  of  finely-ground 
charcoal  with  3  oz.  of  prepared  chalk.  Use.  4s 
a  tooth-powder. 

whC1JiRRI^G’  SURFACE-  The  operation  by 
which  the  surface  of  wood  is  carbonized,  to  pre¬ 
vent  its  decay  on  exposure  to  air  and  moisture. 


Stakes  and  piles  are  generally  thus  treated  befor 
they  are  driven  into  the  ground.  Casks  are  char 
red  on  the  inside  by  coopers  when  they  are  in 
tended  to  hold  water.  In  both  these  cases  the  fir 
is  applied  directly  to  the  wood.  A  new  metho: 
has,  however,  been  lately  employed  with  apparen 
success.  This  consists  in  washing  the  wood  wit): 
the  strongest  oil  of  vitriol.  In  this  way,  not  only 
the  outer  surface,  but  the  surface  of  all  the  crack; 
and  holes,  gets  carbonized,  which  is  not  the  cas' 
when  heat  is  employed. 

CHEESE.  The  curd  of  milk  compressed  int 
a  solid  mass. 

Qual.,  tf-c.  This  well-known  substance  has  beef 
objected  to  as  an  article  of  diet,  but  without  suf 
ficient  reason.  That  the  inferior  kinds  of  cheesij 
are  not  very  digestible  must  be  acknowledged,  am 
when  eaten  in  quantity  may  overload  the  stomach; 
but  when  the  quality  is  good,  and  the  digestive 
organs  are  in  a  healthy  condition,  it  must  evident 
ly  prove  not  only  wholesome  but  very  nutritious; 
Like  all  other  food,  cheese  digests  more  readily 
when  well  masticated,  and  the  neglect  of  this  pre 
caution  is  one  reason  why  it  frequently  disagree: 
with  delicate  stomachs.  It  is  rendered  mor< 
agreeable  to  most  palates  by  toasting,  but  become: 
less  digestible  by  that  operation.  The  basis  oi 
cheese  is  caseine  or  coagulated  curd,  a  protein* 
substance  ;  it  therefore  cannot  fail  to  prove  nutri 
tious,  provided  it  be  properly  digested.  Cheese 
curd,  carefully  freed  from  water  and  milk  by  ex¬ 
pression,  and  the  addition  of  salt,  is  a  mixture  o! 
caseine  and  butter ;  it  contains  all  the  phosphate 
of  lime,  and  part  of  the  phosphate  of  soda,  of  the 
milk.  (Liebig.)  When  taken  as  a  condiment  ; 
especially  when  rich  and  old,  it  powerfully  pro  ! 
motes  the  secretion  of  the  saliva  and  gastric  juice.i 
and  thereby  aids  the  stomach  in  performing  its 
proper  functions. 

Principles  of  Cheesemaking.  When  any 
vegetable  or  mineral  acid  is  added  to  milk,  ami- 
heat  applied,  a  coagulum  is  formed,  which,  when, 
separated  from  the  liquid  portion,  constitutes  cheese ; 
Neutral  salts,  earthy  and  metallic  salts,  sugar,  and; 
gum  Arabic,  as  well  as  some  other  substances,; 
also  produce  the  same  effect ;  but  what  answers 
best  is  rennet,  or  the  mucous  membrane  of  the  last 
stomach  of  the  calf.  Alkalis  dissolve  this  curdj 
at  a  boiling  heat,  and  acids  again  precipitate  it. 
The  solubility  of  cheese  in  milk  is  occasioned  by 
the  presence  of  alkaline  phosphates  and  of  free 
alkalis.  In  fresh  milk  these  may  be  readily  de¬ 
tected  by  the  property  it  possesses  of  restoring  the 
color  of  reddened  litmus  paper.  The  addition  of 
an  acid  neutralizes  the  alkali,  and  so  precipitates 
the  curd  in  an  insoluble  state. 

“  The  acid  indispensable  to  the  coagulation  of 
milk,  is  not  added  to  the  milk  in  the  preparation 
of  cheese,  but  it  is  formed  in  the  milk  at  the  ex¬ 
pense  of  the  milk-sugar  present.  A  small  quanti¬ 
ty  of  water  is  left  in  contact  with  a  small  quantity 
of  a  calf’s  stomach  for  a  few  hours,  or  for  a  night ; 
the  water  absorbs  so  minute  a  portion  of  the  mu¬ 
cous  membrane  as  to  be  scarcely  ponderable  ;  this 
is  mixed  with  milk  ;  its  state  of  transformation  is 
communicated,  (and  this  is  a  most  important  cir¬ 
cumstance,)  not  to  the  cheese  hut  to  the  milk- 
sugar,  the  elements  of  which  transpose  them¬ 
selves  into  lactic  acid,  which  neutralizes  the  al- 


CHE 


179 


CHE 


xli,  and  thus  causes  the  separation  of  the  cheese, 
y  means  of  litmus  paper  the  process  may  be  fol- 
wed  and  observed  through  all  its  stages  ;  the  al- 
iline  reaction  of  the  milk  ceases  as  soon  as  the 
mgulation  begins.  If  the  cheese  is  not  immedi- 
ely  separated  from  the  whey,  the  formation  of 
ctic  acid  continues,  the  fluid  turns  acid,  and  the 
ieese  itself  passes  into  a  state  of  decomposition. 

“  When  cheese-curd  is  kept  in  a  cool  place,  a 
ries  of  transformations  take  place,  in  consequence 
which  it  assumes  entirely  new  properties ;  it 
■adually  becomes  semi-transparent,  and  more  or 
ss  soft  throughout  the  whole  mass  ;  it  exhibits  a 
ebly  acid  reaction,  and  develops  the  character- 
,ic  caseous  odor.  Fresh  cheese  is  very  sparingly 
luble  in  water,  but  after  having  been  left  to  itself 
r  two  or  three  years,  it  becomes  (especially  if  all 
e  fat  be  previously  removed)  almost  completely 
luble  in  cold  water,  forming  with  it  a  solution, 
hich,  like  milk,  is  coagulated  by  the  addition  of 
e  acetic  or  mineral  acids.  The  cheese,  which 
hile  fresh  is  insoluble,  returns  during  the  matu- 
tion,  or  ripening,  as  it  is  called,  to  a  state  similar 
that  in  which  it  originally  existed  in  the  milk, 
t  those  English,  Dutch,  and  Swiss  cheeses  which 
e  nearly  inodorous,  and  in  the  superior  kinds  of 
reach  cheese,  the  caseine  of  the  milk  is  present 
its  unaltered  state.  The  odor  and  flavor  of  the 
ieese  is  owing  to  the  decomposition  of  the  butter ; 
e  non-volatile  acids,  the  margaric  and  oleic 
•ids,  and  the  volatile  butyric  acid,  capric  and 
iproic  acids,  are  liberated  in  consequence  of  the 
■composition  of  glycerine,  (the  sweet  principle  of 
Is,  or,  as  it  might  be  termed,  the  sugar  of  oils.) 
utyric  acid  imparts  to  cheese  its  characteristic 
iseous  odor,  and  the  differences  in  its  pungency 
aromatic  flavor  depend  upon  the  proportion  of 
-e  butyric,  capric,  and  caproic  acids  present. 

“  The  transition  of  the  insoluble  into  soluble 
iseine  depends  upon  the  decomposition  of  the 
losphate  of  lime  by  the  margaric  acid  of  the  but- 
r ;  margarite  of  lime  is  formed  while  the  phos- 
loric  acid  combines  with  the  caseine,  forming  a 
inpound  soluble  in  water. 

“  The  bad  smell  of  inferior  kinds  of  cheese,  es- 
oialiy  those  called  meager  or  poor  cheeses,  is 
used  by  certain  fetid  products  containing  sul- 
iur,  and  which  are  formed  by  the  decomposition 
putrefaction  of  the  caseine.  The  alteration 
iiich  the  butter  undergoes,  (that  is,  in  becoming 
ncid,)  or  which  occurs  in  the  milk-sugar  still 
esent,  being  transmitted  to  the  caseine,  changes 
th  the  composition  of  the  latter  substance  and 
nutritive  qualities. 

“  The  principal  conditions  for  the  preparation  of 
e  superior  kinds  of  cheese,  (other  obvious  cir- 
unstances  being  of  course  duly  regarded,)  are  a 
reful  removal  of  the  whey,  which  holds  the 
ilk-sugar  in  solution,  and  a  low  temperature 
‘ring  the  maturation  or  ripening  of  the  cheese.” 
.iebig’s  Lectures.) 

!  Cheese  differs  vastly  in  quality  and  flavor,  ac- 
rding  to  the  method  employed  in  its  manufacture, 
d  the  richness  of  the  milk  of  which  it  is  made, 
i  is  thought  by  some  that  the  pasture,  or  the  food 
|  which  the  cows  feed,  exercises  considerable  in- 
tence  upon  the  quality  of  the  cheese  ;  but  this 
duence,  if  any,  is  very  slight  and  subordinate. 
’  the  cheese  made  on  the  same  farm  does  not 


vary  in  any  important,  degree,  whether  made  in 
winter  or  summer,  while  the  food  must  differ  con¬ 
siderably  from  the  luxuriance  of  vegetation  at  the 
one  period,  and  its  scantiness  and  the  absence  of 
flowering  plants  at  the  other.  So  long  as  the  cows 
receive  sufficient  food  of  good  quality,  the  precise 
description  appears  of  little  consequence.  Much 
depends  upon  the  richness  of  the  milk,  or  the 
quantity  of  cream  it  contains,  and  consequently, 
when  a  superior  quality  of  cheese  is  desired,  cream 
is  frequently  added.  This  plan  is  adopted  in  the 
manufacture  of  Stilton  cheese.  The  addition  of  a 
pound  or  two  of  butter  to  the  curd  for  a  middling 
size  cheese,  will  also  vastly  improve  its  quality. 
To  ensure  the  richness  of  the  milk,  it  is  of  course 
necessary  that  the  cow  be  not  only  properly  fed, 
but  be  of  a  good  breed,  such  as  are  commonly 
known  as  good  milkers.  The  breeds  cultivated  in 
Alderney,  Cheshire,  Gloucester,  North  Wiltshire, 
Chedder,  and  Guernsey,  deserve  notice  in  this  re¬ 
spect. 

The  taste  and  odor  of  cheese  vary  in  almost 
every  county  of  England,  and  even  in  portions  of 
the  same  county,  where  the  herbage  is  similar ; 
it  is  therefore  evident  that  the  mode  of  manipu¬ 
lating  and  the  quality  of  the  milk  must  be  the 
chief  causes  of  the  difference.  Stilton,  Chedder, 
Cheshire,  and  Gloucester,  are  among  the  most 
celebrated  places  or  districts  for  its  manufacture  in 
England. 

Cheese  is  generally  made  from  the  milk  of  cows, 
but  occasionally  from  that  of  ewes,  and  sometimes, 
though  more  rarely,  from  the  milk  of  goats. 

Process  of  Cheesemaking.  The  materials 
employed  in  making  cheese  are  milk  and  rennet. 
Rennet  is  the  stomach  of  the  calf,  and  may  be 
used  either  fresh,  or  salted  and  dried.  It  is  gen¬ 
erally  kept  in  the  latter  state,  for  the  sake  of  pre¬ 
serving  it  good.  The  stomach  is  taken  from  the 
calf  as  soon  as  killed,  and  after  being  cleared  of 
the  curd  always  found  in  it,  it  is  well  salted  both 
on  the  outside  and  in,  and  after  draining  for  a  suf¬ 
ficient  time,  it  is  stretched  out  upon  a  stick  and 
dried.  The  milk  may  be  of  any  kind,  from  the 
poorest  skimmed-milk  to  that  rich  in  cream,  ac¬ 
cording  to  the  quality  of  the  cheese  required.  The 
poorest  kind  of  cheese  is  made  from  the  former, 
and  the  finer  from  the  latter,  to  which  cream  is 
frequently  added. 

The  materials  being  ready,  the  greater  portion 
of  the  milk  is  put  into  a  large  tub,  and  the  re¬ 
mainder  sufficiently  heated  to  raise  the  whole 
}  quantity  to  the  temperature  of  new  milk.  The 
whole  is  then  whisked  together,  the  rennet  added, 
and  the  tub  covered  over.  It  is  now  allowed  to 
stand  until  completely  turned,  when  the  curd  is 
struck  down  several  times  with  the  skimming- 
dish,  after  which  it  is  allowed  to  subside.  The  vat 
covered  with  cheese-cloth  is  next  placed  on  a 
“  horse  or  ladder”  over  the  tub,  and  filled  with 
curd  by  means  of  the  skimmer  ;  the  curd  is  pressed 
down  with  the  hands,  and  more  added  as  it  sinks. 
This  process  is  repeated  until  the  curd  rises  to 
about  2  inches  above  the  edge.  The  cheese  thus 
partially  separated  from  the  whey  is  now  placed  in 
a  clean  tub,  and  a  proper  quaptity  of  salt  added, 
or  the  salt  is  added  to  it  without  removing  it  from 
the  vat,  after  which  a  board  is  placed  over  and 
under  it,  and  pressure  applied  for  2  or  3  hours. 


CHE 


180 


CHE 


The  cheese  is  next  turned  out  and  surrounded  by 
a  fresh  cheese-cloth,  and  pressure  again  applied  for 
8  or  10  hours,  when  it  is  commonly  removed  from 
the  press,  salted  all  over,  and  pressed  again  for  15 
to  20  hours.  The  quality  of  the  cheese  especially 
depends  on  this  part  of  the  process,  as  if  any  of  the 
whey  be  left  in  the  cheese,  it  will  not  keep,  but 
will  rapidly  become  bad-flavored.  Before  placing 
it  in  the  press  the  last  time,  the  edges  should  be 
pared  smooth  and  sightly.  It  now  only  remains  to 
wash  the  outside  of  the  cheese  in  warm  whey  or 
water,  wipe  it  dry,  and  color  it  with  annotto  as  is 
usually  done. 

There  are  several  methods  of  collecting  the  curd 
adopted,  and  as  the  flavor  of  the  cheese  varies 
accordingly,  it  is  as  well  to  notice  them.  One 
way  is  to  break  the  curd  early,  and  to  remove  the 
whey  as  soon  as  possible  ;  another  plan  is  to  gather 
it  with  the  hands  very  gently  towards  the  sides  of 
the  tub,  letting  the  whey  run  off  through  the  fin¬ 
gers  until  it  becomes  cleared,  and  ladling  it  off  as 
it  collects.  A  third  method  is  to  remove  it  as 
quickly  as  possible  with  the  curd-skimmer.  Of 
these  the  second  plan  is  said  to  be  the  best,  as  it 
preserves  the  oily  particles,  many  of  which  are  lost 
by  the  other  methods. 

The  cheese  being  made,  it  now  only  remains  to 
place  it  in  a  proper  situation  to  mature  or  ripen. 
In  England  a  cool,  and  slightly  damp  cellar,  is 
commonly  regarded  as  the  best  to  bring  it  forward. 
The  temperature  should  on  no  account  exceed  50° 
at  any  portion  of  the  year,  but  an  average  of  about 
45°  is  preferable  when  it  can  be  procured.  A 
place  exposed  to  sudden  changes  of  temperature  is 
unfit  for  storing  cheese.  “  The  quality  of  Roche¬ 
fort  cheese,  which  is  prepared  from  sheep’s  milk, 
and  is  very  excellent,  depends  exclusively  upon 
the  places  where  the  cheeses  are  kept  after  press¬ 
ing  and  during  maturation.  These  are  cellars, 
communicating  with  mountain  grottoes  and  cav¬ 
erns,  which  are  kept  constantly  cool,  at  about  41° 
to  42°  Fahr.,  by  currents  of  air  from  clefts  in  the 
mountains.  The  value  of  these  cellars  as  store¬ 
houses  varies  with  their  property  of  maintaining 
an  equable  and  low  temperature.  Giron  (Ann.  de 
Chim.  et  Phys.  xlv.  371)  mentions  that  a  certain 
cellar,  the  construction  of  which  had  cost  480/., 
(12,000  francs,)  was  sold  for  8,600Z.,  (215,000 
francs,)  being  found  to  maintain  a  suitable  tem¬ 
perature,  a  convincing  proof  of  the  importance  at¬ 
tached  to  temperature  in  the  preparation  of  these 
superior  cheeses.”  (Liebig’s  Lectures.) 

It  will  thus  be  seen  that  very  slight  differences 
in  the  materials,  the  preparation,  or  the  storing  of 
cheese,  will  materially  influence  the  quality  and 
flavor.  The  richness  of  the  milk, — the  addition  to 
or  subtraction  of  cream  from  the  milk, — the  sep¬ 
aration  of  the  curd  from  the  whey  with  or  without 
compression, — the  salting  of  the  curd, — the  collec¬ 
tion  of  the  curd,  either  whole  or  broken,  before 
pressing, — the  addition  of  coloring  matter,  as  an¬ 
notto  or  saffron,  or  of  flavoring, — the  place  and 
method  of  storing,— and  the  length  of  time  allowed 
for  maturation,  all  tend  to  alter  the  taste  and  odor 
of  the  cheese,  in  some  or  other  particular,  and  that 
in  a  way  readily  perceptible  to  the  refined  palate. 
1  he  nature  of  the  pasture,  or  the  food  on  which 
the  cows  are  fed,  as  well  as  their  particular  breed 
no  doubt  also  tends  in  some  slight  degree  to  pro¬ 


mote  the  same  diversity  of  flavor  and  quality.  IS; 
other  alimentary  substance  appears  to  be  so  mati 
Hally  affected  by  slight  variations  in  the  quality  < 
the  materials  from  which  it  is  made,  or  by  su< 
apparently  trifling  differences  in  the  methods  (j 
preparing  it. 

Var.  There  are  several  varieties  of  cheese  m 
with  in  trade,  differing  from  each  other  in  qualif 
or  flavor  ;  and  these  are  generally  distinguished  1 
the  names  of  the  places  where  they  have  bet 
manufactured,  and  sometimes,  though  more  rare! 
by  their  flavor,  or  the  milk  from  which  they  a 
manufactured.  Three  divisions  may  however  1: 
made,  depending  upon  the  quality  of  the  materia  - 
each  of  which  is  well  marked,  and  to  one  or  tl 
other  all  kinds  of  cheese  belong.  These  are  skit 
med-milk,  raw-milk,  and  cream  cheeses,  the  nam; 
of  which  respectively  express  the  materials  of  whi< 
they  are  made.  The  following  are  the  princip- 
cheeses  met  with  in  Europe. 

Brickbat  cheese,  made  in  Wiltshire  of  new  mi 
and  cream.  This  name  is  given  to  it  from  its  b 
ing  made  into  forms  resembling  brickbats. 

Chedder  cheese,  named  after  the  place  where; 
is  made.  This  is  a  fine  kind  of  cheese,  with 
spongy  appearance,  the  eyes  or  vesicles  of  whi 
contain  a  rich  oil.  It  is  made  up  into  round  thk 
cheeses  of  considerable  size. 

Cheshire  cheese.  The  best  Cheshire  cheese 
made  of  new  milk  without  skimming,  the  mor< 
ing’s  milk  being  mixed  with  that  of  the  precedi! 
evening,  previously  warmed,  so  that  the  win 
in  ay  be  brought  to  the  heat  of  new  milk.  To  tl 
the  rennet  is  added,  in  less  quantity  than  is  cod 
monly  used  for  other  kinds  of  cheese.  On  ti 
point,  much  of  the  flavor  and  mildness  of  t 
cheese  is  said  to  depdhd.  A  piece  of  dried  remv 
of  the  size  of  half-a-crown,  put  into  a  pint  of  wj 
ter  over  night,  and  allowed  to  stand  until  the  ncj 
morning,  is  sufficient  for  18  or  20  gallons  of  mil 
The  curd  is  next  broken  down  and  separated  frej 
the  whey,  after  which  it  is  put  into  a  cheese  v 
and  pressed  very  dry.  It  is  next  broken  very  sin; 
with  the  hands,  and  mixed  with  a  proper  quant; 
of  salt,  and  about  half  its  weight  of  curd,  fr< 
yesterday’s  batch,  kept  for  the  purpose.  Tj 
mixed  curds  are  now  pressed  tightly  with  t 
hands,  into  a  cheese-vat,  previously  lined  w. 
cheese  cloth,  pressed  for  4  or  5  hours,  then  tak 
out,  turned,  and  again  put  into  the  press  and  1 
for  the  night.  It  is  taken  out  next  morning,  w. 
salted,  and  left  until  the  salt  is  quite  melted,  wb 
it  is  wiped  dry,  placed  in  a  dry,  cool  situation,  a; 
turned  every  day  until  it  becomes  fit  for  the  nr 
ket. 

“  If  the  milk  be  set  together  very  warm,  tj 
curd  will  be  firm :  in  this  case,  the  usual  mode 
to  take  a  common  case-knife,  and  make  incisic 
across  it,  to  the  full  depth  of  the  knife’s  blade, 
the  distance  of  about  1  inch ;  and  again  crossw 
in  the  same  manner,  the  incisions  intersecting  ea 
other  at  right  angles.  The  whey  rising  throuj 
these  incisions  is  of  a  fine  pale  green  color,  h 
cheese-maker  and  two  assistants  then  proceed 
break  the  curd :  this  is  performed  by  their  repe> 
cdly  putting  their  hands  down  into  the  tub ;  tj 
cheese-makers,  with  the  skimming-dish  m  0 
hand,  breaking  every  part  of  it  as  they  catch  j 
raising  the  curd  from  the  bottom,  and  still  breakij 


CHE 


181 


CHE 


This  part  of  the  business  is  continued  till  the 
l0le  is  broken  uniformly  small;  it  generally 
ces  up  about  40  minutes,  and  the  curd  is  then 
t  covered  over  with  a  cloth  for  about  half  an 
ur  to  subside.  If  the  milk  has  been  set  cool 
rether,  the  curd,  as  before  mentioned,  will  be 
ach  more  tender,  the  whey  will  not  be  so  green, 
t  rather  of  a  milky  appearance.”  (Cheshire 
mnty  Agricultural  Report.) 

Cream  cheese.  This  is  either  made  of  the  “  strip- 
ncrs,”  (the  last  of  the  milk  drawn  from  the  cow- 
each  milking,)  or  of  a  mixture  of  milk  and 
earn.  It  is  usually  made  up  into  small  pieces, 
id  a  gentle  pressure,  as  that  of  a  2  or  4  lb.  weight, 
i  .plied  to  press  out  the  whey.  After  twelve  hours, 
is  placed  upon  a  board  or  wooden  trencher,  and 
Hmed  every  day,  until  dry.  In  about  three  weeks, 
will  be  ripe.  Nothing  but  raw  cream,  turned 
ith  a  little  rennet,  ia  employed,  when  a  uery  ricA 
leeso  is  wanted.  A  little  salt  is  generally  added, 
id  frequently  a  little  powdered  lump  sugar.  I  he 
its  employed  for  cream  cheeses  are  usually  square, 
ad  of  small  size. 

Cottenham  cheese,  named  from  the  town  where 
is  made,  is  a  species  of  cream  cheese,  superior  to 
Alton,  from  which  it  also  differs  in  shape,  being 
alter  and  broader  than  the  latter.  Its  superiority 
i  said  to  be  derived  from  the  rich  grasses  growing 
n  the  fens  of  Cambridgeshire. 

Derbyshire  cheese  is  a  small  rich  variety,  ot  a 
.ale  color,  very  similar  to  the  following . 

Dunlop  cheese,  named  after  a  town  in  Ayr- 
hire,  where  it  was  originally  made.  It  is  very 
ich,  white,  and  buttery,  and  is  made  up  into 
ound  forms,  weighing  from  4  cwt.  to  4  cwt. 
s  now  made  very  generally  throughout  the  whole 

>f  Scotland.  ... 

Dutch  cheese.  This  is  very  commonly  met  with 
n  England,  and  is  readily  distinguished  by  its 
dobular  form.  The  cheeses  made  at  Edam  are 
very  highly  salted  ;  those  made  at  Gouda  are  less 
so.  The  common  size  of  these  cheeses  is  from  b 

to  14  lbs.  ,  ,  AT  , 

French  cheese.  The  Rochefort  and  the  Neuf- 

chatel  are  the  most  esteemed. 

German  cheese.  The  only  kind  made  in  Ger¬ 
many  of  any  celebrity,  is  the  Westphalian,  which 

derives  its  peculiar  flavor  from  the  curd  being  al¬ 
lowed  to  become  partially  putrid  before  being 
1  pressed.  It  is  made  up  into  small  balls  or  cy  in¬ 
ters,  of  about  a  pound  weight,  somewhat  resem- 
iling  in  shape  the  pounds  of  butter  in  some  parts 

)f  the  west  of  England.  , 

Gloucester  cheese.  There  are  two  varieties  of 
this  cheese :  the  single,  made  of  milk  deprived  o 
part  of  its  cream,  and  the  double,  made  of  m 
retaining  the  whole  of  the  cream.  The  best  kind 
has  a  fine  mild  taste  ;  a  semi-buttery  consistence, 
without  being  friable,  and  is  made  up  into  large 
round  flatfish  forms. 

Green  or  sage  cheese  is  made  from  milk  pre- 
viously  mixed  with  the  juice  or  an  infusion  or  e- 
coction  of  sage  leaves,  to  which  some  marygo 
flowers  and  parsley  are  frequently  added. 

Lincolnshire  cheese  is  made  of  new  milk  and 
cream,  and  formed  into  pieces  about  2  inches 
thick.  It  is  very  soft,  and  without  great  care,  will 
not  keep  over  two  months.  Some  persons  sprink  e 
dry  salt  over  them,  when  they  will  keep  better. 


Norfolk  cheese.  This  is  remarkable  for  the  curd 
being  dyed  yellow,  with  annotto  or  saffron.  It  is 
of  very  good  but  not  superior  quality,  and  usually 
weighs  from  \  to  4  cwt. 

Neufchatel  cheese.  After  Rochefort  cheese,  this 
is  the  best  manufactured  in  France.  It  is  made 
of  cream,  and  seldom  exceeds  5  or  6  oz.  in 

weight.  , 

Parmesan  cheese .  This  is  made  at  1  arma,  ana 
in  other  parts  of  Lombardy.  Its  peculiar  flavor  is 
said  to  arise  from  the  luxuriance  of  vegetation  in 
that  part  of  Italy,  and  from  the  great  abundance 
of  aromatic  flowers  in  the  pastures.  It  is  more 
probable,  however,  that  the  application  of  heat  to 
the  curd  of  the  milk,  to  harden  it,  as  is  the  com¬ 
mon  practice  in  Lombardy,  is  the  true  cause  of  its 
flavor.  The  following  method  is  said  to  produce 
a  cheese  equal  to  the  best  Parmesan: 

«  Let  the  day’s  milk  be  heated  to  the  degree  ot 
120°  of  Fahrenheit,  then  removed  from  the  fire 
until  all  motion  ceases,  put  in  the  rennet,  allow  an 
hour  for  the  coagulation,  after  which  set  the  curd 
on  a  slow  fire  until  heated  to  150°,  during  which 
the  curd  separates  in  small  lumps.  A  few  pinches 
of  saffron  are  then  thrown  in,  together  with  cold 
water  sufficient  to  reduce  it  instantly  to  a  bearable 
heat,  when  the  curd  is  collected  by  passing  a  cloth 
beneath  it,  and  gathering  it  up  at  the  corners. 
Place  the  curd  in  a  circle  of  wood  without  a  bot¬ 
tom  ;  lay  it  on  a  table  covered  by  a  round  piece 
of  wood,  pressed  down  by  a  heavy  stone.  Ihe 
cheese  will  acquire  sufficient  consistence  m  the 
course  of  a  night  to  bear  turning,  when  the  upper 
side  is  to  be  rubbed  with  salt,  and  continued  alter¬ 
nately  for  forty  days.”  , 

«  in  Italy,  the  outer  crust  is  next  cut  ott,  and 
the  new  surface  varnished  with  linseed  oil;  but 
that  may  well  be  omitted,  as  well  as  coloring  one 

side  of  it  red.”  .  . 

Polish  cheese.  This  is  generally  of  very  inferior 
quality,  and  made  in  imitation  of  English  cheese. 

Rochefort  cheese.  This  is  made  of  ewe  s  milk, 
and  is  the  best  kind  prepared  in  France.  It  re¬ 
sembles  Stilton,  but  is  scarcely  of  equal  richness 
or  quality.  By  kneading  the  gluten  of  wheat 
with  a  little  salt,  and  a  small  portion  of  a  solution 
of  starch,  it  acquires  the  taste,  smell,  and  unctu- 
osity  of  cheese  ;  so  that  after  it  has  been  kept  a 
certain  time,  it  is  not  to  be  distinguished  from  the 
celebrated  Rochefort  cheese,  of  which  it  has  all 
the  pungency.  (Roulle.)  See  the  remarks  on  the 
Principles  of  Cheesemaking,  above. 

Russian  cheese.  This  is  generally  of  a  very  in¬ 
ferior  kind.  The  best  sort  is  that  made  in  imita¬ 
tion  of  English  cheese;  the  commoner  kinds 
merely  consist  of  salted  curd,  placed  in  a  bag  and 
wrung  dry,  by  two  persons  twisting  the  ends  in  op¬ 
posite  directions.  It  is  usually  not  only  bad  tasted, 

hUtSNpIoat  or  soft  cheese  is  a  very  rich  white 
cheese,  somewhat  resembling  butter,  mad 

P”SrcJ«e«.  named  after  the ;  l»»»  * 

was  originally  made,  is  at  once  the  rich^  a" 
finest  variety  of  cheese  manufactured  in  England. 
ffTpSa  from  raw  milk,  to  which  cream  ta¬ 
ken  from  other  milk  is  added.  Its  shape  »  pecu¬ 
liar,  being  generally  twice  as  higi 
It  is  generally  twice  the  price  of  Cheshire  or 


CHE 


182 


CHI 


ble  Gloucester.  Like  wine,  this  cheese  is  vastly 
improved  by  age,  and  is  therefore  seldom  eaten 
before  it  is  two  years  old.  A  spurious  appearance 
of  age  is  sometimes  given  to  it  by  placing  it  in 
a  warm  damp  cellar,  or  by  surrounding  it  with 
masses  of  fermenting  straw,  or  rotten  cow-dung. 

Suffolk  cheese  is  made  from  skimmed  milk,  and 
is  usually  shaped  into  round  flat  forms,  weighing 
from  24  lbs.  to  30  lbs.  each.  It  much  resembles 
the  skimmed  or  “  scald”  milk  cheese  made  in 
Devonshire. 

Swiss  cheese.  The  principal  cheeses  made  in 
Switzerland  are  the  Gruyere,  or  Jura,  and  the 
Schabzieger,  or  green  cheese.  The  latter  is  fla¬ 
vored  with  melilot. 

Wiltshire  cheese  resembles  poor  Cheshire  or 
Glo’ster.  The  outside  is  generally  covered  with 
red  paint,  made  by  mixing  up  ruddle  or  red  ochre 
with  whey,  and  laying  it  in  with  a  brush. 

Yorkshire  cheese  is  a  fine  variety  of  cream 
cheese,  but  will  not  keep. 

Concluding  Remarks.  It  is  surprising  that 
cheese  is  not  more  frequently  made  an  article  of 
domestic  manufacture,  especially  by  housewives 
resident  in  the  country.  The  operations  of  cheese¬ 
making  are  all  exceedingly  simple,  and  not  at  all 
laborious,  and  will,  in  most  cases,  amply  repay  the 
outlay  for  the  milk.  With  the  peasantry,  who 
can  usually  procure  a  few  gallons  of  milk  from  the 
houses  of  the  farmers  for  whom  they  work,  it  re¬ 
ally  appears  a  want  of  common  foresight,  not  to 
provide  themselves  with  a  few  pounds  of  this 
wholesome  and  nutritious  article,  which  is  looked 
upon  by  some  of  those  roughly-fed  children  of  the 
soil,  as  a  luxury  beyond  their  reach.  In  a  family 
where  cheese  is  generally  relished  by  the  majority 
of  the  members,  it  becomes  quite  as  necessary  to 
have  home-made  cheese  as  home-made  bread,  and 
there  is  scarcely  a  portion  of  the  United  Kingdom 
where  milk  may  not  be  obtained,  during  the  sum¬ 
mer  months,  at  such  a  price  as  to  render  it  impor¬ 
tant  in  a  pecuniary  point  of  view.  Besides,  cheese 
is  not  unfrequently  colored  with  stains  and  pig¬ 
ments  which  are  injurious,  and  even  poisonous. 
Several  persons  have  nearly  lost  their  lives,  from 
eating  cheese  colored  with  annotto,  for  instance. 
This  dye  is  commonly  adulterated  with  red-lead, 
so  that  the  farmer  (cheesemaker)  may  very  inno¬ 
cently  introduce  a  dreadful  poison,  when  he  only 
intends  to  improve  the  color.  By  making  our  own 
cheeses,  the  liability  to  such  an  accident  is 
avoided. 

When  a  whole  cheese  is  cut,  and  the  consump¬ 
tion  small,  it  is  generally  found  to  become  unpleas¬ 
antly  dry,  and  to  lose  flavor  before  it  is  consumed. 
This  is  best  prevented  by  cutting  a  sufficient  quan¬ 
tity  for  a  few  days’  consumption  from  the  cheese, 
and  placing  the  remainder  in  a  cool  place,  rather 
damp  than  dry,  spreading  a  thin  film  of  butter 
over  the  cut  surface,  and  covering  it  with  a  cloth 
to  keep  off"  the  dirt.  This  removes  the  objection 
existing  in  small  families  against  purchasing  a 
whole  cheese  at  a  time.  The  common  practice  of 
buying  small  quantities  of  cheese  should  be  avoid¬ 
ed,  as  not  only  a  higher  price  is  paid  for  any  given 
quality,  but  there  is  little  likelihood  of  obtaining 
exactly  the  same  flavor  twice  running.  Should 
cheese  become  too  dry  to  be  agreeable,  it  may  be 
used  for  stewing,  or  when  grated  cheese  is  wanted. 


Toasted  cheese  is  much  relished  by  some  per 
sons,  but  is  seldom  met  with  well  prepared.  Th 
following  has  been  handed  to  the  writer  by  th 
cook  of  a  certain  nobleman  who  prides  himself  oi 
his  gustful  appetite.  Cut  the  cheese  into  slices  o; 
moderate  thickness,  and  put  them  into  a  tinnei 
copper  saucepan,  with  a  little  butter  and  cream 
simmer  very  gently  until  quite  dissolved,  then  re 
move  it  from  the  fire,  allow  it  to  cool  a  little,  am 
add  some  yelk  of  egg,  well  beaten  ;  make  it  intJ 
a  shape,  and  brown  it  before  the  fire. 

CHELTENHAM  SALTS.  Prep.  Glaube! 
salts  1  oz. ;  Epsom  salts  f  oz. ;  culinary  salt  a  tea 
spoonful ;  sulphate  of  iron  2  grs. ;  reduce  then 
separately  to  fine  powder,  then  mix  them. 

II.  Glauber  salts  and  Epsom  salts,  of  each  2£| 
lbs.  ;  common  salt  7  lbs. ;  sulphate  of  iron  H  oz. 
mix. 

Remarks.  The  above  salts  must  be  dried  in  ar, 
oven,  or  over  the  fire,  before  reducing  them  u| 
powder.  The  Glauber’s  should  be  dried  by  itself i 
as  it  liquefies  when  slightly  heated.  Cathartic  anc 
tonic.  Dose.  £  oz.  to  1  £  oz. 

CHELSEA  PENSIONER.  Prep.  Gum  gua- 
iacum  £  oz. ;  rhubarb  £  oz. ;  cream  of  tartar  2j 
oz. ;  flowers  of  sulphur  4  oz. ;  nutmegs  2  in  num¬ 
ber,  (all  in  powder;)  honey  1£  lb.;  make  them' 
into  a  confection  by  beating  them  together  in  a 
mortar. 

Remarks.  The  dose  is  two  tablespoonfuls,  night 
and  morning,  in  rheumatism.  The  name  is  said 
to  have  been  given  to  it  from  the  circumstance  of  i 
a  Chelsea  pensioner  having  cured  Lord  Amherst 
with  it. 

CHILBLAIN.  An  inflammatory  swelling,  of 
a  purple  or  lead  eolefr,  produced  by  the  action  of! 
cold.  Children,  especially  those  of  a  scrofulous 
habit,  and  elderly  persons,  are  generally  most  lia- ■ 
ble  to  chilblains.  The  common  cause  of  chilblains 
is  holding  the  hands  or  feet  to  the  fire,  after  expo¬ 
sure  to  cold.  The  sudden  change  of  temperature 
partially  destroys  the  vitality,  and  prevents  the 
proper  flow  of  blood  through  the  part.  The  best 
preventives  of  chilblains  are  woollen  socks  or 
stockings,  good  waterproof  shoes,  woollen  gloves, ' 
exercise,  and  friction.  When  chilblains  have  once 
formed,  the  best  treatment  is  friction,  with  stimu- ' 
lants,  as  spirits  of  wine  and  camphor,  turpentine,  j 
opodeldoc,  dilute  spirits,  camphorated  oil,  &c.  i 
Linnceus  recommends  bathing  the  part  with  dilute  1 
muriatic  acid,  just  strong  enough  to  faintly  prick 
the  skin.  When  the  inflamed  parts  have  ulcera¬ 
ted,  they  are  commonly  called  kibes.  In  this  state  i 
they  should  be  dressed  with  a  little  resin  cerate,  or 
elemi  ointment,  and  if  fungous  granulations  ap¬ 
pear,  they  must  be  removed  by  touching  them 
with  nitrate  of  silver  or  blue  vitriol. 

CHILBLAINS,  LOTIONS  FOR,  (POPU¬ 
LAR.)  I.  Dissolve  white  copperas  1  oz.  in  water  1  j 
pint,  and  occasionally  apply  it  to  the  affected  parts,  i 

II.  Dissolve  sal  ammoniac  1  oz.  in  vinegar  £ 
pint ;  as  above. 

III.  Mix  compound  soap  liniment  2  oz.  with 
tincture  of  Spanish  flies  1  oz.  ;  as  above. 

IV.  Vinegar  and  spirit  of  wine,  (or  rum,)  of 
each  £  pint ;  sal  ammoniac,  in  powder,  1  oz. ;  mix 
and  shake  until  the  latter  dissolves. 

V.  Spirits  of  salts  1  oz. ;  water  £  pint;  mix  ;  as 
above. 


CHI 


183 


CHL 


CHILBLAINS,  OINTMENT  FOR.  Prep. 
hutment  of  nitrate  of  mercury  1  oz.  ;  camphor  1 
r. ;  oil  of  turpentine  2  drs. ;  oil  of  olives  4  drs. ; 
lix  well  together.  To  be  applied,  by  gentle  fric- 
on.  2  or  3  times  daily. 

II.  Calomel  and  camphor,  of  each  1  dr.;  sper- 
iaceti  ointment  4  drs. ;  oil  of  turpentine  2  drs. ;  as 

ist. 

Remarks.  All  the  preceding  lotions  and  oint- 
lents  are  intended  for  chilblains  before  they 

Chilblains,  Russian  remedy  for. 

,  common  remedy  for  chilblains  among  the  peas- 
uts  in  Russia  is  the  rind  of  perfectly  ripe  cucum- 
ers,  dried  with  the  soft  parts  attached,  and  placed 
•  it h  the  inner  side,  previously  soaked  in  warm 
rater,  over  the  sore  parts.  Dumitriefsky  confirms 
re  efficacy  of  this  remedy.  (Med.  Zeitung.) 
CHIMNEYS  ON  FIRE  maybe  readily  extin- 
uished  in  several  ways,  without  having  recourse 
)  throwing  water  down  them  from  the  top,  by 
;hich  much  damage  is  frequently  done  to  the  fur- 
iture  in  the  rooms.  One  of  the  simplest  methods 
i,  to  scatter  a  handful  of  flowers  of  sulphur  over 
lie  dullest  part  of  the  burning  coals,  the  mephitic 
apors  arising  from  which  will  not  support  com- 
ustion,  and  consequently  extinguish  the  flames. 
[notker  method  is,  to  shut  the  doors  and  windows, 
nd  to  stop  up  the  bottom  of  the  chimney  with  a 
liece  of  wet  carpet  or  blanket,  throwing  a  little 
rater  or  flowers  of  sulphur,  or  salt,  on  the  fire  im- 
nediately  before  doing  so.  By  this  means  the 
Jraught  is  stopped,  and  the  burning  soot  must  be 
xtinguished  for  want  of  air.  If  the  chimney  be 
topped  at  top,  instead  of  the  bottom,  the  whole  of 
lie  smoke  must,  of  course,  be  driven  into  the 
-partment.  If  every  fireplace  were  provided  with 
i  damper,  or  shutter  of  sheet-iron  or  tin  plate,  suf- 
iciently  large  to  choke  it  thoroughly,  fires  in  chim- 
teys  would  become  of  little  consequence,  as  it  would 
>nly  be  necessary  to  apply  this  damper  to  put  them 
•ut. 

CHINA,  (CHOICE  OF.)  In  purchasing  chi- 
m,  glass,  and  earthenware,  care  should  be  taken 
o  select  those  sets  that  in  case  of  breakage  can  be 
eadily  matched.  Peculiar  or  rare  patterns  should 
ic  avoided,  for  if  any  such  be  broken,  it  will  gen- 
rally  be  found  very  difficult  and  expensive,  and 
rcquently  impossible,  to  replace  them. 

Cleaning.  China  (when  very  dirty)  is  best 
•leaned  with  finely-powdered  fuller’s  earth  and 
vartn  water,  afterwards  rinsing  it  well  in  clean 
eater.  A  little  clean  soft  soap  may  be  added  to 
he  water  instead  of  fuller’s  earth.  The  same  plan 
s  recommended  for  cleaning  glass. 

Packing.  As  there  is  considerable  art  in  pack- 
ng  brittle  hollow-ware,  in  such  a  way  that  it  will 
tand  exposure  to  the  jolting,  blows,  and  agitation 
>f  land-carriage,  it  is  better,  where  it  is  ol  much 
alue,  or  in  quantity,  to  have  it  done  by  a  person 
ised  to  the  job.  A  man,  accustomed  to  packing 
;uch  articles,  may  be  readily  procured  at  any 
:lass-works,  or  china  warehouse,  lor  a  trifling  con¬ 
sideration. 

CHINA-ROOT  STARCH.  A  reddish-colored 
arina,  procured  from  the  smilax  china. 

CHINESE  SHEET-LEAD.  The  Chinese  em- 
>loy  large  quantities  of  sheet-lead  in  packing  their 
ea,  which  they  make  in  the  following  way : — 


Melted  lead  is  poured  from  a  crucible  upon  a  large 
flat  stone,  placed  upon  the  ground,  and  immedi¬ 
ately  another  stone  is  dashed  upon  the  fluid  lead, 
which  is  thus  pressed  out  into  a  very  thin  plate  or 
leaf.  This  is  instantly  removed,  and  the  operation 
repeated  as  rapidly  as  possible.  The  rough  edges 
of  the  plates  are  afterwards  cut  off,  and  then  sol¬ 
dered  together  for  use.  The  Chinese  employ  two 
men  in  this  process ;  one  to  pour  on  the  melted 
lead,  and  the  other  to  work  the  stone.  A  similar 
method  has  been  adopted  for  some  years  in  Eng¬ 
land,  to  form  the  plates  of  zinc  for  galvanic  batte¬ 
ries. 

CHIRAYITINE,  SULPHATE  OF.  The 
substance  sold  under  this  name  is  sulphate  of  quina. 
Chirayita  yields  no  alkaloid,  but  merely  a  bitter 
matter. 

CHLORAL.  A  substance  prepared  by  the  ac¬ 
tion  of  chlorine  on  alcohol. 

Prep.  Place  anhydrous  alcohol  in  a  tubulated 
retort,  and  pass  dry  chlorine  gas  through  it,  at  first 
in  the  cold,  but  afterwards  with  the  application  of 
a  gentle  heat.  As  soon  as  the  chlorine  passes  un¬ 
decomposed  through  the  liquor  at  the  boiling  tem¬ 
perature,  the  process  is  complete.  On  cooling,  the 
liquid  in  the  retort  solidifies,  forming  a  crystalline 
mass  of  hydrated  chloral.  This  must  be  melted 
by  gentle  heat,  and  agitated  with  thrice  its  volume 
of  oil  of  vitriol,  when,  on  increasing  the  heat  a  lit¬ 
tle,  an  oily  stratum  of  impure  chloral  will  rise  to 
the  surface.  This  must  be  removed,  boiled  for 
some  time,  to  drive  off  some  free  hydrochloric  acid 
and  alcohol,  and  next  distilled  with  an  equal  vol¬ 
ume  of  oil  of  vitriol ;  lastly,  it  must  be  rectified 
from  finely-powdered  quicklime,  stopping  the  pro¬ 
cess  as  soon  as  the  surface  of  the  lime  becomes 


dry. 

Remarks.  The  chlorine  is  best  introduced  by  a 
tube  inserted  into  the  tubulature  of  the  retort,  and 
a  long  tube,  bent  upwards,  should  be  connected 
with  the  beak  to  convey  away  the  hydrochloric 
acid  gas  extricated,  and  to  allow  the  xolatilized 
alcohol  and  chloral  to  condense  and  flow  back  into 
the  retort. 

Prop.  Chloral  is  an  oily  liquid,  possessing  an 
ethereal  smell ;  it  is  soluble  in  alcohol,  ether,  and 
water,  but  its  solution  in  the  latter  rapidly  changes 
into  a  semi-solid  crystalline  mass  of  hjdrate  of 
chloral,  soluble  in  'a  larger  quantity  of  water. 
Chloral  boils  at  202°,  and  has  a  sp.  gr.  ot  1;5U2. 

CHLORATE.  A  compound  of  chloric  acid 
with  a  base.  The  chlorates  are  very  similar  to  the 
nitrates,  both  in  their  properties  and  composition. 
They  are  all  decomposed  at  a  red  heat,  metallic 
chlorides  being  formed,  and  oxygen  gas  given  ott. 
Like  the  nitrates,  they  deflagrate  with  inflamma¬ 
ble  substances,  but  with  greater  facility  and  vio¬ 
lence.  A  mixture  of  this  kind  will  detonate  with 
a  slight  blow  or  friction.  All  the  chlorates  are  so¬ 
luble  in  water.  , 

Tests.  Rubbed  with  sulphur,  or  phosphorus,  the} 
explode  violently ;  mixed  with  muriatic  acid,  and 
then  with  water,  a  liquid  is  formed,  Passing 
bleaching  properties.  When  heated,  they 
oxygen.  Thrown  on  red-hot  coals,  they  defla¬ 
grate  like  nitre.  Sulphuric  acid  turns  tliem  orange 
red.  The  following  simple  method  of  testi  g 
commercial  chlorates  has  been  proposed  b>  .1. 
Choron : 


CHL 


184 


CHL 


“  The  protoxide  of  lead,  heated  with  chlorate 
of  potassa  in  a  glass  tube  closed  at  one  end,  gives 
puce  oxide  of  load,  (Pb  O2,)  mixed  with  a  small 
quantity  of  minium.  On  this  new  reaction  is 
founded  the  test  which  I  propose  with  relation  to 
the  chlorates.  It  consists  in  slowly  heating  to  fu¬ 
sion  an  intimate  mixture  of  the  chlorate  and  li¬ 
tharge  in  suitable  proportion,  covering  it  with  a 
layer  of  chloride  of  sodium ;  in  treating  the  fused 
mass  with  dilute  nitric  acid ;  then  in  collecting  on 
a  filter  the  puce  oxide  obtained,  by  aid  of  which 
the  quantity  of  chlorate  employed  may  be  ap¬ 
proximately  calculated. 

“  This  prompt  and  cheap  process  appears  to  me 
sufficiently  accurate  to  be  employed  in  the  arts.” 
(Comptes  Rendus,  xiv.) 

CHLORATE  OF  BARYTA.  ( Wheeler's 
process.)  Digest  for  a  few  minutes  a  concentra¬ 
ted  solution  of  chlorate  of  potassa,  with  a  slight 
excess  of  silicated  hydro-fluoric  acid.  A  precipi¬ 
tate  of  double  fluoride  of  silicon  and  potassium 
will  subside,  and  chloric  acid  remain  in  solution. 
Filter,  neutralize  with  carbonate  of  baryta  ;  again 
filter,  when  prismatic  crystals  of  chlorate  of  bary¬ 
ta  may  be  obtained  by  cautious  evaporation. 

Prop.,  df-c.  Soluble  in  4  parts  of  cold  water. 
Used  to  make  chloric  acid.  This  salt  may  also 
be  formed  by  passing  chlorine  through  a  strong 
milk  of  hydrate  or  carbonate  of  baryta,  in  the 
same  way  as  in  making  chlorate  of  potassa. 

CHLORATE  OF  POTASSA.  Syn.  Hyper- 

OXYMURIATE  OF  POTASH.  OxYMURIATE  OF  DITTO. 
Prep.  I.  Transmit  chlorine  gas  through  a  solution 
of  pure  potassa,  or  its  carbonate,  until  the  alkali 
be  completely  neutralized,  then  boil  for  a  few  min¬ 
utes,  gently  evaporate  until  a  pellicle  forms  on  the 
surface,  and  set  it  aside,  where  it  will  cool  very 
slowly.  Crystals  of  the  chlorate  will  form  as  the 
liquor  cools,  and  must  be  collected,  carefully 
washed  with  a  little  cold  water,  and  purified  by 
re-solution  and  crystallization.  The  mother  liquor, 
by  evaporation,  will  yield  more  crystals,  or  it  may 
be  saved  for  a  future  operation. 

Remarks.  This  operation  is  best  conducted  in  a 
Woolf’s  apparatus,  or  similarly  arranged  vessels. 
When  the  process  is  about  half  completed,  as  in¬ 
dicated  by  litmus  paper,  ceasing  to  be  darkened, 
and  beginning  to  be  blanched,  it  is  better  to  inter¬ 
rupt  the  operation,  and  to  remove  any  chloride  of 
potassium  that  may  have  fallen  down ;  this  may 
be  washed  with  a  little  water,  and  the  washings 
added  to  the  liquor,  when  the  chlorine  should  be 
again  passed  through  the  solution.  When  the  bub¬ 
bles  of  gas  pass  through  without  any  being  sensi¬ 
bly  absorbed,  the  process  is  completed.  The  gas 
tube  should  be  of  large  dimensions  at  the  end  im¬ 
mersed  in  the  saline  solution,  and  care  should  be 
taken  that  it  does  not  get  stopped  up  with  crystals. 
In  general  the  pure  chlorate  obtained  from  the 
second  crystallization,  amounts  to  about  -A.  of  the 
weight  of  the  potash  employed.  The  smallness 
of  the  product  arises  from  a  large  portion  being 
converted  into  chloride  of  potassium. 

II.  {Graham's  process.)  This  consists  in  sub¬ 
mitting  equal  equivalents  of  carbonate  of  potassa, 
and  hydrate  of  lime  mixed  with  water,  to  the  ac¬ 
tion  of  chlorine,  in  a  similar  way  to  the  above. 

III.  ( Liebig's  process.)  a.  The  chlorine  is 
passed  into  a  mixture  of  one  equivalent  of  chlo¬ 


ride  of  potassium,  and  6  equivalents  of  hydrate  cj 
lime,  previously  stirred  with  water  to  the  consis; 
ence  of  a  thin  paste,  whereby  the  lime  unite 
with  the  chlorine,  forming  chloride  of  cakiiun 
and  the  chloride  of  potassium  is  converted  inti 
chlorate  potassa  ;  'the  latter  is  then  separated  fci 
crystallization.  (Buchner’s  Repert.) 

b.  Heat  chloride  of  lime  in  water  until  it  cease 
to  affect  vegetable  colors,  then  dissolve  it  in  hi 
water,  concentrate  by  evaporation,  and  add  chl< 
ride  of  potassium.  After  cooling,  a  quantity  cj 
crystals  of  chlorate  of  potassa  are  obtained.  Chit' 
ride  of  lime,  of  so  bad  a  quality  as  to  be  worthier 
for  other  purposes,  may  be  employed ;  hence  th 
is  a  very  economical  process. 

IV.  (Vee’s  process.)  Heat  a  solution  of  chl< 
ride  of  lime,  marking  18  or  20°  Baume,  in 
leaden  or  cast-iron  vessel,  and  when  hot,  dissolv 
therein  enough  chloride  of  potassium,  to  raise  tbj 
hydrometer  3  or  4  degrees ;  then  concentrat 
quickly,  but  cautiously,  until  the  gravity  of  30  t! 
31°  Baume  be  obtained,  and  set  it  aside  to  cryt; 
tallize.  The  mother  water,  concentrated  to  36‘; 
will  yield  more  crystals.  By  re-solution  in  wate: 
concentrating  to  15  or  16°,  filtering  and  agaij 
cooling,  pure  chlorate  of  potassa  will  be  obtained 
This  is  a  good  and  economical  process. 

V.  ( Patent  process  of  M.  Romer.)  This  conj 
sists  in  placing  pure  carbonate  of  potassa  on  shelve 
in  an  air-tight  chamber,  communicating  with 
retort,  filled  with  the  materials  for  generatin' 
chlorine,  by  which  the  alkali  becomes  surrounde 
with  an  atmosphere  of  chlorine.  The  operation  ij 
allowed  to  proceed  for  12  hours  without  interfe 
rence,  after  which,  the  heat  of  a  water  bath  i1 
applied  to  4he  retort  for  6  hours  longer.  The  ap 
paratus  is  now  opened,  and  the  chlorate  of  potass 
thus  formed,  is  purified  and  freed  from  muriate  bj 
solution  and  crystallization.  The  materials  foj 
generating  the  chlorine,  are — crystallized  peroxid 
of  manganese,  in  fine  powder,  10  lbs.;  plumbag 
10  lbs. ;  common  salt  30  lbs. ;  strongest  oil  of  vit1 
riol  20  lbs. ;  water  16  lbs. ;  the  weight  of  the  car 
bonate  of  potassa  placed  upon  the  shelves  is  10  lbf; 
Not  being  acquainted  with  the  product  obtaineij 
by  this  process,  I  cannot  speak  as  to  its  value. 

Prop.,  Uses,  tyc.  Crystallizes  in  four  and  si:; 
sided  pearly  scales  ;  dissolves  in  16  parts  of  wate; 
at  60°,  and  in  2£  parts  at  212°.  At  about  450° 
it  undergoes  the  igneous  fusion,  and  on  increasing 
the  heat  almost  to  redness,  effervescence  ensues; 
and  pure  oxygen  gas  is  given  off.  It  yields  39’15{, 
by  weight  of  this  gas,  (Ure,)  and  becomes  changer 
into  chloride  of  potassium.  It  will  bear  a  hea 
of  600°  Fahr.  without  undergoing  any  change; 
When  mixed  with  inflammable  substances,  ant 
triturated,  heated,  or  subjected  to  a  smart  blow,  if 
explodes  with  great  violence.  It  also  fulminate! 
when  thrown  into  strong  acids.  As  a  medicine 
it  is  stimulant  and  diuretic.  Dose.  5  to  15  gr.  oi 
more.  It  is  principally  used  in  the  manufacture 
of  fireworks,  oxygen  gas,  lucifer  matches,  &-c- 
and  was  formerly  used  to  fill  percussion  caps,  but 
was  abandoned  for  fulminating  mercury,  as  it  waf 
found  to  rust  the  nipples  of  the  guns,  which  the 
latter  does  not  do. 

The  following  experiments  with  this  salt,  which 
are  mentioned  in  most  chemical  works,  may  amuse 
the  young  experimentalist. — Rub  2  gr.  into  powdei 


a  mortar,  add  1  gr.  of  sulphur,  mix  them  well 
1  gentle  trituration,  then  collect  the  powder  into 
;  eap,  and  press  upon  it  suddenly  and  forcibly 
vh  the  pestle  ;  a  loud  detonation  will  ensue.  If 
ti  mixt  ure  be  wrapped  in  strong  paper,  and  struck 
>  h  a  hammer,  the  report  will  be  still  louder. 

.  r.  of  the  salt,  mixed  in  the  same  manner  with 
:;of  charcoal,  will  be  inflamed  by  strong  tritura¬ 
te,  especially  if  a  grain  or  two  of  sulphur  be 
tied,  but  without  much  noise.  If  a  little  sugar 
I  mixed  with  half  its  weight  of  the  chlorate,  and’ 
ttle  strong  sulphuric  acid  poured  on  it,  a  sudden 
vehement  inflammation  will  ensue ;  but  this 
eriment  requires  caution,  as  well  as  the  follow- 
To  1  gr.  of  the  powdered  salt  in  a  mortar, 
i  a  gr.  of  phosphorus  ;  it  will  detonate  with  a 
1  report,  on  the  gentlest  trituration.  In  this 
f  eriment  the  hand  should  be  defended  by  a 
t?e,  and  great  care  should  be  taken  that  none 
t  he  phosphorus  gel  into  the  eyes.  Phosphorus 
i  f  be  inflamed  by  it  under  water,  by  putting 
i  •  a  wine  glass  1  part  of  phosphorus  and  2  of 
t  chlorate,  nearly  filling  the  glass  with  water, 

:  then  pouring  in,  through  a  glass  tube  reach- 
i  to  the  bottom,  3  or  4  parts  of  sulphuric  acid. 
r  s  experiment,  too,  is  very  hazardous  to  the 
f  s.  If  olive  or  linseed  oil  be  taken  instead  of 
}  sphorus,  it  may  be  inflamed  by  similar  means 
e  he  surface  of  the  water.  This  salt  should  not 
1  kept  mixed  with  sulphur,  or  perhaps  any  in- 
t  unable  substance,  as  in  this  state  it  has  been 
Lwn  to  detonate  spontaneously.  The  addition 
'  sulphuric  acid  to  such  mixtures  immediately 
<  ses  them  to  inflame  and  explode  ;  but  this  ex- 
f  ment  does  not  succeed  with  diamond  powder. 

.  enevix.) 

*ur.  The  usual  impurity  is  muriate  of  potash. 
Tjs  is  readily  detected  by  adding  a  few  drops  of 
ablution  of  nitrate  of  silver,  which  will  give  a 
cjly  white  precipitate  soluble  in  liquor  of  amnio- 
if  a  muriate  be  present,  whereas  the  solution 
remain  clear,  if  the  salt  be  pure.  The  tests 
■i  the  same  as  those  mentioned  under  chlorate. 
T  salt  may  be  known  to  contain  potash,  by  the 
t'  i  described  under  the  article  potassa,  and  may 
th  be  distinguished  from  chlorate  of  soda. 

HLORATE  MATCHES.  Prep.  Chlorate 
o  totassa  30  grs. ;  flowers  of  sulphur  10  grs. ; 
dered  lump  sugar  8  grs. ;  powdered  gum  ara- 
5  grs. ;  vermilion  enough  to  color.  Proc.  Re¬ 
is  the  chlorate  to  fine  powder  in  a  marble  or 
gewood-ware  mortar,  then  place  it  on  a  stone 

3,  add  the  other  ingredients,  and  mix  them  all 
ther  with  a  wooden  or  bone  knife,  adding  just 
siicient  water  to  make  a  paste.  Into  this  mix- 
l'  the  points  of  matches,  made  of  slips  of  thin 
w  d  or  pasteboard,  are  to  be  dipped,  and  after- 
^  ds  carefully  dried  in  a  moderately  warm  situa- 
tij. 

‘emarks.  These  matches,  dipped  into  a  little 
huric  acid,  or  exposed  to  smart  friction,  imme- 
dj“ly  enflame.  The  risk  of  spilling  the  acid  may 
lx  voided  by  placing  a  little  asbestos  in  the  bottle, 
a  pouring  thereon  only  as  much  sulphuric  acid 
I©  asbestos  will  absorb.  It  is  only  the  compo- 
S|  u  on  the  match  that  should  be  touched  with 
fi  acid,  for  if  the  wood  be  well  wetted  it  will  not 
Mi.  To  ensure  success  it  is  best  to  dip  them  into 
M  ed  brimstone  to  the  height  of  about  §  of  an 
24 


inch  before  applying  the  composition.  These 
matches  once  occupied  the  place  that  Lucifers  did 
a  few  years  since,  and  that  Congreves  do  now. 

^  CHLORATE,  PRIMING,  (for  Guns.)  Prep. 
Pulverize  the  best  gunpowder,  and  make  it  into  a 
paste  with  water  ;  then  add  half  its  weight  of  chlo¬ 
rate  of  potassa,  and,  while  semi-fluid,  drop  it  into 
the  empty  copper  caps ;  place  them  aside  in  a 
warm  situation  to  dry7. 

Remarks.  The  same  precautions  must  be  ob¬ 
served  in  mixing  th'e  ingredients,  as  directed  in  the 
last  article.  This  priming  Is  now  superseded  by 
fulminating  mercury,  which,  as  before  observed, 
does  not  rust  the  nipple  and  foul  the  touchhole, 
like  the  chlorate  mixture. 

CHLORATES,  (PER-.)  Salts  formed  by  the 
union  of  perchloric  acid  with  the  bases.  The  per¬ 
chlorate  of  potassa  may  be  formed  by  adding  well- 
dried  and  finely-powdered  chlorate  of  potassa,  in 
small  portions  at  a  time,  to  an  equal  weight  of  con¬ 
centrated  oil  of  vitriol,  gently  warmed  in  an  open 
vessel.  The  bisulphate  of  potassa  formed  must 
then  be  washed  oft’  with  a  little  cold  water,  and 
the  residuum  of  perchlorate  dissolved  in  boiling 
water  and  crystallized.  Remarks.  These  salts  are 
distinguished  from  the  chlorates  by  not  turning  yel¬ 
low  with  hydrochloric  acid.  The  other  perchlorates 
may  be  formed  by  neutralizing  the  acid  with  the 
base.  The  perchlorate  of  potassa  requires  65  times 
its  weight  of  cold  water  for  its  solution,  while  the 
chlorate  only  requires  16. 

CHLORIC  ACID.  An  acid  composed  of 
chlorine  and  oxygen. 

Prep.  Dissolve  chlorate  of  baryta  in  16  times  its 
weight  of  water ;  then  add  dilute  sulphuric  acid 
until  all  the  baryta  be  precipitated  as  sulphate. 
The  clear  liquid  may  then  be  concentrated  by  eva¬ 
poration  until  it  acquires  a  thin  oily  consistence. 

Props.  In  this  state  it  has  a  yellowish  tint, 
emits  a  smell  like  nitric  acid,  and  sets  fire  to  pa¬ 
per  and  other  dry  organic  matter  thrown  into  it. 
By  heat  it  is  resolved  into  chlorine  and  oxygen.  It 
may  be  readily  detected  by  its  forming  chlorate  of 
potassa  with  that  of  alkali. 

CHLORIC  ACID,  (PER-.)  A  compound  of 
chlorine  and  oxygen,  containing  2  eq.  more  of  the 
latter  than  the  last  acid. 

Prep.  Put  any  quantity  of  powdered  perchlorate 
of  potassa  into  a  retort,  and  pour  thereon  £  its 
weight  of  strong  sulphuric  acid,  previously  diluted 
with  an  equal  weight  of  water.  Heat  must  now 
be  applied,  and  as  it  rises  to  284°  F.,  vapors  of 
this  acid  will  pass  over  and  condense  as  a  color¬ 
less  liquid  in  the  receiver. 

Remarks.  This  is  a  more  stable  compound  than 
chloric  acid,  and  does  not  inflame  organic  sub¬ 
stances.  By  distilling  it  from  concentrated  sul¬ 
phuric  acid,  Serullas  obtained  it  in  a  solid  form.  In 
this  state  it  hisses  when  thrown  into  water,  like 
red-hot  iron. 

CHLORIDES.  Compounds  of  chlorine  with 
the  bases  in  definite  proportions.  The  tests  for  the 
chlorides  are  the  same  as  for  chlorine.  (See  Culo- 
rine.) 

CHLORIDES  OF  CARBON.  Prep.  I.  ( Per - 
chloride.)  Expose  the  oily  compound  formed  by 
mixing  equal  volumes  of  moist  chlorine  and  ole¬ 
fiant  gas,  to  the  direct  solar  rays  in  a  vessel  full  of 
chlorine  gas.  Hydrochloric  acid  is  given  oil  and 


CHL 


186 


CHL 


perchloride  of  carbon  formed.  Props.  Solid  ;  smells 
somewhat  like  camphor ;  it  is  twice  as  heavy  as 
water,  fusible,  volatile  ;  soluble  in  alcohol,  ether, 
and  oils,  and  slightly  so  in  water  ;  combustible. 

II.  ( Protochloride .)  When  the  perchloride  of 
carbon  is  passed  through  a  glass  or  porcelain  tube 
filled  with  fragments  of  glass  or  rock  crystal  heat¬ 
ed  to  redness,  chlorine  is  separated,  and  a  vapor 
formed,  which  must  be  condensed  by  the  applica¬ 
tion  of  cold.  This  is  the  protochloride  of  carbon. 
Prop.  Liquid,  limpid,  and  colorless  ;  vaporizes  at 
165°  F. 

CHLORINE.  Syn.  Oxymuriatic  Acid.  An 
elementary  substance  discovered  by  Scheele  in 
1774,  and  named  by  him  dephlogisticated  marine 
acid.  It  was  afterwards  called  by  the  French 
chemists  oxygenized  and  oxymuriatic  acid,  on  the 
supposition  of  its  being  a  compound  of  muriatic  acid 
and  oxygen.  In  1809,  Gay  Lussac  and  Ther- 
nard  suggested  that  it  might  be  regarded  as  a  sim¬ 
ple  substance  ;  but  it  was  reserved  for  Sir  H.  Davy 
to  prove  the  truth  of  this  suggestion.  After  some 
researches,  in  which  every  method  of  decomposing 
it  was  tried  that  genius  and  experience  could  sug¬ 
gest,  he  declared  it  to  be  a  simple  body,  and  gave 
it  its  present  name,  (from  xAwpds,  green,)  on  account 
of  its  color. 

Prep.  I.  Mix  together  in  a  glass  flask  or  retort 


strong  muriatic  acid  with  half  of  its  weighhf 
finely-powdered  peroxide  of  manganese.  Chhjie 
gas  is  immediately  evolved  even  in  the  cold,!ut 
much  more  rapidly  on  the  application  of  a  gilt 
heat.  Remarks.  This  gas  must  be  collectefin 
clean  dry  bottles  by  displacement.  The  tube  ;  >. 
ducting  the  gas  must  reach  to  the  bottom  of  it 
bottle,  when  the  chlorine,  being  heavier  than!  if 
air,  will  displace  the  latter,  without  mixing  wi,it 
The  bottle  is  known  to  be  full  by  the  gas  cl  r- 
flowing  the  mouth,  which  is  easily  perceived  b  a 
green  color.  The  bottle  must  now  be  close 
with  an  accurately-fitting  stopper,  previc 
greased,  and  an  empty  one  put  in  its  place,  w 
must  be  subsequently  treated  in  like  manner. 


free  the  gas  entirely  from  muriatic  acid,  it  ma 
passed  through  water ;  and  to  render  it  dry,  it  hj 
be  passed  over  dry  chloride  of  calcium.  ChlJie 
gas  may  also  be  collected  over  a  saturated  sol  inn 
of  common  salt  in  the  pneumatic  trough. 

II.  Pour  common  muriatic  acid,  diluted  wit  hi 
equal  weight  of  water,  upon  half  its  weigh|>f 
chloride  of  lime,  and  proceed  as  before. 

III.  Pour  sulphuric  acid,  diluted  with  wlr, 
upon  a  mixture  of  common  salt  and  binoxidlif 
manganese  previously  placed  in  a  retort.  H 
proportions  ordered  by  different  authorities  vi; 
the  following  are  the  principal : 


Brand  . 
Liebig  . 
Thernard 
Graham 


4  water  ....  5  acid 

2  “  ....  2  “ 

4  “  ....  4  “ 

as  much  dilute  acid  as  contains  13  of  oil  vitriol 


3  oxide  8  salt. 

1  “  3  “ 

2  “  3  “ 

6  “  8  “ 


Remarks.  The  first  or  second  process  is  the 
most  convenient  for  small  experiments  in  the  la¬ 
boratory,  and  the  latter  may  be  adopted  where 
peroxide  of  manganese  cannot  be  procured.  The 
third  is  the  cheapest  method,  and  that  employed 
on  the  large  scale.  Mr.  Julius  Seybel  has  lately 
taken  out  a  patent  for  improvements  in  the  manu¬ 
facture  of  sulphate  of  soda  and  chlorine,  which  are 
formed  by  one  operation.  This  is  done  by  decom¬ 
posing  common  salt  by  sulphuric  acid,  in  closed 
vessels  of  lead,  or  lined  with  lead,  having  heat  ap¬ 
plied  externally ;  and  in  employing  the  vapor  of 
the  muriatic  acid  thus  formed  to  act  on  manga¬ 
nese  immersed  in  water,  such  vapor  being  con¬ 
ducted  below  and  permitted  to  escape  upwards 
through  the  water  and  manganese. 

Prop.  Chlorine  is  a  gaseous  substance,  possess¬ 
ing  a  yellowish  green  color,  a  pungent  suffocating 
odor,  and  an  astringent  taste.  Its  most  remarka¬ 
ble  properties  are,  its  power  of  destroying  almost 
all  vegetable  and  animal  colors,  and  the  putrid 
odor  of  decomposing  organic  matter ;  hence  its 
value  as  a  bleaching  agent,  and  as  a  disinfectant  and 
fumigant.  Water  absorbs  twice  its  volume  of  this 
gas,  and  acquires  a  yellowish  color.  Under  a  pres¬ 
sure  of  about  four  atmospheres  it  condenses  into  a 
yellow  transparent  liquid.  With  the  bases,  chlorine 
forms  an  important  series  of  compounds,  called 
chlorides,  chlorurets,  or  muriates,  of  which  calomel 
and  common  salt  may  be  taken  as  examples,  the 
first  being  a  chloride  of  mercury,  and  the  second 
of  sodium.  The  metallic  chlorides  are  mostly  solid 
at  common  temperatures,  and  all,  save  two,  (mer¬ 
cury  and  silver,)  soluble  in  water.  They  are  fusi¬ 
ble,  and  often  crystalline.  The  chlorides  of  tin, 
antimony,  arsenic,  and  mercury,  are  volatile  and 


sublime  unchanged.  The  chlorides  are  genei ) 
colorless,  and  resemble  the  salts  in  appear;"' 
They  are  mostly  decomposed  by  a  strong  )  .t 
They  are  not  decomposed  by  pure  anhydrous!!- 


phuric  acid,  but  readily  so  by  oil  of  vitriol, 
metallic  chlorides  may  generally  be  formed  b) 
direct  action  of  chlorine  on  the  metals  at  corn 
temperatures,  and  in  many  instances  the  unit  a 
accompanied  by  the  evolution  of  light  and  1 
They  may  also  be  frequently  formed  by  dissol 
the  oxides,  carbonates,  or  hydrates  of  the  base 
muriatic  acid,  and  crystallizing,  or  applying  lit 
until  all  the  water  is  expelled.  Chlorine  has  ilh 
a  strong  attraction  for  the  metals  that  it  displj  i 
oxygen  in  nearly  all  cases  at  a  red  heat. 

Tests.  This  gas  is  readily  distinguished  P 
other  gases  by  its  color,  odor,  and  bleaching  pj1- 
erties.  It  forms  a  white  curdy  precipitate  Hi 
nitrate  of  silver,  (chloride  of  silver,)  which  is  i  '• 
luble  in  nitric  acid,  but  readily  so  in  liquid  ant  - 
nia,  and  is  blackened  by  light.  Its  aqueous  sj  - 
tion  dissolves  gold  leaf,  and  instantly  blacken  a 
piece  of  silver  plunged  into  it.  It  rapidly  desfi^ 
the  color  of  iodide  of  starch,  solution  of  indigo,  - 
mus,  and  turmeric.  The  soluble  chlorides  ma;  e 
readily  detected  by  acidulating  their  solutions  ’>h 
nitric  acid,  and  then  adding  a  solution  of  nitraU 
silver,  when  chloride  of  silver  will  be  precipita 
and  may  be  recognised  in  the  way  just  mentio:  1- 
The  insoluble  chlorides  may  be  tested  by  diges  ? 
them  in  a  little  liquor  of  potassa,  when  a  solujn 
of  chloride  of  potassium  will  be  formed,  which  i,V' 


be  treated  as  a  liquid  chloride;  or  the  chloj'1 


may  be  dissolved  in  nitric  acid,  and  tested  ij 1 
nitrate  of  silver  as  before.  A  simple  met hw1 
detecting  free  chlorine  is  to  hold  a  rod,  dippei,1 


CHL 


187 


CHL 


iter  of  ammonia,  over  it,  when  white  fumes  of 
ammoniac  will  be  formed  ;  this,  coupled  with 
b  property  of  bleaching  colors,  may,  in  most 
<es,  be  taken  as  evidence  of  the  presence  of  this 
stance.  (See  Chlorometry.) 

Ant.  When  the  fumes  of  chlorine  are  inhaled, 
iroves  an  irritative  poison.  The  best  antidotes 
5  said  to  be  ammoniacal  gas  or  the  vapors  of  warm 
ter,  of  wine,  or  of  ether.  The  writer  of  this  ar¬ 
te  once  suffered  severely  from  getting  a  full  in- 
ration  of  this  gas,  by  the  bursting  of  a  large  ves- 
employed  in  its  manufacture,  and  which  was 
il  at  the  time.  For  a  minute  or  two  he  was 
Inpletely  overcome  ;  but,  on  being  removed  into 
;>  fresh  air,  he  rapidly  recovered,  and,  with  the 
;eption  of  a  violent  and  convulsive  cough,  which 
hed  several  hours,  felt  even  better  than  he  did 
'ore.  The  gas  appeared  to  have  acted  both  as 
nental  and  bodily  stimulant.  Every  known  an- 
:>te  was  tried  in  this  case,  but  without  any  ap- 
reut  advantage.  The  effects  gradually  wore  off, 
r  the  lapse  of  seven  or  eight  hours. 
CHLORINE,  LIQUID.  Syn.  Oxymuriatic 
id  Oxymuriatic  Water.  Solution  of  Ciilo- 
e.  Chlorine  Water.  Dephlogisticated 
:(iut  of  Salt.  Prep.  I.  ( Aqua  Chlorinii,  P.  D.) 
ix  87  parts  of  sulphuric  acid  with  124  of  water, 
d  pour  it  upon  100  parts  of  dried  muriate  of  soda 
i  30  parts  of  oxide  of  manganese,  previously 
;xed  together  and  placed  in  a  retort.  Conduct 
1  gas  evolved  into  200  parts  of  distilled  water. 

II.  ( Aqua  Chlorinei,  P.  E.)  Muriate  of  soda 
grs.;  red  oxide  of  lead  350  grs. ;  triturate  to¬ 
iler,  and  put  them  into  ff  viij  of  distilled  water 

htained  in  a  stoppered  bottle  ;  then  add  2  fluid 
duns  of  sulphuric  acid,  put  in  the  stopper,  and 
late  occasionally  until  the  oxide  of  lead  turns 
1  ite.  The  clear  liquid  (after  subsidence)  is  to  be 
ired  off  into  another  stoppered  bottle. 

III.  Pass  chlorine  gas,  procured  by  any  of  the 
fthods  mentioned  under  Chlorine,  into  water, 
i  il  it  will  absorb  no  more. 

HLO RITES.  Salts  formed  of  the  chlorous 
4  with  the  bases.  The  alkaline  chlorites  may 
'  formed  by  passing  a  current  of  chlorous  acid 
ij  into  a  solution  of  the  pure  alkalis.  They  are  so- 
i  le  and  remarkable  for  their  bleaching  and  ox- 
1  ing  properties. 

HLORITES,  (HYPO-.)  These  are  formed 
1  the  action  of  chlorine  gas  on  the  salifiable  bases. 
Uoride  of  lime,  soda,  and  potash  are  said  by 
le  to  be  hypochlorites,  but  this  is  undecided  ;  in 
1 1,  the  very  existence  of  the  hypochlorites  has 
i  n  denied. 

’ ULORO-C ARBONIC  ACID.  Syn.  Pnos- 
(ik.  Chloro-carbonous  Acid.  Prep.  Expose 
f  al  volumes  of  carbonic  oxide  and  dry  chlorine 
1  he  rays  of  the  sun,  or  diffused  daylight.  In  the 
'  i  case  combination  ensues  in  a  few  minutes,  in 
1  second  after  a  few  hours.  Prep.  A  colorless 
i,  having  a  disagreeable  odor;  easily  decom- 
1  ed,  especially  by  water. 

'HLOROMETER.  Syn.  Ciilorimeter.  An 
1  lament  for  testing  the  strength  of  chlorides. 

HLOROMETRY.  Syn.  Chlorimetry.  Chlo- 
*  ktrie,  (Fr.)  The  process  or  operation  of  test- 
1  the  decoloring  power  of  the  compounds  of  chio- 
r‘-  It  is  principally  applied  to  those  met  with  in 
0  unerce, — the  chlorides  of  lime,  potash,  and  so¬ 


da.  Among  the  numerous  tests  proposed  for  this 
purpose,  the  following  appear  to  be  those  most 
worthy  of  notice. 

I.  {Dalton's  test.)  Weigh  exactly  78  grs.  of 
pure  proto-sulphate  of  iron,  previously  dried  by 
strong  pressure  between  the  folds  of  cloth,  and  dis¬ 
solve  it  in  2  oz.  of  distilled  water,  to  which  add  a 
few  drops  of  muriatic  or  sulphuric  acid.  Next 
weigh  out  exactly  50  grs.  of  the  chloride  of  lime, 
well  mix  it  in  a  mortar  with  2  oz.  of  tepid  water, 
and  pour  the  mixture  into  a  graduated  tube  or  al- 
kalimeter.  Then  fill  the  measure  up  to  0  with  the 
washings  of  the  mortar.  The  whole  should  be  now 
well  mixed,  by  placing  the  thumb  over  the  orifice 
and  shaking  it.  The  solution  of  chloride  of  lime 
is  next  to  be  gradually  and  cautiously  added  to  the 
solution  of  sulphate  of  iron,  until  the  latter  be  com¬ 
pletely  peroxidized,  which  may  be  known  when  it 
ceases  to  be  affected  by  the  red  prussiate  of  potash. 
The  latter  test  is  applied  by  putting  a  drop  of  its 
solution  upon  a  white  plate,  and  touching  it  with 
the  point  of  a  glass  stirrer  or  rod,  dipped  in  the 
liquor  under  examination.  As  soon  as  the  test  in¬ 
dicates  that  enough  of  the  solution  of  the  chloride 
has  been  added,  the  number  of  measures  poured 
from  the  alkalimeter  must  be  carefully  observed, 
from  whence  the  richness  of  the  sample  may  be 
estimated,  as  follows: — As  100  of  the  alkalimeter 
divisions  contain  exactly  50  grs.  of  the  chloride, 
each  measure  will  contain  half  a  grain,  and,  con¬ 
sequently,  any  number  of  measures  consumed,  will 
represent  half  that  number  of  grains  of  the  chlo¬ 
ride  under  examination  ;  and  the  weight  of  the 
chloride  thus  used  will  have  contained  10  grs.  of 
chlorine — the  constant  quantity  of  that  substance 
required  to  peroxide  the  given  solution  of  sulphate 
of  iron.  Thus  ; — If  80  measures  of  the  liquor  in 
the  alkalimeter  be  consumed,  this  quantity  will 
have  contained  40  grs.  of  the  chloride  and  10  grains 
of  chlorine.  By  dividing  1000  by  this  number,  the 
per  centage  of  chlorine  will  be  obtained,  thus  : 


The  above  method  admits  of  much  greater  ac¬ 
curacy,  if  the  chloride  of  lime  be  dissolved  in  tepid 
water,  placed  in  a  Schuster’s  alkalimeter,  previ¬ 
ously  weighed,  and  the  solution  made  up  to  ex¬ 
actly  1000  grs.  when  cold.  The  quantity  con¬ 
sumed  may  here  be  ascertained  with  great  exact¬ 
ness.  Every  grain  of  the  solution  will  be  only 
equal  to  ~  of  a  grain  of  the  chloride.  The  quan¬ 
tity  of  the  solution  consumed  is  determined  by 
weighing  the  alkalimeter  before  and  after  the  op¬ 
eration.  The  difference  is  the  quantity  that  has 
been  used. 

A  modification  of  this  plan  has  been  suggested 
by  Mr.  Crum.  He  proposes  to  make  the  solution 
of  the  sulphate  of  iron  in  a  stoppered  bottle,  and 
to  add  the  chloride  in  the  state  of  powder  from  a 
weighed  quantity. 

II.  ( Crum's  process .)  Mix  equal  weights  of  wa¬ 
ter  and  muriatic  acid,  and  dissolve  therein  cast- 
iron  borings  until  saturated.  To  ensure  perfect 
saturation  a  large  excess  of  iron  is  employed,  and 
the  liquid  kept  at  the  heat  of  boiling  water  for 
some  time.  One  measure  of  the  solution,  marking 
40°  on  Twaddle’s  scale,  (sp.  gr.  1-200,)  is  mixed 
with  an  equal  quantity  of  acetic  acid,  (sp.  gr.  1  048.) 


CHL 


188 


CHL 


This  forms  the  proof  solution,  which,  if  mixed  with  6 
or  8  parts  of  water,  is  quite  colorless,  but  chloride  of 
lime  occasions  the  production  of  peracetate  of  iron, 
which  gives  it  a  red  color. 

The  above  proof-solution  is  then  poured  into  12 
two-oz.  vials,  of  exactly  equal  diameters,  to  the 
amount  of  I  of  their  capacity ;  these  are  filled  up 
with  bleaching  liquid  of  various  strengths  ;  the  first 
at  -L  of  a  degree  of  Twaddle,  the  second  and 
so  on  up  to  or  1°.  They  are  then  well  corked 
up,  and,  after  agitation,  arranged  side  by  side  on 
a  tray,  furnished  with  holes  to  receive  them,  in 
the  manner  represented  in  the  engraving.  A  se¬ 


ries  of  test  vials  are  thus  formed,  showing  the  vari¬ 
ous  shades  of  color  that  the  solutions  of  the  given 
strengths  are  capable  of  producing.  To  ascertain 
the  strength  of  an  unknown  sample  of  bleaching 
liquor,  the  proof  solution  of  iron  is  put  into  a  vial, 
exactly  similar  to  the  12  previously  used,  and  in 
precisely  the  same  proportion,  (J.)  The  vial  is 
then  filled  up  with  the  bleaching  liquor,  well 
shaken,  and  placed  beside  that  one  of  the  12  al¬ 
ready  prepared  which  it  most  resembles  in  color. 
The  number  on  that  vial  expresses  the  strength  of 
the  sample  under  examination,  in  J^ths  of  a  de¬ 
gree  of  Twaddle’s  hydrometer. 

Table  exhibiting  the  quantity  of  Bleaching  Liquid, 
at  6°  on  Twaddle’s  scale,  (sp.  gr.  1-030,)  requi¬ 
red  to  be  added  to  a  weaker  liquor,  to  raise  it  to 
the  given  strengths.  Adapted  from  Mr.  Crum’s 
table  by  Mr.  Cooley. 


Strength 

of  sample 

in  -I-0. 

12 

Required 

Strength. 

Proportions 

Given 

Sample. 

required. 

Liquor 
at  6°. 

Parts. 

Part. 

W  ater. 

8  O 

8 

1 

1 

do. 

n 

1 

2 

do. 

u 

1 

3 

do. 

13i. 

1 

4 

do. 

17 

1 

5 

do. 

23 

1 

6 

do. 

35 

1 

7 

do. 

71 

1 

Water. 

6  0 

1  2 

11 

1 

1 

do. 

m 

1 

2 

do. 

17 

1 

3 

do. 

23 

1 

4 

do. 

35-. 

1- 

5 

do. 

71 

1 

Water. 

4  O 

1  2 

17 

1 

1 

do. 

23 

1 

2 

do. 

35 

1 

3 

do. 

71 

1 

Water. 

3  O 

1  2 

23 

1 

1 

do. 

35 

1 

2 

do. 

71 

1 

Remarks.  The  preceding  method  is  admiily 
suited  for  weak  solutions,  such  as  are  employei  or 
bleaching  textile  fabrics,  and  is  well  adapted  (im 
its  simplicity)  to  the  purposes  of  practical  merit 
is  employed  in  many  of  the  Scotch  bleadio 
houses. 

According  to  Mr.  Crum,  the  range  of  streith 
within  which  cotton  is  safe,  is  very  limited  A 
solution  at  1°  of  Twaddle’s  scale,  (sp.  gr.  LOO,  is 
not  more  than  safe,  while  one  at  |°  is  sea -ly 
sufficiently  strong  for  the  first  operation  on  at 
cloth,  unless  it  be  packed  more  loosely  than  m 
(Trans.  Glasgow  Phil.  Soc.) 

III.  ( Ure’s  test.)  This  consists  in  adding  vbr 
of  ammonia  of  a  known  strength,  tinged  j-Jt 
litmus,  to  a  solution  of  a  given  weight  of  the  A 
ride,  until  the  whole  of  the  chlorine  be  neutral  1, 
which  is  known  by  the  color  ceasing  to  be  desir¬ 
ed.  From  the  quantity  of  ammonia  consumed^ 
strength  is  estimated.  During  the  above  pna 
azote  is  evolved,  and  the  estimation  of  the  volljt 
thus  liberated  has  been  proposed  as  another  y 
method  of  chlorimetry  by  Dr.  Ure. 

This  gentleman  recommends  the  two  substais 
to  be  mixed  in  an  inverted  and  graduated  sy|n 
tube  over  mercury.  (See  Engraving.)  “i» 
shut  end  a  and  the  open  end  b,  are  both  f\u 
graduated  to  one  scale  ;  for  example,  to 
-pf-  of  an  inch,  or  to  grain  or  10  grain 
measures.  The  tube  is  to  be  filled  with 
mercury,  and  then  10  measures  of  it  are 
to  be  displaced  at  the  open  end,  by  in¬ 
serting  a  wooden  plug.  This  space 
being  filled  with  a  solution  of  a  given 
weight  of  chloride  of  lime,  is  to  be  turn¬ 
ed  up  into  the  shut  end,  by  covering  the 
open  end  with  the  finger  and  inverting 


the  tube ;  a  few  drops  of  water  may  be 


through  to  wash  the  mercury.  The  ammli 
being  now  let  up  will  cause  a  reaction,  and  ev:  e 
a  quantity  of  azote,  equivalent  to  the  chlorine  ]  • 
ent.  The  action  may  be  accelerated  by  hong 
the  sealed  end  of  the  tube  over  the  flame  * 
spirit-lamp.  The  mercury  is  protected  from  ( 
chlorine  by  the  ammonia;  and  should  any  n<ji 
be  entertained  of  such  an  action,  the  amiri* 
may  be  let  up  first.  I  have  made  innumerjt 
researches  over  mercury,  with  a  detached  a]|* 
ratus  of  this  kind,  which  combines  precision  1 
rapidity  of  result.”  (Ure’s  Diet.  Arts.) 

IV.  ( Process  of  M.  Gay  Lussac .)  One  } 
of  the  best  indigo  is  dissolved  in  9  parts  of  stiij 
sulphuric  acid,  by  the  aid  of  a  gentle  heat. 
solution  is  then  mixed  with  distilled  water,  in  f  ( 
proportion,  that  1  volume  of  chlorine  gas  shall:- 
actly  decolor  10  volumes  of  this  solution.  E  > 
measure  so  decolored  is  called  a  degree,  and  e* 
degree  is  divided  into  fifths.  5  grains  of  the  1 
chloride  of  lime,  dissolved  in  500  grain  measure  * 
water,  will  possess  the  above  power,  and  indii  * 
10°  or  proof,  and  will  decolor  10  times  its  volij* 
of  the  indigo  solution.  The  objections  to  this  m f 
od  of  chlorimetry  are,  that  the  indigo  solu  1 
alters  by  keeping,  and  that  it  is  not  adapted  r 
testing  strong  solutions  of  chloride  of  lime. 
have  tried  the  indigo  test  in  many  ways,  but  n<! 
could  confide  in  it.”  (Ure.) 

CHLORO-NITROUS  GAS.  A  gaseous  c  • 
pound,  discovered  by  E.  Davy.  It  is  obtai : 


CHO 


189 


CHO 


treating  fused  chloride  of  sodium,  potassium, 
calcium,  in  powder,  with  as  much  strong  nitric 
id  as  is  sufficient  to  wet  it,  when  this  gas  is 
flved.  Prop.  It  has  an  orange  color,  smells 
e  chlorine,  and  bleaches.  Soluble  in  water. 
CHLOROPHYLL.  Syn.  Chdoropiiile. 
jiLOROPHYLE.  The  green  coloring  matter  con¬ 
ned  in  the  leaves,  stalks,  unripe  fruit,  and  juices 
most  plants.  It  is  extracted  by  ether,  and  pu- 
cd  by  successive  solutions  in  alcohol  and  muriatic 
d  ;  from  the  last  it  is  precipitated  pure  by  water. 
Prop.  A  dark  green  mass,  producing  a  grass- 
■en  powder.  It  is  soluble  in  ether,  alcohol, 
;  ds,  alkalis,  and  oils.  If  an  earthy  or  metallic 
1 1  be  mixed  with  the  alcoholic  solution,  and  an 
aline  carbonate  be  added,  the  earth  or  oxide  is 
i  own  down  in  combination  with  this  coloring 
i  .tter,  forming  a  green  lake,  possessing  consider- 
fe  permanency.  Pelletier  and  Caventou,  who 
(t  discovered  chlorophyll,  obtained  it  by  simply 
i  ssing  the  leaves,  washing  in  water,  and  after- 
■  rds  treating  it  with  alcohol. 

I  CHLOROUS  ACID.  Syn.  Peroxide  of 
<|Lorine.  A  compound  of  oxygen  and  chlorine. 
j  ep.  Chlorate  of  potassa  in  fine  powder,  made 
i  >  a  paste  with  strong  sulphuric  acid,  is  put  into 
i ffort  and  heated  in  a  water-bath,  hot  but  not 
1  ing.  A  yellowish  green  gas  is  given  off,  which 
i  y  either  be  collected  in  dry  bottles,  or  passed 
i  >  water,  when  it  will  form  liquid  chlorous  acid. 

.  Jrops.,  cj-c.  Its  aqueous  solution  undergoes 
t  dual  decomposition,  yielding  chlorine  and  ehlo- 
acid.  It  possesses  powerful  oxidizing  and 
1  idling  properties,  and  unites  with  the  bases 
uing  salts  called  chlorites.  These  are  all  solu- 
in  water,  and  possess  bleaching  powers  like  the 
1.  They  may  be  recognised  by  the  evolution 
hlorous  acid  gas  when  acted  on  by  an  acid. 
HOCOLATE.  Syn.  Chocolada.  Choco- 
(Fr.)  The  roasted  cacao  nut  made  into  a 
e  by  triturating  it  in  a  heated  mortar,  with 
ir  and  aromatics,  and  cast  in  tin  moulds,  in 
ch  it  concretes  into  'cakes  on  cooling.  The 
fin  is  derived  from  two  Indian  words,  choco, 
Kdd,  and  atte ,  water  ;  because  of  the  noise  made 
h  s  preparation.  (Dr.  Alston.) 
htal.  Chocolate  is  nutritive  and  wholesome,  if 
-  “n  in  moderation,  but  is  sometimes  apt  to  disa- 
g  with  weak  stomachs,  especially  those  that  are 
ly  affected  by  oily  substances  or  vegetable  food. 
TI  quantity  of  aromatics  mixed  writh  the  richer 
Pities,  improve  the  flavor,  but  render  them  more 
*1  ulaut  and  prone  to  produce  nervous  symptoms, 
aj  complaints  of  the  head. 

cep.  The  nuts  are  first  roasted,  (on  the  small 
'  this  may  be  done  in  a  frying-pan,)  and  after 
cleared  from  the  husks,  reduced  to  coarse 


* 

tli 

di 

of 


jder ;  they  are  then  beaten  in  an  iron  mortar, 
bottom  of  which  is  heated,  until  they  are  re- 
d  to  a  paste,  which  is  effected  by  the  action 
te  heat  on  the  oil  or  butter  they  contain.  This 
3  or  semi-fluid  mass  is  then  poured  out  into 
1,1  Ids,  and  left  until  cold,  when  it  forms  cake 
’fiholate,  or  chocolate  paste;  or  it  may  be  re- 
<**  d  to  coarse  powder,  by  grinding,  when  it  is 
Jti  nt  under  the  name  of  chocolate  powder. 

tmarks.  Chocolate,  prepared  as  above,  with- 
®uthe  addition  of  aromatics,  is  known  in  the 
as  plain  chocolate.  The  Spaniards  flavor  it 


with  vanilla,  cloves,  and  cinnamon,  and  frequently 
scent  it  with  musk  and  ambergris.  In  general, 
they  add  too  large  a  quantity  of  the  last  four  arti¬ 
cles.  The  Parisians,  on  the  contrary,  use  but  lit¬ 
tle  flavoring,  and  that  principally  vanilla.  They 
employ  the  best  caracca  nuts,  and  add  a  consider¬ 
able  quantity  of  refined  sugar. 

The  mass  of  the  common  chocolate  sold  in  Eng¬ 
land,  is  prepared  from  the  cake  left  after  the  ex¬ 
pression  of  the  oil,  and  this  is  frequently  mixed 
with  the  roasted  seeds  of  ground  peas,  and  maize 
or  potato  flour,  to  which  a  sufficient  quantity  of 
inferior  brown  sugar,  or  treacle  and  mutton  suet  is 
added,  to  make  it  adhere  together.  In  this  way  is 
made  the  article  commonly  marked  in  the  shops 
at  8 d.,  9 d.,  and  lOd.  the  pound.  I  know  a  person 
who  lately  bought  a  large  quantity  at  5 d.,  where¬ 
as  good  nuts,  in  their  unprepared  state,  cost  at 
wholesale  more  than  double  the  money. 

To  excel  in  the  manufacture  of  chocolate  re¬ 
quires  some  little  experience.  The  roasting  of  the 
nuts  must  be  done  with  great  care,  and  the  pro¬ 
cess  stopped  as  soon  as  the  aroma  is  well  devel¬ 
oped.  They  should  then  be  turned  out,  cooled, 
and  fanned  from  the  husks.  On  the  large  scale, 
chocolate  is  made  in  mills,  worked  by  steam  pow¬ 
er,  and  the  machinery  employed  in  the  grinding, 
admirably  fulfils  its  duty. 

The  South  American  beans  are  esteemed  the 
best  for  making  chocolate.  Like  wine,  it  improves 
by  age,  if  kept  in.  a  dry  but  not  too  warm  a 
place. 

CHOCOLATE  CREAM.  Prep.  Chocolate 
scraped  fine  1  oz. ;  thick  cream  1  quart ;  sugar 
(best)  6  oz. ;  heat  it  nearly  to  boiling,  then  remove 
it  from  the  fire,  and  mill  it  well.  When  cold,  add 
the  whites  of  8  or  10  eggs ;  whisk  rapidly,  and 
take  up  the  froth  on  a  s'eve ;  serve  the  cream  in 
glasses,  and  pile  up  the  froth  on  the  top  of 
them. 

CHOCOLATE  DROPS.  Reduce  1  oz.  of 
chocolate  to  fine  powder  by  scraping,  and  add  it  to 
1  lb.  of  finely-powdered  sugar ;  moisten  the  paste 
with  clear  water,  and  heat  it  over  the  fire  until  it 
runs  smooth,  and  will  not  spread  too  much  when 
dropped  out ;  then  drop  it  regularly  on  a  smooth 
plate.  Avoid  heating  it  a  second  time. 

CHOCOLATE  FOR  ICING.  Syn.  Sorbet 
au  Chocolat.  Prep.  Rub  2  oz.  of  chocolate  to  a 
paste  wifh  2  tablespoonfuls  of  hot  milk,  then  add 
cream  for  icing  1  quart.  Ice  as  wanted  for 
use. 

CHOCOLATE  FOR  THE  TABLE.  Prep. 
Put  the  milk  and  water  on  to  boil ;  then  scrape 
the  chocolate  fine,  from  one  to  two  squares  to  a 
pint,  to  suit  the  stomach:  when  the  milk  and 
water  boils,  take  it  off  the  fire,  throw  in  the  choc¬ 
olate,  mill  it  well,  and  serve  it  up  with  the  froth, 
which  process  will  not  take  five  minutes.  1  he 
sugar  may  either  be  put  in  with  the  scraped  choc¬ 
olate,  or  added  afterwards. 

It  should  never  be  made  before  it  is  wanted ; 
because  heating  again  injures  the  flavor,  destroys 
the  froth,  and  separates  the  body  of  the  chocolate  ; 
the  oil  of  the  nut  being  observed,  after  a  few  min¬ 
utes’  boiling,  or  even  standing  long  by  the  fire,  to 
rise  to  the  top,  which  is  the  only  cause  why  choc¬ 
olate  can  offend  the  most  delicate  stomach. 

CHOCOLATE,  FRENCH.  Prep.  Finest  ca- 


CHR 


190 


CHR 


cao  nuts  3  lbs. ;  best  refined  sugar  1  lb. ;  beans  of 
vanilla  2  in  number ;  grind  together,  as  before  de¬ 
scribed. 

CHOCOLATE  MILK.  Prep.  Dissolve  1  oz. 
of  chocolate  in  1  pint  of  new  milk. 

CHOCOLATE  POWDER.  Cake  chocolate 
scraped  or  ground.  Usually  sold  in  tin  canisters. 

CHOCOLATE,  SPANISH.  Prep.  I.  Ca- 
racca  nuts  1 1  lbs. ;  sugar  (white)  3  lbs. ;  vanilla 
1  oz. ;  cinnamon  (cassia)  \  oz. ;  cloves  J  dr. ;  as 
above. 

II.  Caracca  nuts  10  lbs. ;  sweet  almonds  1  lb. ; 
sugar  3  lbs. ;  vanilla  3  oz. ;  as  above. 

III.  Caracca  nuts  8  lbs. ;  island  cacao  2  lbs. ; 
white  sugar  10  lbs. ;  aromatics  as  above. 

IV.  Island  cacao  7  lbs.;  farina  to  absorb  the 
oil ;  inferior. 

CHOCOLATE,  VANILLA.  Syn.  Chocolat 
a  la  Vanilla.  Caracca  nuts  7  lbs. ;  Mexican  va¬ 
nilla  1  oz. ;  cinnamon  ^  oz. ;  cloves  3  in  number ; 
as  before. 

II.  Best  chocolate  paste  21  lbs. ;  vanilla  4  oz. ; 
cinnamon  2  oz. ;  cloves  ^  dr. ;  musk  10  grs. ;  as 
before. 

CHOLERA.  Syn.  Cholera  Morbus.  Eng¬ 
lish  Cholera.  (From  ^oAi?,  bile,  ptw,  I  flow. 
Celsus.)  A  disease  characterized  by  bilious  vom¬ 
iting  and  purging,  accompanied  by  great  pain  and 
debility.  It  most  frequently  occurs  towards  the 
end  of  the  summer  and  the  beginning  of  autumn, 
and  appears  to  be  produced  by  sudden  changes  of 
temperature,  checked  perspiration,  and  the  exces¬ 
sive  use  of  indigestible  fruit,  &c.  It  is  usually  ac¬ 
companied  by  fever,  thirst,  and  severe  abdominal 
pains,  and  sometimes  by  cold  sweats,  extreme  de¬ 
bility,  feeble  pulse,  &c.,  under  which  the  patient 
sinks  in  24  hours. 

Treat.  In  most  cases  this  complaint  is  not  dan¬ 
gerous,  and  yields  to  proper  treatment  in  a  few 
days.  As  soon  after  the  commencement  of  the 
attack  as  possible,  some  mild  aperient,  as  castor 
oil,  should  be  administered,  and  its  action  acceler¬ 
ated  by  drinking  copiously  of  diluents,  as  barley- 
water,  toast  and  water,  water  gruel,  &c.  Opiates 
may  be  employed,  both  topically  and  by  the 
mouth.  A  teaspoonful  of  laudanum  rubbed  over 
the  region  of  the  stomach  and  bowels,  is  a  simple 
method,  and  will  generally  allay  the  pain.  15  or 
20  drops  of  laudanum,  mixed  with  a  tablespoonful 
of  good  brandy,  may  also  be  taken  every  hour,  if 
the  pain  be  severe.  Should  the  stomach  reject  it, 
or  the  vomiting  be  apparently  increased  by  drink¬ 
ing  copiously,  the  same  treatment  should  be  per¬ 
severed  in.  When  the  violence  of  the  symptoms 
has  abated,  tonics  and  bitters,  as  gentian,  calom- 
ba,  orange-peel,  &c.,  may  be  had  recourse  to. 

CHROMATE.  A  saline  compound,  formed 
by  the  union  of  the  chromic  acid  with  a  base.  The 
chromates  are  characterized  by  their  yellow  or  red 
color,  the  latter  predominating  when  the  acid  is  in 
excess. 

Prep.  The  insoluble  salts  of  chromic  acid,  as 
those  of  baryta,  zinc,  lead,  mercury,  silver,  &e., 
may  be  made  by  mixing  a  soluble  salt  of  those 
bases,  with  neutral  chromate  of  potassa.  The 
first  three  are  red,  the  fourth  orange,  and  the  fifth 
deep  red  or  purple. 

Tests.  1.  On  boiling  a  chromate  in  hydrochloric 
acid,  mixed  with  alcohol,  chromic  acid  is  first  set 


free,  and  then  decomposed,  forming  a  green  s  i- 
tion  of  chloride  of  chromium.  2.  With  acetat'  { 
lead,  the  chromates  give  a  yellow  precipit  ; 
3,  with  nitrate  of  silver,  a  reddish  violet ;  4,  lh 
nitrate  of  mercury,  a  red  one. 

CHROMATE  OF  POTASH.  Syn.  Sal  f 
Chrome.  Neutral  Chromate  of  Potassa.  n 
the  large  scale  this  salt  is  prepared  from  chr  e 
ore,  a  natural  octohedral  chromate  of  iron,  fcid 
in  various  parts  of  Europe  and  America. 

Prep.  I.  The  ore,  freed  as  much  as  posi;e 
from  its  gangue,  is  ground  to  powder  in  a  mill,  d 
mixed  with  ^  or  ^  of  its  weight  of  bruised  n:  ■. 
and  in  this  state  exposed  to  a  powerful  heater 
several  hours,  on  the  hearth  of  a  reverbera  v 
furnace,  during  which  time  it  is  frequently  sti  d 
up  with  iron  rods.  The  calcined  matter  is  t 
raked  out  and  lixiviated  with  water.  A  beau  il 
yellow-colored  solution  results,  which  is  evap!  - 
ted  briskly  over  a  naked  fire,  when  the  chroc  e 
of  potash  falls  down  under  the  form  of  a  gran  r 
yellow  salt,  which  is  removed  from  time  to  lie 
with  a  ladle,  and  thrown  into  a  wooden  veji, 
furnished  with  a  bottom  full  of  holes,  called  e 
draining  box,  where  it  is  left  to  drain  and  dry.  la 
this  state  it  forms  the  commercial  chromatt  I 
potash.  By  a  second  solution  and  crystallizal. , 
it  may  be  obtained  in  larger  and  more  reg  r 
crystals. 

Remarks.  As  the  object  to  be  aimed  at  in  <  - 
ducting  this  process,  is  to  procure  a  neutral  cj- 
mate  of  potassa,  it  is  evident  that  the  quantit; 
chrome  oxide  in  the  ore  should  be  first  ascertain  . 
so  that  the  proper  quantity  of  nitre  may  be  ad 
In  every  case,  the  proportion  of  nitre  or  all  i 
should  be  slightly  less  than  what  is  absolutely  - 
quired  to  saturate  the  ore,  as  the  production  u 
neutral  salt  is  thereby  ensured  ;  and  should  not  i 
whole  of  the  chrome  oxide  be  decomposed  by  ‘ 
first  burning,  it  may  easily  be  roasted  a  sec  i 
time  with  fresh  alkali,  should  the  remaining  qi  - 
tity  be  thought  worth  saving.  These  remarks  > 
apply  to  the  following  formula!. 

II.  Chrome  ore  (containing  50$  of  protoxide 
chrome)  2  parts  ;  saltpetre  1  part ;  as  last. 

III.  Chrome  ore  of  34§,  4  parts;  potashe ,! 
parts  ;  nitre  1  part ;  as  above. 

IV.  Chrome  ore  of  34§,  10  partsy,  potashf 1 
parts  ;  peroxide  of  manganese  1  part ;  as  last. 

V.  ( Process  of  Mr.  Charles  Watt,  jun.)  I 
have  tried  numerous  experiments,  with  a  viev 
the  employment  of  cheaper  salts  than  the  nitr:  ■ 
in  this  branch  of  manufacture.  I  have  found  t ) 
the  sulphates  of  potassa  and  soda  may  be  entii 
substituted  for  the  nitrates  of  those  bases,  by  / 
simultaneous  employment  of  lime,  which  assist1 
the  decomposition  of  the  sulphate. 

“  The  process  is  as  follows : — The  sulphate  i 1 
be  ground,  or  otherwise  intimately  mixed  with 
pulverized  ore,  and  the  lime*  is  then  added,  whj 
should  also  be  intimately  mixed  with  the  m 
It  is  then  to  be  subjected,  for  about  4  hours,  1 
strong  red  heat.  The  nature  of  the  furnace  to! 
employed  for  the  purpose  is  not  of  any  great 

*  “  It  is  quite  immaterial  whether  the  lime  be  in  a  s 
of  carbonate,  or  otherwise  ;  but  I  think,  generally  fP(; 
ing,  it  will  be  found  quite  as  advantageous  to  employ  ic 
which  has  been  burnt,  as  it  will  save  trouble  and  expc 
in  grinding.” 


CIIR 


191 


CHR 


lortance,  so  long  as  carbonaceous  matters  from  ! 
iie  fire  are  entirely  excluded,  and  the  required 
•mperature  is  attainable.  Unless  strong  heat  is 
.  nploved,  no  decomposition  will  take  place  ;  the 
■mperature  already  employed  in  manufacturing 
iis  article  from  the  nitrates,  will  be  sufficient,  and 
lie  furnaces  used  in  every  way  suitable.  The 
1 1 ass  should  be  well  raked  about  every  half  hour, 
i  ensure  the  whole  of  it  being  sufficiently  heated, 
j  “  Proceeding  thus,  the  manufacturer  may  ascer- 
iin  whether  the  process  is  complete  by  taking  out 
sample  from  the  furnace,  and  treating  it  with  a 
,iirht  preponderance  of  dilute  pure  nitric  acid,  then 
i  tiling  chloride  of  barium ;  if,  on  this  addition, 
j.uch  precipitate  of  sulphate  is  formed,  the  opera- 
on  is  not  completed  ;  but  if,  on  the  other  hand, 
illy  a  slight  milkiness  is  produced,  the  ‘  batch’ 

1  ay  be  considered  as  finished. 

“  I  have  found,  from  numerous  analyses,  that 
ifferent  samples  of  the  ore  vary  considerably  in 
i,e  quantity  of  oxide  of  chromium  which  they  con- 
in,  and  I  therefore  advise  every  manufacturer  to 
halyze  a  fair  average  sample  before  he  makes  a 
jrchase.” 

Tne  following  is  the  plan  which  Mr.  Watt  has 
llopted  for  this  purpose : — 

1  “  Take  a  given  weight  of  the  ore,  say  200  gr., 
eviously  reduced  to  a  fine  powder,  and  intimately 
ix  it  with  twice  its  weight  of  the  nitrate  of  po- 
■  ssaorsoda,*  adding  a  little  slaked  lime  to  pre- 
nt  it  from  fluxing;  place  it  in  an  iron  crucible, 

'  id  subject  it  to  a  strong  red  heat  for  about  3  or  4 
burs ;  then  treat  the  mass  with  water  to  dissolve 
;it  the  chromate.  The  insoluble  matter  having 
en  washed  several  times  until  the  water  has 
ased  to  come  off  colored,  the  washings  are  to  be 
Ided  together  and  evaporated  to  concentrate  the 
lution.  This  being  done,  it  is  to  be  treated  with 
l  excess  of  dilute  sulphuric  acid  to  liberate  the 
iromic  acid,  and  then  treated  with  spirit  of 
ine,  by  which  the  chromic  acid  will  be  reduced 
the  state  of  green  oxide,  which  will  remain  in 
iution  in  the  preponderance  of  sulphuric  acid  ein- 
oyed.  A  solution  of  caustic  ammonia  in  excess 
then  to  be  added,  which  will  precipitate  the 
ide  of  chromium  ;  the  mass  is  then  boiled  to 
aporate  the  superabundance  of  ammonia. 

“  It  must  now  be  passed  through  a  filter  to  col- 
;t  the  oxide,  and  a  little  fresh  water  poured  on  it 
free  it  from  any  saline  matter :  then  gently7  dry7 
the  filter,  when  it  may  be  entirely  removed 
th  ease,  as  the  oxide,  which  was  previously  of  a 
ry  bulky  nature,  contracts  very7  considerably, 
may  then  be  subjected  to  a  dull  red  heat  in  a 
ver,  platinum,  or  porcelain  crucible,  and  after- 
irds  its  weight  ascertained,  from  which  the  per 
ntage  of  oxide  of  chromium  which  the  ore  con- 
ins,  and,  consequently7,  the  amount  of  sulphate 
]uired  to  convert  it  into  a  chromate,  may  be  cal- 
iated.”  (Chemist,  iv.  70.) 

j  Prop.,  Uses,  $-c.  The  commercial  chromate  of 
[tash  has  a  bright  yTellow  color,  but  in  other  re¬ 
sets,  resembles  coarse  culinary  salt.  It  is  used 
I  various  processes  in  the  arts, — in  dyeing,  bleach- 
)l»  the  manufacture  of  chromic  acid,  bichromate 
i  potassa,  and  several  other  chromates. 

. 

I*  “  It  will  be  as  well  to  use  a  nitrate  in  the  analysis ;  the 
intity  being  small,  it  will  be  of  no  consequence.” 


Pur.  Chromate  of  potash  is  very7  commonly7 
adulterated  with  sulphate  and  muriate  of  potash,  it 
therefore  becomes  important  to  the  manufacturer 
to  be  able  to  test  its  purity. 

I.  (Test  of  M.  Zuber.)  Add  tartaric  acid,  dis¬ 
solved  in  50  parts  of  water,  to  a  like  solution  of  the 
sample.  As  soon  as  the  decomposition  is  complete, 
and  the  color  verges  towards  the  green,  the  super¬ 
natant  liquor  should  afford  no  precipitate  with 
either  the  nitrate  of  silver  or  baryta,  whence  the 
absence  of  muriates  and  sulphates  may  be  inferred. 
The  proportions  are,  8  parts  of  tartaric  acid  to  1 
part  of  the  chromate,  both  in  solution.  If  saltpetre 
be  the  adulterating  ingredient,  the  sample  will  de¬ 
flagrate  when  thrown  upon  burning  coals. 

Mr.  Watt  says,  “  A  short  time  ago,  I  was  sup¬ 
plied  with  a  sample  which  was  nothing  but  sul¬ 
phate  of  soda  and  chloride  of  sodium,  colored  with 
a  strong  solution  of  the  chromate,  and  which 
caused  a  white  precipitate  in  any  of  the  soluble 
salts  of  lead.  For  the  benefit  of  the  purchaser,  I 
subjoin  the  following  method  of  examining  the 
chromates  of  potassa  and  soda. 

“  First  ascertain  the  quantity  of  moisture  con¬ 
tained  in  the  sample,  by  weighing  out  a  certain 
portion,  drying  it  on  a  sand-bath,  and  again  weigh¬ 
ing  ;  the  loss  of  weight  will  give  the  quantity  of 
water :  then  dissolve  it  in  distilled  water,  and  add 
any  soluble  salt  of  lead  until  it  ceases  to  give  a 
precipitate.  The  mass  is  then  to  be  boiled,  and 
more  distilled  water  added ;  the  supernatant  liquor 
is  then  to  be  poured  off,  and  if  the  sample  under 
examination  contain  any  chloride  of  sodium,  small 
shining  crystalline  needles  of  chloride  of  lead  will 
form  in  the  liquor  as  it  cools.  The  remaining  pre¬ 
cipitate  is  then  to  be  treated  with  strong  nitric 
acid,  which  will  decompose  the  chromate  ;  by 
adding  distilled  water,  the  nitrate  of  lead,  formed 
by  the  decomposition  of  the  chromate  of  lead,  will 
be  dissolved,  and  the  remaining  sulphate  of  lead, 
if  any,  may  be  dried,  and  its  amount  ascertained, 
from  which  the  quantity  of  sulphate  in  the  chro¬ 
mate  may  be  calculated. 

“  If  it  be  required  to  ascertain  the  quantity  of 
chloride,  this  may  be  done  by  redissolving  the 
chloride  of  lead  by  means  of  heat,  and  operating 
on  it  by  any  of  the  soluble  salts  of  silver.”  (Chem¬ 
ist,  iii.  388. 

CHROMATE  OF  POTASH,  (BI-  or  SU¬ 
PER-.)  Prep.  Acidulate  a  concentrated  solution 
of  the  neutral  chromate  with  sulphuric,  or,  still 
better,  the  acetic  acid.  Then  heat  the  liquid  and 
allow  it  to  cool  slowly,  when  beautiful  red  crystals 
of  bichromate  of  potash  will  be  deposited.  Its 
Prop.,  Uses,  and  Tests  are  the  same  as  the  neu¬ 
tral  salt. 

CHROMATE  OF  POTASH,  SOLUTION 
OF.  Prep.  Dissolve  neutral  chromate  of  potash 
1  oz.,  in  distilled  water  1  lb.  Use.  As  a  test  li¬ 
quor  for  metals,  especially  lead. 

CHROMATE  OF  SODA.  This  salt  may  be 
prepared  in  the  same  way  as  chromate  of  potash, 
by  employing  a  salt  of  soda  instead  of  potassa  in 
the  preceding  processes.  It  may7  also  be  made  on 
the  small  scale  for  experiment,  by  neutralizing 
chromic  acid  with  carbonate  of  soda. 

Remarks.  This  salt  has  been  proposed  as  a  sub¬ 
stitute  for  chromate  of  potassa,  and  has  the  ad¬ 
vantage  in  cheapness.  “  Why  nitrate  of  potassa 


CHR 


CHR 


192 


has  been  so  long  employed  in  this  manufacture,  I 
am  at  a  loss  to  discover  ;  for  it  must  be  obvious 
that  chromate  of  soda  would  answer  all  the  pur¬ 
poses  of  chromate  of  potassa,  the  base  being  of 
little  consequence,  so  long  as  it  forms  a  soluble 
salt  with  the  chromic  acid,  as  it  is  merely  useful 
as  a  vehicle  for  the  chromic  acid.”  (C.  Watt, 
jun.) 

CHROME  RED.  Syn.  Dichromate  of  Lead. 
Subchromate  of  ditto.  Red  Chromate  of  dit¬ 
to.  Prep.  I.  Boil  carbonate  of  lead  with  chro¬ 
mate  of  potash,  in  excess,  until  it  assumes  a  prop¬ 
er  color ;  wash  well  with  pure  water  and  dry  in 
the  shade. 

II.  Boil  neutral  chromate  of  lead  with  a  little 
water  of  ammonia  or  lime  water. 

III.  ( Process  of  Liebig  and  Wohler.)  Fuse 
saltpetre  at  a  low  red  heat  in  a  crucible,  and 
throw  in  chrome  yellow,  by  small  portions  at  a 
time,  until  the  nitre  be  nearly  exhausted.  A 
strong  ebullition  takes  place  upon  each  addition 
of  the  pigment,  and  the  mass  becomes  black  and 
remains  so  while  hot.  After  it  has  settled  for  a 
minute  or  two,  the  fluid  part  should  be  poured  off, 
and  the  mass  remaining  in  the  crucible  washed 
with  water,  and  dried  by  a  gentle  heat. 

Remarks.  Great  care  must  be  taken  in  con¬ 
ducting  the  last  process,  not  to  employ  too  much 
heat,  or  to  allow  the  saline  matter  to  stand  long 
over  the  newly-formed  chrome-red,  as  the  color  is 
thus  apt  to  change  to  a  brown  or  orange.  When 
well  managed,  the  product  has  a  crystalline  tex¬ 
ture,  and  so  beautiful  a  red  color,  that  it  vies  with 
cinnabar.  It  has  been  proposed  as  a  pigment. 

CHROME  YELLOW.  Syn.  Chromate  of 
Lead.  Yellow  Chromate  of  ditto.  Prep.  I. 
Add  a  filtered  solution  of  nitrate  or  acetate  of 
lead,  to  a  like  solution  of  neutral  chromate  of  pot¬ 
ash  ;  collect  the  precipitate,  wash  it  well,  and  dry 
it  out  of  the  reach  of  sulphureted  vapors. 

II.  To  the  lye  of  chromate  of  potash,  prepared 
by  roasting  the  chrome  ore  with  nitre,  and  lixivia- 
tion  with  water,  add  a  solution  of  acetate  of  lead, 
and  proceed  as  before. 

Remarks.  This  substance  is  the  beautiful  pig¬ 
ment  employed  by  painters.  Four  shades  are 
usually  met  with  in  the  shops,  viz. :  Pale  yellow 
or  straw  color,  yellow,  full  yellow,  and  orange. 
The  former  are  made  by  adding  a  little  alum  or 
sulphuric  acid  to  the  solution  of  the  chromate  be¬ 
fore  mixing  it  with  the  solution  of  lead  ;  the  latter, 
by  the  addition  of  a  little  subacetate  of  lead.  The 
darker  color  appears  to  arise  from  a  little  dichro¬ 
mate  being  thrown  down  intimately  mixed  with 
the  neutral  chromate,  and  the  paler  shades  from  a 
slight  excess  of  acid.  I  found  a  little  alumina  in 
some  samples  of  pale  chrome  yellow,  which  I 
lately  examined,  and  in  one  instance  a  little  sul¬ 
phate  of  lead. 

CHROMIC  ACID.  A  compound  of  the  metal 
chromium  and  oxygen. 

Prep.  I.  Pure  chromic  acid  may  be  prepared 
by  transmitting  the  gaseous  fluoride  of  chromium 
into  water  contained  in  a  vessel  of  platinum  or  sil¬ 
ver,  and  evaporating  the  liquid  to  dryness. 

II.  By  conducting  gaseous  fluoride  of  chromium 
into  a  silver  or  platinum  vessel,  the  sides  of  which 
are  just  moistened  with  water,  and  the  aperture 
covered  with  a  piece  of  moist  paper,  the  acid  will 


be  deposited  under  the  form  of  red  acicular  crj 
tals,  which  will  fill  the  vessel. 

III.  “  The  principle  upon  which  this  is  has 
is,  that  nitrate  of  baryta,  which  results  from  ! 
decomposition  of  the  chromate  of  baryta  by  nil! 
acid,  is  quite  insoluble  in  concentrated  nitric  a<s 
which  I  have  verified  by  many  experiments,  e) 
which  fact  was,  I  believe,  first  observed  by  Ij 
Reuben  Phillips. 

“  The  chromic  acid  may  be  separated  fr 
the  nitrate  of  baryta  by  decantation,  or,  whichj 
still  better,  by  filtration  through  asbestos.  Ci 
must  be  taken  not  to  let  it  come  in  contact  w; 
any  organic  matter,  or  it  will  be  decomposed. 

“  The  chromic  acid  is  then  to  be  evaporated! 
dryness,  when  the  nitric  acid  will  be  volatiliz; 
leaving  pure  chromic  acid. 

“  When  the  quantity  of  chromic  acid  prepa: 
by  this  plan  is  considerable,  to  reduce  the  expei! 
as  much  as  possible,  it  will  be  as  well  to  carry ! 
the  evaporation  so  that  the  superabundance  of 
trie  acid  which  has  been  used  may  be  condense 
which  may  again  be  used  for  the  same  purpose.  j 

“  The  only  precautions  necessary  to  ensure  I! 
purity  of  the  chromic  acid  prepared  by  this  pi; 
are  the  following : — to  use  a  sufficient  quantity 
nitric  acid,  and  to  take  care  that  the  nitric  acic, 
sufficiently  concentrated,  and  that  it  is  pure,  o1( 
erwise  the  impurities  which  it  contains  will  rern; 
in  the  chromic  acid. 

“  The  chromate  of  baryta  may  be  easily  pi! 
pared  by  mixing  together  solutions  of  the  chlori! 
of  barium,  and  any  of  the  soluble  chromates ;  Ij 
fore  it  is  used  for  the  preparation  of  pure  chron 
acid,  it  should  be  washed  several  times.”  (Chei! 
ist,  iii.  266.) 

On  the  commercial  scale,  crude  chromic  is  pii 
pared  by  either  of  the  following  plans: 

IV.  To  a  saturated  solution  of  100  parts  of  chi: 
mate  of  potash  in  water,  add  49  parts  of  sulphu 
acid,  (sp.  gr.  1-845.)  This  is  the  common  proce’ 
but  the  product  contains  sulphate  of  potash. 

V.  Digest  chromate  of  baryta  in  an  equivale 
proportion  of  sulphuric  acid,  diluted  with  wate 
after  a  few  hours  decant  the  clear  liquid. 

VI.  Digest  chromate  of  lead  in  sulphuric  acid 
equivalent  proportions. 

Mr.  Charles  Watt,  jun.,  recommends  chr 
mate  of  lime  as  a  source  of  chromic  acid.  Tl| 
salt  he  prepares  from  the  oxide  of  chromium,  coj 
tained  in  the  residual  liquor  of  the  process  < 
bleaching  with  chromic  acid,  and  this  he  effects  Ij 
a  very  inexpensive  process.  The  chromic  solutk 
is  placed  in  a  wooden  vessel,  and  slaked  lime  caj 
tiously  added  until  the  sulphuric  or  muriatic  ac! 
present  is  saturated,  carefully  avoiding  excess, 
oxide  of  chrome  would  be  then  precipitated.  Aft 
an  hour’s  repose  the  clear  portion  is  decanted,  ai 
finely-slaked  lime  added,  until  all  the  oxide 
thrown  down  ;  which  may  be  known  by  the  liqu , 
becoming  clear  when  allowed  to  settle.  Duriij 
the  addition  of  the  lime,  constant  agitation  must  1 
employed.  The  oxide  of  chromium  must  now  1 
allowed  to  settle,  and  after  the  liquid  portion  is  d* 
canted,  washed  with  a  few  pailfuls  of  clean  watt 
After  the  latter  has  drained  off,  the  residual  mb 
ture  of  oxide  of  chromium  and  lime  must  then  Ij 
placed  about  2  inches  thick  upon  a  laige  flat  ire! 
plate,  set  evenly  over  a  fire,  and  turned  every  ha 


CHR 


193 


CID 


>ur  until  the  process  be  completed,  which  may  be 
lown  by  the  mass  assuming  a  yellow  color,  in- 
jead  of  the  grayish  one  it  previously  possessed, 
'are  must  be  taken  not  to  employ  too  much  heat, 
s  the  product  of  this  process  (chromate  of  lime)  is 
adily  decomposed,  and  assumes  a  green  color,  in 
hich  case  it  is  rendered  useless.  From  the  chro- 
ate  of  lime  the  acid  is  procured  by  the  action  of 
i  equivalent  proportion  of  sulphuric  acid.  This 
j  ocess  has  the  great  recommendation  of  cheap- 
ess,  and  Mr.  Watt  says  that  he  has  employed  it 
;  the  factory  of  Messrs.  Haws,  for  nearly  two 
ears,  with  perfect  success. 

Prop.,  Uses,  ifc.  Pure  chromic  acid  forms  red 
ystals,  and  is  soluble  in  water  and  alcohol.  It  is 
i  adily  decomposed  by  the  action  of  light  and  coll¬ 
ect  with  organic  matter.  Hence  it  should  be  kept 
it  stoppered  glass  bottles,  and  its  solution  filtered 
‘trough  asbestos.  The  ease  with  which  it  parts 
ith  a  portion  of  its  oxygen  constitutes  its  value  as 
bleaching  agent.  It  is  largely  employed  in  the 
ids,  in  calico-printing,  bleaching  of  textile  fabrics, 
allow,  oils,  See. 

CHROMIUM,  (from  xp“t<a)  color.)  A  metal 
iseovered  by  Vauquelin  in  1797. 

Prep.  I.  Mix  dry  chloride  of  chromium  with  oil, 
ilace  the  paste  in  a  crucible  lined  with  charcoal, 
|ite  on  the  cover,  and  expose  it  for  an  hour  to  an 
iitense  heat  (Vauquelin.) 

II.  Heat  the  compound  of  terchloride  of  chro- 
tiiun  and  ammonia  to  redness,  and  expose  it  to  a 
urrent  of  dry  ammoniacal  gas.  (Liebig.) 

Remarks.  The  product  of  the  first  process  has  a 
hitish-yellow  color,  and  a  metallic  lustre ;  that 
|f  the  second  is  a  black  powder.  Metallic  chro- 
lium  has  not  been  applied  to  any  use  in  the  arts. 
CHROMIUM,  CHLORIDE  OF.  Syn.  Ses- 
I bichloride  of  Chromium.  Prep.  I.  Dissolve  the 
ydrated  oxide  in  muriatic  acid,  and  evaporate  to 
ryness. 

II.  Digest  chromate  of  lead  in  muriatic  acid 
fixed  with  a  little  alcohol,  and  throw  down  the 
wess  of  lead  with  sulphureted  hydrogen, 
j  HI.  Pass  dry  chlorine  over  a  mixture  of  chrome 
vide  and  charcoal  heated  to  redness,  in  a  porce- 
•in  tube.  The  chloride  collects  as  a  sublimate,  of 
peach  or  purple  color. 

Remarks.  By  the  first  process  the  product  is  a 
reeu  powder,  which,  when  heated  to  400°,  be- 
omes  purplish  red,  and  then  forms  pure,  dry  chlo- 
do  of  chromium.  This  process  should  be  per- 
>nned  in  a  tube  filled  with  carbonic  acid  gas. 
CHROMIUM,  OXIDE  OF.  Syn.  Sesqui- 
xide  of  Ditto.  Prep.  To  a  solution  of  chromate 
f  potash,  add  another  of  protonitrate  of  mercury 
s  long  as  any  precipitate  falls  down.  This  must 
e  well  washed  in  water,  and  heated  to  redness  in 
n  earthen  crucible. 

II.  Expose  bichromate  of  potash  to  a  strong  red 
!eat,  then  wash  out  the  potassa  with  water. 

III.  I  Expose  bichromate  of  potash,  mixed  with 
alf  its  weight  of  sulphur,  as  above. 

Prop.  A  green  powder,  insoluble  in  water, 
used  with  borax  or  glass,  it  imparts  a  beautiful 
reen  color.  The  emerald  owes  its  color  to  this 
xide.  With  the  acids  it  forms  salts  which  also 
lave  a  green  color.  These  compounds  may  be 
jiade  by  adding  equal  parts  of  muriatic  acid  and 
|icohol  to  a  boiling  solution  of  chromate  of  potassa, 
25 


in  water,  in  small  portions  at  a  time,  until  the  red 
tint  disappears,  and  the  liquid  assumes  a  green 
color.  Pure  ammonia,  in  excess,  should  now  be 
added,  when  a  hydrated  green  oxide  will  subside, 
which,  after  being  washed  with  water,  may  be 
dissolved  in  the  acids.  Oxide  of  chrome  is  much 
used  in  the  manufacture  of  colored  glasses  and 
enamels,  and  in  dyeing. 

Remarks.  The  above  appears  to  be  the  only  ox¬ 
ide  of  chromium,  in  opposition  to  the  assertion  of 
Berzelius,  that  there  is  a  protoxide  and  deutoxide. 

CHRYSAMMIC  ACID.  Prep.  Add  1  part 
of  aloes  to  8  of  nitric  acid  of  sp.  gr.  1-37,  and  heat 
the  mixture  in  an  open  vessel.  When  the  first 
violent  action  is  over,  introduce  the  whole  into  a 
retort,  and  distil  to  two-thirds.  Then  add  4  parts 
more  of  nitric  acid,  and  keep  the  mixture  nearly 
at  the  boiling  point  for  some  days,  or  as  long  as  gas 
is  disengaged.  Water  should  next  be  added,  which 
will  throw  down  impure  chrysammic  acid,  while 
chrysolepic  acid  and  oxalic  acid  will  remain  in  so¬ 
lution.  The  precipitate  must  be  well  washed  with 
water  combined  with  potash,  and  purified  by  re- 
crystallization.  The  crystals  are  next  dissolved  in 
water,  and  nitric  acid  added,  when  a  golden  yel¬ 
low  powder  will  be  deposited,  which  is  chrysammic 
acid. 

Prop.  Soluble  in  alcohol,  ether,  and  hot  acids  ; 
explodes  by  heat,  and  forms  salts,  called  chrysam- 
mates,  with  the  bases.  The  salt  of  potash,  pre¬ 
pared  as  above,  is  a  beautiful  crystalline  carmine 
red  powder,  and  when  slowly  produced  it  forms 
beautiful  small  greenish  golden  crystals.  The  salts 
of  soda  and  magnesia  are  similar.  Ammonia  forms, 
with  chrysammic  acid,  a  deep  purple  solution, 
which  deposites  dark  green  crystals.  The  other 
salts  of  this  acid  are  all  of  great  beauty,  and  mostly 
of  various  shades  of  red,  and  exhibit  a  golden  lus¬ 
tre  under  the  polishing  steel. 

CIDER.  Syn.  Cyder.  Pomatium.  Cidre,  (Fr.) 
The  fermented  juice  of  the  apple.  Cider  and  per¬ 
ry  were  known  to  antiquity,  and  are  mentioned 
by  Pliny,  who  calls  them  the  wine  of  apples  and 
pears.  Modern  Europe  is,  however,  indebted  to 
the  Moors  of  Biscay,  who  introduced  its  manufac¬ 
ture  into  Normandy,  whence  it  spread  into  the 
other  provinces  of  France,  into  England,  Germa¬ 
ny,  Russia,  and  America.  The  best  cider  made 
at  the  present  day  is  that  of  Normandy,  Hereford¬ 
shire,  and  New  Jersey,  (U.  S.,)  and,  next,  that  of 
Devonshire  and  Somersetshire.  The  last  is,  how¬ 
ever,  very  inferior.  Cider  is  made  in  all  the  tem¬ 
perate  climates  of  the  world,  where  the  heat  is 
insufficient  to  produce  the  grape,  and  the  cold  not 
so  great  as  to  interfere  with  the  growth  of  the 
apple. 

The  process  of  making  cider  varies  in  different 
parts  of  England,  but  in  every  case  essentially 
consists  of — the  collection  of  the  fruit ;  the  expres¬ 
sion  and  fermentation  of  the  juice  ;  and  the  storing 
and  management  of  the  fermented  liquor. 

The  apples  are  crushed  or  ground  in  a  mill,  and 
the  pulp  placed  in  haircloth  or  coarse  canvass  bags, 
and  subjected  to  powerful  pressure  ;  the  liquor 
which  runs  off  is  put  into  casks,  and  freely  ex¬ 
posed  to  the  air  in  the  shade,  and  allowed  to  fer¬ 
ment.  This  part  of  the  process  is  carefully  watched, 
and  as  soon  as  the  sediment  has  subsided,  the  liquor 
is  racked  off  into  clean  casks.  Before  winter  the 


casks  are  stored  in  a  cellar,  or  other  cool  place, 
where  the  temperature  is  low  and  regular,  and  by 
the  following  spring  the  liquor  is  fit  for  use  or  bot¬ 
tling. 

Remarks.  Much  of  the  excellence  of  cider  de¬ 
pends  upon  the  temperature  at  which  the  ferment¬ 
ation  is  conducted  ;  but  this  is  a  point  utterly  over¬ 
looked  by  the  manufacturers  of  this  liquor.  Instead 
of  the  apple-juice,  as  soon  as  expressed  from  the 
fruit,  being  placed  in  a  cool  situation,  where  the 
temperature  should  not  exceed  50°  of  Fahr.,  it  is 
frequently  left  exposed  to  the  full  heat  of  autumn. 
In  this  way  much  of  the  alcohol  formed  by  the 
decomposition  of  the  sugar  is  converted  into  vine¬ 
gar,  by  the  absorption  of  atmospheric  oxygen,  and 
thus  the  liquor  acquires  that  peculiar  and  unwhole¬ 
some  acidity,  known  in  the  cider  districts  by  the 
name  of  “  roughness .”  On  the  contrary,  if  the 
fermentation  be  conducted  at  a  low  temperature, 
nearly  the  whole  of  the  sugar  is  converted  into 
alcohol,  and  this  remains  in  the  liquor  instead  of 
undergoing  the  process  of  acetification.  The  ace¬ 
tous  fermentation,  or  the  conversion  of  alcohol  into 
vinegar,  proceeds  most  rapidly  at  a  temperature 
of  95°  Fahr.,  and  at  lower  temperatures,  the  ac¬ 
tion  becomes  slower,  until  at  46°  50”  Fahr.,  no 
^  such  change  takes  place.  (Liebig.)  It  is  therefore 
quite  evident  that  if  the  saccharine  juice  of  apples, 
or  any  other  fruit,  be  made  to  undergo  the  vinous 
fermentation  in  a  cool  situation,  less  of  the  spirit 
resulting  from  the  transformation  of  the  sugar  will 
be  converted  into  acetic  acid,  and  consequently 
more  will  be  retained  in  an  unaltered  state  in  the 
liquor,  and  tend  not  only  to  improve  its  quality, 
but  by  its  conservative  and  chemical  action,  to 
precipitate  the  nitrogenous  substances,  or  exciters 
of  future  change.  Independently  of  differences  in 
the  quality  of  the  fruit,  this  is  the  principal  cause 
of  the  superiority  of  the  cider  made  by  one  person 
over  another,  living  in  the  same  district.  The  one 
has  probably  a  cooler  bam  and  cellar  than  the 
other  to  store  his  cider  in.  In  practice  it  has  been 
found  that  sour  and  rough-tasted  apples  produce 
the  best  cider.  This  arises  because  they  contain 
less  sugar  and  more  malic  acid,  and  the  presence 
of  the  iatter  impedes  the  conversion  of  alcohol  into 
vinegar.  But  cider  made  with  such  apples  can 
never  equal  in  quality  that  prepared  at  a  low  tem¬ 
perature  from  fruit  abounding  in  sugar.  In  De¬ 
vonshire  the  pressing  and  fermentation  are  con¬ 
ducted  in  situations  where  the  temperature  varies 
but  little  from  the  external  air,  and  fluctuates  with 
all  its  changes  ;  the  result  is  that  Devonshire  cider, 
of  the  best  class,  will  rarely  keep  more  than  5  or 
6  years,  and  seldom  improves  after  the  second  or 
third  year,  while  the  cider  of  Herefordshire  and 
Worcestershire,  where  these  operations  are  more 
carefully  attended  to,  will  keep  for  20  or  30  years. 

In  the  cider  counties  the  culture  of  the  apple 
engages  especial  attention.  Dry  rising  ground, 
sheltered  from  the  northerly  and  easterly  winds, 
is  best  suited  for  an  orchard.  The  fruit,  after  be¬ 
ing  gathered,  is  usually  left  for  14  or  15  days,  in 
a  barn  or  loft,  to  mellow  or  mature,  during  which 
time  a  considerable  portion  of  the  mucilage  is  de¬ 
composed,  and  alcohol  and  carbonic  acid  developed. 
The  spoiled  apples  should  then  be  separated  from 
the  sound  ones,  as  they  not  only  impart  a  bad  fla¬ 
vor  to  the  cider,  but  prevent  its  spontaneous  clari¬ 


fication.  Unripe  apples  should  also  be  avoided.; 
they  do  not  contain  sufficient  sugar  to  undergo 
vinous  fermentation,  while  they  contribute  to  ri 
der  the  liquor  rough  and  acidulous.  Sour  t| 
rough-tasted  apples  are  usually  preferred  by  far 
ers  for  making  cider,  but  fruit  abounding  in  suj 
would  be  preferable,  provided  the  same  skill  wj 
exercised  in  the  manufacture  of  cider  as  in  li 
process  of  brewing  malt  liquor. 

As  the  juice  of  apples  contains  less  sugar  in  p 
portion  to  the  amount  of  acid  and  nit/ogenk 
matter  than  that  of  grapes,  the  addition  of  so; 
of  this  article  would  render  it  more  suitable  fort 
production  of  a  vinous  liquor.  Good  West  Inj 
sugar  is  the  best  for  this  purpose.  I  have  tasii 
cider  made  in  this  way,  and  that  had  been  sto> 
in  fresh  emptied  rum  puncheons,  that  had  all  f 
pungency  and  vinosity  of  foreign  wine. 

The  best  cider  yields  about  9  or  10§  of  real  alt 
hoi.  Ordinary  cider  from  4  to  6§. 

CIDER,  DEVONSHIRE.  The  apples,  af 
being  plucked,  are  left  in  heaps  in  the  orcht 
for  some  time,  to  complete  their  ripening,  and  re; 
der  them  more  saccharine.  They  are  then  crush! 
between  grooved  cylinders,  surmounted  by  a  he; 
per,  or  in  a  circular  trough,  by  two  vertical  edg 
wheels  of  wood  moved  by  a  horse;  after  passi 
through  which,  they  are  received  into  large  tu; 
or  cives,  and  are  then  called  pommage.  Th 
are  afterwards  laid  on  the  vat  in  alternate  layei 
of  the  pommage  and  clean  straw,  called  reer 
They  are  then  pressed,  a  little  water  being  occ 
sionally  added.  The  juice  passes  through  a  hi; 
sieve,  or  similar  strainer,  and  is  received  in  a  lari 
vessel,  whence  it  is  run  into  casks  or  open  va' 
where  every  thing  held  in  mechanical  suspense 
is  deposited.  The  fermentation  is  often  slow  < 
being  developed ;  though  the  juice  be  set  in  Nj 
vember  or  December,  the  working  sometim' 
hardly  commences  till  March.  Till  this  time  tl 
cider  is  sweet ;  it  now  becomes  pungent  and  \! 
nous,  and  is  ready  to  be  racked  for  use.  If  tl 
fermentation  continue,  it  is  usual  to  rack  it  aga 
into  a  clean  cask  that  has  been  well  sulphured  ou 
and  to  leave  behind  the  head  and  sediment ;  < 
two  or  three  cans  of  cider  are  put  into  a  clean  casl 
and  a  match  of  brimstone  burned  in  it :  it  is  the 
agitated,  by  which  the  fermentation  of  that  quai 
tity  is  completely  stopped.  The  cask  is  then  nearl 
filled,  the  fermentation  of  the  whole  is  checkei 
and  the  cider  becomes  fine.  If,  on  the  first  opera 
tion,  the  fermentation  is  not  checked,  the  procei 
of  racking  is  repeated  until  it  becomes  so,  and 
continued  from  time  to  time  till  the  cider  is  in 
quiet  state  and  fit  for  drinking. 

A  common  practice  in  Devonshire  is  to  add 
stuff  called  “  stum,”  sold  by  the  wine-coopers,  ( 
an  article  called  “  anti-ferment,”  sold  by  thedrus 
gists,  for  the  purpose  of  checking  the  fermentatioi 
but  a  much  better  plan  is  to  rack,  as  above  d< 
scribed,  into  a  well-sulphured  cask,  and  to  add 
or  6  oz.  of  mustard-seed,  and  £  oz.  cloves,  both  we 
bruised  ;  racking  into  a  fresh-emptied  spirit  cask 
also  a  good  plan. 

About  six  sacks,  or  twenty-four  bushels  of  af 
pies,  are  used  for  a  hogshead  of  63  gallons.  If  th 
weather  be  warm,  it  will  be  necessary  to  carry  o 
the  process  in  the  shade,  in  the  open  air,  and  b 
every  means  to  keep  the  juice  as  cool  as  possible. 


CID 


195 


CIN 


In  nine  months  it  will  usually  be  in  condition 
lor  bottling  or  drinking  ;  if  it  continues  thick  use 
oiue  isinglass  finings,  and  if  at  any  time  it  fer- 
uents  and  threatens  acidity,  the  cure  is  to  rack  it, 
nd  leave  the  head  and  sediment  behind. 

CIDER,  CHAMPAGNE.  Prep.  Good  pale 
i  iuous  cider  1  hogshead  ;  proof  spirit  (pale)  3  gal- 
ms  ;  honey  or  sugar  14  lbs. ;  mix,  and  let  them 
lemain  together  in  a  temperate  situation  for  1 
lonth ;  then  add  orange-flower  water  1  quart ; 
nd  tine  it  down  with  skimmed  milk  J  a  gallon. 
Remarks.  This  will  be  very  pale ;  and  a  simi- 
ir  article,  when  bottled  in  champagne  bottles, 
Silvered,  and  labelled,  has  been  often  sold  to  the 
rnorant  for  champagne.  It  opens  very  brisk,  if 
nanaged  properly. 

CIDER  CHEESE.  The  residuum  or  cake  of 
iommage  or  bruised  apples,  from  which  the  juice 
as  been  expressed.  It  forms  excellent  food  for 
igs.  and  is  very  acceptable  to  them. 

I  CIDER,  FRENCH.  After  the  fruit  is  mashed 
|i  a  mill,  between  iron  cylinders,  it  is  allowed  to 
iemain  in  a  large  tun  or  tub  for  14  or  15  hours, 
kfore  pressing.  The  juice  is  placed  in  casks, 
,,’hich  are  kept  quite  full,  and  so  placed  upon 
awntrees,  or  stillions,  that  small  tubs  may  be  put 
nder  them,  to  receive  the  matter  that  works  over. 
\t  the  end  of  3  or  4  days,  for  sweet  cider,  and  9 
r  10  days  for  strong  cider,  it  is  racked  into  sul- 
hured  casks,  and  then  stored  in  a  cool  place. 
CIDER,  MANAGEMENT  OF.  Cider  should 
e  stored  in  a  cool  place,  and  should  not  be  drunk 
ofore  it  becomes  sufficiently  mature.  To  improve 
lie  flavor  of  a  hogshead  of  cider,  1^  gallons  of 
ood  brandy  or  rum  are  frequently  added,  with 
oz.  of  powdered  catechu,  (dissolved  in  water,) 
lbs.  of  good  moist  sugar  or  honey,  ^  oz.  each  of 
itter  almonds  and  cloves,  and  4  oz.  of  mustard 
3ed.  These  must  be  well  rummaged  in,  and  oc- 
asionally  stirred  up  for  a  fortnight,  after  which  it 
jiust  be  allowed  to  repose  for  3  or  4  months,  when 
:  will  usually  be  found  as  bright  as  wine.  Should 
ns  not  be  the  case,  it  must  be  fined  with  a  pint 
it  isinglass  finings,  or  a  dozen  eggs,  and  in  a  fort- 
jight  more  it  will  be  fit  for  use.  If  the  cider  be 
referred  pale,  omit  the  catechu,  and  instead  of 
mglass  fine  with  a  quart  of  skimmed  milk.  If 
anted  of  a  light  reddish,  or  rose  tint,  use  ^  oz. 
t  cochineal,  and  omit  the  catechu. 

Preparatory  to  bottling  cider  it  should  be  exam- 
led,  to  see  whether  it  be  clear  and  sparkling.  If 
ot  it  should  be  clarified  in  a  similar  way  to  beer, 
ad  lelt  for  a  fortnight.  The  night  before  it  is  in- 
i  nded  to  put  it  into  bottles,  the  bung  should  be 
tken  out  of  the  cask,  and  left  so  until  the  next 
lay,  when  it  may  be  bottled,  but  not  corked  down 
ntil  the  day  after,  as,  if  this  be  done  at  once, 
lany  of  the  bottles  will  burst  by  keeping.  The 
p*t  corks,  and  champagne-bottles  should  be  used, 
ad  it  is  usual  to  wire  and  cover  the  corks  with 
ufoil,  after  the  manner  of  champagne.  A  few 
i >ttles  may  be  kept  in  a  warm  place  to  ripen,  or 
small  piece  of  lump  sugar  may  be  put  into  each 
Jttle  before  corking,  if  the  cider  be  wanted  for 
unediate  use,  or  for  consumption  during  the 
>oler  portion  of  the  year,  but  for  warm  weather 
fid  for  long  keeping  this  is  inadmissible.  The 
'tiled  stock  should  be  stored  in  a  cool  cellar, 
hen  the  quality  will  be  greatly  improved  by  age. 


Cider  for  bottling  should  be  of  good  quality,  and 
at  least  18  months  old. 

CIDER,  MADE.  An  article  under  this  name 
is  made  in  Devonshire,  for  the  supply  of  the  Lon¬ 
don  market,  it  having  been  found  that  the  ordi¬ 
nary  cider  will  not  stand  a  voyage  to  the  metrop¬ 
olis  without  some  preparation.  The  finest  quality 
of  made  cider  is  only  ordinary  cider  racked  into  a 
clean  cask,  and  well  sulphured ;  but  the  mass  of 
that  which  is  sent  to  London,  is  mixed  with  water, 
treacle,  and  alum,  and  then  fined  down,  after 
which  it  is  racked  into  well-matched  casks.  The 
larger  portion  of  the  cider  sold  in  London,  profess¬ 
ing  to  be  Devonshire  cider,  would  be  rejected  even 
by  the  farmers’  servants  in  that  county. 

CIDER  MOIL.  Syn.  Water  Moil.  A  weak 
cider  or  liquor,  prepared  by  adding  water  to  the 
pressed  cake,  and  fermenting.  Very  inferior. 

CIDER,  RAISIN.  This  is  made  in  a  similar 
way  to  raisin  wine,  but  without  employing  sugar, 
and  with  only  2  lbs.  of  raisins  to  the  gallon,  or 
even  more,  of  water.  It  is  usually  fit  for  bottling 
in  10  days,  and  in  a  week  more  is  ready  for  use.  • 

CIDER-SPIRIT.  Syn.  Cider  Brandy.  Ob¬ 
tained  from  cider  by  distillation.  It  is  largely 
manufactured  in  America,  where  a  very  decent 
article  may  be  purchased  for  about  50  cents  per 
gallon,  at  proof.  An  illicit  distillation  of  this  spirit 
is  frequently  carried  on  by  the  farmers  in  the  west 
of  England. 

CIGARS,  MERCURIAL.  M.  Paul  Bernard 
lately  proposed  to  the  Acaddmie  de  la  Modecine 
the  use  of  cigars  impregnated  with  a  weak  solu¬ 
tion  of  bichloride  of  mercury,  for  persons  afflicted 
with  syphilitic  affections  of  the  throat  and  palate, 
as  a  mode  of  conveying  mercurial  fumigation.  It 
has  been  proposed  first  to  deprive  the  tobacco  of  its 
nicotin  by  frequent  washings.  (Lancet,  May  13, 
1843.) 

CINCHONA  BARK.  There  are  three  kinds 
of  cinchona  bark  employed  in  medicine  ;  the  cor¬ 
tex  cinchonas  lancifolis,  (of  the  London  and  Dub¬ 
lin  Pharmacopoeias,)  or  the  cortex  cinchona;  con- 
daminea,  (of  the  Ed.  Ph.,)  commonly  known  in 
commerce  as  pale,  crown,  loxa,  or  quillbark  ;  the 
cortex  cinchonas  cordifoliae,  (Lond.  and  Dub.,)  or 
the  cortex  cinchonce  flavae,  (Edin.,)  commonly 
known  as  yellow  or  royal  yellow  bark  ;  and  the 
cortex  cinchonas  oblongifoliae,  (Lond.  and  Dub.,)  or 
red  cinchona  bark,  (Edin. ;)  medically  considered, 
they  are  all  tonic  and  febrifuge,  and  may  be  given 
in  powder,  from  20  grs.  to  3ij,  even,'  two  or  four 
hours,  so  as  to  get  down  an  ounce  between  each 
fit  of  intermittent  fever  ;  used  also  to  stop  the 
progress  of  gangrene  ;  they  are  also  given  in  infu¬ 
sion  and  decoction.  Since  the  introduction  ot  the 
cinchona  alkaloids,  the  employment  of  bark  in 
substance  has  considerably  lessened. 

Pur.  The  officinal  species  of  cinchona  bark  are 
frequently  imported  mixed  with  other  kinds,  that 
contain  less  of  the  febrifuge  principle.  The  most 
common  adulteration  is,  however,  the  admixture 
of  the  same  drug  that  has  been  exhausted  of  its 
active  portions.  This  method  consists  in  employ¬ 
ing  the  bark,  but  slightly  broken,  (or  generally 
whole,  as  imported,)  for  the  manufacture  ot  sul¬ 
phate  of  quinine,  cinchonine,  and  tincture,  in  u- 
sion,  decoction,  and  extract  of  bark,  after  v  nc  i  1 
is  carefully  dried,  without  injury  to  its  color,  and 


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196 


mixed  up  with  fresh  bark  for  sale,  or  is  sent  to 
the  mill  to  be  ground  into  powder.  The  greater 
amount  of  adulteration  is  generally  practised  on 
the  powder,  on  account  of  the  fraud  being  less 
easily  detected  when  the  drug  is  in  the  pulveru¬ 
lent  state.  Not  only  is  the  worst  description  of 
bark  chosen  for  grinding,  frequently  largely  ad¬ 
mixed  with  exhausted  bark,  as  just  mentioned,  but 
“  the  roots  of  bistort,  calamus  aromaticus,  avens, 
water-avens,  and  tormentil ;  oak  bark,  that  of  sev¬ 
eral  kinds  of  willow,  horse-chesnut,  ash,  and  the 
sloe  bush  ;  mahogany  sawdust,  the  dried  herbs 
of  yellow  loosestrife,  bugle,  water-horehound,  and 
self-heal,  are  used  either  as  substitutes  or  to  re¬ 
duce  the  price  of  the  ground  bark  ;  as  is  also  the 
root  of  Geum  montanum.  The  barks  of  Pinknea 
pubescens,  Unnona  febrifuga,  Swietenia  febrifuga, 
Cedrela  tuna,  Magnolia  glauca,  M.  acuminata, 
M.  tripetala,  Achras  sapota,  Rubus  trivialis,  and 
R.  villosus,  are  also  used  as  substitutes,”  (Gray  ;) 
and,  in  fact,  any  trash  that  will  possibly  produce 
a  powder  at  all  resembling  that  of  bark,  or  that 
can  be  made  so  by  grinding  and  the  addition  of 
coloring. 

Tests.  The  simplest  and  only  certain  method 
of  ascertaining  the  quality  of  cinchona  bark,  and 
of  detecting  fraudulent  admixture,  is  by  an  assay 
for  the  alkaloid.  (See  Quinometry.)  The  tannic 
acid  which  exists  in  every  species  of  cinchona 
bark,  may  be  recognised  by  its  precipitating  the 
sesquichloride  of  iron  of  a  green  color,  gelatine  of 
a  whitish  color,  and  a  solution  of  tartar  emetic  of  a 
dirty  white. 

CINCHONIA.  Syn.  Cinchonine.  Cincho- 
nina.  Cinchonium.  An  alkaline  principle  ex¬ 
tracted  from  pale  cinchona  bark,  in  the  same  way 
as  quinine  is  from  yellow  cinchona  bark. 

Prep.  I.  Add  ammonia  to  a  dilute  solution  of 
sulphate  of  cinchonine,  as  long  as  any  precipitate 
falls.  Wash  with  cold  water,  dissolve  in  alcohol 
and  crystallize. 

II.  A  pound  of  bruised  bark  is  boiled  in  about  a 
gallon  of  water,  to  which  3  fluid  drachms  of  sul¬ 
phuric  acid  have  been  previously  added.  A  simi¬ 
lar  decoction  is  repeated  with  about  half  the  quan¬ 
tity  of  liquid,  and  so  on  till  all  the  soluble  matter 
is  extracted.  The  decoctions  are  then  mixed  to¬ 
gether,  and  strained  ;  and  powdered  slaked  lime 
is  added,  in  a  proportion  somewhat  greater  than 
necessary  to  saturate  the  acid  ;  the  precipitate 
that  ensues  (a  mixture  of  cinchonina  and  sulphate 
of  lime)  is  collected,  dried,  and  boiled  for  some 
minutes  in  strong  alcohol,  which  is  then  decanted 
off  while  still  hot,  and  fresh  portions  successively 
added  for  the  repetition  of  the  same  operation,  un¬ 
til  it  ceases  to  act  on  the  residuum,  which  is  then 
merely  sulphate  of  lime.  The  different  alcoholic 
solutions  are  then  put  into  a  retort  or  still,  and 
considerably  evaporated,  during  which,  and  espe¬ 
cially  on  cooling,  acicular  crystals  of  cinchonina 
are  deposited.  When  the  whole  is  thus  collected, 
the  crystals,  if  yellow  or  discolored,  must  be  again 
dissolved  in  boiling  alcohol,  and  thus,  by  recrystal¬ 
lization,  they  will  be  obtained  colorless.  (Brande’s 
Manual  of  Pharm.) 

III.  Boil  Peruvian  bark  in  alcohol  until  all  the 
bitterness  is  extracted;  distil  to  dryness,  dissolve 
the  extract  in  boiling  water,  rendered  very  sour, 
with  muriatic  acid;  add  calcined  magnesia,  boil 


CIN 


for  a  few  minutes  till  the  liquor  is  clear ;  wl 
cold,  filter,  wash  the  sediment  left  on  the  fill 
with  cold  water,  dry  it,  boil  alcohol  upon  it  ui 
all  the  bitterness  is  extracted  ;  pour  off  the  alcoli 
and,  as  it  cools,  the  cinchonine  wjll  crystallize.  ; 
may  be  purified  by  solution  in  a  very  weak  ac( 
and  the  addition  of  an  alkali. 

Prop,  and  Uses.  These  are  similar  to  quini 
It  is,  however,  rather  less  soluble  in  water  tq 
that  alkaloid,  as  it  requires  2500  parts  of  wat| 
at  G0°,  for  its  solution.  It  forms  salts  with  ti 
acids,  all  of  which  may  be  made  in  the  sa: 
manner  as  those  of  quinine.  The  neutral  si 
phate,  bisulphate,  disulphate,  muriate,  nitrate, ; 
dide,  iodate,  &.c.  have  been  formed  and  examin: 

Purity  and  Tests.  (See  Quinine.) 

CINNAMMIC  ACID.  A  substance  discoveil 
by  Dumas  and  Peligot  in  oil  of  cinnamon.  It  cri 
tallizes  out  of  the  oil  when  long  exposed  to  the 
mosphere. 

Prep.  Dissolve  oil  of  balsam  of  Peru  in  potan 
water,  evaporate  to  dryness,  dissolve  the  residue 
in  boiling  water,  and  add  an  excess  of  muria 
acid.  The  cinnammic  acid  is  deposited  in  cr\ 
tals  as  the  solution  cools,  and  may  be  purified  j 
re-solution  and  crystallization. 

II.  By  cautious  distillation  of  balsam  of  Tolu 
a  gentle  heat  it  fuses,  and  a  little  water  and  vol 
tile  oil  first  comes  over,  followed  by  cinnamn 
acid,  in  the  form  of  a  heavy  oil,  which  condensi 
on  the  cool  parts  of  the  neck  of  the  retort,  as 
white  crystalline  mass.  Towards  the  end  of  t.| 
process,  some  empyreumatic  oil  distils  over.  Ti 
acid  must  be  purified  by  pressure  between  t 
folds  of  filtering  paper  and  solution  in  boiling  w 
ter.  On  cooling,  minute  colorless  crystals  of  cii 
nammic  acid  will  be  deposited.  Pure  balsam 
Tolu  yields  about  §  of  its  weight  of  this  acid.  (M 
Heaver  in  the  Ann.  Chym.) 

Prop.  Colorless  transparent  scales,  or  prism 
scarcely  soluble  in  water,  but  freely  so  in  alcoln 
Fuses  at  240°  ;  volatilizes  unchanged  at  555°.  1 
forms  salts  with  the  bases,  called  cinnammate 
which  generally  resemble  the  benzoates. 

CINNAMEINE.  Syn.  Oil  of  Balsam  c 
Peru.  Prep.  Add  an  alcoholic  solution  of  bu; 
sam  of  Peru,  to  a  like  solution  of  potassa.  A  con 
pound  of  resin  and  potassa  is  precipitated,  an 
cinnammate  of  potassa  and  cinnamdine  are  left  i! 
solution.  On  adding  water,  the  latter  separate 
and  floats  upon  the  surface. 

II.  Add  2  measures  of  balsam  of  Peru  to  3  c! 
liquor  of  potassa,  (sp.  gr.  1-300,)  apply  a  gent! 
heat,  when  a  yellowish  brown  oil  will  separal 
and  float  above  a  heavy  black  liquid,  containin 
the  potash.  The  former  must  be  collected,  an 
may  be  purified  by  cautious  distillation. 

Prep.,  tj-c.  It  dissolves  in  alcohol  and  ethei 
and  by  the  action  of  alkalis  is  converted  into  cin 
nammic  acid. 

CINNAMON.  From  the  high  price  of  thi 
drug,  it  has  become  a  general  practice  to  substitut 
cassia  for  it,  which  so  exceedingly  resembles  it  tlia 
most  persons,  unacquainted  with  the  drug,  regan 
them  as  the  same.  Cassia  is,  however,  not  onl; 
thicker  and  coarser  than  cinnamon,  but  its  Irac 
ture  is  short  and  resinous,  and  its  flavor  is  mor 
biting  and  hot,  while  it  lacks  the  peculiar  sweetisl 
taste  of  the  latter  spice.  The  thickness  of  cinna 


CIT 


197 


CIT 


on  seldom  exceeds  that  of  good  drawing  paper, 
he  same  remarks  are  also  applicable  to  the  oil 
(id  powder.  In  pharmacy  it  is  a  general  practice 
;  employ  cassia  and  its  preparations  whenever 
lose  of  cinnamon  are  ordered.  Both  these  drugs 
•e  wholesome  aromatics.  The  principal  con- 
imers  of  genuine  cinnamon  are  the  chocolate- 
akers  of  France,  Spain,  Italy,  and  Mexico.  The 
iermans,  Turks,  and  Russians  prefer  chocolate 
Uvored  with  cassia.  “  Some  cinnamon,  sent  to 
lonstantinople  by  mistake,  proved  unsaleable  at 
j.iy  price,  while  cassia,  worth  about  sixpence  per 
bund,  was  in  great  request.”  (Pereira.) 
CITRATES.  Salts  formed  of  the  citric  acid 
lad  the  bases. 

Prep.  Those  in  general  use  may  be  all  made 
ly  the  addition  of  either  the  hydrate,  oxide,  or 
jirbonate  of  the  base,  to  a  solution  of  the  acid  in 
ater,  until  the  latter  be  neutralized,  when  crys- 
ils  may  generally  be  obtained  by  evaporation. 
Prop.,  dfC.  The  citrates  are  mostly  soluble,  and 
hen  heated,  froth,  blacken,  and  are  decomposed. 
jvrhen  an  anhydrous  citrate  is  decomposed  by  an 
Icoholic  solution  of  hydrochloric  acid,  the  citric 
eid  is  principally  transformed  into  hydrated  aconi- 
c  acid. 

Char,  and  Tests.  The  citrates  are  character¬ 
ed  by  giving  a  white  precipitate  with  acetate  of 
■ad,  soluble  in  ammonia,  and  also  a  white  precip- 
ate  with  nitrate  of  silver,  which,  by  the  applica- 
on  of  heat,  froths  up,  deflagrates,  and  leaves  an 
bundant  ash,  which,  on  increasing  the  heat,  be- 
joines  pure  silver. 

Remarks.  The  principal  citrates  are  citrate  of 
J mmonia,  (soluble  and  crystallizable  ;)  citrate  of 
| otash,  (very  soluble  and  deliquescent;)  citrate  of 
pda,  (large  crystals,  soluble  ;)  citrate  of  baryta, 
beautiful  shining  silvery  bushes,  scarcely  soluble  ;) 
Urate  of  lime,  (see  Citric  Acid  ;)  magnesia, 
lumina,  and  protoxide  of  manganese,  each  form  2 
1  tits  with  citric  acid,  one  soluble,  the  other  insolu¬ 
ble  ;  citrate  of  protoxide  of  iron,  (scarcely  soluble 
hid  crystallizable  ;)  percitrate  of  iron,  (soluble  and 
Irown  ;)  ammonio -citrate  of  iron,  (garnet  colored, 
jery  soluble  ;)  citrate  of  zinc,  (scarcely  soluble  ;) 
Urate  of  lead,  (insoluble  white  powder  ;)  citrate 
f  copper,  (green  powder  ;)  citrate  of  silver,  (bril- 
ant  white  powder  ;)  potassio-citrate  of  antimony, 
iazzling  white  prisms.) 

CITRATE,  OR  AMMONIO-CITRATE  OF 
iRON.  Syn.  Ammonio-Citrate  of  Peroxide  of 
Rox.  Ferro-Citrate  of  Ammonia.  Percitrate 
|f  Iron  and  Ammonia.  There  are  three  salts 
enerally  known  under  this  name — two,  having 
ie  peroxide  for  their  base,  and  one,  the  protoxide, 
'here  is  also  a  fourth,  formed  from  the  magnetic 
vide  of  iron,  which  has  scarcely  been  introduced 
ito  this  country',  though  commonly  employed  in 
ranee,  and  highly  recommended  by  Bdral.  The 
alt  at  present  so  much  advertised  as  citrate  of 
on,  is  a  double  citrate  of  iron  and  ammonia — an 
■mmonio-citrate,  and  as  such  I  shall  describe  it. 

find  that  several  other  double  citrates  of  iron 
hay  be  prepared,  but  they  are  possessed  of  inferior 
ualities  to  those  just  mentioned.  They  therefore 
ffer  no  inducement  for  their  manufacture. 

!  I.  This  salt  is  most  conveniently  formed  by  dis- 
plving  moist  hydrated  peroxide  of  iron  in  liquid 
itric  acid,  (pure,)  assisting  the  solution  by  heat, 


and  then  bringing  it  to  a  perfectly  neutral  state  by 
the  addition  of  a  little  sesquicarbonate  of  ammonia. 
It  must  then  be  filtered,  cooled,  and  spread  very 
thinly  on  warm  sheets  of  glass  to  dry,  which  it 
will  rapidly  do,  and  may  then  be  easily  detached 
from  the  glass,  in  thin  scales,  or  lamellae,  of  great 
brilliancy  and  beauty.  Only  a  gentle  heat  must 
be  Employed,  not  exceeding  that  of  a  water-bath. 
This  is  the  mystery'  of  producing  those  beautiful 
transparent  ruby-colored  scales  which  are  so  much 
admired. 

II.  Competition  in  the  sale  of  this  article  has  in¬ 
duced  the  manufacturer  to  adopt  a  cheaper  for¬ 
mula  than  that  originally  published  by  Beral  and 
employed  by  many  houses.  It  is  now  generally 
prepared  by  placing  together,  for  some  days,  in  a 
warm  situation,  a  mixture  of  iron  filings,  and  citric 
acid  in  powder,  with  barely  sufficient  water  to  co¬ 
ver  them,  occasionally  stirring  and  replacing  the 
v^ater  as  it  evaporates.  A  saturated  solution  is 
made  in  distilled  water,  there  being  previously  ad¬ 
ded  more  citric  acid,  (about  half  the  weight  of  the 
acid  first  used,)  if  required  ;  it  is  then  neutralized 
with  liq.  ammon.  fort.,  (about  1-J  oz.  of  liquor  of  am¬ 
monia,  sp.  gr.  ’882,  to  every  gallon  of  the  solution 
of  sp.  gr.  1-025,)  and  concentrated  by  evaporation : 
the  same  plan  mentioned  above  is  then  followed, 
to  complete  the  process.  The  first  part  of  this  pro¬ 
cess  produces  a  salt  of  the  protoxide  of  iron,  which 
is  afterwards  converted,  by  exposure  to  the  atmo¬ 
sphere,  into  a  citrate  of  the  magnetic  oxide,  and 
lastly  into  citrate  of  peroxide  of  iron. 

Remarks.  This  beautiful  salt  is  of  a  rich  ruby 
color,  and  may  be  obtained  under  the  form  of  glis¬ 
tening  transparent  scales,  very  soluble  in  aqueous 
menstrua,  while  its  solution  is  not  so  easily  decom¬ 
posed  as  that  of  many  other  salts  of  iron.  It  is 
nearly  tasteless,  and  highly  deliquescent.  The  ab¬ 
surd  statements  put  forth  in  advertisements  re¬ 
specting  this  preparation  being  compaflble  with  the 
volatile  and  fixed  alkalis  and  their  carbonates, 
&c.,  I  find  to  be  incorrect ;  for  on  adding  some 
liquor  potass©  to  a  solution  of  this  salt,  it  imme¬ 
diately  became  turbid,  exhaled  ammonia  in  largo 
quantities,  and  deposited  oxide  of  iron.  I  found  the 
same  take  place  with  the  carbonate  ;  and  no  doubt, 
had  I  extended  the  experiments  to  the  other  arti¬ 
cles  mentioned  as  compatible,  I  should  have  met 
with  another  similar  result.  It  is  doubtful  whether 
this  article  has  not  obtained  a  larger  sale  from  its 
pleasing  appearance,  than  from  its  medicinal  vir¬ 
tues.  I  know  several  parties  who  have  prepared 
this  salt  in  lumps  or  powder,  by  simple  evapora¬ 
tion  of  the  solution  to  dryness,  who  have  been  un¬ 
able  to  sell  it  under  that  form,  even  at  a  lower 
price. 

M.  Beral,  in  his  directions  for  the  preparation  of 
this  salt,  directs  a  platina  capsule  to  be  used,  as 
well  as  attention  to  other  minutiae,  which  I  find 
quite  unessential  to  the  success  of  the  operation. 
Glass,  Wedgewood  ware,  or  even  metallic  vessels, 
may  be  employed ;  the  former,  however,  are  pref¬ 
erable.  I  find  that  boiling  water  will  dissolve 
about  twice  its  weight  of  citric  acid,  and  retain 
of  this  quantity  in  solution  when  cold,  and  that  it 
takes  rather  more  than  twice  the  weight  of  the 
citric  acid,  in  most  hydrated  protoxide  of  iron,  to 
produce  saturation. 

We  may,  therefore,  with  great  advantage,  em- 


CIT  198  CIT 


ploy  the  following  formula,  which  contains  nearly 
the  proportions  recommended  by  Beral,  but  which 
has  the  advantage  of  employing  the  protoxide  for 
the  peroxide,  and  thus  saving  the  nitric  acid  neces¬ 
sary  to  form  the  latter. 

Crystals  of  citric  acid,  .  .  .1  part. 

Boiling  distilled  water,  .  .  .  2  do. 

Dissolve ;  add 

Moist  hydrated  protoxide  of  iron,  .  2§  do. 

Continue  the  heat  until  the  acid  is  saturated, 
then  add  ammonia  q.  s.  Filter,  &c. 

It  is  better  to  use  more  oxide  than  the  acid  will 
dissolve,  as  the  remainder  may  be  employed  in  a 
future  operation.  Less  water  may  be  used,  or 
even  a  larger  quantity  than  that  mentioned  ;  but 
in  the  first  case,  the  liquid  will  become  difficult  to 
filter — in  the  latter,  it  will  require  more  evap¬ 
oration. 

CITRATE  OF  IRON.  Syn.  Citrate  of 
Peroxide  of  Iron.  Percitrate  of  Iron.  Prep. 
As  the  last,  omitting  the  ammonia.  It  resembles 
the  ammonio-citrate,  but  is  only  slightly  soluble 
in  water. 

CITRATE  OF  PROTOXIDE  OF  IRON. 
Syn.  Protocitrate  of  Iron.  Prep.  This  salt  is 
easily  formed  by  digesting  iron  filings  or  wire  in 
liquid  citric  acid.  It  presents  the  appearance  of  a 
white  powder,  nearly  insoluble  in  water,  and  rap¬ 
idly  passing  to  a  higher  state  of  oxidation  under 
the  influence  of  light,  damp,  or  warmth,  or  mere 
exposure  to  the  air  under  most  ordinary  circum¬ 
stances.  Its  taste  is  very  metallic,  and  it  is  best 
exhibited  under  the  form  of  pills,  mixed  with  gum 
and  sirup,  or  sirup  alone,  to  prevent  it  from  being 
prematurely  decomposed. 

CITRATE  OF  MAGNETIC  OXIDE  OF 
IRON.  Prepared  from  the  magnetic  oxide  of 
iron,  in  the  same  way  as  the  last.  It  may  be 
formed  into  beautiful  transparent  scales,  or  la- 
mellse,  in  S  similar  manner  to  the  ammonio- 
citrate.  Its  solution  is  of  a  lively  green  color, 
permanent  in  the  air,  but  possessing  an  intensely 
ferruginous  taste.  For  this  reason,  this  citrate  can 
only  be  exhibited  in  pills  or  sirup. 

ClTRIC  ACID.  Syn.  White  Citric  Acid. 
Concrete  Acid  of  Lemons.  Crystallized  ditto. 
Acid  citrique,  (Fr.)  Citronensaure,  ( Ger .) 
An  acid  peculiar  to  the  vegetable  kingdom,  and 
found  in  the  juices  of  several  kinds  of  fruit,  espe¬ 
cially  those  of  the  genus  citrus. 

The  process  of  its  manufacture  consists  in  sep¬ 
arating  it  from  the  mucilage,  sugar,  and  other 
foreign  matter  with  which  it  is  combined. 

Prep.  Each  of  the  British  Colleges  gives  a 
formula  for  the  preparation  of  citric  acid. 

I.  ( Acidum  citricum,  P.  L.)  Take  of  lemon 
juice  4  pints;  prepared  chalk  givss ;  diluted  sul¬ 
phuric  acid  ffxxviiss;  distilled  water  2  pints. 
Add  the  chalk  by  degrees  to  the  lemon  juice, 
heated,  and  mix;  set  by,  that  the  powder  may 
precipitate;  afterwards  pour  off  the  supernatant 
liquor.  Wash  the  citrate  of  lime  frequently  with 
warm  water ;  then  pour  upon  it  the  diluted  sul¬ 
phuric  acid  and  the  distilled  water,  and  boil  for  15 
minutes  ;  press  the  liquor  strongly  through  a  linen 
cloth,  and  filter  it.  Evaporate  the  filtered  liquor 
with  a  gentle  heat,  and  set  it  aside  that  crystals 
may  form.  To  obtain  the  crystals  pure,  dissolve 
them  in  water  a  second  and  a  third  time ;  filter 


each  solution,  evaporate,  and  set  it  apart  to  cr 
tallize.  The  process  of  the  Dublin  and  Edinbui 
Colleges  is  similar,  but  the  latter  orders  the  wash 
citrate  of  lime  to  be  squeezed  in  a  powerful  pre: 
and  also  the  filtered  solution  of  citric  acid  to 
tested  with  nitrate  of  baryta,  and  if  “the  preci 
tate  is  not  nearly  all  soluble  in  nitric  acid,  ad( 
little  citrate  of  lime  to  the  whole  liquor,  till  it  sta 
this  test.” 

Remarks.  The  preparation  of  citric  acid  has  1 
come  an  important  branch  of  chemical  manufc 
ture,  from  the  large  consumption  of  this  article1 
various  operations  in  the  arts.  In  conducting  t 
process,  some  little  expertness  and  care  are  neci 
sary  to  ensure  success.  The  chalk  employ; 
should  be  dry,  and  in  fine  powder,  and  be  add 
to  the  juice  until  it  be  perfectly  neutralized,  a 
the  quantity  consumed  must  be  exactly  nob 
The  precipitated  citrate  of  lime  should  be  w 
washed,  and  the  sulphuric  acid  diluted  with  6 : 
8  times  its  weight  of  water,  poured  upon  it  wh 
still  warm,  and  thoroughly  mixed  with  it.  T 
agitation  must  be  occasionally  renewed  for  8  i 
10  hours,  when  the. dilute  citric  acid  must  be  pour 
off,  and  the  residuum  of  sulphate  of  lime  thorough 
ly  washed  with  warm  water,  and  the  washin 
added  to  the  dilute  acid.  The  latter  must  then  : 
poured  off  from  the  impurities  that  may  have  be> 
deposited,  and  evaporated  in  a  leaden  boiler,  ov| 
the  naked  fire,  until  it  acquires  the  gravity  of  1-1 
when  the  process  must  be  continued  by  steam  he 
until  a  pellicle  appears  upon  the  surface.  T1 
part  of  the  process  requires  great  attention  ai 
judgment,  as,  if  not  properly  conducted,  the  who 
batch  may  be  carbonized  and  spoiled. 

The  proper  time  for  withdrawing  the  heat  is  ii| 
dicated  by  the  liquid  assuming  a  sirupy  aspect,  aij 
by  a  film  or  pellicle  appearing,  first  in  smsi 
patches,  and  then  gradually  creeping  over  tl; 
whole  surface.  At  this  point  the  evaporatic; 
must  be  stopped,  and  the  concentrated  solutic 
emptied  into  warm  and  clean  crystallizing  vessel 
set  in  a  dry  apartment,  where  the  thermomefi 
does  not  fall  below  temperate.  At  the  end  of 
days  the  crystals  will  be  ready  to  remove  from  thj 
pans,  when  they  must  be  welf  drained,  redissolv 
ed  in  as  little  water  as  possible,  and  after  bein' 
allowed  to  stand  for  a  few  hours  to  deposite  impuri 
ties,  again  evaporated  and  crystallized.  Whe 
the  process  has  been  well  managed,  the  acid  (j 
the  second  crystallization  will  usually  be  suffi 
ciently  pure;  but  if  this  be  not  the  case,  a  thin 
or  even  a  fourth  crystallization  must  be  had  re 
course  to.  The  mother  liquors  from  the  seven 
pans  are  collected  together,  and,  by  evaporation; 
yield  a  second  or  third  crop  of  crystals.  Citri 
acid  crystallizes  with  great  ease,  but  in  some  cases; 
where  all  the  citrate  of  lime  has  not  undergone  de 
composition  by  the  sulphuric  acid,  a  little  of  tba 
salt  is  t alien  up  by  the  free  citric  acid,  and  mate 
rially  obstructs  the  crystallization.  This  is  bes 
avoided  by  exactly  apportioning  the  quantity  o 
the  sulphuric  acid  to  that  of  the  chalk  used,  al 
ways  remembering  that  it  requires  a  quantity  o 
liquid  sulphuric  acid,  containing  exactly  40  partil 
of  dry  acid,  to  decompose  50  parts  of  carbonate  o  [ 
lime.  Commercial  sulphuric  acid  is  usually  of  the 
sp.  gr.  of  1-845,  it  will  therefore  take  exactly  41: 
lbs.  of  this  acid  for  50  lbs.  of  chalk. 


1 


CIT  199  CLA 


— - — - - - 

Sulphuric  acid  of  sp.  gr.  1-8418  contains  exactly 
)  per  cent,  of  real  acid ;  it  is,  consequently,  a 
>ry  convenient  way  to  use  it  of  this  strength, 
hen  the  quantity  of  chalk  and  acid  may  be  ex- 
ntly  the  same.  In  practice  it  is  found  that  a 
>ry  slight  excess  of  sulphuric  acid  is  better  than 
.aving  any  citrate  of  lime  undecomposed.  This 
icess  must,  however,  be  very  trifling.  This 
ay  be  ascertained  by  nitrate  of  barytes,  which 
ill  give  a  white  precipitate,  insoluble  in  nitric 
•id  if  oil  of  vitriol  be  present.  The  first  crop  of 
vstals  is  called  “  brown  citric  acid,”  and  is  much 
id  by  the  calico  printers.  Sometimes  a  little 
J trie  acid  is  added  to  the  solution  of  the  colored 
vstals,  for  the  purpose  of  whitening  them.  Good 
mon-juice  yields  fully  5§  of  lemon  acid,  or  2 
jillons  yield  about  1  lb.  of  crystals.  If  the  im- 
jrted  citrate  of  lime  be  used,  a  given  quantity 
ust  be  heated  to  redness,  and  then  weighed, 
hen  the  per  centage  of  lime  present  will  be 
,:certained ;  every  28  lbs.  of  which  will  require 
j)  lbs.  of  sulphuric  acid  of  T845,  (or  a  quantity 
intaining  exactly  40  parts  of  dry  acid,)  for  its 
nnplete  decomposition. 

Prop.,  Uses,  <SfC.  Form,  rhomboidal  prisms; 
ear,  colorless,  odorless,  sour,  and  deliquescent  in 
moist  atmosphere.  It  is  an  agreeable  acid,  at 
ice  cooling  and  antiseptic.  It  is  much  used  in 
edicine  as  a  substitute  for  lemon  juice,  and  to 
rm  effervescing  draughts,  citrates,  &c. 

20  grs.  commercial  citric  acid  in  crystals, 

1- - y - > 

are  equivalent  to 

j , - - - * - , 

29  grs.  crystals  of  bicarbonate  of  potassa ; 

24  grs.  of  commercial  carbonate  of  do. ; 

|  17  “  sesquicarbonate  of  ammonia ; 

41  “  crystals  of  carbonate  of  soda  ; 

,  24  “  commercial  sesquicarbonate  of  soda. 

The  bicarbonate  of  potassa  is  that  generally 
led  for  making  saline  draughts  with  citric  acid, 
|id  flavored  with  tincture  of  orange  peel  and  smi¬ 
te  sirup,  or  sirup  of  orange  peel  alone,  forms  a 
ost  delicious  effervescing  beverage. 

Pur.  and  Tests.  Citric  acid  is  frequently  adul- 
-ated  with  tartaric  acid.  This  may  be  easily 
tected  by  dissolving  a  little  in  a  small  quantity 
water,  and  adding  cautiously  a  solution  of  car- 
j  nate  of  potash,  taking  care  that  the  acid  be  in 
I  cess.  If  any  tartaric  acid  be  present,  a  white 
I'cipitate  of  cream  of  tartar  will  be  formed.  The 
tndon  College  states  that  “  it  is  entirely  soluble 
water,  and  what  is  thrown  down  by  acetate  of 
;id  from  this  solution,  is  entirely  soluble  in  dilute 
ric  acid.  No  salt  of  potassa,  except  the  tar- 
lite,  yields  a  precipitate  with  the  aqueous  solu- 
u.  It  is  entirely  destroyed  by  heat.”  (P.  L.) 
When  a  few  drops  of  a  solution  of  citric  acid  are 
ded  to  lime  water,  a  clear  liquid  results,  which, 
ien  heated,  deposites  a  white  powder,  soluble  in 
ids  without  effervescence.”  (Liebig.)  • 
CITRONELLE.  Syn.  Eau  de  Barbades. 
ep.  I.  Fresh  orange  peel  2  oz. ;  fresh  lemon 
jcl  4oz. ;  cloves  £  drachm  ;  corianders  and  cinna- 
m,  of  each  1  drachm  ;  proof  spirit  4  pints.  Di- 
4  for  10  days,  then  add  water  1  quart,  and  dis- 
i  gallon.  To  the  rectified  cordial  add  white 
^ar  2  lbs. 

II-  Add  of  essence  of  orange  £  drachm  ;  essence 


of  lemon  1  drachm  ;  oil  of  cloves  and  cassia,  of 
each  10  drops  ;  oil  of  coriander  20  drops  to  5  pints 
of  spirit — at  58  o.  p.  Agitate  until  dissolved,  then 
add  distilled  or  clear  soft  water  3  pints  ;  well  mix, 
and  if  the  liquor  be  not  clear,  shake  it  up  with  a 
spoonful  of  magnesia,  and  filter  it  through  blotting 
paper,  placed  on  a  funnel ;  when  it  has  all  run 
through  and  is  clear,  add  a  sufficient  quantity  of 
sugar. 

Remarks.  This  last  form  does  not  require  distil¬ 
lation. 

CITRONS.  The  fruit  of  the  citron  tree  (the 
citrus  medica)  is  acidulous,  antiseptic,  and  antiscor¬ 
butic  ;  it  excites  the  appetite  and  stops  vomiting.  • 
Mixed  with  cordials,  it  is  used  as  an  antidote  to 
the  manchineel  poison.  The  rind  of  the  fruit  is 
odorous,  aromatic,  and  tonic,  and  yields  the  es¬ 
sence  de  cedrat,  so  much  esteemed  by  the  liqueur- 
ist  and  perfumer.  The  fragrant  essence  of  the 
rind  may  be  easily  obtained  by  the  following  sim¬ 
ple  process : — After  cleaning  off  any  speck  in  the 
outer  rind  of  the  fruit,  break  off  a  large  piece  of 
loaf  sugar,  and  rub  the  citron  on  it  till  the  yellow 
rind  is  completely  absorbed.  Those  parts  of  the 
sugar  which  are  impregnated  with  the  essence  are, 
from  time  to  time,  to  be  cut  away  with  a  knife, 
and  put  into  an  earthen  dish.  The  whole  being 
thus  taken  off,  the  sugared  essence  is  to  be  closely 
pressed,  and  put  by  in  pots,  where  it  is  to  be 
squeezed  down  hard ;  have  a  bladder  over  the  pa¬ 
per  by  which  it  is  covered,  and  tied  tightly  up.  It 
is  at  any  time  fit  for  use,  and  will  keep  for  many 
years.  Exactly  in  the  same  manner  may  be  ob¬ 
tained  and  preserved  the  essences  of  the  rinds  of 
Seville  oranges,  lemons,  bergamots,  &c. 

CITRON  PEEL,  CANDIED.  Prep.  Soak 
the  peels  in  water,  which  must  be  frequently 
changed,  until  the  bitterness  is  extracted,  then 
drain  and  place  them  in  sirup,  until  they  become 
soft  and  transparent ;  the  strength  of  the  sirup  be¬ 
ing  kept  up  by  boiling  it  occasionally  with  fresh 
sugar.  Wfien  they  are  taken  out,  they  should  be 
drained  and  placed  on  a  hair  sieve  to  dry,  in  a  dry 
and  warm  situation. 

Use.  Stomachic ;  much  used  as  a  sweetmeat, 
and  by  the  confectioner  and  pastry-cook. 

CIVET.  Syn.  Zibethum.  A  perfume,  ob¬ 
tained  from  the  civet  cat,  a  fierce  carnivorous 
quadruped,  somewhat  resembling  a  fox,  found  in 
China,  and  the  East  and  West  Indies.  “  Several 
of  these  animals  have  been  brought  into  Holland, 
and  afford  a  considerable  branch  of  commerce,  es¬ 
pecially  at  Amsterdam.  The  civet  is  squeezed  out 
in  summer  every  other  day,  in  winter  twice  a  week  ; 
the  quantity  procured  at  once  is  from  2  scruples  to 
1  drachm  or  more.  The  juice  thus  collected  is 
much  smoother  and  finer  than  that  which  the  an¬ 
imal  sheds  against  trees  and  stones  in  its  native 
climate.”  (Ure.)  It  is  frequently  adulterated 
with  spermaceti  and  butter,  and  a  similar  sub¬ 
stance  to  civet,  but  of  a  darker  color,  and  obtained 
from  the  polecat,  is  frequently  mixed  with  it. 

CLAIRET.  Syn.  Rossalis  des  six  graines. 
Prep.  Aniseed,  fennel  seed,  coriander  seed,  cara¬ 
way  seed,  dill  seed,  and  seeds  of  daucus  creticus, 
of  each  1  oz. ;  bruise  them  in  a  clean  mortar,  then 
steep  them  in  ^  a  gallon  of  proof  spirit  for  1  week, 
strain,  and  add  1  lb.  of  loaf  sugar. 

CLARET  RAGS.  Syn.  Tournesol  en  Dra- 


CLE 


200 


CEO 


peau.  Bezetta  Ccerulea.  Prep.  I.  Color  pieces 
of  clean  linen  with  auvergne  or  ground  archel, 
(lichen  parellus.) 

II.  Dip  pieces  of  clean  linen  into  the  juice  of 
mulberries,  blood-red  grapes,  lees  of  red  wine,  &c. 

Use.  To  color  jellies  and  confectionary,  and  the 
rind  of  cheeses. 

CLARIFICATION.  This  word  (from  clarus, 
clear,  and  facio,  I  make)  means,  properly,  any 
process  of  freeing  a  fluid  from  heterogeneous  mat¬ 
ter,  and -thus  includes  filtration.  In  its  commoner 
sense,  however,  it  is  applied  to  the  process  of  clear¬ 
ing  liquids  by  the  addition  of  some  substance  that 
*  either  inviscates  the  feculous  matter,  and  subsides 
with  it  to  the  bottom,  or,  that  induces  such  a  change 
in  its  nature  or  bulk,  that  it  subsides  by  its  own 
density,  in  each  case  leaving  the  liquor  transparent. 
Albanum,  gelatin,  acids,  certain  salts,  blood,  lime, 
plaster  of  Paris,  alum,  heat,  alcohol,  &c.,  serve  in 
many  cases  for  this  purpose.  The  first  is  used 
under  the  form  of  white  of  egg,  for  the  clarification 
of  sirups,  as  it  combines  with  the  liquid  when  cold, 
but  on  the  application  of  heat,  rapidly  coagulates 
.  and  rises  to  the  surface,  carrying  the  impurities 
with  it,  forming  a  scum  which  is  easily  removed 
with  a  skimmer.  It  is  also  much  used  for  fining 
wines  and  liqueurs,  particularly  the  red  wines  and 
more  limpid  cordials.  Gelatin,  under  the  form  of 
isinglass,  dissolved  in  water,  or  weak  vinegar,  is 
used  to  fine  white  wines,  beer,  cider,  and  similar 
liquors,  that  contain  a  sufficient  quantity  of  either 
spirit  or  astringency  (tannin)  to  induce  its  precipi¬ 
tation.  Sulphuric  acid  is  frequently  added  to  weak 
liquors  for  a  similar  purpose,  either  alone,  or  after 
the  addition  of  white  of  egg,  or  gelatin,  both  of 
which  it  rapidly  throws  down  in  an  insoluble  form. 
A  pernicious  practice  exists  among  some  unprinci¬ 
pled  parties,  of  using  certain  salts  of  lead  and  pot¬ 
ash  to  clear  their  liquors,  especially  those  that  are 
expected  to  sparkle  in  the  glass,  as  cordial,  gin, 
&c.  For  this  purpose,  a  little  sugar  of  lead,  dis¬ 
solved  in  water,  is  first  mixed  up  with  the  fluid, 
and  afterwards  about  half  its  weight  of  sulphate  of 
potash,  also  dissolved  in  water,  is  added,  and  the 
liquor  is  again  roused  up.  By  standing,  the  sul¬ 
phate  of  lead,  formed  by  this  mixture,  subsides,  and 
leaves  the  liquor  clear.  Blood  is  used  in  the  same 
way  as  isinglass  or  white  of  eggs,  for  fining  red 
wines,  beer,  and  porter.  Lime,  alum,  alcohol,  and 
heat,  act  by  curdling  or  coagulating  the  feculen- 
cies,  and  thus,  by  increasing  their  density,  induce 
their  subsidence.  Plaster  of  Paris  acts  partly  like 
the  above,  and  partly  like  albumine,  or  gelatin, 
by  enveloping  and  forcing  down  the  suspended 
matter.  Sand  is  often  sifted  over  liquors  for  the 
simple  purpose  of  acting  by  its  gravity,  but  appears 
to  be  quite  useless.  The  juices  of  plants  are  clari¬ 
fied  by  heat,  which  coagulates  the  albumine  they 
contain.  Marl,  or  clay,  is  frequently  used  to  clear 
cider  and  perry.  A  strip  of  isinglass  is  generally 
employed  to  clarify  coffee.  (See  Wines,  Brew¬ 
ing,  Cordial,  Coffee,  Infusion.) 

CLEANING.  The  best  way  to  clean  a  house  is 
to  keep  it  clean  by  a  daily  attention  to  small  things, 
and  not  allow  it  to  get  into  such  a  state  of  dirtiness 
and  disorder  as  to  require  great  and  periodical 
cleanings.  Some  mistresses,  and  also  some  ser¬ 
vants,  seem  to  have  an  idea  that  a  house  should 
undergo  “  regular  cleanings,”  or  great  washing  and 


scrubbing  matches  once  every  three  or  six  mors, 
on  which  occasions  the  house  is  turned  almosl  . 
side  out,  and  made  most  uncomfortable.  All  ds 
is  bad  economy,  and  indicates  general  6lovenli  « 
of  habits.  (Chambers.) 

CLEAR-STARCHING.  This  is  practise !a 
follows:  “Rinse  the  articles  in  three  waters,  y 
them,  and  dip  them  in  a  thick  starch,  previo'y 
strained  through  muslin  ;  squeeze  them,  she 
them  gently,  and  again  hang  them  up  to  dry ;  H; 
when  dry,  dip  them  twice  or  thrice  in  clear  weL 
squeeze  them,  spread  them  on  a  linen  cloth, ;  i 
them  up  in  it,  and  let  them  lie  an  hour  before  i;i  - 
ing  them.  Some  persons  put  sugar  into  the  stia 
to  prevent  it  sticking  while  ironing,  and  others  r 
the  starch  with  a  candle  to  effect  the  same  e  ; 
we  object  to  these  practices  as  injurious  to  the  - 
tide  starched,  or  as  very  nauseous.  The  best  ]  .1 
to  prevent  sticking  is  to  make  the  starch  well,  I 
to  have  the  irons  quite  clean  and  highly  polish  ’ 
CLOTH,  CLEANING  AND  SCOURH. 
OF.  The  common  method  of  cleaning  cloth  i:|? 
beating  and  brushing,  unless  when  very  di  , 
when  it  undergoes  the  operation  of  scouring.  % 
is  best  done  on  the  small  scale,  as  for  articled 
wearing  apparel,  &c.,  by  dissolving  a  little  ( 1 
soap  in  water,  and,  after  mixing  it  with  a  little  k 
gall,  to  touch  over  all  the  spots  of  grease,  dirt,  iL 
with  it,  and  to  rub  them  well  with  a  stiff  brushb 
til  they  are  removed,  after  which  the  article  1 1/ 
be  well  rubbed  all  over  with  a  brush  or  spo  1 
dipped  into  some  warm  water,  to  which  the  - 
vious  mixture  and  a  little  more  ox-gall  has  tji 
added.  When  this  has  been  properly  done,  it  c  / 
remains  to  thoroughly  rinse  the  article  in  cli 
water  until  the  latter  passes  off  uncolored,  whel 
must  be  hung  up  to  dry.  For  dark-colored  cbi 
the  common  practice  is  to  add  some  fuller’s  e;  1 
to  the  mixture  of  soap  and  gall.  When  nec> 
dry,  the  nap  should  be  laid  right,  and  the  art' 
carefully  pressed,  after  which  a  brush,  moisteji 
with  a  drop  or  two  of  olive  oil,  should  be  sev  j 
times  passed  over  it,  which  will  give  it  a  supe ' 
finish.  Cloth  may  also  be  cleaned  in  the  dry  w 
as  follows : — First,  remove  the  spots  as  above,  a; 
when  the  parts  have  dried,  strew  clean  damp  si 
over  it,  and  beat  it  in  with  a  brush,  after  wl 
brush  the  article  with  a  hard  brush,  when  the  s; 
will  readily  come  out,  and  bring  the  dirt  witlj 
Black  cloth  which  is  very  rusty,  should  receivi 


coat  of  reviver  after  drying,  and  be  hung  up  u; 


the  next  day,  when  it  may  be  pressed  and  fink 
off  as  before.  Scarlet  cloth  requires  considers; 
caution.  After  being  thoroughly  rinsed,  it  sho; 
be  repeatedly  passed  through  cold  spring  water; 
which  a  tablespoonful  or  two  of  solution  of  tin  i 
been  added.  If  much  faded,  it  should  be  dip 
in  a  scarlet  dye-bath.  Buff  cloth  is  gener: 
cleaned  by  covering  it  with  a  paste  made  v 
pipe-clay  and  water,  which,  when  dry,  is  rub 
and  brushed  off. 

Fruit  spots  and  similar  stains  may  frequer} 
be  removed  by  holding  the  part  over  a  comn 
brimstone  match,  lighted,  or  by  water  acidula 
with  a  little  salt  of  lemons,  oxalic  or  muriatic  ac 
but  care  must  be  taken  not  to  apply  this  liquid 
colors  that  it  will  injure. 

The  stains  of  acids  may  be  removed  by  wa 
ing  the  part  with  a  little  spirits  of  hartshorn; 


CLO 


201 


COB 


d  ammonia ;  those  of  alkalis,  by  water  acidu- 
1  with  lemon  juice  or  tartaric  acid. 
reuse  spots  may  generally  be  taken  out  by 
in  us  of  a  little  soft  soap  ;  or,  if  the  color  be  deli- 
,  or  a  false  dye,  a  little  ox-gall  or  curd  soap 
be  better.  These  must  be  used  as  above  de- 
ied  Stains  of  painters’  oils,  wax,  paints,  or 
ashes,  will  not  usually  yield  to  the  above  plan  ; 
lese  cases,  a  simple  way  is  to  soak  the  part  in 
is  of  turpentine,  and,  when  softened,  to  wash 
'with  the  same  fluid.  Ether  or  essential  oil 
mons  will  also  quickly  remove  these  spots,  but 
is  jo  expensive  for  general  use. 

LOTH,  INCOMBUSTIBLE.  This  is  made 
ot  bres  of  asbestos  by  weaving.  It  will  bear  a 
iderable  heat  without  injury.  Cotton  and  linen 
cs  prepared  with  a  solution  of  sal  ammoniac, 
losphateof  ammonia,  may  be  placed  in  contact 
ignited  bodies  without  danger.  They  will 
onize,  but  not  inflame.  Solutions  of  alum, 
ialt,  & c.,  have  been  used  for  the  same  pur- 
It  is  by  a  knowledge  of  this  property  of 
ary  salt,  that  jugglers  are  enabled  to  perform 
•omm6n  trick  of  burning  a  thread  of  cotton 
)  supporting  a  ring  or  a  key,  without  the  lat- 
illing  to  the  ground.  The  cotton  is  reduced 
cinder,  but,  from  the  action  of  the  salt,  its 
i  still  retain  sufficient  tenacity  to  support  a 
weight. 

LOTH,  RENOVATION  OF.  The  article 
ii  rgoes  the  process  of  scorning  before  described, 
iff  after  being  well  rinsed  and  drained,  it  is  put 
m  board,  and  the  threadbare  parts  rubbed  with 
Jf-worn  hatter’s  card,  filled  with  flocks,  or 
M  a  teazle  or  a  prickly  thistle,  until  a  nap  is 
i.  It  is  next  hung  up  to  dry,  the  nap  laid  the 
way  with  a  hard  brush,  and  finished  as  bo- 
W  hen  the  cloth  is  much  faded,  it  is  usual  to 
t  a  “  dip,”  as  it  is  called,  or  to  pass  it  through 
■-bath,  to  freshen  up  the  color. 

LOTHES,  BRUSHING  AND  PRESER- 
ION  OF.  If  very  dusty,  hang  them  on  a 
or  line,  and  beat  them  with  a  cane ;  then 
iem  on  a  clean  board  or  table,  and  well  brush 
first  with  a  still’  brush,  to  remove  the  spots 
id  and  the  coarsest  of  the  dirt,  and  next  with 
er  one,  to  remove  the  dust  and  to  lay  the  nap 
fly.  If  clothes  be  wet  and  spotted  with  dirt, 
iem  before  brushing,  and  then  rub  out  the 
with  the  hands.  The  hard  brush  should  bo 
as  little  as  possible,  and  then  with  a  light  hand, 
vi II,  if  roughly  and  constantly  employed,  soon 
r  the  cloth  threadbare.  Should  there  be  spots 
low-grease  on  the  clothes,  take  it  off  with 
ail,  or,  if  that  cannot  be  done,  have  a  hot 
ith  some  thick  brown  paper,  lay  the  paper 
*  part  where  the  grease  is,  then  put  the  iron 
the '  spot ;  if  the  grease  comes  through  the 
i  put  on  another  piece,  till  it  ceases  to  soil  it. 
-ter  the  clothes  are  brushed,  they  should  be 
**’•  up  in  a  clean  place,  free  from  dust,  if  want- 
immediate  use  ;  but  if  intended  to  remain 
•t  d  for  some  time,  they  should  bo  placed  away 
shelves  of  the  clothes’  closet  or  wardrobe, 
atter  should  always  be  in  the  driest  situation 
le,  as  if  the  clothes  be  exposed  to  the  least 
they  not  only  acquire  an  unpleasant  smell, 
j  aduaily  become  rotten. 
lOVES.  The  flower  buds  of  the  eugenia 
26 


caryophyllata,  dried  and  smoked.  It  is  a  common 
practice  to  adulterate  this  spice  in  the  same  man¬ 
ner  as  cinchona  bark.  Cloves  from  which  the  oil 
has  been  distilled  are  dried  and  rubbed  between 
tho  hands,  previously  moistened  with  a  little  sweet 
oil,  to  brighten  their  color,  after  which  they  are 
mixed  up  with  fresh  spice  for  sale. 

COACH  ACCIDENTS.  “  Should  the  horses 
run  off,  in  defiance  of  all  restraint,  while  you  are 
in  a  coach,  sit  perfectly  still,  and  in  anticipation 
of  the  possible  overturn,  keep  your  legs  and  arms 
from  straggling.  Sit  easily  and  compactly,  so  that, 
when  upset,  you  will  gently  roll  over  in  the  direc¬ 
tion  you  are  thrown.  We  have  seen  ladies  in  these 
circumstances  scream  wildly,  and  throw  their  arms 
out  of  the  windows,  thus  exposing  themselves  to 
the  chance  of  broken  limbs.  If  run  away  with  in 
a  gig,  either  sit  still  collectedly,  or  drop  out  at  the 
back,  so  as  to  fall  on  your  hands.  Never  jump 
from  a  rapidly-moving  vehicle,  unless  (supposing  it 
impossible  to  slip  down  behind)  you  see  a  precipice 
in  front,  in  which  case  any  risk  of  personal  dam- 
ago  is  preferable  to  remaining  still.  The  Duke  of 
Orleans  lost  his  life  by  neglecting  these  simple  pre¬ 
cautions.” 

COAK.  Syn.  Coke.  Charred  Coal.  Min¬ 
eral  Charcoal.  Carbonized  coal.  Tile  princi¬ 
ple  of  its  manufacture  is  similar  to  that  of  charcoal. 
There  are  three  varieties  of  coak,  viz. 

I.  ( Kiln-made  coak.  Stifled,  coak.)  Made  by 
burning  the  coal  in  a  pile,  kiln,  or  stove.  It  has 
a  dull  black  color,  and  produces  an  intense  heat 
when  used  as  fuel.  The  coal  is  frequently  burnt 
in  a  series  of  shallow  stoves,  with  as  little  access 
of  air  as  will  support  the  combustion,  and  the 
smoke  conducted  through  proper  horizontal  tun¬ 
nels  to  a  capacious  brick  chamber,  100  yards  or 
more  in  length,  kept  as  cool  as  possible  by  a 
stream  of  water  passing  over  its  roof,  or  by  a  shal¬ 
low  pond  resting  on  it.  Here  the  bituminous  va¬ 
pors  are  condensed  in  the  form  of  tar,  along  with 
a  considerable  quantity  of  crude  ammoniacal  salt. 
Common  coal  yields  about  3g  of  tar  when  treated 
in  this  way,  but  some  strong  bituminous  coal  wifi 
give  I  or  |  of  its  weight.  This  tar,  when  inspis¬ 
sated,  gives  75§  of  pitch,  and  20  to  24§  of  a  crude 
species  of  naphtha,  that  is  excellent  for  out-door 
painting.  The  ammonia  is  made  into  sal  ammo¬ 
niac.  The  screenings,  or  dust-coal,  separated 
from  the  better  kinds  of  bituminous  coal,  is  the  sort 
commonly  used  for  making  coak  hi  ovens. 

II.  (Gas  coak.  Distilled  coak.)  The  cinder  left 
in  the  retorts  after  the  gas  has  been  distilled  offi 
Its  color  is  grafl  and  it  only  produces  a  weak  heat 
in  burning,  not  sufficient  to  smelt  iron. 

III.  (Slate  coak.  Carbon  mineral.)  From  bi¬ 
tuminous  slate,  burned  in  covered  iron  pots,  in  a 
similar  way  to  that  adopted  for  making  bone-black. 
Also  burnt  in  piles.  It  is  black  and  friable.  Used 
to  clarify  liquids,  but  vastly  inferior  to  bone-black, 
and  does  not  abstract  the  lime  from  sirups. 

COBALT.  Syn.  Rf.gulcs  of  Cobalt.  A  met¬ 
al  discovered  by  Brandt,  in  1733.  It  is  found  in 
ores,  associated  with  arsenic  and  other  metals,  and 
is  constantly  present  in  meteoric  iron. 

Prep.  Dissolve  oxide  of  cobalt  in  muriatic  acid, 
and  pass  sulphureted  hydrogen  gas  through  the 
solution,  until  all  the  arsenic  is  thrown  down  ;  filter, 
and  boil  with  a  little  nitric  acid,  then  add  an  ex- 


cess  of  carbonate  of  potassa,  and  digest  the  pre¬ 
cipitate  in  a  solution  of  oxalic  acid  to  remove  any 
oxide  of  iron ;  wash  and  dry  the  residuum,  which 
is  the  pure  oxalate,  and  expose  it  to  heat,  either 
in  a  retort  or  crucible,  from  which  the  air  is  ex¬ 
cluded,  when  pure  metallic  cobalt  will  be  ob¬ 
tained. 

II.  Mix  equal  parts  of  oxide  of  cobalt  and  soft 
soap,  and  expose  them  to  a  violent  heat  in  a  cov¬ 
ered  crucible. 

III.  Roast  Cornish  cobalt  ore,  then  powder  it, 
and  smelt  it  with  twice  its  weight  of  soft  soap. 

Remarks.  Cobalt  is  seldom  employed  in  the 
metallic  state,  from  the  great  difficulty  of  reducing 
its  ores,  but  its  oxide  is  largely  used  in  the  arts. 
It  has  been  said  to  form  three  compounds  with 
oxygen,  but  only  one — the  black  or  peroxide — is 
employed.  It  forms  salts  with  the  acids,  which 
are  interesting  from  the  remarkable  changes  of 
color  which  they  exhibit.  The  sulphate  is  formed 
by  boiling  sulphuric  acid  on  the  metal,  or  by  dis¬ 
solving  the  oxide  in  the  acid.  It  forms  reddish 
crystals,  soluble  in  24  parts  of  water.  The  nitrate, 
made  in  a  similar  way,  forms  deliquescent  crystals. 
The  muriate  may  be  made  by  dissolving  the  oxide 
in  muriatic  acid  ;  the  neutral  solution  is  blue  when 
concentrated,  and  red  when  diluted ;  the  addition 
of  a  little  acid  turns  it  green.  Dissolved  in  water, 
it  forms  a  sympathetic  ink,  the  traces  of  which  be¬ 
come  blue  when  heated,  but  if  the  salt  be  contam¬ 
inated  with  iron,  they  become  green.  (Klaproth.) 
The  addition  of  a  little  nitrate  of  copper  to  the 
above  solution,  forms  a  sympathetic  ink,  which  by 
heat  gives  a  rich  greenish-yellow  color.  (Ure.) 
The  addition  of  a  very  little  common  salt  makes 
the  traces  disappear  with  greater  rapidity,  on  the 
withdrawal  of  the  heat.  The  acetate  forms  an 
ink  which  turns  blue  when  heated.  The  oxalate 
and  phosphate  may  be  formed  by  digesting  the 
oxide  in  a  solution  of  the  acid,  or  by  double  decom¬ 
position.  The  latter  salt  is  an  insoluble  purple 
powder,  which,  when  heated  along  with  8  times  its 
weight  of  gelatinous  alumina,  produces  a  blue  pig¬ 
ment,  almost  equal  in  beauty  to  ultramarine. 
With  sulphur  cobalt  unites,  forming  a  sulphuret, 
and  with  phosphorus  a  phosphuret. 

Char,  and  Tests.  The  neutral  salts  of  cobalt 
form  red  solutions,  turning  green  on  the  addition 
of  an  excess  of  the  acids,  and  giving  a  blue-colored 
precipitate  with  the  alkalis,  unless  arsenic  be  pres¬ 
ent,  when  the  color  will  be  brown.  Their  solu¬ 
tions  are  unaffected  by  sulphureted  hydrogen,  but 
hydro-sulphuret  of  ammonia  throws  down  a  black 
powder,  soluble  in  an  excess  of  the  pmcipitant.  If 
the  solution  contain  arsenic,  a  yelmw  powder  is 
first  precipitated,  after  which  the' filtered  fluid  will 
remain  unaffected  by  sulphureted  hydrogen  gas. 
Tincture  of  galls  gives  a  yellowish-white  precipi¬ 
tate,  and  the  solution  of  oxalic  acid  a  red  one. 

COBALT,  OXIDE  OF.  Syn.  Black  Oxide 
of  Cobalt.  Cobalt  Black.  Prep.  To  a  solution 
of  muriate  of  cobalt,  add  another  of  carbonate  of 
potassa  as  long  as  it  produces  precipitate  ;  filter, 
wash,  and  dry. 

TT.  Boil  powdered  bright-white  cobalt  ore  (from 
Cornwall)  in  nitric  acid  ;  dilute  with  a  large 
quantity  of  water,  and  add  a  solution  of  carbonate 
of  potassa,  very  gradually,  until  the  clear  liquor, 
a  ter  the  impurities  have  settled,  becomes  of  a  rose 


color:  then  add  the  potash  water  as  long  as  ere 
cipitate  falls  ;  wash  and  dry. 

Use.  To  make  blue  colors  for  painters,  en:  el- 
lers,  and  potters.  In  medicine  it  has  occasicjlly 
been  used  as  a  remedy  for  rheumatism. 

COCCULUS  INDICUS.  The  fruit  of  a  ,  a!: 
(the  menispermum  cocculus)  which  aboumlon 
the  sandy  shores  of  Malabar,  and  other  parts  o  hr 
East  Indies.  It  contains  about  2§  of  picrotoy  a 
peculiar  vegetable  principle,  possessing  veryni- 
sonous  properties.  It  also  contains  menispeijne  - 
and  paramenispermine.  (Pelletier  and  Coinle.) 
A  small  portion  of  this  dangerous  drug  is  uscjby 
poachers,  and  a  still  smaller  quantity  to  dejoy 
vermin,  the  remaining,  and  by  far  the  greater  rt, 
being  used  to  adulterate  beer  and  wine.  It  1  m 
a  profitable  article  of  trade  to  the  wholesale  <g*  j 
gist,  who  is  enabled  to  sell  it  at  a  high  pri  to 
brewers,  from  its  being  a  contraband  article,  the 
use  of  cocculus  indicus  in  brewing  is  no  secrjas 
several  writers  have  openly  recommended  its «; 
One  of  these  conscientious  gentlemen  states:jat 
“  it  is  impossible  with  pure  malt  and  hops  aloij  io 
produce  a  strong-bodied  porter  he  therefoiic- 
commends  the  use  of  “  cocculus  indicus,  graijif 
Paradise,  and  nux  vomica.”  (Childe,  on  Brew;.) 
Another  author,  with  the  most  unblushing  efijt- 
erv,  actually  gives  full  directions  for  its  use.  if« 
orders  3  ibs.  of  cocculus  to  be  used  for  evejjJ 
quarters  of  malt,  and  adds,  “  it  gives  an  inebri  >g 
quality,  which  passes  for  strength  of  liquor  ;  it  In¬ 
vents  second  fermentation  fill  bottled  beer, 'id 
consequently,  the  bursting  of  the  bottles  in  \tttt 
climates.”  (Morrice’s  Treatise  on  Brewing., |h 
is  really  disgusting  to  find  that  men  can  so  dqjtl 
themselves,  as  thus  publicly  to  recommend  a  wj* 
sale  system  of  slow  poisoning.  The  conscien,1* 
brewer,  who  understands  the  art  which  kei> 
fesses,  finds  no  difficulty  in  producing  “  a  sti  {• 
bodied  porter”  from  malt  and  hops  alone.  i» 
onlyr  persons  whose  cupidity  induces  them  to  rej* 
the  quantity’  of  malt  and  hops  required  for  the:  >- 
duction  of  good  liquor,  that  encounter  any  diffiij? 
in  so  doing.  There  is  a  penalty  of  200Z.  upoyc 
brewer  for  purchasing  or  having  in  his  posse  j  n 
any  ingredient  for  the  adulteration  of  beer,  d 
there  is  a  penalty  of  500Z.  upon  the  seller  of  'h 
ingredients.  Yet,  in  defiance  of  these  heavy  H 
the.  trade  in  these  articles  is  unabated,  though  (■ 
ried  on  in  a  clandestine  manner.  The  gci]  ‘l 
way  this  is  managed,  is  to  pack  the  drug  in  <['■ 
mon  soda  barrels,  and  to  place  3  or  4  inche  -t 
small  crystals  of  Scotch  soda  at  the  bottom  anc  P 
of  the  cask.  In  this  way  the  package  re:j v 
passes  off  as  a  cask  of  common  soda,  and  'j» 
should  it  be  opened,  the  alkali  would  first  pro  >t 
itself  to  view,  and  thus  satisfy  the  examiner,  j 
other  way  commonly  adopted,  is  to  form  it  int : n 
extract,  known  by  the  name  of  B.  E.,  or  blacky- 
tract,  which  is  ostensibly  prepared  for  tarn ’■ 
but  its  real  destination  is  the  beer  cask.  The  fi e 
of  a  certain  druggist,  which  came  under  my,  ■ 
animation  some  short  time  since,  contained  an 
mense  number  of  bags  of  this  article ;  in  fa<r 
formed  at  least  one  fourth  of  the  entire  stock. 

COCHENILLIN.  Syn.  Cochineal  Ij* 
Carminium.  Carminia.  Pure  Carmine,  r 
coloring  principle  of  cochineal.  The  carminj1 
commerce  consists  of  cochenillin,  combined  wit 1 


COD 


203 


COF 


:tle  animal  matter  and  an  acid,  from  which  it 
ay  be  nearly  purified  by  solution  in  liquid  am- 
tonia,  and  precipitations  by  acetic  acid,  mixed 
'ith  alcohol.  Cochenillin  may  also  be  prepared 
y  evaporating  a  watery  infusion  of  cochineal  to 
be  consistence  of  sirup,  dissolving  this  in  proof 
lirit,  filtering,  again  evaporating,  and  dissolving 
>ie  residuum  in  liquid  ammonia  as  before.  It  is 
trned  orange  by  acids,  and  violet  by  alkalis.  It 
is  been  obtained  under  the  fonn  of  reddish-purple 
(•ystalline  grains. 

j  COCKLE  POWDER.  Cockles  pulped  through 
i  sieve,  made  into  a  paste  with  flour,  and  a  little 
hit,  and  then  rolled  out  into  thin  pieces  and  dried, 
j,  is  next  reduced  to  powder,  sifted,  and  packed  in 
I  ell-corked  bottles.  Use.  To  make  sauce,  (about 
i  oz.  to  £  pint.) 

i  COCOA.  I.  The  roasted  husks  of  the  cacao, 

•  chocolate  bean,  reduced  to  powder  by  grinding. 
II.  The  cake  left  after  expressing  the  oil  from 

he  beans. 

i  COCOA,  PATENT.  The  cacao  nut  roasted 
iid  ground,  (including,  the  husks.) 

COCOA,  FLAKED.  Ground  cocoa  strongly 
impressed,  and  flaked  with  a  sharp  knife  or  ma¬ 
rine. 

COCOA,  SOLUBLE.  Cocoa  ground  to  a  very 
ne  powder,  and  mixed  with  sugar.  It  is  thus 
;ndered  miscible  with  boiling  water. 

Remarks.  Cocoa  forms  a  very  wholesome  bev- 
■rage,  especially  for  breakfast.  Much  of  the 
heap  stuff  sold  under  this  name  is  very  inferior, 
“ing  made  with  damaged  nuts  that  have  been 
ressed  for  the  oil,  mixed  with  potato  flour,  mutton 
let,  &c.  Trash  of  this  kind  is  frequently  ticketed 
i  the  shop  windows  of  London  at  6 d.  to  8 d.  a 
ound.  (See  Chocolate.)  The  nut  of  the  palm  a 
jcos  is  commonly  confounded  with  that  of  the  theo- 
foma  cacao.  The  latter  is  the  small  chocolate 
•an,  while  the  former  is  the  largo  nut,  filled  with 
refreshing  milky  juice. 

COD.  This  excellent  fish  is  in  season  from  the 
■ginning  of  October  to  the  end  of  April.  It  should 
5  chosen  by  the  redness  of  the  gills,  freshness  of 
le  eyes,  and  the  whiteness  and  firmness  of  the 
esh.  The  best  fish  are  very  thick  about  the  neck, 
is  generally  cooked  by  boiling,  but  is  sometimes 
iked,  or  cut  into  slices  and  broiled  or  fried.  Cod’s 
?ad  and  shoulders,  with  oyster  sauce,  is  a  favorite 
sh.  Shrimp  and  anchovy  sauce  are  also  good 
Iditions.  The  flesh  of  the  cod  is  often  split  and 
’ied,  (dried  cod,)  or  salted.  The  fish  so  largely 
lported  from  Newfoundland  are  cod,  beheaded, 
'lit  open,  gutted  and  salted.  They  are  caught  by 
illions  on  the  “  Grand  Bank.”  Cod-sounds  are 
ckled  in  brine  and  also  made  into  isinglass.  The 
-’er  is  boiled  for  its  oil,  and  the  spawn  made  into 
iviare. 

CODEIA.  Syn.  Codeine.  An  alkaloid  dis- 
I'vered  by  Robiquet-associated  with  morphia. 
Prep.  Dissolve  commercial  hydro-chlorate  of 
orphia  in  water,  precipitate  with  ammonia,  evap- 
ate  and  crystallize.  The  product  is  a  double 
j  it  of  morphia  and  codeine,  and  when  digested 
lith  warm  liquor  of  potassa  gives  up  its  morphia, 
j  may  be  further  purified  by  solution  in  ether,  and 
r  the  addition  of  a  little  water  and  spontaneous 
aporation  may  bo  obtained  quite  pure  and  in  a 
ystalline  state. 


Prop.  Soluble  in  alcohol,  ether,  and  water.  Its 
solution  in  the  latter,  by  slow  evaporation,  yields 
large  transparent  octohedrons.  With  the  acids  it 
forms  crystallizable  salts.  These  possess  the  sin¬ 
gular  property  of  producing  a  general  and  violent 
itching  of  the  surface  of  the  body  when  adminis¬ 
tered  internally.  The  same  symptoms  frequently 
follow  the  exhibition  of  opium  and  muriate  of  mor¬ 
phia,  and  are  referred  to  the  presence  of  a  salt  of 
codeia.  (Gregory.)  The  commercial  muriate  fre¬ 
quently  contains  3  to  4§  of  codeia. 

Char,  and  Tests.  It  is  distinguished  from  mor¬ 
phia  by  not  becoming  blue  on  the  addition  of  the 
sesquichloride  of  iron,  nor  turning  red  with  nitric 
acid,  and  by  not  being  precipitated  by  ammonia, 
when  dissolved  in  muriatic  acid  and  mixed  with  a 
large  quantity  of  water.  Unlike  morphia,  it  is  in¬ 
soluble  in  liquor  of  potassa  and  is  soluble  in  ether. 
The  salts  of  codeia  may  also  be  known  by  tincture 
of  galls  throwing  down  a  copious  precipitate  from 
their  solutions,  but  this  does  not  occur  in  the  salts 
of  morphia.  It  may  be  distinguished  from  meco- 
nine  by  its  aqueous  solution  showing  an  alkaline 
reaction  with  test  paper. 

COFFEE.  The  berry  of  the  coffiea  Ara- 
bica.  II.  A  decoction  or  infusion  prepared  there¬ 
from. 

Qual.  Coffee  promotes  digestion  and  exhilarates 
the  spirits,  and  when  strong  generally  occasions 
watchfulness,  but  in  some  phlegmatic  constitutions 
induces  sleep.  Drunk  in  moderation,  especially  if 
combined  with  sugar  and  milk,  it  is  perhaps  the 
most  wholesome  beverage  known.  The  various 
qualities  that  have  been1  ascribed  to  it  by  some  per¬ 
sons,  such  as  dispelling  or  causing  flatulency,  re¬ 
moving  dizziness  of  the  head,  attenuating  the 
blood,  causing  biliousness,  &c.,  appear  to  be  wholly 
imaginary.  In  a  medical  point  of  view  it  has  been 
regarded  as  diuretic,  sedative,  and  a  corrector  of 
opium.  It  should  be  given  as  medicine  in  a  strong 
infusion,  and  is  best  cold.  In  spasmodic  asthma 
it  has  been  particularly  serviceable ;  and  it  has 
been  recommended  in  gangrene  of  the  extremities 
arising  from  hard  drinking.  (See  Caffein.) 

Pur.  The  most  common  adulteration  of  ground 
coffee  is  chicory,  which  is  added  not  only  to  cheap¬ 
en  the  article,  but  to  improve  the  flavor  of  dam¬ 
aged  or  inferior  berries.  This  adulteration  may  bo 
readily  detected  by  shaking  a  spoonful  of  the  sus¬ 
pected  coffee  with  a  wine-glassful  of  water,  when, 
if  it  bo  pure,  it  will  swim  and  scarcely  color  tho 
liquid,  but  if  chicory  be  present,  it  will  sink  to  the 
bottom,  and  the  water  will  be  tinged  of  a  deep 
red.  Roasted  corn  is  another  common  adultera¬ 
tion.  This  may  be  detected  by  the  cold  decoction 
striking  a  blue  color  with  tincture  of  iodine. 

COFFEE  CREAM.  Prep.  Add  a  teacupful 
of  very  clear  strong  coffee  to  1  pint  each  of  clarified 
calf’s  feet  jelly  and  good  cream  ;  sweeten  with 
lump  sugar,  give  it  one  boil  up,  and  pour  it  into 
shapes  or  glasses,  when  nearly  cool.  The  calf  s 
feet  jelly  should  be  thick  enough  to  render  the 
whole  lightly  solid  but  not  stiff. 

COFFEE  DROPS.  Prep.  Make  an  infusion 
with  1  oz.  of  coffee,  clarify  it,  and  moisten  1  lb.  ol 
sugar  therewith,  in  the  way  directed  for  confec¬ 
tionary  drops.  .  .  , 

COFFEE,  ESSENCE  OF.  A  concentrated 
infusion  of  coflee  prepared  by  percolation,  to  which 


: 


COF  204  COF 


is  added  about  5$  of  perfectly  tasteless  rectified 
spirit  of  wine. 

COFFEE  FOR  ICING.  Syn.  Shorbet  au 
Cafe.  Cream  for  icing  1  quart ;  strong  infusion 
of  coffee  a  small  teacupful ;  sugar  2  oz. ;  yelks  of 
4  eggs.  Mix,  and  ice  as  wanted. 

COFFEE  FOR  THE  TABLE.  To  produce 
the  beverage  called  coffee,  in  perfection,  it  is  ne¬ 
cessary  to  employ  the  best  materials  in  its  manu¬ 
facture.  The  finest  kind  of  coffee  is  that  called 
mocha,  and  should  be  used  when  a  very  fine  flavor 
is  desired ;  but  for  common  use,  the  better  sorts  of 
British  plantation  coffee  may  be  employed.  The 
berries  should  be  carefully  roasted  by  a  gradual 
application  of  the  heat,  until  the  aroma  be  well 
developed,  and  the  toughness  destroyed.  If  too 
much  heat  be  used,  the  volatile  and  aromatic  prop¬ 
erties  of  the  coffee  will  be  injured  and  the  flavor 
inferior ;  while,  on  the  other  hand,  if  the  berries  be 
too  little  roasted,  they  will  produce  a  beverage 
with  a  raw,  green  taste,  very  liable  to  induce  sick¬ 
ness  and  vomiting.  Properly  roasted  coffee  should 
have  a  lively  chocolate  brown  color,  and  should 
not  have  lost  more  than  18$  of  its  weight  by  the 
process.  If  the  loss  exeeds  20§  the  flavor  will  be 
materially  injured.  As  soon  as  roasted,  the  cof¬ 
fee  should  be  placed  in  a  very  dry  situation,  the 
drier  the  better,  and  the  sooner  it  is  consumed  the 
finer  will  be  the  flavor,  as  it  powerfully  absorbs  a 
certain  amount  of  moisture  from  the  atmosphere  by 
reason  of  its  hygrometric  power.  This  arises  from 
the  presence  of  a  newly-discovered  principle  called 
assamar.  (Reichenbach.)  The  berries  should  not 
be  ground  until  a  few  minutes  before  being  made 
into  liquid  coffee,  for  the  same  reason,  and  should 
more  be  reduced  to  powder  at  once  than  is  wanted 
for  immediate  use,  the  surplus  portion  should  be 
kept  in  a  tin  canister  or  glass  bottle. 

The  shape  or  description  of  the  coffee-pot  ap¬ 
pears  of  little  consequence,  though  one  furnished 
with  a  percolator  or  strainer,  that  will  permit  a 
moderately  rapid  filtration,  is  perhaps  preferable. 
At  least  1  oz.  of  coffee  should  be  used  to  make  4 
common  sized  coffee-cupfuls,  and  if  wanted  strong, 
this  quantity  should  be  doubled.  The  prevailing 
fault  of  the  coffee  made  in  England,  arises  from 
using  too  little  of  the  powdered  berry.  The  cof¬ 
fee-pot  should  be  heated  previously  to  putting  in 
the  coffee,  which  may  be  done  by  means  of  a  little 
boiling  water.  The  common  practice  of  boiling 
coffee  is  quite  unnecessary,  for  all  its  flavor  and 
aroma  is  readily  extracted  by  boiling  hot  water. 
Should  it,  however,  be  placed  upon  the  fire,  it 
should  be  only  just  simmered  for  a  minute,  as 
long  or  violent  boiling  injures  it  considerably.  Hot 
water  is  capable  of  removing  all  the  soluble  aro¬ 
matic  portion  of  coffee,  even  at  a  temperature 
so  low  as  195°  Fahr.  I  have  often  proved  this  by 
actual  experiment  with  one  of  Be  art's  pneumatic 
filters,  when  a  fluid,  deliciously  aromatic  and  spark¬ 
ling,  has  been  produced,  and  the  grounds  have 
only  yielded  a  nauseous  bitter  flavor  and  faint  co¬ 
lor  to  fresh  water,  even  when  boiling  hot. 

When  coffee  is  prepared  in  a  common  pot,  the 
latter  being  first  made  hot,  the  boiling  water  should 
be  poured  over  the  powder,  and  not,  as  is  com¬ 
monly  the  plan,  put  in  first.  It  should  then  be 
kept  stirred  for  4  or  5  minutes,  when  a  cup  should 
be  poured  out  and  returned  again,  and  this  opera¬ 


tion  repeated  3  or  4  times,  after  which,  if  allowi 
to  repose  for  a  few  minutes,  it  will  usually  1 
fine. 

Coffee  is  sometimes  clarified,  which  is  done  t 
adding  a  shred  of  isinglass,  a  small  piece  of  clea 
eel  or  sole-skin,  or  a  spoonful  of  white  of  egg.  A 
excellent  plan,  common  in  France,  is  to  place  th 
vessel  containing  the  made  coffee  upon  the  heart!; 
and  to  sprinkle  over  its  surface  a  cupful  of  col 
water,  which  from  its  greater  gravity  descends 
and  carries  the  foulness  with  it.  Another  pla;! 
sometimes  adopted  is  to  wrap  a  cloth,  previous! 
dipped  in  cold  water,  round  the  coffee-pot.  Thi 
method  is  commonly  practised  by  the  Arabians  if 
the  neighborhood  of  Yemen  and  Moka,  and  is  sail 
to  rapidly  clarify  the  liquor. 

The  Parisians,  who  are  remarkable  for  the  su¬ 
perior  quality  of  their  coffee,  generally  allow  ai 
ounce  to  each  large  coffee-cupful  of  water,  ant 
they  use  the  coffee  both  newly  ground  and  roast-i 
ed.  A  shred  of  saf&on,  or  a  little  vanilla,  is  fre-l 
quently  added.  The  coffee-pot  called  a  grecque} 
the  cafetiire  d  la  belloy,  or  coffee-biggin,  is  com¬ 
monly  employed.  This  consists  of  a  large  coffee¬ 
pot,  with  an  upper  receptacle  made  to  fit  close  into 
it,  the  bottom  of  which  is  perforated  with  small 
holes,  and  contains  in  its  interior  two  moveable 
metal  strainers,  over  the  second  of  which  the  pow¬ 
der  is  placed,  and  immediately  under  the  third;' 
upon  this  upper  strainer  boiling  water  is  poured  un¬ 
til  it  bubbles  up  through  the  strainer ;  the  cover  of 
the  machine  is  then  shut  close  down,  and  it  is 
placed  near  the  fire ;  so  soon  as  the  water  has 
drained  through  the  coffee  the  operation  is  repeat¬ 
ed,  until  the  whole  intended  quantity  be  passed ' 
through.  Thus  the  fragrance  and  flavor  will  be 
retained,  with  all  the  balsamic  and  stimulating  | 
powers,  and  in  a  few  moments  will  be  obtained — 
without  the  aid  of  hartshorn-shavings,  isinglass,  or 
whites  of  eggs — a  perfectly  transparent  infusion  of 
coffee.  When  the  Parisian  uses  a  common  coffee¬ 
pot,  he  generally  divides  the  water  into  2  parts. 
The  first  portion  he  pours  on  boiling  hot,  and  al¬ 
lows  it  to  infuse  for  4  or  5  minutes,  he  then  pours 
this  off  as  clear  as  possible,  and  boils  the  grounds 
for  2  or  3  minutes  with  the  remaining  half  of  the 
water.  After  the  latter  has  deposited  the  sediment 
it  is  decanted,  and  mixed  with  the  infusion.  The 
object  of  this  process  is  to  obtain  the  whole  of  the 
strength,  as  well  as  the  flavor.  The  infusion  is 
conceived  to  contain  the  latter,  and  the  decoction 
1,11  e  former.  This  plan  has  been  recommended, 
with  some  modifications,  by  Mr.  Donovan,  and 
more  recently  by  Dr.  Davidson,  in  L’Experience. 

COFFEE,  MILK.  Boil  a  dessert-spoonful  of 
ground  coffee  in  about  a  pint  of  milk,  a  quarter 
of  an  hour ;  then  put  into  it  a  shaving  or  two  of 
isinglass,  and  clear  it ;  let  it  boil  a  few  minutes, 
and  set  it  on  the  side  of  the  fire  to  fine.  This  is  a 
very  fine  breakfast,  and  should  be  sweetened  with 
real  Lisbon  sugar. 

“  Those  of  a  spare  habit,  and  disposed  towards 
affections  of  the  lungs,  would  do  well  to  make  this 
their  breakfast.” 

COFFEE,  SEARLE’S  PATENT.  This  is 
prepared  by  evaporating  skimmed  milk  mixed  with 
one-fortieth  part  of  sugar,  at  a  low  temperature, 
and,  when  nearly  solid,  adding  a  very  concentrated 
essence  of  coffee,  and  continuing  the  evaporation 


COI 


205 


COL 


at  a  very  low  temperature,  (in  vacuo  if  possible,) 
until  the  mixture  acquires  the  consistence  of  a 
•sirup,  paste,  or  candy.  (The  latter  may  be  pow- 

'dered.) 

COFFEE,  SUBSTITUTES  FOR.  These 
are  numerous,  but  the  principal  are  the  following : 

I.  (Rye  coffee.  D ille nius’s  ditto.  Hands  break¬ 
fast-powder.)  Rye,  roasted  along  with  a  little 
butter,  and  ground  to  powder.  A  good  substitute. 

II.  (German  coffee.  Succory  ditto.  Chicory 
ditto.)  From  succory,  as  above.  Used  either  for 
or  mixed  with  foreign  coffee.  The  most  common 
adulteration  of  the  latter. 

III.  (Rice  coffee.)  From  rice,  as  above.  A 
good  substitute. 

IV.  (Currant  coffee.)  From  the  seeds  washed 
out  of  the  cake  left  in  making  currant  wine. 

V.  (Gooseberry  coffee.)  From  gooseberry  seeds, 

as  the  last. 

VI.  (Holly  coffee.)  From  the  berries. 

VII.  (Egyptian  coffee.)-  From  chickpeas. 

VIII.  (Rosetta  coffee.)  From  fenugreek  seeds 
moistened  with  lemon  juice. 

IX.  (Corsican  coffee.)  From  the  seeds  of  the 
knee-holly. 

X.  (Sassafras  coffee.)  From  the  fruit  or  nut 
of  the  sassafras  tree,  or  from  the  wood  cut  into 
chips.  Very  wholesome.  Much  recommended  in 
skin  diseases,  &c. 

XI.  (Raspings.)  The  raspings  of  the  crust  of 
loaves,  procured  at  the  baker’s.  Equal  to  rye 

coffee. 

XII.  (Beech-mast  coffee.)  From  beech-mast 
or  nuts.  Very  wholesome. 

XIII.  (Acorn  coffee.)  From  acorns,  deprived 
of  their  shells,  husked,  dried,  and  roasted.  A  good 

substitute. 

XIV.  (Beet-root  coffee.)  From  the  yellow  beet¬ 
root,  sliced,  dried  in  a  kiln  or  oven,  and  ground 
with  a  little  foreign  coffee.  A  good  substitute. 

XV.  (Bean  coffee.)  Horse-beans  roasted  along 
with  a  little  honey  or  sugar.  When  removed  from 
the  fire,  a  small  quantity  of  cassia-buds  is  fre¬ 
quently  added,  and  the  whole  is  stirred  until  cold. 
Said  to  be  a  good  substitute. 

XVI.  (Almond  coffee.)  Rye  or  wheat  roasted 
along  with  a  few  almonds.  A  very  small  quan¬ 
tity  of  cassia-buds  improves  it.  A  good  substitute. 

COINS,  IMPRESSIONS  FROM.  A  very 
easy  and  elegant  way  of  taking  the  impressions  of 
medals  and  coins,  not  generally  known,  is  as  fol¬ 
lows:  Melt  a  little  isinglass  glue  with  brandy,  and 
pour  it  thinly  over  the  medal,  so  as  to  cover  its 
whole  surface  ;  let  it  remain  on  for  a  day  or  two, 
till  it  has  thoroughly  dried  and  hardened,  and  then 
take  it  off,  when  it  will  bo  fine,  clear,  and  as  hard 
as  a  piece  of  Muscovy7  glass,  and  will  have  a  very 
elegant  impression  of  the  coin.  It  will  also  resist 
the  effects  of  damp  air,  which  occasions  all  other 
kinds  of  glue  to  soften  and  bend  if  not  prepared  in 
I  this  way.  (Shaw.)  If  the  wrong  side  of  the  isin- 
;  glass  be  breathed  on,  and  gold-leaf  applied,  it  will 
adhere,  and  be  seen  on  the  other  side,  producing  a 
very  pleasing  effect.  Isinglass  glue,  made  with 
water  alone,  will  do  nearly  as  well  as  if  brandy  be 
•  used. 

Remarks.  Medals  may  also  be  copied  by7  sur¬ 
rounding  them  with  a  hoop  of  paper,  and  pouring 
j  on  them  plaster  of  Paris  (mixed  with  water  to  the 


consistence  of  cream)  to  the  depth  of  about  i  an 
inch.  Melted  wax,  stearine,  fusible  metal,  or  any 
similar  material,  may  be  used  in  the  same  way. 
If  it  be  desired  to  copy  the  metal  in  copper,  a 
mould  should  be  first  formed  in  the  above  manner, 
and  the  metal  deposited  on  its  surface  by  the  agen¬ 
cy  of  electricity.  (See  Electrotype.)  „ 

COLCHICINE.  Syn.  Colchicina.  Colchia. 
A  peculiar  principle  discovered  by  Gieger  and  Hesse 
in  the  seeds  of  the  colchicum  autumnale,  or  com¬ 
mon  meadow  saffron.  It  also  exists  hr  the  cormi 
or  bulbs. 

Prep.  Macerate  the  crushed  seeds  in  boiling  al¬ 
cohol,  add  hydrate  of  magnesia  to  throw  down  the 
alkaloid,  digest  the  precipitate  in  boiling  alcohol, 
and  filter.  By  cautious  evaporation  colchicine 
will  be  deposited.  It  may  be  purified  by  re-solu- 
tion. 

Prop.,  (j-c.  Odorless ;  tastes  bitter ;  forms  salts 
with  the  acids.  It  is  very  poisonous.  One-tenth 
of  a  grain,  dissolved  in  spirit,  killed  a  cat  in  12 
hours.  It  differs  from  veratrine  in  being  soluble  in 
water,  crystalline,  and  the  non -production  of  sneez¬ 
ing  when  applied  to  the  nose.  Strong  oil  of  vitriol 
turns  this  alkaloid  of  a  yellowish  brown;  nitric 
acid  of  a  deep  violet,  passing  into  indigo  blue,  green, 
and  yellow. 

COLCHICUM,  POWDER  OF.  I.  (Collier.) 
Seeds  of  colchicum  2  grs. ;  rhubarb  6  grs. ;  mag¬ 
nesia  10  grs. ;  mix  for  1  powder,  to  be  taken  every 
six  hours  in  acute  rheumatism,  inflammatory  gout, 
&c.,  washing  it  down  with  a  glass  of  Seltzer  wa¬ 
ter,  during  high  febrile  action  only. 

II.  (Collier.)  Seeds  of  colchicum  3  grs. ;  mu¬ 
riate  of  ammonia  5  grs. ;  for  1  powder.  For  check¬ 
ing  a  paroxysm  of  gout,  but  its  use  requires  cau¬ 
tion.  “  After  all  that  has  been  said  respecting 
colchicum  in  gout,  and  admitting  that  it  rarely 
fails  to  allay  pain  and  check  a  paroxysm,  I  would 
record  my  opinion  that  he  who  would  wish  to  ar¬ 
rive  at  a  good  old  age,  should  eschew  it  as  an  or¬ 
dinary  remedy,  and  consider  that  he  is  drawing  on 
his  constitution  for  a  temporary  relief,  with  a  cer¬ 
tainty  of  becoming  prematurely  bankrupt  in  his 
vital  energies.” 

COINDET’S  PILLS.  Prep.  Protiodide  of 
mercury  1  gr. ;  extract  of  liquorice  20  grs. ;  mix, 
and  divide  into  8  pills.  Dose.  2  to  4  twice  or  thrice 
daily,  as  an  alterative  in  scrofulous  tumors,  ulcers, 
&c. 

COLD.  When  the  body  of  an  animal  is  im¬ 
mersed  in  an  atmosphere  at  a  temperature  below 
the  healthy  standard,  a  sensation  of  coldness  is 
experienced,  produced  by  the  passage  of  the  calo¬ 
ric  or  heat  of  the  body  into  the  colder  medium.  If 
this  withdrawal  of  caloric  exceed  the  quantity  pro¬ 
duced  by  the  vital  system,  the  temperature  of  the 
body  decreases,  until  it  sinks  below  the  point,  at 
which  the  functions  of  life  can  be  performed.  1  his 
declination  is  gradual ;  the  extreme  sensation  of 
coldness  changes  into  a  disinclination  for  voluntary 
motion  ;  next  comes  on  drowsiness,  followed  by 
numbness  and  insensibility.  In  this  state,  it  the 
sufferer  be  not  rescued,  and  remedial  measures  had 
recourse  to,  death  must  rapidly  follow. 

Prevention  of  the  effects  of  excessive^  cole  .— 
The  extremities  of  the  body  first  suffer  from  t  le 
action  of  cold,  owing  to  the  circulation  of  the  blood 
being  less  vigorous  in  those  parts;  they  should, 


COL 


206 


therefore,  be  properly  protected  from  its  action. 
Woollen  stockings  or  socks,  with  good  shoes  or 
boots,  should  be  worn  on  the  feet,  and  the  body 
should  be  clad  in  thick  woollen  fabrics,  proportion¬ 
ed  to  the  inclemency  of  the  weather,  and  the  habits 
of  the  wearer.  The  circulation  of  the  blood  should 
be  promoted  by  active  exercise,  and  any  disposition 
to  sleep  shaken  off  by  increased  bodily  exertion. 
If  the  situation  be  such  that  exercise  cannot  be 
had  recourse  to,  drowsiness  is  more  likely  to  be 
experienced,  and  must  be  warded  off,  if  possible, 
by  keeping  the  mind  incessantly  and  actively  en¬ 
gaged.  The  principal  endeavor  should  be  to  keep 
the  extremities  warm,  as,  if  this  be  accomplished, 
no  danger  need  be  feared.  In  travelling  by  coach 
or  on  horseback,  recourse  may  be  had  to  hay  and 
straw,  which  may  be  thrown  over  the  feet  and 
legs,  and  will  materially  ward  off  the  effects  of  the 
weather. 

Remedial  measures  for  asphyxia  produced  by 
intense  cold. — The  patient  should  be  laid  in  a  room 
remote  from  the  fire,  and  bathed  with  cold  salt  and 
water,  after  which  the  body  should  be  wiped  dry, 
and  friction  applied  by  the  hands  of  the  attendants, 
(warmed  ;)  as  many  operating  at  once  as  can  con¬ 
veniently  do  so.  Gentle  stimulants  should  be  ad¬ 
ministered  by  the  mouth,  and  the  bowels  excited  by 
some  mild  stimulating  clyster.  The  lungs  should 
also  be  inflated.  (See  Asphyxia.)  As  soon  as 
symptoms  of  returning  animation  are  evinced,  and 
the  breathing  and  circulation  restored,  the  patient 
should  be  laid  in  a  bed  between  blankets,  and  a 
little  wine  and  water  administered,  and  perspiration 
promoted  by  heaping  an  ample  quantity  of  clothing 
on  the  bed.  Should  the  patient  have  suffered  from 
hunger  as  well  as  cold,  the  appetite  may  be  ap¬ 
peased  by  the  administration  of  a  limited  quantity 
of  light  food,  taking  especial  care  to  avoid  excess, 
or  any  thing  indigestible  or  exciting. 

COLIC.  (From  ku\ov,  the  colon,  the  supposed 
seat  of  the  disease.)  The  colic  or  bellyache.  This 
name  is  commonly  given  to  all  severe  griping  ab¬ 
dominal  pains,  whatever  may  be  the  cause.  This 
disease  has  been  distinguished  by  nosologists  into 
several  varieties,  as  follows : — 

I.  ( The  spasmodic  colic.)  This  kind  is  marked 
by  a  fluctuating  pain  about  the  navel,  which  goes 
away  and  returns  by  starts,  often  leaving  the  pa¬ 
tient  for  some  time.  The  belly  is  usually  soft,  and 
the  intestines  may  often  be  felt  in  lumps,  which 
move  about  under  the  hand,  or  wholly  vanish  for  a 
time.  It  is  unaccompanied  by  flatulency.  The 
remedies  are,  warm  fomentations,  warm  clysters, 
and  carminatives,  accompanied  by  small  doses  of 
camphor  and  opium. 

II.  ( The  stercoraceous  colic.)  This  is  marked 
by  severe  griping  pains  and  constipation  of  the 
bowels.  The  remedies  are  powerful  cathartics,  as 
full  doses  of  calomel,  aloes,  colocynth,  jalap,  &c., 
followed  by  purgative  salts,  as  sulphate  of  magne¬ 
sia  or  soda. 

III.  ( Bilious  colic.)  In  this  variety  the  pain 
is  intermittent  and  transient,  accompanied  by  con¬ 
stipation,  nausea,  and  vomiting.  The  feces,  if 
any,  are  bilious,  dark-colored,  and  offensive.  The 
remedies  are,  a  full  dose  of  blue  pill,  calomel,  colo¬ 
cynth,  or  aloes,  followed  by  a  sufficient  quantity 
of  epsom  or  glauber  salts.  Warm  fomentations  are 
also  serviceable. 


COL 


IV.  ( Flatulent  colic.)  Marked  by  constipation 
and  the  irregular  distension  of  the  bowels  by  gaSj 
accompanied  by  a  rumbling  noise,  &c.  It  is  com; 
monly  produced  by  the  use  of  flatulent  vegetable! 
and  slops.  The  remedies  are,  a  full  dose  of  tine 
ture  of  rhubarb  combined  with  a  few  drops  of  eei 
sence  of  peppermint.  If  this  does  not  afford  rebel: 
a  pill  made  of  3  grs.  of  blue  pill  and  2  grs.  of  com; 
pound  extract  of  colocynth,  may  be  taken,  washe 
down  with  a  glass  of  any  cordial  water,  as  pepper; 
mint,  cinnamon,  or  caraway.  If  the  pain  be  ex: 
treme,  warm  fomentations  to  the  belly,  or  a  caii 
minative  clyster  may  be  adopted. 

V.  ( Accidental  colic.)  Produced  by  imprope; 
food  and  poisons.  The  treatment  differs  but  littl; 
from  the  last  variety. 

VI.  ( Colica  pictonum.  Devonshire  coin, 
Plumber's  do.  Painter's  do.  Lead  do.)  Th 
dry  bellyache.  This  species  of  colic  is  marked  h| 
obstinate  costiveness,  acrid  bilious  vomitings,  vicA 
lent  pains  about  the  region  of  the  navel,  convulshw 
spasms  in  the  intestines,  and  a  tendency  to  para 
lysis  in  the  extremities.  It  is  most  prevalent  i 
the  cider  counties,  and  among  persons  exposed  tj 
the  fumes  of  lead.  The  remedies  are  the  same  e 
for  the  spasmodic  variety.  Should  these  fail,  afe 
the  bowels  have  been  thoroughly  evacuated,  sma 
doses  of  camphor  and  opium  may  be  administered: 
Mr.  Benson,  the  managing  director  of  the  Britis 
Whitelead  Works  at  Birmingham,  strongly  recon 
mends  the  use  of  sulphuric  acid  ;  he  says :  “  I  nr 
with  a  statement  some  time  since  that  sulphur: 
lemonade  has  been  successfully  used  at  a  whiti 
lead  manufactory  in  France  as  a  preventive  of  tbl 
injurious  effects  of  white  lead ;  and  it  occurred  tj 
me  that  by  adding  sulphuric  acid  to  the  treacle 
beer  then  used  by  our  people,  its  supposed  efficaci 
might  be  tested.  This  idea  was  carried  into  effe>; 
in  the  summer  of  1841,  and  the  results  have  prove 
most  gratifying,  as,  although  during  several  weel 
after  the  addition  of  the  sulphuric  acid  to  the  tre; 
cle  beverage,  little  advantage  seemed  to  be  deriveij 
yet  the  cases  of  lead  colic  became  gradually  le 
frequent,  and  since  October  of  that  year,  or  durir 

a  period  of  fifteen  months,  not  a  single  case  of  lee 
colic  has  occurred  among  the  people.”  (Lancet.)  j 

The  following  is  Mr.  Benson’s  form  for  his  tres 
cle  or  sulphuric  beer : — Take  of  treacle  15  lbs 
bruised  ginger  4  lb. ;  water  12  gallons ;  yeast  j 
quart ;  bicarbonate  of  soda  1^  oz. ;  sulphuric  ac 
(oil  of  vitriol)  1^  oz.  by  weight:  boil  the  ginger  j 
2  gallons  of  water ;  add  the  treacle  and  the  n! 
mainder  of  the  water,  hot ;  when  nearly  cold  trail 
fer  it  to  a  cask,  and  add  the  yeast  to  cause  fe: 
mentation ;  when  this  has  nearly  ceased,  add  tlj 
sulphuric  acid,  previously  diluted  with  eight  tiro* 
its  quantity  of  water,  and  then  add  the  bicarbona! 
of  soda,  dissolved  in  one  quart  of  water.  Close  il 
the  cask,  and  in  three  or  four  days  the  beer  willl; 
fit  for  use.  As  acetous  fermentation  speedily  tak: 
place,  particularly  in  hot  weather,  new  suppli! 
should  be  prepared  as  required. 

COLOCYNTHINE.  Syn.  ColocynthitJ 
Colocynthhjm.  The  purgative  bitter  principle  < 
the  colocynth. 

Prep.  Digest  the  aqueous  extract  or  the  pulp  < 
colocynth  in  alcohol,  filter  and  evaporate  the  tin 
ture.  The  residuum  is  colocynthine  combin' 
with  acetate  of  potassa.  By  agitation  with  a  liti 


CON 


207 


CON 


ter  the  latter  is  removed.  It  may  bo  purified  by 
solution  in  alcohol,  and  evaporation. 

Prop.  A  yellowish  brown  translucent  resinous 
istance,  very  soluble  in  alcohol,  less  so  in  ether, 
d  only  slightly  so  in  water.  It  is  intensely  bit- 
,  and  acts  as  a  drastic  purgative. 
COLORING.  Syn.  Brewer’s  Coloring, 
iandy  do.  Spirit  do.  Essentia  Bina.  Cara- 
l.  Prep.  Melt  brown  sugar  in  an  iron  vessel 
er  the  fire,  until  it  grows  black  and  bitter,  stir- 
ig  it  well  all  the  tune,  then  make  it  into  a  sirup 
th  water. 

Remarks.  Some  use  lime-water  to  dissolve  the 
rnt  sugar.  Care  must  be  taken  not  to  overburn 
as  a  greater  quantity  is  thereby  rendered  inso- 
>le.  The  heat  should  not  exceed  430°,  nor  be 
sS  than  400°.  The  process  for  nice  experiments 
best  conducted  in  a  bath  of  melted  tin,  to  which 
little  bismuth  has  been  added  to  reduce  its  melt- 
r  point  to  about  435°  ;  a  little  powdered  resin  or 
arcoal,  or  a  little  oil  being  put  upon  the  surface 
the  metal  to  prevent  oxidizement. 

COLORS,  COMPOUND.  (In  Dyeing.)  The 
xture  of  blue  and  yellow  dyes  produces  green ; 
o  and  blue,  violet,  purple,  lilacs,  cj-c. ;  red  and 
llow,  orange,  cinnamon,  <j-c. ;  red,  yellow, 
id  blue,  olives;  red  and  blues,  or  green  or 
ack,  browns  of  all  shades ;  black  mixed  with 
her  dyes  produces  various  shades  of  brown  and 
and  when  pale  it  constitutes  gray,  either  by 
elf  or  the  addition  of  a  faint  blue. 
COLOMBIUM.  A  rare  metal,  discovered  by 
r.  Hatchet  in  1801,  in  a  black  mineral  belonging 
the  British  Museum.  Supposed  to  have  been 
aught  from  America,  hence  the  name.  (See 
avijalum.) 

COLUMBIC  ACID.  The  preceding  metal  ex- 
8  in  its  ores  in  the  form  of  an  acid,  united  to  iron, 
auganese,  or  yttria.  From  these  it  may  be  ob- 
ined  by  fusion  with  3  or  4  parts  of  potash,  solu- 
hi  in  water,  and  precipitation  with  an  acid.  It 
11s  as  a  white  powder  or  hydrate. 
CONCENTRATION.  (In  Chemistry.)  The 
'latilization  of  part  of  a  liquid  in  order  to  increase 
e  strength  of  the  remainder.  The  operation  can 
dy  bo  performed  on  solutions  of  substances  of 
eater  fixity  than  the  menstrua  in  which  they  are 
solved.  Many  of  the  liquid  acids,  solutions  of 
e  alkalis,  &c.,  are  concentrated  by  distilling  off 
ieir  water. 

(In  Pharmacy.)  The  term  “concentrated”  is 
■ry  commonly  applied  to  any  liquid  preparation 
issessing  more  than  the  usual  strength.  Thus 
e  have  “  concentrated ”  infusions,  decoctions, 
'foors,  solutions,  tinctures,  and  essences,  most 
which  are  made  of  8  times  the  common  strength, 
his  is  generally  effected  by  using  8  times  the 
;ual  quantity  of  the  ingredients,  with  a  given  por- 
m  ot  the  menstruum,  and  operating  by  digestion 
percolation ;  the  latter  being  generally  adopted 
hen  the  articles  are  bulky.  When  the  inen- 
ruum  is  water,  a  little  spirit  is  added  to  make  the 
"oduct  keep. 

CONCRETE.  (In  Architecture.)  A  eom- 
icl  mass,  composed  of  pebbles,  lime,  and  sand, 
nployed  in  the  foundations  of  buildings.  The 
•$t  proportions  are  GO  parts  of  coarse  pebbles,  25 
rough  sand,  and  15  of  lime. 

I  CONDIMENTS.  Substances  taken  with  the 


food,  to  improve  its  flavor,  or  to  render  it  more 
wholesome  or  digestible.  The  principal  condi¬ 
ments  are  common  salt,  vinegar,  lemon  juice, 
spices,  aromatic  herbs,  oil,  butter,  sugar,  honey, 
and  sauces.  Most  of  these,  in  moderation,  pro¬ 
mote  the  appetite  and  digestion,  but  their  excessive 
use  tends  to  injure  the  stomach,  and  vitiate  the 
gastric  juice. 

CONFECTIONS.  (In  Pharmacy.)  (Medi¬ 
cines,  usually  pulverulent,  mixed  up  to  the  consist¬ 
ence  of  a  paste  with  powdered  sugar,  sirup,  or  ho¬ 
ney.  In  the  “  London  Pharmacopoeia,”  both  con¬ 
serves  and  electuaries  are  included  under  this  head, 
though  there  appears  to  be  some  little  distinction 
between  them.  As  remedial  agents,  the  officinal 
confections  possess  but  little  value,  and  are  chiefly 
useful  as  vehicles  for  the  administration  of  more 
active  medicines.  In  making  confections,  the  su¬ 
gar  requires  the  same  attention  as  for  sirups.  They 
should  be  kept  in  stone  jars,  covered  with  writing 
paper,  and  placed  in  a  cool  and  dry  situation. 
Without  this  precaution,  they  are  apt  to  mould  on 
the  top.  All  the  dry  ingredients  employed  in 
making  confections  should  be  reduced  to  a  very 
fine  powder,  and  passed  through  a  sieve  not  coarser 
than  80  holes  to  the  inch. 

CONFECTION  OF  ALMONDS.  Prep. 
( Confectio  Amygdala,  P.  L.)  Sweet  almonds 
§viii ;  white  sugar  §iv ;  powdered  gum  arabic  jj. 
Macerate  the  almonds  in  cold  water,  then  remove 
the  skins,  and  beat  them  with  the  other  ingredients 
until  reduced  to  a  smooth  confection. 

Use.  To  prepare  milk  of  almonds.  A  little  of 
this  paste  or  powder,  triturated  with  a  sufficient 
portion  of  water,  and  strained  through  a  piece  of 
calico,  forms  emulsion  of  almonds. 

CONFECTION  OF  ALKERMES.  Prep. 
White  sugar  1  lb. ;  rose-water  ^  pint ;  clarified 
juice  of  alkermes  3  lbs.;  oil  cinnamon  10  or  12 
drops.  Mix.  It  was  formerly  a  common  practice 
to  add  a  little  gold-leaf,  rubbed  small,  so  as  to  float 
about  in  it ;  also  musk  and  ambergris. 

CONFECTION  OF  ALUM.  Prep.  (Conf. 
Aluminis,  St.  B.  IL)  Alum  in  fine  powder,  80 
grs. ;  conserve  of  roses,  enough  to  mix.  U se.  As 
an  astringent. 

CONFECTION,  AROMATIC.  Syn.  Sir 
Walter  Raleigh’s  Cordial.  Confectio  Ra- 
LEIGHANA,  (P.  L.  1720.)  DlTTO  CaRDIACA,  (P.  L. 
1745.)  Ditto  Aromatica,  (P.  L.  1788,  and  since.) 
Prep.  I.  (P.  L.)  Nutmegs,  cinnamon,  and  hay  saf¬ 
fron,  of  each  $ij ;  cloves  ^j ;  cardamoms  fss;  pre¬ 
pared  chalk  jxvj  ;  white  sugar  lbs.  ij.  Reduce  the 
whole  to  a  very  fine  powder,  and  keep  it  in  a  closed 
vessel.  When  wanted  for  use,  mix  it  with  uatir 
to  the  consistence  of  a  confection. 

Remarks.  On  the  large  scale  the  above  form  is 
seldom  adhered  to.  Loss  saffron  is  commonly  used, 
cassia  is  substituted  for  cinnamon,  and,  genera']), 
the  essential  oil  for  the  powder  of  cloves.  Should 
there  be  any  deficiency  of  color,  this  is  brought  up 
by  a  little  tincture  or  infusion  of  turmeric,  y  hen 
a  very  smooth  and  fine  powder  is  desired,  it  shou 
be  passed  through  a  gauze  sieve,  not  coarser  than 
80  holes  to  the  inch,  and  precipitated  chalk  should 
be  employed.  The  saffron  should  be  dried  wit  h  as 
little  heat  as  possible,  and  care  should  be  ta  'tn 
not  to  waste  any  iu  powdering.  The  following 
formula,  which  is  employed  by  a  large 


ihole- 


CON 


208 


CON 


sale  druggist  in  the  city,  produces  an  excellent 
article. 

II.  Hay  saffron,  cassia,  and  turmeric,  of  each  4 


oz. ;  cardamoms  1  oz. ;  starch  8  oz. ;  precipitated 


chalk  2  lbs. ;  white  sugar  4  lbs. ;  oil  of  nutmegs  2 
drachms ;  oil  of  cloves  3  drachms.  Reduce  the 
dry  ingredients  to  fine  powder,  and  pass  it  through 
an  80  hole  sieve,  then  add  the  oils,  and  after  well 
mixing,  pass  it  through  a  coarse  sieve,  (about  40 
holes  to  the  inch,)  to  ensure  the  whole  being  per¬ 
fectly  mixed. 

The  following  form  produces  a  powder  possess¬ 
ing  great  depth  and  brilliancy  of  color. 

III.  Hay  saffron  4  oz. ;  turmeric  3  oz. ;  pow¬ 
dered  starch  8  oz. ;  precipitated  chalk  2  lbs. ;  white 
sugar  4  lbs. ;  oils  of  cloves  and  cassia,  of  each  3 
drachms ;  oil  of  nutmegs  2  drachms ;  essence  of 
cardamoms  1  oz.  Proc.  Boil  the  saffron  and  tur¬ 
meric  in  1  gallon  of  water,  placed  in  a  bright  cop¬ 
per  pan,  for  10  minutes,  then,  without  straining, 
add  the  chalk,  starch,  and  sugar ;  mix  well,  and 
continue  stirring  until  the  mixture  becomes  quite 
stiff,  then  break  it  up  and  dry  it  until  fit  for  pow¬ 
dering.  This  must  be  performed  in  a  water  or 
steam  bath.  To  the  powder,  passed  through  a 
fine  sieve,  as  before,  the  oils  and  tincture  must  be 
added,  and  after  being  well  mixed,  and  passed 
through  a  coarse  sieve,  it  should  be  placed  in  a  jar 
or  bottle,  and  bunged  up  close. 

Remarks.  In  the  wholesale  trade  this  article  is 
kept  under  two  forms :  one  in  powder,  as  ordered 
by  the  College,  and  commonly  called,  for  distinc¬ 
tion  sake,  “  pulvis  covfectionis  aromaticat  the 
other  mixed  up  ready  for  use.  In  preparing  the 
latter,  it  is  a  common  plan  to  make  a  strong  infu¬ 
sion  or  decoction  of  the  saffron,  and  to  use  it  to  mix 
up  the  other  ingredients.  Some  persons  follow  the 
method  described  in  the  last  formula,  mixing  up 
the  powder  to  a  proper  consistence  with  water  be¬ 
fore  adding  the  aromatics.  When  the  price  of 
precipitated  chalk  is  an  objection  to  its  use,  pre¬ 
pared  chalk  may  be  used  instead.  This  confec¬ 
tion  is  cordial,  stimulant,  and  antacid.  Dose.  10 
to  60  grs. 

CONFECTION  OF  BLACK  PEPPER.  Syn. 
Ward’s  Paste.  Prep.  (Confectio  Piper  is  Nigri, 
P.  L.)  Black  pepper  and  elecampane  root,  of 
each  lb.  j ;  fennel  seed  lb.  iij ;  honey  and  white 
sugar,  of  each  lb.  ij  ;  mix. 

Remarks.  The  common  practice  is  to  keep  the 
dry  ingredients  ready  mixed  in  a  bottle,  and  only 
to  add  the  honey  as  wanted.  The  proportions  are 
2  parts  of  the  latter  to  7  of  the  mixture.  Tile  dose 
is  1  to  2  ^Irachms  2  or  3  times  a-day,  in  piles,  fis¬ 
tula,  &c.  It  should  be  persevered  in  for  2,  3,  or  4 
months,  (Sir  B.  Brodie  ;)  and  as  it  is  apt  to  accu¬ 
mulate  in  the  bowels,  its  use  should  be  accompa¬ 
nied  by  mild  aperients.  \Pereira.) 

CONFECTIONS  OF  CASSIA.  Syn.  Elec- 
tuarium^!assi,e,  (P.  L.  1788.)  Prep.  ( Confectio 


Cassia,  P.  L.)  Fresh  cassia  pulp  lb.  ss. ;  manna 


jij  ;  tamarind  pulp  §j  ;  simp  of  roses  ffviij.  Bruise 
the  manna  and  dissolve  it  in  the  sirup,  then  add 
the  pulps  and  evaporate  to  a  proper  consistence. 

CONFECTION  OF  HEMLOCK.  (Dr.  Os¬ 
borne.)  Prep.  Fresh  leaves  of  hemlock  and  moist 
sugar  equal  parts  ;  beat  them  to  a  confection  in  a 
mortar. 

CONFECTION  OF  OPIUM.  Syn.  Puilo- 


NIUM  RoMANUM,  (P. 

nense,  (P.  L.  1745.) 


L.  1720.)  Ditto  Lolt 
Confectio  Opiata,  (Ik 
1788.)  Ditto  Opiq  (P.  L.  1809,  and  since.)  JF  j 
(P.  L.)  Powdered  opium  3vj  ;  long  pepper 
ginger  jjij  ;  caraways  §iij  ;  tragacanth  3ij  ;  a  i 
fine  powder ;  sirup  fjxvj.  Mix. 

Use  and  Dose.  This  confection  is  intended  j 
substitute  for  the  mithridaie  and  theriaca  of!< 
old  Pharmacopoeia.  It  is  stimulant  and  narc.: 
and  is  given  in  flatulent  colic  and  diarrhoea  u:| 
companied  by  fever.  The  dose  is  from  l;o 
50  grs. 

CONFECTION  OF  ORANGE  PEEL. 

Co.NSERVA  FLAVEDINIS  CoRTICUM  AlIRANTIOlSt 

(P.  L.  1720  and  1745.)  Ditto  Corticis  e;| 
rioris  Aurantii  Hispalensis,  (P.  L.  1788.)  B  i 
Aurantiorum,  (P.  L.  1824.)  Ditto  Aura! 
(P.  L.  1809  and  1836.)  Prep.  (P.  L.)  The. 
ternal  rind  of  the  fresh  orange,  separated  by  r  • 
mg,  lb.  j ;  white  sugar  lb.  iij.  Beat  the  rind 
stone  mortar  with  a  wooden  pestle,  then  add1! 
powdered  sugar,  and  beat  the  mixture  until 1 
two  are  perfectly  incorporated. 

Remarks.  This  confection  is  tonic  and  stomai  ■ 
and  is  principally  used  as  a  vehicle  for  the  ex)  • 
tion  of  tonic  powders. 

CONFECTION  OF  PEPPERMINT.  Hi 
Green  peppermint  4  oz. ;  powdered  white  sjl 
12  oz.  ;  beat  them  together  as  last. 

Use.  Anti-emetic  and  flatulent.  Given  in  cl» 
Ac.,  in  the  form  of  a  bolus,  or  made  into  a  ):• 
ture. 

CONFECTION  OF  THE  DOG  ROSE.  -! 
Confection  of  Hips.  Conserva  Fructus  cy|- 
bati,  (P.  L.  1720  and  1745.)  Ditto  CynosA 
(P.  L.  1788.)  Ditto  Rosje  Canine,  (P.  L.  lj- 


and  since.)  Prep.  (P.  L.)  Pulp  of  the  dog 
lb.  j  ;  powdered  refined  sugar  §xx  ;  mix  by  a  ; 
tie  heat  in  an  earthen  vessel. 

II.  Pulped  hips  2  cwt. ;  fine  white  sugar  2  J  c  : 
incorporate  them  without  applying  heat. 

Remarks.  Both  this  and  the  following  con 
tion  has  a  brighter  color,  if  made  without  hea  r 
touching  metallic  vessels.  On  the  small  sea!! 
is  made  by  beating  the  ingredients  together  ■ 
marble  mortar,  but  in  large  quantities  by  grin 'I 
in  a  mill.  It  is  slightly  laxative,  and  is  principle 
used  for  forming  pills.  It  candies  by  keeping. 

CONFECTION  OF  THE  RED  ROSE.  U 
Conserva  Rosarum  Rubrarum,  (P.  L.  17j) 
Ditto  Ros.e,  (P.  L.  1788.)  Ditto  Ros.e  Ga  • 
cm,  (P.  L.  1809  and  1824.)  Confectio  R  e 
Gallic.®,  (P.  L.  1836.)  Prep.  (P.  L.)  Petal! 
the  red  rose  lb.  j ;  refined  sugar  lb.  iij ;  beat  e 
petals  in  a  stone  mortar,  then  add  the  sugar,  jo 
again  beat  until  thoroughly  incorporated. 

Remarks.  On  the  large  scale  this  is  prep;  d 
like  the  confection  of  hips.  It  is  astringent  4 
tonic,  and  principally  used  for  forming  pills.  1 
taken  alone,  the  dose  is  1  to  2  drachms. 

CONFECTION  OF  RUE.  Syn.  Eleci!- 
rium  e  Boccis  Lauri,  (P.  L.  1720,  1745.)  C" 
fectio  Rut,e,  (P.  L-  1809,  and  since.)  Pf 
(P.  L.)  Dried  rue,  caraway,  and  laurel  ber .a 
of  each  ^iss;  sagapenum  (true)  §ss ;  black  pe]lr 
3ij ;  honey  §xvj.  Reduce  the  dry  ingredient j° 
very  fine  powder,  and  when  wanted  for  use,  nc|® 
them  into  a  confection  with  the  honey. 

Use,  cj-c.  It  is  antispasmodic ;  in  enemas  a;0 


CON 


209 


CON 


grs.,  with  half  a  pint  of  gruel,  for  flatulent 

fcjc,  &.c. 

'ONFECTION  OF  SCAMMONY.  Syn. 
•ictuarium  Caryocostinum,  (P.  L.  1720.) 
TO  K  ScAMMONIO,  (P.  L.  1745.)  DlTTO  ScAM- 
ii,  (P.  L.  1809  and  1788.)  Confectio  Scam- 
!•:.«,  (P.  L.  1809  and  1824.)  Prep.  ( Confectio 
mmpnii  P.  L.)  Scammony  §iss ;  cloves  and 
;er,  of  each,  3vj ;  oil  of  caraway  f3ss.  Re- 
e  the  ingredients  to  a  very  fine  powder,  and 
n  wanted  for  use,  make  them  into  a  confec- 
with  sirup  of  roses,  and  lastly  add  the  oil. 

he,  cf-r.  Cathartic  in  doses  of  10  to  30  grs. 
ONFECTION  OF  SENNA.  Syn.  Leni- 
i  Electuary.  Electuarium  Senn.e,  (P.  L. 
8.)  Confectio  Senna,  (P.  L.  1809,  and  since.) 
p.  (P.  L.)  Senna  §viij ;  figs  lb.  j ;  pulp  of 
arinds,  primes,  and  cassia,  of  each,  lb.  ss. ; 
under  seeds  ;  liquorice  §iij ;  sugar  lb.  iiss ; 
or  3  pints.  Proc.  Rub  the  senna  and  corian- 

*  in  a  mortar,  and  separate  by  sifting  jjx  of  the 
ed  powders.  Boil  the  figs  and  liquorice  in  the 
er,  until  reduced  to  one  half ;  then  press  and 
in  the  liquor.  Evaporate  the  strained  liquor 
1  only  24  fluid  ounces  remain,  then  add  the 
ir,  and  when  dissolved,  mix  in  the  pulps,  and 
ly  the.  powder. 

*e,  Dose,  tyc.  Confection  of  senna  is  a  gentle 
pleasant  purgative,  and  well  adapted  for  per- 
\>  suffering  from  piles,  and  as  a  laxative  during 
Pernancy.  The  dose  is  ^  to  £  oz.  taken  at  bed- 
3  or  early  in  the  morning. 
icmarks.  Perhaps  there  is  no  one  pharmaco- 
\  al  preparation  which  it  is  more  difficult  to  ob- 
i  of  good  quality  than  the  above.  The  absolute 
cj  of  an  article  prepared  according  to  the  direc- 
1  s  of  the  College,  will  be  somewhere  about 
I|  9d.  per  lb. ;  but  there  are  many  wholesale 
J  r  houses  vending  confection  of  senna,  which 
‘  \!  warrant  as  genuine,  at  from  9d.  to  Is.  a 
ud.  Dr.  Paris  (in  his  Pharmacologia)  very 
y  remarks,  that  “  the  directions  of  the  Phar- 
ropnia  are  very  rarely  followed.”  I  under¬ 
bid  that  considerable  quantities  are  manufac- 
L  d,  into  which  unsound  and  spoiled  apples  enter 
®a  principal  ingredient.  The  following  forms 
a  to  my  knowledge,  employed  by  some  mem- 
!|1  of  the  trade. 

I.  Powdered  senna,  pulp  of  tamarinds,  cassia, 

*  prunes,  of  each,  1£  lb.;  powdered  corianders 
3  :  Spanish  juice  i  lb. ;  simple  sirup  12  lbs. 

II.  As  the  above,  omitting  the  cassia  pulp,  and 
;i  iag  2  lbs.  more  tamarind  pulp. 

■oth  these  articles  are  labelled  P.  L.,  and  sent 
0  as  genuine,  and  that  when  no  competition  as 
thrice  exists.  The  cheaper  article  is  made  as 
'V'vs: 

'  •  Common  prunes  and  tamarinds,  of  each, 
;  treacle  J  cwt. ;  species  (a  compound  of 
ia  dust  and  small  senna,  mixed  with  3  lbs.  of 
27 


coriander  seeds,  and  strengthened  with  jalap,  all 
ground  to  a  fine  powder)  18^  lbs.  To  this  is  fre¬ 
quently  added  i  cwt.  of  rotten  or  inferior  apples, 
which  are  pulped  with  the  prunes  and  tamarinds. 
This  article  is  not  unfrequently  labelled  “  Conf. 
Sennze  Ver.”  by  the  conscientious  tradesman. 

CONFECTION  OF  SULPHUR,  (COM¬ 
POUND.)  Prep.  (St.  B.  H.)  Precipitated  sul¬ 
phur  5SS  j  cream  of  tartar  3j ;  honey  ^j  j  mix. 
As  a  laxative  in  piles,  &c.  Dose.  %ss. 

CONFECTION  OF  STEEL.  Syn.  Con¬ 
fection  of  Carbonate  of  Iron.  Prep.  Confec¬ 
tion  of  orange-peel  and  sesquioxide  of  iron,  (P.  L.,) 
of  each,  4  oz. ;  powdered  white  sugar  6  oz. ;  sim¬ 
ple  sirup  2  oz. ;  mix.  Aromatic  and  tonic.  Dose. 
A  teaspoonful  to  ^  oz.  twice  or  thrice  daily. 

CONGELATION,  (from  congelo,  to  freeze.) 
In  Chemistry.  The  conversion  of  a  liquid  into  a 
solid  state,  by  the  action  of  cold. 

The  production  of  an  extreme  degree  of  cold  is 
often  of  the  utmost  importance  in  chemical  opera¬ 
tions,  and  an  easy  method  of  doing  so  is  con¬ 
sequently  a  desideratum.  The  means  hitherto 
adopted  for  this  purpose  have  either  depended 
upon  the  sudden  liquefaction  of  solids,  or  the  ab¬ 
straction  of  heat  by  rapid  evaporation.  The  loss 
of  sensible  heat,  by  the  first  method,  is  the  basis 
of  the  various  processes  of  producing  cold  by  what 
are  commonly  called  freezing  mixtures,  all  of 
which  act  upon  the  principle  of  liquefying  solid 
substances  without  supplying  heat.  The  caloric 
of  liquidity  being  in  these  cases  derived  from  that 
previously  existing  in  the  solid  itself  in  a  sensible 
state,  the  temperature  must  necessarily  fall.  The 
degree  of  cold  produced,  depends  upon  the  quan¬ 
tity  of  heat  which  is  thus  diffused  through  a  larger 
mass,  or  which,  as  it  were,  disappears,  and  this  is 
dependent  on  the  quantity  of  solid  matter  lique¬ 
fied,  and  the  rapidity  of  the  liquefaction.  Saline 
compounds  are  the  substances  most  frequently  em¬ 
ployed,  and  those  which  haye  the  greatest  affinity 
for  water,  and  thus  liquefy  the  most  rapidly,  pro¬ 
duce  the  greatest  degree  of  cold.  Thus  it  is,  that 
chloride  of  calcium  and  nitrate  of  ammonia,  when 
dry  and  in  fine  powder,  if  suddenly  mixed  with 
water,  produce  extreme  cold.  The  latter,  sud¬ 
denly  mixed  with  an  equal  weight  of  water  at 
50°,  will  sink  the  thermometer  to  -f4°,  or  28° 
below  the  freezing  point.  The  most  common  and 
convenient  freezing  mixture,  when  snow  can  be 
procured,  is  formed  by  mixing  2  parts  ot  that  sub¬ 
stance  with  1  part  of  sea-salt.  1  his  will  sink  the 
thermometer  to  — 5°,  or  37°  below  the  freezing 
point  of  water.  Equal  parts  of  these  substances 
produce  a  degree  of  cold  marked  by  the  zero  of 
Fahrenheit’s  thermometer,  and  is  the  standard  ta¬ 
ken  for  graduating  that  instrument.  Mr.  M  alker, 
a  gentleman  who  fully  investigated  this  subject, 
recommends  the  following  proportions  for  the  pro¬ 
duction  of  extreme  cold. 


CON 


210 


CON 


TABLES  exhibiting  a  collective  View  of  all  the  Frigorific  Mixtures  contained  in  Mr.WauIi’s 

Publication,  1808. 


Table  I.  Consisting  of  Frigorific  Mixtures,  composed  of  Ice,  with  Chemical  Salts  and  Acids 


Mixtures. 


Thermometer  sinks. 


Snow  or  pounded  ice 
Muriate  of  soda 


(  Snow  or  pounded  ice  . 

Muriate  of  soda 
(  Muriate  of  ammonia  . 

Snow  or  pounded  ice 
S  Muriate  of  soda  . 

1  Muriate  of  ammonia 
Nitrate  of  potash. 

C  Snow  or  pounded  ice 
<  Muriate  of  soda  . 

(  Nitrate  of  ammonia  , 

^  Snow  .... 

I  Diluted  sulphuric  acidt  . 

^  Snow  .... 

(  Muriatic  acid  (concentrated 
J  Snow  .... 

^  Concentrated  nitrous  acid 

5  Snow  .... 

I  Muriate  of  lime 
^  Snow  .... 

£  Crystallized  muriate  of  lime 

J  Snow  .... 

)  Potash  .... 


.  2  parts 

1 

“ 

'  e 

.  5 

(( 

H 

=3 

2 

66  1 

►  g 

.  1 

66 

CD 

cu 

24 

66 

§ 

.  10 

“ 

5 

“ 

•  § 

.  5 

66 

a 

12 

66 

r2 

.  5 

«  ' 

5 

66  ' 

.  3 

66  ' 

2 

66  { 

From  -f32c 

8 

5 

7 

4 

4 

5 
2 
3 

3 

4 


to—  5° 


to  —12° 


to  —18° 


to  —25° 


From  +32°  to  —27° 
From  +32°  to  — 30° 
From  — )— 32°  to  — 40° 
From  +32°  to  —50° 
From  -f- 32°  to  — 51° 


Degree  of  cold 
produced. 


55° 

59 

62 

72 

82 

83 


J 


N.  B.  The  reason  for  the  omissions 
these  mixtures  to  the  degree  mentioned 


o  - - 

the  temperature  of  the  materials  at  mixing, 


in  the  last  column  of  this  table  is,  the  thermometer  sinking 
in  the  preceding  column,  and  never  lower,  whatever  may 


Table  II.  Consisting  of  Frigorific  Mixtures,  having  the  power  of  generating  or  creating  Cold,  wit 
out  the  aid  of  Ice,  sufficient  for  all  useful  and  philosophical  purposes,  in  any  part  of  the  world 
any  season. 


Mixtures. 


Thermometer  sinks. 


Degree  of  cold 
produced. 


I 

i 


Muriate  of  ammonia  . 

.  5  parts  ) 

Nitrate  of  potash 

5 

“ 

From  +50°  to  -f-10° 

40° 

Water  .... 

.  16 

“  s 

Muriate  of  ammonia 

5 

66 

Nitrate  of  potash . 

.  5 

“  i 

Sulphate  of  soda 

8 

“  ( 

From  -ffiO0  to  -{-4° 

46 

Water . 

.  16 

«  J 

Nitrate  of  ammonia. 

1 

Water.  .... 

.  1 

«  ( 

From  +50°  to  -(-4° 

46 

Nitrate  of  ammonia. 

1 

Carbonate  of  soda 

.  1 

“ 

From  +50°  to  — 7° 

57 

Water  ..... 

1 

“  s 

Sulphate  of  soda  . 

.  3 

Diluted  nitrous  acidt 

2 

66  | 

From  +50°  to  — 3° 

53 

Sulphate  of  soda  . 

.  6 

66 

Muriate  of  ammonia 

4 

66  ) 

Nitrate  of  potash  . 

.  2 

66  r 

From  +50°  to  — 10° 

60 

Diluted  nitrous  acid . 

4 

66  s 

t  Strong  acid  2  parts ;  water  or  snow  1  part,  by  weight. 
+  Fuming  nitrous  acid  2  parts  ;  water  1  part,  by  weight. 


CON 


211 


CON 


Table  II.  continued. 


Mixtures. 


Thermometer  sinks. 


Degree  of  cold 
produced. 


Sulphate  of  soda  . 
Nitrate  of  ammonia . 

.  .  6  parts  f 

5  “  > 

From  +50°  to  —14° 

64° 

Diluted  nitrous  acid 

.  4 

ii  1 

Phosphate  of  soda  . 

9 

((  ) 

From  +50°  to  —12° 

.  62 

Diluted  nitrous  acid 

.  4 

Phosphate  of  soda  . 
Nitrate  of  ammonia 

9 

.  6 

a  \ 

u  > 

u  V 

From  +50°  to  —21° 

71 

Diluted  nitrous  acid . 

4 

Sulphate  of  soda  . 

.  8 

ff  ) 

From  +50°  to  0° 

50 

Muriatic  acid  . 

.  .  5 

Sulphate  of  soda  . 

.  5 

<<  ) 

From  +50°  to  -j-3° 

47 

Diluted  sulphuric  acid* 

4 

S 

t- 

c^ct 
<  is 


B  If  the  materials  are  mixed  at  a  warmer  temperature  than  that  expressed  m  the  Table,  the 
will  be  proportionately  greater ;  thus,  if  the  most  powerful  of  these  mixtures  be  made  when 
-f-85°,  it  will  sink  the  thermometer  to  +2°. 


'  rle  III.  Consisting  of  Frigorific  Mixtures  selected  from  the  foregoing  Tables,  and  combined  so  as 

®  °  .1  ovfrnmpct  I  Ipcrrccs. 


Thermometer  sinks. 

Degree  of  cold 

Mixtures. 

produced. 

i  Phosphate  of  soda 
}  Nitrate  of  ammonia . 

.  5  parts  i 

3  “  > 

From  0°  to  — 34° 

34° 

(  Diluted  nitrous  acid 

.  4 

t  Phosphate  of  soda  . 

?  Nitrate  of  ammonia 

3 

.  2 

:  ! 

From  — 34°  to  — 50° 

16 

f  Diluted  mixed  acids . 

4 

^  Snow . 

.  3 

“ 

From  0°  to  — 46° 

46 

f  Diluted  nitrous  acid  . 

2 

“ 

f  Snow . 

<  Diluted  sulphuric  acid 

.  8 

3 

(( 

(( 

'  From  —10°  to  —56° 

46 

(  Diluted  nitrous  acid 

.  3 

^  Snow  . 

i 

“ 

i  From  —20°  to  —60° 

40 

(  Diluted  sulphuric  acid  . 

.  i 

S 

68 

^  Snow7  ...• 

3 

(( 

£  From  +20°  to  — 48° 

\  Muriate  of  lime  . 

.  4 

S 

^  Snow  .... 

3 

<( 

1  From  +10°  to  —54° 

64 

1  Muriate  of  lime  . 

.  4 

S  Snow7  .... 

2 

u 

l  From  —15°  to  —68° 

53 

}  Muriate  of  lime  . 

.  3 

S 

S  Snow  .... 

1 

(( 

j.  From  0°  to  —66° 

66 

)  Crystallized  muriate  of  lime . 

.  2 

> 

33 

^  Snow7  .... 

1 

u 

£  From  — 40°  to  — 73° 

1  Ciystallized  muriate  of  lime . 

•  3 

S 

23 

<  Snow7  .... 

8 

« 

j.  From  — 68°  to  — 91° 

(  Diluted  sulphuric  acid  . 

.  10 

> 

Remarks.  The  above  artificial  processes  for  the  production  of  coW^are^more^effe^  suc_ 

ngredients  are  first  cooled  by  immersion  in  other  freezing  .  ^  below  the  freezing 

:eeded  in  producing  a  cold  equal  to  100°  below  the  zero  of  Fahrenheit, 

The  materials  in  the  first  column  are  to  be  cooled,  previously  to  mixing,  to  the  temperature  r  q 
ty  mixtures  taken  from  either  of  the  preceding  tables. 


*  Equal  weights  of  strong  acid  and  water. 


CON 


212 


CON 


II.  (By  evaporation .)  When  heat  passes  from 
the  sensible  to  the  insensible  state,  as  in  the  for¬ 
mation  of  vapor,  cold  is  generated.  This  may  be 
illustrated  by  pouring  a  few  drops  of  ether,  or 
highly  rectified  alcohol,  on  the  palm  of  the  hand, 
when  a  strong  sensation  of  cold  will  be  produced. 
In  like  manner,  if  the  bulb  of  a  thermometer  be 
covered  with  lint,  and  the  latter  moistened  with 
ether,  the  quicksilver  will  rapidly  fall.  Even  in 
hot  climates  water  is  frozen  by  the  joint  operation 
of  evaporation  and  radiation.  The  natives  of  In¬ 
dia  procure  ice  when  the  temperature  of  the  air 
much  exceeds  the  freezing  point.  On  the  open 
plains,  near  Calcutta,  this  is  effected  by  exposing 
a  thin  stratum  of  water  to  the  atmosphere,  during 
the  fine  clear  nights  of  December,  January,  and 
February.  The  pans  are  made  of  porous  earthen¬ 
ware,  and  water  is  poured  in  to  the  depth  of  about 
1J  inches.  A  large  number  of  vessels  of  this  kind 
are  arranged  in  an  excavation  in  the  ground,  30 
or  40  feet  square  and  2  feet  deep,  the  bottom  of 
which  is  covered,  to  the  depth  of  10  or  12  inches, 
with  sugar  canes  or  the  stalks  of  Indian  corn.  At 
sunrise  the  pans  are  visited,  the  ice  separated 
from  the  water,  and  packed  as  tight  as  possible 
in  a  deep  cavity  or  pit,  well  screened  from  the 
heat. 

It  has  been  found  that  evaporation  proceeds 
much  more  rapidly  from  the  surface  of  fluids  in  a 
vacuum  than  in  the  atmosphere.  Dr.  Cullen  was 
the  first  person  to  apply  this  practically.  In  1755 
he  plunged  a  vial  of  ether  into  a  tumbler  of  water, 
and  on  placing  it  under  a  receiver  and  exhausting 
the  air,  the  ether  boiled  and  the  water  was  speedily 
frozen.  In  1777,  Mr.  Nairne  published  his  method 
of  rendering  the  rarefied  atmosphere  of  an  exhaust¬ 
ed  receiver  free  from  aqueous  vapor  by  means  of 
sulphuric  acid.  By  the  application  of  this  discov¬ 
ery,  Professor  Leslie  in  1810  succeeded  in  freezing 
water  with  great  ease.  This  he  effected  by  intro¬ 
ducing  a  surface  of  sulphuric  acid  under  the  re¬ 
ceiver  of  an  air-pump,  over  winch  he  placed  a 
watch-glass  filled  with  water,  so  that  the  vapor 
arising  from  the  latter  was  rapidly  absorbed  by  the 
former.  After  a  few  strokes  of  the  piston  the  wa¬ 
ter  was  converted  into  a  solid  cake  of  ice,  which 
on  being  left  in  the  rarefied  medium  continued  to 
evaporate,  and  in  about  an  hour  totally  disappear- 
ei*'  Professor  Leslie  found  that  when  the  air  was 
larefied  250  times,  the  surface  of  evaporation  was 
cooled  down  120°  in  winter,  and  when  only  50 
times,  a  depression  of  80°  or  even  100°  took  place. 
A  pleasing  philosophical  toy,  illustrative  of  the 
evaporative  power  of  a  vacuum,  is  the  Cryophorus, 
or  frost-bearer  of  Dr.  Wollaston.  This  instrument 
consists  of  two  small  glass  globes  united  by  a  tube, 
one  of  which  is  partly  filled  with  water,  but  the 
apparatus  is  perfectly  free  from  air. 


The  part  of  the  apparatus  unoccupied  by 
water,  though  apparently  empty,  is  in  reality  f 
with  aqueous  vapor,  and  thus  checks  evapora 
by  its  pressure  on  the  surface  of  the  water 
sooner  is  the  pressure  removed,  as  by  plunging 
empty  ball  into  a  freezing  mixture,  (which < 
denses  the  vapor,)  than  rapid  evaporation  c 


mences,  and  the  water  in  the  other  ball  is  fro;; 
in  two  or  three  minutes. 

To  succeed  well  in  the  production  of  cold  in  t! 
way,  it  is  necessary  that  the  surfaces  of  the  t 
fluids  should  be  pretty  near  together,  and  that  ] 
acid  should  have  the  greater  amount  of  surface! 
the  two.  The  acid  should  be  poured  to  the  de;i 
of  J  an  inch  into  a  broad  shallow  dish  or  capsii 
and  the  water  into  anothor  vessel  of  a  similar  ki; 
but  having  only  half  the  diameter  of  the  fonr; 
and  proportionally  shallow.  The  smaller  caps 
may  be  supported  ovei  the  surface  of  the  larger  d 
by  means  of  3  slender  feet.  As  soon  as  the  a 
has  acquired  one-tenth  of  its  weight  of  water, 
absorbent  power  is  diminished  yL ;  when  this 
lution  reaches  \  the  reduction  is  -£Tt>  and  wl 
it  reaches  ^  the  cooling  power  has  diminished  ab 
50§.  “  Sulphuric  acid  is  capable  of  congeal 

more  than  20  times  its  weight  of  water  before 
has  imbibed  nearly  its  own  bulk  of  that  liquid, 
has  lost  about  |  of  its  refrigerating  power.”  (U 
Sulphuric  acid,  which  has  become  diluted  in  1 
way,  may  bo  reconcentrated  by  heat. 

It  has  been  discovered  that  oatmeal,  dried  ne: 
ly  to  brownness  before  a  common  fire,  and  cocj 
in  close  vessels,  may  be  substituted  for  sulplnj 
acid.  With  a  quantity  of  this  substance,  one  I 
diameter,  and  1  inch  deep,  Professor  Leslie  fro.-l 
imperial  pint  of  water,  contained  in  a  heniispli 
cal  porous  cup.  Ignited  chloride  of  calcium, 
porous  pieces,  has  also  been  successfully  used 
the  same  purpose.  Dr.  Ure  has  found  that  a 
quisite  vacuum  may  be  produced  by  the  agei; 
of  steam,  in  the  following  manner,  without  the  I  i 
of  an  air-pump :  “  A  cast-iron  drum  of  considej  - 
Lie  dimensions  being  filled  with  steam  by  heat; 
a  small  quantity  of  water  in  it,  will  sufficiently 
pel  the  air.  When  it  is  cooled  by  the  affusion 
water,  a  transferrer  plate  being  attached  to 
stopcock  on  its  upper  surface  would  easily  ens 
us,  without  any  air-pump,  to  effect  congelation 
means  of  sulphuric  acid  in  the  attenuated  ati 
sphere.  Suppose  the  capacity  of  the  receiver  tc 
one-sixtieth  of  the  iron  cylinder,  an  aeriform  n.' 
faction  to  this  degree  would  be  effected  in  a  il 
meat  by  a  turn  of  the  stopcock  ;  and,  on  its  be; 
returned,  the  moisture  below  would  be  cut  off,  :| 


the  acid  would  speedily  condense  the  small  qu1 
tity  of  vapor  which  had  ascended.” 

Many  curious  experiments  may  be  perforrj 
over  sulphuric  acid,  in  the  receiver  of  an  air-pui; 
among  which  one  of  the  most  instructive  andai 
sing  is  the  congelation  of  quicksilver,  a  metal  wl 
requires,  for  this  purpose,  a  temperature  of  39°  ' 
low  zero,  or  71°  below  the  freezing  point  of  waj- 
This  is  readily  effected  by  suspending  the  meta,1 
a  capsule  of  ice  by  means  of  threads,  near  to  ‘ 
surface  of  the  sulphuric  acid,  and  urging  the  re¬ 
faction  as  much  as  possible.  Mercury  so  fro|> 
may  be  kept  in  the  solid  state  for  several  hour 

The  processes  of  congelation  above  detailed  • 
mit  of  being  applied  to  several  useful  purpo, 
especially  in  domestic  economy,  and  the  arts 
the  cook  and  confectioner,  as  in  the  making 
ices,  &c. 

CONGREVE  MATCHES.  I.  (Process 
M.  Joblonouski.)  Put  phosphorus  40  gram  3 
into  a  wide-mouthed  vial,  with  enough  oil  of  r 
pentine  to  cover  it,  add  flowers  of  sulphur  10  > 


CON 


213 


CON 


iout  the  vial  into  hot  water,  (using  great  cau- 

;  until  the  phosphorus  is  melted.  Then  cork 
and  agitate  until  cold,  when  any  supernatant 
of  turpentine  must  be  poured  off’.  Into  this 
I,  mass  the  extremities  of  the  matches  are 
ad,  and  when  they  have  become  rather  dry, 
e  are  again  dipped  into  the  following  mixture  : 
ul  arabic  30  grammes,  (dissolved  in  a  little  wa¬ 
il  chlorato  of  potassa  20  grammes ;  soot,  or 
ii  lion,  (rubbed  up  with  a  few  drops  of  alco- 
10  gr. ;  mix,  and  dip  the  tips  of  the  matches 
n  as  before,  then  dry  them  cautiously  in  a 
*.  apartment.  These  matches  inflame  without 
1  nation  (noise)  on  being  rubbed  against  any 
i  surface. 

(Joblonouski.)  Chlorate  of  potassa  2  parts  ; 
«  horus  4  parts  ;  gum  arabic  7  parts  ;  gelatin 
[  ts.  Proc.  The  phosphorus  is  divided  in  the 
b  brought  to  the  state  of  thick  mucilage,  and 
i  ed ;  the  gelatin  is  melted  and  added  to  the 
ijhor'eted  mucilage.  The  chlorate  of  potassa 
1  ised  in  a  mortar,  and  at  the  same  time  moist- 
•  with  the  mucilage.  When  it  is  bruised  the 

3  is  mixed  together,  and  a  paste  is  obtained, 
which  matches,  tipped  with  sulphur,  may  be 
ed.  They  are  then  dried  in  the  air. 

.  ( Process  of  Dr.  R.  Boettger.)  Gum  ara- 
ad  vermilion,  of  each  16  parts ;  phosphorus 
!ts ;  saltpetre  14  parts.  Proc.  The  phospho- 
s  ust  be  reduced  to  a  state  of  fine  division,  by 

!ing  it  with  fresh  urine,  or,  still  better,  a  solu- 
>f  pure  urea,  which,  in  consequence  of  the 
ery  by  Liebig,  of  a  process  of  preparing  that 
i  nice  artificially,  may  now  be  easily  procured 
:  de.  Hot  water  must  be  employed  to  melt 
nwphorus,  and  this  part  of  the  process  is  sim- 
V  that  previously  detailed.  The  minutely  di¬ 
ll  phosphorus  thus  formed,  is  mixed  with  the 
1  articles  made  into  a  paste,  with  the  gum 
•  ed  in  the  least  quantity  of  water,  and  the 
les  dipped  into  the  mingled  ingredients  and 
They  are  then  dipped  into  a  dilute  varnish 
>al,  or  a  thin  solution  of  gum  arabic  contain- 
Itpetre,  and  again  dried.  (Boettger’s  Beitrage.) 

■  matches  are  very  superior,  and  explode 
ut  noise. 

murks.  The  matches  formerly  made,  explo- 
itli  a  crackling  noise,  and  frequently  threw 
f  nail  sparks  of  fire,  which  rendered  them  dan  - 
s*  This  arose  from  their  containing  too  largo 
ntitv  of  chlorate  of  potassa.  An  opposite  plan 
•  generally  followed,  and  a  loss  proportion  of 
hiorato  is  used,  or  instead  thereof  saltpetre, 
luantity  of  the  igniting  ingredients  has  also 
greatly  lessened,  so  as  to  avoid  any  danger 
at  account.  This  plan  answers  very  well, 
the  body  of  the  matches,  whether  of  wood 
teboard,  is  properly  prepared  ;  but  if  this  be 
case,  frequent  disappointment  will  occur, 

1  their  going  out  again  immediately  after  in- 
>g.  To  prevent  this,  the  matches  should  be 
1  into  sulphur  previously  to  coating  them  with 
I'raposition,  unless  intended  for  cigar  fusees, 
they  should  bo  prepared  by  soaking  them  in 
holding  some  saltpetre,  bichromate  of  potash, 
■tate  of  lead  in  solution,  preference  being  usu- 
iven  to  the  first  of  these  articles.  Different 
tg  substances  are  employed  to  tint  the  com- 
>n>  according  to  the  fancy  of  the  manufac¬ 


turer,  as  smalts,  red  lead,  vermilion,  black  oxide 
of  manganese,  soot,  &c.  A  very  elegant  method 
of  reducing  phosphorus  to  a  state  of  minute  divi¬ 
sion,  is  to  melt  it  in  rectified  spirit,  and  agitate 
until  cold,  as  above. 

The  manufacture  and  sale  of  matches,  contain¬ 
ing  sulphur  and  phosphorus,  as  in  the  first  formula, 
have  been  forbidden  in  Paris,  in  consequence  of 
the  extreme  facility  with  which  they  ignite,  having 
led  to  several  accidents.  (See  Chlorate  Matches, 
and  Lucifers.) 

CONIA.  Si/n.  Coneine.  Conicin.  Cicutine, 
&c.  A  poisonous  alkaloid,  discovered  by  Gieseke 
in  hemlock. 

Prep.  Distil  the  seeds  of  hemlock,  or  their  al¬ 
coholic  extract,  with  water  and  potassa.  During 
this  process,  the  conia  passes  over  into  the  receiver 
and  floats  upon  the  top  of  the  water,  which  also 
contains  a  little  conia  in  solution.  It  must  be  pu¬ 
rified  in  the  way  directed  for  the  volatile  bases. 
(See  Alkaloid.)  If  the  alcoholic  extract  be  em¬ 
ployed,  about  i  its  weight  of  potassa  should  be 
used. 

Remarks.  6  lbs.  of  fresh  and  9  lbs.  of  dried  seeds 
yielded  1  oz.  of  conia.  (Gieger.)  40  lbs.  of  the 
ripe  but  green  seeds  yielded  2^  oz.  of  hydrated  co¬ 
nia.  (Christison.)  It  is  remarkably  poisonous.  One 
drop,  placed  in  the  eye  of  a  rabbit,  killed  it  in  9 
minutes.  Five  drops,  poured  into  the  throat  of  a 
dog,  killed  it  in  less  than  a  minute.  It  has  been 
employed  in  some  convulsive  and  spasmodic  dis¬ 
eases.  “  The  plaintive  cries,  the  contortions,  and 
the  rigidity  of  the  limbs,  which  have  always  pre¬ 
ceded  death,  (caused  by  conia,)  leave  no  doubt  as 
to  the  cruel  pains  which  this  kind  of  poisoning 
brings  on.”  (Boutron-Chalard  and  Henry.) 

CONSERVES.  (From  conservo,  to  keep.)  In 
pharmacy,  a  composition  of  some  recent  vegetable 
matter  and  sugar,  beat  together  to  the  consistence 
of  a  paste.  The  object  aimed  at  in  the  prepara¬ 
tion  of  conserves,  is  to  preserve  the  properties  of 
the  active  ingredient,  which  would  otherwise  be 
liable  to  change.  In  the  last  edition  of  the  London 
Pharmacopoeia,  conserves,  as  well  as  electuaries, 
are  included  under  the  head  of  confections.  The 
term  confection  appears,  however,  less  appropriate 
to  some  of  them,  than  the  word  conserve  or  elec¬ 
tuary.  The  word  confection  has  a  more  general 
application,  and  implies  any  sweetmeat  or  compo¬ 
sition,  in  which  sugar  is  the  principal  ingredient. 

CONSERVE  OF  ALMONDS.  (Conserva 
Amygdalarum,  P.  D.)  Confection  of  almonds. 

CONSERVE,  ANTISCORBUTIC.  (Con¬ 
serva  Antiscorbutica.  Selle.)  Horseradish,  wa¬ 
ter-cress,  water-trefoil,  radish  juice,  and  orange 
juice,  of  each  equal  parts ;  white  sugar  enough  to 
make  a  confection. 

CONSERVE  OF  ARUM.  (Wakerobin.) 
Prep.  Fresh  arum  roots  4  lb. ;  white  sugar  1 J  lb. ; 
beat  together.  Diuretic  and  attenuant. 

CONSERVE  OF  LAVENDER.  Prep.  Lav¬ 
ender  flowers  1  part ;  lump  sugar  3  parts ;  beat 
together. 

Remarks.  In  a  similar  way  conserves  are  made 
from  various  other  leaves  and  flowers ;  but  mostly 
with  only  twice  their  weight  of  sugar.  1  he  abo\  o 
is  frequently  used  to  sweeten  the  breath. 

CONSERVE  OF  LEMON-PEEL.  Prep 
Rasp  ofl’  the  external  rind  of  the  lemon,  and  beat 


COP 


214 


COP 


it  in  a  mortar  with  three  times  its  weight  of  pow¬ 
dered  white  sugar.  (See  Confection  of  Orange- 
Peel.)  Tonic  and  stomachic. 

CONSERVE  OF  ORANGE-PEEL.  (Con- 
serva  Aurantii,  P.  E.)  The  same  as  the  confec¬ 
tion  of  orange-peel,  P.  L. 

CONSERVE  OF  RED  ROSES.  (Conser- 
va  Rosa,  P.  E.  and  D.)  That  of  the  Dublin 
Pharmacopoeia  is  the  same  as  the  confection  of 
roses,  P.  L. ;  that  of  the  Edinburgh  has  only  2  lbs. 
of  sugar  to  1  lb.  of  rose  petals. 

CONSERVE  OF  ROSEMARY.  Prep.  1 
part  of  the  leaves  or  tops,  beaten  up  with  3  parts 
of  sugar. 

CONSERVE  OF  SCURVY  GRASS.  Syn. 
Conserva  Cochleari^e  Hortensis.  Prep.  Beat 
1  lb.  of  the  leaves  with  3  lbs.  of  lump  sugar.  Stim¬ 
ulant  and  antiscorbutic. 

CONSERVE  OF  SLOES.  Syn.  Conserva 
Pruni  Sylvestris,  (P.  L.  1788.)  Pulp  of  sloes  1 
part ;  sugar  3  parts  ;  mix. 

CONSERVE  OF  SQUILLS.  Syn.  Conser¬ 
va  Scill.'E,  (P.  L.  1788.)  Fresh  squills  §j ;  white 
sugar  ^v  ;  mix.  Diuretic  ;  attenuant. 

CONSERVE  OF  TAMARINDS.  Syn.  Con¬ 
serva  Tamarindorum.  Prep.  (P.  Cod.)  Pulp  of 
tamarinds  4  oz. ;  white  sugar  6  oz. ;  heat  by  a 
water-bath  in  an  earthen  vessel,  until  mixed  and 
of  a  due  consistence. 

CONSERVE  OF  WORMWOOD.  Syn.  Con¬ 
serva  Absintiiii  Maritimi,  (P.  L.  1788.)  Prep. 
Beat  fresh-picked  leaves  of  sea  wormwood  in  a 
marble  mortar,  with  a  wooden  pestle,  first  alone, 
and  then  with  3  times  their  weight  of  refined 
sugar. 

CONSTIPATION,  (OF  THE  BOWELS.) 
Costiveness.  When  this  is  merely  accidental  or 
occasional,  a  dose  of  some  cathartic  is  the  only 
treatment  necessary,  but  when  it  is  habitual,  it 
calls  for  further  attention.  The  common  causes 
of  constipation  are — The  use  of  bread  containing 
alum,  and  water  containing  lime  ;  and  the  want 
of  sufficient  exercise.  The  treatment  should  con¬ 
sist  in  adopting  a  diet  free  from  astringents,  and 
consisting  of  a  large  portion  of  green  vegetables 
and  ripe  fruit.  Brown  bread  is  frequently  eaten 
for  this  purpose,  and  acts  by  the  laxative  nature 
of  the  bran  it  contains.  The  occasional  use  of 
laxative  and  emollient  enemata  may  be  had  re¬ 
course  to,  but  their  habitual  administration,  as 
well  as  that  of  purgative  medicines,  by  the  mouth, 
is  not  to  be  recommended.  The  bowels,  accus¬ 
tomed  to  the  continual  use  of  stimulants,  act  but 
languidly,  or  scarcely  at  all,  without  their  applica¬ 
tion.  In  females,  especially  of  the  higher  classes, 
the  want  of  proper  exercise  is  generally  the  chief 
cause  of  constipation.  With  such  persons,  a  short 
walk  two  or  three  times  daily  will  often  do  won¬ 
ders,  particularly  if  a  little  ripe  fruit,  a  few  raisins 
or  tamarinds,  or  2  or  3  dnun  figs,  be  occasionally 
eaten. 

COPAIBA.  Syn.  Capivi.  Balsam  of  Capivi. 
The  best  copaiba  is  that  imported  from  Maracaibo 
and  St.  Martha,  and  is  packed  in  casks  containing 
from  1  to  1^  cwt.  each,  in  large  bottles,  or  in  cyl¬ 
indrical  tin  boxes.  Considerable  variation  exists 
in  the  color,  consistence,  and  sp.  gr.,  as  well  as  in 
the  proportion  of  oil  and  resin  yielded  by  different 
samples,  scarcely  any  two  of  which  exactly  agree. 


Even  the  odor,  taste,  and  transparency  vary  i 
siderably.  Brazilian  capivi  is  thin,  clear,  and  r 
while  the  West  Indian  is  thick,  golden  yellow- 
transparent,  and  has  a  less  agreeable  and  ski 
what  terebinthinate  smell.  Some  varieties1,  :i 
opaque,  and  continue  so,  unless  filtered.  Tlii ; 
most  troublesome  operation,  unless  well  man-, 
and  without  proper  precautions,  frequently  p  •< 
useless.  The  opacity  generally  arises  froir'i] 
presence  of  water,  which  is  frequently  found  ru 
with  copaiba  when  first  imported.  This  it  rt'j 
with  great  tenacity.  The  following  is  the  pi 
have  found  to  answer  on  the  large  scale.  ]|< 
the  casks  upon  their  ends  in  a  warm  situation 
leave  them  so  for  a  fortnight,  or  longer,  if  c<  i 
nient.  They  may  then  be  tapped  a  little  <  i 
the  bottom,  when  some  of  them  will  general!! 
found  quite  transparent,  and  may  be  draw) 
and  vatted,  care  being  taken  to  avoid  shakiij 
the  bottom.  Those  that  are  foul  must  be  fill; 
through  one  or  more  long  Canton  flannel  j> 
sunk  in  the  bottom  of  a  tin  cistern,  placed  pi 
suitable  receiver ;  a  few  pounds  of  coarsely- 1 
dered  charcoal  being  mixed  up  with  the  first 
6  gallons  thrown  in.  This  will  rapidly  fill  u, 
pores  of  the  bag,  and  make  the  balsam  flow  i 
and  pale.  The  first  runnings  should  be  retii 
until  it  becomes  perfectly  transparent.  Thei 
toms  of  the  casks,  containing  the  water  or  ill 
rities,  may  be  poured  into  a  large  can  or  jar1 
allowed  to  deposite  for  a  few  days,  when  th 
paiba  may  be  poured  off  the  top,  and  filtered! 
sudden  change  of  temperature  will  frequently 
a  brilliant  sample  of  this  article  opaque  or  m 
it  is  not,  therefore,  deemed  fit  to  send  out  b;i 
wholesale  trade,  unless  it  will  “stand”  this! 
To  ascertain  this  point,  a  common  practice  : 
fill  a  small  bottle  with  the  copaiba,  and  to  lea! 
out  of  doors  all  night  in  an  exposed  situation, 
also  Balsam  of  Copaiba.) 

COPAIBA,  ALKALINE  TINCTURE 
(Lewis  Thompson.)  Prep.  Dissolve  2  oz.  of 
bonate  (formerly  subcarbonate)  of  potassa  in  1 
of  water,  and  add  to  this,  balsam  of  copaiba 
thin  stream,  constantly  stirring  the  mixture, 
this,  at  first  white  and  milky,  becomes  clear 
jelly  or  amber,  which  will  generally  take  f 
when  about  a  pint  of  balsam  has  been  added 
the  mixture  aside  for  two  or  three  hours,  then 
in  two  pints  of  spirit  of  wine,  and  mix  the  v 
together  ;  the  solution  is  then  fit  for  use,  and 
be  flavored  with  any  of  the  essential  oils.  S 
spirit  of  nitre  may  be  substituted  for  spirit  of  v 
but  it  is  necessary  to  destroy  its  acidity  by  dis 
tion  from  lime  or  potassa,  otherwise  a  decom 
tion  will  take  place. 

This  solution  is  compatible  with  iodide  of  P1 
sium  and  nitrate  of  potassa,  but  is  decompose 
all  earthy,  metallic,  and  ammoniacal  salts,  sui 
sulphate  of  magnesia,  chloride  of  iron,  acetal 
ammonia,  &c.,  which  must  not,  therefore,  b< 
ministered  in  conjunction  with  it.  (Chemisl 
510.) 

COPAIBA  AND  KALI.  Prep.  Carbc 
of  potassa  and  water,  of  each  equal  parts ; 
solve,  and  add  gradually  transparent  balsam  o 
paiba  until  the  fluid,  at  first  milky,  turns  quite  c 

COPAIBA  CAPSULES.  Gelatinous  capi 
filled  with  balsam  of  copaiba. 


COP 


215 


COP 


COPAIBA  AND  RHATANY,  CAPSULES 
F.  Ricord  has  recommended  capsules  of  co- 
iba,  coated  with  extract  of  rhatany,  as  much 
perior  to  the  common  ones  of  copaiba  alone,  in 
e  treatment  of  blenorrhoea.  They  may  be  easily 
epared  by  either  of  the  two  following  meth- 

181  .  . 

1.  By  immersing,  for  an  instant,  the  common 

ipsule  in  the  following  composition :  or, 

2.  By  forming  the  bodies  of  the  capsules  with 
,o  composition,  instead  of  with  gelatin,  and  fol- 
wing  the  same  manipulations  as  for  the  manu- 
cture  of  the  common  gelatin  capsules. 

The  Rhatany  Composition.  Extract  of  rhatany, 
»wly  prepared  from  the  root,  3  parts  ;  sirup  ol 
loist  sugar  1  part  5  mucilage  of  gum  arabic  1 
art  NIelt  the  extract  and  reduce  it  in  a  water 
ith  until  sufficiently  stiff,  when  cold  ;  do  the  same 
ith  the  sirup  and  gum  ;  then  mix  them  together 
'bile  hot,  but  only  in  such  quantity  as  may  be 
sed  at  one  time. 

These  ^capsules  are  said  to  sit  well  upon  the 
lomach,  the  tone  of  which  they  contribute  to 

nprove. 

COPAIBA,  MISCIBLE.  Prep.  Mix  trans- 
arent  balsam  of  copaiba  with  half  its  volume  of 
quor  of  potassa  of  double  strength. 

Remarks.  Different  samples  of  balsam  often  re- 
uire  slightly  different  quantities  of  the  solution  of 
mtassa ;  it  is  therefore  best  to  mix  them  gradually 
nd  cautiously  together.  Should  the  mixture  be 
ipaque,  a  little  more,  of  one  or  other  of  the  ingredi- 
’iits,  as  the  case  may  be,  will  render  it.  clear.  No 
leat  should  be  used.  This  article  is  miscible  with 
vater,  with  which  it  forms  a  kind  of  milk  ;  and 
rom  containing  all  the  volatile  oil  of  the  copaiba 
s  a  very  valuable  preparation.  Its  activity  is  con- 
dered  equal  to  the  balsam  itself,  and  it  is  given 
1  similar  doses. 

COPAIBA,  MIXTURE  OF.  (Ciiopart.) 
hep.  Copaiba,  alcohol,  sirup  of  Tolu,  peppermint 
rater,  orange-flower  water,  of  each  §ij ;  sweet 
pirita  of  nitre  3ij.  Proc.  Rub  the  copaiba  with  the 
irup  until  perfectly  mixed,  then  add  the  spirits, 
md  lastlv  the  waters. 

COPAIBA,  SOLUBLE.  Prep.  I.  Heat  mis- 
:ible  copaiba  to  the  boiling  point,  pour  it  while  hot 
nto  a  “  separator ,”  and  place  it  in  some  situation 
vhere  it  will  cool  slowly.  After  a  few  days  draw 
iff  the  clear  portion  from  a  cock  or  hole  placed 
tear  the  bottom  of  the  vessel,  observing  to  stop  the 
itream  before  any  of  the  floating  oil  begins  to  flow 
Ihrough.  A  very  little  concentrated  liquor  of 
Mtassa  added  before  applying  the  heat,  will  render 
It  more  soluble.  Prod.  Thick,  clear,  and  soluble 
In  pure  water.  Resembles  copaiba  in  appearance. 

II.  Agitate  balsam  of  copaiba  with  an  equal 
measure  of  liquor  of  potassa,  (P.  L. ;)  boil  for  a 
few  minutes  in  a  clean  tinned  copper  pan,  then 
pour  it  into  a  separator,  and  proceed  as  before. 
Thinner  than  the  last. 

COPAIBA,  SPECIFIC  SOLUTION  OF. 
(Frank’s.)  Prep.  I.  Balsam  of  copaiba  2  parts ; 
liquor  of  potassa  (P.  L.)  3  parts ;  water  7  parts ; 
boil  it  for  2  or  3  minutes,  put  it  into  a  separator, 
and  allow  it  to  stand  for  5  or  6  days,  then  draw 
it  oft’  from  the  bottom,  avoiding  the  upper  stratum 
of  oil.  To  the  clear  liquid  add  1  part  of  sweet 
spirits  of  nitre,  perfectly  free  from  acid,  to  which  a 


few  drops  of  liquor  of  potassa  has  been  added, 
until  it  slightly  browns  turmeric  paper  ;  should  it 
turn  foul  or  milky,  a  very  little  liquor  of  potassa 
will  usually  brighten  it ;  if  not,  place  it  in  a  clean 
separator  for  a  few  days,  and  draw  it  oft'  from  the 
bottom  as  before,  when  it  will  be  perfectly  brilliant 
without  filtering. 

Remarks.  Some  persons  add  the  sweet  spirits  of 
nitre  while  the  solution  is  still  hot,  mix  it  in  as  rap¬ 
idly  as  possible,  and  immediately  cork  or  fasten  up 
the  vessel.  This  is  a  good  way  when  the  article 
is  wanted  in  a  hurry,  but  is  objectionable  from  the 
loss  of  spirit  thereby  occasioned,  and  the  danger, 
without  care,  of  bursting  the  separator. 

A  receipt  for  this  article,  upon  the  authority  of 
Battley,  has  been  going  the  round  of  the  pharma¬ 
ceutical  works  for  some  years,  but  which  produces 
a  preparation  not  at  all  resembling  “  Frank  s  spe¬ 
cific  solution .”  It  is  as  follows:  “  Take  12  oz. 
of  balsam  of  copaiba  and  6  oz.  of  calcined  mag¬ 
nesia  ;  rub  together,  add  a  pint  of  proof  spirit,  fil¬ 
ter,  and  then  add  i  oz.  of  sweet  spirits  of  nitre. 
(Gray’s  Supplement.)  I  have  tried  this  formula, 
and  I  find  the  product  to  be  a  white  tincture, 
scarcely  flavored  with  copaiba,  and  perfectly  lim¬ 
pid.  No  sooner  is  balsam  of  copaiba  mixed  with 
half  its  weight  of  magnesia,  than  the  two  unite, 
and  produce  a  compound  insoluble  in  spirit  ot  wine. 
Such  is  the  affinity  of  this  earth  for  copaiba,  (co- 
paibic  acid,)  that  it  will  even  take  it  from  caustic 
potassa.  Thus  I  find  the  solution  of  this  balsam, 
(containing  potassa,)  if  filtered  through  blotting- 
paper,  with  a  little  magnesia,  becomes  so  strongly 
alkaline  as  to  materially  injure  its  quality,  while 
a  glutinous  mass  is  deposited  upon  the  sides  and 
bottom  of  the  paper.  I  have  been  led  to  a  notice 
of  this  subject,  from  well  knowing  that  many  drug¬ 
gists  have  adopted  this  formula,  and  have  been 
disappointed  with  the  results,  which  are,  however, 
only  such  as  might  be  reasonably  anticipated. 

COPAIBA,  SALT  OF.  Syn.  Sal  CorAiB.E. 
There  are  two  preparations  bearing  this  name,  the 
one,  copaibic  acid,  and  the  other,  copaibate  of  an 
alkali.  They  are  both  sold  at  ridiculously  high 
prices  The  advertisement  of  one  of  these  prep¬ 
arations  is  heralded  in  with  the  following  pseudo- 

philosophical  announcement:  .  .  ... 

«  This  preparation  of  copaiba,  in  its  chemical 
and  medical  analogies,  may  be  compared  to  qui¬ 
nine  from  bark,  the  former  being  the  tonic  of  the 
mucous  membranes,  and  the  latter  that  ot  the  dei- 

moid  structures.  , 

«  This  salt  contains  all  the  properties  of  the 
balsam  of  copaiba  in  a  very  concentrated  form, 
without  its  nauseating  qualities,  and  from  this  cir¬ 
cumstance  it  may  bo  administered  to  the  most  deli¬ 
cate  constitution.”  , 

It  is  the  general  opinion  of  medical  men,  that 
the  active  properties  of  copaiba  reside  in  a  volatile 
or  essential  oil,  of  which  the  above  preparation ms 
destitute.  It  is  therefore  difficult  to  concede  how, 
in  this  instance,  the  reverse  should  be  the  caso.  1 
can  speak  from  my  own  experience  and  that  ot 

several  high  authorities  to  whom  I  have  referre^ 

that  both  the  viscid  and  acid  resins  of  copaiba  are 
iosT a„<i  .>.»>  all  ■!»  f.'in. 
of  these  substances  are  near  y  similar.  1  a  o 
taken  the  “  sal  copaiba*”  myself,  and  have  w  0 tch 
ed  its  action  on  others,  but  have  not  been  able  to 


COP 


216 


COP 


perceive  any  good  effects  to  result  from  its  ad¬ 
ministration. 

COPAIBIC  ACID.  Syn.  Capivic  Acid.  The 
yellow  brittle  resin  of  balsam  of  copaiba.  It  is 
prepared  by  digesting  the  resin  (left  after  distilling 
the  oil  from  the  balsam)  in  alcohol,  which  dis¬ 
solves  the  acid  resin,  but  leaves  the  viscid  one.  It 
may  be  purified  by  re-solution  in  alcohol.  It  forms 
about  50§  of  the  balsam. 

Prop.  An  amber-colored,  brittle,  semi-crystal¬ 
line,  resinous  substance,  soluble  in  alcohol,  ether, 
and  oils,  reddens  litmus  paper,  and  forms  salts  with 
the  bases,  called  copaivates.  These  may  gene¬ 
rally  be  made  by  dropping  into  a  solution  of  the 
acid  in  alcohol,  an  alcoholic  solution  of  a  soluble 
salt  of  the  base.  The  copaivates  of  potash,  soda, 
and  ammonia  are  easily  prepared,  by  adding  to  an  al¬ 
coholic  solution  of  the  acid  another  of  the  pure  alkali, 
until  it  be  neutralized,  when  the  salts  may  be  ob¬ 
tained  by  careful  evaporation.  Copaivate  of  silver 
is  formed  by  neutralizing  the  acid  with  nitrate  of 
silver,  both  being  dissolved  in  alcohol,  and  then 
adding  a  little  liquor  of  ammonia,  when  a  white 
crystalline  precipitate  will  subside.  The  copai¬ 
vates  of  lead,  lime,  and  iron,  as  well  as  several 
others,  may  be  made  in  a  similar  manner. 

Copaivate  of  magnesia  may  be  made  by  adding 
copaivate  of  potassa  to  a  solution  of  epsom  salts. 
All  these  salts  are  easily  decomposed  by  acids. 

COPAL.  Syn.  Gum  Copal.  A  resinous  sub¬ 
stance,  which  exudes  spontaneously  from  the  Rhus 
copallinum,  and  the  Elseocarpus  copalifer.  When 
of  good  quality,  it  is  too  hard  to  be  scratched  by  the 
nail,  and  has  a  conchoidal  fracture.  It  dissolves 
with  difficulty,  and  this,  combined  with  its  extreme 
hardness,  renders  it  very  valuable  for  making  var¬ 
nishes. 

Solvents.  I.  Caoutchoucine ;  sparingly.  II. 
Equal  parts  of  caoutchoucine  and  alcohol,  of  -825 ; 
freely  soluble  in  the  cold.  III.  Absolute  alcohol, 
added  gradually  to  the  copal,  previously  rendered 
gelatinous  by  water  of  ammonia,  assisting  the 
union  with  heat.  IV.  Alcohol  added  to  the  co¬ 
pal,  previously  softened  with  ether.  V.  Absolute 
alcohol  11;  parts,  digested  on  copal  1  part  for  24 
hours.  (Unverdorben.)  VI.  Alcohol,  to  which  a 
little  camphor  has  been  added.  VII.  Ether;  and 
this  solution  may  be  diluted  with  alcohol.  VIII. 
Oils  of  rosemary  and  lavender,  (spike ;)  too  ex¬ 
pensive  for  general  use.  IX.  Copal,  heated  until 
it  fuses,  acquires  the  property  of  dissolving  in  tur¬ 
pentine  and  alcohol.  X.  Copal,  reduced  to  pow¬ 
der  and  exposed  for  some  time  to  the  air,  also  be¬ 
comes  soluble  in  alcohol  and  turpentine.  XI.  Dry¬ 
ing  linseed  oil,  at  nearly  the  boiling  point,  dis¬ 
solves  copal,  and  will  bear  dilution  with  spirits  of 
turpentine  as  soon  as  it  has  cooled  sufficiently. 
This  is  the  common  way  of  making  copal  varnish. 
XII.  Ammonia  enables  oil  of  turpentine  to  dissolve 
copal ;  but  it  requires  such  nice  management  of 
the  fire,  that  it  seldom  succeeds  completely. 
(Lewis.)  XIII.  Powdered  copal,  triturated  with 
a  little  camphor,  softens  and  becomes  a  coherent 
mass  ;  and  camphor,  added  either  to  alcohol  or 
oil  of  turpentine,  renders  it  a  solvent  of  copal.  ^  oz. 
of  camphor  is  sufficient  for  1  quart  of  oil  of  turpen¬ 
tine,  which  should  be  of  the  best  quality  ;  and  the 
copal,  about  the  size  of  a  large  walnut,  should  be 
broken  into  very  small  pieces,  but  not  reduced  to 


a  fine  powder.  The  mixture  should  be  set  on  a 
fire  so  brisk  as  to  make  it  boil  almost  immediately. 
The  vessel  should  be  of  tin  or  other  metal,  strongs 
shaped  like  a  wine-bottle  with  a  long  neck,  and! 
capable  of  holding  2  quarts.  The  mouth  should, 
be  stopped  with  a  cork,  in  which  a  notch  is  cut  to) 
prevent  the  vessel  from  bursting.  (Sheldrake.)! 
XIV.  A  good  varnish  may  be  made  by  pouringi 
upon  the  purest  lumps  of  copal,  reduced  to  a  fine 
mass  in  a  mortar,  colorless  spirits  of  turpentine,  tp| 
about  one  third  higher  than  the  copal,  and  tritura-: 
ting  the  mixture  occasionally  in  the  course  of  the1 
day.  Next  morning  it  may  be  poured  off"  into  a 
bottle  for  use.  Successive  portions  of  oil  of  turpen¬ 
tine  may  thus  be  worked  with  the  same  copal1 
mass.  (Varley,  Tilloch’s  Mag.  51.) 

***  In  all  the  above  cases  the  copal  should  be: 
reduced  to  a  coarse  powder.  A  fine  powder  is  apt 
to  stick  together  and  form  hard  lumps.  The  solu¬ 
tion  of  copal,  even  in  its  most  ready  solvents,  is  at-| 
tended  with  some  difficulty,  and  frequently  mis¬ 
carries  in  the  hands  of  the  inexperienced*  A  mix¬ 
ture  of  caoutchoucine  and  alcohol  (as  in  No.  II.)  isi 
an  exception. 

COPAL,  MELTED.  .  Obtained  by  holding 
the  gum  before  a  good  fire,  so  that  as  soon  as  the 
copal  melts,  it  may  drop  into  a  pan  of  water:  a 
kind  of  oil  separates  from  it®  and  the  copal  becomes 
soluble  in  spirits  of  wine,  and  still  more  so  if  the 
melting  is  repeated. 

COPAL,  POWDERED.  Copal  reduced  to 
powder  and  exposed  to  the  air  in  a  thin  stratum,; 
on  sieves  covered  with  paper,  for  3  or  4  months., 
Soluble  in  alcohol. 

COPPER.  (From  cuprum,  a  corruption  of 
Kvirpos,  from  the  island  of  Cyprus,  whence  it  was) 
formerly  brought.)  A  red-colored  metal,  too  well  i 
known  to  require  description. 

Hist.  Copper  and  its  alloys  appear  to  have  been 
known  to  the  most  remote  ages  of  antiquity.  Brass, 
an  alloy  of  copper,  is  mentioned  by  Moses  (Job, 
xxviii.)  upwards  of  1600  years  before  the  birth  of 
Christ.  (Hales.)  This  metal  is  foiuid  in  the  me- j 
tallic  state,  and  in  combination  with  oxygen,  sul-; 
phur,  acids,  and  other  minerals,  and  in  the  organic , 
kingdom,  in  the  ashes  of  plants,  and  in  the  blood  j 
of  animals.  (Sarzeau.)  The  copper  of  commerce  i 
is  principally  prepared  from  copper  pyrites,  a  mixed 
sulphuret  of  iron  and  copper,  found  in  Cornwall,  ami 
other  parts  of  the  world. 

Prep.  Copper  is  only  prepared  from  its  ores  on 
the  large  scale.  The  copper  pyrites  is  first  roasted, , 
and  then  smelted,  by  which  process  “  coarse  metal 
is  produced  ;  this  is  again  submitted  to  calcination 
and  smelting,  when  “  fine  metal"  is  obtained.  It 
afterwards  undergoes  the  process  of  refining  and 
toughening.  _  [ 

Prop.  This  metal  is  malleable  and  ductile.  It 
has  a  specific  gravity  of  8‘8  to  8-9,  fuses  at  about 
2000°  Fahr.,  and  volatilizes  at  higher  tempera- 1 
tures.  It  forms  numerous  compounds,  all  of  winch 
are  more  or  less  poisonous. 

Char,  and  Tests.  The  solutions  of  copper  pos¬ 
sess  a  blue  or  green  color,  and  yield  a  blue  precip¬ 
itate  with  soda  or  potassa.  Ammonia  produces  a  | 
bluish-white  precipitate,  soluble  in  an  excess  of  the  j 
precipitant,  forming  a  deep  blue  solution.  Prussiate 
of  potash  gives  a  reddish-brown  precipitate,  sul*  J 
phureted  hydrogen  and  hydrosulphurets,  a  blac '  , 


COP 


217 


COP 


A  polished  iron  plate,  immersed  in  an  acidu- 
iolution  of  copper,  becomes  coated  with  that 

L 

itivi.  The  quantity  of  copper  present  in  any 
lound,  may  be  estimated  by  throwing  it  down 
its  solution  by  pure  potassa,  after  which  it 
be  carefully  collected,  washed,  dried,  ignited, 
i  weighed.  This  will  give  the  quantity  of  the 

(from  which  its  equivalent  of  metallic  copper 
be  calculated  ;  every  5  parts  of  the  former 
;  (as  near  as  possible)  equal  to  4  of  the  latter, 
er  may  also  be  precipitated  at  once  in  the 
llic  state,  by  immersing  a  piece  of  polished 
into  the  solution,  but  this  method  will  not  give 
accurate  results.  Copper  may  be  separated 
lead  by  adding  sulphuric  acid  to  the  nitric 
oil,  and  evaporating  to  dryness,  when  water 
ted  on  the  residuum  will  dissolve  out  the  sul- 
■  of  copper,  but  leave  the  sulphate  of  lead  be- 
From  this  solution  the  oxide  of  copper  may 
rown  down  as  before.  Copper  may  be  sepa- 
from  zinc  by  sulphureted  hydrogen,  which 
hrow  down  a  sulphuret  of  copper,  which  may 
solved  in  nitric  acid,  and  treated  as  above. 
es.  The  applications  of  copper  in  the  arts  are 
ell  known  to  require  notice.  In  medicine,  3 
grains  of  the  filings  were  formerly  given  in 
natisin,  and  to  prevent  hydrophobia. 

"t.  Copper  in  the  metallic  state  appears  to  be 
but  most  of  its  compounds  are  poisonous, 
antidotes  are,  the  white  of  egg,  milk,  or  flour 
1  with  water.  Iron  filings  (Payen,  Chevallier, 
as)  and  the  prussiate  of  potash  have  also  been 
unended.  A  drachm  or  more  of  the  latter 
be  taken  dissolved  in  water,  and  ^  oz.  or  more 
e  former,  ad  libitum.  Sugar  has  also  been 
sed  as  an  antidote.  (Duval,  Postel.) 

>PPER,  ALLOYS  OF.  With  zinc  copper 
brass ;  with  tin,  bronze,  bell,  and  cannon 
|!.  An  alloy  made  with  100  parts  of  copper 
:>0  of  tin,  forms  speculum  metal.  White  cop- 
i;  formed  by  the  addition  of  metallic  arsenic, 
tier  man  silver  is  a  mixture  of  nickel,  zinc,  and 
•.r.  See  these  articles  in  their  alphabetical 
is. 

•PPER,  ACETATES  OF.  I.  ( Neutral 

Site.  Syn.  Distilled  Verdigris.  Binacetate 
>pper.  Crystallized  Verdigris.)  Prep.  Dis- 
,  verdigris  in  vinegar,  with  the  aid  of  heat,  and 
iillize.  It  forms  dark  green  or  blue  crystals. 

( Diacetate .  Syn.  Verdigris.  JErugo.) 

ted  by  exposing  sheets  of  copper  to  the  vapor 
ietic  acid,  in  a  warm  situation.  (See  Verdi- 
It  forms  a  green  or  bluish-green  powder. 

! .  (Sesqui basic  Acetate.)  The  blue  portion 
bdigris,  soluble  in  water. 

•i.  ( Trisacetate .)  The  green  insoluble  portion 
•digris. 

'»PPER,  ARSENITE  OF.  Syn.  Sciif.f.lf.’s 
'  n.  Prep.  Mix  a  solution  of  2  parts  of  sul- 
■i'  of  copper  in  44  of  water,  with  a  solution  of 
its  of  potash  of  commerce,  and  1  of  pulverized 
jjious  acid,  also  in  44  of  water.  Both  solu- 
j  being  warm,  the  first  is  to  bo  gradually 
vd  ito  the  second.  The  grass-green  insoluble 

f'itate  is  to  be  washed  with  water. 

IPPER.  AMMONIURETED.  Syn.  Cu- 
■iuLPHATE  of  Ammonia.  Ammomated  Copper, 
|2.)  Prep.  ( Ammonio-sulphate  of  Copper, 
28 


P.  L.)  Sulphate  of  copper  3-j ;  sesquicarbonate  of 
ammonia  ^iss.  Rub  them  together  until  carbonic 
acid  ceases  to  evolve,  then  wrap  it  up  in  bibulous 
paper  and  dry  it  in  the  air. 

Prop.  By  heat  ammonia  is  evolved,  and  oxide 
of  copper  remains.  Its  aqueous  solution  changes 
the  color  of  turmeric,  and  a  solution  of  arsenious 
acid  renders  it  green.  (P.  L.) 

Uses.  Employed  in  pyrotechny.  It  has  been 
given  in  doses  of  £  to  5  grs.  in  chorea,  epilepsy, 
hysteria,  &c.,  but  it  is  principally  employed  as  an 
injection  and  as  a  collyrium,  in  opacity  of  the  cor¬ 
nea. 

Remarks.  Great  care  must  be  taken  in  drying 
this  article,  as  it  is  apt  not  only  to  lose  a  large  por¬ 
tion  of  its  weight,  but  become  of  an  inferior  color. 
Both  the  ingredients  should  be  separately  reduced 
to  powder  before  mixing. 

COPPER,  BEAN-SHOT.  Prep.  Melt  cop¬ 
per,  and  pour  it  in  a  small  stream  into  boiling  wa¬ 
ter.  It  is  in  small  lumps  like  peas  or  beans,  hence 
its  name. 

COPPER,  BLANCHED.  Prep.  Fuse  cop¬ 
per  with  Jj-  of  its  weight  of  neutral  arsenical  salt, 
under  a  flux  of  calcined  borax,  charcoal,  and  pow¬ 
dered  glass. 

COPPER,  CARBONATE  OF.  Syn.  Di¬ 
carbonate  of  Copper.  Mineral  Green.  Prep. 
Add  a  solution  of  carbonate  of  soda  or  potassa  to  a 
hot  solution  of  protosulphate  of  copper. 

Remarks.  The  beautiful  green  mineral  called 
malachite,  is  a  hydrated  dicarbonate  of  copper.  If 
the  solution  of  copper  in  the  above  formula  be  em¬ 
ployed  cold,  the  precipitate  has  a  bluish-green 
color.  (See  Verditer.) 

COPPER,  CHLORIDES  OF.  Prep.  I.  ( Sub- 
chloride .  Syn.  Dichloride  of  Copper.  Resin 
of  ditto.  White  muriate  of  ditto.)  Distil  a  mix¬ 
ture  of  1  part  of  copper  filings,  with  two  parts  of 
corrosive  sublimate. 

II.  ( Chloride .  Syn.  Muriate  of  Copper.  Hy- 
drochlorate  of  ditto.  Protochloride  of  ditto.) 
Dissolve  protoxido  of  copper  in  muriatic  acid, 
evaporate  and  crystallize. 

Remarks.  This  salt  forms  green  needles,  is  de¬ 
liquescent,  soluble  in  alcohol,  and  when  heated, 
(under  400°,)  loses  its  water,  and  becomes  anhy¬ 
drous  chloride  of  copper,  and  assumes  the  form  of 
a  yellow  powder.  The  first  of  these  preparations 
is  sometimes  called  the  protochloride  or  muriate 
the  second  the  deutochloride. 

COPPER,  CHROMATE  OF.  Prep.  Pre¬ 
cipitate  a  salt  of  copper,  with  neutral  chromate 
of  potash ;  or  dissolve  hydrated  peroxide  or  car¬ 
bonate  of  copper  in  chromic  acid.  Caustic  ammo¬ 
nia  dissolves  this  salt,  forming  a  magnificent  dark- 
green  liquid,  from  which,  by  the  admixture  of 
spirit  of  wine,  ammonio-chromate  of  copper,  or 
cupro-chroraato  of  ammonia,  is  disengaged  in  the 
form  of  a  powder  of  a  splendid,  rather  dark-green 
appearance.  The  readiest  way  of  preparing  this 
permanent  and  beautiful  color,  is  to  add  solution 
of  chromate  of  potash  to  ammoniacal  sulphate  of 
copper.  „ ,  , 

COPPER,  FEATHER-SHOT.  Prep.  Melt¬ 
ed  copper,  poured  in  a  small  stream  into  cold 
water.  It  forms  small  pieces,  with  a  feathered 
edge,  hence  the  name.  It  is  used  to  make  solu¬ 
tion  of  copper. 


0 


I 


GOP 


218 


COP 


COPPER  GREEN.  Syn.  Oxy-ciiloride  of 
Copper.  Bremen  Green.  Brunswick  ditto. 
Friezland  ditto.  Prep.  Pour  a  saturated  so¬ 
lution  of  muriate  of  ammonia  over  copper  filings 
or  shreds  in  a  close  vessel,  keeping  .the  mixture  in 
a  warm  place,  and  adding  more  of  the  solution 
from  time  to  time,  till  3  parts  of  muriate  and  2  of 
copper  have  been  used.  After  standing  a  few 
weeks,  the  pigment  is  to  be  separated  from  the 
unoxidized  copper,  by  washing  through  a  sieve  ; 
and  then  it  is  to  be  well  washed,  and  dried  slowly 
in  the  shade.  This  green  is  almost  always  adul¬ 
terated  with  ceruse,  which  improves  the  color. 

Remarks.  A  mixture  of  cream-tartrate,  or  car¬ 
bonate  of  copper,  with  carbonate  of  lime  and  mag¬ 
nesia,  is  also  sold  under  the  name  of  Brunswick 
green. 

COPPER,  IN  FINE  POWDER.  Prep.  A 
solution  of  sulphate  of  copper  is  heated  to  the 
boiling-point,  and  precipitated  with  distilled  zinc. 
The  precipitated  copper  is  then  separated  from  the 
adherent  zinc  by  diluted  sulphuric  acid,  and  dried 
by  exposure  to  a  moderate  temperature.  From 
recently  precipitated  chloride  of  silver,  an  exceed¬ 
ingly  fine  silver-dust  may  also  be  obtained  by  boil¬ 
ing  it  with  water,  acidulated  with  sulphuric  acid 
and  zinc.  (Boettger’s  Beitrage.) 

COPPER,  IODIDE  OF.  I.  {Iodide.)  When 
iodide  of  potassium  is  added  to  a  solution  of  a  salt 
of  copper,  a  diniodide  of  copper  falls  down,  and  an 
iodide  remains  in  solution.  It  is  but  little  known. 

II.  {Diniodide.)  To  a  solution  of  4  parts  of 
protosulphate  of  copper,  and  5  parts  of  protosul¬ 
phate  of  iron,  add  a  solution  of  iodide  of  potassium, 
wash  and  dry  the  precipitate. 

Remarks.  The  last  preparation  is  that  common¬ 
ly  known  in  trade  by  the  name  of  iodide  of  copper. 

COPPER,  OXIDES  OF.  I.  {Black  Oxide. 
Syn.  Protoxide  of  Copper.)  Prep.  This  may 
be  formed  by  calcining  metallic  copper,  nitrate  of 
copper,  or  the  hydrate,  thrown  down  from  solu¬ 
tions  of  the  salts  of  copper  by  means  of  pure  po- 
tassa.  This  preparation  was  formerly  called  the 
deutoxide  of  copper.  It  is  not  changed  by  heat, 
but  readily  gives  out  its  oxygen  when  heated  with 
combustible  matter ;  hence  its  general  use  in  or¬ 
ganic  analysis  for  supplying  oxygen. 

II.  {Red  Oxide.  Syn.  Dioxide  of  Copper.) 
Prep.  a.  Mix  31*6  parts  of  copper  filings  with  39*6 
parts  of  black  oxide  of  copper,  and  heat  them  to¬ 
gether  in  a  covered  crucible. 

b.  Boil  a  solution  of  the  acetate  of  protoxide  of 
copper  with  sugar  ;  collect  the  red  powder,  wash  it 
with  water,  and  dry  it. 

c.  Mix  dichloride  of  copper  with  an  equal  weight 
of  carbonate  of  soda,  and  fuse  it  at  a  low  red 
heat,  then  well  wash  the  mass  with  water,  and 
dry  the  red  powder. 

d.  Mix  100  parts  of  sulphate  of  copper  with  57 
parts  of  carbonate  of  soda,  (both  in  crystals,)  and 
fuse  them  at  *a  gentle  heat ;  cool,  pulverize,  add 
25  parts  of  fine  copper  filings,  ram  the  mixture 
into  a  crucible,  cover  it  over,  and  expose  it  for  20 
minutes  to  a  white  heat. 

e.  A  saturated  solution  of  sugar  of  milk,  con¬ 
taining  some  carbonate  of  soda,  is  poured  over  re¬ 
cently  prepared  moist  hydrated  oxide  of  copper, 
and  heated  to  boiling.  A  dark  orange-colored 
precipitate  of  hydrate  of  protoxide  of  copper  soon 


appears,  from  which  saccharine  matter  is  remov 
by  washing  in  distilled  water,  and  then  dried. 

/.  {Magnificently  red  anhydrous  protoxide  I 
copper.)  A  solution  of  27  parts  of  cane-sugar,! 
60  parts  of  water,  is  poured  over  9  parts  of  hj 
drate  of  oxide  of  copper,  (weighed  in  the  con 
pressed  and  still  moist  state :)  a  solution  of 
parts  of  caustic  potassa,  in  60  parts  of  water,; 
added  ;  the  whole  mass  well  agitated  together  j 
the  ordinary  temperatures,  and  strained  throui 
linen.  If  the  dark-blue  liquid,  after  being  pass; 
through  the  strainer,  is  heated,  continually  stirri! 
over  the  water-bath,  anhydrous  protoxide  of  cc| 
per  is  disengaged,  and  the  liquid  becomes  colorlej 
(Boettger’s  Beitrage.) 

Remarks.  Red  oxide  of  copper  resembles  ir! 
tallic  copper  in  appearance.  It  is  used  as  a  pi! 
ment  and  a  bronze.  By  heat  it  is  converted  iij 
the  black  oxide.  With  ammonia  it  forms  a  colil 
less  solution,  but  rapidly  becomes  blue  from  ti 
action  of  the  air.  This  preparation  was  forme.; 
called  protoxide  of  copper. 

III.  {Peroxide.)  Formed  by  the  action  of  pe 
oxide  of  hydrogen  water,  on  the  hydrated  blaj 
oxide.  (Thernard.)  It  is  very  liable  to  spontai, 
oils  decomposition. 

Remarks.  According  to  the  opinions  of  Ber:: 
lius,  Thompson,  Liebig,  Gregory,  and  others,  li 
eq  of  copper  is  31-6,  and  consequently  the  li 
oxide  is  a  sub-  or  di-oxide,  and  the  black  the  ox1 
or  protoxide.  The  former  containing  63‘2  paj 
of  copper  and  8  of  oxygen,  and  the  latter  31’6 
copper  and  8  of  oxygen.  But  if  the  eq.  of  copj; 
be  taken  at  63 -2,  as  is  done  by  some  persons,  ij 
first  of  these  preparations  must  be  regarded  as  1 
protoxide,  and  the  second  as  the  deuto-  or  b| 
oxide.  The  latter  terms  were  generally  appi 
to  them  in  chemical  works,  until  within  the  ! 
few  years.  The  black  oxide  has  also  been  cal 
the  peroxide.  This  explanation  is  called  for, 
prevent  the  tyro  in  chemistry  mistaking  the  (  [ 
preparation  for  the  other. 

COPPER,  SALTS  OF.  These  are  more 
less  poisonous,  and  may  be  recognised  in  the  in:i 
ner  as  described  under  the  article  Copper. 

COPPER  VESSELS.  Culinary  andpharb 
ceutical  vessels  are  very  commonly  made  of  c<<  1 
per,  but  too  much  caution  cannot  be  exercisccij 
their  employment.  Acid  sirups,  vegetable  juicj  • 
aqueous  extracts,  soups,  stews,  &c.,  prepared 
copper  saucepans,  or  boilers,  receive  a  met; 
lie  contamination  proportional  to  the  length 
time  they  are  exposed  to  the  action  of  the  me' 
Such  vessels  are  frequently  tinned,  for  the  pnrp' 
of  protecting  the  copper  from  contact  with  th; 
contents,  but  this  film  of  tin  is  necessarily  v<) 
thin,  and  rubs  oft’  by  constant  use.  When  ac; 
or  acidulous  fluids  are  boiled  in  vessels  of  imp 
fectly  tinned  copper,  a  portion  of  the  tin  is  tak. 
up  by  the  liquid,  and  deposited  upon  the  abrac 
or  exposed  part,  thus  protecting  the  copper  ft' 
the  farther  action  of  the  menstruum;  but  the  p 
tective  power  of  such  a  deposite  is  limited,  and 
has  been  proved  that  when  a  coating  of  metai 
extremely  thin,  though  appearing  quite  perfectj 
the  eye,  it  has  a  certain  porosity,  that  permits  Ij 
action  of  acids  on  the  metal  beneath.  This  li 
been  proved  to  be  the  case,  even  xvhen  the  depot) 
is  of  silver.  (Warrington.)  When  copper  vest] 


COR 


219 


COR 


i 


:  allowed  to  remain  wet  or  dirty,  and  especially 
,  asy,  a  poisonous  green  matter  forms  upon  their 
tjface,  somewhat  similar  to  verdigris,  and  if  ar- 
tes  prepared  in  them  without  their  being  first 
iperly  cleaned,  be  taken  as  food,  serious  conse- 
i  nces  may  ensue.  Cases  of  poisoning  from  this 

<  tse  are  frequently  met  with,  and  instances  of 
'  citing  following  the  use  of  such  articles  are  still 
i  re  common.  I  have  known  extracts  prepared 
i  ;opper  pans  deposite  a  coating  of  that  metal 
>  m  the,  knives  used  to  stir  them,  and  the  ashes 
i  the  inspissated  juices  of  fresh  vegetables,  and 
Jecially  the  pulps  of  fruit,  prepared  in  vessels  of 
i  same  metal,  have  exhibited  the  presence  of 
t  per  on  the  application  of  chemical  tests.  The 
ist  wholesome  material  for  culinary  utensils  is 
li  sheet  iron  or  tin  plate,  which  is  very  durable 
i  ept  clean  and  dry  when  not  in  use.  Copper 
i  sels  of  every  kind  should  be  cleaned  out,  im- 
idiately  before  use,  even  though  they  may 
i  appear  to  want  it,  and  on  no  account  should 
t  y  be  employed  for  any  fluids  that  are  the  least 
sdulous,  or  that  are  required  to  remain  long  in 
I  ra. 

'OPPERAS.  Syn.  Green  Copperas.  Green 
■riol.  Vitriol  of  Iron.  Commercial  Sul- 
i  .te  of  Iron.  Crude  sulphate  of  iron,  made  by 
;  wing  iron  pyrites  to  effloresce  in  the  air,  wash- 
i  out  the  salt,  boiling  along  with  scraps  of  old 
i  l,  evaporating  and  crystallizing. 

10PPERAS,  CALCINED.  Syn.  Dried 

I  itiate  of  Iron.  Calcined  ditto.  Prep.  Heat 
en  vitriol  in  an  unglazed  earthen  pot,  or  spread 

i  ut  in  a  warm  situation,  until  it  becomes  white 

I I  dry.  Use.  It  is  astringent  and  drying,  and  is 

*  letinies  used  in  making  ink,  and  in  dyeing. 
'DUAL,  FACTITIOUS.  Prepared  chalk 

<  d,  colored  with  a  little  sesquioxide  of  iron,  or 
i ;  pink,  and  passed  through  a  sieve.  This  is  al- 
i  it  universally  sold  by  the  druggists  for  powdered 
t  il.  It  possesses  similar  properties. 

ORDIAL,  (in  Medicine.)  Any  warm  stiin- 
i  at  that  tends  to  raise  the  spirits  and  promote 
t  circulation.  The  principal  cordial  medicines 

*  the  aromatized  tinctures. 

iORDIAL,  (in  the  art  of  the  Rectifier.) 
i  nnntized  and  sweetened  spirit,  employed  as  a 
l  erage. 

ordinls  are  prepared  by  either  infusing  the  aro- 
1  :ics  in  the  spirit,  and  drawing  ofi’  the  essence 
^  listillation,  which  is  then  sweetened,  or  without 
1  illation,  by  flavoring  the  spirit  with  essential 
c .  or  simple  digestion  on  the  ingredients,  adding 
sar  or  sirup,  as  before.  Malt  or  molasses  spirit 
b  >e  kind  usually  employed,  and  for  this  purpose 
8  Ad  be  perfectly  flavorless;  as,  if  this  be  not 
1  case,  the  quality  of  the  cordial  will  be  inferior. 
|  'titled  spirit  of  wine  is  generally  the  most  free 
i  a  flavor,  and  when  reduced  to  a  proper  strength 
v  i  water,  forms  the  best  and  purest  spirit  for 
c  lial  liquors.  Spirit  which  has  been  freed  from 
own  essential  oil,  by  careful  rectification,  is 
Cimonly  called  ‘pure,’  ‘flavorless,’  ‘ plain,’  or 
ent  spirit .’  The  solid  ingredients  should  be 
c  rsely  pounded  or  bruised,  before  digestion  in  the 
s  it,  and  this  should  be  done  immediately  before 
Pi  ing  them  into  the  cask  or  vat ;  as,  after  they 
34  bruised,  they  rapidly  lose  their  aromatic  prop- 
e  -'a  by  exposure  to  the  air.  The  practice  of 


drying  the  ingredients  before  pounding  them, 
adopted  by  some  workmen  for  the  mere  sake  of 
lessening  the  labor,  cannot  be  too  much  avoided, 
as  the  least  exposure  to  heat  tends  to  lessen  their 
aromatic  properties,  which  are  very  volatile.  The 
length  of  time  the  ingredients  should  bo  digested 
in  the  spirit,  should  never  be  less  than  3  or  4 
days,  but  a  longer  period  is  preferable  when  distil¬ 
lation  is  not  employed.  In  either  case,  the  time 
allowed  for  digestion  may  be  advantageously  ex¬ 
tended  to  10  days  or  a  fortnight,  and  frequent  agi¬ 
tation  should  be  had  recourse  to.  When  essential 
oils  are  employed  to  give  the  flavor,  they  should 
be  first  dissolved  in  a  little  strong  alcohol,  or  recti¬ 
fied  spirit  of  wine,  so  as  to  make  a  perfectly  trans¬ 
parent  solution ;  and  when  added  to  the  spirit, 
they  should  be  mixed  up  with  the  whole  mass  as 
rapidly  and  as  perfectly  as  possible,  by  laborious 
and  long-continued  agitation.  In  managing  the 
still,  the  firo  should  be  proportioned  to  the  ponder¬ 
osity  of  the  oil  or  flavoring,  and  the  receiver  should 
be  changed  before  the  faints  come  over,  as  the 
latter  are  unfit  to  be  mixed  with  the  cordial.  The 
stronger  spirit  may  be  reduced  to  the  desired 
strength  by  means  of  clear  soft  water,  or  the  clar¬ 
ified  sirup  used  for  sweetening.  The  sugar  em¬ 
ployed  should  be  of  the  finest  quality,  and  is  pref¬ 
erably  made  into  capillaire  or  sirup  before  adding 
it  to  the  aromatized  spirit ;  and  this  should  not  be 
added  until  the  latter  has  been  rendered  perfectly 
fine  by  filtering  or  fining.  Some  spirits,  as  aniseed, 
&c.,  frequently  require  this  treatment,  which  is 
best  performed  by  running  them  through  a  fine 
and  clean  wine-bag,  having  previously  mixed  them 
with  a  spoonful  or  two  of  magnesia.  By  good 
management,  cordials  thus  made  will  be  perfectly 
“  clear”  and  transparent ;  but  should  this  not  be 
the  case,  they  may  be  fined  with  the  whites  of 
about  12  or  20  eggs  to  tho  hogshead,  or  by  adding 
a  little  alum,  either  alone,  or  followed  by  a  little 
carbonate  of  soda  or  potassa,  both  dissolved  in  wa¬ 
ter.  In  a  week  or  a  fortnight  the  liquor  will  be 
clear.  (See  Clarification.) 

A  most  convenient  and  easy  way  of  manufac¬ 
turing  cordials,  especially  where  it  is  wished  to 
avoid  keeping  a  large  stock,  is  always  to  keep  two 
casks  of  sweetened  spirit  ready  prepared,  at  the 
strength  of  GO  or  64  u.  p.  The  one  should  contain 
1  lb.  of  sugar  to  the  gallon,  the  other  3  lbs.  per 
gallon.  From  these  may  be  made  spirit  of  any 
intermediate  sweetness,  which  may  be  flavored 
with  any  essential  oil  dissolved  in  alcohol,  or  any 
aromatic  spirit,  prepared  either  by  digestion  or  dis¬ 
tillation.  As  a  general  rule,  the  concentrated  es¬ 
sences  may  be  made  by  dissolving  1  oz.  of  the  es¬ 
sential  oil  in  1  pint  of  tho  strongest  rectified  spirit 
of  wine.  This  solution  should  bo  kept  in  well- 
corked  bottles,  and  used  by  dropping  it  cautiously 
into  the  sweetened  spirit,  until  tho  desired  flavor  is 
produced.  During  this  operation,  the  cordial  should 
bo  frequently  and  violently  shaken,  to  produce  a 
perfect  admixture.  Should  sutfleient  essence  to 
foul  the  liquor  be  added  by  accident,  the  transpa¬ 
rency  may  be  restored  by  the  addition  of  a  little 
more  spirit,  or  by  clarification. 

The  most  frequent  cause  of  failure  in  the  manu¬ 
facture  of  cordials,  is  the  addition  of  too  much  fla¬ 
voring.  Persons  unaccustomed  to  the  use  ot  strong 
aromatics  and  essential  oils,  seldom  sufficiently  es- 


V 


COR 


220 


COR 


timate  their  power,  and  consequently,  generally 
add  too  much  of  them,  and  thus  not  only  is  the 
liquor  rendered  disagreeably  high  flavored,  but  the 
quantity  of  oil  present  turns  it  ‘  milky,’  or  ‘  foul ,’ 
on  the  addition  of  the  water.  This  again  is  an¬ 
other  source  of  annoyance,  as  from  the  consist¬ 
ence  or  viscidity  of  the  fluid,  it  is  less  readily 
‘  fined  down'  than  unsweetened  liquor,  and  often 
gives  much  trouble  to  clumsy  and  inexperienced 
operators.  The  most  certain  way  to  prevent  this 
is  to  use  too  little,  rather  than  too  much  flavoring; 
for  if  the  quantity  prove  insufficient,  it  may 
readily  be  ‘  brought  up,'  even  after  the  cordial  is 
made. 

A  careful  attention  to  the  previous  remarks  will 
render  this  branch  of  the  rectifier’s  art  far  more 
perfect  and  easy  of  performance  than  it  is  at  pres¬ 
ent,  and  will,  in  most  cases,  produce  at  once  a  sat¬ 
isfactory  article,  ‘fine,  sweet,  and  pleasant.' 

It  may  be  observed,  before  concluding  this  short 
notice,  that  the  majority  of  cordials  may  be  made 
with  the  pure  essential  oils,  of  nearly  equal  flavor 
to  those  prepared  by  distillation ;  and  for  such  as 
are  colored,  simple  digestion  of  the  ingredients  is 
almost  universally  employed.  Inferior  lump,  or 
even  good  brown  sugar  is  used  for  some  dark  and 
strong-flavored  articles.  Ingredients  that  are  not 
volatile,  are,  of  course,  always  added  after  distil¬ 
lation.  Though  I  have  said  that  very  excellent 
cordials  may  be  made  without  distillation,  yet  the 
still  should  be  always  employed  to  impart  the 
flavor  and  aroma  of  volatile  aromatics  to  spirits, 
when  the  expense,  labor,  and  time  are  of  no  im¬ 
portance  compared  to  the  production  of  a  superior 
article.  The  strength  at  which  cordials  are  usu¬ 
ally  sent  out  by  permits  is  60  or  64  u.  p. 

CORDIAL,  ANISEED.  Prep.  I.  Aniseed 
(bruised)  1  lb. ;  proof  spirit  6  gallons ;  macerate 
for  a  week  ;  then  distil  5  gallons  ;  add  2  gallons 
of  clear  soft  water,  and  1  gallon  of  clarified  sirup. 
This  will  make  8  gallons  of  cordial  24  u.  p.,  which 
is  as  weak  as  “  aniseed”  should  ever  be  made.  It 
may  be  reduced  by  sweetened  water. 

II.  Instead  of  distilling  off  the  spirit,  merely  pass 
it  through  a  wine -bag,  to  take  off  the  seed,  lower 
it  with  clear  soft  water,  and  sweeten  as  before. 

III.  Instead  of  1  lb.  of  aniseed,  add  enough  of 
the  essential  oil,  dissolved  in  spirit  of  wine,  to  pro¬ 
duce  the  desired  flavor ;  2  drachms  of  the  oil  is 
fully  equal  to  1  lb.  of  the  seeds. 

CORDIAL,  BILIOUS,  (CHAMBER¬ 
LAIN’S.)  An  American  medicine,  prepared  from 
the  inner  bark  of  the  juglans  cinerea,  mixed  with 
spices. 

CORDIAL  FOR  CALVES.  Prep.  I.  Car¬ 
aways,  powdered,  £  oz. ;  ginger  and  carbonate  of 
soda,  of  each  a  spoonful ;  gin  or  brandy,  f  of  a 
wineglassful ;  water  6  oz. 

II.  Brandy  \  oz. ;  cow’s  urine  4  oz. ;  mix. 
(Gray.) 

Use.  As  a  stimulant  for  looseness,  &c.,  iii 
calves. 

CORDIAL,^  CARAWAY.  Prep.  Bruised 
caraway  seeds  3  lbs.,  or,  essential  oil  of  caraway 
oz. ;  sugar  56  lbs. ;  clean  spirit,  at  proof,  40 
gallons  ;  water  q.  s. 

Remarks.  The  addition  of  30  drops  of  oil  of  cas¬ 
sia,  and  20  drops  each  of  essence  of  lemon  and 
orange-peel,  to  the  above  quantity,  improves  the 


flavor ;  also  a  larger  quantity  of  sugar  musjbe 
used,  if  the  cordial  is  to  be  much  lowered. 

II.  Seeds  ^  lb.,  or  oil  1  drachm ;  proof  spij  1 
gallon  ;  sugar  3  lbs. ;  water  q.  s.  As  last. 

CORDIAL,  CEDRAT.  Prep.  I.  Esseiuk 
cedrat  ^  oz. ;  dissolve  in  pure  proof  spirit  1  ga  i: 
add  water  3  pints,  agitate  well ;  draw  off  3  quis, 
and  add  an  equal  measure  of  clarified  sirup,  j 
Remarks.  This  is  a  most  delicious  cordial.  [ 
II.  Cut  12  lemons  in  pieces,  and  digest  in  ijit 
of  wine  1  gallon ;  add  water  1  quart ;  draw  1  1 
gallon,  and  add  an  equal  weight  of  capillaire.  p 
ferior  to  the  last. 


CORDIAL,  CINNAMON.  This  is  se'jm 
made  with  cinnamon,  but  with  either  the  esseial 
oil,  or  bark  of  cassia.  It  is  preferred  colored, >id 
therefore  may  be  very  well  prepared  by  simpl  i* 
gestion.  If  the  oil  be  used,  1  dr.  will  be  founito 


be  enough  for  2  or  3  gallons  of  spirit.  The 
tion  of  2  or  3  drops  each  of  essence  of  lemon 
orange  peel,  with  about  a  spoonful  of  essenc  f 
cardamoms  to  each  gallon,  will  improve  it. 
persons  add  to  the  above  quantity  1  drachi: 
cardamom  seeds  and  1  oz.  each  of  dried  or;!,« 
and  lemon  peel.  1  oz.  of  oil  of  cassia  is  considid 
to  be  equal  to  8  lbs.  of  the  buds,  or  bark,  f 
wanted  dark  it  may  be  colored  with  burnt  si  r. 
The  quantity  of  sugar  is  1^  lb.  to  the  gallon. 

CORDIAL,  CITRON.  Prep.  Yellow  rin 
citrons  3  lbs. :  orange  peel  1  lb. ;  nutmegs  bn 
2  oz. ;  proof  spirit  13  gallons;  distil  or  maeeij. 
add  water  sufficient,  and  2  lbs.  of  fine  lump  su;', 
for  every  gallon  of  the  cordial. 

CORDIAL,  CLOVE.  Prep.  Bruised  cl? 
1  oz.,  or  essential  oil,  1  dr.  to  every  4  gallon 
proof  spirit.  If  distilled  it  should  be  drawn  jf! 
with  a  pretty  quick  fire.  It  is  preferred  of  a  4jj 
deep  color,  and  is  therefore  strongly  colored  i  l 
poppy-flowers  or  cochineal,  or  more  commf 
with  brandy  coloring,  or  red  sanders  wood,  it 
should  have  3  lbs.  of  sugar  to  the  gallon,  and  :1 
need  not  be  very  fine.  The  addition  of  1  dracii 
of  bruised  pimento,  or  5  drops  of  the  oil  for  ev 
ounce  of  cloves,  improves  this  cordial. 

CORDIAL,  CORIANDER.  Prep.  1  lb.| 
coriander  seeds ;  1  oz.  of  caraways,  and  the  ]|S 
and  juice  of  1  orange  to  every  3  gallons  of  pi, 
spirit. 


CORDIAL,  GOLD.  Prep.  Angelica  rJ 
sliced,  1  lb. ;  raisins  ^  lb. ;  coriander  seeds  2  (! 
caraway  seeds  and  cassia,  of  each  1^  oz. ;  cloj 
i  oz. ;  figs  and  sliced  liquorice  root,  of  each  4  c 
proof  spirit  3  gallons ;  water  1  gallon.  Dige: 
days,  and  draw  off  3  gallons  by  a  gentle  heat ; 
this  add  8  lbs.  of  sugar  dissolved  in  1  quart  et 
of  rose-water  and  clear  soft  water,  and  steep 
oz.  of  hay  saffron  in  the  liquid  until  it  acquire: 
proper  color. 

Remarks.  The  above  is  the  form  for  a  corcj 
once  in  much  esteem,  and  which  derived  its  nai 
from  a  small  quantity  of  gold  leaf  being  added  to! 
It  is  now  but  little  drunk,  and  this  addition  seldii 
made. 


CORDIAL,  GODFREY’S.  Prep.  I.  M 
lasses  15  lbs. ;  distilled  water  2f  gallons;  dissoh 
add  oil  of  sassafras  1  oz.  dissolved  in  rectified  spi 
of  wine  \  gallon,  bruised  ginger  f  oz. ;  cloves  J  o;j 
laudanum  8  oz. ;  macerate  for  14  days,  and  straj 
through  flannel. 


COR 


221 


COR 


II.  Sassafras  chips  1  lb. ;  ginger  bruised  4  oz. ; 
atcr  3  gallons ;  simmer  until  reduced  to  2  gal- 
'cis ;  then  add  treacle  16  lbs.,  rectified  spirits  7 
;nts,  and  laudanum  1  pint. 

III.  Opium  £  oz. ;  treacle  5  lbs. ;  boiling  water 
gallon ;  dissolve,  and  add  rectified  spirit  i  pint ; 

of  sassafras  J  dr. ;  cloves,  mustard  seed,  of  each 
!oz. ;  corianders  and  caraway  seeds,  of  each  1  dr. ; 
gest  for  a  week. 

IV.  Caraway,  corianders,  and  aniseed,  of  each 
lb. ;  water  6  gallons ;  distil  5  gallons,  and  add 
■acle  28  lbs. ;  mix,  then  add  laudanum  1  quart, 
d  oil  of  sassafras  1  oz.  previously  dissolved  in 
:tified  spirit  1  gallon. 

Remarks.  The  above  forms  are  those  commonly 
rrent  in  the  drug  trade.  This  cordial  is  anodyne 
d  narcotic,  and  is  commonly  given  to  children 
mbled  with  wind  or  colic.  Its  frequent  and  ex- 
ssive  use  has  sent  many  infants  prematurely  to 
;  5  grave.  Gray  says,  “  It  is  chiefly  used  to  pre- 
'  at  the  crying  of  children  in  pain  or  starving .” 
le  dose  is  J  of  a  teaspoonful  and  upwards,  ac- 
"dinsr  to  the  age  of  the  child. 

:  CORDIAL,  GOUT.  Prep.  Rhubarb,  senna, 
riander  seed,  sweet  fennel  seed,  and  cochineal, 
i  each  2  oz. ;  liquorice  root  and  saffron,  of  each  1 
j  raisins  2J  lbs. ;  rectified  spirit  of  wine  2  gal¬ 
's  ;  digest  for  14  days.  Used  in  gout  and  rheu- 
•tism.  Dose.  1  tablespoonful  to  \  oz.  It  is 
miatic  and  slightly  laxative. 

CORDIAL,  HORSE.  Prep.  Compound  tinc- 
►  -e  of  benzoin  1  pint ;  compound  spirit  of  ammo- 
i>  and  sweet  spirits  of  nitre,  of  each  8  oz. ;  mix  ; 
t  it  up  in  Bateman’s  bottles,  and  seal  them. 
CORDIAL  LEMON.  Prep.  Digest  2  oz. 
di  of  fresh  and  dried  lemon  peel,  and  1  oz.  of 
di  orange  peel  in  1  gallon  of  proof  spirit  for  a 
('k ;  strain  with  expression,  add  clear  soft  water 
reduce  it  to  the  desired  strength,  and  lump  su- 
in  the  proportion  of  2£  lbs.  to  3  lbs.  to  the  gal- 
•  The  addition  of  a  little  orange-flower  or  rose- 
ter  improves  it. 

CORDIAL,  LOVAGE.  Prep.  Fresh  roots  of 
age  2  oz. ;  fresh  roots  of  celery  and  sweet  fen- 
1 1  of  each  1  oz. ;  essential  oil  of  caraway  ^  oz. ; 
i  of  spirit  3  gallons  ;  digest  for  7  days,  add  wa- 
1  1  gallon ;  distil  off  2^  gallons ;  add  water  to 
'  ke  it  of  the  desired  strength,  and  sweeten  with 
1  sugar.  To  the  above  ingredients  some  per- 
5,8  add,  before  distillation,  £  oz.  of  fresh  valerian 
1  b  a»d  1  drachm  of  oil  of  savine. 

,  'ORDIAL,  NERVOUS.  (Brodum’s.)  Prep. 
ictures  of  gentian,  calumba,  cardamoms,  and 
‘-hona,  compound  spirits  of  lavender,  and  steel 
'ie,  ol  each  equal  parts.  Tonic  and  stomachic. 
ORDIAL,  ORANGE.  Like  lemon  cordial. 
,ri>sh  orange  peel  to  the  gallon. 

ORDIAL,  PEPPERMINT.  Syn.  Sports- 
'•s  Cordial.  Ead  de  Chasseurs.  Prep.  Add 
glish  oil  of  peppermint  2  oz.  to  rectified  spirit  of 
v  e  I  quart,  agitate  well  in  a  corked  bottle,  ca¬ 
l' le  of  holding  3  pints  or  more,  then  pour  it  into 
isk  having  a  capacity  of  upwards  of  1 00  gal- 
add  36  gallons  of"  perfectly  white  and  tla- 
'  ess  proof  spirit,  agitate  well  for  10  minutes, 

1  add  2  cwt.  of  the  best  refined  lump  sugar, 
J!  ’'ously  dissolved  in  twice  its  weight  of  pure 
'Red  rain  water;  rummage  well,  and  further 
a  sufficient  clear  rain  water  to  make  up  the 


whole  quantity  to  exactly  100  gallons ;  again  rum¬ 
mage  well ;  add  2  oz.  alum,  dissolved  in  1  quart  of 
rain  water,  and  a  third  time  agitate  for  15  min¬ 
utes,  after  which  put  in  the  bung  and  let  it  stand 
for  a  fortnight,  when  it  will  be  fit  for  sale. 

Remarks.  The  above  produces  a  beautiful  arti¬ 
cle,  provided  the  oil  of  peppermint  be  of  good 
quality,  the  sugar  double  refined  and  stove-dried, 
and  the  cask  one  that  will  not  give  color.  To 
ensure  the  first,  the  oil  should  be  purchased  of 
some  known  respectable  dealer.  That  prepared 
at  Mitcham,  Surrey,  and  hence  called  “  Mitcham 
oil  of  peppermint ,  is  not  only  the  strongest  but 
best  flavored,  and  though  more  than  double  the 
price  of  the  foreign  oil,  is,  in  the  long  run,  much 
the  cheapest.  The  sugar  should  be  sufficiently 
pure  to  dissolve  in  a  wine  glassful  of  clear  soft 
water,  without  injuring  its  transparency,  and  the 
cask  should  be  a  fresh-emptied  gin  pipe,  or  one 
properly  prepared  for  gin,  as  if  it  give  color  it  will 
spoil  the  cordial.  If  these  particulars  be  attended 
to,  the  product  will  be  a  clear  transparent  liquor 
as  soon  as  made,  and  will  not  require  fining ;  but 
should  there  be  the  slightest  opacity,  some  alum 
may  bo  added  as  above,  which  will  clear  it  down. 
Some  persons  add  more  oil  of  peppermint,  others 
less,  than  the  quantity  I  have  ordered,  but  this,  as 
well  as  the  weight  of  sugar,  must  depend  upon  the 
taste  of  the  purchasers,  and  the  price  the  liquor  is 
to  be  sold  at.  The  product  is  100  gallons  of  cor¬ 
dial  at  64  u.  p.,  which  is  the  strongest  usually  sent 
out.  A  similar  plan  may  be  followed  for  the  manu¬ 
facture  of  any  other  cordial  liquor,  the  same  prin¬ 
ciples  and  operations  being  common  to  all. 

CORDIAL,  Sir  WALTER  RALEIGH’S. 
Syn.  Sir  W.  Raleigh’s  Confection.  Aromatic 
do.  Prep.  Fresh  summits  of  rosemary  and  juni¬ 
per  berries,  of  each  1  lb. ;  cardamom  seeds,  zedoa- 
ry,  and  saffron,  of  each  £  lb. ;  proof  spirit  gal¬ 
lons  ;  digest  for  a  fortnight,  express  and  strain ; 
evaporate  to  2^  lbs.  and  add  Gascoigne’s  powder 
1  lb. ;  cinnamon  and  nutmegs,  of  each  2  oz. ;  cloves 
1  oz.,  white  sugar  2  lbs.,  mix  well  together. 

Remarks.  The  above  formula  is  that  for  the 
original  aromatic  confection.  Sir  Walter  Ra¬ 
leigh’s  own  receipt  was  far  more  complicated. 

CORDIAL,  SPORTSMAN’S.  Syn.  Eau  de 
Chasseurs.  Prep.  Peppermint  water  and  recti¬ 
fied  spirits  of  wine,  of  each  1  pint ;  lump  sugar  J 
lb.  Dissolve  the  sugar  in  the  water  and  add  it  to 
the  spirit. 

CORDIAL,  WARNER’S.  Prep.  Rhubarb 
~j ;  senna  ^iss;  saffron  3j ;  liquorice  root  3iv;  rai¬ 
sins  lb.  j ;  rectified  spirit  lb.  iij :  digest  for  a  fort¬ 
night.  Laxative. 

CORK.  Syn.  Corker.  The  lichen  omphalodes 
made  into  balls.  Used  to  dye  wool. 

CORKS.  The  common  practice  of  employing 
inferior  corks  for  the  purpose  of  stopping  the 
mouths  of  bottles,  is  often  productive  of  considera¬ 
ble  loss,  from  the  air  being  only  partially  excluded, 
and  the  contents  suffering  in  consequence.  I  once 
saw  a  large  “  bin ”  of  valuable  wine  become,  in 
less  than  a  year,  little  better  than  sour  Cape,  from 
the  parsimony  of  its  owner  on  this  point,  and  I  have 
frequently  had  to  regret  the  loss  of  valuable  chem¬ 
ical  preparations  from  a  similar  cause.  The  best 
corks  are  those  called  “  velvet  corks,”  and  of  these 
the  finest  qualities  are  imported  from  prance. 


9 


COR  222  COR 


CORNS.  Round,  horny,  cutaneous  extuber- 
ances,  with  central  nuclei,  very  sensitive  at  the 
base,  arising  from  continued  pressure  over  the  pro¬ 
jection  of  the  bones,  from  tight  or  stiff  shoes  or 
boots.  Corns  are  of  two  kinds,  hard  and  soft.  The 
former  grow  on  the  exposed  portions  of  the  joints, 
the  latter  between  the  toes. 

Treat.  First  soak  the  feet  in  warm  water  for  a 
few  minutes,  then  pare  the  corns  as  close  as  possi¬ 
ble  with  a  sharp  knife,  taking  care  not  to  make 
them  bleed.  They  may  now  be  touched  over 
with  a  little  lunar  caustic,  or  nitric  acid.  The  for¬ 
mer  is  used  by  merely  rubbing  it  on  the  corns, 
previously  slightly  moistened  with  water ;  the  lat¬ 
ter  by  moistening  them  with  it,  by  means  of  a  strip 
of  wood,  or  preferably  a  rod  of  glass.  This  treat¬ 
ment  adopted  every  other  day  for  10  or  12  days, 
accompanied  by  the  use  of  soft ,  loose  shoes,  will 
generally  effect  a  cure.  Concentrated  acetic  acid 
may  be  used  instead  of  nitric  acid,  and  is  preferred 
by  some  persons  from  not  staining  the  skin,  but  it 
is  less  active,  and  requires  to  be  more  frequently 
applied.  It  has  been  recommended  to  remove 
large  corns  by  ligatures  of  silk,  applied  as  close 
to  the  base  as  possible,  and  tightened  daily  un¬ 
til  they  drop  off ;  but  this  plan  is  tedious,  and  is 
not  always  successful.  Another  mode  of  extirpa¬ 
tion  is  the  application  of  a  small  blister,  which  will 
frequently  raise  them  with  the  skin  out  of  their 
beds.  In  this  case  the  exposed  surface  must  be 
dressed  with  a  little  simple  ointment.  Soft  corns 
may  also  be  easily  removed  by  applying  ivy  leaf 
previously  soaked  in  strong  vinegar,  changing  the 
piece  every  morning ;  or  by  placing  a  dressing  of 
soap  cerate,  spread  on  a  bit  of  lint  or  old  rag,  be¬ 
tween  the  toes.  One  of  the  simplest  and  best  rem¬ 
edies  for  hard  corns,  and  which  has  lately  received 
the  sanction  of  high  medical  authority,  is  to  wear 


upon  the  toe  or  part  affected  a  small  circular  p  e 
of  soft  leather,  or  still  better,  a  piece  of  ama<  , 
spread  with  diachylon  or  other  emollient  plasi . 
and  having  a  hole  cut  in  its  centre  the  size  of  ? 
corn.  (Sir  B.  Brodie.)  By  this  means  the  press ; 
of  the  boot  or  shoe  is  equalized,  and  the  com  j  - 
tected. 

Prevention.  This  consists  in  keeping  the  I 
clean,  by  frequent  ablutions  with  warm  water,  1 
the  use  of  easy,  soft  shoes  or  hoots.  Without  j: 
latter  precaution,  corns  will  generally  return,  e  i 
after  they  appear  to  have  been  perfectly  remoi . 

CORNS,  POPULAR  REMEDIES  FOR. 
(Lotion.)  Sal  ammoniac  1  oz.,  spirit  4  oz. ;  disso  . 
Moisten  the  corn  with  .this  lotion  every  morni; 
and  evening. 

II.  (Powder.)  Savine  leaves  2  oz. ;  verdigri 
oz.  ;  red  precipitate  ^  oz. ;  all  in  powder.  Mix.  J- 
plied  by  means  of  a  piece  of  rag  to  the  corn  nigh 

III.  (Plaster.)  White  diachylon  and  yell 
rosin,  of  each  2  oz. ;  melt  and  add  finely-powde 
verdigris  1  oz.  For  use,  spread  it  on  paper,  lln 
or  leather,  and  apply  a  small  piece  to  the  corn. 

CORN  SOLVENT,  SIR  H.  DAVY’S.  Pi 
Potash  2  parts,  salt  sorrel  1  part ;  each  in  i 
powder.  Mix  and  lay  a  small  quantity  on 
corn  for  four  or  five  successive  nights,  binding  it 
with  a  rag. 

CORRECTING  PROOFS.  (In  Tvpografi 
The  operation  of  marking  on  the  proof  sheets  o 
work  any  errors  of  orthography,  punctuation, 
rangement,  or  language,  they  may  contain,  a* 
also  any  alterations  that  may  appear  necessai 
The  following  specimen  will  explain  the  met! 
generally  adopted  for  this  purpose,  and  with  a  lit, 
attention  will  enable  any  person  to  superinteni 
work  through  the  press,  as  far,  at  least,  as  cj 
pends  upon  the  correction  of  the  proofs : 


COR 


223 


COR 


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V/ 

[Proof.] 

As  the  vine,  which  has  long 
twined  its  graceful  foliage 
about  the  oak  /  and  been 
lifted  by  it  into  sunshine,  will 
when  the  hardy  plant  is  rift 
ed  by  the  thundei’Obolt, 
cling  round/  it  with  its 
caressing  tendrils,  and  bind 

/its  shattered  boughs  up) 
so  is  it  /ordered\beautifullv, 
by  providence,  that  woman, 


The  same  corrected  : 

As  the  vine,  which  has  long  twined  its  graceful 
foliage  about  the  oak,  and  been  lifted  by  it  into 
sunshine,  will,  when  the  hardy  plant  is  rifted  by 
the  thunderbolt,  cling  round  it  with  its  caressing 
tendrils,  and  bind  up  its  shattered  boughs,  so  is  it 
beautifully  ordered  by  Providence,  that  WOMAN, 
who  is  the  mere  dependant  and  ornament  of 
man  in  his  happier  hours,  should  be  his  stay  and 
solace  when  smitten  by  sudden  calamity ;  winding 
herself  into  the  rugged'  recesses  of  his  nature,  ten¬ 
derly  supporting  the  drooping  head,  and  binding 
up  the  broken  heart. 

It  also  is  interesting  to  notice  how  some  minds 
seem  almost  to  create  themselves,  springing  up 
under  every  disadvantage,  and  working  their  “  sol¬ 
itary  but  irresistible  way,”  through  a  thousand  ob¬ 
stacles.  Nature  seems,  &e 

Irving. 


who  is  the  mere  depend  pat 
and  ornament  of  man  in  -fRe- 
happier  hours,  should  A  his 
stay  and  solace,  J 

(  When  smitten  by 
sudden  calamity/  winding 

herself  JZ_  into  the  rugged 

recesses  of  his  yiature,  ten¬ 
derly  supporting  the  droop¬ 
ing  and  binding  up 

the  broken  heart.  [It  also 
is /interesting  to  notice  how 
some  minds  seem  almost  to 
create  themselves,  springing 

up  under  a  » and  working  their 
solitary  butj irresistible  way,  A 
through  / a  thousand  obsta¬ 
cles  /  /  Nature  seems,  &c. 


IRWING. 


29  1  _  .  e  wyz 


Explanation  of  the  marks: 

1.  When  a  letter  or  word  is  to  be  in  italics. 

2.  When  a  letter  is  turned  upside  down. 

3.  The  substitution  of  a  comma  for  another  point 
or  letter. 

4.  The  insertion  of  a  hyphen  ;  also  marked  -f 

5.  When  letters  should  be  close  together. 

6.  When  a  letter  or  word  is  to  be  omitted. 

7.  W  hen  a  word  is  to  be  changed  to  Roman. 

8.  9.  Two  methods  of  marking  a  transposition  ; 
when  there  are  several  words  to  be  transposed, 
and  they  are  much  intermixed,  it  is  a  common 
plan  to  number  them,  and  to  put  the  usual  maik 
in  the  margin. 

10.  Substitution  of  a  capital  for  a  small  letter. 

11.  When  a  word  is  to  be  changed  from  small 
letters  to  capitals. 

12.  The  transposition  of  letters  in  a  word. 

13.  The  substitution  of  one  word  for  another. 

14.  When  a  word  or  letter  is  to  be  inserted. 

15.  W4ien  a  paragraph  occurs  improperly. 

16.  The  insertion  of  a  semicolon. 

17.  When  a  space  or  quadrat  stands  up,  and  is 

seen  along  with  the  type. 

18.  When  letters  of  a  wrong  fount  are  used. 

19.  When  words  crossed  oil'  are  to  remain. 

00  The  mark  for  a  paragraph,  when  its  com¬ 
mencement  has  been  neglected.  Sometimes  the 
sign  [,  or  V,  or  the  word  “  break,”  is  used,  instead 

of  the  syllables  “  New  Par” 

21.  For  the  insertion  of  a  space  when  omitted. 

22.  To  change  capitals  to  small  letters. 

23.  To  change  small  letters  to  small  capitals. 

24.  W'hen  lines  or  words  are  not  straight. 

25.  26.  The  insertion  of  inverted  commas.  1  he 
apostrophe  is  similarly  marked. 

27.  The  insertion  of  a  period  when  omitted,  or 
in  place  of  another  point  or  letter. 

28.  Substitution  of  one  letter  for  another. 

29.  The  method  of  marking  an  omission  or  in¬ 
sertion  when  too  long  for  the  side  margin. 


v 


CORROSION,  PREVENTION  OF.  The 
best  means  of  preventing  the  corrosion  of  metals  is 
first  to  dip  the  articles  into  very  dilute  nitric  acid, 
and  afterwards  to  immerse  them  in  linseed  oil,  al¬ 
lowing  the  superfluity  of  oil  to  drain  off ;  they  are 
by  this  means  very  effectively  preserved  from  rust 
or  oxidation.  (W.  J.  Lander.) 

COSMETICS.  ( Cosmetica ,  from  K o<t/j(u>,  I 
adorn.)  Any  external  application  used  for  the 
purpose  of  preserving  or  restoring  the  beauty. 
The  term  is  generally  understood  to  refer  to  sub¬ 
stances  applied  to  the  cuticle,  to  improve  the  color 
and  clearness  of  the  complexion ;  but  some  wri¬ 
ters  have  included  under  this  head,  every  topical 
application  to  promote  the  personal  appearance. 
Hence  cosmetics  may  be  divided  into  three  kinds, 
viz.: — Cutaneous  cosmetics,  or  those  applied  to 
the  skin  ;  hair  cosmetics,  or  such  as  are  employed 
to  promote  the  growth  and  beauty  of  the  hair  ; 
and  teeth  cosmetics,  or  such  as  are  used  to  cleanse 
and  beautify  the  teeth.  The  present  article  will 
be  confined  to  a  short  notice  of  the  first  of  these 
divisions,  referring  the  reader  to  the  separate  heads 
— hair  dyes,  pomatums,  pommades,  depilatories, 
dentifrices,  tooth  powders,  for  information 
respecting  the  remainder. 

Cutaneous  Cosmetics.  The  most  simple  and 
universally  employed  cosmetics  are  soap  and  wa¬ 
ter,  which  at  once  cleanse  and  soften  the  skin. 
Soap  containing  a  full  proportion  of  alkali,  exer¬ 
cises  a  solvent  power  upon  the  cuticle,  a  minute 
portion  of  which  it  dissolves  ;  but  when  it  contains 
a  small  preponderance  of  oily  matter,  as  the  prin¬ 
cipal  part  of  the  milder  toilet  soaps  now  do,  it 
mechanically  softens  the  skin  and  promotes  its 
smoothness.  Almond,  Naples,  and  Castile  soaps 
are  esteemed  for  these  properties,  and  milk  of 
roses,  cold  cream,  and  almond  powder,  (paste,) 
are  used  for  a  similar  purpose.  To  produce  an 
opposite  effect,  and  to  harden  the  cuticle,  spirits, 
astringents,  acids,  and  astringent  salts  are  com¬ 
monly  employed.  Tho  frequent  use  of  hard  wa¬ 
ter  has  a  similar  effect.  The  application  of  these 
articles  is  generally  for  the  purpose  of  strengthen¬ 
ing  or  preserving  any  given  part  against  the  action 
of  cold,  moisture,  &c. ;  as  the  lips,  or  mammae, 
from  chapping,  or  the  hands  from  contracting  chil¬ 
blains;  but  in  this  respect,  oils,  pommades,  and 
other  oleaginous  bodies,  are  preferable. 

Another  class  of  cutaneous  cosmetics  are  em¬ 
ployed  to  remove  freckles  and  eruptions.  Among 
the  most  innocent  and  valuable  of  these,  is  Gow- 
land’s  lotion,  which  has  long  been  a  popular  arti¬ 
cle,  and  deservedly  so,  for  it  not  only  tends  to  im¬ 
part  a  delightful  softness  to  the  skin,  but  is  a  most 
valuable  remedy  for  many  obstinate  eruptive  dis¬ 
eases,  which  frequently  resist  the  usual  methods 
of  treatment.  Bitter  almonds  have  been  recom¬ 
mended  to  remove  freckles,  (Celsus,)  but  moisten¬ 
ing  them  with  a  lotion  made  by  mixing  1  oz.  of 
rectified  spirit  of  wine,  and  a  teaspoonful  of  mu¬ 
riatic  acid,  with  7  or  8  oz.  of  water,  is  said  to  do 
this  more  effectually.  A  safe  and  excellent  cos¬ 
metic  is,  an  infusion  of  horseradish  in  cold  milk. 
(Withering.) 

Skin  paints  and  stains  are  employed  to  give 
an  artificial  bloom,  or  delicacy  to  the  skin.  Rouge 
and  carmine  are  the  articles  most  generally  used 
to  communicate  a  red  color.  The  former  is  the 


only  cosmetic  that  can  be  employed,  without  ij 
jury,  to  brighten  a  lady’s  complexion.  The  lathi 
though  possessing  unrivalled  beauty,  is  apt  to  ill 
part  a  sallowness  to  the  skin  by  frequent  uj 
Starch  powder  is  employed  to  impart  a  white  tuj 
and  is  perfectly  harmless.  The  American  lack; 
who  are  very  fond  of  painting  their  necks  whi 
use  finely-powdered  magnesia,  which  is  anothj 
very  innocent  substance.  Several  metallic  coii 
pounds,  as  trisnitrate,  subchloride,  and  oxide  : 
bismuth,  (pearl  white,  Fard’s  white,  &,c.,)  carl 
nate  of  lead,  (flake  white,)  white  precipitate,  &i 
are  frequently  used  to  revive  faded  complexion 
but  they  are  not  only  injurious  to  the  skin,  but  ej 
as  poisons,  if  taken  up  by  the  absorbents.  Tr! 
nitrate  of  bismuth,  (pearl  white,)  probably  t| 
least  injurious  of  these  articles,  has  caused  spa 
modic  tremblings  of  the  muscles  of  the  face,  enj 
ing  in  paralysis.  (Vogt.  Pliarm.)  The  employmd 
of  liquid  preparations,  containing  sugar  of  lecj 
which  are  commonly  sold  under  the  name  of  mj 
of  roses,  cream  of  roses,  &c.,  is  equally  injurioi 
Another  disadvantage  of  these  white  metal! 
preparations  is,  that  they  readily  turn  black,  wh 
exposed  to  the  action  of  sulphureted  hydros; 
gas,  or  the  vapors  of  sulphur,  which  frcquewj 
escape  into  the  apartment  from  coal  fires.  Tin 
are  many  instances  recorded,  of  a  whole  compa) 
being  suddenly  alarmed,  by  the  pearly  complex;) 
of  one  of  its  belles  being  suddenly  transfoniil 
into  a  sickly  gray  or  black.  A  friend  of  the  w 
ter’s  was  once  startled  at  a  Christmas  party  j 
observing  the  one  side  of  a  lady’s  face  and  net) 
which  was  exposed  to  the  fire,  become  discolor 
in  this  way,  and  was  so  amused  on  learning  t 
cause,  that  he  has  since  played  two  or  three  job 
of  the  kind  on  some  petulant  old  ladies,  remap 
able  for  tho  great  attention  they  pay  to  their  t-l 
let.  In  conclusion  it  may  be  remarked,  that  t) 
best  purifiers  of  the  skin  are  soap  and  wat\ 
followed  by  the  use  of  a  coarse  cloth,  in  oppo| 
tion  to  the  costly  and  soft  diapers  that  are  coij 
monly  employed ;  and  the  best  beautifiers,  sj 
health,  exercise,  and  GOOD  TEMPER. 

COSMETIC,  SIMPLE.  Prep.  Soft  soaP; 
lb. ;  melt  over  a  slow  fire  with  a  gill  of  sweet  <! 
add  half  a  teacupful  of  fine  sand,  and  stir  t. 
mixture  together  until  cold.  The  shelly  sea-sau 
sifted  from  the  shells,  has  been  found  better  til) 
that  which  has  no  shells. 

Remarks.  This  simple  cosmetic  has,  for  sever 
years  past,  been  used  by  many  ladies  who  are  l 
markable  for  the  delicate  softness  and  whiten* 
of  their  hands,  which  they,  in  a  great  measurj 
attribute  to  the  use  of  it.  Its  cheapness  is  a  stro 
recommendation. 

COUGH.  The  sudden  and  violent  expulsij 
of  air  from  the  lungs.  It  is  generally  symptl 
matic  of  other  affections,  but  is  sometimes  idiop! 
t hie.  Many  cases  of  cough  depend  upon  the  e: 
tension  of  catarrh  to  the  trachea  and  bronchi  i 
which  thus  become  loaded  with  mucus  or  phlegi 
which  they  endeavor  to  throw  off  by  the  convil 
sivo  effort  called  coughing.  In  some  cases  it  j 
caused  by  a  vitiation  and  inspissation  of  the  seer 
tions,  arising  from  the  imperfect  action  of  the  a 
sorbents ;  this  is  the  common  cause  of  the  d 
cough  of  old  people.  Idiopathic  cough  is  not  co. 
sidered  dangerous  in  itself,  or  while  running  ' 


cow 


cow 


225 


liar  course,  but  it  is  often  productive  of  most 
'US  consequences,  by  superinducing  the  inflam- 
n  ion  of  some  organ,  or  laying  the  foundation  of 

tisis. 

ough  is  sometimes  attended  by  copious  expec- 
lt  lion,  and  at  other  times  exists  without  any  ;  it 
hence  been  distinguished  into  moist  or  mucous 
(1),  and  dry  cough. 

'reat.  The  treatment  of  common  catarrhal 
jh  consists  in  allaying  the  irritation  as  much 
lossible,  by  demulcents  and  expectorants,  as 
ilaginous  drinks  and  lozenges,  which  act  upon 
ti  glottis,  and  sympathetically  upon  the  trachea 
branchiae.  Among  the  first  may  be  meu- 
_;d,  almond  milk,  barley  water,  refined  Spanish 
?,  gum  arabic,  and  a  mixture  of  the  last  two 
e  into  lozenges ;  among  the  second,  the  most 
cent  and  convenient  is  ipecacuanha,  in  the 
te  of  lozenges,  2  or  3  of  which  may  be  sucked 
never  the  cough  is  troublesome.  A  light  diet 
ild  be  adopted,  the  bowels  kept  slightly  re- 
d  by  mild  aperients,  and  a  mild  and  equable 
t<  peruture  sought  as  much  as  possible.  When 
plan  does  not  succeed,  recourse  may  be  had 
n  emetic,  followed  by  small  doses  of  Dover’s 
ders,  and  extract  or  tincture  of  henbane,  or 
1  pill.  When  a  cough  is  troublesome  at  night, 
unattended  with  fever,  a  small  dose  of  lauda- 
i,  or  tincture  of  henbane,  taken  on  going  to 
will  generally  procure  sleep.  In  the  treat- 
t  of  dry  cough  the  more  stimulating  expccto- 
H  s  are  useful,  as  garlic,  ammoniacum,  styrac, 
benzoin,  combined  with  narcotics  and  seda- 
11  <,  as  henbane,  hemlock,  and  opium.  A  dia- 
etic  opiate  is  also  very  useful,  especially  in 
t  cough  of  old  people. 

OUGII,  POPULAR  REMEDIES  FOR. 
Draughts.)  a.  Sirup  of  poppies  1  dessert- 
*1  uful ;  antimonial  wine  20  drops  ;  mix  for  a 
to  be  taken  in  a  little  warm  tea  on  going  to 
b.  Laudanum  30  drops  ;  vinegar  and  honey, 
ach,  a  dessert-spoonful ;  ipecacuanha  wine  25 
mix  for  one  dose,  as  last. 

Emulsion.)  Milk  of  almonds  4  oz.  ;  sirup 
juills  and  tolu,  of  each,  1  oz. ;  mix.  Dose.  A 
spoonful  every  2  hours. 

I.  {Mixtures.)  a.  Tincture  of  tolu  \  oz. , 
goric  elixir  and  tincture  of  squills,  of  each, 
;  sirup  of  white  poppies  1  oz. ;  mix.  Dose. 
ispoonful  in  barley  water,  whenever  the  cough 
oublesome.  b.  Milk  of  ammoniacum  4  oz. : 

’  of  squills  2  oz. ;  mix.  A  tablespoonful  3  or 
nes  daily,  for  the  cough  of  old  persons,  c. 
Mu  tiro's.)  Paregoric  i  oz. ;  sulphuric  ether 


tiucture  of  tolu,  of  each,  ^  oz. ;  mix.  Dose. 
'aspoonful  night  and  morning,  or  when  the 
h  is  troublesome,  in  a  little  warm  water,  d. 
Radcliff's.)  Sirup  of  poppies,  sirup  of  squills, 
paregoric,  of  each,  i  oz. ;  mix.  Dose.  As 

DUMARIXE.  The  fragrant  volatile  princi- 
I  the  tonka  bean,  the  diptera  odorata  of  Wil- 
w.  It  is  dissolved  out  by  ether,  and  purified 


b]  leohol.  It  crystallizes  in  small  prisms. 
WVIIAGE.  Syn.  Cowitcii.  Douchis  pubes. 
down  which  grows  upon  the  pods  of  the  mu- 
pruriens.  (Dolichos  pruriens.)  It  occasions 
V  *4  itching,  when  it  comes  in  contact  with  the 
which  can  only  be  allaved  by  a  solution  of 
29' 


given  vitriol  or  oil.  It  is  frequently  administered 
as  a  vermifuge,  made  into  a  confection,  by  scraping 
the  hair  off  a  pod  into  treacle,  sirup,  or  honey,  for 
a  morning  dose,  which  is  repeated  for  3  or  4  suc¬ 
cessive  days,  followed  by  a  brisk  purge. 

COWS,  MILCH,  (CHOICE  OF.)  As  to  a 
choice  of  breeds  for  a  private  family,  none  in  Eng¬ 
land,  (says  Mr.  Lawrence,)  probably  combine  so 
many  advantages  as  the  Suffolk  dun-cows.  They 
excel  both  in  quantity  and  quality  of  milk ;  they 
feed  well  after  they  become  barren  ;  they  are  small¬ 
sized,  and  polled  or  hornless  ;  the  last  a  great  con¬ 
venience.  The  horns  of  cows  which  butt  and  gore 
others,  should  be  immediately  broad  tipped.  There 
is  a  breed  of  polled  Y orkshire,  or  Holderness  cows, 
some  of  them  of  middling  size,  great  milkers,  and 
well  adapted  to  the  use  of  families,  where  a  great 
quantity  of  milk  is  required,  and  where  price  is  no 
object,  and  food  in  plenty.  If  richer  milk  and  a 
comparison  of  the  two  famous  breeds  be  desired, 
one  of  each  may  be  selected,  namely,  the  last  men¬ 
tioned,  and  the  other  of  the  midland  county,  or 
long-horned  species.  Color  is  so  far  no  object, 
that  neither  a  good  cow  nor  a  good  horse  can  be 
of  a  bad  color ;  nevertheless,  in  an  ornamental 
view,  the  sheeted  and  pied  stock  of  the  Yorkshire 
shorthorns  make  a  picturesque  figure  in  the 
grounds. 

The  Alderney  cows  yield  rich  milk  upon  less 
food  than  larger  stock,  but  are  seldom  large  milk¬ 
ers,  and  are  particularly  scanty  of  produce  in  the 
winter  season.  They  are,  besides,  worth  little  or 
nothing  as  barreners,  not  only  on  account  of  their 
small  size,  but  their  inaptitude  to  take  on  fat,  and 
the  ordinary  quality  of  their  beef. 

Feeding.  There  is  nothing  equal  to  rich  pastu¬ 
rage  for  milch  cows,  but  at  such  seasons,  and  du¬ 
ring  such  weather  that  this  cannot  be  procured, 
good  hay,  with  turnips,  carrots,  potatoes,  or  man¬ 
gel-wurzel,  must  be  given  instead,  along  with  a 
sufficient  quantity  of  clean  water.  The  principal 
cowkeepers  of  the  metropolis  have  dairy-farms  in 
the  suburbs,  whore  the  animals  are  tinned  out  a 
portion  of  every  day  in  the  year,  except  during 
heavy  rains,  or  when  the  ground  is  covered  with 
snow.  They  are  also  well  supplied  with  brewers’ 
grains,  tares,  beet-root,  &c.,  and  great  care  is 
taken  that  they  get  fresh  air,  and  exercise  suffi¬ 
cient  for  their  health.  Such  cows  yield  a  large 
quantity  of  wholesome  milk,  very  different  to  much 
that  is  sold  in  London,  obtained  from  cows  kept 
in  stables,  cellars,  and  other  confined  situations, 
and  which  are  seldom  supplied  with  green  food.  It 
has  lately  been  shown  by  Boussiugault,  that  man¬ 
gel-wurzel,  so  commonly  used  for  feeding  cattle, 
is  insufficient  as  an  article  of  food.  He  found  that 
a  cow  fed  on  this  substance  ceases  to  givo  her  usual 
quantity  of  milk,  and  that  even  when  other  food 
was  given  along  with  it,  the  animal  yielded  less 
than  her  ordinary  quantity.  Before  giving  turnips 
to  cows,  the  rotten  or  bad  ones  should  be  picked 
out,  as  it  is  said  that  even  the  presence  of  a  sin¬ 
gle  damaged  ono  will  flavor  the  milk,  and  perhaps 
spoir  a  whole  dairy  of  cheese  or  butter. 

Economy  of  a  cow.  The  annual  consumption 
of  food  per  cow,  if  turned  to  grass,  is  lrom  an 
acre  to  an  acre  and  a  half  in  the  summer,  and 
from  a  ton  to  a  ton  and  a  half  of  hay  in  the  win¬ 
ter.  A  cow  may  be  allowed  2  pecks  of  carrots 


I 


CRA 


226 


CRA 


per  day.  The  grass  being  cut  and  carried,  will 
economize  it  full  -J.  The  annual  product  of  a  good 
fair  dairy  cow,  during  seven  months  after  calving, 
and  either  in  summer  or  winter,  if  duly  fed  and 
kept  in  during  the  latter  season,  will  be  an  average 
of  7  lbs.  of  butter  per  week,  from  3  to  5  gallons  of 
milk  per  day.  Afterwards,  a  weekly  average  of 
3  or  4  lbs.  of  butter  from  barely  half  the  quantity 
of  milk.  It  depends  on  the  constitution  of  the 
cow,  and  how  nearly  she  may  be  milked  to  the 
time  of  her  calving,  some  giving  good  milk  until 
within  a  week  or  two  of  that  period,  others  re¬ 
quiring  to  be  dried  8  or  9  weeks  previously.  I  have 
heard  (says  Mr.  Lawrence)  of  20  lbs.  of  butter, 
and  even  22  lbs.,  made  from  the  milk  of  1  long- 
homed  cow  in  7  days ;  but  I  have  never  been  for¬ 
tunate  enough  to  obtain  one  that  would  produce 
more  than  12  lbs.  per  week,  although  I  have  had 
a  Yorkshire  cow  which  milked  7  gallons  per  day, 
yet  never  made  5  lbs.  of  butter  in  one  week.  On 
the  average,  3  gallons  of  good  milk  will  make  1  lb. 
of  butter. 

CRACKNELS.  Prep.  Mix  a  pint  of  flour 
with  a  little  grated  nutmeg,  the  yelks  of  2  eggs,  2 
or  3  spoonfuls  of  rose-water,  and  cold  water  suffi¬ 
cient  to  make  a  paste  ;  then  roll  in  £  lb.  of  butter, 
and  make  it  into  shapes.  In  1  hour  put  them  into 
a  kettle  of  boiling  water,  and  boil  them  until  they 
swim,  then  throw  them  into  cold  water  ;  take  them 
out,  and  when  dry  bake  them  on  tins. 

CRACKNUTS.  Prep.  Flour  1  lb. ;  sugar  J 
lb. ;  melted  butter  J  lb. ;  6  or  7  eggs,  well  beaten  ; 
make  a  paste  with  a  glassful  of  raisin  wine  and  a 
little  water  ;  add  caraways,  roll  it  out  as  thin  as 
paper,  cut  it  into  shapes  with  a  tumbler,  wash  the 
pieces  with  the  white  of  egg,  and  dust  them  over 
with  powdered  sugar. 

CRAMP.  Spasmodic  or  involuntary  contrac¬ 
tions  of  the  muscles,  generally  of  the  extremities, 
accompanied  with  great  pain.  The  muscles  of  the 
legs  and  feet  are  those  most  commonly  affected 
with  cramp,  especially  after  great  exertion.  The 
best  treatment  is  immediately  to  stand  upright, 
and  to  well  rub  the  part  with  the  hand.  The  ap¬ 
plication  of  strong  stimulants,  as  spirits  of  ammo¬ 
nia,  or  of  anodynes,  as  opiate  liniments,  has  been 
recommended.  When  cramp  occurs  in  the  stom¬ 
ach,  a  teaspoonful  of  sal  volatile  in  water,  or  a 
dram  glassful  of  good  brandy,  should  be  swallowed 
immediately.  When  cramp  comes  on  during  cold 
bathing,  the  limb  should  be  thrown  out  as  sudden- 
ly^ind  violently  as  possible,  which  will  generally 
remove  it,  care  being  also  taken  not  to  become 
flurried  nor  frightened  ;  as  presence  of  mind  is  very 
essential  to  personal  safety  on  such  an  occasion. 
A  common  cause  of  cramp  is  indigestion,  and  the 
use  of  acescent  liquors  ;  these  should  be  avoided, 
and  bitters  and  absorbents  had  recourse  to. 

CRAYONS.  Small  cylinders  or  pencils  of 
coloring  substances,  used  for  drawing  upon  paper, 
&c. 

Prep.  Crayons  are  commonly  prepared  by  mix¬ 
ing  up  the  color  with  some  substance  that  will 
dilute  it  to  a  proper  shade,  and  give  it  the  neces¬ 
sary  softness  and  tenacity  to  adhere  readily  to  pa¬ 
per,  when  rubbed  against  it.  The  cylindrical  form 
is  generally  given  to  them  by  means  of  a  cylinder 
of  2  or  3  inches  diameter,  having  one  end  open, 
and  the  other  firmly  secured  to  a  perforated  plate, 


having  holes  of  the  same  size  as  the  intended  e  i- 
ons.  The  crayon-composition,  in  the  state  a 
stiff  paste,  is  introduced  into  the  open  end,  anla 
driven  down  and  through  the  holes,  by  means  a 
small  plug  or  piston,  that  exactly  fits  the  insidjf 
the  cylinder.  To  impart  an  equable  motion,  will 
is  essential  to  the  formation  of  well-shaped  crav  , 
a  small  screw  is  employed.  The  pieces  that  is 
through  the  holes  are  cut  into  lengths  and  d  l 
All  the  materials  employed  in  making  crayons] e 
previously  reduced  to  the  state  of  an  impalpv 
powder,  and  those  that  are  gritty  are  elutriate;  r 
washed  over.  The  following  are  among  the  i 
formulae  for  making  crayons : 

I.  Spermaceti  3  oz. ;  boiling  water  1  pint ;  !  - 
tate  together  till  they  form  a  species  of  einnh! , 
with  which  mix  up  bone  ashes  1  lb.,  (previoy 
reduced  to  an  impalpable  powder,)  and  coloi; 
matter  as  much  as  is  required  to  give  the  prjr 
tint.  When  half  dry  form  the  mass  into  crayo 

II.  Pipeclay,  and  the  finest  prepared  ch; . 
equal  parts;  or  pipeclay  alone,  q.  s. ;  colorin  i 
sufficient  quantity.  Make  them  into  a  paste  ill 
pale  mild  ale. 

III.  ( Process  of  the  brothers  Joel,  of  Pa 
Shellac  3  parts;  spirits  of  wine  2  parts;  oil ' 
turpentine  1  part;  coloring  matter  and  blue  cj , 
of  each  6  parts.  The  shellac  is  dissolved  in  ¬ 
spirit,  and  well  mixed  by  trituration  with  the  c;, 
(previously  elutriated  and  dried,)  the  colored  fi- 
der,  and  the  turpentine;  the  mass  is  then  lib 
into  crayons,  which  are  dried  by  a  stove  heat. I 

IV.  White  curd  or  Castile  soap,  cut  into  ji 
shavings,  1  oz. ;  boiling  water  1  pint ;  dissolve,  |1 
when  cold  add  gradually  as  much  rectified  s 
of  wine  as  will  barely  render  the  liquid  transpai 
With  this  fluid  make  the  coloring  matter  inlji 
paste,  along  with  ^  its  weight  each  of  the  fi  > 
elutriated  clay  and  chalk. 

V.  Shellac  5  parts ;  wood  naphtha  10  pa  ; 
dissolve,  and  with  this  fluid  mix  up  the  coloi.' 
powder,  previously  stirred  up  with  an  equal  we  t 
of  fine  blue  clay.  Dry  the  crayons  by  a  slj  ‘ 
heat.  If  this  process  be  well  managed,  it  : 
produce  crayons  equal  to  those  of  the  best  Pari;  ‘ 
houses. 

VI.  ( Colored  crayons .)  Crayons  may  be  m 
of  any  color  or  shade,  by  employing  suitable  ]|- 
ments,  and  diluting  them  with  a  proper  quan 
of  elutriated  or  prepared  chalk.  White  cray  - 
are  made  of  this  substance,  by  simply  cornbin 
it  with  a  suitable  quantity  of  pure  clay,  or  by  n 
ing  it  up  in  either  of  the  ways  just  descril 
Black  crayons  are  made  of  prepared  blacklt  > 
ivory-black,  lamp-black,  &c.  Black  chalk  is  • 
quently  made  into  crayons  by  simply  sawiiff 
into  suitably-sized  pieces.  Red  crayons  have  ' 
their  coloring  ingredients,  carmine,  carmine) 
lakes,  vermilion,  and  any  of  the  earthy  or  mini;! 
colors  commonly  used  as  pigments.  General  ■ 
met  has  proposed,  as  a  superior  red  crayon,  ]' 
softest  hematite,  elutriated,  dried,  and  made  int- 
paste  with  water  holding  in  solution  a  little  g1 
and  soap.  Blue  crayons  are  made  of  indigo,  sma  > 
Prussian  blue,  verditer,  &c.  Green  crayons  o' 
mixture  of  king’s  yellow,  or  yellow  ochre,  u 1 
blues.  Yellow  crayons  of  king’s  yellow,  Naj’ 
ditto,  yellow  ochre,  &c.  Brown  crayons  of  li¬ 
ber,  (raw  and  burnt,)  terra  di  siemia,  (raw  i1 


CRE 


227 


CRE 


nt,)  Cullen’s  earth,  brown  ochre,  Ac. ;  and 
i  ue  peculiar  shades,  of  a  mixture  of  black,  car¬ 
le,  and  either  of  the  above  colors.  Purple  cray- 
•  i  are  made  with  any  of  the  more  brilliant  blues, 
■  ved  with  carmine,  lake,  or  vermilion. 

Remarks.  As  crayon  colors  do  not  admit  of  be- 
inixed  together  at  the  time  of  using  them,  like 
ad  colors,  it  is  usual  to  make  3  to  6  different 
i  ides  of  each  color,  so  as  to  enable  the  artist  at 
■e  to  produce  any  effect  he  chooses. 

RAYONS,  LITHOGRAPHIC.  Prep.  I. 
llow  soap  7  parts  ;  white  wax  6  parts ;  melt  by 
entlo  heat,  add  lamp-black  1  part,  and  cast  it 
d  moulds. 

II.  White  wax  4  parts ;  shellac  and  hard  tal- 

•  soap,  of  each  2  parts  ;  lamp-black  1  part ;  as 

t. 

HI.  Spermaceti,  white  wax,  and  hard  tallow 
p,  of  each  equal  parts ;  lamp-black  to  color ; 

last. 

Use.  To  draw  designs  on  lithographic  stones. 
CREAM.  The  oleaginous  portion  of  milk, 
ich  collects  in  a  thin  stratum  upon  the  surface, 
eu  that  fluid  is  left  undisturbed  for  some  time, 
the  process  of  churning,  it  is  converted  into 
ter.  When  kept  for  some  days,  it  becomes 
cker,  and  partially  coagulated,  in  consequence 
the  formation  of  some  lactic  acid,  which  precip- 
tes  the  caseous  matter  contained  in  the  small 
tion  of  the  milk  with  which  the  cream  is  mixed, 
cream  in  this  state  be  violently  shaken,  as  in 
operation  of  churning,  the  oily  portion,  or  but- 
,  quickly  separates,  and  leaves  a  liquid  behind, 
led  buttermilk.  If  instead  of  churning  it,  we 
pend  it  in  a  linen  bag,  and  allow  it  to  drain,  it 
I  gradually  become  drier  and  harder  by  the  sep- 
ition  of  the  liquid  portion,  and  will  then  form 
at  is  known  by  the  name  of  cream  cheese.  By 
application  of  slight  pressure,  the  separation 
the  whey  is  more  completely  effected,  and  the 
'duct  is  not  only  better,  but  will  keep  longer, 
lien  cream  is  intended  for  churning,  it  should  be 
>t  until  it  turns  slightly  sour,  as  then  the  butter 
1  readily  “  come for  if  churned  while  quite 
'et,  the  operation  will  be  tedious,  and  frequently 

•  When  this  happens,  the  dairy  maids  declare 
milk  is  “  charmed,”  or  “  bewitched ,”  and  re- 

tantiy  proceed  with  the  operation.  The  cause 
this  is  the  want  of  acidity,  which  is  not  the  case 
en  the  cream  has  been  kept  for  a  certain  time 
ore  churning,  for  then  a  portion  of  the  sugar 
itained  in  the  scrum  is  converted  into  lactic 
d.  The  addition  of  a  little  rennet,  or  vinegar, 
he  proper  remedy  in  this  case,  and  will  cause 
■  almost  immediate  appearance  of  the  butter. 

The  term  “  Criam ”  is  also  frequently  applied  to 
no  compound  spirits  and  cordial  liquors,  because 
their  cream-like  smoothness  and  flavor. 

Qital.  The  cream  of  milk  may  be  regarded  as 
i  article  of  food  in  the  same  light  as  butter,  as  it 
converted  into  the  latter  by  the  process  of  diges- 
',  especially  when  violent  exercise  follows  after 
ing  it.  On  this  account  much  cream  should 
'"er  be  taken  at  once  by  persons  of  delicate 
machs.  In  eating  cream  with  fruit,  persons  are 
rdly  aware  of  the  large  quantity  they  consume, 
til  they  find  it  disagree  with  their  stomachs, 
‘en  the  condiment  is  blamed  for  the  indiscretion 
those  who  take  it. 


CREAM,  ALMOND.  Prep.  Sweet  almonds 
2  oz. ;  bitter  almonds  4  in  number ;  blanch  and  beat 
them  in  a  mortar  to  a  smooth  paste,  adding  a  tea¬ 
spoonful  of  water  to  prevent  oiling.  Mix  this  with 
a  pint  of  cream,  the  juice  of  a  lemon,  and  enough 
powdered  lump  sugar  to  sweeten ;  whisk  up  a 
froth,  take  it  oft’  and  lay  it  on  a  clean  sieve  ;  then 
fill  glasses  with  the  liquor,  and  place  some  of  the 
froth  on  the  top  of  each. 

CREAM,  BRANDY.  Prep.  Mix  a  teacup¬ 
ful  of  almond  cream  with  ^  a  pint  of  milk  ;  boil  for 
2  minutes,  and  when  cold,  add  the  yelks  of  6  eggs 
and  a  quart  of  cream  ;  heat  it  gently  over  the  fire 
until  it  thickens,  keeping  it  well  stirred ;  then  add 
2  or  3  glasses  of  brandy,  and  pour  it  into  small 
cups  or  shallow  glasses. 

CREAM,  BURNT.  Prep.  Cream  1  quart; 
cassia  a  small  stick  ;  the  peel  of  half  a  lemon  ; 
boil  for  5  minutes ;  let  it  cool  a  little  and  take  out 
the  spice  ;  then  add  the  yelks  of  9  eggs,  and  sugar 
to  sweeten  ;  stir  until  cold,  put  it  into  a  dish,  strew 
powdered  sugar  over  it,  and  bake  it  until  brown. 

CREAM,  COLD.  Syn.  Galen’s  Cerate. 
Ceratum  Galeni.  Prep.  I.  Oil  of  almonds  1  lb. ; 
white  wax  ^  lb. ;  melt  together  in  a  water-bath, 
strain,  if  necessary,  and  add  by  degrees  rose 
water  (made  warm)  £  pint ;  stir  assiduously  until 
cold. 

II.  Olive  oil  and  rose  water,  of  each  1  pint ; 
spermaceti  and  white  wax,  of  each  4  oz. ;  as 
last. 

III.  White  lard  1  lb. ;  spermaceti  \  lb. ;  orange 
flower  water  £  pint ;  as  last. 

Remarks.  The  above  may  be  further  scented  by 
the  addition  of  any  fragrant  essence  or  oil,  if  de¬ 
sired.  It  is  used  as  a  mild  unguent  to  soften  the 
skin,  prevent  chaps,  &c. 

CREAM,  COLD,  (HUDSON’S.)  Prep.  Oil 
of  almonds  4  oz. ;  white  wax  and  spermaceti,  of 
each  £  oz. ;  rose  water  4  oz. ;  orange  flower  water 
1  oz. ;  as  last. 

CREAM,  COSTOPHIN.  Named  after  a  vil¬ 
lage  near  Edinburgh,  where  it  is  commonly  made. 
Prep.  Put  the  milk  of  3  or  4  consecutive  days,  to¬ 
gether  with  the  cream,  into  a  vessel,  and  allow  it 
to  remain  until  sour  and  coagulated.  The  whey 
must  be  now  drawn  off,  and  fresh  cream  added. 
It  is  eaten  with  sugar  and  fruit,  especially  straw¬ 
berries  and  raspberries. 

CREAM,  DEVONSHIRE  RAW.  Sour  cream 
mixed  with  an  equal  quantity  of  fresh  cream,  and 
sweetened  with  sugar.  Eaten  with  fruit. 

CREAM,  DEVONSHIRE  SCALDED.  Syn. 
Clouted  Cream.  Prep.  Set  the  milk  of  yester¬ 
day  in  a  polished  shallow  brass  pan,  over  a  char¬ 
coal  or  other  clear  fire,  free  from  smoke,  and  grad¬ 
ually  heat  it  very  hot,  but  be  careful  not  to  let  it 
boil.  It  is  readily  known  to  be  doncAmough  when 
the  undulations  on  the  surface  look  thick,  and  lorm 
a  ring  round  the  top  of  the  fluid,  the  size  of  the 
bottom  of  the  pan.  Let  it  cool,  and  the  next  day 
skim  off  the  cream.  It  is  eaten  with  sugar  and 
fruit,  and  is  made  into  butter. 

CREAM,  DTLLOTTE’S  VEGETABLE. 
Syn.  Crystallized  Cream.  Prep.  Oil  of  al¬ 
monds  2  oz. ;  spermaceti  I  oz. ;  melt  and  add  ber- 
gamotte,  neroli,  and  verbena,  of  each  5  drops ; 
huile  au  jasmin  10  drops.  Stir  well  together,  and 
pour  it  into  small  wide-mouthed  bottles  to  crystal- 


CRE 


228 


CRE 


lize.  If  preferred  harder,  1  drachm  more  sperma¬ 
ceti  may  be  used. 

CREAM,  FOR  ICING.  Prep.  I.  New  milk 
2  pints ;  yelks  of  6  eggs ;  white  sugar  4  oz. ;  mix, 
strain,  heat  gently,  and  cool  gradually.  Ice  as 
wanted.  Used  to  make  ice  creams. 

II.  Cream  1  pint ;  sugar  4  oz.  Mix.  As 
above. 

CREAM,  FRUIT.  Prep.  Pulped  or  preserved 
fruit  1  lb. ;  cream,  or  good  raw  milk,  1  quart ; 
sugar  sufficient ;  boil  for  1  minute  ;  cool,  and  add 
a  glass  of  brandy. 

CREAM,  FURNITURE.  Prep.  Pearlash 
2  oz. ;  water  half  a  gallon.  Dissolve  and  filter, 
add  white  wax  4  oz.,  and  boil  until  dissolved. 

II.  Soft  water  1  gallon ;  beeswax  1  lb. ;  soap 
|  lb. ;  pearlash  2  oz.  Boil  until  dissolved. 

Use.  To  polisli  furniture,  varnish  wood-work, 
statues,  &q.  It  is  diluted  witli  water,  and  spread 
upon  the  surface  with  a  painter’s  brush,  then  pol¬ 
ished  off  with  a  hard  brush,  cloth,  or  leather. 

CREAM,  ICE.  Proc.  About  half  fill  the  icing 
pot  with  the  mixture  which  it  is  desired  to  freeze, 
place  it  in  a  pail  or  any  suitable  wooden  vessel, 
with  ice  beat  small,  and  mixed  with  about  half  its 
weight  of  common  salt;  turn  it  backwards  and 
forwards  as  quickly  as  possible,  and  as  the  ice 
cream  sticks  to  the  sides,  break  it  down  with  an 
ice  spoon,  so  that  the  whole  may  be  equally  ex¬ 
posed  to  the  cold.  As  the  salt  and  ice  in  the  tub 
melt,  add  more,  until  the  process  is  finished,  then 
put  the  cream  into  glasses,  and  place  them  in  a 
mixture  of  salt  and  ice  until  wanted  for  use.  Be¬ 
fore  sending  them  to  table,  dip  the  outside  of  the 
glass  into  lukewarm  water,  and  wipe  it  dry. 

Remarks.  Flavored  ice-creams  are  made  by 
mixing  “  cream  for  icing”  with  half  its  weight 
of  mashed  or  preserved  fruit,  previously  rubbed 
through  a  clean  hair  sieve ;  or,  when  the  flavor 
depends  on  the  juice  of  fruit  or  on  essential  oil,  by 
adding  a  sufficient  quantity  of  such  substances. 
Thus  raspberry  and  strawberry  ice-creams  are 
made  according  to  the  former  method;  lemon, 
orange,  lioyeau,  and  almond  ice-creams,  by  the 
latter  method.  In  the  same  way  any  other  article 
besides  cream  may  bo  frozen. 

^  CREAM,  IMITATION  Syn.  Mock  Cream. 
Substitute  for  ditto,  &c.  Prep.  I.  Beat  2  eggs, 
1  oz.  of  sugar,  and  a  small  piece  of  butter,  with  a 
pint  of  warm  milk,  then  put  it  into  hot  water  and 
stir  it  one  way,  until  it  acquires  the  consistence 
of  cream. 

II.  Instead  of  eggs,  as  above,  use  a  spoonful 
of  arrow-root,  first  well  beaten  with  a  little  cold 
milk. 

CREAM,  LEMON.  Prep.  Cream  1  pint ; 
yelks  of  3  eggs  ;  powdered  sugar  6  oz. ;  the  yellow 
rind  of  1  lcn»n,  (grated,)  with  the  juice  ;  mix,  ap¬ 
ply  heat,  and  stir  until  cold.  If  wanted  white,  the 
whites  of  the  eggs  should  be  used  instead  of  the 
yelks. 

CREAM,  ORANGE.  Prep.  Similar  to  lemon 
cream. 

CREAM,  PAINTER’S.  Prep.  Pale  nut  oil 
6  oz. ;  mastich  1  oz. ;  dissolve,  add  sugar  of  lead  4 
oz.,  previously  ground  in  the  least  possible  quantity 
of  oil ;  then  add  water  gradually  until  it  acquires 
the  consistence  of  cream,  working  it  well  all  the 
time.  Used  by  painters  to  cover  their  work,  when 


they  are  obliged  to  leave  it  for  some  time, 
may  be  washed  off  with  a  sponge  and  water. 

CREAM,  PISTACHIO.  Prep.  Beat  4  1 
pistachio  nut  kernels  in  a  mortar  with  a  spoc 
of  brandy.  Put  them  into  a  pan  with  a  pir 
good  cream  and  the  yelks  of  2  eggs,  beaten 
Stir  it  gently  over  the  fire  till  it  grows  thick, 
then  put  it  into  glasses  or  a  China  soup  p 
When  it  is  cold,  stick  it  over  with  small  piece 
the  nuts,  and  send  it  to  table. 

CREAM,  RASPBERRY.  Prep.  Rub  a  qj 
of  the  fruit  through  a  hair  sieve  to  extract} 
seeds,  then  mix  it  with  the  cream,  sweeten 
sugar,  and  raise  a  froth  thereon  with  a  choci 
mill.  Take  this  off,  and  place  it  on  a  hairs 
then  fill  your  glasses  with  the  cream,  and  j 
some  of  the  froth  upon  the  top  of  each.  The 
pressed  juice  of  raspberries  also  makes  a  deli(| 
cream.  In  winter,  raspberry  jelly,  jam,  or  s 
may  be  used.  A  glass  of  good  brandy  impi 
this  cream. 

CREAM,  STONE.  Syn.  Cream  Bi. 
mange.  Prep.  Dissolve  isinglass  4  an  oz.  in  v; 
a  teacupful ;  add  cream  1  pint,  and  sugar  4 
heat  it  boiling  hot  and  stir  until  nearly  cold, 
pour  it  over  some  fruit  or  preserves,  placed  oi  i 
bottom  of  glass  dishes. 

CREAM  SIRUP.  Finely  powdered  I- 
sugar  mixed  with  an  equal  weight  of  cream. ! 
will  keep  for  a  long  time  if  put  into  bottles 
closely  corked  and  sealed  over.  It  is  comm ; 
placed  in  2  oz.  wide-mouthed  vials,  and  take 
long  voyages,  a  fresh  vial  being  opened  at  ej' 
meal. 

CREAM,  SCOTCH  SOUR.  Prep,  b 
skimmed  milk  over  night  in  a  wooden  tub  v 
spigot  at  bottom,  and  put  this  tub  into  anotheiil 
ed  with  hot  water  ;  in  the  morning  take  ou'  * 
small  tub  and  draw  off  the  thin  part  of  the  1 
( wigg )  until  the  thick  sour  cream  begins  to  c  t 
This  process  requires  practice  as  to  the  heat  o  i 
water;  when  it  succeeds,  skimmed  milk  yl 
nearly  one  half  of  this  cream,  which  is  eaten  J 
sugar  as  a  delicacy ;  it  is  only  distinguisl  1 
from  cream  by  its  taste,  and  sells  for  donbli  n 
price  of  fresh  milk.  (Gray.) 

CREAM,  VANILLA.  Prep.  I.  Boil  a  M 
of  vanilla,  (grated,)  and  half  an  oz.  of  isinglaijii 
a  pint  of  milk,  until  the  latter  is  dissolved;  s’i 
and  add  sugar  6  oz.,  and  cream  1  pint ;  stiil 
nearly  cold,  then  pour  it  into  moulds  like  bi:’ 
mange. 

II.  Cream  and  isinglass  jelly,  of  each  1  ]  ■ 
sugar  G  oz. ;  essence  of  vanilla  \  oz. ;  mix  a:!? 
fore. 


CREAM,  VELVET.  As  the  last,  but,  ins  « 
of  vanilla,  flavor  with  the  rind  and  juice  of  1  lei 11 
and  about  a  teacupful  of  white  wine.  Mould 
blancmange. 

CREAM,  WHIPT.  Prep.  Whites  of  12  e 
cream  1  quart ;  pale  sherry  4  a  pint ;  essenc 
musk  and  ambergris,  of  each  10  drops ;  ess 
of  lemon  and  orange  peel,  of  each  3  or  4  di 
whisk  to  a  froth,  remove  the  latter  on  to  u  s  « 
fill  the  glasses  with  the  cream,  and  then  pil<  K 
froth  on  the  top  of  them.  Very  fine. 

CREME.  (Fr.)  Cream.  This  name  is  ap 
to  several  compound  spirits  and  cordial  liq 
especially  by  the  French  liqueuristes,  who 


ic 


CRE 


229 


CRE 


ise!ves  on  the  superior  quality  and  cream-like 
’thness  of  their  manufactures.  Like  the  cor- 
of  the  English,  they  are  mostly  dilute  spirit, 
latized  and  sweetened. 

IE. ME  D’ ANISE.  The  same  as  aniseed 

al. 

1EME  I)ES  BARBADES.  Prep.  I  Lem- 
liced  2  dozens  ;  citrons  sliced  ^  dozen  ;  fresh 
i  leaves  8  oz. ;  proof  spirit  4  gallons ;  digest 
fortnight,  then  express  the  liquor,  strain,  and 
2  gallons  each  of  clarified  sirup  and  pure 
r. 

.  The  fresh  peels  of  three  oranges  and  3  lem- 
cassia  bruised  4  oz.  ;  mace,  pimento,  and 
■g,  of  each  1  dr. ;  rum,  at  proof,  gallons ; 
it  as  before,  distil  over  2  gallons,  and  add 
lied  sirup  1  gallon.  If  wanted  weaker,  lower 
clear  soft  water. 

HEME  DE  CACAO.  Prep.  Infuse  roasted 
^ca  cacao  nuts  (cut  small)  1  lb.,  and  vanilla 
,  in  brandy  1  gallon,  for  8  days  ;  strain,  and 
1  quarts  of  thick  sirup. 

HEME  D’ORANGE.  Prep.  Oranges,  sliced, 
'.en ;  rectified  spirit  2  gallons ;  digest  for  14 
i  ;  add  lump  sugar  21  lbs.  (previously  dissolv- 
water  4£  gallons  ;)  tincture  of  saffron  1 1  oz. ; 
t  orange-flower  water  2  quarts  ;  mix  well,  and 

1REME  DE  PORTUGAL.  Prep.  Proof 
1  quart ;  essence  of  lemon  30  drops  ;  essen- 
»il  of  almonds  5  drops  ;  mix  ;  then  add  clari- 
^irup  1 J  pint ;  and  water  i  pint. 

iltENIC  ACID.  A  brown  acid,  discovered 
ierzelius,  in  certain  mineral  waters.  It  is  a 
fication  of  humus,  produced  by  the  decay  of 
table  matter.  Apocrenic  acid  is  nearly  sim- 
I 

HEOSOTE.  Syn.  Creasote.  Kreasote. 
I  dsote.  Creasoton,  (P.  L.)  Creazotum,  (P.  E.) 

substance  is  a  product  of  the  dry  distillation 
Ifganic  bodies,  and  the  peculiar  preservative 
i  'iple  of  smoke  and  pyroligneous  acid.  It  pre- 
f  >  the  decomposition  of  meat,  and  thence  its 
i  i  from  Kpias,  JJesh,  and  o&(,civ,  to  preserve.  It 
f  discovered  by  Reichenbach.  It  is  manufac- 
11 1  from  wood-tar,  in  which  it  is  sometimes  con- 
*  d  to  the  amount  of  20  per  cent.,  and  from 
r  !  pyroligneous  acid  and  pyroxilic  oil.  Its 
ahouents  are  carbon,  hydrogen  and  oxygen,  in 
■  ‘portion  not  yet  precisely  ascertained. 

ep.  ( Process  of  M.  Simon.)  A  copper  still, 
8  hie  of  containing  80  Berlin  quarts,  is  filled  to 
®  third  with  the  oil  of  wood-tar,  and  distilled. 

'  ,  the  more  volatile  matters  pass  over.  These 
Mit  contain  creosote,  and  are,  therefore,  to  be 
e.jted;  but  when,  by  the  gradually  increased 
ei  erature,  there  passes  over  a  very  acid  fluid, 
flh  becomes  turbid,  and  at  the  same  time  an 
•Separates  therefrom  when  mixed  with  water, 
h  iroduct  must  bo  collected,  and  the  distillation 
^jnued  until  the  operator  notices  a  squirting  in 
"jdill,  when  the  process  is  interrupted.  The 
“led  product  is  then  nearly  saturated  with  po- 
>  returned  to  the  still,  which  must  have  been 
ously  cleansed,  and  should  be  now  half  filled 
v*  water,  when  distillation  must  be  recommenc- 
.  At  first  an  oil  comes  over,  which  floats  on 
u'r*  and  which  consists  chiefly  of  eupione,  for 
'!k  reason  it  is  useless  for  preparing  creosote. 


As  soon,  however,  as  the  oil  begins  to  sink  in  the 
water  which  comes  over  with  it,  it  is  charged  with 
creosote,  and  should  be  carefully  collected.  The 
distilling  aqueous  fluid  should  be  reintroduced,  from 
time  to  time,  into  the  still,  and  the  distillation  con¬ 
tinued  so  long  as  any  oil  continues  to  come  over 
with  it.  The  distilled  oily  fluid  is  now  dissolved 
in  liquor  potass®,  sp.  gr.  1-120.  That  which  re¬ 
mains  undissolved  is  eupione,  and  must  be  skim¬ 
med  off.  The  solution  of  creosote  in  potassa  con¬ 
tains,  however,  a  considerable  'portion  of  eupioue, 
which  dissolves  therein.  The  greater  portion  of  this 
may  be  separated  by  dilution,  and  distilling  with  an 
equal  quantity  or  five-fourths  of  its  volume  of  water, 
pure  water  being  added  from  time  to  time,  so  long 
as  any  eupione  comes  over  with  the  distilled  liquor. 
When  eupione  has  ceased  to  pass  over,  sulphuric 
acid  is  poured  into  the  still  in  quantity  exactly 
sufficient  to  saturate  5  of  the  potassa  employed, 
and  the  distillation  is  then  renewed.  Creosote 
then  distils,  the  first  portions  of  which,  however, 
still  contain  eupione,  after  which  pure  creosote 
follows  ;  that  is  to  say,  “  a  creosote  which,  when 
mixed  with  6  or  8  times  its  quantity  of  a  solution 
of  pure  potassa,  furnishes  a  mixture  which,  by  the 
addition  of  any  further  quantity  whatever  of  water, 
does  not  become  turbid.”  The  combination  of 
creosote  remaining  in  the  still  is  now  mixed  with 
sulphuric  acid  in  slight  excess,  and  the  distillation 
renewed,  the  water  coming  over  at  the  same  thne 
is  from  time  to  time  returned  into  the  still ;  and 
when  no  further  oil  passesjaver  with  the  water,  the 
process  is  complete.  The  creosote  thus  obtained 
is  redistilled  with  the  water  which  lias  passed  over 
with  it,  while  the  distilled  water  is  meanwhile, 
from  time  to  time,  poured  back  into  the  still.  The 
creosote  thus  obtained  is  then  colorless  ;  but  it  con¬ 
tains  a  considerable  quantity  of  water  in  solution, 
which  is  separated  by  distillation  in  a  glass  retort. 
The  water  distils  first,  and  then  creosote,  which, 
after  cleaning  the  neck  of  the  retort  from  the  wa¬ 
ter,  must  be  received  in  another  dry  receiver.  If 
the  creosote  assumes  a  red  color  after  being  ex¬ 
posed  for  some  time  to  the  air,  it  must  be  redistilled, 
and  then  it  keeps  very  well.  Korne  found  that 
tar,  prepared  from  turf,  furnishes  much  more 
creosote  than  that  from  fir-wood,  Ac.  Ac.  (Berze¬ 
lius’  Lehr,  and  Ann.  Chym.) 

Pur.  The  fluid  commonly  sold  in  the  shops  for 
creosote,  is  a  mixture  of  creosote,  picamar,  and 
light  oil  of  tar.  Pure  creosote  has  a  specific  gravity 
of  1-037,  and  boils  at  397°  F.  It  is  perfectly  solu¬ 
ble  in  both  acetic  acid  and  liquor  of  potassa.  If 
shaken  with  an  equal  volume  of  water  in  a  nar¬ 
row  test  tube,  not  more  than  the  80th  part  disap¬ 
pears  ;  otherwise  it  contains  water,  of  which  creo¬ 
sote  is  able  to  assume  -A,  without  becoming  turbid. 
If  it  can  be  dissolved  completely  in  80  parts  by 
weight  of  water,  at  a  medium  temperature,  it  then 
forms  a  perfectly  neutral  liquid.  An  oily  residuo 
floating  on  the  surface  betrays  the  presence  of 
other  foreign  products,  (eupione,  capnomore,  pi¬ 
camar,)  which  are  obtained  at  the  same  time  with 
the  creosote  during  the  dry  distillation  of  organic 
substances. 

The  specific  gravity  of  picamar  is  1-095,  of  par¬ 
affine  0-87,  of  capnomore  0-977,  and  ot  eupione 
0-655.  The  first  of  these  is  readily  detected  by 
agitating  the  sample  with  strong  liquor  of  potassa, 


CRO 


230 


CRU 


when,  if  it  be  present  in  any  quantity,  the  mixture 
will  solidify  into  a  mass  of  crystals  in  24  hours. 
Eupione  may  be  discovered  by  its  partial  solubility 
in  liquor  of  potassa. 

Prop.  Creosote  is  a  colorless  and  transparent 
liquor,  but  little  heavier  than  water,  of  a  peculiar, 
unpleasant,  penetrating  odor,  and  a  very  pungent 
and  caustic  taste ;  acts  in  a  state  of  concentration 
like  a  poison,  makes  the  eyes  feel  painful,  boils  at 
390°  F.,  does  not  consolidate  even  at  — 5°  F. ; 
produces  on  paper  greasy  spots,  which  afterwards 
disappear ;  dissolves  in  80  parts  of  water,  and  mixes 
in  any  proportion  with  spirit  of  wine,  ether,  essen¬ 
tial  and  fat  oils,  acetic  acid,  ammonia,  and  potassa. 
It  dissolves  iodine,  phosphorus,  sulphur,  resins,  and 
the  alkaloids.  The  aqueous  solution  is  neutral,  and 
precipitates  solutions  of  gum  and  the  whites  of 
eggs- 

Uses.  Creosote  is  recommended  for  internal  use 
against  several  diseases  of  the  channels  of  digestion 
and  the  organs  of  respiration,  against  rheumatism 
and  gout,  torpid  nervous  fever,  spasms,  diabetes, 
tapeworm  ;  in  the  form  of  pills  ;  with  the  juice  of 
Spanish  liquorice  as  an  emulsion  ;  as  an  ethereal 
or  spirituous  solution  ;  externally,  against  chronic 
diseases  of  the  skin,  sores  of  different  kinds,  morti¬ 
fication,  scalding  ;  wounds,  as  a  styptic  ;  caries  of 
the  teeth,  and  toothache  thereby  produced,  mostly 
in  the  form  of  an  aqueous  solution,  (1  to  80 ;)  for 
poultices,  lotions,  and  injections  ;  and  likewise,  mix¬ 
ed  with  lard  (5  drops  to  1  dr.)  as  an  ointment ; 
and,  dissolved  in  spirits  of  wine,  as  a  popular  reme¬ 
dy  for  toothache.  The  opinions  as  to  the  effects 
of  creosote,  as  an  internal  remedy,  are  divided, 
obviously  because,  as  is  generally  the  case  with 
new  remedies,  too  much  was  expected  from  it,  and 
it  has  therefore  been  employed  in  the  most  oppo¬ 
site  diseases.  It  is  doubtless  most  effective  in  the 
cases  named  as  an  external  remedy.  (Duflos’s 
Pharm.  Chym.)  Creosote  is  also  employed  to 
preserve  animal  substances,  either  by  washing  it 
over  them,  or  by  immersing  them  in  its  aqueous 
solution.  A  few  drops  in  a  saucer,  or  on  a  piece 
of  spongy  paper,  if  placed  in  a  larder,  will  effectu¬ 
ally  drive  away  insects,  and  make  the  meat  keep 
several  days  longer  than  otherwise.  A  small  quan¬ 
tity  added  to  brine  or  vinegar  is  commonly  em¬ 
ployed  to  impart  a  smoky  flavor  to  meat  and  fish, 
and  its  solution  in  acetic  acid  is  used  to  give  the 
flavor  of  whiskey  to  plain  spirit. 

CRICKETS.  These  insects  may  be  destroyed 
by  putting  Scotch  snuff  into  their  holes,  or,  by 
placing  some  pieces  of  beetle  wafers  for  them  to 
eat. 

CROUP.  An  inflammatory  disease  affecting 
the  larynx  and  trachea.  6 

Symp.  A  permanently  laborious  and  suffo¬ 
cative  breathing,  accompanied  by  wheezing,  cough, 
a  peculiar  shrillness  of  the  voice,  more  or  less  ex¬ 
pectoration  of  purulent  matter,  which  continually 
threatens  suffocation.  This  disease  has  been  di¬ 
vided  by  nosologists  into  acute  and  chronic  croup. 
1  he  latter  is  very  rare.  1 

Treat.  Bleeding  by  leeches,  or  cupping  over  the 
region  of  the  trachea,  should  be  immediately  had 
recourse  to,  when  the  symptoms  are  uro-ent  •  or 
violent  local  irritants,  as  pieces  of  lint  dipped  in 
strong  acetic  acid,  or  blisters  may  be  applied  to  the 
same  part.  In  weakly  subjects  of  irritable  con¬ 


stitution,  bleeding  should  be  avoided.  Dr.  1 
roque  recommended  repeated  vomiting,  in 
croup  of  children,  and  M.  Marotte  and  M.  I 
det  adopted  this  plan  with  great  success.  ' 
treatment  consists  in  making  the  children  att; 
ed  with  croup,  vomit  a  great  number  of  ti 
within  twenty-four  hours,  so  as  to  detach 
pseudo-membrane  from  the  larynx  as  fast  as 
formed.  For  this  purpose,  M.  Marotte  empk 
one  or  other  of  the  following  formulas  : 

I.  Tartar  emetic  00T0  gram.;  sirup  of  ip< 
cuanha  30-00  gram. ;  water  60-00  gram. 

II.  Impuy®  emetine  00-20  gram. ;  sirup  of 
cacuanha  60-00  gram. ;  water  30-00  gram. 

He  administered  these  draughts  by  spoor 
every  ten  minutes,  until  there  had  been  a  suffic 
number  of  vomitings  ;  in  this  manner,  he  wa.- 
ways  able  to  make  them  expectorate  a  cer 
quantity  of  false  membrane.  This  treatment 
adopted  conjointly  with  the  use  of  fractional  d 
of  calomel,  leeches  to  the  neck,  and  blisters  to 
nape  of  the  neck ;  but  it  is  the  opinion  of  M.  ) 
rotte  that  the  vomitings  produced  the  cura 
effects.  M.  Boudet  observes,  that  out  of 
cases  that  occurred  at  the  Hbpital  des  Enfans, 
only  authenticated  case  of  cure,  among  all  th 
was  effected  by  vomitives.  (Gaz.  Mdd.  de  P; 
1842.) 

Remarks.  The  croup  is  a  very  dangerous 
ease,  and  medical  aid  should  be  immedia 
sought  wherever  it  can  be  procured.  It  is  pri 
pally  confined  to  infancy,  or  to  children  und< 
years  old,  but  occasionally  attacks  adults. 

CRUCIBLES.  Syn.  Schmelztiegel,  (G 
Creusets,  (Fr.)  Conical-shaped  vessels  ro 
of  clay,  and  employed  to  hold  substances  subi 
ted  to  a  strong  heat.  Some  crucibles  will  bear 
most  intense  heat  of  the  blast  furnace. 

a  a,  External  steel  mould. 


b  b ,  Clay  or  composition  for 
forming  the  crucible. 

c,  Internal  steel  mould. 

d  d,  Wooden  stand. 

e,  Cord  or  chain  to  withdraw 
the  internal  mould  or  plug. 


Manuf.  There  are  two  ways  of  making  cr 
bles  :  one  by  forcibly  shaping  the  ingredients  i 
double  mould,  (see  engraving ;)  the  other,  by  pc 
ing  the  “slip,”  of  the  consistence  of  cream,  1 
porous  moulds,  made  of  a  species  of  stucco, 
the  latter  case,  a  series  of  the  moulds  are  pla; 
upon  a  table  and  filled  with  the  semifluid  comi 
sition.  By  the  time  this  operation  is  finished  on 
or  60  moulds,  the  workman  returns  to  the  f 
one  filled,  and  alternately  pours  the  slip  out  j 
them,  leaving  only  a  very  small  quantity  bek 
to  give  the  requisite  thickness  to  the  bottom- 
each  of  the  moulds  so  filled,  a  perfect  crucible 
formed,  by  the  abstraction  of  the  water  of  t 
portion  of  the  “  slip”  in  immediate  contact  w 
the  stucco,  and  the  crucible  will  be  either  thicl 
or  thinner,  in  proportion  to  the  time  this  absorb 
action  has  been  allowed  to  go  on.  70  or  80  cm 


CRY 


231 


CUB 


.  9  may  thus  be  made  in  less  than  15  minutes. 
ie  moulds  and  their  contents  are  next  placed  in 
tove  or  slow  oven.  In  a  short  time  from  the 
fraction  of  the  clay  in  drying,  the  crucibles 
y  be  readily  removed,  and  the  moulds,  as  soon 
they  have  become  dry,  may  be  again  filled,  and 
care  will  last  for  years.  As  soon  as  the  cruci- 
j  s,  formed  by  either  of  the  above  methods,  have 
J  ome  perfectly  dry,  they  are  ready  for  baking, 

‘  ich  is  performed  by  exposing  them  to  heat  in  a 
I  tor’s  kiln. 

I  The  compositions,  of  which  crucibles  are  made, 
jer  according  to  the  uses  for  which  they  are  in- 
ded.  The  following  may  be  taken  as  good 

cimens. 

I.  (Berlin.)  Stourbridge  clay  8  parts ;  cement 
1  crucibles  ground  to  a  fine  powder)  3  parts ; 
ik  5  parts ;  graphite  4  parts.  Will  resist  the 
atest  heat,  and  bear  being  repeatedly  heated 
1  cooled  without  cracking. 

II.  Stourbridge  clay  4, parts;  cement  2  parts; 
ik  powder  and  pipeclay,  of  each  1  part.  Suita- 
for  the  crucibles  used  by  brassfounders. 

(II.  (Hessian.)  Clay,  (containing  10§  of  silica 
1  a  little  of  the  oxides  of  iron  and  manganese  ;) 
id,  (containing  2§  of  alumina,  and  T5§  of  the 
>ve  metallic  oxides,  and  nearly  1§  of  lime.) 
urzer.) 

(V.  ( Blacklead .)  Fine  clay  1  part ;  graphite  2 
ts ;  mix  well.  This  composition  bears  a  great 
it  and  sudden  changes  of  temperature,  and  the 
sels  made  with  it  have  the  advantage  of  smooth- 
«  of  surface.  It  is  excellent  for  forming  porta- 
furnaces,  &c. 

f.  (Anstey's  patent.)  Raw  Stourbridge  clay  2 
Is ;  hard  gas  coak  (previously  ground  and  sifted 
ough  a  sieve,  of  ^  inch  mesh)  1  part.  The  cra¬ 
tes  formed  with  this  composition  are  only  dried, 
1  not  baked.  When  wanted  for  use  they  are 
ruied,  placed  on  the  furnace,  bottom  upwards, 
binning  coak  gradually  heaped  round  them, 
1  the  firing  continued  until  they  acquire  a  full 
heat.  They  are  now  turned  and  charged  with 
1  iron.  These  pots  will  stand  15  or  16  meltings, 
are  liable  to  crack  by  cooling. 

"RUM PETS.  Prep.  Make  2  lbs.  of  flour  into 
ough  with  some  warm  milk  and  water,  adding 
ittle  salt,  3  eggs,  well  beaten,  and  3  spoonfuls 
reast ;  mix  well,  and  reduce  it  with  warm  milk 
1  water  to  the  consistence  of  thick  batter ;  place 
efore  the  fire  to  rise,  then  pour  it  into  buttered 
'<  and  bake  it  slowly  to  a  fine  yellow. 

'RUST,  (in  Cookery.)  The  paste  with  which 
i  S  tarts,  Ac.,  are  covered,  or  made. 

•  (Fine.)  Flour  1  lb. ;  sugar  i  lb. ;  melted  but- 
1  i  lb. ;  3  eggs.  Requires  but  little  baking. 

I-  ( Raised  crust  for  meat  pies,  <j-c.)  As  the 
1  » except  using  6  oz.  of  lard  for  the  butter,  and  2 
1  ead  of  3  eggs. 

II.  (Short.)  Flour  1  lb. ;  butter  and  sugar,  of 
'  h  2  oz. ;  eggs  2  in  number.  Make  a  stiff  paste. 

CRYSTALLIZATION.  (From  Kpvora\\oS,  a 
1  stal.)  The  formation  of  crystals.  When  fluid 
s,  stances  are  suffered  to  pass  with  adequate  slow- 
1  *  to  the  solid  state,  or  when  solutions  of  solids 
1  slowly  concentrated  by  evaporation,  or  the 
ent^owers  of  the  menstruum,  gradually  les- 
■■cooling,  the  ultimate  particles  of  matter 
1  uenfly  so  arrange  themselves  as  to  form  regu¬ 


lar  geometrical  bodies,  familiarly  known  by  the 
name  of  crystals.  This  wonderful  property,  which 
is  possessed  by  a  great  variety  of  substances  in  the 
mineral  kingdom,  and  by  most  saline  bodies,  is  re¬ 
sorted  to  for  many  useful  and  important  purposes 
in  the  chemical  arts.  It  is  by  means  of  crystalli¬ 
zation  that  the  majority  of  salts  are  obtained  in  a 
state  of  purity ;  for  in  the  act  of  passing  into  the 
crystalline  state,  the  foreign  substances,  with  which 
they  are  united,  are  left  behind  in  the  “  mother 
water.”  By  repeating  the  process  2  or  3  times, 
they  are  usually  rendered  quite  pure. 

Solids  are  obtained  in  a  crystalline  state  by 
melting  them,  and  placing  them  in  a  situation 
where  they  will  cool  very  slowly.  Thus  iodide  of 
sulphur  is  crystallized  by  melting  it  in  a  flask 
placed  in  a  salt  water  bath,  and  allowing  it  to 
remain  in  the  water  until  the  latter  becomes  cold. 
Sulphur  and  many  metals  are  crystallized  by 
pouring  them  in  a  state  of  fusion  into  a  hot  vessel, 
having  a  plug  in  the  bottom,  which  is  withdrawn 
as  soon  as  the  surface  becomes  Cool,  when  the 
liquid  portion  runs  out  and  leaves  the  under  sur¬ 
face  in  the  form  of  a  mass  of  agglomerated  crys¬ 
tals.  Perfectly  pure  wax,  stearine,  and  sperma¬ 
ceti,  have  a  very  pleasing  appearance  when  treated 
in  this  way. 

Salts  are  crystallized,  either  by  allowing  their 
hot  and  saturated  solutions  to  cool  slowly,  or  by 
simply  evaporating  the  menstrua  until  crystals  are 
obtained.  In  the  first  case,  the  liquid  is  commonly 
evaporated  until  a  pellicle  forms  upon  the  surface, 
when  it  is  set  aside  in  some  sheltered  situation 
until  cold :  in  the  second  case,  the  solution  is  con¬ 
centrated  until  it  ceases  to  yield  crystals,  and  these 
are  usually  removed  from  the  liquid  as  soon  as  they 
are  deposited.  The  former  method  is  adopted  for 
those  salts  that  are  considerably  more  soluble  in 
hot  than  in  cold  water,  as  carbonate  of  soda,  Ep¬ 
som  salts,  &c. ;  the  latter  method  for  thoso  that 
possess  nearly  equal  solubility  in  both  cases,  and 
also  for  many  salts  which  are  not  required  in  hand¬ 
some  crystals  ;  thus,  common  salt  and  chromate  of 
potash  are  crystallized  in  this  way.  Many  of  the 
alkaloids,  and  their  salts,  are  obtained  in  crystals, 
by  allowing  their  solutions  (generally  alcoholic  or 
ethereal)  to  evaporate  spontaneously. 

CUBEBIN.  A  peculiar  substance,  obtained 
from  cubebs,  (piper  cubeba.) 

Prep.  Submit  the  cubebs  to  distillation  to  expel 
the  oil,  dry,  make  a  strong  alcoholic  tincture,  and 
evaporate  the  latter  to  one  fourth,  filter,  and  again 
evaporate  nearly  to  dryness.  Leave  the  residuum 
in  a  cold  place,  until  it  assumes  a  semi-crystalline 
appearance,  then  place  it  on  a  linen  strainer,  and 
allow  the  fluid  portion  (the  cubebin  of  M.  Cassola) 
to  drain  off.  In  24  hours,  dissolve  the  substance 
left  upon  the  filter  hi  4  times  its  weight  of  boiling 
alcohol  of  0-90,  allow  the  solution  to  deposite  its  un¬ 
dissolved  resin,  (still  maintaining  nearly  the  boiling 
temperature,)  and  decant  the  clear  portion.  Crys¬ 
tals  will  be  deposited  on  cooling,  which  is  the 
cubebin  of  Soubeiran,  Capitaine,  and  Steer.  It 
may  be  purified  by  re-solution  in  boiling  concen¬ 
trated  alcohol,  the  addition  of  a  little  boiling  water, 
and  animal  charcoal,  and  filtering,  when  long 
white  needles  will  be  deposited,  if  the  solution  be 
I  allowed  to  cool  very'  slowly'. 

Remarks.  M.  Monheim  has  described,  under 


cus 


232 


CYA 


the  name  of  cubebine,  a  volatile  substance,  but 
the  above  is  the  article  to  which  this  term  is  now 
universally  applied.  It  is  insoluble  in  water,  and 
nearly  so  in  cold  alcohol,  but  very  soluble  in  boil¬ 
ing  alcohol.  Its  physiological  action  has  been  but 
little  studied. 

CURRY.  A  noted  dish  in  Indian  cookery, 
prepared  in  great  variety,  of  which  our  space  will 
only  allow  two  or  three  examples. 

I.  (The  King  of  Oude’s.)  Take  \  lb.  of  fresh 
butter,  2  large  onions,  1  gill  of  good  gravy,  (veal 
is  the  best,)  1  large,  piled  tablespoonful  of  curry- 
powder  ;  add  to  these  ingredients  any  kind  of  meat 
cut  into  pieces.  Put  the  whole  into  a  stewpan, 
cover  it  close,  and  gently  simmer  for  2  hours. 
When  ready  to  serve  up,  squeeze  as  much  lemon- 
juice  as  will  give  it  an  acid  flavor.  (New  System 
of  Cookery.  Murray.) 

II.  ( Dopeeaza  Curry.)  Skin  a  fowl,  and  dis¬ 
joint  it,  take  2  oz.  of  coriander-seed  freed  from  the 
husks,  and  ruj>  it  perfectly  smooth  in  a  mortar, 
with  1  drachm  of  red  pepper,  and  half  a  dozen 
onions.  Set  \  lb.  of  butter  on  the  fire,  and  slice  in 
an  onion ;  when  the  onion  is  well  browned,  take 
it  out,  and  put  in  the  fowl ;  let  it  fry  until  it  is 
brown,  then  mix  1  pint  of  curds  with  the  onions 
and  coriander-seed,  and  add  it  to  the  stew ;  slice 
in  a  sour  apple,  and  keep  stirring  to  prevent  the 
stewpan  burning,  adding  a  little  water  occasionally 
should  the  curry  become  too  dry.  When  the  apple 
is  tender,  the  curry  is  sufficiently  done,  and  may 
be  served  up. 

III.  ( Lord  Clive’s.)  Slice  6  onions,  1  green 
apple,  and  1  clove  of  garlic ;  stew  them  in  a  little 
good  stock  until  they  will  pulp,  then  add  1  tea¬ 
spoonful  of  curry -powder,  a  few  tablespoonfuls  of 
stock,  a  little  salt,  and  a  little  cayenne  pepper, 
half  a  saltspoonful  of  each  stew  in  this  gravy  any 
kind  of  meat  cut  into  small  pieces,  adding  a  piece 
of  butter,  the  size  of  a  walnut,  rolled  in  flour. 

CUSTARDS.  (In  the  art  of  the  Cook  and 
Confectioner.)  A  species  of  sweetmeat,  con¬ 
sisting  principally  of  milk  or  cream,  thickened  with 
eggs,  and  flavored. 

I.  {Almond.)  Blanched  sweet  almonds  4  oz. ; 
beat  them  to  a  smooth  paste  in  a  mortar,  and  add 
it  to  1  pint  of  thick  cream,  with  the  yelks  of  4 
eSSs>  2  or  3  spoonfuls  of  rose  water,  and  2  drops 
each  of  essential  oil  of  almonds  and  essence  of 
lemon.  Stir  the  whole  over  a  slow  fire,  until  of 
a  proper  consistence,  then  pour  it  into  cups.  Some 
use  milk  instead  of  cream,  and  2  eggs  in  addition 
to  the  above. 

II.  (Baked.)  Mix  cream  1  pint  with  4  eggs, 
flavor  with  mace,  nutmeg,  and  cinnamon,  and  add 
a  little  white  wine,  rose  water,  and  sugar ;  bake. 

III.  (Lemon.)  Boil  ^  pint  of  new  milk,  with  a 
piece  of  lemon-peel,  1  bitter  almond,  and  8  lumps 
of  white  sugar.  Should  cream  be  employed  in¬ 
stead  of  milk,  there  will  be  no  occasion  to  skim  it. 
Beat  the  yelks  and  whites  of  3  eggs,  strain  the 
milk  through  coarse  muslin,  or  a  hair-sieve  ;  then 
mix  the  eggs  and  milk  very  gradually  together 
and  simmer  it  gently  on  the  fire,  stirring  it  until 
it  thickens. 

IV.  (Orange.)  Boil  very  tender  the  rind  of 
half  a  Seville  orange,  and  beat  it  in  a  mortar  un¬ 
til  it  is  very  fine  ;  put  to  it  a  spoonful  of  brandy 
the  juice  of  a  Seville  orange,  4  oz.  of  loaf  sugar^ 


and  the  yelks  of  4  eggs.  Beat  them  all  togiji 
for  10  minutes,  and  then  pour  in  by  degrees  lh 
of  hot  cream  ;  beat  them  until  cold,  and  put  f  i 
in  custard  cups,  in  a  dish  of  hot  water ;  let  1 1 
stand  till  they  are  set,  then  take  them  out  i 
stick  preserved  orange-peel  on  the  top ;  this  f  r 
a  fine  flavored  dish,  and  may  be  served  up  b  < 
cold. 

V.  (Rice.)  Boil  J  a  cupful  of  the  best  gr  i 
rice  in  a  pint  of  milk  until  dissolved,  then  n 
with  a  quart  of  cream,  flavor  with  nutmeg,  n  i 
and  a  little  brandy,  and  put  it  into  cups  ■ 
dish. 

CUTS.  Treat.  The  divided  parts  shout : 
drawn  close  together,  and  held  so  with  s. 
pieces  of  strapping  or  adhesive  plaster  stret ; 
across  the  wound.  If  the  part  be  covered 
blood,  it  should  be  first  wiped  off  with  a  spc  < 
When  the  wound  is  large,  and  the  parts  n 
exposed,  a  good  method  is  to  sew  it  up.  The 
plication  of  a  little  creosote  will  generally  i 
local  bleeding,  provided  it  be  applied  to  the  c 
extremities  of  the  wounded  vessels.  A  good 
is  to  place  a  piece  of  lint,  moistened  with  creo 
on  the  wound  previously  wiped  clean,  or  to  pc 
drop  or  two  of  that  liquid  upon  it.  Friar's  baL'j 
quick  drying  copal  varnish,  tincture  of  galls, 
peras  water,  black  ink,  &c.,  are  popular  remit 
applied  in  the  same  way.  A  bit  of  the  fur  plud 
from  a  black  heaver  hat,  is  an  excellent  renj 
to  stop  the  bleeding  from  a  cut  produced  b) 
razor  in  shaving. 

CUTTINGS.  (In  Horticulture.)  The  cl 
of  cuttings  should  be  made  from  the  side  shool 
trees  and  plants,  and,  when  possible,  from  sue 
recline  towards  the  ground,  observing  to  lea- 
little  wood  of  a  former  year  or  season’s  gre 
attached  to  them,  as  such  are  found  to  take 
more  readily  than  when  they  are  wholly  comp 
of  new  wood.  The  time  to  take  cuttings  i 
soon  as  the  sap  gets  into  full  motion.  Before 
ting  them  they  should  be  cut  across,  just  belov 
eye  or  joint,  with  as  smooth  a  section  as  poss 
observing  not  to  injure  the  bud.  The  superrh 
leaves  may  be  removed,  but  a  sufficient  nun 
should  be  left  on  for  the  purposes  of  vegetal; 
The  common  practice  of  removing  all  or  net 
all  the  leaves  of  cuttings  is  injudicious.  In  s 
cases  leaves  alone  will  strike  root.  When  cutt 
are  set  in  pots,  they  should  be  so  placed  as  to  re 
to  the  bottom  and  touch  the  sides  throughout  t 
whole  length,  when  they  will  seldom  fail  to 
come  rooted  plants.  In  the  case  of  tubular  stal 
plants,  it  is  said  to  be  advantageous  to  insert  1 
ends  into  the  soil,  each  of  which  will  take  r 
and  may  then  be  divided,  when  two  plants  wil 
produced  instead  of  one.  An  equable  tempt 
ture,  a  moist  atmosphere,  a  shady  situation , 
a  moderate  supply  of  water,  are  the  princ 
requisites  to  induce  speedy  rooting.  Excess 
any  of  these  is  prejudicial.  When  the  size  ol 
cuttings  admits,  it  is  better  to  place  them  und 
hand  or  bell  glass,  which  will  preserve  a  consl 
degree  of  heat,  and  prevent  evaporation  from 
surface  of  the  leaves,  which  is  the  most  conn 
cause  of  their  dying,  especially  in  hot,  dry  " 
ther. 

CYANATES.  Compounds  formeawy 
union  of  the  cyanic  acid  with  the  bases.  T 


CYA 


233 


CYA 


distinguished  by  evolving  the  odor  of  cyanic 
J,  accompanied  by  effervescence,  when  treated 
li  dilute  mineral  acids,  and  by  this  solution, 
ced  with  hydrate  of  lime,  evolving  ammonia, 
e  alkaline  cyanates  are  soluble,  tho  others  iu- 
ible. 

The  basic  cyanate  of  ammonia  is  formed  by 
:ing  dry  ammoniacal  gas  with  the  vapors  of 
Irated  cyanic  acid.  It  forms  a  white,  woolly, 
li-crystalline  mass.  By  heat,  or  exposure  to 
air,  it  is  converted  into  urea.  Cyanate  of  po¬ 
rn  may  be  formed  by  roasting,  at  a  red  heat, 
ferrocyanide  of  potassium,  in  fine  powder, 
u  an  iron  plate,  constantly  stirring,  until  it  be- 
3es  fused  into  one  mass,  when  it  must  be  re¬ 
ed  to  fine  powder,  and  digested  in  boiling  alco- 
,  from  which  crystals  of  the  cyanate  will  be 
osited  as  the  solution  cools.  A  mixture  of  the 
ocyanide  of  potassium,  with  half  its  weight  of 
j  oxide  of  manganese,  may  also  be  used  to  pro- 
e  this  salt.  The  compound  should  be  kindled 
a  red-hot  body,  and  allowed  to  smoulder  away, 
r  which  it  may  be  treated  with  alcohol  as  be- 
1 1.  (See  Urea.)  The  cyanates  of  silver  lead, 
many  other  metals,  may  be  made  by  adding 
.  jlution  of  cyanate  of  potassa  to  another  of  a 
i  tral  salt  of  the  base. 

YANIC  ACID.  A  compound  of  cyanogen 
i  oxygen,  discovered  by  Wohler.  It  is  only 
i  wn  in  the  hydrated  state,  or  united  to  1  atom 
<  rater.  < 

’rep.  I.  Distil  dry  cyanuric  acid,  or  cyamelide, 
ij,  retort,  and  collect  the  product  in  a  well-cooled 
hirer.  It  is  also  formed  when  cyanogen  is 
tiismitted  over  carbonate  of  potassa  heated  to 
i  less ;  a  cyanate  of  potassa  results. 

I.  Pass  a  current  of  sulphureted  hydrogen  gas 
!  nigh  water  in  which  cyanate  of  silver  is  dif- 
f  d.  (Liebig.)  This  acid  reddens  litmus  strong- 
I  is  sour  to  the  taste ;  it  possesses  the  smell 
'  ch  is  always  perceived  when  any  of  its  salts 
-  decomposed  by  an  acid ;  it  neutralizes  bases 
I  ectly,  forming  salts  called  cyanates,  but  when 
'•  ontact  with  water  it  suffers  decomposition  in  a 
1  hours,  and  is  converted  into  carbonic  acid  gas 
a  ammonia.  The  sulphureted  hydrogen  must 
be  passed  so  long  as  to  decompose  all  the  cya- 
n  ■  of  silver ;  for  then  the  cyanic  acid  is  con- 
v  ed  into  other  products  by  the  excess  of  the 
8  hureted  hydrogen. 

YANIDE.  Syn.  Cyanuret.  A  compound 
yanogen  and  a  metal.  (See  Cyanogen  and 
•rocyanic  Acid.) 

YANIDE  OF  GOLD.  Syn.  Tercyanide 
'Old.  Percyanide  of  ditto.  Prep.  I.  Add 
’  cyanide  of  potassium  to  a  solution  of  gold  in 
a  i  regia,  carefully  deprived  of  all  excess  of 
by  evaporation ;  collect  the  yellow  precipi- 


•  Add  a  boiling  solution  of  24  parts  of  bicya- 
u  of  mercury  to  another  of  16  parts  of  gold, 
d#>lvod  in  aqua  regia,  evaporate  to  dryness,  and 
w  1  with  pure  water. 

(marks.  This  salt  has  been  introduced  into 
I  rench  Codex,  and  has  been  used,  both  ex- 
tcfily  ami  internally,  in  scrofulous  and  similar 
111  lions.  Dose,  y s  to  ya  of  a  grain,  inado  into 

a  1.  i 

YANIDE  OF  MERCURY.  Syn.  Bicya¬ 


nide  of  Mercury.  Hydrargyri  Bicyanidum, 
(P-  L.)  Hydrargyri  Cyanuretuai,  (P.  D.)  Prus¬ 
sian  Mercury.  Prussiate  of  Mercury.  Hy- 

DROCYANATE  OF  DITTO.  CYANURET  OF  DITTO.  Cy- 

anodide  of  ditto.  Cyanure  de  Mercure,  ( Fr .) 
Prep.  ( Proc .  of  the  L.  Ph.)  Percyanide  of  iron 
§viij ;  binoxide  of  mercury  §x ;  distilled  water  4 
pints.  Boil  for  half  an  hour,  strain,  and  evaporate 
that  crystals  may  form. 

II.  (Winckle’s  process.)  .Saturate  dilute  hydro¬ 
cyanic  acid  with  binoxide  of  mercury ;  evaporate 
and  crystallize. 

Pur.,  6pc.  It  should  be  “transparent  and  to¬ 
tally  soluble  in  water.  This  solution,  on  the  ad¬ 
dition  of  muriatic  acid,  evolves  hydrocyanic  acid, 
known  by  its  smell,  and  a  glass  moistened  with  a 
solution  of  nitrate  of  silver,  and  held  over  it,  gives 
a  deposite  soluble  in  nitric  acid.  When  heated  it 
evolves  cymnogen,  and  runs  into  globules  of  me¬ 
tallic  mercury.”  (P.  L.)  The  cyanogen  may  be 
recognised  by  burning  with  a  violet-colored  flame. 
A  solution  of  bicyanide  of  mercury,  gives  a  black 
precipitate  with  sulphureted  hydrogen,  and  white 
pearlyr  crystalline  plates,  with  iodide  of  potassium. 

Uses,  cfc.  It  has  been  administered  in  some 
hepatic  and  skin  diseases,  and  has  been  proposed 
as  a  substitute  for  corrosive  sublimate.  (Parent.) 
It  is  principally  used  as  a  source  of  prussic  acid. 
Dose.  to  ^  gr.,  in  pills  or  alcoholic  solution  ;  as 
a  gargle  or  lotion,  10  grs.  to  water  1  pint ;  as  an 
ointment,  10  or  12  grs.  to  lard  1  oz. 

CYANIDE  OF  POTASSIUM.  Prep.  I. 
Treat  a  saturated  alcoholic  solution  of  pure  potas¬ 
sa,  with  the  vapors  of  hydrocyanic  acid,  as  long 
as  it  throws  down  a  white  crystalline  precipitate, 
which  must  bo  collected  and  washed  with  alco¬ 
hol. 

II.  Add  hydrocyanic  acid  in  excess  to  a  con¬ 
centrated  solution  of  pure  potassa;  evaporate  until 
crystallization  commences,  then  pour  it  into  a 
porcelain  vessel  and  fuse  at  a  red  heat. 

III.  Expose  well-dried  and  powdered  ferrocyra- 
nide  of  potassium  to  a  strong  i;ed  heat  in  a  close 
vessel.  When  cold,  powder,  place  it  in  a  funnel, 
moisten  with  a  little  alcohol,  and  wash  with  cold 
water.  Evaporate  the  solution  thus  formed  to 
dryness,  expose  it  to  a  red  heat  in  a  porcelain  dish, 
cool,  powder,  and  boil  in  alcohol  of  60§.  As  the 
spirit  cools,  crystals  of  cyanide  of  potassium  will 
be  deposited. 

Remarks.  When  pure,  this  salt  is  colorless  and 
odorless ;  when  exposed  to  the  atmosphere,  mois¬ 
ture  is  absorbed,  and  it  acquires  the  smell  of  hy¬ 
drocyanic  acid.  If  it  effervesces  with  acids,  it 
contains  carbonate  of  potassa,  and  if  it  be  yellow, 
it  contains  iron.  It  is  employed  in  chemical  anal- 
y’ses,  and  for  the  preparation  of  hyrdrocyauic  acid ; 
cyanide  of  soda  may  be  made  in  the  same  way. 

CYANIDE  OF  SILVER.  Syn.  Argenti 
Cyanidum,  (P.  L.)  Prep.  Add  dilute  hydrocyanic 
acid  to  a  solution  of  nitrate  of  silver,  as  long  as  a 
precipitate  falls  down  ;  wash  and  dry.  The  pro¬ 
portions  ordered  by  the  London  College,  are  nitrate 
of  silver  3  ij  and  3ij,  dissolved  in  water  1  pint ;  di¬ 
lute  hydrocyanic  acid,  q.  s. 

Remarks.  Cyanide  of  silver  is  white,  soluble  in 
ammonia,  and  decomposed  byr  contact  with  neutral 
vegetable  substances.  By  oxi>osure  to  light  it  turns 
violet-colored-  It  has  been  given  in  some  com- 


DAI 


234 


DAI 


plaints,  in  doses  of  one-tenth  to  one-eighth  of  a 
grain,  (Serre,)  and  has  been  proposed  as  a  source 
of  hydrocyanic  acid.  (Everitt.) 

CYANIDE  OF  ZINC.  Prep.  Dissolve  me¬ 
tallic  zinc  in  hot  acetic  acid,  and  add  hydrocyanic 
acid  as  long  as  a  precipitate  falls. 

CYANOGEN.  Syn.  Prussine.  Cyanogenium. 
Bicarburet  of  Nitrogen.  (From  svavos,  blue, 
and  ytvi/aw,  to  generate.)  A  compound  of  carbon 
and  nitrogen,  discovered  by  M.  Gay  Lussac,  in  1815. 

Prep.  Expose  carefully-dried  bicyanide  of  mer¬ 
cury  in  a  small  retort,  to  the  heat  of  a  spirit-lamp, 
and  collect  the  gas  in  the  mercurial  pneumatic 
trough. 

Prop.  A  colorless  gas,  possessing  a  pungent  and 
peculiar  odor.  Under  a  pressure  of  3  or  4  atmo¬ 
spheres,  it  becomes  liquid  at  a  temperature  of  45°, 
(Faraday,)  and  this  fluid  again  becomes  gaseous 
on  withdrawal  of  the  pressure.  Water  absorbs 
nearly  5  times  its  bulk  of  cyanogen  at  60°,  and 
alcohol  about  23  times.  With  hydrogen  it  forms 
hydrocyanic  acid,  and  with  the  metals,  cyanides, 
or  cyanurets.  (See  Cyanide  and  Hydrocyanic 
Acid.) 

CYANURIC  ACID.  Syn.  Pyro-uric  Acid. 
A  peculiar  acid,  discovered  by  Scheele.  It  is  a 
product  of  the  decomposition  of  the  soluble  cyanates 
by  dilute  acid,  of  urea  by  heat,  &c. 

Prep.  Heat  urea  until  it  fuses,  and  is  converted 
into  a  white  or  grayish-white  mass ;  dissolve  in 
strong  oil  of  vitriol,  and  add  nitric  acid,  drop  by 
drop,  to  the  solution  until  it  becomes  colorless ; 
then  mix  the  liquid  with  an  equal  volume  of  water. 
On  cooling,  crystals  of  cyanuric  acid  will  be  de¬ 
posited,  which  must  be  washed  with  a  little  cold 
water,  and  then  dissolved  in  24  parts  of  boiling 
water,  when  crystals  of  the  hydrated  acid  will 
form  as  the  solution  cools.  By  exposure  to  the 
atmosphere,  or  a  gentle  heat,  they  lose  their  water 
and  fall  into  powder. 

Prop.,  §c.  It  forms  salts  with  the  bases  called 
cyanurates.  The  alkaline  cyanurates  may  be 
formed  by  neutralizing  a  boiling  solution  of  the 
acid  with  the  base,  and  the  cyanurate  of  silver  by 
adding  a  solution  of  nitrate  of  silver  to  another  of 
cyanurate  of  potassa. 

DAHLINE.  A  substance  analogous  to  starch 
and  inulin,  discovered  by  M.  Payen  in  the  bulbs  or 
tubers  of  the  dahlia. 

Prep.  Diffuse  the  pulp  of  dahlia  bulbs  in  its  own 
weight  of  water,  filter  through  cloth,  add  part 
of  common  chalk,  boil  for  half  an  hour,  and  filter. 
Then  press  the  residuum  of  the  bulbs,  mix  the 
liquors,  evaporate  to  fths,  add  4§  of  animal  char¬ 
coal,  clarify  with  the  white  of  an  egg,  filter,  and 
evaporate  until  a  film  forms  upon  the  surface  ;  as 
the  liquid  cools,  dahline  will  be  deposited. 

Remarks.  The  bulbs  of  dahlias  yield  about  4§ 
of  dahline.  It  differs  from  starch  and  inulin  by 
forming  a  granulated  mass,  when  its  aqueous  solu¬ 
tion  is  evaporated ;  as  also  in  its  specific  gravity, 
which  is  1-356,  whereas  that  of  starch  is  1-53. 

DAIRY.  An  apartment  either  in  a  house,  or 
adjoining  it,  for  the  purpose  of  keeping  milk,  and 
making  butter,  cheese,  &c. 

The  best  situation  for  a  dairy  is  on  the  north 
side  of  the  dwelling-house,  because  it  will  thereby 
be  sheltered  from  the  sun  during  the  heat  of  the 


day.  Ample  means  should  be  provided  to  ens 
thorough  ventilation  by  means  of  Venetian  si 
ters,  or  suitable  windows,  so  arranged  as  to  ad 
the  air,  but  to  exclude  flies  and  other  insects ; 
also  to  permit  a  due  regulation  of  the  temperat- 
which  should  be  preserved  as  much  as  possibl 
an  equable  state,  ranging  from  45°  to  55°  F. 
lessen  the  influence  of  external  variations  of  t 
perature,  the  walls  should  be  double,  or  of  con 
erable  thickness,  and  the  windows  provided  i 
shutters  or  doors.  In  summer  the  heat  ma- 
lessened  by  sprinkling  water  upon  the  floor,  wl 
will  produce  a  considerable  degree  of  cold  b' 
evaporation.  Dairies  built  of  mud  or  “cob,” 
preferred  in  the  west  of  England,  and  this  pre 
ence  arises  from  the  uniform  temperature  1 
maintain,  on  account  of  the  great  thickness  of; 
walls,  and  their  being  very  bad  conductors  of  1: 
In  large  dairy-farms,  where  butter  and  cheese 
made,  the  dairy  is  generally  a  separate  build; 
and  divided  into  3  or  4  apartments,  one  of  w.j 
is  called  the  milk-room,  a  second  the  churn! 
room,  a  third  the  cheese-room,  containing ; 
cheese-press,  &c.,  and  a  fourth  the  drying -n\ 
where  the  cheeses  are  placed  to  dry  and  liari 
To  these  may  be  added  a  scullery,  furnished  j 
copper,  water,  &c.,  for  scalding  and  cleaningj 
dairy  utensils. 

Besides  the  preservation  of  the  milk,  after  it! 
been  brought  into  the  dairy*  and  the  manufaclj 
ripening,  and  preservation  of  the  cheese  and  j 
ter,  the  management  of  a  dairy  includes  an  at| 
tion  to  the  health  and  feeding  of  the  cows.  T| 
animals  require  regular  and  careful  treaty 
The  cow-stall  should  be  visited  at  an  early  j 
every  morning,  and  the  udder  of  each  cowwaj 
clean  with  cold  water  and  a  sponge,  after  w 
they  should  be  milked.  If  any  of  the  cows  l! 
sore  teats,  warm  water  should  be  used,  and  a 
dressing  of  simple  ointment,  or  a  lotion  of  t 
and  water  applied.  When  the  former  is  i 
great  cleanliness  is  necessary,  and  the  milk  sbj 
be  given  to  the  pigs. 

The  operation  of  milking  the  cows  slioulj 
performed  at  regular  and  early  hours,  and  1 
cow  should  be  milked  as  dry  as  possible,  i 
morning  and  evening,  as,  unless  this  point  bij 
tended  to,  the  quantity  of  milk  will  decrease, 
ter  each  cow  has  been  milked  as  dry  as  posi 
the  dairy-maid  should  begin  again  with  thej 
first  milked,  and  proceed  to  “  drip”  each  of  tlj 
by  which  means  not  only  will  the  “  strippii 
which  are  very  rich  in  cream,  be  obtained,  bu 
health  and  productiveness  of  the  animals  wi 
promoted.  Cleanliness  is  very  essential  in  al 
operations  of  the  dairy,  and  in  none  more  so  ,i 
in  the  milking  of  the  cows.  The  hands  and 
of  the  milk-maid  should  be  kept  scrupuldj 
clean,  and  should  be  well  washed  with  soap 
water,  after  touching  the  udder  of  a  sick  coy 
without  this  precaution,  the  sores  may  be  conv 
to  the  healthy  ones.  The  milk-cans  shout 
scalded  out  daily,  and,  as  well  as  all  the  y 
dairy  utensils,  should  be  kept  clean  and  dry.  < 
fore  placing  the  milk  on  the  shelves  of  the  dj! 
it  should  be  strained  through  a  hair-sieve  1 
searce,  covered  with  clean  cheesecloth,  as  by 
precaution,  any  stray  hairs  that  may  have  li- 
into  the  milk-pail  will  be  taken  out. 


DAP 


235 


DEA 


is  of  importance  in  the  management  of  cows, 
the  majority  of  them  should  calve  from  Lady- 
to  May,  that  the  large  quantity  of  milk  that 
ws,  may  be  supported  by  the  luxuriance  of 
■tation.  The  other  portion  should  calve  in 
ust  or  September,  to  ensure  a  supply  during 
winter.  The  calves  should  be  taken  from  the 
s  when  7  or  8  days  old,  and  fed  with  skimmed- 
.,  made  oatmeal,  &c.,  allowing  them  to  be  out 
io  pasture  during  some  portion  of  every  day, 
ss  it  should  be  wet  and  cold, 
he  average  produce  of  a  milch  cow,  supplied 
good  pasturage,  is  about  3  gallons  daily,  from 
y-day  to  Michaelmas,  and  from  that  time  to 
ruary,  about  1  gallon  daily.  Cows  of  good 
d  will  be  profitable  milkers  to  14  or  15  years 
?e,  if  well  fed.  (See  Butter,  Cowrs,  Cream, 
Cheese.) 

AMP  LINEN  is  very  injurious  to  health, 
should  be  especially  avoided.  In  travelling, 
n  it  is  expected  that  the  bed  has  not  been 
erly  aired,  the  best  way  is  to  sleep  between 
blankets.  A  good  plan  to  ascertain  this  point, 
have  the  bed  warmed,  and  immediately  after 
itroduce  a  clean,  dry  glass  tumbler  between 
sheets,  in  an  inverted  position  ;  after  it  has  re- 
ied  a  few  minutes  it  should  be  examined,  when 
■und  dry,  and  untarnished  with  steam,  it  may 
lirly  presumed  that  the  bed  is  perfectly  safe  ; 
if  the  reverse  should  be  the  case,  it  should  be 
ded.  When  it  is  impossible  to  prevent  the  use 
imp  linen,  as  articles  of  dress,  the  best  way  to 
ate  any  ill  effects,  is  to  keep  constantly  in  mo- 
,  and  avoid  remaining  near  the  fire,  or  in  a 
m  apartment,  or  a  draught  of  cold  air,  until 
cient  time  has  elapsed  to  allow  the  escape  of 
moisture. 

'AMSONS.  A  species  of  small  black  plum, 
h  used  in  the  preparations  of  tarts,  &c.  They 
rather  apt  to  disagree  with  delicate  stomachs, 
also  to  affect  the  bowels. 

’  VMSON  CHEESE.  Prep.  Boil  the  fruit  in 
ifficient  quantity  of  water  to  cover  it ;  strain 
pulp  through  a  very  coarse  sieve  ;  to  each  lb. 
4  oz.  of  sugar.  Boil  till  it  begins  to  candy  on 
sides,  then  pour  it  into  tin  moulds.  Other 
is  of  plums  may  be  treated  in  the  same  way, 
Iso  cherries,  and  several  other  kinds  of  fruit. 
'ANDELION.  Syn.  Leontodon.  Leonto- 
Taraxacum.  The  root  of  this  plant  is  diuretic 
tonic.  It  is  roasted  and  used  as  coffee,  and 
a  mixed  with  an  equal  weight  of  foreign  coffee, 
'titutes  the  article  once  so  much  puffed  under 
name  of  “  Dandelion  coffee.”  The  blanched 
es  are  used  in  salads,  and  the  inspissated  juice, 
act,  and  decoction  are  employed  in  medicine, 
are  considered  as  detergent,  aperitive,  and  de¬ 
ment. 

'APHNIN.  A  peculiar  bitter  principle,  dis- 
?red  by  Vauquelin  in  the  daphne  alpina.  It  is 
■ured  by  separating  the  resin  from  the  alcoholic 
hire  of  the  bark  by  evaporation  ;  afterwards 
ting  with  water,  filtering,  and  adding  acetate 
lead.  A  yellow  substance,  which  has  been 
ed  daphnate  of  lead,  falls  down,  which,  when 
omposed  by  sulphureted  hydrogen,  forms  small 
jsparent  crystals  of  daphnin.  This  substance 
itter,  gray-colored,  volatile,  and  sparingly  solu- 
in  cold  water. 


DATURA.  Syn.  Daturia.  Daturina.  Da- 
turium.  An  organic  alkali,  discovered  by  Geiger 
and  Hesse  in  datura  stramonium.  It  is  best  ob¬ 
tained  from  the  seeds.  It  is  sparingly  soluble  in 
cold  water  ;  but  more  so  in  hot  water,  alcohol,  and 
ether.  It  tastes  bitter,  dilates  the  pupil  strongly, 
and  is  very  poisonous.  It  may  be  sublimed  unal¬ 
tered,  and  may  be  obtained  in  prismatic  crystals, 
by  the  addition  of  water  to  its  alcoholic  solution. 
With  the  acids  it  forms  salts,  which  are  mostly 
crystallizable.  (See  Alkaloid.) 

DEAFNESS.  Syn.  Dysec.ea,  (from  Svs,  with 
difficulty,  and  axoif,  hearing,)  an  imperfect  state, 
or  deficiency  of  the  faculty  of  hearing.  Deafness 
has  been  divided  into  two  species : — 1.  Organic, 
arising  from  wax  in  the  meatus,  injuries  of  the 
membrane,  or  inflammation  and  obstruction  of  the 
tube.  2.  Atonic,  when  without  any  discernible 
injury  of  the  organ.  (Cullen.)  When  deafness  is 
present  hi  infancy  and  childhood,  it  is  accompanied 
with  dumbness,  or  imperfect  articulation,  in  conse¬ 
quence  of  the  impossibility  of  conveying  a  know¬ 
ledge  of  the  sounds  necessary  for  the  exercise  of 
the  imitative  faculty  of  speech.  A  common  cause 
of  deafness  is  some  imperfection  or  obstruction  of 
the  passage  leading  to  the  membrane  of  the  tym¬ 
panum  or  drum  of  the  ear.  In  some  cases  this 
passage  is  totally  occluded  by  a  membrane,  or 
some  malformation  of  the  tube,  which  may  fre¬ 
quently  be  removed  by  a  surgical  operation.  Even 
instances  of  partial  obliteration  of  this  passage  have 
occurred,  which  have  been  effectually  cured.  A 
more  frequent  cause  of  deafness  is,  however,  the 
presence  of  foreign  bodies  in  the  aural  passages,  or 
the  accumulation  of  hardened  wax.  In  these  cases 
the  best  treatment  is  to  inject  warm  water  into  the 
ear  by  means  of  a  proper  syringe,  the  head  being 
placed  with  that  side  upwards  during  the  operation. 
Insects  may  be  destroyed  by  pouring  a  spoonful  of 
warm  olive  oil,  or  camphorated  oil,  into  the  ear 
over  night,  retaining  it  there  until  the  next  mom- 
ing  by  means  of  a  piece  of  cotton  wool,  when  it 
may  be  washed  out  with  a  little  mild  soap  and 
warm  water.  When  there  is  a  deficient  secretion 
of  wax,  or  a  dryness  of  the  aural  passage,  mild 
oleaginous  stimulants  should  be  employed.  For 
this  purpose  a  little  olive  or  almond  oil,  to  which  a 
few  drops  of  oil  of  turpentine,  oil  of  juniper,  or 
camphor  liniment,  have  been  added,  may  be  used 
with  advantage.  When  deafness  is  accompanied 
with  continued  acute  pain,  or  a  discharge  of  a  pu¬ 
rulent  matter,  inflammation  of  the  tympanum,  or 
some  other  portion  of  the  internal  ear,  probably 
exists,  and  medical  advice  should  be  sought  as  soon 
as  possible.  The  deafness  that  frequently  accom¬ 
panies  a  violent  cold,  is  generally  caused  by  ob¬ 
structions  in  the  Eustachian  tube,  and  goes  off  as 
soon  as  the  secretions  return  to  a  healthy  state. 
When  imperfect  hearing  depends  upon  obtundity 
of  the  auditory  nerve,  or  an  extensive  obliteration 
or  malformation  of  the  internal  ear,  it  scarcely  ad¬ 
mits  of  cure. 

DEAFNESS,  TAYLOR'S  REMEDY  FC)R. 
Prep.  Oil  of  almonds  Ib.j  ;  garlic,  bruised,  fij  ; 
alkanet  root  ^ss  ;  infuse  and  strain.  A  little  is 
poured  into  the  ear  in  deafness. 

DEATH.  In  cases  of  sudden  death,  interment 
should  be  deferred  till  signs  of  putrefactiou  begin 
to  appear,  especially  when  no  gradation  of  disease 


DEC 


236 


DEC 


has  preceded,  as  in  cases  of  apoplexy,  hysterics, 
external  injuries,  drowning,  suffocation,  &c., 

In  cases  of  malignant  fevers,  putrescency  ad¬ 
vances  speedily,  and,  under  such  circumstances, 
the  time  of  the  funeral  ought  not  to  be  unnecessa¬ 
rily  protracted ;  but  this  ought  never  to  be  the 
case  in  northern  climates,  and  in  temperate  or  even 
cool  weather.  Young  persons,  in  the  bloom  of 
health  and  vigor,  may  be  struck  down  by  an  ill¬ 
ness  of  only  a  few  days,  or  even  hours,  but  they 
ought  not  to  be  consigned  to  the  same  summary 
sentence,  merely  because  custom  has  ordained  it. 
No  sooner  has  breathing  apparently  ceased,  and 
the  visage  assumed  a  ghastly  or  death-like  hue, 
than  the  patient,  after  his  eyes  are  closed,  is  too 
often  hurried  into  a  coffin,  and  the  body,  scarcely 
yet  cold,  is  precipitated  into  the  grave.  So  ex¬ 
tremely  fallacious  are  the  signs  of  death,  that  too 
often  has  the  semblance  been  mistaken  for  the 
reality ;  especially  after  sudden  accidents,  or  short 
illness.  Many  of  these,  however,  by  prompt 
means  and  judicious  treatment,  have  been  happily 
restored. 

Unequivocal  proofs  of  death  should  always  be 
waited  for,  and  every  possible  means  of  resuscita¬ 
tion  persevered  in  when  thet>e  do  not  appear,  espe¬ 
cially  when  we  consider  how  appearances  may  be 
deceitful,  and  how  unexpectedly  the  latent  sparks 
of  life  may  be  rekindled.  The  effects  of  sound, 
upon  animal  life  are  astonishing.  The  beat  of  a 
drum,  for  instance,  has  had  a  very  beneficial  effect 
upon  persons  in  a  state  of  suspended  animation. 
At  one  time,  a  scream,  extorted  by  grief,  proved 
the  means  of  resuscitating  a  person  who  was  sup¬ 
posed  to  be  dead,  and  who  had  exhibited  the  usual 
recent  marks  of  the  extinction  of  life.  In  cases 
of  catalepsy,  or  trance,  having  the  semblance  of 
death,  the  action  of  the  lungs  and  heart  continues, 
though  in  a  nearly  imperceptible  degree.  By  pla¬ 
cing  a  cold  mirror,  or  piece  of  highly  polished  met¬ 
al,  immediately  over  the  mouth  of  the  patient, 
symptoms  of  moisture  will  appear  upon  the  sur¬ 
face,  if  the  most  feeble  respiration  takes  place. 

DEBILITY.  Weakness.  Feebleness.  When 
this  arises  from  a  diseased  action  of  the  stomach, 
the  occasional  use  of  mild  aperients,  followed  by 
bitters  and  tonics,  is  the  best  treatment.  When 
from  a  general  laxity  of  the  solids,  and  there  are 
no  symptoms  of  fever,  nor  a  tendency  of  blood  to 
the  head,  a  course  of  chalybeates  will  prove  advan¬ 
tageous.  Either  of  the  following  may  be  adopted 
for  this  purpose.  I.  Pure  sulphate  of  iron  1  dr.  ; 
extract  of  gentian  and  powdered  ginger,  of  each 
1J  dr.,  beat  together  into  a  mass,  and  divide  into 
120  pills,  one  to  be  taken  morning,  noon,  and  night. 
II.  Sulphate  of  iron  and  powdered  myrrh,  of  each 
1  dr.  ;  sulphate  of  quinine  J  dr. ;  conserve  of  roses, 
sufficient  to  form  a  pill  mass.  Divide  into  120  pills. 
Dose,  as  before. 

DECANTATION.  The  operation  of  pouring 
or  drawing  off  the  clear  portion  of  a  liquid,  from 
the  impurities  or  grosser  matter,  that  has  subsided. 
It  is  commonly  performed,  either  by  gently  incli¬ 
ning  the  vessel,  or  by  the  use  of  a  syphon  or  pump. 
In  the  laboratory  it  is  much  resorted  to  in  the  pu¬ 
rification  of  precipitates,  or  other  similar  operations, 
where  repeated  edulcoration  or  washing  is  required, 
for  which  purpose  it  is  preferable  to  filtration,  from 
being  less  troublesome  and  more  economical.  In 


these  cases,  after  a  sufficient  time  having  been 
lowed  for  the  subsidence  of  the  precipitate  or  po 
der,  or  for  the  clearing  of  the  supernatant  fluid, 
is  decanted,  and  its  place  supplied  by  a  fresh  p 
tion  of  water,  which,  after  sufficient  agitation, 
similarly  treated,  and  the  whole  operation  repea' 
as  often  as  necessary. 

DECANTERS.  There  is  often  much  difficu 
experienced  in  cleaning  decanters,  especially  af 
port  wine  has  stood  in  them  for  some  time.  'I 
best  way  is  to  wash  them  out  with  a  little  pearl; 
and  warm  water,  adding  a  spoonful  or  two  of  fri 
slaked  lime  if  necessary.  To  facilitate  the  act 
of  the  fluid  against  the  sides  of  the  glass,  a  f 
small  cinders  may  be  used.  A  spoonful  of  strc 
oil  of  vitriol  will  also  rapidly  remove  any  kind 
dirt  from  glass  bottles,  but  care  must  be  taken  ] 
to  pour  it  into  them  while  wet,  nor  to  wash  th 
out  until  they  have  been  thoroughly  drained ; 
when  the  above  strong  acid  comes  into  contact  w 
water,  sufficient  heat  is  generated  to  crack 
glass. 

Another  cause  of  annoyance  which  frequen 
occurs,  is,  that  the  stoppers  of  glass  bottles  £ 
decanters  become  fixed  in  their  places  so  firm 
that  the  exertion  of  sufficient  force  to  remove  th 
would  endanger  the  vessels.  In  such  cas 
knocking  them  gently  with  a  piece  of  wood,  fi 
on  one  side,  and  then  on  the  other,  will  genera 
loosen  them.  If  this  method  does  not  succeed 
cloth  wetted  with  hot  water,  and  applied  to  1 
neck,  will  generally  expand  the  glass  sufficien 
to  allow  them  to  be  easily  withdrawn.  Sho 
neither  of  these  methods  succeed,  the  decanter 
bottle  may  be  placed  in  a  kettle  or  boiler  of  c 
water,  which  must  then  be  heated  to  the  boil; 
point,  by  which  time  the  stopper  will  in  most  ca 
be  loosened  by  the  pressure  of  the  air  confu 
within  the  vessel,  which  will  be  greatly  expiuu 
by  the  heat.  This  plan  should,  however,  ne’ 
be  adopted  but  as  a  last  resource,  as  if  the  ves 
be  not  sufficiently  strong  to  resist  the  internal  pr 
sure,  it  must  of  course  be  broken.  A  piece 
cloth  should  be  tied  over  the  stopper,  in  sucl 
way  as  to  permit  it  to  become  well  loosened,  1 
to  prevent  it  being  blown  out,  because  in  the  1 
ter  case  it  would  most  likely  be  broken  on  falli 
to  the  ground. 

DECARBONIZATION.  This  operation 
performed  on  cast  iron,  to  convert  it  into  steel 
soft  iron.  The  articles  to  be  decarbonized  £ 
packed  in  finely-powdered  haematite,  or  nati 
oxide  of  iron,  to  which  iron  filings  are  often  add> 
and  exposed  for  some  time  to  a  strong  red  he 
by  which  the  excess  of  carbon  is  abstracted 
burnt  out.  The  process  somewhat  resembles  a 
nealing  or  cementation. 

DECOCTION.  Syn.  Decoction,  ( Fr .)  A 
kochung,  ( Ger .)  Decoctum,  ( Lat .)  From  decoqi 
to  boil.  (In  Pharmacy.)  An  aqueous  solution 
the  active  principles  of  vegetables,  obtained 
boiling.  (In  Chemistry.)  A  continued  ebulliti 
with  water,  to  separate  such  parts  of  bodies  as  a 
only  soluble  at  the  boiling  temperature. 

The  effect  of  boiling  water  differs  greatly  fre 
that  of  infusion.  At  the  heat  of  212°,  the  esse 
tial  oils  and  aromatic  principles  of  vegetables  a 
dissipated  or  decomposed ;  while  by  infusion  in  li 
water,  in  covered  vessels,  they  remain  for  t 


DEC 


237 


DEC 


t  part  uninjured.  The  solvent  powers  of  boil- 
water  are,  however,  much  greater  than  those 
hot  water  ;  and  many  vegetable  principles 
cely  acted  on  by  the  latter,  are  freely  soluble 
lie  former.  This  is  the  case  with  many  of  the 
iloids,  on  which  the  medicinal  virtues  of  several 
etables  depend.  On  the  other  hand,  it  must 
recollected  that  the  solutions  of  many  sub- 
ices,  though  more  readily  made  by  boiling,  are 
■dily  weakened  or  rendered  inert  by  ebullition, 
onsequence  of  the  active  principles  being  either 
litilized  along  with  the  steam,  or  oxidized,  or 
imposed  by  exposure  to  the  atmosphere.  This 
■irticularly  the  case  with  substances  abounding 
•xtractive  or  astringent  matter.  When  the 
licinal  properties  of  vegetables  are  volatile,  or 
injured  by  a  strong  heat,  infusion  should  be 
recourse  to,  in  preference  to  boiling ;  but 
n  a  solution  of  the  fixed  constituents  is  alone 
rht,  decoction  is  preferable.  In  preparing  com¬ 
ud  decoctions,  those  ingredients  should  be  boil- 
first  which  least  readily  impart  their  active 
ciples,  and  those  which  most  readily  impart 
n  should  be  added  afterwards.  In  many  cases 
ill  be  proper  simply  to  infuse  the  more  aromatic 
•tances  in  the  hot  decoction  of  the  other  in- 
lients,  by  which  means  their  volatile  principles 
be  preserved.  Some  of  the  preparations  in  the 
rmneopoeias  are  injudiciously  ordered  to  be 
f‘d,  while  others  that  would  not  suffer  by  ebul- 
n  along  with  water,  are  directed  to  be  infused, 
examples  of  the  former,  may  be  mentioned  the 
ipound  decoctions  of  aloes,  chamomile,  and 
aparilla,  and  the  simple  decoctions  of  mezereon, 
lioua  bark,  &c. ;  as  examples  of  the  latter, 
infusions  of  quassia  and  rhatany  may  be  no- 

or  making  decoctions,  the  substances  should 
veil  bruised,  or  reduced  to  a  very  coarse  pow- 
or,  if  fresh  and  soft,  they  should  be  sliced 
II.  In  the  former  case,  any  very  fine  powder 
dhering  dust  should  be  removed  with  a  sieve, 
ts  presence  would  tend  to  make  the  product 
k  aud  disagreeable,  and  also  more  troublesome 
train.  The  vessel  in  which  the  ebullition  is 
lucted  should  be  furnished  with  an  accurately 
ig  cover,  the  better  to  exclude  the  air ;  and 
application  of  the  heat  should  be  so  conducted 
the  fluid  may  be  kept  “  simmering,’’  or  only 
tly  boiling,  as  violent  boiling  is  not  only  quite 
' eessary,  but  absolute! y  i nj u r io u s.  .In  every 
'  the  liquor  should  be  strained  while  hot,  but 
boiling,  and  the  best  method  of  doing  this  is 
mploy  a  fine  hair  sieve,  or  a  coarse  flannel 
In  general  it  is  found,  that  as  decoctions 
i)  a  sediment  is  formed,  in  consequence  of  the 
ng  water  dissolving  a  larger  portion  of  vege- 
e  matter  than  it  can  retain  in  solution  when 
•  This  deposite  for  the  most  part  consists  of  the 
ve  principles  of  the  solution,  and  should  be 
gled  with  the  clear  liquid  by  agitation,  when 
decoction  enters  into  extemporaneous  compo- 
ns,  or  when  the  dose  is  taken.  It  will  thus 
een  that  the  common  practice  of  leaving  the 
ation  until  the  liquid  has  become  cold,  and  also 
■jectiug  the  sediment,  is  injudicious,  and  should 
erupulously  avoided  ;  as,  however,  much  decoc- 
s  so  prepared  may  please  the  eye,  they  are 
only  inferior  in  strength,  but,  in  many  cases,  ] 


nearly  inert.  It  may  be  further  remarked,  that 
long  boiling  is  in  no  case  necessary,  and  should 
be  avoided,  especially  in  decoctions  prepared  from 
aromatic  vegetables,  or  those  abounding  in  extrac¬ 
tive.  The  colleges,  in  such  cases,  direct  the  in¬ 
gredients  “  to  be  boiled  for  a  short  time,”  (P.  D. 
Art.  Dec.  Chamomeli  Co. ;)  or  “  for  10  minutes,” 
(P.  L.  Art.  Dec.  Cinchonae ;)  or  they  limit  the 
period  of  the  ebullition  by  stating  the  quantity  that 
must  be  volatilized,  as — “  boil  to  a  pint,  and  strain,” 
(P.  L.  Art.  Dec.  Cetrarise ;)  the  latter  method 
being  generally  employed  for  those  substances  that 
do  not  suffer  by  lengthened  boiling. 

Distilled  water,  or  perfectly  clean  rain  water, 
should  alone  be  used  for  decoctions.  Spring  and 
river  water,  from  containing  lime,  have  less  solvent 
powers. 

The  aqueous  solutions  of  organic  matter,  from 
the  nature  of  their  constituents,  rapidly  ferment, 
or  putrefy.  Vegetable  substances,  from  abounding 
in  sugar  and  starch,  mostly  undergo  the  former 
change,  and  this  takes  place,  under  common  cir¬ 
cumstances,  after  the  lapse  of  only  a  few  hours. 
At  the  ordinary  temperature  of  the  atmosphere, 
neither  decoctions  nor  infusions  are  fit  to  be  used 
in  dispensing,  unless'  made  the  same  day;  they 
should,  consequently,  be  only  prepared  in  small 
quantities  at  a  time,  and  any  unconsumed  portion 
should  be  rejected.  Some  of  these  preparations 
wall  keep  for  48  hours,  in  temperate  weather,  but 
as  the  ingredients  are  mostly  of  little  value,  and 
the  menstruum  (water)  valueless,  it  would  be  im¬ 
prudent  for  the  dispenser  to  risk  his  own  reputation, 
and  the  welfare  of  the  patient,  by  employing  an 
article  of  dubious  quality. 

It  has  of  late  years  become  a  general  practice 
for  the  wholesale  houses  to  vend  preparations  un¬ 
der  the  name  of  “  concentrated  decoctions,” 
which,  with  the  exception  of  the  compound  decoc¬ 
tion  of  aloes,  are  stated  to  be  of  8  times  the  phar- 
macopoeial  strength ;  so  that  one  drachm  of  these 
liquids,  added  to  seven  drachms  of  water,  form  ex¬ 
temporaneous  decoctions,  professedly  resembling 
those  of  the  pharmacopoeia.  The  decoction  of 
aloes  is  made  of  only  four  times  tho  usual  strength, 
as  the  nature  of  its  composition  would  not  permit 
further  concentration.  I  feel  it  to  be,  however,  a 
bounden  duty  to  the  sick,  to  state,  that  such  prep¬ 
arations  are  but  very  imperfect  substitutes  for  the 
decoctions  of  the  Colleges,  and  in  the  usual  man¬ 
ner.  The  extreme  difficulty  of  forming  concen¬ 
trated  solutions  of  vegetable  matter  with  bulky 
ingredients,  too  often  leads  to  the  omission  of  a 
portion  of  the  materials,  or  to  the  practice  of  con¬ 
centrating  the  liquid  by  evaporation ;  in  the  first 
case,  the  strength  is  of  course  less  than  it  should 
be,  and  in  the  second,  the  quality  is  injured,  and 
perhaps  the  preparation  is  rendered  nearly  inert  by 
the  lengthened  exposure  to  heat,  and  the  con¬ 
sequent  volatilization  or  decomposition  of  its  active 
constituents.  The  common  practice  of  adding  a 
considerable  portion  of  spirit  to  these  preparations, 
xvhich  is  absolutely  necessary  to  make  them  keep, 
is  also  objectionable,  as,  in  many  cases  in  which 
decoctions  are  prescribed,  this  article,  even  in  small 
quantities,  would  have  a  prejudicial  effect.  Be¬ 
sides,  the  object  in  employing  aqueous  decoctions 
or  infusions  is  to  avoid  the  use  of  spirituous  prepa¬ 
rations.  Some  concentrated  decoctions  have  been 


DEC 


238 


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recently  offered  for  sale  which  do  not  contain  a 
particle  of  alcohol,  being  preserved  by  the  addition 
of  sulphurous  acid,  or  the  sulphite  of  lime  ;  but  on 
lately  examining  a  sample  of  one  of  these,  I  found 
it  perfectly  worthless ;  it  possessed  a  strong  odor 
of  bark,  but  it  contained  barely  a  trace  of  cincho¬ 
nine.  (See  Concentration,  Infusion,  Essence, 
Extracts,  Liquor.) 

DECOCTION,  COOLING.  Prep.  Barley 
water  1  pint ;  muriatic  acid  1  drachm ;  sirup  or 
lump  sugar  to  sweeten.  Use.  A  common  drink 
in  putrid  fevers,  taken  ad  libitum. 

DECOCTION,  DIAPHORETIC.  Prep.  De¬ 
coction  of  bark  1  pint ;  liquor  of  acetate  of  ammo¬ 
nia  4  oz. ;  aromatic  confection  1  oz.  Dose.  2  or 

3  tablespoonfuls  every  3  hours. 

DECOCTION  FOR  FOMENTATION.  Syn. 

Decoctum  pro  Fomento,  (P.  L.  1788.)  Prep. 
Leaves  of  southernwood,  sea  wormwood,  and 
chamomile  flowers,  of  each  1  oz. ;  laurel  leaves  ^ 
oz. ;  water  5  pints  ;  boil,  and  strain. 

DECOCTION,  MERCURIAL.  Prep.  Cor¬ 
rosive  sublimate  gr.  j  ;  (dissolved  in)  spirits  of  wine 
30  drops  ;  extract  of  sarsaparilla  3iij ;  decoction  of 
sarsaparilla  f  §viij ;  mix.  Dose.  One  large  table¬ 
spoonful  3  times  a  day. 

DECOCTION  OF  ALOES.  (COMPOUND.) 
Syn.  Decoctum  Aloes  compositum,  (P.  L.  &  E.) 
Balsam  of  Life.  Baume  de  Vie.  Prep.  I.  Ex¬ 
tract  of  liquorice  3vij  ;  carbonate  of  potassa  3j ; 
aloes,  myrrh,  and  saffron,  of  each  3iss  ;  compound 
tincture  of  cardamoms  f^vij  ;  water  1^  pints.  Boil 
the  first  five  ingredients  in  the  water,  until  the 
fluid  be  reduced  to  a  pint,  strain,  cool,  and  add  the 
tincture.  (P.  L.) 

Remarks.  The  preceding  instructions,  which  are 
those  of  our  Pharmacopoeia,  appear  to  be  objec¬ 
tionable,  as  there  cannot  possibly  be  any  advan¬ 
tage  in  boiling  the  saffron,  while  by  such  an  opera¬ 
tion  the  whole  of  its  fragrance  is  dissipated.  A 
better  plan  is  to  macerate  the  saffron  in  the  tinc¬ 
ture  for  a  few  days,  previously  to  adding  the  latter 
to  the  decoction  of  the  other  ingredients.  After 
the  tincture  has  been  strained  off  from  the  saffron, 
the  latter  may  be  washed  with  a  little  water,  to 
remove  any  adhering  color  and  odor,  and  this  may 
be  added  to  the  decoction.  The  addition  of  the 
tincture  produces  a  deposite  of  mucilaginous  and 
feculent  matter,  which  has  been  dissolved  out  of 
the  liquorice,  for  which  reason  some  houses  omit 
the  latter  altogether,  and  supply  its  place  with  an 
equal  quantity  of  lump  sugar,  and  a  little  coloring. 
By  this  method  the  liquid,  after  being  once  ren¬ 
dered  fine  by  decanting  or  filtering,  will  continue 
so  for  any  length  of  time.  The  full  quantity  of 
saffron  ordered  by  the  College,  is  seldom  used  in 
making  this  preparation,  a  small  fraction  of  it  only 
being  employed.  The  following  formula  is  used 
by  a  wholesale  London  drug  house,  that  does  very 
largely  in  this  article. 

II.  Solazzi  juice  1J  lb.;  kali  (carbonate  of  pot¬ 
assa)  3  oz. ;  aloes  (hepatic)  4^  oz. ;  myrrh  (small) 

4  oz.  ;  water  4^  gallons ;  boil  to  3  gallons,  strain 
through  flannel,  cool,  and  add  10  pints  of  com¬ 
pound  tincture  of  cardamoms,  that  has  been  di¬ 
gested  for  10  days  on  saffron,  1J  oz. ;  mix  well,  and 
add  essential  oil  of  nutmeg  15  drops,  oils  of  cassia 
and  caraway,  of  each  10  drops,  and  oils  of  cloves 
and  pimento,  of  each  5  drops.  Agitate  well  to¬ 


gether,  and  allow  it  to  repose  for  a  week,  then  d 
cant  the  clear  portion  from  the  sediment,  and  pr 
serve  it  in  a  cool  place. 

DECOCTION  OF  ALOES,  (CONCEI 
TRATED  COMPOUND.)  In  preparing  tl 
article,  there  is  considerable  advantage  in  subs 
tuting  sugar  for  the  liquorice,  as,  if  the  latter 
used,  there  is  a  large  deposite  from  which  the  k 
portion  of  the  liquid  is  separated  with  difficul: 
The  following  form  may  be  used  with  advantage 

I.  Lump  sugar  8  oz. ;  burnt  sugar  coloring 
pint ;  carbonate  of  potash  2  oz.  ;  aloes,  myrrh,  a 
saffron,  of  each  3  oz. ;  compound  tincture  of  c< 
damoms  A  a  gallon  ;  water  3  pints ;  boil  the  fi 
five  in  the  water,  until  the  liquid  be  nearly  l 
duced  to  one  half ;  cool  and  add  the  tincture,  pi 
viously  digested  for  a  week,  on  the  saffron  ;  th 
proceed  as  directed  in  the  last  article. 

Remarks.  The  proportion  of  saffron  usual 
employed  in  the  drug  trade  for  the  above  quantil 
is  ^  oz. ;  and  some  fragrant  oils  are  frequently  a 
ded  to  bring  up  the  smell,  as  before  described.  T 
high  price  of  saffron,  for  some  time  past,  has  1 
many  unprincipled  persons  to  omit  it  altogeth 
Should  it  be  preferred  to  use  extract  of  liquorii 
14  oz.  of  solazzi  juice  must  be  added  to  the  aboi 
and  the  sugar  and  coloring  omitted.  The  price 
which  many  houses  offer  this  preparation,  is  ah 
lutely  less  than  the  bare  cost  of  the  ingredients  < 
dered  by  the  College.  I  am  in  the  habit  of  pre[ 
ring  this  article  by  digesting  the  aloes,  myrrh, 
quorice,  and  potassa,  all  reduced  to  powder,  alo 
with  the  saffron,  in  the  tincture,  for  a  fortnig 
employing  frequent  agitation.  In  this  case  t 
proportion  of  the  tincture  in  the  above  form 
should  be  5|  pints,  and  tiie  water  should  be  on 
ted.  In  this  way  a  very  odorous  and  beauti 
preparation  is  produced,  which  has  been  nnj 
admired. 

DECOCTION  OF  APOCYNUM.  Syn.  I; 
coctum  Apocyni.  Prep.  (Dr.  Griscom.)  R 
of  apocynum  cannabinum  and  juniper  berries,, 
each  §j ;  water  3  pints ;  boil  to  1  quart  and  str; 

DECOCTION  OF  ASPARAGUS.  S 
Dec.  AsrARAGi.  Prep,  asparagus  root  §j ;  wa 
lb.  ij ;  boil  for  5  minutes  and  strain. 

I^ECOCTION  OF  AVENS.  Syn.  Dec.  (j 
Urisani.  Prep.  (Thompson.)  Aveus  root  (hi 
bennet)  $j ;  water  1  pint ;  boil  for  15  minutes.  1 
DECOCTION  OF  BALLOTA  LANAI 
Prep.  Leaves  and  flowers  2  oz. ;  water  2  11 
boil  to  1  lb.  and  strain.  Dose.  1  or  2  oz.,  3  o, 
times  a  day  ;  as  a  diuretic  in  dropsy. 

DECOCTION  OF  BARK.  Syn.  Dec. 
Cinchona.  I.  (Dec.  of  Lanced-leaved  Cinch 1 
or  Pale  Bark.  Decoctum  Cinchona,  P.  L.  11  ■ 
1809,  and  1824.  Dec.  Cinchona  Lancifolia,, 
L.  1836.)  Prep.  Lance-leaved  cinchona  bsji 
well  bruised,  §j ;  water,  sufficient  to  leave  1  1  ■ 
when  strained  ;  boil  for  10  minutes,  (P.  L.) 
fore  dispensing  or  pouring  out  the  dose,  the  S'  - 
ment  should  be  shaken  up  with  the  liquid,  e 1 
consists  of  the  most  active  portion  of  the  bark. 

II.  (Decoction  of  Heart-leaved  Cinchona' 
Yellow  Bark.  Syn.  Dec.  Cinchona  Cordifon 
P.  L.)  Prep.  Heart-leaved  cinchona,  or  yel  •' 
bark,  bruised,  3x  ;  distilled  water  1  pint;  boil Jr 
10  minutes,  and  strain  while  hot. 

III.  (Decoction  of  Oblong -leaved  Cinchonf 


DEC 


239 


DEC 


Bark.  Syn.  Dec.  Cinchona,  Oblong  if olia, 

)  As  the  decoction  of  yellow  bark. 

>se,  <|-r.  Either  of  the  above  is  given  in  doses 
o  2  oz.,  3  or  4  times  daily,  as  a  tonic,  stomachic, 
ebrifuge,  where  the  stomach  will  not  bear  the 
nistration  of  bark  in  powder,  in  cases  of  dys- 
a,  convalescences,  &,c. 

3COCTION  OF  BARLEY.  Syn.  Barley 
er.  Plain  ditto.  Aqua  IIordeata.  Dec. 
oei,  (P.  L.)  Prep.  Pearl  barley  giiss  ;  water 
lits.  First  wash  the  barley  with  some  water, 
boil  in  i  pint  of  the  water  for  a  little  time, 
v  this  away,  pour  on  the  remaining  4  pints, 
ig  hot,  boil  down  to  1  quart,  and  strain. 
SCOOTION  OF  BARLEY,  COMPOUND. 
Barley  Water.  Pectoral  Decoction. 

INA  COMMUNIS.  DEC.  HoRDEI  COMPOS1TUM, 
>.)  Prep.  Barley  water  1  quart ;  sliced  figs 
stoned  raisins,  of  each  ^iiss  ;  liquorice  root, 

1  and  bruised,  3v ;  water  1  pint ;  boil  down 
quart,  and  strain. 

marks.  Both  the  above  are  used  as  demul- 
in  fevers,  phthisis,  strangury,  &c.,  taken  ad 
m.  They  are  slightly  laxative,  and  where 
vould  be  an  objection  to  their  use,  a  few  drops 
iidanum  may  be  added.  Mixed  with  an  equal 
tity  of  decoction  of  bark,  barley  water  forms 
xcelleut  gargle  in  cynanche  maligna,  (ulcer- 
sore  throat,)  and,  with  a  like  quantity  of  milk 
a  little  sugar,  a  good  substitute  for  the  breast 
v-nursing  infants. 

ECOCTION  OF  THE  BLUE  CARDI- 
j  FLOWER.  Syn.  Dec.  Lobelle  Syphili- 

•  Dec.  LobelijE.  Prep.  (P.  C.)  Root  of 
lobelia  syphilitica  1  handful ;  water  12  lbs. ; 
:o  7  lbs.,  and  strain. 

"marks.  This  decoction  is  purgative,  and  was 
thought  to  possess  alterative  virtues.  It  was 
gly  recommended  by  Swediaur,  in  certain  com- 
ts ;  he  gave  half  a  pint  at  first  twice  daily, 
afterwards  4  times  a  day,  unless  it  acted  too 
gly  on  the  bowels,  when  the  frequency  of  the 
was  diminished,  or  it  was  discontinued  for  3 
days,  and  then  had  recourse  to  again,  until 
•are  was  effected.  It  is  now  seldom  employed. 
ECOCTION  OF  BROOM  TOPS.  Syn. 

Si’artii  Cacumnium.  Dec.  Scoparii.  Prep. 
i  of  broom  (cut  small)  1  oz. ;  water  1  pint ; 
to  one  half,  and  strain.  As  a  diuretic  in 
IV. 

ECOCTION  OF  BROOM,  COMPOUND. 

Dec.  Spartii  Cacumnium  co.  Dec.  Sco- 
(  co.mpositum,  (P.  L.)  Prep.  Broom  tops, 
>er  berries,  and  dandelion  root,  of  each  ^ss ; 
r  1J  pint;  boil  to  1  pint,  and  strain. 
marks.  The  Edinburgh  preparation,  in  addi- 
to  the  above,  contains  2J  drs.  of  cream  of  tar- 
and  is  hence  said  to  be  preferable  to  that  of 
Loudon  Pharmacopoeia.  Both  the  above  are 
lie,  and  are  chiefly  administered  in  dropsy, 
c-ially  ascites,  (dropsy  of  the  belly.) 

ECOCTION  OF  BURDOCK'.  Syn.  Dec. 
imn.e.  Prep.  (P.  C.)  Bardana  root  yvj  ;  wa- 
1  pints  ;  boil  to  3  pints,  and  strain. 
sc.  As  an  alterative,  a  pint  to  a  quart  daily,  or 
hitum,  in  all  those  cases  in  which  sarsaparilla 

commended. 

ECOCTION  OF  BURNT  SPONGE.  Syn. 

•  Sponqle.  Dec.  S pongee  Lst.e.  Prep.  | 


(Hufeland.)  Burnt  sponge  (powdered)  §j  ;  water 
1  pint ;  boil  a  little,  digest  12  hours,  strain,  and 
add  of  cinnamon  water  §ij. 

Remarks.  Burnt  sponge  was  once  much  recom¬ 
mended  in  scrofula,  but  has  fallen  into  disuse.  If 
it  possesses  any  virtue,  it  must  depend  upon  the 
very  small  quantity  of  iodine  it  generally  con¬ 
tains. 

DECOCTION  OF  CABBAGE  TREE 
BARK.  Syn.  Dec.  Geoffroy^e,  (P.  D.)  Bark  of 
the  cabbage  tree  bruised  jj  ;  water  1  quart ;  boil  to 
one  half,  strain,  and  add  §ij  of  sirup  of  orange  peel. 

Uses,  (j’-c.  Cathartic,  narcotic,  and  anthelmin¬ 
tic.  Dose.  2  to  4  tablespoonfuls  for  an  adult. 

DECOCTION  OF  CALUMBA.  Syn.  Dec. 
Calumbae.  Prep.  Calumba  root,  sliced,  3] ;  wa¬ 
ter  1  i  pint ;  boil  to  1  pint  and  strain.  Dose.  A 
tablespoonful  2  or  3  times  daily.  Bitter,  tonic, 
stomachic. 

DECOCTION  OF  CALUMBA,  COM¬ 
POUND.  Syn.  Dec.  Calumb.e  comp.  (P.  U.  S.) 
Prep.  Calumba  root  and  quassia  sliced,  of  each 
3ij  ;  orange  peel  3j ;  rhubarb  3j ;  carbonate  of  po- 
tassa  3ss;  water  1  pint.  Boil  to  f^xvj;  strain, 
and  add  compound  tincture  of  lavender,  f^ss. 
Dose,  {f-c.,  as  above. 

DECOCTION  OF  CEYLON  MOSS.  Syn. 
Dec.  Fuci  Amylacei.  Prep.  Ceylon  moss  1 
oz. ;  water  3  pints ;  boil  for  20  minutes. 

DECOCTION  OF  CHAMOMILE.  Syn. 
Dec.  Antiiemidis.  Dec.  Ciiamaemeli.  Prep. 
Chamomile  flowers  jj ;  water  1  pint ;  gently  sim¬ 
mer  for  5  minutes  in  a  closely  covered  vessel. 

DECOCTION  OF  CHAMOMILE,  COM¬ 
POUND.  Syn.  Dec.  Ciiamaemeli  co.mpositum, 
(P.  D.)  Prep.  Chamomile  flowers  dried  §ss  ;  fen¬ 
nel  seeds  3ij ;  water  1  pint ;  as  above. 

Uses,  tyc.  Both  the  above  are  bitter,  stomachic, 
and  tonic,  and  are  commonly  used  as  fomentations 
and  clysters. 

DECOCTION  OF  CHYBATA.  Syn.  Dec. 
Ciiyrat.e.  Prep.  Chyrata  ;  water  1  quart ; 
boil  for  10  minutes,  and  strain. 

DECOCTION  OF  CINCHONA  AND 
SNAKEROOT.  Syn.  Decoction  Cinchona 
cum  Serpicntaria.  Prep.  (Sir  J.  Pringle.)  Cin¬ 
chona  bark  3iij ;  water  1  pint ;  boil  to  one  half, 
and  infuse  therein  Virginian  snakeroot  3iij. 

DECOCTION  OF  COLTSFOOT.  Syn 
Dec.  Tussilaginis.  Prep.  (Pereira.)  Fresh  leaves 
of  coltsfoot  5‘j  ?  water  1  quart ;  boil  to  a  pint. 

Remarks.  This  decoction  is  a  popular  remedy 
in  chronic  coughs,  consumption,  &c.  It  is  emol¬ 
lient  and  demulcent.  Dose,  i  a  teacupful,  ad 
libitum. 

DECOCTION  OF  CORSICAN  MOSS.  Syn. 
Dec.  Helmintiiocorti.  Prep.  Corsican  moss  3v ; 
water  1 J  pint ;  boil  to  a  pint. 

DECOCTION  OF  DANDELION.  Syn. 
Dec.  Taraxaci,  (P.  D.)  Prep.  Fresh  herb  and 
root  ^iv ;  (5 vii  P.  E. ;)  water  lb.  ij ;  (2  pints  P- 
E. ;)  boil  to  one  half,  and  strain. 

Remarks.  This  decoction  is  aperient,  tonic,  and 
stomachic.  The  dose  is  2  to  3  oz.  2  or  3  times 
daily.  Its  virtue  is  increased  by  combination  with 
saline  medicines,  as  bitartrate  of  potassa,  &c. 
The  root  has  considerably7  the  most  virtue  when 
dug  up  in  autumn,  as  it  is  then  full  ol  milky  juice 

DECOCTION  OF  DEADLY  NIGHT- 


DEC 


240 


DEC 


SHADE.  Syn.  Dec.  Digitalis.  Prep.  Dried 
leaves  of  deadly  nightshade  3ij  ;  boiling  water  1 
pint ;  macerate  for  half  an  hour,  then  gently  boil 
for  two  minutes  and  strain. 

DECOCTION  OF  ELDER  BARK.  Syn. 
Dec.  Sambuci.  Prep.  I.  (Sydenham.)  Elder 
bark  ;  water  and  milk,  of  each  1  pint ;  boil  to 
a  pint  and  strain. 

II.  (Collier.)  Elder  bark  §j ;  water  f  fxvj ;  boil 
to  i  a  pint  and  strain. 

Dose,  f  gij  three  times  a  day  in  dropsy  and  some 
cutaneous  affections. 

DECOCTION  OF  ELECAMPANE,  COM¬ 
POUND.  Syn.  Dec.  Inul.e  comp.  Prep.  (Ra- 
tier.)  Elecampane  root  ;  hyssop  and  ground- 
ivy,  of  each  3ij  ;  water  1  pint ;  boil  \  of  an  hour, 
strain,  and  add  of  honey  §ij. 

DECOCTION  OF  ERGOT  OF  RYE.  Syn. 
Dec.  Ergots.  Dec.  Secale  Cornuti.  Prep. 
(Pereira.)  Ergot  of  rye  3j ;  water  f  §vj ;  boil  for 
10  minutes  and  strain.  Dose.  %  of  the  above  re¬ 
peated  every  half  hour,  until  tho  whole  be  taken. 

DECOCTION  OF  ELM  BARK.  Syn.  Dec. 
Ulmi,  (P.  L.)  Fresh  elm  bark  bruised,  §iiss  ;  dis¬ 
tilled  water  1  quart ;  boil  to  a  pint  and  strain. 

Uses,  <§-c.  Bitter,  mucilaginous,  and  diuretic. 
It  is  given  with  advantage  in  herpetic  eruptions. 
Dr.  Lettsom  states  that  he  cured  a  case  of  lepra 
ichthyosis  by  means  of  elm  bark. — ?  Dose.  4  to  6 
oz.  twice  a  day. 

DECOCTION  OF  ELM  BARK,  COM¬ 
POUND.  Syn.  Dec.  Ulmi  coMr.  Prep.  (Jef¬ 
frey.)  Simple  decoction  of  elm  bark  8  pints ; 
liquorice  root,  sassafras,  and  guaiacum  chips,  of 
each  Jj ;  mezereon  root  3iij  ;  boil  for  1  hour  and 
strain 

DECOCTION  OF  GALLS.  Syn.  Dec.  Gal- 
lje.  Prep.  I.  Aleppo  galls,  bruised,  J  oz. ;  water 

pint ;  boil  to  a  pint  and  strain. 

II.  Galls,  bruised,  \  oz. ;  water  2^  pints ;  boil 
to  a  quart,  strain,  cool,  and  add  of  tincture  of  gall 
1  oz. 

Use,  c fyc.  As  a  fomentation,  enema,  or  injec¬ 
tion,  in  prolapsus  ani,  piles,  and  leucorrhoea. 

DECOCTION  OF  WATERDOCK.  Syn. 
Dec.  Rumicis.  Prep.  (A.  T.  Thomson.)  Root 
of  the  common  waterdock  (Rumex  Obtusifolius) 

;  water  1  pint ;  boil  for  10  minutes  and  strain. 

Uses,  fyc.  This  decoction  is  astringent,  and  was 
once  much  celebrated  as  a  remedy  for  scurvy  and 
some  other  cutaneous  diseases.  “  It  is  the  only 
remedy  which  proves  efficacious  in  that  disease, 
when  the  ulcers  are  healed,  and  the  patient  is 
attacked  with  asthma.”  (Linnaeus,  on  the  scurvy 
of  the  Laplanders.) 

DECOCTION  OF  GUAIACUM.  Syn.  De¬ 
coction  of  the  Woods.  Dec.  Guaiaci,  (P.  E.) 
Prep.  Guaiacum  turnings  § i i j  ;  sassafras,  rasped, 
(chips,)  and  liquorice  root,  bruised,  of  each  ; 
raisins  § ij ;  water  1  gallon  ;  boil  the  guaiacum  and 
raisins  with  the  water  down  to  5  pints,  adding  the 
liquorice  and  sassafras  towards  the  close ;  then 
strain. 

DECOCTION  OF  GUAIACUM,  COM¬ 
POUND.  Syn.  Dec.  of  the  Woods.  Dec. 
Guaiaci  compositum,  (P.  D.)  Prep.  Guaiacum 
wood  (rasped)  jiij :  sassafras  shavings  3x ;  liquor¬ 
ice  root,  bruised,  §iss ;  water  10  old  wine  pints. 
Boil  the  guaiacum  in  the  water  until  the  liquid  be 


8 


reduced  to  then  add  the  liquorice  and  sassa 
boil  a  little  longer  and  strain 

Dose.  A  teacupful  3  or  4  times  daily,  or  oft  ,<r. 
in  chronic  rheumatism,  some  cutaneous  dise  s. 
after  a  course  of  mercury,  &c.  Its  virtues  a  J 
a  very  dubious  kind. 

DECOCTION  OF  HELLEBORE. 

Dec.  Helebori  Albi,  (P.  L.  1788.)  Dec.  V 
tri,  (P.  L.  1836.)  Root  of  white  hellebore,  bra 


y- 

'IT! 


3x ;  water  1  quart ;  boil  to  one  half,  strain, fid 
add  rectified  spirit  of  wine  f§iij. 

Use,  cj-c.  As  a  wash,  in  itch,  ringworm,  lep 
psoriasis,  &c.,  either  alone,  or  mixed  with  wi 
also  to  destroy  vermin  in  the  hair,  &c. 

DECOCTION  OF  HEMEDESMUS  IM- 
CUS.  Syn.  Dec.  Hemedesmi  Indici.  1'p. 
(Pereira.)  Hemedesmus  root  §ij ;  water  1J  j!t; 
boil  to  1  pint. 

Used  in  similar  cases  to  sarsaparilla.  It  ijD- 
uretic  and  tonic. 

DECOCTION  OF  IRISH  MOSS.  I 
Dec.  Condri.  Prep.  (Pereira.)  Carrageen 
1  oz. ;  macerate  in  lukewarm  water  for  10  !• 
utes,  then  boil  in  water  3  pints  for  15  minutes.jd 
strain  through  linen. 

Remarks.  Milk  may  be  used  instead  of  w 
and  if  twice  the  above  weight  of  moss  be  empl 
a  mucilage  will  be  produced,  which  may  bo 
vored  with  lemon  juice,  spices,  &c.,  and  fori| 
most  nutritious  article  of  spoon-diet.  It  is  c 
monly  taken  in  pulmonary  coifiplaints,  scroj 
chronic  diarrhoea,  cough,  &c.,  and  is  frequt 
employed  in  cookery,  as  a  substitute  for  an 
jelly,  in  the  preparation  of  blancmanges,  jeH 
soups,  &c 

DECOCTION  OF  JAMAICA  DOGWOj) 
Syn.  Dec.  Corni  Florida.  Prep.  (Dr.  C<jj 


Jamaica  dogwood 
minutes. 

DECOCTION 
(COMP.)  Syn. 
(St.  B.  IT)  “ 


§j ;  water  f^xvj ;  boil  foi'd 


3iij ;  water 


c 


3 ' 

< 


OF  JUNIPER  BERRH 
Dec.  Juniperi  comp.  JP* 
Juniper  berries  §ij ;  cream  of  till 
4  pints ;  boil  to  a  quart,  strain, 
add  compound  spirit  of  juniper  fjij.  Diuretic. 

DECOCTION  OF  LIQUORICE.  Syn 
Glycyrrhiz.e,  (P.  D.)  Prep.  Bruised  liquc 
root  §iss  ;  water  1  pint ;  boil  10  minutes  and  stil 
A  mild  demulcent ;  it  is  taken  either  alone,  ill 
used  as  a  vehicle  for  more  active  remedies. 

DECOCTION  OF  LIVERWORT. 

Dec.  of  Iceland  Moss.  Dec.  Liciienis,  (F* 
1809  and  1824.)  Dec.  Cetrari^e,  (P.  L.  18[) 
Prep.  Liverwort  3v ;  water  1  £  pints  ;  boil  d<  J 
to  a  pint,  and  strain. 

Remarks.  This  is  given  in  doses  of  1  to  4  i 
three  or  four  times  a  day,  in  pulmonary  C<* 
plaints,  &c.  The  addition  of  vinegar,  lemon  jui, 
or  sulphuric  acid,  barely  enough  to  acidulate » 
with  a  little  sugar  or  sirup,  has  been  highly  i* 
ommended.  This  preparation  is  intensely  bi'f 
and  nauseous,  when  made  according  to  the  ab 
formula,  but  if  the  moss  be  soaked  for  a  few  ho  i 
in  cold  water  before  making  the  decoction,  rr  t 
of  the  bitterness  will  be  extracted,  while  the  ot 
properties  will  remain  uninjured. 

DECOCTION  OF  LOGWOOD.  Syn.  D 
HjEMAtoxyli,  (P.  E.  and  D.)  Prep.  Logw 


chips  jj,  (3iss  P.  D.  ;)  powdered  cinnamon 


water  1  pint,  (2  old  wine  pints,  P.  D. ;)  boil  to  o  i- 


DEC 


241 


DEC 


!,  adding  the  cinnamon  towards  the  close  of  the 
ation,  and  strain. 

rse.  Astringent  and  tonic.  Dose.  1  to  4  or  5 
espoonfuls,  in  diarrhoea. 

(DECOCTION  OF  MALLOWS,  COM- 
lUND.  Syn.  Common  Decoction.  Dec.  pro 
*:matf.,  (P.  L.  1787.)  Dec.  commune.  Dec. 

compositum,  (P.  L.  1836.)  Prep.  Mal- 
ijj,  dried,  §j ;  chamomile  flowers,  dried,  §ss ; 
^er  1  pint ;  boil  for  15  minutes,  and  strain. 

Tse.  For  fomentations  and  enemas. 
pECOCTION  OF  MALT.  Syn.  Sweet- 
ijiT.  Dec.  Malti.  Prep.  (Fr.  H.)  Barley 
it  4  oz. ;  water  3  pints;  boil  for  10  minutes, 

I  liquorice  root  3j  ;  boil  down  to  a  quart,  and 
in.  Demulcent ;  laxative. 

DECOCTION  OF  MARSHMALLOWS. 

! ).  Dec.  Althaea;,  (P.  D.)  Prep.  Dried  root 
j  herb  of  marshmallow  ^iv ;  raisins,  stoned,  §ij ; 
jer  7  pints,  (wine  measure;)  boil  down  to  5 
is,  strain,  allow  it  to  deposite  the  sediment,  and 
jint  the  clear  liquid. 

j/sp,  <$-c.  It  is  demulcent.  Dose.  A  cupful  ad 
i,  uin,  in  coughs,  colds,  calculous  affections,  and 
9  >r  diseases  of  the  urinary  organs. 

(DECOCTION  OF  MEZEREON.  Syn. 
It?.  Mezerei,  (P.  D.  and  E.)  Prep.  Mezereon 
if,  in  chips,  3ij ;  liquorice  root,  bruised,  §ss ; 

?  er  1  quart,  (3  old  wine  pints,  P.  D. ;)  gently 
l.  to  1^  pint,  (2  old  wine  pints,  P.  D.,)  and 
s|  in. 

Dose.  f^iij  to  a  teacupful,  two  or  three  times  a 
,  in  chronic  rheumatism,  scrofula,  lepra,  and 
io  other  cutaneous  affections.  Much  boiling  fil¬ 
es  the  virtues  of  mezereon. 
iJECOCTION  OF  OAK  BARK.  Syn.  Dec. 
tzneus.  Prep.  Oak  bark  3x ;  water  1  quart; 
I  to  one-half,  and  strain. 

Jses,  fyc.  Astringent.  It  is  used  as  a  gargle  in 
grated  sore  throat,  relaxation  of  the  uvula,  &c., 
«d  as  a  wash  and  injection  in  piles,  leucorrhcea, 
Inorrliages,  prolapsus  ani,  &c. 

,  DECOCTION  OF  PAREIRA  BRAVA.  Syn. 
1c.  Pareir.e.  Prep.  (Brodie.)  Pareira  root  3v  ; 
jter  3  pints  ;  boil  to  one-third, 
i DECOCTION  OF  POMEGRANATE.  Syn. 
jC.  Granati.  Prep.  I.  (P.  L.)  Pomegranate 
k  1  3ij ;  water  H  pint;  boil  to  a  pint,  and  strain. 
I.  (P.  Cod.)  Bark  of  the  pomegranate  root  3 ij ; 
ter  14  pint ;  boil  gently  to  f§xvj. 

1IL  (Collier.)  Bark  of  the  root  3‘j  ?  water  1 
1 1 ;  boil  to  one-half.  This  is  the  common  form 
d  in  India. 

Remarks.  These  decoctions  are  astringent,  pur- 
ive,  and  vermifuge.  Those  prepared  from  the 
t,  possess  the  latter  property  in  the  highest  de- 
re.  Dr.  Collier  recommends  the  whole  of  the 
1 1  preparation  to  be  given  at  2  doses,  at  the  in- 
val  of  2  hours.  It  purges,  and  in  5  or  6  hours 
quently  expels  the  worm  ;  if  this  does  not  take 
ce,  it  should  be  persevered  in.  “  Look  for  the 
>d  of  the  t®nia,  (worm  ;)  for  if  that  is  not  ex- 
led,  you  have  done  nothing.”  (Collier.) 
DECOCTION  OF  PYROLA.  Syn.  Dec. 
Winter-Green.  Dec.  Pyrol.e.  Dec.  Chim- 
UL.E,  (P.  L.)  Prep.  Winter-green  §j ;  distilled 
ter  1$  pint;  boil  to  a  pint,  and  strain.  Dose.  1 
2  oz.  in  dropsy,  either  alone  or  combined  with 
am  of  tartar. 


DECOCTION  OF  POPPIES.  Syn.  Dec. 
Papaveris,  (P.  L.)  Prep.  Poppy  heads,  sliced, 
§iv  ;  water  2  quarts  ;  boil  15  minutes,  and  strain. 

Use,  <f-c.  This  decoction  is  employed  as  an 
emollient  fomentation  in  painful  swellings,  excori¬ 
ations,  &c.  The  addition  of  a  \  pint  of  vinegar  to 
the  above  quantity,  is  said  to  promote  its  efficacy. 

DECOCTION  OF  PURPLE  WILLOW 
HERB.  Syn.  Dec.  Salicarial  Prep.  (Thom¬ 
son.)  Fresh  root  of  the  purple  willow  herb  3x ; 
water  1  pint ;  boil  for  15  minutes. 

DECOCTION  OF  QUINCE  SEEDS.  Syn. 
Dec.  Cydonias,  (P.  L.)  Prep.  Quince  seeds  3ij ; 
water  1  pint ;  simmer  them  together  for  10  min¬ 
utes,  then  strain.  Demulcent. 

DECOCTION  OF  RICE.  Syn.  Rice  Water. 
Rice  Drink.  Dec.  Oryz^e.  Prep.  -"Rice  2  oz. ; 
water  J.  quart  ;  boil  to  one-half,  and  strain.  De¬ 
mulcent.  A  good  drink  in  fevers,  coughs,  &c.  It 
may  be  sweetened,  and  flavored  with  a  little 
lemon-peel. 

DECOCTION  OF  SARSAPARILLA.  Syn. 
Dec.  Sarz.*,  (P.  L.  and  E.)  Dec.  Sarsaparilla?:, 
(P.  D.)  Decoction  de  Salsepareille,  (Fr.)  Sar- 
saparille-Dekokte,  ( Ger .)  Decotto  di  Sarsa- 
parillo,  (Ital.)  Prep.  Sarsaparilla  root,  sliced, 

3  V ;  boiling  distilled  water  4  pints  ;  macerate  for 

4  hours,  in  a  vessel  lightly  covered,  and  placed  in 
a  warm  situation  ;  then  take  out  the  root,  bruise 
it,  return  it  again  to  the  liquor,  and  again  mace¬ 
rate  for  2  hours ;  next  boil  down  to  1  quart,  and 
strain.  (P.  L.)  The  formula:  of  the  Irish  and 
Scotch  Colleges  are  similar. 

Remarks.  The  medicinal  virtues  of  sarsaparilla 
root  reside  wholly  in  the  bark,  or  cortical  portion  ; 
it  is  therefore  quite  unnecessary  to  bruise  it,  as  di¬ 
rected  by  the  Colleges.  By  those  houses  which 
do  largely  in  decoction  of  sarsaparilla,  the  root  is 
seldom  split  or  cut ;  but  the  bundles  in  which  it  is 
made  up  are  simply  untied  and  spread  open,  to  al¬ 
low  of  the  free  exposure  of  every  part  to  the  sol¬ 
vent  action  of  the  water.  By  this  plan,  the  whole 
of  the  soluble  portion  of  the  bark  is  extracted, 
while  the  feculent  matter  that  pervades  the  wood 
is  only  partially  dissolved  out.  Dose.  4  oz.  to  half 
a  pint,  3  or  4  times  daily.  (See  Sarsaparilla.) 

An  extemporaneous  decoction  of  sarsaparilla  is 
made  by  dissolving  |  oz.  of  the  simple  extract  in  1 
pint  of  hot  water. 

DECOCTION  of  SARSAPARILLA,  (CON¬ 
CENTRATED.)  Prep.  Sarsaparilla  root  (Ja¬ 
maica)  10  lbs. ;  place  it  in  a  large  and  well-cleaned 
copper  boiler,  and  add  enough  water  to  cover  it  , 
bring  it  to  the  boiling  temperature^  then  let  it 
macerate,  without  boiling ,  lor  5  or  6  hours,  alter 
which  boil  it  for  1  hour,  draw  off  the  liquor  into 
another  clean  copper  pan,  and  wash  the  root  (af¬ 
ter  it  has  well  drained)  with  boiling  water,  until 
the  latter  runs  off’ but  little  colored ;  add  the  wash¬ 
ings  to  the  decoction,  and  evaporate  as  quickly  as 
possible  to  6^  pints ;  let  it  cool,  and  further  add 
1  ^  pint  of  rectified  spirits  of  wine  ;  mix,  and  keep 
it  in  a  well-corked  bottle.  In  a  lew  days  it  " 1 
become  as  clear  and  brilliant  as  brandy,  will  >a\  0 
but  very  little  sediment,  and  will  keep  for  any 
length  of  time  uninjured.  Some  manufacturers, 
instead  of  washing  the  roots,  give  it  a  second  and 
third  water,  boiling  it  each  time,  and  evaporatm0 
the  mixed  liquors. 


31 


DEC 


242 


DEC 


Remarks.  1  drachm  of  this  decoction,  mixed 
with  7  drachms  of  water,  forms  a  similar  prepara¬ 
tion  to  the  Decoctum  Sarzoe  of  the  Pharmacopoeia, 
and  is  now  very  frequently  substituted  for  it  in 
dispensing.  (See  Sarsaparilla.) 

DECOCTION  OF  SARSAPARILLA,  COM¬ 
POUND.  Syn.  Lisbon  Diet  Drink.  Compound 
Decoction  of  Sarsaparilla  and  the  Woods.  De¬ 
coctum  Lusitanicum.  Dec.  Sarsaparilla  com- 
tositum,  (P.  D.)  Dec.  Sarza  comp.,  (P.  L.)  Prep. 
Decoction  of  sarsaparilla  (boiling)  4  pints ;  sassa¬ 
fras  chips,  guaiacum,  (rasped,)  liquorice  root, 
(bruised,)  of  each  5x  ;  mezereon  root  3iij ;  boil  for 
15  minutes,  and  strain. 

Dose,  ^-c.  4  to  6  oz.  3  or  4  times  a  day,  either 
along  with  or  after  a  mercurial  course,  in  chronic 
rheumatism,  lepra,  psoriasis,  and  several  other 
skin  diseases.  It  is  alterative  and  diaphoretic ; 
during  its  use  the  skin  should  be  kept  warm.  See 
the  preceding  articles,  and  Sarsaparilla,  in  its  al¬ 
phabetical  order. 

DECOCTION  OF  SARSAPARILLA,  COM¬ 
POUND,  (CONCENTRATED.)  There  is  a 
very  considerable  trade  done  in  this  article,  in  con¬ 
sequence  of  the  compound  decoction  of  sarsapa¬ 
rilla  being  very  commonly  ordered  in  prescriptions, 
and  taken  in  large  doses.  When  mixed  with  7 
times  its  weight  of  water,  it  forms  a  similar  prepa¬ 
ration  to  the  Decoctum  Sarzoe  compositum,  P.  L. ; 
and  is  very7  generally  substituted  for  it  in  dispens¬ 
ing.  When  honestly  and  skilfully  prepared,  it  is 
really  a  most  convenient  and  valuable  article  ;  it 
is,  however,  more  frequently  met  with  of  an  infe¬ 
rior  quality,  and  as  the  difference  is  not  readily 
distinguished  by  mere  ocular  examination,  it  would 
be  better  for  the  dispenser  to  avoid  employing  it, 
unless  it  be  ordered.  The  following  formula  is 
that  employed  by  one  of  the  largest  metropolitan 
drug-houses,  which  is  proverbial  for  the  superior 
quality  of  their  decoction  of  sarsaparilla. 

Prep.  Red  Jamaica  sarsaparilla  96  lbs. ;  meze¬ 
reon  root  9  lbs. ;  liquorice  root  (bruised)  16  lbs. 
Proc.  These  are  packed  into  a  clean  copper  pan, 
and  two  or  three  boards  with  as  many  £  cwt.  iron 
weights  placed  thereon  ;  water  is  now  run  in,  to 
about  10  inches  higher  than  the  ingredients,  and 
heat  is  applied  until  ebullition  commences.  The 
materials  are  now  allowed  to  macerate  without 
boiling  for  about  6  hours,  when  the  weights  and 
boards  are  removed,  and  the  liquid  is  gently  boiled 
for  1  hour,  care  being  taken  to  add  fresh  water 
from  time  to  time,  so  as  to  keep  the  whole  well 
covered.  The  decoction  is  next  run  off,  and  set 
evaporating  as  quickly  as  possible  ;  the  ingredients 
are  then  washed  with  boiling  water,  by  allowing 
it  to  descend  from  a  species  of  shower-bath,  after 
the  manner  of  “  sparging,”  described  under 
“  Scotch  ale.”  This  is  repeated  until  the  water 
runs  off  nearly  colorless.  The  whole  of  the  liquid 
is  now  evaporated  without  delay,  until  reduced  to 
8\  gallons,,  when,  after  cooling,  2  drachms  of  es¬ 
sential  oil  of  sassafras,  dissolved  in  2  gallons  of 
rectified  spirit  of  wine,  are  added,  and  afterwards, 
I  pint  of  essence  of  guaiacum.  The  liquid  is  then 
placed  in  a  suitable  sized  barrel,  set  upon  its  head, 
fitted  with  a  small  cock,  ( not  placed  too  near  the 
bottom,)  and  allowed  to  repose  for  a  week,  by 
which  time  it  becomes  clear  and  brilliqnt. 

Remarks.  To  conduct  this  process  successfully, 


several  large  copper  pans  are  required ;  one 
which,  to  boil  the  ingredients  in,  must  be  cap; 
of  containing  from  120  to  150  gallons  at  least, 
the  remainder  sufficiently  large  to  receive  ; 
liquors  drawn  off.  The  evaporation  and  decoc1 
should  also  be  conducted  by  steam-heat.  A  v 
excellent  plan  adopted  by  some  houses  is,  to  \ 
ploy  large  wooden  vats,  and  to  apply  the  hea1 
means  of  pipes  laid  along  the  bottom,  and  sup;; 
with  high-pressure  steam:  This  method  is  t 
expensive  than  the  use  of  double  steam  pair 
above.  When  essence  of  guaiacum  is  not  u 
24  lbs.  of  guaiacum  shavings,  from  which  the 
has  been  sifted,  are  boiled  with  the  other  in, 
dients  instead.  (See  Sarsaparilla.) 

DECOCTION  OF  SENEGA  ROOT.  & 
Dec.  of  American  Snakeroot.  Dec.  Sene! 
(P.  L.)  Prep.  Seneka  root  3x ;  water  2  piij 
boil  to  one-half,  and  strain. 

Dose,  f^iss  to  f^iij,  three  or  four  times  daily: 
humoral  asthma,  chronic  cough,  dropsy,  Ac. 
is  stimulant,  expectorant,  and  diuretic,  ant 
large  doses,  emetic  and  cathartic.  It  is  the  a 
dote  employed  by  the  Senegaro  Indians  aga! 
the  bite  of  the  rattlesnake.  (Dr.  Tennant.)  ' 
DECOCTION  OF  SQUILLS,  COMPOU; 
Syn.  Dec.  Scilla  comp.  Prep.  (P.  U.  S.)  Sqj 
3iij ;  juniper  berries  lyiv  ;  snakeroot  §iij ;  w 
lb.  iv ;  boil  to  one  half,  strain,  and  add  of  sv 
spirits  of  nitre  f^iv. 

DECOCTION  OF  STARCH.  Syn.  Mi 
lago  Amyli,  (P.  L.  1788-1824.)  Dec.  Am 
(P.  L.  1836.)  Prep.  Starch  3iv ;  water  1  p 
mix  gradually  and  boil  for  a  short  time.  Use. 
an  enema  in  dysentery,  diarrhoea,  and  excoriat 
of  the  rectum. 

DECOCTION  OF  STEMLESS  MI 
VETCH.  Syn.  Dec.  Astragali.  Prep.  (P.  C 
Root  of  the  astragalus  escapus  3x  ;  water  3  pit 
boil  to  1  quart.  Dose.  The  whole  to  be  ta 
within  the  24  hours.  Alterative,  Ac. 

DECOCTION,  STRENGTHENING.  & 
Tonic  Decoction.  Prep.  I.  Peruvian  b: 
bruised,  §ss ;  Virginian  snakeroot  3ij ;  vvate 
pint ;  boil  to  one  half,  strain,  and  add  spirit! 
cinnamon  §iss  ;  diluted  sulphuric  acid  §iss.  D 
2  oz.  two  or  three  times  a  day. 

II.  Decoction  of  bark  §v  ;  tincture  of  bark  e 
aromatic  confection  3j  ;  sal  volatile  3j.  7  Dost 
or  2  tablespoonfuls  night  and  morning. 

DECOCTION  OF  SUET.  Syn.  Artific 
Goat's  Milk.  Dec.  Sevi.  Prep.  (Dr.  Cumm 
Tie  some  chopped  mutton  suet  in  a  piece  of  inus 
and  simmer  it  for  a  short  time  in  milk. 

DECOCTION,  SYDENHAM’S  WHY 
Syn.  Hartshorn  Drink.  Mistura  Cornu  U 
Prep.  Prepared  burnt  hartshorn  3jij  ;  gum  an 
§j ;  water  3  pints ;  boil  to  1  quart  and  strain.  3 
cilaginous ;  demulcent. 

DECOCTION  OF  TAMARINDS.  & 
Dec.  Tamarindorum.  Prep.  Tamarinds  3 
water  1  pint ;  boil  for  5  minutes  and  strain, 
pleasant  drink  in  fevers,  asthma,  chronic  cou<: 
Ac. 

DECOCTION  OF  TAMARINDS  A 1 
SENNA.  Syn.  Dec.  Tamarindorum  cum  S 
na,  (P.  E.  1744.)  Tamarinds  3vj  ;  cream  of  tai 
3ij  ;  water  fjjxxiv  ;  boil  in  a  glazed  earthen  ve: 
until  reduced  to  fjjxiv ;  then  infuse  therein  for 


DEC 


•  243 


DEC 


is,  senna  3iv ;  strain,  and  add  sirup  of  violets 

Purgative. 

IBCOCTION  OF  TAR.  Syn.  Tar  Water. 
Ihcis  uauiD.E.  Prep.  Tar  1  oz. ;  water  1^ 

;  boil  to  1  pint. 

CCOCTION  OF  TORMENTIL.  Syn. 
Tormentilje,  (P.  L.)  Prep.  Tormentil  root, 
ed,  5'j  1  water  1  ^  pints;  boil  to  1  pint  and 
i.  Astringent.  Dose.  2  to  4  tablespoonfuls 

irrhcca,  &c. 

ECOCTION  OF  VERBENA.  Syn.  Dec. 
ikv.e.  Prep.  Verbena  (vervain)  2  oz. ;  wa- 
i  pints ;  boil  to  1  pint  and  strain. 
marks.  The  verbena  officinalis  was  forrner- 
ghly  recommended  by  Etmuller,  Hartman, 
laen,  Morley,  and  others,  in  scrofula,  cepha- 
i,  &c.,  but  afterwards  fell  into  neglect.  More 
illy,  a  decoction  of  the  plant  has  been  highly 
led  by  Boshauov  as  an  anti-febrile. 
ECOCTION,  VULNERARY.  Syn.  Dec. 
.ejurium.  Prep.  (E.  H.)  Ground  ivy,  and 
1-leaved  plantain,  of  each  ^ss  ;  water  3  pints  ; 
o  1  quart,  strain,  and  add  sugar  ^ss. 
ECOCTION  OF  WALNUT  BARK.  Syn. 
Juglandis.  Prep.  (P.  Gen.)  Green  bark  of 
uts  §j ;  water  1  pint ;  boil  for  15  minutes 
drain. 

ECOCTION  OF  WALL-PELLITORY. 
Dec.  Parietarize.  Prep.  (Ratier.)  Root  of 
pellitory  §j ;  water  lJ^  pints ;  boil  to  1  pint. 

A  OCTION  OF  WHORTLEBERRIES. 
Dec.  Uv.e  Ursi,  (P.  L.)  Prep.  Whortleber- 
ivos,  bruised,  ;  water  1  ^  pints;  boil  to  1 
ind  strain. 

isc.  I  to  4  tablespoonfuls,  in  phthisis  and  pu- 
t  affections  of  the  urinary  organs. 

1COCTION  OF  WILLOW  BARK.  Syn. 
Salicis.  Prep.  (Wilkinson.)  Willow  (salix 
lia)  bark,  bruised,  ^‘ss  ?  macerate  in  water 
for  6  liours,  then  boil  for  15  minutes  and 
i-  Tonic,  astringent,  and  febrifuge. 
ECOCTION  OF  WOODY  NIGHT- 
DE.  Syn.  Dec.  of  Bitter-sweet.  Dec. 
amabje,  (P.  L.)  Prep.  Stalks  of  the  herb, 
I,  3x ;  water  1J  pints;  boil  to  1  pint  and 

i. 

ise.  1  to  3  oz.  It  is  diaphoretic,  diuretic,  and 
1  »tic,  and  is  given  in  dropsy,  asthma,  and  scv- 
1  scaly  skin  diseases.  Its  narcotic  action  may 
'  viated  by  the  addition  of  £  an  oz.  of  com- 
1  1  spirits  of  lavender.  (Collier.) 

X’OCTION  OF  WORMSEED.  Syn.  Dec. 
*  onici.  Prep.  Wormseed,  bruised,  3 ij  ;  water 
1 1 ;  boil  down  to  f^xyj,  and  strain.  Stomachic, 
'  ifuge.  It  is  principally  used  as  an  injection 
r  st  ascarides. 

1XOCTION  OF  YELLOW  MULLEIN. 
Deo.  Verbasci  TiiArsi.  Prep.  (Dr.  Home.) 
•w  mullein  Jj ;  water  1  pint ;  boil  for  a  short 

^COLORATION.  The  blanching  or  loss 
«  natural  color  of  any  substance.  Sirups, 
nauy  animal,  vegetable,  and  saline  solutions, 
ecolored  or  whitened  by  ugitation  with  ani- 
^iharcoal,  and  subsequent  subsidence  or  Ultra- 
q  Mauy  fluids  rapidly  lose  their  natural  color 
ijpoeure  to  light,  especially  the  direct  rays  ol 
'fun.  In  this  way,  castor,  nut,  poppy,  and 
4al  other  oils,  are  whitened.  By  the  joint 


action  of  light,  air,  and  moisture,  cottons  and 
linens  are  commonly  bleached.  The  peculiar 
way  in  which  light  produces  this  effect,  has  never 
been  satisfactorily  explained.  That  it  is  not  de¬ 
pendent  on  the  absorption  of  oxygen,  appears 
evident,  from  the  fact,  that  contact  with  air  is  not 
always  necessary.  I  find  that  raw  castor  oil,  ex¬ 
posed  to  the  sun  in  a  bottle  closely  corked,  will 
whiten  with  as  much  rapidity  as  that  in  another 
similar  sized  bottle,  placed  beside  it  and  left  un¬ 
corked.  There  is,  however,  a  small  quantity  of 
gaseous  matter  given  off,  which  has  an  odor  re¬ 
sembling  carbureted  hydrogen ;  but  in  the  open 
bottle,  oxygen  is  continually  absorbed,  certain  oily 
acids  formed,  and  some  impure  carbonic  acid 
evolved.  When  this  action  is  permitted  to  go  on 
for  some  time,  the  oil  becomes  thick  and  rancid, 
but  may  bo  partially  restored  to  its  former  state, 
by  filtration  through  coarsely-powdered  and  fresh¬ 
ly-burnt  animal  charcoal.  The  latter  substance  is 
commonly  employed  to  deprive  fish  oils  of  their 
disagreeable  odor,  as  Avell  as  to  lessen  their  color. 
The  decoloration  of  textile  fabrics  and  solid  bodies 
generally,  is  called  bleaching.  (See  Oils,  Tal- 
loav,  Sirup,  Sugar,  &c.) 

DECOMPOSITION.  Syn.  Decomposition, 
( Fr .)  Zersetzung,  ( Ger .)  In  Chemistry.  The 
resolution  of  compounds  into  their  elements,  or  the 
alteration  of  their  chemical  constitution  in  such  a 
manner  that  new  products  are  formed. — Thus: 
the  gas  that  illuminates  our  streets,  is  the  result  of 
the  decomposition  of  pit-coal ;  and  vinegar  and 
brandy,  the  result  of  the  decomposition  of  the  sac¬ 
charine  matter  of  grape  juice.  The  decomposition 
of  bodies  may  be  cither  simple  or  complicated,  ac¬ 
cordingly  as  one  or  more  compounds  are  produced. 
— Thus:  when  the  vapor  of  water,  (steam,)  which 
is  a  compound  of  8  parts  of  oxygen  and  1  of  hy¬ 
drogen,  is  passed  over  red-hot  iron,  the  latter  unites 
with  the  oxygen,  and  the  hydrogen  is  liberated  in 
an  uncombined  state.  This  resolution  of  the  ele¬ 
ments  of  one  body,  and  the  formation  of  a  new 
compound,  is  called  by  chemists,  simple  or  single 
decomposition.  The  above  change  may  be  rep¬ 
resented  by  the  following  diagram  : — 


Materials. 

Vapor  of  Water 
Iron . 


Composition. 
Hydrogen  . 
Oxygen  .  . 
Iron  .  .  .  . 


Products. 
Hydrogen  gas 

Oxide  of  Iron. 


When,  however,  two  bodies  suffer  mutual  altera¬ 
tion,  and  an  interchange  of  their  elements  takes 
place,  producing  new  compounds,  it  is  called  dou¬ 
ble  decomposition.  Thus:  when  sal  ammoniac 
and  chalk  are  mixed  together  and  distilled,  as  in 
the  preparation  of  smelling  salts,  (sesquicarbonate 
of  ammonia,)  the  hydrochloric  acid  of  the  former 
unites  to  the  lime  of  the  latter,  forming  hydrochlo¬ 
rate  of  lime  ;  while  the  ammonia  of  the  sal  ammo¬ 
niac  unites  with  the  carbonic  acid  of  the  chalk,  form¬ 
ing  sesquicarbonate  of  ammonia,  which  passes  over 
and  is  condensed  in  the  receiver.  This  mutual  de¬ 
composition  is  exhibited  in  the  follotving  diagram : 
Materials.  Composition.  Products. 

Sal  Am-  )  HydrochloricAcid  i 
moniac  )  Ammonia  .  .  j  [  Hydrochl.  of  Lime. 

„  s  Lime . >  )  Sesquicarbonate  of 

I  Carbonic  Acid  ) 

For  the  sake  of  simplicity,  110  notice  is  taken  in 


DEC 


244* 


DEC 


the  above  diagram  of  the  water  formed  by  the  hy¬ 
drogen  of  the  hydrochloric  acid  and  the  oxygen 
of  the  lime,  one  portion  of  which  is  dissipated 
along  with  an  atom  of  ammonia,  and  ahother  is 
condensed  along  with  the  newly-formed  carbonate 
of  ammonia. 

An  intimate  acquaintance  with  the  order  in 
which  decompositions  take  place  among  com¬ 
pounds,  is  of  vast  importance  to  the  chemical  man¬ 
ufacturer,  and,  in  fact,  forms  the  ground-work  of 
operative  chemistry.  The  tyro  in  this  art  is,  there¬ 
fore,  recommended  to  pay  especial  attention  to  the 
subject.  A  knowledge  “  of  the  elective  affinities 
of  bodies,  simple  and  compound,  imparts  to  its  pos¬ 
sessor  an  irresistible  power  over  the  unions  and  dis¬ 
unions  of  the  elements,  which  he  can  exercise 
with  certainty  in  effecting  innumerable  transforma¬ 
tions  in  the  arts.”  (Ur©.)  The  following  tables 
will  be  found  to  contain  much  valuable  informa¬ 
tion  on  this  subject,  in  a  very  condensed  form,  and 
will  enable  the  reader  to  understand  the  nature  of 
many  of  the  decompositions  that  take  place  in  the 
chemical  operations  detailed  in  this  work,  as  well 
as  to  anticipate  the  effects  resulting  from  the  ad¬ 
mixture  of  numerous  substances. 

I.  Table  of  simple  Affinity. 

The  following  table,  drawn  up  from  the  re¬ 
searches  of  Geoffroy,  Bergman,  Vauquelin,  Four- 
croy,  and  others,  has  been  arranged  in  alphabeti¬ 
cal  order  for  the  convenience  of  reference.  The 
substance,  the  attractions  of  which  are  to  be  shown, 
is  placed  at  the  commencement  of  each  paragraph, 
and  the  substances  to  which  it  has  an  attraction, 
follow  in  the  order  of  the  forces  of  attraction. 
Acetic  Acid.  Baryta  ;  Potassa  ;  Soda  ;  Stron- 
tia ;  Lime ;  Ammonia ;  Magnesia  ;  Metallic 
oxides  ;  Glucina ;  Alumina ;  Zirconia. 

Alcohol.  Water ;  Ether  ;  Volatile  oil ;  Alkaline 
sulphurets. 

Alumina.  Acids — Sulphuric,  Nitric,  Hydrochlo¬ 
ric,  Oxalic,  Arsenic,  Fluoric,  Tartaric,  Suc¬ 
cinic,  Mucic,  Citric,  Phosphoric,  Lactic,  Benzoic, 
Acetic,  Boracic,  Sulphurous,  Nitrous,  Carbonic, 
Hydrocyanic. 

Ammonia.  Acids — Sulphuric,  Nitric,  Hydrochlo¬ 
ric,  Phosphoric,  Fluoric,  Oxalic,  Tartaric,  Ar¬ 
senic,  Succinic,  Citric,  Lactic,  Benzoic,  Sulphur¬ 
ous,  Acetic,  Mucic,  Boracic,  Nitrous,  Carbonic, 
Hydrocyanic;  Oil;  Water;  Sulphur. 

Arsenic  Acid.  The- same  as  Fluoric  Acid,  omit¬ 
ting  Silica. 

Baryta.  Acids — ■Sulphuric,  Oxalic,  Succinic, 

Fluoric,  Phosphoric,  Mucic,  Nitric,  Hydrochlo¬ 
ric,  Suberic,  Citric,  Tartaric,  Arsenic,  Lactic, 
Benzoic,  Acetic,  Boracic,  Sulphurous,  Nitrous, 
Carbonic,  Hydrocyanic  ;  Sulphur  ;  Phosphorus ; 
Water;  Fixed  Oils. 

Benzoic  Acid.  White  oxide  of  arsenic  ;  Potassa ; 
Soda ;  Ammonia  ;  Baryta  ;  Lime  ;  Magnesia ; 
Alumina. 

Boracic  Acid.  The  same  as  Fluoric  Acid,  omit¬ 
ting  Silica,  and  adding  Water  and  Alcohol. 
Camphoric  Acid.  Lime ;  Potassa ;  Soda  ;  Ba¬ 
ryta  ;  Ammonia  ;  Alumina  ;  Magnesia. 

Carbon.  Oxygen  ;  Iron ;  Hydrogen. 

Carbonic  Acid.  Baryta  ;  Strontia  ;  Lime  ;  Po¬ 
tassa  ;  Soda  ;  Magnesia  ;  Ammonia ;  Glucina  ; 
Zirconia ;  Metallic  oxides. 


Citric  Acid.  Same  as  Oxalic  acid,  excii 
that  Zirconia  should  be  inserted  after,  li 


mina. 

Fixed  Oils.  Lime;  Baryta;  Potassa;  ; 
Magnesia ;  Oxide  of  Mercury ;  Metallic  o 
Alumina. 

Fluoric  Acid.  Lime;  Baryta;  Strontia; 
nesia;  Potassa;  Soda;  Ammonia;  Ghji 
Alumina  ;  Zirconia  ;  Silex. 

Hydrochloric  Acid.  The  same  as  Nitric  .-i 
excepting  that  Ammonia  should  stand 


is: 


Magnesia, 

Hydrocyanic  Acid.  Baryta  ;  Strontia ;  Po  sa 
Soda  ;  Lime  ;  Magnesia  ;  Ammonia. 

Hydrogen.  Oxygen;  Sulphur;  Carbon;  os 
pliorus ;  Nitrogen. 

Lactic  Acid.  The  same  as  Acetic  acid. 

Lime.  Acids — Oxalic,  Sulphuric,  Tartaric,  au 
cinic,  Phosphoric,  Mucic,  Nitric,  Hydroc  ric 
Suberic,  Fluoric,  Arsenic,  Lactic,  Citric,  ilk 
Benzoic,  Acetic,  Boracic,  Sulphurous,  N 
Carbonic,  Hydrocyanic  ;  Sulphur  ;  Phospi 
Water;  Fixed  oil. 

Magnesia.  Acids — Oxalic,  Phosphoric,  Snlf  fir 
Fluoric,  Arsenic,  Mucic,  Succinic,  Nitric'" 
drochloric,  Tartaric,  Citric,  Malic,  Lactic 
zoic,  Acetic,  Boracic,  Sulphurous,  N 
Carbonic,  Hydrocyanic ;  Sulphur. 

Nitric  Acid.  Baryta  ;  Potassa  ;  Soda ;  Str 
Lime;  Magnesia;  Ammonia;  Glucina; 
mina  ;  Zirconia  ;  Metallic  oxides. 

Nitrogen.  Oxygen  ;  Sulphur  ;  Phosphorus;!; 
drogen. 

Oxalic  Acid.  Lime ;  Baryta ;  Strontia ;  if 
nesia  ;  Potassa  ;  Soda  ;  Ammonia ;  Alu' 
Metallic  oxides  ;  W ater  ;  Alcohol. 

Oxide  of  Antimony.  Acids — Gallic,  f 

chloric,  Benzoic,  Oxalic,  Sulphuric,  Nitric 
taric,  Mucic,  Phosphoric,  Citric,  Succinic, 
ric,  Arsenic,  Lactic,  Acetic,  Boracic,  Pro- 
cyanic  ;  Fixed  alkalis  ;  Ammonia. 

Oxide  of  Arsenic.  Acids — Gallic,  Hyd 

ric,  Oxalic,  Sulphuric,  Nitric,  Tartaric, 
phoric,  Fluoric,  Succinic,  Citric,  Aceticm 
drocyanic  ;  Fixed  alkalis ;  Ammonia ; 
oils;  Water. 

Oxide  of  Copper.  Acids — Gallic,  Oxalic,  «-r 
taric,  Hydrochloric,  Sulphuric,  Mucic,  rk 
Arsenic,  Phosphoric,  Succinic,  Fluoric,  ®> 
Lactic,  Acetic,  Boracic,  Hydrocyanic,  Car, i<L 
Fixed  alkalis  ;  Ammonia  ;  Fixed  oils. 

Oxide  of  Gold.  Acids — Gallic,  Hydroc  rk 

Nitric,  Sulphuric,  Arsenic,  Fluoric,  Taric 
Phosphoric,  Acetic,  Hydrocyanic ;  Amu  i» 
Sulphureted  Hydrogen. 

Oxide  of  Iron.  Acids — Gallic,  Oxalic,  Ta  f|c' 
Camphoric,  Sulphuric,  Mucic,  Hydroc  nti 
Nitric,  Phosphoric,  Arsenic,  Fluoric,  Su<Nr> 
Citric,  Lactic,  Acetic,  Boracic,  Hydroc  uf 
Carbonic. 

Oxide  of  Lead.  Acids — Gallic,  Sulphuric 
cic,  Oxalic,  Arsenic,  Tartaric,  Phosphoric  Ip 
drochloric,  Sulphurous,  Suberic,  Nitric,  F  nc‘ 
Citric,  Malic,  Succinic,  Lactic,  Acetic,  Be  >IC| 
Boracic,  Hydrocyanic,  Carbonic;  Fixed  Is! 
Ammonia. 

Oxide  of  Mercury.  Acids — Gallic,  Hydr  n®- 
ric,  Oxalic,  Succinic,  Arsenic,  Phosphoric  "u ' 
phuric,  Mucic,  Tartaric,  Citric,  Malic,  Su  ur' 


DEC 


245 


DEC 


oil  Nitric,  Fluoric,  Acetic,  Benzoic,  Boracic, 
iilrocyanic,  Carbonic. 

mi  of  Platina.  Acids — Gallic,  Hydrochloric, 
Nic,  Sulphuric,  Arsenic,  Fluoric,  Tartaric, 
Pbphoric,  Oxalic,  Citric,  Acetic,  Succinic, 
b  rocyanic,  Carbonic  ;  Ammonia, 
xi  of  Silver.  Acids — Gallic,  Hydrochloric, 
0  lie,  Sulphuric,  Mucic,  Phosphoric,  Sulphur- 
oi  Nitric,  Arsenic,  Fluoric,  Tartaric,  Citric, 
L  tic.  Succinic,  Acetic,  Hydrocyanic,  Carbon¬ 
ic  Ammonia. 

xi  of  Trx.  Acids — Gallic,  Hydrochloric, 

S  ihuric,  Oxalic,  Tartaric,  Arsenic,  Phosphor¬ 
ic  \itrie,  Succinic,  Fluoric,  Mucic,  Citric,  Lac- 
ti ' Acetic,  Boracic,  Hydrocyanic  ;  Ammonia, 
xij  of  Zinc.  Acids — Gallic,  Oxalic,  Sulphu- 
n  Hydrochloric,  Mucic,  Nitric,  Tartaric, 
P>phoric,  Citric,  Succinic,  Fluoric,  Arsenic, 
Ltic,  Acetic,  Boracic,  Hydrocyanic,  Carbon¬ 
ic]  Fixed  alkalis;  Ammonia, 
x.  Carbon ;  Charcoal ;  Manganese  ;  Zinc  ; 
;  Tin ;  Antimony ;  Hydrogen  ;  Phosphorus  ; 
Sihur;  Arsenic;  Nitrogen;  Nickel ;  Cobalt ; 
C  per ;  Bismuth ;  Caloric  ?  Mercury  ;  Silver ; 

inious  acid;  Nitrous  oxide;  Gold;  Plati- 
n  i  ;  Carbonic  oxide  ;  Hydrochloric  acid  ; 
ite  oxide  of  manganese ;  White  oxide  of 


:n.* *  Titanium  ;  Manganese  ;  Zinc ;  Iron  ; 
;  Uranium ;  Molybdenum  ;  Tungsten  ;  Co- 
;  Antimony  ;  Nickel ;  Arsenic  ;  Chrome  ; 
I  autii ;  Lead ;  Copper ;  Tellurium  ;  Platinum ; 
~  curj’ ;  Silver ;  Gold. 

uoric  Acid.  Baryta  ;  Strontia  ;  Lime  ;  Po- 
i ;  Soda ;  Ammonia ;  Magnesia ;  Glucina  ; 
inina ;  Zirconia ;  Metallic  oxides ;  Silica. 
tiORors  Acid.  Lime ;  Baryta  ;  Strontia  ; 
issa ;  Soda ;  Ammonia  ;  Glucina ;  Alumina  ; 
onia ;  Metallic  oxides, 
itoais.  The  same  as  Sulphur. 

>a.  The  same  as  Ammonia. 

Fluoric  acid ;  Potassa. 

The  same  as  Ammonia. 
tia.  Acids — Sulphuric,  Phosphoric,  Oxalic, 
Itaric,  Fluoric,  Nitric,  Hydrochloric,  Succin- 


PB. 


uquelin’*  table  of  the  affinity  of  the  metals  for  oxy- 
: >rd m ir  to  the  difficulty  with  which  their  oxides  are 

■  isud  by  heat. 


ic,  Acetic,  Arsenic,  Boracic,  Carbonic ;  Wa¬ 
ter. 

Suberic  Acid.  Baryta ;  Potassa  ;  Soda  ;  Lime  ; 
Ammonia  ;  Magnesia ;  Alumina. 

Succinic  Acid.  Baryta ;  Lime  ;  Potassa ;  Soda ; 
Ammonia ;  Magnesia ;  Alumina  ;  Metallic  ox¬ 
ides. 

Sulphur.  Potassa ;  Soda ;  Iron ;  Copper ;  Tin  ; 
Lead ;  Silver ;  Bismuth  ;  Antimony  ;  Mercury ; 
Arsenic ;  Molybdenum. 

Sulphuric  Acid.  Baryta ;  Strontia ;  Potassa  ; 
Soda  ;  Lime  ;  Magnesia  ;  Ammonia  ;  Glucina ; 
Yttria  ;  Alumina  ;  Zirconia;  Metallic  oxides: 

Sulphurous  Acid.  Baryta ;  Lime ;  Potassa ;  So¬ 
da  ;  Strontia;  Magnesia;  Ammonia ;  Glucina  ; 
Alumina  ;  Zirconia  ;  Metallic  oxides. 

Sulphureted  Hydrogen.  Baryta ;  Potassa  ;  So¬ 
da  ;  Lime  ;  Ammonia  ;  Magnesia  ;  Zirconia. 

Tartaric  Acid.  Same  as  Oxalic  acid. 

Tungstic  Acid.  The  same  as  Fluoric  acid. 

II.  Table  of  the  order  of  Decomposition  among 
some  of  the  Metallic  Oxides,  according  to  the 
researches  of  Prof.  Persoz. 

NITRIC  ACID.  MURIATIC  ACID. 

Oxide  of  magnesium. 

“  silver. 

“  cobalt. 

“  nickel. 

Protoxide  of  cerium. 

Oxide  of  zinc. 

Protoxide  of  manganese. 

Oxide  of  lead. 

“  cadmium. 

“  copper. 

“  glucinum. 

“  aluminum. 

“  uranium. 

“  chromium. 

Protoxide  of  mercury. 

Oxide  of  mercury. 

“  iron. 

“  bismuth. 


Oxide  of  magnesium. 

“  chromium. 

“  nickel. 

Protoxide  of  mercury. 

“  cerium. 

Oxide  of  zinc. 

Protoxide  of  manganese. 
“  iron. 

“  uranium. 

“  copper. 

“  tin. 

Oxide  of  glucinum. 

“  aluminum. 

“  uranium. 

“  chromium. 

“  iron. 

“  tin. 

“  bismuth. 

“  antimony. 


***  Oxide  of  copper  separates  the  oxides  of  alu¬ 
minum,  uranium,  chromium,  titanium,  and  vana¬ 
dium,  from  all  the  oxides  which  are  precipitable, 
as  sulphurcts  by  hydrosulphuret  of  ammonia. 


III.  Table  of  the  Sequences  of  the  Bases  with  the  different  Acids,  l>y  Dr.  Young. 
nil  ixtures  of  the  aqueous  solutions  of  two  salts,  each  aciu  remains  united  to  the  base  which  stands  nearest  to  it  in  this  Table. 


4 

'm 


SULPHURIC  ACID. 


Baryta 
Strontia 
uj..  Lime 
E,*  )  Potassa 
7?)  Soda 

(Mercury  ?) 
(Iron  ?) 

.  1  Magnesia 

! *  f  Aminoniat 

.'VI  J  Glucina 

.  Aluminaf 

Zirconia 
(Copper?) 


Slei 

>i»i 

M 

.I3C 


Ur 

P**  l 

ItTI 


Baryta  Baryta  Baryta  Baryta  Potassa  Baryta 

Potassa  Potassa  Potassa  Potassa  Soda  Strontia 

Soda  Soda  Soda  Soda  .  Baryta  Lime 

Ammonia  Strontia  Strontia  Strontia  Strontia  Potassa 

Strontia  Ammonia  Ammonia?  Ammoniall  Ammonia"  Soda 

Magnesia}  Magnesia  Magnesia?  Magnesia  Lime  Magnesia. 

Glucina  Glucina  Glucina  Lime  Magnesia  Ammonia 

Alumina  Alumina  Alumina  Glucina  Glucina  Glucina 

Zirconia  Zirconia  Zirconia  Alumina  Alumina  Alumina 

Lime  Lime  Lime  Zirconia  Zirconia  Zircouia 


Baryta 

Potassa 

Soda 

Ammonia 

Strontia. 

Magnesia 

Glucina 

Alumina 

Zirconia 

Lime? 


Lead 

Mercury 

{Iron 
Potassa 
Soda 
Magnesia 

Lead 

Zinc 

Copper 


in* 


Muriatic  Phosfi 


oric  Fluoric  Sulphurous  Boracic  Carbonic  Nitrous  Phosphorous  Acetic 


inonm  stands  above  magnesia  when  cold.  +  A  triple  salt  is  formed.  .  ,  ,  nhove  ammonia. 

•  mPs  magnesia  ought  to  stand  lower.  ?  A  compound  salt  is  formed,  and  when  hot,  magnesia  stands  above  amm 

Jpmy  says  that  sulphate  of  strontia  is  decomposed  by  borate  of  ammonia, 
ui  beat,  ammonia  stands  below  lime  and  magnesia. 


DEM 


246 


DEN 


DEFECATION.  Syn.  Defecation,  (FY.) 
Klaren,  (Ger.)  From  Eat.  de  and  fax,  dregs. 
In  chemistry,  the  separation  of  a  liquid  from  its 
faeces  or  impurities.  This  is  usually  performed  by 
subsidence  and  decantation,  and  is  commonly  ap¬ 
plied  to  the  purification  of  saline  solutions,  on  the 
large  scale,  in  preference  to  filtration  ;  than  which 
it  is  both  more  expeditious  and  inexpensive. 

DEFLAGRATION.  Syn.  Deflagration, 
(FY.)  Verpuffung,  (Ger)  Deflagratio,  (Lat., 
from  deflagro,  to  burn.)  In  chemistry,  the  rapid 
combustion  of  any  substance,  for  the  purpose  of 
producing  some  change  in  its  composition,  by  the 
joint  action  of  heat  and  oxygen.  The  process  of 
oxidizing  substances  by  means  of  nitre,  is  common¬ 
ly  called  deflagration,  and  is  performed  by  project¬ 
ing  a  mixture  of  equal  parts  of  the  nitrate  and  the 
inflammable  or  oxidizable  body  into  a  red-hot  cru¬ 
cible,  in  small  portions  at  a  time.  Several  articles 
mentioned  in  this  work  are  prepared  in  this  way. 

DELIQUESCENCE.  Syn.  Zerfliessen, 
(Ger.)  Diliquescentia,  (Lat.,  from  diliquesco, 
to  melt  down.)  The  attraction  of  the  moisture  of 
the  atmosphere,  and  solution  therein.  The  term 
is  applied  to  certain  salts,  that  by  exposure  gradu¬ 
ally  assume  the  liquid  state.  Such  salts  are  said 
to  be  deliquescent. 

DELPHINE.  Syn.  Delpiiina.  Delphinia. 
Delphinium.  An  alkaloid,  discovered  by  Las- 
saigne  and  Feneulle  in  the  delphinium  staphysa- 
gria,  or  stavesacre. 

Prep.  I.  The  husked  seeds  are  ground  to  pow¬ 
der,  boiled  in  a  little  water,  and  pressed  in  a  cloth. 
The  filtered  decoction  is  then  boiled  for  a  few  min¬ 
utes  with  a  little  pure  magnesia,  and  refiltered, 
and  the  residuum,  after  being  well  washed,  is  dis¬ 
solved  in  boiling  strong  alcohol,  which  dissolves 
out  the  alkali,  and  gives  it  up  again  by  gentle 
evaporation  and  cooling. 

II.  Digest  the  bruised  but  unshelled  seeds  in  di¬ 
lute  sulphuric  acid,  strain,  precipitate  with  carbon¬ 
ate  of  potassa,  and  digest  the  precipitate  in  alcohol 
as  before. 

Prep.,  Uses,  tj-c.  A  semi-crystalline  white 
odorless  powder,  having  an  acid  bitter  taste.  It  is 
scarcely  soluble  in  water,  but  dissolves  in  ether, 
and  readily  in  alcohol.  It  forms  salts  with  the 
acids,  which  are  very  bitter,  and  crystallize  with 
difficulty.  As  commonly  procured,  it  is  mixed 
with  an  acrid  resin  called  staphysain.  (Couerbe.) 
Its  alcoholic  solution  produces  a  burning  and  tin¬ 
gling  sensation,  when  rubbed  on  the  skin,  and  a 
similar  sensation  is  produced  in  various  parts  of  the 
body,  when  it  is  taken  in  doses  of  a  few  grains.  It 
has  been  exhibited  in  neuralgia  and  rheumatism, 
by  Dr.  Turnbull. 

DEMULCENTS.  (From  demulceo,  I  sooth.) 
Bland,  emollient  substances  that  obviate  irritation 
by  covering  the  exposed  part,  and  protecting  it 
from  the  action  of  acrid  matter.  The  principal 
demulcents  are,  gum  arabic,  gum  tragacanth,  lin¬ 
seed,  liquorice,  arrow-root,  pearl  barley,  isinglass, 
almonds,  spermaceti,  almond  and  olive  oils,  and 
most  mucilaginous  and  oily  substances.  For  in¬ 
ternal  use  these  are  made  into  mucilages,  decoc¬ 
tions,  emulsions,  or  milks,  with  water,  and  form 
suitable  beverages  in  dysentery,  diarrhoea,  catarrh, 
diseases  of  the  urinary  organs,  and  all  other  dis¬ 
eases  where  diluents  are  useful. 


DENSITY.  (From  densus,  thick.)  The 
tity  of  matter  contained  in  a  given  space, 
commonly  used  synonymously  with  specific 


'  B 


ity.  Thus,  quicksilver  is  said  to  have  a 
density  than  copper,  and  alcohol  a  less 
than  oil  of  vitriol. 

DENTIFRICE.  (Dentifricum,  Lat., 


giiHr 


dens,  a  tooth,  and  frico,  I  rub.)  Substance^ 


plied  to  the  teeth,  to  cleanse  and  beautify 
'I'he  most  usual  form  of  dentifrices  is  that  of 
der;  but  washes  and  electuaries  are  also  ;V 
times  employed.  The  ingredients  employe  a 
dentifrices  should  not  be  too  hard  or  gritty* 


they  injure  the  enamel  of  the  teeth  ;  nor  sjtld 


: 


they  be  too  soft  or  adhesive,  for  in  that  caseje) 
would  adhere  to  the  gums,  and  be  disagreed 
Finely-powdered  pumice-stone  is  one  of  those  b- 
stances  that  act  entirely  by  mechanical  attM 
and  is  hence  an  objectionable  ingredient  in  l:h> 
powder,  intended  for  daily  use.  It  is,  honj 
very  generally  present  in  the  various  fdve 
dentifrices,  which  are  remarkable  for  their 
action  in  whitening  the  teeth.  Finely-pow  ;<i 
Bath  brick  is  another  substance  of  a  similar  u 
to  pumice,  and,  like  that  article,  should  or 
occasionally  employed.  Cuttle-fish  bone,  I 
and  prepared  chalk  are  also  commonly  ust; 
the  same  purpose,  but  the  latter  is  rather  toj: 
and  absorbent,  to  form  the  sole  ingredient! 
tooth-powder.  Charcoal,  which  is  so  very  gr 
ally  employed  as  a  dentifrice,  acts  partly  mm  o 
ically,  and  partly  by  its  chemical  propertiji 
destroying  foul  smells,  and  arresting  pulrefa 
For  this  purpose  it  should  be  newly  burnt  s 
kept  in  well-closed  vessels,  as  by  exposure  I 
air  it  gapidly  loses  its  antiseptic  powers.  Po- 
ed  rhatany,  cinchona  bark,  and  catechu  arejl 
as  astringents,  and  are  very  useful  in  foulml® 
sponginess  of  the  gums.  Myrrh  and  mastic 
employed  on  acount  of  their  odor,  and  also  be  * 
of  their  presumed  preservative  action,  and 


of  fixing  loose  teeth.  Insoluble  powders 


been  objected  to  on  account  of  their  being 
accumulate  between  the  folds  of  the  gums,  aji 
the  cracks  of  the  teeth,  and  thus  impart  ai* 
greeable  appearance.  To  remedy  this  del 
reddish  or  flesh-colored  tinge  is  commonly 
to  them  with  a  little  rose  pink,  or  similar  co  I 
substance,  when  any  small  portion  that  rci  > 
unwashed  off  will  be  less  conspicuous, 
persons  employ  soluble  substances  as  tooth ■* 
ders,  which  are  free  from  the  above  obje* 
Thus,  sulphate  of  potash  and  cream  of  tart:  4 
used  for  this  purpose,  because  of  the  grittin  “ 
their  powders  and  their  slight  solubility  in  ' il 
Phosphate  of  soda  and  common  salt  are  alsi15, 
ployed  as  dentifrices,  and  possess  the  advantu® 
being  readily  removed  from  the  mouth  by  up® 
of  a  little  water.  Among  those  substances .4 
chemically  decolor  and  remove  unpleasant  'j4 
the  only  piles  employed  as  dentifrices  are  ch;,,aj 


and  the  chlorides  of  lime  and  soda.  The 
have  already  noticed  ;  the  others  may  be  us  “J 
brushing  the  feeth  with  water,  to  which  a  lit!  ® 
their  solutions  has  been  added.  A  very 
solution  of  chloride  of  lime  is  commonly  emp 
by  smokers  to  remove  the  odor  and  color  im{ 
by  tobacco  to  the  teeth.  Electuaries  nia 
honey  and  astringent  substances  are  freqiyJ 


of 


DEX 


247 


DIA 


oyed  in  diseases  of  the  gums.  The  juice  of 
common  strawberry  has  been  recommended 
1  elegant  natural  dentifrice,  as  it  readily  dis- 
s  the  tartareous  incrustutious  on  the  teeth, 
inparts  tin  agreeable  odor  to  the  breath.  (See 
CTHARY.) 

EPILATORY.  Syn.  Depilatoire,  (Fr.) 

I.VAHE.NSMITTEL,  (Ger.)  DePILATORIUS,  {hat., 
de,  from,  and  pilus,  the  hair.)  A  term  ap- 
to  any  application  that  removes  hair  from  the 
an  skin.  Depilatories  act  either  mechanical- 
chernically.  To  the  first  belong  adhesive 
ers,  that  on  their  removal  from  the  skin  bring 
f  the  hair  with  them ;  equal  parts  of  pitch 
-esin,  spread  on  leather,  have  been  used  for  this 
ose.  To  the  second  class  belong  those  sub- 
les  which  act  upon  the  bulbous  roots  of  the 
,  and  destroy  their  vitality.  The  former  me- 
is  more  painful,  but  less  dangerous,  than  the 
t  one.  The  following  are  the  principal  depil¬ 
es  at  present  employed  in  the  fashionable 

i 

( Delcroix’s  Poudre  Subtile.)  Prep.  Orpi- 
;  1  part ;  finely-powdered  quicklime  and  starch, 
ch  1 1  parts  ;  mix. 

Hnarks.  It  should  be  kept  from  the  air.  For 
make  it  into  a  paste  with  a  little  warm  water, 
apply  it  to  the  part,  previously  shaved  close, 
ion  as  it  has  become  thoroughly'  dry,  it  may 
ashed  off  with  a  little  warm  water. 

(■ Oriental  Rusma .)  Prep.  Quicklime  2  oz. ; 
ncut  i  oz. ;  strong  alkaline  lye  1  lb. ;  boil  to- 
er  until  a  feather  dipped  into  it  loses  its  flue, 
applied  to  the  skin,  previously  soaked  in  warm 
r,  by  gentle  friction,  for  a  very  short  time, 
wed  by  washing  with  warm  water.  This  is 
if  the  most  certain  and  powerful  depilatories 
but  rapidly  loses  its  strength  unless  kept  in 
•11-stoppered  glass  bottle. 

I.  {Chinese  Depilatory.)  Quicklime  1  lb. ; 
iash  and  sulphuret  of  potassium,  of  each  2  oz. ; 
co  them  to  a  fine  powder,  and  keep  it  in  well¬ 
ed  bottles.  Use  like  Poudre  Subtile. 

( P tench's  Pasta  Epilatoria.)  Orpiment  1 
,  quicklime  12  parts ;  starch  10  parts.  As 


(. Rayer's  Depilatory .)  Lime  1  oz. ;  carbon¬ 
yl  of  potash  2  oz. ;  charcoal  powder  1  drachm. 
A.  ist.  This  and  No.  Ill  are  preferred  by  those 
Pqms  who  do  not  approve  of  the  use  of  arsenic. 

I.  {Roseate  Depilatory.)  Like  IV,  but  slight¬ 
ly  ilored  with  rose-pink. 

II.  {Turkish  Depilatory.)  Quicklime  7  oz. : 
nent  1  oz. ;  mix.  As  above. 

III.  {Depilatory  Paste.)  Quicklime  1  oz. ; 
nent  and  orris-root,  of  each,  3  drachms  ;  salt- 
>  and  sulphur,  of  each  1  dr. ;  soap-lees  £  a 

evaporate  to  a  proper  consistence.  It  should 
<  pt  from  the  air. 

{Depilatory  Soap.)  Turkish  depilatory 
soft  soap,  equal  parts  ;  mix. 

ETERGENT,  COLLIER’S.  Prep.  Liquor 
itassa  f3ij ;  rose-water  ffvss  ;  spirits  of  rose- 
t  f?ss  ;  mix.  Frees  the  head  from  scurf. 
EXTRINE.  A  substance  formed  by  the 
n  of  dilute  acids  at  the  boiling  temperature, 
1  >y  infusion  of  malt,  at  about  150°  F.  on  starch, 
sembles  gum.  Its  name  is  derived  from  the 
n  of  its  solution  on  polarized  light ;  it  causes 


the  plane  of  polarization  to  deviate  to  the  right. 

/Spp  ^ 

DIAMONDS,  PARISIAN.  These,  beautiful 
imitations  of  the  “priceless  gem,”  which  have 
lately  attracted  so  much  attention,  are  made  by  a 
chemist  in  Paris,  and  are  only  the  oxide  of  tin.  It 
is  to  be  regretted  that  the  brilliancy  which  has 
rendered  this  imitation  so  famous,  cannot  be  de¬ 
pended  upon,  as,  after  exposure  for  some  time, 
they  become  as  dull  as  common  glass.  (Mining 
Journal.) 

DIAPENTE.  Prep.  Laurel  berries  and  mus¬ 
tard,  of  each  3  lbs. ;  gentian  root  2  lbs.  ;  turmeric 
4  lbs. ;  all  in  fine  powder ;  mix  well.  Used  by 
farriers  as  a  tonic. 

DIAPHORETICS.  (Diaphoreticus,  Lot., 
from  Siaipopto),  I  carry  through.)  Medicines  that 
increase  the  perspiration.  Those  that  produce 
this  effect  in  a  powerful  degree,  are  generally 
called  sudorifics.  The  principal  diaphoretics  are 
warm  diluents,  as  gruel,  tea,  barley-water,  Ac. ; 
salts  of  the  alkalis,  as  the  citrates  of  potassa  and 
soda,  acetate  and  carbonate  of  ammonia,  sal  am¬ 
moniac,  nitre,  Ac.  ;  preparations  of  antimony,  as 
tartar  emetic,  antimonial  powder,  Ac. ;  also  Do¬ 
ver’s  powder,  opium,  camphor,  ipecacuanha,  al¬ 
cohol,  wine,  Ac. 

The  use  of  diaphoretics  is  indicated  in  most 
diseases  accompanied  by  fever,  and  a  dry  skin. 

DIAPHRAGM.  (Diaphragma,  Lat.,  from 
Sia(ppda-<x(x>,  I  separate  by  a  partition.)  This  term 
has  been  applied  to  the  porous  cell  or  vessel  that 
separates  the  fluit#  containing  the  positive  plate 
from  the  fluid  that  surrounds  the  negative  plate, 
in  constant  galvanic  batteries.  (See  Battery.) 
The  most  convenient  diaphragms  for  all  common 
purposes,  are  those  composed  of  thin  biscuit-ware ; 
they  are  also  frequently  made  of  plaster  of  Paris, 
animal  membrane,  coarse  and  tightly-wove  can¬ 
vass,  Ac.  Those  of  plaster  may  be  easily  formed  by 
surrounding  an  oiled  cylinder  of  wood  with  a  hoop 
of  paper,  and  pouring  plaster  of  Paris,  mixed  up 
with  water,  into  the  space  between  the  two. 

DIARRHCEA.  (From  Sia^ew,  I  flow  through.) 
A  purging  or  looseness  of  the  bowels.  The  causes 
of  diarrhoea  are  various,  but  among  the  most  com¬ 
mon  is  tho  presence  of  irritating  matter,  worms,  or 
acidity  in  the  stomach  or  bowels.  In  general,  it 
will  be  proper  to  administer  an  aperient,  for  which 
purpose  rhubarb  is  usually  preferred.  The  dose 
may  be  from  20  to  30  grains,  on  sugar,  or  made 
into  a  bolus.  After  the  due  operation  of  this  med¬ 
icine,  opium,  astringents,  and  absorbents  may  be 
taken  with  advantage.  Tho  first  and  second  are 
indicated  when  great  irritability  exists,  and  the 
third,  in  cases  of  diarrhoea  arising  from  the  pres¬ 
ence  of  acidity.  Chalk  mixture,  to  which  a  few 
drops  of  laudanum  have  been  added,  or  the  com¬ 
pound  powder  of  chalk  and  opium,  arc  excellent 
medicines,  and  will  generally  quiet  the  bowels.  A 
small  piece  of  catechu,  or  hard  extract  of  logwood, 
sucked  in  the  same  way  as  a  lozenge,  is  a  pleasant 
method  of  taking  either  of  those  powerful  astrin- 
gents.  . 

DIASTASE.  A  peculiar  substance,  contained 
in  malt,  which  effects  the  conversion  of  starch  into 
dextrine  and  grape  sugar.  It  may  be  procurej 
from  a  cold  infusion  of  malt,  by  adding  alcohol, 
which  precipitates  it  under  the  form  of  a  taste 


DIE 


243 


DIL 


white  powder.  In  this  state  it  is  freely  soluble  in 
water.  It  appears  from  experiments,  that  1  part 
of  diastase  will  convert  2000  parts  of  starch  into 
grape  sugar.  Malted  barley  is  said  to  contain 
part  of  this  substance ;  yet  this  small  portion  is 
quite  sufficient  to  convert  the  starch  of  the  malt 
into  sugar  during  the  operation  of  mashing,  provi¬ 
ded  this  be  properly  conducted.  “  The  most  favor¬ 
able  temperature  for  this  conversion  is  140°  to  149° 
Fahr.  It  is  also  of  the  utmost  importance  that 
the  saccharification  should  take  place  as  speedily 
as  possible,  so  that  the  sugar  produced  may  not  re¬ 
main  in  contact  with  much  gummy  matter,  in 
which  case  the  diastase  will  not  convert  the  latter 
into  sugar.  In  fact,  the  liquefaction  and  sacchar¬ 
ification  should  proceed  simultaneously.”  (M.  Gue¬ 
rin  Varry.) 

Hence  it  would  appear  that  the  Scotch  system 
of  ale-brewing  is,  in  this  latter  respect,  most  excel¬ 
lent,  and  if  the  mashing  were  conducted  at  a  low¬ 
er  temperature,  would  be  almost  perfect.  It  has 
been  proved  by  experience,  that  the  richest  and 
sweetest  extracts  of  malt  are  obtained  by  employ¬ 
ing  water  at  a  heat  ranging  from  157°  to  160°  F., 
beginning  at  the  lowest  of  these  temperatures. 
Where  three  mashings  are  made,  the  mean  tem¬ 
perature  of  each  mash  should  be  respectively, — 
145°, — 160°, — 175°  F.  (See  Brewing,  and  Fer¬ 
mentation.) 

DIET.  “  The  dietetic  part  of  medicine  is  no 
inconsiderable  branch,  and  deserves  a  much  great¬ 
er  share  of  regard  than  it  commonly  meets  with. 
A  great  variety  of  diseases  might  be  removed  by 
the  observance  of  a  proper  diet  and  regimen,  with¬ 
out  the  assistance  of  medicine,  were  it  not  for  the 
impatience  of  the  sufferers.  On  all  occasions,  it 
may  come  in  as  a  proper  assistant  to  the  cure, 
which  sometimes  cannot  be  performed  without  a 
due  observance  of  the  non-naturals.”  The  follow¬ 
ing  tables  will  convey  to  the  reader  the  meaning 
of  the  terms,  low  diet,  full  diet,  &c. 

Low  Diet. 

Breakfast  and  Tea. — Warm  new  milk  and  wa¬ 
ter  ;  weak  black  tea,  its  astringent  properties  cor¬ 
rected  by  a  due  addition  of  milk.  Gruel,  toasted 
bread,  at  least  one  day  old,  and  without  butter. 
Rusks  sopped  in  the  above  fluids. 

Dinner. — Gruel,  new  milk  and  arrow-root,  sago, 
or  tapioca  ;  chicken  and  veal  broths  ;  roasted  ap¬ 
ples  ;  light  bread  puddings.  Pastry  of  every  de¬ 
scription  must  be  avoided. 

Supper. — Gruel,  arrow-root. 

Occasional  drinks. — Filtered  or  spring  water  5 
toast -and -water  made  with  toasted  bread  or  brown¬ 
ed  biscuit :  barley-water ;  whey  ;  lemonade,  of 
subdued  acidity.  Sweet  oranges  may  be  freely 
taken,  if  the  sense  of  thirst  be  oppressive. 

Middle  Diet. 

Breakfast  and  Tea. — Same  as  in  low  diet,  with 
the  addition  of  mixed  tea. 

Luncheon,  (if  required.) — A  cup  of  arrow-root, 
sago,  tapioca,  with  biscuit,  or  two  or  three  bars  of 
toasted  (stale)  bread  ;  or  these  with  oranges. 

Dinner. — In  addition  to  “  low  diet,”  boifed  chick¬ 
ens  ;  calves’  and  sheep’s  feet,  stewed ;  mutton 
broth ;  beef  tea ;  boiled  soles,  whiting,  turbot,  &c. ; 
lamb ;  potatoes,  asparagus,  light  bread  or  rice  pud¬ 
ding,  roasted  apples.  After  the  repast,  may  be  ta- 


|  ken  one  glass  of  port,  old  sherry,  or  madeira  wii 
diluted  with  at  least  twice  its  quantity  of  water. 

Supper. — A  cup  of  gruel,  sago,  tapioca,  or  ; 
row-root. 

Full  Diet. 

Breakfast  and  Tea. — Same  as  in  “mid; 
diet in  addition  to  which  may  be  taken  coffee 
chocolate.  Stale  or  toasted  bread,  sparingly  bi 
tered. 

Luncheon. — A  biscuit  and  a  glass  of  table-;: 
or  porter. 

Dinner. — The  “  middle  diet”  bill  of  fare  may 
augmented  by  mutton-chops,  rump-steaks,  ro;| 
or  boiled  fresh  meats,  fruit  pies,  (avoiding  the  pt 
try,)  baked  or  boiled  rice  or  tapioca  puddings.  .1 
this  meal  table-beer  or  porter  may  be  taken  ! 
common  drink,  and  after  it,  one  or  two  glasses  I 
port,  old  sherry,  or  Madeira. 

Supper. — Same  as  in  “  middle  diet.” 

An  additional  glass  of  wine  at  dinner  or  luncj 
eon,  will  convert  this  “full”  into  “  generou 
diet. 

Milk,  Farinaceous,  Vegetable,  and  Fruit  Die: 

The  articles  of  food  within  this  range  are  mil 
eggs  lightly  boiled,  gruel,  sago,  arrow-root,  tapi; 
ca,  isinglass,  wheaten  and  barley  bread,  rice,  p 
tatoes,  carrots,  parsnips,  turnips,  artichokes,  pe; 
cauliflowers,  cabbage,  spinage,  water-cress,  cell 
ry.  Fruit  may  be  regarded  rather  as  a  luxg 
than  as  nutriment ;  however,  when  taken  inino; 
eration,  it  is  wholesome;  when  to  excess,  poiso 
ous.  Stone  fruit,  as  nectarines,  apricots,  peachc 
plums,  and  cherries,  are  the  least  digestible,  ai 
should  never  be  taken  but  when  ripe  ;  apples  ai 
pears  are  not  so  apt  to  run  into  the  acetous  fe 
mentation  as  stone  fruit,  but,  unless  ripe  and  we 
masticated,  had  better  be  eaten  cooked.  Orange 
gooseberries,  (avoiding  the  skins,)  grapes,  witko 
the  husks  and  seeds,  currants,  ripe  strawberri 
and  raspberries,  follow  consecutively  in  the  ord 
in  which  they  are  here  enumerated,  the  first  beii 
most  easy  of  digestion.  Notwithstanding  such  a 
ample  store  of  materials,  the  selection  must  < 
course  depend  upon  season,  appetite,  and  tl 
known  effects  of  each  upon  individual  constiti 
tions. 

DIETETIC  COMPOSITION.  Prep.  Pov 
dered  sago  and  patent  cacao,  equal  parts ;  mi 
It  is  used  like  arrow  root. 

DIGITALIN.  Syn.  Digitalia.  Digitalin 
An  alkali  discovered  by  M.  Royer  in  the  digital, 
purpurea. 

P rep.  Digest  1  lb.  of  foxglove  in  ether,  first  i 
the  cold  and  then  heated  under  pressure  ;  when 
has  again  become  cold,  filter,  and  distil  off  th; 
ether,  dissolve  in  water,  and  again  filter ;  treat  th 
solution  with  hydrated  oxide  of  lead,  gently  svaj 
orate  the  whole  to  dryness,  and  again  digest  i 
ether.  From  this  solution  the  alkali  may  be  ofc| 
tained  by  evaporation.  By  repeated  re-solutions  1 
may  be  procured  in  a  crystalline  state. 

Remarks.  As  obtained  above,  it  forms  a  brow 
mass,  faintly  alkaline  to  test  paper.  It  is  powen 
fully  poisonous,  and  is  said  to  possess  the  samj 
properties  as  digitalis,  but  in  a  very  concentrate'; 
degree. 

DILUENTS.  (From  diluo,  I  wash  away-' 
Aqueous  liquors,  so  named  because  they  increas1 


DIS 


249 


DIS 


e  fluid  portion  of  the  body.  Tea,  barley-water,  [ 
ater  gruel,  and  similar  articles  are  the  most  co.m- 
on  diluents,  after  pure  water.  The  copious  use 
liquids  of  this  class  is  recommended  in  all  acute 
jflammatory  diseases,  and  to  promote  the  action 
diuretics  and  sudorifics. 

DIOSMIN.  A  bitter  extractive  matter  obtained 
Braude,  from  buchu  leaves.  It  is  very  soluble 
water,  but  not  in  alcohol  and  ether. 
DISINFECTANTS.  Agents  which  destroy 
iasmata.  The  principal  of  these  are  chlorine, 
|ie  chlorides  of  lime  and  soda,  the  fumes  of  nitric 
id  nitrous  acids,  heat,  and  ventilation.  The  last 
Vo  are  the  most  efficient  and  easily  applied.  The 
jothing,  bedding,  Ac.  of  patients  laboring  under 
mtagious  diseases,  may  be  effectually  disinfected 
y  exposure  to  a  temperature  of  about  that  of  boii- 
g  water.  Neither  the  texture  nor  color  of  textile 
bricsis  injured  even  by  a  heat  of  250°  Fahr.  It 
a  practice  at  some  of  the  workhouses  to  bake 
le  clothes  of  the  paupers  who  have  the  itch,  or 
re  infested  with  vermin.  Quicklime  rapidly  ab- 
>rbs  carbonic  acid,  sulphureted  hydrogen,  and 
:veral  other  noxious  gases,  and  is  therefore  com- 
iiouly  used  as  a  wash  for  the  walls  of  buildings, 
j.cetic  acid,  camphor,  fragrant  pastiles,  cascarilla, 
ad  other  similar  substances,  are  frequently  burnt 
jr  volatilized  by  heat,  for  the  purpose  of  disguising 
npleasant  odors.  The  sulphates  of  iron  and  lime 
|ave  the  property  of  rapidly  destroying  noxious 
iffluvia.  A  quantity  of  either  of  these  sulphates 
irovvn  into  a  cesspool,  for  instance,  will  in  a  few 
lours  remove  the  fetid  smell. 

DISTILLATION.  Syn.  Distillation,  (Fr.) 

'IUNNTWEINBRENNEREI,  (Ger.)  In  CHEMISTRY  ‘ - 

1  'he  evaporation  and  subsequent  condensation  of 
aid,  by  means  of  a  still  and  refrigerator,  or  other 
milar  apparatus.  In  commercial  language,  the 
nn  Is  applied  to  the  manufacture  of  spirituous 

quors 

The  discovery  of  the  art  of  distillation  is  usu- 
lly  ascribed  to  the  alchemists,  but  there  appears 
)  be  good  reason  to  suppose  that  it  was  known  in 
lore  remote  ages  to  the  Arabians  and  other  eastern 
ations,  to  whom  it  probably  descended  from  the 
ncient  Babylonians.  Certain  it  is,  however,  that 
1  rediscovery  of  the  process  was  made  by  some  of 
he  northern  nations  of  Europe,  and  that  the  first 
\  otice  of  it  appears  in  the  writings  of  Arnoldus  de 
jriila  Nova,  and  his  pupil  Raymond  Lully,  by 
>hom  spirit,  or  aqua  vitce,  as  it  was  called,  was 
eclared  to  be  “  an  emanation  of  the  deity ;  an 
lenient  newly  revealed  to  man,  and  destined  to 
'•store  the  energies  of  modern  decrepitude,”  and 
hat  the  discovery  of  this  fluid  indicated  the  con- 
utnination  of  all  things,  and  the  end  of  the  world. 

The  process  of  distillation,  as  carried  on 
1  the  distilleries  of  Great  Britain,  may  he  di¬ 
vided  into  four  general  operations,  viz. —  The 
' lashing  or  formation  of  a  saccharine  infusion, 
rom  certain  vegetable  matters,  as  malt,  barley, 
■ats,  rye,  &c. ; — the  cooling  of  this  wort  or  liquor  ; 
he  fermentation  or  process  by  which  the  sugar  of 
he  cooled  wort  is  converted  into  alcohol ;  and  the 
eparation  of  the  spirit  so  formed  by  means  of  a 
till  and  refrigerator.  By  the  first  operation,  the 
naterials  for  the  formation  of  the  alcohol  are  ob- 
aiued ;  by  the  second,  they  are  brought  to  a  tem- 
•erature  most  favorable  to  the  transformation  that 
32 


takes  place  in  the  third,  after  which  it  only  re¬ 
mains  to  free  the  product  of  the  last  operation  from 
the  foreign  matter  with  which  it  is  associated :  this 
is  done  in  the  fourth,  and,  correctly  speaking, 
constitutes  the  only  part  of  the  process  which  can 
be  called  distillation. 

The  general  principles  of  the  first  three  of  the 
preceding  operations,  are  noticed  in  the  articles 
Brewing,  Diastase,  and  Fermentation.  It  will 
there  be  seen,  that  the  amylaceous  or  starchy  mat¬ 
ter  of  the  grain  is  first  saccharified  and  afterwards 
converted  into  alchohol,  and  that  certain  precau¬ 
tions  are  necessary  to  render  the  process  success¬ 
ful  and  economical.  In  many  of  the  distilleries  of 
Great  Britain,  molasses  and  analogous  saccharine 
substances  are  employed,  in  which  case  the  vege¬ 
table  principle  (sugar)  essential  to  the  formation 
of  alcohol,  is  already  present,  and  merely  requires 
simple  solution  in  water  of  a  proper  temperature, 
to  be  ready  to  be  subjected  to  immediate  fermen¬ 
tation.  In  general,  however,  the  sources  of  spirit 
in  England  are  the  various  kinds  of  grain  ;  barley, 
wheat,  and  rye,  are  those  commonly  employed. 
These  are  ground  and  mixed  with  bruised  malt  in 
various  proportions,  and  are  mashed  in  a  similar 
manner  to  malted  grain.  The  fermentation  is  car¬ 
ried  on  until  the  density  of  the  liquor  ceases  to 
lessen,  or  attenuate,  which  is  determined  by  an 
instrument  called  a  saccharometer.  When  this 
point  is  arrived  at,  it  is  submitted  to  distillation,  to 
prevent  the  access  of  the  acetous  fermentation, 
which  would  lessen  its  alcoholic  value. 

During  the  process  of  distilling  off  the  spirit  of 
the  fermented  “  wash”  or  wort,  a  hydrometer  is 
employed  to  ascertain  its  strength,  and  as  soon  as 
the  liquor  that  passes  over  acquires  a  certain  de¬ 
gree  of  weakness,  the  operation  is  stopped  and  the 
spent  wash  removed.  The  spirits  obtained  by  the 
first  distillation  are  generally  called  “  low  wines,'' 
and  have  a  specific  gravity  of  about  ’975.  By 
rectification  or  “  doubling ,”  a  crude  milky  spirit, 
abounding  in  oil,  at  first  comes  over,  followed  by 
clear  spirit,  which  is  received  in  a  separate  vessel. 
The  process  is  continued  until  the  alcoholic  con¬ 
tent  of  the  distilled  liquor  diminishes  to  a  certain 
degree,  when  the  remaining  weak  spirit  that  comes 
over,  called  “  faints ,”  is  caught  separately  and 
mixed  with  the  low  wines,  preparatory  to  another 
distillation.  The  strongest  spirit  passes  over  first, 
and  the  condensed  liquor  gradually  becomes 
weaker,  until  it  ceases  to  contain  alcohol.  It  will 
thus  be  seen,  that  by  receiving  in  separate  vessels 
any  given  portion  of  the  product,  spirit  of  any  re¬ 
quired  strength  within  certain  limits  may  be  ob¬ 
tained.  It  is  found  from  experience,  and  is  readily 
accounted  for  by  theory,  that  the  lower  the  tem¬ 
perature  at  which  the  distillatitui  is  conducted,  the 
stronger  will  be  the  product,  ami  the  less  quantity 
of  oil  or  other  volatile  matter  will  come  over  along 
with  it.  To  promote  this,  it  has  been  proposed  to 
carry  on  the  process  in  vacuo,  but  on  the,  large 
scale  this  has  never  been  adopted.  The  distilla¬ 
tion  of  the  “  wash ”  is  usually  carried  on  in  a  sep¬ 
arate  set  of  stills,  to  those  employed  for  the  rec¬ 
tification  of  the  low  wines.  For  very  strong  and 
tasteless  spirit,  a  third,  and  even  a  fourth  rectifica¬ 
tion  takes  place,  conjointly  with  other  methods  to 
|  abstract  the  water,  and  to  remove  any  foreign 
;  matter  that  vitiates  its  odor  or  flavor.  A  portion 


DRA 


250 


DRA 


of  soap  is  put  into  the  still  with  the  wash  to  pre¬ 
vent  excessive  frothing. 

The  quantity  of  spirit  obtained  from  various  sub¬ 
stances,  and  even  from  pure  sugar,  depends  upon 
the  skill  with  which  the  several  operations  are  con¬ 
ducted.  By  theory,  pure  sugar  should  yield  51§ 
of  alcohol,  but  in  practice  1  gallon  of  proof  spirit 
is  the  utmost  obtained  from  10  lbs.  of  sugar.  Ac¬ 
cording  to  Harmstaedt,  100  lbs.  of  starch  yield  35 
lbs.  of  alcohol,  or  7-8  gallons  of  proof  spirit ;  and 
100  lbs.  of  the  following  grains,  produce  the  ac¬ 
companying  quantities  by  weight  of  spirit  of  sp.  gr. 
•9427,  or  containing  45  per  cent,  of  pure  alcohol ; 
wheat,  40  to  45§  ;  rye,  36  to  42§ ;  barley,  40§  ; 
oats,  36§  :  buckwheat,  40jj ;  maize,  40§ ;  the  mean 
being,  3-47  gallons  of  proof  spirit.  It  is  found  that 
a  bushel  of  good  malt  yields  2  gallons  of  proof 
spirit,  and  that  the  maximum  quantity  of  proof 
spirit  obtained  from  raw  grain,  mashed  with  one- 
fifth  or  one-sixth  of  malt,  does  not  exceed  gai- 
lons  per  quarter. 

By  the  excise  laws,  the  distiller  is  restricted  in 
the  density  of  his  worts,  to  sp.  gr.  between  1050  and 
1090;  and  in  Scotland,  between  1030  and  1075  ; 
nor  is  a  distiller  allowed  to  mash  and  distil  at  the 
same  time.  (See  Alcohol,  Fermentation,  Still, 
Brandy,  Gin,  &c.) 

DIURETICS.  (Diuretica,  from  <5<d,  through, 
and  ovpov,  the  urine.)  Medicines  which  promote 
the  secretion  of  urine.  The  principal  diuretics 
are  aqueous  fluids, — which  act  by  increasing  the 
watery  portion  of  the  blood, — and  certain  sub¬ 
stances  which  promote  the  secretion  of  urine,  by 
stimulating  the  kidneys.  Among  the  former  may 
be  classed  nearly  all  aqueous  liquids,  as  most  of 
them  produce  diuresis,  if  the  skin  be  kept  cool. 
Among  the  latter,  may  be  mentioned  the  nitrate, 
acetate,  and  bitartrate  of  potassa;  oils  of  juniper, 
turpentine,  cajeput,  and  copaiba  ;  dilute  spirit,  and 
sweet  spirits  of  nitre  ;  decoction  of  common  broom, 
&c. 

DOORS.  Much  annoyance  is  sometimes  ex¬ 
perienced  from  the  creaking  of  doors.  This  may 
be  prevented  by  rubbing  a  little  soap,  or  a  mixture 
of  tallow  and  blacklead  on  the  hinges. 

DRACINE.  Syn.  Draconin.  A  red  vegeto- 
alkaline  body,  discovered  by  M.  Melandre  in  drag¬ 
on’s  blood. 

Prep.  Dissolve  dragon’s  blood  in  alcohol,  filter, 
concentrate,  add  cold  water,  and  collect  the  spongy 
precipitate.  Wash  this  well,  neutralize  with  di¬ 
lute  sulphuric  acid,  and  again  wash  well  with 
water. 

Prop.,  c J-c.  Dracine  has  a  fine  red  color  ;  is 
tasteless,  inodorous,  flexible,  and  fuses  at  131°  F. 
The  most  remarkable  property  is,  that  the  smallest 
quantity  of  carbonate  of  lime  in  filtering-paper, 
may  be  detected  by  sulphate  of  dracine,  the  yellow 
color  instantly  turning  red. 

DRAGON’S  BLOOD,  (FACTITIOUS.) 
Prep.  Shellac  4  lbs. ;  melt,  remove  from  the  fire, 
and  add  Canada  balsam  5  oz. ;  and  coarsely -pow¬ 
dered  gum  benzoin  2  oz. ;  when  well  mixed,  stir  in 
red  sanders  wood  and  Venetian  red,  (both  in  fine 
powder,)  of  each  1  lb. ;  blend  well  together,  and 
form  into  sticks. 

Remarks.  The  above  may  be  distinguished  from 
genuine  dragon’s  blood,  by  its  partial  solubility  in 
alcohol.  It  makes,  however,  a  very  fine,  colored 


powder,  but  for  varnishes  is  better  without  the 
netian  red. 

DRAUGHT.  Syn.  Haustus,  ( Lat .)  In  Ph 
macy  :  a  single  dose  of  liquid  medicine.  Drau; 
are  almost  exclusively  extemporaneous,  and  d 
from  mixtures  only  in  quantity.  They  are  gej 
ally  dispensed  in  two-ounce  vials. 

DRAUGHT,  ANTACID.  Syn.  Haustus 
tacidus.  Prep.  I.  (Collier.)  Compound  tine 
of  cardamoms  f  3j ;  solution  of  bicarbonate  of  n 
nesia  (fluid  magnesia)  f3ix  ;  mix. 

II.  (Thomson.)  a.  Magnesia  3j ;  pepperi 
water  f^iss  ;  tincture  of  orange-peel  f  3j  ;  mix. 
heartburn,  and  acidity  of  the  stomach. 

b.  Liquor  of  ammonia  16  drops  ;  almond  i 
ture  f 3ij  ;  laudanum  10  drops.  In  acidities  of 
primoe  vim,  2  or  3  times  daily. 

III.  Carbonate  of  soda  20  grs.  ;  compound 
fusion  of  gentian  and  water,  of  each  f3vj  ;  tine 
of  hops  f3j ;  mix.  In  dyspepsia,  heartburn, 
twice  a  day. 

DRAUGHT,  ANTI-EMETIC.  Syn.  H 
tus  Anti-Emeticus  Rivieri.  (P.  Cod.)  I 
Bicarbonate  of  potassa  3ss ;  water  f^iij ;  le 
sirup  f 3) ;  lemon  juice  f  jjss ;  mix,  and  cork  sec 
ly  in  a  strong  bottle. 

DRAUGHT,  ANTISEPTIC.  Prep.  (Col 
Decoction  of  yellow  cinchona  bark  f  Jj  ;  lauda 
5  drops ;  spirit  of  pimento  f3ij ;  mix.  In  p 
fevers,  gangrene,  &c. 

DRAUGHT,  ANTISPASMODIC.  Pre 
(Collier.)  Tincture  of  castor  f3j ;  sulphuric  t 
10  drops  ;  peppermint  water  fjjiss  ;  mix.  In 
teria,  and  that  species  of  irregular  muscular  ai 
dependent  on  debility. 

II.  (Thomson.)  a.  Musk  mixture  f3xiv  ;  li 
of  ammonia  1 6  drops  ;  tincture  of  castor  f3j ;  i 
of  poppies  f3ss  ;  mix.  Three  or  four  times  d 
in  hysteria  and  convulsive  affections,  after 
bowels  have  been  well  cleared  out. 

b.  Oil  of  aniseed  10  drops ;  magnesia  20 
tincture  of  senna  f3ij ;  peppermint  water 
mix.  In  flatulence  and  spasms  of  the  stomac 

DRAUGHT,  APERIENT.  I.  ( Haustus 
riens  niger,  Paris.)  Infusion  of  senna  f^j ; 
tures  of  senna  and  jalap,  of  each  f3j ;  tartro 
potash  3j ;  sirup  of  senna  f3j  ;  mix. 

II.  ( Haustus  aperiens  efl'ervescens,  Dr.  Yo: 
Prep.  Crystals  of  carbonate  of  soda  3iiss;  v 
8  oz. ;  cream  of  tartar  3iij  ;  mix,  in  a  soda-u 
bottle,  and  cork  instantly.  It  should  be  d 
while  effervescing. 

III.  ( Seidlitz .)  Sesquicarbonate  of  sod; 
grs. ;  potassio-tartrate  of  soda  2  dr. ;  water  6 
dissolve,  and  add  tartaric  acid  40  grs. 

DRAUGHT,  AROMATIC.  Syn.  Hai 
Aromaticus  cum  Riieo.  Prep.  (St.  B.  H.) 
matic  confection  3j. ;  infusion  of  rhubarb  and 
namon-water,  of  each,  f3vj ;  mix.  In  diarr 
&c. 

DRAUGHT,  ASTRINGENT.  Prep.  I 
Paris.)  Chalk  mixture  §iss  ;  laudanum  15  di 
tincture  of  catechu  f3j  ;  mix.  Both  this  and 
last  are  excellent  in  diarrhcea,  after  the  bo 
have  been  first  cleared  out  with  a  purgative, 
may  be  taken  after  each  motion. 

II.  (Thomson.)  Extract  of  logwood  12 
cinnamon  water  f3xv ;  tincture  of  catechu 
In  diarrhoea,  dysentery,  &c. ;  as  last. 


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DRAUGHT,  CATHARTIC.  Prep.  I.  (Dr. 
Iiomeon.)  a.  Tartrate  of  potash  §j  ;  tincture  of 
iina  f3j ;  infusion  of  senna  f3xivss  ;  sirup  of  saf- 
i  n  f3ss ;  mix.  In  acute  diseases,  taken  early  in 
p  morning. 

■6.  Epsom  salts  and  manna,  of  each,  3ij ;  infu- 
n  of  roses  f3xiv  ;  dilute  sulphuric  acid  10  drops  ; 
jx.  In  inflammatory  affections,  aiid  to  check 
jniting  in  low  fevers. 

r.  Carbonate  of  magnesia  3j ;  powdered  rhubarb 
grs. ;  peppermint  water  f 3xij  ;  mix.  In  dys- 
wia,  attended  with  costiveness  and  acidity,  taken 
hour  before  dinner. 

I.  Castor  oil  f3v ;  powdered  gum  20  grs. ;  rose- 
ter  fjj;  compound  tincture  of  lavender  8 
lips ;  sirup  of  poppies  f3j ;  mix.  In  colic  and 

iculus. 

DRAUGHT,  DIAPHORETIC.  Prep.  I. 
bllier.)  Infusion  of  serpentary  fjjiss ;  tincture 
ditto  f3j ;  mix.  Tonic  and  diaphoretic, 
til.  (Thomson.)  a.  Sesquicarbonate  of  potassa 
;  grs. ;  fresh  lemon  juice  f3iv ;  tartrate  of  anti- 

■  ny  one-sixth  gr. ;  water  f3xj ;  sirup  of  poppies 
'  BUX. 

Liquor  of  acetate  of  ammonia  f3vj ;  camphor 
tture  f3x  ;  nitrate  of  potassa  10  grs. ;  sirup  of 
i  f3ss ;  mix.  In  inflammatory  affections. 
DRAUGHT,  DIURETIC.  I.  (Collier.)  Tinc- 
e  of  jalap  f3ij  ;  vinegar  of  squills  f3j  ;  pepper- 
it  water  f3x  ;  mix. 

II.  (Copland.)  Acetate  of  potassa  3ss  ;  infusion 
quassia  and  cinnamon  water,  of  each  f3vj ; 
egar  of  squills  and  sweet  spirits  of  nitre,  of  each, 

;s ;  mix. 

fill.  (Thomson.)  Nitre  8  grs. ;  tincture  of  di- 
tlis  16  drops ;  infusion  of  roses  f3xiij ;  sirup  of 
es  f3j  ;  mix.  In  dropsy  ;  three  times  daily. 
DRAUGHT,  EFFERVESCING.  Prep.  (G. 
j1  Sesquicarbonate  of  soda  30  grs. ;  water  or 
pperrnint  water  f^iss  ;  sirup  of  orange-peel  f3ij  ; 
i-ture  of  caluinba  f3ss ;  tartaric  or  citric  acid  25 
H  add  the  acid  last,  and  drink  while  efFerves- 
'  g.  Stomachic,  tonic,  anti-emetic,  &c. 
DRAUGHT,  EMETIC.  Prep.  I.  (Thomson.) 

■  Ipecacuanha  powder  20  grs. ;  ipecacuanha  wine 
;  water  f 3vj ;  mix.  For  unloading  the  stomach 

1  ordinary  cases. 

'•  Sulphate  of  zinc  30  grs  ;  water  f3x  ;  dissolve, 
eases  of  poisoning,  and  the  commencement 
'  in  intermittent  fever. 

Sulphate  of  copper  10  grs. ;  water  f^ij ;  mix. 
an  emetic  when  laudanum  has  been  taken  as 

■loison. 

DRAUGHT,  EXPECTORANT.  Prep.  (Col- 
Ij-)  Mixtures  of  ammoniacum  and  almonds,  of 
,h,  f3vj ;  tincture  of  squills  10  drops  ;  mix. 
DRAUGHT,  LAXATIVE.  ( Haustus  Lax- 
'■  cum  Taraxaco,  Dr.  Copland.)  Infusion  of 
f  na,  and  compound  infusion  of  gentian,  of  each, 

*  j !  sulphate  of  potassa  20  to  30  grs. ;  extract  of 
1  ‘xacum  30  to  40  grs. ;  compound  tincture  of 

*  damoms  3iss  ;  mix.  Aperient,  stomachic,  and 
*f'rative. 

DRAUGHT,  NARCOTIC.  Prep.  (Thorn- 
sr)  a-  Camphor  mixture  fjiss ;  laudanum  35 
bps ;  sulphuric  ether  and  sirup  of  saffron,  of  each 

*  i  mix.  In  intermittent  headache. 

.  •  Carbonate  of  ammonia  15  grs. :  fresh  lemon 
1  e  f^ss ;  water  fjj ;  spirit  of  nutmeg  f3j ;  sirup 


of  orange-peel  f3ss  ;  tincture  of  hemlock  10  drops ; 
mix.  In  diseases  of  increased  irritability. 

c.  Carbonate  of  potassa  20  grs. ;  fresh  lemon 
juice  f§ss ;  peppermint  water  fjj ;  laudanum  25 
drops  ;  sirup  of  tolu  f3ss  ;  mix.  To  procure  sleep 
in  the  majority  of  diseases. 

DRAUGHT  OF  ACETATE  OF  AMMO¬ 
NIA.  Prep.  (Paris.)  Camphor  mixture  f^iss; 
liquor  of  acetate  of  ammonia  f3iv ;  antimonial 
wine  20  drops  ;  mix. 

DRAUGHT  OF  AMMONIA.  Prep. 
(Brande.)  Liquor  of  ammonia  20  to  30  drops ; 
compound  tinctures  of  cardamoms  and  gentian, 
of  each  f3ss  ;  camphor  mixture  fjiss  ;  mix. 

DRAUGHT  OF  BISMUTH.  Prep.  (Dr. 
Paris.)  Trisnitrate  of  bismuth  8  grs. ;  almqnd 
mixture  f§j  ;  tincture  of  henbane  20  drops  ;  mix. 

DRAUGHT  OF  BALSAM  OF  PERU.  Prep. 
(. Haustus  Balsami  Peruviani.  St.  B.  H.)  Bal¬ 
sam  of  Peru  f3ss ;  mucilage  of  acacia  f3iv ;  pi¬ 
mento  water  f3iij  ;  water  f3v  ;  mix. 

DRAUGHT  OF  BALSAM  OF  TOLU.  As 
the  last. 

DRAUGHT  OF  CAJEPUT.  (OIL.)  Prep. 
(Paris.)  Oil  of  cajeput  3  drops ;  white  sugar  10 
grs. ;  infusion  of  calumba  f3ix ;  tincture  of  ditto 
f3j  ;  mix. 

DRAUGHT  OF  CAMPHOR.  Prep.  ( Haus¬ 
tus  Camphorce.  G.  H.)  Powdered  camphor  6 
grs. ;  rectified  spirit  q.  s. ;  white  sugar  3j ;  muci¬ 
lage  of  gum  acacia  3iij  ;  water  f^iss  ;  mix. 

DRAUGHT  OF  CHLORIDE  OF  CALCIUM. 
Prep.  (Collier.)  Liquor  of  chloride  of  calcium  20 
drops ;  compound  infusion  of  gentian  f3x  ;  mix. 

DRAUGHT  OF  CINCHONA.  Prep.  (Dr. 
Joy.)  Decoction  of  cinchona  f§iss  ;  extract  of  cin¬ 
chona  15  grs. ;  tincture  of  cinchona  f3j  ;  aromatic 
spirit  of  ammonia  30  drops  ;  mix. 

DRAUGHT  OF  COLCHICUM.  Prep. 
(Brande.)  Wine  of  colchicum  30  drops  ;  carbon¬ 
ate  of  magnesia  15  grs ;  cinnamon  water  fjss ; 
water  f  5j  ;  mix. 

DRAUGHT  OF  COPAIBA.  (St.  B.  IL)  The 
same  as  Draught  of  Balsam  of  Peru. 

DRAUGHT  OF  HEMLOCK  AND  HEN¬ 
BANE.  ( Haustus  Conii  et  Hyosciami,  Paris.) 
Extracts  of  hemlock  and  henbane,  of  each,  5  grs. ; 
mucilage  3ij ;  liquor  of  acetate  of  ammonia  f3iv  ; 
sirup  of  red  poppies  f3j ;  water  §j ;  mix. 

DRAUGHT  OF  IODIDE  OF  POTASSIUM. 
Prep.  (Collier.)  Iodide  of  potassium  10  grs. ; 
compound  infusion  of  orange-peel  f3x  ;  mix. 

DRAUGHT  OF  IODIDE  OF  IRON.  Prep. 
(Thomson.)  Iodide  of  iron  1  to  2  grs.  ;  tincture 
of  orange-peel  f3j  ;  water  f3xi ;  mix.  Tonic. 

DRAUGHT  OF  JALAP  AND  SQUILLS. 

Prep.  (Copland.)  Tincture  of  jalap  f3ij  ;  vinegar 
of  squills  f3j ;  peppermint  water  fjiss  ;  mix. 

DRAUGHT  OF  NITRATE  OF  POTASSA. 
Prep.  Nitre  15  grs. ;  powdered  gum  10  grs. ;  al¬ 
mond  mixture  f5iss  ;  mix. 

DRAUGHT  OF  TURPENTINE.  The  same 
as  Draught  of  Balsam  of  Tolu,  t 

DRAUGHT,  REFRIGERANT.  Prep.  I. 
Carbonate  of  potassa  20  grs. ;  sirup  of  orange-peel 
f3j ;  spirit  of  nutmeg  f3ss  ;  water  f^iss  j  mix. 

II.  (Thomson.)  Nitre  12  grs. ;  almond  mixture 
f^iss ;  sirup  of  tolu  f3j ;  mix.  Both  the  above, 
in  fevers  and  inflammatory  diseases. 


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252 


DRO 


DRAUGHT,  SALINE.  I.  (Collier.)  Carbon¬ 
ate  of  potassa  20  grs. ;  antimonial  wine  20  drops ; 
sirup  of  orange-peel  f3j  ;  tincture  of  orange-peel 
f3ss  ;  water  f^iss  ;  mix  and  add  a  large  tablespoon¬ 
ful  of  lemon  juice.  In  inflammatory  diseases. 

DRAUGHT,  TONIC.  I.  (Collier.)  Disulphate 
of  quinine  2  grs.  ;  tincture  of  orange-peel  f  3j  ; 
diluted  sulphuric  acid  5  drops  ;  laudanum  10  drops  ; 
infusion  of  cascarilla  f  5 iss  ;  mix.  In  pyrosis,  &c., 
I  hour  before  dinner. 

II.  (Thomson.)  a.  Infusion  of  yellow  bark  f  3iss  ; 
compound  tincture  of  cinchona  f  3j  ;  powdered  cin¬ 
chona  40  grs. ;  sirup  of  orange-peel  f  3ss  ;  mix.  In 
intermittents  and  acute  rheumatisms. 

b.  Infusion  of  cascarilla  f  §iss  ;  tinctures  of  cas¬ 
carilla  and  ginger,  of  each  f  3j  ;  mix.  In  dyspepsia, 
arising  from  intemperance. 

DRAUGHT,  VERMIFUGE.  Prep.  (M.  Le- 
vacher.)  Castor  oil  60  grammes ;  essence  of  tur¬ 
pentine  16  ditto ;  mint  water  64  ditto ;  sirup  32 
ditto ;  powdered  gum  8  ditto ;  mix.  For  tape¬ 
worm. 

DRAWINGS,  CHALK  and  PENCIL.  These 
may  be  fixed  so  as  not  to  suffer  from  abrasion,  by 
washing  them  with  skimmed  milk,  or  with  water 
holding  in  solution  a  little  isinglass.  When  the 
former  is  used,  great  care  must  be  taken  to  deprive 
it  of  the  whole  of  the  cream,  as,  if  the  latter  sub¬ 
stance  be  present,  it  will  grease  the  drawing.  An 
easy  way  of  applying  these  fluids,  is  to  pour  them 
into  a  shallow  vessel,  and  to  lay  the  drawing  flat 
upon  the  surface,  then  to  place  it  on  blotting  paper 
in  an  inclined  position  to  drain  and  dry. 

DROP,  BLACK.  Syn.  Braithwait's  genuine 
Black  Drop.  Lancaster’s  do.  Quaker’s  do. 
Toustall’s  do.  Armstrong’s  do.  Gutta  Nigra, 
( Lat .)  The  following  account  of  the  origin  and 
composition  of  this  well-known  medicine,  is  taken 
from  Dr.  Armstrong’s  Work  on  Typhus  Fever: — 

“  The  black  drop  was  originally  prepared  up¬ 
wards  of  one  hundred  years  ago,  by  Edward 
Toustall,  a  medical  practitioner  in  the  county  of 
Durham,  and  one  of  the  Society  of  Friends.  The 
recipe  passing  into  the  possession  of  a  near  relative, 
John  Walton,  of  Shildon,  was  found  among  his 
brother’s  papers,  and,  by  the  permission  of  Thomas 
Richardson,  of  Bishop's  Wearmouth,  one  of  his 
executors,  it  is  here  inserted. 

“Prep.  Take  ^  lb.  of  opium,  sliced;  3  pints  of 
good  veijuice  ;  1 J  oz.  of  nutmeg  ;  J  oz.  of  saffron  ; 
boil  them  to  a  proper  thickness,  then  add  ^  lb.  of 
sugar  and  two  spoonfuls  of  yeast.  Set  the  whole 
in  a  warm  place,  near  the  fire,  for  6  or  8  weeks, 
then  place  it  in  the  open  air  until  it  becomes  of  the 
consistence  of  a  sirup ;  lastly,  decant,  filter,  and 
bottle  it  up,  adding  a  little  sugar  to  each  bottle. 
These  ingredients  ought  to  yield,  when  properly 
made,  about  2  pints  of  the  strained  liquor.” 

The  article  sold  in  trade  under  the  name  of 
Black  Drop,  is,  however,  seldom,  or  scarcely  ever, 
made  in  the  above  way.  It  is  generally  prepared 
by  macerating  opium  i  lb.  in  distilled  vinegar  2  lbs., 
for  about  a  fortnight.  Black  drop  is  considered  to 
be  four  times  the  strength  of  laudanum,  and  to  be 
milder  and  less  exciting. 

DROP,  TASTELESS  AGUE.  Prep.  White 
arsenic  1  gr. ;  water  1  oz. ;  dissolve.  Dose.  1 
teaspoonful  night  and  morning. 

DROPS.  Syn.  Guttle,  (Lat.)  This  term  is 


commonly  applied  to  compound  medicines  that 
only  taken  in  small  doses.  The  plan  of  directi 
liquids  to  be  measured  by  dropping  is  objectional 
because  the  drops  of  different  fluids  vary  in  si1 
and  are  also  further  influenced  by  the  size  of 
bottle  and  the  shape  of  its  neck,  as  well  as 
quantity  of  liquid  it  contains.  In  Confectiona| 
lozenges  formed  by  dropping  melted  sugar  on  d 
smooth  surface,  are  called  drops. 

DROPS,. ACIDULATED.  Syn.  Acidulai! 
Lemon  Lozenges.  Trochisci  Acidi  Tartar 
(P.  E.)  Prep.  Tartaric  acid  \  oz. ;  white  saga 
oz.,  both  in  powder ;  oil  of  lemon  10  drops ;  ij 
thoroughly,  then  beat  them  into  a  mass  with  nj 
cilage,  and  form  into  lozenges. 

Remarks.  The  above  are  the  instructions  of 
Edinburgh  College,  but  acidulated  drops  are  seld 
prepared  by  the  druggist,  being  generally  p 
chased  of  the  confectioner,  who  makes  them 
the  way  described  under  Confectionary  Dr< 
They  forjn  an  agreeable  lozenge  for  coughs,  s 
throats,  &c. 

DROPS,  ABBE  ROUSSEAU’S.  Syn.  A 
Rousseau’s  Laudanum.  Wine  of  Opium,  p: 
pared  by  Fermentation.  Prep.  Honey 
boiling  water  lb.  iij  ;  set  it  in  a  warm  place,  and 
soon  as  fermentation  commences,  add  opium  \ 
dissolved  in  water  f  §xij  ;  let  it  work  for  a  mon 
strain,  evaporate  to  jjx  ;  again  strain,  and  add  r 
titled  spirit  of  wine  f  §ivss. 

Remarks.  This  preparation  is  similar  to 
Lancaster  Black  Drop. 

DROPS,  ACOUSTIC.  Prep.  I.  Almond 
1  oz.  ;  oil  of  turpentine  and  laudanum,  of  eac. 
drachm  ;  mix. 

II.  (Dr.  Hugh  Smith.)  Ox  gall  3iij ;  balsam 
Peru  3j  ;  mix.  In  deafness. 

DROPS,  JETHER  AND  TURPENTtt 
Prep.  (Gutta  JEthcris  Terebinthinatee,  M.  I 
rande.)  Sulphuric  ether  2  parts  ;  oil  of  turpent 
1  part  ;  mix.  For  gall-stones. 

DROPS,  ANODYNE.  Prep.  Acetate 
morphia  16  grs.;  acetic  acid  8  drops;  rectil 
spirit  of  wine  3j  ;  water  §j  ;  mix.  Anodyne  ;  d 
6  to  25  drops.  The  muriate  or  sulphate  of  m 
phia  may  be  used  for  a  change,  instead  of 
acetate. 

DROPS,  ANTACID.  Prep.  (U.  C.  ; 
Liquor  of  potassa  f  ^iij  ;  liquor  of  ammonia  f 
myrrh  5J  ;  triturate  together,  and,  strain. 

DROPS,  CONFECTIONARY.  Prep.  Poi 
and  sift  double-refined  sugar  through  a  hair  sie 
but  not  too  fine  ;  and  then  sift  it  through  a  gai 
sieve,  to  take  out  all  the  fine  dust,  which  wo 
destroy  the  beauty  of  the  drop.  Put  the  sugar  i 
a  clean  pan,  and  moisten  it  with  any  favorite  a 
matic  ;  if  rose-water,  pour  it  in  slowly,  stirring 
with  a  paddle,  which  the  sugar  will  fall  from, 
soon  as  it  is  moist  enough,  without  sticking.  Co 
it  with  a  small  quantity  of  liquid  carmine,  or  a 
other  color,  ground  fine.  Take  a  small  pan  w 
a  lip,  fill  it  three  parts  with  paste,  place  it  on 
small  stove,  the  half-hole  being  of  the  size  of  1 
pan,  and  stir  the  sugar  with  a  little  ivory  or  be 
handle,  until  it  becomes  liquid.  When  it  aim 
boils,  take  it  from  the  fire  and  continue  to  stir 
if  it  be  too  moist,  take  a  little  of  the  powdered  sag 
and  add  some  to  the  paste,  and  stir  it  till  it  is 
such  a  consistence  as  to  rim  without  too  much  < 


DRO 


253 


DRO 


nsion.  Have  a  tin  plate,  very  clean  and  smooth ; 
ke  the  little  pan  in  the  left  hand,  and  hold  in  the 
rht  a  bit  of  iron,  copper,  or  silver  wire,  4  inches 
jug,  to  take  off  the  drop  from  thejip  of  the  pan, 
lid  let  it  fall  regularly  on  the  tin  plate  ;  2  hours 
i 'forwards  take  off  the  drops  with  the  blade  of  a 
life. 

DROPS,  DUTCH.  Syn.  Balsam  of  Tureen¬ 
s' k.  The  imported  or  genuine  Dutch  drops  are 
j  e  residue  of  the  rectification  of  oil  of  turpentine, 
is  also  prepared  by  distilling  rosin,  and  collecting 
e  product  in  different  portions.  At  first  a  white, 
en  a  yellow,  and  lastly  a  red  oil,  comes  over, 
he  latter  is  the  balsam.  The  article  commonly 
Id  under  this  name  is  prepared  as  follows: — oil 
j  turpentine,  tincture  of  gum  guaiacum,  and  sweet 
lirits  of  nitre,  of  each  1  oz. ;  oil  of  amber  and 
>ves,  of  each  15  drops  ;  mix.  Another  prepara- 
>n,  made  by  mixing  balsam  of  sulphur  with  5 
aes  its  weight  of  oil  of  turpentine,  is  also  sold  as 
uteh  drops.  Each  of  the  above  is  diuretic, 
mutant,  and  detergent. 

DROPS,  FIT.  Syn.  Soot  Drops.  Tinctura 
licjnis.  Prep.  Wood-soot  ^ij  ;  subearbonate  of 
tassa  lb.  ss  ;  sal  ammoniac  §j ;  soft  water  lb.  iv  ; 
;est  for  three  days,  and  strain.  Said  to  be  anti- 

ismodic. 

DROPS,  GOLDEN,  (DE  LA  MOTTE’S.) 
in.  Bkstucheff’s  Nervous  Tincture.  Elixir 
or.  Chloride  of  iron  (obtained  by  distilling  iron 
rites  with  twice  its  weight  of  corrosive  sublimate) 
iz. ;  alcohol  J  oz. ;  expose  for  some  time  to  the 
vs  of  the  sun.  These  drops  have  the  remarkable 
iperty  of  losing  their  yellow  color  in  the  sun,  and 
covering  it  in  the  shade.  They  are  taken  in 
at,  hypochondriasis,  and  nervous  complaints. 
DROPS,  GINGER.  Prep.  Add  finely-pow- 
tvd  Jamaica  ginger,  or  a  few  drops  of  the  es- 
ice,  or  a  strong  infusion,  to  the  sugar,  as  in  Con- 
fionary  Drops. 

DROPS,  JESUITS’.  Syn.  Elixir  Antivene- 
uh.  Balsamum  Polychrestum.  Prep.  Gum 
aiacum  § vij  ;  balsam  of  Peru  3iv  ;  root  of  sar- 
>arilla  §v  ;  spirit  of  wine  lb.  iiss  ;  digest  for  14 
ys.  (See  also  Compound  Tincture  of  Ben- 
n.) 

DROPS,  LAVENDER.  (The  same  as  Com- 
m>  Tincture  of  Lavender.) 

DROPS,  LEMON.  Prep.  Confectionary  drops 
dulnted  with  tartaric  acid,  and  flavored  with  es- 
:  co  of  lemons.  They  may  be  colored  with  an 
lsion  of  turmeric. 

>ROPS  OF  LIFE,  SALMON’S.  Syn. 

V'it.e.  Prep.  Tincture  of  castor  yviij  ; 
iiinonial  wine  and  water,  of  each  lb.  j  :  opium 
;  saffron  jss  ;  cochineal,  camphor,  and  nut- 
1  gs,  of  each  3ij  ;  digest  for  10  days.  Anodyne 
;  1  diaphoretic.  Done.  20  to  60  drops. 

1ROPS,  NORRIS’S.  An  aqueous  solution  of 
1  ar  emetic,  mixed  with  spirit  of  wine,  and  col- 
c|i. 

1'ROPS,  ODONTALGIC.  Prep.  (Dr.  Blake.) 
'm,  in  fine  powder,  3j  ;  sweet  spirits  of  nitre 

:  dissolve. 

)ROPS,  PECTORAL,  (BATEMAN’S.) 
'p.  Castor  1  oz.  ;  oil  of  aniseed  1  dr.  ;  camphor 


flavored  with  essence  or  oil  of  peppermint,  or  pep¬ 
permint  water.  The  whitest  sugar  should  be  used, 
and  English  oil  of  peppermint. 

DROPS,  SCOURING.  Prep.  Spirits  of  tur¬ 
pentine  and  oil  of  lemons,  equal  parts  ;  mix.  Used 
to  remove  grease  and  paint  from  cloth.  Both  of 
the  ingredients  must  be  pure  and  newly-distilled. 

DROPS,  SPILBURY’S.  Prep.  Corrosive  sub¬ 
limate,  gentian  root,  and  dried  orange  peel,  of  each 
3ij  ;  crude  antimony  and  red  sanders  wood,  of  each 
3j ;  spirit  of  wine  and  water,  of  each  § viij ;  mace¬ 
rate  for  10  days.  Antiscorbutic. 

DROPS,  TONIC.  Prep.  (Collier.)  Elixir  of 
vitriol  f  3ij ;  tincture  of  calumba  f3vj  ;  mix.  Dose. 
A  teaspoonful  three  times  a  day  in  cold  water. 

DROPS,  WARD’S  WHITE.  Prep.  Quick¬ 
silver  4  oz. ;  nitric  acid  1  lb. ;  dissolve,  add  carbon¬ 
ate  of  ammonia  7  oz. ;  evaporate  and  crystallize  ; 
then  dissolve  the  salt  in  four  times  its  weight  of 
rose-water.  Poisonous. 

DROPSY.  ( From  iSoop,  water.)  An  unnatural 
collection  of  aqueous  fluid  in  any  part  of  the  body. 
Dropsy  has  been  divided  into  different  kinds,  and 
has  received  different  names,  according  to  the  part 
of  the  body  affected  by  the  disease.  When  it  oc¬ 
curs  in  the  cellular  membrane  it  is  called  anasarca; 
when  in  the  cavity  of  the  abdomen,  ascites  ;  in  the 
cavity  of  the  cranium,  hydrocephalus  ;  in  the  scro¬ 
tum,  hydrocele;  in  the  uterus,  hydrometra ;  and 
in  the  chest,  hydrothorax.  Dropsy  is  mostly  a 
symptom  of  extreme  debility  and  a  broken-down 
constitution. 

The  treatment  of  dropsy,  perhaps,  more  than 
any  other  disease,  depends  upon  the  circumstances 
with  which  it  is  connected,  and  more  especially 
those  which  have  caused  it.  The  acute  inflamma¬ 
tory  forms  of  dropsy  generally  require  depletion ; 
in  some  other  cases  tonics  are  administered,  and 
to  promote  the  absorption  of  the  accumulated  flu¬ 
ids,  diuretics  are  commonly  resorted  to.  Confirm¬ 
ed  dropsy,  especially  hydrocephalus  and  hydrotho¬ 
rax,  are  seldom  cured. 

DROWNING.  The  cause  of  death  from  sub¬ 
mersion  in  water  is  but  little  understood  by  per¬ 
sons  generally.  It  is  commonly  thought  to  arise 
from  the  introduction  of  water  into  the  lungs  in¬ 
stead  of  air ;  and  hence  the  vulgar  and  dangerous 
practice  adopted  by  the  ignorant,  of  holding  the 
body  of  a  drowned  person  in  an  inverted  position, 
under  the  idea  of  allowing  the  inhaled  water  to 
flow  out.  The  actual  cause  of  death  is,  however, 
the  exclusion  of  air  from  the  lungs,  by  which  the 
proper  aeration  of  the  venous  blood  is  prevented, 
and  consequently  the  latter  circulates  through  the 
arterial  system,  while  the  pulmonary  vein  ceases 
to  convey  oxygenized  blood  to  the  heart.  The  con¬ 
sequences  are,  the  rapid  extinction  of  the  vital 
functions,  and  the  loss  of  animal  heat,  so  that  gen¬ 
erally,  in  the  course  of  4  or  5  minutes  after  the 
access  of  air  has  been  cut  oft,  life  becomes  extinct. 
Many  cases  have  nevertheless  occurred,  w’here 
persons  have  been  submerged  for  15  or  20  minutes, 
and  even  longer,  and  where  perfect  insensibility 
has  existed,  and  yet  recovery  has  been  effected  by 


long  and  skilful  exertion. 

Prevention.  It  is  a  well-established  fact  that 

•J-;  cochineal  4  dr. :  opium  }  oz. ;  treacle  I  the  specific  gravity  of  the  human  body  is  ,ea®*h*n 
11  proof  spirit  1  gallon  ;  digest  for  a  week.  that  of  water,  so  long  as  the  lungs  are  partially 

>ROPS,  PEPPERMINT.  Confectionary  drops  |  filled  with  air;  and  that  this  difference  is  sum- 


DRO 


254 


DRO 


cient  to  permit  of  the  body  floating  with  the  mouth 
and  nostrils  free  for  respiration,  provided  the  face 
be  turned  upwards,  or  the  head  thrown  back,  so 
that  the  greater  portion  of  the  latter  may  be  im¬ 
mersed,  and  its  weight  sustained  by  the  water.  It 
is  also  a  well  known  fact,  that  if  a  person  throw 
himself  into  the  water,  the  body  will  rapidly  rise  to 
the  surface  and  assume  nearly  the  erect  position, 
and  that  the  upper  part  of  the  head,  down  to  a  lit¬ 
tle  below  the  eyes,  will  remain  above  the  surface. 
This  position  is  occasioned  by  the  greater  density 
of  the  legs  and  thighs  compared  to  that  of  the 
chest,  which  acts  as  a  species  of  float  or  buoy  to 
the  rest  of  the  body.  In  this  situation,  however, 
it  would  of  course  be  found  impossible  to  breathe, 
but  if  the  head  be  thrown  back,  so  that  the  face 
may  become  the  exposed  portion,  as  before  men¬ 
tioned,  respiration  may  be  carried  on  without  in¬ 
convenience. 

The  truth  of  the  above  I  have  frequently  de¬ 
monstrated  in  practice ;  I  found  that  at  each  in¬ 
spiration  a  larger  portion  of  the  face  became  ex¬ 
posed,  and  at  each  expira  tion,  the  water  rose  very 
nearly  to  the  corners  of  the  mouth,  -but  still  not 
sufficiently  high  to  run  into  it,  unless  a  forced  and 
hurried  respiration  was  purposely  had  recourse  to. 
Thus  a  continual  rising  and  sinking  of  the  body 
takes  place,  and  these  motions  are  synchronous 
with  the  inflations  and  contractions  of  the  lungs. 
When  a  hand  and  part  of  the  forearm  is  raised 
above  the  water,  the  face  becomes  instantly  im¬ 
mersed.  From  the  above  it  appears  evident,  that 
if  a  person  fall  into  the  water,  and  exercise  hut 
common  presence  of  mind,  he  may  readily  float 
for  some  time,  or  until  assistance  can  reach  him, 
even  though  he  be  not  able  to  swim.  Unfortu¬ 
nately,  however,  the  state  of  alarm  and  agitation 
into  which  persons  are  thrown  on  falling  into  the 
water,  and  their  ignorance  of  the  general  means 
which  should  be  resorted  to  in  such  an  emergency, 
as  well  as  want  of  presence  of  mind,  lead  them  to 
neglect  those  obvious  measures  that  are  essential 
to  their  preservation.  Persons  suddenly  submerged 
in  the  water  should  endeavor  to  preserve  them¬ 
selves  as  collected  as  possible,  and  should  avoid 
splashing  and  throwing  themselves  about,  as  this 
will  naturally  increase  the  danger.  They  should 
allow  the  body  to  assume  its  natural  position,  and 
if  they  cannot  swim,  should  patiently  wait  until 
assistance  be  afforded  them.  Another  point  which 
should  be  remembered  by  every  person  under  such 
circumstances  is,  that  there  is  always  a  considera¬ 
ble  amount  of  residual  air  in  the  lungs  in  a  nearly 
deoxidized  state,  and  that  if  this  be  expelled  by 
two  or  three  forced  inspirations,  and  a  deep  inspira¬ 
tion  be  then  taken,  a  larger  quantity  of  vital  air 
will  be  introduced  to  the  lungs,  and  the  blood  will 
continue  aerated  for  a  proportionally  longer  time, 
and  consequently  a  longer  period  will  elapse  be¬ 
fore  another  inspiration  will  be  required.  It  will  be 
found,  that  if,  in  the  ordinary  course  of  breathing, 
we  suddenly  hold  our  breath,  we  shall  only  be  able 
to  do  so  for  a  space  of  time  varying  from  20  to  30 
seconds  ;  but  if,  on  the  contrary,  we  prepare  our¬ 
selves  by  taking  two  or  three  forced  inspirations, 
and  then  take  a  full  inspiration,  we  may  remain 
for  1^  or  2  minutes  before  a  second  attempt  at  res¬ 
piration  need  be  made.  This  is  the  plan  adopted 
by  the  pearl  fishers,  and  other  divers  who  are  re¬ 


markable  for  remaining  beneath  the  surface  of 
water  for  some  time.  A  person  in  danger  of  si 
wreck,  or  expecting  immediate  submersion  in 
other  situation^ should  have  recourse  to  this  m< 
od,  as  it  would  permit  the  breath  to  be  held  u 
the  body  rises  to  the  surface  of  the  water, 
would  prevent  the  dreadful  effects  of  attempi 
respiration  while  the  mouth  is  covered  with  I 
fluid. 

The  writer  of  this  article  nearly  lost  his  lit 
few  years  since,  from  not  exercising  the  prec 
tiens  which  he  is  now  recommending  to  otb 
He  had  been  swimming  for  about  a  quarter  of 
hour,  as  was  his  daily  custom  at  the  period  allu 
to,  and  was  returning  to  the  bank,  when  a  spe 
of  paralysis  seized  both  extremities,  and  inst 
of  preserving  his  presence  of  mind,  and  patie 
waiting  until  the  fit  went  off,  he  exhausted  h 
self  in  fruitless  endeavors  to  reach  the  land.  r 
result  was,  that  after  a  few  vain  struggles  he  si 
and  vividly  present  to  his  mind,  even  at  this 
ment,  are  the  feelings  he  then  experienced.  ' 
recollection  of  a  comrade  that  was  drowned  a 
days  before,  near  the  same  spot,  and  the  con 
tion  of  inevitable  death,  passed  across  his  mind 
an  electric  shock, — life,  death,  and  eternity- 
dread  of  leaving  his  friends  in  ignorance  of  his  1 
and  a  thousand  other  subjects,  were  idealized 
moment,  and  were  followed  by  others  in  inces 
and  rapid  succession.  Space  and  time  seemed; 
nihilated, — they  presented  no  visible  horizon  to 
mind’s  eye, — all  was  present, — all  the  event* 
life  seemed  collected  and  performing  at  the  s; 
moment — as  in  a  day-dream,  where  individual 
tinctness  is  blended  with  general  confusion.  ■ 
pleasing  state  of  mental  serenity  ensued  ;  the  j 
pect  gradually  changed,  and  surrounding  sj; 
seemed  covered  with  verdure  of  the  softest  gr 
and  illuminated  with  green  light  of  the  most  1 
dued  tone,  which  gradually  faded  into  twili 
and — here  consciousness  ceased.  During  the  wl 
of  this  time,  which  occupied  about  minutest 
great  bodily  suffering  was  experienced;  after 
first  sensations  of  suffocation  were  passed,  non 
all  are  recollected  to  have  been  felt.  Many  yi 
have  now  passed  over  since  the  occurrence  of  j 
accident  above  alluded  to,  but  though  time  ! 
erased  from  the  memory  of  the  writer  many  ev 
of  more  recent  date,  and  with  a  busy  hand 
scattered  trials  and  afflictions  in  his  path;  yet 
incidents  that  occurred  on  the  morning  of  — 
still  occasionally  start  up  before  the  mind,  as 
tinctly  as  the  doings  of  yesterday. 

Treatment  of  persons  apparently  drvwi 
The  first  object  is  the  restoration  of  the  ani 
heat.  For  tins  purpose,  the  wet  clothes  are  t 
removed  without  delay,  and  the  body,  after  b" 
well  dried,  is  to  be  surrounded  with  warm 
The  heat  should  at  first  be  moderate,  and  ge; 
increased.  In  the  absence  of  a  warm-air  bp 
the  body  should  be  laid  in  a  well-heated  be<i 
blankets,  and  bottles  of  hot  water  laid  to  the  j 
and  armpits.  A  warming-pan  or  heated  br- 
should  be  passed  over  the  body,  or  gentle  fricj1 
exercised  with  other  w7arm  substances.  Mf, 
while,  continual  though  gentle  attempts  should1 
made  to  excite  respiration  artificially;  and,  if!' 
apparatus  be  at  hand,  slight  shocks  of  electri  p 
should  be  kept  up  at  the  same  time.  If  theri|( 


DRU 


255 


DRU 


ty  signs  of  returning  life,  such  as  sighing  or  con- 
ilsive  twitching,  a  vein  may  be  opened.  The 
roat  may  be  tickled  to  excite  a  propensity  to 
unit,  and  a  teaspoonfui  of  warm  water  adminis- 
red  to  test  the  power  of  swallowing.  If  it  exist,  a 
,  blespoonful  of  warm  diluted  wine  or  brandy  may 
given.  Even  if  no  vestige  of  returning  ani- 
j ation  be  discovered,  these  means  of  recovery 
ou Id  be  persisted  in  for  three  or  four  hours. 

In  the  treatment  of  this  species  of  asphyxia, 
itsal  stimulants,  as  ammonia,  aromatic  vinegar, 
iid  similar  pungent  and  volatile  applications, 
,iould  be  avoided,  as  well  as  the  injection  of  to- 
acco  smoke,  which  would  prove  injurious  to  a 
•althy  person,  aud,  in  the  present  case,  would 
ost  likely  render  all  attempts  at  the  restoration 
1  animation  ineffectual.  The  practice  of  holding 
je  body  with  the  head  downwards,  which  is  some- 
iries  adopted  by  the  vulgar  and  ignorant,  under 
i  e  idea  of  allowing  the  water  to  run  out  by  the 
[Outh,  should  be  equally  avoided.  The  supposi- 
m  that  water  is  inhaled  by  drowning  persons, 
stead  of  air,  though  very  plausible,  is  perfectly 
llacious.  The  peculiar  mechanism  of  the  glottis, 
upper  portion  of  the  windpipe,  is  such  as  to  pre- 
■ut,  by  the  spasmodic  closure  of  the  epiglottis, 
e  entrance  of  more  than  a  very  trifling  and  ac- 
dental  quantity  of  water,  which  is  altogether  too 
significant  to  produce  any  veiy  injurious  effects, 
iee  Asphyxia.) 

DRUNKENNESS.  The  disordered  condition 
the  intellectual  functions  and  volition,  produced 
taking  excessive  quantities  of  alcoholic  or  intox- 
ating  liquors.  The  word  is  also  commonly  ap¬ 
ed  to  habitual  inebriety. 

The  action  of  spirituous  and  fermented  liquors 
ji  the  human  body,  in  all  the  numerous  relations 
j  causes  and  effects,  has  been  ably  and  eloquently 
ieated  of,  in  the  “  Anatomy  of  Drunkenness,” 
|h{  it  would  afford  to  the  editor  and  reader  much 
jcasure  and  instruction,  would  our  space  permit 
,i  to  avail  ourselves  of  the  mass  of  facts  and  judi- 
jous  remarks  collected  in  that  work.  As  how- 
j'er  such  is  not  the  case,  the  present  article  will 
j-  confined  to  a  short  notice  of  the  means  of  re- 
joving  the  “  fit  of  drunkenness,”  and  the  vicious 
iibit  that  produces  its  frequent  repetition.  The 
i  rnieious  influence  of  intoxicating  liquors  upon 
jdividuals  and  society,  and  the  beneficial  effects 
I  temperance,  cannot  be  better  illustrated  than 
reference  to  the  general  longevity  of  the  Qua¬ 
lm  From  the  registers  of  this  sect,  it  may  be 
en  that,  as  a  consequence  of  their  habitual  tem- 
j  ranee  and  the  regularity  of  their  lives,  “  one  half 
|  those  that  are  born  live  to  the  age  of  47  years ; 
lereas,  Dr.  Price  tells  us,  that  of  the  general 
jpulation  of  London,  half  that  are  born  live  only 
:  years  !*  Among  the  Quakers,  1  in  10  arrives 
i  80  years  of  age  ;  of  the  general  population  of 
indon,  only  1  in  40.”  Never  did  a  more  power- 
I  argument  support  the  practice  of  temperance 
d  virtue. 

Among  the  remedies  employed  to  remove  the 
iit  of  drunkenness,'’'  the  preparations  of  ammo- 
l>  and  the  vegetable  acids,  are  the  most  impor- 
at.  About  2  or  3  drachms  of  aromatic  spirits  of 

*  Since  the  time  thru  this  calculation  was  marie,  the 
ilth  of  the  metropolis  has  slightly  improved,  and,  con- 
jaentiy,  the  expectation  of  life  has  increased. 


ammonia,  (spirits  of  sal  volatile,)  or  a  like  quantity 
of  solution  of  acetate  of  ammonia,  (mindererus 
spirit,)  mixed  witli  a  wine-glassful  of  water,  will 
in  general  neutralize  or  greatly  lessen  the  action 
of  intoxicating  liquors.  In  some  cases  these  fluids 
produce  vomiting,  which  is,  however,  a  good  symp¬ 
tom,  as  nothing  tends  to  restore  an  inebriated 
person  so  soon  as  the  removal  of  the  liquor  from 
the  stomach.  Hence  tickling  the  fauces  with  the 
finger  or  a  feather,  until  sickness  be  produced,  is 
a  method  very  commonly  adopted  by  drunkards 
to  restore  themselves  to  a  sober  state,  and  also  by 
those  wretches  who  are  so  far  sunk  in  the  scale 
of  humanity,  as  to  be  eager,  like  a  certain  Roman 
emperor,  to  free  their  stomachs  of  one  batch  of 
liquor,  that  they  may  gratify  their  appetites  by 
swallowing  another.  The  use  of  aromatic  water 
of  ammonia  was  first  suggested  by  Mr.  Broomley. 
With  a  like  intention,  somo  persons  have  recourse 
to  soda-water,  which  acts  by  the  free  carbonic 
acid  it  contains,  as  well  as  a  diluent,  and  from  its 
coldness,  as  a  tonic  on  the  coats  of  the  stomach. 
The  carbonates  and  bicarbonates  of  soda  and  po- 
tassa  are  also  favorite  remedies  with  habitual 
drunkards.  Among  the  vegetable  acids,  the  acetic 
is  the  one  that  appears  to  possess  the  greatest  power 
of  removing  intoxication  ;  and  after  this  follow  the 
tartaric,  citric,  malic,  and  carbonic  acids.  The 
above  property  of  these  substances  is  well  known  to 
habitual  drunkards,  and  they  are  hence  commonly 
taken  by  soldiers  before  going  to  parade.  The 
usual  dose  is  a  small  teacupful  of  vinegar.  In  the 
West  Indies,  where,  from  the  low  price  of  rum, 
no  inconsiderable  number  of  the  soldiers  are  per¬ 
petually  tipsy  when  ofi’  duty,  lime  juice,  or  lemon 
juice,  is  had  recourse  to.  Both  these  juices  act 
from  the  citric  acid  they  contain. 

To  cure  the  “  habit  of  drunkenness,”  various 
means  have  been  proposed,  many  of  which  are 
more  ingenious  than  useful.  Among  several  that 
have  come  under  my  attention,  the  following  de¬ 
serve  notice : — 

I.  In  a  small  treatise  on  Naval  Discipline,  late¬ 
ly  published,  the  following  whimsical  and  inge¬ 
nious  mode  of  punishing  drunken  seamen  is  re¬ 
commended  :  “  Separate  for  one  month  every  man 
who  is  found  drunk  from  the  rest  of  the  crew  ; 
mark  their  clothes  ‘drunkard;’  give  them  six- 
water  grog,  or,  if  beer,  mixed  with  one-half  water ; 
let  them  dine  when  the  crew  have  finished  ;  em¬ 
ploy  them  in  every  dirty  and  disgraceful  work, 
&c.  This  had  such  a  salutary  effect,  that  in  less 
than  six  months  not  a  drunken  man  was  to  be 
found  in  the  ship.  The  same  system  was  intro¬ 
duced  by  the  writer  into  every  ship  on  board  which 
he  subsequently  served.  hen  first  lieutenant  of 
the  Victory  and  Diomede,  the  beneficial  conse¬ 
quences  were  acknowledged  ;  the  culprits  were 
heard  to  say,  that  they  would  rather  receive  six 
dozen  lashes  at  the  gangway,  and  be  done  with  it, 
than  be  put  into  the  ‘  drunken  mess’  (for  so  it 
was  named)  for  a  month.” 

II.  Dr.  Pitcairn,  in  attempting  to  break  the 
habit  in  a  highland  chieftain,  one  of  his  patients, 
exacted  a  promise  that  the  latter  would  every  day 
drop  as  much  sealing-wax  into  his  glass  as  would 
receive  the  impression  of  his  seal.  He  did  so,  and 
as  the  wax  accumulated,  the  capacity  ol  the  glass 
diminished,  and,  consequently,  the  quantity  ot 


DRU 


256 


DYE 


whiskey  it  was  capable  of  containing.  By  this  j 
plan  he  was  cured  of  his  bad  habit  altogether.  In  j 
mentioning  such  a  whimsical  proceeding,  I  do  not  j 
mean  particularly  to  recommend  it  for  adoption,  al¬ 
though  I  am  satisfied  that  the  principle  on  which  j 
its  eccentric  contriver  proceeded  was  substantially  ' 
correct.  (Coombe.) 

III.  Dr.  Kain,  an  American  physician,  recom¬ 
mends  tartar  emetic  for  the  cure  of  habitual  drunk¬ 
enness.  “  Possessing,”  he  observes,  “  no  positive 
taste  itself,  it  communicates  a  disgusting  quality 
to  those  fluids  in  which  it  is  dissolved.  I  have 
often  seen  persons  who,  from  taking  a  medicine  in 
the  form  of  antimonial  wine,  could  never  after¬ 
wards  drink  wine.  Nothing,  therefore,  seems  bet¬ 
ter  calculated  to  form  our  indication  of  breaking 
up  the  association  in  the  patient’s  feelings,  between 
his  disease  and  the  relief  to  be  obtained  from  stimu¬ 
lating  liquors.  These  liquors,  with  the  addition  of 
a  very  small  quantity  of  emetic  tartar,  instead  of 
relieving,  increase  the  sensation  of  loathing  of  food, 
and  quickly  produce  in  the  patient  an  indomitable 
repugnance  to  the  vehicle  of  its  administration. 
My  method  of  prescribing  it  has  varied  according 
to  the  habits,  age,  and  constitution  of  the  patient. 

I  give  it  only  in  alterative  and  slightly  nauseating 
doses.  A  convenient  preparation  of  the  medicine 
is  8  grains  dissolved  in  4  oz.  of  boiling  water,  ^  an 
oz.  of  the  solution  to  be  put  into  a  J  pint,  pint,  or 
quart  of  the  patient’s  favorite  liquor,  and  to  be 
taken  daily  in  divided  portions.  If  severe  vomit¬ 
ing  and  purging  ensue,  I  should  direct  laudanum 
to  allay  the  irritation,  and  diminish  the  dose.  In 
every  patient  it  should  be  varied  according  to  its 
effects.  In  one  instance,  in  a  patient  who  lived 
ten  miles  from  me,  severe  vomiting  was  produced, 
more,  I  think,  from  excessive  drinking  than  the 
use  of  the  remedy.  He  recovered  from  it,  how¬ 
ever,  without  any  bad  effects.  In  some  cases,  the 
change  suddenly  produced  in  the  patient’s  habits 
has  brought  on  considerable  lassitude  and  debility 
which  were  of  but  short  duration.  In  a  majority 
of  cases,  no  other  effect  has  been  perceptible  than 
slight  nausea,  some  diarrhoea,  and  a  gradual  but 
very  uniform  distaste  to  the  menstruum.”  A  sim- 
dar  plan  has  been  proposed  by  Mr.  Chambers. 

IV.  Infuse  a  little  of  the  star-shoot  plant  in  the 
excited  dnukln^  'vllicl‘  disgust  will  be  gradually 

v.  u  Th?  fo,llowinff  singular  means  of  curing 
habitual  drunkenness  is  employed  by  a  Russian 
physician,  Dr  Schreiber,  of  Brzese-Litewski :  it 
consists  in  confining  the  drunkard  in  a  room,  and 
in  fiunishmg  him  at  discretion  with  his  favorite 
spirit  diluted  with  two  thirds  of  water ;  as  much 
wine  beer  and  coffee  as  he  desires,  but  containing 
one  third  of  spirit ;  all  the  food— the  bread,  meaf 
and  the  legumes,  are  steeped  in  spirit  and  water 

o  !  tlPTf|dT  ls  continually  drunk  and  ‘  dort  ’ 
On  the  fifth  day  of  tins  regima  he  has  an  extreme 
disgust  for  spirit ;  he  earnestly  requests  other  diet  • 

but  his  desire  must  not  be  yielded  to  until  ti,  ’ 

wretch  no  longer  desires  toU„£i,,k 
certamly  cured  of  Ins  penchant  for  drunkenness 
He  acquires  such  a  disgust  for  brandv  or  n  l 
spirits,  that  he  is  ready  to  vomit  at  the ’  very  si-dit 
(^ulletln  de  Therapeutique.)  ^  "  b 
1  he  same  treatment  is  equally  adapted  to  tl,o 
wmc  o,  beer  drunkard,  but  in  siclr  caS  && 


vorite  liquor,  whatever  it  may  be,  must  be  the  one 
employed  to  soak  the  victuals  in. 

DRY  DISTILLATION.  Syn.  Destructive 
Distillation.  The  distillation  of  substances  with¬ 
out  the  addition  of  water  or  any  other  fluid  matter. 
Thus,  wood  is  exposed  to  destructive  distillation  in 
the  preparation  of  pyroligneous  acid;  and  coal  un¬ 
dergoes  a  like  process,  in  the  manufacture  of  the 
gas  that  lights  our  streets. 

DRYING  OIL.  Syn.  Boiled  Oil.  Linseed 
oil  boiled  along  with  oxide  of  lead,  (litharge,)  by 
which  it  acquires  the  property  of  drying  quickly 
when  exposed  in  a  thin  stratum  to  the  air.  It  is 
much  used  in  the  preparation  of  paints  and  var¬ 
nishes. 

DRY-ROT.  A  peculiar  disease  that  attacks 
wood,  and  renders  it  brittle  and  rotten.  It  prin¬ 
cipally  occurs  among  the  timbers  of  ships  and  of 
damp  and  ill-ventilated  houses.  It  has  been  as- | 
cribed  to  the  formation  of  fungi.  Various  means 
have  been  proposed  to  prevent  the  attacks  of  dry- 
rot,  and  to  arrest  its  progress  when  it  has  com¬ 
menced,  among  which  the  process  called  “  Kyani- 
sing,”  (after  Kyan,  the  name  of  the  patentee,)  is, 
most  generally'  known,  and  has  been  most  exten¬ 
sively  adopted.  It  consists  in  immersing  the  tim¬ 
ber  in  a  bath  of  corrosive  sublimate.  A  solution 
of  pyrolignite  of  iron  has  also  been  used  for  the; 
same  purpose  and  in  a  similar  way,  with  the  best 
effect.  It  is  asserted,  however,  that  “  Kyanised 
wood,  that  has  been  exposed  for  a  considerable 
time  in  some  unfavorable  situations,  has  suffered] 
from  the  dry-rot  in  nearly  an  equal  degree  with 
unprepared  wood.  Lately,  the  process  termed 
“  Paynising”  (after  Mr.  Payne,  the  inventor)  has, 
been  adopted,  and  appears  likely  to  supersede 
every  other  method.  This  plan  consists  in  first 
filling  the  pores  with  a  solution  of  muriate  of  lime,! 
and  next  forcing  in  a  solution  of  sulphate  of  iron,! 
by  which  an  insoluble  sulphate  of  lime  is  formed 
in  the  body  of  the  wood,  and  the  latter  is  rendered; 
nearly  as  hard  as  stone.  Wood  so  prepared  has; 
already  been  adopted  in  several  public  works. 

DYEING.  Syn.  Teinture,  ( Fr .)  Farberei,; 
(Ger.)  The  art  of  fixing  coloring  matters  uni¬ 
formly  and  permanently  in  the  fibres  o^wool,  silk,, 
linen,  cotton,  and  other  substances.  Dyeing  is  * 
chemical  process,  and  the  mode  of  its  performance! 
depends  upon  the  substance  operated  on.  Thus,  it 
is  found  that  the  process  by  which  wool-  is  dyed 
black,  would  only  impart  a  rusty  brown  to  linen 
Wool  unites  with  almost  all  coloring  matters  with 
great  facility,  silk  in  the  next  degree,  cotton  If* 
easily  than  silk,  and  linen  with  even  more  diffi¬ 
culty.  Preparatory  to  the  operation  of  dyeing 
each  of  these  substances  undergoes  a  species  oi 
preparation  to  free  the  fibres  from  adhering  foreign 
matter,  as  dirt,  greaso,  &.c.,  which  would  prevent 
the  absorption  of  the  aqueous  fluid  to  be  afterward; 
applied,  as  well  as  impair  the  brilliancy  of  the 
edge.  Wool  is  cleaned  or  scoured  by  means  of  E 
weak  alkaline  lye,  soap  and  water,  or  putric 
urine  ;  the  latter  being  very  generally  used  for  th»j 
purpose.  Silk  is  cleaned  from  the  natural  warms 
that  covers  it,  by  boiling  with  white  soap  and 
water.  Cotton  and  linen  are  cleaned  with  alkaj 
line  lyes  of  more  or  less  density'.  The  substancej 
so  prepared  are  ready'  to  undergo  the  various  °l>e i 
rations  of  dyeing. 


DYE 


257 


DYS 


Among  the  various  coloring  materials  employed 
dyers,  some  impart  their  tints  to  different  sub- 
mces  by  simple  immersion  in  their  infusions  or 
coction3,  and  have  hence  been  called  “substan¬ 
ce  colors but  by  far  the  greater  number  only 
part  a  fugitive  dye,  unless  the  fibres  of  the  stuff 
ve  been  previously  filled  with  somo  substance, 
lich  has  a  strong  affinity  for  the  latter  on  the 
:  hand,  and  the  coloring  material  on  the  other, 
e  substances  applied  with  this  intention  are 
led  “  Mordants,”  and  generally  exercise  the 
*  ible  property  of  “  fixing ”  and  “  striking ”  the 
•jor.  Thus,  if  calico  be  dyed  with  a  decoction  of 
i  dder,  it  will  only  receive  a  fugitive  and  dirty  red 
lire,  but  if  it  be  first  run  through  a  solution  of 
i!  tate  of  alumina,  dried  at  a  high  temperature, 
yhed,  and  then  run  through  a  madder  bath,  it 
i  come  out  of  a  permanent  and  lively  red.  The 
icipal  mordants  are  the  acetates  of  iron  and 
mina,  sulphate  of  iron,  alum,  and  some  other 
mical  salts.  A  perfect  knowledge  of  the  beha- 
of  mordants,  with  different  coloring  substances, 
f  paramount  importance  to  the  dyer, 
fter  having  received  the  proper  mordants,  the 
'is  are  dried  and  rinsed,  after  which  they  are 
ied  for  a  shorter  or  longer  time  through  an  in- 
>n,  decoction,  or  solution  of  the  dyeing  mate- 
1,  which  constitute  the  “  dye-bath ;”  they  are 
a  dried  and  rinsed.  In  many  cases,  the  irn- 
sion  in  the  dye-bath  is  repeated,  either  with 
same  materials  or  with  others  to  vary  or  modify 
color.  After  the  substances  have  been  proper- 
yed,  they  are.  subjected  to  a  thorough  rinsing 
ashing  in  soft  water,  until  the  latter  runs  off 
>lored. 

lie  modification  of  the  art  of  dyeing  called 
ico  printing,”  consists  in  the  application  of 
mordants,  and  sometimes  the  colors,  by  means 
locks  of  wood  or  engraved  copper  cylinders, 
■alico  being  either  subsequently  passed  through 
e-bath,  or  a  solution  of  a  mordant,  as  the  case 
be.  It  was  my  intention  to  havo  given  in  this 
!e  a  concise  history  of  the  arts  of  dyeing  and 
o  printing,  and  an  outline  of  the  scientific 
iptes  anil  mechanical  operations  employed 
in,  but  from  want  of  space  I  am  compelled 
lit  the  paper  I  had  prepared  on  the  subject, 
st  therefore  conclude  with  the  following  con¬ 
'd  description  of  the  fast  dyes  employed  by 
alico  printers,  for  which  I  am  indebted  to  Dr. 

• 

lestuffs  used  by  the  calico-printers  for  pro- 
g  fast  colors.  The  mordants  are  thickened 
gum,  or  calcined  starch,  when  applied  with 
lock,  roller,  plates,  or  pencil. 

Black.  The  cloth  is  impregnated  with  acetate 
(iron  liquor,)  and  dyed  in  a  bath  of  madder 
Jgwood. 

’jPurple.  The  preceding  mordant  of  iron,  di- 
with  the  same  dyeing  bath. 

Crimson.  The  mordant  for  purple,  united 
a  portion  of  acetate  of  alumina,  or  red  mor- 
aud  the  above  bath. 

^Red.  Acetate  of  alumina  is  the  mordant,  (see 
ina,)  and  madder  is  the  dye-stuff. 

'jPale  red  of  different  shades.  The  preceding 
■jilt  diluted  with  water,  and  a  weak  madder 

1 

troicn  or  Pompadour.  A  mixed  mordant, 
33 


k  i 

ng, 


containing  a  somewhat  larger  proportion  of  the  red 
than  of  the  black  ;  and  the  dye  of  madder. 

7.  Orange.  The  red  mordant ;  and  a  bath  first 
of  madder,  and  then  of  quercitron. 

8.  Yellow.  A  strong  red  mordant;  and  the 
quercitron  bath,  whose  temperature  should  bo  con¬ 
siderably  under  the  boiling  point  of  water. 

9.  Blue.  Indigo,  rendered  soluble  and  greenish- 
yellow  colored,  by  potash  and  orpiment.  It  re¬ 
covers  its  blue  color  by  exposure  to  air,  and  there¬ 
by  also  fixes  firmly  on  the  cloth.  An  indigo  vat  is 
also  made,  with  that  blue  substance  diffused  in 
water  with  quicklime  and  copperas.  These  sub¬ 
stances  are  supposed  to  deoxidize  indigo,  and  at 
the  same  time  to  render  it  soluble. 

Golden-dye.  The  cloth  is  immersed  altemately 
in  a  solution  of  copperas  and  lime  water.  The 
protoxide  of  iron  precipitated  on  the  fibre,  soon 
passes,  by  absorption  of  atmospherical  oxygen,  into 
the  golden -colored  deutoxide. 

Buff.  The  preceding  substances,  in  a  more 
dilute  state. 

Blue  rat,  in  which  white  spots  are  left  on  a  blue 
ground  of  cloth,  is  made  by  applying  to  those  points 
a  paste  composed  of  a  solution  of  sulphate  of  cop¬ 
per  and  pipeclay ;  and  after  they  are  dried,  im¬ 
mersing  it,  stretched  on  frames,  for  a  definite 
number  of  minutes,  in  the  yellowish-green  vat,  of 
1  part  of  indigo,  2  of  copperas,  and  2  of  lime,  with 
water. 

Green.  Cloth  dyed  blue,  and  well  washed,  is 
imbued  with  the  aluminous  acetate,  dried,  and 
subjected  to  the  quercitron  bath. 

In  the  above  cases,  the  cloth,  after  receiving  the 
mordant  paste,  is  dried,  and  put  through  a  mixture 
of  cow-dung  and  warm  water.  It  is  then  put  into 
the  dyeing  vat  or  copper.  (Ure’s  Diet,  of  Chem. 
and  Min.) 

DYSPEPSIA.  ( From  M,  with  difficulty, 
and  Ktirru),  I  digest.)  Indigestion.  This  com¬ 
plaint,  of  all  others,  is  of  the  most  common  occur¬ 
rence,  and  pervades  every  rank  of  society.  The 
usual  symptoms  are  want  of  appetite,  sudden  and 
transient  distensions  of  the  stomach,  frequent  eruc¬ 
tations,  heartburn,  stomachic  pains,  occasional 
vomiting,  and  frequently  costiveness  and  diarrhoea. 
Sometimes  the  head  is  affected,  and  dimness  of 
sprht,  double  vision,  muscae  volitantos,  and  slight 
vertigo,  are  experienced,  along  with  a  multitude 
of  other  symptoms,  depending  on  a  disarrangement 
of  the  functions  of  the  nervous  system.  'I  he 
causes  of  dyspepsia  are  numerous.  In  the  higher 
ranks  of  society,  it  is  a  common  consequence  of 
over  indulgence’  in  the  luxuries  of  the  table,  or  ot 
the  want  of  proper  exercise,  both  bodily  and  men¬ 
tal.  In  the  studious,  and  those  who  lead  a  seden¬ 
tary  life,  it  is  usually  caused  by  excessive  mental 
exertion  or  anxiety,  or  by  the  fatigues  o!  business, 
and  the  want  of  sufficient  bodily  exertion  and  pure 
air.  In  the  lower  orders  of  society,  it  generally 
results  from  inebriety',  or  a  deficiency'  ol  proper 


od  and  clothing.  , 

Treat.  The  treatment  of  dyspepsia  depends  leas 

i  medicine  than  on  the  adoption  of  regu  ar  in*  * 
life.  Moderation  in  eating,  drinking,  and  the 
dulgence  of  the  passions;  early  rising.  due  ex¬ 
cise  and  retiring  to  rest  at  an  early  io  * 

,  much  to  restore  the  tone  both  of 

id  nerves  Excessive  study  and  mental  c.v  rtion 


EAR 


258 


EAU 


I 


should  be  avoided,  and  recourse  should  frequently 
be  had  to  society,  and  amusements  of  a  lively  and 
interesting  character.  If  the  bowels  are  confined, 
mild  aperients  should  bo  taken,  and  if  diarrhoea  be 
present,  antacids  and  absorbents  may  be  had  re¬ 
course  to -with  advantage.  The  stomach, should 
be  strengthened  by  the  use  of  mild  bitters,  tonics, 
and  stimulants,  and  sea-bathing,  or  the  tepid  bath 
may  be  taken  when  convenient.  Where  dyspepsia 
is  a  secondary  or  symptomatic  disease,  the  cause 
should  be  sought  into,  and  the  treatment  varied 
accordingly.  Among  the  aperient  medicines  most 
suitable  to  dyspepsia,  may  be  mentioned — Epsom 
salts,  phosphate  of  soda,  and  Seidlitz  powders, 
either  of  which  should  be  taken  largely  diluted 
with  water.  An  occasional  dose  of  the  Abernethy 
Medicines,  noticed  on  our  first  page,  has  also  been 
recommended.  Among  antacids,  are  the  bicar¬ 
bonates  and  carbonates  of  potassa  and  soda,  either 
of  which  may  be  taken  in  doses  of  half  a  teaspoon¬ 
ful  dissolved  in  water,  or  if  the  spirits  be  low,  one 
or  two  teaspoonfuls  of  spirits  of  sal  volatile  will  be 
more  appropriate,  and  in  cases  accompanied  by 
diarrhoea,  a  little  prepared  chalk.  As  bitters, 
compound  infusion  of  orange-peel,  or  gentian,  is 
excellent.  As  tonics,  small  doses  of  bark,  or 
disulphate  of  quinine,  to  which  chalybeates  may 
be  added,  if  there  be  no  disposition  to  fever  or 
headache. 


EARTHS.  Syn.  Terror,  ( Lat .)  Terres,  (Fr.) 
Erden,  ( Ger .)  In  Agriculture  :  soils  wholly  oi 
nearly  destitute  of  organic  matter.  In  Chemistry  : 
certain  metallic  oxides  that  constitute  the  principal 
portion  of  the  various  stony  and  pulverent  masses 
that  form  our  mountains,  valleys,  and  plains,  and 
the  whole  crust  of  the  globe  we  inhabit,  as  far  as 
the  researches  of  man  have  penetrated.  The  prim¬ 
itive  earths  are  nine  in  number,  viz.  baryta , 
strontia,  lime,  magnesia,  alumina,  glucina,  zir- 
conia,  yttria,  and  thorina.  The  first  four  have 
been  denominated  alkaline  earths,  from  theii 
partial  solubility  in  water,  their  alkaline  taste,  and 
their  action  on  vegetable  colors;  the  rcmaindei 
have  been  called  earths  proper,  from  their  insolu¬ 
bility  in  water,  and  their  imperfect  neutralization 
of  the  acids.  Silica  and  lithia  have  also  been 
classed  with  the  earths,  but  the  former  is  more 
coirectly  placed  among  the  acids,  from  its  powei 
of  neutralizing  bases,  and  the  latter  with  the  al¬ 
kalis,  from  its  behavior  with  the  acids,  and  the 
solubility  of  its  carbonate  in  water.  All  the  above 
earths  were  regarded  as  elementary  substances 
until  Sir  H.  Davy,  in  1808,  proved  them  to  bt 
metallic  oxides.  In  a  state  of  purity  they  are 
white  and  incombustible,  but  they  exist  in  nature 
in  combination  with  other  substances,  mostly  acid* 
and  oxides  of  the  common  metals,  which  alter  theii 
appearance.  Barxjta  is  the  mineral  constituent -o' 
rats  stone  and heavy  spar  ;  Lime,  combined  will 
carbcimc  acid,  forms  chalk,  marble,  and  the  shells 
offish,  and  with  phosphoric  acid,  the  earthy  por- 
tion  of  the  bones  of  animals  ;  alumina  constitutes 
cla> ,  in  which  state  it  is  usually  combined  with 
oxide  of  iron  and  carbonate  of  lime;  the  othei 
earths  play  a  less  important  part  in  the  econoim 
of  the  globe.  I  he  metals  of  which  the  earths  are 
the  oxides,  are  obtained  with  difficulty,  and  possess 


but  an  evanescent  existence.  (See  Barium,  An 
minium,  &c.) 

EATON’S  STYPTIC.  A  spirituous  solutio 
of  sulphate  of  iron,  disguised  by  the  addition  i 
some  other  ingredients. 

EAU.  (Fr.)  Water.  Eau  douce,  fresh  or  riv< 
water.  Eau  de  mer,  sea  or  salt  water.  Eau  o 
fontaine,  spring  water.  Eau  de  source,  do.  Eu 
de  puits,  well  water.  Eau  de  riviere,  river  wi 
ter.  Eau  de  rose,  eau  rose,  rose  water.  Eau  (\ 
vie,  brandy.  Eau  d'Hongrie,  Hungary  wate 
Ea  u  benite,  holy  water.  Eau  forte,  aquafortis. 

The  word  eau  is  applied  to  numerous  substance 
differing  in  their  composition,  sensible  propertiej 
and  uses,  as  will  be  seen  above.  In  perfumery,' 
is  generally  used  to  designate  solutions  of  the  lr 
grant  essential  oils  in  spirit,  as  eau  de  Cologrl 
eau  de  bouquet,  &c.,  or  to  distilled  waters,  large! 
charged  with  the  odorous  principles  of  plants,  : 
eau  de  rose,  eau  de  fleurs  d’ oranges,  &. c.  In  t  \ 
art  of  the  liqueuriste,  it  is  frequently  apple 
to  aromatized  spirits,  or  cordial  liqueurs.  (S 
Water.) 

EAU  D’ANGE  DISTILLEE.  Prep.  Be: 
zoin  4  oz. ;  storax  2  oz. ;  cloves  ^  oz. ;  calamj 
and  cinnamon,  of  each  ^  oz. ;  coriander  seeds! 
dr. ;  all  bruised  ;  water  5  pints  ;  draw  off  2  quai 
Fragrant. 

EAU  D’ANGE  DISTILLEE  ET  MU 
QUEE.  Prep.  Benzoin  4  oz. ;  storax  2  oz. ;  c 
namon  ^  oz. ;  cloves  and  calamus  oz. ;  2  frtj 
emptied  musk  bags ;  water  3  pints  ;  digest  in 
gentle  heat  for  2  hours,  then  draw  over  1  qua 
Fragrant. 

EAU  D’ANGE  BOUILLEE.  Prep.  R' 
water  and  orange-flower  water,  of  each  3  pin! 
benzoin  1  lb. ;  storax  ^  lb. ;  cinnamon  1  oz. ;  cloi 

1  oz. ;  3  fresh  emptied  musk  bags  ;  digest  ii| 
securely-covered  vessel  at  nearly  the  boiling  h; 
for  2  hours,  then  allow  it  to  cool ;  strain  off 
clear,  and  press  the  remainder ;  lastly  filter  fori 
Fragrant. 

EAU  D’ANSERINE.  Distilled  from  the  hd 

2  lbs.  to  water  5  quarts,  drawing  off  only  1  galli 
It  is  scentless  and  tasteless.  Used  by  the  Freii 
in  dressing  gauzes. 

EAU  D  ARQUE3USADE.  Syn.  Vod 
Rary  Water.  Aqua  Vulneraria.  Aq.  V 
SriRiTuosA.  Aq.  Sclopetaria.  Prep.  Dij 
tops  of  sage,  wormwood,  fennel,  hyssop,  marjonj 
savory,  thyme,  rosemary,  calamint,  balm,  pepp 
mint,  schordium,  angelica  leaves,  (fresh,)  bM 
leaves,  and  lavender  flowers,  of  each  4  oz. ;  Jh|* 
spirit  2  gallons  ;  digest  for  14  days,  and  distil  c 
li  gallons. 

H.  Rosemary  leaves  1^  lbs.;  leaves  of  tin' 
and  summits  of  millefoil,  of  each  £  lb. ;  proot  s]4 
2  gallons  ;  distil  over  5  quarts. 

This  water  is  stimulant  and  vulnerary,  an<:5 
used  as  a  cosmetic  and  cordial. 


EAU  DE  BELLOSTE.  Prep.  Brandy  1  Pj ' 
muriatic  acid  ^  pint ;  hay  saffron  and  sirup  ot  " 
ftou,  of  each  2  oz.  ;  digest  for  14  days  and  fi;  • 
Formerly  used  as  a  resolvent. 

EAU  DE  BOUQUET.  Prep.  Rectified  s* 
of  wine  1  quart ;  spirits  of  rosemary  and  essi  ® 
of  violets,  of  each  1  oz. :  essences  ol  bergaii.  ® 
and  jasmine,  of  each  1  dr.;  oils  of  verbena  | 
lavender  J  dr. ;  eau  dc  rose  £  pint ;  orange-fl* ;r 


EAU 


259 


EAU 


ater  1  oz. ;  mix  well  and  filter.  An  agreeable 

srfume. 

EAU  DE  COLOGNE.  Syn.  Cologne  Wa- 
:i:r.  Aqua  Coloniensis.  Spiritus  do.  Prep.  I. 
i:\  Cod.)  Oils  of  bergamotte,  lemons,  and  cedrat, 

I' each  jiij ;  oils  of  rosemary,  lavender,  and  neroli, 
each  Jiss  ;  oil  of  cinnamon  3vj  ;  rectified  spirit  , 
'  gallons  ;  spirits  of  rosemary  1  quart ;  compound 
lirit  of  balm  (eau  de  melisse  des  carmes)  3  pints ; 
gest  for  8  days,  then  distil  3  gallons. 

II.  (Cadet  Gassincourt.)  N  eroli,  essences  (oils) 
cedrat,  orange,  lemon,  bergamotte,  and  roseina- 
,  of  each  24  drops  ;  lesser  cardamom  seeds  ^  oz. ; 
rit  at  32°  13.  (0869)  2  quarts  ;  digest,  then  dis- 
14  pint. 

III.  (Farina.)  Rectified  spirit  5  gallons;  Cala¬ 
is  aromaticus,  sage,  and  thyme,  of  each  £  dr.  ; 
hn  mint  and  spear  mint,  of  each  1  oz. ;  angelica 
>t  10  grs. ;  camphor  15  grains ;  petals  of  roses 
d  violets,  of  each  3  drs. ;  lavender  flowers  1£ 

;  orange  flowers  1  dr. ;  wormwood,  nutmeg, 
•ves,  cassia  lignea,  and  mace,  of  each  20  grs. ; 
mges  and  lemons,  sliced,  of  each  2  in  number ; 
lise  or  slice  the  solids,  macerate  with  agitation 
48  hours,  then  distil  off  §,  and  add  to  the  pro- 
:t — essences  of  lemons,  cedrat,  balm  mint,  and 
endcr,  of  each  1  dr. ;  pure  neroli  and  essence 
he  seeds  of  anthos,  of  each  20  drops  ;  essences 

■  jasmine  and  bergamotte,  of  each  1  oz. ;  mix 
11,  and  filter,  if  necessary. 

V.  (Tronnnsdorft’.)  Oils  of  neroli,  citron,  ber- 
; nolle,  orange,  and  rosemary,  of  each  12  drops; 

labar  cardamoms,  bruised,  1  dr. ;  rectified  spirit 
Mwine  1  quart ;  mix,  and  after  standing  2  or  3 
•is  distil. 


Essence  of  bergamotte  40  drops ;  essence  of 
!  on.s  45  drops;  oil  of  rosemary  6  drops;  oil  of 
•age  22  drops ;  finest  neroli  12  drops;  essence 
•;.:ask  1  drop;  rectified  spirit  of  wine  6  oz., 
1  ,‘d  ^  mix.  Excellent  without  distillation,  if  the 
°j  be  good.  • 

I.  Rectified  spirit  of  wine  1  pint ;  oils  of  ber- 
i  iotte,  orange,  and  rosemary,  of  each  1  dr. ;  car- 

‘Oin  seeds  1  dr. ;  orange-flower  water  1  pint ; 
digest  for  a  day,  then  distil. 

II.  Neroli,  essences  of  cedrat,  orange,  citron, 
amotte,  and  rosemary,  of  each  £  dr. ;  oil  of 

'4ena  20  drops ;  lesser  cardamoms  1  dr. ;  recti- 
spirit  of  wine,  at  32°  B.  4  gallon ;  orange- 
•t  water  £  pint;  digest  and  distil  3  pints. 

III.  To  the  last  add,  before  distillation,  es- 
s‘ es  of  musk  and  ambergris,  of  each  10  drops; 

iered  benzoin  15  grs  ;  otto  of  roses  8  drops. 
Essence  of  bergamotte  3  oz. ;  essence  of 
,e  a  3  drs. ;  essence  of  cedrat  2  drs.  ;  neroli  1  £ 
,  °il  of  rosemary  1  dr. ;  spirit  of  wine  1£  gal- 
rosemary  tops  4  oz. ;  balm  £  dr.  ;  distil. 
'murks.  In  the  preparation  of  eau  de  Cologne, 
‘sseutial  that  the  spirit  be  of  the  purest  de- 
ion,  both  tasteless  and  scentless,  and  that  the 
j  16  not  only  genuine,  but  recently  distilled,  as 
••ils  are  less  odorous  and  contain  a  considerable 
'i'^flty  of  resin  and  camphor,  which  would  prove 
''M  ous.  To  produce  an  article  of  the  finest  qual- 
istillation  should  be  had  recourse  to,  as  di- 
*u  1  above  ;  but  a  very  excellent  eau  de  Cologne 

Iluu,>e  produced  by  simple  solution  or  maceration 
0  e  ingredients  in  the  spirit,  provided  all  the  es- 
f**  3  he  new,  pale-colored,  and  pure.  W  lien  pre¬ 


lo,| 

it 

sc 


pared  in  the  latter  way,  any  article  that  would  im¬ 
part  a  color  should  be  avoided,  as  eau  de  Cologne 
should  be  both  transparent  and  colorless.  The  mass 
of  the  eau  de  Cologne  prepared  in  England,  some 
of  which  possesses  the  most  delicate  fragrance,  and 
is  neai^y  equal  to  the  best  imported,  is  made  with¬ 
out  distillation.  In  the  shops  two  kinds  of  this  ar¬ 
ticle  are  generally  kept,  viz.,  French  and  German. 
That  prepared  by  Farina  of  Cologne  is  esteemed 
the  best,  and  is  preferred  in  the  fashionable  world. 

Eau  de  Cologne  is  principally  used  as  a  per-  • 
fume,  but  a  veiy  large  quantity  is  consumed  by 
fashionable,  ladies,  as  a  cordial  and  stimulant  to 
drive  away  the  vapors.  For  this  purpose  it  is  dulcified 
with  sugar.  A  piece  of  linen  dipped  in  Cologne 
water,  and  laid  across  the  forehead,  is  a  fashiona¬ 
ble  remedy  for  headache. 

EAU  DIVINE.  Prep.  Essences  of  lemon  and 
bergamotte,  of  each  1  dr. ;  dissolve  in  rectified 
spirit  of  wine  1  gallon  ;  distil  or  filter  ;  then  add 
clarified  sirup  3  quarts ;  distilled  water  5  quarts; 
mix  well  and  add  orange-flower  water  6  oz.  A 
pleasant  and  fragrant  cordial. 

EAU  DE  FRAMBOISES.  Prep.  Strawber¬ 
ries,  bruised,  16  lbs. ;  spirits  of  wine  1  gallon  ;  dis¬ 
til  to  dryness  in  a  salt-water  or  steam  bath. 

EAU  DE  IIUSSON.  Syn.  Eau  Medicinale. 
Aqua  Medicinalis  Hussonii.  This  is  a  nostrum 
which  was  originally  prepared  by  M.  Ilusson,  a 
French  military  officer,  and  which  has  acquired 
great  reputation  for  allaying  the  pain  and  remov¬ 
ing  the  paroxysms  of  gout.  It  was  submitted  to  a 
chemical  investigation  by  Cadet  and  Parmentier, 
in  1782,  but  without  eliciting  further  information 
than  that  it  is  a  purely  vegetable  solution.  Alyon 
has  asserted  that  it  is  prepared  with  gratiola  ;  Mr. 
Moore  that  it  is  an  infusion  of  hellebore  and  lauda¬ 
num  ;  and  Mr.  Want  that  it  is  a  vinous  infusion 
of  colchicum.  The  general  opinion  coincides  with 
that  of  the  latter  gentleman,  and  the  wine  of  col¬ 
chicum  is  commonly  substituted  for  it,  and  pro¬ 
duces  like  effects.  Dr.  Collier  has  given  the  fol¬ 
lowing  form  for  the  eau  mddicinale  de  Ilusson: — 

“  Colchicum  root,  sliced,  ^ij ;  cherry  wine  fgiv  ; 
macerate.”  This  preparation  is  2£  times  as  strong 
as  the  “  vinum  colchici”  of  the  Pharmacopeia, 
and  the  dose  should  consequently  be  from  8  to  24 

drops.  _ 

EAU  DE  LAVANDE.  Syn.  Lavender  M  a- 
ter.  Double  Distilled  do.  Prep.  I.  Picked 
flowers  7  lbs. ;  rectified  spirit  2  gallons ;  macerate 
for  a  week,  then  distil.  .  .  , ,  ,, 

II.  Flowers  7  lbs.;  rectified  spirit  1£  gallons; 


rater  4  gallon  ;  as  before. 

III.  Mitcham  oil  of  lavender  8  oz. ;  essence  ot 
srgamot  1£  oz. ;  essence  of  musk  4  oz. ;  rectified 
jirit  2  gallons ;  mix  well,  \eryfine. 

IV.  To  the  last  add  3  quarts  of  distilled  water, 
nd  after  well  mixing,  filter  through  blotting  pa- 
cr,  with  a  few  grains  of  magnesia. 

Remarks.  Both  this  and  the  preceding  are  better 
.r  distillation,  and  in  that  case,  the  musk  should 
3  added  to  the  distilled  spirit.  The  oils  should 
f  the  best  quality,  and  newly  distilled,  and  the 
jirit  should  be  perfectly  scentless.  » 

Eau  de  Lavande  is  a  most  agreeable  >  ' 

’he  article  produced  by  the  third  form  ha*  been 
sed  by  her  majesty  and  many  ol  the  no  1  ■  • 

EAU  DE  MAUESCHALE.  Prep.  L  Musk 


EAU 


260 


EGG 


(grain)  and  ambergris,  of  each  20  grs. ;  oils  of  ber¬ 
gamot,  lavender,  and  cloves,  of  each  1  oz. ;  oil  of 
sassafras  10  drops ;  oil  of  origanum  20  drops  ;  rec¬ 
tified  spirit  2  quarts  ;  macerate. 

II.  Rectified  spirit  1  pint ;  essence  of  violets  1 
oz. ;  essences  of  bergamot  find  millets,  of  «each  \ 
oz. ;  orange-flower  water  J  pint.  As  last. 

EAU  DE  MELISSE  DES  CARMES.  Syn. 
Eau  des  Carmes.  Aqua  Melissa  comp.  Spiritus 
Melissas  co.  Prep.  (P.  Cod.)  Fresh  balm  flow¬ 
ers  ^xxiv ;  fresh  lemon-peel  jiv ;  cinnamon,  cloves, 
and  nutmegs,  of  each  ?ij ;  coriander  seed  and  dried 
angelica  root,  of  each  ;  rectified  spirit  lb.  viij  ; 
macerate  for  8  days,  and  distil  in  a  water-bath  to 
dryness. 

II.  Take  of  spirit  of  balm  8  pints ;  lemon-peel 
4  pints ;  nutmegs  and  coriander  seeds,  of  each  2 
pints ;  rosemary,  marjoram,  thyme,  hyssop,  cinna¬ 
mon,  sage,  aniseed,  cloves,  angelica,  (roots,)  of 
each  1  pint.  Mix,  distil,  and  keep  it  for  a  year  in 
an  ice-house. 

This  is  the  original  receipt  of  the  barefooted  Car¬ 
melites,  now  in  the  possession  of  the  Company  of 
Apothecaries  of  Paris,  who  sell  a  vast  quantity  of 
this  celebrated  water.  It  is  much  esteemed  in 
France  as  a  stomachic,  a  cosmetic,  and  a  stimu¬ 
lant. 

EAU  DE  MILLEFLEURS.  Prep.  I.  Musk 
10  grs. ;  essence  of  lemon  1^  oz. ;  essence  of  am¬ 
bergris  2  oz. ;  oils  of  cloves,  and  lavender,  (Eng¬ 
lish,)  of  each  1  oz. ;  neroli  and  oil  of  verbena,  of 
each  15  drops  ;  rectified  spirit  2  quarts.  Macerate 
in  a  close  vessel  in  a  warm  situation  for  a  fort¬ 
night. 

II.  Rectified  spirit  1  pint ;  essence  of  bergamot 
^  oz. ;  eau  lavande  and  essence  of  jasmine,  of  each 
1  oz. ;  orange-flower  water  8  oz. ;  mix. 

III.  Grain  musk  15  grs. ;  essence  of  ambergris 
1  drachm  ;  eau  d’ange  1  quart.  As  before. 

EAU  DE  NAPHRE.  Syn.  Eau  de  Naphe. 
Aqua  Napil-e.  Double  distilled  Orange-flow¬ 
er  Water.  Prep.  This  article  is  distilled  in  Lan¬ 
guedoc  from  the  leaves  of  the  bigarade  or  bitter 
orange-tree,  but  the  preparation  sold  in  England 
under  this  name,  is  commonly  prepared  as  fol¬ 
lows  :  orange-flowers  7  lbs. ;  yellow  peel  of  the 
bigarade  or  Seville  orange  \  lb. ;  white  wine  5 
quarts;  spirits  of  wine  1  pint.  Macerate  in  a 
warm  place  for  three  days,  then  distil. 

EAU  D’CEILLET.  Prep.  Cloves,  bruised, 
1  lb. ;  water  5  quarts  ;  macerate  for  24  hours,  then 
distil  1  gallon. 

EAU  DE  RABEL.  Syn.  Aqua  Rabelii. 
Prep.  Strong  oil  of  vitriol  1  part ;  alcohol  3  parts. 
Used  as  an  astringent. 

EAU  D’  HONGllIE.  Syn.  Eau  de  la  Reine 
d'Hongrie.  Aqua  Hungarica.  Hungary  Wa¬ 
ter.  Prep.  I.  Rosemary  tops,  in  blossom,  4  lbs. ; 
fresh  sage  A  lb. ;  bruised  ginger  2  oz. ;  rectified 
spirit  H  gallon  ;  water  i  gallon.  Macerate  for  10 
days,  then  distil  1 1  pints. 

II.  Fresh  rosemary  flowers  2  lbs. ;  lavender 
flowers  2  oz.  ;  rectified  spirit  3  pints.  Distil  3  ibs. 

Hungary  water  is  fragrant  and  stimulant,  and 
is  much  esteemed  by  some  persons  as  a  cosmetic, 
and,  sweetened  with  sugar,  as  a  liqueur. 

EAU  SANS  PARE  IDLE.  Prep.  I.  Essence 
of  bergamotte  5  drachms ;  essence  of  lemon  8 
drachms ;  essence  of  citron  4  drachms  ;  Hungary 


water  1  pint ;  rectified  spirit  6  quarts.  Mace 
and  distil. 

II.  Grain  musk  20  grs. ;  ambergris  25  grs. 
of  lavender  and  cloves,  of  each  1  oz. ;  essenc  if 
bergamot  £  oz. ;  oils  of  sassafras  and  origanun 
each  20  drops  ;  rectified  spirit  1  gallon.  Mac( 
for  14  days.  A  fragrant  cosmetic. 

EAU  DE  TAIN.  Prep.  Lemon  thyme 
water  5  quarts.  Distil  1  gallon.  Fragrant. 

EAU  DE  VIE  D’ANDAYE.  Prep.  Br 
or  proof  spirit  1  gallon  ;  simple  sirup  1  lb. ;  an 
water  f  pint ;  mix. 

EBONY.  Pale-colored  woods  are  staine 
imitation  of  ebony,  by  washing  them  with  or  s; 
ing  them  in  a  strong  decoction  of  logwood  or ;  a. 
allowing  them  to  dry,  and  then  washing  them 
with  a  solution  of  the  sulphate  or  acetate  of 
When  dry  they  are  washed  with  clean  water 
the  process  repeated  if  required.  They  are 
polished  or  varnished. 

EDULCORATE.  Syn.  Edulcorer,  ** 
Aussusen,  ( Germ .)  From  edulco,  to  make  s 
(In  Chemistry.)  The  affusion  of  water  on  any 
stance  for  the  purpose  of  removing  the  portio 
luble  in  that  fluid.  Edulcoration  is  usually 
formed  by  agitating  or  triturating  the  article 
water,  and  removing  the  latter  after  subsiden 
decantation  or  filtration.  It  is  the  method 
monly  adopted  to  purify  precipitates  and 
powders  which  are  insoluble  in  water. 

EGGS.  Syn.  CEufs,  (Fr.)  Ovum,  an  egg : 
bumen  Ovi,  white  of  egg  ;  Vitellus  Ovi,  ye 
egg  ;  ( Lat .)  The  eggs  of  birds  are  nutrition; 
easily  digestible  ;  and  when  lightly  cooked  byjii 
ing,  and  eaten  with  a  little  salt,  are  admi  ly 
adapted  as  an  aliment  for  the  sick,  and  for  pe 
with  delicate  stomachs.  When  boiled  hal'd  or 
they  are  rendered  less  easily  digestible,  and 
no  advantage  in  this  respect  over  good  meat  A 
new-laid  egg,  broken  into  a  cup  of  tea,  colli  1 
chocolate,  and  well  beaten  up,  is  an  excellen  fl 
gredient  in  the  breakfast  of  a  person  having 
ficient  appetite,  and  will  be  found  very  suppo 
A  glass  of  wine,  beer,  or  porter,  similarly  trf 
along  with  a  biscuit,  has  been  recommended 
light  and  nutritious  luncheon  or  supper,  well 
to  the  debilitated  and  the  dyspeptic. 

The  average  weight  of  a  new-laid  egg  is 
3^  oz. ;  the  white  generally  weighs  If  oz. ;  tin 
If,  and  the  shell  and  skin  f  oz. 

Choice.  The  larger  end  of  a  new-laid  egg 
cold,  when  placed  against  the  tongue.  Nev 
eggs  appear  semi-transparent  when  placei 
tween  the  eye  and  a  strong  light,  and  have  a, ^ 
and  perceptible  division  of  the  skin  from  the.''1 
which  is  filled  with  air.  When  they  shake; 
are  stale.  The  eggs  of  the  large  black  fowls  <iw 
Minorcas  or  Spanish,  and  which  have  a  very  fl*1' 
and  rough  shell,  are  those  that  possess  the  081 
delicate  flavor.  The  eggs  of  turkeys  are 
teemed  for  some  purposes  ;  those  of  duck; 11,1 
geese  are  coarse  and  inferior. 

Pres.  Eggs  may  be  preserved  for  any  leng 
time  by  excluding  them  from  the  air.  One  c 
cleanest  and  easiest  methods  of  doing  this, 
pack  them  in  clean  dry  salt,  in  barrels  or  tub; 
to  place  them  in  a  cool  and  dry  situation.  I 
eaten  eggs  thus  preserved  that  were  a  twelver 1 
old,  and  that  had  been  some  mouths  aboard i11!’’ 


ly 


!t. 

b- 

0- 

r- 

<b 

!l- 

er 

u- 


lBi 

ill 

eb 

•lie 


of 

he 

to 

nd 

ive 

iitb 


EGG  261  ELA 


i  ropieal  climate,  and  yet  retained  all  the  pe- 
1  ■  sweetness  of  new-laid  eggs.  With  a  like 
t  ion,  eggs  are  placed  in  vessels  containing  milk 
'  lie,  or  strong  brine,  or  rubbed  over  with  butter, 
to r  gum-water ;  all  of  which  act  by  excluding 
i«{ ir.  Eggs  may  be  preserved  for  some  weeks 
I  cold  situation,  by  placing  them  in  a  cabbage 
tato-net,  and  hanging  them  to  a  nail,  observ- 
>  hang  them  up  by  a  fresh  mesh  of  the  net 
day.  Some  persons  place  eggs  which  they 
to  preserve  in  a  netting,  or  on  a  sieve  or  col- 
i  ,  and  immerse  them  for  an  instant  in  a  cal¬ 


if  boiling  water,  before  packing  them  away, 
practice  of  packing  eggs  in  damp  straw,  or 
hing  else  that  can  convey  a  flavor,  should  be 
d.  The  shells  of  eggs  are  porous,  and  readi- 
nit  the  passage  of  gaseous  substances  and 
odors.  It  is  from  inattention  to  this  point 
i  large  portion  of  the  eggs  imported  from  the 
of  France  have  a  less  delicate  flavor  than 
of  our  poultry  yards.  Damp  chopped  straw, 
11  as  most  other  organic  substances  exposed  to 
th  and  moisture,  readily  ferment,  and  during 
ntation,  a  considerable  increase  of  tempera- 
«  akes  place,  as  any  one  may  readily  perceive 
amining  the  common  hotbeds  in  our  gardens ; 
ti  are  merely  masses  of  organic  matter  in  a 
a  of  decomposition.  Eggs,  as  long  as  they  re- 
ii  lie  vital  principle  or  embryo  of  the  future 
ti  ,  in  a  living  state,  (if  I  may  be  allowed  the 
possess  in  themselves  a  certain  degree  of 
>*  th,  which  tends  materially  to  promote  the 
"  iposition  of  the  substance  they  are  packed  in, 
i  'lure  be  present. 

je  importation  of  foreign  eggs,  during  the  year 
amounted  to  nearly  84,000,000,  and  the  duty 
m  :i  them  to  upwards  of  £29,000.  Since  that 
11  j  lie  number  annually  imported  has,  I  believe, 
‘i  nselv  increased. 

IGiS  and  BACON,  ARTIFICIAL.  “  Make 
"(blancmange  in  a  white  dish,  cut  it  into  rounds 
he  top  of  a  teacup,  and  lay  them  on  the  dish 
iich  it  is  to  be  served  ;  make  yellow  Dutch 
iery,  run  it  into  a  small  teacup,  in  the  form 
yelk  of  an  egg,  and  place  one  on  each  round 
1  blancmange.  Cut  six  straight  pieces  of 
h  nange,  on  which  lay  three  streaks  of  pre- 
■rjl  damsons,  and  servo  all  on  the  same  dish.” 
t'G  FLIP.  Beer  1  pint;  eggs  3  in  no.;  su- 
ft,;oz.;  nutmeg  and  ginger  sufficient.  Break 
>c('?s  into  one  half  of  the  beer,  add  the  sugar, 
a,|-at  well  together;  then  place  it  in  a  clean 
"jmer,”  and  heat  it  over  the  fire  to  nearly  the 
'  point,  stirring  it  all  the  time,  but  do  not  let 
next  add  the  other  portion  of  the  beer  and 
ices,  and  mix  well  together.  Some  persons 
*1  glass  of  spirits.  Care  must  be  taken  not  to 
C>oil,  as,  if  it  does,  the  eggs  will  separate. 

G  M  INE.  Like  the  last,  using  equal  parts 
‘  Ite  wine  and  water  instead  of  beer. 

,  ;GS,  GLAIRE  OF.  Prep.  Separate  the 
1  1 1  from  the  yelks,  and  whisk  them  to  a  froth, 
f®  stand  24  hours,  and  strain  them  through 

3*  Used  as  a  glaze  or  varnish. 

GS  IN  SALADS,  &c.  (Substitute.)  Prep. 
1  1  tablespoonful ;  unflavored  calves’  feet 


<Xfr 

i  V 

le 


<‘ll  >  J  “>«rwuiui  ,  uaiiaruiiu 

•  ao. ;  a  piece  of  salt  the  size  of  a  bean  ;  hot 
ul  stained  yellow  with  turmeric,  1  dessert- 
l^ul;  mix  well. 


ELAIDIC  ACID.  An  acid  compound  formed 
by  the  action  of  nitrous  acid  or  nitrate  of  mercury 
on  oleic  acid. 

Prep.  Pass  a  current  of  nitrous  gas  through 
pure  oleic  acid,  at  a  low  temperature,  for  5  min¬ 
utes  ;  wash  the  crystalline  mass,  that  shortly  af¬ 
terwards  forms,  with  hot  water ;  and  then  dissolve 
it  in  an  equal  volume  of  hot  alcohol.  On  cooling, 
crystals  will  form,  and  must  be  purified  by  pres¬ 
sure,  re-solution,  and  crystallization.  (Meyer.) 

Prop.,  cf-c.  Elaidic  acid,  prepared  as  above,  re¬ 
sembles  sublimed  benzoic  acid ;  melts  at  1 13°  Fahr., 
and  is  soluble  in  alcohol  and  ether  ;  with  the  alka¬ 
lis  and  their  carbonates  it  forms  hydrated  salts, 
which  yield  strong  soapy  solutions. 

ELAIDIN.  A  compound  of  elaidic  acid  and 
glycerine,  formed  by  the  action  of  nitrate  of  mer¬ 
cury  on  olive  oil.  It  is  one  of  the  components  of 
citrine  ointment. 

ELATERINE.  Syn.  Momordicine.  The  ac¬ 
tive  principle  of  elaterium.  It  was  discovered  by 
Dr.  Clutterbuck  in  1819,  but  first  obtained  in  a 
state  of  purity  in  1830,  by  the  late  Mr.  Hennel. 

Prep.  I.  Digest  elaterium  in  hot  alcohol,  evapo¬ 
rate  the  tincture  to  the  consistence  of  thin  oil, 
then  throw  it  into  boiling  distilled  water,  and  allow 
the  whole  to  cool ;  collect  the  precipitate,  and  puri¬ 
fy  by  re-solution  in  alcohol  and  precipitation  by 
water  as  before.  (Dr.  Morries.) 

II.  Digest  the  alcoholic  extract  of  elaterium  in 
ether,  and  dissolve  the  residuum  in  hot  alcohol ; 
crystals  will  form  as  the  solution  cools.  (Hennel.) 

Remarks.  Elaterine  forms  delicate  silky  crys¬ 
tals,  having  a  bitter  taste.  It  is  a  drastic  purga¬ 
tive.  Pose.  One-sixteenth  gr. 

ELATERIUM.  ( From  fXawm,  /  stimulate  or 
urge  forward.)  The  term  iXari'iptov  was  applied 
by  the  Greeks  to  any  drastic  purgative,  but  prin¬ 
cipally  to  the  juice  of  the  wild  or  squirting  cucum¬ 
ber.  The  word  elaterium,  according  to  present 
usage,  means  the  deposite  obtained  from  the  juice 
of  the  wild  cucumber. 

Prep.  I.  (Dr.  Clutterbuck.)  Gather  the  cucum¬ 
bers  when  as  ripe  as  possible,  but  without  violence 
that  might  endanger  their  bursting.  Then  wet 
them  by  the  affusion  of  cold  water,  cut  them 
through  longitudinally,  and  allow  the  juice  to 
strain  through  a  fine  sieve  into  an  earthenware 
vessel.  Scoop  out  the  seeds  and  surrounding 
pulp,  place  them  on  the  sieve,  and  wash  them  re¬ 
peatedly  with  cold  water.  The  same  process  may 
afterwards  be  applied  to  the  split  cucumbers.  The 
several  waters  being  received  in  the  same  vessel 
with  the  juice,  the  whole  is  to  be  allowed  to  re¬ 
pose  for  a  few  hours,  when  the  clear  portion  must 
bo  decanted  and  the  sediment  spread  thinly  on  fine 
linen  and  exposed  to  the  air  to  dry.  Exposure  to 
sunshine  or  a  bright  light  should  be  avoided,  but 
gentle  warmth  may  be  employed  without  injury. 
Quality  very  fine,  but  the  product  small.  Forty 
fruits  yielded  Dr.  Clutterbuck  only  G  grains  of 
elaterium. 

II.  ( Process  followed  at  Apothecaries  Hall.) 
The  fruit  cut  longitudinally  into  halves,  is  placed 
in  hempen  or  horse-hair  bags,  and  submitted  to 
slight  pressure  in  a  tincture  press.  'I  he  juice,  as 
it  runs  off,  passes  through  a  fine  hair  sieve  into  a 
cylindrical  glass  jug  or  jar,  where  it  is  allowed  to 
remain  for  two  hours,  when  the  clear  supernatant 


f 


ELE 


262 


ELE 


liquor  is  poured  off,  and  the  thick  portion  contain-  | 
ing  the  sediment  is  placed  on  a  bibulous  paper  fil-  j 
ter,  supported  on  linen,  and  allowed  to  drain,  after  ] 
which  it  is  dried  by  a  gentle  heat  in  a  stove.  The 
product  has  a  green  color,  and  constitutes  the  j 
finest  elaterium.  A  paler  and  inferior  article  is 
obtained  from  the  mother  liquor,  poured  from  the  | 
first  sediment  by  placing  it  in  shallow  pans  and  al¬ 
lowing  it  to  deposite. 

Remarks.  To  procure  a  fine  article  of  elaterium  ! 
it  is  necessary  to  remove  it  as  soon  as  it  is  depos¬ 
ited,  as  a  heavy  mucilage  falls  down  soon  after¬ 
wards,  which  materially  injures  its  quality  and  | 
appearance.  Good  elaterium  yields  from  50  to 
600  of  its  weight  to  strong  alcohol,  and  from  25  to  j 
440  of  elaterin.  (See  Extract  of  Elaterium.) 

ELECTROTYPE.  Electrometallurgy. 
The  art  of  working  in  metals  by  means  of  voltaic 
electricity.  The  most  simple  and  easily  managed  ; 
electrotype  apparatus,  is  formed  in  a  similar  man-  \ 
ner  to  the  common  constant  battery,  but  instead 
of  employing  a  plate  of  copper  for  the  negative 
element,  a  mould  of  the  object  to  be  copied,  the 
face  of  which  has  been  covered  with  plumbago,  is 
substituted.  An  electrograph  of  this  kind  may  be 
made  of  any  well-glazed  earthen  jar  or  vessel,  and 
the  following  arrangement  will  be  found  conve¬ 
nient  for  most  of  the  purposes  to  which  this  art  is 
applied  by  the  amateur ;  viz.  copying  medals, 
multiplying  plates,  &c. 


a.  An  oval  vessel  of  salt  glazed  earthenware  or  wood, 
nearly  filled  with  a  concentrated  solution  of  sulphate  of 
copper. 

b,  A  porous  diaphragm,  containing  the  cylinder  of  zinc 
c,  and  filled  with  dilute  sulphuric  acid. 

d,  A  small  bar  of  brass  or  copper,  fastened  to  the  vessel 
by  the  binding  screws  e,  e.  and  supporting  the  cylinder  of 
zinc  c,  by  the  hook  of  copper  wire  f,  and  the  mould  g,  by 
the  hook  h. 

i,  A  small  shelf  or  partition  to  support  crystals  of  sul¬ 
phate  of  copper,  to  keep  up  the  strength  of  the  solution. 

Another  method  is  to  employ  a  trough  or  de¬ 
composition  cell  connected  with  a  constant  batte¬ 
ry,  by  which  means  several  moulds  may  be  coated 
at  once. 

This  arrangement  will  be  understood  by  refer¬ 
ence  ,to  the  annexed  engraving : 


a,  A  constant  battery.  (See  Battery.) 

b,  Decomposition  cell ;  a  cubical  vessel  made  of  wood, 
or  earthenware,  and  filled  with  a  mixture  of  1  part  of  di¬ 


lute  sulphuric  acid  and  2  parts  of  concentrated  soluti  jf 
sulphate  of  copper. 

c ,  c,  c,  Moulds  suspended  to  the  brass  rod  /,  and,n- 
nected  with  the  copper  or  negative  element  of  the  b;  ry 
a,  by  means  of  the  screw  g. 

d,  rf,  Pieces  of  sheet  copper  suspended  on  the  bnujid 
h,  and  connected  with  the  zinc  end  of  the  batter .  >y 
means  of  the  screw  i,  employed  to  keep  up  the  strenfo! 
the  cupreous  solution  in  the  decomposition  cell. 

*  i 


When  it  is  desired  to  copy  any  object  by  e 
of  these  apparatuses,  an  exact  mould  must  be 
procured.  Supposing  the  article  to  be  a  m  i), 
for  instance,  a  hoop  of  paper  is  commonly  pkd 
round  it,  and  white  wax,  or  any  similar  substtj  e, 
poured  on  it  in  a  melted  state,  and.  then  allpd 
to  cool,  when  it  is  removed,  a  small  piece  of  Jp- 
per  wire  to  suspend  it  by  is  attached,  and  its  ce 
brushed  over  with  finely -powdered  plumbag  u 
means  of  a  camel-hair  pencil ;  the  excess  id 
loose  portion  being  carefully  removed.  The  r  Id 
so  prepared  is  next  suspended  in  the  apparati  to 
receive  a  deposite  of  metal  on  its  surface.  Iiof 
persons  experience  considerable  difficulty  in  o- 
curing  moulds  free  from  air  bubbles,  but  th  n- 
convenience  is  readily  avoided,  by  removing  th 
a  camel-hair  pencil  any  that  may  be  observijot 
the  surface  of  the  medal,  after  the  melted  v  t 
poured  on,  and  while  it  remains  liquid  and  l!ts- 
parent.  Stearine,  hard  tallow,  shellac,  rosin  j  ft- 
ened  with  a  little  oil,  plaster  of  Paris,  sealing  it. 
fusible  metal,  and  numerous  other  substance  ® 
employed  as  materials  for  moulds.  When  p  & 
of  Paris  is  used,  it  is  necessary  to  imbue  its  sti<" 
with  melted  wax,  to  enable  it  to  retain  the  jn- 
bago.  Fusible  metal  requires  no  preparation! 

After  the  mould  has  received  a  sufficiently  « 
deposite,  the  latter  is  separated,  washed  in  fj-Ue 
clean  water,  and  bronzed.  Any  of  the  ^ 
mentioned  under  “  Bronzing  of  Metals.'  u: 
be  employed  for  this  purpose,  but  either  tin:  A 
or  second  will  be  found  the  simplest  and  mos  » 
venient.  The  length  of  time  required  to  pij,e< 
a  deposite  of  any  given  thickness,  depends  up*!  I*' 
temperature,  of  the  solution  and  the  state  >P 
battery.  Other  things  being  equal,  this  « 
place  more  rapidly  the  higher  the  tempeiP 
within  given  limits.  In  very  cold  water,  tb|l* 
ration  proceeds  exceedingly  slowly. 

The  tyro  in  electrotype  manipulation,  freq'pl 
experiences  much  annoyance  from  the 
being  deposited  on  the  surface  of  the  mould,. df 
the  form  of  a  powder,  or  in  a  very  friable  or  A 
state.  This  generally  arises  from  the  batte;  be¬ 
ing  in  too  active  a  condition.  It  is  found  tl  th 
slower  the  deposite  is  formed,  the  tougher  am  or 
perfect  it  will  be.  Air-bubbles  may  be  avoir 
brushing  them  off  the  face  of  the  mould  aftA 
mersion  in  the  decomposition  cell,  and  by  pq  ■ 
regulating  the  action  of  the  battery.  The  ui-. 
sulphuric  acid  employed  to  excite  the  zinc  p°j 
the  battery,  should  never  be  stronger  than  j* 
of  concentrated  acid,  to  8  or  9  parts  of  watei 
may  be  substituted  for  zinc,  and  is  more  ec 
ical. 

In  gilding,  silvering,  or  platinizing  the  cc 
metals,  by  electricity,  solutions  of  gold,  sil 
platina,  are  placed  in  the  decomposition  1 
around  the  moulds,  and  plates  of  those  i 
instead  of  copper,  suspended  in  the  solution. 

ELECTUARY.  Syn.  Electuarium, 


ron 

im- 


or 

.ale? 

:,aU 


ELE 


263 


ELE 


’K k\ikt6v.)  Vegetable  and  light  earthy  pow- 
mixed  up  with  honey,  sirup,  or  sugar,  to  the 
>tence  of  a  thick  paste.  In  the  present  Phar- 
>pu?ia,  electuaries  are  included  under  the  title 
ection,  but  this  arrangement  is  manifestly 
jper,  as  these  words  are  not  synonymous.  “  In 
ERVF.a  (or  confections)  the  addition  of  the  sac- 
<ne  matter  is  in  much  larger  proportion,  and 
signed  to  preserve  the  vegetable  matter ;  in 
•TUARiES  the  sirup  is  designed  merely  to  com- 
cate  the  required  form.”  (Dr.  Murray.) 
le  preparation  of  electuaries  is  similar  to  that 
mfections  and  conserves,  and  the  same  pre- 
i  ons  must  be  observed  to  reduce  the  dry  in- 
:  cuts  to  very  fine  powder,  and  vegetable  sub- 
::es  to  a  minutely  divided  state.  Care  must 
j  be  taken  to  diffuse  the  ingredients  equally 
i  igh  ever)'  portion  of  the  mass,  by  patient  and 
ious  pounding  or  stirring.  An  inattention  to 
point  has  often  led  to  disagreeable  conse- 
ces,  from  some  portion  of  the  electuary  being 
y  inert,  while  another  portion  has  possessed 
used  activity.  (See  Conserves  and  Confec- 
ik) 

LECTUARY,  AROMATIC.  Syn.  Elec- 
t  ujm  Aromaticum,  (P.  E.)  Prep.  Aromatic 
i  ler  (P.  E.)  1  part ;  sirup  of  orange-peel  2 

1 1 ;  mix. 

marks.  This  preparation  differs  from  the  aro- 
i  c  confection  of  the  other  British  Colleges,  in 
<  containing  chalk.  It  is  aromatic  and  sto- 
»  iic.  but  not  antacid  or  absorbent. 
LECTUARY,  BLACK.  Syn.  Elect. 
Iu'm.  Trousseau’s  Black  Tonic.  Prep. 
1  hloride  of  iron  3iv  ;  tannin  3j  ;  confection  of 
1  5(j ;  sirup  of  orange  i  mix-  Tonic  and 
s  igent. 

LECTUARY,  CATHARTIC.  Syn.  E. 
■  iarticum.  Confection  of  senna  fiss  ;  flow- 
r  if  sulphur  §ss ;  sirup  of  roses  or  orange  peel 

w.  A  teaspoonful  3  or  4  times  a  day  in  piles. 
|  'M  and  excellent  medicine. 

JLECTUARY,  DEMULCENT.  Syn.  E. 
•  clcexs.  Prep.  Spermaceti,  sirup  of  poppies, 
i  sirup  of  tolu,  of  each  3ij  ;  powdered  gum 
r  icanth  3j ;  confection  of  roses  3vj  ;  nitre  3ss  ; 

i 

<m«.  A  piece  the  size  of  a  small  nutmeg  fre- 

i  tly. 

LECTUARY,  EMMENAGOGUE.  Syn. 
‘ ■mmenaoogicum.  Prep.  Myrrh  1  dr.;  ainmo- 
1  d  iron  1  scruple  ;  ginger  sirup  to  mix. 

°«e.  A  piece  the  size  of  a  nutmeg,  night  and 

>|iing. 

,  LECTUARY,  FEBRIFUGE.  Syn.  E. 
ufugum.  Prep.  (E.  H.)  Powdered  cinchona 
J  Jal  ammoniac  3j  ;  sirup  of  lemon  juice  q.  s. 

1  vers. 

,  LECTUARY  FOR  DYSENTERY.  Syn. 
4Anti-dybkntericum.  Prep.  (P.  E.  1744.) 
-  tuary  of  catechu,  mixed  with  half  its  weight 
•ocatel’s  balsam. 

LECTUARY  FOR  EPILEPSY.  Syn.  E. 
L  1-epilf.pticum.  Prep.  (Dr.  Mead.)  Powdered 
'Bona  3j  ;  valerian  and  tin  (both  in  powder)  of 
a  5*;  sirup  to  mix. 

,  LECTUARY  FOR  THE  CHOLERA.  Syn. 
J  nti-cuolericum.  Prep.  Mix  together  equal 


parts  of  finely-powdered  and  newly-burnt  char¬ 
coal,  lard,  and  maple  sugar.  A  popular  remedy. 

ELECTUARY  FOR  THE  PILES.  Syn.  E 
H.-emorrhoidale.  Prep.  (Dr.  Copland.)  Cream 
of  tartar  §j  ;  precipitated  sulphur  3iij  ;  confection 
of  senna  §ij  ;  sirup  of  orange  or  ginger  to  mix. 

Remarks.  An  excellent  medicine  for  piles. 
Dose.  A  teaspoonful  3  or  4  times  a  day.  From 
the  difficulty  experienced  in  procuring  pure  pre¬ 
cipitated  sulphur,  the  flowers  of  sulphur  may  be 
advantageously  substituted. 

ELECTUARY  FOR  THE  TEETH.  Syn. 
E.  Dentjfricum.  Prep.  I.  (Coral  dentifrice.  E. 
Gingivale.)  a.  Red  coral  4  oz. ;  cuttle-fish  bone  1 
oz. ;  cream  of  tartar  2  oz. ;  cochineal  1  dr. ;  alum 
A  dr. ;  (all  in  fine  powder ;)  clarified  honey  10  oz. ; 
mix.  , 

b.  Clarified  honey  12  oz. ;  tincture  of  myrrh  3 
oz. ;  oil  of  cajeput  10  drops  ;  oil  of  cassia  or  cin¬ 
namon  20  drops ;  tincture  of  cochineal  1  dr. ; 
cream  of  tartar  A  oz. ;  mix. 

II.  Myrrh  3  oz. ;  cream  of  tartar  and  cochineal, 
of  each  1  A  oz. ;  powdered  cloves  1  oz. ;  honey  4 
oz. ;  mix. 

III.  To  the  last  add  1  dr.  of  powdered  orris  root 
and  5  drops  of  otto  of  roses. 

Remarks.  All  the  above  are  used  to  whiten  and 
preserve  the  teeth,  but  are  most  serviceable  in  foul 
or  scorbutic  gums. 

ELECTUARY  FOR  WORMS.  Syn.  E. 
Vermifugum.  E.  Anthelminticum.  Prep.  I. 
(Bresmer.)  Worm  seed  and  tansy  seed,  of  each 
3iv  ;  powdered  valerian  root  3ij ;  ditto  jalap  and 
sulphate  of  potash,  of  each  3iss  to  3ij  ;  oxymel  of 
squills  to  mix. 

II.  Powdered  tin  §iij ;  confection  of  red  roses 
jjss  ;  orange  sirup  to  mix.  Dose.  A  tablespoonful 
early  in  the  morning  for  3  or  4  successive  days, 
followed  by  a  cathartic. 

III.  (Dr.  Cheston.)  Powdered  tin  fiv ;  confec¬ 
tion  of  wormwood  §iij  ;  carbonate  of  iron  3j  ;  mix. 

ELECTUARY  OF  ANTIMONY.  Syn.  E. 
Antimonii.  Prep.  (P.  C.)  Prepared  sulphuret  of 
antimony,  gum  guaiacum,  and  black  sulphuret  of 
mercury,  of  each  3j ;  confection  of  senna  3ij ;  sirup 
to  mix. 

Diaphoretic  and  alterative.  Dose.  1  to  2 
drachms  twice  a  day  in  chronic  cutaneous  diseases, 
combined  with  sarsaparilla  or  decoction  of  elm 
bark. 

'  ELECTUARY  OF  CASSIA.  Syn.  E.  Cas¬ 
sia.  Prep.  (P.  D.)  Fresh  cassia  pulp  and  sirup 
of  orange,  of  each  lb.  ss  ;  manna  ^ij  ;  tamarind 
pulp  l)  ;  mix  and  evaporato  to  a  proper  consist¬ 
ence. 

Dose.  2  dr.  to  1  oz.  It  is  gently  laxative,  and 
is  chiefly  used  as  a  purge  for  children,  or  as  a 
vehicle  for  other  cathartics.  It  is  commonly  made 
with  equal  parts  of  tamarind  and  cassia  pul|>s, 
mixed  with  A  of  manna,  and  flavored  with  a  few 
drops  of  tincture  of  orange  peel,  without  any  evap¬ 
oration. 

ELECTUARY  OF  CATECHU.  Syn.  E. 
Catechu.  Prep.  (P.  E.)  Powdered  catechu,  and 
kino,  of  each  ^iv  ;  cinnamon  and  nutmegs,  of  each 
Jj  ;  opium  (dissolved  in  a  little  sherry)  oiss  ;  sirup 
of  red  roses  (evaporated  to  the  consistence  of  honey ) 
1A  pints- 

ELECTUARY  OF  CATECHU,  COM- 


( 


I 


ELE 


264 


ELE 


POUND.  Syn.  E.  Catechu  compositum.  Prep. 
(P.  D.)  Catechu  §iv  ;  kino  §iij  ;  cinnamon  §ij ; 
ginger  sirup  (boiled  as  above)  lb.  ij,  §iij  ;  hard  re¬ 
fined  opium  (diffused  in  wine  as  above)  3iss  ;  mix. 

Remarks.  Both  the  above  are  astringent  and 
aromatic.  Dose.  3j  to  3ij  in  diarrhoea,  dysentery, 
<5&c* 

ELECTUARY  OF  CHARCOAL.  Syn.  E. 
Carbonis.  Prep.  Newly-burnt  and  finely -pow¬ 
dered  charcoal  and  carbonate  of  soda,  of  each  3ij  ; 
confection  of  senna  §iv  ;  mix. 

ELECTUARY  OF  CINCHONA  AND 
SODA.  Syn.  E.  Cinchona  cum  Soda.  Prep. 
(P.  C.)  Powdered  cinchona  jjj  ;  carbonate  of  soda 
3ij  ;  thin  mucilage  to  mix.  Dose.  2  dr.  2  or  3 
times  a  day. 

ELECTUARY  OF  COPAIBA.  Syn.  E.  Co- 
paib.e.  Prep.  (Caspar.)  Blanched  almonds  3vj ; 
powdered  althaea  3j  ;  catechu  3ss ;  balsam  of  co¬ 
paiba  3iij  ;  mix. 

ELECTUARY  OF  COWHAGE.  Syn.  E. 
Dolichi.  E.  Mucun.e.  Prep.  (Chamberlain.) 
Dip  the  pods  into  treacle,  withdraw,  and  scrape 
off  the  hairs,  repeating  the  process  with  fresh  pods 
till  sufficiently  thick. 

Dose.  One  teaspoonful  in  the  morning  fasting, 
followed  by  a  purgative  a  day  or  two  afterwards. 
Vermifuge.  (See  also  E.  for  Worms.) 

ELECTUARY  OF  HELLEBORE.  Syn.  E. 
Hellebori  Albi.  Prep.  Bruised  white  hellebore 
root  lb.  j  ;  water  1  gallon  ;  boil  to  one  half,  strain, 
add  honey  lb.  iij  ;  and  evaporate  to  a  proper  con- 
sistenc6. 

ELECTUARY  OF  IRON.  Syn.  E.  of  Steel. 
E.  Ciialybeatum.  Prep.  (Collier.)  a.  Potassio- 
tartrate  of  iron  §ss  ;  confection  of  red  roses  §j  ; 
sirup  to  mix. 

b.  Precipitated  sesquioxide  of  iron  fj ;  honey  ^ij  ; 
ginger  sirup  yss  ;  mix. 

Both  the  above  are  tonic.  Dose.  One  tea¬ 
spoonful  thrice  a  day. 

ELECTUARY  OF  LAUREL  BERRIES. 
Syn.  E.  e  Baccis  Lauri.  Prep.  Leaves  of  rue, 
caraway  seeds,  parsley  seed,  and  laurel  berries,  of 
each  ;  gum  sagapenum  3ss  ;  black  pepper  and 
Russian  castor,  of  each  3ij  ;  honey  §xv ;  mix. 
(See  Confection  of  Rue.) 

ELECTUARY  OF  MUSTARD.  Syn.  E. 
SiNAris.  Prep.  (P.  C.)  Flour  of  mustard  and  con¬ 
serve  of  roses,  of  each  3iv  ;  ginger  sirup  to  mix. 

ELECTUARY  OF  OLIBANUM.  Syn.  E. 
Olibani.  Prep.  (P.  C.)  Powdered  olibanum,  and 
balsam  of  copaiba,  of  each  3iv  ;  confection  of  hips 
§j  ;  sirup  to  mix. 

ELECTUARY  OF  OPIUM.  Syn.  E.  The- 
baiacum.  E.  Opii.  E.  Opiatum.  Prep.  (P.  E.) 
Aromatic  powder  §iv  ;  senega  §iij ;  opium  (diffused 
in  a  little  sherry)  fss  ;  sirup  of  ginger  lb.  j  ;  mix. 

ELECTUARY  OF  PEPPER.  Syn.  E.  Pi- 
peris.  Prep.  (P.  E.)  Black  pepper  and  liquorice 
root,  in  fine  powder,  of  each  lb.  j  ;  fennel  lb.  iij  ; 
honey  and  white  sugar,  of  each  lb.  ij  ;  mix.  Use, 
Ac.  Same  as  confection  of  black  pepper. 

ELECTUARY  OF  SCAMMONY.  Syn.  E. 
Scammonii.  Prep.  (P.  D.)  Powdered  scainmony 
§iss  ;  cloves,  bruised,  and  ginger,  in  powder,  of 
each  3vj  ;  oil  of  caraway  3ss  ;  sirup  of  roses  to  mix. 
A  stimulant  cathartic.  Dose.  10  grs.  to  4  dr. 

ELECTUARY  OF  SULPHUR.  Syn.  E. 


J-jo. 


Sulphuris.  Prep.  Flowers  of  sulphur  1  oz,  j 
honey  or  treacle  2  oz ;  mix.  Gently  laxa  ■. 
Dose.  A  teaspoonful  night  and  morning  in  j!  s 
and  some  skin  diseases. 

ELECTUARY  OF  SULPHUR,  C(  . 
POUND.  Syn.  E.  SulphuriI  co.  Prep.  I.  t. 
B.  II.)  Precipitated  sulphur  §ss  ;  cream  of  U  r 
3j  ;  honey  §j  ;  mix.  An  excellent  laxativ 
piles.  Flowers  of  sulphur  may  be  substitute! 
precipitated  sulphur  in  the  above  form.  Dos 
to  3ij. 

II.  Flowers  of  sulphur  ^ss  ;  cream  of  tartai 
confection  of  senna  §ij  ;  confection  of  black 
per  §iss  ;  sirup  of  ginger  f  §j  ;  mix.  This  is  au 
cellent  medicine.  Dose  and  Use.  As  last. 

ELECTUARY  OF  SULPHUR  AND 
RAX.  Syn.  E.  Sulphuris  cum  Borace 
Flowers  of  sulphur  §j  ;  cream  of  tartar  ^iss ;  b|* 
§ss  ;  confection  of  senna  §iiss  ;  sirup  of  orange  ill 
to  mix.  Dose.  1  to  3  teaspoonfuls  in  disease!  f 
the  uterine  organs  and  lower  bowels. 

ELECTUARY  OF  TURPENTINE.  j>. 
E.  Terebinthin^e.  Prep.  (St.  B.  H.)  Comin 
turpentine  §j  ;  honey  §ij  ;  mix.  Dose.  1  to  2  i> 
spoonfuls  in  complaints  of  the  urinary  on  s, 
worms,  &c. 

ELECTUARY,  PECTORAL.  Syn.  E. 
torale.  Prep.  I.  (P.  E.  1744.)  Conserve  of 
gij  ;  compound  tragacanth  powder  §ss ;  bei  id 
acid  3j  ;  sirup  of  toiu  q.  s. 

II.  Oxymel  of  squills,  sirup  of  marshmall 
mucilage  of  gum  arabic  and  sirup  of  tolu,  of  h 
§ss  ;  powdered  lump  sugar  jpj  ;  mix. 

ELECTUARY,  STIMULANT.  Syn .,1 
Stimulans.  Prep.  Gum  ammoniacum  (gtraijl) 
5j ;  vinegar  of  squills  3S8  ;  mix  with  a  gentle  A 
and  spread  on  leather.  As  an  application  t<>e 
chest  or  pit  of  the  stomach. 

ELECTUARY,  STOMACHIC.  Green 
permint,  lump  sugar,  and  confection  of  onij*- 
peel,  of  each  equal  parts  ;  mix.  Dose.  Ap- 
spoonful. 

ELEMI.  This, resin  is  the  produce  of  an  ij»* 
certained  tree,  respecting  which  thero  liave  Jm 
various  conjectures.  The  London  and  Djin 
Colleges  assign  it  to  the  amyris  elemifera,  bu:ie 
Edinburgh  College,  with  greater  discretion,  A 
it  to  be  the  “  concrete  resinous  exudation  frortPe 
or  more  unascertained  plants.”  Dr.  Pereira1^ 
suggested,  that  it  may  be  the  produce  of  the  » 
icicaribo,  the  canarium  zephyrinum,  or  the  cP* 
rium  balsamiferum,  but  the  question  is  still  1 e' 
cided. 

The  elemi  of  commerce  is  of  a  pale  yellow  (j'h 
exteriorly  brittle,  but  soft  and  tough  within;  ij88 
a  warm  bitter  taste,  and  a  fragrant  aromatic  sAi 
partaking  of  fennel  and  juniper.  It  is  only  r* 
tially  transparent  even  in  thin  plates,  is  very  ** 
ble,  and  has  a  density  a  little  greater  than  th 
water.  According  to  Bonastre,  it  consists  r 
per  cent,  of  resin,  1245  of  a  fragrant  essenti; 
and  a  little  bitter  extractive.  In  medicine 
only  employed  in  the  preparation  of  the  * 111 
ointment  of  the  Pharmacopoeia. 

The  elemi  of  the  shops  is  often  adulterated 
more  frequently  a  factitious  kind  is  sold  foi 
genuine  gum.  This  is  formed  by  adding  1 
of  balsam  of  Canada  to  4  parts  of  yellow  resi 
the  melted  state,  but  removed  from  the  fire, 


m 

ii. 


ELI 


265 


ELL 


w(h  about  1$  p.  c.  of  oil  of  juniper,  and  half  this 
tity  of  oil  of  fennel  are  stirred  in.  This  fraud 
be  detected  by  exposing  the  suspected  article 
in'eat,  along  with  a  little  water,  when  its  fra- 
ce  will  evaporate,  and  the  coarse  terebinthi- 
smell  of  the  resin  will  become  readily  distin- 
gimble. 

'LIXIR.  ( From  the  Arabic  Elekser,  quintcs- 
#rjr.)  A  name  formerly  applied  to  various  com- 
iK  d  tinctures. 

LIXIR,  ANTISCROFULOUS.  Syn.  E. 
AIiscrofulosum.  Ammoniated  tincture  of  gen- 

'LIXIR,  ASTHMATIC.  Prep.  Opium,  oil 
ofjiiseed  and  camphor,  of  each  1  oz. ;  proof  spirit 
1  hlon.  Digest  a  week. 
jLIXIR,  BOERHAAVE’S  ANTI-ASTH- 
iVlriC.  Syn.  Elixir  Antiastiimaticum  Boer- 
il  ii.  A  tincture  made  with  aniseed,  orris-root, 
rabacca,  sweet  flag,  liquorice,  and  elecampane. 
20  to  40  drops. 

LIXIR,  DAFFY’S.  Syn.  E.  Salutis.  Com- 
d  Tlncture  of  Senna.  Prep.  I.  Jalap  root 
;  East  India  senna  1  i  lbs.;  coriander  seeds 
aniseed,  of  each  ^  lb. ;  rhubarb  \  lb. ;  shavings 
d  sunders  wood  2  oz. ;  treacle  7  lbs.,  and  sub- 
onate  of  potash  2  oz.,  both  dissolved  in  water 
allons ;  rectified  spirit  of  wine  2^  gallons.  All 
solids  must  be  well  bruised,  and  macerated  in 
nixed  fluids  for  14  days,  when  the  whole  must 
messed,  and  strained  (hrough  a  fine  flannel 
It  is  too  glutinous  to  run  through  filtering 
>T. 

■  (Dicey’s.)  Senna  lb.  j ;  guaiacum  shavings, 
unpane  root,  (dried,)  aniseed,  caraway  seed, 
aider  seed,  and  liquorice  root,  of  each  lb.  ss  ; 
d  raisins  lbs.  ij  ;  proof  spirit  or  brandy  9  quarts. 
Aiast  I 

I.  (Swinton’s.)  Jalap  3  lbs. ;  senna  1  lb. 
cinder  seeds,  caraway  seeds,  liquorice  root,  and 
etjuupane  root,  of  each  4  oz. ;  moist  sugar  2  lb. : 
relied  spirit  of  wine  and  water,  of  each  1  gallon. 

Ajast 

Jalap  and  caraways,  of  each  1  lb. ;  senna, 
d  arb,  and  aniseed,  of  each  2  lbs. ;  red  sunders 

1  i  lb. ;  brown 
Funs.  As  last. 


sugar  7  lbs. ;  proof  spirit  1 0 


Rhubarb  (East  India)  14  lbs. ;  senna  56  lbs. ; 
11  '«i  7  lbs. ;  coriander  seeds  6  lbs. ;  caraway 
and  red  sanders  wood,  of  each  5  lbs. ;  cassia 
!>t  and  jalap,  of  each  3  lbs. ;  proof  spirit  100  gal- 
io  Digest  for  14  days,  press,  strain,  and  add 
ffitsses  84  lbs.  Mix  well,  and  either  clarify,  or 
51  u  through  flannel. 

)l.  For  proof  spirit  in  the  preceding  formula;, 
“Vqual  parts  of  spirit  of  wine  and  water. 

'marks.  Daffy’s  elixir  is  a  favorite  purge  with 
®  kards,  and  is  a  common  and  very  popular 
re  dy  in  flatulent  colic,  dyspepsia,  «Ac.  Dose. 
*  4  tablespoonfuls. 

LIXIR,  THE  DEVIL’S.  Prep.  Pods  of 
^icuni  and  cloves,  (bruised,)  of  each  \j ;  ginger 
**  saffron,  of  each  ^iij ;  cantharides  5v  ;  proof 
5*  A*,  vij.  Digest  for  10  days.  Dose.  3ss  to 
0ljiu  mixtures.  It  is  stimulating  and  aphrodisiac. 

LIXIR  OF  GARLIC.  Syn.  E.  Allii.  Prep. 
"ic  roots  80  in  number;  rectified  spirit  1  pint. 

■1  to  dryness,  and  repeat  the  process  with  the 
spirit  from  fresh  roots  a  second  and  a  third 
34 


time,  then  add  camphor  3ij.  Diaphoretic.  Dose. 
A  teaspoonful  twice  a  day. 

ELIXIR  DE  GARUS.  Prep.  Myrrh  ^ss  ? 
aloes  and  saffron,  of  each  3ij  ;  cinnamon,  clones, 
and  nutmegs,  of  each  3ss ;  prpof  spirit  1  quart. 
Digest  for  7  days,  strain,  and  add  sirup  of  maiden¬ 
hair  lbs.  ij  ;  orange-flower  water  Sjiss. 

ELIXIR  OF  JALAP.  Syn.  E.  Jalat.e  com- 
positum.  Prep.  Jalap  §iv  ;  scammony  3iv  ;  gam¬ 
boge  3ij ;  rectified  spirit  1  quart. 

ELIXIR  OF  LONG  LIFE.  Syn.  E.  Long.e 
Vit.e.  Tincture  of  rhubarb  and  aloes. 

ELIXIR  OF  MYRRH.  Tincture  of  savine, 
(comp.)  P.  L.  1788. 

ELIXIR  D’OR.  Syn.  Elixir  of  Gold.  De 
La  Motte’s  golden  drops. 

ELIXIR,  PAREGORIC.  Tincture  of  cam¬ 
phor  (co.)  and  ammoniated  tincture  of  opium. 

ELIXIR  PROPRIETATIS.  Compound 
tincture  of  aloes. 

ELIXIR  PROPRIETATIS  CUM  ACIDO. 
The  last  article  acidulated  with  sulphuric  acid. 

ELIXIR  PROPRIETATIS  TARTARIZA- 
TUM.  The  elixir  proprietatis  alkalized  with  salts 
of  tartar. 

ELIXIR,  PECTORAL.  Syn.  E.  Pectorale. 
Prep.  (P.  E.  1744.)  Balsam  of  tolu  §ij ;  gum 
benzoin  jiss  ;  saffron  §ss ;  rectified  spirit  fjxxxij. 
Digest  in  a  sand  heat  for  4  davs. 

ELIXIR  POLYCHRESTUM.  Prep.  (P.  E. 
1744.)  Gum  guaiacum  §vj  ;  balsam  of  Peru  ^ss  ; 
rectified  spirit  1  quart.  Digest  4  days  and  strain. 

ELIXIR  SACRUM.  Tincture  of  aloes  and 
rhubarb.  , 

ELIXIR  SALUTIS.  Tincture  of  senna. 

ELIXIR,  SQUIRE’S.  Prep.  Opium  2  oz. ; 
camphor  and  cochineal,  of  each  £  oz. ;  sweet  fen¬ 
nel  1  drachm  ;  tincture  of  serpentary  10  oz. ;  spi¬ 
rits  of  aniseed  1  gallon ;  water  1  pint ;  aurum 
musivum  3  oz. ;  mix. 

ELIXIR,  STOMACHIC.  Compound  tincture 
of  gentian. 

ELIXIR  OF  VITRIOL.  Syn.  E.  Vitrioli. 
Water  strongly  acidulated  with  sulphuric  acid. 
See  Aromatic  Sulphuric  Acid,  which  is  also 
frequently  called  elixir  of  vitriol. 

ELIXIR  OF  VITRIOL,  SWEET.  Syn.  E. 
Vitrioli  Dulce.  Prep.  (P.  E.  1744.)  Spirit  of 
sulphuric  ether  lbs.  ij ;  oil  of  peppermint  §ss ;  es¬ 
sence  of  lemons  and  oil  of  nutmegs,  of  each  3ij ; 
mix.  See  Aromatic  Spirit  of  A5ther,  which 
is  also  called  by  this  name. 

ELIXIR  OF  VITRIOL,  MYNSICHT’S. 
Syn.  Acid  E.  of  Vitriol.  E.  Vitrioli  Myn- 
siciiti.  Prep.  Cinnamon,  ginger,  and  cloves,  of 
each  3iij  ;  calamus  aromaticus  3jj ;  smaller  galan- 
gal  §iss;  sage  and  peppermint  leaves,  (dried,)  of 
each  §ss  ;  cubebs  and  nutmegs,  of  each  3ij  ;  aloes 
wood  and  lemon-peel,  of  each  3j ;  sugar  candy 
^iv  ;  rectified  spirit  lbs.  iss ;  oil  vitriol  lb.  j.  Digest 
for  three  weeks. 

ELIXIR  OF  VITRIOL,  VIGANFS.  Prep. 
Spirits  of  sulphuric  ether  §viij ;  aromatic  tincture 
lb.  j ;  mix. 

ELLAGIC  ACID.  (From  Galle  reversed.) 
Wrhen  an  aqueous  infusion  of  nut  galls  is  left  for 
some  time  exposed  to  the  atmosphere,  the  tannic 
acid  gradually  disappears,  and  is  replaced  by  gal¬ 
lic  acid,  and  an  insoluble  gray  powder,  to  which. 


EMB 


266  EME1 


the  term  ellagic  acid  was  applied  by  Chevreul.  It 
is  soluble  in  alkalis,  forming  salts,  and  is  precipi¬ 
tated  by  acids. 

ELUTRIATION.  Syn.  Elutriatio,  ( Lat ., 
from  elutrio,  to  cleanse.)  In  Chemistry,  the  ope¬ 
ration  of  washing  insoluble  powders  with  water, 
to  separate  them  from  foreign  matter,  or  the  coars¬ 
er  portion.  It  is  usually  performed  by  grinding 
or  triturating  the  mass  with  a  little  water,  until 
reduced  to  a  very  fine  powder,  and  this  paste  is 
suddenly  diffused  through  a  large  quantity  of  wa¬ 
ter,  in  a  deep  vessel,  from  which,  after  the  subsi¬ 
dence  of  the  grosser  portion,  the  liquid  is  poured 
into  another  vessel,  and  allowed  to  deposite  the  fine 
powder  it  still  holds  in  suspension.  When  this  has 
taken  place,  the  clear  supernatant  liquor  is  de¬ 
canted,  and  the  sediment  drained  and  dried.  The 
coarse  sediment  deposited  in  the  first  vessel  is  now 
submitted  to  a  fresh  grinding  and  diffusion  through 
water,  and  the  entire  operation  is  repeated,  until 
the  whole  of  the  pulverizable  portion  is  washed 
over.  The  proper  length  of  time  for  the  liquid  to 
remain  in  the  first  vessel,  depends  solely  on  the 
density  of  the  powder,  and  the  degree  of  fineness 
required  in  the  product ;  heavy  powders  subsiding 
almost  immediately,  while  light  ones  often  take 
several  minutes  to  deposite  their  coarser  portion. 
Sometimes  three  or  more  vessels  are  employed, 
and  the  muddy  liquor,  after  remaining  a  short  time 
in  the  first,  is  poured  into  the  next  one,  and  this, 
in  a  short  time  longer,  into  the  third,  and  so  on, 
until  the  last  vessel  is  filled,  by  which  means,  pow¬ 
ders  of  different  degrees  of  fineness  are  obtained  ; 
that  deposited  in  the  last  vessel  being  in  the  minu¬ 
test  state  of  division.  (See  Chalk,  Bistre,  De¬ 
cantation,  Edulcoration,  &c.) 

EMBROCATION.  Syn.  Embrocatio,  {Lat., 
from  epSpex “,  I  moisten .)  A  fluid  medicine  rubbed 
on  any  part  of  the  body. 

EMBROCATION,  COMMON.  Syn.  Em¬ 
brocatio  Communis.  Prep.  (U.  C.  H.)  Sesqui- 
carbonate  of  ammonia  §iv ;  distilled  vinegar  6^ 
pints  ;  mix,  and  add  proof  spirit  3  pints. 

EMBROCATION,  GUESTONIAN.  Syn. 
Emb.  Terebinthinae.  Prep.  Oil  of  turpentine  and 
olive  oil,  of  each  ^iss  ;  dilute  sulphuric  acid  f 3iij  ; 
mix  well.  For  rheumatism. 

EMBROCATION  FOR  BRUISES.  Prep. 

I.  Soap  liniment  5  oz. ;  liquor  of  ammonia  1  oz. ; 
mix. 

II.  Soap  liniment  3  oz. ;  oil  of  turpentine  2  oz. ; 
camphor  1  oz. ;  mix. 

III.  Tincture  of  cantharides  and  rectified  spirit, 
of  each  1  oz. ;  camphor  and  oil  of  origanum,  of 
each  ^  oz. ;  mix. 

IV.  Sal  ammoniac  1  oz. ;  distilled  vinegar  ^ 
pint ;  dissolve. 

V.  Sugar  of  lead  i  oz. ;  distilled  vinegar  and 
water,  of  each  ^  pint ;  dissolve. 

EMBROCATION  for  HOOPING  COUGH, 
ROCHE’S.  Prep.  Sweet  oil  2  oz. ;  oil  of  amber 
1  oz. ;  oil  of  cloves  1  drachm  ;  mix. 

EMBROCATION  FOR  STRAINS.  (In 
Horses.)  Prep.  I.  Soft  soap  and  oil  of  turpen¬ 
tine,  of  each  4  oz. ;  oil  of  rosemary  and  camphor, 
of  each  1  drachm  ;  mix. 

II.  Olive  oil,  oil  of  turpentine,  and  elder-flower 
ointment,  of  each  2  oz. ;  mix,  and  add  oil  of  origa¬ 
num  3  drachms. 


EMBROCATION,  LYNCH’S.  Prep.  fcep 
alkanet  root  in  sweet  oil  until  the  latter  bee  In¬ 
sufficiently  colored,  then  scent  with  esstal 
oils. 

EMBROCATION  OF  ACETATE  OF  I- 
MONIA  AND  SOAP.  Syn.  Emb.  Am.m)  s. 
Acetatis  cum  Satone.  Prep.  (P.  C.)  a.  q 
liniment  and  solution  of  acetate  of  ammoniiif 
each  1  oz.  j  mix. 

b.  To  the  last  add  liquor  of  ammonia  foiij.  or 

sprains,  bruises,  &c. 

EMBROCATION  OF  ALUM.  Syn.  I;c 
Aluminis.  Alum  \  oz. ;  distilled  vinegar  and  j  if 
spirit,  of  each  ^  pint ;  mix.  For  chilblains,  s- 
eased  joints,  &c. 

EMBROCATION  OF  AMMONIA  in. 
Emb.  Ammoniac.  Prep.  Liquor  of  ammonia  I . : 
proof  spirit  and  water,  of  each  5  oz.  As  last. 

EMBROCATION  OF  AMMONIA,  cil- 
PHORATED.  Syn.  Emb.  Ammonias  Ace  ;  is 
Campiiorata.  Prep.  I.  Soap  liniment  and  liiir 
of  acetate  of  ammonia,  equal  parts;  mix.  ;ir 
sprains,  bruises,  chilblains,  Ac. 

II.  To  every  ounce  of  the  above,  add  2  di  if 
liquor  of  ammonia. 

EMBROCATION  OF  CAMPHOR.  n. 
Emb.  Camphorae.  Prep.  I.  Soap  liniment  id 
camphorated  spirit  of  wine,  equal  parts. 

II.  (Collier.)  Camphorated  spirit  of  wine,  eh- 
tial  oil  of  amber,  and  laudanum,  equal  parts. 

EMBROCATION  OF  CANTHARII 3. 
Syn.  Emb.  Lytt.e.  Emb.  Cantharidis.  I P- 
Tincture  of  cantharides  and  camphorated  spiri  *f 
each  1  oz. ;  mix.  Stimulant.  It  should  be  d 
with  caution,  lest  the  absorption  of  the  cantha  tf 
induce  strangury. 

EMBROCATION  OF  SOAP.  Soap  linin  t. 
The  following  is  also  a  common  form:  soft  sCj  3 
oz. ;  camphor  1  oz. ;  soap  liniment  i  pint ;  v  r 
and  spirit  of  wine,  of  each  6  oz. ;  spirits  of  hU- 
horn  4  oz. ;  mix.  For  sprains,  bruises,  chilbO, 
&c. 

EMBROCATION,  STIMULANT,  k 
Emb.  Stimulans.  Prep.  (Thompson.)  a.  Li  >r 
of  ammonia  f3ij ;  olive  oil  f3vj ;  mix.  Use'  n 
sore  throat,  &c. 

b.  Compound  camphor  liniment  f3ix;  find* 
of  cantharides  f  3 j  ;  laudanum  f 3ij  ;  mix.  Ru.d 
over  painful  joints,  and  over  the  bowels  in  ec 
and  cramp.  It  is  stimulant  and  anodyne. 

EMBROIDERY.  Gold  and  silver  fancy  vk 
of  this  description  may  be .  easiest  cleaned  wi  » 
little  spirit  of  wine,  either  alone,  or  diluted  h 
an  equal  weight  of  water.  The  common  p!‘* 
tice  of  using  alkaline  or  acidulous  liquors  is  'i 
injurious,  and  frequently  destroys  the  beauty  of0 
articles  instead  of  cleaning  them. 

EMERALD.  Syn.  Emeraude,  ( Fr .)  Smar 
( Ger .)  A  precious  stone  of  a  beautiful  green  cii'> 
and  ranking  next  to  the  diamond  in  value.  A  0 
emerald  of  4  or  5  grains  is  worth  as  many  pou:|> 
one  of  10  grs.  about  21.  per  gr. ;  one  of  15  grs  • 
to  41.  per  gr.,  and  so  on  in  proportion  to  the  * 
crease  in  size.  One  of  24  grs.  fetched  100Z.  ; 

cording  to  Vauquelin,  the  emerald  consists  of  5 
of  silica,  16§  of  alumina,  13$  of  glucina,  (ab>) 
3$  of  oxide  of  chromium,  and  a  trace  of  lime.  • 
finest  emeralds  are  obtained  from  Peru. 

EMERALDS,  FACTITIOUS.  The  foil,'* 


EME 


267 


EMU 


2  method  of  obtaining  artificial  rubies  and  emer- 
,ds  is  exceedingly  simple  and  inexpensive,  and 
fere  an  ample  field  for  the  ingenious  experiment- 
list.  Recently  precipitated  and  well  washed  hy- 
,ate  of  alumina  is  moistened  with  a  few  drops  of 
■utral  chromate  of  potassa,  and  kneaded  so  that 
e  mass  assumes  a  tinge  scarcely  perceptible  ;  it 
then  rolled  out  into  small  sticks,  about  the  thick- 
ss  of  a  finger,  and  slowly  dried,  taking  the  pre- 
ution  to  fill  the  fissures  that  form  during  desicca- 
u  with  fresh  hydrate  of  alumina.  When  per- 
:tly  dry,  one  end  of  these  sticks  is  brought  into 
s  termination  of  the  flame  of  an  oxyhydrogen 
wpipe,  until  a  portion  of  the  mass  is  fused  into 
mall  globule.  After  the  lapse  of  a  few  minutes, 
■eral  minute  balls,  of  some  millimetres  diameter, 
d  of  such  intense  hardness,  that  quartz,  glass,  to- 
granite,  can  be  easily  and  perceptibly  scratch- 
therewith,  will  form.  When  cut  and  polished, 
y  appear,  however,  slightly  opaque.  By  em- 
ying  nitrate  of  nickel  in  lieu  of  chromate  of 
assa,  green-colored  globules  resembling  the 
orald  were  obtained.  (Boettger.) 
jBy  the  substitution  of  oxide  of  chromium  for 
j-omate  of  potassa,  the  editor  of  this  work  has 
jcured  factitious  gems  of  considerable  hardness 
1  beauty,  though  slightly  opaque  in  some  por- 
;i  of  the  mass.  But  this  might  doubtless  be 

i>ided  by  more  careful  manipulation.  From 
le  experiments  in  which  a  little  silica  was  added, 
re  was  less  opacity,  though  in  other  respects  the 
les  were  inferior. 


jvMETIC.  Syn.  Emetique,  (Fr.)  Emeticus, 
it!/.)  E/icrtKos,  ( Gr .,  from  tiaia,  I  vomit.)  A  med- 
i  e  which  excites  vomiting.  The  principal 
't/'tics  are  Ipecacuanha  and  Tartarized  Anti- 
Vv,  and  their  preparations ;  and  the  sulphates 
<  ;inc  and  copper.  The  first  of  these  is  commonly 

I  )loyed  either  in  substance  or  infused  in  wine, 
(joe  of  ipecacuanha,)  when  it  is  merely  wished 
Evacuate  the  contents  of  the  stomach,  when 

I I  viscus  is  in  a  disordered  state,  or  overloaded 
'1  food.  At  the  beginning  of  fevers  and  other 
‘  uurnatory  disorders,  the  timely  administration 
^tn  emetic  will  frequently'  induce  copious  dia- 
p  rests  and  produce  a  cure,  or  at  least  greatly 
11  gate  the  severity  of  the  symptoms.  For  this 
P>ose  emetic  tartar  or  antimonial  wine  is  pref- 
*'  »le,  either  alone  or  combined  with  ipecacuanha. 
*  en  poison  has  been  taken,  and  the  stomach- 
I*  ip  is  not  at  hand,  the  sulphate  of  zinc  or  copper 
4  ild  be  administered.  J  dr.  of  either  of  these 
®!  tances  should  be  dissolved  in  3  or  4  oz.  of  wa¬ 
ll  and  a  third  should  be  taken  every  ten  minutes 
u  vomiting  is  induced.  The  operation  of  emet- 
ie  s  powerfully  promoted  byr  drinking  copiously 

hunts,  especially'  warm  water.  The  latter,  in 
J  is  itself  an  emetic,  when  taken  in  quantity. 
11  use  will  also  prevent  that  dreadful  straining 
81  retching,  which  make  emetics  so  much  dread- 
K  >’  some  persons.  Small  and  repeated  doses  of 
®  ics  are  frequently  administered  to  produce 
p  !fa»  m  many  diseases  of  the  lungs  and  Stomach. 
E  tics  should  be  avoided  in  plethoric  habits,  in 
lHia,  pregnancy,  and  whenever  an  inflamma- 
,0  diathesis  exists.  They  should  also  be  given 
great  cautiou  to  yrnung  children,  and  in  such 
wine  or  powder  of  ipecacuanha  should  alone 
"'mployed.  Some  chronic  and  obstinate  dis¬ 


w» 

C! 


eases,  especially  rheumatism,  are  sometimes  re¬ 
lieved  by  emetics. 

EMETINE.  Syn.  Emetina.  Emetin.  La 
Matiere  Vomitive.  Prep.  I.  Digest  coarsely- 
powdered  ipecacuanha  root,  first  in  ether  and 
then  in  alcohol.  Evaporate  the  latter  tincture  to 
dryness,  dissolve  in  water,  and  precipitate  with 
acetate  of  lead.  Wash  the  precipitate,  diffuse  it 
in  distilled  water,  in  a  tall  glass  vessel,  and  pass 
sulphureted  hydrogen  through  it,  to  throw  down 
the  lead  ;  filter  and  evaporate  to  dryness.  Prod. 
Brownish  red,  deliquescent  scales.  Emetic  in  doses 
of  \  to  ^  a  gr.  (Ann.  de  Chimie  et  de  Physique.) 

II.  The  powder  of  ipecacuanha  is  digested  in 
water  with  calcined  magnesia.  The  deposite  is 
thrown  on  a  filter,  washed  carefully  with  very  cold 
water,  and  dried.  The  emetin  is  then  taken  up 
by  alcohol.  It  may  be  afterwards  combined  with 
an  acid,  and  the  salt  may  be  purified  with  animal 
charcoal.  When  the  emetin  is  once  more  thrown 
down  by  magnesia,  alcohol  redissolves  it  in  a  color¬ 
less  state.  Emetin  thus  obtained  is  yellowish- 
white  and  pulverulent,  but  may  be  obtained  per¬ 
fectly  white,  by  repeating  the  latter  part  of  the 
process.  White  and  pure  emetin  is  emetic  in 
doses  of  one-sixteenth  of  a  grain. 

Props.  Emetin  is  pulverent,  inodorous,  and  bit¬ 
ter  ;  fusible  at  122°  F. ;  very  soluble  in  alcohol, 
but  only  slightly  so  in  ether,  oils,  and  water.  It 
partially  neutralizes  the  acids,  forming  scarcely 
crystallizable  salts.  Tincture  of  iodine  produces  a 
reddish  precipitate  in  an  alcoholic  solution  of  eme¬ 
tin.  With  tincture  of  galls  this  solution  behaves 
like  morphia  ;  but,  unlike  the  last  substance,  the 
salts  of  iron  produce  no  change  of  color  in  it. 

EMULSION.  Syn.  Emulsion,  (Fr.)  Emulsio, 
( Lat. .,  from  emulgeo,  to  milk.)  A  milky  fluid, 
formed  by  the  mechanical  admixture  of  oil  and 
water,  by  means  of  some  other  substance  that 
possesses  the  power  of  combining  with  both.  The 
emulsions  of  the  London  Pharmacopoeia,  are  in¬ 
cluded  under  the  same  head  as  mixtures.  In  the 
preparation  of  emulsions,  the  oily  or  resinous  in¬ 
gredients  are  usually  suspended  by  means  of  mu¬ 
cilage  of  gum  arabic  ;  almonds,  or  new-laid  eggs ; 
1  drachm  of  the  first,  made  with  equal  parts  of 
gum  and  water  ;  1  oz.  of  the  second,  (usually  26 
in  number,)  and  one  in  no.  of  the  last,  will  form 
two  drachms  of  any  oil  into  an  emulsion  with 
about  1  oz.  of  water. 

EMULSION,  FARRIERS’.  Prep.  I.  (Simple.) 
Sweet  oil  2  oz. ;  honey  or  moist  sugar  3  oz. ;  salts 
of  tartar  \  oz. ;  warm  soft  water  1  pint ;  mix  and 
shake  till  quite  cold. 

II.  (Pectoral.)  Camphor  2  dr. ;  spirit  of  wine  1 
oz. ;  oil  of  aniseed  20  drops ;  dissolve,  then  add 
of  simple  emulsion  j  pint. 

EMULSION  OF  ASAFCETIDA.  Syn. 
Emulsio  Assafcetid.e.  Prep.  (Duclow.)  Asa- 
fcetida  § viij  ;  powdered  gum  §xvj  ;  oil  of  almonds 
1 J  pints  ;  water  1  quart ;  make  an  emulsion,  strain 
through  linen,  and  keep  it  in  a  well-corked  bottle. 
Antispasmodic. 

EMULSION  OF  CAMPHOR.  Syn.  Mistura 
Campiioras.  E.  do.  E.  Camphorata.  Prep.  ( P. 
E.  1839.)  Camphor  9j ;  lump  sugar  tritu‘ 
rate  together,  and  add  blanched  almonds  3s8  ;  beat 
well,  then  gradually  add  water  1  pint.  Stimulant, 
antispasmodic,  and  diaphoretic. 


ENA 


268 


ENA 


EMULSION  OF  COPAIBA.  Syn.  E.  Co- 
paibze.  Prep.  Balsam  of  copaiba,  mucilage  of 
gum,  and  simple  sirup,  of  each  3ij  ;  water  %x\)  ; 
mix.  Dose.  %  oz.  to  an  ounce  2  or  3  times  a  day 
in  certain  complaints. 

EMULSION,  CATHARTIC.  Syn.  E.  Pur- 
gans  cum  Resina  Jalap.e.  Prep.  (P.  Cod.)  Resin 
of  jalap  10  grs. ;  white  sugar  J  the  yelk  of  an 
egg  ;  orange-flower  water  3ij  ;  water  f  |iv  ;  mix. 

EMULSION  OF  GUM.  Syn.  E.  Acacre. 
Mistura  Acaci^e.  Prep.  (P.  E.,  1839.)  Sweet 
almonds,  blanched,  3x  ;  white  sugar  3v  ;  mucilage 
f  5iij  ;  water  1  quart.  In  coughs,  &c. 

EMULSION  OF  OIL  OF  ALMONDS.  Syn. 
E.  Olei  Amygdalae.  Prep.  Oil  of  almonds  3iij ; 
thick  mucilage  and  simple  sirup,  of  each  §ss ;  rose 
water  f  ;  distilled  water  §iij  or  ^iv ;  mix. 

Remarks.  When  well  made,  this  is  an  elegant 
and  efficient  substitute  for  almond  milk. 

EMULSION  OF  PERUVIAN  BALSAM. 
Syn.  E.  Balsamica.  E.  Balsami  Peruviani. 
Prep.  (Ger.  H.)  Balsam  of  Peru  3iv ;  oil  of 
almonds  3vj  ;  powdered  gum  ;  mix,  and  add 
cautiously  rose  water  f  §vj. 

EMULSION,  PURGATIVE.  Syn.  E.  Pur- 
gans  cum  Scammonio.  Prep.  (P.  Cod.)  Virgin 
scammony  10  grs  ;  milk  f  §iv ;  sugar  3iv;  cherry- 
laurel  water  f  3ij ;  mix. 

EMULSION  OF  SPERMACETI.  Syn.  E. 
Cetacei.  Prep.  (F.  H.)  as  emulsion  of  wax.  De¬ 
mulcent. 

EMULSION  OF  TURPENTINE.  Syn.  E. 
Terebinthin^:.  Prep.  Chio  turpentine  3ij ;  white 
sugar  jj  ;  yelk  of  1  egg ;  milk  of  almonds  f  §iv  ; 
mix.  In  gleets. 

EMULSION  OF  OIL  OF  TURPENTINE. 
Syn.  E.  Olei  Terebinthin;e.  Prep.  Oil  of  tur¬ 
pentine  3j  ;  white  sugar  ;  yelk  of  one  egg ;  mix. 
For  nephritic  pains. 

EMULSION  OF  WAX.  Syn.  E.  Ceraj.  E. 
C.  Alb^e.  Prep.  (Guibourt.)  White  wax  ;  pow¬ 
dered  gum  3iss ;  water  f  §xxiv ;  simple  sirup  f  §iv ; 
put  the  wax  with  the  sirup  and  gum  into  a  warm 
mortar,  triturate  with  a  warm  pestle  until  united, 
then  add  the  water  (warm)  gradually,  and  con¬ 
tinue  the  agitation  till  quite  cold.  Demulcent. 

ENAMELS.  Syn.  Emaux,  (Fr.)  Schmelzglas, 
(Ger.)  Transparent  or  opaque  substances,  usually 
formed  of  glass  colored  with  metallic  oxides,  and 
applied  in  a  thin  stratum  to  brightly  polished  me¬ 
tallic  surfaces,  (copper  or  gold,)  on  which  they  are 
fused  by  the  flame  of  a  lamp  urged  by  the  blow¬ 
pipe,  or  by  the  heat  of  a  small  furnace,  and  in 
cooling  form  a  sort  of  vitreous  varnish.  The  art 
of  enamelling  acquired  the  greatest  perfection  in 
ancient  times,  and  very  beautiful  specimens  are 
still  preserved,  which  the  moderns  are  unable  to 
equal,  and  with  the  materials  of  which  they  are 
totally  unacquainted.  At  the  present  day,  this 
pleasing  and  useful  application  of  human  industry 
is  carried  on  with  the  greatest  success  by  the  Ve¬ 
netians,  and,  after  them,  by  the  French.  The 
limits  of  this  work  will  not  permit  a  description  of 
the  various  operations  of  enamelling,  which  essen¬ 
tially  depend  on  skilful  manipulation  ;  a  knowledge 
of  which  can  only  be  obtained  by  long  practice. 
The  preparation  of  enamels  being,  however,  en¬ 
tirely  dependent  on  chemistry,  I  deem  it  proper  to 
present  the  following  formulce  to  the  reader.  It  is 


that  almostifcr. 
(See  GkM»Be 


nevertheless  right  to  remark, 
artist  has  his  own  receipts. 

Pastes.) 

The  basis  of  all  enamels  is  a  highly  train  0nn 
and  fusible  glass,  which  readily  receives  ac»"t 
the  addition  of  metallic  oxides.  As  this  is  ri  iii 
in  the  preparation  of  many  of  those  that  fo'*,  t 
is  placed  first. 

ENAMELS,  BASE  OR  FLUX  FOR.  ’r> 
Red  lead  16  parts;  calcined  borax  3  parts  pw 
dered  flint  glass  12  parts ;  powdered  flints  4 
fuse  in  a  Hessian  crucible  for  12  hours,  th 
it  out  into  water,  and  reduce  it  to  a  powdiit 
biscuit-ware  mortar.  (Wynn.  Trans.  Socwti 
1817.) 

II.  Powdered  flints  10  parts ;  nitre  andptf 
arsenic,  of  each  1  part;  as  last.  (Wynn.)  f 

III.  Flint  glass  3  oz. ;  red  lead  1  oz. ;  a 

(Wynn.)  .  _ 

IV.  Red  lead  18  parts  ;  borax  (not  calcinh  li 
parts  ;  flint  glass  16  parts  ;  as  last.  (Wynil 

V.  Flint  glass  6  parts;  flux  No.  II.  (abi)4 
parts  ;  red  lead  8  parts  ;  as  last.  (Wynn.)  r<> 

VI.  Tin  2  to  5  parts  ;  lead  10  parts;  cabe.'t 
an  iron  pot  at  a  dull  cherry -red  heat,  and 
off  the  oxide  as  it  forms,  observing  to  obtain 
free  from  undecomposed  metal :  when  enoi  I H 
the  dross  is  obtained,  reduce  it  to  fine  pow(  bl 
grinding  and  elutriation,  then  mix  4  parts  <  M 
powder  with  an  equal  weight  of  pure  sand  o:  >*’• 
dered  flints,  and  1  of  sea-salt,  or  other  al  li#* 
matter,  fuse  the  mixture  in  a  Hessian  crucibl  us* 
proceed  as  before.  The  best  proportions  of  f  tin 


a  a 


and  lead,  for  all  ordinary  purposes,  are  abou 
the  former  to  10  of  the  latter.  The  calcined 
oxides  are  commonly  called  “  calcine.” 


ti 

fete 

Ml* 


VII.  Lead  and  tin,  equal  parts ;  calci 
above  ;  and  take  of  the  mixed  oxides,  or  c 
and  ground  flints,  of  each  1  part ;  pure  subci 
ate  of  potash  2  parts  ;  as  before.  (Chaptal.)l 

VIII.  Lead  30  parts;  tin  33  parts;  calci!  i' 
before,  then  mix  50  parts  of  the  calcine  wi  al 
equal  weight  of  flints,  in  powder,  and  1  lb.  oljiK* 
of  tartar ;  as  before.  A  fine  dead  white  erj**l 
(Neri.  Kunckel.) 

Remarks.  The  precise  qualities  of  the  prep* 
of  the  above  processes  depend  greatly  upoif>* 
duration  and  degree  of  heat  employed.  BJ*- 
creasing  the  quantity  of  sand,  glass,  or  flu  k 
enamel  is  rendered  more  fusible,  and  the  oj 'bj 
and  whiteness  is  increased  by  the  addition  of 
of  tin.  The  use  of  borax  should  be  avoidf  01 
used  very  sparingly,  as  it  is  apt  to  make  the  eijW 
effloresce  and  lose  color.  (Tilloch.) 

ENAMELS,  BLACK.  Prep.  I.  Pure  c;  3 
parts  ;  protoxide  of  iron  1  part ;  mix  and  fuse,  A 
fine  black.  (Clouet.) 

II.  Calcined  iron  (protoxide)  12  parts  ;  oxf 0 
cobalt  1  part ;  mix  and  add  an  equal  weigl,3* 
white  flux. 

III.  Peroxide  of  manganese  3  parts;  zat; 
part ;  mix  and  add  it  as  required  to  white  flu 

ENAMELS,  BLUE.  Prep.  Either  of;i» 
fluxes  colored  with  oxide  of  cobalt. 

II.  Sand,  red  lead,  and  nitre,  of  each  10  Pi’’ 
flint  glass  or  ground  flints  20  parts  ;  oxide  of  c 
1  part,  more  or  less,  the  quantity  wholly  depl1 
ing  on  the  depth  of  color  required.  , 

ENAMELS,  BROWN.  Prep.  I.  Red  10 


ENA 


269 


ENE 


:i  calcined  iron,  of  each  1  part ;  antimony, 
large,  and  sand,  of  each  2  parts ;  mix  and  add 
in  any  required  proportion  to  a  flux,  according 
the  color  desired.  A  little  oxide  of  cobalt  or 
is  frequently  added,  and  alters  the  shade  of 
1  wn. 

,11.  Manganese  5  parts  ;  red  lead  16  parts  ; 
I  t  powder  8  parts  ;  mix. 

II.  Manganese  9  parts;  red  lead  34  parts; 
It  powder  16  parts.  (Wynn.) 

( IN  AM  ELS,  GREEN.  Prep.  I.  Flux  2  lbs. ; 
Ipk  oxide  of  copper  1  oz. ;  red  oxide  of  iron  J 

A;  mix. 

I.  As  above,  but  use  the  red  oxide  of  copper. 
1  s  decisive. 

,  II.  Copper  dust  and  litharge,  of  each  2  oz. ; 
■e  1  oz. ;  sand  4  oz. ;  flux  as  much  as  required. 

V.  Add  oxide  of  chrome  to  a  sufficient  quantity 
c  lux  to  produce  the  desired  shade  :  when  well 

Staged,  the  color  is  superb,  and  will  stand  a 
f  great  heat ;  but  in  common  hands,  it  Re¬ 
ally  turns  on  the  dead-leaf  tinge. 

Transparent  flux  5  oz. ;  black  oxide  of  cop- 

2  grs.  Resem - 


12  scruples  ;  oxide  of  chrome 
_  the  emerald. 

I.  Mix  blue  and  yellow  enamel  in  the  requir- 

troportions. 

!  NAM  ELS,  OLIVE.  Prep.  Good  blue 
nel  2  parts  ;  black  and  yellow  do.,  of  each  1 
;  mix.  (See  also  Brown  Enamels.) 
NAMELS,  ORANGE.  Prep.  I.  Red  lead 
•arts;  red  sulphate  of  iron  and  oxide  of  anti- 
y,  of  each  1  part;  flint  powder 3  parts  ;  cal- 
.  powder,  and  melt  with  flux,  50  parts, 
b  Red  lead  12  parts ;  oxide  of  antimony  4 
s ;  flint  powder  3  parts ;  red  sulphate  of  iron 
rt ;  calcine,  then  add  flux  5  parts  to  every  2 
of  this  mixture.  (Wynn.) 

NAMELS,  PURPLE.  Prep.  I.  Flux  color- 
ith  oxide  of  gold,  purple  precipitate  of  cassius, 
iroxide  of  manganese. 

Sulphur,  nitre,  vitriol,  antimony,  and  oxide 
of  each  1  lb. ;  red  lead  60  lbs.  ;  mix  and 


(« 


cool  and  powder,  add  rose  copper  19 


oz. ; 

i  1  oz. ;  crocus  martis  1^  oz. ;  borax  3  oz. ;' 
1  lb.  of  a  compound  formed  of  gold,  silver, 
mercury  ;  fuse,  stirring  the  melted  mass  with 
iper  rod  all  the  time,  then  place  it  in  crucibles, 
submit  them  to  the  action  of  a  reverberatory 
HlC0  for  24  hours.  (Phil.  Mag.) 

'marks.  This  is  said  to  be  the  purple  enamel 
in  the  mosaic  pictures  of  St.  Peter’s  at  Rome. 
NAMELS,  RED.  Prep.  I.  Sulphate  of  iron 
died  dark)  1  part ;  a  mixture  of  6  parts  of 
(IV.)  and  1  of  colcothar,  3  parts  ;  dark  red. 
v  tin.) 

•  Red  sulphate  of  iron  2  parts ;  flux  (No.  I.) 

1  ts ;  white  lead  3  parts  ;  light  red.  (Wynn.) 


to 


tin 


I.  Paste  or  flux  colored  with  the  fed  or  pro- 
e  of  copper.  Should  the  color  pass  into  the 
fl1  or  brown,  from  the  partial  peroxidizement  of 
h'  lopper,  from  the  heat  being  raised  too  high, 
d  color  may  be  restored  by  the  addition  of 
•arbonaceous  matter,  as  tallow,  or  charcoal. 
The  most  beautiful  and  costly  red,  inclining 
0  '  purple  tinge,  is  produced  by  tinging  glass  or 
rith  the  oxide  or  salts  of  gold,  or  with  the 
*u  e  precipitate  of  cassius,  which  consists  of  gold 
Hin.  In  the  hands  of  the  skilful  artist,  any  of 


these  substances  produce  shades  of  red  of  the  most 
exquisite  hue:  when  most  perfect,  the  enamel 
comes  from  the  fire  quite  colorless,  and  afterwards 
receives  its  rich  hue  from  the  flame  of  a  candle  or 
lamp,  urged  by  the  blowpipe. 

ENAMELS,  ROSE -COLORED.  Prep. 
Purple  enamel,  or  its  elements,  3  parts ;  flux  90 
parts ;  mix  and  add  silver-leaf,  or  oxide  of  silver, 
1  part  or  less. 

ENAMELS,  TRANSPARENT.  Either 
of  the  fluxes,  except  the  last  three.  (See  also 
Pastes.) 

ENAMELS,  VIOLET.  Prep.  Saline  or  al¬ 
kaline  frits  or  fluxes  colored  with  small  quantities 
of  peroxide  of  manganese.  As  the  color  depends 
on  the  metal  being  at  the  maximum  of  oxidation, 
contact  with,  all  substances  that  would  abstract 
any  of  its  oxygen  should  be  avoided.  The  same 
remarks  apply  to  other  metallic  oxides. 

ENAMELS,  YELLOW.  Prep.  I.  Red  lead 
8  oz.  ;  oxide  of  antimony  and  tin,  calcined  toge¬ 
ther,  of  each  1  oz. ;  mix  and  add  flux  (No.  IV.)  15 
oz.  ;  mix  and  fuse.  (Wynn.)  By  varying  the 
proportion  of  the  ingredients,  various  shades  may 
be  produced. 

II.  Lead,  tin  ashes,  litharge,  antimony,  and 
sand,  of  each  1  oz. ;  nitre  4  oz. ;  mix,  fuse,  and 
powder ;  and  add  the  product  to  any  quantity  of 
flux  according  to  the  color  required. 

III.  White  oxide  of  antimony,  alum,  and  sal 
ammoniac,  of  each  1  part ;  pure  carbonate  of  lead 
1  to  3  parts,  as  required  ;  all  in  powder  ;  mix,  and 
expose  to  a  heat  sufficiently  high  to  decompose  the 
sal  ammoniac.  Very  bright. 

IV.  Flux  fpsed  with  oxide  of  lead,  and  a  little 
red  oxide  of  iron. 

V.  Pure  oxide  of  silver  added  to  the  metallic 
fluxes.  The  salts  of  silver  are  also  used,  but  are 
difficult  to  manage.  If  a  thin  film  of  oxide  of  silver 
be  spread  over  the  surface  of  the  enamel  to  bo 
colored,  exposed  to  a  moderate  heat,  then  with¬ 
drawn,  and  the  film  of  reduced  silver  on  the  sur¬ 
face  removed,  the  part  under  will  be  found  tinged 
of  a  fine  yellow. 

Remarks.  Superior  yellow  enamels  aro  less  easi¬ 
ly  produced  than  most  other  colors ;  they  require 
but  little  flux,  and  that  mostly  of  a  metallic  na¬ 
ture. 

ENAMELS,  WHITE.  Prep.  I.  Calcine, 
(from  2  parts  of  tin  and  1  part  of  lead  calcined 
together)  I  part ;  fine  crystal  or  frit  2  parts ;  a 
very  trifling  quantity  of  manganese  ;  powder,  mix, 
melt,  and  pour  the  fused  mass  into  clean  water ; 
dry,  powder,  and  again  fuse,  and  repeat  the  whole 
process  3  or  4  times,  observing  to  avoid  contami¬ 
nation  with  smoke,  dirt,  or  oxide  of  iron.  A  fine 
dead  white. 

II.  Washed  diaphoretic  antimony  1  part ;  fine 
glass  (perfectly  free  from  lead)  3  parts ;  mix,  and 
proceed  as  before.  Very  fine. 

Remarks.  For  white  enamel,  the  articles  must 
be  perfectly  free  from  foreign  admixture,  as  this 
would  impart  a  color.  When  well  managed,  either 
of  the  above  forms  will  produce  a  paste  that  will 
rival  the  opal. 

ENEMA.  ( From  hvutiv,  to  inject.)  A  clyster, 
glyster,  lavement,  or  injection.  Medicine  usually 
liquid  ( sometimes  gaseous)  thrown  into  the  rectum 
or  lower  bowels.  The  number  of  substances  era- 


ENE 


270 


ENE 


ployed  in  the  preparation  of  enemata  is  very  great ; 
the  following  are  some  of  them,  arranged  accord¬ 
ing  to  their  effects. 

I.  (Aperients  or  Cathartics.)  Aloes,  colocynth, 
senna,  various  purging  salts,  gruel,  decoction  of 
marshmallows,  decoction  of  linseed,  warm  water, 
&c.,  are  commonly  employed  to  promote  the 
peristaltic  action  of  the  bowels,  and  to  destroy 
worms. 

II.  Tobacco  infusion  or  smoke  is  employed  to 
relax  the  powers  of  the  body,  to  remove  spasms, 
and  to  produce  syncope. 

III.  Demulcents,  as  decoction  of  starch,  gum, 
isinglass,  glue,  &c.  either  alone  or  combined  with 
opium,  are  used  to  protect  the  coats  of  the  intes¬ 
tines  and  to  allay  irritation ;  as  also  to  restrain 
diarrhoea,  especially  when  combined  .with  astrin¬ 
gents,  as  logwood,  catechu,  or  oak  bark. 

IV.  Animal  jelly,"  soups,  broths,  milk,  &c.  are 
frequently  used  as  injections  to  convey  nourish¬ 
ment  to  the  body. 

V.  Anodynes  and  narcotics,  as  opium,  henbane, 
&c.,  are  employed  to  allay  spasms  of  the  bowels, 
stomach,  uterus,  bladder,  &c. 

It  is  generally  regarded  that  the  susceptibility 
of  the  rectum  is  only  i  of  that  of  the  stomach, 
and  that  to  exert  a  like  absorbent  action,  it  occu¬ 
pies  5  times  as  long  as  that  viscus  ;  and  that,  con¬ 
sequently,  the  dose  and  the  interval  between  its 
repetition  should  be  proportionally  increased.  This 
has  been  shown,  however,  not  to  be  universally 
correct,  for  according  to  Orfila,  and  some  other 
authorities,  narcotics,  as  opium,  tobacco,  &c.,  are 
more  readily  absorbed  by  the  rectum  than  the 
stomach.  Others  deny  this  altogether,  and  assert 
that  2  or  3  times  the  ordinary  dose  of  opium  may 
be  exhibited  per  anum,  without  producing  any 
remarkable  effect.  (Pereira,  Christison.) 

Clysters  usually  consist  of  some  weak  glutinous 
or  mucilaginous  fluid,  to  which  the  active  ingre¬ 
dients  are  added ;  or  a  decoction  or  infusion  is 
made  of  the  medicaments.  In  either  case  the 
fluid  is  administered  warm.  The  quantity  for  an 
adult  may  vary  from  £  to  £  of  a  pint ;  that  for  an 
infant  within  a  month  old,  should  be  about  1  oz. ; 
for  a  child  1  year  old,  about  2£  oz. ;  from  1  to  7 
years,  from  3  oz.  to  4  oz. ;  and  from  that  age  to  12 
or  14,  from  6  to  7  oz. ;  after  that  age  to  puberty, 
i  a  pint  may  be  employed.  Clysters  are  usually 
administered  by  means  of  a  syringe,  bladder,  or 
elastic  bag,  furnished  with  a  rectum  tube.  Great 
care  should  be  taken  to  avoid  injuring  the  coats 
of  the  rectum  by  the  use  of  an  improperly  shaped 
pipe,  or  one  that  is  too  long.  A  neglect  of  this 
point  often  produces  very  serious  consequences  in 
young  children.  The  extremity  of  the  pipe  or  tube 
should  be  perfectly  smooth,  well  rounded,  and 
rather  spherical  than  pointed,  and  in  using  it  no 
force  should  be  employed.  I  once  witnessed  a 
case  where  a  young  infant  lost  its  life,  from  an 
ignorant  nurse  forcibly  thrusting  the  tube  of  a  sy¬ 
ringe  through  the  upper  parts  of  the  rectum,  in  her 
attempt  to  administer  a  clyster. 

Tobacco  smoke  may  be  administered  by  means 
of  a  double  pair  of  bellows,  supplied  with  air  from 
a  small  funnel  under  which  the  herb  is  burning, — 
and  gaseous  matter,  by  connecting  the  rectum 
tube  with  a  small  gasometer,  exerting  a  trifling 
pressure  on  the  confined  gas. 


The  injection  of  large  quantities  of  liquid  m  - 
ter  into  the  bowels,  as  well  as  the  constant  us(  f 
clysters,  (even  of  warm  water,)  is  deemed  by  e 
highest  medical  authorities  to  be  injurious.  '  e 
bowels,  continually  accustomed  to  a  stimuli!, 
cease  to  act  without  one. 

ENEMA,  ANODYNE.  Syn.  Enema  Ancj- 
num.  Prep.  Starch  jelly  ^  pint ;  laudanum  4u 
60  drops  ;  mix.  In  dysentery,  diarrhoea,  choll . 
colic,  &c. 

II.  (For  horses.)  Opium  1£  dr.,  (or  laudar  i 
1  \  oz. ;)  water  gruel  2  or  3  pints  ;  mix. 

ENEMA,  ANTISPASMODIC.  Syn.', 
Antispasmodicum.  Prep.  Tincture  of  asaf<E;i 
^ss  ;  laudanum  40  drops;  thin  gruel  half  a  pi; 
mix.  For  spasmodic  affections  of  the  bowels. 

ENEMA,  ASTRINGENT.  Syn.  E.  Asti  - 
gens.  Prep.  (II.)  Electuary  of  catechu  3ij ;  1  1 
water  f^v;  water  5  or  6  oz. ;  mix.  In  diarrb. 
&c.,  arising  from  a  relaxed  state  of  the  coats  of p 
intestines. 

II.  Any  of  the  astringent  decoctions  (as  po:  ■ 
granate,  cinchona,  oak  bark,  galls,  &c.)  3  ( ; 
water  or  barley  water  6  or  8  oz. ;  mix.  As  a 
last. 

ENEMA,  CATHARTIC.  Syn.  E.  Catb  - 
tic  cm.  ( Purging  clyster.)  Prep.  I.  (P.  ) 
Manna  §j ;  compound  decoction  of  chamomil  | 
pint ;  add  olive  oil  §j ;  Epsom  salts  §ss  •  mix. 

II.  (P.  E.)  Senna  §ss;  water  f^xvj;  inf- 
add  Epsom  salts  §ss  ;  sugar  and  olive  oil,  of  e  i 
5j ;  mix  well.  Both  the  above  are  purgative,  i 

III.  Epsom  salts  §j ;  dissolve  in  water  grue  r 
barley  water  ^xj  ;  then  add  sweet  oil  Jj  j  mixv 
Purgative. 

IV.  Compound  decoction  of  mallows  $  pi  • 
Epsom  salts  ^j ;  sweet  oil  f  ^ij ;  mix,  as  above., 

V.  (For  horses.)  Common  salt  8  oz. ;  wij* 
water  1  gallon  ;  dissolve. 

VI.  (For  cows.)  Common  salt  12  oz. ;  wateij 
pints ;  dissolve. 

ENEMA,  COMMON.  Syn.  E.  Commi 
Prep.  (St.  B.  H.)  Barley  water  1  pint;  c< 
nion  salt  §j  ;  dissolve.  Purgative.  Decoctioi 
mallows,  linseed  tea,  or  water  gruel,  may  also 

used  as  the  solvent. 

ENEMA,  DOMESTIC.  Syn.  E.  Dome: 
cum.  Prep.  (E.  H.)  Milk  £  pint ;  sugar  or  j- 
ney  and  olive  oil,  of  each  ^j ;  mix.  Laxative  i|l 
nutritive. 

II.  Mutton  broth  and  oil,  of  each  4  oz. ;  bre 
sugar  1  oz. ;  dissolve.  As  last. 

ENEMA,  EMOLLIENT.  Syn.  E.  Em 
liens.  Prep.  (H.)  Decoction  of  linseed,  barb 
or  starch,  1  pint;  linseed  or  olive  oil  1  oz. ;  Be 
Emollient ;  demulcent. 

ENEMA  FOR  COLIC.  Syn.  E.  Anticc 
cum.  Prep.  Infusion  of  chamomile  f^x ;  oil 
cajeput  or  peppermint  5  drops ;  (dissolved  j 
sweet  spirits  of  nitre  40  drops;  laudanum  lOdro  . 
mix. 

ENEMA  FOR  FEVER.  Syn.  E.  Febei 
gum.  Prep.  (Collier.)  Thin  gruel  f^xijj  sui 
^j  ;  mix.  In  low  fevers. 

ENEMA  FOR  WORMS.  Syn.  E.  Vermi 
gum.  Prep.  (Collier.)  Oil  of  turpentine  fjj ;  01 1 
oil  ^  pint ;  mix.  In  ascarides. 

ENEMA,  LAXATIVE.  Syn.  E.  Laxativ 
Prep.  (Richard.)  Linseed  and  senna,  of  each  3 1 


ENE 


271 


ERU 


ter  1$  pint;  boil  to  a  pint,  strain  and  add  glau- 
i  or  Epsom  salts  3ij  to  3iij. 

:JNEMA,  NOURISHING.  Syn,  E.  Nutri- 
1 1.  Prep.  Strong  beef  tea  12  oz. ;  thicken  with 
rtshorn  shavings  or  arrow-root.  To  nourish  the 
I  v  when  aliments  cannot  be  received  by  the 
i  uth  or  retained  by  the  stomach. 

ENEMA  OF  ALOES.  Syn.  E.  Aloes.  (P. 
i  Prep.  Aloes  3ij  ;  carbonate  of  potassa  15k  grs. ; 
t  ley  water  ffx;  mix.  In  ascarides,  atonic 
i  norrhoea,  Ac.  It  should  not  be  employed  when 
i  ability  of  the  rectum,  bladder,  or  genitals  cx- 
i ,  nor  in  piles. 

INEMA  OF  ASAFCETIDA.  Syn.  E.  Fm- 
tIum.  (P.  E.  A  D.)  Prep.  Add  f  3ij  of  tincture 
i  isafoetida  to  the  cathartic  clyster.  Stimulant, 
i  ispasmodic,  carminative,  and  purgative.  An 
« client  remedy  in  hysteria,  flatulent  colic,  in¬ 
ti  ile  convulsions,  worms,  hooping-cough,  Ac. 
ENEMA  OF  CAMPHOR.  Syn.  E.  Cam¬ 
eras.  Camphor  Clyster  for  Horses.  Prep. 
<  nphor  J  oz. ;  dissolve  in  sweet  oil  by  heat ;  add 
of  subcarbonate  of  potash,  mix  well  together, 
i*  add  gradually  warm  water  1  quart.  Diuretic. 
I  fitlicult  or  obstructed  micturition. 

INEMA  OF  COlPAIBA.  Syn.  E.  Copaibas. 
I  ]>.  'Collier.)  Balsam  of  copaiba  3ij  ;  oil  of  tur- 
}  tine  3iv  ;  extract  of  opium  1  gr. ;  make  an  ene- 
i  with  the  yelk  of  egg.  In  ascarides  and  cer- 
t  complaints. 

INEMA  OF  COLOCYNTH.  E.  Colocyn- 
t  )is.  (P.  L.)  Prep.  Compound  extract  of  colo- 
eth  3ij;  soft  soap  §j  ;  warm  water  1  pint; 
c  fully  mix  the  first  two  by  trituration,  then 
g  lually  add  the  water.  A  strong  purgative  in 
C:  and  constipation  without  spasms. 

NEMA  OF  OPIUM.  Syn.  E.  Opii.  E. 
‘  itum.  E.  Anodynum.  Prep.  (P.  L.)  De- 
c  iou  of  starch  f^iv ;  laudanum  30  drops  ;  mix. 

1.  (P.  E.)  Starch  3SS?  laudanum  30  to  GO 
d  s;  water  f3ij;  make  the  starch  into  a  muci- 
i  with  the  water,  boiling ;  and  when  cooled  suffi- 
tiy,  add  the  tincture. 

I.  (P.  D.)  Laudanum  3j ;  water  fvj  ;  mix. 
emarks.  The  above  are  the  orders  of  the  Col- 
i' s  but  in  practice  the  quantity  of  laudanum  is 
! rj lently  doubled  ;  this  should,  however,  be  done 
"  great  care.  Opium  clysters  are  used  in  dvs- 
«!ry  ,  colic,  cholera,  and  various  painful  affec- 
H’  of  the  intestines,  bladder,  Ac.  The  bowels 
fold  be  emptied  before  its  administration,  and  in 
on  minatory  complaints  it  should  not  be  used  for 
•t  first  48  hours.  Clysters  containing  opium, 
*1  in  small  quantities,  are  dangerous  remedies 
10  oung  children. 

N EM A  OF  TOBACCO.  Syn.  E.  Tabaci. 
^U)  Prep.  Tobacco  3j ;  boiling  water  1  pint; 
m  'rate  for  1  hour,  and  strain.  Violently  depress- 
"Mand  relaxing;  producing  fainting.  It  is  ex- 
,u  ‘-<1  in  strangulated  hernia,  Ac.:  3  parts  of  Vir- 
p,j“  tobacco  are  equal  to  7  parts  of  any  other 
(Daw.) 

INEMA  OF  TURPENTINE.  Syn.  E.  Te- 
v thin*.  (P.  L.)  Prep.  Oil  of  turpentine  f^j  ; 
'  j°f  egg,  a  sufficiency  ;  rub  together  until  uni- 
j^Y-lien  add  barley  water  f  5 xix  ;  mix.  In  calcu- 
flatulent  colic,  ascarides,  Ac.  (See  Enema 
fojiV  or  us.) 

NEM  VOFSOAP.  Syn.  E.  Saponis.  Prep. 


(St.  B.  H.)  Soft  soap  3vj ;  hot  water  1  pint ;  dis¬ 
solve. 

ENEMA,  STIMULANT.  Syn.  E.  Stimulans. 
(F.  H.)  Colocynth  pulp  3j ;  boil  in  water  1  pint 
till  reduced  to  two-thirds,  then  add  common  salt 
and  sirup  of  buckthorn,  of  each  3j.  Cathartic. 

II.  (For  Horses.)  Common  salt  and  linseed  oil, 
of  each  8  oz. ;  hot  water  1  gallon ;  gum  arabic  1 
oz. ;  mix.  In  stomach  staggers. 

ERGOT.  Syn.  Spurred  Rye.  SecaleCor- 
nutum.  Ergota.  Diseased  grains  of  rye,  much 
used  as  an  emmenagogue  in  small  doses,  and  to 
accelerate  the  contraction  of  the  uterus  in  protract¬ 
ed  labor.  The  dose  is  10  to  15  grs.  every  10  or  15 
minutes,  either  in  powder,  or  made  into  an  infu¬ 
sion. 

Pres.  Ergot  of  rye  deteriorates  greatly  by  age. 
It  is  fed  on  by  a  descript  on  of  acarus  resembiing 
the  cheese  mite,  but  much  smaller,  and  thus  insect 
in  time  destroys  the  whole  of  the  internal  portion 
of  the  grain,  leaving  nothing  but  the  shell,  and  a 
considerable  quantity  of  excrementitious  matter. 
To  prevent  this  the  ergot  should  be  well  dried,  and 
then  placed  in  bottles  or  tin  canisters,  and  closely 
preserved  from  the  air.  The  addition  of  a  few 
cloves,  or  drops  of  the  oil  of  cloves,  or  strong  acetic 
acid,  or  a  little  camphor,  or  camphorated  spirit  of 
wine,  will  preserve  this  substance  for  years  in  close 
vessels.  The  following  method  has  been  proposed 
by  M.  Martin,  and  is  likely  to  prove  efficacious, 
but  is  somewhat  troublesome : — 

Ergot  in  good  condition  and  very  dry  is  steeped 
in  a  concentrated  solution  of  gum  arabic,  and  dried 
on  a  sheet  of  white  iron.  When  it  is  dry  the  op¬ 
eration  is  repeated :  two  or  three  immersions  are 
sufficient.  When  the  last  layer  of  gum  is  perfect¬ 
ly  dry,  the  ergot  is  kept  in  a  very  dry  and  well- 
corked  flask.  Gum  arabic  cannot  be  prejudicial 
to  the  effect  of  ergot  of  rye.  (Jour,  de  Chimie 
Med,  1841.) 

Ergot  is  mostly  kept  in  large  well  covered  tin 
canisters  or  boxes,  by  the  wholesale  druggists,  and 
these  are  placed  in  a  dry  situation. 

ERGOTINE.  Syn.  Ergotina.  A  substance 
discovered  by  Wiggers  in  ergot  of  rye,  and  of 
which  it  appears  to  be  the  active  constituent. 

Prep.  Submit  ergot  (previously  ground  in  a 
coffee-mill,  not  powdered)  to  the  action  of  ether 
to  remove  the  fatty  portion,  then  digest  it  in  boil¬ 
ing  alcohol,  and  evaporate  the  latter  solution  to 
the  consistence  of  a  sirup  ;  treat  this  fluid  extract 
with  water,  which  will  dissolve  the  foreign  matter, 
and  leave  the  ergotine  behind.  It  may  be  further 
purified  by  re-solution  in  hot  alcohol. 

Props.,  Uses,  <J*c.  Ergotine,  as  thus  prepared, 
has  a  brownish  red  color,  an  acrid  bitter  taste,  and 
a  peculiar  unpleasant  odor  when  wanned.  Nine 
grs.  are  said  to  be  equivalent  to  1^  oz.  of  ergot. 

ERGOT,  ESSENTIAL  SOLUTION  OF. 
(Lever’s.)  Prep.  Ergot,  coarsely  powdered,  jiv  ; 
ether  f^iv ;  digest  for  7  days;  submit  to  sponta¬ 
neous  evaporation,  and  dissolve  the  residuum  in 
ether  f^ij.  Dose.  15  to  30  drops  on  sugar.  It 
exercises  a  similar  action  on  the  uterus  to  the 
crude  ergot. 

ERUOINE.  A  yellowish  white  substance,  dis¬ 
covered  by  Simon  in  white  mustard,  (sinapis  alba.) 
It  is  soluble  in  ether  and  esseutial  oils,  and  in 
boiling  alcohol. 


ESP 


272 


ESS 


ERYTHRINE,  Psf.udo-erytiirine,  Erythri- 
line,  Amarythrine,  Telerythrine.  Substances 
obtained  by  Kane  and  Heeren  from  parmelia  roc- 
cella  and  leconara  Tartarea.  Tlie  names  have 
been  differently  applied  by  these  authorities,  and 
hence  has  arisen  some  confusion.  They  are  of 
little  interest  except  in  a  theoretical  point  of 
view. 

ERYTHROLEINE,  Erytiirolitmxne,  Azo- 

LITMINE,  AzOERYTHRINE,  SpANIOLITMINE,  ErY- 

throleic  Acid.  Substances  obtained  from  litmus 
and  archil  by  Kane.  They  are  but  little  known, 
and  have  not  been  applied  in  the  arts. 

ESCHAROTIC.  Syn.  EscnAROTicus.  (Lat., 
from  so-xupou,  to  scab  over.)  Any  substance  that 
destroys  the  texture  of  living  organic  substances, 
with  the  production  of  an  eschar  (h^apa)  or  scab. 
Escharotics  have  been  divided  into  eroding  eschar- 
otics ;  as  blue  vitriol,  red  precipitate,  burnt  alum, 
Ac. ;  and  into  caustic  escharotics  ;  as  lunar  caus¬ 
tic,  pure  potassa,  strong  sulphuric  acid,  nitric  acid, 
Ac.  All  caustics  that  produce  a  scab,  or  eschar, 
are  properly  escharotics.  (See  Caustics.) 

ESCHAROTIC  SOLUTION.  (Freyburg's.) 
Prep.  Camphor  30  grs. ;  corrosive  sublimate  460 
grs. ;  strong  alcohol  450  grs. ;  dissolve.  This  is 
employed  in  the  Hospital  of  Charity  at  Berlin  in 
syphilitic  vegetations,  and  especially  against  con- 
dylomes.  .  It  is  spread  over  the  diseased  surface, 
either  at  once,  or  after  the  application  of  a  liga¬ 
ture. 

ESCULENTS.  (Esculentus,  Lat.)  Animal 
and  vegetable  substances  used  for  food. 

ESCULIC  ACID.  A  peculiar  acid  found  by 
M.  Bussy  in  the  bark  of  the  horse-chesnut.  It  is 
but  little  known,  and  has  not  been  applied  to  any 
use. 

ESENBECKINE.  An  alkaloid  found  by 
Buchner  in  the  esenbeckia  febrifuga. 

ESPRIT.  (Fr.)  Spirit.  This  term  is  applied 
to  alcoholic  solutions  of  the  essential  oils  and  to 
various  odorous  and  aromatic  essences.  Sold  by 
the  perfumers.  x 

ESPRIT  DE  BERGAMOTTE.  Syn.  Spi¬ 
rit  of  Bergamotte.  Prep.  Peel  of  the  Berga- 
motte  orange  2  lbs. ;  proof  spirit  1  gallon ;  digest 
for  a  week,  add  water  1  quart,  and  distil  1  gal¬ 
lon. 

II.  Essence  of  bergamotte  (best)  5  oz. ;  essence 
of  ambergris  (pale)  2  oz. ;  essence  of  musk  J  oz. ; 
oil  of  verbena  oz. ;  rectified  spirit  of  wine  1  gal¬ 
lon  ;  mix.  An  elegant  perfume. 

ESPRIT  DE  LA  ROSE.  Syn.  Spirit  of 
Roses.  Prep.  I.  Fresh  petals  of  roses  8  lbs. ; 
rectified  spirit  of  wine  £  gallon ;  macerate  for  a 
week,  and  distil  to  dryness  in  a  water  bath. 

II.  Salted  petals  14  lbs. ;  spirit  of  wine  4^  pints  ; 
distil  i  gallon. 

III.  Attar  of  roses  2  dr. ;  neroli  20  drops  ;  spirit 
of  wine  1  gallon ;  dissolve,  add  chloride  of  cal¬ 
cium,  well  dried  and  in  powder,  1  lb. ;  agitate 
well,  and  distil  7  pints.  Very  fine. 

IV.  Spirit  of  wine  1  quart ;  otto  £  drachm ; 
mix,  place  the  bottle  in  hot  water  so  us  to  warm 
the  spirit,  then  cork  close,  shake  until  cold,  and 
the  next  day  filter  if  required. 

ESPRIT  DE  SAVON.  Syn.  Spirit  of  Soap. 
Essence  of  do.  Shaving  Fluid.  Prep.  Vene¬ 
tian  soap  |  lb. ;  subcarbonate  of  potash  1  oz. ;  ben¬ 


zoin  ^  oz. :  spirit  of  wine  1  gallon ;  digest  for; 
week,  or  until  the  whole  is  dissolved,  then  filter.1 

II.  Best  soft  soap  ^  lb. ;  boiling  water  1  piij 
dissolve,  cool,  and  add  oils  of  cinnamon,  (cassi: 
verbena,  and  neroli,  of  each,  4  drops;  dissolved! 
rectified  spirit  of  wine  1  pint ;  mix  well,  and 
not  perfectly  transparent,  filter  through  blotti 
paper. 

Remarks.  Instead  of  the  above  perfumes, 
drops  of  essence  of  musk  or  ambergris,  or  30  drci 
of  any  of  the  perfumed  spirits,  or  3  drops  of  at); 
of  roses,  or  6  drops  o£  any  of  the  aromatic  essp 
tial  oils,  may  be  added,  when  a  corresponds 
name  is  given  to  the  preparation,  as  esprit  de  s: 
von  cte  la  rose,  Ac. 

This  alcoholic  solution  of  soap  is  used  for  sb 
ving,  and  is  very  convenient  in  travelling,  as 
good  lather  may  be  instantly  produced  withe; 
the  trouble  of  employing  a  soap-box. 

ESPRIT  DE  SUAVE.  Prep.  Essences 
cloves  and  bergamotte,  of  each,  dr.;  tier 
i  dr. ;  essence  of  musk  1  oz. ;  eau  de  rose,  spir 
of  tuberose,  and  the  strongest  spirits  of  wine,  ' 
each,  I  pint ;  spirits  of  jasmin  and  cassia,  of  eac 
1  quart ;  dissolve  the  essences  in  the  spirit 
wine,  then  add  the  other  spirits,  and  when  w 
mixed  add  the  rose-water.  A  most  delicious  p< 
fume. 

ESPRIT  DE  TAIN.  Syn.  Spirits  of  Le 
on  Thyme.  Spiritus  Thymi.  Prep.  Tops 
lemon  thyme  1  lb. ;  proof  spirit  1  gallon  ;  distil 
pints. 

ESPRIT  DE  VIOLETTES.  Syn.  Spir 
of  Violets.  Essence  of  do.  Essence  of  0 
ris.  Prep.  I.  Florentine  orrjs  root,  reduced  1 
coarse  powder,  i  lb. ;  rectified  spirit  of  wine 
pint ;  digest  for  14  days,  and  strain  with  exprt 
sion. 

II.  Orris  (as  above)  5  lbs. ;  rectified  spirit  I  g)| 
Ion  ;  digest  as  before  and  submit  the  root  to  po’; 
erful  pressure  in  a  tincture  press,  to  extract  t 
last  portion  of  the  liquor  ;  filter.  Very  fragrau 
This  may  be  advantageously  prepared  by  percol 
tion. 

ESSENCE.  Syn.  Essence.  Esprit,  (F> 
Essentia,  ( Lat .,  from  esse,  to  be,  or  exist.)  Thj 
part  of  a  substance  on  which  its  most  remarkal 
properties  depend.  The  term  has  been  very  ge‘ 
erally  applied  to  preparations  of  vegetables 
organic  substances,  that  contain  their  active  pri 
ciples  in  a  concentrated  form,  but  it  is  mo 
properly  restricted  to  the  volatile  oils  obtain' 
from  vegetables  by  distillation,  or  to  a  solution  <1 
these  oils  in  alcohol.  In  Pharmacy  the  word  ej 
sence  is  very  commonly  applied  to  concentrati 
preparations  that  vastly  differ  from  each  otht; 
Thus,  concentrated  infusions,  decoctions,  liquor 
and  tinctures  are  frequently  called  essences  1 
the  druggists,  but  the  term  “  fluid  extract- 
would  be  more  appropriate.  The  present  articl 
will  be  confined  to  a  short  notice  of  the  principj 
compound  essences,  or  those  that  undergo  son 
preparation,  beyond  being  merely  extracted  fro] 
vegetables  by  distillation  along  with  water.  31 
latter  will  be  considered  under  the  article  Oils,  j 

Prep.  The  concentrated  preparations  ot  tl 
pharmaceutist,  termed  essences,  are  mostly  Pri 
pared  by  digesting  the  active  ingredient  in  reel 
lied  spirit  of  wine,  either  with  or  without  the  ad( 


ESS 


273 


ESS 


ii  of  a  certain  portion  of  water ;  or  they  are 
emporancously  formed  by  dissolving  a  certain 
-tion  of  the  essential  oil  of  such  substances  in 
spirit.  In  this  way  are  made  the  essences  of 
lender,  of  musk,  and  of  ginger.  When  it  is 
lured  only  to  obtain  the  aromatic  and  volatile 
■lion  of  the  ingredients,  the  latter  are  usually 
t  digested  in  the  spirit  for  a  few  days,  and  then 
emitted  to  distillation,  when  the  alcohol  comes 
tr  fragrant,  and  loaded  with  aromatic  essential 
«  or  other  volatile  matter.  In  this  way  are  pre¬ 
yed  most  of  the  fragrant  essences  of  the  per- 
er  and  druggist,  when  simple  solution  of  the 
ential  oils  in  alcohol  is  not  resorted  to.  In 
ny  cases  the  active  principles  of  the  ingredients 
partly  volatile,  and  partly  fixed,  or  at  least  do 
j-  readily  volatilize  at  the  temperature  at  which 
oliol  distils  over.  This  is  the  case,  for  instance, 
h  the  active  portion  of  cubebs  and  Jamaica 
sger.  In  such  cases  digestion  alone  should  be 
i'pted.  When  the  principles  of  organic  sub- 
uces,  of  which  it  is  desired  to  obtain  a  concen- 
ed  solution,  are  resinous,  oily,  or  but  little  solu- 
in  weak  spirit,  which  is  mostly  the  case,  the 
ngest  rectified  spirit  of  wine  should  alone  be 
ployed.  In  the  preparation  of  essences,  witli- 
distillation,  the  methed  by  percolation  is  pref- 
ble  to  that  of  simple  maceration  and  expression, 
t  is  not  only  more  economical,  but  a  more  con- 
'j  trated  solution  may  thereby  be  obtained.  The 
ijredients  for  the  preparation  of  essences  must 
’Jlergo  the  same  operations  of  bruising,  powder- 

i,  or  slicing,  as  is  directed  under  Tinctures, 
vious  to  digestion  in  the  spirit,  or  other  men- 
;mm;  and  the  length  of  time  they  should  be 
iwed  to  infuse,  when  this  method  alone  is 
•■j  pled,  should  not  be  less  than  ten  days ;  but 
time  may  be  advantageously  extended  to  a 
*i night,  or  longer.  During  the  whole  of  this  pe- 
r,l  frequent  agitation  should  bo  employed,  and 
Vjn  the  ingredients  are  so  bulky  as  to  absorb 
!(  whole  of  the  fluid,  the  vessel  which  contains 
1  mixture  should  be  securely  fastened  by  a  bung 
'  ered  with  bladder,  and  inverted  every  alternate 
4*  fiy  this  means,  the  fluid  will  equally  extract 
1  virtue  of  every  portion  of  the  ingredients.  In 
:!l»uch  cases  percolation  is  preferable.  For  the 
'Tnces  used  as  perfumes  and  flavoring,  not  only 
4’t  the  spirit  be  perfectly  tasteless  and  scentless, 
H  k  must  bo  also  quite  devoid  of  color.  (See 
GcENTRATED  DECOCTIONS,  INFUSION’S,  LlQUORS, 
'kit,  and  Percolation.) 

'SSENCE,  ANODYNE.  Syn.  Essentia 
•  *dyna.  Prep.  (Germ.  Ph.)  Aqueous  extract 
0  piutn  ;  spirits  of  cinnamon  f^ix  ;  dissolve. 

1SSENCE,  ANTI-HYSTERIC.  Syn.  Ess. 
-ji-nrsTERicA.  Prep.  (P.  Cod.)  The  same  as 
!'  1  spirit  of  ammonia. 

JiSSENCE,  BITTER.  Syn.  Ess.  Amara. 
*\p-  (Ph.  Den.)  Wormwood  4  parts ;  gentian 
rv  bitter  orange  peel,  and  blessed  thistle,  of  each 
j  irt ;  alcohol  45  parts  ;  digest  for  a  week.  Dose. 

• r-  to  2  drs.,  combined  with  mixtures.  Tonic 
8  stomachic. 

"SSENCE,  CEPHALIC.  Syn.  E.Cepiiali- 
Prep.  (Dr.  Ward.)  The  same  as  the  com-  1 
had  camphor  liniment,  P.  L. 

SSENCE  D’CEILLETS.  Prep.  Cinnamon 
•j  cloves  1^  oz.,  (both  well  bruised;)  rectified 
35 


spirit  2  quarts ;  digest  for  a  week.  Oil  of  cloves 
also  bears  this  name. 

ESSENCE  D’ORIENT.  A  pearly-looking 
substance,  found  at  the  base  of  the  scales  of  the 
blay  or  bleak,  a  small  fish  of  the  genus  cyprinus. 
It  is  employed  in  the  arts  for  the  manufacture  of 
factitious  pearls. 

Prep.  The  scales  are  scraped  from  the  fish  into 
a  tub  containing  water,  and  after  agitation  and  re¬ 
pose,  the  fluid  is  poured  off,  and  its  place  supplied 
with  fresh  water,  and  this  in  its  turn,  after  agita¬ 
tion  and  repose,  is  also  poured  off!  This  part  of 
the  operation  is  repeated  till  the  essence  and  scales 
are  perfectly  freed  from  impurities,  when  the  whole 
is  thrown  on  a  sieve,  which  retains  the  latter,  but 
allows  the  former  to  flow  through.  The  essence 
is  then  obtained  as  a  deposite  at  the  bottom  of  the 
vessel. 

Remarks.  This  substance  has  a  bluish  white 
and  pearly  aspect,  and  is  employed  to  cover  the 
interior  of  glass  bubbles  and  beads,  in  imitation  of 
pearls,  or  mother  of  pearl.  Its  tendency  to  putre¬ 
faction,  while  in  the  moist  state,  may  be  obviated 
by  the  addition  of  a  little  water  of  ammonia. 

ESSENCE  DE  MYRTE.  Syn.  Essence  of 
Myrtle  Blossoms.  Prep.  Myrtle  tops  (in  blos¬ 
som)  1  h  lb.;  proof  spirit  9  pints;  digest  3  days, 
then  distil  1  gallon.  A  pleasant  perfume. 

ESSENCE  DE  TUBEROSE.  Prep.  The 
flowers  are  stratified  with  sheep’s  or  cofton  wool, 
impregnated  with  the  purest  oil  of  ben  or  olives,  in 
an  earthen  vessel,  closely  covered,  and  kept  for  12 
hours  in  a  water  bath ;  the  flowers  are  then  re¬ 
moved  and  fresh  ones  substituted,  and  this  is  re¬ 
peated  until  the  oil  is  sufficiently  scented.  The 
wool  or  cotton  is  then  mixed  with  the  purest  spirit 
of  wine,  and  distilled  in  a  water  bath,  or  else  di¬ 
gested  in  a  warm  situation,  and  in  a  well  closed 
vessel,  for  several  days  ;  during  the  whole  of  which 
time  frequent  agitation  should  be  had  recourse  to. 
In  a  similar  way  may  be  made  the  essences  of 
jasmine,  violets,  and  other  flowers.  (See  Spirit.) 

ESSENCE  DES  VIOLETTES.  (See  Es¬ 
prit  des  Violettes,  and  Spirit  of  Violets.) 

ESSENCE  FOR  THE  HEADACHE. 
(WARD’S.)  Prep.  Liquor  of  ammonia,  4  oz. ; 
English  oil  of  lavender  i  dr. ;  camphor  1  oz. ; 
spirit  of  wine  1  pint ;  dissolve.  Stimulant ;  rube¬ 
facient  ;  used  for  local  pains,  as  headache,  colic, 
&c.  Compound  camphor  liniment  is  usually  sold 
for  it. 

ESSENCE  OF  ALLSPICE.  Syn.  Ess.  of 
Pimento.  Ess.  Pimento.  Prep.  Essential  oil  of 
allspice  1  oz. ;  spirit  of  wine  1  quart ;  dissolve. 
Used  as  a  flavoring  by  cooks  and  confectioners. 

ESSENCE  OF  ALLSPICE,  CONCEN¬ 
TRATED.  Oil  of  allspice  1  oz. ;  strongest  spirit 
of  wine  1  pint ;  mix.  As  last. 

ESSENCE  OF  AMBERGRIS.  Syn.  Ess 
Ambr.e  Grise.b.  Tinctura  no.  Prep.  I.  Am¬ 
bergris  J  oz. ;  rectified  spirit  of  wine  1  pint;  cut 
the  ambergris  into  small  fragments,  place  it  in  a 
strong  vessel,  secure  the  mouth  very  firmly,  and 
expose  it  to  the  heat  of  the  sun  or  in  an  equally 
warm  situation  for  I  or  2  months,  frequently  sha- 
king  it  during  the  time ;  lastly  decant,  and  filter 
through  paper. 

II.  To  the  last  add  a  fresh  emptied  musk  bag 
and  proceed  as  before. 


ESS 


ESS 


III.  Ambergris  2  oz. ;  bladder  musk  1  oz. ; 
spirit  of  ambrette  1  gallon  ;  as  before. 

IV.  Ambergris  ^  oz. ;  musk  3  drs. ;  lump  sugar 
2  drs.;  grind  together  in  a  smooth  Wedgwood  - 
ware  mortar,  add  10  drops  of  oil  of  cloves,  20  drops 
of  true  balsam  of  Peru,  and  enough  essence  of 
jasmine  or  tuberose  to  convert  it  into  a  perfectly 
smooth  paste  ;  then  put  it  into  a  strong  bottle  with 
1  quart  of  rectified  spirit  of  wine,  observing,  before 
adding  the  whole  of  the  last,  to  raise  the  mortar 
out  well  with  it,  that  nothing  may  be  lost ;  lastly, 
digest  for  6  or  8  weeks,  as  above. 

Remarks.  Essence  of  ambergris  is  used  as  a 
perfume,  and  is  added  in  small  quantities  to  sweet- 
scented  spirits  and  wines,  to  improve  their  flavor 
and  aroma.  The  last  two  formula}  produce  re¬ 
markably  fine  products.  A  very  small  quantity 
of  either  of  these  added  to  lavender  water,  eau  de 
Cologne,  tooth-powder,  hair-powder,  wash-balls, 
or  a  hogshead  of  claret,  communicates  a  delicious 
fragrance. 

ESSENCE  OF  AMMONIACUM.  Syn. 
Ess.  Ammoniaci.  Prep.  I.  Ammoniacum  in  tears 
1  lb. ;  bruise  it  in  a  very  cold  marble  mortar  with 
half  its  weight  of  coarse  and  well-washed  silicious 
sand  or  powdered  glass ;  add  gradually  rectified 
spirit  of  wine  £  pint,  work  the  whole  to  a  smooth 
paste,  then  place  it  in  a  wide-mouthed  bottle,  and 
further  add  spirit  of  wine  1^  pints;  cork  down 
close,  digest  for  a  week  with  constant  agitation, 
allow  it  to  repose  until  quite  settled,  then  pour  off 
the  supernatant  transparent  liquid  into  another 
bottle  for  use. 

II.  Reduce  1  lb.  of  gum  ammoniacum  to  a 
cream  with  f  pint  of  boiling  water,  cool  a  little, 
place  it  in  a  strong  bottle,  and  add  cautiously  1-J 
pint  of  rectified  spirits  of  wine,  cork  down  close, 
and  macerate  for  a  few  days  ;  lastly,  place  the 
bottle  in  a  moderately  warm  situation  that  the 
sediment  may  subside,  after  which  pour  off  the 
clearest  portion  through  flannel  into  another  bottle. 

Remarks.  Both  the  above  are  used  as  substi¬ 
tutes  for  the  gum  in  substance,  for  extemporane¬ 
ously  preparing  the  milk  and  mixture  of  ammo¬ 
niacum,  &.c.  They  are  said  to  possess  equal 
medicinal  virtue,  with  the  same  weight  of  solid 
gum.  The  product  of  the  first  process,  when  well 
managed,  is  a  beautiful  pale  brownish-colored 
transparent  tincture  ;  that  of  the  second  is  milky. 

ESSENCE  OF  AMMONIACUM,  (CON¬ 
CENTRATED.)  The  preparation  usually  sold 
under  this  name,  and  represented  as  twice  as 
strong  as  the  gum  in  substance,  is  generally  pre¬ 
pared  with  the  same  quantity  of  ingredients  as  the 
*  first  of  the  above.  A  stronger  article  may  be  pre¬ 
pared  by  a  similar  process  by  using  1  lb.  of  ammo¬ 
niacum  to  a  pint  of  the  strongest  rectified  spirit. 
As,  however,  a  clear  liquid  at  this  strength  is 
somewhat  difficult  to  produce,  it  is  very  seldom 
attempted  by  druggists ;  they  therefore  generally 
content  themselves  with  sending  out  the  liquid  at 
half  the  professed  strength,  leaving  the  label  to 
confer  the  additional  concentration. 

ESSENCE  OF  ANCHOVIES.  Prep.  I.  An¬ 
chovies  7  lbs. ;  pulp  through  a  fine  hair  or  brass- 
wire  sieve  ;  boil  the  bones  and  portion  that  Mull  not 
pass  through  in  water  5  quarts ;  strain,  add  to  the 
clear  liquid  the  pulped  fish,  and  salt  and  flour,  of 
each  1  lb.,  along  with  red  bole,  or  infusion  of  co¬ 


chineal,  sufficient  to  color,  and  again  pass  ■ 
whole  through  the  sieve.  The  product  will'? 
about  20  lbs. 

II.  To  the  last  add  Cayenne  pepper  \  oz. ;  ; 
grated  peel  of  a  lemon,  and  mushroom  cat.1, 
4  oz. 

III.  Use  British  anchovies  (pickled  sprats  r 
young  pilchards,  along  with  herring  liquor,  on? 
drainings  of  anchovy  barrels. 

Use.  As  a  sauce  and  condiment ;  when  ’  1 
prepared  it  has  a  fine  flavor. 

ESSENCE  OF  BITTER  ALMONDS,  (js 
Almond  Flavor.) 

ESSENCE  OF  BITTER  ALMONj, 
(CONCENTRATED.)  Prep.  Essential  oil1 
almonds  2  oz. ;  rectified  spirit  of  wine  1  pint;  !• 
solve.  Very  powerful.  (See  page  49.) 

ESSENCE  OF  CHAMOMILE.  Prep. 
sential  oil  of  chamomile  ^  oz.  to  1  oz. ;  spirit' 
wine  1  pint ;  mix.  White. 

II.  Gentian  root,  sliced  or  bruised,  1  lb.;  d! 
orange  peel  \  lb. ;  spirit  of  wine  1  gallon ;  ess; 
tial  oil  of  chamomile  5  oz. ;  macerate  a  w< 
Slightly  colored.  Some  persons  use  ^  lb.  of  qiij 
sia  wood,  instead  of  the  gentian  and  orange  p 
Both  the  above  are  stomachic  and  tonic. 

ESSENCE  OF  CAMPHOR.  Syn.  1 
Camphor.®.  Do.  Concentrated.  Prep.  Ce 
plior  (clean)  4£  oz. ;  rectified  spirit  of  wine  1  p 
Ion  ;  dissolve. 

Remarks.  There  is  a  large  quantity  of  this 
lution  of  camphor  sold  by  the  wholesale  druggi! 
who  charge  a  considerable  price  for  it.  It  is  v-j 
convenient  for  preparing  extemporaneous  camp 
julep  or  mixture.  About  ^  dr.  added  to  7$  drs.; 
distilled  water  forms  1  oz.  of  a  transparent  aqi 
ous  solution  of  camphor.  (See  Camphor  Jul 
p.  156.) 

ESSENCE  OF  CAPSICUM.  The  same 

Essence  of  Cayenne. 

ESSENCE  OF  CARAWAY  SEEDS.  S\ 
Ess.  Carui.  Concentrated  Ess.  of  Carawa 
Prep.  Essential  oil  of  caraway  1  oz. ;  spirit  of  w 
1  pint.  Used  in  dispensing,  and  by  confection 
and  cooks  as  a  flavoring. 

ESSENCE  OF  CARAWAY  SEEDS,  (d< 
ble  distilled.)  Essential  oil  2  oz. ;  spirit  of  w. 
1  pint. 

ESSENCE  OF  CAYENNE.  Syn.  Ess.C 
sici.  Concentrated  Essence  of  Cayenne  Pf 

per.  Prep.  Capsules  of  capsicum,  bruised,  3  lb 

rectified  spirit  1  gallon  ;  digest  for  14  days,  th 
press  and  filter. 

Remarks.  This  liquid  has  an  intensely  burni 
taste  ;  one  drop  is  sufficient  to  deprive  a  person 
the  power  of  speech  for  several  seconds.  It  is  us, 
as  a  flavoring,  and  for  making  soluble  cayeu: 
pepper;  also  in  dispensing. 

ESSENCE  OF  CASSIA.  Syn.  Ess.  Cassi 
Prep.  Oil  of  cassia  1  oz. ;  spirit  of  wine  1  P,u 
mix.  Used  as  a  flavoring,  &c. 

ESSENCE  OF  CARDAMOMS.  Syn.  E 
Cardamomi.  Do.  do.  concent.  Prep.  Less, 
cardamom  seeds  5J  lbs. ;  spirit  of  wine  1  gall01 
digest  for  a  fortnight ;  press  and  filter. 

Remarks.  This  preparation  is  very  convenie 
for  flavoring  cordials,  pastry,  &c.  It  is  very  p°M 
erful.  In  the  druggist’s  laboratory  it  is  frequentj 
substituted  for  powdered  cardamoms  in  BiakU; 


ESS 


ESS 


275 


iound  extract  of  colocynth,  and  for  this  pur- 
lias  the  advantage  of  adding  no  inert  matter, 
1  it  imparts  the  characteristic  odor  of  the  seeds 
remarkable  degree.  When  used  in  this  way, 
added  to  the  Extract  when  nearly  cold  and 
t  to  be  taken  from  the  pan. 
rdamom  seeds  are  very  difficult  to  bruise  in 
rtar,  and  seldom  get  perfectly  crushed,  even 
long  beating.  It  will  be  found  much  the  best 
to  grind  them  in  a  pepper-mill.  The  test® 
d  be  separated  from  the  kernels,  as  the  for- 
ire  quite  inert,  and  if  used  occasion  a  loss  of 
for  no  purpose. 

1SENCE  OF  CELERY  SEED.  Syn.  Con- 
hated  Ess.  of  Celery.  Prep.  Celery  seeds, 
d,  4  oz. ;  proof  spirit  1  pint ;  digest  10  days 
ire.  Use.  As  a  flavoring.  It  is  better  if  pre- 
with  rectified  spirit,  when  double  the  weight 
d  may  be  used. 

iSENCE  OF  CINNAMON.  Syn.  Ess. 
vmomf.  As  Essence  of  Cassia.  Used  in  con- 
nery  and  cookery. 

iSENCE  OF  CIVETTE.  Syn.  Ess.  Zi- 
i.  Prep.  I.  Civette  1  oz. ;  spirit  of  wine  1 
as  essence  of  musk. 

Instead  of  spirit  of  wine  use  spirit  of  am- 
'•  Used  as  a  perfume. 

SENCE  OF  COLTSFOOT.  Prep.  I.  Bal- 
of  tolu  1  oz. ;  compound  tincture  of  benzoin 
ectided  spirit  of  wine,  of  each  2  oz. ;  dissolve. 
Tincture  of  tolu,  compound  tincture  of  ben- 
and  spirit  of  wine,  of  each  equal  parts. 
marks.  This  balsam  is  pectoral  and  stimu- 
It  is  a  quack  remedy  for  consumption  and 
diseases  of  the  lungs,  but  is  more  likely  to 
tan  cure  in  these  complaints. 

SENCE  OF  CUBEBS.  Syn.  Ess.  Cube- 
Prep.  Cubebs  4  lbs.,  (bruised,  or  preferably 
d  in  a  pepper-mill ;)  rectified  spirit  1  gallon  ; 
14  days,  press  and  filter.  This  essence  has 
i  large  sale,  and  if  carefully  prepared  from  a 
sample  of  the  drug,  is  a  most  excellent  prep- 
n.  It  is  generally  called  “  Concentrated  Es- 
o  f  Cubebs.” 

(Bnblanc.)  Oleo-resinous  extract  of  cubebs 
ctified  spirit  3iij  ;  dissolve.  This  is  a  very 
and  concentrated  form  of  administering  cu- 
but  must  not  be  confounded  with  the  pre- 
\.  The  former  is  the  one  always  meant 
“  Essence  of  Cubebs”  is  ordered. 

SENCE  OF  DILL.  Syn.  Ess.  Anetiii. 
I.  Oil  of  dill  (anethum)  f?j  ;  spirit  of  wine 
;  mix ;  white. 

Oil  of  dill,  extract  of  dill,  and  salt  of  tartar, 
■h  §ss ;  spirit  of  wine  $  pint ;  digest  and 

narks.  Both  the  above  are  aromatic  and 
at.  The  first  is  commonly  used  as  an  ad- 
o  other  medicines,  especially  purgatives  for 

■n. 

‘^ENCE  OF  ERGOT.  Syn.  Ess.  Ergot.*, 
■'ecali  Cornuti.  Concentrated  Ess.  of 
'  of  Rye.  Prep.  Ergot,  reduced  to  coarse 
'  r  by  pounding,  or  preferably  by  grinding  in 
'  )er-mill,  ]  lb. ;  boiling  distilled  water  4  lbs. ; 

; 1  a  close  vessel,  and  digest  with  agitation 
1  °ld,  then  put  it  into  a  wide-mouthed  bottle, 
Id  rectified  spirit  2  lbs. ;  macerate  for  a  week, 
*  and  filter. 


Remarks.  4  dr.  of  this  essence  are  equal  to  1  dr. 
of  ergot  in  substance.  It  is  8  times  the  strength 
of  the  infusion,  (as  usually  prepared  according  to 
the  formula  of  Pereira  and  others,)  and  2£  tunes 
the  strength  of  the  tincture  of  ergot  of  the  London 
Apothecary’s  Hall. 

ESSENCE  OF  GINGER.  Syn.  Ess.  Zingi- 
beris.  Concentrated  Ess.  of  Ginger.  Prep. 

I.  Unbleached  Jamaica  ginger  4  oz.,  (well  bruised  ;) 
rectified  spirit  of  wine  1  pint ;  digest  for  a  fortnight, 
press,  and  filter. 

II.  ( Oxley's  concentrated  Essence  of  Jamaica 
Ginger.)  The  same  as  the  preceding,  with  the 
addition  of  a  very  small  quantity  of  essence  of 
cayenne. 

III.  Bruised  unbleached  Jamaica  ginger  12  lbs. ; 
rectified  spirit  of  wine  2£  gallons ;  digest  14  days, 
press,  strain,  and  reduce  the  essence  by  distilla¬ 
tion  to  1  gallon  ;  cool  and  filter.  Remarks.  This 
produces  a  most  beautiful  article.  A  certain  me¬ 
tropolitan  drug-house  that  does  very  extensively 
in  this  preparation,  employs  this  form.  It  is  at 
once  inexpensive  and  easily  performed,  as  the  spi¬ 
rit  distilled  off  may  be  used  with  advantage  for 
preparing  the  common  tincture  of  ginger,  and  sev¬ 
eral  other  articles ;  2  oz.  of  this  essence  are  re¬ 
garded  as  equivalent  to  3  oz.  of  the  finest  ginger. 
A  single  drop  swallowed  will  almost  produce  suf¬ 
focation. 

IV.  Digest  12  lbs.  of  ginger  in  3  galls,  of  spirit 
of  wine,  as  last,  and  reduce  the  tincture  by  distil¬ 
lation  to  4  pints,  then  cool  as  quickly  as  possible 
out  of  contact  with  the  air,  and  add,  of  the  strong¬ 
est  rectified  spirit  of  wine  £  a  gallon ;  lastly,  filter 
if  required.  Quality  remarkably  fine. 

V.  Ginger  and  animal  charcoal,  both  in  coarse 
powder,  equal  parts  ;  add  enough  rectified  spirits 
of  wine  to  perfectly  moisten  thorn,  and  after  24 
hours  put  the  mass  into  a  “  percolator,”  return  the 
first  runnings  2  or  3  times,  then  change  the  re¬ 
ceiver,  and  pour  on  spirit  gradually  as  required, 
and  at  intervals,  until  as  much  essence  is  obtained 
as  there  was  ginger  employed.  Remarks.  Quality 
excellent.  The  mass  remaining  in  the  percolator 
may  be  treated  with  fresh  spirit  until  exhausted, 
and  the  tincture  so  obtained  may  be  advantageous¬ 
ly  employed,  instead  of  spirit,  in  making  more  es¬ 
sence  with  fresh  ginger.  The  last  portion  of  spirit 
in  the  mass  may  be  obtained  by  adding  a  little 
water.  (See  Percolation.) 

ESSENCE  OF  GUAIACUM.  Syn.  Ess. 
Gcaiaci.  Concentrated  Ess.  of  Guaiacum.  Fluid 
Extract  of  do.  Prep.  Guaiacum  shavings,  from 
which  the  dust  has  been  sifted,  3  cwt.  Exhaust 
the  wood  by  boiling  with  water,  as  in  preparing  an 
extract,  using  as  little  of  that  fluid  as  is  absolutely 
necessary;  evaporate  to  exactly  1|  gallons;  let  it 
stand  until  cold,  stirring  it  all  the  time  to  prevent  the 
deposite  of  resinous  matter  ;  put  the  whole  into  a 
bottle,  add  spirit  of  wine  5  pints;  agitate  repeat¬ 
edly  for  a  week,  then  allow  it  to  settle  for  7  or  8 
days,  and  decant  the  clear  into  another  bottle. 

Remarks.  This  preparation  is  frequently  substi¬ 
tuted  for  guaiacum  shavings  in  the  preparation  of 
compound  decoction  of  sarsaparilla.  1  pint  of  this 
essence  is  considered  equivalent  to  19  lbs.  of  guaia¬ 
cum  in  substance. 

ESSENCE  OF  LEMON-PEEL.  Syn.  Ess. 
Corticis  Limonib.  Qulntessence  of  Lemon-rlnd 


ESS  276  ESS 


Prep.  I.  Yellow  peel  of  fresh  lemons  J  lb.;  spirit 
of  wine  1  pint.  Digest  for  a  week,  press,  and  filter. 
Very  fragrant. 

II.  Yellow  peel  of  fresh  lemons  1  lb.  ;  boiling 
water  £  gallon.  Infuse  1  hour,  express  the  liquor, 
boil  down  to  §  a  pint,  cool,  and  add  essence  of 
lemon  ^  oz.,  dissolved  in  spirit  of  wine  1^  pints; 
mix  well,  and  filter. 

Remarks.  The  above  are  used  by  cooks  and 
confectioners  as  a  pleasant  flavoring.  Essence  of 
orange-peel  is  made  in  the  same  way. 

ESSENCE  OF  MUSK.  Syn.  Ess.  Moschi. 
Tinctura  do.  Prep.  I.  Grain  musk  2  oz.  ;  boil¬ 
ing  water  1  pint.  Digest  in  a  close  vessel  until 
cold,  then  add  rectified  spirit  of  wine  7  pints  ;  car¬ 
bonate  of  potassa  £  dr.  Cork  close,  and  digest  in 
a  matrass,  in  the  sunshine,  for  2  months,  if  in  sum¬ 
mer,  or  in  winter  in  an  equally  warm  situation.  A 
water-bath  may  be  employed  to  facilitate  the  pro¬ 
cess. 

II.  Substitute  1  oz.  of  liquor  of  ammonia  for  the 
carbonate  of  potassa  in  the  last  formula. 

III.  Grain  musk  2  drs. ;  spirit  of  wine  2  pints  ; 
essence  of  ambergris  1  oz.  As  above. 

IV.  Musk  from  the  bladder,  cut  small,  5  oz. ; 
civet  1  oz. ;  essence  of  ambergris  1  pint ;  spirit  of 
ambrette  1  gallon.  As  before. 

Remarks.  All  the  preceding  formulae  yield  fine 
essences,  but  the  product  of  the  last  is  of  the  very 
finest  quality,  and  such  as  is  seldom  sold  except  by 
the  most  celebrated  houses,  when  it  fetches  a  very 
high  price.  It  is  powerfully  and  deliciously  odorous. 

ESSENCE  OF  MUSTARD,  (WHITE¬ 
HEAD’S.)  Prep.  Oil  of  turpentine  1  pint ;  cam¬ 
phor,  oil  of  rosemary,  and  flower  of  mustard,  of 
each  J  oz. ;  mix. 

ESSENCE  OF  NEROLI.  Prep.  I.  Neroli  2 
dr. ;  spirit  of  wine  1  pint ;  mix.  A  pleasing  per¬ 
fume. 

II.  Oil  of  orange  2  drs. ;  orris  root,  bruised,  ^ 
oz. ;  ambergris  10  grs. ;  neroli  15  drops  ;  spirit  of 
wine  1  pint ;  digest  14  days.  Very  fragrant. 

ESSENCE  OF  NUTMEG.  Syn.  Ess.  Mv- 
ristica5.  Ess.  Nucis  MoscHATiE.  Prep.  Essen¬ 
tial  oil  1  oz.  ;  rectified  spirit  1  pint ;  dissolve.  Use. 
As  a  flavoring  in  the  arts  of  the  cook,  liqueurist, 
and  confectioner. 

ESSENCE  OF  ORANGE,  YELLOW.  Prep. 
Fresh  orange-peel,  spirit  of  wine,  and  water,  of 
each  |  pint.  Digest  for  1  week,  press,  filter,  and 
add  sherry  wine  2  or  3  pints.  A  pleasant  liqueur. 

ESSENCE  OF  ORANGE  PEEL,  (SAC¬ 
CHARINE.)  Syn.  Oleo-saccharum  of  Orange. 
The  yellow  rind  rubbed  off  with  hard  white  sugar. 
In  a  similar  way  may  be  prepared  essences  or  oleo- 
sacchara  of  every  variety  of  lemons,  citrons, 
oranges,  &c.  (See  Citrons,  p.  199.) 

ESSENCE  OF  PATCHOULI.  Syn.  Spirit 
of  Patchouli.  Prep.  Indian  patchouii  leaves  2 
lbs. ;  rectified  spirit  of  wine  9  pints ;  water  1  gal¬ 
lon.  Macerate  for  1  week,  frequently  shaking  the 
vessel,  then  distil  over  exactly  1  gallon.  A  very 
fashionable  perfume. 

ESSENCE  OF  PENNYROYAL.  Syn.  Ess. 
Pulegii.  Spiritus  Pulf.gii.  Spirit  of  Penny¬ 
royal.  Prep.  Oil  of  pennyroyal  3  oz.  ;  green 
spinage  or  parsley  1  oz. ;  spirit  of  wine  1  quart ; 
mix.  Digest  until  sufficiently  colored,  and  strain. 
Aromatic,  stimulant,  emmenagogue. 


ESSENCE  OF  PEPPERMINT.  Syn. 
Mentha  Piperit.e.  Prep.  Oil  of  peppermi 
oz  ;  herb  peppermint  £  oz.  ;  spirit  of  wine  1  j 
Digest  for  a  week,  or  until  sufficiently  cold 
Palish-green,  and  very  strong  of  the  peppermii 

Remarks.  Essence  of  peppermint  is  not  < 
ceived  to  be  good  by  the  ignorant  unless  it  In 
pale  tint  of  green,  which  they  presume  is  a  p 
of  its  being  genuine.  The  most  harmless  wa 
to  steep  a  little  of  the  green  peppermint  in  the  sj 
for  this  purpose,  (as  above,)  or  if  this  is  not  at  h;j 
a  little  parsley  will  do  equally  as  well,  and  in 
improve  the  flavor.  Some  persons  use  spinagi 
the  same  purpose,  and  others  add  a  few  grain: 
sap  green,  dissolved  in  a  spoonful  of  hot  water.) 
these  are  quite  innocent.  The  practice  of  ul 
cupreous  salts,  adopted  by  some  lazy  and  unjj 
cipled  makers,  is  unpardonable,  and  admits  oj 
excuse,  even  a  lame  one,  as  not  the  least  ad  j 
tage,  either  of  convenience,  or  cost,  or  appearaj 
results  from  such  a  practice,  while  the  colei 
matter,  though  small  in  quantity,  is  nevcrthl 
sufficient  to  impart  a  noxious  quality  to  the  lid 
This  fraud  may  be  detected  by  tho  additioij 
liquor  of  ammonia  in  excess. 

Essence  of  peppermint  is  cordial,  stimulant, p 
stomachic.  A  few  drops  on  sugar,  or  mixed  i 
water,  or  wine,  is  an  excellent  remedy  in  fit 
lence,  colic,  sickness,  &c.  It  is  also  used  as  al 
voring.  Dose.  10  drops  to  a  teaspoonful. 

ESSENCE  OF  QUININE.  Syn.  Alka>; 
Ess.  of  Quinine.  Prep.  Diluted  sulphuric  |i 
1  dr.;  alcohol  1  oz. ;  add  sulphate  of  quinin1 
saturation. 

ESSENCE  OF  RATIFIA.  Prep.  Esseji 
oil  of  almonds  1  oz. ;  spirit  of  wine  1  pint ;  j 
Used  to  make  noyeau,  &c.  (See  Almond  )i 
vor,  and  Essence  of  Bitter  Almonds.) 

ESSENCE  OF  ROSES,  (ODOROUS.)  fji 
I.  Attar  of  roses  1  oz. ;  spirit  of  wine  1  gallon,  (i 
in  a  close  vessel,  and  assist  the  solution  by  plaj 
it  in  a  bath  of  hot  water.  As  soon  as  the  «’ 
gets  warm,  take  it  from  the  water  and  shaki: 
quite  cold.  The  next  day  filter.  Unless  the  f 
of  wine  be  of  more  than  the  common  strengf  i 
will  not  retain  the  whole  of  the  otto  in  solutio 
very  cold  weather  (See  Esprit  de  la  Rose.; 

II.  Petals  of  roses  3  lbs. ;  digest  in  spirit  of '  • 
5  quarts  for  24  hours ;  distil  to  dryness  in  a  w; 
bath  ;  digest  the  distilled  spirit  on  2  lbs.  of  1- 
rose  petals,  as  before,  and  repeat  the  whole  1 
cess  of  maceration  and  distillation  a  third,  foil' 
fifth,  and  sixth  time,  or  oftener,  the  last  time 
drawing  over  1  gallon,  which  is  the  essence.  V 
fine. 

ESSENCE  OF  ROSES,  (RED.)  Syn.  Sir 
of  Red  Roses.  Tincture  of  do.  Prep.  Jj* 
leaves  1  lb. ;  spirit  of  wine  and  water,  of  ea  ■ 
quarts.  Digest  for  14  days,  press,  strain,  adc 1 
luted  sulphuric  acid  2  drs. ;  mix  well,  and  the  N 
day  filter.  Use.  To  make  extemporaneous  fj 
and  honey  of  roses,  &c.  Smells,  colors,  and  W 
strongly. 

ESSENCE  ROY  ALE.  Syn.  Royal  EsseN 
Ess.  Regalis.  Prep.  (Soubeiran.)  Ambej1 
3ij  ;  musk  3j  ;  civet  and  subcarbonate  ol  P 
tassa,  of  each  10  grs. ;  oil  of  cinnamon  6  dr 5 
oil  of  rhodium  and  otto  of  roses,  of  each  4  dr5 
rectified  spirit  of  wine  4  fluid  ounces.  Mact  t 


ESS 


277 


r  10  days,  or  longer.  Antispasmodic  and  aphro- 
siac.  A  few  drops  on  sugar,  or  in  sirup  of  capil- 

'ire. 

ESSENCE  R<  IfALE  POUR  FAIRE  LA 
ARBE.  Prep.  Castile  soap,  in  shavings,  4  oz. ; 
i’oof  spirit  1  pint ;  dissolve.  As  EsraiT  de  Savon. 
ESSENCE  OF  SAVORY  SPICES.  Prep. 
lack  pepper  2  oz.  ;  allspice  1  oz. ;  nutmegs  ^  oz. ; 
oves,  cassia,  coriander  and  caraway  seeds,  of 
Itch  1  drachm,  (all  bjfcised  ;)  rectified  spirit  of 
ine  1  pint.  Digest  fo*4  days,  press,  and  filter. 
!sed  as  a  flavoring.  When  made  with  proof 
irit,  and  only  ^  the  above  weight  of  spice,  it  is 
tiled  “  Tincture  of  Savory  Spices.” 

ESSENCE  OF  SOUP  HERBS,  (KITCII- 
AER’S.)  Syn.  Spirit  of  Soup  Herbs.  Con- 
xtrated  Tincture  of  do.  Prep.  Lemon 
vine,  winter  savory,  siveet  marjoram,  and  sweet 
!tsil,  of  each  1  oz. ;  lemon-peel,  grated,  and 
alotes,  of  each  ^  oz. ;  bruised  celery  seed  \  oz. ; 
loof  spirit  1  pint.  Digest  for  10  days,  or  a  fort- 
ight.  A  superior  flavoring  essence  for  soups, 
i 3t vies  &c. 

ESSENCE  OF  SOAP.  Syn.  Ess.  Saponis. 
rep.  (P.  Cod.)  White  soap  ^iij ;  carbonate  of 
i'tassa  3j :  proof  spirit  §xij.  Dissolve  and  filter. 
ESSENCE  OF  SMOKE.  Syn.  Ess.  Fuli- 
nis.  Smoking  Fluid,  &c.  Rough  pyroligneous 
i  id.  Used  to  impart  a  smoky  flavor  to  meat  and 
h,  by  washing  it  over  them,  or  immersing  them 
1  it  for  2  or  3  minutes. 

ESSENCE  OF  SPEARMINT.  Syn.  Ess. 
entile  Viridis.  Ess.  M entile  Satiwe.  Prep. 

|  oz.  of  essential  oil  to  1  pint  of  spirit  of  wine, 
aged  green.  Process,  use,  and  dose,  the  same  as 
nee  of  Peppermint. 

ESSENCE  OF  SPRATS.  Syn.  Solid  Es- 
xce  of  Sprats.  Extract  of  do.  Prep.  Es- 
iiiee  of  anchovies  (made  with  sprats)  7  lbs. ;  add 
!!ieat  flour  to  thicken  to  the  consistence  of  cream, 
'on  gently  evaporate  to  a  stiff  paste.  Sold  for 
did  essence  of  anchovies. 

ESSENCE  OF  SPRUCE.  Syn.  Ess.  Abie-' 
s.  This  is  prepared  by  boiling  the  twigs  of  the 
iruce  or  Scotch  fir  in  water,  and  evaporating  the 
icoetkm.  It  is  stimulant  and  tonic.  Used  to 
ike  spruce  beer. 

ESSENCE  OF  TURTLE.  Prep.  Essence 
1  anchovies  and  shallot  wine,  of  each  3  oz. ;  basil 
ne  i  pint ;  mushroom  ketchup  J,  pint ;  the  juice 
2  lemons  ;  the  yellow  peel  of  1  lemon  ;  curry 
wder  $  oz.  Digest  for  1  week.  Use.  To  hu¬ 
rt  the  flavor  of  turtle  to  soups  and  gravies. 
ESSENCE  OF  VANILLA.  Prep.  I.  Va¬ 
in,  cut  small,  1  lb. ;  spirit  of  wine  £  gallon.  As 
jsence  of  Musk. 

II.  Vanilla  (best)  £  lb. ;  spirit  of  ambrette  1 
(art ;  cloves  30  grs. ;  grain  musk  7  grs.  As  last. 
i'ry  superior.  Used  as  a  perfume  and  flavoring. 
ESSENCE  OF  WORMWOOD.  Syn.  Ess. 
‘SIXTH! i.  Prep.  (Van  Mons.)  Salt  of  worm- 
‘.•od  3v ;  extract  of  wormwood  3j ;  tincture  of 
>*rmwood  1  pint.  Digest  and  filter. 

ESSENCES  FOR  KITCHEN  USE.  Syn 
unary  Essences.  Flavoring  do.  Stice  do. 
Jsf.nces  for  the  Table.  The  principal  of  these 
|  the  Essences  of  Allspice,  Cassia,  Celery, 
innamon.  Cloves,  Mace,  Marjoram,  Nutmegs, 
nger,  Cayenne,  Garlic,  Lemon-peel,  Orange- 


ETC 


peel,  Peppermint,  Spearmint,  Caraway  seeds, 
Cardamom  seeds,  Coriander  seeds,  tj-c.,  cj-c. ;  the 
whole  of  which  are  generally  made  by  either  dis¬ 
solving  ^  oz.  of  the  essential  oil  of  the  spice  in  a 
pint  of  rectified  spirit  of  wine,  or  by  macerating  4 
oz.  of  the  bruised  spice  in  a  like  quantity  of  the 
same  fluid  for  a  week.  When  made  with  only  £ 
or  the  above  quantity  of  spice  or  flavoring,  and 
with  proof  spirit,  or  brandy,  instead  of  spirit  of 
wine,  they  are  commonly  called  “  Culinary  Tinc¬ 
tures,”  or  “  Tinctures  for  Kitchen  Use.”  The 
whole  of  these  are  employed  to  flavor  gravies, 
soups,  pastry,  mulled  wine,  &c.  See  also  Con¬ 
centrated  Essences,  before  described. 

ESSENTIA  BINdE.  (Literally,  Essence  of 
Malt.)  The  brewer’s  name  for  coloring,  or  burnt 
sugar.  (See  Coloring.) 

ESSENTIA  ODORIFERA.  Prep.  I.  Grain 
musk  and  balsam  of  Peru,  of  each  11  grs. ;  civet 
and  oil  of  cloves,  of  each  5  grs. ;  oil  of  rhodium  2 
grs. ;  salt  of  tartar  30  grs. ;  alcohol  2  oz.  Mace¬ 
rate  for  14  days,  then  pour  off  the  clear.  A  beau¬ 
tiful  perfume. 

II.  Oil  of  rhodium  and  balsam  of  Peru,  of  each 
^  dr. ;  oil  of  cloves  1  dr.  ;  spirit  of  ammonia  £  oz. ; 
essence  of  civet  2  oz. ;  essence  of  musk  5  oz. ;  ne- 
roli,  oils  of  lavender,  verbena,  and  cassia,  of  each 
5  drops.  Mix,  dissolve,  and  filter.  Very  fine. 

ESSENTIAL  SALT  OF  BARK.  Extract 
of  Peruvian  barkgprepared  with  cold  water,  and 
evaporated  by  a  ^mtle  heat. 

,  ESSENTIAL  SALT  OF  LEMONS,  The 
preparation  sold  under  this  name  is  made  by  mix¬ 
ing  cream  of  tartar  (bitartrate  of  potassa)  with 
twice  its  weight  of  salt  of  sorrel,  (binoxalate  of  po¬ 
tassa,)  both  in  finafcupwder.  It  is  used  to  remove 
fruit  stains  from  li&Sh^by  rubbing  a  little  of  it  on 
the  part  moistened  w)tn  warm  water.  It  is  poison¬ 
ous. 

ETCHING.  A  species  of  engraving,  in  which 
the  design  is  formed  on  the  plate  by  the  action  of 
an  acid,  or  some  other  fluid,  instead  of  the  graver. 

Proc.  The  plate  is  covered  with  a  ground  or 
varnish  capable  of  resisting  the  action  of  the  etch¬ 
ing  fluid,  the  design  is  next  scratched  on  the  metal 
by  means  of  a  species  of  needle  or  pointed  tool  of 
steel.  A  border  of  wax  is  then  placed  round  the 
plate,  and  the  “biting”  menstruum  poured  on,  and 
allowed  to  remain  till  the  lights  or  finest  portion  of 
the  design  is  sufficiently  “bit  in.”  The  etching 
fluid  is  then  poured  off,  the  plate  washed,  and  the 
light  parts  “  stopped  up”  with  wax  or  varnish, 
when  the  solvent  is  again  poured  on,  and  allowed 
to  remain  until  the  finest  portion  of  the  exposed 
lines  are  sufficiently  deep,  when  the  acid  is  again 
poured  off,  and  the  whole  process  is  repeated  till 
the  very  darkest  lines  or  shadows  are  sufficiently 
formed.  The  plate  is  then  cleunod,  and  is  printed 
from  in  the  same  way  as  a  common  engraved  cop¬ 
per-plate.  The  most  approved  way  of  laying  the 
design  on  the  etching  ground,  is  first  to  draw  it 
with  a  black-lead  pencil  on  paper,  then  to  damp 
the  paper,  place  it  with  the  design  next  the  wax 
or  varnish,  and  to  pass  the  whole  through  a  rolling- 
press,  by  which  means  the  picture  will  be  trans¬ 
ferred  from  the  paper  to  the  ground. 

There  are  several  varieties  of  etching,  among 
which  maybe  named  etching  with  a  dry  point, 
performed  entirely  with  the  point,  without  any 


ETC 


278 


ETH 


ground,  the  burr  being  removed  with  the  scraper  ; 
etching  with  a  soft  ground,  when  a  coating  of 
lard  or  tallow  is  employed,  and  the  design  is  drawn 
on  a  piece  of  paper,  laid  evenly  on  the  ground,  by 
which  means  the  fatty  matter  adheres  to  the  paper, 
on  the  parts  pressed  on  by  the  pencil,  and  the  cop¬ 
per  beneath  becomes  exposed.  This  method  is 
employed  to  produce  imitations  of  chalk  or  pencil 
drawings.  Stippling,  or  executing  the  design  in 
dots  instead  of  lines.  Aquatinta,  in  which  a  weak 
spirituous  solution  of  gum  mastich  is  poured  over  the 
plate,  placed  in  a  slanting  direction,  by  which  a 
granulated  surface  is  formed,  and  small  interstices 
left,  exposing  the  naked  metal :  a  wall  of  wax  is 
next  placed  round  the  margin  of  the  plate,  the 
etching  fluid  poured  on,  and  the  lighter  parts  suc¬ 
cessively  “  stopped  out”  until  the  design  is  com¬ 
pleted.  Aquatinta  etchings  bear  a  great  resem¬ 
blance  to  Indian  ink  drawings.  The  fineness  or 
coarseness  of  the  grain  depends  entirely  upon  the 
quantity  of  matter  dissolved  in  the  spirit  employed 
to  form  the  ground. 

The  fluids  employed  for  “biting”  in  the  designs 
vary  considerably  ;  almost  every  etcher  having  his 
own  receipt.  Aquafortis,  more  or  less  diluted,  is, 
however,  generally  employed  for  copper,  and  this, 
with  the  addition  of  pyroligneous  acid,  for  etching 
on  steel ;  but  any  fluid  that  will  rapidly  dissolve  the 
metal  may  be  used  for  this  purpose.  The  etching 
varnish  or  ground  may  be  formed  of  any  substance 
capable  of  resisting  the  actioirof  the  etching  fluid, 
and,  at  the  same  time,  sufficiently  soft  to  allow  of 
the  free  use  of  the  needle  or  point,  and  sufficientfy 
solid  to  prevent  an  injury  to  the  design  during  the 
“scratching  in.”  (See  Fluids  and  Varnishes.) 

In  etching  on  glass,  the.  ground  is  laid  on,  and 
the  design  scratched  out  j$  the  usual  way,  when 
liquid  hydrofluoric  acid  ifPSpplied,  or  the  glass  is 
exposed  to  the  action  of  hydrofluoric  acid  gas.  The 
former  renders  the  surface  of  the  etching  transpa¬ 
rent,  the  latter  opaque.  A  very  simple  way  of 
performing  this  operation  is  to  wet  the  design  with 
sulphuric  acid,  and  then  to  sprinkle  on  some  finely- 
pulverized  fluor  spar,  (fluoride  of  calcium,)  by 
which  means  hydrofluoric  acid  is  set  free  and  at¬ 
tacks  the  glass.  This  may  be  very  easily  applied 
to  the  graduation  of  glass  vessels,  thermometer 
tubes,  &c.  , 

A  most  rapid  method  of  etching  on  iron  or  steel, 
capable  of  very  general  application,  is  as  follows : 
Warm  the  metal  until  it  is  capable  of  melting  a 
piece  of  beeswax,  or  etching  varnish,  which  must 
then  be  carefully  rubbed  over  it,  so  as  to  form  a 
thin  and  even  coating ;  allow  the  whole  to  cool, 
and  scratch  out  the  design  in  the  common  way, 
with  a  needle  or  point ;  then  sprinkle  on  a  little 
powdered  iodine,  and  at  the  same  time  add  a  few 
drops  of  water  with  a  camel-hair  pencil,  and  work 
them  into  a  liquid  paste,  which  must  be  moved 
about  over  the  intended  engraving,  for  a  period 
varying  from  one  to  five  minutes,  according  to  the 
depth  of  lines  required  to  be  produced.  After¬ 
wards  wash  the  whole  in  clean  water.  Persons 
acquainted  with  the  properties  of  iodine  will  read¬ 
ily  perceive  that  the  same  etching-paste,  byr  being 
kept  for  a  few  days,  will  again  acquire  the  prop¬ 
erty  of  dissolving  iron.  I  have  thus  successfully 
employed  the  same  materials  three  or  four  times. 
Iodine  will,  doubtless,  at  no  very  distant  period,  su- 


oi 


persede  the  use  of  acids  for  the  above  pur 
account  of  its  portability  and  convenience.! 
travellers  and  amateurs  who  amuse  thems' 
with  the  delightful  art  of  etching,  it  will,  I  I  k 
prove  invaluable.  [I  published  this  methcloj 
etching  some  two  or  three  years  since,  and  vc 
since  adopted  it  with  considerable  success.] 

ETHAL,  (from  eth  and  al,  the  first  syllabi  01 
ether  and  alcohol,  from  its  composition  resenting 
those  liquids.)  A  subsjtAnce  discovered  by  t  v- 
reul,  and  formed  durin<pftle  saponificatic 
maceti. 

ETHER.  Syn.  Sulphuric  Ether.  Oxii  < 
Ethule.  Ether,  (Fr.)  Ether,  ( Lat .) 
vitriolicus,  (P.  L.  1788.)  ./Ether  rectifies, 
(P.  L.  1809  and  1824.)  .Ether  sulpiiuricu.P. 
L.)  Vitriolic  Naphtha.  Naphtha  Vini.  (|<ib 
aidris,  pure  air,  or  any  highly  subtile  fluid.jb 
Chemistry,  a  volatile,  fragrant,  inflammableiad 
intoxicating  liquid,  obtained  by  distilling  a  mi  re 
of  sulphuric  acid  and  alcohol. 

Hist.  Ether,  in  combination  with  alcoh  if 
said  to  have  been  known  to  Raymond  Lully  ijie 
13th,  and  to  Basil  Valentine  in  the  15th  cen 
but  the  precise  directions  for  its  preparation 
first  published  by  Valerius  Cordus  in  If 
whom  it  was  called  Oleum  Vitrioli  dulce. 
term  ether  was  first  employed  by  Froberus 
the  year  1730.  It  is  only  within  the  present ;i 
tury  that  ether  has  been  obtained  in  a  stal  >f 
absolute  purity. 

Principles  of  etherification.  When  a  mi 
of  alcohol  and  sulphuric  acid  is  heated  to  a  ct  i 
temperature,  a  series  of  complicated  change; 
sue,  among  which  is  the  conversion  of  the  fc  K 
into  ether,  which  passes  over  along  with  some  i- 
ter  and  undccoinposed  alcohol,  and  coi*dem  ■ 
the  receiver.  According  to  Liebig,  ether  if  * 
oxide  of  a  hypothetical  radical  called  “  eth  ? 
and  alcohol  is  the  hydrate  of  this  oxide.  0;  * 
admixture  of  sulphuric  acid  and  alcohol,  a  li;  ► 
ted  bisulphate  of  ether  (oxide  of  ethule)  is  for  i 
and  this  is  subsequently  decomposed  by  heat  I 
ether,  water,  and  sulphuric  acid.  “  If  we  con 
each  particle  of  the  hydrated  bisulphate  of 
of  ethule,  as  composed  of  ether,  (oxide  of  eth 
anhydrous  sulphuric  acid,  and  water,  it  is  clea 
the  anhydrous  acid,  at  the  moment  of  its  se]j>* 
tion  from  the  ether,  must  seize  on  all  water.  '*' 
or  combined,  in  the  vicinity  of  the  ether.  I* 
at  the  moment  the  ether  becomes  free,  the  a  '- 
drous  acid,  also  set  free,  prevents  it  from  un  If 
with  water  to  form  alcohol.  But  when  the  gar* 
ether  passes  through  the  undecomposed  hydr  a 
bisulphate  of  oxide  of  ethule,  a  certain  portio  ' 
the  water  of  that  compound  must  evaporate  M 
dry  gas  ;  and  under  these  circumstances  the  <  "r 
and  water  do  not  combine  together.  The  sui ;® 
of  the  effervescing  liquid  has  the  temperate;) 
which  the  hydrated  bisulphate  of  oxide  of  ethi,,s 
decomposed;  but  at  this  temperature  (284°,^ 0 
water  of  that  compound  is  gaseous.  There 
thus  produced  simultaneously, — water,  in  the  ]* 
eous  form,  and  ether,  also  gaseous,  by  deconi] l* 
tion  ;  which,  as  both  are  in  the  nascent  state,  r  6 
to  form  alcohol.  Thus,  the  alcohol,  always  '* 
served  to  distil  over  with  the  ether,  is  derived  I  ® 
the  surface ;  and  the  ether  and  water  which  '* 
til  over,  proceed  from  the  decomposition  in'e 


ETH 


279 


ETH 


ierior  of  the  liquid.  This  explains  why  no  ether 
hbtained,  when  the  liquid  is  not  in  a  state  of 
ebullition,  no  matter  how  high  the  temper- 
cre  may  be  ;  it  explains  further  why  more  alco- 
lj  is  obtained  when  a  current  of  dry  air  passes 
ipugh  the  liquid  ;  as,  in  that  case,  the  same  de- 
<  lposition  goes  on  in  the  interior  of  the  liquid  as 
£  erally  occurs  at  the  surface.”  (Liebig.) 
According  to  the  opinion  of  some,  ether  is  the 
fj,  hydrate  of  olefiant  gas,  and  alcohol  the  sec- 
(  ;  and  the  conversion  of  the  latter  into  the  for- 
t  ■  consists  in  the  mere  abstraction  of  the  second 
ejivalent  of  water.  This  hypothesis  has  been 
pjicipally  held  in  France,  and  the  former  in  Ger- 
rl  ly ;  and  the  elaborate  investigations  into  the 
u  iposition  of  ethereal  compounds,  induced  by 
tue  conflicting  opinions  during  nearly  a  dozen 
y  rs,  has  led  to  the  enrichment  of  organic  chem- 

SI  with  a  multitude  of  new  compounds  and  new 
s,  which  might  otherwise  have  been  lost  to 
nee.  These  opposite  opinions  are,  however, 

5 el ntially  the  same;  and,  as  it  has  been  justly 
ojTved  by  Liebig,  “  men  disputed  about  them 
tuse  they  were  not  agreed  on  the  interpreta- 
of  phenomena.” 

similar  opinion  to  the  preceding,  is  that  ether 
t  le  hydrate  of  a  quadrihydrocarbon,  to  which 
tlname  ethf.rin  has  been  given.  The  late  Mr. 
I  tnel,  of  Apothecaries’  Hall,  held  this  view.  He 
iidered.  that  in  the  conversion  of  alcqi*l  into 
r,  a  compound  of  sulphuric  acid  antrotherin 
ihovinic  acid)  is  first  formed  with  part  of  the 
hoi,  and  that  during  the  ebullition  this  com- 
ld  is  decomposed  ;  its  dihydrate  of  carbon  uni- 
with  the  remaining  alcohol  to  form  ether, 
;h  distils  over,  mixed  with  undecomaosed  alco- 
itid  water. 

■ms  ether  has  been  regarded  by  different  au- 
ti  ities  as  a  a  dihydrate  of  olefiant  gas  ;  a  hy- 
>  of  ether  in ;  and  as  an  oxide  of  ethule,  or 
ream  ;  but  it  must  appear  to  an  impartial  ob- 
er  that  these  opinions  do  not  so  greatly  differ, 
heir  advocates  have  represented ;  and  if,  as 
st  ested  by  Kane  and  Malaguti,  acetule  bo  taken 
j,;  ie  hypothetical  radical  of  the  series,  this  will 
ery  evident,  as  may  be  seen  by  mere  inspec- 
of  the  following  table : 
cetule  =  C  4 H  3  unknown, 
lefiaat  gas  —  C4II  ,-j-H 
thule  =  C4H3-fH3  =  unknown. 

(her  =  C4H3H2-(-0  =  oxide  of  ethule. 
horide  of  ethule. 

=  C4H3H,-(-CZ  =  chloric  ether, 
dide  of  ethule  .  .  . 

=  C4H3Ha+I  =  hydriodic  do. 
cetate  of  oxide  of  ethule 

=  C4HsH;iO-{-A=  acetic  do. 

‘om  the  above  table  the  formation  of  other 
wunds  of  ethide  may  be  readily  explained,  by 
■  substitution,  which  view  is  supported  by  the 
1  constitution  of  the  ethers,  according  to  the 
correct  analysis. 

'iring  the  distillation  of  a  mixture  of  sulphuric 
and  alcohol,  the  relative  proportions  of  the 
"ients  are  constantly'  varying,  occasioned  by 
©composition  of  the  alcohol,  and  evaporation 
ie  newly-formed  ether  and  undecomposed  al- 
i  by  which  means  the  relative  quantity'  of 


ea 

m 

«Ui 

m 


ac 
in 
th  i, 
of 

CO  I 


sulphuric  acid  increases,  the  boiling  point  rises,  and 
new  reactions  take  place.  Olefiant  gas,  sulphur¬ 
ous  acid,  water,  carbon,  and  other  products  are 
formed,  some  of  which  pass  over  into  the  receiver. 
The  distillation  of  ether  is,  however,  usually  stop¬ 
ped  before  this  point  is  arrived  at. 

According  to  theory,  2  equivalents,  or  46  parts 
of  absolute  alcohol,  should  produce  1  eq.,  or  37 
parts  of  pure  ether,  but  in  practice  no  such  product 
can  ever  be  obtained.  The  greatest  product,  by 
operating  according  to  Boullay’s  method,  which 
produces  more  ether  than  any  other,  does  not  ex¬ 
ceed  33  h  parts  for  the  preceding  quantity  of  alco¬ 
hol,  or  71-5§.  (Geiger.) 

Prep.  There  are  only  two  methods  employed 
for  the  preparation  of  ether,  viz.  I.  By  mixing  the 
whole  of  the  ingredients  at  once,  and  immediately 
subjecting  them  to  distillation.  II.  By  adding  the 
alcohol  in  a  slender  streamlet  to  the  acid,  previ¬ 
ously  raised  to  the  etherifying  temperature.  The 
former,  though  less  economical,  is  the  one  more 
generally'  employed.  “  Ether  is  also  formed  by 
the  decomposition  of  the  bisulphate,  biphosphate, 
(and  biarseniato  of  oxide  of  ethule,  (sulphovinic, 
phosphovinic,  and  arseniovinic  acids,)  and  by  the  ac¬ 
tion  of  fluoride  of  boron,  chloride  of  zinc,  chloride 
of  tin,  and  other  chlorides  on  alcohol.”  (Liebig.) 

I.  a.  { Process  of  the  L.  Ph .)  Rectified  spirit 
Ih.iij  ;  sulphuric  acid  lb.  ij  ;  carbonate  of  potassa, 
previously  ignited,  pour  lb.  ij  of  the  spirit  into 
a  glass  retort,  add  the  acid,  place  it  on  a  sand- 
bath,  so  that  the  liquor  may  boil  as  quickly  as  pos¬ 
sible,  and  the  ether  pass  into  a  receiver  cooled  by 
ice  or  water  ;  and  distil  until  a  heavier  fluid  begin 
to  pass  over.  Then  lower  the  heat,  add  the  re¬ 
mainder  of  the  spirit,  and  distil  as  before.  Mix 
the  distilled  liquors  together,  pour  off"  the  super¬ 
natant  portion,  add  the  carbonate  of  potassa,  and 
agitate  occasionally  for  one  hour;  finally,  distil  the 
ether  from  a  large  retort,  and  keep  it  in  a  well- 
stoppered  bottle. 

/ 3 .  {Liebig.)  Mix  5  parts  of  alcohol  of  90g  with 
9  parts  of  oil  of  vitriol,  in  a  vessel  of  copper  or 
iron,  immersed  in  cold  water ;  introduce  the  mix¬ 
ture  into  a  still,  connect  it  with  a  refrigerator,  and 
a  well -cooled  receiver,  and  raise  it  to  a  stato  of 
ebullition  as  rapidly  as  possible.  Next  add  to  the 
liquid  in  the  still  a  fresh  quantity  of  alcohol,  equal 
in  bulk  to  the  liquid  distilled  over,  and  repeat  the 
operation.  To  the  distilled  liquid,  add  as  much 
concentrated  alcoholic  solution  of  potassa  as  will 
give  it  a  perceptible  alkaline  reaction,  then  rectify 
it  by  distillation  in  a  water-bath  as  long  as  the 
ether,  whioh  distils  over,  has  a  sp.  gr.  of  0-720  to 
0-725  at  80°  Fahr.  Instead  of  the  potassa,  a  lit¬ 
tle  milk  of  lime  may  be  used,  along  with  its  own 
bulk  of  water,  rectifying  the  ether  as  before.  By 
allowing  the  product  to  stand  for  some  day-s  over 
chloride  of  calcium  or  quicklime,  and  again  recti¬ 
fying  along  with  one  of  these  substances,  perfectly 
pure  ether  will  be  obtained. 

II.  a.  {Process  of  the  Edinburgh  Ph.)  ^Rec¬ 
tified  spirit  f  jL  ;  sulphuric  acid  f  ^-x  ;  pour  i  |xij  oi 
the  spirit  gently  over  the  acid  contained  in  an 
open  vessel,  mix  well ;  transfer  the  mixture  imme¬ 
diately  into  a  glass  matrass  connected  with  a  re¬ 
frigeratory',  and  raise  the  heat  quickly  to  about 
2811°.  As  soon  as  ether  begins  to  distil  over,  sup¬ 
ply  fresh  spirit  through  a  tube  into  the  inatrass,  in 


ETH 


280 


ETH 


a  continued  stream,  and  in  such  quantity  as  to 
equal  that  of  the  fluid  which  distils  over  This  is 
best  done  by  connecting  one  end  of  the  tube  with 
a  graduated  vessel  containing  the  spirit,  passing 
the  other  end  through  a  cork  fitted  into  the  mat¬ 
rass,  and  having  a  stopcock  on  the  tube,  to  regu¬ 
late  the  discharge.  When  f^xlij  have  distilled 
over,  and  the  whole  spirit  has  been  added,  the  pro¬ 
cess  may  be  stopped.  Agitate  the  product  with 
f  Sjxvj  of  a  saturated  solution  of  muriate  of  lime, 
containing  §ss  of  lime  recently  slaked,  pour  off 
the  supernatant  liquor,  and  distil  it  with  a  very 
gentle  heat,  so  long  as  the  liquor  which  passes  over 
has  a  density  not  above  •735.  More  ether  of  the 
same  strength  is  then  to  be  obtained  from  the  so¬ 
lution  of  muriate  of  lime.  From  the  residuum  of 
both  distillations  a  weaker  ether  may  be  obtained 
in  a  small  quantity,  which  must  be  rectified  by 
gently  distilling  it  again.  Remarks.  This  process 
is  a  mere  modification  of  that  first  pointed  out  by 
Boullay,  and  which  has  since  been  described  and 
recommended  by  Mitscherlich,  Liebig,  and  others. 

ft.  ( Process  employed  at  Apothecaries'  Hall.) 
The  apparatus  consists  of  a  leaden  still,  having  a 
pewter  head,  and  connected  by  means  of  about  6 
feet  of  tin  pipe,  with  a  powerful  worm  condenser, 
surrounded  by  a  constant  stream  of  cold  water, 
and  which  is  connected  with  pewter  receivers,  fur¬ 
nished  with  glass  lids.  The  still  is  heated  with  a  coil 
of  lead  pipe,  supplied  with  high  pressure  steam,  and 
the  alcohol  is  supplied  to  the  acidas  required.by  means 
of  a  small  pipe  entering  the  upper  part  of  the  still. 

y.  ( Process  of  Boullay.)  Three  parts  of  the 
strongest  oil  of  vitriol  are  mixed  with  sufficient  al¬ 
cohol  to  reduce  its  sp.  gr.  to  1-780,  (about  2  parts 
of  alcohol  of  -830,)  which  may  be  easily  regulated 
by  distilling  off  some  of  the  ether,  if  required.  The 
still  or  retort  is  then  connected  with  a  vessel  full 
of  alcohol,  of  90$,  by  means  of  a  small  syphon  fur¬ 
nished  with  a  stopcock ;  the  longer  limb  of  the 
syphon,  which  should  be  of  glass,  being  so  arranged 
that  it  just  dips  into  the  mixture  of  acid  and  alco¬ 
hol.  Heat  is  next  applied,  and  the  contents  of  the 
still  raised  to  the  boiling  point  as  rapidly  as  possi¬ 
ble,  and  as  soon  as  full  ebullition  commences,  the 
stopcock  of  the  syphon  is  turned,  so  as  to  allow  the 
alcohol  to  flow  down  in  such  a  manner  as  to  keep 
the  boiling  liquid  exactly  at  the  same  level ;  or,  in 
other  words,  to  supply  a  quantity  of  alcohol  exactly 
equal  to  that  of  the  liquid  which  distils  over.  By 


careful  manipulation  the  whole  of  the  alcH 
which  enters  the  retort  will  pass  over  as  ether : 
water,  and  this  decomposition  proceeds  for  s  i 
time,  and  would  continue,  for  an  unlimited  per 
but  that  the  sulphuric  acid  ultimately  becomeqi 
weak  to  form  ether,  from  the  gradual  absorpj 
of  the  superfluous  water  contained  in  the  alctH, 
Were  it  convenient  or  practicable  to  use  abst  e 
alcohol,  a  given  weight  of  sulphuric  acid,  oft 
proper  strength,  would  maintain  the  power  of  j 
ducing  ether  for  an  indefinite  period.  Inpracj 
the  quantity  of  alcohol  that  may  thus  be  ethen 
is  twice  or  thrice  as  much  as  by  the  common 
cess,  while  neither  sulphurous  acid,  sulphoi|S 
acid,  (Geiger,)  nor  sweet  oil  of  wine  is  genen; 
and  the  residual  liquid  of  the  distillation  coutil 
limpid,  and  has  only  a  pale  brown  color.  A  )'• 
ture  of  9  parts  of  oil  of  vitriol  and  5  parts  of ; 
hoi  of  90$,  ceases  to  produce  ether,  after  31  )li 
of  such  alcohol  have  been  added.  Sulphuric  i 
containing  more  than  4^  atoms  of  water  to  1 
of  dry  acid,  is  too  weak  for  the  etherificatioM 
alcohol,  and  3J  to  4  atoms  of  water  appears  III 
the  limit  of  dilution,  fixed  by  experience,  for'l 
productive  preparation  of  ether.  (Liebig.) 

Remarks.  The  mixture  of  alcohol  with  i 
oil  of  vitriol  requires  some  caution.  It  may  bell 
done  by  introducing  the  alcohol  into  a  snitl 
vessel,  and  imparting  to  it  a  rapid  whirling] 
by  M^fich  a  considerable  conical  cavity  wil 
formW  in  the  centre,  and  into  which  the  acid  i 
be  gradually  poured  with  perfect  safety, 
mixed  fluids  should  be  brought  to  a  state  of  r( 
ebullition  as  quickly  as  possible,  as  without  ! 
precaution  much  of  the  alcohol  will  distil  ove1 
fore  th^hftitor  acquires  the  proper  temperatur 
etherifi^lPfbn.  On  the  small  scale,  a  tubu 
retort,  connected  with  a  Liebig’s  condensing  HI 
and  two  globular  receivers  surrounded  with  a  f|l 
ing  mixture,  or  very  cold  water,  may  be  empll 
as  the  distillatory  apparatus.  The  second  recjl 
should  be  connected  with  the  first  by  means 
bent  glass  tube,  reaching  nearly  to  the  botto 
the  latter ;  and  the  whole  of  the  joints  shoal' 
securely  luted  as  soon  as  the  expanded  air;‘ 
been  allowed  to  escape.  The  following  convc 
little  apparatus  has  been  employed  by  the  "  '■ 
for  the  preparation  of  small  quantities  of  ether  ' 
will  bo  found  very  suitable  for  the  distillatio'l 
most  volatile  fluids. 


a.  Condenser  tube,  japanned  zinc  28  inches  long ;  b,  c, 
glass  tube,  36  inches  long;  d,  funnel  by  which  cold  water 
runs  in  from  the  water  bottle,  h;  e,  pipe  by  which  water  es¬ 
capes  through /into  .the  bottle  g;  h  retort;  k,  adapter  con¬ 
necting  the  retort  with  the  condenser ;  l,  adapter,  connect¬ 
ing  the  condenser  with  the  bottles,  t,  t.  J],  Black  wooden 
tressel,  with  moveable  arms,  n ,  o,  for  supporting  and  ad¬ 
justing  the  height  of  the  condenser;  B,  black  wooden 


stool  for  supporting  the  water  bottle,  (the  legs  urn 
for  travelling:)  q,  furnace ;  r,  support  for  the  furnni 
gutter  for  carrying  off  water  that  overflows  the  »n 
and  preventing  its  escape  along  the  pipe  c  ;  s,  leg  of  s) 
connected  with  bottle  containing  alcohol ;  t,  t ,  glass  g 
placed  in  the  basins  v,  v,  and  surrounded  with  iw 
water ;  w,  safety  tube  containing  a  little  mercury  at : 


ETH 


281 


ETH 


'  apparatus  may  be  purchased  of  Messrs, 
ii  and  Co.,  or  their  agents,  at  a  very  reasona- 
|  *6.  By  connecting  the  neck  of  a  flask  or 
►  r  containing  volatile  fluids  with  the  lower 
of  the  upper  end  of  the  refrigerator,  ebulli- 
i  ly  be  carried  on  without  loss,  as  the  vola- 
i  fluid  will  be  condensed,  and  run  back  into 
isel  from  which  it  had  just  distilled.  This 
i  ement  will  be  found  useful  for  boiling  mix- 
»  f  alcohol  and  organic  acids,  described  further 
i  for  any  similar  purpose.  (See  Ethers,  or- 

r  the  rectification  of  ether  a  water-bath 
l  be  employed,  and  the  neck  of  the  retort 
i  advantageously  connected  with  the  above 
refrigerator,  and  the  receivers  should  be 
ided  by  freezing  mixtures. 

?.  Ether  rapidly  evaporates  at  common  tem- 
res  when  kept  in  corked  bottles,  and  even 
les  secured  with  ground-glass  stoppers  and 
tied  over  with  bladder  and  leather ;  it  also 
ss  sour  by  age.  To  prevent  this  waste,  the 
-s  should  fit  very  accurately,  and  the  bottles 
be  placed  in  as  cool  a  situation  as  possible. 
^  Bottles  furnished  with  ground-glass  caps 
1 1|  (see  engraving)  as  well  as  stoppers,  are 
frequently  employed.  Dewar's  ether 
Wi  vial  is  formed  on  a  similar  principle. 

The  shoulder  is  surrounded  with  a  cir- 
-*<  la  cular  rim  not  rising  quite  so  high  as  the 
"“j  mouth  of  the  bottle,  and  a  capsule  sim- 
I  ilar  to  the  one  in  the  engraving  is  in- 
8  verted  and  fitted  into  it.  Mercury  is 
then  poured  into  the  rim,  and  hermeti- 
loses  it.  I  have  seen  bottles  of  ether  accu- 
stoppered,  tied  over  with  bladder  andwax^d, 
have  yet  become  quite  empty  by  a  voyage 
tropics,  though  they. still  appeared  to  be  as 
secured  as  when  they  were  first  put  up. 
p.,  tj-c.  Pure  ether  is  a  colorless,  transpa- 
and  very  limpid  fluid,  having  a  penetrating 
free  able  smell,  and  a  'taste  at  first  burning 
■  eetish,  followed  by  a  sensation  of  coolness, 
cific  gravity  has  been  variously  stated.  Ac- 
g  to  Liebig  and  Gregory  it  is  0*7 119  at  75°  ; 
at  68° ;  and  0*7237  at  .55°  Falir.  Others 
t  to  be  0*713  to  0*715  at  00°,  (Ure,  &c. ;)  or 
at  68°,  (Dumas,  Boullay.)  It  is  said  to  be- 
crystallize  in  brilliant  white  plates  when 
to  — 24°  F.,  and  at  — 40°  or  — 17°  it  be- 
a  white  crystalline  mass,  (Ure,  Liebig, 
■oy,  Vuuquelin,)  l#it,  according  to  others, 
1  tely  pure  ether  cannot  be  solidified  by*  any 
f'  of  cold  that  can  be  produced,  (Thenard 
Hussy.)  It  remained  fluid  when  placed  in 
1  t  with  solid  carbonic  acid,  at  a  temperature 
1  ut  —148°  Fahr.,  (Pereira.)  It  boils  at  96° 
Fahr. ;  is  very  combustible,  is  soluble  in  10 
'  if  distilled  water,  and  mixes  with  alcohol  in 
■portions.  It  abstracts  corrosive  sublimate, 
c  Mile  of  gold,  and  sesquichloride  of  iron  from 
•watery  solutions.  It  readily  dissolves  the 
i}e  and  fixed  oils,  most  fatty  matters,  as  well 
phur  and  phosphorus,  in  small  quantities, 
posure  to  light  and  air  it  absorbs  oxygen,  and 
1  and  acetic  acid  are  formed. 

'  er  may  be  recognised  by  its  volatility,  odor, 
*  sparing  solubility  in  water,  admixture  with 
*1*1  in  all  proportions ;  its  inflammability, 
36 


burning  with  a  yellowish  white  flame,  and  by  its 
power  of  dissolving  fats  and  resins. 

Pur.  The  ether  of  the  shops,  generally,  contains 
alcohol,  water,  or  acetic  acid,  and  sometimes  all 
of  them.  Its  usuak specific  gravity  fluctuates  be¬ 
tween  *733  and  *765.  The  London  College  states 
that  it  should  be  *750,  while  the  Edinburgh  Col¬ 
lege  fixes  it  at  *735  or  under.  “  It  totally  evapo- 
rizes  in  the  air,  and  slightly  reddens  litmus.”  (P. 
L.)  Pure  ether  should,  however,  be  neutral  to  test 
paper.  “  When  shaken  in  a  minim  measure  with 
half  its  volume  of  concentrated  solution  of  muriate 
of  lime,  its  volume  is  not  lessened.”  (P.  E.)  Ten 
fluid  ounces  of  water  should  only  dissolve  one  fluid 
ounce  of  ether,  and  should  remain  transparent. 

Uses,  i IfC.  Ether  is  powerfully  stimulant,  nar¬ 
cotic,  and  antispasmodic,  and  externally  refrige¬ 
rant,  and  is  used  in  various  diseases.  Applied  to 
the  forehead  by  means  of  the  fingers  or  a  strip  of 
linen,  it  will  generally  relieve  nervous  headache. 
In  pharmacy  it  is  employed  in  the  preparation  of 
several  tinctures,  alkaloids,  spirits,  &c.  ;  and  in 
chemistry  is  frequently  used  in  organic  analyses. 
It  is  also  employed  as  a  solvent  of  resins,  Indian 
rubber,  &c.,  in  the  preparation  of  varnishes,  and 
for  several  other  useful  purposes.  Dose.  20  drops 
to  f  3ij  in  water  or  wine.  Excessive  doses  of  ether 
produce  intoxication  resembling  that  from  alcohol, 
and  require  similar  antidotes.  It  is  commonly 
taken  as  a  stimulant  by  fashionable  ladies,  and 
though  generally  disguised  by  Cologne  water,  may 
be  often  distinguished  in  the  breath  of  persons  be¬ 
longing  to  the  higher  ranks  of  society. 

Caution.  The  vapor  of  ether  is  very  inflamma¬ 
ble,  and  when  mixed  with  atmospheric  air  it  forms 
a  violently  explosive  mixture.  The  density  of  this 
vapor  is  2*586,  that  of  air  being  I,  (Gay  Lussac ;) 
hence  it  rapidly  sinks,  and  frequently  accumulates 
in  the  lower  parts  of  buildings,  especially  cellars 
which  are  badly  ventilated.  Every  crack,  every 
joint  in  the  floors  of  rooms,  the  space  beneath 
doors,  &c.,  offer  a  road  for  the  passage  of  this 
vapor,  which,  though  invisible,  as  surely  runs  out 
of  every  orifice  and  finds  its  level,  as  a  stream  of 
water  would  do.  The  only  remedy  is  thorough 
ventilation.  Many  serious  accidents  have  arisen 
from  this  cause,  for  no  sooner  is  a  light  carried  into 
an  apartment  where  such  vapor  is  present,  than  an 
explosion  takes  place.  In  this  respect  the  vapor 
of  ether  resembles  fire-damp  and  light  gas.  A  late 
extensive  fire  in  Upper  Thames-street  arose  from 
a  small  bottle  of  ether  being  broken  in  the  opera¬ 
tion  of  packing.  I  have  heard  Dr.  Reid  particu¬ 
larly  call  attention  to  this  point  at  his  lectures ; 
and  Dr.  Pereira,  in  his  excellent  work  on  Materia 
Medica,  mentions  the  case  of  an  apothecary  at 
Bern,  whoso  house  was  blown  up  in  consequence 
of  a  lighted  candle  being  taken  into  the  cellar,  in 
which  a  bottle  of  ether  had  been  broken. 

ETHER,  ACETIC.  Syn.  Acetate  of  Oxide 
of  Ethule.  Pyroligneous  Ether.  /Ether 
Aceticus.  A  compound  of  acetic  acid  and  ether, 
discovered  by  the  Count  de  Lauraguais  in  1759. 
(Thomson.)  Prep.  I.  (Liebig.)  a.  Dry  acetate 
of  lead  32  parts  ;  alcohol  9  parts;  oil  ot  vitriol  1- 
parts  ;  mix  and  distil. 

j3.  Crystallized  acetate  of  soda  10  parts;  oil  o 
vitriol  15  parts  ;  alcohol  of  80  or  85$,  6  parts;  as 
before. 


* 


ETH 


282 


ETH 


i 


II.  (Ure.)  a.  Acetate  of  lead  40  parts  ;  alcohol 
20  parts ;  concentrated  sulphuric  acid  23  parts ; 
as  before. 

/?.  Anhydrous  acetate  of  lead  16  parts;  sulphu¬ 
ric  acid  5  parts  ;  absolute  alcohol  (or  its  equivalent 
in  alcohol  of  80  or  85§)  parts  ;  as  before. 

III.  Acetate  of  potassa  3  parts,  (or  an  equiva¬ 
lent  proportion  of  acetate  of  soda  ;)  alcohol  of  85§, 
3  parts  ;  strong  oil  of  vitriol  2  parts  ;  as  before. 
An  economical  process. 

IV.  (P.  Cod.)  Rectified  spirit  §xxx ;  acetic  acid 
f^xx ;  sulphuric  acid  §vj  3ij ;  distil  ^xl ;  agitate 
with  carbonate  of  potash  and  redistil. 

Remarks.  The  distillation  should  be  conducted 
in  a  glass  retort,  or  earthenware  still,  connected 
with  a  well-cooled  receiver,  and  the  product  should 
be  rectified  along  with  chloride  of  calcium  to  ab¬ 
sorb  the  water,  and  slaked  lime  to  remove  the  acid, 
(Liebig ;)  or  the  distilled  liquid  may  be  agitated 
along  with  a  weak  lye  of  potassa,  and  after  repose 
the  supernatant  ether  may  be  decanted  and  recti¬ 
fied  along  with  magnesia  and  powdered  charcoal. 
(Ure.)  The  rectified  acetic  ether  will  be  equal  in 
weight  to  the  alcohol  employed.  (Liebig.) 

Prop.  Acetic  ether  is  colorless,  and  bears  a  con¬ 
siderable  resemblance  to  ether,  (sulphuric  ether,) 
but  has  a  much  more  agreeable  and  refreshing 
odor.  It  boils  at  1659,  (Liebig  — 166°  Ure  ;)  has 
a  sp.  gr.  of  0-89  at  60°  Fahr.,  (Liebig  — 0-866  at 
45°  Fahr.,  Ure  ;)  dissolves  in  7  parts  of  water, 
(Liebig,  — 8  parts,  Ure ;)  and  mixes  in  all  propor¬ 
tions  with  alcohol  and  ether.  It  is  decomposed  by 
alkalis  and  oil  of  vitriol.  According  to  the  acetule- 
theory  this  ether  is  properly  an  acetate  of  ether, 
(oxide  of  ethule,)  and  may  consequently  be  regard¬ 
ed  as  a  salt  of  acetic  acid. 

Uses.  Acetic  ether  is  diaphoretic,  stimulant, 
antispasmodic  and  narcotic,  and  has  been  given  in 
doses  of  f3ss  to  f 3ij,  in  similar  cases  to  those  in 
which  sulphuric  ether  is  employed.  Its  principal 
consumption  is  in  the  manufacture  of  British 
brandy. 

ETHER,  BENZOIC.  Syn.  Benzoate  of 
Ether.  Benzoate  of  Oxide  of  Ethule.  A 
colorless  oily  liquid,  having  an  aromatic  odor  and 
taste,  and  a  sp.  gr.  slightly  exceeding  that  of  wa¬ 
ter.  It  boils  at  410°  Fahr.,  and  is  miscible  with 
alcohol  and  ether.  It  was  discovered  by  Scheele. 

Prep.  Alcohol  of  -830,  4  parts  ;  crystals  of  ben¬ 
zoic  acid  2  parts ;  concentrated  muriatic  acid  1 
part ;  mix,  distil,  and  as  soon  as  the  product  turns 
milky  when  mixed  with  water,  change  the  receiver 
and  collect  the  liquid  that  distils  over.  To  the 
product  add  water,  separate  the  supernatant  ether, 
boil  with  water  and  a  little  oxide  of  lead,  (to  sepa¬ 
rate  benzoic  acid,)  and  lastly,  free  it  from  water 
by  allowing  it  to  stand  over  chloride  of  calcium. 
(Liebig.)  See  Ethers,  organic. 

ETHER,  CARBONIC.  Syn.  Carbonate  of 
Ether.  Carbonate  of  Oxide  of  Ethule. 
./Ether  Carbonicus.  An  ethereal  liquid,  dis¬ 
covered  by  Ettling,  and  somewhat  resembling  ox¬ 
alic  ether. 

Prep.  Add  gradually,  fragments  of  potassium 
to  oxalic  ether,  gently  warmed,  as  long  as  bub¬ 
bles  of  gas  are  formed  ;  remove  the  excess  of  metal 
from  the  semisolid  mass,  add  water  and  distil. 
The  carbonic  ether  will  float  on  the  surface  of  the 
liquid  in  the  receiver,  and  must  be  collected,  dried 


by  contact  with  chloride  of  calcium,  and  rectif 
along  with  some  potassium  or  sodium,  till  it  cea 
to  yield  acetate  of  potassa  when  acted  on  by  ca 
tic  potassa.  (Liebig.) 

ETHER,  CHLORIC.  Syn.  Chloride 
Ethule.  Chloriiydric  Ether.  Hydrochloric  I 
Muriatic  do.  Marine  do.  .Ether  Muriatic1 
Do.  Chloricus.  Do.  Hydrochloricus.  Prep 
(P.  Cod.)  Alcohol  and  muriatic  acid  equal  parts 
weight ;  distil  by  a  gentle  heat,  into  a  series  of  1 
ceivers,  the  first  of  which  should  contain  a  lit 
warm  water,  and  the  others  should  be  surrouni 
with  ice. 

II.  ( Medicinal  Chloric  Ether.)  This  is  nsua 
prepared  by  putting  dry  chloride  of  lime  into’ 
glass  or  earthenware  retort,  with  just  enough  I 
cohol  to  moisten  and  cover  it,  and  distilling  b; 
gentle  heat  into  a  receiver,  surrounded  with  ice; 
a  freezing  mixture. 

III.  (Pure.)  Saturate  alcohol  with  muria, 
acid  gas,  carefully  distil,  purify  the  product  fr! 
alcohol  and  water  by  means  of  chloride  of  calciu! 
and  preserve  it  in  inverted  stoppered  bottles,  ii 
cool  place. 

Remarks.  Chloric  ether  requires  the  same  ct 
in  its  distillation  as  sulphuric  ether,  previously  (' 
scribed,  and  the  same  apparatus  may  be  advan 
geously  employed.  It  has  a  penetrating,  gar! 
like  smell,  a  sp.  gr.  of  -874  at  40°,  dissolves  in 
parts  of  water,  is  neutral,  boils  at  51°,  and  bu; 
with  a  greenish  flame  and  the  production  of  n 
riatic  acid.  Its  physiological  action  is  similar! 
the  other  ethers.  It  has  been  given  in  dyspep> 
hepatic  diseases,  hectic  fever,  &c.,  in  doses  of  6 
to  f 3 i i j .  The  spiritus  salis  dulcis  (P.  E.  1 73 
was  a  mixture  of  this  ether  and  alcohol,  but  Gehl 
first  brought  it  into  notice  in  1804.  (Thomso 
It  is  but  little  employed  in  England,  judging  ire 
the  demand  for  it ;  a  very  large  metropolitan  tin 
house  having  only  sold  about  16  ounces  in  the  k 
twelve  months. 

ETHER,  CHLORO-CARBONIC.  Dun 
has  given  this  name  to  a  peculiar  liquid  formed 
saturating  absolute  alcohol  with  chloro-carboi; 
acid,  (phosgene  gas.)  The  lower  stratum  tlj 
forms  is  the  ether.  It  must  be  purified  by  star 
ing  over  oxide  of  lead  and  muriate  of  lime,  and 
subsequent  rectification.  It  has  a  disagrees! 
smell,  is  heavier  than  water,  and  boils  at  -0 
Fahr.  It  is  decomposed  by  water. 

ETHER,  CYANIC  Syn.  Bicyanurate 
Ether.  Do.  of  Oxid^pf  Ethule.  Eth 
Cyanicus.  Prep.  Saturate  a  mixture  of  alcol 
and  ether  with  hydrated  cyanic  acid,  in  vapor.  * 
24  hours  collect  the  crystals,  and  purify  by  sol 
tion  and  crystallization  in  hot  alcohol  or  wat 
Tasteless,  inodorous,  colorless,  transparent  need 
and  prisms.  (Wohler  and  Liebig.) 

ETHER,  HYDRIODIC.  Syn.  Iodide 
Ethule.  A  colorless  liquid,  discovered  by  Gj 
Lussac,  and  obtained  by  saturating  alcohol  wi 
hydriodic  acid  and  distilling.  It  is  about  as  den: 
as  oil  of  vitriol,  has  an  ethereal  smell,  and  boils 
150°  to  160°  Fahr. 

ETHER,  HYDROBROMIC.  Syn.  Bromu 
of  Ethule.  A  volatile  ethereal  liquid  discover) 
by  Serullas.  It  is  prepared  by  dissolving  8  Pal 
of  bromine  in  32  parts  of  alcohol,  adding  one  pb 
of  phosphorus,  and  distilling  the  mixture  by  a  geIlt; 


ETH 


283 


ETH 


as  soon  as  it  becomes  cold.  The  ether  is  sep- 
d  from  the  distilled  liquid  by  the  addition  of 
r ;  it  is  heavier  than  the  latter. 

THER,  HYDROTELLURIC.  This  may  be 
ared  by  distilling  the  mixed  aqueous  solutions 
ilphovinate  of  baryta  and  telluret  of  sodium, 
latter  is  prepared  by  calcining  tellurium,  or 
ret  of  bismuth  with  carbonate  of  soda  and  char- 
and  must  be  used  as  soon  as  made.  Hydro- 
|iric  ether  has  a  yellowish  red  color,  like  bro- 
,  and  is  heavier  than  water.  (Wohler.) 
HIER,  METHYLIC.  Syn.  Hydrate  of 
hylene.  A  colorless  gas,  prepared  by  distil - 
1  mixture  of  equal  measures  of  oil  of  vitriol  and 
xilic  spirit 

THER,  MURIATIC,  (HEAVY.)  A  name 
1  to  a  liquid  obtained  by  Scheele,  by  distilling  a 
ire  of  oil  of  vitriol,  peroxide  of  manganese,  chlo- 
>f  sodium  and  alcohol.  It  is  more  conveniently 
ired  by  saturating  alcohol  of  80  to  85g,  in  the 
with  chlorine,  adding  water,  collecting  the 
luid  that  separates,  and  washing  it  with  wa- 
s  long  as  any  of  it  is  dissolved.  This  fluid 
at  about  245°  Fahr.,  and  is  heavier  than  wa- 
This  ether  enters  into  the  composition  of  the 
us  muriatico-ethereus,  a  remedy  occasionally 
on  the  Continent.  (Liebig.) 

PHER,  NITROUS.  Syn.  Hytonitrous 
:r.  Hyfonitrite  of  Oxide  of  Ethule.  Do. 
riiER.  It  is  said  that  sweet  spirit  of  nitre  was 
nto  Raymond  Lully  in  the  13th  century,  and 
Basil  Valentine,  in  the  15th  century,  taught* 
liproved  method  of  preparing  it,  (Dulk,  quoted 
r.  Pereira;)  but  nitric  ether  was  first  mention- 
Kunckel  in  1681.  (Thomson.) 
ep.  I.  ( Process  of  the  Edinburgh  Ph .)  Rec- 
t  spirit  1  quart,  and  f^vj  ;  pure  nitric  acid  of 
*#j  f§vij  ;  put  f^xv  of  the  spirit  into  a  quart 
wuh,  fitted  with  a  cork  and  safety  tube,  reach- 
■  within  an  inch  of  the  spirit,  and  a  second 
W  eading  to  a  refrigeratory.  Fill  the  safety  tube 
^tthe  nitric  acid,  then  add  through  it,  gradually 
wantiously,  f^iiiss  of  the  acid.  When  the  vio- 
ifltction  that  ensues  is  nearly  over,  gradually 
be  remaining  portion  of  the  acid,  f^ss  at  a 
and  at  intervals.  The  ether  that  distils  over 
be  agitated  first  with  a  little  milk  of  lime,  till  it 
'to  redden  litmus  paper,  and  then  with  half  its 
te  of  concentrated  solution  of  muriate  of  lime, 
pure  hyponitrous  ether  should  have  a  densi- 
•899.” 

The  Dublin  College  orders  purified  nitrate 
ash,  dried  and  in  powder,  lb.  iss ;  sulphuric 
j;  rectified  spirit  of  wine  f§xix;  the  acid 
•irit  are  to  be  first  mixed,  and  then  poured 
gradually  on  the  powdered  nitrate  placed  in 
tail  at  ed  retort,  and  connected  with  a  well- 
receiver,  by  means  of  a  bottle,  containing  a 
pta1  of  spirit  of  wine,  adopting  the  usual  precau- 
h*1  the  product  is  to  be  shaken  with  about  a 
^rn  of  dried  and  finely-powdered  carbonate  of 
I*1,  a,  and  the  ether  decanted  after  a  time. 

T  (Process  of  M.  Pedroni.)  Crystallized  ni- 
ammonia  II  parts  ;  oil  of  vitriol  8  parts; 
lM’1  9  parts  ;  mix  the  last  two,  and  pour  them 
salt  contained  in  any  suitable  distillatory 
connected  with  a  well-cooled  receiver.  Ni- 
1  ?ther  will  gradually  distil  over  by  the  appli- 
of  heat.  A  common  fire  may  be  employed 


without  danger,  as  the  liberation  of  the  ether  pro¬ 
ceeds  gradually,  and  not  almost  instantaneously, 
as  in  operating  in  the  usual  way.  Sulphate  of  am¬ 
monia  is  left  in  the  retort.  (Comptes  Rendus, 
1843.) 

IV.  Alcohol  of  85§,  9  parts  ;  water  4  parts ; 
fuming  nitric  acid  8  parts ;  introduce  the  spirit  into 
a  strong  cylindrical  glass  vessel,  3  times  as  high  as 
wide,  capable  of  holding  one-fifth  more  than  the 
liquid  to  be  placed  in  it,  and  by  means  of  a  funnel 
tube  reaching  to  the  bottom  of  the  vessel,  and 
having  a  small  orifice  ;  add  the  water  cautiously, 
so  that  it  may  form  a  stratum  beneath  the  alcohol, 
without  mixing  with  it ;  in  like  manner  add  the 
acid,  taking  care  that  the  three  strata  do  not  mix  ; 
then  tightly  stop  the  vessel,  and  allow  it  to  repose 
at  a  temperature  of  53°  Fahr.,  for  2  or  3  days, 
when  the  stratum  of  ether  which  has  formed  must 
be  collected  and  purified  by  rectification.  (Turner’s 
Chem.,  7th  ed.) 

V.  (Liebig’s  Process.)  Starch  1  part ;  nitric 
acid,  sp.  gr.  1-30,  10  parts  ;  alcohol  of  85§,  2  parts; 
water  1  part ;  introduce  the  starch  and  acid  into 
a  capacious  retort,  connected  with  a  wide  tube  2 
or  3  feet  long,  bent  at  right  angles,  and  terminating 
near  the  bottom  of  a  two-necked  bottle,  contain¬ 
ing  the  alcohol  and  water  mixed  together,  and 
surrounded  with  a  freezing  mixture  or  very  cold 
water.  The  other  neck  of  the  bottle  must  be  con¬ 
nected  by  a  wide  and  long  glass  tube,  with  a  good 
refrigerator  or  condenser.  The  heat  of  a  water 
bath  must  be  cautiously  applied  to  the  retort,  when 
pure  hyponitrous  acid  will  be  set  free,  and  passing 
into  the  alcohol  will  form  hyponitrite  of  oxide  of 
ethule,  (ether,)  which  will  distil  in  a  gentle  stream. 
The  tube  connecting  the  retort  and  bottle  must  be 
cooled  by  means  of  a  rag  or  moist  paper,  wetted 
from  time  to  time  with  ice-cold  water ;  for  if  the 
tube  and  the  alcohol  be  not  carefully  cooled,  the 
latter  becomes  spontaneously  hot,  and  boils  vio¬ 
lently,  when  the  product  is  vitiated.  This  process 
is  very  productive  and  economical,  and  yields  per¬ 
fectly  pure  hyponitrous  ether. 

Prop.,  Uses,  ij-c.  Pure  hyponitrous  ether  has  a 
pale  yellow  color,  a  mixed  odor  of  apples  and  Hun¬ 
gary  wines,  a  sp.  gr.  of  0-947  at  60°  F  ahr.,  and  boils 
at  62°  F’ahr.  That  prepared  by  the  ordinary  pro¬ 
cesses  contains  aldehyde,  boils  at  70°,  has  a  sp.  gr. 
of  0-886  at  40°  Fahr.,  has  a  similar  odor  to  the  for¬ 
mer,  but  at  times  suffocating,  and  turns  brown  when 
mixed  with  an  alcoholic  solution  of  potassa,  while 
the  former  remains  white.  It  also  becomes  acid  by 
age,  while  pure  hyponitrous  ether  remains  neutral. 
The  ether  prepared  by  the  last  formula  is  chemi¬ 
cally  pure,  (Liebig,)  and  that  by  the  third,  nearly 
so.  The  others  contain  aldehyde.  Ordinary  hy¬ 
ponitrous  ether  dissolves  in  about  48  parts  of  wa¬ 
ter,  and  mixes  in  all  proportions  with  alcohol  and 
sulphuric  ether.  (Liebig.) 

Hyponitrous  ether  is  refrigerant,  diaphoretic,  and 
diuretic,  but  is  seldom  employed  alone,  though, 
when  largely  diluted  with  alcohol,  under  the  name 
of  “sweet  spirits  of  nitre,”  it  is  a  common  remedy. 
It  is  also  used  in  the  manufacture  of  British  bran¬ 
dy.  (See  Spirits  of  Nitre,  sweet.) 

ETHER,  (ENANTHIC.  Syn.  (Esantiiate 
of  Oxide  of  Etiiule.  This  is  the  oil  obtained 
towards  the  end  of  the  distillation  of  fermente 
liquors,  especially  wines.  It  is  purified  bj  agita- 


ETH 


284 


ETH 


tion  with  a  weak  solution  of  carbonate  of  potassa, 
repose,  and  decantation.  It  is  lighter  than  water, 
boils  at  425°  Fahr.,  and  has  an  odor  resembling 
an  empty  wine  cask  or  bottle  that  has  been  ex¬ 
posed  to  the  air  for  some  time.  As  obtained  by  dis¬ 
tillation,  it  is  united  with  a  little  cenanthic  acid. 
2200  imperial  gallons  of  wine  (about  35  hogsheads) 
only  yielded  2|  lbs.  of  the  mixed  oil. 

ETHER,  OXALIC.  Syn.  Oxalate  of  Ox¬ 
ide  of  Ethule.  Neutral  do.  A  colorless  oily 
liquid,  slightly  heavier  than  water,  boiling  at  370° 
Fahr.,  and  having  an  aromatic  smell.  It  was  dis¬ 
covered  by  Thenard. 

Prep.  Binoxalate  of  potassa,  and  alcohol  of  90$, 
of  each  4  parts ;  oil  of  vitriol  5  parts  ;  mix  in  a 
glass  retort  and  distil  with  a  quick  fire ;  as  soon  as 
the  product  becomes  turbid  when  mixed  with  wa¬ 
ter,  change  the  receiver,  agitate  the  subsequent 
product  with  4  or  5  times  its  weight  of  water,  and 
repeat  the  agitation  with  fresh  water  until  the 
ether  becomes  neutral  to  test  paper ;  then  rectify 
it  in  a  dry  retort  that  it  will  about  nine-tenths  fill, 
and  as  soon  as  the  boiling  proceeds  smoothly,  in¬ 
stead  of  by  jerks,  change  the  receiver;  the  remain¬ 
ing  product  will  be  pure  anhydrous  oxalic  ether. 
(Ettling.)  See  Ethers,  organic. 

ETHER,  PHOSPHORATED.  Syn.  ^Ether 
Phosfhoratus.  Prep.  (P.  Cod.)  Phosphorus,  cut 
small,  1  part ;  ether  50  parts ;  digest  with  occa¬ 
sional  agitation  for  1  month,  and  decant  the  clear. 

ETHER,  SULFURIQUE  IODURE.  Syn. 
Ethereal  Tincture  of  Iodine.  Prep.  Iodine 
40  grs. ;  sulphuric  ether  §j  ;  dissolve.  Dose.  5  to 
10  drops,  where  the  use  of  iodine  is  indicated. 

ETHER,  SULFURIQUE  avec  le  Deuto- 
iodure  de  Mercure.  Syn.  Ethereal  Tincture 
of  Biniodide  of  Mercury.  Prep.  Biniodide  of 
mercury  16  grs.;  sulphuric  ether  §iss  ;  dissolve. 
Dose.  5  to  12  drops. 

ETHERS,  ORGANIC.  The  preparation  of 
some  of  the  organic  ethers  has  been  found  to  be 
attended  with  considerable  difficulty,  and  hence 
have  arisen  various  contrivances  to  induce  the  or¬ 
ganic  acids  to  combine  with  the  ethereal  base. 
Among  the  methods  generally  adopted  until  lately, 
may  be  mentioned  the  admixture  of  a  salt  of  the 
organic  acid  with  alcohol,  to  which  some  strong 
inorganic  acid  is  added,  when  the  acid  of  the  salt 
being  liberated  in  the  nascent  state,  it  enters  into 
a  new  combination,  forming  ether.  In  this  way 
acetic  and  oxalic  ethers  are  commonly  prepared. 
Or  the  organic  acid  being  mixed  with  alcohol,  sul¬ 
phuric  or  hydrochloric  acid  is  added,  by  which  an 
organic  ether  is  produced.  Benzoic  ether  may  be 
taken  as  an  instance  of  this  mode  of  operating. 
Ethers  have  also  been  formed  by  the  simple  dis¬ 
tillation  of  some  of  the  organic  acids  with  alcohol, 
but  this  method  is  usually  tedious,  and  requires  the 
repeated  return  of  the  products  of  distillation  into 
the  retort,  as  well  as  considerable  time  for  its  per¬ 
formance,  to  which  several  other  objections  may 
be  added.  More  recently  it  has  been  shown  that 
when  the  organic  acids  are  heated  nearly  to  their 
point  of  decomposition,  and  alcohol  is  gradually 
and  cautiously  dropped  on  them,  ethers  of  those 
acids  are  readily  formed.  In  this  way  many  of 
the  acids  which  are  wholly  or  partly  volatile — as 
the  oxalic,  benzoic,  and  succinic  acids, — yield  large 
quantities  of  ether.  (Gaultier  de  Claubry.)  This 


method  is  applicable  to  most  acids  that  do  not  si 
fer  decomposition  at  a  low  temperature,  but 
other  cases  the  product  would  be  vitiated  and  il 
certain.  Thus,  citric  acid  under  this  treatm; 
might  yield  citric,  itaconic,  citraconic,  or  aeon' 
ether,  or  a  mixture  of  two  or  more  of  them,  i 
this  in  a  way  entirely  beyond  the  power  of 
operator  to  influence.  Another  method  recci 
mended,  and  very  suitable  to  the  preparation  | 
the  ethers  of  the  fatty  acids,  is — to  dissolve  i 
organic  acid  in  alcohol,  and  to  pass  a  current 
muriatic  acid  gas  through  the  solution.  A  t 
simpler  plan,  and  which  appears  likely  to  supj 
sede  most  others,  at  least  in  the  majority  of  casi 
is  to  mix  equal  part3  of  alcohol  and  the  orga 
acid,  with  -Jth  or  |th  of  oil  of  vitriol,  and 
place  it  in  a  flask  or  digester,  fitted  with  a  cc 
through  which  passes  an  upright  thin  glass  tulx 
or  6  feet  long,  and  after  luting  the  joint  quite  ; 
curely,  to  submit  the  mixture  to  gentle  ebullit! 
in  a  sand-bath,  or  over  a  spirit  lamp  for  sevd 
hours.  In  this  way  the  spirituous  and  etheil 
vapors  are  condensed  in  the  cool  portions  of  j 
tube,  and  fall  back  again  into  the  matrass, 
which  means  no  loss  of  either  can  possibly  oc< 
A  Liebig’s  refrigerator  reversed  may  also  be  u 
for  this  purpose.  (See  Ether.)  By  this  met! 
some  ethers  may  be  readily  formed  that  i 
scarcely  be  obtained  pure  in  the  usual  way.  Tj 
mucic  ether  may  be  obtained  by  this  process,  wbj 
will  become  perfectly  white  by  crystallizati: 
while  by  Malagutti’s  method,  the  product  is  qt 
black,  and  is  purified  with  difficulty.  One  or  Otj 
of  the  above  plans  may  be  adopted  for  the  prepa; 
tion  of  those  ethers  for  which  formulae  are  not 
serted  in  this  volume. 

ETHERIN.  A  name  applied  by  some  ch< 
ists  to  a  hydrocarbon,  assumed  to  be  the  base 
ether.  Its  atomic  constitution,  according  to 
hypothesis,  is  4  equivalents  each  of  hydrogen  a 
carbon. 

ETHERINE.  Syn.  Camphor  of  Oil  of  Wij 
A  peculiar  substance  obtained  by  exposing  etj 
role  for  a  long  time  to  a  low  temperature,  j 
forms  brilliant  prisms  and  plates,  and  is  tastelj. 
soluble  in  alcohol  and  ether,  fuses  at  230°,  boil; 
500°,  and  is  a  little  lighter  than  water.  The  c>; 
tals  are  purified  by  pressure  between  the  fold.1, 
bibulous  paper,  solution  in  ether,  and  evaporate 

ETIIEROLE.  Syn.  Light  Oil  of  Wine. 
hydrocarbon  discovered  by  Hennel.  It  is  f 
pared  by  gently  heating  ethereal  oil  with  water,!- 
parating  the  supernatant  light  oil,  and  washing  ■ 
with  water  till  it  becomes  quite  neutral,  after  wl;> 
it  is  dried  by  means  of  chloride  of  calcium.  Et  ■ 
role  is  a  colorless  oily  liquid,  lighter  than  wajj 
boiling  at  536°,  and  soluble  in  absolute  alcohol 
ether. 

ETIIIOPS.  (See  AEthiops.) 

ETIIIOPS,  MARTIAL.  Syn.  JSthioi*  M  - 
tialis.  Oxide  of  iron  prepared  by  keeping  ijl 
filings  under  water,  and  occasionally  shaking  th  • 
It  must  bo  washed  with  water,  and  dried  as  quicj 
as  possible  to  prevent  its  rusting.  It  was  fornn ' 
much  esteemed  as  a  tonic. 

ETHIOP’S  MINERAL,  (TYSON’S.)  P 
Oxide  of  mercury,  (prepared  by  decomposing  cr 
mel  with  an  equivalent  proportion  of  liquor  of  j' 
tassa,  to  which  a  little  liquor  of  ammonia  has  b  1 


EYA 


285 


EXP 


Tri¬ 


fled,)  and  flowers  of  sulphur,  equal  parts, 
rate  together  till  perfectly  mixed. 

Remark e.  Mr.  Tyson  has  recommended  this  as 
it  efficient  substitute  for  the  old  and  uncertain 
ieparation  commonly  sold  under  the  name  of 
ithiop’s  mineral.  Mr.  Tyson’s  ethiops  is,  how- 
j  er,  of  more  than  double  the  usual  strength,  and 
lOtild  therefore  be  taken  in  proportionate  doses, 
’harm.  Joum.) 

ETHIOPS,  VEGETABLE.  Syn.  vEtiiiops 

EGETABILIB.  PuLVIS  QuERCUS  MaRINjE.  Blad- 
r  wrack  (fucus  vesiculosus)  burned  in  a  close 
ssel  till  it  becomes  black  and  friable.  It  has 
jen  used  in  bronchocele,  &c. ;  and,  like  burnt 
jonge,  probably  owes  any  little  virtue  it  may 
j>ssess  to  the  presence  of  a  veiy  small  quantity 
i  iodine. 

EUGENIN.  Syn.  Stearoptene  of  Oil  of 
loves.  Thin,  white,  pearly  scales,  found  by 
onastre  in  oil  of  cloves.  It  smells  and  tastes  of 
uves,  and  is  soluble  in  alcohol  and  ether. 
EUPIIORBIUM,  PREPARED.  Syn.  Eu- 
'orbium  prjeparatcm.  Prep.  Euphorbiuin  2  oz. ; 
mon  juice,  or  vinegar,  1  pint.  Dissolve,  strain, 
id  evaporate  to  dryness. 

EVAPORATION.  Syn.  Evaporatio,  ( Lnt .) 
VAPO ration,  ( Fr.)  Abdunsten,  Abdampfen, 
!er.)  The  dissipation  of  a  fluid  by  means  of 
at.  In  Chemistry  and  Pharmacy  evaporation 
had  recourse  to,  either  for  the  purpose  of  recov- 
iug  a  solid  body  from  its  solution,  as  in  the  pre- 
nation  of  extracts,  chemical  salts,  &c.,  or  to 
l  engthen  a  solution  by  the  expulsion  of  some  of 
“  fluid  matter  that  forms  the  menstruum.  Evap- 
jation  is  also  employed,  though  less  frequently, 
purify  liquids,  by  dissipating  the  A'olatilo  matters 
inch  may  contaminate  them.  Under  ordinary 
ciunstances,  evaporation  is  confined  to  the  sur- 
i’c  of  the  heated  liquid,  and  is  therefore  slower 
quicker  in  proportion  to  the  extension  of  that 
rlacc.  Hence  has  arisen  the  adoption  of  wide 
( allow  vessels  for  containing  fluids  during  their 
posuro  to  heat  for  this  purpose. 

I  It  has  been  found  that  evaporation  proceeds 
i9st  rapidly  when  a  current  of  air  is  made  to  pass 
er  the  surface  of  the  fluid,  as,  in  this  case,  the 
por  is  prevented  resell g  upon  the  surface,  and 
peding  the  process  by  its  pressure.  On  the 
tall  scale,  shallow  capsules  of  glass,  Wedgwood- 
»re,  porcelain,  or  metal,  are  commonly  employed 
evaporating  vessels,  and  these  are  exposed  to 
at  by  placing  them  over  a  lamp,  or  naked  fire, 
in  a  water-bath,  or  sand-bath,  according  to  the 
nperature  at  which  it  is  proper  to  conduct  the 
ocess.  On  the  large  scale,  high-pressure  steam 
usually  employed  as  the  source  of  the  heat. 
>e  term  “  spontaneous  evaporation ”  is  applied 
the  dissipation  of  a  fluid  by  mere  exposure  in 
vessels,  at  the  common  temperature  of  the 
uiosphere,  and  without  the  application  of  artifi- 
heat.  The  celerity  of  this  species  of  evapora- 
j'n  wholly  depends  on  the  degree  of  humidity  of 
e  surrounding  air,  and  differs  from  the  former,  in 
nch  the  rate  of  evaporation  is  proportionate  to 
!e  degree  of  heat  at  which  the  process  is  con- 
,cted,  and  the  amount  of  pressure  upon  the  sur- 
26  of  the  liquid.  Evaporation  in  rncuo  (as  it  is 
lied)  is  conducted  under  the  receiver  of  an  air- 
mP>  or  in  an  attenuated  atmosphere,  produced 


by  filling  a  vessel  with  steam,  by  which  means  the 
air  is  expelled,  when  all  communication  with  the 
external  atmosphere  is  cut  off,  and  the  vapor  con¬ 
densed  by  the  application  of  cold.  Fluids  are  also 
evaporated  in  air-tight  receivers  over  sulphuric 
acid,  by  which  they  are  continually  exposed  to  the 
action  of  a  very  dry  atmosphere.  When  such  a 
receiver  is  connected  with  an  air-pump  in  action, 
evaporation  proceeds  with  increased  rapidity,  and 
intense  cold  is  produced.  (See  Congelation,  Dis¬ 
tillation,  Extracts,  &c.) 

EXCORIATION.  Syn.  Excoriatio,  (from 
excorio,  to  flay,  or  to  cut  off  the  skin.)  An  abra¬ 
sion.  Young  children  are  very  apt  to  be  chafed 
under  the  arms,  behind  the  ears,  between  the 
thighs,  and  in  the  wrinkles  and  folds  of  the  skin, 
unless  great  attention  is  paid  to  cleanliness,  and 
wiping  the  skin  perfectly  dry  after  washing. 
Whenever  there  is  a  tendency  to  excoriations  of 
this  kind,  either  in  adults  or  children,  a  little  finely 
powdered  starch,  or  violet  powder,  applied  by 
means  of  a  puff,  or  a  small  bag  of  muslin,  once  or 
twice  a  day,  will  generally  remove  them,  and  pre¬ 
vent  their  occurrence  in  future.  Mild  unguents, 
as  cold  cream,  or  spermaceti  cerate  or  ointment, 
may  also  be  used  with  advantage.  The  prefer¬ 
ence  should,  however,  be  given  to  the  former 
remedies  from  their  not  soiling  the  linen.  Exco¬ 
riations  arising  from  the  removal  of  the  skin  by 
friction  or  external  violence,  have  already  been 
noticed  under  the  head  Abrasion. 

EXPECTORANTS.  (From  expectorare,  to 
expectorate.)  Medicines  that  promote  the  secre¬ 
tion  of  the  tracheal  and  bronchial  mucus.  Ac¬ 
cording  to  Dr.  Good,  true  expectorants  are  “  those 
medicines  which  rather  promote  the  separation  of 
the  viscid  phlegm  with  which  the  bronchia;  are 
loaded,  than  simply  inviscate  and  dilute  it ;  though 
these  are  also  treated  as  expectorants  by  many 
writers.”  Numerous  articles  of  the  materia  medica 
have  been  denominated  expectorants,  of  which  the 
following  arc  the  principal : — Tartarizcd  antimony, 
ipecacuanha,  squills,  garlic,  asafeetida,  ammonia- 
cum,  the  oily  resins,  the  balsams  of  tolu  and  Peru, 
benzoin,  styrax,  benzoic  acid,  the  fumes  of  vine¬ 
gar,  tar,  and  of  many  of  the  volatile  oils,  and  the 
smoke  of  tobacco  and  stramonium.  Chlorine  and 
ammoniacal  gases  have  also  been  called  expecto¬ 
rants.  Medicines  of  this  class  are  commonly  em¬ 
ployed  in  pulmonary  complaints  and  affections  of 
the  air-tubes,  attended  by  a  vitiated  state  of  the 
mucus,  or  an  imperfect  performance  of  the  natural 
functions  of  the  secretory  vessels.  “  Of  all  classes 
of  the  materia  medica,  none  are  more  uncertain  in 
their  action  than  expectorants.”  (Pereira.)  The 
act  of  ejecting  matter  from  the  chest  is  called 
expectoration. 

EXPRESSION.  Syn.  Expressio,  (Lat.,  from 
expritno,  to  press  out.)  A  mechanical  operation, 
by  which  any  fluid  contained  in  the  pores  or  cells 
of  a  solid  is  expelled.  Many  of  the  fluid  sub¬ 
stances  employed  in  pharmacy  aqd  chemistry  are 
obtained  by  expression.  Thus,  the  unctuous  vege¬ 
table  oils,  as  those  of  almonds,  linseed,  &c.  <Stc., 
are  procured  by  submitting  those  substances  to 
powerful  pressure  between  iron  plates,  whic  i  are 
either  made  warm,  or  the  bruised  seeds  are  previ¬ 
ously  exposed  in  bags  to  the  steam  ot  boi  mg  "a 
ter.  The  juices  of  fresh  vegetables  are  also  ob- 


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286 


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tained  by  expression.  The  substances  are  first 
bruised  in  a  marble  mortar,  or,  on  the  large  scale, 
in  a  mill,  and  immediately  submitted  to  the  press, 
to  prevent  them  passing  into  the  state  of  fermenta¬ 
tion,  which  would  injure  the  quality  of  the  product. 
Fruits  which  contain  highly-flavored  seeds,  or 
which  have  rinds  containing  essential  oil,  should 
be  deprived  of  them  before  pressing.  The  subacid 
fruits  should  also  be  allowed  to  lie  together  for 
some  days  before  being  pressed,  as  the  quantity 
and  quality  of  the  product  arc  thereby  increased. 
The  fluid  matter  absorbed  by  tho  ingredients  em¬ 
ployed  in  the  preparation  of  tinctures,  infusions, 
decoctions,  extracts,  &c.,  is  generally  obtained  by 
powerful  pressure.  Expression  is  also  frequently 
employed  for  the  purpose  of  obtaining  solids  in  a 
state  of  purity,  as  in  the  expulsion  of  oleine  from 
stearine,  and  water  from  the  bicarbonate  of  soda. 
On  the  small  scale,  the  common  screw-press,  or 
one  of  like  construction,  is  usually  employed ;  but 
the  power  thus  obtained  is  insufficient  to  expel  the 
whole  of  a  fluid  diffused  through  the  pores  of  a 
solid.  Hence  has  arisen  the  use  of  the  hydraulic 
press,  which  is  alone  employed  on  the  large  scale. 
In  all  these  cases,  the  substances  are  placed  in 
bags  made  of  hair-cloth,  or  coarse  canvass,  previ¬ 
ously  to  their  being  submitted  to  pressure. 

EXSICCATION.  Syn.  Exsiccatio,  ( Lat ., 
from  exsicco,  to  dry  up.)  The  evaporation  of  the 
aqueous  portion  of  solid  bodies.  In  Chemistry  and 
Pharmacy,  this  term  is  commonly  applied  to  the 
operation  by  which  plants  and  chemical  prepara¬ 
tions  are  deprived  of  their  humidity.  This  is  done 
by  exposure  to  the  sun,  a  current  of  dry  air,  an 
atmosphere  rendered  artificially  dry  by  sulphuric 
acid,  or  by  the  direct  application  of  heat  by  means 
of  a  water-bath,  a  sand-bath,  or  a  common  fire. 

EXTRACTS.  Syn.  Extraits,  (Fr.)  Ex- 
tracten,  (Ger.)  Extracta,  {Lat.,  from  extraho, 
to  draw  out.)  In  Chemistry,  the  residuum  from 
the  evaporation  of  aqueous  decoctions,  or  infusions 
of  vegetable  matter.  In  Pharmacy,  preparations 
obtained  by  evaporating  the  expressed  juices,  or 
the  decoctions,  infusions,  or  tinctures,  of  vegeta¬ 
ble  substances,  until  a  mass,  of  a  solid  or  semi¬ 
solid  consistence,  is  formed.  Extracts  vary  in 
their  nature  and  composition  with  the  substances 
from  which  they  are  prepared,  and  the  fluids  em¬ 
ployed  as  solvents.  When  water  is  used  for  ma¬ 
king  the  solution,  the  extract  will  usually  consist 
of  gum,  starch,  sugar,  albumen,  and  saline  and 
other  matter,  along  with  a  peculiar  vegetable  prin¬ 
ciple,  which,  from  its  occurrence  in  most  plants, 
has  received  the  name  of  extractive.  This  sub¬ 
stance  was  discovered  by  Fourcroy,  and  presumed 
by  him  to  be  the  common  basis  of  all  extracts ; 
but  it  has  since  been  proved  by  Chevreul,  and  sev¬ 
eral  other  chemists,  to  be  a  heterogeneous  com¬ 
pound,  varying  in  composition  with  the  plant  from 
which  it  is  extracted.  This  substance  has  a  brown 
color,  speedily  putrefies,  and  becomes  oxidized, 
and  is  rendered  insoluble  by  long  exposure  to  air, 
and  by  repeated  solutions  and  evaporations.  In  its 
unaltered  state  it  is  soluble  in  water,  and  in  alco¬ 
hol,  and  is  precipitated  from  its  solutions  by  the 
acids  and  metallic  oxides.  With  alumina  it  forms 
the  basis  of  several  brown  dyes.  In  the  prepara¬ 
tion  of  the  greater  number  of  extracts,  water  is 
employed  as  the  menstrtium,  and  these  prepara¬ 


tions  are  called,  by  way  of  distinction,  “  mat , 
extracts .”  When  spirit  is  employed  as  the  sil¬ 
ent,  the  extract  may  contain  most  of  the  e, 
stances  above  enumerated,  except  gum,  whiclb 
insoluble  in  strong  spirit.  Besides  these,  spirit  j- 
solves  out  many  substances  which  are  either  wh- 
ly  or  nearly  insoluble  in  water,  as  resins,  essei  l 
oils,  and  the  proximate  principles  of  vegetal;. 
Extracts  prepared  with  alcohol,  either  alone  jr 
diluted  with  water,  are  termed  “  spirituous  j- 
tracts,”  and,  with  scarcely  an  exception,  are  c  • 
siderably  more  powerful  than  the  aqueous  extnU 
of  the  same  vegetables.  In  some  cases,  dilute  a;, 
(the  acetic,)  or  acidulated  water,  is  employees 
the  menstruum,  and  such  preparations  are  he! 
called  “acetic  extracts ."  The  extracts  of  ;  - 
nite,  hemlock,  henbane,  stramonium,  and  col!- 
cum,  as  well  as  of  all  other  plants  containing  ali- 
loids,  possess  greater  activity  when  prepared  \  i 
vinegar  than  with  water.  Thus,  a  quantity  ' 
either  the  alcoholic  or  acetic  extract  of  colchici. 
equal  to  the  common  dose  of  ihegaqueous  extr  ' . 
would  most  probably'  produce  death.  Still  n ) 
active  extracts  may  be  obtained  by  a  combiua  1 
of  the  last  two  menstrua.  According  to  Fenj. 
plants  treated  with  rectified  spirit  of  wine,  mid 
with  one-thirty -sixth  part  of  pyroligneous  (acf 
acid,  yield  extracts  of  remarkable  activity.  (P  • 
Med.  Jour.,  1843.)  To  the  preceding  may!' 
added,  that  the  term  simple  extract  is  appliei  > 
one  prepared  from  a  single  plant,  or  veget ; 
substance,  and  the  term  compound  extract  to  ‘ 
prepared  from  two  or  more  of  such  substances. 

The  above  are  the  principal  varieties  of  extr  ■ 
employed  in  British  Pharmacy,  all  of  which  > 
classed  under  the  general  head  Extracta,  J- 
tracts,)  in  the  London  Pharmacopoeia  ;  but  on  b 
Continent,  ether  is  sometimes  used  as  the  ir  - 
slruum  for  tho  active  principles  of  certain  subsl  ■ 
ces,  as  cantharides,  cubebs,  sem.  cinae,  &c. 

Of  all  the  foreign  Pharmacopoeias,  that  of  • 
den  is  most  prolific  of  extracts ;  its  pages  con  : 
directions  for  58  or  GO  of  these  preparations., 
which  the  following  is  a  brief  notice : — 

I.  Watery  Extracts.  «.  (By  displacev\t 
with  cold  water.)  Ext.  absinthii ;  cardui  b<;- 
dicti ;  centaurii  min. ;  chamomill®  ;  chin®  fus;- 
(cinchon®  ;)  chin®  regi®^  dulcamar®  ;  fumaij; 
gentian®  ;  glycyrrhiz®  ;  graminis  ord.,  (liquid  p 
solid;)  ligni  campech. ;  marrubii  alb.;  millcfi  > 
rhatani® ;  rad.  saponar ;  taraxaci,  (ordinary 
fluid  ;)  tormentill®  ;  trifolii  fibr. 

l°>.  (By  the  ordinary  method  of  maccrati 
Ext.  aloes  ;  myrrh®  ;  opii ;  scill®,  valerian® ; 
n®  fuse®. 

II.  Spirituous  Extracts,  a.  ( Prepared  «|* 
spirit  of  sp.  gr.  0-94-1,  by  24  hours'  macerat 
or  by  the  method  of  displacement.)  Ext  c  ■ 
aurantii  ;  angelic®  ;  rad.  arnic®  ;  calami ;  cal ' 
dul®,  (marygold  ;)  cascarill®  ;  calumb®  ;  cj- 
cynth. ;  inul®  ;  hellebori  nigri ;  levistici,  (Lovaf|! 
quassi®  ;  rh®i. 

[3.  (Prepared  in  a  similar  way  to  the  last  wp 
spirit  of  sp.  gr.  0-841.)  Ext.  aconiti ;  belladj- 
n®  ;  chelidonii  maj.,  (great  celandine  ;)  conii  m;  5 
digitalis;  gratiol®,  (hedge  hyssop;)  hyoscyai , 
lactuc®  viros®  ;  pulsatill®,  (Pasque  flower  ;)  hj- 
taxi  baccat®,  (yew  ;)  rad.  artemisi® ;  nucis  v<|- 
ic®. 


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287 


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II.  Ethereal  Extracts.  Cubebs  ;  sem.  cinse  , 
5  the  roots  of  male-fern  ;  prepared  as  the  last. 

V.  Compound  Extracts.  Ext.  ferri  pom. ;  ext. 

rt  i  co. 

o  the  above  may  be  added  fel.  tauri  inspiss. 
hough  many  of  the  above  extracts  may  be  su- 
p  iuous,  yet  the  directions  for  their  preparation 
doubtless  very  judicious,  and  it  would  promote 
o  small  degree  the  success  of  the  medical  prac- 
[i  tier,  if  a  like  exactness  pervaded  the  instruc- 
;  of  the  London  Pharmacopoeia,  and  equal  care 
skill  obtained  in  the  pharmaceutical  laboratory 
In  gland  to  that  which  is  general  in  France  and 
Litany. 

rep.  The  preparation  of  medicinal  extracts 
be  conveniently  considered  under  two  divi- 
,  viz. :  the  production  of  a  solution  of  the 
tie  portion  of  the  substances  operated  on,  and 
reduction  of  this  solution  by  evaporation  to  the 
istence  of  an  extract. 

hen  water  is  employed  as  the  menstruum,  the 
table  matter  subjected  to  its  action  should  be 
bruised  or  reduced  to  coarse  powder,  or  other- 
divided  by  slicing  with  a  knife,  that  every 
ion  may  be  fully  exposed  to  the  solvent  powers 
o.  ie  fluid.  The  ingredients  should  then  be  treat- 
ct  ith  water  until  all  the  soluble  matter  that  it 
•sired  to  obtain  is  dissolved  out.  There  are 
ral  methods  of  effecting  this  object,  depending 
i  the  nature  of  the  vegetable  substance  acted 
In  some  cases,  maceration  in  cold  water  is 
Died  to ; — at  other  times,  percolation  with  that 
hi  in  a  displacement  apparatus  ;  but  more  gen- 
v,  boiling  water  is  poured  on  the  substance,  or 
boiled  along  with  water,  as  in  the  preparation 
lfusions  and  decoctions.  After  the  ebullition 
'fusion  has  continued  a  sufficient  time,  the 
JH  is  removed,  and  the  liquid  portion  drawn  off. 
I]  ingredients  are  then  pressed  to  extract  the 
rcj lining  liquid,  or,  they  are  washed  with  hot 
"  t,  which  expels  it  by  displacement.  In  the 
lr  irity  of  cases,  however,  a  second  quantity  of 
w  r poured  on  after  the  first  has  been  thorough - 
b  ained  off,  and  the  infusion  or  decoction  is  re- 
1"  “d  a  second  and  a  third  time,  or  until  the  in- 
mats  are  perfectly  exhausted  of  their  soluble 
on.  The  several  liquors,  being  allowed  to  re- 
P'  for  15  or  20  minutes,  for  the  purpose  of  de- 
1"  ing  the  sand  or  other  gritty  and  heavy'  matter 
A’  mechanically  mixed  with  them,  are  then 
Ci  fully  decanted  from  the  sediment,  and,  after 
^  I  run  through  a  fine  sieve,  or  flannel  bag,  are 
re  y  for  concentration. 

He  reduction  of  the  solution  to  the  proper  con- 
nsjice  is  effected  by  evaporation  ;  but  the  mode 
111  Inch  this  is  performed  varies  for  different  ex- 
^  s-  The  London  College  directs  that,  “  unless 
^  wise  ordered,  the  evaporation  should  be  con- 
“yd  as  quickly  as  possible,  in  a  broad  shallow 
n  placed  in  a  water-bath,  until  a  proper  con- 
iLtice  is  acquired  for  forming  pills ;  stirring  as- 
Ufly  with  a  spatula  towards  the  end  of  the 
hion.”  Though  the  water-bath  has  the  sanc- 
f  the  British  colleges,  it  is  doubtful  whether 
1  be  well  adapted  for  ordinary  purposes,  as, 
its  low  evaporative  power,  the  advantages 
h  are  derived  from  its  equable  temperature, 
ast ly  overbalanced  by  the  lengthened  expo- 
*uj°f  the  solution  in  a  heated  state  to  the  action 


of  the  atmosphere.  It  is  doubtful  whether  a  vege¬ 
table  solution  so  prepared  is  not  inferior  in  quality 
to  a  similar  one,  evaporated  in  a  shallow  pan  over 
a  naked  fire,  or  placed  in  a  sand-bath,  provided 
proper  care  be  taken,  and  assiduous  stirring  be 
adopted  during  the  whole  time  of  the  exposure  to 
heat.  In  practice,  however,  the  use  of  a  naked 
fire  is  perfectly'  inadmissible,  as  the  least  neglect 
on  the  part  of  the  operator  would  probably  lead  to 
the  incineration  of  the  whole  ;  but  the  water-bath 
may  readily  be  rendered  available  by  the  addition 
of  one-fifth  part  of  salt,  which  will  raise  its  boiling 
point  to  218£°  Fahr.,  and  the  temperature  of  the 
contained  extract  to  212°  ;  the  remaining  6£°  be¬ 
ing  lost  by  the  interposition  of  the  substance  of  the 
evaporating  vessel. 

On  the  large  scale  the  evaporation  of  extracts 
is  usually  conducted  in  very  wide,  shallow  copper 
or  tinned-copper  pans,  having  steam-tight  jackets 
of  cast  iron,  and  heated  by  allowing  steam  to  play' 
between  the  two.  In  this  way  a  very  high  evapo¬ 
rative  power  is  obtained,  and  a  degree  of  heat 
which  may  be  regulated  at  the  will  of  the  operator, 
and  which  will  at  no  time  much  exceed  the  temper¬ 
ature  of  boiling  water. 

The  rapid  deterioration  which  vegetable  juices 
and  solutions  undergo  by  exposure  to  the  air, 
especially  at  high  temperatures,  has  led  to  the  in¬ 
troduction  of  apparatus,  by  which  they  may'  be 
concentrated  without  contact  with  the  atmosphere, 
and  at  a  less  degree  of  heat  than  is  required  for 
that  purpose  in  open  vessels.  Such  is  the  method, 
commonly  called  Barry's  process,  in  which  the 
air  is  removed  from  certain  air-tight  refrigerators 
by'  the  introduction  of  steam,  which  is  then  con¬ 
densed  by  the  application  of  cold,  by  which  means 
a  partial  vacuum  is  obtained.  Another  process 
for  attenuating  the  atmosphere  over  the  surface  of 
fluids  during  evaporation,  is  by  the  action  of  an  air- 
pump.  This  plan  was  introduced  by  Howard, 
and  is  commonly  applied  to  the  concentration  of 
sirups  in  our  sugar  refineries.  Extracts  obtained 
by  either  of  these  methods  are  said  to  be  prepared 
“  in  vacuo,"  and  are  found  in  practice  to  be  im¬ 
mensely  superior  to  the  common  extracts  of  the 
shops,  and  consequently  require  to  be  exhibited  in 
proportionably  small  doses. 

When  water,  acidulated  with  acetic  acid,  is 
employed  in  the  preparation  of  extracts,  the  vege¬ 
table  substances  are  usually  macerated  in  it,  in 
the  cold,  or  the  dilute  acid  is  sprinkled  over  the 
bruised  plant  in  the  fresh  or  recent  state,  and  the 
whole  is  then  submitted  to  strong  pressure,  to  ex¬ 
pel  the  juice,  which  is  strained  and  evaporated  in 
the  usual  way,  but  preferably  in  a  tin  or  plated- 
copper  pan. 

Spirituous  extracts  are  prepared  by  evapora¬ 
ting  a  concentrated  tincture  of  the  vegetable  sub¬ 
stance  in  any  suitable  vessel,  by'  which  the  volatil¬ 
ized  spirit  may  be  saved.  Ethereal  extracts  are 
obtained  in  a  similar  manner ;  but  being  merely 
prepared  in  small  quantities  at  a  time,  the  process 
may  be  conveniently  performed  in  glass  vessels. 
When  it  is  require^}  to  boil  either  ol  the  above  fluids, 
or  any  other  volatile  liquid  on  the  ingredients,  a 
vessel  fitted  with  a  long  tube,  or  a  Liebigs  refri¬ 
gerator  reversed,  may  be  used  to  prevent  any  loss 
of  the  menstruum.  (See  Ether  and  Ethers,  or¬ 
ganic.) 


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288 


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The  inspissated  vegetable  juices  are  classed  with 
extracts  by  the  London  College,  and  are  ordered 
to  be  prepared  by  evaporating  the  expressed  juice 
without  filtration  in  a  water-bath  ;  but  in  this  way 
a  considerable  portion  of  their  activity  is  lost.  Some 
of  these  juices,  as  that  of  aconite,  are  impaired  in 
so  short  a  time  as  scarcely  to  compensate  for  the 
trouble  of  preparing  them.  This  deterioration  docs 
not,  however,  take  place  in  any  remarkable  degree, 
if  the  expressed  juice  from  the  recent  vegetable  be 
evaporated  by  exposing  it  in  a  thin  stratum  to  a 
current  of  very  dry  air,  as  adopted  by  Mr.  Squire. 
This  may  be  managed  by  putting  the  juice  into 
small  flat  trays  or  dishes,  placed  on  shelves  in  a 
suitably  arranged  apparatus,  alternated  with  simi¬ 
lar  vessels  of  concentrated  sulphuric  acid,  and  by 
causing  a  current  of  dry  air,  at  the  common  tem¬ 
perature  of  the  atmosphere,  to  pass  over  them,  by 
which  means  the  moisture  continually  exhaling 
from  the  one  will  be  absorbed  by  the  other.  Prac¬ 
tical  experiments  have  fully  demonstrated  the 
superiority  of  this  method  of  inspissating  vegetable 
juices  over  every  other  plan  at  present  in  use  ; 
“  for  it  was  shown  that  10  grains  of  extract,  thus 
prepared,  were  more  than  equal  to  20  grains  pre¬ 
pared  in  vacuo  ;  and  to  more  than  60  grs.  of  that 
prepared  by  the  common  process  of  boiling  down 
the  juice  to  an  extract.” 

The  Dublin  College  directs  that  all  simple  ex¬ 
tracts,  (extracta  simpliciora,)  unless  otherwise  or¬ 
dered,  are  to  be  prepared  by  boiling  the  vegetable 
matter  in  8  times  its  weight  of  water  till  the  liquid 
is  reduced  to  one  half;  the  liquor  is  then  to  be 
expressed,  and  after  a  short  time  allowed  for  defe¬ 
cation,  to  be  decanted,  filtered,  and  evaporated  in 
a  water-bath,  until  it  begins  to  thicken,  and  then 
finally  inspissated  by  a  reduced  heat,  continually 
stirring  until  a  consistence  for  forming  pills  be  at¬ 
tained. 

I  have  already  mentioned  that  it  is  proper  to  al¬ 
low  the  infusion  or  decoction  to  purify  itself  by 
defecation,  and  to  pass  it  through  a  flannel  or 
horse-hair  strainer  previously  to  concentration. 
This  may  be  regarded  as  a  general  rule  for  all 
ordinary  extracts.  But  in  some  cases,  this  method 
will  be  found  insufficient  to  render  the  liquid  clear. 
Such  solutions  may  be  rendered  transparent  by 
clarification  with  a  little  white  of  egg,  skimming 
off  the  scum  as  it  rises,  and  straining  through  flan¬ 
nel  in  the  common  way  ;  or  they  may  be  filtered 
through  a  bag  made  of  very  fine  Welsh  flannel, 
or  of  twilled  cotton  cloth,  both  of  which  should  be 
soaked  in  clean  water  for  at  least  an  hour  before 
use.  In  the  small  way,  filters  of  linen  or  paper  are 
sometimes  employed  ;  but  as  all  media  sufficient¬ 
ly  fine  to  render  vegetable  solutions  transparent 
soon  choke  up,  such  filters  are  objectionable,  from 
the  length  of  time  the  liquid  has  to  be  exposed  to 
the  air  when  they  are  employed.  In  this  respect, 
the  method  of  clarifying  first  mentioned  is  vastly 
preferable,  and  is  inexpensive,  expeditious,  and 
easy  of  performance,  and  hence  has  been  adopt¬ 
ed  by  many  large  manufacturers.  In  some 
houses,  the  aqueous  infusion  or  decoction  is  allowed 
to  repose  for  24  hours,  and  then  decanted  and 
evaporated  ;  but  such  a  plan  is  objectionable  ;  as, 
however  smooth  and  glossy  extracts  so  prepared 
may  appear,  their  medicinal  virtues  are  lessened 
by  the  lengthened  exposure  to  the  atmosphere. 


Spirituous  tinctures  should  be  filtered  thrcji 
paper,  and  acetic  solutions  through  linen,  or  p  r 
supported  on  linen.  Ethereal  tinctures  are  j 
erably  clarified  by  repose  and  decantation,  at » 
volatility  of  ether  precludes  its  filtration,  exce  a 
close  vessels. 

When  about  one  half  of  an  aqueous  solution  a 
evaporated,  it  is  often  advantageous  to  repi  t 
through  a  flannel  or  horse-hair  strainer,  to  rer  e 
the  flocculi  that  generally  form  by  the  actioil 
the  heat  and  air.  This  is  especially  neces  if 
with  vegetable  solutions  prepared  without  boi  •, 
and  should  bo  adopted  whenever  a  smooth  j 
sightly  extract  is  desired. 

The  directions  previously  given  for  “  finis  r 
off”  extracts  should  be  scrupulously  attendei  i 
Towards  the  end  of  the  process,  the  heat  shii 
be  lessened,  and  as  soon  as  the  extract  acqi!» 
the  consistence  of  thick  treacle,  it  should  be|«j 
moved  altogether,  and  the  remainder  of  fluid  i  - 
ter  evaporated  by  the  heat  retained  by  the  coir 
pan,  the  process  being  promoted  by  assiduous  i 
laborious  stirring  with  a  suitably -shaped  wool 
spatula  ;  and  this  stirring  should  be  continued  1 
a  proper  consistence  is  attained  and  the  extra  < 
nearly  cold.  It  must  be  carefully  observed  in  > 


commence  the  stirring  until  the  heat  (steam)! 
been  withdrawn,  as,  if  an  extract  having  a  tern 
ature  of  about  the  boiling  point  of  water,  or< 
a  few  degrees  below  it,  be  agitated,  it  becomes 
of  bubbles,  and  appears  rough  and  puffy,  and 
appearance  cannot  be  removed  by  subsequent 
ring,  or  by  any  method  but  re-solution  in  wjr 
and  re-evaporation.  This  is  especially  the  !l 
with  the  extracts  of  sarsaparilla,  (simple  andcM 
pound,)  gentian,  liquorice,  and  most  others  * 
similar  class.  A  good  workman  knows  from  eM 
rience  the  proper  time  for  the  removal  of  the  1 1 
but  unpractised  persons  often  fail  in  this  partial  •> 
In  such  cases,  should  the  heat  retained  by:!‘ 
evaporating  pan,  and  hy  the  extract,  prove  ins!- 
cient  to  complete  the  process,  a  little  more 
be  cautiously  applied.  Without  assiduous  ;l 
laborious  stirring  in  the  way  described,  a  y 
smooth  and  glossy  extract  cannot  be  produi 
To  promote  this  artificial  appearance,  some  '• 
sons  add  3  or  4  per  cent,  each  of  olive  oil  and  ;■  > 
arabic,  dissolved  in  water,  with  about  1  or  2r 
cent,  of  spirit  of  wine. 

In  conclusion,  it  may  be  observed,  that  the  g'* 
desiderata  to  be  aimed  at  in  the  preparation  of* 
tracts  are,  to  suit  the  menstrua  and,  the  nietl  * 
of  manipulating  to  the  peculiar  character  it • 
of  the  active  constituents  of  the  vegetable  <• 
stances  operated  on.  The  pharmaceutist  sb 
always  bear  in  mind  that  a  perfect  extract  shy 
be  “  a  concentrated,  solid  mass,  exactly  rep 
seating  in  medicinal  efficacy  the  materials  j  1 
which  it  has  been  prepared,  and  capable  ofb> |f 
redissolved,  so  as  to  form  a  solution  exac  | 
similar  to  that  whence  it  has  been  derive. 
(G.  M.  Mowbray.)  An  extract  possessing  ecA 
strength  to  the  whole  mass  of  the  ingredients  tj1 
which  it  has  been  prepared,  is  almost  next  tejj 
impossibility,  however  desirable  such  a  degree! 
perfection  may  be.  The  operator  may  deem 
self  fortunate,  if,  after  the  exercise  of  the  utn| 
skill  and  judgment,  and  accuracy  of  manipulaqj 
he  obtain  a  product  only  approximating  to  the  u 


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289 


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ire  of  a  perfect  extract  above  quoted.  It  is  a 
that  is  proved  by  practical  experience,  and  is 
ily  accounted  for  by  chemical  science,  that 
medicinal  properties  of  all  solutions  of  vegeta- 
matter  are  injured  by  being  reduced  to  the 
state ;  and  this  deterioration,  more  or  less, 
place,  whether  the  solvent  be  water,  proof 
|i  t,  or  alcohol.  Thus  the  volatile  portions,  the 
itial  oils,  the  aroma,  &c.,  are  nearly  or  wholly 
pated,  and  though  these  do  not  always  form 
principal  or  active  ingredients  of  the  vegetables 
i  which  extracts  are  prepared,  yet  it  cannot 
lenied  that  they  generally  exercise  a  modify- 
and  controlling  influence  over  the  other  ingre- 
i  ts,  which  considerably  alters  their  therapeuti- 
i  action.  That  the  essential  oils  which  mostly 
tituto  the  fragrant  portion  of  vegetables  are 
id  of  efficacy,  it  would  be  the  height  of  folly 
r  <sert ;  examples  to  the  contrary  may  be  in- 
eed  in  the  oils  of  cloves  and  chamomile.  The 
er  of  6inall  doses  of  the  former  to  lessen  or 
ent  the  griping  properties  of  some  acrid  cathar- 
and  of  the  latter  as  a  stomachic,  are  instances 
liar  to  every  one  who  has  tried  them.  Yet  in 
-  actum  anthemidis,  no  odor  of  chamomiles  can 
erceived,  or,  at  least,  if  such  exists,  it  is  pro- 
d  by  the  addition  of  the  essential  oil  after  the 
ion  has  been  evaporated.  But  this  is  a  mere 
ug  deficiency,  compared  to  that  in  the  extracta 
1  liti,  hyoscyami,  belladonnte,  conii,  &c.,  pre- 
d  according  to  the  pharmacopasial  process, 
i  lese  cases,  it  is  well  known  that  the  inert  prep¬ 
ons  are  wholly  deficient  of  the  odor  of  the 
nt  plant,  and  that  in  proportion  as  the  odor  is 
loped  so  is  their  activity  preserved.  Compa're 
M  Powerful  smell  of  the  recently  expressed  juice 
•unlock  with  the  scarcely  perceptible  odor  of 
extractum  conii,  P.  L.  Yet  the  dose  of  the 
often  reaches  20  or  .30  grs.,  while  that  of  the 
1  r  seldom  exceeds  5  or  10  drops,  or  a  portion 
talent  in  dry  ingredients  to  considerably  less 
•  i  a  grain. 

.bough  I  have  mentioned  some  processes  as 
“Table  to  others,  and  have  noticed  the  inferi- 
of  some  of  the  officinal  extracts,  yet  it  is 
T  to  observe  that  when  extracts  are  ordered 
ascriptions,  those  of  the  London  Pharmaco- 
should  be  alone  employed  by  the  dispenser, 
e  substitution  of  others  would  not  only  be  vio- 
?  faith  with  the  prescriber,  but  might  produce 
quences  alike  injurious  to  the  dispenser  and 
•atient.  Many  medical  gentlemen  prefer  ex- 
s  prepared  by  particular  processes  or  persons, 
uch  is  always  indicated  in  their  prescriptions, 
rious  accident  of  this  sort  lately  came  under 
lotice.  A  druggist  had  prepared  a  number  of 
•riptions  from  an  extract  which  he  had  pur- 
sd  of  a  wholesale  drug  house,  and  which  was 
led  P.  L.,  but  was  in  reality  almost  inert,  and 
nsequence  of  the  presumed  insensibility  of  the 
nt  to  its  narcotic  action,  the  medical  practi- 
r  had  gradually  increased  the  quantity  to  an 
nous  extent.  In  the  mean  time,  the  druggist’s 
I  stock  of  extract  was  exhausted,  and  another 
Purchased  of  the  same  parties,  which  was  of 
yerage  quality:  in  came  the  receipt  as  usual ; 
I  his  time  it  was  prepared  from  the  now  extract. 
*  ed  scarcely  mention  the  consequences : — loss 
eech,  coma,  delirium,  and  death  ensued. 

37 


of 


Pres.  Extracts  should  be  put  into  pots  as  soon 
as  taken  from  the  pail,  and,  after  being  securely 
tied  over  with  bladder,  should  be  placed  in  a  dry 
situation.  The  London  College  orders  “  a  small 
quantity  of  rectified  spirit  to  be  sprinkled  upon  all 
the  softer  extracts,  to  prevent  them  becoming 
mouldy.”  A  better  way  is,  however,  to  employ  a 
little  spirit,  holding  in  solution  a  few  drops  of  oil  of 
cloves,  or  a  still  less  quantity  of  creosote.  This 
should  be  added  to  them  the  last  thing  before  re¬ 
moving  them  from  the  evaporating  pan,  and  when 
they  are  nearly  cold.  Hard  extracts  should  be 
kept  in  bladders  or  gut  skins,  placed  in  stone  pots, 
and  well  covered  over.  With  care,  extracts  pre¬ 
pared  from  recent  vegetable  substances  may  be 
preserved  twelve  months,  or  from  season  to  season  ; 
and  those  from  diy  ingredients,  or  such  as  are  less 
inclined  to  spoil,  for  perhaps  double  that  time  ;  but 
beyond  these  periods  their  virtues  cannot  he  relied 
on,  and  they  should  consequently  be  discarded,  if 
remaining  unused  or  unsold. 

Qual.,  pur.,  <$-c.  The  quality  of  an  extract  can¬ 
not  be  ascertained  by  mere  inspection,  nor  can  it 
be  readily  discovered  by  chemical  tests.  A  know¬ 
ledge  of  these  facts  has  induced  the  mercenary 
and  fraudulent  manufacturer  to  employ  damaged 
and  inferior  drugs  in  their  preparation,  regardless 
of  their  slight  medicinal  virtues  and  the  welfare  of 
the  patient.  The  production  of  a  smooth,  bright, 
and  glossy  article  is  all  that  is  usually  attempted 
by  these  individuals,  and  all  that  is  sought  after  by 
the  mass  of  purchasers,  who  mistake  the  mere  ex¬ 
ternal  appearances  of  good  quality  for  its  actual 
existence.  But  it  is  a  fact,  which  I  can  verify 
from  extensive  experience  in  the  laboratory,  and 
from  years  of  observation  on  this  point,  that  the 
mass  of  extracts,  faithfully  prepared  from  good 
materials,  do  not  possess  such  a  sightly  and  pleas¬ 
ing  appearance  as  those  commonly  vended  by  the 
wholesale  druggists.  I  have  with  great  care,  for 
some  years,  compared  the  extracts  prepared  by 
different  metropolitan  houses,  and,  without  being 
desirous  of  making  any  remarks  hurtful  to  the 
feelings,  or  injurious  to  the  interests  of  any  individ¬ 
ual  in  particular,  I  feel  bound  to  state,  that  those 
extracts  that  have  come  under  my  notice,  and 
which  exhibited  a  remarkably  bright  and  glossy 
appearance,  I  have  found  to  be  uniformly  inferior, 
and  sometimes  nearly  inert,  while  those  that  ap¬ 
peared  less  prepossessing  were  generally  of  good 
quality.  This  is  also  well  established  by  reference 
to  the  extracts  of  those  houses  and  institutions  that 
are  remarkable  for  the  superior  quality  of  their 
preparations,  and  by  comparing  them  with  the 
common  extracts  of  the  shops  supplied  by  the 
wholesale  trade.  Without  naming  any  private 
individual  or  establishment  in  particular,  I  will 
only  instance  the  extracts  last  mentioned,  and 
those  of  Apothecaries’  Hall. 

It  is  a  common  practice  with  some  manufac¬ 
turers,  not  only  to  pick  out  the  least  expensive  va¬ 
riety  of  every  drug  for  the  preparation  ot  their 
extracts,  but  the  most  inferior,  and  often  damaged 
and  worthless  portion  of  this  already  interior  arti¬ 
cle.  I  have  seen  rubbish  employed  lor  this  Im¬ 
pose  that  an  honest  man  would  not  pick  ot  a 
dunghill;  and  vet,  because  the  worthless  product 
obtained  from  this  stuff  has  been  “finished  off  m 
such  a  manner  as  to  exhibit  a  smooth  am  g  ossx 


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appearance,  it  has  been  sold  at  a  good  price,  and 
been  deemed  of  superior  quality  by  the  purchaser. 

A  good  extract  should  be  free  from  grit,  and 
wholly  soluble  in  20  parts  of  the  menstruum  em¬ 
ployed  in  its  preparation,  forming  a  nearly  clear 
solution ;  it  should  have  a  uniform  texture  and 
color,  and  be  of  a  proper  consistence.  The  ex¬ 
tracts  prepared  from  the  expressed  juices  of  plants, 
without  straining  off  the  coagulated  albumen,  are 
of  course  exceptions  to  the  second  particular. 

The  best  mode  of  ascertaining  the  medicinal 
value  of  extracts  is  to  assay  them  for  the  proxi¬ 
mate  vegetable  principles  contained  in  the  plants 
from  which  they  have  been  prepared,  or,  where 
this  is  impossible,  they  may  be  exhibited  in  proper 
doses,  and  the  effects  carefully  watched.  Unfor¬ 
tunately,  however,  these  tests  are  not  easily  per¬ 
formed,  and  are  inapplicable  to  those  extracts  that 
exercise  no  very  marked  physiological  action,  un¬ 
less  when  taken  in  repeated  doses,  and  long  con¬ 
tinued.  This  want  of  a  ready  means  of  accurately 
testing  the  qualities  of  extracts,  has  enabled  the 
fraudulent  manufacturer  to  sell  inferior  articles 
with  impunity,  and  without  even  the  fear  of  de¬ 
tection. 

Prop,  and  Uses.  The  extracts  of  the  shops  are 
generally  acknowledged  to  be  the  most  varying, 
imperfect,  and  uncertain  class  of  medicines  con¬ 
tained  in  the  pharmacopoeia.  They  are  mostly 
used  in  the  same  cases  as  the  plants  from  which 
they  are  prepared,  but  in  smaller  doses. 

EXTRACT,  BLACK.  Syn.  Ext.  Nigrum. 
Extract  of  cocculus  indicus.  It  is  used  by  fraudu¬ 
lent  brewers  to  impart  an  intoxicating  property  to 

a  EXTRACT  OF  ACONITE.  Syn.  Ext.  of 
Monkshood.  Do.  of  Wolfsbane.  Extrait  d’- 
Aconit,  (Fr.)  Eisenhutlein-extrakt,  ( Ger .) 
Estratto  di  Aconito,  ( Ital .) 

Remark.  The  extract  of  the  root  is  said  to  be 
12  times  as  strong  as  that  of  the  leaves. 

EXTRACT  OF  ALOES.  Syn.  Purified 
Aloes.  Aloes  Lota.  Gummi  Aloes.  Extract- 
um  Aloes,  (P.  L.  1809.)  Ext.  Aloes  purifica- 
tum,  (P.  L.  1824,  and  since.)  Ext.  Aloes  He¬ 
patic,®,  (P.  D.)  Extrait  d’Aloes,  ( Fr .)  Aloe- 
extraict,  (Ger.)  Estratto  d’Aloe,  (ltal.)  Prep. 
(P.  L.)  Hepatic  aloes,  in  powder,  §xv  ;  boiling 
water  1  gallon ;  macerate  for  3  days  in  a  gentle 
heat,  strain,  defecate,  decant  the  clear,  and  evap¬ 
orate. 

Remarks.  The  object  of  this  process  is  to  de¬ 
prive  the  aloes  of  resin,  on  which  its  acrid  and 
griping  qualities  have  been  erroneously  supposed 
to  depend.  When  made  with  the  juice,  it  formed 
the  old  Aloes  Depurata,  and  with  the  juice  of 
borage,  bugloss,  &e.,  the  old  Aloe  Insuccata. 
Dose.  5  to  15  grs.,  in  the  same  cases  as  powdered 
aloes. 

EXTRACT  OF  ANEMONE.  Syn.  Ext. 
Anemonis  Pratensis.  Prep.  The  undepurated 
expressed  juice  of  the  anemone  pratensis,  evapo¬ 
rated  to  a  proper  consistence.  It  is  said  to  be 
resolvent,  and  has  been  given  in  some  chronic  dis¬ 
eases,  especially'  amaurosis,  cataract,  opacity  of 
the  cornea,  nocturnal  pains,  suppressions,  &c. 
(Stoerck.) 

EXTRACT  OF  BARDANA.  Syn.  Ext.  of 
Burdock.  Ext.  Bardana.  Prep.  (P.  Cod.)  Grind 


the  root  moderately  fine  with  half  its  weight  of  dt 
tilled  water,  macerate  for  12  hours,  then  put 
into  a  percolator,  and  pass  temperate  water  throug 
it  until  exhausted  ;  filter,  and  evaporate  in  a  wi, 
ter-bath. 

EXTRACT  OF  BARK.  Syn.  Ext.  of  Cin 
chona  Bark.  Extrait  de  Quinquina,  (Fr.)  Es; 
tratto  di  China,  (Ital.)  China-extrakt,  (Ger, 
Prep.  I.  (Ext.  Cinchona:,  P.  E.  Ext.  Cortici 
Peruviana.  Ext.  Cinchonce  Resinosum.  Ex 
Corticis  Cinchonce  cum  Resina.)  Any  variet 

Tiv 


of  cinchona  bark,  reduced  to  fine  powder, 
proof  spirit  f^xxiv  ;  percolate,  distil  off  most  of  thj 
spirit  from  the  tincture,  and  then  evaporate  in 
water-bath  to  a  proper  consistence.  (P.  E.) 

Remarks.  The  ext.  cinchonce  (P.  D.)  is  a 
aqueous  extract  of  lance-leaved  cinchona  barl 
The  above  extract  is  kept  in  two  forms  ;  one  bar 
and  dry  for  powdering ;  the  other  of  a  pillular  con 
sistence.  The  one  is  called  Extractum  CinI 
chona  molle  ;  the  other  Ext.  Cinchona  durO 
The  ext.  cinchonce  cum  resina,  (P.  L.  1788,)  an 
the  resinous  extract  of  bark  of  the  shops,  are  pre 
pared  in  the  same  way  as  extract  of  cascarilla. 

II.  (Extract  of  lance-leaved  cinchona  bark 
ext.  of  pale  do. ;  ext.  corticis  Peruviani,  P.  I 
1745,  1788.  Ext.  cinchonce,  P.  L.  1809,  182-1; 
Ext.  cinchonce  lancifolice,  P.  L.  1836.)  Prep.  Pak 
bark,  bruised,  %xv ;  water  4  gallons ;  boil  with 
gallon  of  water  till  reduced  to  6  pints,  and  straii 
while  warm  ;  repeat  the  same  process  with  eacl. 
remaining  gallon  of  the  water,  and  finally  evapo 
rate  the  mixed  solutions. 

III.  (Extract  of  yellow  cinchona  bark.  Ext 
of  heart-leaved  do.  Extractum  cinchonce  coi'di 
folicp,,  P.  L.)  Prep.  The  same  as  the  last.  Nei¬ 
ther  this  extract  nor  the  following  is  kept  in  the 
shops ;  and,  as  far  as  my  knowledge  extends,  it 
never  employed  or  asked  for. 

IV.  (Extract  of  red  cinchona  bark.  Ext.  of 
oblong-leaved  do.  Ext.  cinchonce  oblongifoliaii 
P.  L.)  Prep.  The  same  as  the  last. 

V.  (Essential  salt  of  bark.  Extractum  cincho- j 
nee  per  aquam  frigidam.)  Prep.  (P.  Cod.)  Ex-; 
liaust  the  bruised  bark  by  maceration  in  successive 
portions  of  cold  water,  evaporate  the  mixed  infu¬ 
sions  to  the  consistence  of  a  soft  extract,  spread  it 
thinly  on  earthen  or  porcelain  dishes,  dry  by  a 
gentle  heat.,  and  chip  oft’  the  extract. 

Remarks.  The  aqueous  extracts  of  cinchona 
bark  possess  little  medicinal  virtue,  and  this  prin¬ 
cipally  arises  from  the  insolubility  of  the  alkaloids, 
(quinine,  cinchonine,)  or  their  most  valuable  por¬ 
tion,  in  water,  and  also  from  the  rapid  oxidation  of 
their  extractive  matter,  when  exposed  in  solution 
to  the  joint  action  of  heat  and  atmospheric  oxygen. 
The  spirituous  extract  of  the  P.  E.  is  less  objec¬ 
tionable. 

Dose.  5  grs.  to  3ss,  dissolved  in  water,  faintly 
acidulated  with  sulphuric  acid.  Cinchona  bark 
yields  about  25§  of  aqueous  extract. 

EXTRACT  OF  BELLADONNA.  Syn.  Ext. 
of  Deadly  Nightshade.  Ext.  Belladonna,  (P-  I 
L.  and  E.)  Succus  Spissatus  Belladonna,  (P-  D.)  | 
Extrait  de  Belladonne,  (Fr.)  Belladonna-  j 
f.xtrakt,  (Ger.)  Estratto  di  l’Erba  di  Bella-  j 
donna,  (Ital.)  Prep.  I.  (P.  L.  and  D.)  Asex-j 
tract  of  aconite. 

II.  (P.  E.)  Bruise  the  plant  in  a  marble  mor- 


EXT 


291 


EXT 


i,  express  the  juice,  sprinkle  the  residuum  with 
ter,  and  again  press,  mix  the  two  liquids,  filter, 

;  I  evaporate  in  a  water-bath. 

Remarks.  This  extract  is  an  acro-narcotic. 
•$e •  b  gr.  to  5  grs.  It  is  principally  employed 
'  allay  pain  and  nervous  irritation  in  neuralgia, 
•douloureux,  &c. ;  as  an  antispasmodic  to  re- 
j'e  rigidity  and  spasms  of  the  muscular  fibre  in 
i'ious  affections  of  the  uterus,  rectum,  urethra, 
i  dder,  &c.,  and  in  hooping-cough  ;  in  various 
!  ladies  of  the  eyes  ;  and  as  a  resolvent  and  dis- 
ient  in  several  glandular  diseases.  It  has  been 
.  ounnended  by  some  German  physicians  as  a 
iservative  against  scarlet  fever.  It  is  most  fre- 
ntlv  employed  externally,  under  the  form  of  a 
!  ter,  ointment,  or  lotion.  It  is  poisonous.  Fresh 
fudoana  yields  about  5§  of  extract.  (Brande. 
;iray.) 

EXTRACT  OF  BISTORT.  Syn.  Ext.  Bis- 

*  iT/E.  (P.  Cod.)  Prep.  As  extract  of  bardana. 
s  astringent  and  tonic. 

EXTRACT  OF  BLACK  HELLEBORE, 
a.  Ext.  Hellebori  Nigri,  (P.  L.  1788.)  Ext. 
dioom  Helleb.  Nig.  Prep.  Macerate  the 
i  ised  root  in  10  parts  of  boiling  water  for  24 

■  im,  express  the  liquid,  strain,  and  evaporate. 
Remarks.  When  prepared  by  coction  with  wa- 

s  till  exhausted  of  soluble  matter,  black  hellebore 
t  yields  about  40$  of  extract.  It  is  alterative, 
hartic,  and  resolvent.  Dose.  2  to  20  grs. 
1XTRACT  OF  BITTER-SWEET.  Syn. 
r.  of  Woody  Nightshade.  Ext.  Dulcamara. 
'.p.  (P.  Cod.)  As  the  last.  It  is  diuretic,  dia- 
]  'retie,  and  narcotic. 

EXTRACT  OF  BROOM  TOPS.  Syn.  Ext. 

*  'cm  in  cm  Genista.  Ext.  Spartii  Scopaiui, 
D.)  Boil  the  tops  of  broom  in  8  times  their 
gilt  of  water,  till  reduced  to  one  half,  express 

1  liquid,  strain,  and  evaporate.  Dose.  ^  a  dr.  to 
’  •  r.,  as  a  diuretic  in  dropsy.  Seldom  used. 
EXTRACT  OF  CALAMUS.  Syn.  Ext.  of 
Cimox  Sweet  Flag.  Ext.  Acori.  Ext.  Cal- 
Aromatici.  From  the  Rhizomes  of  the  acorus 
•janius. 

EXTRACT  OF  CALUMBA.  Syn.  Ext.  Ra- 
‘UsCalumile.  Prep.  From  calumba  root,  in  the 
f  ie  way  as  extract  of  dandelion.  Bitter,  tonic, 

*  nachic. 

EXTRACT  OF  CANTHARIDIS.  Syn.  Ext. 

'  Spanish  Flies.  Ext.  Cantharidis.  Ext. 
rT.E.  Prep.  (P.  Cod.)  Evaporate  a  tincture 
1  de  with  proof  spirit. 

EXTRACT  OF  CASCARILLA.  Syn.  Ext. 
CcarJll.e.  Ext.  Corticis  Cascarillze.  Prep. 

L.  1788.)  Cascarilla  lb.  iiss  ;  rectified  spirit  of 
1  te  1  gallon ;  macerate  for  4  days,  and  express 
1  liquid ;  boil  the  residue  in  water  2  gallons,  and 

■  tin.  Distil  off  the  spirit  from  the  tincture  till  the 
Her  acquires  the  consistence  of  honey,  then  mix 
Tith  the  decoction,  also  brought  to  the  same  con- 
\?nce  by  evaporation,  and  continue  stirring  until 
d  whole  is  reduced  to  a  proper  consistence. 

Remarks.  This  extract  is  tonic  and  stomachic. 
jsc.  5  to  15  grs.,  or  more,  2  or  3  times  a  day. 
lbs.  of  bark  yield  5\  lbs.  of  extract. 

EXTRACT  OF  CATECHU.  Prepared  from 

*  wood  of  the  mimosa,  or  acacia  catechu.  It  is 
'oily  imported,  and  is  commonly  known  as  Japan 
ft  A,  terra  Japonica,  Ac.  It  is  astringent  and 


tonic.  Dose.  5  grs.  to  3ss,  or  more.  It  is  mostly 
used  in  dyeing  and  tanning. 

EXTRACT  OF  CHAMOMILES.  Syn.  Ext. 
Florum  Cham/emf.li.  Ext.  Cham.®meli,  (P.  D.) 
Ext.  Axtiiemidis,  (P.  E.)  Ext.  Anthemidis  Mo- 
bilis.  Extrait  de  Camomille  Romaine,  (Fr.) 
Kamillen-extrakt,  ( Ger .)  Estratto  di  fiori 
di  Camojiillo,  ( Ital .)  Prep.  From  the  flowers, 
as  extract  of  dandelion.  Bitter,  tonic,  and  sto¬ 
machic.  Dose.  10  to  20  grs. 

Remarks.  This  extract  contains  all  the  bitter 
portion  of  the  chamomile,  but  none  of  the  aromat¬ 
ic  volatile  oil ;  the  latter  being  dissipated  during 
the  evaporation.  It  is  usually  prepared  from  flow¬ 
ers  that  have  lost  their  smell  from  age,  and  are 
thus  rendered  unsaleable.  The  extract  of  chamo¬ 
mile  that  has  been  lately  offered  for  sale  by  some 
houses,  and  which  smells  strongly  of  the  flowers, 
is  prepared  by  adding  1  drachm  of  the  essential  oil 
to  every  pound  of  extract,  when  nearly  cold,  and 
just  before  removing  it  from  the  evaporation  pan. 
The  mass  of  this  extract  met  with  in  the  shops  is 
nothing  but  extract  of  gentian  flavored  with  oil 
of  chamomile.  1  cwt.  of  chamomiles  yields  about 
48  lbs.  of  extract. 

EXTRACT  OF  COCCULUS.  Syn.  Hard 
Multum.  Black  Extract.  Ext.  Cocculi  In- 
dici.  Prep.  By  decoction  with  water.  It  is  nar¬ 
cotic  and  poisonous.  Employed  by  fraudulent 
brewers  to  give  a  false  strength  to  their  liquor. 

EXTRACT  OF  COLCHICUM.  Syn.  Ext. 

OF  THE  CORMS  OF  CoLCHICUM.  EXT.  OF  MEADOW 
Saffron.  Ext.  Colchici.  Ext.  Colciiici  Cormi, 
(P.  L.)  Prep.  As  extract  of  aconite,  P.  L.  (See 
page  24.)  It  is  given  in  the  usual  cases  in  which 
colchicum  is  employed.  Dose.  1  to  4  grs.  every 
third  or  fourth  hour.  (Thomson.)  “  This  is  a  fa¬ 
vorite  remedy  of  Dr.  Hue  of  St.  Bartholomew’s 
Hospital,  in  the  early  stages  of  acute  rheumatism. 
The  dose  is  1  gr.  every  four  hours.”  (Pereira.) 

EXTRACT  OF  COLCHICUM,  (ACETIC.) 
Syn.  Acetic  Ext.  of  Colchicum.  Do.  of  Mea¬ 
dow  Saffron.  Ext.  Colchici  Aceticum,  (P.  L.) 
Prep.  Fresh  colchicum  (cormi)  lb.  j ;  acetic  acid 
fSjiij  ;  bruise  the  corms,  sprinkle  on  the  acid,  ex¬ 
press  the  juice,  and  evaporate  in  a  Wedgewood- 
ware  or  salt-glazed  earthen  vessel.  Dose.  I  to  3 
grs.  two  or  three  times  a  day.  It  is  stronger  than 
the  common  extract. 

Remarks.  The  above  extracts  are  generally 
prepared  from  the  dried  corms,  and  hence  the  va¬ 
rying  activity  and  inferior  quality  of  those  com¬ 
monly  met  with.  The  simple  extract  is  made  by 
decoetion  with  water  and  evaporation  ;  but  the 
product  rapidly  gets  dry  and  crumbly,  and  will 
scarcely  keep  a  week  in  warm  weather  without 
becoming  mouldy,  unless  spirit  be  added.  It  has 
not  above  $  of  the  activity  of  the  ext.  colchici, 
P.  L.  The  following  form  is  employed  by  several 
wholesale  houses,  and,  I  believe,  a  similar  one  is 
adopted  by  the  majority  of  persons  to  the  exclu¬ 
sion  of  that  of  the  college : — colchicum  (cormi, 
dried)  14  lbs.;  pyroligneous  acid  ('acetic)  6  pints; 
distilled  water  gallons ;  digest  14  days,  filter, 
and  evaporate.  Product.  2£  to  3  lbs.  Inferior  to 
the  ext.  colchici  aceticum,  P.  L.  The  same  quan¬ 
tity  of  colchicum  treated  with  water,  by  decoction, 
yields  more  than  half  its  weight  of  simple  extract, 
which  is  considerably  more  than  that  procured  by 


EXT 


292 


EXT 


the  process  of  tho  college ;  hence  its  adoption  by 
the  druggists. 

EXTRACT  OF  COLOCYNTH.  Syn.  Ext. 
of  Bitter  Apples.  Ext.  Colocynthidis  Molle. 
Ext.  Colocynthidis,  (P.  L.,  E.,  &  D.)  Prep.  Co- 
locynth  pulp,  sliced,  lb.  j  ;  water  2  gallons  ;  boil  for  6 
hours,  adding  more  water  as  it  wastes,  strain  and 
evaporate. 

Remarks.  This  extract  rapidly  gets  hard,  crum¬ 
bly,  and  mouldy  by  keeping  ;  but  this  may  be  pre¬ 
vented  by  adding  a  little  spirit,  holding  in  solution 
a  few  drops  of  oil  of  cloves.  Dose.  5  grs.  to  Oj,  as  a 
cathartic.  Colocynth  pulp  yields  65$  of  extract. 

EXTRACT  OF  COLOCYNTH,  (COM¬ 
POUND.)  Syn.  Compound  Ext.  of  Bitter  Ap¬ 
ples.  Ext.  Catiiarticum,  (P.  L.  1745.)  Ext. 
Colocynthidis  compositum,  (P.  L.  1788,  and 
since.)  Prep.  I.  (P.  L.  1836.)  Colocynth  pulp, 
sliced,  §vj  ;  purified  extract  of  aloes  (ext.  aloes 
purif.,  P.  L.)  §xij ;  powdered  scammony  3-iv  ;  pow¬ 
dered  cardamoms  ;  hard  soap  (Castile)  §iij ; 
proof  spirit  1  gallon ;  digest  the  colocynth  in  the 
spirit,  with  a  gentle  heat,  for  4  days,  express  the  tinc¬ 
ture,  filter,  add  the  aloes,  scammony,  and  soap, 
evaporate  (distil)  to  a  proper  consistence,  and  to¬ 
wards  the  end  add  the  powdered  cardamoms. 

II.  (P.  D.)  The  same  as  the  London  form, 
except  using  hepatic  aloes  for  the  aqueous  extract. 

Remarks.  There  are  few  formula;  which  have 
undergone  so  many  alterations  in  the  hands  of  the 
College  as  that  for  the  ext.  coloc.  co.  Before  1809, 
proof  spirit  was  ordered  to  be  employed  as  the 
menstruum,  and  the  preparation  resembled  that  of 
the  present  Pharmacopoeia,  omitting  the  soap  ;  but 
in  1809,  the  College  directed  water  to  be  used 
instead  of  spirit,  and  added  a  certain  quantity  of 
soap. — Colocynth  3vj ;  water  lb.  ij ;  aloes  (socc.) 
§iss ;  scammony  $ss;  hard  soap  s-iij  ;  cardamoms 
3j.  (P.  L.  1809.)  In  the  next  edition  of  the  Phar¬ 
macopoeia,  or  that  of  1815,  the  soap  was  again 
omitted ;  but  in  the  edition  of  1824,  the  formula  of 
1809  was  again  adopted,  substituting,  however, 
proof  spirit  lb.  j  for  the  water.  These  directions 
were  also  continued  in  the  edition  of  1836,  as  will 
be  seen  by  reference  to  the  above  formula,  (No.  I.,) 
which  is  that  of  the  present  Pharmacopoeia. 

Compound  extract  of  colocynth,  when  faithfully 
prepared,  is  a  most  valuable  medicine,  but  that 
which  is  commonly  met  with  in  trade  is  a, very  in¬ 
ferior  and  uncertain  preparation.  This  inferiority 
of  the  extracts  of  the  shops,  chiefly  arises  from  the 
substitution  of  water  for  the  proof  spirit  ordered  by 
the  College,  and  the  use  of  inferior  scammony  and 
aloes.  There  are,  however,  many  establishments 
where  this  extract  may  be  procured  of  most  ex¬ 
cellent  quality,  but  these  are  the  exceptions,  not 
the  rule.  As  a  proof,  however,  of  the  proverb, 
“  honesty  is  the  best  policy,”  it  may  be  mentioned 
that  a  certain  metropolitan  druggist,  remarkable 
for  the  superiority  of  his  compound  extract  of  colo¬ 
cynth,  has  obtained  no  inconsiderable  fortune  by 
the  sale  of  this  preparation  alone  ;  while  the  miser¬ 
able  host  of  venders  of  the  evaporated  decoction  of 
colocynth  seeds,  Cape  aloes,  worthless  scammony, 
and  scentless  cardamoms,  sold  under  this  name, 
attempt  to  ruin  each  other  by  offering  their  rub¬ 
bish  at  a  price  that  prevents  the  possibility  of  a 
large  profit,  or  even  the  establishment  of  a  re¬ 
spectable  connection. 


le- 


The  following  forms  are  employed  by  a  v 
sale  house  that  does  very  largely  in  this  pre  ra¬ 
tion  : 


III.  Turkey  colocynth  18  lbs. ;  hepatic  >t 


40  lbs. ;  Castile  soap  10  lbs. :  powdered  scam  a 
6  lbs. ;  essence  of  cardamoms  2  lbs. ;  moist  ;jar 
4  lbs. ;  boil  the  colocynth  in  20  times  its  weqj  o; 
water  for  six  hours  ;  strain  and  add  the  aloe;  to 
until  dissolved,  and  decant  the  solution.  I  .h 
mean  time  exhaust  the  colocynth  with  a  s  fflr 
quantity  of  water,  less  than  the  first,  straii  jk! 
add  this  to  the  undissolved  residuum  of  the 


boil  again  for  a  few  minutes,  then  draw  it  off,  in 


with  the  former  decoction  of  aloes,  and  alio  th 
mixed  liquors  to  stand  until  the  next  day,  toioi- 
ite  the  resinous  portion.  Next  draw  off' the  I  or 
evaporate  as  quickly  as  possible,  and  as  so;  a; 
the  consistence  of  treacle  is  arrived  at,  alio  lr 
whole  to  cool  considerably,  and  add  the  soap  re 
viously  melted  with  a  little  water)  and  the  m 
mony.  Sift  the  latter  in  gradually,  while  tl  ;s 
tract  is  assiduously  stirred  by  a  second  pot 
Lastly,  moderate  the  heat  and  continue  th  lir- 
ring  until  a  rather  harder  consistence  is  ac  ret 
than  is  proper  for  the  extract,  then,  as  soon  tb< 
whole  has  become  sufficiently  cool  to  prcvei 


i  a 


considerable  evaporation  of  the  spirit,  add  t  es¬ 


sence,  mix  thoroughly,  and  immediately 
into  stone  jars  or  pots  for  use.  The  exit 
usually  labelled  Ext.  Colocynth.  Comp.  Or  h 
looks  well,  ana  smells  very  aromatic. 

IV.  Turkey  colocynth  2\  lbs. ;  hepatic  al 
lbs. ;  powdered  scammony  1^  lbs.  ;  powdere  ai- 
damoms  6  oz. ;  (or  essence  8  oz. ;)  Castih 


h 


(genuine)  1  lb.  2  oz. ;  pale  moist  sugar  $  1 


the  last.  This  certainly  produces  a  beautil  ar 


tide,  and  of  excellent  quality,  though  of 
inferior  to  the  extract  of  the  College.  It  is  1;  lf 
and  sent  out  as  Ext.  Colocynth.  Comp.  P. 

The  compound  extract  of  colocynth,  ai  lb 
simple  and  compound  extracts  of  sarsaparil 
in  greater  demand  in  the  wholesale  trade,  a  are 
sold  in  larger  quantities  at  a  time,  than  <  ff 
other  medicinal  extracts  put  together. 

Qual.  and  Tests.  This  extract  is  often  a< 
ated  with  powerful  and  acrid  cathartics  to  »' 
up  for  the  deficiency  or  inferiority  of  its  pro]  u 
gredients,  and  foreign  matter  often  becomes 


with  it  by  the  use  of  impure  scammony.  b 
presence  of  Cape  aloes  may  usually  be  dejtf' 


by  the  odor  ;  chalk,  (an  article  frequently  Jl*'“ 


lib* 


nt : 

ind 


in  bad  scammony,)  by  placing  a  little  ball 
extract  in  a  glass  tube,  and  pouring  over  itj® 
dilute  muriatic  or  acetic  acid,  when  an  efl  e"' 
cence  will  ensue,  if  that  substance  be  pr 
jalap,  scammony  adulterated  with  feevlt 
other  starchy  substances,  by  the  filtered  dec Jon 
of  the  extract  turning  blue  on  the  addit  01 
tincture  of  iodine  ;  gamboge,  by  the  decocti  j 
coming  deep  red  on  the  addition  of  liquor  of  p< 
and  by  a  filtered  alcoholic  solution  of  the  e 
forming  a  yellow  emulsion  with  water,  whn 
comes  transparent  and  assumes  a  deep  red 5101 
on  the  addition  of  caustic  potassa,  and  by  tbi  ’ 11 
tion  (if  the  alkali  be  not  in  excess)  giving  a  , 
precipitate  with  acids  and  with  acetate  of  1 
brown  precipitate  with  sulphate  of  copper, 
very  dark  brown  one  with  the  salts  of  iron, 
ethereal  solution  dropped  on  water  yields  an  < 


low 
l,a 
d  a 
rhe 
que 


EXT 


293 


EXT 


v  film,  also  soluble  in  caustic  potassa,  if  gam- 
be  present. 

se.  5  grs.  to  9j.  It  is  a  safe,  mild,  yet  cer- 
,i  purgative.  It  may  be  mixed  with  calomel 
rt  at  the  latter  being  decomposed.  2.}-  grs. 
ijl  with  an  equal  weight  of  blue  pill  and  taken 
ight,  forms  an  excellent  aperient  in  dyspepsia, 
■complaints,  &c. 

TRACT  OF  CUBEBS.  (OLEO-RESI- 
(JS.)  Syn.  Ext.  Cubeb®  Oleo-resinosum. 
Vj  (M.  Dublanc.)  Mix  the  oil  obtained  by 
nition,  with  the  resinous  extract  obtained  by 
,i  rating  a  spirituous  tincture  of  the  dried  resi- 
ii .  Possesses  the  whole  of  the  virtues  of  cubebs 
erv  concentrated  form. 

TRACT  OF  DANDELION.  Syn.  Ext. 
araxacum.  Ext.  Taraxaci,  (P.  L.  &.  E.) 
v  Herb®  et  radicis  Taraxaci,  (P.  D.)  Low- 
\|i\-EXTRAKT,  ( Ger .)  Estratto  di  Taras- 
uj  (I tal.)  Extrait  de  Pissenlit,  (Fr.)  Prep. 
[■!  rate  the  fresh  root  of  taraxacum  in  10  or  11 
n<  its  weight  of  boiling  distilled  water  for  24 
y-.  then  boil  down  to  strain  and  evaporate  to 
i  >er  consistence. 

murks.  The  above  are  the  orders  of  the  Col- 
glbut  the  extract  is  better  when  prepared  by 
i|  y  inspissating  the  expressed  juice  in  a  current 
y  air.  The  extract  of  the  shops  is  usually 
rr  red  by  exhausting  the  root  by  coction  with 

*  .  The  first  of  the  above  has  a  faint  and 
ynbie  odor,  and  a  sweet,  bitter  taste  ;  the 

1  smells  strongly  of  the  recent  root,  has  a 
»  nd  lively  brownish  yellow  color,  and  a  bitter 
w  ous  taste  without  any  trace  of  sweetness ; 
>'  nrd  is  devoid  of  odor,  and  possesses  a  cofFee- 
rt  i  color,  and  a  sweetish,  burnt  taste,  not  much 
n  ■  a  solution  of  burnt  sugar.  The  medicinal 
^  of  this  extract  is  greatest  when  the  aroma 
to  her  taste  of  the  recent  root  are  well  develop- 
!■  id  when  sweet,  its  efficacy  as  a  remedy  is 
■;  red.  (Squire.)  The  Dublin  College  directs 
nployment  both  of  the  herb  and  root.  Tarax- 
c:  root  should  be  gathered  during  the  winter 
'“lis,  as  then  a  given  weight  of  the  juice  yields 
extract,  but  in  summer  and  autumn  it  pos- 
more  bitterness  and  aroma ;  4  lbs.  of  juice 
roots  gathered  in  November  and  December 

*  d  1  lb.  of  extract,  while  it  took  from  0  to  9 

*  juice  from  me  root,  gathered  in  spring  or 
ier,  to  yield  a  like  quantity.  (Squire.)  The 
yields  by  the  evaporation  of  its  expressed 
about  fig  of  extract.  Good  extract  of  tarax- 
should  be  wholly  soluble  in  water.  Dose. 

*•  to  3ss,  as  a  resolvent,  aperient,  and  tonic 
1  r  a|id  stomach  complaints,  &c. 

1  TRACT  OF  DANDELION.  Syn.  Ext. 
0,RUM  Taraxaci.  From  the  leaves,  as  the 

TRACT  OF  ELATERIUM.  Syn.  Ext. 
quirting  Cucumber.  Elaterium.  Ext. 
(t  ERI1,  (P.  L.)  Succus  spissatus  momordic® 
"  Urii.  Prep.  ( Process  of.  the  L.  Ph.)  Slice 
ild  cucumbers,  very  gently  express  the  juice, 
through  a  fine  hair  sieve,  and  set  it  aside  for 
hours,  until  the  thicker  part  has  subsided ; 
^decant  the  supernatant  liquor,  and  dry  the 
cntnder  by  gentle  heat.  (See  Elaterium.) 
■"narks.  Good  elaterium  should  have  only  a 
greenish  hue,  and  should  be  light  and  easily 


ir* 


pulverized  by  pressure.  -  Elaterium  obtained  as  a 
second  deposite,  is  dark  and  inferior,  and  hence 
called  elaterium  nigrum.  The  English  elaterium 
is  the  best.  The  foreign  is  uniformly  adulterated 
with  chalk,  and  colored  with  sap  green.  Dose. 
One-sixtli.gr.  to  2  grs.,  as  a  hydragoguo  and  cathar¬ 
tic,  in  dropsies. 

EXTRACT  OF  ELATERIUM,  (WHITE.) 
Syn.  White  Elaterium.  Elaterium  Album. 
Prep.  From  the  half-ripe  fruit  of  the  squirting 
cucumber,  as  last.  Its  properties  are  similar. 

EXTRACT  OF  ELECAMPANE.  Syn. 
Ext.  Inul®.  Ext.  Radicum  Inul®  Campan®. 
Prep.  From  elecampane  root,  like  extract  of  dan¬ 
delion. 

EXTRACT  OF  FOX-GLOVE.  Syn.  Ext. 
Digitalis,  (P.  L.  &  E.)  Prep.  From  the  leaves  of 
digitalis  purpurea  as  extract  of  aconite,  P.  L.  (See 
page  24.) 

Remarks.  The  juice  of  foxglove  is  readily  in¬ 
jured  by  exposure  to  air  and  heat.  The  evap¬ 
oration  should  therefore  be  conducted  as  rapidly 
as  possible,  but  at  a  low  temperature.  It  spoils 
by  keeping.  Dose.  ^  gr.  to  3  grs.  It  is  narcotic, 
sedative,  and  diuretic,  and  is  powerfully  poisonous. 
It  is  principally  given  in  fevers,  dropsy,  diseases  of 
the  heart,  pulmonary  consumption,  epilepsy,  scro¬ 
fula,  and  asthma. 

EXTRACT  OF  FU MARIA.  Syn.  Ext. 
Fumari®.  Prep.  From  the  leaves  of  the  com-  / 
mou  fumitory,  like  extract  of  dandelion.  It  has 
been  recommended  in  some  diseases  of  the  leprous 
kind. 

EXTRACT  OF  GENTIAN.  Syn.  Ext. 
Gentian.®  Molle.  Ext.  Radicis  Gentian®. 
Ext.  Radicis  Gentian®  lute®,  (P.  D.)  Ext. 
Gentian®,  (P.  L.  and  E.)  Extrait  de  Gentiane, 
(Fr.)  Estratto  di  Gentiane,  ( Ital .)  Enzian- 
extrakt,  (Ger.)  Prep.  From  gentian  root  sliced, 
as  extract  of  dandelion. 

Remarks.  The  Edinburgh  College  directs  the 
powdered  root  to  be  exhausted  by  percolation  with 
temperate  water.  On  the  large  scale  this  extract 
is  almost  universally  prepared  by  exhausting  the 
root  by  coction  with  water.  When  well  prepared 
it  is  one  of  the  smoothest  and  liveliest-lookiug  ex¬ 
tracts  of  the  pharmacopoeia.  Good  gentian  root 
yields  by  the  process  of  the  College  fully  50§  by 
weight  of  extract,  and  by  decoction  about  60g. 
Dose.  10  grs.  to  3ss,  as  a  bitter  stomachic  and 
tonic.  The  great  consumption  of  extract  of  gen¬ 
tian  is  by  the  brewers. 

EXTRACT  OF  GENTIAN,  (HARD.)  Syn. 
Ext.  Gentian®  Durum.  The  last  extract  re¬ 
duced  to  a  proper  consistence  for  powdering. 

EXTRACT  OF  GUAIACUM.  Syn.  Ext. 
Ligni  Vit®.  Ext.  Guaiaci.  Ext.  Ligni  Guaiaci 
Molle.  Prep.  (P.  L.  1746.)  From  lignum  vita; 
shavings  or  sawdust,  by  decoction  with  water. 

EXTRACT  OF  HELLEBORE,  (ALKA¬ 
LINE.)  Syn.  Ext.  IIellebori  Alkalinum. 
Ext.  IIellebori  Baciieri.  Prep.  (P-  Cod.) 
Black  hellebore  lb.  j  ;  carbonate  of  potassa  yiv  , 
proof  spirit  and  white  wine,  of  each  3  pints  digest 
12  hours,  strain  and  evaporate.  (See  Lxt.  of 
Black  Hellebore.) 

EXTRACT  OF  HEMLOCK.  Syn.  Succus 

Sl'ISSATUS  CONII  MACULAT1.  SlICCUS  (.  1CUT®  SPIS¬ 
SATUS,  (P.  L.  1788.)  Extractum  Conii,  (I .  E. 


♦ 


EXT 


294 


EXT 


and  P.  L.  1809,  and  since.)  Succus  inspissatus 
Conii,  (P.  D.)  Esti^tto  del  Erba  della  Ci- 
cuta,  ( Ital .)  Estrait  de  Cigue,  (Fr.)  Scfiier- 
lings-extrakt,  ( Ger .)  Prep.  (P.  L.)  From 
hemlock  leaves,  like  extract  of  aconite,  P.  L. 

Remarks.  The  Edinburgh  College  directs  the 
filtered  juice  to  be  evaporated  in  vacuo,  or  by 
means  of  a  current  of  dry  air.  Of  all  the  inspis¬ 
sated  juices  (excepting  aconite)  that  of  hemlock 
is  most  readily  injured  by  exposure  and  heat.  Its 
active  principle  is  a  volatile  alkaloid  named  conia, 
and  in  proportion  as  the  extract  smells  of  this  sub¬ 
stance,  so  is  its  medicinal  value.  Good  extract  of 
hemlock  should  have  a  green  color,  a  strong  odor 
of  the  fresh  bruised  plant,  and  should  develop  a 
strong  “  mouse  odor'  when  triturated  with  caustic 
potassa.  On  the  large  scale  the  whole  of  the  green 
portion  of  the  plant  is  pressed  for  juice.  1  cwt.  of 
hemlock  yields  from  3  to  5  lbs.  of  extract.  Dose. 
2  grs.  to  3ss,  as  an  alterative  and  resolvent  in 
various  obstinate  disorders. 

EXTRACT  OF  HENBANE.  Syn.  Ext. 
of  Hyoscyamus.  Ext.  Hyosciami,  (P.  L.  and  E.) 
Succus  spissatus  Hyoscyami,  (P.  D.)  Succus 
spissatus  Hyoscyami  nigri.  Extrait  de  Jusqui- 
ame,  (Fr.)  Hyoszyamus-extrakt,  (Ger.)  Es- 
tratto  di  Giusquiama  nera,  (Ital.)  Prep.  (P. 
L.)  From  the  leaves  of  henbane,  as  the  extract 
of  aconite,  P.  L.  (See  page  24.) 

Remarks.  The  Edinburgh  Ph.  directs  this  ex¬ 
tract  to  be  prepared  in  the  same  way  as  the  ex¬ 
tract  of  hemlock,  P.  E.  1  lb.  of  the  fresh  leaves 
yielded  8  to  10  drs.  of  extract,  (Geiger  ;)  1  cwt. 
yielded  4  to  5  lbs.,  (Brande  ;)  1  cwt.  of  the  recent 
plant  yielded  by  an  ordinary  screw  press  59^  lbs. 
of  juice,  and  this  evaporated  in  a  water-bath  gave 
5  lbs.  9  oz.  of  extract.  (Squire.)  If  cwt.  of  the 
green  herb  yielded  11  pounds  of  extract.  (Gray.) 
Dose.  2  to  20  grs.  as  an  anodyne,  and  antispas- 
modic.  It  is  narcotic  and  poisonous. 

EXTRACT  OF  HOPS.  Syn.  Ext.  Lupuli, 
(P.  L.  and  E.)  Ext.  Humuli,  (P.  L.  1809,  1824, 
and  P.  D.)  Prep.  From  the  strobiles  of  hops,  in 
the  same  way  as  extract  of  dandelion. 

Remarks.  1  cwt.  of  ordinary  hops  yield  about 
40  lbs.  of  extract.  (Brande.)  The  druggists  usu¬ 
ally  employ  hops  2  or  more  years  old,  called  by 
the  dealers  “ yearlings ,”  “olds,”  or  “old  olds,” 
because  these  may  be  purchased  at  §  to  -J  the  price 
of  those  of  the  last  season’s  growth.  The  first  of 
the  above  are  estimated  to  have  only  f  the  strength 
of  new  hops  ;  the  second  about  J  ;  and  the  last 
little  or  none,  at  least  in  a  medical  point  of  view. 
Dose.  5  to  20  grs.,  as  an  anodyne,  in  cases  that  do 
not  admit  of  the  use  of  opium. 

EXTRACT  OF  INDIAN  HEMP.  Syn. 
Ext.  Cannabis  Indici.  Prep.  (O’Shaughnessy.) 
Boil  the  resinous  tops  of  the  dried  guhjah,  (the 
Indian  hemp  plant,  which  has  flowered,  and  from 
which  the  resin  has  not  been  removed,)  in  rectified 
spirit  of  wine  until  all  the  resin  is  dissolved,  then 
distil  ofi’  the  spirit,  and  finish  the  evaporation  ip  a 
water-bath. 

Remarks.  It  is  anodyne,  stimulant,  and  aphro¬ 
disiac,  and,  in  over  doses,  produces  catalepsy. 
(O’Shaughnessy.)  10  to  20  grs.  of  this  preparation 
have  been  recommended  in  hydrophobia  ;  but,  ac¬ 
cording  to  the  above  authority,  1  grain  produced 
catalepsy  in  a  rheumatic  patient.  The  extract 


prepared  with  the  plant  grown  in  our  botanic  •!•- 
dens  has  quite  a  different  effect  to  that  of  e 
Indian  plant.  This  hemp  is  known  in  India  as  e 
“  increaser  of  pleasure,”  the  “  exciter  of  desi  ' 
the  “  cementer  of  friendship,”  the  “causer  f.i 
reeling  gait,”  the  “  laughter-mover,”  &c.  (F<l  i 
full  examination  into  the  merits  of  this  plant,  ! 
the  opinions  of  preceding  writers,  see  Dr.  Pereij- 
valuable  work  on  Materia  Medica,  2d  ed.) 

EXTRACT  OF  IPECACUANHA.  & 
Ext.  Ipecacuanile.  Prep.  (P.  Cod.)  Evapoi; 
a  tincture  prepared  from  powdered  root  of  ipeca; 
anha  lb.  ij,  and  proof  spirit  lb.  vij,  by  the  met: 
of  displacement. 

EXTRACT  OF  JALAP.  Syn.  Ext.  Jai.a 
(P.  L.  1745,  1788.)  Ext.  Jalaps,  (P.  L.  1B| 
and  since.)  Ext.  sive  Resina  Jalape,  (P. 
Ext.  Jalapii  Molle.  Ext.  Jalapas  ResinosI 
Ext.  Radicis  Jalap.e.  Ext.  Convolvuli  Jala 
Extrait  de  Jalap,  (Fr.) 

Prep.  I.  (P.  L.)  From  the  root  of  the  ipom 
jalapa,  in  the  same  way  as  extract  of  cascari: 
P.  L.  1788.  Product.  About  66§  of  the  wei< 
of  the  jalap  employed.  (Brande.)  18  lbs.  of  ja 
yield,  in  this  way,  16  lbs.  (?)  of  extract.  (Gra 

II.  (P.  E.)  Moisten  finely-powdered  jalap  w 
rectified  spirit,  put  it  into  a  percolator,  and  exlia 
it  with  more  spirit ;  filter,  recover  the  greater  p 
of  the  spirit  by  distillation,  and  finish  the  evapo 
tion  in  a  water-bath.  This  is  an  impure  resin 
jalap.  Product.  16§. 

III.  (P.  D.)  Similar  to  the  London  form,  i 
produces,  like  that,  a  mixture  of  resin  of  jalap  £ 
gummy  extractive  matter. 

Remarks.  The  extract  of  the  London  and  D 
lin  Colleges  is  purgative  in  doses  of  10  to  20  gi 
that  of  the  Edinburgh  in  doses  of  2  to  6  grs.  T1 
should  be  well  beaten  up  with  a  little  sulphate 
potassa,  sugar,  or  some  aromatic  powder,  to  p 
vent  griping. 

Extract  of  jalap  is  kept  in  the  soft  state,  or  t 
pilular  consistence,  and  in  a  hard  state  fit  for  p< 
dering.  The  latter  is  termed  Hard  Extract 
Jalap,  or  Extractum  Jalaps  durum. 

The  substance  commonly  sold  as  extract  of  ja 
in  the  shops,  is  prepared  by  boiling  jalap  root 
3  or  4  hours  in  water,  when  it  is  taken  out,  i 
well  bruised  or  sliced,  and  again  boiled  with  we 
until  exhausted  of  soluble  matter.  The  mixed 
coctions  are  then  allowed  12  or  14  hours  for  d( 
cation,  after  which  the  supernatant  portion  is 
canted  and  evaporated. 

EXTRACT  OF  JALAP.  Syn.  Ext.  Jala 
Alkalinum.  Prep.  (P.  E.  1744.)  Add  1  oz 
subcarbonate  of  potash  to  the  water  used  for  r 
king  the  extract  of  jalap,  P.  L. 

EXTRACT  OF  JUNIPER.  Syn.  Ext. 
niperi.  Prep.  (P.  Cod.)  Macerate  juniper  1 
ries  in  warm  water  (about  85°  F.)  for  24  hoi 
strain,  repeat  the  process  with  a  fresh  quantity 
water  ;  mix  the  liquors,  filter,  and  evaporate. 

EXTRACT  OF  LETTUCE.  Syn.  Sue 
spissatus  -Lactuc.e  Satiwe.  Ext.  Lactucze, 
L.)  Extrait  de  Laitue,  (Fr.)  Prep.  (P. 
From  the  expressed  juice  of  the  common  gan 
lettuce,  like  Extract  of  Aconite,  P.  L. 

Remarks.  This  extract  is  anodyne,  antisp 
modic,  soporific,  and  sedative.  Dose.  3  to  5  g 
or  more,  gradually  increased,  in  cases  where 


EXT 


295 


EXT 


>  of  opium  is  objectionable.  1  cwt.  of  lettuce 
•Ids  4  to  5  lbs.  of  extract.  (Braude.)  “  The 
jper  juice,  collected  by  incisions  into  the  flower- 
r  stem  when  the  plant  is  in  flower,  is  preferable 
this  extract.  A  good  plant  of  garden  lettuce 
ll  yield  3ss  of  dried  juice  ;  of  lactuca  virosa  will 
i»ld  3j.”  (Thomson.)  See  Lactucarium. 
EXTRACT  OF  LILY  OF  THE  VALLEY, 
yn.  Ext.  of  May-lily.  Ext.  Convallarije. 
rep.  From  the  flowers  or  roots,  like  extract  of  dan- 
lion.  Aperient  and  laxative.  Dose.  1 5  grs.  to  3j. 
EXTRACT  OF  LIQUORICE.  Syn.  Ext. 

LYCYRRHIZ.E.  (P.  L.  ,E.  &  U.)  ExT.  GlYCYR- 
uiz*  molle.  Prep.  (P.  L.)  From  liquorice 
tot,  sliced,  as  extract  of  dandelion. 

Remarks.  The  Edinburgh  College  directs  this 
■(tract  to  be  prepared  like  its  extract  of  gentian, 
iy  percolation  with  distilled  water,  and  the  Dublin 
College  according  to  the  general  rule  for  simple 
\tracls.  It  is,  however,  seldom  prepared  by  the 
Inglish  druggists,  being  principally  imported  in  the 
ry  state,  and  only  softened  down  in  England, 
jfhe  extract  prepared  from  the  fresh  root  is  usually 
'referred  to  the  best  foreign,  as  the  latter  has  a 
ess  sweet  and  agreeable  taste.  Foreign  extract 
!>f  liquorice  is  commonly  called  Spanish  or  Italian 
Iuicr,  being  chiefly  imported  from  those  countries, 
hat  from  Solazzi  being  most  esteemed.  It  is  also 
ermed  Black  Sugar,  Liquorice  Juice,  Succus 
ltcyrrhiz Ai  simplex,  &c.  A  great  deal  of  the 
‘foreign  extract  is  mixed  with  faecula,  or  the  pulp  of 
plums ;  hence  its  inferior  quality.  Refined  juice 
is  prepared  by  dissolving  the  foreign  juice  in  water, 
filtering  and  evaporating. 

Pontefract  cakes,  or  lozenges,  are  made  of  re¬ 
fined  juice,  to  which  some  sugar  is  added.  By  the 
i  following  process  an  extract  of  superior  quality 
may  be  prepared  from  the  imported  juice:  A 
layer  of  straw  is  placed  in  fhe  vessel  about  half  a 
line  above  the  cock  ;  it  is  then  filled  with  rolls  ol 
liquorice,  and  water  poured  over  them.  After  48 
hours  this  is  drawn  oft’,  fresh  water  added,  and 
again  drawn  oft'  after  24  hours,  and  this  is  repeated 
until  the  water  passes  through  nearly  colorless.  On 
the  whole,  about  1^  time  the  weight  of  the  liquor¬ 
ice  juice  in  water  is  consumed.  The  residue, 
when  stirred  with  water,  imparts  to  it  but  a  very 
faint  color.  (Mohlenbrock.  Buch.  Rept.  xxviii,  198.) 

Soft  extract  of  liquorice  is  often  employed  as  a 
pill  basis,  and  the  hard  extract  is  used  as  a  lozenge 
to  allay  tickling  cough.  The  mass  of  the  latter  is, 
however,  consumed  by  the  porter  brewers. 

EXTRACT  OF  LOGWOOD.  Syn.  Ext. 
Ligni  Campechensis,  (P.  L.  1745.)  Ext.  II.ema- 
toxyli,  (P.  L.  and  E.)  Ext.  Scobis  IIajmatoxyli 
Campeciiiani,  (P.  D.)  Campecheiiolze-extrakt, 
(Ger.)  Prep.  The  College  orders  this  extract  to 
be  prepared  from  the  chips,  in  the  same  way  as  the 
extracts  of  dandelion,  gentian,  and  liquorice.  On 
the  large  scale  it  is  prepared  by  decoction.  1  cwt. 
of  wood  yields  about  20  lbs.  of  extract,  (Braude  ;) 
80  lbs.  yield  14  lbs.  of  extract,  (Gray.)  It  is  kept 
in  two  states,  hard  and  soft.  The  Dose  of  the 
first  is  10  to  20  grs.  dissolved  in  wine,  or  any  cordial 
water,  after  each  motion  in  diarrhuea  ;  the  second 
may  be  employed  as  a  lozenge  in  the  same  disease. 

EXTRACT  OF  LUPULINE.  Syn.  Ext. 
Eopulini.  Estrait  de  Lupuline,  (Fr.)  Prep. 
Prom  lupuline  by  infusion  in  cold  water. 


EXTRACT  DE  LUPULINE  avecle  Decoc¬ 
tion.  Syn.  Ext.  Lupulini  Coctione  Paratum. 
Prep.  By  boiling  with  water  and  evaporating. 
Both  this  and  the  preceding  are  similar  to  extract 
of  hops,  but  stronger. 

EXTRACT  OF  MAHOGANY.  Prepared  by 
decoction  from  the  chips  or  sawdust.  It  is  astrin¬ 
gent,  and  is  frequently  sold  for  kino.  It  is  also 
employed  in  tanning. 

EXTRACT  OF  MALE  FERN.  (ETHE¬ 
REAL.)  Syn.  Ext.  Filicis  AStiiereum.  Bal- 
samum  Filicis.  Oleum  Filicis  Pesciiieri.  Prep. 
(Peschier.)  From  the  rhizomes,  or  buds  of  the  male 
shield  fern,  (Aspidium  filix  mas,  P.  L.) 

EXTRACT  OF  MALE  FERN.  (Alcoholic.) 
Syn.  Ext.  Filicis  Alcoiiolice.  Prep.  As  last, 
but  using  alcohol. 

Remarks.  Both  the  above  are  given  for  tape¬ 
worm,  in  doses  of  3ss  to  3 j ,  mado  into  an  electuary 
with  powdered  sugar,  followed  in  1  or  2  hours  by  a 
strong  dose  of  castor  oil.  Madame  Nouffers  cele¬ 
brated  Swiss  remedy  for  tapeworm,  for  which 
Louis  XVI.  gave  18,000  francs,  consisted  of  2  or  3 
drachms  of  powdered  male  fern,  taken  in  \  pint  of 
water  in  the  morning,  fasting ,  followed  in  2  hours 
by  a  bolus  made  of  calomel  and  scammony,  of 
each  10  grs. ;  gamboge  6  or  7  grs.  (Pereira.) 
Heaven  help  the  man  who  swallowed  the  whole 
of  this  bolus  ;  for  it  would  certainly  assist  him  to 

the  grave !  „  „ 

EXTRACT  OF  MILLEFOIL.  Syn.  Ext. 
Achillea  Millefolii.  From  the  achillea  mille¬ 
folium.  As  Extract  of  Dandelion.  Astringent 

EXTRACT  OF  MIMOSA  BARK.  Imported 
from  New  Holland.  Said  to  be  much  superior  to 

oak  bark  for  tanning.  „„„  „  t-, 

EXTRACT  OF  MYRRH.  Syn.  Ext. 
Myrrh  b  Prep.  (P-  Cod.)  As  extract  of  squills. 

EXTRACT  OF  MYRRH.  (AQUEOUS.) 
Sun.  Ext.  Myrrhs  Aquosum.  Prep.  Digest 
coarsely-powdered  myrrh  in  warm  water,  filter 

aI* EXTRACT  OF  NOSEGAY.  Syn.  Extrait 
de  Bouquet.  Prep.  Flowers  of  benzoin  1  drachm  ; 
essence  of  ambergris  2  oz. ;  spirit  of  jasmine  and 
extract  of  violets,  of  each  1  pint ;  spirits  of  cassia, 
roses,  orange,  and  gillyflower,  of  each  J  pint ;  mix. 

A  most  delightful  perfume.  Q 

pytiI ACT  OF  NUX  VOMICA.  (A  W  u- 
HOLIC.)  Syn.  Ext.  Nucis  Vomic.e,  (P.  E.  and 

n>  Pren  I  fP.  D.)  Nux vomica,  rasped,  3 VI j, 
proof  spir  t'  3i  pints  ;  make  a  tincture  express  the 
£ukl,  filter,  distil  off  most  of  the  spirit,  and  evap- 

°r<II  (P.  E.)  By  percolation,  or  boiling  with  rec¬ 
tified  spirit.  .  ... 

Ill  ("P  Cod.)  As  extract  of  squills. 

Reiharks T  This  extract  consists  of  impure  .gas- 
urate  of  strvehnia,  and  is  exhibited  in 
to  that  alkaloid.  Dose.  J  gr.  gradually  increased  to 
2  or  3  grs.  It  is  very  fownous. 

EXTRACT  OF  OAK  BARK.  Syn.  Lx  . 
QuERchs.  Ext.  Corticis  QuercCis,  (Y.V.)  * 

tratto  pf.lla  Quercia,  (Dal.)  '  no  ting 
Ecorce  de  Cheyne,  (Fr.)  Frep.  By  evaporafing 
an  aqueous  decoction.  Astringen  . 

3ij.  Seldom  used.  _ 

EXTRACT  OF  OPIUM.  Syn. 


Ext.  Om, 


EXT 


296 


EXT 


(P.  E.)  Ext.  Opii  Aquosum,  (P.  D.)  Opium 
Colatum.  Ext.  Thebaicujm,  (P.  L.  1720^1745.) 
Opium  purificatum,  (P.  L.  1788.)  Ext.  Opii, 
(P.  L.  1809-1824.)  Ext.  Opii  purificatum,  (P. 
L.  1836.)  Extrait  d’Opium,  (Fr.)  Opiums-ex- 
trakt,  (Ger.)  Estratto  D’Orpio,  (Ital.)  Prep. 
(P.  L.)  Opium,  sliced,  gxx  ;  water  (temperate)  1 
gallon ;  macerate  in  a  little  of  the  water  for  12 
hours,  triturate  with  the  rest  added  gradually,  un¬ 
til  perfectly  mixed,  allow  it  to  repose  to  depdsite 
impurities,  decant,  strain,  and  evaporate. 

Remarks.  The  Edinburgh  formula  is  similar, 
but  the  Dublin  College  orders  boiling  water,  and 
the  exposure  of  the  infusion  for  two  days  to  the  air 
before  evaporation.  Good  opium  yields  from  60  to 
70§  of  its  weight  of  extract,  but  much  depends 
upon  the  variety  of  opium.  Dose.  \  gr.  to  3  grs., 
as  an  anodyne,  sedative,  and  hypnotic.  It  is  less 
stimulant  than  ordinary  opium.  It  is  kept  both  in 
the  hard  and  soft  state.  A  solution  of  the  former, 
in  distilled  water,  with  the  addition  of  a  little  spirit 
to  keep  it,  forms  Battley’s  liquor  opii  sedativus. 

EXTRACT  OF  OPIUM,  EXHAUSTED  OF 
NARCOTINE.  Syn.  Extractum  Opii  absq.ue 
Narcotina.  Prep.  (P.  Cod.)  Reduce  the  last 
extract  with  hot  water  to  the  consistence  of  a 
sirup,  cool,  and  agitate  with  repeated  portions  of 
ether,  then  evaporate  to  a  proper  consistence. 

Remarks.  The  above  form  was  first  proposed 
by  M.  Robiquet,  in  1821.  It  is  said  that  the  ex¬ 
tract  so  prepared  consists  entirely  of  impure  meco- 
niate  of  morphia,  gum,  and  extractive.  It  is  less 
exciting  than  the  last. 

EXTRACT  OF  OX-GALL.  Syn.  Ext.  Fel- 
lis  Bovini.  Prep.  (P.  Cod.)  Strain  fresh  ox-gall, 
and  evaporate  in  a  water-bath. 


EXTRACT  OF  PAREIRA.  Syn.  Ext.  Pa- 
REiRiE,  (P.  L.  and  E.)  Ext.  Pareir.®  Brav^e. 
Prep.  As  Extract  of  Dandelion,  from  the  root. 
Dose.  10  to  30  grs.  In  vesical  catarrh,  and  ob¬ 
structions  of  the  urinary  organs. 

EXTRACT  OF  PEACH  BLOSSOMS.  Prep. 
Essence  of  lemon  1  oz. ;  pure  balsam  of  Peru  and 
essence  of  bitter  almonds,  of  each  1  dr. ;  bitter  al¬ 
monds  1£  lb.;  rectified  spirit  of  wine  3  pints; 
spirits  of  orange  flowers  1  pint ;  spirit  of  jasmine  \ 
pint;  macerate.  Very  odorous. 

EXTRACT  OF  PEPPER.  Syn.  Ext.  Piperis 
nigri.  Pi  ep.  From  bruised  black  pepper  by  decoc¬ 
tion  and  evaporation.  Stimulant.  Stronger  tasted 
than  pepper.  Sometimes  given  in  aorUe. 

EXTRACT  OF  POPPIES.  Syn.  Ext.  oi 
White  Poppies.  Ext.  Papaveris,  (P.  L.  and  E.) 
Ext.  Papaveris  albi.  Ext.  Capitum  Papaveris 
Somniferi.  Extrait  de  Pavot,  ( Fr.)  Prep 
From  the  bruised  ripe  capsules  of  the  papaver  som- 
niferum,  (white  poppy  heads,)  without  the  seeds, 
as  Extract  of  Dandelion. 

Remarks.  The  medicinal  action  of  this  extract 
resembles  opium,  but  in  a  considerably  weaker  de- 
gree.  It  is  less  prone  to  produce  headache  and  de¬ 
lirium.  Dose.  2  grs.  to  3j.  It  is  usually  preparec 
by  the  large  manufacturers,  by  exhausting  the 
capsules,  by  coction  with  water;  hence  the  infe¬ 
rior  quality  of  the  extract  of  the  shops. 

EXTRACT  OF  PYROLA.  Syn.  Ext.  Py 
ROL^E  Umbellate.  Prep.  From  the  leaves,  ai 
dandelion.  It  is  strongly  diuretic 
EXTRACT  OF  QUASSIA^  Syn.  Ext 


Quassia,  (P.  E.)  Ext.  Quassia  Ligni.  Pre t 
From  the  wood,  (chips,)  as  Extract  of  Dandelion 

Remarks.  This  extract  is  usually  prepared  b; 
decoction,  and  is  principally  consumed  by  tli 
brewers,  who  employ  it  as  a  substitute  for  hop 
The  wood  yields  about  5  or  fig  of  its  weight  of  e> 
tract.  The  bark  is  frequently  substituted  for  tl 
wood,  but  is  considerably  less  bitter.  Dose.  5  tl 
15  grs. 

EXTRACT  OF  QUINCE  SEEDS.  % 
Ext.  Cydonle.  Ext.  Cydonle  Seminum.  Pre 
As  Extract  of  Dandelion. 

EXTRACT  OF  RHA^TANY.  Syn.  Ex 
Riiatanre.  Ext.  Krameri^e,  (P.  E.  and  D 
Prep.  From  rhatany  root,  like  Extract  of  Dandij 
lion. 

Remarks.  This  extract  is  astringent  and  toni 
Dose.  10  grs.  to  3ij.  A  large  quantity  of  this  eij 
tract,  of  very  inferior  quality,  is  imported  froi, 
Brazil,  & c.  It  is  kept  in  two  states,  hard  ar1 
soft :  the  former  resembles  kino,  and  is  often  soi 
for  it ;  the  latter  is  chiefly  consumed  by  the  mane 
facturers  and  improvers  of  port  wine.  The  Edh 
burgh  College  evaporates  a  cold  infusion,  obtaini 
by  percolation. 

EXTRACT  OF  RHUBARB.  Syn.  Ex 
Riivei.  Extrait  de  Rhubarbe,  (Fr.)  Rhabai 
ber-extrakt,  (Ger.)  Prep.  (P.  L.)  Rhubai 
(bruised  or  sliced)  §xv ;  proof  spirit  1  pint ;  watt 
7  pints  ;  macerate  for  4  days,  with  a  gentle  hea 
strain,  and  evaporate.  The  Dublin  form  is  sim 
lar,  but  the  Edinburgh  omits  the  spirit. 

Remarks.  This  extract  is  usually  prepared  b 
decoction  from  inferior  and  damaged  rhubarl, 
picked  out  from  the  chest  on  purpose ;  hence  tl 
inferior  quality  of  the  extract  of  the  shops.  Whe| 
made  of  good  Turkey,  or  even  East  India  rln 
barb,  it  is  a  very  valuable  preparation.  It  shouli 
be  evaporated  as  rapidly  as  possible,  at  a  low  he; 
in  vacuo,  or  by  means  of  a  current  of  dry  ai 
Dose.  As  a  stomachic  5  to  10  grs. ;  as  a  purgatii 
10  grs.  to  3ss.  It  is  seldom  exhibited  alone.  Bi 
the  London  process,  good  rhubarb  yields  aboi 
half  its  weight  of  extract. 

EXTRACT  OF  RHUBARB,  (COMPOUND: 
Syn.  Ext.  Rirei  compositum.  Prep.  (Prus.  Pbj 
Extract  of  rhubarb  3iij ;  extract  of  aloes,  and  $oa 
of  jalap,  of  each  3j  ;  mix. 

EXTRACT  OF  RUE.  Syn.  Ext.  Rut- 
Ex  t.  Foi.iorum  Rut.e,  (P.  D.)  Ext.  Foliobl'- 
Rut.e  Graveolentis.  Prep.  From  rue  leave 
like  Extract  of  Dandelion.  It  is  stomachic,  cai 
minative,  and  emmenagogue.  Dose.  10  to  20  gr 
twice  a  day.  It  is  usual  to  add  a  little  of  the  es 
sential  oil  to  the  extract,  just  before  taking  it  oi 
of  the  evaporating-pan,  and  when  nearly  cold. 

EXTRACT  OF  SABADILLA,  (ALCO 
HOLIC.)  Syn.  Ext.  of  Cebadilla.  Ext.  Sai 
adilljE  Alcoholicum.  Prep.  Evaporate  a  satui 
rated  tincture  of  the  seeds.  Dose,  g  of  a  grain  i 
rheumatism, 'neuralgia,  &c.  Poisonous.  | 

EXTRACT  OF  SAFFRON.  Syn.  Ex”j 
Croci.  Podychroite.  Prep.  Infuse  hay-saffrfl 
in  hot  water,  strain,  and  repeat  the  process  unt; 
it  ceases  to  give  color.  Used  principally  as  a  col 
oring  and  flavoring  substance  by  cooks,  coiifec 
tioners,  wine  and  cordial  brewers,  &c. 

EXTRACT  OF  SAMBUCUS  NIGRA 
Syn.  Elder  Rob.  Ext.  Sambuci.  Prep •  I*  (  j 


EXT 


297 


EXT 


1788.)  The  expressed  and  depurated  juice  of 
ler  berries,  evaporated  to  the  consistence  of 

ney. 

ill.  (P.  E.  1744.)  Add  to  the  above  i  of  su- 

r. 

i  EXTRACT  OF  SARSAPARILLA.  Syn. 
at.  Sarsaparilla,  (P.  D.  &  P.  L.  1809  &  1824.) 
at.  Sauza,  (P.  L.  1836.)  Extrait  de  Salse- 
reii.ee,  ( Fr .)  Prep.  (P.  L.)  From  sarsaparilla 
it,  sliced,  as  Extract  of  Dandelion.  The  dircc- 
ns  of  the  Dublin  Ph.  are  the  same  a3  for  the 
ler  simple  extracts.  For  the  method  of  mail¬ 
ing  this  process  on  the  large  scale,  see  Decoc- 
rx  of  Sarsaparilla.  Dose.  10  grs.  to  3j,  in 
l,  or  dissolved  in  water,  or  decoction  of  sarsa- 
r:lla. 

EXTRACT  OF  SARSAPARILLA,  (FLU- 
>.)  Syn.  Ext.  Sarza  fluidum,  (P.  E.)  Ext. 
rsaparilla  fiaidum,  (P.  D.)  Prep.  Sarsapa- 
a  root  lb.  j  ;  water  9  or  10  pints.  Boil  for  1 
ur,  express  the  liquor,  and  repeat  the  process 
ill  fresh  water;  mix  the  decoctions,  and  after 
fecal  ion,  strain,  and  evaporate  to  the  consistence 
a  thin  sirup,  (P.  E. ;  “  to  jjxxx”  P.  D.,)  and 
ion  cold  add  enough  spirit  to  make  f^xvj,  (P- 
;  “jjij  of  rectified  spirit”  P.  D.)  See  Sarsa- 
rili.a. 

EXTRACT  OF  SARSAPARILLA,  (COM- 
)UND.)  Syn.  Ext.  Sarza  comp.  Ext.  Sar- 
m  rill  a  comp.  There  is  no  form  for  this 
'paration  in  the  Pharmacopoeias,  but  it  is  nev- 
heless  in  immense  demand  in  the  wholesale 
de,  from  its  great  convenience  in  dispensing, 
j,  dissolved  in  a  pint  of  water,  form  a  similar 
•paration  to  the  Compound  Decoction  of  Sarsa- 
inlla  of  the  London  College.  The  dose,  in  sub- 
jince,  is  the  same  as  that  of  the  simple  extract. 
>e  following  formulae  are  employed  by  one  of  the 
lolcsale  houses  that  does  largest  in  this  prepara- 
n. 

I.  Guaiacum  shavings,  from  which  the  small 
s  been  sifted,  30  lbs. ;  Italian  juice  24  lbs. ;  me- 
"eon  root  6  lbs.  Boil  with  water  for  1  hour, 
a  in,  and  repeat  the  process  with  fresh  water  a 
■  owl  and  a  third  time  ;  mix  the  decoctions,  and 
°w  them  to  deposite  for  12  or  15  hours,  then  de¬ 
nt  the  clear,  strain  through  flannel,  evaporate, 
d  when  the  consistence  of  treacle  is  reached, 
d  extract  of  sarsaparilla  9  lbs. ;  continue  the 
aporation,  and  just  before  removing  the  extract 
m  the  pan,  and  when  nearly  cold,  add  essential 
of  sassafras  2  drs.,  dissolved  in  rectified  spirit 
}uart.  Prod.  About  45  lbs.,  depending  on  the 
ality  of  the  juice  employed.  This  produces  a 
ry  showy  article  if  well  managed.  It  is  labelled 
it.  Sak? .e  comp.  The  product  of  the  following 
nuila  is  labelled  and  sent  out  as  Ext.  Sarza 
mp.  Opt. 

II.  As  the  last,  but  only  using  15  lbs.  of  juice, 
d  that  Solazzi.  Prod.  Aboui  35  lbs. 

Remarks.  Each  of  the  above  extracts  of  sarsa- 
>rilla,  (simple,  fluid,  and  compound,)  when  of 
od  quality,  dissolves  in  water,  forming  a  deep 
ldish-brown  solution,  perfectly  transparent,  and 
positing  but  little  sediment,  even  by  standing 
ne  days.  See  Sarsaparilla. 

[EXTRACT  OF  SAVINE.  Syn.  Ext.  Sa- 
<a.  Ext.  Foliorum  Sabina.  Prep.  (P.  L. 
.88.)  From  the  plant,  as  Extract  of  Dandelion. 
38 


Sometimes  prepared  in  small  quantities,  but  it  is 
very  seldom  asked  for.  It  is  usual  to  add  a  little 
essential  oil  of  savine  in  “  finishing  it  off,”  to  give 
it  an  odor  of  the  recent  herb. 

EXTRACT  OF  SCAMMONY.  Syn.  Resin 
of  Scammony.  Ext.  Scammonii.  Ext.  Sive  Re¬ 
sina  Scammonii,  (P.  E.)  Prep.  Boil  finely-pow¬ 
dered  scammony,  in  successive  portions  of  proof 
spirit,  till  all  the  soluble  matter  is  dissolved,  filter, 
and  distil  the  liquid  until  little  but  water  passes 
over  ;  then  pour  off  the  remaining  water  from  the 
resin  at  the  bottom  of  the  vessel,  and  wash  it  with 
successive  portions  of  boiling  water  ;  lastly,  dry  at 
a  temperature  under  240°  F.  (P.  E.) 

Remarks.  As  thus  prepared  it  is  translucent, 
brownish,  fusible,  and  combustible  ;  soluble  in  al¬ 
cohol,  ether,  and  oil  of  turpentine.  It  may  be 
rendered  white  by7  means  of  animal  charcoal.  It 
is  a  drastic  purgative.  Dose.  8  to  12  grs.  “  When 
pure  or  virgin  scammony  can  be  procured,  it  is 
an  unnecessary  preparation.”  (Pereira.) 

EXTRACT  OF  SENNA.  Syn.  Ext.  Sen¬ 
na.  Ext.  Foliorum  Cassia  Senna.  Prep.  (P. 
Cod.)  By  percolation  with  temperate  water,  as 
Extract  of  Rhatany,  P.  E.  It  is  principally  used 
as  a  basis  for  purgative  pills.  When  prepared  by 
decoction  it  is  nearly  inert. 

EXTRACT  OF  SMOKE,  (AQUEOUS.) 
Syn.  Ext.  Fuliginis.  Ext.  Fuliginis  Aquosum- 
Prep.  Wood-soot  §ij ;  water  1  pint.  Boil  to  f  §xvj, 
filter,  and  evaporate. 

EXTRACT  OF  SMOKE,  (ACETIC.)  Syn. 
Ext.  Fuliginis  Aceticum.  Prep.  Wood-spot  §ij ; 
water  and  distilled  vinegar,  of  each,  |  pint.  As 
last. 

EXTRACT  OF  SPRUCE.  See  Essence  of 


Spruce. 

EXTRACT  OF  SQUILLS.  Syn.  Ext.  Scil- 
la.  Prep.  (P.  Cod.)  Squill  root,  dried,  lb.j ;  proof 
spirit  lb.  iv.  Digest  for  some  days,  express  the  spi¬ 
rit,  add  proof  spirit  lb.  ij,  again  macerate,  mix  the 
two  tinctures,  filter,  distil  off  the  spirit,  and  evap¬ 
orate  to  an  extract. 

EXTRACT  OF  STRAMONIUM.  Syn. 
Ext.  of  Tiiornapple.  Ext.  Stramonii,  (P.,  L- 
E.  &  D.)  Prep.  (P.  L.)  Stramonium  seeds  ; 
boiling  distilled  water  1  gallon.  Macerate  lor  4 
hours  in  a  lightly-covered  vessel,  then  take  out 
the  seeds,  bruise  them  in  a  stone  mortar,  return 
them  to  the  liquor  and  boil  to  one  half,  strain 
while  hot,  and  evaporate.  The  Dublin  form  is 
similar.  Prod.  About  I2g.  (Barker.) 

II.  (P.  E.)  Rub  stramonium  seeds  (ground  in  a 
coffee-mill)  to  a  thick  mass  with  proof  spirit,  put 
the  pulp  into  a  percolator,  and  exhaust  it  ol  solu¬ 
ble  matter  by  transmitting  proof  spirit  through  it ; 
filter  the  tincture  thus  obtained,  and  evaporate. 
The  Paris  form  is  similar.  1  lb.  avoirdupois  of 
seeds  yields  about  2*  oz.  of  this  extract.  (Kecluz,) 

Remarks.  On  the  large  scale,  this  extract  is 
prepared  by  expressing  the  juice  ol  t  le  Jie  i 
horb,  boiling  the  remainder  in  water,  mixing  ie 
juice  and  decoction,  filtering  and  e\aporu  mg. 
1£  cwt.  of  stramonium  yielded  37  lb*,  of  juice,  an 
this,  with  the  decoction,  gave  31  lbs.  ol  ex  rac  . 
(Gray.)  Stramonium  has  been  used  in  neuralgia, 
mania,  epilepsy,  &c.  Dose.  Of  the  extrac  t  gr. 
cautiously  and  gradually  increased  to  or  fe 
It  is  inferior  to  the  tincture* 


EXT 


298 


FAR 


EXTRACT  OF  STYRAX.  Syn.  Ext.  of 
Storax.  Ext.  Styracis,  (P.  E.)  Prep.  Boil 
powdered  storax  in  successive  portions  of  rectified 
spirit  till  exhausted,  filter  the  mixed  tinctures,  dis¬ 
til  off  the  greater  part  of  the  spirit,  and  evaporate 
the  remainder  to  the  consistence  of  a  thin  extract. 
(P.  E.) 

EXTRACT  OF  TANZY.  Syn.  Ext.  Tana- 
ceti.  Prep.  From  the  herb,  as  Extract  of  Dan¬ 
delion.  It  is  said  to  be  tonic,  stomachic,  anthel¬ 
mintic,  emmenagogue,  and  febrifuge.  Dr.  Clark 
says  that  in  Scotland  it  was  found  to  be  service¬ 
able  in  various  cases  of  gout.  The  infusion  is 
preferable. 

EXTRACT  OF  TEA.  Syn.  Ext.  The.®. 
Prep.  Evaporate  an  infusion  of  any  of  the  rough¬ 
er  kinds  of  black  tea.  Astringent.  Has  been 
recommended  in  diarrhoea,  formed  into  pills.  A 
hard  black-looking  substance,  smelling  and  tasting 
faintly  of  tea,  is  imported  under  the  same  name 
from  China. 

EXTRACT  OF  VALERIAN.  Syn.  Ext. 
Valerianae.  Prep.  From  valerian  root,  as  Ex¬ 
tract  of  Dandelion,  but  in  a  covered  vessel.  It  is 
usual  to  add  to  this  extract  a  little  of  the  essential 
oil  of  valerian,  dissolved  in  a  small  quantity  of 
rectified  spirit,  just  before  removing  it  from  the 
evaporating  pan,  and  when  nearly  cold.  Dose. 
10  grs.  to  ^  dr.  Antispasmodic.  Valerian  yields 
about  40§  of  soft  extract. 

EXTRACT  OF  WALNUTS.  Syn.  Ext. 

JuGLANDIS  IMMATURE  Rob  DIACARYON  SINE  MeL- 
Prep.  Evaporate  the  expressed  juice  of  un- 


EE 


Vermifuge.  Ta- 


ripe  walnuts  to  a  soft  extract 
ken  in  cinnamon  water. 

EXTRACT  OF  WHITE  BRYONY.  Syn. 
Ext.  Radicis  B  r  y  o x i .y,  aj.b.k.  Prep.  From  the 
bruised  root,  as  Extract  of  Dandelion.  Dose.  9j 
to  3j,  as  a  purgative,  diuretic,  and  emmenagogue. 
Once  a  common  remedy  in  asthma,  dropsy,  epi¬ 
lepsy,  Ac. 

EXTRACT  OF  WHITE  HELLEBORE. 
Syn.  Ext.  Hellebori  albe  Prep.  As  Extract 
of  Dandelion ;  from  the  root.  Emetic  and  pur¬ 
gative.  1 

EXTRACT  OF  WHORTLEBERRY.  Syn. 
Ext.  of  Bear’s  Whortleberry.  Ext.  of  Bear- 
berry.  Ext.  Uv.e  Ursi,  (P.  L.)  From  the  leaves, 
as  Extract  of  Dandelion.  Dose.  5  to  15  grs. 
twice  or  thrice  a  day,  in  chronic  diseases  of  the 
bladder  and  kidneys,  attended  with  increased  se- 
^onof  mucus,  without  inflammation. 

EXTRACT  OF  WILD  LETTUCE.  Syn. 

XT.  LaCTUCaE  VlROS.E.  SuCCUS  SPISSATUS  LaC- 

Tucai  \iros^.  Prep.  From  strong-scented  wild 
.ettuce  as  the  last.  It  is  laxative  and  diuretic. 
Dose.  3  to  15  grs.,  m  dropsies. 

EXTRACT  OF  WORMWOOD.  Syn  Ext 
Absinth, e  Ext.  Cacum.num  Absintiiii  '  Ext 
Artemisi/e  Absentiiii,  (P.  D.)  Extrait  d’Ar- 
sinthe,  (Fr.)  Estratto  Assenso,  (Ital )  Wer 
muth-extrakt,  (Ger.)  Prep.  As  the  other  JS 
'^Ct-  the  D.ubhn  Pharmacopoeia.  (See  page 
~b8.)  Bitter  and  stomachic.  Dose.  10  errs  to  li 
2  or  3  times  daily.  It  is  usual  to  add  a  few  drops 

of  oil  of  wormwood  to  the  extract  before  taking  it 
lrom  the  pan.  & 

(In  Perfumery.)  These  are 
mostly  spirituous  solutions  of  the  essential  6ils, 


or 


odorous  principles  of  plants,  and  of'other  perfuin 
They  are  generally  termed  Extraits  by  the  p; 
fumers,  in  imitation  of  the  French,  who  commoi 
called  their  concentrated  perfumed  spirits  by  tl' 
name.  See  Extract  of  Nosegay.  Ext.  ofPeai^ 
Esprits.  Essences.  Spirits,  Ac. 


blossoms. 


FALLTRANCK.  ( Ger .,  from  fall,  a  fall,  a! 
tranck,  drink.)  Syn.  Vulneraire  Suisse.  Espe< 
Vulneraire.  The  Suisse.  An  infusion,  or  t 
prepared  with  a  mixture  of  the  herbs  alchemil 
creeping  bugloss,  betony,  periwinkle,  philosel 
golden  rod,  vervain,  artemisia,  mint,  and  veronii 
gathered  among  the  Alps.  It  is  believed  to  be 
great  efficacy  for  removing  the  effects  of  falls  a; 
blows. 

FARM.  (In  Agriculture.)  A  portion  of  lai 
with  suitable  buildings,  fences,  hedges,  and  otl; 
arrangements  necessary  for  its  cultivation,  and  tl 
rearing  of  live  stock,  let  or  leased  to  the  occup 
for  a  valuable  consideration  termed  rent. 

FARMERY.  (In  Agriculture.)  The  bui 
ings  and  yards  necessary  for  carrying  on  the  tra 
or  occupation  of  the  farmer.  Among  the  first  v 
the  barns,  stables,  Ac. ;  and  among  the  second  t: 
principal  are  the  rick  yard,  yard  for  watering  lil 
stock,  and  for  poultry,  Ac.  The  spot  and  bui 1 
ings  constituting  the  farmery ,  should  be  coin, 
niently  and  centrally  situated,  for  the  purpose 
abridging,  as  much  as  possible,  the  labor  of  cal 
age  to  and  from  the  more  remote  portions  of  t| 
farm. 

FARMING.  (In  Agriculture.)  The  bit 
ness  of  the  farmer.  The  cultivation  of  lands  he: 
on  lease,  or  for  a  valuable  consideration.  Urn 
the  head  Agriculture  the  reader  has  been  pi 
sented  with  a  compendious  general  outline  of  tl 
history,  principles,  and  practice  of  cultivating  t 
soil,  and  rearing  live  stock,  which  constitute  t 
operations  of  farming ;  the  present  article  v 
therefore  be  confined  to  a  short  notice  of  some  , 
the  details.  Our  remarks  may  be  convenient 
distributed  under  the  divisions  of — Implements 
Preparation  of  Lands — Fertilization  of  Tij 
Soil — Cultivation  of  Vegetables — Rearing  | 
Animals — and  the  Rotation  of  Crops. 

1.  On  the  perfection  of  agricultural  implemer 
and  machines  depends  much  of  the  improveme 
of  which  this  art  is  susceptible.  Among  the  pri ' 
cipal  of  these  are  the  cart,  wagon,  and  whei\ 
harrow,  employed  for  the  purposes  of  trausportatio 
the  axe  and  saw,  employed  for  felling  and  cuttii; 
trees;  the  shears  ior  clipping  hedges  ;  the  plow. 
for  turning  up  the  ground,  as  an  economical  ai 
expeditious  substitute  for  the  spade  ;  the  harre 
for  pulverizing  the  soil  and  smoothing  its  surfat' 
the  hoe  and  spade  for  planting,  weeding,  and  di 
ging ;  the  shovel,  for  removing  earth  and  othj 
loose  substances,  as  in  oarting,  clearing,  Ac  ; 
drill ,  a  machine  for  sowing  seed;  and  the  cult ! 
valor,  a  similar  machine  employed  for  weedin; 
harrowing,  Ac.  Most  of  the  preceding  are  usij 
in  the  clearing  and  tilling  of  land,  and  preservii, 
it  in  a  proper  state;  the  following  are  principal; 
used  in  the  immediate  collection  of  the  produce^ 
harvest,  and  its  preparation  for  the  market.  1 J 
scythe  and  rake  are  employed  in  hay-making,  tl 
sickle  and  cradle  in  harvesting  corn  ;  the 
thrashing,  and  the  fan  for  winnowing  grain.  Tl 


FAR 


299 


FAR 


orse-rake  and  mowing ,  reaping,  winnowing,  and 
/trashing  machines,  are  mostly  worked  by  horse- 
ewer,  and  are  intended  as  substitutes  for  manual 

lbor. 

II.  The  preparation  of  the  land  for  tillage 
onsists  principally  in  clearing  it  of  superfluous 
rees ;  in  fencing  and  hedging  it  into  convenient 
ortions,  or,  when  this  has  already  been  done,  in 
eeping  the  fences  and  hedges  in  a  state  of  repair  ; 
l  draining  it  of  water  when  too  wet ;  and  in  irri- 
ating  it  when  too  dry,  and  water  is  accessible  for 
lat  purpose.  Clearing  forms  the  first  and  one  of 
le  most  important  operations  of  the  farmer  in 
ewly-settled  and  thickly-wooded  countries,  but  in 
lose  that  have  been  long  under  cultivation  is  sel- 
oin  required:  it  is  intended  to  permit  the  free  ac- 
ess  of  air  and  sunlight  to  the  soil.  The  object  of 
cncirtg  and  hedging  is  either  to  prevent  the  en- 
ifoachment  of  the  larger  animals,  or  to  confine 
liem  within  given  limits  ;  and  boundary  fences  and 
edges  are  also  intended  to  prevent  trespassing, 
iad  to  preserve  the  land  to  the  use  of  the  owner  or 
;cupier.  The  object  of  draining  is  the  removal 
'  superfluous  water,  which  lessens  the  fertility  of 
le  soil ;  and  of  irrigation  to  supply  plants  and 
-■getables  with  sufficient  water  to  promote  their 
owth.  The  draining  of  marshy  or  wet  land  is 
iinmonly  effected  by  blind  drains,  or  such  as  are 
neath  the  soil,  and  filled  with  loose  stones;  or 
ix  drains,  which  aro  covered  drains,  having  a 
se  passage,  and  surrounded  with  permeable  rna- 
rials ;  or  by  open  drains,  or  mere  troughs  or 
inches,  ploughed  or  dug  along  the  surface  of  the 
ound.  On  sloping  lands,  drains  should  run 
diquely  along  the  sides,  that  their  descent  may 
]>t  be  too  rapid. 

|  HI-  The  fertilization  of  soils  is  suggested 
iirtly  by  chemical  analysis,  practical  experience, 
;id  geological  observations.  The  soil  is  the  up- 
rmost  stratum  of  the  earth’s  surface,  and  con¬ 
i'*  principally  of  pulverulent  earthy  matter,  re¬ 
ding  from  the  decomposition  of  the  under  strata, 
ingled  with  organic  substances  chiefly  derived 
»ni  the  vegetable  kingdom.  Gravel,  sand,  clay, 
ca,  chalk,  and  oxido  of  iron,  are  the  principal 
ueral  constituents  of  soils.  The  most  fertile  soils 
3  those  which  consist  of  an  admixture  of  clay 
d  saud,  with  a  due  proportion  of  chalk  and  other 
ueral  ingredients,  along  with  a  large  supply  of 
composed  animal  and  vegetable  matter.  Such 
h  are  commonly  termed  “  loam." 

Soils  are  classified  by  agriculturists  according  to 
“ir  chief  ingredients  ;  as  loamy,  clayey,  sandy, 
olky,  and  peaty  soils.  Of  these  the  first  is  the 
't,  hut  the  others  may  be  improved  by  the  addi- 
u  of  the  mineral  constituents  of  which  they  are  I 
ucient.  Saud  uad  lime,  or  chalk,  are  the  proper  j 
iitions  to  clayey  soils,  and  clay,  gypsum,  or 
tn,  to  sandy  and  gravelly  ones.  Clayey  soils 
P  expensive  to  bring  into  a  fertile  state,  but  when 
!s  is  once  effected,  and  they  aro  well  manured, 
•T  yield  immense  crops  of  wheat,  oats,  beans, 
ver,  most  kinds  of  fruits  and  flowers  of  the 
aceous  kinds.  The  most  fertile  soils  in  Great 
•tain  and  on  the  Continent,  especially  for  wheat, 

|>  calcareous  clays.  The  fertility  of  the  soil  is 
o  powerfully  promoted  by  comminution  and 
or,  and  by  the  addition  of  manure.  Among 
first  may  be  mentioned  ploughing,  rolling, 


harrowing,  &  c.,  all  of  which  render  the  soil  more 
porous,  and  easily  permeable  to  the  roots  of  plants, 
and  more  susceptible  of  the  action  of  the  atmo¬ 
sphere.  Of  manures  it  may  be  remarked  that 
their  nature  varies  with  the  constitution  of  the  soil. 
Lime  and  sand  are  the  best  manures  for  clayey 
soils,  gypsum  and  marl  for  sandy  ones.  Besides, 
every  kind  of  soil  requires  a  proper  quantity  of 
vegetable  or  animal  manure,  without  which  it  will 
soon  become  exhausted  and  infertile.  Among 
manures  of  this  class  the  principal  are  rotten  dung 
and  other  organic  matter,  bone  dust,  nitrate  of 
soda,  and  sulphate  of  ammonia.  The  first  is  ap¬ 
plicable  to  all  soils,  the  second  is  especially  valua¬ 
ble  for  wheat,  and  the  third  and  fourth  have  been 
used  in  various  cases  with  apparent  advantage,  but 
require  further  experiments  to  establish  their  pre¬ 
cise  value.  In  the  application  of  manures,  refer¬ 
ence  must  be  always  had  to  the  intended  crop,  as 
certain  plants  are  found  to  require  nourishment  of 
a  different  description  to  what  is  fitted  for  others, 
and  will  grow  feebly  or  not  at  all,  when  this  is 
absent.  Wheat,  for  example,  will  not  produce  a 
full  kernel  on  soils  destitute  of  lime. 

IV.  The  cultivation  of  vegetables  consists  in 

sowing  or  planting  the  seed  in  properly  prepared 
ground,  and  in  fostering  its  growth,  and  that  of  the 
resulting  young  plants,  hy  hoeing ,  weeding,  &c. ; 
and  finally,  in  the  collection  and  preservation  of 
the  mature  plants,  seeds,  or  fruits.  The  plants 
mostly  cultivated  by  farmers,  are  the  cereal  grasses, 
or  such  as  produce  bread  corn,  esculent  roots, 
grasses  for  the  food  of  domestic  animals,  and  flax, 
hemp,  and  other  plants  employed  in  the  arts,  or 
used  as  food,  or  in  pharmacy.  Wheat,  rye,  bar¬ 
ley,  and  oats,  which  constitute  the  most  important 
of  the  cereals,  are  cultivated  by  ploughing,  mow¬ 
ing,  and  harrowing  the  land  ;  then  scattering  the 
seed  over  the  whole  surface,  and  lightly  covering 
it  with  the  soil  by  harrowing.  When  ripe  it  is 
harvested  by  cutting  with  the  sickle,  tying  in  bun¬ 
dles,  drying,  and  storing  in  barns  or  st  acks.  Among 
the  esculent  roots  the  potato  and  turnip  are  the 
most  useful  and  generally  cultivated.  1  he  former 
is  cultivated  by  setting  the  buds  or  eyes  of  the  tu¬ 
bers,  a  short  distance  apart  in  rows,  in  holes  made 
by  a  small  stick,  or  in  furrows.  The  seed  of  the 
turnip  is  commonly  set  by  merely  scattering  it 
over  the  surface  of  well-tilled  ground,  and  cover- 
ing  it  over.  In  the  cultivation  of  grasses,  the  sort 
chosen  must  be  adapted  to  the  nature  of  the  soil 
and  its  situation.  Grass  is  harvested  by  mowing 
with  a  scythe,  drying  by  spreading  it  out  so  as  to 
expose  it  to  the  joint  action  of  the  sun  and  air, 
and  storing  it  in  ricks  or  barns.  In  this  state  it  is 
called  “  Hay.”  Flax  and  hemp  are  generally 
sown  “  broadcast,”  and  without  further  tillage  are 
left  to  mature,  when  the  plants  are  pulled  up  by 
the  roots,  and  allowed  to  undergo  a  species  of  rot¬ 
ting,  previously  to  being  handed  over  to  tho  man¬ 
ufacturer.  ,  ,  ..  ■ 

V.  The  rearing  of  live-stoc' .  or  domestic  ani¬ 

mals,  is  chiefly  confined  to  h<  >es,  catt  e,  s  u  ep, 
and  swine.  Among  the  first,  Ine  Ara  ian  may 
mentioned  as  tho  fleetest,  and  the  ,<  c<  , 
Scotch  as  the  hardiest  and  most  suited  to  drau,,  . 
Among  cattle,  tho  Dutch,  or  ^rt-horned  the 
Lancashire,  or  long-horned,  the  '  > 

hornless,  and  the  Highland  breed,  may  be  nain 


FEB 


300 


FER 


as  the  most  useful.  Among  horned  cattle  those 
should  be  preferred  that  produce  the  most  milk, 
and  that  fatten  well  and  produce  the  best  beef, 
and  that  are  suited  to  the  climate  and  situation  of 
the  land.  Among  sheep  the  two  grand  divisions 
are  short-wooled  and  long-wooled,  both  of  which 
include  numerous  other  breeds.  The  Merino 
breed ,  introduced  into  England  from  Spain  in  1 787, 
have  the  finest  wool  and  are  most  valued.  Sheep 
are  sheared  in  the  spring  when  the  weather  is 
settled  and  warm.  Both  sheep  and  cattle  do  best 
and  fatten  quickest  when  well  sheltered  from  the 
weather,  provided  there  be  a  proper  amount  of 
ventilation.  Of  swine  a  preference  should  be 
given  to  those  breeds  which  fatten  best,  and  pro¬ 
duce  the  finest  flavored  pork.  The  common  prac¬ 
tice  of  confining  pigs  in  dirty  sties  cannot  be  too 
much  avoided  ;  they  should  be  kept  clean,  and 
permitted  to  take  sufficient  exercise  to  promote 
their  health,  without  allowing  them  to  run  at  large, 
as  in  the  latter  case  they  are  difficult  to  fatten.  In 
some  farms  the  rearing  of  poultry  constitutes  a 
most  profitable  object  of  attention.  The  Spanish 
fowls,  commonly  called  Minor cas,  are  the  largest 
and  hardiest,  and  are  good  layers.  To  promote 
their  power  in  this  respect,  they  should  be  supplied 
with  a  proper  quantity  of  azotized  food,  as  grain, 
&e.,  and  should  be  kept  dry  and  well  sheltered 
from  the  weather.  The  management  of  cows  has 
been  already  noticed. 

VI.  The  rotation  or  succession  of  crops  is  abso¬ 
lutely  necessary  for  the  successful  and  economical 
cultivation  of  the  soil.  Crops  have  been  divided 
by  agriculturists  into  exhausting  crops — restoring 
crops — and  cleaning  crops.  The  most  exhaust¬ 
ing  crops  are  usually  considered  to  be  those  of 
corn,  but  all  those  that  are  allowed  to  ripen  their 
seed,  and  which  are  carried  off  the  ground,  are  also 
exhausting,  but  in  different  degrees.  Even  clover, 
tares,  and  grass  cut  green,  are  considered  as  ex¬ 
hausting,  but  in  a  less  degree  than  those  that  are 
allowed  to  ripen.  Restoring  crops  are  such  as  are 
allowed  to  decay  upon  the  ground,  or  are  con¬ 
sumed  upon  it  by  domestic  animals.  Cleaning 
crops  are  such  as  are  grown  in  drills,  and  undergo 
the  usual  operations  of  weeding,  hoeing,  &c. ;  the 
majority  of  these  may  also  be  regarded  as  exhaust¬ 
ing  crops.  An  exhausting  crop  should  always  be 
to  lowed  by  a  restoring  or  a  cleaning  crop ;  or 
where  possible,  by  both  combined.  Crops  should 
also  succeed  each  other  in  such  a  way  that  the 
soil  may  not  be  exhausted  of  any  one  particular 
kind  of  nutriment.  This  is  best  effected  by  so  ro¬ 
tating  the  crops  that  plants  which  are  nearly  allied 
should  not  succeed  each  other,  as  the  same  or 
similar  kinds  of  plants  cultivated  successively  on 
the  same  soil,  soon  become  sickly.  This  mav 
however,  be  obviated  by  supplying  such  plants 
wi  h  a  proper  quantity  of  the  substances  which 
en  er  into  their  composition,  by  applying  it  to  the 
sod  in  the  shape  of  manure  ;  but  the  expense  of  so 
doing  so  greatly  exceeds  that  of  the  ordinary 
method  of  manuring  with  the  proper  rotation  of 
crops  as  to  preclude  the  introduction  of  this  plan 
on  the  large  scale.  See  Agriculture,  Cows 

AFAT Bp T T P p nrpcjf E  ’  9  R  E  A  M  ’  Manures,  &c.  ’ 

1  A  T,  CURRIERS  .  Fat  or  tallow  boiled  until 

11  ™2,hard  and  blackish  when  cold. 

'  RIFUGE.  Syn.  Febrifuges.  (Lat.,  from 


febris,  a  fever,  and  fugo,  I  drive  away.)  Th: 
which  possesses  the  power  of  curing  or  alleviatii; 
fever.  The  term  is  principally  applied  to  mec! 
cines  used  against  the  ague,  as  bark,  arsenion 
acid,  and  their  preparations. 

FEET,  the.  To  preserve  the  feet  in -a  prop 
condition,  they  should  be  frequently  soaked,  ai 
well  washed  in  warm  or  tepid  water.  The  na 
of  the  toes  should  be  pared  to  prevent  their  b 
coming  inconveniently  long,  and  from  growii 
into  the  flesh.  Many  persons  suffer  severely  fro 
tender  feet.  This  generally  arises  from  the  u-j 
of  thin  cotton  or  silk  stockings,  and  tight  boots  ; 
shoes,  that  are  not  sufficiently  porous  to  permit  < 
the  escape  of  the  perspiration.  The  best  trea 
ment  is  the  immediate  adoption  of  worsted  stocl 
ings  or  socks,  and  light  easy  shoes  of  buckski 
goatskin,  or  some  other  equally  soft  kind  of  loathe 
It  is  highly  necessary,  for  the  preservation  of  healt; 
to  preserve  the  feet  dry  ;  persons  who  are,  therj 
fore,  exposed  to  the  wet,  or  who  are  frequent! 
passengers  through  the  public  streets  in  bij 
weather,  should  regard  sound  and  good  boots  ai| 
shoes  as  the  most  essential  portion  of  their  clothinj 
In  fact,  in  a  hygienic  point  of  view,  a  wet  baa 
should  be  less  shunned  than  wet  feet.  Many  pe; 
sons  frequently  experience  extreme  coldness  ai| 
numbness  of  the  feet ;  the  best  remedies  for  su(j 
are  exercise  and  friction.  In  these  cases  stockin 
of  flannel  or  worsted  alone  should  be  worn,  aij 
should  be  kept  on  throughout  the  night  if  require! 
The  peculiar  and  disagreeable  odor  which  ; 
evolved  by  the  feet  of  some  individuals  in  hj 
weather,  may  be  removed  by  the  observance  of  e., 
treme  cleanliness,  and  by  occasionally  soaking  il| 
feet  in  warm  water,  to  which  a  small  quantity  q 
chloride  of  lime  has  been  added. 

FERMENTATION.  Syn.  Fermentatio| 
( Fr . )  Gaiirung,  (Ger.)  Fermentatio,  {Lat.,  fro ; 
fermento,  to  ferment.)  The  spontaneous  deconj 
position  of  the  proximate  principles  of  organic  soil 
stances,  under  the  joint  influence  of  warmth,  aij 
and  moisture,  and  the  reunion  of  their  elemen 
forming  new  compounds.  Fermentation,  accori 
ing  to  Liebig,  is  nothing  else  but  the  putrefacti 
of  a  substance  containing  no  nitrogen;  or  a  mefi; 
morphosis,  by  which  the  elements  of  a  compk [ 
molecule  group  themselves  so  as  to  form  more 
timate  and  stable  compounds.  It  is  excited  by  ti 
contact  of  all  bodies,  the  elements  of  which  are  : 
a  state  of  active  decomposition  or  fermentatio 
“  In  nitrogenized  substances  of  a  very  compk 
constitution,  putrefaction  or  fermentation  is  spoi 
taneously  established  when  water  is  present,  an 
the  temperature  sufficiently  high,  and  it  continm! 
till  the  original  compounds  are  wholly  destroyed 
Substances  destitute  of  nitrogen,  on  the  contrnn 
require,  in  order  to  their  undergoing  this  metamoij 
pliosis,  the  presence  of  a  nitrogenized  substanci, 
already  in  a  state  of  putrefaction,  (fermentation.  ] 
Tlio  substances  which  promote  this  change  aij 
termed  ferments ;  and  among  these,  the  principi 
are  gliadine,  gluten,  vegetable  albumen,  and  a 
substances  in  a  state  of  spontaneous  decompositio 
or  fermentation.  Yeast,  the  ferment  most  con: 
monly  employed  for  inducing  the  vinous  ferments 
tion,  is  such  a  substance  in  an  active  state  of  p» 
trefaction,  and  whose  atoms  are  in  continual  me 
tion.  Putrefying  animal  substances  are  equa 


FER 


301 


FER 


capable  of  exciting  the  same  action.  It  is  ouly  in 
•omplex  organic  molecules  of  a  higher  order  that 
■.fermentation  or  putrefaction  takes  place.  The 
mmediate  cause  of  fermentation  in  such  bodies  as 
ire  not  sufficiently  complicated  to  undergo  this 
;hange  by  the  mere  action  of  water  and  caloric,  is 
nost  rationally  presumed  to  arise  from  immediate 
contact  with  the  atoms  of  these  bodies,  which  are 
indergoing  this  change.  Thus,  the  motion,  or 
conflict  of  the  elements  of  the  body  in  a  state  of 
jlecomposition,  as  those  of  yeast,  when  employed 
l.o  excite  the  vinous  fermentation,  destroys  the 
quilibrium  of  the  atoms  of  the  sugar,  and  these, 
grouping  themselves  according  to  their  special  at- 
ractious,  enter  into  new  combinations,  and  form 
jieW  compounds.  The  charcoal  (carbon)  of  the 
jugar  partly  unites  itself  to  the  oxygen,  forming 
arbonic  acid,  and  partly  to  the  hydrogen,  forming 
dcohol.  A  similar  kind  of  decomposition  and  in- 
ierchange  of  elements  takes  place  in  all  organic 
jubstances  during  the  state  of  fermentation;  the 
proportions  of  the  elements  liberated,  and  the  com- 
lounds  formed  by  their  reunion,  varying,  of  course, 
ccording  to  the  precise  composition  of  such  sub- 
tances. 

Chemists  have  distinguished  fermentation  into 
ve  kinds,  viz. :  1.  The  saccharine  fermentation, 
y  which  starch  and  gum  are  converted  into  sugar. 
.  The  alcoholic  or  vinous  fermentation,  by  which 
agar  is  converted  into  alcohol.  3.  The  viscous  or 
lucilaginous  fermentation,  which  converts  sugar 
ito  g lime  or  mucilage,  instead  of  alcohol.  4.  The 
celous  fermentation,  by  which  alcohol  is  convert  - 
d  into  vinegar.  5.  The  putrid  fermentation,  or 
utrefaction,  which  is  exhibited  in  its  most  marked 
‘rin  in  the  putrefaction  of  animal  substances. 

1  I-  The  saccharine  fermentation  occurs  during 
;ie  germination  and  kiln-drying  of  grain  in  the 
aerations  of  malting,  and  in  the  mashing  of  malt 
!■  brewing,  and  the  sweetening  of  bread  during  its 
vposure  to  heat  in  the  oven.  The  substance  which 
post  powerfully  excites  the  sugar  fermentation  has 
eo  discovered  by  Payen  und  Persoz  to  be  a  pe- 
diar  principle,  to  which  they  have  given  the  name 
diastase.  It  forms  about  one  per  cent,  of  good 
rrley  malt,  and  possesses  the  singular  property  ot 
•averting  starch  into  gum  (dextrine)  or  sugar,  at 
ie  temperature  of  from  149°  to  168°  Fahr.  \\  hen 
a  state  of  absolute  purity,  1  part  of  diastase 
j iU,  in  a  few  hours,  effect  the  conversion  ol'  2000 
Urtsof  starch  into  sugar,  provided  the  temperature 
P  not  higher  than  158°  F.  During  the  action  of 
i  is  substance  on  starch,  it  is  itself  decomposed  ; 
>d  when  the  sugar  fermentation  ceases,  it  has 
•tirely  disappeared.  It  is  the  presence  of  diastase 
malt,  which  alone  converts  the  starch  ol  the 
aiu  into  sugar  during  the  operation  of  mashing 
ith  hot  water  ;  and  hence  will  be  seen  the  neces- 
y  of  employing  water  of  a  proper  temperature, 
on  this  depend  the  strength  and  sweetness  ol 
e  wort,  aud  consequently  its  fitness  for  undergo- 
g  tlie  vinous  fermentation,  and  for  making  beer, 
‘getable  albumen  and  gluten  also  possess  the 
operty  of  exciting  the  saccharine  fermentation, 
t  in  a  considerably  inferior  degree  to  diastase, 
decoction  of  2  parts  of  potato  starch  in  20  oi 
her,  mixed  with  1  part  of  wheat  gluten,  and  set 
"de  for  8  or  9  hours  at  a  temperature  of  about 
0°,  will  be  found  to  have  become  thin,  trans¬ 


parent,  and  sweet,  and  to  consist  of  sugar,  gum, 
and  some  unchanged  starch,  and  sour  gluten  which 
has  lost  the  power  of  acting  on  fresh  starch.  A 
decoction  of  1  oz.  of  starch  in  1  lb.  of  water  ex¬ 
hibits  like  phenomena  by  mere  exposure  to  the  air 
for  6  or  8  weeks  in  warm  weather,  provided  fresh 
water  be  occasionally  stirred  in  to  supply  the  loss 
occasioned  by  evaporation.  In  all  those  cases,  the 
starch  is  first  transformed  into  gum  before  its  con¬ 
version  into  sugar  ;  and  if  the  process  be  stopped  at 
the  proper  point,  a  solution  of  that  substance  may 
be  obtained.  For  this  purpose  10  to  25  parts  of 
starch  should  be  mixed  with  about  400  parts  of 
water  at  77°  to  86°  F.,  and  the  temperature  raised 
to  140°,  when  100  parts  of  starch  must  be  added, 
and  the  heat  increased  to  158°,  and  kept  about 
that  point  for  20  or  30  minutes,  or  until  the  turbid 
fluid  becomes  limpid  and  transparent.  The  starch 
is  now  converted  into  mucilage,  and  by  rapidly 
raising  the  heat  to  the  boiling  point,  any  further 
change  will  be  prevented.  A  solution  of  gum  or 
dextrine  will  be  thus  obtained. 

The  sugar  formed  during  the  germination  of 
seeds  containing  starch  results  from  the  action  of 
diastase,  and  disappears  as  soon  as  the  woody  fibre, 
(lignine,)  which  has  a  similar  constitution,  is  de¬ 
veloped,  forming,  the  skeleton  of  the  young  plant. 
(Liebig.)  See  Diastase,  Dextrine,  &c. 

2.  The  alcoholic  or  vinous  fermentation  is  the 
peculiar  decomposition  which  sugar  in  solution  un¬ 
dergoes,  under  certain  circumstances,  and  by  which 
carbonic  acid  is  eliminated,  and  alcohol  obtained. 
The  presence  of  a  ferment  is  essentiul  to  excite 
this  fermentation,  as  a  solution  ol  perfectly  pure 
sugar  will  remain  unaltered,  even  though  exposed 
to  a  temperature  of  from  70°  to  75°  F.,  which  is 
that  most  favorable  for  its  production.  But  if  a 
small  portion  of  yeast,  or  ol  a  similar  saccharine 
solution,  whose  molecules  are  in  a  state  ol  motion, 
be  added,  the  usual  symptoms  of  fermentation  will 
rapidly  occur,  and  will  continue  until  nearly  the 
whole  of  the  sugar  is  decomposed,  when  the  liquid 
will  become  clear,  and  will  be  found  to  consist  ol 
diluted  alcohol,  while  the  yeast  will  have  precipi¬ 
tated  to  the  bottom  of  the  vessel,  and  have  lost  its 
power  of  exciting  fermentation  in  fresh  sirup. 

In  the  juices  of  sweet  fruits,  and  in  those  vegeta¬ 
ble  solutions  that  spontaneously  run  into  the  state 
of  fermentation,  the  ferment  is  supplied  by  nature, 
and  is  intimately  associated  with  the  saccharine 
matter.  In  such  cases,  the  nitrogenous  matters 
present  are  the  first  to  suffer  decomposition  or  ier- 
mentation,  and  this  peculiar  motion  oi  their  atoms 
is  communicated  to  the  sugar,  and  continues  till 
the  latter  has  entirely  disappeared  from  the  liquid, 
or  the  former  are  wholly  precipitated  m  the  shape 
of  decomposed  yeast  or  ferment.  In  those  vegtta 
ble  solutions  which  scarcely  pass  into  the  state  ot 
fermentation,  or  among  whose  mo  ecu  es  such 
changes  progress  slowly  and  irregular!) ,  t  ieie  is  a 
deficiency  of  nitrogenized  matters,  or  exciters  o 
fermentation,  and  it  becomes  necessary  to 
ferment  Recently-expressed  grape-ju.ee  (Must) 
offers  a  lively  instance  of  the  funnel •class .of  sub¬ 
stances,  and  infusion  of  malt  (Wort)o  n 
When  grapes  are  squeezed  in  the  air,  the  1  P 
juice  soon  manifests  the  usual  syiiip  °"  .  ^ 

mentation,  the  liquid  becomes  turb.d  carbon.c  acid 
evolved,  and  the  nitrogenized  principles 


IS 


FER 


302 


FER 


which  the  juice  previously  contained  are  decom¬ 
posed  and  precipitated  under  the  form  of  a  ferment, 
(yeast,)  which  immediately  induces  the  decompo¬ 
sition  of  the  sugar  ;  and  this  state  continues  until 
either  the  whole  of  the  yeast  is  precipitated  in  an 
insoluble  and  inert  form,  or  the  whole  of  the  sugar 
is  decomposed.  In  the  juice  of  those  grapes  that 
produce  the  more  perfect  wines,  the  relative  pro¬ 
portions  of  the  exciters  of  fermentation  and  the 
sugar,  are  so  accurately  apportioned  by  nature, 
that  the  whole  of  the  former  are  decomposed,  and 
nearly  the  whole  of  the  latter  converted  into  alco¬ 
hol  ;  so  that  the  liquid  (wine)  is  left  in  a  state  not 
liable  to  future  change.  When  an  infusion  of  malt 
is  exposed  to  the  atmosphere  at  a  temperature 
suitable  for  fermentation,  no  such  a  change  takes 
place  in  its  constitution  as  that  just  described. 
Here  the  nitrogenized  matters  (gluten,  gliadine, 
vegetable  albumen,  &c.)  are  absent,  or  at  least 
present  in  too  small  quantities  to  excite  the  vinous 
fermentation  ;  the  result  is,  that  this  infusion  ulti¬ 
mately  undergoes  a  mixed  species  of  fermentation 
or  decomposition,  with  the  production  of  products 
widely  different  from  those  that  result  from  the 
true  vinous  fermentation  ;  or,  in  other  words,  the 
liquid  becomes  spoiled.  But  if  a  ferment  (yeast) 
be  added  to  this  infusion  of  malt  under  the  above 
circumstances,  and  in  the  proper  proportion  to  the 
sugar  present,  the  true  vinous  fermentation  will 
speedily  commence,  and  the  liquid  will  become 
converted  into  beer.  This  is  what  actually  takes 
place  in  the  process  of  brewing  ;  and  the  scientific 
brewer  endeavors  to  employ  a  proper  quantity  of 
ferment  to  decompose  the  whole  of  the  saccharine 
matter  of  his  wort,  but,  at  the  same  time,  as 
equally  endeavors  to  avoid  the  use  of  an  excess. 

The  chief  product  of  the  vinous  fermentation  is 
alcohol,  but  there  are  other  substances  simultane¬ 
ously  produced,  and  which  remain  associated  with 
the  fermented  liquor.  Among  the  principal  of  these 
are  cenanthic  acid,  cenanthic  ether,  oil  of  potato 
spirit,  oil  of  grain,  &c. ;  none  of  which  exist  previ¬ 
ously  to  fermentation,  and  are  generally  supposed 
to  result  from  the  action  of  the  nitrogenized  matters 
of  the  solution  on  the  sugar.  Under  certain  cir¬ 
cumstances  these  extraneous  products  are  formed 
in  much  larger  quantities  than  under  others  ;  and 
as  these  substances  injure  the  value  of  the  alcohol 
with  which  they  are  associated,  a  knowledge  of 
the  peculiar  circumstances  favorable  and  unfavor¬ 
able  to  their  production,  is  a  desideratum  to  the 
brewer  and  distiller. 


It  has  been  shown,  by  the  researches  of  M 
Colin,  and  Thenard,  and  more  recently  by  those 
Boutron-Chalard,  Fremy,  and  Rousseau,  that 
peculiar  condition  of  the  nitrogenous  matter  c 
stituting  the  ferment,  materially  influences 
nature  of  the  fermentation.  The  essential  cor 
tion  of  a  ferment,  to  be  able  to  excite  the  vin 
fermentation,  is  to  be  sufficiently  acidulous  to 
on  colored  papers ;  and  this  acidity  should  a 
from  the  presence  of  certain  vegetable  acids  ; 
salts,  capable  of  conversion  into  carbonic  acid  i 
carbonates  by  their  spontaneous  decompositi 
I  hose  acids  and  salts  which  are  found  to  pre-e: 
in  fermentable  fruits  and  liquors,  as  the  tarta 
citric,  malic,  and  lactic  acids,  and  their  salts,  sho 
be  chosen  ;  and  of  these  the  preference  should 
given  to  the  bitartrate  of  potassa,  from  its  prese: 


in  the  grape.  The  addition  of  any  of  these  sulj 
stances  to  a  saccharine  solution  renders  its  fe 
mentation  both  more  active  and  complete.  T1 
favorable  influence  of  cream  of  tartar  on  fermentii 
tion  was  first  pointed  out  by  Thenard  and  Colin! 
and  the  addition  of  a  little  of  this  article  has  bee! 
adopted  in  practice,  with  manifest  advantage,  tj 
the  manufacturers  of  British  wine.  When  tlj 
acidity  caused  by  these  acids,  or  their  acidulotj 
salts,  in  a  ferment,  is  considerable,  the  animal  ar 
mineral  poisons,  the  essential  oils,  and  various  othi 
substances,  cease  to  modify  the  fermentation! 
while,  at  the  same  time,  the  resulting  alcohol 
obtained  in  a  purer  state,  as  the  extraneous  pry 
ducts  which  we  have  just  mentioned  are  either  n<j 
formed  at  all,  or  only  in  small  and  unimportai; 
quantities  :  but  the  contrary  takes  place  if  the  fie  i 
meat  be  rendered  neutral  by  washing  with  water 

When  the  ferment  has  partially  undergone  spoi 
taneous  decomposition,  and  exercises  an  alkalii 
reaction  on  test  paper,  it  ceases  to  excite  the  alee 
holic  fermentation  in  solutions  of  cane-sugar,  bi 
instead  thereof,  induces  the  development  of  lactim 
(sugar  of  milk)  and  lactic  acid,  and  in  this  respe< 
exercises  a  similar  action  on  solutions  of  sugar  t 
that  of  caseine,  diastase,  and  animal  membram 
This  difference  of  action  has  been  shown  by  M3Vj 
Rousseau,  to  be  nothing  more  than  rational,  f(| 
when  yeast  has  become  alkaline,  it  is  converte 
into  a  substance  presenting  all  the  properties  cl 
caseine. 

I  have -stated  that  sugar  is  alone  capable  of  d: 
rect  conversion  into  alcohol  by  fermentation ;  ! 
may  be  therefore  proper  to  state  that  there  ai, 
several  varieties  of  sugar,  all  of  which  possess  sim 
lar  properties  in  this  respect.  In  a  late  classifies 
tion  of  the  sugars,  Liebig  has  included  lactin 
(sugar  of  milk)  among  these  bodies,  because  tkj 
substance  disappears  in  milk  exposed  to  a  prope 
temperature,  with  the  same  phenomena  that  ac 
company  the  fermentation  of  the  other  sugars,  cai: 
bonic  acid  being  disengaged,  and  alcohol  left  U 
the  liquid.  Araka,  which  is  an  alcoholic  liquor 
distilled  in  Tartary  from  fermented  mare’s  miff; 
and  arilca,  a  similar  liquor,  distilled  from  fermente> 
cow’s  milk,  in  Iceland,  are  practical  instances  o 
the  conversion  of  lactine  into  alcohol  by  fermenta: 
tion.  There  is  good  reason  for  supposing  that  eac 
variety  of  sugar  is  first  converted  into  grape  sugar 
by  contact  with  the  ferment,  and  that  this  variet 
of  sugar  is  alone  capable  of  yielding  carbonic  aci- 
and  alcohol  by  fermentation.  (Liebig.)  I  or  thi 
conversion  of  grape  sugar,  it  is  presumed  that  on 
of  its  atoms,  (represented,  in  the  crystallized  state 
by  Cw  IIj4  Oi4,)  loses  two  atoms  of  water,  am 
yields  (according  to  theory)  44-84$  of  carboin- 
acid,  47-12$  (49-38,  Thdnard)  of  alcohol,  am 
9’04$  of  water,  which  nearly  agrees  with  the  ex 
periments  of  Guerin-Varry.  According  to  Ga} 
Lussac,  45  lbs.  of  sugar  are  converted  into  23  lb^ 
of  alcohol,  and  22  lbs.  of  carbonic  acid.  This  exi 
planation  will  be  simplified  by  reference  to  the  fol 
lowing  diagram : 

4  atoms  of  carbonic  acid  contain  -  Ct  • 

2  atoms  of  alcohol  contain  -  -  C8  Hu  j 

1  atom  of  grape-sugar,  dried*  at  II13  Ou  ! 

212°,  contains  -  -  -  \  13 


FER 


303 


FER 


From  the  above  it  will  be  readily  seen,  that  by 
i  new  grouping  of  the  elements  of  grape-sugar, 
ilcohol  and  carbonic  acid  are  produced,  without 
he  elements  of  the  body  which  excites  the  fer¬ 
mentation  taking  any  part  in  the  conversion. 

In  the  practical  production  and  proper  regulation 
if  the  vinous  fermentation  consists  the  art  of  the 
irewer,  wine  maker,  and  distiller.  The  circum- 
.  lances  most  favorable  to  this  fermentation,  are — 
ji  certain  degree  of  warmth  and  a  sufficient  quan- 
ity  of  active  ferment,  and  its  due  distribution 
krough  the  liquor.  The  temperature  of  from  68° 
o  77°  is  usually  regarded  as  most  propitious  for 
he  commencement  and  progress  of  fermentation, 
'rat  it  has  been  ably  shown  by  Liebig,  that,  at  this 
emperature,  the  newly  formed  alcohol  slowly  un- 
lergoes  the  acetous  fermentation,  forming  vinegar, 
|>y  which  the  value  of  the  liquor  is  lessened.  This 
i  onvereion  of  alcohol  into  vinegar  proceeds  most 
'  apidly  at  a  temperature  of  95°  Fahr.,  and  grad¬ 
ually  becomes  more  languid,  until,  at  about  46° 
o  50°  Fahr.,  (8  to  10  C.,)  it  ceases  altogether, 
vhile  the  tendency  of  the  nitrogenous  substances  to 
Hbsorb  oxygen  at  this  low  temperature  is  scarcely 
diminished  in  a  perceptible  degree.  “  It  is  there¬ 
fore  evident,  that  if  wort  (or  any  other  saccharine 
solution)  is  fermented  in  wide,  open,  shallow  ves¬ 
sels,  as  is  done  in  Bavaria,  which  aflbrd  free  and 
unlimited  access  to  the  atmospheric  oxygen,  and 
I  Ilia  in  a  situation  where  the  temperature  does  not 
xceed  46°  to  50°  Fahr.,  (8°  to  10°  €.,)  a  separ- 
ition  of  the  nitrogenous  constituents,  i.  e.,  the  ex- 
•iters  of  acidification,  takes  place  simultaneously 
'n  the  surface,  and  within  the  whole  body  of  the 
iquid.”  (Liebig.)  By  this  method  wine  or  beer 
v  obtained,  which  is  invariably  far  superior  in  qual- 
ty  to  that  fermented  in  the  usual  manner. 

‘  The  quantity  of  the  ferment,  equally  with  the 
emperature  at  which  the  fermentation  is  con- 
lucted,  materially  influences  the  quality  of  the 
vaulting  liquor.  We  have  alreiftly  noticed,  that 
lie  most  perfect  wines  are  produced  from  “  must,” 
(which  contains  the  proper  proportions  of  nitrogen- 
!  zed  matter  and  sugar  to  occasion  mutual  decom- 
!wsition  during  fermentation,  so  that  no  nitroge¬ 
nous  constituents,  or  exciters  of  fermentation,  re¬ 
main  in  the  liquor,  to  occasion  the  acidification  of 
he  newly-formed  alcohol.  When,  however,  either 
he  one  or  the  other  is  in  excess,  a  large  portion  of 
|  he  sugar  remains  undecomposed,  or  the  remain¬ 
ing  undecornposed  nitrogenous  matters  continue  to 
operate  the  same  effect  upon  the  alcohol  as  they 
ireviously  did  upon  the  sugar,  but,  in  this  case, 
with  the  production  of  acetic  acid  instead  of  spirit. 

“  So  long  as  sugar  and  a  nitrogenous  substance, 
nastate  of  continuing  decomposition,  exist  side 
py  side  in  a  fluid,  fermentation  proceeds.  While 
oxygen  is  excluded  both  these  processes  of  trans- 
ormation,  namely,  that  of  the  sugar  and  that  of 
| he  nitrogenous  substance,  or  ferment,  complete 
hernselves  side  by  side  and  limit  each  other  mu- 
ually ;  so  that  if  the  transformation  of  the  sugar 
3  completed  before  that  of  the  ferment,  as  hap- 
>ens,  for  example,  in  the  juice  of  grapes  poor  in 
nigar,  there  remains,  after  the  completion  of  the 
'roeess  of  fermentation,  that  is,  after  the  resolution 
Jf  the  sugar  into  carbonic  acid  and  alcohol,  a  con¬ 
siderable  amount  of  nitrogenous  constituents,  re- 
.aining  the  same  properties  which  they  possessed 


in  the  juice  previous  to  fermentation.  This  does 
not  happen  with  the  juice  of  the  grapes  of  southern 
climates.  These  grapes  are  rich  in  sugar,  and  a 
considerable  amount  of  this  substance  remains  un¬ 
decomposed  after  all  nitrogenous  matters  have 
completely  separated  in  an  insoluble  state,  as  yeast. 
Such  wines  alter  very  little  when  exposed  to  the 
air ;  the  red  wines  of  this  kind,  however,  acidify, 
because  their  coloring  matter  is  of  ready  mutability, 
and  performs,  when  in  contact  with  the  air,  the 
part  of  the  nitrogenous  constituents. 

“  The  nitrogenous  constituents  of  the  grape-juice, 
which  remain  in  wine  after  fermentation,  or  those 
ferments  or  exciters  of  fermentation  in  the  sugar, 
of  which  I  have  already  spoken,  after  the  complete 
transformation  of  the  sugar,  are  the  exciting  causes 
of  the  ensuing  process  of  the  acidification  of  the 
alcohol.”  (Liebig’s  Lectures.) 

It  is  obvious  that  the  vinous  fermentation  is  con¬ 
ducted  with  the  greatest  success,  when  the  whole, 
or  nearly  the  whole  of  the  saccharine  matter  is 
converted  into  alcohol,  and  all  those  substances 
that  tend  to  excite  acidification  are  thrown  down 
in  an  insoluble  form.  W’hen  this  is  the  case,  the 
liquor  may  be  preserved  for  an  unlimited  period, 
and  will  rapidly  acquire  a  degree  of  maturity, 
which,  under  the  usual  circumstances,  occupies 
some  years.  To  produce  this  effect  in  practice, 
we  have  only  to  observe  that  the  ferment  and  su¬ 
gar  are  present  in  the  proper  proportions,  and  to 
supply  the  deficiency  of  the  one  or  the  other  when 
.this  is  not  the  case.  The  nitrogeuized  matters 
constituting  the  ferments  in  grape-juice,  and  vege¬ 
table  juices  generally,  have  a  similar  composition 
to  that  of  the  blood,  or  to  the  caseine  of  milk  ;  and 
the  proportions  in  which  they  are  present  appear 
to  depend  not  only  upon  the  climate,  but  also  upon 
the  nature  of  the  soil  in  which  the  vine  grows, 
«  The  amount  of  these  constituents  of  blood  pro¬ 
duced  in  plants,  as  in  the  vine,  for  instance,  may 
be  increased  by  supplying  them  with  animal  ma¬ 
nures.  Cow -dung  is  rich  in  alkalis,  which  exeicise 
a  certain  influence  upon  the  increase  of  the  amount 
of  saccharine  matter  produced  by  plants  ;  it  is  poor 
in  nitrogen  and  the  phosphates;  that  is  to  say,  in 
substances  which  minister  to  the  formation  ot  the 
constituents  of  blood.  The  excrements  of  man 
contain  but  a  small  amount  of  alkalis,  but  the> 
act  especially  and  favorably  upon  the  production 
of  the  blood  constituents  ;  or,  if  you  like  the  phra¬ 
seology  better,  in  producing  ferments,— agents 
capable  of  exciting  fermentation  in  the  juices  of 

PlC‘" It  mav  therefore  be  easily  understood,  that  we 
can  exercise  a  most  decided  influence  upon  the 
quality  of  the  juice  of  the  grape  by  our  manner  of 
cultivation — by  a  judicious  choice  of  n'anu^  ^< 
may  rationally  improve  a  must,  rich  in 
i.  e.  blood  constituents,  by  the  addition  of  r  . 
and  it  is  a  matter  of  perfect  "difference  that 
this  sugar  has  been  produced  , n  the  organism  of 
some  other  species  of  plant;  or  me  n  y  ^ 
the  expressed  juice  of  our  unnpe  g  / >  • 

dried  ripe  grapes  of  southern  clime.  . 
tific  poiit  of  view,  these  are  ml 
which  have  nothing  in  them  very  reeo^«.  ''ri 
difficult  of  comprehension,  or  objectionable.  ( 

%’he  pSiig  remarks  of  the  illustrious  chemi* 


FER  304  FER 


of  Giessen,  though  specially  alluding  to  the  juice 
of  grapes,  and  to  wines,  are  equally  applicable  to 
every  other  vegetable  juice  or  solution  employed 
in  the  production  of  fermented  liquors.  The  Brit¬ 
ish  wine-maker,  who  employs  the  juice  of  fruits 
less  saccharine,  and  less  abundant  in  natural  fer¬ 
ment  than  the  grape,  may  easily  supply  a  sufficient 
quantity  of  sugar  to  produce  a  liquor  equal  in 
strength  to  the  strongest  foreign  wine ;  while,  at 
the  same  time,  he  may  add  such  a  proportion  of 
ferment,  if  any  is  required,  as  will  convert  the 
whole  of  this  sugar  into  alcohol,  which  he  may 
preserve  in  the  liquor  undecomposed,  by  carrying 
on  the  fermentation  at  a  temperature  that  will 
oppose  its  acetification  or  transformation  into  vine¬ 
gar.  But  perhaps  no  kind  of  liquor  in  general  use 
would  be  more  improved  by  the  practical  applica¬ 
tion  of  these  principles  than  cider.  We  have  al¬ 
ready  noticed  the  careless  and  imperfect  way  in 
which  the  fermentation  of  apple-juice  is  usually 
conducted,  and  the  superiority  of  the  cider  of  one 
county  over  that  of  another ;  it  is  by  a  partial 
application  of  this  knowledge  in  the  one  case,  and 
its  neglect  in  the  other,  that  this  difference  exists. 

In  the  fermentation  of  malt  wort,  the  application 
of  these  principles  has  been  productive  of  the  great¬ 
est  advantages.  The  superiority  of  Bavarian 
beer,  which  is  brewed  on  the  above  plan,  over 
other  beer,  has  been  already  noticed  ;  and,  in  this 
country,  the  superior  quality  of  the  Scotch  and 
Burton  ales  ( East  India )  over  those  of  our  ordi¬ 
nary  brewers  may  be  mainly  referred  to  the  low 
heat  of  the  fermentation,  and  the  employment  of 
a  proper  proportion  of  ferment,  (yeast.) 

The  exact  quantity  of  yeast  required  to  produce 
the  entire  decomposition  of  the  sugar  in  wort  of 
any  given  gravity,  is  a  problem  which  can  scarce¬ 
ly  be  correctly  solved,  from  the  varying  powers  of 
exciting  fermentation  possessed  by  different  sam¬ 
ples,  dependent  upon  age,  &c.,  and  also  upon  the 
temperature  of  the  liquor  with  which  they  are  to  be 
mixed.  It  has  been  stated  that  a  quantity  of  yeast, 
whose  molecules  are  in  a  state  of  active  motion, 
equivalent  to  1|  parts  of  dried  yeast,  are  suffi¬ 
cient  to  effect  the  perfect  fermentation  of  100  parts 
of  sugar  ;  but  this  assertion  requires  confirmation. 
1  he  scotch  ale  brewer  usually  employs  but  1  gal¬ 
lon  of  yeast  to  every  240  gallons  of  wort,  of  "the 
average  gravity  of  about  40  lbs.  per  barrel,  and 
never  adds  more  during  the  subsequent  parts  of  the 
process,  unless  absolutely  required.  In  England 
about  1  per  cent,  of  yeast  is  the  usual  dose  for 

T  !  on  u16  °rdTry  strength.  For  a  wort  of 
about  30  lbs.  per  barrel,  2  to  3  lbs.  of  yeast  are 
usually  employed.  An  excess  of  yeast  should  be 
avoided,  as  it  not  only  makes  the  fermentation 
pioceed  too  rapidly, for  the  production  of  good  li 
quor,  but  also  greatly  increases  the  temperature  of 

trolled  ’  an<J  renderS  the  pr0Cess  less  easiIy  con- 

In  the  brewing  of  beer,  the  complete  conversion 
of  the  sugar  into  alcohol  is  not  permitted  by  the 
brewer;  but  as  soon  as  the  daily  attenuation  of 
the  liquor  becomes  but  trifling,  it  is  “  cleansed  ”  to 
prevent  the  head  of  the  barm  mixing  with’ the 
beer,  which  would  then  become  “  yelst-W,ten” 
In  worts  that  are  fermented  for  the  purpose  of 
distillation,  this  plan  is  not  adopted;  but  the  fer 
mentation  is  allowed  to  proceed  until  the  whole  of 


the  matter  capable  of  conversion  into  alcohol  hn 
disappeared  from  the  liquor,  when  it  is  submitti 
to  the  still. 

The  symptoms  of  a  perfect  fermentation  of  ma( 
wort  have  been  thus  described  by  a  writer  cl 
brewing. — 1.  A  cream-like  substance  forms  rotuf 
the  edges  of  the  gyle  tun,  which  gradually  exten<> 
itself,  and  ultimately  covers  the  whole  surface  ij 
the  liquor.  2.  A  fine  curly,  or  cauliflower-heaij 
in  a  similar  way  extends  itself  over  the  surfacij 
and  indicates  to  the  experienced  brewer  the  probt 
ble  quality  of  the  fermentation.  3.  The  “  stomach} 
or  vinous  odor,  is  next  evolved,  and  continues  t; 
increase  with  the  attenuation  of  the  wort.  Thj 
peculiar  nature  of  this  odor  is  also  an  indication  <| 
the  state  of  the  fermentation.  4.  The  cauliflower 
head  changes  or  rises  to  a  fine  “  rocky ”  or  “  yeatl 
ty”  head,  and  ultimately  falls  down.  5.  In  thii 
stage  the  head  assumes  a  peculiar  yeasty  appear 
ance,  called  by  brewers  “  close-yeasty,’'  and  thj 
gas  is  evolved  in  sufficient  quantity  to  blow  up  lit; 
tie  “  bells”  or  “  bladders,”  which  immediate!; 
burst,  and  are  followed  by  others,  at  intervals  de! 
pending  on  the  activity  and  forwardness  of  thj 
fermentation.  These  bells  should  be  bright  an 
clear  ;  as,  if  they  appear  opaque  or  dirty,  there  1 
something  the  matter  with  the  wort.  (Black.) 

The  maturation  or  ripening  of  beer  and  win 
by  age  depends  upon  the  slow  conversion  of  till 
sugar  into  alcohol  which  escaped  decomposition  iij 
the  gyle  tun,  or  fermenting  vessel.  This  convey 
sion  proceeds  most  perfectly  in  vessels  which  enj 
tirely  exclude  the  air,  as  in  the  case  of  wane  ill 
bottles ;  but  when  air  is  present,  it  is  usually  ac ! 
companied  by  slow  acetification.  This  is  the  case 
of  wine  in  casks  ;  the  porosity  of  the  wood  allow 
ing  the  very  gradual  permeation  of  the  air.  Hencd 
the  superiority  of  bottled  wine  over  draught  wine 
or  that  which  has  matured  in  wood.  Good  winej 
or  well-fermented  beer,  is  vastly  improved  by  age; 
when  properly  preserved  ;  but  inferior  liquor,  oil 
even  superior  liquor,  when  preserved  in  improper 
vessels  and  situations,  becomes  acidulous,  from  tin 
conversion  of  its  alcohol  into  vinegar.  Tartness  oij 
acidity  is  consequently  very  generally,  though 
wrongly,  regarded  by  the  ignorant  as  a  sign  of  agt ! 
in  liquor.  The  peculiar  change  by  which  fer¬ 
mented  liquors  become  mature  or  ripe  by  age,  is 
termed  the  “  insensible  fermentation.”  It  is  the 
alcoholic  fermentation  impeded  by  the  presence  of 
the  already-formed  spirit  in  the  liquor,  and  by  the 
lowness  of  the  temperature. 

W  e  have  seen  that  other  products  besides  alco¬ 
hol  are  formed,  under  certain  circumstances,  du-j 
ring  the  fermentation  of  the  saccharine  solutions  oi 
vegetables,  and  that  these  substances  lessen  the 
value  of  the  alcohol  with  which  they  are  associa¬ 
ted.  The  principal  of  these  are  the  oils  which  pass 
over  in  distillation  from  fermented  potato  and  grail) 
worts.  The  first  has  been  called  potato  spirit  oil  \ 
Juseldl,  &c. ;  the  second  corn-spirit  oil,  oil  of 
grain,  <Stc.  According  to  Messrs.  Bowerbank, 
the  distillers,  quoted  by  Dr.  Pereira,  500  gallons 
of  corn-spirit  yield  about  one  gallon  of  oil.  Both 
the  above  oils  are  limpid  and  colorless,  and  possess 
a  nauseous  odor  and  taste,  and  are  soluble  in  dilute 
alcohol  in  sufficient  quantity  to  render  it  disagree¬ 
able,  and  unfit  for  the  purposes  of  a  beverage. 
These  peculiar  substances  abound  in  all  grain  spirit,; 


FER 


305 


FER 


it  occur  in  greater  quantity  when  damaged  grain 
employed  to  make  the  mash.  It  has  been  pro¬ 
sed  to  prevent,  or  at  least  to  lessen  the  produc- 
iii  of  this  oil,  by  not  pushing  the  attenuation  of 
e  wort  too  far,  or  by  the  addition  of  a  certain 
antity  of  tartaric  acid  or  bitartrate  of  potassa  to 
e  wort  before  submitting  it  to  fermentation.  The 
st  means  of  depriving  spirits  of  these,  or  other 
bstances  of  a  similar  nature,  is  to  largely  dilute 
em  with  water,  and  to  draw  them  over  at  a 
jotle  heat.  Agitation  with  olive  oil,  decantation, 
lution  with  a  large  quantity  of  water,  and  re- 
itillation  at  a  moderate  heat,  have  also  been  re- 
nnnended.  An  excellent  method,  frequently 
:  opted  to  purify  nauseous  whiskey  distilled  from 
i rn -spirit,  is  filtration  through  a  series  of  G  or  8 
ssels,  filled  with  newly-burnt  and  coarsely-pow- 
red  charcoal.  This  plan  succeeds  perfectly  with 
oderately  diluted  spirits. 

On  the  Continent  the  peculiar  taste  which  grain 
d  potato  oils  impart  to  spirit  is  termed  “fusel.” 
i  remove  this,  about  10  per  cent,  of  common  vin- 
■ar,  aud  a  very  little  sulphuric  acid  are  added, 
d  well  mixed  by  agitation.  The  spirit  is  next 
owed  to  repose  for  a  few  days,  and  then  distilled, 
solution  of  chloride  of  lime  is  also  employed  for 
»  same  purpose,  and  in  the  same  way.  In  both 
e  above  cases,  a  species  of  ether  is  formed  which 
ssesses  a  very  agreeable  odor.  In  the  first  case, 
etate  of  oxide  of  amylol  is  produced,  which  has 
pleasant  a  taste  and  smell  of  fruit,  that  “  it  may 
employed  for  perfuming  apartments  and  making 
'itias.”  The  chloride  of  amylol  has  also  a  pleas- 
!  t  ethereal  smell  and  taste.  The  affinity  of  the 
jdrated  oxide  of  amylol  (fuselol)  for  acetic  acid 
so  great,  that  they  readily  unite  without  the 
mention  of  a  mineral  acid.  (Doebereiner.) 
ms,  the  oil  of  vitriol  mentioned  above,  though 
vay.s  used  in  practice,  might  be  omitti^d  without 
■  v  disadvantage. 

It  is  often  of  the  utmost  importance  to  brew- 
wine-merchants,  sugar -refiners,  <jc.,  to  be, 
le  to  lessen  the  activity  of  the  vinous  fermenta- 
n,  or  to  stop  it  altogether,  or  to  prevent  its  ac- 
i won  to  sirups  or  saccharine  and  vegetable 
'iitions.  The  nature  of  the  animalized  matter 
ining  ferment,  the  presence  of  which  is  neces- 
7  to  fermentation,  will  readily  suggest  the  proper 
ans  to  be  employed  in  such  cases.  Whatever 
II  still  the  motion  of  the  molecules  of  the  nitro- 
nous  matter  forming  the  ferment,  will  render 
■m  inoperative  as  exciters  of  fermentation, 
nong  the  simplest  means  of  effecting  this  object, 
d  such  as  admit  of  easy  practical  application, 
!»y  be  mentioned  exposure  to  either  cold  or  heat. 
a  temperature  below  about  50°  F.,  the  acetous 
mentation  ceases  altogether,  and  the  alcoholic 
'mentation  proceeds  with  diminished  activity  as 
!’  temperature  falls,  until  at  about  38°  F.  it  en- 
“ly  ceases.  In  like  manner,  the  rapid  increase 
i  the  temperature  of  a  fermenting  liquid  will  ar- 
;t  its  fermentation,  and  is  preferable  to  the  action 
cold,  as  it  is  of  easier  application,  and  perfectly 
‘cipitates  the  ferment  in  an  inert  state.  For  this 
rP08e>  a  temperature  of  about  180  or  200°  is 
'ferable,  or  even  that  of  boiling  water  may  bo 
iployed  with  advantage.  In  practice,  fluids  are 
mmonly  raised  to  their  boiling  point  for  this  pur- 
'e>  or  are  submitted  to  the  heat  of  a  water-bath, 
39 


(20 1  F.)  In  this  way  the  fermentation  of  sirups 

and  vegetable  solutions  and  juices  is  usually  ar¬ 
rested  in  the  pharmaceutical  laboratory. 

Among  substances  that  may  be  added  to 
liquids  to  arrest  fermentation,  the  most  active 
are — the  volatile  oil  of  mustard,  coarsely -powdered 
mustard  seeds  or  pure  flour  of  mustard,  sulphurous 
acid  or  the  fumes  of  burning  sulphur,  sulphuric 
acid,  sulphite  of  lime,  tincture  of  catechu,  alcohol, 
strong  acetic  acid,  chlorate  of  potassa,  bruised 
horseradish,  garlic,  and  cloves,  and  their  essential 
oils,  and  all  the  other  volatile  oils  that  contain  sul¬ 
phur,  and  most  of  the  salts  that  readily  part  with 
their  oxygen.  All  the  above  arrest  fermentation, 
and  render  yeast  inoperative,  and  they  possess  this 
power  nearly  in  the  order  in  which  they  stand 
above.  In  practice,  mustard,  the  fumes  of  burn¬ 
ing  sulphur,  and  sulphite  of  lime,  are  those  most 
adapted  for  beer,  cider,  wines,  sirups,  Ac. ;  but 
some  of  the  others  are  occasionally  used,  though 
less  active.  For  arresting  or  preventing  the  fer¬ 
mentation  of  the  vegetable  juices  and  solutions, 
and  the  medicated  sirups  employed  in  pharmacy, 
mustard  seed,  or  this  with  a  little  bruised  cloves, 
should  alone  be  used,  as  the  addition  of  acids  or 
salts  would  lead  to  the  decomposition  of  their  ac¬ 
tive  principles.  For  this  reason  such  liquids  should 
be  kept  in  a  sufficiently  low  temperature  to  pre- 
vept  fermentation,  and  should  they  pass  into  that 
state,  it  should  be  preferably  arrested  by  the  appli¬ 
cation  of  heat  or  cold,  as  above  explained.  (See 
Bread,  Brewing,  Y east,  Ac.) 

3.  The  viscous  or  mucilaginous  fermentation, 
is  that  peculiar  change  which  produces  the  “  ropi¬ 
ness”  of  wine,  beer,  and  other  liquors.  This  spe¬ 
cies  of  decomposition  is  exhibited  in  the  most  com¬ 
plete  state,  when  the  juices  of  carrots,  onions, 
beet  roots,  Ac.,  are  fermented  at  a  temperature 
of  from  100°  to  120°  Fahr.  At  ordinary  temper¬ 
atures  alcohol  is  formed,  but  in  this  case  the  sugar 
is  converted  into  manuite,  lactic  acid,  and  a  pecu¬ 
liar  substance  which  is  precipitated  as  a  species  of 
slimy  mucilage  on  the  addition  of  alcohol.  W  eak 
solutions  of  sugar  (1  to  20)  boiled  with  yeast  oi 
gluten,  and  kept  at  a  temperature  of  Irom  85 
to  105°  Fahr.,  readily  pass  into  this  kind  of  fer¬ 
mentation.  The  best  means  of  arresting  this  dis¬ 
position  in  fermented  liquors,  is  the  addition  ot  a 
little  alum  or  catechu,  dissolved  in  water,  or  an  in¬ 
fusion  or  decoction  of  nut  galls.  A  small  quantity 
of  sulphurous  or  sulphuric  acid  will  produce  a  like 
effect.  When  weak  sirups  are  attacked  in  this 
way,  the  best  remedy  is  to  heat  them  to  the  boil- 

111 4P  The  acetous  fermentation,  or  the  production 
of  vinegar  by  the  oxidation  of  alcohol,  has  been 
already  briefly  touched  on,  under  the  head  Ace- 
tification.  It  may  be  here  remarked,  that  this 
species  of  fermentation  differs  from  those  pre^  >°us  > 
noticed  ;  for  whereas  they  are  capable  of  continu¬ 
ing  in  vessels  without  access  ol  air,  "  n  11  ®n 
excited,  this  is  immediately  stopped  when  the  air 
is  excluded,  and  under  ordinary  c,rcl'^  “nc 
proceeds  with  a  degree  of  rapidity  pn.,K»rt,oi.ate  to 
the  amount  of  surface  exposed  to  t  ie  a<  i 
mospheric  oxygen.  It  also  diflers  ronl  ,  j 
holic  fermentation  by  the  products  being  * 

not  only  by  a  new  grouping  of  the  eleme.Us^ftlm 
substance  undergoing  decomposition,  but  b>  means 


FER 


FER 


306 


of  oxygen  not  previously  contained  in  that  sub¬ 
stance. 

Pure  alcohol  diluted  with  water  does  not  acidify 
by  mere  exposure  to  the  atmosphere,  but  when 
mixed  with  organic  matters,  as  in  the  state  it  ex¬ 
ists  in  fermented  liquors,  it  readily  absorbs  oxygen, 
and  passes  into  vinegar.  This  change  takes  place 
most  rapidly  at  a  temperature  of  95°  Fahr.,  and 
gradually  lessens  in  activity  as  the  temperature 
falls,  until  at  about  50°  it  ceases  altogether.  The 
acetous  fermentation  spontaneously  follows  the 
vinous  fermentation,  when  the  fermented  liquor  is 
left  exposed  at  ordinary  temperatures,  and  in  some 
cases  the  two  fermentations  simultaneously  occur 
in  the  same  liquid  ;  the  newly  formed  alcohol  pass¬ 
ing  slowly  into  vinegar,  while  the  undecomposed 
sugar  is  being  converted  into  alcohol.  From  the 
simultaneous  existence  of  the  two  fermentations  in 
the  same  liquid,  some  persons  who  have  only  im¬ 
perfectly  investigated  the  subject,  have  been  led  to 
suppose  that  the  saccharine  matter  is  capable  of 
direct  conversion  into  vinegar ;  but  tho  falseness 
of  this  supposition  is  fully  demonstrated  by  careful 
observation. 

According  to  the  researches  of  Doebereiner  and 
E.  Davy,  1  equivalent,  or  46  parts  of  alcohol,  ab¬ 
sorb  4  equivalents,  or  32  parts  of  atmospheric  oxy¬ 
gen  during  the  process  of  acetification,  and  hence 
are  formed  1  eq.  or  51  parts  of  dry  acetic  acid,  and 
3  eq.  or  27  parts  of  water  ;  or,  which  is  the  same 
thing,  1  eq.  or  60  parts  of  glacial  acetic  acid,  and 
2  eq.  or  18  parts  of  water.  This  will  be  rendered 
familiar  by  reference  to  the  following  diagram : — 

1  eq.  of  dry  acetic  acid  .  .  .  =  C4  H,  O 

3  eq.  of  water . 


^4  ilj  \_/3 

=  Ha  Oa 


1  eq.  of  alcohol  C4  H6  Oj  \  _ 

4  eq.  of  oxygen  .  .  04  £  *  H6  U6 


This  transformation  has  been  lately  shown  to 
result  from  the  oxidation  of  a  portion  of  the  hydro¬ 
gen  of  the  alcohol,  forming  water  and  aldehyde, 
and  from  the  absorption  of  atmospheric  ogygen  by 
the  latter,  by  which  it  becomes  converted  into 
acetic  acid.  (Liebig.)  See  Acetification,  Acetic 
Acid,  and  Vinegar,  and  the  preceding  article  on 
the  Vinous  Fermentation. 

5.  Putref  active  fermentation.  (See  Putrefac¬ 
tion.) 

To  the  preceding  it  may  be  added,  that  if  a  little 
white  cheese  curd  be  mixed  with  a  solution  of  su- 

qco  w  u  the  mixture  be  preserved  at  from  76°  to 
8b  t  ahr.,  and  kept  neutral  with  chalk,  the  siwar 
will  entirely  disappear,  hydrogen  and  carbonic 
acid  will  be  given  off,  and  a  considerable  amount 
of  butyric  acid  will  be  found  in  the  fluid.  This  has 
been  called  the  “butyric  fermentation,”  and  is 
highly  interesting  and  important,  from  the  explana- 

FERKTC^rin  Pr?p,UCti0U  of  fat  “  annuls. 

I ERRIC  ACID.  This  acid  has  only  been  ob 

tamed  combined  with  potassa,  forming  a  ferrate 
or  perforate  of  that  alkali.  Fremy,  the  discov- 
ercr  of  this  new  compound,  prepared  it  by  calci¬ 
ning  a  mixture  of  the  peroxides  of  iron  and  potas 
siuin,  or  by  igniting  a  mixture  of  potassa  and  oxide 

lnjeC,tlng  nitre  011  iron  ‘n  fine  powder 
and  heated  to  redness  in  a  crucible.  The  follow- 

mg  form,  published  by  Trommsdorff,  will,  however 

be  found  more  convenient  and  certain  Finely  ’ 
pulverized  iron  filings  2  dr. ;  pulverized  saltpette  4 


dr. ;  mix,  place  it  in  an  8  or  10  oz.  crucible,  he:  1 
to  a  glowing  red,  still  standing  on  red-hot  coals, 
when  combination  takes  place  on  one  side,  ship 
by  the  evolution  of  light  and  white  fumes,  rem!  ■ 
it  from  the  fire.  As  soon  as  the  deflagration  of  6 
mixture  has  ceased,  scrape  out  the  mass  on  tj , 
cold  plate,  by  means  of  an  iron  spatula,  'll; 
product  is  a  dark  reddish-black  mass,  formin;, 
superb  cherry-red  solution  with  water,  wh! 
quickly  undergoes  decomposition,  depositing  sj 
quioxide  of  iron,  and  evolving  pure  oxygen.  I: 
the  substance  employed  by  Dr.  Payerne  to  kij 
up  the  vitality  of  the  air  in  diving-bells,  unci' 
nected  with  the  atmosphere.  For  this  purposej 
is  only  necessary  to  drop  a  piece  occasionally  ill 
a  vessel  of  water. 

FERRIDCYANIDE  OF  IRON.  Syn.  H 

DRO-FERR1DCVANATE  OF  IRON.  T.URNBULl’s  Bl( 
Prep.  Precipitate  a  solution  of  proto-sulphate  j 
iron  by  another  of  red  prussiate  of  potash.  (F<j 
rideyanide  of  potassium.) 

Remarks.  This  is  a  variety  of  Prussian  blue, 
remarkably  beautiful  color,  and  may  be  disti 
guished  from  the  ordinary  Prussian  blue  of  cot 
merce  by  its  action  on  the  yellow  prussiate  of  pc; 
ash.  When  boiled  in  a  solution  of  the  latter  it; 
decomposed,  a  portion  is  dissolved,  and  a  gray  re) 
idue  remains. 

FERRIDCYANIDE  OF  POTASSIU:! 
Syn.  Red  Prussiate  of  Potash.  Hydro-ferri 
cyanate  of  Potassa.  Red  Ferrocyanide  of  P 
tassium.  Prep.  Pass  chlorine  gas  through  a  vei 
dilute  solution  of  ferrocyanide  of  potassium,  evapo. 
ate  it  when  the  oxidation  is  complete,  and  add  i 
the  boiling  liquor,  when  it  is  near  its  crystallizir 
point,  a  few  drops  of  solution  of  potash  ;  the  gret 
substance  is  then  decomposed,  and  flocks  of  peroij 
ide  of  iron  separate.  It  is  very  easy  to  observe  tl1 
moment  at  which  the  object  is  attained,  and  caij 
must  be  taken  not  to  add  too  much  potash,  becauf 
an  excess  of  it  would  convert  the  ferrideyanide  c| 
potassium  into  ferrocyanide.  The  solution  is  to  b 
filtered  hot  to  separate  the  peroxide  of  iron  ;  it  pot: 
sesses  a  deep  purplish  red  color,  is  to  be  cooled  ver 
slowly,  and  then  fine  crystals  of  the  salt  are  ob 
tained.  (M.  Posselt.) 

FERRID-CYANOGEN.  A  compound  forme 
by  treating  ferrocyanide  of  potassium  with  chlo! 
rine.  It  unites  with  3  eq.  of  hydrogen,  forming  ; 
tribasic  acid,  termed  hydro-ferrid  cyanic  acid. 

FERROCYANIC  ACID.  Syn.  Ferrochyazr 
Acid.  IIydro-ferrocyanic  Acid.  Prep.  I.  Disj 
solve  yellow  prussiate  of  potash  in  water,  and  ad< 
a  solution  of  hydrosulphuret  of  baryta,  as  long  a 
a  precipitate  falls,  filter,  wash  the  powder  will 
cold  water,  dry,  dissolve  100  parts  in  cold  water 
add  30  parts  of  concentrated  sulphuric  acid,  ran 
well,  and  after  repose  decant  the  clear.  (M.  P°r' 
rett.) 

II.  Diffuse  recently  precipitated  ferrocyanide; 
of  lead  or  copper  through  water,  decompose  it  byj 
passing  a  stream  of  sulphureted  hydrogen  through 
the  liquid,  and  filter.  (Berzelius.) 

III.  Agitate  with  ether  a  concentrated  aqueoufj 
solution  of  ferrocyanic  acid  as  obtained  by  the  de-j 
composition  of  ferrocyanide  of  lead  by  means  ot 
sulphuric  or  hydrosulphuric  acid  ;  the  acid  separ¬ 
ates  immediately,  and  may  be  obtained  by  filtra¬ 
tion  ;  this  remarkable  separation  of  the  acid  from 


FER 


307 


FEV 


9  water  which  holds  it  in  solution,  requires  but 
,.le  ether.  If  the  solution  is  moderately  concen- 
ited,  the  whole  forms  a  thick  mass  by  agitation, 
d  after  some  time  the  ferrocyanic  acid  suspend- 
in  the  ether  separates  from  the  water  saturated 
j  th  ether,  and  swims  on  the  surface.  The  water 
to  be  removed  by  a  pipette  ;  the  thick  mass  is  to 
put  oil  a  filter  and  washed  repeatedly  with  a  mix- 
ire  of  alcohol  and  ether,  containing  a  considera- 
j;  portion  of  the  latter ;  it  is  then  to  be  pressed 
'tween  the  folds  of  absorbent  paper  to  remove  the 
j>isture,  and  afterwards  to  be  perfectly  dried  over 
Iphuric  acid  in  the  air-pump. — 

Or  prepare  concentrated  solution  of  ferrocyanide 
j  potassium  with  boiled  water,  cool  without  con- 
jct  with  the  air,  add  an  excess  of  hydrochloric 
id,  also  deprived  of  air,  and  agitate  with  ether  as 
ifore ;  dissolve  the  separated  acid  in  alcohol,  to 
rich  a  little  sulphuric  acid  has  been  added,  filter 
not  clear,  and  agitate  with  ether  ;  the  separated 
id  is  to  be  dried  as  before  described.  (M.  Pos¬ 
it) 

Remarks.  The  lemon-colored  solutions  obtained 
i  the  first  two  processes,  should  be  cautiously 
uiporated  over  sulphuric  acid,  in  vacuo,  when 
rocyanic  acid  will  be  obtained  under  the  form 
a  crystalline  mass.  By  the  last  method  it  is 
^cured  in  the  state  of  a  white  powder,  frequently 
i th  a  slight  blue  or  yellow  tint.  This  acid  is  de- 
iniposed  by  heat  and  moisture,  when  in  contact 
!  th  the  air.  Witlr  the  metallic  oxides  it  forms  the 
inpounds  termed  ferrocyanides,  ferrocyanates, 
;  droferrocyanates,  or  prussiates.  The  insolubles, 
rocyanides,  may  all  be  formed  by  the  mixture 
ia  soluble  salt  of  the  metal  with  a  solution  of  the 
ussiate  of  potash.  (See  Prussian  Blue  and 
tussiATE  op  Potash.) 

FERROCYANIDE  OF  AMMONIUM.  Syn. 

rURO-FERROCVANATE  OP  A.MMONIA.  FeRRO- 
anate  of  do.  Prussiate  of  do.  Prep.  Digest 
I'rocyanide  of  lead  in  a  solution  of  sesquicarbon- 
•  of  ammonia  at  a  gentle  heat,  filter,  evaporate, 

d  crystallize. 

FERROCYANIDE  OF  BARIUM.  Prep. 
gest  pure  Prussian  blue  in  powder,  in  baryta  wa- 
'•  It  forms  efflorescent  prismatic  crystals  by 
aporation.  Soluble  in  4$  parts  of  water. 
FERROCYANIDE  OF  COPPER.  Syn. 
ussiate  of  Copper,  &c.  Prep.  Precipitate  a 
i  ution  of  a  salt  of  copper  with  another  of  prtts- 
i  te  of  potash ;  collect  the  powder,  wash  it  with 
!>ter  and  dry.  Has  a  beautiful  reddish  brown 
I  lor. 

i FERROCYANIDE  OF  IRON  is  only  known 
the  double  ferrocyanides  of  iron. 
FERROCYANIDE  OF  LEAD.  Syn.  Prus- 
■tf.  of  Lead,  &,c.  Prep.  From  a  soluble  salt 
lead  by  the  addition  of  a  solution  of  prussiate  of 
tash.  A  yellowish  white  powder. 
FERROCYANIDE  OF  MERCURY.  Prep. 
om  a  salt  of  mercury,  as  the  last.  A  white 
Iwder,  which  undergoes  decomposition  as  soon  as 

.'cipitated. 

FERROCYANIDE  OF  ZINC.  a  white 

wder  precipitated  from  a  solution  of  a  soluble  salt 
zinc, by  adding  ferrocyanic  acid,  or  a  solution  of 
ussiate  of  potash.  The  latter  solution  also  pre- 
stales  white  ferrocyanides  from  solutions  of 
(5  salts  of  silver  and  bismuth,  a  greenish  white 


one  from  those  of  nickel,  a  green  one  turning  red 
from  the  salts  of  cobalt,  and  a  white  one,  chang¬ 
ing  to  a  peach-color,  from  the  salts  of  the  pro¬ 
toxide  of  manganese. 

FEVER.  Syn.  Fievre,  ( Fr .)  Febris  ;  Py¬ 
rexia,  (Lat. ;  the  former  from  ferveo,  I  hum, 
whence  the  English  word  ;  the  latter  from  *vp,fire.) 
The  name  of  an  extensive  and  important  class  of 
diseases,  one  of  the  most  general  symptoms  of 
which  is  an  increased  heat  of  the  body.  Fevers 
have  been  divided  by  nosologists  into  intermit  tents, 
(intermittentes,)  and  continued  fevers,  (continue.) 
The  first  of  these  are  generally  known  by  the 
name  of  agues,  and  the  latter  have  been  divided  into 
synocha,  or  inflammatory  fever ;  typhus,  putrid  or 
low  fever ;  and  synochus,  or  the  common  continued 
or  mixed  fever,  v#hich  commences  with  symptoms 
allied  to  the  former,  but  terminates  with  those  of 
typhus.  The  terms  hectic,  nervous,  bilious,  in¬ 
flammatory,  &c.,  have  also  been  applied  to  partic¬ 
ular  varieties  of  fever,  and  names  indicative  of 
certain  cutaneous  appearances  connected  with 
them  have  been  given  to  others ;  as  scarlet  fever, 
yellow  fever,  &c.,  from  the  color  of  the  skin  in 
those  diseases. 

The  usual  symptoms  of  incipient  fever  are  chilli¬ 
ness,  quick  pulse,  hot  and  dry  skin,  languor,  de¬ 
pression  of  spirits,  alternate  fits  of  shivering  and 
heat,  hurried  and  uneasy  respiration,  flying  pains 
in  various  parts  of  the  body,  as  the  head,  back, 
and  loins  ;  loss  of  appetite,  nausea  or  vomiting ; 
dry  mouth,  furred  tongue,  costiveness,  urine  small 
in  quantity,  and  usually  of  a  deep  color,  &c. 
When  any  of  these  symptoms  appear,  their  pro¬ 
gress  may  often  be  arrested  by  the  timely  exhibi¬ 
tion  of  an  emetic,  followed  by  a  saline  purgative, 
and  diaphoretics  ;  at  the  same  time  promoting  the 
action  of  these  remedies  by  a  low  diet  and  drink¬ 
ing  copiously  of  diluents,  and  carefully  avoiding 
animal  food,  spirits,  fermented  liquors,  or  any  thing 
at  all  stimulant.  Whenever  symptoms  of  fever  be¬ 
come  established,  medical  advice  should  be  sought 
and  implicitly  followed. 

In  visiting  or  attending  persons  laboring  under 
fevers,  it  is  advisable  to  avoid  immediate  contact 
with  themselves  or  clothing,  or  standing  near  them 
in  such  a  position  as  to  inhale  their  breath,  or  the 
effluvia  evolved  (in  some  cases)  by  their  bodies  ; 
and  when  remaining  for  some  time  in  the  apart¬ 
ment,  it  is  preferable  to  sit  or  stand  near  the  fire¬ 
place,  or  between  the  window  and  door,  as  in  such 
parts  ventilation  is  mast  perfect.  The  greatest 
purifier  of  the  atmasphere  of  a  room  is  a  good  fire, 
because  it  occasions  a  continual  current  of  the  im¬ 
pure  air  up  the  chimney,  and  a  corresponding  in¬ 
flux  of  fresh  air  from  without.  Chloride  of  lime, 
or  its  solution,  is  also  a  good  purifier  of  the  atmo¬ 
sphere  of  a  sick  chamber,  but  should  not  be  used  in 
quantity,  as  the  evolved  chlorine  might,  in  that 
case,  impede  the  respiration  of  the  patient  A  small 
quantity  of  the  powder  spread  on  a  flat  dish 
plate,  and  placed  on  the  chimney  piece,  and  a  ' ike 
quantity  in  an  opposite  part  of  the  room,  w 
tinue  to  evolve  sufficient  chlorine  to  i-m  " 

by  the  addition  of  a  little  acid,  as 


becomes 

strong  vinegar, 


FIL 


303 


FIL 


or  spirits  of  salts  or  oil  of  vitriol,  largely  diluted 
with  water.  It  is  advisable  to  avoid  entering  the 
room  of  a  patient  laboring  under  contagious  dis¬ 
eases,  when  the  stomach  is  empty,  or  the  spirits 
depressed  ;  and  it  has  been  recommended  to  clear 
the  mouth  of  the  saliva  immediately  after  quitting 
the  chamber. 

FIBRINE.  A  peculiar  proteine  substance, 
forming  the  coagulable  portion  of  fresh-drawn 
blood,  and  the  principal  constituent  of  the  mus¬ 
cular  or  fleshy  parts  of  animals.  It  also  occurs 
in  vegetable  juices,  the  gluten  of  wheat,  and  in 
the  seeds  of  the  cereals  generally.  It  is  eminently 
nutritious,  and  capable  of  yielding  in  the  animal 
body,  albumen,  caseine,  and  the  tissues  derived 
from  them.  (Liebig.)  It  is  a  modification  of  pro¬ 
teine,  and  as  such  contains  in  itself  the  elements 
of  all  the  softer  portions  of  animals,  and  is  hence 
capable  of  supporting  life  without  the  addition  of 
any  other  aliment.  This  is  what  no  other  sub¬ 
stances  but  albumen  and  caseine  (also  modifica¬ 
tions  of  proteine)  can  do. 

I ILICINA.  Syn.  Filicia.  A  peculiar  sub¬ 
stance,  possessing  alkaline  properties,  discovered 
by  Batso  in  the  rhizomes  of  the  male  shield-fern, 
(Aspidium  filix  mas.) 

FILTER.  Syn.  Filtrum,  ( Lat .)  Filtre, 
(Fr.)  An  instrument  for  filtering  or  straining. 

FILTRATION.  Syn.  Filtriren,  ( Ger .) 
Filtration,  (Fr.)  Filtratio,  (Lat.,  from  fil- 
trum,  a  filter.)  The  separation  of  liquids  from 
substances  mechanically  suspended  in  them,  by 
passing  them  through  the  pores  of  media  suffi¬ 
ciently  fine  to  retain  or  keep  back  the  solid  mat- 
tei.  I  iltration  is  one  of  the  most  common  and 
useful  chemico-mechauical  operations  of  the  arts, 
but  under  some  circumstances,  requires  consider¬ 
able  address  for  its  successful  performance.  It  is 
usually  resorted  to  for  the  purpose  of  freeing  fluids 
from  feculence,  dirt,  and  other  foreign  matter,  and 
for  obtaining  them  in  a  clear  or  transparent  state  ; 
but,  in  some  cases,  it  has  for  its  object  the  collec¬ 
tion  of  the  suspended  substances,  as  precipitates, 
&c.,  and  in  others  both  these  intentions  are  com¬ 
bined.  The  word  filtration  is  absolutely  synony¬ 
mous  with  straining,  but,  in  the  language  of  the 
laboratory,  the  former  is  usually  applied  to  the 
operation  of  rendering  liquids  transparent,  or  near- 
y  so,  by  passing  them  through  fine  media,  as  fil¬ 
tering  paper,  for  instance  ;  the  latter  to  the  mere 
separation  of  the  grosser  portion,  by  running  them 
through  coarse  media,  as  flannel,  horse-hair  cloth, 

rauidi th7  fl°W  With  considerable 

pidity.  Filtration  is  distinguished  from  clarifi¬ 
cation,  by  the  former  removing  the  solid  matter 
or  cause  „f  opacity  or  fooln^'by  m«re  ; 

cal  means,  whereas  the  latter  consists  in  the  clear¬ 
ing  of  a  liquid  by  depuration,  or  the  subsidence  of 
the  suspended  substances  or  fasces,  arising  from 
their  gravity  being  naturally  greater  than  the  fluid 
with  which  they  are  mixed,  or  being  rendered  so 

'I  he  apparatus,  vessels,  or  media,  employed  for 
filtration,  are  called  filters,  and  are  commoniv 
distuigmshed  from  strainers  by  the  superior  7nl 
ness  of  their  pores,  as  above  noticed 

Both  strainers  and  filters  act  on  the  same  prin 
eiples  as  the  common  sieve  on  powders;  they  all, 


in  like  manner,  retain  or  hold  back  the  coaijt 
matter,  but  permit  the  liquid,  or  smaller  and  m  i 
attenuated  particles  to  pass  through.  The  tiji 
medium  has  been  applied  to  the  substance  throw 
the  pores  of  which  the  liquid  percolates. 

The  forms  of  filters,  and  the  substances  of  wh|i 
they  are  composed,  are  various,  and  depend  ujj, 
the  nature  of  the  liquids  for  which  they  are 
tended.  On  the  small  scale,  funnels  of  tin,  zi . 
copper,  Wedgewood  ware,  earthenware,  glass, 
porcelain,  are  commonly  employed 
as  the  containing  vessels.  (See  en¬ 
graving.)  The  filtering  medium 
may  be  any  substance  of  a  suffi¬ 
ciently  spongy  or  porous  nature  to 
allow  of  the  free  percolation  of  the 
liquid,  and  whose  pores  are,  at  the 
same  time,  sufficiently  fine  to  ren¬ 
der  it  limpid  or  transparent.  Un¬ 
sized  paper,  flannel,  linen,  calico,  cotton-wool,  ft 
sand,  coarsely-powdered  charcoal,  porous  stone 
earthenware,  and  numerous  other  substances  oil 
similar  kind,  are  employed  for  this  purpose. 

For  many  liquids  that  easily  filter,  and  wh< 
suspended  matter  is  of  a  coarse  and  porous  d 
ture,  it  is  sufficient  merely  to  place  a  little  cott 
wool  or  tow,  or  a  small  piece  of  sponge  in  tj 
neck  of  a  funnel,  as  at  (a)  in  the  above  engij 
ving ;  but  such  materials,  from  the  small  extfj 
of  the  filtering  surface,  soon  get  choked  up.  I 
ters  of  unsized  paper  are  well  suited  for  all  liqui 
that  are  not  of  a  corrosive  or  viscid 
nature,  and  are  universally  employed 
for  filtering  small  quantities  of  liquids 
in  the  laboratory.  A  piece  of  the 
paper  is  taken  of  a  size  proportionate 
to  the  quantity  of  the  substance  to 
be  filtered,  and  is  first  doubled  from 
corner  to  corner  into  a  triangle,  (see 
eng.,)  which  is  again  doubled  into 
a  smaller  triangle,  and  the  angular 
portion  of  the  margin  being  rounded 
off  with  a  pair  of  scissors,  constitutes 
a  paper  cone,  which  is  placed  on  a 
funnel,  and  nearly  filled  with  the  li¬ 
quid.  A  piece  of  paper  so  cut,  when 
laid  flat  upon  a  table,  should  be  near¬ 
ly  circular.  Another  method  of  form¬ 
ing  a  paper  filter,  preferred  by  somo 
persons,  is  to  double  the  paper  once,  as 
fig.  2,)  and  then  to  fold  it  in  a  similar 
way  to  a  fan,  observing  se  to  open  it 
and  lay  it  on  the  funnel,  that  a  suffi¬ 
cient  interval  be  left  between  the  two, 
to  permit  of  the  free  percolation  of  the 
liquid.  (See  eng.) 

To  promote  the  same  object,  a  funnel  should  b 
deeply  ribbed  inside,  or  small  rods  of  wood  < 
glass,  or  pieces  of  straw,  or  quills,  should  be  place 
between  it  and  the  paper.  The  neck  of  a  fumu 
should  also  be  deeply  ribbed  or  fluted  outside,  t 
permit  of  the  free  passage  of  the  air,  when  it  i 
placed  in  a  narrow-mouthed  bottle  or  receive) 
Without  this  is  the  case,  the  filtration  will  procee 
but  slowly,  and  the  filtered  liquid  will  be  driven  u 
the  outside  of  the  neck  of  the  funnel  by  the  eon 
fined  air,  and  will  bo  continually  hissing  and  flow 
ing  over  the  mouth  of  the  vessel.  The  breadt 
of  a  funnel,  to  filter  well,  should  be  about  tbre 


FI  I 


309 


FIL 


iirths  of  its  height,  reckoning  from  the  throat  a. 
then  deeper,  the  paper  is  liable  to  be  continually 
iptured  from  the  pressure  of  the  fluid ;  and  when 
'irtlower,  filtration  proceeds  slowly,  and  an  un- 
ecessarily  large  surface  of  the  liquid  is  exposed 
i  evaporation.  To  lessen  this  as  much  as  possi- 
iie,  the  upper  edge  of  the  glass  is  frequently 
round  perfectly  smooth,  and  a  piece  of  smooth 
late-glass  is  laid  thereon.  When  paper  filters  are 
f  large  dimensions,  or  for  aqueous  fluids  that 
iften  the  texture  of  the  paper,  or  for  collecting 
eavy  powders,  or  metallic  precipitates,  it  is  usual 
i>  support  them  on  linen  or  calico,  to  prevent  their 
jreaking.  This  is  best  done  by  folding  the  cloth 
!p  with  the  paper,  and  cutting  the  filter  out  ol'  the 
itvo,  in  the  same  way  as  would  be  done  with 
oubled  paper,  observing  so  to  place  it  in  the  fun- 
[el  that  the  paper  and  calico  may  remain  close 
Dgether,  especially  towards  the  bottom. 

The  filtration  of  small  quantities  of  liquids,  as 
in  chemical  experiments,  may  often 
be  conveniently  performed  by  mere¬ 
ly  placing  the  paper  on  the  circular 
top  of  a  recipient,  as  in  the  engra¬ 
ving  ;  or  on  a  ring  of  glass  or  earth¬ 
enware  laid  on  the  top  of  any  suit¬ 
able  vessel.  A  filter  of  this  kind 
that  will  hold  one  fluid  ounce,  will 
filter  many  ounces  of  some  liquids 
in  au  hour. 

Good  filtering  paper  should  contain  no  soluble 
natter,  and  should  not  give  more  than  to 
■f  its  weight  of  ashes.  The  soluble  matter  may 
!*e  removed  by  washing  it,  first,  with  very  dilute 
muriatic  acid,  and  secondly,  with  distilled  water. 
For  filtering  a  larger  quantity  of  a  liquid  than 
an  be  conveniently  managed  with  a  funnel,  and 
also  for  substances  that  are  either  too 
viscid  or  too  much  loaded  with  fecu¬ 
lence  to  allow  them  to  pass  freely 
through  paper,  conical  bags  made  of 
flannel,  felt,  twilled  cotton  cloth  or 
Canton  flannel,  linen,  or  calico,  and 
suspended  to  iron  hooks  by  rings  or 
tapes,  are  commonly  employed.  The 
first  two  of  the  above  substances  are 
preferable  for  saccharine,  mucilagi¬ 
nous,  and  acidulous  liquids  ;  the  third 
for  oily  ones ;  and  the  remainder  for 
inctures,  weak  alkaline  lyes,  and  similar  solu- 
ions.  These  bags  have  the  disadvantage  of  suck- 
ng  up  a  considerable  quantity  of  the  fluid  poured 
nto  them,  and  are  therefore  objectionable,  except 
lor  large  quantities,  or  when  continued  in  actual 
.ise  as  filters  for  some  time.  On  the  large  scale, 
i  number  of  them  are  usually  worked  together, 
!ind  are  generally  enclosed  in  cases  to  prevent 
•vaporation,  and  to  exclude  dirt  from  the  filtered 
iquor  that  trickles  down  their  outsides ;  some  of 
liese  arrangements  will  be  noticed  farther  on. 

A  very  simple  mode  of  filtering  aqueous  fluids, 
vkicli  are  not  injured  by  exposure  to  the  air,  is  to 
draw  them  off  from  one  vessel  to  an¬ 
other,  by  means  of  a  number  of  threads 
of  loosely  twisted  cotton  or  worsted,  ar¬ 
ranged  in  the  form  of  a  syphon.  (See 
the  figure  in  the  margin.)  1  lie  little 
cotton  rope  at  once  performs  the  oper- 
itions  of  decantatioq  and  filtration.  T  his  method 


is  often  convenient  for  sucking  off  the  water  from 
small  quantities  of  precipitates. 

When  solid  substances,  as  porous  stone  or  earth¬ 
enware,  are  used  as  the  media  for  filtration,  ves¬ 
sels  of  metal,  wood,  or  stoneware,  are  employed  to 
contain  them  and  the  supernatant  liquid.  In  these 
cases,  the  filtering  medium  is  usually  arranged  as 
a  shelf  or  diaphragm,  and  divides  the  vessel  into 
two  compartments  ;  the  upper  one  being  intended 
to  contain  the  dirty  liquid,  and  the  under  one  to 
receive  the  same  when  filtered.  Such  an  appara¬ 
tus  is  set  in  operation  by  merely  filling  the  upper 
chamber,  and  may  at  any  time  be  readily  cleaned 
out  by  reversing  it,  and  passing  clean  water  through 
it  in  au  opposite  direction.  When  pulverulent  sub¬ 
stances,  as  sand,  coarsely-powdered  charcoal,  Ac., 
are  employed,  a  similar  arrangement  is  followed ; 
but  in  this  case,  the  shelf  or  diaphragm  must  con¬ 
sist  of  any  convenient  substance  pierced  with  nu¬ 
merous  holes,  over  which  must  be  placed,  first  a 
stratum  of  coarse  pebbles,  next  some  of  a  finer 
description,  and  on  this  a  proper  quantity  of  the 
sand,  charcoal,  or  other  medium.  Over  the  whole 
should  be  placed  another  layer  of  pebbles,  or  a 
board  or  plate  of  metal  or  earthenware,  pierced 
with  a  number  of  holes,  to  allow  the  liquid  to  be 
poured  into  the  filter  without  disturbing  its  arrange¬ 
ment.  Apparatus  of  this  kind  of  a  permanent  de¬ 
scription,  and  arranged  for  filtering  large  quantities 
of  liquids,  are  properly  denominated  “  filtering 
machines.” 

Among  the  liquids  usually  submitted  to  filtration, 
the  following  may  be  mentioned  as  the  principal : 
water,  oils,  sirups,  tinctures,  vegetable  juices, 
infusions,  and  decoctions. 

The  water  of  our  wells  is  presented  by  nature 
ready  filtered  to  the  hand  of  man,  and  often  ex¬ 
hibits  a  desirable  degree  of  transparency  and  pu¬ 
rity.  It  acquires  this  state  by  percolating  through 
the  mineral  strata  of  the  earth,  which  deprive  it 
of  the  organic  matter  it  derives  from  the  soil  and 
subsoil,  but,  at  the  same  time,  it  dissolves  a  por¬ 
tion  of  the  saline  and  earthy  media  through  which 
it  passes,  and  hence  acquires  that  peculiar  “  hard¬ 
ness”  which  is  constantly  found  in  spring  water. 
On  the  largo  scale,  this  natural  system  ol  filtra¬ 
tion  has  been  imitated -by  some  of  the  commercial 
companies  that  supply  our  cities  and  towns  with 
water.  Extensive  beds  of  sand  and  gravel  have 
been  employed,  with  variable  success,  as  the  filter- 
,  i„g  media,  and  were  it  not  that  filters  gradually 
lose  their  porosity  by  the  accumulation  of  the  re¬ 
tained  matter  in  their  pores,  such  a  method  wou.d 
be  excellent.  But  the  great  expense  of  such  fil¬ 
ters  precludes  the  possibility  of  frequently  dealing 
or  renewing  them,  by  which  means  they  can  aloim 
be  kept  in  an  efficient  state.  A  filter  that  appear- 
to  possess  the  advantages  of  being  easily  and 
I  cheaply  cleaned  when  dirty,  and  whiclifi  ^wu- 
ter  in  the  most  perfect  manner,  and  with  min  e  - 
rapidity,  may  be  formed  by  placing  • 
sponge  between  two  perforated  metallic  platen 
i  united  by  a  central  screw,  and  arranged. nsudra 
manner 'as  to  permit  of  the 

pressed  to  any  th  sfic'h ‘  rapidity  ’through 

I  gentle  pressure,  flows  with  sue  i  H  ^  (hat 

'  the  pores  of  compressed  sponge,  a  nerfectlv 

|  a  few  square  fret  of  Ite 
I  filler  several  millions  of  S»ii"“  °!  *  1  '  1  1 


FIL 


310 


FIL 


This  method  of  filtration  has  been  made  the  sub¬ 
ject  of  a  patent,  and  has  been  favorably  noticed 
by  the  legislature. 

A  few  barrels  or  hogsheads  of  water  may  be 
easily  filtered  daily,  by  the  arrangement  repre¬ 
sented  in  the  engraving. 


A,  A  common  water-pipe,  or  cask, 
ft,  A  false  bottom,  fitting  in  perfect¬ 
ly  water-tight. 

c,  A  perforated  wooden  or  metallic 
vessel  or  box,  covered  with  a  bag  of 
felt,  or  other  filtering  substance,  (not 
shown  in  the  engraving.)  d,  A  small 
tube,  fitting  water-tight  into  the  false 
bottom,  and  uniting  the  interior  of  the 
filter  with  the  lower  portion  of  the 
cask. 


It  is  evident  that  when  water  is  poured  into  the 
upper  portion  B,  of  a  vessel  so  arranged,  it  will 
sink  through  the  filter  c,  and  pipe  d,  into  the  lower 
chamber  C,  and  this  filtration  will  go  on  as  long 
as  the  supply  continues,  and  water  is  drawn  from 
the  cock  e.  By  uniting  the  cock  e  with  a  tank 
or  casks,  and  by  keeping  the  upper  portion  B  al¬ 
ways  full  by  means  of  a  ballcock,  a  considerable 
quantity  of  water  may  be  thus  filtered.  The  ad¬ 
vantage  of  this  plan  is,  that  the  filter  c  can  be 
always  readily  got  at,  and  easily  cleaned  or  re¬ 
newed.  For  filtering  water  on  the  small  scale,  or 
for  domestic  use,  alcarrhazas  or  porous  earthen¬ 
ware,  filtering-stone,  and  layers  of  sand  and  char¬ 
coal,  are  commonly  employed  as  the  filtering  me¬ 
dium.  The  filtering  power  of 
the  first  two  may  be  greatly  in¬ 
creased  by  adopting  the  arrange¬ 
ment  represented  in  the  margin, 
which  consists  in  making  the 
diaphragm  of  the  shape  of  a 
disc,  (d,)  supporting  plates  of 
.  .  the  same  material,  the  whole 

forming  but  one  p.ece.  The  platylithic  water-fil¬ 
ters,  which  are  formed  of  porous  stone  cut  on  this 
plan,  present  200  to  300  square  inches  of  filtering 
surface,  and  may  bo  purchased  at  from  9s.  to  13s 
bd.  each  They  are  perhaps  the  best  portable  fil¬ 
ters  made;  they  impart  great  brilliancy  to  the 
water,  and  filter  rapidly.  The  portable  artificial 

so  d7n8theUPV  111  stone-ware>  that  are  commonly 
0  d  11  the  shops,  contain  a  stratum  of  sand  or 
coarsely-powdered  charcoal ;  before,  however  hav 
mg  access  to  this,  the  water  has  to  pass  through  a 

purS.  rem°Ve  th°  coarser  Portion  of  the^n- 

i  °;!s  are  filtered,  on  the 
j  small  scale,  through  cotton- 
|!  wool,  or  unsized  paper,  ar- 
ranged  in  a  funnel ;  and  on 
.  10  arSe  scale,  through  loner 

1  \  cS  de.of  n  villed  cot,on- 
5  »  cloth,  (Canton  flannel.)  These 

usually  made  about 
J  u  01  15  inches  in  diameter, 
|l  and  from  4  to  8  feet  long,  (see 
I|  engraving,)  and  are  enclosed 
ga  'f  bottomless  casings,  or  bags, 
s'"  °f  c°arse  canvass,  about  5  or 
o  o  inches  in  diameter  fm*  41 
purpose  of  condensing  a  great  extern  of  filter’ 
surface  into  the  smallest  possible  space  .  A m2 


ber  of  these  double  bags  (from  1  to  50  or  60) 
connected,  with  corresponding  holes,  in  the  bott 
of  a  block -tin,  or  tinned-copper  cistern,  into  wli 
the  oil  to  be  filtered  is  poured.  The  mode  in  wh 
these  bags  are  fastened  to  the  cistern  is  of  the 
most  importance,  as  on  the  joint  being  close  ; 
secure  depends  the  integrity  of  the  apparat 
Three  methods  of  doing  this  are  figured  in 
engraving,  which,  with  the  references,  will  expl 
themselves,  the  same  letters  referring  to  the  sa. 
parts  of  each. 


a,  Bottom  of  cistern, 
ft,  Filtering  bag. 

c,  Screw  of  the  conical  nozzle  fitting  into  the  cistern. 

d,  Binding  cord  connecting  the  bag  and  nozzle. 

e,  Binding  cord  connecting  bag  and  lower  nozzle. 

/,  Bayonet-catch,  connecting  the  lower  portion  of  t 

nozzle  fastened  to  the  bag  with  the  upper  and  fixed  part, 

*»  The  thick  hem  at  the  top  of  the  bag,  (purposely  ma| 
large  by  enclosing  a  piece  of  thick  cord  therein,)  resti 
on  the  shoulders,  k. 

I,  A  metallic  cylinder,  loosely  fitting  the  hole  in  the  cj 
tern,  and  over  which  the  top  of  the  bag  is  drawn,  befc| 
being  put  into  its  place ;  when  fitted,  as  in  the  engravii 
it  retains  the  hem  i  securely  in  its  place  above  the  shoil 
der  k. 

The  second  is  the  least  expensive,  and  certain! 
the  most  convenient  method,  and  when  the  cyliii 
der  l  fits  the  hole  closely,  (allowing  for  the  bag,) 
as  safe,  or  safer,  than  an  ordinary  screw. 

The  bags  are  surrounded  by  a  wooden  scree 
furnished  with  doors  for  the  purpose  of  keeping  o: 
the  dust,  and  the  bottom  of  the  apartment  is  fui 
nished  with  large  steam-pipes,  by  which  a  pro  pi 
temperature  may  be  kept  up  in  cold  weather.  I 
practice  it  is  more  convenient  to  have  a  numb< 
of  small  cisterns  at  work,  (say  50  or  100  gallon 
each,)  than  one  or  two  larger  ones ;  as  any  acci 
dent  that  may  occur  is  more  easily  remedied,  an 
that  without  stopping  the  whole  operation. 

When  cotton  cloth  bags  are  employed  withou 
being  creased,  or  enclosed  in  others  of  canvass 
they  should  not  be  longer  than  about  3  or  4  feet 
and  not  wider  than  about  5  or  6  inches  when  fillec 
^  hen  larger  they  are  dangerous. 

A  convenient  method  of  filtering  a  single  casl 
of  oil  is  to  insert  the  pipe  of 
one  of  Beart’s  patent  filters 
into  the  cork-hole,  by  which 
means  the  whole  will  be  fil¬ 
tered  as  drawn  off,  without 
any  trouble  on  the  part  of  the 
operator.  The  filter  consists 
Oi  a  porous  bag  stretched  over 
a  perforated  metallic  vessel, 
nearly  the  shape  and  size  of 
the  exterior  casing,  and  its 
edge  is  tightly  screwed  be¬ 
tween  the  sides  and  bottom  of  the  latter,  so  as  t 
be  quite  water-tight.  The  cock  communicate 
with  the  interior  of  the  perforated  plate  and  filtei 
and  the  supply-pipe  and  the  exterior.  By  thi 
means  the  interior  chamber,  which  occupies  five 
sixths  of  the  vessel,  rapidly  fills  with  filtered  oil 
and  continues  full  as  long  as  any  liquor  remains  ii 


FIL 


311 


FIL 


e  cask.  This  arrangement  is  also  well  adapted 
the  filtration  of  wines,  beer,  cordials,  porter, 
id  various  other  liquors.  It  is  unequalled  in  sim- 
ieity. 

The  filtra  tion  of  sirups  is  now  generally  effect- 
oil  the  large  scale  by  passing  them  through  the 
i reused  bag  filter"  just  described.  On  the  small 
ale,  as  by  confectioners  and  druggists,  they  are 
ually  passed  through  conical  flannel  bags.  The 
jtration  of  thick  sirups  is,  however,  attended  with 
line  difficulty,  and  it  is  therefore  a  good  plan  to 
ter  them  in  a  somewhat  dilute  state,  and  after- 
mis  to  reduce  them  to  a  proper  consistence  by 
aporation  in  clean  vessels  of  tinned  copper,  by 
•am  heat.  Sirups,  when  filtered  in  a  heated 
ite,  run  well  for  a  time,  but  the  pores  of  the  bag 
pidly  get  choked,  from  the  thickening  of  the 
up  and  partial  crystallization  of  the  sugar,  occa- 
ined  by  the  evaporation  of  the  aqueous  portion 
am  the  surface  of  the  bag.  This  may  be  par- 
jtlly  prevented  by  enclosing  the  bag  in  a  metallic 
jsing.  On  the  whole,  clarification  is  preferable 
•  sirups  to  filtration,  on  the  small  scale.  They 
ed  only  to  be  well  beaten  up  while  cold  with  a 
lie  white  of  egg,  and  then  heated  ;  a  scum  rises 
lick  must  be  removed  as  soon  as  it  becomes  con¬ 
tent,  and  the  skimming  continued  until  the 
aid  becomes  clear.  Any  floating  portions  of 
mn  that  may  have  escaped  notice  are  easily  re¬ 
ared  by  running  the  sirup  through  a  coarse  flan- 
l  strainer,  while  hot.  The  most  extensive  ap- 
catiou  of  the  process  of  filtration  in  the  arts  is  in 
e  refining  of  sugars. 

Tinctures  and  dilute  spirits  are  usually  filtered 
rough  bibulous  paper  placed  on  a  funnel,  or 
rough  thin  and  fine  cotton  bags.  In  general, 
iCtures  clarify  themselves  by  the  subsidence  ol 
ji*  suspended  matter,  when  allowed  to  repose  for 
jfew  days.  Hence  it  is  the  bottoms  alone  that 
quire  filtering;  the  supernatant  clear  portion 
ed  only  be  run  through  a  small  hair  sieve,  a 
ce  of  tow  or  cotton  placed  in  the  throat  of  a 
ind,  or  some  other  coarse  medium,  to  remove 
y  floating  substances,  as  pieces  of  straw,  Ac. 
lirits  largely  loaded  with  essential  oil,  as  those, 
aniseed,  &c.,  run  rapidly  through  paper  or  eali- 
■  but  usually  require  the  addition  of  a  spoonful  or 
o  of  magnesia  before  they  will  flow  quite  clear, 
lien  possible,  tinctures,  spirits,  and  all  similar 
latile  fluids,  are  better  cleared  by  subsidence  or 
irification  than  by  filtration,  as,  in  the  latter 
iy,  a  portion  is  lost  by  evaporation. 

Vegetable  juices  should  be  allowed  to  deposite 
ir  feculous  portion  before  filtration.  1  he  su- 
rnataut  liquid  will  then  be  often  quite  clear,  but 
i  lot  so,  may  be  readily  filtered.  If  the  quantity 
small,  paper  supported  on  a  piece  of  coarse  cali- 
placed  on  a  funnel  is  the  best  medium  ;  if  large, 
o  of  the  conical  bags  beforo  described.  1  he 
flonis  from  which  the  clear  portion  has  been 
banted,  should  be  placed  on  a  separate  filter,  or 
o  added  after  the  whole  of  the  latter  has  drain- 
through.  Vegetable  juices  are  often  rendered 
ar  by  simply  heating  them  to  about  180°  or  ~00 
hr.,  by  which  their  albumen  is  coagulated  ;  they 
'  also  frequently  clarified  by  the  addition  oi  a 
le  white  of  egg  and  heat,  in  the  same  way  as 
■ips;  but  many  of  them  (as  those  of  hemlock, 
;abaue,  aconite,  Sc c.)  are  injured  by  heat,  and 


must  consequently  be  filtered.  In  all  cases  they 
should  be  expqsed  to  the  air  as  little  as  possible,  as 
they  rapidly  suffer  decomposition. 

Vegetable  infusions  and  decoctions  may  be 
cleared  by  defecation  followed  by  filtration.  The 
conical  bags  of  flannel  before  described  are  usually 
employed  for  this  purpose.  When  the  liquid  is  to 
be  evaporated  to  an  extract,  they  are  commonly 
suspended  by  a  hook  over  the  evaporating  pan.  A 


FIL 


312 


FIL 


the  sides  of  the  filter,  and  collected,  by  means  of 
a  small  stream  of  water,  in  one  spot  at  the  bottom, 
and,  when  dry,  should  be  swept  off  the  paper  or 
cloth  with  a  camel-hair  brush,  and  not  removed 
by  a  knife,  as  is  commonly  done,  unless  it  be  of  a 
very  adherent  kind. 

The  first  portion  of  liquid  that  runs  through  a 
filter  is  commonly  foul,  and  should  be  pumped 
back  or  returned  until  it  runs  clear,  when  it  may 
be  caught  in  a  proper  receiver.  In  many  cases, 
the  liquid  will  not  readily  become  transparent  by 
simply  passing  through  the  filter  ;  hence  has  arisen 
the  use  of  filtering  powders,  substances  which  rap¬ 
idly  choke  up  the  pores  of  the  media  in  a  suffi¬ 
cient  degree  to  make  the  fluid  pass  clear.  See 
Powder.  These  powders  should  not  be  in  too 
fine  a  state  of  division,  nor  used  in  large  quantities, 
as  they  then  wholly  choke  up  the  filter,  and  absorb 
a  large  quantity  of  the  liquid.  For  some  liquids, 
these  substances  are  employed  for  the  purpose  of 
decoloring  or  whitening  them.  In  such  cases,  it 
is  preferable,  first  to  pass  the  fluid  through  a  layer 
of  the  substance  in  coarse  powder,  from  which  it 
will  run  but  slightly  contaminated  into  the  filters ; 
or,  if  the  substance  be  mixed  with  the  whole  body 
of  the  liquid,  to  pass  it  through  some  coarser  me¬ 
dium,  to  remove  the  cruder  portion  before  allowing 
it  to  run  into  the  filter.  Granulated  animal  char¬ 
coal  is  used,  according  to  the  first  method,  to  de¬ 
color  sirups,  oils,  &,c. ;  and  filtering  powder  by  the 
second,  to  remove  a  portion  of  the  color,  and  to 
clarify  castor  oil.  The  common  plan  of  mixing 
large  quantities  of  filtering  powder  with  this  oil, 
and  throwing  the  whole  into  the  filter,  as  adopted 
by  the  druggists,  is  injudicious.  When  simple 
filtration  is  required,  it  is  better  to  use  but  little 
or  no  powder,  and  to  continue  returning  the  oil 
that  runs  through  until  it  filters  quite  clear.  By 
this  plan  the  same  filters  may  be  used  for  a  long 
period  of  time,  and  will  continue  to  work  well ; 
but  by  the  usual  method,  they  rapidly  decline  in 
power,  and  soon  scarcely  deliver  their  contents  at 
all. 


To  the  preceding  causes  that  influence  filtration 


may  be  added  the  pressure  or  force  by  which  ! 
liquid  is  impelled  through  the  pores  of  the  fill. 
In  the  common  method  of  filtration  no  pressur  . 
exerted  beyond  that  of  the  weight  of  the  columi 
the  liquid  resting  on  the  filtering  medium,  but 
same  cases  additional  pressure  is  employed.  1 
is  done  for  the  purpose  of  producing  more  ra 
filtration,  or  for  filtering  liquids  that,  from  tl 
viscidity,  will  scarcely  pass  through  the  pores 
substances  sufficiently  fine  to  remove  their  fo 
ness  in  the  ordinary  way.  One  of  the  easi 
means  of  employing  pressure  in  filtration  is  to 
crease  the  height  of  the  column  of  the  fdterij 
liquid.  From  the  peculiar  properties  of  fluids, ! 
which  they  transmit  pressure  in  all  directions,  t 
column  need  not  he  of  equal  diameter  througho 
but  may  be  conveniently  contracted  to  the  size 
a  small  pipe,  as  in  the  accompanying  engravif 
which  represents  a  small  filter  on  this  construct!; 
at  work,  a  is  the  funnel  or  reservoir  of  foul  liqui 
b  a  small  pipe  conveying  the  liquid 
to  the  filter  ;  c  c  a  chamber,  of  which 
the  upper  portion  d  is  filled  with  the 
descending  liquid,  and  the  lower  por¬ 
tion  e  with  the  filtering  media ;  i  i 
are  screws  by  which  the  bottom  plate 
is  fastened  on ;  which  plate  is  re¬ 
moved  to  clean  out  or  renew  the  fil¬ 
ter.  For  use,  the  cocks  Ic  and  l  are 
closed,  and  the  liquid  poured  into  the 
funnel  a ;  the  cock  k  is  next  opened, 
and,  in  a  few  minutes  after,  the  cock 
/,  when  an  uninterrupted  flow  of 
filtered  liquor  will  be  obtained  as 
long  as  any  fluid  remains  in  the  fun¬ 
nel  a,  and  the  tube  b.  The  length 
of  the  latter  determines  the  degree 
of  pressure.  Care  must  be  taken  to 
pass  the  foul  liquid  through  a  hair 


sieve,  or  some  other  strainer,  to  remove  any  sul 
stance  that  might  choke  up  the  pipe  b.  Anotluj 
mode  of  employing  pressure  in  filtration  is  the  witij 
drawal  of  the  air  from  the  receiving  vessel,  as  t 
the  vadium  filter,  by  which  a  pressure  of  aboi 
14^  lbs.  to  the  inch  becomes  exerted  on  the  surfacj 
of  the  liquid  by  the  atmosphere.  The  vacuum  ij 
the  receiving  vessel  may  be  produced  by  the  an 
pump  or  by  steam.  (See  Congelation.)  A  coni 
moner  method  of  applying  pressure  than  the  laij 
is  to  condense  the  air  over  the  surface  of  the  liquij 
by  means  of  a  forcing-pump,  or  by  steam.  0] 
the  small  scale,  pressure  may  be  applied  to  filtraf 
tion,  by  employing  a  syphon,  whose  shorter  le 
has  its  mouth  blown  into  the  shape  of  a  bell  c, 
funnel,  over  which  filtering  paper  or  fine  calic; 
may  be  stretched. 

The  application  of  pressure  to  filtration  is  noj 
always  advantageous,  and  beyond  a  certain  limitj 
becomes  objectionable.  It  is  found  in  practic; 
that  fluids  under  pressure  take  a  longer  period  H 
run  clear  than  without  pressure,  and  that  rupture 
of  the  media  more  frequently  take  place  with  th». 
former  than  the  latter.  Great  pressure  is  in  ni; 
case  advantageous.  I 

The  filters  already  noticed  are  those  that  act  b\ 
the  fluid  descending  through  the  media;  hut  u 
some  cases,  the  reverse  method  is  employed,  ani 
the  liquid  filters  upwards,  instead  of  downwards 
These  are  called  ascending  filters,  and  are  oftei 


FIR 


313 


FIR 


[feruble  to  those  on  the  descending  principle, 
i  ause  the  suspended  matters  that  require  removal 
[filtration  usually  sink,  and  thus  a  portion  es- 
i  es  being  forced  into  the  pores  of  the  filter. 
?y  are  also  more  convenient,  when  pressure  is 
ployed.  Their  construction  depends  upon  the 
Hie  principles  as  the  common  filter,  and  merely 
mires  that  the  feeding  vessel  should  be  higher 
11  the  upper  surfaco  of  the  filtering  media. 
i,s  are  conveniently  filtered  in  this  way,  because 
of  their  little  specific  gravity.  By 
fixing  a  small  filter  on  this  principle 
into  the  head  of  a  cask,  and  pouring 
in  water  through  a  funnel,  whose 
neck  reaches  nearly  to  the  bottom 
of  the  cask,  the  oil  will  float  up  and 
pass  the  filter,  leaving  the  sediment 
behind.  In  cold  weather,  hot  wa¬ 
ter  may  be  employed. 

Cask  of  oil.  b,  Stand,  e,  Funnel  for  water.  d,  Filter. 

a  some  cases,  the  upward  and  downward  sys- 
s  of  filtration  are  united  in  the  same  apparatus, 
this  method  is  advantageous  where  room  is 
ibject.  For  this  purpose,  it  is  merely  neccssa- 
to  connect  the  bottom  of  an  ascending  filter 
»'  i  the  top  of  a  descending  one,  or  the  reverse  ; 
proper  pressure  being  in  either  case  applied. 

1  Clarification,  Defecation,  &c.) 

|  ININGS.  A  solution  of  gelatin,  used  to  clar- 
Ijieer,  wine,  &c. 

‘rep.  Isinglass  (ordinary)  1  lb. ;  stale  beer, 
r,or  vinegar,  3  or  4  pints.  Mix,  and  macerate 
tjl  the  former  becomes  gelatinous,  then  reduce 
1  a  proper  consistence  with  weak,  mild  beer, 
r,  or  any  other  liquid  that  the  finings  are  in- 
•  led  for. 

'marks.  A  pint,  or  more,  is  the  usual  dose 
u  barrel  of  beer  or  porter,  and  a  quart  for  a 
i  ihead  of  wane.  (See  the  latter  part  of  the 
1  ie  Brewing.) 

IRE  EATING.  The  power  of  resisting  the 
1  >n  of  fire  is  given  to  the  skin,  by  frequently 
v  haj  it  with  diluted  sulphuric  acid,  until  the 
’  becomes  sufficiently  callous.  It  is  said  that 
!  following  mixture  is  very  efficacious : — dilute 
fiuric  acid  3  parts;  sal  ammoniac  1  part; 
u.  of  onions  2  parts;  mix.  It  is  the  acid,  how- 
'V  that  produces  the  effect. 

IREPROOF  STUCCO.  Prep.  Moist  grav- 
‘I|parth,  (previously  washed,)  made  into  stucco 

I  the  following  composition:  —  pearlashes  2 
T  >  water  5  parts  ;  common  clay  1  part ; 
■ 

"marks.  This  is  said  to  cost  about  Is.  Gd.  per 

II  red  square  feet.  It  has  been  tried  on  a  large 
c  and  found  to  answer  well.  It  is  used  for 

r'l.  Ac. 

RE?!.  Our  notice  of  this  subject  must  ne- 
le  rily  be  limited,  for  want  of  space.  Fires  are 
IU,'00  frequently  said  to  arise  by  accident,  which 
!  "rely  a  condensed  phrase,  equivalent  to  care- 
' '  eas  and  recklessness.  There  are  few  fires 
.  niight  not  have  been  prevented  by  the  exer-  j 
iLv>f  common  prudence,  and  a  vast  number  that 
1,1  been  caused  by  negligence,  arising  from  sheer  j 
?  less.  As  familiar  instances  may  be  nien- 
Hd,  the  permitting  of  sparks  to  fall  on  the 
Ir  id  and  remain  there,  without  extinguishing  | 
40 


them  ;  carrying  a  naked  candle  into  rooms  con¬ 
taining  inflammable  substances,  &c. 

Prev.  1.  Avoid  leaving  your  candle  burning  at 
the  side  of  your  bed,  but  place  it  on  a  table  or  the 
floor,  at  a  respectable  distance  from  any  article  of 
linen,  or  other  equally  inflammable  substances. 
Rush,  wax,  or  floating  lights  are  the  safest  for 
night  burning.  The  practice  of  reading  in  bed 
cannot  be  too  much  censured ;  it  is  a  common 
cause  of  fires.  2.  Never  set  aside  a  bucket  or 
box  containing  hot  ashes,  or  cinders,  in  a  closet. 
3.  Never  throw  a  piece  of  lighted  paper,  cigar,  or 
other  ignited  substance,  on  the  floor ;  and  should 
such  fall  by  accident,  immediately  extinguish  them 
by  treading  on  them.  4.  Never  blow  gas-lights 
out,  but  always  extinguish  them  by  turning  off 
the  supply.  5.  Should  the  smell  of  gas  be  strong¬ 
ly  perceived,  immediately  turn  off  the  cock  at  the 
meter,  and  avoid  carrying  a  lighted  caudle  into 
the  part  where  the  escape  has  taken  place,  before 
the  gas  has  been  removed  by  thorough  ventilation  ; 
attention  to  this  point  will  prevent  the  possibility 
of  an  explosion.  6.  Have  your  chimneys  kept  in 
a  clean  state  by  frequent  sweeping. 

Fires  might  often  be  readily  extinguished 
when  first  discovered  by  the  timely  application  of 
a  few  buckets  of  water.  When  an  apartment  is 
discovered  on  fire,  the  door,  chimney,  and  win¬ 
dows  should  be  immediately  closed,  if  possible, 
and  only  opened  for  the  purpose  of  projecting  wa¬ 
ter  on  the  flames.  By  this  means  the  supply  of 
air  will  be  cut  off,  and  rapid  combustion  prevent¬ 
ed.  The  neglect  of  this  precaution  has  often 
caused  a  mere  smouldering  fire,  that  might  have 
been  easily  put  out,  to  burst  into  an  inextinguish¬ 
able  mass  of  flame.  It  has  been  proposed  to  add 
common  salt  or  pearlash  to  the  water  thrown  on 
fires,  as  even  a  weak  solution  of  those  substances 
speedily  stops  combustion.  Such  a  plan  is  very 
plausible,  and  may  easily  bo  applied,  by  adding 
the  saline  matter  to  the  buckets  of  water  used  to 
feed  the  engine  for  the  first  few  minutes  of  its 
working;  but  when  a  fire  has  acquired  any  ex¬ 
tent,  the  action  of  such  substances  becomes  scarce¬ 
ly  perceptible.  . 

Fires  on  board  ships.  The  extinction  of  fires 
at  sea,  by  means  of  carbonic  acid  gas,  has  been 
suggested  to  the  Admiralty  by  Mr.  J.  R.  Han- 
corn,  surgeon.  He  says— “  The  antidotal  effects 
of  carbonic  acid  gas  upon  combustion  are  well 
known  to  every  experienced  chemist;  and  I  am 
convinced,  by  practical  experiments,  that  a  simple 
and  economical  apparatus  might  be  attached  with¬ 
out  inconvenienco  to  every  decked  vessel.  ar- 
bonic  acid  gas  is  a  well-known  non -supporter  of 
combustion,  and  will  extinguish  fire  at  the  very 
instant  of  coming  in  contact  with  burning  mat¬ 
ter.  Chalk  will  vield,  with  sulphuric  acid,  (vine¬ 
gar,  or  any  other  acid  will  do,)  44  per  cent,  of  the 
gas :  hence,  a  ton  of  chalk,  and  a  fourth  pa  o 
that  quantity  of  sulphuric  acid,  will  be  found  suf¬ 
ficient  to  extinguish  any  fire  on  board  a  s  up. 
The  plan  is  peculiarly  adapted  to  a  ship,  be¬ 
cause  she  can  be  battened  down  so  as  to  exclude 
the  atmosphere.  A  small  leaden  gasometer  is  a 
the  apparatus  required,  having  a  curve  u  , 
which,  being  portable,  may  be  placed  over  the 
burning  part,  while  a  hole  may  be  cut  111  .  ; 

sufficiently  large  to  admit  the  tube.  Carbonic 


FIR 


314 


FIS 


acid  gas  expands  with  heat,  and  being  heavier 
than  the  atmosphere  or  smoke,  immediately  de¬ 
scends,  by  its  own  gravity,  upon  the  burning 
mass.  I  may  further  mention  the  utility  of  the 
apparatus  in  destroying  vermin  in  ships,  such  as 
rats  and  cockroaches,  being  more  easily  applied, 
and  more  effectual,  than  the  usual  method.” 
(Chemist,  iii.  279.)  This  plan  has  been  rejected 
by  the  Admiralty  because  of  the  destructive  ac¬ 
tion  of  the  gas  on  human  life,  as  well  as  on  fire. 
But  “  it  surely  is  possible  by  mechanical  means  to 
expel  the  gas  before  again  entering  the  ship’s  hold. 
At  any  rate,  the  grand  point  would  be  obtained  of 
extinguishing  the  fire — though  the  crew  might 
have  only  the  deck  to  stand  on.  The  frequency 
of  these  disasters  has  becomo  distressing.”  (Ed. 
of  the  Chem.) 

Escape  from  apartments  on  fire  may  generally 
be  readily  effected  by  creeping  on  the  hands  and 
knees.  In  this  way  the  window  or  door  may  be 
reached.  It  is  found  that  the  atmosphere  of  a 
room  so  full  of  smoke  as  to  produce  suffocation  to 
a  person  standing  upright,  may  generally  be  safe¬ 
ly  breathed,  on  nearly  a  level  with  the  floor. 
Should  descent  by  the  staircase  be  found  impos¬ 
sible,  then  the  window  should  be  immediately 
sought.  Here  presence  of  mind  is  of  the  utmost 
importance.  If  a  ladder  or  fire-escape  be  not  pro¬ 
vided  by  those  without,  a  rope  should  be  made  by 
tying  the  sheets  and  blankets  of  the  bed  together, 
one  end  of  which  should  be  firmly  secured  to  a 
chair,  table,  or  preferably  one  of  the  bedposts,  and 
with  this  apparatus  descent  should  be  cautiously 
attempted.  J umping  out  of  the  window  shdhld  be 
avoided,  as  persons  who  have  not  been  brought  up 
as  clowns  or  harlequins,  run  just  as  much  danger 
in  performing  such  an  exploit  as  they  do  by  re¬ 
maining  in  the  burning  building.  Persons  have 
frequently  lost  their  lives  by  hastily  throwing 
themselves  out  of  window,  under  the  dread  of 
being  burnt  alive,  who  would  have  been  rescued 
by  those  without,  had  they  waited  but  a  few  mo¬ 
ments  longer.  When  it  is  impossible  to  escape 
from  a  burning  building  by  the  stairs  or  windows, 
retreat  may  be  sometimes  secured  by  a  trapdoor 
opening  on  to  the  roof,  or  by  a  skylight,  when, 
unless  it  be  an  isolated  house,  the  roof  of  one  of 
the  adjoining  buildings  may  probably  bo  gained 
with  safety,  provided  common  caution  be  ob¬ 
served. 

Fire-escapes  of  various  kinds  have  been  in¬ 
vented  of  late  years,  and  employed  with  indiffer¬ 
ent  success  at  many  fires  in  the  metropolis.  Of 
these,  the  one  that  has  been  most  generally  ap¬ 
proved  of,  is  that  invented  by  Captain  Manby, 
consisting  of  a  stout  rope  furnished  with  nooses' 
distended  by  flat  rests  for  the  feet,  at  convenient 
distances  for  stepping  from  one  to  the  other.  The 
one  end  of  this  rope  is  provided  with  a  stout  hook 
or  grappling-iron,  by  which  it  may  be  fastened  to 
the  sill  of  a  window,  post  of  the  bedstead,  or  any 
other  convenient  object.  By  means  of  this  ap¬ 
paratus  a  descent  may  bo  safely  made  from  a 
considerable  height.  To  avoid  the  risk  of  this 
escape  catching  fire,  it  has  been  proposed  to  make 
it  of  iron  chain ;  but  it  thus  becomes  heavy  and 
inconvenient.  The  best  plan  is  to  imbue  the  rope 
with  some  substance  that  will  render  it  incombus¬ 
tible  ;  mere  water  would  be  sufficient. 


It  is  said  that  there  is  no  instance  on  record  ' 
a  person  being  burnt  to  death  in  dwelling-hoi  ? 
in  Edinburgh,  where  the  houses  are  usually  hij ; 
yet  in  London,  where  fire-engines  and  fire-escaii 
are  provided  in  greater  numbers,  deaths  are  - 
quent  from  this  cause.  The  reason  of  this  difj- 
ence  is,  that  in  the  former  city,  the  stairs  are! 
of  stone,  by  which  means  a  road  of  escape  is  - 
cured. 

The  clothes  of  females  and  children,  when  1 
fire,  may  be  most  readily  extinguished  by  roll ; 
the  sufferer  in  the  carpet,  hearth-rug,  table-co'j, 
a  great-coat,  cloak,  or  any  other  woollen  art  • 
at  hand.  If  this  be  expertly  done,  the  flames  fl 
bo  rapidly  put  out.  Should  assistance  not  be! : 
hand,  the  person  whose  clothes  are  on  fire  shtji 
throw  herself  on  the  ground,  and  roll  the  caij. 
round  her,  as  before  described  ;  or  if  such  a  tlii; 
is  not  in  the  room,  she  should  endeavor  to  ex'j- 
guish  the  flames  with  her  hands,  and  by  rapi  • 
rolling  round  and  round  on  the  floor.  In  this  v! 
the  fire  will  be  stifled,  or  at  least  the  combust!' 
will  proceed  so  slowly  that  less  personal  inj 
will  be  experienced  before  assistance  arrives.  .1 
if,  on  the  contrary,  the  party  whose  clothes  are 
fire  remains  in  an  upright  position,  the  flames  'j 
naturally  ascend,  and  scorch  the  face,  and  ot: 
unprotected  parts  of  the  body.  The  advantj 
of  assuming  the  horizontal  position  is  also  nnj 
fest  from  the  fact,  that  nine  times  out  of  ten  i| 
the  lower  parts  of  the  dresses  of  females  that  li 
catch  fire.  A  lady’s  muslin  dress  taking  firei 
the  skirt  would  burn  from  bottom  to  top,  and  {I 
duce  a  fatal  density  of  flame  in  half  a  minij 
while  she  is  standing  upright;  but  when  ly 
down,  even  though  she  took  no  pains  leisure!} 1 
extinguish  the  flames,  ten  minutes  would  proba 
elapse  before  it  would  be  consumed,  and  the  flu 
might  at  any  instant  be  extinguished  by  the  thu 
and  fingers.  It  merely  requires  the  exercise 
ordinary  presence  of  mind.  (See  Accidents.) 

The  addition  of  £  oz.  or  1  oz.  of  alum  or 
ammoniac  to  the  last  water  used  to  rinse  a  lac 
dress,  or  a  less  quantity  added  to  the  starch  u 
to  stiffen  it,  would  render  it  uninflammable,  oi 
least  so  little  combustible  that  it  would  not  reao 
take  fire  ;  and  if  it  did,  would  be  slowly  consult 
without  flame.  Had  this  precaution  been  adi 
ed,  the  late  lamentable  accident  at  one  of  j 
national  theatres  might  hatfe  been  avoided.  O' 
Cloth,  incombustible.) 

It  is  often  difficult  to  get  horses  out  of  bu 
ings  on  fire,  but  it  is  said  that  they  will  reai 
come  out  if  the  saddle  and  bridle,  or  harness/ 
which  they  are  accustomed,  be  thrown  over  tb 
as  usual. 

FISH.  Syn.  Piscis,  ( Lat .)  Poisson,  (l 

Fish  are  a  wholesome  species  of  food,  but  are  j 
nutritious  than  the  flesh  of  animals,  or  the  gn  : 
of  the  cereals.  Of  all  the  various  substances  u 
as  aliments  by  man,  fish  are  the  most  liable  to 
into  a  state  of  putrefaction,  and  should  therefore; 
only  eaten  when  perfectly  fresh.  Those  that 
the  whitest  and  most  flaky  when  cooked,  as  w 
ting,  cod,  flounders,  soles,  haddock,  turbot,  ha 
&c.,  are  the  most  easily  digestible ;  and  th 
abounding  in  oily  matter,  as  salmon,  eels,  herrin 
&c.,  are  most  nutritious,  though  more  likely  to  j 
fend  the  stomach.  Salt-water  fish  has  been  sj 


FIS 


315 


FIS 


:  be  more  wholesome  than  river  fish,  but  without 
efficient  reason.  Salted  fish  is  very  hard  of  di¬ 
ction,  unless  well  cooked.  The  frequent  use  of 
ill  as  an  aliment  is  said  to  promote  the  sexual 
clings,  but  not  the  increase  of  population,  unless 
sufficiency  of  other  food  (animal)  be  taken  at  the 
true  time.  Skin  diseases  are  also  said  to  be  more 
nnmou  among  those  who  live  continually  on  fish, 
it  this  probably  arises  from  their  use  not  being 
^eompanied  by  a  proper  quantity  of  fresh  vegeta- 
i  es.  Fish  consist  of  about  80$  of  water,  14$  of 
bumen  and  fibriue,  and  G$  of  gelatin,  making 
iout  20$  of  nutritive  matter.  (Brande.)  Acid 
mces  aud  pickles  are  the  proper  additions  to  fish, 
om  their  power  of  retarding  the  progress  of  putre- 
!  ction,  and  of  correcting  the  relaxing  tendency  of 
rge  quantities  of  oil  and  butter. 

Caution.  It  sometimes  happens  that  a  fish-bone 
:cidentally  swallowed  will  remain  in  the  ccsopha- 
!  is,  and  occasion  serious  inconvenience  ;  in  fact, 
| stances  have  been  known  where  so  much  irrita- 
>n  has  arisen  that  death  has  followed.  In  such 
ises  it  is  advisable,  as  soon  as  possible,  to  take 
ur  grains  of  tartar  emetic,  dissolved  in  ^  pint  of 
arm  water,  and  immediately  afterwards  the 
bite  of  six  eggs.  The  coagulated  mass  will  not 
main  in  the  stomach  more  than  two  or  three 
inutes,  and  the  remedy  has  been  known  to  “  re¬ 
love  no  less  than  24  pins  at  once.” 
j  Choice,  dressing,  $•<:.  “  The  flesh  of  any  fish 
i  always  in  the  highest  perfection,  or  in  season, 
it  is  called,  during  the  period  of  the  ripening  of 
|e  milt  and  roe.  After  the  fish  has  deposited  the 
awn,  the  flesh  becomes  soft,  and  loses  a  great 
al  of  its  peculiar  flavor.  This  is  owing  to  the 
sappearance  of  the  oil  or  fat  from  the  flesh,  it 
ving  been  expended  in  the  function  of  reproduc- 
n.”  (Fleming’s  Phil,  of  Zoology.)  Fish  should 
dressed  as  soon  after  being  caught  as  possible,  as 
ach  of  their  peculiar  delicacy  and  flavor  is  lost  by 
eping,  even  for  a  few  hours.  Turbot  and  salmon 
b  said  by  the  fishmongers  to  be  improved  in  fla¬ 
ir  when  two  or  three  days  old,  but  this  is  surely 
mistake,  as  the  former,  when  dressed  immedi- 
-ly  after  being  caught,  possesses  a  fine  creamy 
■te  which  it  afterwards  loses ;  while  the  latter, 
the  loss  of  a  single  tide,  loses  a  portion  of  the 
je  white  curd  which  intervenes  between  the 
kes,  and  by  longer  keeping,  this  curd  and  the 
|ger  flakes  disappear  altogether.  In  the  eyes  of 
ue  epicures,  the  richness  is,  however,  increased 
this  change.  Mackerel  and  some  other  fish 
|ler  so  much  from  keeping  only  a  few  hours,  that 
!  y  become  quite  unwholesome.  On  this  account 
■  former  are  permitted  to  bo  publicly  vended  on 
ndays.  Herrings  offer  a  remarkable  example 
1  the  advantage  of  dressing  fish  as  fresh  as 
sible.  When  cooked  soon  after  being  caught, 
iy  possess  considerable  delicacy  and  flavor,  but 
'!  keeping  for  only  a  few  hours,  the  oil  separates 
n  the  flesh,  and  they  become  soft,  greasy,  and 
’’mg-flavored. 

Ci  the  choice  of  every  hind  of  fish,  stiffness, 
'jhtness  of  the  eyes,  and  redness  of  the  gills  may 
'  regarded  as  invariable  signs  of  freshness.  A 
1  uliar  elasticity  wall  also  be  perceived  in  fish  re- 
(  tly  caught ;  little  or  no  permanent  impression 
kig  made  by  the  ordinary  pressure  of  the  fingers, 

1  a  the  flesh  immediately  rising  when  the  pres¬ 


sure  is  withdrawn.  Fresh  fish  also  lie  in  a  partly 
curled  position,  and  never  quite  straight,  as  is  the 
case  when  they  have  been  kept  for  some  time 
Thickness  and  fleshiness  are  deemed  marks  of  the 
good  condition  of  all  fish. 

On  the  proper  cleaning  of  fish  preparatory  to 
dressing  it,  depends  much  of  its  delicacy  and  fla¬ 
vor.  Ordinary  cooks  seldom  do  this  well,  from 
not  slitting  the  fish  sufficiently  open  to  permit  the 
inside  to  be  thoroughly  washed,  and  seldom  using 
sufficient  water.  The  superior  flavor  of  fish  cleaned 
by  the  fishmongers  arises  from  their  performing 
the  operation  more  completely,  and  from  the  large 
quantity  of  water  they  employ  about  them.  The 
flavor  of  all  fish  is  improved  by  adding  a  little  salt 
or  vinegar  to  the  last  water  in  which  they  are 
washed.  The  sound,  milt,  and  roe  should  be  care¬ 
fully  cleaned  and  preserved. 

Fish  is  preferably  cooked  by  simple  boiling, 
broiling,  or  frying  ;  in  fact,  the  finer  kinds  of  fish 
are  often  injured  by  the  excessive  interference  of 
the  cook.  When  boiled,  the  fish  should  be  put  on 
the  fire  in  cold  water,  and  as  soon  as  a  scum  rises 
from  boiling,  it  should  be  removed  by  the  skimmer. 
The  addition  of  a  little  salt  or  vinegar  to  the  water 
improves  the  flavor  of  most  fish,  and  renders  the 
flesh  firmer.  Fish  is  known  to  be  sufficiently 
dressed  by  the  flesh  in  the  thicker  parts  separating 
easily  from  the  bone.  When  this  is  the  case,  it 
should  be  removed  from  the  kettle,  as  by  soaking 
in  the  water  it  loses  its  firmness.  Sole,  skate,  and 
mackerel  are  usually  put  into  boiling  water.  Fish 
for  broiling  should  be  well  washed  in  strong  vine¬ 
gar,  wiped  dry  with  a  towel,  and  floured  before 
placing  them  on  the  gridiron  ;  and  the  bars  of  the 
latter  should  be  hot.  and  well  buttered.  Fish  for 
frying  should  be  prepared  as  for  broiling  ;  and  the 
butter,  oil,  or  lard  should  be  allowed  to  boil  for  a 
minute  or  two  before  putting  them  into  the  frying- 
pan.  The  latter  should  be  perfectly  smooth  and 
bright,  and  the  butter  or  oil  in  abundance,  to  pre¬ 
vent  the  fish  sticking  to  it  and  burning.  When 
removed  from  the  pan,  the  superfluous  fat  should  be 
drained  from  them,  preparatory  to  serving.  V>  hen 
fish  is  divided  into  fillets  or  cutlets  before  being 
cooked,  it  is  usual  to  take  out  the  bones,  and  to 

dress  it  with  forced  meat,  &c. 

In  serving  fish  of  the  finer  kinds,  no  other  ad¬ 
ditions  are  required  than  melted  butter  and  the  or¬ 
dinary  fish  sauces  and  pickles.  The  dish  should 
be  garnished  with  raw  parsley  for  the  sake  of  ap¬ 
pearance,  but  boilfd  parsley,  chopped  small,  should 
accompany  it.  All  kinds  of  fish  should  be  served 
on  a  napkin. 

Pres.  Fish  may  be  preserved  in  several  ways : 

I.  By  either  wet  or  dry  salting. 

II.  By  simply  drying  after  cleaning  them. 

III.  By  salting  them  and  then  drying  them. 

IV.  By  placing  them  in  jars,  pouring  salad  oil 

over  them,  and  tying  them  over  atr-tl?ht. 

V.  By  dipping  them  into,  or  brushing  them i  over 
with  pyroligneous  acid,  and  then  drying  them- 
This  gives  a  smoky  flavor,  but  it  pure  acetic  acid 
(P.  L.)  be  used,  no  taste  will  bo  imparted.  It  ) 
be  applied  by  means  of  a  clean  painters  brush,  or 

even  a  stiff  feather.  A  tablespoonful  is  sufficient 

to  brush  over  a  large  surface.  I'lb  ru jiee  and 
prepared  will  bear  a  voyage  to  the 
back  uninjured. 


FLA 


316 


FLA 


VI.  Fish  may  be  preserved  in  a  living  state  for 
14  days  or  longer  without  water,  by  stopping  their 
mouths  with  crumb  of  bread  steeped  in  brandy, 
pouring  a  little  brandy  into  them,  and  then  placing 
them  in  straw  in  a  moderately  cool  situation. 
(Prechtl.  Encycl.  Techn.) 

VII.  Immersion  of  the  cleaned  fish  in  water 
holding  in  solution  gig  or  gig  part  of  creosote,  and 
then  drying  them. 

VII.  Fish  may  be  preserved  in  a  dry  state,  and 
perfectly  fresh,  by  means  of  sugar  alone.  Fresh 
fish  may  be  thus  kept  for  some  days,  so  as  to  be 
as  good  when  boiled  as  if  just  caught.  If  dried 
and  kept  free  from  mouldiness,  there  seems  no 
limit  to  their  preservation  ;  and  they  are  much 
better  in  this  way  than  when  salted.  The  sugar 
gives  no  disagreeable  taste.  This  process  is  par¬ 
ticularly  valuable  in  making  what  is  called  kip¬ 
pered  salmon  ;  and  the  fish  preserved  in  this  man¬ 
ner  are  far  superior  in  quality  and  flavor  to  those 
which  are  salted  or  smoked.  A  few  tablespoonfuls 
of  brown  sugar  are  sufficient  for  a  salmon  of  five 
or  six  pounds  weight ;  and  if  salt  be  desired,  a  tea¬ 
spoonful  may  be  added.  Saltpetre  may  be  used 
instead,  in  the  same  proportion,  if  it  be  wished  to 
make  the  kipper  hard.  (See  Animal  Substances 
used  as  Food.) 

FIXATEUR.  Syn.  Bandoline.  Prep.  Soak 
Iceland  moss  in  cold  water  for  an  hour  or  two, 
drain  and  dissolve  in  boiling  water. 

Remarks.  A  solution  of  gum  arabic  in  water  is 
also  commonly  called  by  the  same  name.  It  is 
used  by  ladies  to  make  their  hair  curl  firmly,  and 
remain  in  any  required  position.  It  is  applied  by 
moistening  the  fingers,  and  passing  the  hair  through 
them.  Beer  has  a  similar  effect. 

ILANNEL.  It  has  been  shown  by  the  ex¬ 
periments  of  Count  Rumford  that  the  conducting 
power  of  the  different  materials  employed  for 
clothing  varies  considerably.  A  thermometer, 
surrounded  with  cotton-wool,  and  heated  by  im¬ 
mersion  in  boiling  water,  took  1046  seconds  to 
lose  135°,  when  plunged  into  a  bath  of  melting 
ice ;  but,  under  the  same  circumstances,  when 
sheeps’  wool  was  employed,  1118  seconds  elapsed 
before  a  like  sinking  of  the  thermometer  took  place, 
(Phil.  Trans.  1792  ;)  thus  showing  the  greater 
conducting  power  of  the  former,  and  consequently 
the  superiority  of  the  latter  substance  for  the  man¬ 
ufacture  of  warm  clothing.  But  the  chief  advan¬ 
tage  of  wool  as  an  article  for  under-clothing  de¬ 
pends  less  upon  its  actual  power  of  conducting  heat 
than  its  peculiar  texture.  Flannel  acts  as  a  gentle 
stimulus  on  the  skin,  and  exercises  the  most  bene¬ 
ficial  action,  by  keeping  the  pores  clean,  and  in  a 
state  most  favorable  to  perspiration.  It  has  also 
the  advantage  of  absorbing  the  perspiration  as 
soon  as  emitted,  and  allowing  its  watery  portion 
to  pass  off  into  the  atmosphere  almost  as  soon  as 
formed,  but  this  is  not  the  case  with  cotton  and 

men  fabrics.  The  different  effects  of  flannel  and 
linen  are  particularly  perceptible  during  brisk  ex¬ 
ercise.  When  the  body  is  covered  with  the  for¬ 
mer,  though  perspiration  be  necessarily  increased 
the  perspired  matter  freely  passes  off  through  the 
flannel,  and  the  skin  remains  dry  and  warm  If 
the  same  exercise  be  taken  in  linen  shirts,  persni- 
ration,  as  in  the  former  case,  is  indeed  also  in¬ 
creased,  but  the  perspired  matter,  instead  of  being 


dispersed  into  the  atmosphere,  remains  upon  1 
linen,  and  not  only  clogs  the  pores  of  the  skin,  1 
gives  a  disagreeable  sensation.  From  this  prope 
of  flannel,  persons  who  wear  it  next  the  skin  Si 
dom  catch  cold  from  changes  of  temperature,  ev 
though  perspiring  profusely ;  but  in  similar  cat; 
when  linen  or  calico  shirts  are  worn,  chilliness  i 
mediately  comes  on,  followed  by  “  sniffling,  sne  ' 
ing,  and  cough”  and  all  the  other  symptoms 
severe  catarrh. 

The  common  objections  raised  against  the 
of  flannel  are  founded  on  vulgar  prejudices,  aris 
from  ignorance,  obstinacy,  or  bravado,  and 
undeserving  of  the  notice  of  sensible  people,  i] 
fickle  and  moist  climate  like  that  of  England,  ej 
ry  person  should  wear  a  robe  of  flannel  next 
skin,  or  at  all  events  a  waistcoat  of  flannel  rea 
ing  below  the  loins ;  and  this  should  not  be  <j 
carded  as  soon  as  the  cold  weather  has  passed, ; 
its  use  should  be  continued  all  the  year  round;  ■ 
in  reality,  flannel  is,  if  possible,  even  more  requi1 
in  summer  than  in  winter,  because  persons  p 
spire  more  freely  in  hot  than  in  cold  weather,  il! 
are  consequently  more  susceptible  of  cold,  while 
that  period  of  the  year  their  clothing  is  less  cai 
ble  of  protecting  them  from  the  effects  of  sud' 
changes  of  temperature,  and  draughts  of  cold 
moisture,  &c.  Females,  children,  persons  of  d 
cate  constitutions,  and  all  others,  who,  from  tli 
habits  of  body  or  life,  perspire  freely,  or  are  mi! 
exposed,  should  wear  flannel. 

In  washing  flannels,  it  is  said  they  should 
always  put  into  scalding  hot  water,  by  which  mt 
od  their  color  will  be  preserved,  and  they  will 
prevented  from  shrinking. 

FLASH.  Prep.  Burnt-sugar  coloring  1  gs 
fluid  extract  of  capsicum,  or  essence  of  cayerj. 
i  pint,  or  enough  to  give  a  strong  fiery  taste.  ] 

Use.  It  is  employed  to  color  spirits,  and  to  gi 
them  a  false  strength.  It  is  made  by  the  brew 
druggists,  and  vended  under  the  name  of  “  it! 
glass  and  burnt  sugar.” 

FLATULENCY.  (From  flatus,  a  blast.)  I 
morbid  collection  of  gas  in  the  stomach  and  lx 
els.  The  most  common  cause  of  flatulenc) ; 
indigestion.  When  the  natural  fluids  of  the  sti 
ach  are  secreted  in  a  healthy  state,  they  exer  ' 
an  antiseptic  and  digestive  action  on  the  food, 
which  it  is  speedily  reduced  to  a  magma  tha 
little  liable  to  spontaneous  change  while  in  the  be : 
but  when  the  reverse  is  the  case,  fermentation  i  ■ 
idly  commences,  and  the  stomach  and  associs 1 
viscera  become  distended  with  gas,  giving  rise 1 
frequent  eructation  and  crepitation.  The  quail 
of  gas  thus  accumulated  is  often  enormous.  L 
asserted  that  an  ordinary'  apple  during  ferroei- 
tion  yields  about  600  times  its  bulk  of  gas,  1 
many  vegetables  much  more.  (Dr.  Hales.)  _  Ij> 
therefore,  not  at  all -surprising  that  so  much  inc  - 
venience  should  be  felt  from  flatulency. 

Treat.  The  treatment  of  flatulency  com;’ 
mainly  in  the  selection  of  proper  articles  of  I'  • 
Oleraceous  vegetables,  peas,  beans,  and  indigest 
fruits,  should  be  especially  avoided,  as  well  as  -> 
use  of  large  quantities  of  washy  liquids.  The  1 
should  consist  principally  of  animal  food,  well  co  - 
ed,  with  a  sufficient  quantity  of  good  potatoes 
wheaten  bread,  moderately  seasoned  with  spic  i 
and  the  most  suitable  beverages  are  toast  and 


FLO 


317 


FLO 


■r,  and  good  brandy  largely  diluted  with  water, 
r'ho  healthy  tone  of  the  stomach  may  be  re-estab- 
died  by  the  proper  use  of  tonics,  bitters,  and  mild 
jerients.  (See  Dyspepsia.) 

To  relieve  the  ./it  of  flatulency,  carminatives  and 
-omatics,  as  peppermint,  ginger,  cinnamon,  lav- 
tder,  and  the  peppers,  may  be  had  recourse  to. 
glass  of  peppermint  cordial,  or  brandy  strongly 
Savored  with  essence  of  peppermint,  or  mixed  with 
spoonful  of  powdered  ginger,  is  a  popular  and 
Reient  remedy. 

FLIES  often  cause  considerable  annoyance  to 
e  person  in  hot  weather,  and  frequently  do  con- 
ler^ile  damage  to  handsome  furniture,  especially 
icture- frames,  gilding,  &c.,  by  alighting  on  them, 
he  best  way  to  remove  them  is  to  expose  in  a 
ate  a  mixture  of  1  teaspoonful  of  black  pepper, 

;  teaspoonfuls  of  brown  sugar,  and  1  tablespoonful 
cream  ;  or  a  solution  of  sugar  in  a  strong  decoc- 
m  of  quassia,  may  be  used  instead.  It  is  said 
at  either  of  these  mixtures  will  cause  them  rep¬ 
ly  to  disappear. 

flies  and  other  insects  may  be  kept  from  at- 
cking  meat  by  dusting  it  over  with  pepper,  pow- 
red  ginger,  or  any  other  spice,  or  by  skewering 
piece  of  paper  to  it  on  which  a  drop  of  creosote 
a  been  poured.  The  spices  may  be  readily  wash- 
off  with  water  before  dressing  the  meat. 
FLOUNDERS  are  a  wholesome  species  of  fish, 
tey  are  both  a  sea  and  river  fish  ;  the  latter  are, 
wcver,  preferred.  They  should  be  chosen  by 
hr  thickness  and  firmness,  and  the  brightness 
their  eyes.  They  are  in  season  fronr  January 
I  March,  and  from  J  uly  to  September.  They  are 
-est  when  dressed  by  frying  in  oil. 

FLOUR.  Syn.  Fleur  de  Farine,  (Fr.)  Fa- 
•<k,(Lat.)  The  meal  of  bread  corn.  Of  farinas 
’  principal  is  wheat  flour,  or  the  ground  seed  of 
•  Triticum  hybernum  vel  vulgare,  of  which  there 
i*  several  varieties,  chiefly  depending  on  the 
lount  of  bran  they  contain,  and  the  fineness  of 
■  sieves  through  which  they  are  passed. 

Fine  wheat  flour.  ( Ador ,  Farina,  F.  tritici, 
seminis  tritici.)  The  finest  flour  obtained  by 
dng  the  meal  produced  in  the  first  grinding  of 
[■eat  between  sharp  stones,  by  a  sieve  of  64  wires 
the  inch ;  used  for  pastry. — Middlings.  The 
jnaiuder  of  the  flour  of  the  first  grinding  that  will 
*•  through  a  coarser  sieve  ;  used  for  making 
jJsehold  bread,  but  is  mostly  reground. — Seconds. 
j'«  finest  part  of  the  flour,  obtained  by  grinding 
JdlingB  over  again,  between  blunt  stones  ;  used 
|  making  bakers’  fine  wheaten  bread. — Pollard. 
|  e  coarse  flour,  from  whence  the  seconds  has 
■n  sifted  ;  used  for  making  sea  biscuits  and  gin- 
I'bread,  and  to  fatten  poultry  and  hogs. — Coun- 
honsehold  flour.  Is  usually  ground  only  once, 
i  sifted  to  four-fifths  of  the  weight  of  the  wheat. 
Ammunition  flour.  Is  required  to  be  ground  and 
t°  $|$£,  or  very  nearly  five-sixths  the  weight 
‘jihe  wheat.  Thirty-two  pecks  of  wheat  in  the 
pdon  mills  yield  38£  of  flour,  8  of  pollard,  and 
of  bran,  (  furfur  tritici ;)  the  bulk  of  the  wheat 
■ig  doubled  by  grinding.  (Accum.) 
ur.  This  article  of  food  is  very  frequently  adul- 
Jnted  both  by  the  miller  and  the  baker,  as  has 
;  n  before  alluded  to  in  the  article  on  Bread. 
|'s  fraud  may,  however,  bb  readily  detected  by 
’  following  tests,  which  refer  to  wheat  flour. 


1.  Wheat  flour  is  distinguished  by  its  cohesive¬ 
ness,  which  is  so  great,  that  on  being  squeezed  in 
the  hand,  the  lump  will  be  some  time  before  it 
loses  its  shape. 

2.  Plaster  of  Paris,  ground  bones,  chalk,  and 
potato  flour,  when  added  to  wheaten  flour,  may 
be  detected  by  the  specific  gravity  of  the  sample 
being  considerably  greater  than  that  of  pure  flour. 
This  may  be  readily  ascertained  by  any  person,  by 
filling  a  small  vessel  with  some  pure  flour,  and 
then  with  the  given  sample.  “  A  vessel  which  will 
contain  1  lb.  of  wheat  flour  will  contain  l^lbs.  of 
fecula,”  (potato  flour  ;)  and  hence  “  the  propor¬ 
tion  of  this  adulteration  may  be  easily  estimated.” 
(Ure.) 

3.  Liquid  ammonia  (aqua  ammonite  purse)  turns 
wheat  flour  yellow  ;  and  if  any  other  corn  has 
been  ground  with  it,  pale  brown  ;  or  if  peas  or 
beans  have  been  ground  with  it,  a  darker  brown. 

4.  Nitric  acid  turns  wheat  flour  of  an  orange 
yellow  color,  but  forms  a  stiff  and  tenacious  jelly 
with  potato  fecula,  the  color  of  which  it  does  not 
alter.  (See  Arrow-root,  British.) 

5.  Pure  muriatic  acid,  when  poured  on  potato 
flour,  develops  a  smell  of  rushes  ;  it  also  dissolves 
starch,  but  changes  the  color  of  wheat  flour  to  a 
deep  violet. 

6.  Bean  and  pea  flour  may  be  detected  by 
pouring  boiling  water  on  the  sample,  or  by  making 
it  into  bread  and  toasting  it,  when  the  peculiar 
odor  of  those  substances  will  be  evolved. 

7.  The  value  of  wheat  flour  as  an  aliment  de¬ 
pends  upon  the  quantity  of  gluten,  sugar,  starch, 
and  phosphate  of  lime  it  contains  ;  and  its  superi¬ 
ority  over  the  flour  of  the  grains  of  the  other  ce¬ 
reals,  depends  on  its  containing  a  larger  proportion 
of  the  first  and  last  of  these  substances.  The 
qualitative  analysis  of  flour  is  very  simple,  and 
may  be  easily  made  by  persons  unacquainted  with 
chemistry.  The  following  plan  will  be.  found  to  be 
a  ready  method  of  determining  the  proportion  of 
the  principal  ingredients  just  named  : — • 

a.  Make  1000  grs.  of  flour  into  a  dough  with  a 
little  water,  let  it  rest  an  hour,  and  then  gently 
knead  it  in  successive  waters,  until  the  starchy 
particles  are  perfectly  removed.  Collect  the  por¬ 
tion  (gluten)  left  in  the  hand,  drain  off  the  water, 
place  it  on  a  piece  of  filtering  or  blotting  paper, 
several  times  doubled,  and  set  it  aside. 

b.  Mix  the  several  waters  employed  in  the  pre¬ 
ceding  process,  and  set  them  aside  in  a  tall  vessel, 
to  deposito  the  suspended  portion,  (starch.)  After  a 
sufficient  time,  pour  off  the  clear  liquid,  and  throw 
the  whole  of  the  sediment  on  a  weighed  paper  fil¬ 
ter,  placed  in  a  funnel,  observing  to  remove  the 
portion  adhering  to  the  bottom  of  the  vessel  by 
means  of  a  little  clean  water,  that  none  may  be  lost. 

c.  Evaporate  the  decanted  liquid,  as  well  as 
what  runs  from  tho  filter,  until  it  becomes  curdy, 
then  filter  through  a  piece  of  weighed  blotting  pa¬ 
per,  and  preserve  the  sediment,  (albumen  ;)  next 
evaporate  to  the  consistence  of  a  sirup,  agitate  with 
10  times  its  weight  of  alcohol,  and  filter,  observing 
to  wash  the  paper  clean  with  a  little  alcohol,  after 
the  solution  has  passed  through  it.  The  substance 
on  the  paper  is  phosphate  of  lime  and  gum,*  and 
must  be  set  aside. 

*  By  digestion  in  water,  filtration,  and  evaporation,  the 
two  may  be  obtained  separately. 


318 


FLO 


FLO 

d.  Evaporate  or  distil  off  the  spirit  from  the  so¬ 
lution  and  washings  as  above  ;  the  residuum  is 
sugar. 

e.  Dry  the  substances  educed  by  the  preceding 
operations  by  a  gentle  heat,  and  weigh  them.  The 
weight  of  the  albumen  may  be  taken  with  that  of 
the  gluten,  as  it  possesses  about  the  same  nutritive 
value,  and  also  because  it  has  been  asserted  by 
some  persons  that  the  former  substance  is  in  reality 
gluten,  and  not  albumen.  By  dividing  the  given 
weights  by  10,  the  per  centage  value  of  the  sample 
will  be  obtained.  The  pieces  of  filtering  paper 
employed  should  be  dried  and  weighed  before  using 
them  ;  and  the  same  degree  of  heat  should  be  em¬ 
ployed  for  this  purpose,  as  that  to  which  they  will 
be  afterwards  exposed  in  the  drying  of  the  sub¬ 
stances  resulting  from  the  operation. 

Remarks.  This  method  of  ascertaining  the  actual 
value  of  any  sample  of  flour  as  an  article  of  food, 
though  not  strictly  accurate,  approximates  suffi¬ 
ciently  to  the  truth  for  all  practical  purposes,  and 
is  well  adapted  to  the  wants  of  the  baker  and  large 
purchaser.  In  many  cases  it  will  only  be  neces¬ 
sary  to  perform  the  first  part  of  the  process,  a, 
which  will  give  the  amount  of  the  most  important 
constituent  of  the  flour ;  the  rest  being  of  minor 
consequence. 

According  to  Vauquelin,  French  wheat  flour 
contains  about  10§  of  water,  11§  of  gluten,  71  §  of 
starch,  5§  of  sugar,  and  3§  of  gum  ;  and  the  water 
of  the  dough  amounts  to  5Q-3§. 

FLOUR,  BAKED.  Syn.  Farina  tosta.  F. 
Tritici  Tosta.  Astringent ;  used  to  make  food 
for  infants  troubled  with  diarrhoea. 

FLOWERS.  Syn.  Flores,  ( Lat .)  Fleurs, 
(Fr.)  Blumen,  ( Ger .)  These  beautiful  and  fra¬ 
grant  ornaments  of  our  gardens,  our  sitting-rooms, 
and  our  chambers,  are  too  well  known  to  require 
description  ;  but  some  remarks  on  their  preserva¬ 
tion,  &c.,  may  not  be  out  of  place  here. 

Flowers  may  be  preserved  in  a  fresh  state  for 
a  considerable  time,  by  keeping  them  in  a  moist 
atmosphere.  When  growing  on  the  parent  stem, 
the  large  amount  of  evaporation  from  the  surface 
of  their  leaves,  is  compensated  for  by  an  equivalent 
proportion  of  moisture  supplied  by  the  roots  ;  but 
when  they  are  plucked,  the  evaporation  from  the 
surface  continues,  while  the  supply  of  moisture  is 
cut  off.  Hence  they  fade,  and  that  with  a  degree 
of  rapidity  exactly  proportionate  to  the  dryness  of 
the  air  that  surrounds  them.  It  is  on  this  account 
that  recently-plucked  flowers  fade  more  rapidly  in¬ 
doors  than  in  the  open  garden  ;  for  the  air  of  a 
sitting-room  is  considerably  drier  and  warmer  than 
the  external  atmosphere.  This  is  perfectly  natu¬ 
ral  ;  for  with  diminished  sources  of  nourishment, 
they  are  exposed  to  an  augmented  perspiration, 
and  the  water  which  forms  the  larger  portion  of 
their  bodies  is  lost.  In  fact,  they  fade  from  the 
volatilization  of  one  of  their  component  parts,  which 
is  an  essential  constituent  of  every  living  flower. 
The  flowers  of  plants  also  feed  on  the  viewless 
oxygen  of  the  air,  and  form  carbonic  acid  with 
great  rapidity.  Thus  those  of  the  passijlora  ser- 
ratifolia  consume  of  oxygen  in  this  way  18$  times 
their  bulk  in  24  hours,  when  sheltered  from  the 
direct  rays  of  the  sun,  at  a  temperature  between 
18°  and  25°  C.  ;  the  male  flowers  of  the  cucum¬ 
ber,  12  times  their  bulk  ;  the  female  only  3$  ;  the 


single  red  gilliflower  ( cheiranthus  incanus)  11 
the  single  tuberose  9  ;  and  the  typha  latifolia  9- 
(T.  de  Saussure,  Ann.  de  Chim.  xxi.  279.)  1 
supply  in  part  the  loss  of  moisture  by  evaporatio 
has  arisen  the  universal  practice  of  placing  the, 
in  water ;  but  the  mutilated  stems  possess  a  f; 
inferior  power  of  sucking  up  fluids  to  that  of  tl 
roots,  and  though  their  decay  may  thus  be  slight 
impeded,  yet,  as  the  balance  of  gain  on  the  oi1 
hand  by  the  roots,  and  loss  on  the  other  hand  1 
evaporation  from  their  whole  surface,  cannot  1 
maintained,  they  fade  as  a  natural  consequenc 
To  preserve  them,  or  at  least  to  render  their  exist 
enco  less  ephemeral,  we  have  therefore  oijly 
restore  this  balance — to  surround  them  with  a  m 
dium  that  will  rob  them  of  no  water  ;  or,  in  oth 
words,  to  place  them  in  a  moist  atmosphere.  “  ■ 
is  now  eighteen  years  ago  since  we  first  saw, 
the  drawing-room  of  a  gentleman,  in  the  hot  d) 
weather  of  the  dog-days,  flowers  preserved  d; 
after  day  in  all  their  freshness  by  the  followii 
simple  contrivance  : — A  flat  dish  of  porcelain  hi  I 
water  poured  into  it.  In  the  water  a  vase  <| 
flowers  was  set ;  over  the  whole  a  bell-glass  w;; 
placed  with  its  rim  in  the  water.  This  was 
‘  Ward’s  case’  in  principle,  although  different  ini 
construction.  The  air  that  surrounded  the  flowe 
being  confined  beneath  the  bell-glass,  was  coi 
stantly  moist  with  the  water  that  rose  into  it  in  tl 
form  of  vapor.  As  fast  as  the  water  was  cor 
densed,  it  ran  down  the  sides  of  the  bell-glass  bad 
into  the  dish  ;  and  if  means  had  been  taken  toei; 
close  the  water  on  the  outside  of  the  bell-glass,  i 
as  to  prevent  its  evaporating  into  the  air  of  tl 
sitting-room,  the  atmosphere  around  the  flowe 
would  have  remained  continually  damp.  The  on 
difference  between  plants  in  a  ‘  Ward’s  case’  ai: 
flowers  in  the  little  apparatus  just  described  is  th 
— that  the  former  is  intended  for  plants  to  grow 
for  a  considerable  space  of  time,  while  the  latter 
merely  for  their  preservation  for  a  few  days ;  ar| 
that  the  air  which  surrounds  the  flowers  is  alwa; 
charged  with  the  same  quantity  of  vapor,  and  w 
not  vary  with  the  circumstances,  and  at  the  w 
of  him  who  has  the  management  of  it.  W 
recommend  those  who  love  to  see  plenty  of  fre.‘ 
flowers  in  their  sitting-rooms  in  dry  weather, 
procure  it.  The  experiment  can  be  tried  by  inver 
ing  a  tumbler  over  a  rose-bud  in  a  saucer  of  water 
(Gardener’s  Chronicle.) 

Faded  flowers  may  be  generally  restored  t 
immersing  them  half-way  up  their  stems  in  vei 
hot  water,  and  allowing  them  to  remain  in  it  uni 
it  cools,  or  they  have  recovered.  They  must  the 
be  removed,  the  ‘  coddled1  portion  of  the  stems  ci 
off,  and  placed  in  clean  cold  water.  In  this  wa 
a  great  number  of  faded  flowers  may  be  restore' 
but  there  are  some  of  the  more  fugacious  kinds  c 
which  it  proves  useless. 

To  hasten  the  blowing  of  flowers  the  followii 
liquid  has  been  used  with  great  advantage : — Su 
plmte  or  nitrate  of  ammonia  4  oz. ;  nitrate  of  P° 
ash  2  oz.  ;  sugar  1  oz.  ;  hot  water  1  pint ;  dissohj 
and  keep  it  in  a  well-corked  bottle.  For  use,  pr 
8  or  10  drops  of  this  liquid  into  the  water  of  a  Ly;, 
cinth-glass  or  jar  for  bulbous-rooted  plants,  chanf, 
ing  the  water  every'-  10  or  12  days.  For  floweru 
plants  in  pots  a  few  drops  must  be  added  to  tl 
water  employed  to  moisten  them.  The  preferem 


FLO 


319 


FLU 


ould  be  given  to  rain  water  for  this  purpose.  A 
nilar  fluid,  sold  by  Mr.  Potter  under  the  name  of 
liquid  guano,”  is  an  excellent  article  to  promote 
ie  growth  and  early  flowering  of  plants. 

Flowers  may  be  produced  in  winter  by  taking 
i  the  plants,  trees,  or  shrubs  in  the  spring,  at  the 
!ne  when  they  are  about  to  bud,  with  some  of 
eir  own  soil  carefully  preserved  among  the  roots, 
icing  them  upright  in  a  cellar  till  Michaelmas ; 
ien,  with  the  addition  of  fresh  earth,  they  are  to 
put  into  proper  tubs  or  vessels,  and  placed  in  a 
pve  or  hothouse,  where  they  must  every  morning 
moistened  or  refreshed  with  rain-water,  to  which 
little  of  the  solution  above  mentioned  has  been 
ded.  Thus  in  the  month  of  February,  fruits  or 
>es  will  appear,  and  with  respect  to  flowers  in 
neral,  if  they  are  sown  in  pots,  at  or  before 
ichaelmas,  and  watered  in  a  similar  manner, 
?y  will  blow  at  Christmas. 

Flowers  for  medicinal  purposes  should  be  ga- 
?red  as  soon  as  unfolded,  and  dried  as  speedily 
possible,  at  a  gentle  heat,  the  ca'iices,  claws, 
jc.,  being  previously  taken  off* ;  when  the  flowers 
a  small  the  calix  may  be  left  on,  or  even  the 
lole  flowering  spike  dried  without  mutilation. 
ibiate  flowers  are  usually  dried  in  the  latter 
tte.  Blue  flowers,  as  those  of  violets,  bugloss, 
c.,  should  be  dipped  for  a  moment  into  boiliug  vva- 
•,  before  drying  them,  to  prevent  their  becoming 
How  or  discolored.  The  color  of  the  petals  of 
i  roses  is  best  preserved  by  quick  drying,  after 
rich  the  yellow  anthers  may  be  removed  by  sift- 
r.  The  odor  of  roses  and  pinks  is  improved  by 
s  treatment.  Compound  flowers,  with  pappous 
*cis,  ought  to  be  gathered  before  they  are  entirely 
ened,  and  should  be  dried  very  high,  to  prevent 
'  moisture  developing  the  pappi,  which  by  keep¬ 
er  would  unfit  them  for  medical  use. 

The  best  method  of  drying  flowers  is  to  spread 
'm  thinly  on  paper  trays  and  place  them  in  a 
ve-room,  or  a  current  of  dry  air,  (preferably  the 
ter,)  or  in  the  sim.  For  odorless  flowers  the 
nperature  may  be  between  75°  and  120°  F., 
serving,  however,  not  to  employ  sufficient  heat 
destroy  their  color.  For  fragrant  and  aromatic 
were  the  heat  should  not  exceed  75°.  The 
wering  tops  of  plants,  as  those  of  lavender, 
'rmwood,  melilot,  Ac.,  are  usually  tied  in  small 
[reels  or  bundles,  loosely  wrapped  in  paper,  and 
■n  hung  up,  that  they  may  not  get  discolored  or 
>ken.  The  succulent  petals  of  some  plants, 
|iose  odor  is  very  fugacious,  as  some  of  the  lilia- 
bus  kinds,  cannot  be  well  dried,  as  their  fra- 
»nce  is  lost,  and  at  the  same  time  they  rot  and 
home  discolored.  (See  Vegetables.) 
FLOWERS,  ARTIFICIAL.  The  beauty  and 
!  ue  of  these  pleasing  imitations  of  the  vegetable 
igdom  mainly  depend  upon  the  taste  and  inge- 
ity  of  the  maker.  The  delicate  fingers  of  woman 
if  her  ready  powers  of  imitation  and  invention, 
nbined  with  her  natural  affection  for  the  floral 
rid,  and  her  ready  perception  of  the  true  and 
iiutiful  in  nature  and  art,  have  enabled  her  es- 
jiially  to  excel  in  this  manufacture.  At  the  pres- 
i  time,  this  art  is  carried  to  the  greatest  perfec- 
i  by  the  female  artificial  florists  of  the  French 
pital. 

The  French  employ  velvet,  kid,  And  fine  cam- 
-  for  the  petals,  and  taffeta  for  the  leaves.  Very 


recently  thin  plates  of  bleached  whalebone  have 
been  used  with  great  success  for  some  portions  of 
artificial  flowers. 

As  colors  and  stains,  the  following  are  employ¬ 
ed  in  Paris  : — Red,  carmine  dissolved  in  a  solution 
of  salts  of  tartar,  or  in  spirits  of  hartshorn  ;  yellow, 
tincture  of  turmeric  ;  green,  a  solution  of  distilled 
verdigris ;  blue,  indigo  dissolved  in  oil  of  vitriol, 
and  the  acid  partly  neutralized  with  salt  of  tartar 
or  whiting ;  violet,  liquid  archil,  mixed  with  a 
little  salts  of  tartar  ;  lilac,  liquid  archil.  These 
colors  are  usually  applied  to  the  petals  with  the 
finger. 

FLOWERS,  (In  Chemistry.)  Pulverulent  or 
flower-like  substances  obtained  by  sublimation,  as 
flowers  of  benzoin,  zinc,  sulphur,  Ac.  The  term 
has  been  discarded  from  modern  chemical  nomen¬ 
clature,  but  is  still  commonly  employed  in  familiar 
language. 

FLOWERS  OF  CALOMEL.  Calomel  re¬ 
sublimed  from  a  retort,  with  a  very  short,  wide 
neck,  kept  too  hot  for  it  to  condense  on.  into  a  re¬ 
ceiver  half  filled  with  water,  and  sufficiently  hot 
to  steam.  A  fine  white  powder,  possessing  the 
same  properties  as  ordinary  calomel. 

FLOWERS  OF  ZINC.  Syrt.  Flores  Zinci. 
Zincum  Calcinatum.  Zinci  Oxidum.  (P.  L.  be¬ 
fore  1824.)  Oxide  of  zinc  obtained  by  the  rapid 
combustion  of  metallic  zinc  in  a  deep  crucible, 
placed  sideways  in  a  furnace,  so  that  the  flowers 
may  be  collected  as  they  form.  Antispasmodic. 
Dose.  5  to  10  grs.  in  epilepsy,  Ac.  Also  used  as 
a  white  pigment,  but  dries  badly. 

FLUID,  ETCHING.  I.  (For  copper.)  Prep, 

a.  Aquafortis  2  oz. ;  water  5  oz. ;  mix. 

b.  To  the  last  add  verdigris  1  oz.,  and  water  .‘1 
oz. ;  dissolve. 

c.  Verdigris,  common  salt,  and  sal  ammoniac, 
of  each  4  oz.  ;  alum  1  oz.,  (all  in  powder  ;)  strong 
vinegar  8  oz. ;  water  1  lb. ;  dissolve  by  boiling  for 
a  moment,  cool,  and  decant  the  clear.  This  is  the 
eau  forte  of  Callot  and  Piranesi. 

II.  (For  steel.)  a.  Iodine  1  oz. ;  iron  filings  £ 
dr. ;  water  4  oz. ;  mix  and  dissolve. 

b.  Pyroligneous  acid  4  oz. ;  alcohol  1  oz. ;  mix 
and  add  nitric  acid  1  oz. ;  all  by  measure.  This 
menstruum  was  employed  and  recommended  by 
Mr.  Turrel.  For  the  method  of  using  the  above 
fluids,  see  Etching. 

FLUID  MAGNESIA.  Prep.  Place  recently 
precipitated  carbonate  of  magnesia  in  a  bottle  or 
other  suitable  vessel,  and  fill  it  by  means  of  a  so¬ 
da-water  apparatus  with  water  fully  charged  with 
carbonic  acid  gas.  With  slight  and  cautious  agita¬ 
tion  the  aerated  water  will  become  saturated  with 
magnesia.  A  scruple  of  carbonate  of  magnesia 
put  into  a  bottle,  and  thus  treated,  will  be  all  taken 
up  in  from  20  minutes  to  half  an  hour,  and  the 
beverage  left  beautifully  clear.  (Geo.  Raistrick. 
Chem.  v.  42.) 

FLUMMERY,  (In  Cookery.)  A  species  of 
thick  hasty-pudding,  made  with  oatmeal  or  rice, 
flavored  with  milk,  cream,  almonds,  orange-flowers, 
lemons,  Ac.,  according  to  fancy.  French  flum¬ 
mery  is  made  with  equal  parts  of  blanc-mange  and 
cream,  sweetened  and  flavored.  Dutch  flummery 
is  blanc-mange  and  eggs,  flavored  with  lemon  and 
sweetened.  All  these  are  poured  into  forms  and 
served  cold,  to  eat  with  wine,  spirits,  cider,  Ac. 


FLU 


320 


FOI 


FLUOBORATES.  Syn.  Fluoborides  Boro- 
fluorides.  Hydrofluorborates.  Compounds  of 
fluoboric  acid,  with  the  salifiable  bases.  See  the 
next  article. 

FLUOBORIC  ACID.  Syn.  Terfluoride  of 
Boron.  A  peculiar  gaseous  compound  of  fluorine 
and  boron,  discovered  by  Gay  Lussac  and  The- 
nard. 

Prep.  Vitrified  boracic  acid  1  part ;  fluor  spar  2 
parts ;  mix,  and  expose  the  mixture  to  heat  in  a 
leaden  retort.  A  colorless  gas  is  evolved,  which 
is  rapidly  absorbed  by  water,  forming  liquid  fluo¬ 
boric  acid,  (Gay  Lussac,  Thenard,  Dr.  Davy,)  or 
boro-hydrofluoric  acid,  (Berzelius.)  It  does  not 
attack  glass,  but  rapidly  destroys  organic  sub¬ 
stances.  Water  absorbs  700  times  its  volume  of 
this  gas.  (Davy.)  See  Borofluoride  of  Hy¬ 
drogen. 

FLUORIDES.  Compounds  of  fluorine  with 
the  metals.  (See  Fluorine.) 

FLUORIDES  OF  CHROMIUM.  I.  (. Sesqui - 
fluoride.)  Prep.  Dissolve  hydrated  oxide  of  chro¬ 
mium  in  hydrofluoric  acid  and  evaporate.  A 
crystalline  green  mass. 

II.  ( Perfluoride .  Fluochromic  Acid.)  Fluor 
spar  3  parts ;  chromate  of  lead  4  parts  ;  fuming 
(or  the  strongest)  sulphuric  acid  5  parts  ;  mix  cau¬ 
tiously  in  a  silver  or  leaden  retort.  A  red  colored 
gas  is  evolved,  which  acts  rapidly  on  gas,  forming 
fluosilicic  acid  gas,  and  upon  water,  forming  hy¬ 
drofluoric  acid  and  chromic  acid.  The  moisture 
of  the  atmosphere  is  sufficient  to  effect  this  decom¬ 
position,  the  former  substance  escaping  under  the 
form  of  gas,  and  the  latter  being  deposited  in  small 
crystals.  (See  Chromic  Acid.) 

FLUORINE.  The  electro-negative  elements*1 
of  hydrofluoric  acid  and  the  fluorides.  This  sub¬ 
stance,  though  long  known  in  combination,  has 
only  been  lately  obtained  in  a  separate  state.  The 
honor  ol  having  first  obtained  it  in  an  insulated 
form  is  due  to  Baudrimont,  who  procured  it  by 
passing  fluoride  of  boron  over  minium  heated  to 
redness,  and  receiving  the  gas  in  a  dry  vessel.  As 
thus  obtained,  it  is  not  absolutely  pure,  being  con¬ 
taminated  with  small  quantities  of  hydrofluoric  and 
silico-fluoric  acids.  It  has  a  yellowish  color,  and 
an  odor  between  that  of  chlorine  and  burnt  sugar. 
In  this  state  it  does  not  act  on  glass,  but  combines 
directly  with  gold.  With  hydrogen  it  forms  hydro¬ 
fluoric  acid,  and  with  the  metals  fluorides.  The 
word  fluorine  was  given  to  this  substance  from  its 
existing  in  fluor  or  Derbyshire  spar.  The  adjecti- 
tious  term  fluor,  (from  fluo,  I  flow,)  was  applied  to 
this  spar  or  mineral  from  its  ready  fusibility,  and 
being  sometimes  used  as  a  flux  to  promote  the  fu¬ 
sion  of  certain  refractory  minerals. 

FLUOSILICIC  ACID.  Prep.  Powdered  fluor 
spar  and  silicious  sand,  or  powdered  glass,  1  part  • 
■concentrated  sulphuric  acid  2  parts  ;  mix  in  a  glass 
retort,  apply  a  gentle  heat,  and  collect  the  evolved 
gas  over  mercury. 

Remarks.  A  colorless  incombustible  gas,  highly 
corrosive,  and  poisonous,  but  does  not  act  on VI ass 
wessels,  when  they  are  quite  dry.  Water  absorbs 
3b5  times  its  volume  of  this  gas,  (Dr.  Davy  •)  but 
decomposition  ensues,  pure  hydrated  silicic  acid 
being  deposited  in  a  gelatinous  state,  and  a  solu- 
tmn  of  hydrofluoric  acid,  containing  only  two-thirds 
of  the  silicic  acid  originally  present  in  the  gas,  be¬ 


ing  formed.  (Berzelius.)  This  solution  is  call: 
silicated  fluoric  acid,  or  silico -hydrofluoric  ac 
It  is  acid  and  corrosive.  By  the  action  of  wall 
of  ammonia  fluosilicic  acid  gas  is  completely  ci 
composed,  depositing  its  silica.  In  this  way  I 
Davy  obtained  -JeLL  of  its  weight  of  the  latt 
substance. 

FLUX.  Syn.  Fluss,  (Ger.)  Flux,  {Fr.)  Flijc, 
{hat.,  from  fluo,  I  flow.)  In  Pathology,  this  teii 
is  occasionally  applied  to  diarrhoea,  cholera,  a] 
dysentery,  but  is  nearly  obsolete.  In  Chemistr) 
fluxes  are  substances  of  easy  fusibility,  which  al 
added  to  others  more  refractory,  to  promote  th<| 
fusion.  The  principal  fluxes  are  the  following:-' 

1.  {Black  flux.)  Cream  of  tartar  2  parts ;  nit 
1  part ;  powder,  mix,  and  deflagrate,  by  sm;l 
quantities  at  a  time,  in  a  red  hot  crucible.  TI 
is  merely  carbonate  of  potash,  mixed  with  chaj 
coal  in  a  finely-divided  state.  It  is  used  for  sine 
ing  metallic  ores,  and  exercises  a  reducing  actio1 
as  well  as  promoting  the  fusion. 

2.  (White  flux.  Cornish  refining  flux)  Crea! 
of  tartar  and  nitre,  equal  parts  ;  deflagrate  as  la 

3.  {Morveau’s  reducing  flux.)  Powdered  gk 
(containing  no  lead)  1  lb. ;  calcined  borax  2  oz 
powdered  charcoal  1  oz. ;  mix.  Used  for  the  saR 
purposes  as  black  flux. 

4.  {Cornish  reducing  flux.)  Cream  of  tart 
10  oz. ;  nitre  4  oz. ;  borax  3  oz. ;  mix. 

5.  {Crude  flux.)  Nitre  mixed  with  twice  \\ 
weight  of  tartar,  without  deflagration.  Reducin 

6.  Borax,  tartar,  nitre,  sal  ammoniac,  comnitj 
salt,  limestone,  glass,  fluor  spar,  and  several  othj 
substances  are  used  as  fluxes  in  metallurgy. 

Remarks.  On  the  large  scale  crude  tartar 
employed. 

FOILS.  (From  feuille,  Fr.,  or  folium,  Lot., 
leaf.)  Thin  leaves  of  polished  metal,  put  und1 
stones  or  pastes,  to  heighten  the  effect.  Fo 
were  formerly  made  of  copper,  tinned  copper,  ti, 
and  silvered  copper,  but  the  latter  is  that  wholi 
used  for  superior  work  at  the  present  day.  The 
are  two  descriptions  of  foils  employed,  viz.,  whw 
for  diamonds  and  mock  diamonds,  and  colore 
for  the  colored  gems.  The  latter  are  prepared  l 
varnishing  the  former.  By  their  judicious  use  tl 
color  of  a  stone  may  be  often  modified.  Thu, 
by  placing  a  yellow  foil  under  a  green  stone  th-j 
turns  too  much  on  the  blue,  or  a  red'  one  turniij 
too  much  on  the  crimson,  the  hues  will  be  brigh 
ened. 

Prep.  I.  (White  or  common  foil.)  This  is  mat 
by  coating  a  plate  of  copper  with  a  layer  of  silvc 
and  then  rolling  it  into  sheets  in  the  flatting  mij 
The  foil  is  then  highly  polished  or  varnished.  ! 

II.  {Colored  foils.)  These  are  made  by  coloj 
ing  the  preceding  foil,  highly  polished,  with  certa 
transparent  solutions  or  varnishes.  The  follows: 
produce  beautiful  colored  effects,  when  judicious j 
employed : — 

a.  {Blue.)  Prussian  blue,  (preferably  Turnbull  s| 
ground  with  pale,  quick-drying  oil.  Used  to  dee] 
en  the  color  of  sapphires.  It  may  be  diluted  witj 
oil. 

h.  {Green.)  1.  Pale  shellac,  dissolved  in  alc< 
hoi,  (lacker,)  and  tinged  green  by  dissolving  verd 
gris  or  acetate  of  copper  in  it.  2.  “  Sesquifern 
cyanuret  of  iron”  and  bichromate  of  potassa,  £ 
each  ^  oz. ;  grind  them  with  a  stone  and  vnuller  j 


FOI 


321 


FOR 


fine  powder,  add  gum  mastich  (clean  and  also  in 
ie  powder)  2  oz. ;  grind  again,  add  a  little  pyrox- 
z  spirit,  and  again  grind  until  the  mass  becomes 
imogeneous  and  of  a  fine  transparent  green  ;  the 
auty  increases  with  the  length'  of  the  grinding. 
|he  predominance  of  the  bichromate  turns  it  on 
e  yellowish  green  ;  that  of  the  salt  of  iron,  on 
e  bluish  green.  For  use  it  is  to  be  thinned  with 
rroxilic  spirit.”  (Chemist,  iii.  238.)  This  is  used 
r  emeralds.  It  may  be  brightened  by  adding  a 
tie  yellow  varnish. 

c.  (Yellow.)  1.  Various  shades  of  yellow  may 
produced  by  tinging  a  weak  alcoholic  solution 
shellac  or  mastich,  by  digesting  turmeric,  an- 

itto,  saffron,  or  socotrine  aloes  therein.  The 
rmer  is  the  brightest  and  most  fit  for  topazes. 
Digest  hay  saffron  in  5  or  6  times  its  weight  of 
iling  water,  until  the  latter  becomes  sufficiently 
lored,  filter,  and  add  a  little  solution  of  gum  or 
inglass.  When  dry,  a  coating  of  spirit  varnish 
ould  be  applied. 

|  d.  (Red.)  Carmine  dissolved  in  spirits  of  harts- 
irn,  or  a  weak  solution  of  salt  of  tartar,  and  gum 
Ided  as  above. 

j  e.  (Garnet.)  Dragon’s  blood  dissolved  in  recti- 
d  spirit  of  wine. 

f.  (Vinegar  garnet.)  Orange  lake  finely  tem- 
red  with  shellac  varnish. 

j  g.  (Amethyst.)  Lake  and  prussian  blue,  finely 
ound  in  pale  drying  oil. 

1  h.  (Engle  marine.)  Verdigris  tempered  in  shel- 
c  varnish,  (alcoholic,)  with  a  little  prussian 

jue. 

t.  (Ruby.)  1.  Lake  or  carmine,  ground  in  isin- 
ass.  2.  Lake  ground  in  shellac  varnish.  Used 
lien  the  color  turns  on  the  purple.  3.  Bright 
ke  ground  in  oil ;  used  when  the  color  turns  on 
|«  scarlet  or  orange. 

k.  (Diamond.)  1.  Cover  the  inside  of  the  socket 
which  the  stone  or  paste  is  to  be  set  with  tin 
|il,  by  means  of  a  little  stiff  gum  or  size  ;  when 
y,  polish  the  surface,  heat  the  socket,  fill  it  with 
arm  quicksilver,  let  it  rest  for  two  or  three  min- 
jes,  then  pour  it  out  and  gently  fit  in  the  stone  ; 
stly,  well  close  the  work  round  the  stone,  to  pre- 
nt  the  alloy  being  shaken  out.  2.  Coat  the  bot- 
m  of  the  stone  with  a  film  of  real  silver,  by 
ecipitating  it  from  a  solution  of  the  nitrate  in 
irits  of  ammonia,  by  means  of  the  oils  of  cassia 
]id  cloves.  (See  Silvering.)  Both  these  meth- 
s  vastly  increase  the  brilliancy  both  of  real  and 
ictitious  gems. 

Remarks.  By  the  skilful  use  of  the  above  var¬ 
ies,  good  imitations  of  the  gems  may  be  cheap- 
made  from  transparent  white  glass  or  paste,  and 
hen  applied  to  foils  set  under  colored  pastes, 
(ictitious  gems,)  a  superior  effect  may  bo  produ- 

d.  The  colors  must  be  reduced  to  the  finest 
ite  possible  by  patient  grinding,  as  without  this 
ecaution,  transparent  and  beautiful  shades  can¬ 
't  be  formed.  The  palest  and  cleanest  mastich, 
id  lac  dissolved  in  alcohol,  and  also  the  palest 
*d  quickest  drying  oil  should  alone  be  employed, 
hen  these  substances  are  ordered.  In  every  case 
e  colors  must  be  laid  on  the  foils  with  a  broad 
h  brush,  and  the  operation  should  be  performed, 
possible,  at  once,  as  no  part  should  be  crossed, 
twice  gone  over  while  wet.  If  the  color  be  not 
'eP  enough)  a  second  coat  may  be  given  when 

41 


the  first  one  has  become  quite  dry,  but  this  prac¬ 
tice  is  not  to  be  recommended. 

FOMENTATION.  Syn.  Fomentum,  Fomen- 
tatio,  Fotus,  (Lat.)  Fomentation,  (Fr.)  I.  Lo¬ 
cal  bathing,  with  heated  water,  simple  or  medi¬ 
cated. 

II.  The  liquid  used  for  the  above  purpose.  Fo¬ 
mentations  are  chiefly  employed  to  allay  pain  and 
irritation,  and  to  promote  suppuration  and  the 
healthy  action  of  the  parts. 

FOMENTATION.  Syn.  Common  Fomenta¬ 
tion.  Fotus  communis,  (P.  L.  1746.)  Compound 
decoction  of  mallows. 

FOMENTATION,  ANODYNE.  Syn.  Fotus 
anodynus.  Prep.  (E.  II.)  Poppies  1  oz. ;  elder 
flowers  £  oz. ;  water  2^  pints  ;  boil  to  1£  pints.  To 
relieve  pain. 

FOMENTATION,  ANTISEPTIC.  Syn. 
Fotus  antisepticus.  Prep.  (Ger.  H.)  Decoction 
of  bark  lb.  ij  ;  infusion  of  chamomile  lb.j  ;  spirits 
of  camphor  f  3;ij  ;  muriatic  acid  f3j  ;  mix. 

FOMENTATION,  AROMATIC.  Syn.  Fo¬ 
tus  aromaticus.  Prep.  Sea  wormwood,  abrota- 
num  and  chamomiles,  of  each  1  oz. ;  laurel  leaves 
i  oz.  ;  water  5  pints ;  boil  to  ^  gallon. 

FOMENTATION,  ASTRINGENT.  Syn. 
Fotus  astringens.  F.  roborans.  Prep.  (P.  H.) 
Bistort  and  pomegranate  peel,  of  each  2  oz. ;  sal 
ammoniac  |  oz.  ;  red  wine  1  pint ;  infuse  at  a 
gentle  heat. 

FOMENTATION  FOR  WORMS.  Syn.  Fo¬ 
tus  anthelminticus.  Prep.  (P.  Cod.)  Leaves 
and  flowers  of  tansy,  wormwood,  and  chamomile, 
of  each  §iij ;  water  lb.iij ;  boil  to  lb.  ij. 

FOMENTATION  OF  DIGITALIS.  Syn. 
Fomentum  Digitalis.  Prep.  (Guy’s  H.)  Leaves 
of  deadly  nightshade,  jjj  ;  boiling  water  lb.  ij ;  in¬ 
fuse. 

FOMENTATION  OF  HEMLOCK.  Syn. 
Fomentum  Cicut.e.  F.  Conii.  Prep.  (St.  B.  H.) 
Fresh  hemlock  leaves,  ^ij  5  (or  dried  leaves,  §j  ;) 
water  1^  pints  ;  boil  to  a  pint. 

FOMENTATION  OF  ELDER  FLOWERS. 
Syn.  Fotus  sambuci.  Prep.  (P.  Cod.)  Elder 
flowers  5iij ;  boiling  water  1  quart ;  macerate  1 
hour. 

FOMENTATION  OF  SAL  AMMONIAC. 
Syn.  Fomentum  Ammonle  Muriatis.  Prep.  (P. 
C.)  Compound  decoction  of  mallows  §xxxij ;  sal 
ammoniac  §j ;  dissolve,  and  add  spirit  of  camphor 

3'j- 

FOMENTATION,  RESOLVENT.  Syn. 
Fotus  resolvens.  Prep.  (Richard.)  Fomenta¬ 
tion  of  elder  flowers  §viij ;  liquor  of  diacetate  of 
lead  3ss ;  mix. 

FOMENTATION,  VINOUS.  Syn.  Fotus 
Vinosu8.  Prep.  (P.  Cod.)  Red  wine  1  quart; 
honey  ^ivss ;  dissolve. 

FORCEMEAT.  Syn.  Farce.  (In  Cooke¬ 
ry.)  A  species  of  sausage  meat,  either  served  up 
alone,  or  employed  as  an  ingredient  in  other  dishes. 
Our  notice  of  this  article  must  be  confined  to  the 
following  extracts  from  a  popular  System  of  Cook¬ 
ery  : — 

“  According  to  what  it  is  wanted  for  should  be 
the  selection  from  the  following  list,  observing  that 
of  the  most  pungent  articles,  least  must  be  used. 
No  one  flavor  should  predominate  greatly  ;  yet  if 
several  dishes  be  served  the  same  day,  there  should 


FOR  322 


be  a  marked  variety  in  the  tastes  of  the  force¬ 
meats,  as  well  as  of  the  gravies.  A  general  fault 
is,  that  the  tastes  of  lemon-peel  and  thyme  over¬ 
come  all  others  ;  therefore  they  should  only  be  used 
in  small  quantities.  They  should  be  consistent 
enough  to  cut  with  a  knife,  but  not  dry  and 
heavy.  Herbs  are  a  very  essential  ingredient ; 
and  it  is  the  copious  and  judicious  use  of  them  that 
chiefly  gives  the  cookery  of  the  French  its  supe¬ 
rior  flavor.  To  force  fowls,  meat,  &c.,  is  to  stuff 
them.”  (Mrs.  Rundel.) 

“  Forcemeat  ingredients.  Cold  fowl,  veal,  or 
mutton  ;  scraped  ham  or  gammon  ;  fat  bacon,  or 
the  fat  of  ham  ;  beef-suet ;  veal-suet ;  butter ; 
marrow  ;  crumbs  of  bread  ;  parsley  ;  white  pep¬ 
per  ;  salt ;  nutmeg ;  yelk  and  white  of  eggs,  well 
beaten  to  bind  the  mixture. 

“  Cold  sole  ;  oysters ;  anchovy  ;  lobsters ;  tar¬ 
ragon  ;  savory  ;  pennyroyal ;  knotted  marjoram  ; 
thyme  and  lemon-thyme ;  basil ;  sage  ;  lemon- 
peel  ;  yelks  of  hard  eggs ;  mace  and  cloves ; 
cayenne  ;  garlic  ;  shalot ;  onion  ;  chives  ;  chervil ; 
Jamaica  pepper  in  fine  powder,  or  two  or  three 
cloves.” 

The  first  paragraph  contains  the  articles  of  which 
the  forcemeat  may  be  made,  without  any  striking 
flavor;  and  to  these  may  be  added  some  of  the 
different  ingredients  in  the  second  paragraph,  to 
vary  the  taste. 

I.  ( For  fowls  or  tneat.)  Shred  a  little  ham  or 
gammon,  some  cold  veal  or  fowl,  some  beef-suet, 
a  small  quantity  of  onion,  some  parsley,  very  little 
lemon-peel,  salt,  nutmeg,  or  pounded  mace,  and 
either  white  pepper  or  cayenne,  and  bread-crumbs  : 
pound  it  in  a  mortar,  and  bind  it  with  one  or  two 
eggs,  beaten  or  strained.  For  forcemeat  patties, 
the  mixture  as  above. 

II.  ( For  hare,  or  any  thing  in  imitation  of  it.) 
The  scalded  liver,  an  anchovy,  some  fat  bacon,  a 
little  suet,  some  parsley,  thyme,  knotted  marjoram, 
a  little  shalot,  and  either  onion  or  chives,  all  chop¬ 
ped  fine ;  crumbs  of  bread,  pepper,  and  nutmeg, 
heat  in  a  mortar  with  an  egg. 

III.  (For  fish  soups,  or  fish  stewed  on  maigre 
days.)  Beat  the  flesh  and  soft  parts  of  a  middling 
lobster,  half  an  anchovy,  a  large  piece  of  boiled 
celery,  the  yelk  of  a  hard  egg,  a  little  cayenne, 
mace,  salt,  and  white  pepper,  with  two  table¬ 
spoonfuls  of  bread-crumbs,  one  ditto  of  oyster  li¬ 
quor,  two  ounces  of  butter,  warmed,  and  two  eggs 
long  beaten :  make  into  balls,  and  fry  of  a  fine 
brown  in  butter 

IV.  (For  fish.)  Chop,  and  afterwards  pound  in 
a  mortar,  any  kind  of  fish,  adding  an  anchovy  or 
two,  or  a  teaspoonful  of  the  essence  of  anchovies, 
(but  do  not  allow  the  taste  to  prevail,)  and  the 
yelk  of  a  hard-boiled  egg:  if  for  the  maigre,  pound 
butter  with  it;  but  otherwise,  the  fat  of  bacon 
pounded  separately,  and  then  mixed :  add  a  third 
portion  of  bread,  prepared  by  previously  pounding 
and  soaking,  and  mix  the  whole  up  with  raw  eggs 

V.  (Common  veal-stuffing.)  Take  equal  quan¬ 
tities  of  beef-suct  and  crumbs  of  bread,  chop  the 
suet  very  finely  :  chop  together  a  bundle  of  sweet 
herbs  ;  add  to  them  a  tea  or  salt  spoonful  of  grated 
lemon-peel,  and  pepper  and  salt.  Ude,  who  is 
good  authority,  observes  that  “it  would  not  be 
amiss  to  add  a  piece  of  butter,  and  pound  the 
whole  m  a  mortar mix  it  up  with  eggs. 


FOR 


Obs.  Grated  ham  or  tongue  may  be  added: 
this  stuffing. 

By  mixing  with  any  potted  meat  or  game 
equal  proportion  of  soaked  bread,  (which  will ; 
ways  be  lighter  than  bread-crumbs,)  the  cook  \v 
have  at  once  a  very  fine  species  of  farce,  to  be  ei! 
ployed  in  stuffing  olives,  fillets  of  fowl,  &c.  Bac 
or  butter  must  always  be  substituted  for  suet  wh, 
the  forcemeat  is  to  he  eaten  cold. 

At  many  tables,  where  every  thing  else  is  w 
done,  it  is  common  to  find  very  bad  stuffing. 

FORMIC  ACID.  (From  Formica,  an  an 
The  sour  liquid  ejected  by  ants  when  irritated, 
was  formerly  solely  obtained  from  these  insects  Ij 
distilling  them  along  with  water.  This  acid  w 
discovered  by  Gehlen,  but  first  prepared  artificial 
by  Doebereiner. 

Prep.  I.  (Doebereiner.)  Tartaric  acid  2  part 
peroxide  of  manganese  and  concentrated  sulphur 
acid,  of  each  3  parts ;  water  5  parts  ;  distil  in 
capacious  retort  into  a  well-cooled  receiver. 

II.  (Ure.)  Tartaric  acid  10  parts  ;  concentrate 
sulphuric  acid  15  parts  ;  black  oxide  of  mangane; 
14  parts  ;  water  20  to  30  parts  ;  distil  as  last 

III.  (Mr.  C.  Watt,  jun.)  Coal  naphtha  (or  py 
roxilic  spirit)  1  part ;  bichromate  of  potassa  ai 
sulphuric  acid,  of  each  3  parts  ;  place  the  imphtl 
in  a  flask  fitted  with  a  funnel  tube  ;  the  bichn 
mate  of  potassa  is  then  to  be  added,  and  the  sii| 
phuric  acid,  diluted  with  an  equal  weight  of  wate; 
gradually  poured  down  the  funnel ;  while  the  ac; 
is  being  added,  heat  is  to  be  applied,  when  tl| 
formic  acid  will  distil  over,  and  may  he  condense 
in  a  vessel  kept  cool.  A  portion  of  naphtha  wi! 
distil  over  with  the  formic  acid,  which  may  1 
again  treated  with  bichromate  of  potassa  and  sti; 
phuric  acid,  when  a  fresh  portion  of  formic  aci 
will  be  produced.  If  this  acid  be  required  perfect! 
pure,  it  must  be  saturated  with  pure  carbonate  ij 
soda  or  potassa,  and  subjected  to  a  gentle  heat  I 
volatilize  any  small  portion  of  naphtha  with  whic 
it  may  be  contaminated.  The  formic  acid  is  the 
to  be  liberated  from  the  salt  by  means  of  dilul 
sulphuric  acid,  and  subjected  to  distillation,  whe 
the  acid  will  be  obtained  perfectly  pure.  Th 
process  yields  a  large  product.  (Chemist,  iii.  233i 

IV.  (Liebig.)  a.  Starch  1  part ;  peroxide  c 
manganese,  in  fine  powder,  4  parts  ;  water  4  parts 
mix  in  an  alembic,  or  retort;  heat  to  104°  F.j 
then  add  4  parts  of  oil  of  vitriol,  by  degrees,  an 
after  the  frothing  is  over,  apply  heat  and  distil  o; 
4J  parts  of  liquid.  The  retort  should  have  a  cap? 
city  equal  to  10  times  the  bulk  of  the  ingredients 

b.  (On  the  small  scale.)  Starch  10  parts;  pel 
oxide  of  manganese  37  parts ;  oil  of  vitriol  an 
water,  of  each,  30  parts  ;  as  last.  Product.  3  3 
parts  of  an  acid  capable  of  neutralizing  15$  of  dr 
carbonate  of  soda. 

c.  (Pure  hydrated  formic  acid.)  I.  Introducj 
formiate  of  lead,  in  fine  powder,  into  a  long  gM 
tube,  connect  one  end  with  an  apparatus  evolvinj 
sulphureted  hydrogen,  and  the  other  with  a  re 
ceiver.  When  the  salt  is  entirely  decomposej 
(blackened)  apply  a  very  gentle  heat,  and  coiletj 
the  distilled  liquid ;  lastly,  boil  the  product  for  | 
minute  or  less,  to  expel  any  adhering  sulphurete 
gas.  This  hydrate  contains  1  atom  or  20$  of  wa, 
ter.  2.  Dry  formiate  of  lead,  18  parts  ;  oil  <j 
vitriol  6  parts ;  water  1  part ;  distil  in  a  muriate  cj 


FRE 


323 


FRI 


ne  bath.  This  hydrate  contains  2  atoms  of 

ater. 

d.  Formiate  of  lime  10  parts  ;  oil  of  vitriol  8 
irts;  water 4 parts;  distil.  Product.  Nine  parts 
'pure  but  dilute  acid  ;  sp.  gr.  1-075. 

Remarks.  The  processes  c.  1  and  2,  yield  per- 
ctly  pure  hydrated  formic  acid,  the  others,  mere 
lutions  of  this  acid  in  water.  They  are  all  limpid 
id  colorless.  The  first  hydrate  (IV,  c,)  boils  at 
jl2°,  crystallizes  in  brilliant  scales  below  32°,  and 
is  the  sp.  gr.  1-2353.  The  second  hydrate  (IV, 

!  2,)  boils  at  223°,  does  not  solidify  at  — 5°,  and 
is  the  sp.  gr.  1*11.  Both  the  above  are  extreme- 
corrosive,  and  rapidly  destroy  the  texture  of  liv- 
|  g  organic  substances.  The  products  of  the  other 
j-ocesses  are  very  dilute. 

Formic  acid  reduces  the  salts  of  mercury  and 
ver,  and  forms  salts  with  the  bases  termed  for- 
iates.  Most  of  these  may  be  formed  by  either 
turating  the  acid  with  the  hydrate,  carbonate,  or 
:ide  of  the  base,  or  by  double  decomposition,  by 
‘Iding  a  solution  of  a  soluble  salt  of  the  base  to 
uotlier  of  an  alkaline  formiate.  They  are  all 
;  luble  in  water. 

FORMIC  ETHER.  Syn.  Formiate  of  Ox- 
e  of  Ethule.  Prep.  Dry  formiate  of  soda  7 
irts;  oil  of  vitriol  10  parts;  alcohol  of  90$,  6 
irts ;  mL\  in  a  retort  connected  with  a  well-cool- 

I  receiver.  The  greater  part  will  distil  over  by 
je  heat  spontaneously  developed.  Purify  by 
fitation,  first  with  milk  of  lime,  and  afterwards 
ith  chloride  of  calcium.  It  is  limpid,  smells 
pomatic,  is  lighter  than  water,  soluble  in  10  parts 

that  fluid,  and  boils  at  128°  F.  (See  Etiier, 
;u  Others,  organic.) 

FORMO-BENZOIC  ACID.  Syn.  Formiate 
'  Hydruret  of  Benzule.  A  peculiar  acid  dis- 
vered  by  Winkler,  and  obtained  by  dissolving  oil 
bitter  almonds  in  water,  adding  muriatic  acid, 
aporating,  and  treating  the  dry  mass  with  ether, 
hich  dissolves  out  the  new  acid :  it  may  be  de- 
lored  by  animal  charcoal,  and  obtained  in  crys- 
Is  by  evaporation.  It  readily  combines  with  the 
ses*,  forming  salts  called  formobenzoates. 
FORMOMETHYLAL.  Syn.  Formiate  of 
kthule,  ( tribasic .)  A  very  volatile  liquid,  ob- 
ined  by  Kane,  by  distilling  a  mixture  of  2  parts 
|ch  of  pyroxilic  spirit  and  peroxide  of  manganese, 
d  3  parts  each  of  oil  of  vitriol  and  water.  Sev- 
al  products  first  distil  over,  and  after  the  boiling 
mt  of  the  distilled  liquor  reaches  177°,  the  for- 
jiate  of  methule  begins  to  collect  in  the  receiver. 
FORMULE.  A  hypothetical  organic  radical, 
pposed  to  consist  of  2  eq.  of  carbon  and  I  eq.  of 
drogen,  of  which  formic  acid  is  the  oxide.  Its 
istence  is  inferred  from  the  constitution  of  cer- 
n  known  compounds.  (Liebig.)  Iodide,  bro- 
de, chloride,  and  sulphuret  of  formule,  have  been 
tained,  but  are  only  interesting  in  a  scientific 
int  of  view. 

i FOXING.  The  spontaneous  souring  of  worts 
beer  during  fermentation  or  ripening.  It  is  gen- 
illy  occasioned  by  want  of  proper  attention  or 

II  on  the  part  of  the  brewer.  (See  Brewing.) 
[FRAXININE.  A  peculiar,  soiuble,  bitter,  neu- 

h  and  crystallizable  substance,  extracted  from 
bark  of  fraxinus  excelsior. 

(FRECKLES  may  be  removed  by  the  frequent 
plication  of  dilute  spirits,  acids,  or  alkaline  solu¬ 


tions  ;  the  latter  two  just  strong  enough  to  prick 
the  tongue.  (See  Cosmetics.) 

FREEMAN’S  BATHING  SPIRITS.  Opo¬ 
deldoc,  colored  with  Daffy’s  elixir. 

FREEZING.  Syn.  Congelation,  (Fr.)  Con- 
gelatio,  ( Lat .)  Gefrif.rung,  ( Ger .)  The  con¬ 
version  of  a  liquid  into  the  kolid  state,  by  the  ab¬ 
straction  of  a  portion  of  its  caloric.  (See  Conge¬ 
lation.) 

FRENCH  BERRIES.  Syn.  Persian  Ber¬ 
ries.  Avignon  do.  Graines  d’ Avignon.  The 
berries  or  fruit  of  the  rhamnus  infectorius.  They 
are  imported  from  France  and  Persia ;  those  from 
the  latter  country  being  esteemed  the  best.  Their 
decoction  dyes  cloth,  mordanted  with  alum,  tartar, 
or  protomuriate  of  tin,  of  a  yellow  color ;  with  sul¬ 
phate  of  copper,  an  olive,  and  with  red  sulphate  of 
iron,  an  olive-green  color. 

FRENCH  POLISH.  Prep.  I.  A  solution  of 
shellac  in  wood  naphtha,  (pyroxilic  spirit.) 

II.  Pale  shellac  3  lbs. ;  mastich  6  oz. ;  alcohol 
of  90$,  3  quarts. 

III.  Shellac  2  lbs. ;  mastich  and  sandaric,  (both 
in  powder,)  of  each  1  oz. ;  copal  varnish  12  oz. ; 
alcohol  1  gallon. 

Remarks.  All  the  above  are  made  in  the  cold 
by  frequently  stirring  or  shaking  the  ingredients 
together  in  a  well-closed  bottle  or  other  vessel. 
French  polish  is  used  without  filtering.  (See  the 
next  article.) 

FRENCH  POLISH,  (TO.)  The  varnish  be¬ 
ing  prepared,  (shellac,)  the  article  to  be  polished 
being  finished  off  as  smoothly  as  possible  with  glass 
paper,  and  your  rubber  being  made  as  directed  be¬ 
low,  proceed  to  the  operation  as  follows : — The 
varnish,  in  a  narrow-necked  bottle,  is  to  be  applied 
to  the  middle  of  the  flat  face  of  the  rubber,  by 
laying  the  rubber  on  the  mouth  of  the  bottle  and 
shaking  up  the  varnish  once,  as  by  this  means  the 
rubber  will  imbibe  the  proper  quantity  to  varnish  a 
considerable  extent  of  surface.  The  rubber  is  then 
to  be  enclosed  in  a  soft  linen  cloth,  doubled,  the 
rest  of  the  cloth  being  gathered  up  at  the  back  of 
the  rubber  to  form  a  handle.  Moisten  the  face  of 
the  linen  with  a  little  raw  linseed  oil,  applied  with 
the  finger  to  the  middle  of  it.  Place  your  work 
opposite  the  light,  pass  your  rubber  quickly  and 
lightly  over  its  surface  until  the  varnish  becomes 
dry-,  or  nearly  so  ;  again  charge  your  rubber  as 
before  with  varnish,  (omitting  the  oil,)  and  repeat 
the  rubbing,  until  three  coats  are  laid  on,  when  a 
little  oil  may  be  applied  to  the  rubber,  and  two 
coats  more  given  to  it.  Proceed  in  this  way  until 
the  varnish  has  acquired  some  thickness ;  then 
wet  the  inside  of  the  linen  cloth,  before  applying 
the  varnish,  with  alcohol,  or  wood  naphtha,  and 
rub  quickly,  lightly,  and  uniformly  the  whole  sur¬ 
face.  Lastly,  wet  the  linen  cloth  with  a  little  oil 
and  alcohol  without  varnish,  and  rub  as  before  till 
dry. 

To  make  the  rubber,  roll  up  a  strip  of  thick 
woollen  cloth  which  has  been  tom  off,  so  as  to 
form  a  soft  elastic  edge.  It  should  form  a  coil, 
from  1  to  3  inches  in  diameter,  according  to  the 
size  of  the  work. 

FRICTION.  (From  frico,  I  rub.)  In  Me¬ 
chanics,  the  resistance  produced  by  the  rubbing 
together  of  the  surfaces  of  solid  bodies.  The 
amount  of  friction  is  proportionate  to  the  rough- 


FRU 


324 


ness  of  the  surfaces.  Bodies  absolutely  smooth 
offer  no  resistance  to  each  other  of  this  kind  ;  but 
perfect  smoothness  is  unattainable  by  the  most 
careful  polishing.  Even  the  brilliant  surface  of 
the  diamond  possesses  asperities  which  exercise  a 
similar  effect,  but  in  an  immensely  less  degree  to 
the  rougher  surfaces  of  the  metals  employed  for 
machinery.  To  lessen  the  amount  of  resistance, 
various  unctuous  substances,  as  oil,  tallow,  soap, 
blacklead,  &c.,  are  used  by  engineers.  Each  of 
these  acts  by  imparting  smoothness  to  the  points  of 
contact,  and  thus  lessens  the  amount  of  friction. 
(See  Anti-Attrition.) 

FRICANDEAU.  ( Fr .)  In  Cookery,  a  ragout, 
or  fricassee  of  veal.  The  same  term  is  sometimes 
(improperly)  applied  by  cooks  to  stewed  beef,  high¬ 
ly  seasoned. 

FRICASSEE.  (Fr.)  In  Cookery,  a  ragout,  or 
fricassee.  Any  stew,  highly  flavored  with  herbs, 
spices,  or  sauce.  Small  things,  as  chickens,  lamb, 
&c.,  and  cold  meat,  are  usually  formed  into  fri¬ 
cassees. 

FRITT.  The  pulverent  materials  of  glass, 
heated  until  they  coalesce  without  melting.  (See 
Enamels,  Glass,  and  Pastes.) 

FRITTERS.  (In  Cookery.)  Fried  batter.  A 
species  of  pancake  containing  fruit  or  sweetmeats. 
Spanish  fritters  are  made  of  slices  of  French 
rolls  soaked  in  a  mixture  of  cream,  eggs,  sugar, 
and  spices,  and  fried  brown.  French  fritters  are 
made  by  beating  up  common  pancakes  with  eggs, 
almonds,  and  flavoring,  (sugar,  orange-flower  wa¬ 
ter,  and  nutmeg,)  and  dropping  the  paste  into  a 
stew  or  frying-pan  half  full  of  boiling  lard,  so  as  to 
form  cakes  the  size  of  large  nuts,  which  are  cooked 
till  brown.  Curd  fritters  are  made  of  dried  curd, 
beaten  with  yelk  of  egg  and  a  little  flour,  and  fla¬ 
vored  with  nutmeg.  Souffle  fritters  are  nothing 
but  rich  pancakes,  flavored  with  lemon.  Apple 
and  other  fruit  fritters  are  made  by  mixing  up 
the  sliced  fruits  with  rich  batter,  and  frying.  Buck¬ 
wheat  fritters,  or  lockings,  are  made  by  beating 
up  buckwheat  flour  to  a  batter  with  some  warm 
milk,  adding  a  little  yeast,  letting  it  rise  before  the 
fire  for  30  or  40  minutes,  then  beating  in  some 
eggs  and  milk  or  warm  water,  as  required,  and 
frying  them  like  pancakes.  Buckwheat  fritters, 
when  well  prepared,  are  excellent. 

FROST-BITES.  When  those  parts  of  the 
body  in  which  the  circulation  of  the  blood  is  most 
languid  are  exposed  to  extreme  cold,  they  become 
frozen,  or  as  it  is  called,  frost-bitten.  The  fingers, 
toes,  ears,  and  nose  are  most  liable  to  this  attack. 
The  remedy  is  long-continued  friction  with  the 
hands  or  cold  flannel,  avoiding  the  fire,  or  even  a 
heated  apartment. 

FRUIT.  Syn.  Fructus,  ( Lat .)  Fruit,  (Fr.) 
In  Botany,  the  ovarium  or  the  pistillum  arrived  at 
a  state  of  maturity.  In  common  language,  the 
term  fruit  is  applied  to  any  product  of  a  plant  con¬ 
taining  the  seed,  more  especially  those  that  are 
eaten.  The  fruits  of  some  plants  are  improperly 
called  seeds,  as  those  of  the  cereals,  caraway 
parsley,  &c. 

Fruits  are  extensively  employed  as  articles  of 
diet  by  man,  both  as  luxuries  and  nutritives.  The 
acidulous  fruits  are  antiseptic,  aperient,  attenu- 
ant,  diuretic,  and  refrigerant.  As  articles  of  diet, 
they  afford  but  little  nourishment,  and  promote  di¬ 


FRU 


arrhoea  and  flatulency.  They  are,  however,  ocd 
sionally  exhibited  medicinally,  in  putrid  affeetio 
and  are  often  advantageous  in  bilious  and  dysp<! 
tic  complaints.  The  saccharine  fruits,  or  th 
abounding  in  sugar,  are  nutritious  and  laxati: 
but  are  apt  to  ferment  and  disagree  with  delici 
stomachs  when  eaten  in  quantity.  Stone  fru\ 
are  the  most  difficult  of  digestion,  and  are  apt' 
disorder  the  stomach  and  bowels.  Fruit  shoi 
never  be  eaten  in  large  quantities  at  a  time,  a 
only  when  quite  ripe.  It  then  appears  to 
wholesome,  and  to  be  a  suitable  corrective  to  |i 
grossness  of  animal  food  ;  and  to  exercise  a  pow>i 
ful  action  on  the  skin.  Many  cutaneous  disea) 
may  be  removed  by  the  daily  use  of  a  modern 
quantity  of  fruit,  or  other  fresh  vegetable  food, 
is  said  to  be  a  specific  in  scurvy. 

Fruits  should  be  gathered  in  dry  weather,  a' 
preferably  about  noon,  because  the  dew  and  mo1, 
ture  deposited  on  them  during  the  night  and  earl1 
part  of  the  morning  will  have  evaporated.  Th; 
should  be  quite  ripe  when  gathered,  but  the  soon 
they  are  removed  from  the  tree,  after  this  pointj 
arrived  at,  the  better.  Immature  fruit  never  ked 
so  well  as  that  which  has  ripened  on  the  tree ;  ai 
over-ripe  fruit  is  liable  to  be  bruised  and  to  lose  fl: 
vor.  Plums  may  be  known  to  be  ripe,  by  parti  i 
readily  from  the  twigs, — Apricots  when  the  si; 
next  the  sun  feels  soft  to  the  finger, — Peaches  a: 
nectarines  by  readily  parting  from  the  twig  wh; 
lifted  up  and  allowed  to  descend  with  a  slight  jeri 
— Figs  when  the  small  end  of  the  fruit  acquiri 
the  same  color  as  the  larger  one, — Grapes  Ij 
their  transparency,  and — Apples  and  pears  jvb 
they  begin  to  fall  from  the  trees.  The  less  fruit; 
handled  in  gathering  the  better.  Peaches  and  ne | 
tarines  should  be  received  as  they  fall,  in  a  smi[ 
tin  funnel  lined  with  velvet,  held  beneath  them, ; 
avoid  their  being  rubbed  or  bruised,  or  even  toucl 
ed  by  the  fingers.  Plums  should  also  be  handk 
as  little  as  possible,  to  avoid  rubbing  off  the  bloo 
on  them. 

Ripe  fruits  are  preserved  in  the  fresh  sta 
by  placing  them  in  a  cool,  dry  situation  on  shelve! 
so  that  they  do  not  touch  each  other ;  or  by  pad; 
ing  them  in  clean  dry  sand,  sawdust,  straw,  bra| 
or  any  similar  substance,  so  as  to  prevent  the  1 
touching,  and  to  preserve  them  from  the  action  f 
air  and  moisture.  (See  Apples  and  Fears,  pa< 
71.) 


Green  fruits  are  usually  preserved  by  saltin 
or  pickling,  or  by  bottling  them.  The  latter 
performed  by  filling  bottles  with  them,  either  alon 
or  with  the  addition  of  a  little  sugar.  The  bottli 
are  placed  on  some  straw,  in  a  kettle  of  cold  wij 
ter,  and  heat  applied  until  the  water  boils,  whet 
after  about  5  minutes,  they  are  taken  out  one  bi 
one,  and  immediately  corked  down,  perfectly  aiij 
tight,  and  tied  over  with  wet  bladder,  and,  as  soo, 
as  they  are  sufficiently  cool,  sealed  over,  by  dip 
ping  their  mouths  into  bottle  wax  or  cement,  melt 
ed  in  an  iron  ladle.  They  are  next  stowed  awa 
in  a  cool  place.  The  confectioners  commonly  era 
ploy  the  heat  of  the  oven,  instead  of  that  of  boilin 
water. 

Fruits  are  preserved  in  sugar  by  simply  pack; 
ing  them  in  it,  previously  reduced  to  a  state  o 
powder,  and  keeping  them  in  a  very  cool  situatioi 
The  more  succulent  varieties  are  commonly  firf 


FUE  325  FUL 


aked  in  weak  alum-water  for  a  few  hours  to 
rden  them,  then  drained,  and  dried. 

Fruits  are  preserved  in  sirup,  by  pouring  sirup, 
iled  to  a  weak  candy  height,  upon  them,  so  as 
jst  to  .  cover  them.  The  next  day  the  sirup  is 
ured  off,  reboiled  to  a  weak  candy  height,  and 
ain  poured  on  the  fruit ;  and  this  operation  is 
Ipeated  a  third  and  a  fourth  time,  if  the  fruit  be 
ry  juicy,  and  continue  to  weaken  the  sirup. 
Then  the  sirup  does  not  appear  to  become  sensibly 
-akened,  the  fruit  must  he  taken  out,  and  placed 
a  sieve  to  drain  and  dry.  Such  fruit  is  said  to 
candied.  It  may  be  left  in  the  sirup  if  prefer- 
d,  when  the  vessel  must  be  stored  in  a  cool  place. 
The  beautiful  white  efflorescent  appearance  of 
e  candied  fruits  and  peels  of  the  confectioners, 
given  by  sifting  over  them  finely- powdered  loaf 
gar,  after  they  have  drained  and  become  almost 
jy,  or  have  acquired  such  a  state  that  the  powder 
ill  adhere  to  them  without  running.  (See  Su- 
j.R.) 

Fruits  are  preserved  in  brandy  or  other  spirits 
simply  placing  them  in  bottles,  and  pouring  it 
er  them.  It  is  advantageous  to  dissolve  about 
lb.  of  sugar  in  every  quart  of  spirit  employed, 
lie  latter  should  not  be  under  proof,  (sp.  gr.  -920,) 
the  juice  of  the  fruit  contributes  to  weaken  it: 
irit  40  u.  p.  will,  however,  preserve  some  varie- 
■s.  Juicy  fruits,  as  plums,  apricots,  peaches, 
.ernes,  &c.,  are  usually  soaked  for  some  hours  in 
?ak  alum-water  before  immersion  in  the  spirit. 
Fruits  are  also  preserved  by  drying  them  in 
;e  sun  or  in  a  stove,  either  without  preparation, 
by  first  dipping  them  into  a  lye  of  wood  ashes, 

I ,  and  water,  or  a  weak  solution  of  common  salt, 
he  imported  prunes,  plums,  raisins,  and  currants, 
e  all  sun-dried. 

FRUMENTY.  Wheat  boiled  in  water  until 
iito  soft,  then  taken  out,  drained,  thinned  with 
ilk,  sweetened  with  sugar,  and  flavored  with 
jitmeg.  When  currants  and  eggs  are  added,  it  is 
lied  “  Somersetshire  frumenty 
j  FUEL.  (From  fuayl,  N.  F'r.)  Syn.  C ombus- 
ble,  (Fr.)  Brennstofe,  ( Ger .)  Any  substance 
ed  for  the  production  of  heat  by  burning.  The 
Hlowing  table  by  Dr.  Ure  presents  at  one  view 
e  relative  heating  powers  of  different  fuels  : — 


8PECIES  OF 

COMBUSTIBLE. 

Pounds  of  water 
which  a  pound 
can  heat  from 

O  to  212  deg. 

Li 

®  a.  “j?  — ; 

£  >  S  c 

s  tt  s 
g  e  ©g. 

cu  f «-» 
£  o 

Least  weight  of 
atmo-pheric  air 
at  32  deg.  to  burn 

1  pound. 

Perfectly  dry  wood 

35-00 

6-36 

5-96 

Ordinary  wood  . 

26-00 

4-72 

4-47 

Wood  charcoal  . 

7300 

13-27 

11-46 

Pit  coal  .... 

60-00 

10-90 

9-26 

Coke  .... 

6500 

11-81 

1 1-46 

Turf 

30-00 

5-45 

4-60 

Turf  charcoal 

6400 

11-63 

14-58 

Oil,  wax,  and  tallow7 

78-00 

14-18 

1500 

Alcohol,  of  the  shops 

52-60 

956 

11-60 

i  The  above  results  can  never  be  obtained  in  prac- 
:e,  as  a  large  portion  of  the  heat  (probably  \  to 
passes  up  the  chimney,  and  is  wasted.  1  lb. 


of  coal  is  usually  reckoned  sufficient  to  convert  7^ 
lbs.  (9  lbs.  Watt.)  of  boiling  water  into  steam,  or 
to  heat  41 J  lbs.  of  water  from  32°  to  212°.  1  lb. 

of  fir  wood  will  evaporate  4  lbs.  of  water,  or  heat 
22  lbs.  to  212°. 

FUEL,  ECONOMICAL.  Prep.  I.  Mix  coal, 
charcoal,  or  sawdust,  1  part ;  sand,  of  any  kind,  2 
parts ;  marl  or  clay,  1  part,  in  quantity  as  thought 
proper.  Make  the  mass  up  wet  into  balls  of  a  con¬ 
venient  size  ;  and  wflien  the  fire  is  sufficiently 
strong,  place  these  balls  according  to  its  size  a  lit¬ 
tle  above  the  top  bar,  and  they  will  produce  a  heat 
considerably  more  intense  than  common  fuel,  and 
ensure  a  saving  of  one-half  the  quantity  of  coals. 
A  fire  thus  made  up  will  require  no  stirring,  nor 
fresh  fuel  for  ten  hours. 

II.  In  places  where  coal  is  scarce  and  dear,  a 
tolerably  good  fuel  may  be  made  by  mixing  the 
culm  or  refuse  dross  of  coal  with  clay,  and  moist¬ 
ening  the  whole  with  water ;  masses  in  the  form 
of  bricks  or  balls  may  be  made,  which,  when  dry, 
will  burn  with  an  intense  heat.  Where  peat  pre¬ 
vails,  that  article  may  be  easily  charred  by  burn¬ 
ing  in  a  covered  pit  or  stove  ;  and  this  charred  peat 
will  be  found  to  give  a  great  heat  when  used  in  an 
open  fire  ;  the  Dutch  make  much  use  of  their  turf 
in  this  manner.  Another  economical  fuel,  easily 
procurable  where  there  are  woods  of  Scotch  firs, 
consists  of  fir  cones  or  tops,  which  contain  a  great 
quantity  of  solid  woody  matter,  in  addition  to  the 
resinous,  and  are  excellently  adapted  for  domestic 
fires. 

FUEL.  (Dominic  Frick  Albert’s  Patent.) 
Materials : — bituminous  schist,  which  is  a  slate 
or  dark-colored  stone,  partaking  of  the  nature  of 
both  coal  and  charcoal ;  aluminous  clay — a  refuse, 
or  the  bottoms  of  the  acetate  of  alumina,  in  red- 
liquor  works ;  ground  coal — a  refuse  from  coal¬ 
pits,  which  should  be  quite  free  from  sulphur ; 
vegetable  gelatin,  or  tar — a  refuse  from  pyroligne¬ 
ous  acid  works,  or  wood  distilleries  ;  mineral  gela¬ 
tin  or  tar — a  refuse  from  coal-tar  distillation  ;  and 
mineral  oil — a  refuse  from  naphtha  distillation. 

In  manufacturing  fuels  from  these  materials,  the 
patentee  proceeds  as  follows : — 5  parts  of  the  vege¬ 
table  gelatin,  and  the  like  quantity  of  mineral  gel¬ 
atin,  are  heated  in  a  pan  until  they  are  brought  to 
a  proper  consistence  ;  and  then  10  parts  of  schist, 
ground  to  a  powrder  ;  10  parts  of  ground  coal,  and 
5  parts  of  aluminous  clay,  well  dried,  and  mixed 
with  4  per  cent,  of  mineral  oil,  are  added  to  the 
gelatin.  The  ingredients  arc  worked  into  a  paste, 
which  is  deposited  in  a  hole  in  the  ground,  near 
the  pan,  and,  when  cold,  forms  a  cake  or  flag, 
without  the  employment  of  a  press  or  mould.  (Lon¬ 
don  Journ.  &  Report,  of  Arts,  April,  1843.) 

FULIGOKALI.  A  preparation  of  soot  and 
potassa,  invented  by  Dr.  Polya. 

Prep.  Caustic  potassa  20  grammes  ;  soot  100 
grammes  ;  boil  with  a  little  water  for  1  hour,  di¬ 
lute  with  more  water,  filter,  evaporate  to  dryness, 
and  put  the  product  into  warm,  dry  bottles. 

FULIGOKALI,  SULPHURETED.  Prep. 
Fuligokali  60  grammes;  caustic  potassa  14 
grammes ;  sulphur  4  grammes  ;  heat  the  last  two 
with  a  little  water,  and  when  combined,  add  the 
fuligokali,  evaporate  to  dryness,  and  preserve  it  in 
dry,  well-corked  bottles. 

Remarks.  M.  Gibert  has  tried  fuligokali  on  his 


FUM 


326 


FUN 


patients  at  the  hospital  Saint-Louis,  both  internal¬ 
ly  and  externally.  lie  made  a  pommade  of  30 
grammes  of  lead  ointment,  and  1  or  2  grammes  of 
fuligokali,  in  which  he  recognised  resolutive,  de¬ 
tersive,  and  stimulant  properties.  (Gaz.  des  H6- 
pitaux,  June,  1842.)  See  Anthrakokali. 

FULMINATING  POWDER.  Prep.  Nitre 
3  parts  ;  carbonate  of  potash  2  parts  ;  flowers  of 
sulphur  1  part ;  dry,  and  reduce  them  separately 
to  fine  powder,  then  carefully  mix  them.  About 
20  or  25  grs.,  slowly  heated  on  a  shovel  over  the 
fire,  first  fuses  and  becomes  brown,  and  then  ex¬ 
plodes  with  a  deafening  report. 

FULMINATION.  Syn.  Fulminatio,  (Lat.) 
Fulmination,  (Fr.,  from  fulmen,  a  thunderbolt.) 
Detonation.  The  term  is  applied  in  chemistry  to 
the  violent  explosion  of  a.  fulminate. 

FLUMINIC  ACID.  A  peculiar  acid  known 
only  in  a  state  of  Combination,  composed  of  2  eq. 
or  52  parts  of  cyanogen,  and  2  eq.  or  16  parts  of 
oxygen ;  thus  having  exactly  the  same  ultimate 
composition  as  cyanic  acid.  Its  existence  was 
first  pointed  out  by  Gay-Lussac  and  Liebig.  Its 
salts  are  the  metallic  fulminates.  (See  Gold, 
Silver,  Mercury,  and  Zinc.) 

FULMINATE  OF  COPPER.  Prep.  Digest 
fulminate  of  mercury  or  silver  with  metallic  cop¬ 
per.  It  forms  soluble  green  crystals,  that  ex¬ 
plode  with  a  green  flame. 

FULTON’S  DECORTICATED  PEPPER. 
Black  pepper  deprived  of  its  husks  by  mechanical 
trituration,  or  bleached  with  chlorine. 

IUMARIC  ACID.  A  peculiar  acid  produced 
by  the  action  of  heat  on  malic  acid.  It  was  dis¬ 
covered  by  Lassaigne.  Malic  acid  is  kept  heated 
a  little  higher  than  its  melting  point  for  some  time 
until  it  forms  a  crystalline  mass,  which  is  then 
powdered,  and  washed  witli  cold  water,  to  remove 
any  undecomposed  malic  acid.  It  forms  salts 
with  the  bases  termed  fumarates. 

FUMIGATION.  Syn.  Fumigation,  (Fr.) 
Suffumigatio  ;  I  umigatio,  (Lat.,  from  fumigo,  I 
smoke.)  1.  The  diffusion  of  gaseous  matter  or 
vapors  through  the  atmosphere,  for  the  purpose  of 
destroying  contagion  and  infection.  2.  The  ex¬ 
posure  of  solid  bodies  to  such  fumes  or  vapors  to 
remove  the  miasm  of  contagion  from  their  pores. 
3.  The  substances  employed  for  fumigation.  Chlo¬ 
rine  is  the  most  powerful  and  certain  agent  for 
the  destruction  of  miasmata,  both  in  the  atmo¬ 
sphere  and  the  pores  of  solid  bodies,  and  admits  of 
ready  and  easy  application.  The  hypochlorites 
(chlorides  of  lime,  soda,  and  potassa)  are  the 
most  convenient  forms  of  employing  it  in  in¬ 
habited  apartments,  as  they  evolve  the  gas  slowly, 
and  in  quantity  insufficient  to  affect  the  organs  of 
respiration,  unless  large  quantities  of  them  are 
employed.  Chloride  of  lime  is  the  most  com¬ 
monly  used  of  the  hypochlorites,  and  is  either 
sprinkled  about  the  floor,  or  exposed  in  shallow 
vessels,  as  earthen  dishes  or  plates,  in  various 
parts  of  the  apartment.  It  is  used  both  in  the 
state  of  powder  and  solution  in  water.  Gaseous 
chlorine,  evolved  from  a  vessel  containing  the 
materials  for  its  production,  is  generally  formed 
too  fast  to  admit  of  its  application  to  inhabited 
apartments,  but  is  the  most  efficient  fumigation 
that  can  be  employed,  either  for  disinfecting  the 
atmosphere,  walls,  and  floors  of  rooms,  or  goods 


and  furniture  placed  in  them.  It  will  also  destr 
every  species  of  vermin  contained  therein.  I' 
this  purpose,  the  chimney,  door,  and  windo< 
should  be  closed  up,  to  prevent  the  escape  of  t 
gas.  The  vapors  of  nitric  acid  and  muriatic  ac  j 
and  the  fumes  of  burning  sulphur,  are  also  eii 
ployed  as  disinfectants  in  the  same  way  as  chlorit 
but  are  less  to  be  depended  on.  The  smoke  <j 
gunpowder,  and  the  fumes  of  vinegar,  camplui 
benzoin,  &c.,  are  popular  disinfectants,  but  dj 
serve  little  confidence.  Of  all  common  disease 
scarlet  fever  appears  to  be  the  one  most  requirif 
fumigation.  For  this  purpose,  chlorine  gas  or  hej 
should  be  employed.  The  infectious  matters  <1 
certain  diseases,  especially  scarlet  fever,  are  eith 
dissipated,  or  destroyed,  at  a  heat  about  that  t 
boiling  water.  (Dr.  Henry.)  Contagious  di 
eases  are  very  commonly  propagated  in  the  mi 
tropolis  by  persons  having  their  linen  washed  t 
laundresses  who  perform  their  operations  in  tl 
same  sinks  of  dirt  and  misery  in  which  they  liv 
(See  Chlorine,  Disinfectants,  Muriatic  ari 
Nitric  Acids,  Pastilles,  and  the  following  aJ 
tides :) 

FUMIGATION,  BALSAMIC.  Syn.  Fum 
gatio  Balsamica.  Prep.  (Dr.  Dohm.)  Gui 
olibanum  lb.  ij  ;  gum  benzoin  and  storax,  of  eac 
lb.  ss  ;  flowers  of  roses  and  lavender,  of  each  ?vj; 
mix.  Used  in  hooping-cough. 

FUMIGATION,  CHLORINE.  Syn.  Disn 

fecting  Fumigation.  Guytonmorveau’s  do.  Fi1 

MIGATIO  OxYMURIATICA.  SUFFUMIGATIO  GUYTON 

i ana.  Prep.  (P.  Cod.)  Common  salt  3  parts 
water  and  oil  of  vitriol,  of  each  2  parts ;  blac 
oxide  of  manganese  1  part ;  mix  in  a  shalloi 
vessel,  placed  in  the  centre  of  the  apartmen 
This  must  only  be  used  for  unoccupied  rooms. 

FUMIGATION,  NITROUS.  Syn.  Nmij 
Fumigation.  Nitric  Acid  do.  Fumigatio  Nij 
trosa.  Suffumigatio  cum  Acido  Nitrico.  Pref 
(P.  Cod.)  Put  sulphuric  acid  diluted  with  a 
equal  weight  of  water  into  a  porcelain  cup,  (an| 
shallow  vessel  of  glass  or  earthenware  will  do,; 
and  add  to  it  from  time  to  time  small  quantities  o 
powdered  nitre. 

Remarks.  Heat  causes  the  gas  to  be  evolved 
more  rapidly,  and  thus  renders  the  fumes  inor 
offensive,  without  increasing  their  efficacy,  i  02 
of  nitre  is  said  to  be  sufficient  for  a  small  room; 
(Dr.  Bateman.)  The  vessel  containing  the  in 
gredients  should  be  placed  in  the  centre  of  tin 
apartment. 

FUMIGATION,  TAR.  Syn.  Suffumigatk 
Picea.  Prep.  (Sir  A.  Crichton.)  Norway  tar  1 
lb. ;  powdered  carbonate  of  potash  i  oz.  or  1  oz. 
mix,  and  heat  it  by  a  spirit  lamp.  The  potash  h 
added  to  neutralize  the  acid.  (See  Inhalation.) 

FUNGIC  ACID.  A  peculiar  acid  obtained  by 
Braconnot  from  certain  fungi — the  boletus  jug'lan-j 
dis,  boletus  pseudoigniarius,  phallus  impudicusi 
merulius  cantharellus,  peziza  nigra.  It  may  be: 
prepared  by  boiling  the  expressed  juice,  filtering,; 
evaporating  to  the  consistence  of  sirup,  and  di-; 
gesting  in  alcohol.  The  residuum  must  be  dis-; 
solved  in  wrater,  and  precipitated  with  acetate  ol| 
lead  ;  and  the  precipitate,  after  being  washed, i 
must  be  decomposed  with  dilute  sulphuric  acid  at! 
a  gentle  heat ;  the  remaining  solution  must  be 
filtered  and  evaporated.  It  is  a  sour  deliquescent 


FUS 


327 


GAL 


ass,  forming  salts  with  the  bases,  termed  /un¬ 
ites.  The  fungate  of  ammonia  crystallizes  in 

isms. 

FUNGIN.  (From  fungus,  a  mushroom.)  The 
■shy  portion  of  mushrooms,  deprived  of  soluble 
after  by  digestion  in  both  water  and  alcohol. 
FURNISHING.  “  When  you  design  to  furnish 
house,  take  care  to  set  out  on  a  right  principle 
the  selection  of  articles.  It  is  essential,  for  the 
ke  of  neatness,  and  for  a  pleasing  effect  to  the 
j  e,  that  there  should  be  a  harmony  of  colors, 
;id  also  a  similarity  of  style  in  the  main  articles 
i  furniture.  Therefore,  if  you  do  not  exercise  a 
tie  taste  and  judgment  in  your  first  selections, 
m  may  fiud  that  you  have  committed  a  blunder 
hich  will  cost  you  much  subsequent  annoyance, 
or  example,  let  the  tints  of  the  carpet,  of  the 
iper  or  paint  of  the  walls,  and  of  the  window 
iirtains,  be  all  in  harmony  in  each  room,  that  is, 
ither  possess  a  general  resemblance  of  color,  or 
jirious  colors  in  pleasing  contrast  and  harmony 
;ith  each  other.  If  the  color  of  your  curtains  be 
jarlet,  and  the  color  of  your  walls  or  carpet  blue, 
most  inharmonious  and  unpleasing  effect  will  be 
oduced ;  but  brown  and  green,  or  green  and 
4d,  will  be  in  harmony,  and  may  therefore  be 
aced  together.  Carpets  being  the  most  ex- 
nsive  articles,  it  is  safest  to  buy  them  first,  and 
!en  to  let  their  color  lead  the  tone  and  style  of 
artains,  paper-hangings,  chair-covers,  hearth- 
gs,  and  all  other  articles.  It  is  also  a  good 
ouomical  plan  to  buy  carpets  of  the  same  pat- 
rn  for  several  rooms,  because,  in  the  event  of 
moval  to  a  house  with  different  sized  apart- 
ents,  a  piece  of  one  carpet  may  be  taken  to  eke 
jit  another.” 

FURNITURE,  VARNISHED.  This  may 
finished  off' so  as  to  look  equal  to  the  best  French 
dished  wood,  in  the  following  manner,  which  is 
-o  suitable  to  other  varnished  surfaces. — Take 
:ro  ounces  of  tripoli  powdered,  put  it  into  an 
rthen  pot,  with  just  enough  water  to  cover  it ; 
en  take  a  piece  of  white  flannel,  lay  it  over  a 
*ce  of  cork  or  rubber,  and  proceed  to  polish  the 
ruisli,  always  whetting  it  with  the  tripoli  and 
her.  It  will  be  known  when  the  process  is 
lished  by  wiping  a  part  of  the  work  with  a 
ionge,  and  observing  whether  there  is  a  fair 
|  en  gloss.  When  this  is  the  case,  take  a  bit  of 
utton  suet  and  fine  flour,  and  clean  the  work. 
FURS  may  be  preserved  from  moths  and  in- 
cts  by  placing  a  little  colocynth  pulp,  (bitter 
pies, 7or  spices,  as  cloves,  pimento,  Ac.,  wrapped 
muslin  among  them  ;  or  they  may  be  washed 
1  a  very  weak  solution  of  corrosive  sublimate  in 
arm  water,  (10  or  15  grs.  to  the  pint,)  and  after- 
ards  carefully  dried.  Furs,  as  well  as  every 
ner  species  of  clothing,  should  be  kept  in  a  clean, 
v  place. 

FUSIBLE  METAL.  Prep.  I.  Bismuth  8 
| rts  ;  lead  5  parts  ;  tin  3  parts  ;  melt  together. 
(Cits  below  212°  Fahr. 

II.  Bismuth  2  parts  ;  lead  5  parts  ;  tin  3  parts, 
elts  in  boiling  water. 

HI.  (Onions.)  Lead  3  parts  ;  tin  2  parts  ;  bis- 
uth  5  parts  ;  mix.  Melts  at  197°  F. 

Remarks.  The  above  are  used  to  make  toy-  j 
lOons,  to  surprise  children  by  their  melting  in  hot : 
uors ;  and  to  form  pencils  for  writing  on  asses’  | 


skin,  or  paper  prepared  by  rubbing  burnt  hartshorn 
into  it. 

FUSION.  Syn.  Fusion,  ( Fr .)  Fusio,  ( Lat ., 
from  /undo,  I  pour  out.)  In  Chemistry,  the  lique¬ 
faction  of  solid  bodies  by  the  action  of  heat.  The 
term  aqueous  fusion  has  been  applied  to  the  melt¬ 
ing  of  salts  in  their  combined  water  when  heated  ; 
and  the  term  igneous  fusion  to  the  liquefaction  of 
bodies  by  heat  alone. 

The  vessels  in  which  substances  are  fused  are 
formed  of  various  materials  and  shapes,  according 
to  the  properties  of  the  solid  operated  on,  and  prin¬ 
cipally  with  reference  to  the  heat  required  for  its 
fusion.  In  every  case  the  containing  vessel  should 
be  capable  of  sustaining  the  proper  degree  of  heat 
without  melting  or  cracking,  and  should  also  be 
capable  of  resisting  the  action  of  the  substances 
melted  in  them.  Crucibles,  made  of  very  refrac¬ 
tory  clay,  are  employed  for  high  temperatures, 
and  metallic  or  earthenware  vessels  for  lower  ones. 

FUSTIC.  Syn.  Old  Fustic.  Lignum  Mori 
tinctorije,  (Lat.)  Gelbholz,  (Ger.)  Bois 
jaune,  (Fr.)  The  wood  of  the  morus  tincloria. 
Its  decoction  dyes  woollens  yellow  of  different 
shades,  according  to  the  mordant.  Alum,  tartar, 
and  spirits  of  tin  brighten  the  tint ;  acetate  and 
sulphate  of  iron  and  common  salt  darken  it  ;  with 
sulphate  of  iron  it  gives  olives  and  browns ;  with 
the  indigo  vat  and  sulphate  of  indigo  green.  These 
colors  are  very  permanent.  Its  yellow  turns  on 
the  lemon  when  pale,  and  orange  when  darker. 
1  lb.  of  fustic  will  dye  3  to  5  lbs.  of  wool.  The 
fustet,  or  yellow  fustic  of  the  dyers,  does  not  give 
permanent  colors. 

GALL.  Syn.  Bile.  Bilis  ;  Ff.l  ;  (Lat.) 
Fiel  ;  Bile  ;  (Fr.)  A  bitter  fluid  secreted  by  the 
liver ;  in  part  flowing  into  the  intestines,  and  in 
part  regurgitating  into  the  gall-bladder.  Ox  Gall 
(fel  bonis)  is  largely  employed  in  the  arts.  W hite 
Bear  Gall  (fell  ursi)  has  been  occasionally  ex¬ 
hibited  as  an  anti-epileptic  ;  Hare’s  Gall,  (fel 
leporis,)  and  the  Gall  of  the  Siluris,  have  been 
used  as  collyria  in  cataract ;  the  Gall  of  Eels 
(fel  anguillarum)  has  been  given  to  facilitate 
labor.  The  virtues  ascribed  to  the  above  are  chief¬ 
ly  imaginative.  Crude  ox-gall  is  largely  employed 
by  the  scourers  of  cloth,  Ac. 

GALL,  REFINED,  (OX-.)  Syn.  Fel  Bovis 
purificatum.  Prep.  I.  Allow  fresh  ox-gall  to 
repose  for  12  or  15  hours,  decant  the  clear,  and 
evaporate  to  the  consistence  of  a  thick  sirup,  in  a 
water-bath  ;  then  spread  it  thinly  on  a  dish,  and 
expose  it  before  the  fire,  or  to  a  current  of  dry  air, 
until  nearly  dry.  It  will  then  keep  for  years  in 
wide-mouthed  bottles  or  pots,  covered  over  with 
bladder.  For  use,  a  little  is  dissolved  in  water. 

II.  Fresh  gall  1  pint ;  boil,  skim,  add  pounded 
alum  1  oz.  ;  boil  again,  until  the  alum  is  dissolved, 
and  when  sufficiently  cool,'  pour  it  into  a  bottle, 
and  loosely  cork  it  down  ;  in  a  similar  manner  boil 
and  skim  another  pint  of  gall,  and  add  to  it  1  oz. 
of  common  salt,  boil  till  dissolved,  and  cool  and 
bottle  as  above.  In  three  months  decant  the  clear 
from  both  bottles,  and  mix  them  in  equal  quanti¬ 
ties  ;  the  clear  portion  must  then  be  separated  from 
the  coagulum  by  subsidence  or  filtration.  Use.  It 
is  employed  by  artists  to  fix  chalk  and  pencil  draw¬ 
ings  before  tinting  them,  and  to  remove  the  greasi- 


GAL 


328 


ness  from  ivory,  tracing  paper,  &c.  It  is  also  used 
to  extract  grease  and  oil  from  clothes  :  for  the  latter 
purpose  it  answers  admirably. 

GALLATES.  Salts  formed  of  the  gallic  acid 
with  the  bases. 

GALLIC  ACID.  Syn.  Acidum  Gallicum. 
{hat.,  from  gallce,  galls.)  Prep.  I.  Bruised  galls 
I  oz. ;  water  1  lb.  ;  boil  to  8  oz.  and  strain  ;  dis¬ 
solve  2  oz.  of  alum  in  water,  precipitate  the  alumina 
with  carbonate  of  potassa,  and  after  edulcoration, 
mix  it  with  the  decoction,  frequently  agitate  with 
a  glass  rod,  and  the  next  day  filter  ;  then  wash 
the  precipitate  with  water,  until  the  latter  ceases 
to  blacken  sulphate  of  iron  ;  mix  the  washings 
with  the  filtered  liquor  and  evaporate,  when  gallic 
acid,  in  fine  needles,  will  be  obtained. 

II.  Expose  a  filtered  decoction  of  galls  in  an 
open  vessel  ;  it  will  grow  mouldy,  and  become 
covered  with  a  thick  glutinous  pellicle,  and  glutin¬ 
ous  flocks  will  fall  down.  In  two  or  three  months, 
the  sides  of  the  vessel  and  the  under  portion  of  the 
pellicle  will  be  covered  with  small  yellow  crystals 
of  gallic  acid. 

III.  Add  a  strong  aqueous  solution  of  tannic 
acid  (tannin)  to  sulphuric  acid,  as  long  as  a  pre¬ 
cipitate  falls  ;  collect  the  powder,  wash,  and  dis¬ 
solve  it  by  the  aid  of  heat  in  diluted  sulphuric 
acid  ;  boil  for  a  few  minutes,  cool,  and  collect  the 
crystals  of  gallic  acid  which  will  form  in  consid¬ 
erable  quantity.  (Liebig.) 

Remarks.  Gallic  acid,  as  obtained  by  either  of 
the  above  forms,  is  never  quite  pure  ;  but  it  may 
be  purified  by  combining  it  with  oxide  of  lead,  and 
decomposing  the  compound  {gallate  of  lead)  by 
sulphureted  hydrogen.  The  sulphuret  of  lead  acts 
like  animal  charcoal  in  removing  the  color.  (Liebig.) 
The  principal  use  of  pure  gallic  acid  is  in  the  art 
of  photography. 

Props.,  ifc.  Brilliant  prismatic  crystals,  of  a 
pale  yellow  color,  soluble  in  both  water  and  alco¬ 
hol.  Its  aqueous  solution  decomposes  by  exposure 
to  the  air.  It  blackens  the  salts  of  iron.  Dis¬ 
solved  in  hot  oil  of  vitriol,  it  forms  a  deep,  rich, 
red  solution,  which  when  thrown  into  water, 
drops  the  gallic  acid,  deprived  of  some  of  its  water. 
(C7  H2  O  4 ,  Robiquet.)  This  substance  is  soluble 
in  the  alkalis,  and  dyes  cloth  like  madder.  When 
strongly  heated,  gallic  acid  is  converted  into  meta¬ 
gallic  acid,  pyrogallic  acid,  <f-c. 

With  the  bases,  gallic  acid  forms  salts,  called 
gallates  : — Sufer-gallate  of  Ammonia  is  made 
'  by  neutralizing  1  part  of  gallic  acid  with  ammonia, 
then  adding  1  part  of  acid  more,  and  crystallizing  ; 
Gallate  of  Lead  is  obtained  by  either  adding 
acetate  of  lead  to  a  warm  solution  of  gallic  acid 
in  excess,  or  by  adding  the  former  to  the  latter  at 
the  boiling  point.  The  first  is  a  super  gallate,  the 
latter  a  basic  salt.  The  alkaline  gallates,  and 
those  of  cobalt,  iron,  manganese,  nickl'e',  and  zinc, 
are  soluble,  the  rest  insoluble. 

The  following  summary  of  some  recent  and 
valuable  researches  on  gallic  acid  may  prove  in¬ 
teresting  to  the  reader  : — 

“  1.  Tannin  may  be  converted  into  gallic  acid 
under  several  influences  ;  first,  as  M.  Pelouze  ob¬ 
served,  under  that  of  oxygen,  and  under  that  of  a 
ferment. 

“  2.  Certain  chemical  bodies  prevent,  for  a  cer¬ 
tain  time,  the  conversion  of  tannin  into  gallic  acid. 


GAR 


“  3.  It  is  not  to  the  phenomenon  of  eremacaus 
that  this  conversion  must  be  attributed. 

“  4.  The  ferment  of  nutgalls  converts  sug; 
into  alcohol  and  carbonic  acid,  as  does  that  cj 
beer. 

“  5.  Beer,  yeast,  muscular  flesh,  and  caseov 
matter,  change  tannin  into  gallic  acid. 

“  6.  Finally,  in  the  conversion  of  tannin  inr 
gallic  acid,  the  quantity  of  gas  disengaged 
scarcely  perceptible.”  (M.  Antoine  Larocqu 
Chem.  ii.  195.) 

GALLS.  Syn.  Gallnuts.  Gallos,  (Lai j 
Gallapfel,  {Ger.)  Noix  de  Galle,  ( Fr .)  TH 
best  galls  are  those  imported  from  Aleppo,  know 
in  commerce  as  black  or  blue  galls,  ( Gal-la-  n 
grce  seu  coeruleae,)  and  after  them  Green  Gall j 
{Gallcevirides.)  Both  these  are  gathered  befoij 
the  insect  has  escaped,  are  styptic  and  powerfull! 
astringent.  White  Galls  (Gallce  alba)  ar 
lighter,  less  astringent,  and  inferior.  Galls  are  e>; 
tensively  used  in  the  art  of  dyeing,  as  they  constn 
tute  one  of  the  principal  ingredients  in  all  thj 
shades  of  blacks,  and  are  also  employed  to  fix  c 
improve  several  other  colors.  A  decoction  of  gall 
to  which  a  little  green  copperas  and  gum  arabi 
has  been  added,  forms  common  writing  ink. 

GALLSTONE.  Syn.  Calculus  cysticus  bc 
vinus.  Formed  in  the  gall-bladder  of  neat  cattl 
in  winter,  when  they  are  fed  upon  dry  food.  Use . 
as  a  yellow  pigment,  and  in  medicine.  Dose, 
gr.  in  dyspepsia  and  flatulency. 

GAMBOGE.  Syn.  Cambogia.  Gajmbogii, 

( Lat .)  Gomme  Gutte,  (Fr.)  Gutti,  {Ger.)  Th:j 
drug  is  a  drastic  purgative,  and  in  quantity  a  vic; 
lent  poison.  “  The  deaths  which  have  occurre 
from  the  use  of  enormous  quantities  of  Morrison 
pills,  are  mainly  ascribable  to  the  gamboge  con| 
tained  in  those  medicines.”  (Pereira.)  It  is  hene 
of  much  importance,  in  medico-legal  researches,  t 
be  able  readily  to  recognise  the  presence  of  tlii 
drug.  This  may  be  done  in  the  way  describe 
under  the  head,  Extract  of  Colocynth,  (comp.)1 

GAMBOGIC  ACID.  Syn.  Gambodic  Acii 
Gamboge  Resin.  Prep.  Digest  gamboge  in  ethe; 
and  evaporate.  An  orange  or  red-colored  resu 
very  soluble  in  ether  and  alcohol,  giving  an  ap> 
preciable  yellowness  to  10,000  times  its  weigh; 
of  the  latter.  With  the  caustic  alkalis  it  form, 
dark  red  solutions,  which  are  alkaline  gambogr 
ates,  from  which  the  acid  is  precipitated  uncbange 
by  alkalis.  Added  to  a  solution  of  acetate  of  leac 
it  throws  down  a  yellow  gambogiate  of  lead,  anr 
from  solutions  of  the  salts  of  iron  and  copper,  gam, 
bogiates  of  those  metals. 

GARGLE.  Syn.  Gargarism.  Gargarismf 
(Fr.)  Gargarism  a,  Gargarismus,  Gargarism  i;m 
{Lot.,  from  yapyapd,tiv,  to  gargle.)  A  gargle,  or  was); 
for  the  throat.  Gargles  are  applied  by  allowing  ij 
small  mouthful  to  run  as  much  as  possible  ove. 
the  affected  parts,  by  holding  the  head  backwards; 
and  breathing  through  it,  by  which  means  tin! 
liquid  is  agitated  and  its  action  promoted.  Thej 
should  not  be  swallowed. 

GARGLE,  ANTISCORBUTIC.  Syn.  Gar; 
garisma  AntiscorbutIcum.  Prep.  (P-  Cod.)  Bitj 
ter  species  3j ;  boiling  water  § viij  ;  macerate  j 
hour,  strain,  and  add  sirup  of  honey  -;ij ;  antiscor-; 
butic  tincture  fj. 

GARGLE,  ANTISEPTIC.  Syn.  G.  Antisef  ; 


GAR 


329 


GAS 


i  m.  Prep.  (Fr.  II.)  Decoction  of  bark  §vj  ; 
i  iphor  20  grs. ;  eal  ammoniac  5  to  15  grs. ;  mix. 
]  putrid  sore  throat,  &c. 

ARGLE,  ASTRINGENT.  Syn.  G.  As- 
■  .o i:\s-  Prep.  I.  (Collier.)  a.  Tincture  of 
c-.s  f 3ij ;  honey  3SS ;  water  f§vj ;  mix.  In  re- 
j  ition  of  the  uvula  and  fauces. 

Honey  3iv  ;  tincture  of  myrrh  3iij  ;  powder- 
i  ihun  3ij :  injusion  of  roses  (co.)  f^vss ;  mix. 
.  iscptic  and  astringent.  As  last. 

I.  (Dr.  A.  T.  Thomson.)  Infusion  of  roses  Sjvij ; 
i!  !e  sulphuric  acid  f  3j ;  tincture  of  catechu  f  3vj ; 
i  lanum  loiss ;  mix.  For  relaxation,  of  the 
ujla. 

II.  (Sir  A.  Cooper.)  Alum  3ij ;  decoction  of 
b  ;  j  honey  of  roses  §iss ;  mix. 

V.  (U.  C.  H.)  .To  the  last  add  alum  3j 
ARGLE,  COMMON.  Syn.  G.  commune. 
I  p.  I.  (E.  H.)  Water  ^vj ;  nitre  3j  ;  honey  of 
s  Jj !  niix.  For  ordinary  sore  throat. 

1.  Instead  of  nitre  use  borax  5ij. 

ARGLE,  DETERGENT.  Syn.  G.  Deter- 
?.  Prep.  (Dr.  A.  T.  Thomson.)  Nitre  3ij ; 
v  of  roses  f3iv;  infusion  of  roses  f^vss;  mix. 
adannnatory  sore  throat. 

ARGLE,  EMOLLIENT.  Syn.  G.  emol- 
l  is.  Prep.  (Buchan.)  Althroa  root  1  oz.  ;  figs 
water  1  quart;  boil  to  a  pint  and  strain, 
mlcent ;  soothing. 

ARGLE,  MERCURIAL.  Syn.  G.  IIv- 
WiiGVRi.  G.  Hydrargyri  Bichloride  G.  Sue- 
1-Uti  Corrosivi.  Prep.  (P.  C.)  Corrosive  sub- 
lute  2  grs.  ;  barley  water  1  pint;  honey  of  roses 
mix.  For  syphilitic  ulcers  in  the  throat. 
ARGLE  OF  ALUM.  Syn.  G.  Aluminis. 
'  >■  I.  (P.  C.)  Alum  3ij  ;  infusion  of  roses  §vj ; 
k-y  of  roses  ;  mix. 

.  (Grant.)  Alum  §j  ;  tincture  of  myrrh  5SS  i, 
p  'erruint  water  f  ^vij  ;  mix.  Both  the  above  are 
«•  ngent,  and  used  in  relaxation  of  the  uvula, 

i 

ARGLE  OF  BORAX.  Syn.  G.  Boracis. 
F\o.  (Fr.  II.)  Borax  3ij  ;  rose  water  f  5  vij  ;  ho- 
111  yj-  In  thrush,  &c. 

ARGLE  OF  CAPSICUM.  Syn.  G.  Caf- 
6:  Prep.  I.  (St.  B.  II.)  Capsicum  3iij ;  com- 
M  salt  |j ;  boiling  water  1  pint ;  macerate  for 
“ours,  strain,  and  add  distilled  vinegar  1  pint. 

•  (U.  C.  II.)  Tincture  of  capsicum  f  3j ;  wa- 
5vj  5  vinegar  f§j  ;  mix.  Used  in  ulcerated 
throat  and  scarlet  fever. 

ARGLE  OF  CHLORIDE  OF  SODA.  Syn. 
OD&  Chlorinate.  Prep.  (Copland.)  Liquor 
doride  of  soda  f3xij ;  honey  3SS ;  water  f  §vj  ; 

In  putrid  sore  throat  and  scarlet  fever. 
ARGLE  OF  CHLORINE.  Syn.  G.  Chlo- 

•  Prep.  (Fr.  II.)  Chlorine  water  yss ;  sirup 

r  f^iv  to  f§vj  ;  mix.  Used  as  the  last. 
ARGLE  OF  CINCHONA  BARK.  Syn. 

U  h.NGHONE.  (For.  Ho  Decoction  of  cinchona 
3i  ;  simple  oxymel  §j ;  mix.  Antiseptic  and 

“Vgent. 

ARGLE  OF  CYANURET  OF  MERCU- 
1  Syn.  G.  Hydrargyri  Cyanureti.  Prep. 
ikrier.)  Cyanurct  of  mercury  10  grs. ;  linseed 


I! 

e  ;3xx;  mix  In  the  same  cases  as  mercurial 

Pie,  above. 

ARGLE  OF  HORSERADISH.  Syn.  G. 
oracle.  Prep.  (Collier.)  Compound  spirit 
42 


of  horseradish  ffj  ;  honey  §ij ;  water  fgiv ;  mix. 
A  good  gargle  for  scurvy  of  the  fauces  and  pha¬ 
rynx,  vulgarly  called  the  inward  scurvy. 

GARGLE  OF  MURIATIC  ACID.  Syn.  G. 
Acidi  Mifriatici.  G.  Acidi  Hydrochlorici.  G. 
Spiritus  Salis.  Prep.  I.  (Guy’s  II.)  Muriatic 
acid  30  drops ;  honey  of  roses  gij  ;  barley  water 
fgvj  ;  mix. 

II.  (St.  B.  II.)  Red  rose  leaves  3ij ;  boiling  wa¬ 
ter  1  pint ;  muriatic  acid  f3iss  ;  digest  for  1  hour. 
In  inflammatory  sore  throat. 

GARGLE  OF  MYRRH.  Syn.  G.  Myrrile. 
Prep.  (P.  C.)  Tincture  of  myrrh  3SS  j  honey  of 
roses  §iss  ;  lime  water  f^vj  ;  mix. 

GARGLE  OF  NITRE.  Syn.  G.  Salis  Ni- 
tri.  G.  Nitri.  G.  Potass  as  Nitratis.  Prep. 
Nitre  3ij ;  honey  or  sirup  3iv  or  3v  ;  rose-water 
f^vj  ;  mix.  In  inflammatory  sore  throat. 

GARGLE  OF  OAK  BARK.  Syn.  G.  Quer- 
cus.  G.  Corticis  Quercus.  Prep.  I.  Oak  bark 
3ij ;  boiling  water  fjvj;  macerate  1  hour  and 
strain. 

II.  To  the  last  add  alum  3ss,  and  oil  of  vitriol 
15  to  30  drops.  Both  are  used  in  relaxation  of  the 
uvula. 

GARGLE  OF  PELLITORY  OF  SPAIN. 
Syn.  G.  Pyrethri.  Prep.  I.  (P.  C.)  Pellitory 
root  3iv  ;  water  jxvj ;  boil  to  f^viij,  and  add  liquor 
of  ammonia  3ij. 

II.  (Swediaur.)  Infusion  of  pellitory  1  pint  ? 
vinegar  §iij  ;  sal  ammoniac  5 i ij  ;  mix. 

GARGLE  OF  ROSES.  Syn.  G.  Ros.e.  G- 
Rosarum.  Prep.  (Kendrick.)  Conserve  of  roses 
§iij  ;  boiling  water  §xvj ;  infuse  1  hour ;  add  di¬ 
lute  sulphuric  acid  3ij,  and  strain.  Antiseptic ; 
astringent. 

GARGLE  OF  VERDIGRIS.  Syn.  G.  33ru- 
ginis.  Prep.  (Guy’s  II.)  Oxymel  of  verdigris  3iv ; 
honey  of  roses  §ij  ;  barley  water  f^iiiss;  mix- 
Used  as  a  detergent  for  ulcers  in  the  throat.  If 
swallowed  it  will  produce  violent  vomiting.  The 
addition  of  2-^  oz.  of  water  to  the  above,  forms  a 
gargle  sufficiently  strong  for  most  cases. 

GARGLE  OF  VINEGAR.  Syn.  Oxymel 
Gargle.  G.  Aceti.  G.  Acidi  acetici.  Prep. 
(St.  B.  II.)  Barley  water  f^xij  ;  acetic  acid  fgiss 
honey  3vj ;  mix.  Antiseptic.  For  ordinary  sore 
throat. 

GASCOIGNE’S  POWDER.  Syn.  Pulvis 
Gascoigni.  Prep.  Powdered  crabs’  claws  1  lb. ; 
oriental  bezoar  1  oz.  ;  mix.  When  made  into  balls 
it  forms  Gascoigne’s  Balls.  This  powder  was 
once  held  in  great  repute  as  an  absorbent,  &c. ;  it 
is,  however,  110  better  than  the  less  costly  prepared 
chalk  of  modern  pharmacy. 

GARNET.  Syn.  Granat,  (Gcr.)  Grenat, 
(Fr.)  The  finest  specimens  of  noble  garnet  are 
brought  from  Pegu,  and  according  to  chemical 
analysis  consist  of  42{}  of  silica,  20|j  of  alumina,  3-1$ 
of  lime,  and  4§  of  protoxide  of  iron. 

GARNET,  FACTITIOUS.  Prep.  Purest 
Yvhite  glass  or  paste  2  oz. ;  glass  of  antimony  1  oz. ; 
powder  of  cassius  and  black  oxide  of  manganese, 
of  each  1  gr. ;  mix  and  fuse.  (See  Gems,  Fac¬ 
titious  ;  Paste,  Enamels,  and  Foils.) 

GAS.  Syn.  Gas;  Gaz,  (Fr.)  Gaz,  ( Ger .,  from 
Geist,  Teutonic,  air  or  spirit.)  Any  aeriform  or 
permanently  elastic  fluid,  excepting  the  compound 
of  oxygen  and  nitrogen,  constituting  atmospheric 


GEL 


330 


GEL 


air.  The  principal  gases  are  oxygen,  hydrogen, 
nitrogen,  carbonic  acid,  carbonic  oxide,  carbureted 
hydrogen,  ammonia,  and  sulphureted  hydrogen. 
All  of  these  are  noticed  in  their  alphabetical  order, 
as  well  as  several  others  of  less  importance.  (See 
Index.) 

GAS,  COAL.  Syn.  Light  Gas.  Obtained  from 
coal  by  distillation  in  iron  cylinders  or  retorts.  This 
gas  is  a  compound  of  carbureted  and  bicarburet- 
ed  hydrogen,  more  or  less  pure  ;  its  value  for  the 
production  of  light  depending  on  the  latter.  Good 
coal  gas  ought  to  contain  13$  by  measure  of  bicar- 
bureted  hydrogen,  and  have  a  sp.  grav.  of  ‘650, 
air  being  1  ;  but,  as  prepared  at  the  gasworks,  it 
varies  from  about  *550  to  "420.  The  poorest  gas 
made  in  England  is  that  of  the  metropolis,  which 
has  the  sp.  grav.  -412,  and  the  best  is  that  made 
by  the  “  Liverpool  New  Gas  Company,”  which 
lias  the  sp.  grav.  "580.  (Hedley.)  It  has  been  pro¬ 
posed  to  increase  the  illuminating  power  of  ordi¬ 
nary  coal  gas,  by  passing  it  through  sponges,  or 
over  trays  containing  mineral  naphtha  ;  and  a  pat¬ 
ent 'has  been  taken  out  for  this  purpose.  It  thus 
imbibes  a  portion  of  tiie  liquid,  and  burns  with  in¬ 
creased  brilliancy.  The  method  of  saturating  the 
gas  with  the  liquid  hydrocarbon  is  as  follows : — 

The  apparatus  consists  of  a  brass  reservoir  or 
chamber  attached  to  the  end  of  the  gas-pipe,  near 
the  burner.  This  reservoir  may  be  in  the  shape 
of  an  oil-flask,  made  air-tight,  with  a  screw-joint, 
or  other  means  of  supplying  any  highly  volatile 
oil,  turpentine,  or  mineral  naphtha,  and  should  be 
kept  about  half  full.  Into  this  reservoir  the  gas- 
pipe  ascends  a  little  above  the  surface  of  the  oil ;  a 
very  small  jet-pipe  of  gas,  regulated  by  a  stopcock, 
is  branched  oft  below  this  chamber,  to  supply  a  mi¬ 
nute  flame,  so  as  to  cause  a  sufficient  evaporation 
irom  the  oil  to  unite  with  the  gas  in  the  flask  re¬ 
ceiver.  The  whole  is  of  course  surmounted  with 
the  usual  burner  and  lamp  glass.”  (W.  T.  Nay¬ 
lor.)  } 

GELATIN.  Syn.  Gelatina,  (Lat.)  Gal- 
lert,  Leim,  ( Ger .)  Gelatine,  (TV.)  Animal 
jelly  or  gelly.  When  the  organic  tissue  of  the 
bones,  tendons,  and  ligaments,  the  cellular  tissue, 
the  skin,  and  the  serous  membranes  are  boiled  in 
water,  they  are  converted  into  gelatin. 

Glue  and  size  are  coarse  varieties  of  this  sub¬ 
stance,  prepared  from  hoofs,  hides,  skins,  &c. ;  and 
's  a  purer  kind,  prepared  from  the  air- 
bladders  and  some  other  membranes  of  fish.  Gel¬ 
atin  is  soluble  in  water,  and  its  solution,  on  coolino-, 
forms  a  tremulous  and  transparent  jelly ;  hence 
the  name,  from  gelu,  ice.  With  tannin  it  forms 
leather,  and  when  acted  on  by  sulphuric  acid 
it  yields  glycicoll,  or  gelatin  sugar,  and  when 
treated  with  alkalis  it  yields  glycicoll  and  leu - 
cine . 

As  an  article  of  diet,  gelatin  is  highly  nutritious 
when  combined  with  other  food  abounding  in  pro¬ 
teine  matter,  but  alone,  it  appears  that,  notwith- 
standing  the  opinion  of  ages  to  the  contrary  it  is 
incapable  of  supporting  life.  The  commenda¬ 
tion  of  it  as  an  alimentary  substance  has  been  too 
general  and  lavish,  and  has  led  to  its  employment 
as  an  article  of  diet  for  the  sick,  in  cases  in  which 
it  is  manifestly  improper.  “  Gelatin  may  be  con¬ 
sidered  as  the  least  perfect  kind  of  albumipous  (?) 
matter  existing  in  animal  bodies;  intermediate 


as  it  were,  between  the  saccharine  principle o! 
plants,  and  thoroughly  developed  albumen,  n 
deed,  gelatin  in  animals  may  be  said  to  bijhi 
counterpart  of  the  saccharine  principle  of  pl.-i s 
it  being  distinguished  from  all  other  animal  |h 
stances  by  its  ready  conversion  into  a  sort  on. 
gar,  by  a  process  similar  to  that  by  which  si)  4 
may  be  so  converted.”  (Prout.)  The  ultifte 
composition  of  gelatin  is  47-88$  of  carbon,  '1$ 
of  hydrogen,  27-21$  of  oxygen,  and  16-90$  o  . 
trogen,  (Gay  Lussac  and  Thdnard  ;)  that  of  sm 
is  43‘265§  of  carbon,  6-875$  hydrogen,  and49’i  J) 
of  oxygen,  (Berzelius;)  that  of  albumen  5ll.j 
of  carbon,  7-530$  of  hydrogen,  25-81$  of  oxyi 
and  15.05$  of  nitrogen,  (Brande.)  The  simil'  v 
of  composition  between  the  first  and  third  oliie 
above  substances,  will  be  readily  recogniseiiiy 
the  reader,  but  this  similarity  does  not  convey|;o 
properties;  gelatin,  in  reality,  more  nearly  re) i- 
bling  sugar  than  albumen.  It  has  none  oiii* 
properties  of  a  compound  of  proteine.  It  lie  r 
yields  proteine,  when  acted  on  by  potassa.hr 
does  it  produce  a  purple  color  with  hydroclj  C 
acid.  It  therefore  does  not  contain  proteine.  ( ■- 
big.)  Animals  fed  exclusively  on  gelatin  dipt 
starvation.  For  as  gelatin  contains  no  protei.  il 
cannot  yield  albumen,  fibrine,  or  caseine,  > 
stances  necessary  to  the  composition  and  suj|'t 
of  animal  bodies.  Blood  cannot  be  produced  |n 


gelatin  alone  ;  for  it  does  not  contain  its  mos 


sential  ingredient.  But  when  mixed  icith  erf 
food,  especially  compounds  of  proteine,  or  •• 
stances  abounding  in  albumen,  caseine,  or  fib  “■ 
gelatin  may  be  useful  as  an  aliment,  and  s|* 
directly  to  nourish  the  gelatinous  tissues.  (Liifi 
Animal  Chem.)  Hence  gelatin  is  a  fitting  In¬ 
stance  to  form  part  of  the  diet  of  convalesce 
as  it  conveys  nutrition  directly  to  these  tiss  s 
without  tasking  the  diminished  powers  of  lit  ’r 
its  conversion  ;  but  its  use  should  be  accompa  d 
by  a  proper  quantity  of  azotized  animal  foo-jo 
supply  the  elements  to  the  blood,  for  the  sufjt 
and  increase  of  the  muscular  tissue,  or  fleshy  • 
tion  of  the  bodyr.  In  France  the  gelatin  of  b  8 
is  extracted  and  employed  as  a  part  of  the  diiia 
hospitals  with  the  best  effect,  materially  abi - 
ing  the  period  of  convalescence;  but  when  g;:1 
alone  all  animals  soon  become  disgusted  witil  ■> 
and  die  if  not  supplied  with  other  food.  (D,- 
cet.) 

Tests.  Gelatin  is  easily  recognised  by  its  s  - 
tion  when  moderately  strong,  gelatinizing  afl 
cools,  and  by  tannin  (infusion  or  decoction!1 
galls)  precipitating  it  from  its  dilute  solution  1 
an  insoluble  form,  which,  when  dried,  assumes  8 
appearance  of  over-tanned  leather. 

GELATIN,  ANIMAL.  The  substance  i 
under  this  name  is  made  of  the  inferior  k'ndi 
isinglass,  the  gelatin  of  bones,  or  that  obtai, 
from  the  skins  of  animals. 

GELATIN,  BONE.  Obtained  from  be 5 
by  coction  with  water,  under  pressure;  or  1 
crushed  bones,  by  macerating  them  in  murij' 
acid  to  extract  the  phosphate  of  lime,  wasljj 
the  remaining  gelatinous  mass  in  cold  water, 
solution  in  water  by  boiling.  Very  excell 
“  Gelatin  has  even  been  extracted  from 
bones.  A  soup  was  prepared  from  one  ot  | 
bones  of  the  great  mastodon,  by  the  prdfet  of  | 


GEM 


331 


GEM 


f  Ihe  departments  of  France.”  (Pereira,  Mat. 
led.,  ii.  1863.) 

GELATIN,  FRENCH.  Syn.  Cake  Gela- 
in.  Gelatin  done  up  into  small  thin  cakes,  like 
ic  finer  sorts  of  glue.  The  red  is  colored  with 
le  juice  of  beet-root,  the  green  with  the  juice  of 
tillage,  and  the  blue  with  sulphate  of  indigo  or 
le  juice  of  blue  berries. 

GELATIN,  PATENT,  (NELSON’S.)  Ac- 
trding  to  Mr.  Nelson’s  specification,  this  article 
obtained  from  glue-pieces,  freed  from  hair,  wool, 
'sh,  and  fat ;  but  from  the  large  quantities  of 
ferior  isinglass  which  that  gentleman  buys,  it 
a  natural  conclusion  that  it  is  principally,  if  not 
liolly  formed  of  the  latter  substance.  There  are 
'0  qualities  of  this  article  manufactured  by  Mr. 
clson,  viz.,  first  quality,  or  opaque  gelatin, 
id  a  second  quality,  or  transparent  gelatin. 
GELATIN  BRUT.  From  the  skulls  of  oxen, 
e  spongy  insides  of  the  horns  and  ribs,  and  from 
veral  other  soft  bony  parts,  by  washing  them  in 
iter,  digesting  in  an  equal  weight  of  muriatic 
id  of  6°  Baumo,  in  cold  weather,  and  4  or  5° 
summer,  for  10  days,  then  in  acid  of  only  1°  B. 

'  24  hours  longer ;  afterwards  soaking  and  wash- 
(  in  successive  portions  of  cold  water  until  all 
y  acid  is  washed  out,  adding  an  ounce  of  carbon- 
>  of  soda  to  the  last  water.  Product.  25  to 
^  of  gelatin  brut.  Used  to  make  glue,  and 
len  prepared  by  solution  in  water,  clarification, 
d  skimming,  for  soup.  Any  kind  of  bones  may 
treated  in  the  same  way. 

GELATIN  BRUT  FIN.  From  the  skulls, 
de-bones,  and  shank-bones  of  sheep,  (the  ends 
ng  cut  off,  and  the  bones  cut  down  the  middle 
remove  the  fat,)  by  steeping  them  in  muriatic 
d,  as  above,  (see  Gelatin  Brut,)  then  in  boiling 
ter  for  a  few  minutes,  wiping  them  carefully, 
ing  them,  shaking  them  together  in  a  bag  to 
love  the  internal  pellicle,  cutting  them  across 
into  dice  to  disguise  them,  and  finally  dipping 
m  in  a  hot  solution  of  gelatin  to  varnish  them, 
“d  to  make  soup,  keeps  better  than  the  cakes 
portable  soup ;  and  when  less  carefully  pre- 
red,  used  also  to  make  carpenters’  glue  for  fine 
fk.  The  muriatic  acid  obtained  by  distilling 
‘  with  oil  of  vitriol  in  iron  cylinders  is  less  fit 
1  this  purpose  than  that  of  the  manufacturers  of 
'  bonatc  of  soda,  as  being  apt  to  give  it  a  bad 
“■.e. 

EMS.  Syn.  Jewels.  Gemmf.s,  (Fr.)  Gem- 
,  (Lat.)  “  Gems  are  precious  stones,  which, 
their  color,  limpidity,  lustre,  brilliant  polish, 
ity,  and  rarity,  are  sought  after  as  objects  of 
Ms  and  decoration.  They  form  the  principal 

JUl  °f  the  crown  jewels  of  kings,  not  only  from 
r  beauty,  but  because  they  are  supposed  to 
•prise  the  greatest  value  in  the  smallest  bulk  ; 
a  diamond,  no  larger  than  a  nut,  or  an  acorn, 
%  be  the  representative  sign  of  the  territorial 
T*e  of  a  whole  country,  the  equivalent  in  com- 
® *cial  exchange  for  a  hundred  fortunes,  acquired 
Dievere  toils  and  privations.  Among  these  beau¬ 
ty  minerals  mankind  have  agreed  in  forming  a 
*  ct  clq^s,  to  which  the  title  of  gems  or  jewels 
b  been  appropriated  ;  while  the  term  precious 
•tie  is  more  particularly  given  to  substances 
vch  often  occur  under  a  more  considerable  vol- 
ty  than  fine  stones  ever  do.  Diamonds,  sap¬ 


phires,  emeralds,  rubies,  topazes,  hyacinths,  and 
chrysoberyls,  are  reckoned  the  most  valuable 
gems;  crystalline  quartz,  pellucid,  opalescent,  or 
of  various  hues,  amethyst,  lapis  lazuli,  malachite 
jasper,  agate,  tf-c.,  are  ranked  in  the  much  more 
numerous  and  inferior  class  of  ornamental  stones.” 
(Ure’s  Diet,  of  Arts,  &.c.) 

Tests.  I.  (By  electricity.)  The  diamond,  when 
rubbed  either  in  the  rough  or  polished  state,  ex¬ 
hibits  positive  electricity  ;  quartz,  the  only  sub¬ 
stitute  that  possesses  much  hardness,  on  the  con¬ 
trary,  becomes  negative.  When  exposed  to  the 
sun  or  the  electric  spark,  the  diamond  becomes 
phosphorescent.  The  topaz  also  acquires  positive 
electricity  by  friction. 

II.  (By  the  hardness.)  From  the  difficulty  of 
applying  this  test  it  is  of  less  value  to  ordinary 
persons  than  appears  at  first  sight.  Paste  or  fac¬ 
titious  gems  may  however  be  readily  distinguished 
in  this  way.  (See  the  table  below.) 

III.  (By  the  specific  gravity.)  This  is  the  only 
simple  method  of  testing  gems  that  may  be  termed 
accurate,  but  it  is  inapplicable  to  them  when 
mounted.  As,  however,  most  of  them  are  dis¬ 
mounted  when  offered  for  sale,  or  are  so  set  that 
they  may  be  readily  dismounted,  it  should  be  al¬ 
ways  had  recourse  to  before  making  a  considerable 
purchase.  For  this  purpose,  it  is  only  necessary  to 
take  the  weight,  first  in  air  and  then  in  water,  by 
means  of  a  small  and  accurate  hydrostatic  balance. 
(See  Specific  Gravity.) 

Table  of  the  relative  Hardness  and  Sp.  Gr.  of  the 

principal  Gems  and  Precious  Stones,  as  well  as 

some  other  Minerals. 


Substances. 

Hard- 

ness. 

Specific 

gravity. 

Diamond  from  Ormus . 

20 

3’7 

“  (pink) . 

“  (bluish) . 

19 

34 

19 

33 

(yellowish) . 

19 

33 

“  (cubic) . 

18 

32 

Ruby . 

17 

42 

“  (pale,  from  Brazil) . 

16 

35 

Sapphire  (deep  blue) . 

16 

3'8 

“  (paler) . 

17 

3'8 

Topaz . 

15 

4'2 

li  (whitish) . 

14 

3'5 

“  (Bohemian)  . 

11 

2‘8 

Ruby  (spinelle) . 

13 

34 

12 

2-8 

Garnet . 

12 

44 

Agate . 

12 

2-6 

Onyx . 

12 

2'6 

Sardonyx . 

12 

2'6 

Amethyst  (occidental) . 

11 

2'7 

Crystal . 

11 

2-6 

Cornelian . 

11 

2'7 

Jasper  (green) . 

‘  (reddish  yellow) . 

11 

27 

9 

2‘6 

Schoerl . 

10 

3-6 

Tourmaline . 

10 

3’0 

Quartz . 

10 

2‘7 

Opal . 

10 

2'6 

Chrysolite . 

Zeolite . 

10 

37 

8 

24 

Fluor . 

7 

3*5 

Calcareous  spar . 

6 

2'7 

Gypsum . 

5 

23 

Chalk . 

3 

2’7 

Glass . *. ... 

2  3 : 3 '62 

“  (plate) . 

25 : 26 

“  (crystal  or  flint) . 

3  0:3  616 

This  table  is  taken  from  Dr.  Ure’s  *  Dictionary 
of  Arts,  Manufactures,  and  Mines.’  The  relative 


GIL 


332 


GIL 


hardness  of  the  different  substances  is  measured  by 
the  power  they  possess  of  cutting  or  scratching 
other  substances. 

GEMS,  FACTITIOUS.  These  are  made  of 
very  pure,  fusible,  transparent  and  dense  glass, 
usually  termed  paste  or  strass,  which  is  mostly 
formed  of  oxide  of  lead,  potassa  and  silica,  with 
small  quantities  of  other  ingredients  to  increase 
the  brilliancy  and  clearness.  The  tints  are  im¬ 
parted  by  the  addition  of  metallic  oxides.  The 
beauty  of  artificial  stones  and  gems,  depends  upon 
the  tint  of  the  real  stones  being  exactly  imitated, 
and  upon  proper  care  and  skill  being  exercised  in 
the  cutting,  polishing,  and  setting  of  them  in  their 
cases.  All  the  colored  glasses,  and  enamels,  may 
be  worked  up  into  artificial  gems.  (See  Enamels, 
Foils,  Pastes,  &c.) 

GENEVA.  (From  genicvre,  juniper.)  Hol¬ 
lands  gin.  (See  Hollands.) 

GENTIANINE.  A  peculiar  substance  ob¬ 
tained  by  MM.  Henry  and  Caventou  from  the  root 
of  the  common  officinal  gentian,  (gentiana  lutea.) 

Prep.  I.  Digest  powdered  gentian  root  in  ether 
for  2  or  3  days  with  agitation,  filter,  evaporate, 
dissolve  in  alcohol,  filter,  and  again  evaporate  ;  re¬ 
dissolve  in  alcohol  or  ether,  filter,  and  crystallize. 

II.  Digest  gentian  root  (in  powder)  in  ether  for 
two  days  and  nights,  filter,  evaporate  nearly  to 
dryness ;  add  alcohol  to  the  yellow  crystalline 
mass  thus  obtained  until  it  no  longer  becomes 
colored  ;  evaporate  to  dryness,  redissolve  in  weak 
alcohol,  filter,  evaporate  again  to  dryness  ;  dissolve 
in  water,  add  some  calcined  magnesia,  boil,  filter, 
digest  the  sediment  in  ether,  and  evaporate. 

Remarks.  Gentianino  forms  golden  yellow  crys¬ 
tals,  scarcely  soluble  in  water,  very  soluble  in  al¬ 
cohol  and  ether.  It  is  a  strong  aromatic  bitter,  in 
doses  of  gr.  ij  ;  the  tincture  is  mostly  used.  Ac¬ 
cording  to  the  researches  of  Trommsdorff  and  Le¬ 
conte,  the  above  substance  is  composed  of  gentisin, 
gentianite,  and  sugar. 

GEN  1 IANITE.  The  bitter  principle  of 
Gentian.  It  has  not  been  obtained  in  a  state  of 
purity.  It  may  be  procured  combined  with  a  por¬ 
tion  of  sugar,  by  digesting  the  alcoholic  extract  of 
gentian  in  water,  throwing  down  the  gentisin  with 
lead,  passing  sulphureted  hydrogen  through  the 
liquid  to  remove  any  traces  of  lead,  filtering  and 
evaporating.  It  may  be  further  purified  bv  diges¬ 
tion  in  ether.  ° 


GENTISIN.  Syn.  Gentisic  Acid.  This  is 
obtained  from  the  alcoholic  extract  of  gentian  by 
digestion  in  water,  and  in  alcohol,  evaporatino-  the 
tincture,  and  treating  the  residuum  with  ether 
By  repeated  re-solutions  in  alcohol  it  may  be  ob¬ 
tained  under  the  form  of  pale  yellow  needles  It 
forms  salts  with  the  bases. 


GILmNG.  Syn.  Dorure,  (Fr.)  Vergoldung 
(Germ.)  The  art  of  covering  the  surfaces  of 
bodies  with  a  thin  film  of  gold,  for  the  purpose  oi 
increasing  their  durability  or  improving  their  an 
pearance.  &  ^ 


GILDING,  BOOK.  The  gilt  letters  i 
figures  on  the  leather,  cloth,  and  silk  covers 
books,  are  formed  by  sprinkling  or  dusting  fin 
powdered  gum  mastich  over  the  surface  to  be  p 
ed ;  an  iron  or  brass  tool  bearing  the  design  u 
its  face  is  then  heated  to  a  proper  temperati 
and  pressed  upon  a  piece  of  leaf  gold,  which  slh 


ly  adheres  to  it ;  the  two  are  then  transferred  tl 
the  cover,  and  the  tool  is  gently  pressed  on  it,  b 
which  means  the  mastich  softens,  and  retains  th 
gold.  The  loose  gold  and  powdered  mastich  ar! 
then  dusted  off  with  a  brush.  The  gold  will  ad 
here  to  leather  without  the  use  of  mastich,  but  th! 
gilding  is  conceived  to  be  more  durable  when  it  : 
employed. 

The  edges  of  the  leaves  o  f  books  and  reams  o 
paper  are  first  cut  perfectly  smooth  in  the  cuttin, 
press,  and  then  thinly  washed  with  a  solution  o; 
isinglass  in  weak  spirit,  or  with  a  varnish  made  o; 
4  parts  of  Armenian  bole  and  1  part  of  powdere 
sugar-candy,  mixed  up  to  a  proper  consistenc; 
with  white  of  egg.  The  coating  is  allowed  to  dry 
and  is  then  smoothed  with  a  wet  rag,  after  whic 
the  gold  leaf  is  applied  and  polished  with  the  bur 
nisher. 

GILDING,  BUTTON.  This  species  of  gild! 
ing  has  been  already  noticed.  (See  p.  149.)  I 
shall,  therefore,  only  remark  here,  that  when  th 
process  is  properly  conducted,  12  dozen  (1  gross 
of  buttons,  of  one  inch  in  diameter,  may  be  pei 
fectly  gilded  on  both  sides  with  only  5  grains  0' 
gold.  By  an  Act  of  Parliament,  which  I  believ 
is  still  unrepealed,  this  is  the  smallest  portion  o; 
gold  permitted  to  be  used  for  a  gross  of  buttons  0| 
the  above  size,  but  a  less  quantity  than  5  grains  ij 
frequently  employed.  The  mass  of  the  finest  kin 
of  buttons,  and  other  small  articles,  have,  howeve 
during  the  last  few  years  been  gilded  by  means  o. 
a  solution  of  chloride  of  gold  in  bicarbonate  of  pc 
tassa.  (See  Elkington’s  Patent  Gilding.) 

GILDING,  BURNISHED.  This  is  princi; 
pally  applied  to  the  frames  of  pictures  and  mirror, 
and  to  similar  objects.  It  is  performed  by  giviu 
the  wood,  first,  a  coating  of  good  size,  and  nex 
several  successive  coats  of  size  thickened  wit 
finely-powdered  whiting,  Spanish  white,  or  plastCj 
of  Paris,  until  a  good  face  is  produced ;  observing 
to  let  each  coat  become  quite  dry,  and  to  rub  ; 
perfectly  smooth  with  fine  glass-paper,  before  th 
application  of  the  following  one.  When  the  propc 
‘  face’  is  obtained,  the  surface  is  thinly  and  evenl, 
gone  over  with  gold  size,  and  when  this  is  neorl\ 
dry,  the  gold  leaf  is  applied  and  afterwards  bui! 
nished. 

GILDING,  CHEMICAL.  This  term  is  aj 
plied  to  those  methods  of  gilding  in  which  the  gol; 
adheres  to  the  surface  from  chemical  affinity,  an 
not  from  the  intervention  of  some  glutinous  sub 
stance.  The  latter  method  is  called,  by  way  o 
distinction,  “  mechanical  gilding.” 

GILDING,  COLD.  This  is  performed  b 
softening,  annealing,  and  polishing  the  article 
(copper  or  brass)  to  be  gilded,  and  then  applyin. 
the  following  powder  by  friction  with  a  piece  o, 
cork  moistened  with  a  solution  of  salt  in  water 
after  which  the  work  is  burnished  with  a  piece  o! 
hematite  or  polished  steel. — Powder  :  Pure  gold  i 
drs. ;  pure  copper  1  dr. ;  nitro-muriatic  acid  10  oz.: 
dissolve,  imbue  clean  linen  rags  with  the  solution 
dry,  burn  them  and  carefully  collect  the  ashei 
which  contain  the  gold  in  a  state  of  minute  divisioi 
GILDING,  DISTEMPER.  This  is*  metho 
practised  by  the  French,  that  resembles  Burnisiie, 
Gilding,  excepting  in  being  vastly  more  compl; 
cated.  This,  as  well  as  Burnished  Gilding,  is  at 
plied  to  wood,  plaster,  and  marble. 


GIL 


333 


GIL 


GILDING,  ELKINGTON’S  PATENT.  Syn. 
Linnet's  Process.  Anglo-German  Gilding. 
roc.  1.  ( The  Gilding  liquid.)  Fine  gold  5  oz. 

iroy ;)  nitro-muriatic  acid  52  oz.  (avoirdupois ;) 
solve  by  heat,  and  continue  the  heat  until  red 
|  yellow  vapors  cease  to  be  evolved ;  decant  the 
far  liquid  into  a  suitable  vessel ;  add  distilled 
rter  4  gallons ;  pure  bicarbonate  of  potassa  20 
k ;  and  boil  for  two  hours.  ***  The  nitro-mu- 
|itic  acid  is  made  with  pure  nitric  acid  (sp.  gr. 
45)  21  oz. ;  pure  muriatic  acid  (sp.  gr.  1T5)  17 
. ;  and  distilled  water  14  oz. 

2.  ( The  Gilding.)  The  articles,  after  being  per- 
itly  cleaned  from  scale  or  grease,  and  receiving 
proper  face,  are  to  be  suspended  on  wires,  dipped 
o  the  liquid  boiling  hot  and  moved  about  there- 
when,  in  from  a  few  seconds  to  a  minute,  de¬ 
eding  on  the  newness  and  strength  of  the  liquid, 
e  requisite  coating  of  gold  will  be  deposited  on 
sm.  By  a  little  practice  the  time  to  withdraw 
3  articles  is  readily  known ;  the  duration  of  the 
mersiou  required  to  produce  any  given  effect 
tdually  increases  as  the  liquid  weakens  by  use. 
hen  properly  gilded,  the  articles  are  withdrawn 
•m  the  solution  of  gold,  washed  in  clean  water, 
d  dried  ;  after  which  they  undergo  the  usual 
eration  of  coloring,  &c.  (See  Gilding,  wash.) 
dead  appearance  is  produced  by  the  application 
the  articles  of  a  weak  solution  of  nitrate  of  mer¬ 
ry  previously  to  the  immersion  ;  or  the  deaden- 
J  may  be  given  by  applying  a  solution  of  the 
rate  to  the  gilded  surface  and  then  expelling 
;  mercury  by  heat.  (This  process,  though  pat¬ 
ted  by  Mr.  Elkington  in  England,  and  claimed 
his  own  invention,  was  in  reality  discovered 
d  first  practised  by  M.  Bonnet,  a  foreigner.) 
tides  thus  gilded  do  not  bear  friction  and  the 
.'rations  of  being  put  in  color,  (raise  en  couleur,) 
well  as  those  gilded  by  the  mercurial  process,  or 
u  by  electricity. 

4ILDING,  FRICTION.  This  consists  in  the 
ilication,  by  friction,  of  gold  in  a  minutely  di¬ 
ed  state,  to  the  surface  of  the  copper  or  brass, 
viously  cleaned  and  brightened.  (See  Gilding, 

lo.) 

ULDING,  GRECIAN.  Proc.  Sal  ammoniac 
;  1  corrosive  sublimate,  equal  parts,  are  dissolved 
1  nitric  acid,  and  a  solution  of  gold  made  with 
D  menstruum;  after  slight  concentration  the 
1  fid  is  applied  to  the  surface  of  silver,  which  im- 
jjdialcly  becomes  black,  but  on  being  heated  ex- 
ijits  a  gilded  surface. 

WILDING,  JAPANNER’S.  This  is  done  by 
'jering  the  surface  with  oil  size  thinned  with 
•  its  of  turpentine,  and  then  gently  daubing  on 
fjd  powder  with  a  puff  of  wash-leather.  This 
the  appearance  of  frosted  gold.  (See  Gild- 
1  Powder.) 

•ILDING,  LEAF.  This  term  is  applied  to 
l:  gilding  of  paper,  vellum,  &c.,  by  applying 
gold  to  the  surface,  previously  prepared  with 
fpating  of  gum-water,  size,  or  white  of  egg.  It 
Usually  finished  with  an  agate  burnisher. 
4ILDING,  LETTER.  The  letters  of  sign- 
yds  and  similar  ornamental  gilding  for  outdoor 
V;'k,  is  done  by  first  covering  the  design  with  yel- 
I  °r  gold-color  paint,  then  with  oil  gold  size,  and 
v‘n  this  is  nearly  dry  applying  the  leaf-gold, 
0  ‘rving  to  shield  it  properly  from  the  wind,  lest 


it  be  blown  away  or  become  crumpled  before  be¬ 
ing  properly  attached.  This  gilding  is  usually 
varnished. 

GILDING  LIQUOR.  Syn.  Gilder’s  Pickle. 
Prep.  Alum  and  common  salt,  of  each  1  oz. ; 
purified  nitre  2  oz. ;  water  \  pint ;  used  to  impart 
a  rich  color  to  gold  surfaces,  principally  trinkets. 
Its  application  should  not  be  too  long  continued, 
as  it  dissolves  a  small  portion  of  the  gold.  For 
common  purposes  it  is  best  used  diluted  with  water. 

GILDING  METAL.  The  metal  employed 
for  gilding  is  usually  brass,  or  a  mixture  of  brass 
and  copper.  The  following  alloys  have  been  re¬ 
commended  : — 

I.  Copper  6  parts ;  brass  1  part. 

II.  Copper  4  parts  ;  Bristol  brass  1  part. 

III.  Copper  13  parts ;  old  Bristol  brass  3  parts  ; 
tin  14  parts. 

GILDING  OF  LEATHER.  The  finer  class 
of  leather  gilding  has  been  already  noticed  under 
Book  Gilding.  For  common  work,  silver  leaf  is 
usually  applied  to  the  surface,  previously  covered 
with  size  or  white  of  egg,  and  after  being  burnish¬ 
ed  down  and  dried  is  covered  with  gold-colored 
lacquer.  Tinfoil  is  frequently  employed  for  in¬ 
ferior  work,  or  such  as  is  not  required  to  be  elastic. 

GILDING,  OIL.  This  species  of  gilding  may' 
be  divided  into  several  operations. — 1.  The  surface 
is  prepared  by  a  coating  of  whitelead  in  drying  oil. 
— 2.  Another  coat  is  given,  made  with  calcined 
whitelead  or  masiscot  ground  in  linseed  oil  and  tur¬ 
pentine  ;  3  or  4  coats  of  this  mixture  are  often 
given,  observing  to  carefully  smooth  olF  each  coat 
with  pumice  or  shave  grass  before  the  application 
of  the  following  ones. — 3.  The  Gold  Color,  or 
paint,  is  next  applied.  It  is  usually  very  adhesive 
gold  size,  or  the  bottom  of  the  pot  or  dish  in  which 
painters  wash  their  brushes.  For  this  purpose  it 
is  thoroughly  ground  and  strained. — 4.  When  the 
gold  color  becomes  partially  dry  and  sufficiently 
tenacious,  the  gold-leaf  is  applied  and  pressed  on 
with  a  wad  of  cotton,  wood,  or  a  soft  brush. — 5. 
A  thin  coat  of  spirit  varnish  is  now  given,  and  the 
object  is  cautiously  passed  over  a  chafing  dish  of 
charcoal,  observing  to  avoid  stopping  the  motion 
of  the  piece  while  doing  so,  as  it  would  then  be¬ 
come  discolored  and  blistered.  The  work  is  usual¬ 
ly  finished  off  with  a  coat  of  pale  oil  varnish.  For 
outdoor  gilding,  the  whole  of  the  varnishing  pro¬ 
cess  is  generally  omitted.  This  species  of  gilding 
is  applied  to  woodwork,  plaster,  metal,  &c. 

GILDING  OF  POLISHED  METALS.  I. 
Polished  iron  and  steel  may  be  readily  gilded  by 
applying  an  ethereal  solution  of  gold  to  the  surface 
with  a  camel-hair  pencil.  The  ether  flies  off  and 
leaves  the  surface  coated  with  gold ;  it  must  then 
be  polished  with  a  burnisher.  In  this  way,  any 
fancy  device  or  writing  may  be  executed  on  steel 
or  iron.  This  species  of  gilding  is  not,  however,  so 
durable  as  the  following: — 

II.  Apply  gold  leaf  to  the  surface  of  polished 
iron,  steel,  or  copper,  heated  to  a  bluish  tint,  press 
it  on  gently  with  the  burnisher,  avoiding  breaking 
or  injuring  the  gold  ;  again  expose  it  to  a  gentle 
heat,  and  repeat  the  process  with  fresh  leaves  of 
gold,  until  the  gilding  has  acquired  a  proper  thick¬ 
ness  ;  then  let  it  cool  and  palish  it  with  the  bur¬ 
nisher.  (See  Gold,  Liquid.) 

GILDING  OF  PORCELAIN,  GLASS,  &c. 


GIL 


334 


GIL 


This  is  performed  by  b’ ending  powdered  gold  with 
gum  water  and  a  little  borax*  and  applying  it  by 
means  of  a  camel-hair  pencil ;  the  article  is  then 
heated  sufficiently  hot  in  an  oven  or  furnace,  by 
which  means  the  gum  is  burnt,  and  the  borax 
vitrifying  cements  the  gold  to  the  surface.  When 
cold  it  is  polished  off  with  a  burnisher.  Names, 
dates,  or  any  fancy  device  may  thus  be  perma¬ 
nently  and  easily  fixed  on  glass,  china,  earthen¬ 
ware,  &c. 

GILDING  OF  SILK,  &c.  Silks,  satins, 
woollens,  ivory,  bone,  may  be  readily  gilded 
by  immersing  them  in  a  solution  of  nitro-muriate 
(terchloride)  of  gold,  (1  of  the  salt  to  3  or  4  of  wa¬ 
ter,)  and  then  exposing  them  to  the  action  of  hydro¬ 
gen  gas.  The  latter  part  of  the  process  may  read¬ 
ily  be  performed  by  pouring  some  diluted  sul¬ 
phuric  acid,  or  zinc  or  iron  filings,  in  a  bottle,  and 
placing  it  under  a  jar  or  similar  vessel,  inverted, 
at  the  top  of  which  the  articles  to  be  gilded  are  to 
be  suspended. 

The  foregoing  experiment  may  be  very  prettily 
and  advantageously  varied  as  follows  :  —  Paint 
flowers  or  other  ornaments  with  a  very  fine  camel- 
hair  pencil,  dipped  in  the  above-mentioned  solution 
of  gold,  on  pieces  of  silk,  satin,  &c.,  and  hold  them 
over  a  Florence  flask,  from  which  hydrogen  gas  is 
evolved,  during  the  decomposition  of  the  water  by 
sulphuric  acid  and  iron  filings.  The  painted  flow¬ 
ers,  &c.  in  a  few  minutes  will  shine  with  all  the 
splendor  of  the  purest  gold.  A  coating  of  this 
kind  will  not  tarnish  on  exposure  to  the  air,  or  in 
washing. 

GILDING  OF  SILVER.  Silver  is  usually 
gilded  by  brushing  it  evenly  over  with  an  amalgam 
of  gold,  submitting  it  to  heat  and  burnishing.  (See 
Gilding,  Wash.) 

GILDING  POWDER.  Syn.  Gold  Powder. 
Gold  Bronze.  Prep.  I.  Heat  an  amalgam  of 
gold  until  the  mercury  be  all  volatilized.  If  the 
quantity  be  considerable,  the  process  should  be  so 
conducted  as  to  save  the  mercury. 

II.  Dissolve  gold  in  nitro-muriatic  acid,  then 
precipitate  it  with  a  solution  of  pure  protosulphate 
of  iron ;  wash  and  dry  the  powder.  A  good  pro¬ 
cess. 

III.  Grind  gold  leaf  with  honey  by  means  of  a 
stone  and  muller,  until  reduced  to  an  impalpable 
powder,  then  wash  away  the  honey  and  dry  the 
gold. 

Uses,  tyc.  Powdered  gold  is  employed  in  gilding 
by  the  japanners  and  by  artists.  It  is  either  sold 
in  powder  or  made  up  into  shells.  (See  Gold 
Powder.) 

GOLD  SHELLS.  The  previous  article  ground 
up  with  gum  water,  and  spread  upon  the  insides  of 
shells.  Used  by  artists. 

GILDING  SIZE.  Syn.  Gilder’s  Size.  Gold 
Size.  Gold  Color.  Prep.  I.  (Oil  size.)  Drying  or 
boiled  oil  thickened  with  yellow  ochre,  or  calcined 
red  ochre,  and  carefully  reduced  to  the  utmost 
smoothness  by  grinding.  It  may  be  thinned  with 
oil  of  turpentine.  Improves  by  age.  Used  for  oil 
gilding. 

II.  ( Water  size.)  Parchment  or  isinglass  size, 
mixed  with  finely-ground  yellow  ochre.  Used  in 
burnished  or  distemper  gilding. 

GILDING,  TALBOT’S  PATENT.  By  this 
process,  gilding,  silvering,  and  platinizing  are  per¬ 


formed  by  adding  a  solution  of  gallic  acid  in  water 
ether,  or  alcohol,  to  a  solution  of  gold,  silver  o 
platina,  and  immersing  therein  the  metallic  sub: 
stances  to  be  gilded,  which  must  be  allowed  to  re ! 
main  immersed  until  sufficiently  coated.  The  ar 
tides  must  be  well  cleaned  and  polished  befortl 
being  placed  in  the  solution. 

GILDING,  THREAD.  Gold  thread  is  mere! 
ly  a  thread  of  yellow  silk  covered  with  a  very  thii 
flatted  wire  of  gold,  by  means  of  a  properly  ari 
ranged  revolving  wheel. 

GILDING,  VARNISH.  This  is  oil  gilding 
applied  to  equipages,  picture-frames,  furniture,  &c.| 
the  surface  being  highly  varnished  and  polisheij 
before  it  receives  the  size  or  gold  color  ;  and  afteij 
the  gilding  has  become  quite  dry,  a  coat  of  spiri; 
varnish,  fumed  with  the  chafing-dish  as  above,  is  ap; 
plied,  followed  by  2  or  3  coats  of  the  best  copal  var 
nish,  after  which  the  work  is  carefully  polished  witl| 
tripoli  and  water.  (See  Furniture,  Varnished.)  | 
GILDING  VARNISH.  Syn.  Gilder’s  Var 
nish.  Gilder’s  Wax.  Prep.  Beeswax  4  oz. 
verdigris  and  sulphate  of  copper,  of  each  1  oz.  j  mis 
II.  Beeswax  4  oz. ;  verdigris,  red  ochre,  ani: 
alum,  of  each  1  oz. ;  mix.  Used  to  give  a  re< 
gold  color  to  water-gilding. 

GILDING,  VOLTAIC.  Gilding  by  the  mois 
way  ;  or  by  communicating  a  negative  electrii 
state,  by  means  of  a  feeble  hydro-electric  curren; 
to  the  metal  which  is  sought  to  be  gilded,  and  whicl-j 
is  immersed  in  a  dilute  solution  of  gold. 

Proc.  I.  Pour  a  neutral  solution  of  chloride  olj 
gold,  containing  not  more  than  from  J  to  1$  of, 
gold  into  a  glass  cylinder,  whose  lower  extremity 
is  hermetically  closed  with  moistened  gut -skin,  am, 
introduce  the  cylinder  into  a  vessel  which  containj 
some  water  very  slightly  acidulated  with  a  fev 
drops  of  sulphuric  acid.  The  cylinder  should  b< 
supported  so  as  to  prevent  its  lower  surface  from 
resting  immediately  on  the  bottom  of  the  large 
vessel.  It  is  necessary  to  carefully  clean,  or  ever 
polish,  the  surface  of  the  metal,  whether  of  silvei 
or  brass,  that  we  desire  to  gild,  lest  a  portion  of  J 
should  be  left  ungilt.  To  attain  this  end,  it  L 
sometimes  advisable  to  place  the  metal  for  a  fev; 
moments  in  contact  with  zinc,  in  dilute  sulphuri'i 
acid,  so  that  hydrogen  may  be  disengaged  on  it 
surface  ;  after  which  it  must  be  well  washed.  It 
order  to  gild  an  object,  it  must  be  fixed  or  suspen 
ed  by  a  platina  wire,  to  the  other  extremity  o 
which  is  attached  a  plate  of  zinc  ;  this  done,  plung 
the  article  to  be  gilt  in  the  solution  of  gold,  and  tb ; 
zinc  plate  into  the  acidulated  water.  The 
of  the  electric  current  may  be  moderated  at  will 
by  immersing  more  or  less  of  the  zinc  plate,  s 
that  no  hydrogen  may  be  disengaged,  and  in  I 
case  the  chloride  of  gold  is  alone  decomposed 
After  a  minute,  the  article  to  be  gilt  is  withdrawn 
wiped  dry  with  a  fine  linen  cloth,  rubbed  a  iittiej 
and  again  immersed.  After  two  or  three  immerj 
sions  the  metal  will  be  found  to  be  sufficien  j 
gilded.  (M.  de  la  Rive.)  .  I 

II.  (Process  of  M.  Louyet.)  This  consists  ji 
employing  a  strong  solution  of  bisulphuret  of  go 1 
in  cyanuret  of  potassium  and  a  powerful  elec  n| 
current.  The  bisulphuret  is  prepared  by  ei  *1 
passing  sulphureted  hydrogen  through  a  so  u  1  j 
of  bichloride  of  gold,  or  by  adding  to  a  solution  a 
the  latter  another  of  hydrosulphuret  of  animoi  j 


GIL 


335 


GIL 


c  precipitate  is  collected  in  a  filter,  washed 
eral  times  with  warm  water,  and  is  then  dis- 
ed  in  a  concentrated  solution  of  cyanuret  of 
assiuin,  by  passing  the  solution  through  it, 
mkled  on  a  paper  filter,  until  the  whole  is  dis¬ 
ced,  which  is  known  by  the  paper  becoming  de- 
jred.  The  filter  should  then  be  washed  with 
ter  to  extract  the  adhering  solution  of  gold,  and 
i  water  may  be  kept  for  a  future  operation.  The 
jtion  of  gold  should  be  kept  in  a  well-closed 
sel  when  not  intended  for  immediate  use.  This 
ition  is  not  decomposed  by  silver,  copper,  or 
ss,  by  simple  contact.  The  electric  current  is 
duced  by  the  use  of  voltaic  couples,  varying  in 
lensions  according  to  the  surface  to  be  gilded. 
>late  of  copper,  12  to  16  centimetres  square,  is 
t  into  the  form  of  one  of  the  double  plates  of 
•llaston’s  pile,  in  the  central  space  of  which  is 
ced  a  plate  of  amalgamated  zinc  of  only  half  the 
■  of  the  copper  plate,  and  entirely  covered  with 
iece  of  coarse  cloth,  to  prevent  contact  between 
two  metals.  Two  copper  wires  are  soldered 
lie  two  superior  angles  of  the  zinc  plate,  and 
i  similar  wires  are  also  soldered  to  the  middle 
each  of  the  faces  of  the  copper  plate.  The 
es  from  the  negative  element  (which  are  rather 
t)  are  connected  with  the  copper,  brass,  bronze, 
liver  article,  which  it  is  desired  to  gild,  placed 
i  glass  or  porcelain  decomposition  cell,  in  a  sim- 
mannerto  the  connection  at  the  other  end,  and 
extremities  of  the  positive  wires  are  so  ar- 
ged  as  to  make  them  alternate  with  the  pre- 
ing.  The  decomposition  cell  is  then  nearly 
!d  with  the  solution  of  gold,  and  the  battery  ex- 
d  by  water  strongly  acidulated  with  equal  parts 
litric  and  sulphuric  acids.  At  the  end  of'5,  10, 
i  or  30  minutes,  the  article  is  withdrawn,  washed 
>ure  water,  and  dried.  It  is  then  again  iin- 
'sed,  and  the  withdrawal,  washing,  and  reim- 
■sion  repeated,  until  it  has  received  a  sufficiently 
k  coating  of  gold.  To  increase  the  solidity  of 
;  gilding,  the  article  when  withdrawn  the  first 
ji,  and  after  being  washed  and  dried,  may  be 
'loiitted  to  a  heat  of  250°  to  300°  C.,  and  after 
ing  again  becomo  cold,  reimmersed  in  the  de¬ 
position  cell  as  before. 

according  to  M.  Louyet,  articles  are  more  beau¬ 
ty  gilded  in  this  way,  when  the  electricity  is 
’{ally  distributed  over  their  surface.  This  he  ef- 
'js  by  terminating  the  poles  of  the  voltaic  couple 
'  -everal  reophori,  of  which  all  those  from  the 
1  ative  element  are  placed  in  contact  with  differ- 
points  of  the  perimeter  of  the  object  to  be  gild- 
the  positive  reophori  being  equal  in  number, 
1  at  the  same  time  arranged  to  correspond  with 
I; negative  ones  ;  but  a  small  interval  is  preserved 
*'reen  them.  After  the  pieces  are  gilded  they 
Lj“  put  in  color,”  by  which  their  lustre  and  beauty 
'  brought  out.  This  is  done  by  either  steeping 
•iu  in  the  gilding  liquor  or  pickle,  before  de- 

*  ied,  or  by  covering  them  with  a  layer  of  gild- 
wax  and  heating  them.  In  the  above  way, 

1  w,  brass,  bronze,  silver,  iron,  lead,  tin,  steel, 
1  platinum  may  be  gilded. 

II.  ( Process  of  M.  Ruolz.)  This  process  con- 
1  in  decomposing,  by  means  of  a  constant  bat- 

*  >  a  solution  of  cyanide,  chloride,  or  potassio- 
;  ride  of  gold  in  cyanide  of  potassium,  or  red  or 
f  prussiate  of  potash,  a  solution  of  soda-chlo¬ 


ride  of  gold  in  carbonate  of  soda,  or  of  sulphuret  of 
gold  in  neutral  cyanide  or  sulphuret  of  potassium. 
M.  Ruolz  also  silvers  in  the  same  way. 

IV.  ( Process  of  Mr.  Elkington.)  31  grammes 
and  25  centigrammes  of  gold  converted  into  oxide  ; 
5  hectogrammes  of  cyanuret  of  potassium ;  water 
4  litres  ;  boil  for  half  an  hour  in  glass  or  porcelain. 
This  solution  is  used  with  a  constant  battery.  It  gilds 
very  quickly,  especially  when  boiling.  (M.  Dumas.) 

V.  ( Process  of  Mr.  Walker.)  Gilding  and  sil¬ 
vering  have  been  hitherto  accomplished  by  the  use 
of  a  single  cell,  and,  therefore,  at  the  expense  of  a 
salt  of  gold  or  silver.  These  salts  are  troublesome 
to  prepare,  and  are  expensive  ;  and  therefore  if  the 
anions  would  combine  with  gold  and  silver  anodes, 
the  operations  of  plating  and  gilding  might  be  ren¬ 
dered  more  simple,  more  sure,  and  more  economi¬ 
cal.  This  may  be  effected  by  dissolving  the  neu¬ 
tral  oxides  of  silver  and  of  gold,  or  the  chloride  of 
gold,  each  in  a  solution  of  cyanide  of  potassium, 
and  electrolyzing  the  solutions  respectively  with  a 
silver  and  a  gold  anode.  After  a  few  seconds  of 
action  deposites  are  obtained ;  the  articles  are  re¬ 
moved  and  polished,  and  reimmersed,  according  to 
the  thickness  required.  The  cyanogen,  released 
at  the  anode,  combines  with  it,  whether  it  be  silver 
or  gold,  and  destroys  a  portion,  equivalent  to  that 
deposited  at  the  cathode  ;  and  thus  the  strength  of 
the  solution  is  maintained,  and  the  expense  of  the 
operation  is  reduced  to  a  minimum.  The  deposi¬ 
tion  is  effected  in  glass  cells,  and  thus  the  eye  can 
detect  the  regularity  of  the  process.  The  anodes 
are  gold  and  silver  wire,  or  plate,  which  are  sus¬ 
pended  in  the  decomposition  cell,  and  connected 
with  the  positive  element  of  the  battery,  like  the 
pieces  of  copper,  d  d,  in  the  engraving  at  p.  262 
(Proceedings  of  the  Lond.  Elect.  Soc.,  Sept.  21, 
1841.)  The  solution  of  gold  mentioned  in  the 
other  processes,  may  also  be  employed  with  gold 
anodes,  and  will  thus  be  rendered  more  constant 
and  convenient. 

Remarks.  It  is  necessary  to  carefully  scour  the 
surfaces  of  the  articles  to  be  gilded,  as  the  slightest 
layer  of  oxide  or  grease  would  prevent  the  adhe¬ 
sion  and  equal  distribution  of  the  gold  over  the  sur¬ 
face.  M.  Becquerel  amalgamates  the  pieces  for 
this  purpose,  by  which  the  best  effects  of  gilding, 
with  respect  to  durability  and  solidity,  are  produced. 
The  objects  are  simply  immersed  in  a  solution  of 
protonitrate  of  mercury,  and  washed  with  a  large 
quantity  of  water,  then  rubbed  with  leather,  in  or¬ 
der  to  diffuse  the  mercury  ;  and  the  immersions 
are  repeated  until  the  metal  is  equally  diffused  over 
the  surface.  If  it  be  slightly  spread  without  rub¬ 
bing,  the  surface  remains  tarnished ;  but  if  it  be 
brushed  it  assumes  a  brilliant  appearance.  If  the 
pieces  thus  prepared  be  steeped  in  the  bath  of  cya¬ 
nide  of  gold  and  potassium,  at  a  temperature  of 
77°  to  86°  F.,  and  connected  with  a  constant  bat¬ 
tery  in  operation,  in  less  than  a  quarter  of  an  hour 
they  will  be  gilded,  either  dead  (matt)  or  shining, 
but  of  a  matt  equal  to  that  of  clocks,  a  quality  dif¬ 
ficult  to  obtain  by  the  ordinary  process.  If  it  be 
wished  to  give  value  to  electro-chemical  gilding, 
we  must  jointly  employ  both  methods,  and  take 
mercury  as  a  medium,  but  not  in  so  great  a  quan¬ 
tity  as  in  gilding  by  mercury.  The  temperature 
of  the  operation  for  bringing  up  the  color  is  suffi¬ 
cient  to  drive  off  the  inercnry,  so  that  the  advan- 


GIL 


336 


GIL 


tages  are  united  of  the  combination  of  the  gold 
with  the  copper,  and  of  an  almost  unlimited  thick¬ 
ness  of  gold.  (Comptes  Rendua,  July,  1843.) 

The  decomposition  cell  should  be  made  of  glass 
or  porcelain,  and  preferably  of  the  former,  be¬ 
cause  it  admits  more  easily  of  the  inspection  of 
the  process.  It  should  also,  for  economy’s  sake,  be 
of  such  a  form  as  to  permit  the  objects  to  be 
gilded,  to  be  covered  with  the  smallest  possible 
quantity  of  the  solution  of  gold.  In  reference  to 
the  battery  it  may  be  remarked,  that  the  feebler 
and  more  constant  its  action,  the  greater  is  the 
solidity  of  the  gilding,  and  its  degree  of  adhesion 
to  the  gilded  surface.  In  many  cases,  however, 
comparatively  powerful  electro-currents  are  em¬ 
ployed,  for  the  sake  of  expedition ;  but  the  process 
thereby  becomes  more  difficult  to  manage  with 
success.  (See  Electrotype,  &c.) 

GILDING,  WASH.  Syn.  Water  Gilding. 
Mercurial  do.  Amalgam  do.  This  consists  in 
the  application  of  a  thin  coating  of  amalgam  of 
gold  to  the  metallic  surface  to  be  gilded,  and  in 
the  volatilization  of  the  mercury  by  heat.  It  is 
the  usual  method  of  gilding  articles  of  copper  and 
its  alloys,  and  possesses  great  beauty  and  durabili¬ 
ty,  when  properly  executed.  The  process  consists 
of  several  operations  ;  viz. — 

1.  {The  amalgam.)  Put  1  part  of  fine  gold 
into  an  iron  crucible,  apply  heat,  and  when  faintly 
red  add  8  parts  of  mercury,  agitate  with  an  iron 
rod,  and  when  the  whole  of  the  gold  is  dissolved, 
pour  it  (cautiously)  into  an  earthen  vessel,  con¬ 
taining  water.  The  amalgam  must  be  next 
squeezed  in  chamois  leather  to  separate  the  run¬ 
ning  mercury,  and  the  latter  must  be  preserved 
for  a  future  operation,  as  it  contains  a  portion  of 
gold.  The  solid  or  semi-solid  amalgam  is  then 
preserved  for  use. 

2.  ( The  mercurial  solution.)  Dissolve  10  parts 
of  mercury  in  11  parts  of  aquafortis,  (sp.  gr.  1-33,) 
and  dilute  the  solution  with  25  times  its  weight  of 
water. 

3.  ( Annealing .)  The  article  of  bronze,  copper, 
or  brass  is  prepared  by  setting  it  among  burning 
charcoal  or  peat,  observing  to  heat  it  equally  untd 
it  acquires  a  cherry  red  color  in  the  dark,  when  it 
is  allowed  to  cool  slowly  In  the  air. 

4.  {The  decapage  or  scouring.)  The  article  is 
next  soaked  in  water,  strongly  soured  with  oil  of 
vitriol,  and  to  which  a  little  salt  has  been  added, 
until  the  film  of  oxide  is  dissolved  off  or  loosened  ; 
it  L  then  rubbed  bright  with  a  stiff  brush,  washed 
in  clear  water,  and  rubbed  dry  with  clean  sawdust 
or  bran,  when  a  very  smooth  dull  surface  is  ob¬ 
tained,  if  the  process  has  been  well  conducted. 

5.  {Application  of  the  amalgam.)  A  fine  brass 
wire  brush  {scratch-brush)  is  now  dipped  into  the 
mercurial  solution,  next  drawn  slopingly  over  a 
lump  of  amalgam  of  gold,  and  then  over  the  sur¬ 
face  of  the  article  to  bo  gilded,  and  this  process  is 
repeated  until  a  sufficient  coating  of  the  amalgam 
has  been  thus  given  to  the'  alloy. 

6.  {The  firing.)  The  article  is  now  gradu¬ 
ally  heated  by  exposing  it  to  burning  charcoal, 
during  which  time  it  is  kept  turning  about  to 
distribute  the  heat  equally.  WRen  the  amalgam 
is  properly  fused  on  the  surface,  the  piece  is  with¬ 
drawn  from  the  fire  and  rapidly  brushed  and-  rub¬ 
bed  over  in  every  direction  with  a  stiff  long-haired 


brush,  to  equalize  the  surface ;  it  is  then  agai 
slowly  heated  as  before,  until  the  whole  of  t, 
mercury  is  volatilized.  During  this  time  shod 
any  defects  be  observed  in  the  gilding,  it  is  r; 
paired  by  additional  applications  of  the  amalga! 
to  such  parts,  without  removing  the  piece  fro; 
the  fire.  When  the  whole  of  the  mercury  is  drive 
off,  the  piece  is  washed  in  vinegar  and  water,  ail 
then  in  pure  water. 

7.  {Epargner.)  The  parts  of  the  piece  that  a! 
to  be  burnished  are  protected  with  a  mixture 
Spanish  white,  sugar-candy,  and  gum,  mixed  lj 
with  water ;  it  is  next  dried  and  heated  to  expi 
any  remaining  particles  of  mercury,  and  the 
plunged  while  hot  into  water,  acidulated  wi 
sulphuric  acid,  washed,  and  dried. 

8.  {Burnishing.)  This  is  done  with  buruithej 
of  bloodstone  or  hematite,  dipped  into  vinegar  ail 
water,  and  skilfully  rubbed  backwards  and  foj 
wards,  until  a  sufficient  polish  is  produced.  Tl 
piece  is  then  washed  in  pure  water,  wiped  wili 
soft  linen,  and  dried  over  a  chafing-dish  of  charco; 

9.  {Deadening.)  The  parts  to  be  bumishi! 
are  covered  or  protected  as  above,  and  then  heal 
ed  until  the  protection  becomes  partially  carbonizi 
and  brown ;  the  remaining  surface  is  then  coven 
over  with  a  mixture  of  alum,  salt,  and  nitre,  ai 
the  piece  is  again  heated  until  the  latter  mixtu; 
runs  and  becomes  glassy  ;  it  is  then  withdraw; 
plunged  into  water,  and  the  coating  cleaned  oti 
it  is  next  washed  in  very  weak  nitric  acid,  then 
pure  water,  and  lastly  wiped,  and  dried  in  a  stovi 

10.  {Coloring.)  a.  {Red  gold  color.)  Tl 
article  to  be  gilded,  after  being  coated  with  tl 
amalgam,  as  in  the  5th  operation,  is  to  be  gent 
heated,  and  while  hot,  covered  with  gilder 
wax  ;  it  is  then  “flamed”  over  a  wood  fire  ai! 
strongly  heated,  during  all  which  time  it  is  kept 
a  state  of  continual  motion,  to  equalize  the  acticj 
of  the  fire  on  the  surface.  When  all  the  comp( 
sition  has  burned  away  the  piece  is  plunged  ini 
water,  next  cleaned  with  the  scratch -brush  at 
vinegar,  and  then  washed  and  burnished.  1 
bring  up  the  beauty  of  the  color,  the  piece  is  som>j 
times  washed  with  a  strong  solution  of  verdigris  ij 
vinegar,  next  gently  heated,  plunged  while  b'j 
into  water,  and  then  washed,  first  in  vinegar,  <; 
water  soured  with  nitric  acid,  and  then  in  pm 
water ;  it  is  lastly  burnished,  and  again  washt 
and  dried. — h.  {Or  molu  color.)  Tiiis  is  given  b 
covering  the  parts  with  a  mixture  of  powdere| 
hematite,  alum,  common  salt,  and  vinegar,  ani 
applying  heat  until  the  coating  blackens,  whf; 
the  piece  is  plunged  into  cold  water,  rubbed  witj 
a  brush  dipped  in  vinegar,  or  water  strong!, 
soured  with  nitric  acid,  again  washed  in  put, 
water,  and  dried.  During  this  process  the  par', 
not  to  be  in  “  or  molu  color”  should  be  protected. 

Remarks.  Great  care  should  be  taken  by  thj 
workmen  at  mercurial  gilding  to  avoid  the  fume: 
as  they  exercise  a  most  pernicious  effect  upon  fir 
health.  By  the  adoption  of  the  furnace  inventc 
by  M.  D’Arcet  this  evil  is  obviated,  as  the  wholi 
of  the  volatilized  mercury  is  carried  off,  and  agai; 
condensed  for  further  use.  In  this  way  the  occu 
pation  of  the  water-gilder  is  rendered  as  health 
as  most  other  trades.  It  is  to  be  regretted,  how 
ever,  that  owing  to  the  prejudices  of  the  work  me 
against  these  furnaces,  and  the  indifference  of  th 


337 


GIN 


GIN 


isters  on  the  subject,  but  few  are  employed, 
nigh  their  adoption  offers  considerable  advan¬ 
ces  as  regards  economy  and  health. 

GILDING,  WIRE.  Rods  of  silver  are  covered 
th  gold  leaf,  of  a  thickness  proportionate  to  the 
ality  of  the  intended  wire,  and  the  compound 
r  is  theu  drawn  into  wire  in  the  usual  way. 
le  hundred  grains  of  gold  was  formerly  the 
vest  legal  quantity  that  could  be  employed  for 
lb.  (troy)  of  silver.  The  silver  employed  for 
ding  in  this  country  is  usually  alloyed  with  10 
12  pennyweights,  and  that  in  France  with  from 
to  6  pennyweights  of  copper. 

GIN.  (From  Genicvre,  juniper.)  Gin  is  flavored 
rn  spirit.  This  liquor  was  originally  wholly  im- 
rted  from  Holland,  and  hence  received  the 
.  me  of  Hollands,  or  Hollands  Gin,  and  was  a 
■h,  smooth  spirit,  chiefly  flavored  with  juniper 
rries:  hence  the  term  Geneva,  frequently  ap¬ 
ed  to  it,  of  which  the  English  monosyllable  gin 
pears  to  be  a  corruption  or  diminutive.  The 
uor  at  present  known  by  this  name,  of  British 
inufacture,  is,  however,  a  very  different  article 
that  imported,  and  consists  of  plain  spirit,  flavored 
th  turpentine,  and  very  small  quantities  of  cer- 
n  aromatics.  The  thousand  and  one  receipts 
•  this  article,  which  have  from  time  to  time 
en  printed  in  books,  produce  a  flavored  spirit, 
aring  no  resemblance  to  the  most  esteemed 
rnples  of  English  gin,  and  if  possible,  even  more 
dike  genuine  Hollands.  Any  person  may  easily 
tisfy  himself  of  the  truth  of  this  assertion  by 
tual  experiment.  The  cause  of  this  incongruity 
Is  arisen,  chiefly  from  tho  writers  not  being  prac- 
!  ally  acquainted  with  the  subject,  and  from  the 
'inclination  of  well-informed  practical  men  to 
lodge,  gratuitously,  what  they  conceived  to  be 
luable  secrets.  Hence  the  utter  failure  of  any 
erupts  to  produce  either  gin  or  Hollands  from 
5  receipts  usually  published.  The  authors  ap- 
ar  to  have  all  imbibed  a  juniper-berry  mania, 
drably  from  the  imbibition  of  their  favorite  bev- 
ige.  Oil  of  juniper,  in  the  hands  of  these 
jntlemen,  appears  to  be  a  perfect  aqua  mira- 
is;  it  readily  converts  whiskey  into  gin,  and 
.[parts  the  rich  creamy  flavor  of  Hollands  to 
"n  or  molasses  spirit.  But  theory  and  experi- 
■nt  sometimes  disagree.  In  practice,  it  is  found 
it  the  true  flavor  of  foreign  Geneva  cannot  be 
parted  to  spirit  by  juniper  alone,  and  that  Eng- 
h  gin  depends  for  its  flavor  on  no  such  a  sub- 
-iice.  The  following  formula;  may  be  regarded 
good  specimens,  but  it  is  proper  to  remark,  that 
lery  distiller  has  his  own  receipt ;  hence  the 
ghtly  different  flavor  of  the  gin  of  different  dis- 
ers.  This  arises  from  the  use  of  more  or  less 
voring,  or  the  addition  of  a  small  quantity  of 
>ne  aromatic,  which  exercises  a  modifying  influ- 
ice  on  the  chief  flavoring  ingredient.  One  point 
i  ist  be  particularly  observed,  and  that  is,  to  avoid 
j  excess  of  any  flavoring.  The  most  esteemed 
nples  of  gin  are  those  that  consist  of  very  pure 
irit,  lightly  flavored.  A  creaminess  and 
ooth.s'ess  is  given  to  gin  by  age,  or  the  addition 
a  little  sugar ;  and  a  small  quantity  of  caustic 
lassa  is  sometimes  added  to  it,  to  render  it  biting 

i.v  THE  PALATE. 

Prep.  I.  Clean  corn  spirit,  at  proof,  80  gallons  ; 
wly  rectified  oil  of  turpentine  1  pint ;  mix  well 
43 


by  violent  agitation,  add  culinary  salt  7  or  8  lbs., 
dissolved  in  water,  30  or  40  gallons ;  again  well 
agitate  and  distil  over  100  gallons,  or  until  the 
“feints'’  begin  to  rise.  Product, — 100  gallons, 
22  u.  p.,  besides  2  gallons  contained  in  the  feints. 
If  100  gallons,  17  u.  p.,  be  required,  85  gallons  of 
proof  spirit,  or  its  equivalent  at  any  other  strength, 
should  be  employed. 

II.  Proof  spirit,  as  above,  8  gallons  ;  oil  of  tur¬ 
pentine  1  to  1£  oz.  ;  salt  1  lb.,  dissolved  in  water, 
3  or  4  gallons ;  draw  10  gallons,  as  before.  22 
u.  p. 

III.  Clean  com  spirit  80  gallons  ;  oil  of  turpen¬ 
tine  J  to  1  pint ;  pure  oil  of  juniper  1  oz.  to  3  oz. ; 
salt  7  lbs. ;  water  35  gallons ;  draw  100  gallons,  as 
above.  22  u.  p. 

IV.  To  the  last  add  oil  of  caraway  i  oz. ;  oil  of 
sweet  fennel  $  oz. ;  distil  as  before. 

V.  To  No.  III.  add  essential  oil  of  almonds  1 
drachm,  or  less  ;  essence  of  lemon  3  or  4  drachms  ; 
distil  as  before. 

VI.  To  No.  I.  add  creosote  1  to  2  drachms  be¬ 
fore  distillation. 

VII.  To  No.  III.  add  creosote  1  to  2  drachms 
before  distillation. 

VIII.  Proof  spirit  80  gallons ;  oil  of  turpentine 
i  pint ;  oil  of  juniper  3  oz. ;  creosote  2  drachms  ; 
oranges  and  lemons,  sliced,  of  each  9  in  number  ; 
macerate  for  a  week,  and  distil  100  gallons.  22 
u.  p. 

Remarks.  The  oil  of  turpentine  for  this  purpose 
should  be  of  the  best  quality,  and  not  that  usually 
vended  for  painting,  which  contains  resin  and  fixed 
oil.  Juniper  berries,  bitter  almonds,  and  the  aro¬ 
matic  seeds,  may  be  used  instead  of  the  essential 
oils;  but  the  latter  are  most  convenient.  Tur¬ 
pentine  conveys  a  plain  gin  flavor, — creosote  im¬ 
parts  a  certain  degree  of  smokiness, — lemon,  and 
other  aromatics,  a  creaminess,  fulness,  and  rich¬ 
ness.  Gin  may  also  be  prepared  by  simple  solu¬ 
tion  of  the  flavoring  in  the  spirit,  but  is  of  course 
better  for  distillation.  If  made  in  the  former  way, 
no  salt  must  be  employed.  Tho  gin  produced  by 
the  above  formula;  is  that  denominated  in  the  trade 
unsweetened  gin,  grog  gin,  &c. ;  but  the  gin  as 
usually  sold  in  the  metropolis  is  a  sweetened  spirit, 
and  hence  is  technically  distinguished  by  the  terms 
sweetened,  or  made  up.  In  fact,  the  generality 
of  gin-drinkers  prefer  the  latter  article,  even  though 
it  be  weaker  and  inferior,  which  it  usually  is  ;  as 
the  addition’of  sugar  permits  adulteration  and  wa¬ 
tering  with  greater  case.  Sweetened  spirit  can¬ 
not  be  easily  tested  for  its  strength,  and  is  taken 
by  the  Excise  at  the  strength  which  it  is  declared 
to  possess  by  the  dealer.  To  ascertain  whether 
gin  be  sweetened  or  not,  a  little  may  be  evaporated 
in  a  spoon,  over  a  hot  coal  or  a  candle,  when,  if  it 
be  pure,  it  will  fly  off,  and  leave  the  spoon  but  little 
soiled  ;  but  if,  on  the  contrary,  it  has  been  sweet¬ 
ened,  a  small  quantity  of  sirupy  liquid,  or  sugar, 
will  bo  obtained,  the  sweetness  of  which  will  be 
easily  recognised  by  tasting  it. 

The  whole  of  the  casks  and  utensils  employed 
for  gin  should  be  perfectly  clean,  and  properly  pre¬ 
pared,  so  as  not  to  give  color ;  as  if  this  spirit 
merely  acquires  the  palest  colored  tint,  its  value 
is  lessened,  and  if  much  colored,  it  is  rendered  un¬ 
saleable.  (See  Casks.)  When  gin  has  once  be¬ 
come  much  stained,  the  only  remedy  is  to  redistil 


I 


GIN  v  338  GIN 


it ;  when  it  is  only  slightly  stained,  the  addition  of 
a  few  lbs.  of  acetic  acid  (P.  L.)  to  a  pipe,  a  spoon¬ 
ful  or  two  to  a  gallon,  or  a  few  drops  to  a  decan¬ 
terful,  will  usually  decolor  it,  either  at  once,  or  as 
soon  as  it  is  mixed  with  water  to  make  grog.  (See 
Alcoholometry,  Distillation,  Hollands.) 

GIN,  CORDIAL.  This  is  gin  sweetened  with 
sugar,  and  slightly  aromatized. 

Prep.  Good  gin  (22  u.  p.)  90  gallons ;  oil  of 
almonds  1  drachm  ;  oils  of  cassia,  nutmeg,  and 
lemons,  of  each  2  drachms ;  oils  of  juniper,  cara¬ 
way,  and  coriander,  of  each  3  drachms ;  essence 
of  orris  root  3  or  4  oz. ;  orange-flower  water  3 
pints  ;  lump  sugar  56  to  60  lbs. ;  dissolved  in  wa¬ 
ter  3  or  4  gallons.  The  essences  must  be  dissolved 
in  a  quart  of  spirit  of  wine,  and  added  gradually  to 
the  gin,  until  the  requisite  flavor  is  produced,  when 
the  dissolved  sugar  must  be  mixed  in,  along  with  a 
sufficient  quantity  of  soft  water  holding  4  oz.  of 
alum  in  solution,  to  make  up  100  gallons.  When 
the  whole  is  perfectly  mixed,  2  oz.  of  salt  of  tartar, 
dissolved  in  2  or  3  quarts  of  watei,  must  be  added, 
and  the  liquor  again  well  rummaged  up,  after 
which  it  must  be  bunged  down,  and  allowed  to  re¬ 
pose.  In  a  week  or  10  days  it  will  have  become 
brilliant,  and  may  be  racked  if  required.  Product. 
100  gallons,  about  30  u.  p.  It  is  usually  permitted 
in  the  trade  as  22  or  24  u.  p. 

GIN,  SWEETENED.  Prep.  Unsweetened 
gin  (22  u.  p.)  95  gallons  ;  lump  sugar  40  to  45  lbs., 
dissolved  in  clear  water  3  gallons  ;  mix  well ;  add 
alum  \  lb.,  dissolved  in  water  3  or  4  quarts  ;  rum¬ 
mage  well  for  15  minutes,  then  add  salt  of  tartar 
2  oz.,  dissolved  in  water,  1  or  2  quarts:  again  ruin- 
mage  well,  and  bung  down  close.  In  a  day  or  two 
it  will  be  fine,  and  ready  for  sale  or  racking.  Pro¬ 
duct.  100  gallons,  at  26  u.  p.  This  is  usually 
permitted  at  22  or  24  u.  p.,  and  this  is  also 
commonly  done  when  the  gin  has  been  further 
lowered  with  water  to  30  or  35  u.  p.  (See  pp.  36 
and  37.) 


GINGER  BEER.  Prep.  I.  Lump  sugar  1  lb 
bruised  ginger  (from  which  the  dust  has  been  sif 
ed)  |  to  1  oz. ;  cream  of  tartar  \  oz. ;  1  lemo: 
sliced  ;  pour  on  them  boiling  water  1  gallon  ;  cov< 
up,  and  macerate  until  barely  lukewarm,  the 
strain,  add  yeast  2  oz. ;  work  for  2  to  4  days,  a< 
cording  to  the  weather  ;  skim,  strain  through  clea 
flannel,  bottle,  and  wire  down  the  corks.  Exce 
lent ;  will  keep  well. 

II.  As  last ;  but  use  moist  instead  of  lurr 
sugar. 

III.  “  For  the  following  excellent  formula  f< 
ginger  beer  I  am  indebted  to  Mr.  Pollock,  of  Fer 
church-street -white  sugar  lb.  xx  ;  lemon  or  lim 
juice  f|xvnj;  honey  lb.  j  ;  bruised  ginger  ?xvii 
water  18  gallons  Boil  the  ginger  in  3  gallons  o 

he  water  for  half  an  hour ;  then  add  the  suva 
the  juice,  and  the  honey,  with  the  remainder  o 
the  water,  and  strain  through  a  cloth.  When  cole 
add  the  white  of  1  egg,  and  f§ss  of  essence  o 
lemon  ;  after  standing  4  days,  bottle.  This  yielc 
a  very  superior  beverage,  and  one  which  will  kee 

2dEdanTiTm«hf  TT(Prira’s  Ele,n-  Mat  Med 

~d  Ld.,  li.  1018.)  Used  as  a  refreshing  drink  i 
warm  weather.  s 


Flm.rNirlh:RBRf  AI1'  P/ep'  L  (Dr'  Col9uho1 
r  lour  1  lb. ,  carbonate  of  magnesia  4  oz.  •  ir 

add  treacle  £  lb. ;  moist  sugar  j  lb. ;  melted  bu 


2  oz. ;  tartaric  acid,  dissolved  in  a  little  water, 
drachm  ;  make  a  stiff  dough,  then  add  powdere! 
ginger  and  cinnamon,  (cassia,)  of  each  1  drachm 
grated  nutmeg  1  oz. ;  set  it  aside  for  half  an  hob 
or  an  hour,  and  put  it  in  the  oven.  It  should  m. 
be  kept  longer  than  two  or  three  hours  at  the  ut 
most,  before  being  baked.  This  receipt  produce 
superior  thin  gingerbread. 

II.  Flour  and  treacle,  of  each  1  lb. ;  butter 
oz.  ;  carbonate  of  magnesia  1  oz.  to  1£  oz. ;  ad 
spices,  (ginger,  cinnamon,  nutmeg,  allspice,  Cay 
enne,  corianders,  &c.,  to  taste  ;)  mix  as  last.  /’*'! 
for  baking  in  from  four  to  six  hours. 

III.  Flour  2  lbs. ;  carbonate  of  magnesia  £  oz. 
mix  ;  treacle  1£  lb. ;  butter  2  oz. ;  spice  to  palate 
tartaric  acid  £  oz.  ;  mix  as  above.  Ripe  for  t/i 
oven  in  half  an  hour  to  one  hour. 

IV.  Instead  of  tartaric  acid  in  the  last  form,  usi| 
cream  of  tartar  dissolved  in  water,  2  oz. ;  mix  a 
last.  Ripens  in  40  or  50  minutes. 

V.  Flour  or  fine  pollard  1  lb. ;  treacle  |  lb. 
potash,  dissolved  in  a  little  water,  £  oz. ;  butter  i| 
oz. ;  spice  to  palate  ;  mix  as  before.  Takes  se v  i 
era  l  days  to  ripen;  sometimes  a  fortnight. 

VI.  To  the  last,  after  it  has  stood  1  or  2  days; 
add  volatile  salt,  (carbonate  of  ammonia,)  dissolve!; 
in  a  little  water,  \  oz.  May  be  baked  at  once. 

VII.  Flour  6  lbs. ;  powdered  ginger  2  oz.  or  ?i 
oz. ;  caraway  seeds  1  oz. ;  (and  other  spices  to 
palate  ;)  candied  lemon  and  orange  peels,  of  each 
1  to  2  oz. ;  moist  sugar  and  melted  butter,  of  each; 
£  lb. ;  treacle  4  lbs. ;  volatile  salt,  dissolved  in  a 
little  water,  1£  oz.  to  2  oz. ;  mix  as  above.  May 
be  baked  at  once.  The  upper  surface  of  this  bread, 
is  very  dark  and  glossy. 

Remarks.  The  preceding  may  be  either  rolled! 
out  into  thin  sheets  and  cut  into  cakes  or  nuts 
(gingerbread  nuts)  with  the  top  of  a  wine-glass  or 
canister,  or  may  be  formed  into  thick  cakes.  They 
require  a  pretty  brisk  oven ;  the  thin  varieties’ 
(nuts,  &c.)  must  be  baked  crisp,  without  being 
burnt.  The  varieties  called  lemon  gingerbread, 
caraway  do.,  &c.,  have  a  perceptible  predominance: 
of  those  flavoring  ingredients.  The  addition  of  a 
little  alum,  dissolved  in  water,  makes  the  bread 
both  lighter  and  crisper,  as  well  as  ripen  quicker.! 
This  should  not,  however,  be  added  until  the  whole 
of  the  other  ingredients  are  made  into  a  dough, 
when  it  may  be  well  kneaded  into  the  mass. 

GINGER  CANDY.  Prep.  Coarsely  powder¬ 
ed  ginger  2  oz. ;  boiling  water  1£  pints ;  macerate 
in  a  warm  place  for  2  hours,  strain,  and  add  it  to 
lump  and  brown  sugar,  of  each  7  lbs. 

Remarks.  Ginger  Drots  are  made  in  the  same 
way,  only  using  all  lump  sugar. 

GINGER,  MOCK,  (Preserved.)  Prep.  Cut 
off  the  stalks  of  lettuces  just  going  to  seed,  and 
peel  off  the  strings.  Cut  them  in  pieces  2  or  3 
inches  long,  and  throw  them  into  water.  After 
washing  them,  put  them  into  sugar  and  water, 
mixed  in  the  proportion  of  1  lb.  of  sugar  to  5  pints 
of  water  ;  add  to  this  quantity  2  largo  spoonfuls  of  i 
pounded  ginger.  Boil  the  whole  together  for  20  ; 
minutes,  and  set  it  by  for  2  days.  Then  boil  it 
again  for  half  an  hour,  and  renew  this  5  or  6  times  | 
in  the  same  sirup.  Then  drain  the  stalks  upon  a  ; 
sieve  and  wipe  them  dry  ;  have  ready  a  thick  sirup  | 
boiled,  and  made  strong  with  whole  ginger.  Pour 
it  upon  the  stalks  boiling  hot ;  boil  them  in  it  twice  i 


I 


GLA 


339 


GLA 


hrice,  or  until  they  look  clear  and  taste  like  the 
st  India  ginger. 

1LASS.  Syn.  Vitrum,  ( Lat .)  Verre,  (Fr.) 
\s,  ( Ger .)  A  transparent,  insoluble,  and  brittle 
stance,  formed  by  the  union  of  the  silicic  acid 
h  a  metallic  oxide. 

Hist.  The  date  of  the  invention  and  the  early 
ory  of  the  manufacture  of  glass  are  involved  in 
siderable  obscurity.  According  to  Pliny,  it 
finated  from  the  following  accident :  A  mer- 
:.nt  ship,  laden  with  natron,  being  driven  upon 
coast  of  the  mouth  of  the  river  Belus,  in  tem- 
tuous  weather,  the  crew  were  compelled  to 
k  their  victuals  ashore ;  and  having  placed 
ips  of  the  natron  on  the  sand,  as  supports  to  the 
|tles,  found,  to  their  surprise,  masses  of  transpa- 
t  stone  among  the  cinders.  Considering  the 
des  that  have  led  to  the  most  important  discov- 
is,  this  anecdote  is  very  probably  founded  in 
th.  The  Phoenicians  were  the  earliest  manu- 
turers  of  glass,  and  long  held  an  exclusive  com- 
tree  of  this  article  ;  afterwards  Alexandria  and 
on  became  celebrated  for  the  same  manufac- 
|e.  (Pliny,  Strabo.)  Glass  was  employed  by 
Romans  for  windows,  and  for  various  other 
poses,  as  specimens  discovered  among  the  ruins 
Herculaneum  amply  testify.  “  The  Phoenician 
cesses  seemed  to  have  been  learned  by  the 
isaders,  and  transferred  to  Venice  in  the  13th 
itury,  where  they  were  long  held  secret,  and 
ned  a  lucrative  commercial  monopoly.”  (Ure’s 
•t.  of  Arts,  &c.)  The  manufacture  of  window 
$8  was  not  introduced  into  England  until  the 
Idle  of  the  16th  century,  and  was  soon  followed 
that  of  Flint  Glass.  During  the  ensuing  80 
90  years,  this  art  acquired  great  perfection  in 
>  country ;  and  at  the  present  day,  the  different 
ieties  of  glass  of  English  manufacture  are  equal 
any  in  the  world.  Even  plate  glass  is  now 
dc  in  England  that  is  fully  equal  to  the  best 
dgn. 

GLASS,  BOTTLE.  Prep.  I.  (Dark  green.) 
sed  glauber  salts  1 1  lbs. ;  Soaper’s  salts  12  lbs. ; 
ste  soap  ashes  £  bushel ;  silicious  sand  £  cwt. ; 
ss  shimmings  22  lbs. ;  broken  green  glass  1  cwt. 
1  £  cwt. ;  basalt  25  lbs.  to  £  cwt. 

II.  ( Pale  green.)  a.  Pale  sand  100  lbs. ;  kelp 
lbs.;  lixiviated  wood  ashes  1  £  cwt.;  fresh  do. 
lbs. ;  pipeclay  f  cwt. ;  cullet  or  broken  glass  1 
t. 

’>■  Yellow  or  white  sand  120  parts ;  wood  ashes 
parts;  pearlashes  20  parts;  common  salt  15 
ts;  white  arsenic  1  part.  Very  pale. 

GLASS,  CROWN.  Syn.  White  Window 
.ass.  Prep.  I.  Sand  300  parts  ;  soda  ash  200 
"ts ;  lime  30  to  35  parts ;  200  to  300  parts  of 
•ken  glass. 

II.  (Bohemian.)  Pure  silicious  sand  63  parts ; 
ash  22  parts  ;  lime  12  parts ;  oxide  of  manga- 

<e  1  part. 

III.  (Professor  Sclnveigger.)  Pure  sand  100 
"ts ;  dry  sulphate  of  soda  50  parts ;  dry  quick¬ 
ie  in  powder  17  to  20  parts  ;  charcoal  4  parts. 
oduct.  White  and  good. 

IV.  White  sand  60  lbs. ;  good  pearlashes  30  lbs. ; 
tpetre  15  lbs.  ;  borax  1  lb.  ;  white  arsenic  £  lb. ; 
t  is  tinged  at  all,  add  a  little  manganese. 
GLASS,  CRYSTAL.  Prep.  I.  Refined  pot- 
ies  60  lbs. ;  sand  120  lbs. ;  chalk  24  lbs. ;  nitre 


and  white  arsenic,  of  each  2  lbs. ;  oxide  of  manga¬ 
nese  1  to  2  oz. 

II.  Pure  white  sand  120  parts ;  refined  ashes  70 
parts ;  saltpetre  10  parts ;  white  arsenic  £  part ; 
oxide  of  manganese  £  part. 

III.  Sand  120  parts  ;  red  lead  50  parts  ;  puri¬ 
fied  pearlash  40  parts  ;  nitre  20  parts  ;  manganese 
£  part. 

IV.  White  sand  15  parts ;  red  lead  10  parts ; 
refined  ashes  4  parts  ;  nitre  1  part ;  arsenious  acid 
and  manganese,  of  each  a  very  little. 

GLASS,  FLASK.  (Of  St.  Etienne.)  Pure 
silicious  sand  61  parts  ;  potash  3£  parts  ;  lime  21 
parts ;  heavy  spar  2  parts ;  oxide  of  manganeso 
q.  s. 

GLASS,  FLINT.  Syn.  Crystal  Glass.  Prep. 

I.  (Korner.)  Quartz  (first  treated  with  muriatic 
acid)  100  parts ;  litharge,  or  red  lead,  80  parts ; 
cream  of  tartar  30  parts.  Excellent. 

II.  White  sand  120  parts  ;  purified  pearlash  40 
parts ;  litharge,  or  red  lead,  35  parts ;  nitre  13 
parts  ;  oxide  of  manganese,  a  little,  if  required. 

III.  Good  Lynn  sand  100  parts;  oxide  of  lead 
60  parts  ;  purified  pearlashes  30  parts  ;  manganese, 
as  before. 

IV.  (Geddes.)  White  sand  300  parts  ;  red  lead, 
or  litharge,  200  parts  ;  refined  pearlashes  80  parts  ; 
nitre  20  parts  ;  arsenic  and  manganese,  of  each  a 
little. 

V.  (M.  Payen.)  Silicious  sand  3  parts  ;  red  lead 
2  to  2£  parts;  carbonate  of  potash  1  £  to  1  §  parts. 
Both  this  and  the  last  contain  too  much  lead. 

VI.  (Guinand’s.)  Ground  quartz  and  pure  red 
lead,  of  each  100  parts ;  refined  potash  35  lbs. ; 
nitre  2  to  3  lbs.  Heavy  ;  used  by  opticians. 

GLASS,  PLATE.  Prep.  I.  Pure  sand  40  parts  ; 
dry  carbonate  of  soda  26£  parts ;  lime  4  parts ; 
nitre  1£  part;  broken  plate-glass  25  parts. 

II.  (Vienna.)  Sand  100  parts;  calcined  sul¬ 
phate  of  soda  50  parts ;  lime  20  parts ;  charcoal 
2 1  parts. 

III.  (Kirn.)  Sand  61  parts;  calcined  sulphate 
of  soda  27  parts ;  lime  10$  parts ;  charcoal  2£ 
parts. 

IV.  (Ure.)  Quartz  sand  100  parts  ;  calcined 
sulphate  of  soda  24  parts  ;  lime  20  parts  ;  cullet  of 
soda  glass  12  parts. 

V.  (Kirn.)  Quartz  sand  60  to  65  parts  ;  calcined 
carbonate  of  potash  18  parts  ;  common  salt  9  parts  ; 
lime  13  to  13 £  parts. 

VI.  (French.)  White  quartz  sand  and  cullet,  of 
each  300  parts ;  dry  carbonate  of  soda  100  parts  ; 
slaked  lime  43  parts. 

VII.  Pure  sand  72  parts  ;  refined  soda  45  parts  •_ 
quicklime  8  parts  ;  nitre  2£  parts  ;  cullet  45  parts. 

GLASS,  WINDOW.  Syn.  Broad  Glass. 
Prep.  I.  Dried  sulphate  of  soda  11  lbs.;  Soaper 
salts  10  lbs. ;  lixiviated  soap  waste  £  bushel  ;  sand 
50  to  56  lbs. ;  glass  pot  skimmings  22  lbs. ;  broken 
pale  green  glass  1  cwt. 

II.  (Paler.)  White  sand  60  lbs. ;  pearlashes  30 
lbs. ;  common  salt  10  lbs. ;  arsenic  2  lbs. ;  oxide  of 
manganese  2  to  4  oz. 

III.  (Very  pale.)  White  sand  60  lbs. ;  good  pot¬ 
ashes  25  lbs. ;  common  salt  10  lbs. ;  nitre  5  lbs. ; 
arsenic  2  lbs. ;  manganese  2  to  4  oz.,  as  required ; 
broken  pale  window  glass  14  lbs. 

Remarks.  The  limits  of  this  work  will  not  per¬ 
mit  of  the  operations  of  glass-making  being  enter- 


GLA  340  GLI 


ed  into.  The  method  of  employing  the  preceding 
formulas  will,  however,  be  evident  to  every  person 
practically  acquainted  with  this  branch  of  the 
manufactures  ;  and  by  such  alone  is  information 
of  this  kind  required. 

The  quality  of  glass  is  denoted  by  its  trans¬ 
parency,  strength,  and  power  of  resisting  the  action 
of  water,  air,  light,  and  the  strong  acids  and  alka¬ 
lis.  Those  glasses  \^hich  contain  a  predominance 
of  alkali  are  acted  on  by  water,  and  when  this  is 
in  great  excess,  are  perfectly  soluble  in  that  fluid. 
Hence  ordinary  crystal  glass  is  affected  by  long 
coction  in  water,  while  crown  glass,  which  con¬ 
tains  less  alkali,  is  unaltered  by  that  trial.  Glasses 
that  contain  any  considerable  quantity  of  lead,  are 
acted  on  by  sulphureted  hydrogen  ;  this  is  the 
cause  of  the  surface  of  flint  glass,  under  certain 
circumstances,  becoming  opaque  and  iridescent. 
It  is  also  said  that  glasses  made  of  silica  and  alkalis 
alone,  are  incapable  of  resisting  the  action  of  wa¬ 
ter,  but  that  the  addition  of  lime  or  oxide  of  lead 
is  necessary  for  that  purpose.  The  power  of  glass 
to  resist  the  action  of  menstrua  is  readily  tried  by 
exposing  it  to  boiling  oil  of  vitriol,  and  hot,  but  di¬ 
lute  solution  of  caustic  potassa.  Neither  of  these 
tests  should  cause  the  glass  to  lose  its  transparency, 
or  to  become  dim.  Glasses  that  have  a  slight 
greenish  or  bluish  tint,  may  be  often  whitened,  or 
rendered  colorless,  by  exposure  to  light  and  air ; 
“  in'  consequence,  undoubtedly,  of  the  peroxidize- 
ment  of  the  iron,  to  whose  protoxide  they  owe  their 
tint ;  other  glasses  become  purpled  from  the  pe- 
roxidizement  of  the  manganese.”  (Ure.) 

The  extreme  brittleness  of  glass  arises  from  its 
not  having  been  annealed.  This  defect  may  be 
remedied  on  the  small  scale,  by  immersing  such 
glass  in  a  bath  of  oil,  or  a  concentrated  solution  of 
chloride  of  calcium,  or  common  salt,  and  heating 
the  whole  gradually  and  cautiously  to  the  boil¬ 
ing  point,  and  letting  it  cool  very  gradually  ;  the 
slower  the  better.  By  this  treatment,  the  glass 
will  be  enabled  to  bear  any  alternations  of  tem¬ 
perature  between  the  two  extremes  to  which  it  has 
been  exposed. 

GLASS-CLEANING.  Glass  Windows,  Look¬ 
ing-Glasses,  &c.,  may  be  cleaned  as  follows : _ 

Dip  a  moistened  rag  or  flannel  into  indigo,  fuller’s 
eaith,  ashes,  or  rotten-stone,  in  impalpable  powder, 
with  which  smear  the  glass,  and  wipe  it  off  with  a 
dry  soft  cloth.  Powder-blue  or  whitening,  tied  up 
in  muslin  and  dusted  upon  the  glass,  and  cleaned 
off  with  chamois-leather,  also  gives  glass  a  fine 
polish.  The  spots  in  the  silvering  of  old  looking- 
glasses  are  caused  by  damp  at  the  back.  The 
Vauxhall  plates  are  no  longer  prized,  for  the  o-lass 
made  in  the  present  day  is  whiter  and  better 
Window-panes  may  be  made  to  resemble  ground 
glass  by  daubing  them  with  putty,  or  a  brush  with 
a  little  thin  paste. 

GLASS-CUTTING,  &c.  A  description  of  the 
various  operations  of  glass-cutting  and  grinding 
belongs  entirely  to  a  work  on  the  mechanical  arts  • 
but  it  may  not  be  out  of  place  here  to  mention* 
that  glass  may  be  easily  cut  with  a  common  well- 
hardened  steel  file,  provided  it  be  moistened  with 
turpentine,  or  plunged  under  water.  It  may  also 
be  perforated  with  a  common  steel  brad-awl  in  the 
same  way.  Glass  vessels,  as  bottles  and  tubes 
may  be  readily  cut  or  shortened,  by  placing  a 


heated  iron  ring  over  the  spot,  or  a  piece  of  k* 
string  or  cotton  dipped  in  turpentine  and  set 
fire,  and  immediately  on  the  withdrawal  of  eith1 
applying  cold  water  to  the  part.  Glass  vessels 
tubes  thus  treated  will  crack  round,  and  may  j 
readily  divided  into  two  parts. 

GLASS,  GROUND.  The  frosted  appearan' 
of  ground  glass  may  bo  very  nearly  imitated  ; 
gently  dabbing  the  glass  over  with  a  piece  of  gl! 
zier’s  putty,  stuck  on  the  ends  of  the  finge 
When  applied  with  a  light  and  even  touch,  t 
resemblance  is  considerable.  Another  method  1 
to  dab  the  glass  over  with  thin  white  paint,  or  flo! 
paste,  by  means  of  a  brush  ;  but  this  is  much  inf 
rior  to  the  former.  Used  for  windows. 

GLASS,  POWDERED.  Syn,  V itrum  pu 
verisatum.  Prep.  Heat  the  glass  red  hot,  threj 
it  into  cold  water,  dry  and  powder.  Used  to  filt; 
acids  ;  also  glued  upon  paper  as  a  polishing  pov 
der,  and  to  wear  down  corns  upon  the  feet,  aft! 
the  feet  have  been  well  soaked  and  dried ;  lik 
wise  to  blow  into  the  eyes  to  wear  down  excre; 
cences. 

GLASS.  (In  Chemistry.)  This  term  was  fo: 
merly  very  commonly  applied  to  preparations 
which  a  vitreous  appearance  is  given  by  heat  , 
is  now  obsolete. 

GLASS  OF  ANTIMONY.  Syn.  Vitri1 
Antimonii.  Antimonium  vitrificatum.  OxYDl’ 
Antimonii  vitrificatum.  Oxvdum  Antimonii  cu| 
Sulpiiure  vitrificatum.  Prep.  Roast  powdere 
common  antimony  in  a  shallow  vessel  over  a  gei! 
tie  fire,  until  it  turns  whitish  gray,  and  ceases  t! 
emit  fumes  at  a  red  heat ;  then  heat  it  in  a  cruc 
ble  until  it  fuses  into  a  clean  brownish  red  glas 
If  calcined  too  much,  a  little  more  common  ant 
mony  must  be  added  to  make  it  run  well.  It  is 
crude  oxysulphuret,  (Liebig,)  and  violently  emeti 
in  doses  of  1  to  2  grs. :  it  is  now  but  seldom  used1 

GLASS,  STORM.  Prep.  Camphor  oi j ;  n 
tre  3iss  ;  sal  ammoniac  3ss  ;  rectified  spirit  of  win 
§ij  ;  dissolve,  and  keep  it  in  a  long  bottle  or  glat 
tube  covered  with  bladder.  Used  to  foretell  change 
of  the  weather. 

GLAUCIC  ACID.  A  peculiar  acid  discovere 
by  Dr.  Runge  fir  several  species  of  dipsacus  an 
scabiosa.  It  is  obtained  by  adding  ether  to  th 
tincture  of  the  dry  plant,  dissolving  the  precipitate 
flocculi  in  water,  treating  the  solution  with  acetal; 
of  lead,  decomposing  the  precipitated  glaucate  o 
lead  with  sulphureted  hydrogen,  and  evaporatin, 
to  expel  the  water  and  acetic  acid.  A  brittle  yel 
low  mass,  forming  salts  with  the  bases. 

GLAUCINE.  Syn.  A  peculiar  substanc 
forming  pearly  scales,  soluble  in  hot  water,  alco1 
hoi,  and  ether  ;  discovered  by  Probst  in  glauceuri 
luteum.  It  forms  neutral  salts  with  the  acids. 

GLAUCOPICRINE.  White  scales,  soluble  iij 
hot  water,  alcohol,  and  ether,  and  having  a  bittc  ( 
taste  ;  also  discovered  by  Probst  in  glauceuin  lu  ¬ 
teum.  It  forms  neutral  crystallizable  salts  with 
the  acids. 

GLAZE.  (In  Cooking.)  Gravy  or  soup  boileij 
until  it  becomes  gelatinous  on  cooling.  It  is  used 
as  a  species  of  varnish  to  cover  various  dishes  foi 
the  table.  It  may  be  spiced  and  flavored  accord¬ 
ing  to  the  fancy  of  the  cook.  (See  Soup,  Porta-: 
ble.) 

GLIADINE,  (from  yXia,  glue.)  A  peculiat; 


GLU 


341 


GLU 


•stance  contained  in  the  gluten-  of  wheat,  and  so 
:ned  by  M.  Taddei,  an  Italian  chemist.  Prep. 
b  fresh-made  gluten  of  wheat  flour  with  alcohol, 

1  evaporate  to  dryness  ;  the  gliadine  thus  ob- 
tied  may  be  purified  by  extracting  the  coloring 
tter  by  means  of  sulphuric  ether,  which  does 
dissolve  the  gliadine.  Used  to  form  a  test 
ror. 

4LOBULINE.  A  species  of  albumen  consti- 
ing  the  principal  portion  of  the  blood-globules, 
exists  in  the  clot,  in  combination  with  hcemato- 

e. 

i'JLUCIC  ACID.  Prep.  Saturate  grape  sugar 
h  lime  or  baryta,  and  set  it  aside.  After  some 
eks,  precipitate  the  solution  with  acetate  of  lead, 
er,  wash  the  precipitate  with  water,  diffuse  it 
water,  and  decompose  it  by  sulphureted  hydro- 

k 

ISLOVES,  TO  CLEAN.  I.  ( Dry  cleaning.) 
y  them  out  flat ;  then  rub  into  them  a  mixture 
finely-powdered  fuller’s  earth  and  alum  ;  sweep 
iff  with  a  brush,  sprinkle  them  with  dry  bran  and 
!  iting  ;  lastly,  dust  them  well.  This  will  not  do 
hey  are  very  dirty. 

II.  Wash  them  with  soap  and  water ;  then 
I'tch  them  on  wooden  hands,  or  pull  them  into 
ipe  without  wringing  them ;  next  rub  them 
h  pipe-clay,  or  yellow  ochre,  or  a  mixture  of  the 
o  in  any  required  shade,  made  into  a  paste  with 
■r ;  let  them  dry  gradually,  and  when  about 
\[f  dry,  rub  them  well,  so  as  to  smooth  them  and 
:  them  into  shape  ;  then  dry  them,  brush  out  the 
•erfluous  color,  cover  them  with  paper,  and 
j  ooth  them  with  a  warm  iron.  Other  colors  may 
|  employed  to  mix  with  the  pipe-clay  beside  yel- 
/  ochre. 

GLOVES,  TO  DYE.  Leather  gloves,  if  not 
asv,  may  be  dyed  with  any  of  the  ordinary  dyes 
j  brushing  the  latter  over  the  gloves  stretched  out 
ooth.  The  surface  alone  should  be  wetted,  and 
econd  or  third  coat  may  be  given  after  the  for- 
■r  one  has  become  dry.  When  the  last  coat  has 
pome  thoroughly  dry,  the  superfluous  color 
;>uld  be  well  rubbed  out,  a  smooth  surface  given 
I'm  by  rubbing  with  a  polished  stick  or  piece  of 
ry,  and  the  whole  gone  over  with  a  sponge 
i'ped  in  white  of  egg. 

jGLUCINA.  Syn.  Glucine,  ( Fr .)  Beryll- 
de,  ( Ger .)  Oxide  of  Glucinum.  (From 

sweet,  because  the  salts  it  forms  with  the 
ds  have  a  sweet  taste.)  A  pulverulent  white 
(stance,  discovered  by  M.  Vauquelin  in  1798,  in 
'  aqua  marina  and  the  emerald.  It  is  classed 
th  the  earths. 

Prep.  Finely  pulverize  the  beryl,  and  expose  it 
a  strong  red  heat  for  half  an  hour  along  with  3 
lies  its  weight  of  carbonate  of  potassa,  dissolve  in 
iriatic  acid,  evaporate  to  dryness,  redissolve  in 
ry  dilute  muriatic  acid,  and  precipitate  with 
re  ammonia ;  wash  the  precipitate  well,  digest 
th  a  large  quantity  of  carbonate  of  ammonia,  fil- 
and  boil ;  carbonate  of  glucina  subsides.  By 
posure  to  a  red  heat  the  carbonic  acid  may  be 
pelled. 

Prep.,  <J-c.  1.  It  forms  salts  with  the  acids.  2. 
lustic  potassa  and  soda  precipitate  it  from  the 
utions  of  its  salts,  and  redifeolve  it  when  added 
excess.  3.  Pure  ammonia  throws  it  down  as  a 
'drate,  and  the  carbonates  of  potassa  and  soda 


as  a  carbonate ;  neither  of  which  redissolve  in  ex¬ 
cess  of  the  precipitant.  4.  Carbonate  of  ammonia 
water  dissolves  it  when  cold,  and  from  this  solu¬ 
tion  it  is  precipitated  by  boiling.  In  this  respect  it 
differs  from  alumina,  and  hence  these  earths  may 
be  readily  separated.  The  beryl  contains  14  per 
cent,  of  glucina,  combined  with  silicic  acid  and 
alumina. 

GLUCINIUM.  The  metallic  base  of  the  earth 
glucina.  It  was  first  obtained  by  Wohler  in  1828, 
by  a  similar  process  to  that  adopted  for  Aluminium. 
It  forms  a  grayish  black  powder,  which  acquires  a 
metallic  gloss  under  the  burnisher.  It  is  but  little 
known.  Its  oxide  is  Glucina.  See  Aluminium. 

GLUE.  Syn.  Colle  forte,  (Fr.)  Leim  ; 
Tisciilerleim,  (Ger.)  Gluten;  Glutinum,  ( Lat ., 
from  yA ia,  glue.)  Inspissated  animal  jelly  or  gela¬ 
tin.  Glue  is  principally  prepared  from  the  parings 
and  waste-pieces  of  hides  and  skins,  the  refuse  ol 
tanneries,  and  the  tendons  and  other  offal  of  slaugh¬ 
ter-houses.  All  these  should  be  preferably  obtain¬ 
ed  and  kept  in  the  dry  state,  to  prevent  decomposi¬ 
tion.  For  use,  they  are  first  steeped  for  14  or  15 
days  in  milk  of  lime,  then  drained  and  dried  ;  this 
constitutes  the  “  cleaning,”  or  the  “preparation.” 
Before  conversion  into  glue,  they  are  usually  again 
steeped  in  weak  milk  of  lime,  well  washed  in  wa¬ 
ter,  and  exposed  to  the  air  for  24  hours.  They  are 
then  placed  in  a  copper  boiler  |  filled  with  water, 
and  furnished  with  a  perforated  false  bottom,  to 
prevent  them  from  burning,  and  as  much  is  piled 
on  as  will  fill  the  vessel  and  rest  on  the  top  of  it. 
Heat  is  next  applied,  and  gentle  boiling  continued 
until  the  iiquor  on  cooling  forms  a  firm  gelatinous 
mass.  The  clear  portion  is  then  run  off  into  an¬ 
other  vessel,  where  it  is  kept  hot  by  a  water-bath, 
and  allowed  to  repose  for  some  hours  to  deposite, 
when  it  is  run  into  the  congealing  boxes,  and 
placed  in  a  cool  situation.  The  next  morning  the 
cold  gelatinous  masses  are  turned  out  upon  boards 
wetted  with  water,  and  are  cut  horizontally  into 
thin  cakes  with  a  stretched  piece  of  brass  wire, 
and  then  into  smaller  cakes  with  a  moistened  flat 
knife.  These  cakes  are  next  placed  upon  nettings 
to  dry,  after  which  they  are  dipped  one  by  one  in¬ 
to  hot  water,  and  slightly  rubbed  with  a  brush 
wetted  with  boiling  water,  to  give  them  a  gloss  ; 
they  are  lastly  stove-dried  for  sale.  During  this 
time  the  undissolved  portion  of  skins,  &c.,  left  in 
the  copper  is  treated  with  fresh  water,  and  the 
whole  operation  is  repeated  again  and  again,  a3 
long  as  any  gelatinous  matter  is  extracted.  Tho 
first  runnings  produce  the  palest  and  best  glue. 
The  refuso  matter  from  the  tanners  and  leather 
dressers  yields  on  the  average,  when  dried,  50{j  of 
its  weight  of  glue.  The  following  are  varieties: — 

1.  (Cake  glue,  Colle  forte,  Gluten  commune.) 
Prepared  from  the  skins  of  animals,  by  soaking 
them  for  two  or  three  weeks  in  lime  water,  boiling 
them  with  water  (sometimes  adding  a  little  alum) 
down  to  a  thick  jelly,  as  before  described.  Used 
as  a  cement  by  carpenters,  &c. 

2.  ( Flemish  glue,  Dutch  glue.)  The  skins  are 
rinsed  in  several  waters,  and  left  to  soak  for  sorao 
time,  that  they  may  require  less  boiling  to  be  dis¬ 
solved  ;  cakes  very  thin,  transparent ;  used  by  cab¬ 
inet-makers  for  fine  work. 

3.  ( French  glue.)  Simmered  for  a  long  time 
with  a  small  fire,  until  the  skins  are  dissolved ;  then 


GLY 


342 


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made  to  boil,  and  alum,  gr.  ij  to  the  pint  added,  to 
clear  it  for  moulding  ;  transparent  and  very  brittle. 

4.  ( Hatmaker's  glue.)  From  the  tendons  of  the 
legs  of  neat  cattle  and  horses  ;  brown,  opaque, 
soft ;  grows  moist  in  damp  weather,  but  it  does  not 
render  the  felt  brittle. 

5.  ( Fish  glue,  Colie  de  poisson.)  Is  made  in 
like  manner  from  various  membranous  and  solid 
parts  of  cetaceous  animals. 

6.  {Parchment  glue.)  Shreds  or  shavings  of 
parchment,  vellum,  white  leather,  &c.,  dissolved 
by  boiling  in  water,  forming  a  nearly  colorless 
glue. 

GLUE,  PORTABLE.  Prep.  Best  glue  1  lb. ; 
water  sufficient ;  boil  it  in  a  double  gluepot,  and 
strain  ;  add  fine  brown  sugar  £  lb.,  and  boil  it 
pretty  thick  ;  then  pour  it  into  moulds ;  when  cold 
cut  into  small  pieces  and  dry  them.  This  glue  is 
very  useful  to  draughtsmen,  architects,  &c.,  as  it 
immediately  dilutes  in  warm  water,  and  fastens 
the  paper,  without  the  process  of  damping,  and 
may  be  softened  for  many  purposes  with  the 
tongue. 

GLUTEN.  Syn.  Colle  Vegetable,  (FV.) 
Kleber,  (Ger.)  Vegetable  Gluten.  (From  gelo, 
to  congeal,  and  gluten,  glue.)  A  peculiar  sub¬ 
stance  found  in  bread  corn  ;  and  principally  in 
wheat.  M.  Taddei  has  divided  this  substance  into 
two  others,  differing  from  each  other  in  their  prop¬ 
erties.  One  of  these  is  Gliadine,  which  has 
been  already  noticed  ;  the  other,  Zimome,  will  be 
found  in  its  alphabetical  situation.  By  more  re¬ 
cent  analysis  it  appears  that  wheat  gluten  consists 
of  albumen,  mucin,  (a  substance  soluble  in  alcohol 
while  boiling,)  and  gluten. 

Gluten  is  believed  to  be  highly  nutritive,  and  to 
impart  to  wheat  its  superiority  as  an  aliment  over 
the  grains  of  the  other  cereals.  “  It  is  the  pres¬ 
ence  of  gluten  in  wheaten  flour  that  renders  it  pre¬ 
eminently  nutritious,  and  its  viscidity  or  tenacity 
confers  upon  that  species  of  flour  its  peculiar  ex¬ 
cellence  for  the  manufacture  of  macaroni,  vermi¬ 
celli,  and  similar  pastes,  which  are  made  by  a 
kind  of  wire-drawing,  and  for  which  the  wheat  of 
the  south  of  Europe  (more  abundant  in  gluten  than 
our  own)  is  particularly  adapted.  The  superiority 
of  wheaten  over  other  bread  depends  upon  the 
greater  tenacity  of  its  dough,  which  in  panary  fer¬ 
mentation  is  puffed  up  by  the  evolved  carbonic 
acid,  and  retained  in  its  vesicular  texture,  so  as  to 
torm  a  very  light  loaf.”  (Brande.) 

Prep.  Mix  flour  with  a  little  water  into  a  stiff 
paste,  as  for  pastry,  and  knead  this  paste  in  water 
until  the  starch  and  saccharine  matter  are  washed 
out.  Gray,  extensible  while  fresh  and  moist,  like 
elastic  gum :  turns  blue  when  mixed  with  cruaia 
cum.  s 


GLYCERINE.  (From  y\vi<vs,  sweet.)  A 
sweet  substance  formed  in  the  process  of  saponify 
mg  oils  and  fats.  It  is  the  hydrated  oxide  of  the 
theoretical  organic  radical  glycerule.  (Liebig  ) 
Prep.  Digest  equal  parts  of  ground  litharge  and 
olive  oil,  along  with  a  little  water  at  the  boiling 
temperature,  constantly  stirring  and  replacing  the 
water  as  it  evaporates.  When  the  compound  has 
acquired  the  consistence  of  a  plaster,  wash  it  well 
with  hot  water,  decant  the  latter  and  filter  •  then 
pass  sulphureted  hydrogen  through  it,  to  throw 
down  the  lead ;  again  filter  and  evaporate  to  a  si¬ 


rup,  in 
animal 


a  water-bath.  It  may  be  decolored  v  i 
charcoal.  The  product  much  resem  s 
sirup  in  taste  and  appearance. 

Remarks.  This  substance  may  now  be  proci  1 
in  solution,  by  hogsheads  at  a  time,  from  K 
stearine  makers,  who  obtain  it  by  the  saponifies  i 
of  tallow.  It  is  evaporated  and  largely  employe^ 
adulterate  moist  sugar. 

GLYCYRRHIZIN.  Syn.  Glycion.  Lie 
ice  Sugars.  An  uncrystallizable  sugar,  misuse 
tible  of  vinous  fermentation,  contained  in  liquor 
root.  (Glycyrrhiza  glabra.)  It  is  soluble  both 
water  and  alcohol,  and  possesses  basic  propertiel 

GOLD.  Syn.  Aurum,  {Lat.)  Or,  (Fr.)  Goj 
{Ger.)  This  metal  appears  to  have  been  kno' 
to  the  remotest  ages  of  antiquity,  and  to  have  bo 
then  as  much  esteemed  as  at  the  present  d. 
According  to  the  writings  of  Moses,  the  art  of  wo 
ing  both  in  gold  and  silver  must  have  reached 
considerable  degree  of  advancement  at  that  pe 
od ;  for  these  metals  were  commonly  worked 
into  ornaments  to  decorate  the  person.  “  Spe1 
now  in  the  ears  of  the  people,  and  let  every  mj 
borrow  of  his  neighbor,  and  every  woman  bom 
of  her  neighbor,  jewels  of  silver  and  jewels  of  gok 
(Exodus,  xi.  2.)  The  date  of  this  injunction,  i 
cording  to  the  best  authorities,  must  have  be 
about  1500  years  before  Christ,  or  fully  3300  yeii 
ago.  A  description  of  the  uses  of  gold  in  the  arj 
and  its  influence  on  society  in  all  ages,  as  a  syi| 
bol  of  wealth  and  an  article  of  ornament  and  util 
tv,  would  embrace  the  whole  history  of  mankii. 
At  the  present  day  it  alike  contributes  to  the  co 
veniences,  comforts,  and  luxuries  of  life  ; — as  ofto 
exciting  the  baser  passions  of  the  human  heart 
promoting  the  cause  of  benevolence  and  virtue. 

Prep.  The  preparation  of  gold  consists  merely 
its  purification.  It  is  usually  found  alloyed  wi 
silver.  The  latter  metal  is  removed  by  the  pr! 
cess  termed  “parting,”  either  in  the  dry  way,  l: 
fusion  along  with  sulphur  or  sulphuret  of  antim 
ny,  or  in  the  wet  way,  by  quartation.  (See  A 
saying  and  Ores.) 

Prop.  The  most  marked  properties  of  gold  a 
its  ductility,  malleability,  and  insolubility  in  < 
menstrua,  except  aqua  regia  and  aqueous  chlorin 
and  its  slight  affinity  for  oxygen.  It  is  the  on 
simple  metal  that  possesses  a  yellow  color.  I 
sp.  gr.  is  19‘2  to  19-4. 

Tests.  Gold  is  characterized  by  its  yellow  coin 
its  insolubility  in  nitric  acid,  and  ready  solution 
nitromuriatic  acid,  forming  a  yellow  liquid  thii 
stains  the  skin  purple.  Protosulphate  of  iron  throw 
down  metallic  gold  from  this  solution,  and  pr< 
tochloride  of  tin  and  protonitrate  of  mercury,  dai 
or  black  precipitates. 

Uses.  In  medicine,  has  been  given  in  the  fori 
of  powder,  in  scrofula  and  syphilis,  by  Chrestiei 
Niel,  and  others,  with  apparent  advantage,  i  % 
to  I  gr.,  3  or  4  times  a  day,  in  pills.  An  ointmerj 
made  of  1  gr.  of  powdered  gold  and  30  grs.  of  lari 
has  been  applied  by  Niel  to  the  skin  deprived  <j 
the  epidermis,  (endermically.) 

GOLD-BEATER’S  SKIN,  is  prepared  frori 
the  peritoneal  membrane  of  the  caecum,  which,  a| 
soon  as  it  is  detached,  is  pulled  out  to  the  exter 
of  2  feet  or  upwards,  then  dried.  The  dried  mem 
hrane,  which  has  the  appearance  of  a  piece  < 
packthread,  is  then  soaked  in  a  very  weak  sola 


GOI 


343 


GOL 


in  of  potash,  and  spread  out  flat  on  a  frame  ; 
iOther  membrane  is  then  taken  and  applied  to 
e  other,  so  that  the  two  surfaces  which  adhered 
the  muscular  membrane  of  the  intestine  may 
here  together  ;  they  unite  perfectly,  and  soon 
y.  The  skins  are  then  glued  on  a  hollow  frame, 
ished  with  alum  water,  dried,  washed  with  a 
ution  of  isinglass  in  white  wine,  to  which  spices, 
ch  as  cloves,  nutmegs,  ginger,  or  camphire,  have 
en  added,  and  varnished  with  white  of  egg.  Used 
separate  the  leaves  of  gold  while  being  beat 
inner,  and  as  a  defensive  for  cuts. 

'GOLD,  CHLORIDE  OF.  Syn.  Terchloride 
Gold.  Muriate  of  Gold.  Chloride  d'Or. 
;ri  Ciiloridum.  Auri  terchloridum.  Auri 
LORURETUM.  AuRI  MURIAS,  Ac.  Prep.  (P. 
id.)  Gold  1  part ;  nitromuriatic  acid  3  parts ; 
•solve  ;  evaporate  till  vapors  of  chlorine  begin 
be  disengaged,  then  set  the  solution  aside  to 
ystallize. 

Prop.,  Uses,  <j-c.  Orange  red  crystalline  nee- 
■s,  or  ruby  red  prismatic  crystals ;  deliquescent, 
uble  in  water,  ether,  and  alcohol ;  at  the  heat 
1 400°  it  is  decomposed.  Protosulphate  of  iron, 
alic,  sulphurous,  and  phosphorous  acids,  and 
ist  of  the  metals,  decompose  its  solution  with 
3  precipitation  of  metallic  gold.  It  has  been 
iployed  by  Duportal,  Chrestien,  Niel,  Cullerier, 
grand,  and  others,  as  a  substitute  for  mercury, 
scrofula,  bronchocele,  chronic  skin  diseases,  Ac. 
has  also  been  employed  as  a  caustic.  Dose. 
e-twentieth  gr.,  dissolved  in  distilled  water,  or 
ide  into  a  pill  with  starch. 

There  is  also  a  yQllow  insoluble  protochloride 
!  gold,  which  is  formed  by  heating  the  terchlo- 
ie  to  about  600°  F.  At  a  red  heat,  both  these 
jlorides  give  up  their  chlorine,  and  pure  gold  re- 
lins  behind. 

GOLD,  CHLORINE  OF,  (SOLUTION.) 
i'n.  Solution  of  Muriate  of  Gold.  Hydro- 
;lorate  d’Or  en  Solution.  A  weak  solution 
'chloride  of  gold  in  distilled  water.  Used  to  dis- 
jrer  the  presence  of  oils  in  distilled  waters  and 
johol. 

GOLD,  CYANIDE  OF.  Syn.  Tercyanide 
Gold.  Cyanuret  of  Gold.  Tercyanuret 
i  Gold.  Auri  tercyanidum.  Auri  cyanure- 
|h,  Ac.  Prep.  (P.  Cod.)  Add  a  solution  of 
re  cyanide  of  potassium  to  a  neutral  solution  of 
re  chloride  of  gold,  as  long  as  a  precipitate 
ms;  carefully  wash  and  dry.  A  yellow,  inso- 
>  >le  powder.  It  has  been  used  in  medicine  in 
f  '  same  cases  as  the  last.  Dose.  One-fifteenth 
one-tenth  of  a  gr.,  made  into  a  pill. 

GOLD  DETERGENT,  PARISIAN,  (UP- 
IN  and  CO’S.)  Prep.  Quicklime  1  oz. ; 
inkle  with  a  little  water  to  slake  it,  then  gradu- 
y  add  water  1  pint,  so  as  to  form  a  milk  ;  dis- 
:ve  pearlash  2  oz.  in  water  1  quart ;  mix  the 
o  solutions,  cover  up,  agitate  occasionally  for  an 
ur,  allow  it  to  settle,  decant  the  clear,  put  it  into 
it  half-pint  bottles,  and  well  cork  them  down. 
<e.  To  clean  gilding,  Ac.,  either  alone  or  diluted 
th  water.  It  is  applied  with  a  soft  sponge,  and 
*n  washed  oil  with  clean  water.  (See  Gilding 
quor.) 

GOLD,  FACTITIOUS.  Prep.  Zinc  1  part ; 
itinum  7  parts;  copper  16  parts  ;  fuse  together. 
Remarks.  This  alloy  resembles  gold  of  16  car¬ 


ats  fine,  or  §,  and  will  resist  the  action  of  nitric 
acid,  unless  very  concentrated  and  boiling. 

GOLD,  FULMINATING.  Syn.  Aurate  of 
Ammonia.  Ammoniuret  of  teroxide  of  Gold. 
Aurum  fulminans.  Auri  Oxidum  ammoniatum. 
Prep.  I.  Digest  recently  precipitated  peroxide  of 
gold  in  strong  liquor  of  ammonia  for  24  hours  ;  dry 
in  the  open  air  or  at  a  low  temperature,  (below 
212°,)  and  avoid  the  slightest  friction  lest  it  should 
explode.  A  deep  olive-colored  powder. 

II.  Digest  terchloride  of  gold,  in  ammonia  in 
excess.  Brownish  yellow. 

III.  Dissolve  gold  in  aqua  regia,  (made  by  dis¬ 
solving  4  oz.  of  sal  ammoniac  in  12  or  16  oz.  of 
nitric  acid,)  and  precipitate  with  a  solution  of  car¬ 
bonate  of  potassa. 

Remarks.  Fulminating  gold  should  be  made  in 
very  small  quantities  at  a  tune,  to  avoid  risk,  as 
without  great  care  it  explodes  with  extreme  vio¬ 
lence.  This  is  caused  by  the  slightest  friction  or 
sudden  increase  of  heat.  Its  fulminating  property 
may  be  destroyed  by  boiling  it  in  pearlash  lye,  or 
oil  of  vitriol ;  and  by  heating  the  powder  after 
washing  it  in  water,  pure  gold  will  be  obtained. 
Fulminating  gold  is  said  to  be  sedative,  antispas- 
modic,  and  carminative.  It  has  been  given  in 
doses  of  1  to  5  grs.,  in  fevers,  nervous  diseases, 
colic,  and  in  similar  cases  to  those  mentioned  un¬ 
der  Chloride  of  Gold.  Its  use  has,  however,  “  in 
some  cases  produced  very  serious,  and  even  fatal 
results.”  (Pereira.) 

GOLD,  GRAIN.  Syn.  Aurum  granulatum. 
Cupelled  gold  1  part,  silver  3  parts,  melt  and  pour 
in  a  small  stream  into  water,  dissolve  out  the  silver 
with  nitric  acid,  and  heat  the  grains  to  redness. 
Used  to  make  preparations  of  gold. 

GOLD,  IODIDE  OF.  Syn.  Auri  Iodidum. 
Prep.  (P.  Cod.)  To  a  solution  of  terchloride  of 
gold,  add  another  of  iodide  of  potassium,  (in  excess  ; 
Johnston  ;)  wash  the  precipitate  in  alcohol,  and 
dry  it. 

Remarks.  This  is  the  protiodide  of  gold. 
(Johnston,  Liebig.)  It  is  a  greenish  yellow  pow¬ 
der,  soluble  in  dilute  hot  solution  of  iodide  of  potas¬ 
sium,  from  which  it  crystallizes  on  cooling  in  golden 
yellow  scales.  M.  Meillet  recommends  the  use 
of  hydriodate  of  ammonia  as  the  precipitant,  in 
preference  to  the  iodide  of  potassium,  as  thereby 
the  whole  of  the  chloride  of  gold  is  decomposed, 
which  is  not  the  case  when  the  latter  is  used. 
Iodide  of  gold  loses  iodine  at  common  temperatures, 
and  should  therefore  be  kept  in  a  cold  place,  and 
in  well-stopped  vials.  Dose.  One-fifteenth  to  one- 
tenth  of  a  grain  in  pills.  It  is  also  made  into  an 
ointment. 

The  teriodide  of  gold  is  formed  when  the 
previous  process  is  reversed,  and  the  terchloride  of 
gold  is  added  to  a  solution  of  iodide  of  potassium. 
(Johnston.)  It  is  a  dark-green  powder,  soluble  in 
solutions  of  hydriodic  acid,  and  the  iodides  of  po¬ 
tassium  and  sodium.  From  the  latter,  dark-brown¬ 
ish  red  crystals  of  auroiodide  of  potassium  are 
deposited  by  standing. 

GOLD  LEAF.  Syn.  Aurum  foliatum.  Au¬ 
rum  in  libellis.  Gold  reduced  to  leaves  by  ham¬ 
mering  between  goldbeaters’  skin.  These  leaves 
are  only  l-282,000th  of  an  inch  thick.  Gilt  silver 
is  hammered  in  the  same  way,  but  the  leaves  are 
I  thicker.  The  latter  is  called  i  party  gold.'  Used 


GOL 


344 


GOU 


in  gilding  by  artists  and  gilders,  and  by  druggists 
to  gild  pills,  &c. 

GOLD,  LIQUID.  Syn.  Potable  Gold. 
Aurum  potabile.  Prep.  Agitate  ether  with  a 
solution  of  terchloride  of  gold  for  some  time,  allow 
it  to  repose,  and  decant  the  supernatant  portion. 

Remarks.  Naphtha  and  essential  oils  possess 
the  same  property  as  ether  of  taking  gold  from  its 
solutions.  This  liquid  was  formerly  held  in  great 
esteem  as  a  cordial  medicine.  It  is  now  only  em¬ 
ployed  for  writing  on  steel,  gilding,  &c.  As  it 
dries,  it  leaves  a  coating  of  pure  gold. 

GOLD,  OXIDES  OF.  Prep.  I.  ( Protoxide 
of  gold.)  Precipitate  a  solution  of  terchloride  of 
gold  with  a  cold  solution  of  pure  potassa.  A  green 
powder,  partially  soluble  in  liquor  of  potassa,  and 
spontaneously  changing  into  metallic  gold  and 
peroxide  of  gold. 

II.  ( Binoxide  of  gold.)  This  is  supposed  to  be 
the  purple  powder  formed  by  the  combustion  of 
gold. 

III.  ( Peroxide  of  gold.  Oxide  of  do.  Per¬ 
oxide  of  do.  Auric  acid.  Auri  oxydum.  Auri 
teroxydum.  Crocus  of  gold.  Crocus  solis.)  a. 
(P.  Cod.)  Calcined  magnesia  4  parts ;  terchloride 
of  gold  1  part ;  water  40  parts  ;  mix,  boil ;  wash 
the  precipitate  first  with  water,  next  with  dilute 
nitric  acid,  and  lastly  again  with  wrater.  Dry  in 
the  shade. 

/3.  (Pesth.)  Neutral  chloride  of  gold,  containing 
1  part  of  gold ;  water  12  parts ;  carbonate  of 
potassa  1  part,  dissolved  in  water  2  parts ;  digest 
at  170°,  well  wash  the  precipitate  with  water, 
dissolve  in  colorless  nitric  acid  sp.  gr.  L400,  and 
decompose  the  solution  by  admixture  with  wTater. 
The  precipitate  is  the  pure  hydrated  peroxide  of 
gold ;  it  may  be  rendered  anhydrous  by  drying  it 
at  a  heat  of  212°.  (Liebig.) 

Remarks.  In  the  state  of  hydrate,  teroxide  of 
gold  is  yellow,  but  dark-brown  or  black,  when 
free  from  water.  It  is  insoluble  in  water,  and 
completely  decomposed  by  solar  light  and  a  red 
heat.  It  dissolves  in  muriatic  acid,  forming  ter¬ 
chloride  of  gold,  and  also  in  some  of  the  oxygen 
acids,  but  is  again  precipitated  on  the  addition  of 
water.  It  unites  with  the  alkalis  and  earths 
forming  salts,  which  have  been  termed  aurates, 
from  the  oxide  playing  the  part  of  an  acid  in 
their  composition.  It  has  been  given  as  a  medi¬ 
cine  in  scrofula,  &c.,  in  doses  of  one-tenth  to 
1  gr.,  made  into  a  pill  with  extract  of  mezereon. 

GOLD  POWDER.  Syn.  PulvisAuri.  Aurum 
Pulveratum.  Prep.  (P.  Cod.)  Triturate  leaf 
gold  with  sulphate  of  potassa,  (in  crystals,)  and 
wash  out  the  latter  with  boiling  water.  Used  in 
medicine,  painting,  gilding,  &c.  (See  Gilding 
Powder.) 

GOLD,  RING.  Prep.  I.  Spanish  copper  04 
pennyweights  ;  fine  silver  3J  do. ;  gold  coin  29  do.  • 
fuse  together.  Worth  about  3Z.  per  oz. 

II.  Spanish  copper  8  oz.  8  pennyweights ;  fine 
silver  10  pts. ;  gold  coin  I  oz. ;  fuse.  Worth  35s. 
to  40s.  an  ounce. 

GOLD,  SODA-CHLORIDE  OF.  Syn.  Soda 
Muriate  of  Gold.  Chloride  of  Gold  and 
Soda.  Auro-terciiloride  of  Sodium.  Sodii 
auro-chloridum.  Sodii  auro-terciiloridum. 
Auri  et  Sodii  chloruretum.  Aurum  muriaticum 
natronatum.  Prep.  (P.  Cod.)  Terchloride  of 


gold  85  parts;  chloride  of  sodium  16  parts;  d, 
solve  in  a  little  distilled  water,  evaporate  till 
pellicle  forms,  then  put  it  aside  to  crystalli: 
Dose.  One-twentieth  to  one-tenth  gr.,  made  ii 
a  pill  with  starch  or  lycopodium,  in  the  same  cat 
in  which  the  terchloride  is  ordered.  Mixed  with! 
or  3  times  its  weight  of  orris  powder,  it  is  used 
frictions  on  the  tongue  and  gums ;  and  an  ointme 
is  made  with  1  gr.  mixed  with  36  grs.  of  la) 
The  latter  is  applied  to  the  skin,  deprived  of  t 
epidermis  by  a  blister. 

GOLD  SOLDER.  Prep.  Pure  gold  12  penn 
weights  ;  silver  2  do. ;  copper  4  do. ;  fuse  togetln 
Used  by  jewellers  to  solder  gold. 

GOLD,  SULPHURET  OF.  Prep.  Transni 
a  current  of  sulphureted  hydrogen  gas  through 
solution  of  chloride  of  gold  in  water ;  or  add  a  si 
lution  of  hydro-sulphuret  of  ammonia  to  the  sail1 
solution ;  collect  the  precipitate,  wash  with  cc; 
distilled  water,  and  dry  in  the  shade. 

GOOSEBERRIES.  Ripe  gooseberries 
wholesome,  but  the  skins  and  seeds  should  not  ij 
eaten,  as  they  are  very  indigestible.  They  m<j 
be  preserved  by  bottling.  (See  Fruit.) 

GOOSEBERRY  CHEESE.  Prep.  Gath 
the  rough  red  gooseberries  when  quite  ripe  ;  ball 
them  until  they  are  a  perfect  mash;  pass  the  I 
through  a  hair-sieve,  then  put  them  into  a  preser; 
ing-pan,  and  boil  them  gently.  To  every  pout 
of  gooseberries  put  three  ounces  of  sugar,  whid 
should  be  strewed  in  every  now  and  then,  a  littj 
at  a  time.  'It  will  take  several  hours  to  boil,  i 
order  to  obtain  the  proper  thickness. 

GOOSEBERRY  FOOL.  Prep.  Put  tlj 
fruit  into  a  stone  jar,  wifh  some  good  Lisbc! 
sugar ;  set  tho  jar  on  a  stove,  or  in  a  saucepan  >| 
water  over  the  fire ;  if  the  former,  a  large  spoon 
ful  of  water  should  be  added  to  the  fruit.  Whe 
it  is  done  enough  to  pulp,  press  it  through  a  cola) 
der :  have  ready  a  sufficient  quantity  of  new  mill! 
and  a  teacupful  of  raw  cream  boiled  together,  <| 
an  egg  instead  of  the  latter,  and  leave  it  to  cooii 
then  sweeten  pretty  well  with  fine  Lisbon  suga 
added  to  the  pulp  by  degrees. 

GOOSE  GREASE.  Syn.  Adeps  Ansf.ri’ 
From  roasted  goose.  Yellowish  white,  stronl 
scented,  emollient,  used  in  clysters,  and  whe: 
scented,  as  a  pommade  to  make  the  hair  grow 
for  which  purpose  it  is  said  to  be  superior  to  bear  | 
grease.  In  quantity  it  is  an  emetic  of  very  ea*! 
action. 

GOUT.  (From  goute,  Fr. — the  origin  i, 
which  is  ttneertain.  Dr.  Good.;  A  painful  disj 
ease  that  chiefly  attacks  the  male  sex,  particularly 
those  of  a  corpulent  habit  and  robust  framti 
Persons  who  live  temperately  and  take  much  ex| 
ercise  are  seldom  troubled  with  gout.  Indolence! 
inactivity,  luxurious  habits  of  life,  and  free  living 
are  tho  chief  exciting  causes  of  this  disease,  bui 
excessive  study,  grief,  watchfulness,  exposure  t> 
cold,  and  the  too  free  use  of  acidulous  liquors 
also  occasionally  bring  it  on.  In  some  persons 
gout  is  an  hereditary  disease. 

Symp.  Gout  is  generally  preceded  by  unusua 
chilliness  of  the  feet  and  legs,  and  a  numbness,  o 
a  sensation  of  prickling  along  the  lower  extrenu 
ties ;  the  appetite  fails,  flatulency,  indigestion 
torpor,  and  languor  ensue,  and  extreme  lassitudi 
and  fatigue  follow  the  least  bodily  exercise ;  tin 


GOU 


345 


GRA 


,vels  become  costive  and  the  urine  pallid.  The 
(  usually  come  on  in  the  night ;  the  patient  is 
aked  by  the  severity  of  the  pain,  generally  in 
•  first  joint  of  th6  great  toe,  or  occasionally  in 
■  heel,  whole  foot,  or  calf  of  the  leg.  The  pain 
embles  that  of  a  dislocated  joint,  accompanied 
a  sensation  resembling  the  affusion  of  cold 
ter ;  the  pain  increases,  rigors  and  febrile 
nptoms  ensue,  accompanied  with  local  throb- 
g  and  inflammation.  Sometimes  both  feet  or 
s  are  attacked;  at  others,  only  one.  Towards 
rning  the  patient  generally  falls  asleep,  and 
ks  into  a  state  of  copious  perspiration,  from 
ich  he  awakes  comparatively  recovered.  This 
istitutes  what  is  called  a  Jit  of  gout.  These 
or  paroxysms  are  apt  to  return  at  intervals, 
nmonly  every  evening,  with  more  or  less  vio- 
ce,  and  when  frequent,  the  disease  usually  ex- 
ds  its  action,  the  joints  become  affected,  and 
lcretions  of  a  chalky  nature  (gout-stones)  are 
med  upon  them,  and  they  become  stiff  and 
iirly  immoveable. 

Treat.  A  plain  or  vegetable  diet,  moderate  ex- 
ise,  and  the  use  of  warm  laxatives,  gentle  tonics, 
phoretics,  and  diuretics,  are  among  the  best 
ventives.  The  moderate  use  of  alkaline  rena¬ 
mes  has  also  been  recommended.  To  remove 
fit  of  gout,  or  to  check  it  at  its  commence- 
nt,  the  affusion  of  cold  water  will  be  usually 
i ud  effective.  The  use  of  the  eau  medicinale, 
the  vinum  colchici  of  the  Pharmacopoeia, 
uld  also  be  had  recourse  to ;  a  due  dose  of 
ich  taken  at  bedtime  will  frequently  carry  off 
paroxysm,  and  nearly  always  mitigate  the 
upturns.  The  effects  of  the  above  remedies  do 
:  greatly  differ  from  each  other ;  for  “  after 
ing  about  60  drops  of’  either,  the  pulse  he¬ 
irs  slower,  and  at  length  sinks  in  about  12 
;trs,  from  10  to  20  strokes  per  minute  below  its 
;ural  number,  at  which  time  the  inflammation 
sides.  The  action  of  both  medicines  is  accom- 
iied  with  great  languor,  and  a  deadly  nausea  or 
mess,  which  terminates  in  vomiting  or  a  dis- 
1  Jge  from  the  bowels,  or  both.”  These  symp- 
l| is  have  often  reached  an  alarming  extent,  and 
■ome  constitutions  follow  even  a  moderate  dose, 
is  method  of  cure  should  not  therefore  be  un- 
;  isedly  and  incautiously  adopted.  It  must, 
ijrever,  be  confessed,  that  colchicum  properly 
:!oini.stered,  will  almost  always  alleviate  the 
1  iptoms,  and  lessen  the  frequency  of  the  at- 
!  ks ;  and  numerous  instances  are  on  record, 
'ere  the  inroads  on  the  constitution  were  in¬ 
cising  to  an  alarming  extent,  and  that  at  an 
;,anced  period  of  life,  in  which  colchicum,  care- 
ljy  administered,  seems  at  least  to  have  lessened 
1  severity  of  the  disease,  if  not  to  have  been  the 
4ive  agent  in  its  removal.  (See  Colchicum, 
MEDICLNALE,  &C.) 

40UT  PILLS,  LARTIGUES.  Prep.  Com- 
I  nd  extract  of  colocynth  20  gr. ;  alcoholic  ex- 
Ut  of  colchicum  seeds,  and  alcoholic  extract  of 
( talis,  of  each  1  gr. ;  mix  and  divide  into  pills 
'  ghing  15  centigrammes  each.  The  compound 
( ract  of  colocynth  used  above,  is  to  be  made  as 
lows: — Pulp  of  colocynth  185  grammes;  ex- 
h-t  of  aloes  370  do. ;  bruised  scammony  125  do. ; 
1  famom  seeds  30  do. ;  hard  soap  90  do. ;  spirit, 
c25°  or  sp.  gr.  -906,  4  quarts;  macerate  the 
44 


colocynth  in  the  spirit  for  3  days,  strain,  add  the 
aloes,  scammony,  and  soap,  evaporate  to  a  proper 
consistence,  then  add  the  cardamoms  in  fine 
powder.  (Bouchardat.) 

GOUTTES  AMERES,  ( Fr .)  Bitter  Drops. 
Prep.  Nux  vomica,  rasped,  lb.  j ;  liquor  of  potassa 
^ss ;  bistre  3j ;  compound  spirit  of  wormwood 
§xxxij ;  digest  for  10  days.  Stomachic.  Dose. 
1  to  8  drops  in  water,  or  any  bitter  infusion. 

GRAINS  OF  PARADISE.  Syn.  Guinea 
Grains.  Malaguetta  Pepper.  The  seeds  of  the 
amomum  grana-paradisi.  Grains  of  paradise  pos¬ 
sess  similar  aromatic  properties  to  the  other  pep¬ 
pers.  In  some  parts  of  the  world  they  are  used 
as  a  condiment.  They  are  principally  employed 
in  England  to  impart  a  false  strength  to  wine, 
beer,  spirits,  and  vinegar.  There  is  a  penalty  of 
200/.  on  the  brewer  for  using  them,  and  500/.  on 
any  druggist  who  sells  them  to  a  brewer. 

GRANADINE.  Syn.  Grenadine.  A  sweet 
substance  found  by  Latour  de  Trie  in  the  bark  of 
the  pomegranate  root.  It  has  since  been  shown 
to  be  mannite. 

GRANULATION.  The  reduction  of  metals 
into  grains  or  drops.  This  is  done  by  pouring 
them,  in  the  melted  state,  into  water.  In  many 
cases  they  are  allowed  to  run  through  the  holes  of 
a  species  of  colander  or  sieve, "to  produce  minute- 
division  ;  and  in  order  to  render  the  drops  spheri¬ 
cal,  they  are  allowed  to  fall  from  a  sufficient 
height  to  permit  of  their  acquiring  the  solid  state 
before  striking  the  water.  Lead  shot  is  granulated 
in  this  way.  Shot  towers  are  often  upwards  of 
100  feet  in  height. 

GRAPE  SUGAR.  Obtained  from  the  juice 
of  grapes  by  saturating  the  acid  with  chalk,  de¬ 
canting  the  clear  liquid,  evaporating' to  a  sirup, 
clarifying  with  white  of  egg,  or  bullock’s  blood, 
and  then  carefully  evaporating  to  dryness.  It 
may  be  purified  for  chemical  purposes,  by  solution 
in  boiling  alcohol.  Like  other  sugar,  it  may  be 
decolored  by  animal  charcoal.  Less  sweet  than 
cane  sugar.  It  yields  by  refining,  75$  of  a  white 
granular  sugar,  and  24§  of  a  kind  of  treacle. 
(Gray.) 

GRAPES.  Grapes  may  be  kept  by  packing 
them  in  jars,  (each  bunch  being  first  wrapped  up- 
in  silver  paper,)  and  covering  every  layer  with 
bran,  well  dried,  laying  a  little  of  it  in  the  bottom 
of  the  jar ;  then  a  layer  of  grapes,  and  so  on,  a 
layer  of  bran  and  of  grapes  alternately,  till  the 
jar  is  filled:  then  shake  it  gently,  and  fill  it  to  the 
top  with  bran,  laying  some  paper  over  it,  and  cov¬ 
ering  the  top  with  a  bladder,  tied  firmly  on  to  ex¬ 
clude  the  air ;  then  put  on  the  top  or  cover  of  the 
jar,  observing  that  it  fits  close.  These  jars  should 
be  kept  in  a  dry  situation.  (See  ArrLES,  Fruit, 
and  Fermentation.) 

GRAVES.  Syn.  Greaves.  The  sediment  of 
melted  tallow,  consisting  chiefly'  of  animal  mem¬ 
branes  mixed  with  fat,  made  up  into  cakes.  Used 
as  a  coarse  food  for  dogs. 

GRAVY.  (In  Cookery.)  Strong  soup  or  the 
juice  of  meat,  spiced  and  flavored.  (See  Sauces.) 

GRAY  DYE.  Syn.  Teinture  grise,  (Fr.) 
Graufarbe,  (Ger.)  Proc.  I.  Sumach  2  lbs. ; 
logwood  1  lb. ;  make  a  decoction  with  water,  pass 
the  stuff  through  it,  and  afterwards  through  a 
weak  iron  water,  (sulphate  or  acetate ;)  lastly',  add 


GRE 


346 


GUA 


a  little  iron  liquor  to  the  decoction,  and  again  turn 
the  stuff  through  it.  This  gives  a  pearl  gray. 

II.  Dissolve  1  lb.  of  tartar  in  4  gals,  of  water, 
turn  the  stuff  through  the  liquor  for  half  an  hour ; 
add  a  decoction  of  galls  \  lb.,  and  sumach  1£  lb. ; 
put  in  the  stuff  and  boil  for  half  an  hour ;  then 
take  out  the  stuff,  add  sulphate  of  iron  1  lb.,  and 
when  dissolved  again,  put  it  in,  and  work  it  well 
for  half  an  hour  longer.  Ash  gray.  This  will 
dye  1 5  to  25  lbs.  of  wool. 

III.  Galls  bruised  2  lbs. ;  winestone  1  lb. ;  wa¬ 
ter  16  gallons  ;  boil  for  30  minutes,  then  put  in  the 
stuff,  and  work  it  well  for  half  an  hour ;  take  it 
out,  add  3  lbs.  of  green  copperas,  and  when  dis¬ 
solved  again,  put  in  the  goods  and  work  them 
well.  Ash  gray.  This  will  dye  60  to  70  lbs.  of 
wool.  The  addition  of  a  little  alum  converts  this 
into  a  mouse  gray. 

IV.  Pass  the  stuff  through  a  weak  fustic  bath, 
and  next  through  a  very  weak  decoction  of  galls, 
to  which  a  little  alum  has  been  added ;  then  re¬ 
move  the  goods,  refresh  the  hath  with  a  little  log¬ 
wood,  boil  half  an  hour,  add  some  blue  and  green 
vitriol,  and  when  dissolved,  finish  the  stuff  therein. 
Yellowish  gray. 

V.  Give  the  stuff  a  pale  blue  tint  in  the  indigo 
hath,  then  pass  it  through  a  weak  decoction  ^)f 
galls  and  sumach,  take  it  out,  add  a  little  iron 
liquor  to  the  bath,  and  work  the  stuff  well  through 
it.  In  this  way  may  be  given  every  shade  of  iroti 
gray,  slate  gray,  and  the  other  shades  that  turn 
upon  the  blue. 

GREEK.  FIRE.  This  is  supposed  to  have 
consisted  of  a  mixture  of  asphaltum  or  pitch,  nitre, 
and  sulphur. 

GREEN  DYES.  Proc.  First  dye  the  stuff 
Hue,  observing  to  regulate  the  shade  according  to 
that  of  the  iutended  green ;  dry  and  rinse ;  then 
give  it  a  bath  of  yellow  dye,  imtil  the  desired 
shade  is  produced.  (See  Blue  Dyes,  Indigo, 
Yellow  Dye.) 

GREEN  PIGMENTS.  Syn.  Couleurs  ver- 
tes,  (Fr.)  Grune  Pigmente,  ( Ger .)  Any  shade 
of  green  may  be  produced  by  the  mere  mechan¬ 
ical  admixture  of  blue  and  yellow  pigments.  The 
bright  blues  and  yellows  produce  the  liveliest 
greens ;  orange,  or  red  and  blue,  and  the  yellow¬ 
ish  browns  and  blue,  the  more  dingy  greens. 
Among  the  green  pigments  of  the  shops,  may  be 
mentioned  the  following : 

Green  bice,  or  mountain  green,  is  the  mineral 
substance  called  Malachite.  It  is  a  green  carbon¬ 
ate  of  copper.  It  is  also  prepared  artificially. 

Brunswick  green,  or  Bremen  green.  Several 
preparations  are  sold  under  this  name.  When 
prepared  according  to  the  formula  given  at  page 
218,  it  is  an  oxychloride 'of  copper,  but  as  com¬ 
monly  made,  it  is  a  carbonate  of  copper,  mixed 
with  variable  quantities  of  chalk,  white  lead,  alu¬ 
mina,  magnesia,  or  ammonia.  The  following  is  a 
good  and  cheap  form  for  this  article J)issolve 
blue  vitriol  and  alum  in  a  large  quantity  of  water 
and  precipitate  with  a  solution  of  carbonate  of  am¬ 
monia,  or  bone  spirits  ;  collect  the  powder,  wash 
it  with  water,  and  dry  it.  The  clear  liquor  may 
be  used  to  make  sal  ammoniac.  Brunswick 
green,  prepared  as  above,  is  a  mixed  carbonate  of 
copper  and  alumina.  The  proportion  of  alum  em¬ 
ployed  modifies  the  shades  of  green,  and  also 


cheapens  it.  Bremen  green  is  properly  green  ■:  - 
diter,  but  the  names  are  usually  confounded.  '  9 
same  may  be  said  of  Brunswick  green,  whic  U 
properly  a  crude  oxychloride  of  copper,  preptl 
according  to  the  formula  in  page  218. 

Friese  green,  or  Friesland  green,  is  an  c- 
chloride  of  copper.  (See  p.  218.) 

Iris  green,  prepared  by  grinding  tho  juici  ‘ 
the  petals  of  the  blue  flag  (iris  nostras)  with  qnij- 
lime.  This  green  is  not  generally  kept,  and  is] - 
gitive. 

Mittis  green,  or  Scheele's,  is  an  arseniteof  c  • 
per,  made  by  mixing  a  solution  of  sulphate  of  (j- 
per  with  arsenite  of  potassa.  (See  SciiEEiji 
Green.) 

Mineral  green,  the  same  as  mountain  green  r 
green  bice,  just  noticed.  (See  page  217.) 

Prussian  green,  the  sediment  of  the  process! 
making  prussian  blue  from  bullock’s  blood;- 
horns,  before  it  has  had  the  muriatic  acid  adde  / 
it.  It  is  also  prepared  by  pouring  liquid  clilo.  > 
upon  freshly  precipitated  prussian  blue. 

Sap  green,  prepared  from  the  juice  of  bu 
thorn  berries.  The  berries  are  allowed  to  fern: ; 
for  a  week  or  eight  days  in  a  wooden  tub.  I1 
juice  is  then  pressed  out,  strained,  a  little  al  l 
added,  and  the  whole  evaporated  to  a  proper  c; 
sistence  ;  it  is  then  run  into  pigs’  bladders,  :! 
hung  up  in  a  dry  situation,  to  harden.  An  iij 
rior  article  is  also  made  from  the  juice  of  bl 
alder,  and  of  evergreen  privet.  It  is  a  comr.) 
practice  to  add  f  pint  of  lime-water  and  $  oz: 
gum  arabic,  to  every  pint  of  either  of  the  ab; 
juices. 

Schweinfurt  green  is  a  superior  description! 
Scheele’s  green,  or  an  arsenite  of  copper.  (  > 
Schweinfurt  Green.) 

Verditer  (green,)  is  a  mixture  of  oxide  of  c' 
per  and  whiting.  (See  Verditer.) 

Verona  green.  The  mineral  called  gr 
earth. 

GREGORY’S  SALT.  The  crude  hydrocl1 
rate  of  morphia,  prepared  by  Gregory’s  proc; 
It  is  a  double  hydrochlorate  of  morphia  and  1 
deia. 

GRINDSTONES,  ARTIFICIAL.  Pij 
Washed  silicious  sand  3  parts;  shellac  1  P; 
melt,  and  form  it  into  the  proper  shape  wi; 
warm.  The  fineness  of  the  sand  must  depend 
the  work  the  stone  is  intended  for.  Powde 
emery  may  be  substituted  for  sand.  The  sa 
composition  is  formed  upon  pieces  of  wood,  for 
purpose  of  sharpening  knives,  and  cutting  stoi 
shells,  Ac. 


GRUEL.  (In  Cookery.)  Oatmeal  or  gre 
boiled  with  water  to  a  proper  consistence, 
strained.  It  is  variously  flavored  to  suit  the  pala 
but  the  addition  of  a  little  white  sugar,  and  fin 
powdered  Jamaica  ginger,  with  or  without  a  gl 
of  wine,  is  least  likely  to  offend  tho  stoma 
Nutmegs,  cinnamon,  &c.,  frequently  disag 
with  invalids. 

GUAIACINE.  Syn.  Guaiacic  Acid.  A 
culiar  substance,  discovered  by  Trommsdorffin 
wood  and  bark  of  guaiacum  officinale.  •»/ 
Treat  tincture  of  guaiacum  with  hydrate  of  hi 
when  a  guaiacate  of  lime  is  formed,  from  wb 
the  acid  may  be  obtained  by  sulphuric  acid. 

GUAIACUM.  Sun.  Gum  Guaiacum.  1 


GUT 


347 


ITEM 


, stance  is  sometimes  adulterated.  The  Edin- 
■gh  College  states  that  its  “fresh  fracture  is 
slowly  passing  to  green ;  the  tincture  slowly 
kes  a  lively  blue  color  on  the  inner  surface  of  a 
'a  paring  of  a  raw  potato.”  (P.  E.)  Adultera- 
i  with  resin  may  be  generally  discovered  by 
odor  evolved  when  the  guaiacum  is  heated, 
alcoholic  tincture  of  guaiacum,  rendered  milky 
h  water,  recovers  its  transparency  on  the  addi- 
■j  i  of  caustic  potassa  in  excess ;  but  this  is  not 
case  when  resin  is  present. 

Jne  of  the  most  marked  properties  of  guaiacum 
its  turning  blue  by  contact  with  gluten,  and 
eral  other  substances  in  the  air ;  nitric  acid 
1  aqueous  chlorine  turn  it  successively  green, 
e,  and  brown.  A  delicate  photogenic  paper 
y  be  formed  by  first  washing  with  an  alcoholic 
ation  of  guaiacum  resin,  and  afterwards  with 
>  of  neutral  acetate  of  lead.  (Johnston.) 


GUM.  Syn.  Gummi,  ( Lat .)  Gomme,  (Fr.) 
Gummi  ;  Pflanzenschleim,  ( Gfer .)  Inspissated 
vegetable  mucilage.  The  purest  substance  of  this 
kind  is  that  called  gum  arabic,  or  gum  acacia. 
The  gums  are  employed  as  demulcents  in  medi¬ 
cine,  and  are  used  as  cements. 

GUM-RESINS.  Syn.  Gummi  resins,  (Lat.) 
Gomme-resines,  (Fr.)  Schleimharze,  (Ger.) 
Inspissated  vegetable  juices,  consisting  of  extrac¬ 
tive  and  resinous  matter.  They  are  partly  soluble 
in  water  and  in  alcohol.  The  principal  gum-resins 
are  frankincense,  scammony,  asafoetida,  aloes, 
euphorbium,  galbanum,  myrrh,  olibanum,  opopo- 
nax,  ammoniacum,  and  gamboge. 

GUNPOWDER.  Under  this  head  will  be 
given  the  proportions  of  the  ingredients  employed 
in  the  manufacture  of  the  most  celebrated  pow¬ 
ders,  reserving  a  description  of  their  preparation 
for  the  article  Pyrotechny.* 


ble  showing  the  Relative  Proportions  of  Charcoal,  Nitre,  and  Sulphur,  contained  in  some  of  the 

most  celebrated  Gunpowders : 


! 


Authorities,  or  place  of  manufacture. 


English  : 

Royal  Mills,  Waltham  Abbey 
Sporting  powder,  (Marsh) . 
do.  (Marsh) 

tdo.  Hall,  Dartford,  (Ure) 

tdo.  Pigou  &  Wilks,  (Ure) 

tdo.  Curtis  &  Harvey,  (Ure) 

tBattle  powder,  (Ure)  • 

Miners’  do.  (Marsh) 

Common  do.  (Marsh) 

French : 

Government  powder  . 

Sporting  do.  • 

Miners’  do.  . 

Gunpowder  of  Bale 

do.  of  Crenelle 
do.  of  M.  Guyton  Morveau 

do.  do. 

do.  of  M.  Riffault 

United  SS.  Government  powder  . 

Russia  do. 

Prussia  do. 

Austria  do. 

Spain  do. 

Sweden  do. 

Switzerland  do. 

China  do.  •  * 

Theoretical  proportion  for  the  best  gunpowder 


Nitre. 

Charcoal. 

Sulphur. 

75 

15 

10 

78 

12 

10 

76 

15 

9 

76-2 

14 

9 

77-4 

13-5 

8-5 

76-7 

12-5 

9 

77 

13-5 

8 

65 

15 

20 

75 

12-5 

12-5 

75 

12-5 

12-5 

78 

12 

10 

65 

15 

20 

76 

14 

10 

76 

12 

12 

76 

15 

9 

77-33 

13-44 

9-24 

77-5 

15 

7-5 

75 

12-5 

12-5 

73-78 

13-59 

12-63 

75 

13-5 

11-5 

72 

17 

16 

76-47 

10-78 

12-75 

76 

15 

9 

76 

14 

10 

75 

14-4 

9-9 

75 

13-23 

11-77 

GUT,  FISHING.  Syn.  Silkworm  Gut. 
| p.  Steep  silkworms,  when  just  ready  to  spin, 
\  strong  vinegar  for  12  hours,  in  warm  weather, 
'2  or  3  in  cold  ;  then  take  them  out,  break  them 
half,  stretch  them  out  as  far  as  possible  on  a 

'  It  is  right  to  caution  the  reader  of  the  dangerous  na- 
\e  of  all  compounds  containing  either  gunpowder,  or 
ire,  or  chlorate  of  potash,  in  contact  with  combust  n ile 
'stances,  as  serious  accidents  have  arisen  irom  handling 
m  carelessly.  The  use  of  metallic  implements  or  uten- 
i  should  be  avoided,  and  the  ingredients  should  be 
ted  and  kept  at  a  distance  from  a  fire  or  candle. 

These  powders  also  contained  from  '5  to  IT  oi  water. 


board,  furnished  with  slits  or  pegs  to  hold  them, 
and  dry  them  in  the  sun.  Used  by  anglers.  Ihe 
worms  may  be  known  to  be  going  to  spin  by  re¬ 
fusing  food,  and  by  having  a  fine  silken  thread 
hanging  from  their  mouths.  (Nobbs  Art  of  Troll¬ 
ing-)  _ _ _ 

HzEMATOSINE.  A  species  of  albumen  on 
which  the  color  of  the  blood  is  supposed  to  depend. 
It  may  be  obtained  from  blood,  previously  well 
stirred 'to  separate  the  fibrine,  by  mixing  it  with  b 
times  its  volume  of  a  saturated  solution  of  sulphate 


HAI 


348 


HAN 


I 


of  soda,  filtering,  boiling  the  globules  with  alcohol 
acidulated  with  sulphuric  acid,  again  filtering, 
adding  carbonate  of  magnesia  to  separate  the  sul¬ 
phuric  acid,  and  after  filtering,  evaporating  to  dry¬ 
ness.  A  dark  reddish-brown  mass. 

HAEMOPTYSIS,  (from  euya,  blood,  and  jrruw, 
I  spit.)  Spitting  of  blood.  It  generally  arises 
from  extreme  fulness  of  the  blood-vessels  of  the 
lungs,  or  the  rupture  of  blood-vessels,  as  a  conse¬ 
quence  of  ulceration.  Bleeding,  aperients,  acidu¬ 
lous  and  astringent  drinks,  and  nauseants,  are  the 
usual  remedies.  Sugar  of  lead,  in  small  doses,  has 
been  recommended  for  this  affection.  It  should 
be  accompanied  with  a  sufficient  quantity  of  free 
acetic  acid,  to  prevent  its  being  converted  into  the 
poisonous  carbonate  of  lead  in  the  system. 

H  JE  M  O  R  R  H  A  G  E.  Syn.  HjEMorrhagia, 
(from  aifin,  blood,  and  payv,  rent.)  A  bleeding  or 
flow  of  blood.  Bleeding  may  be  divided  into  ac¬ 
tive,  passive,  and  accidental.  Active  haemor¬ 
rhage  is  that  arising  from  a  full  state  of  the 
vessels,  or  plethora ;  passive  haemorrhage  from 
general  debility  of  the  system,  and  the  blood-ves¬ 
sels  in  particular ;  accidental  haemorrhage  from 
external  violence,  as  blows,  wounds,  &c.  The 
first  generally  requires  depletion,  and  the  second 
the  usual  treatment  to  establish  the  general  health 
and  vigor  of  the  body.  The  bleeding  from  wounds, 
if  extensive,  should  be  arrested  by  tying  the  rup¬ 
tured  blood-vessels,  or  where  this  cannot  be  done, 
and  in  less  important  cases,  by  the  application  of 
styptics,  as  creosote,  sulphate  of  iron,  infusion  of 
galls,  compound  tincture  of  benzoin,  &c. 

HAIR  DYES.  Prep.  I.  (Dr.  Hanraan.)  Li¬ 
tharge  275  grs. ;  quicklime  1875  grs. ;  hair  pow¬ 
der  (starch)  930  grs. ;  all  in  fine  powder ;  mix. 
For  use,  this  powder  is  made  into  a  paste  with 
warm  water  or  milk,  and  immediately  applied  to 
the  hair  by  means  of  the  fingers,  observing  to  rub 
it  well  into  the  roots.  The  whole  must  be  then 
covered  with  a  moist  leaf  of  cotton  wadding,  sev¬ 
eral  times  doubled,  and  allowed  to  remain  so  for  3 
hours,  or  preferably  all  night.  The  powder  may 
then  be  removed  by  rubbing  it  off  with  the  fingers, 
and  afterwards  washing  it  with  warm  soap  and 
water.  A  little  pomatum  or  hair  oil  will  restore 
the  usual  gloss  to  the  hair.  This  is  one  of  the 
most  innocent  preparations  of  the  kind.  Like  all 
other  hair  dyes,  it  must  be  reapplied  as  soon  as 
the  hair  by  growing  begins  to  expose  an  undyed 
surface  underneath.  A  piece  of  oil  skin,  or  even 
a  cabbage  leaf,  may  be  used  instead  of  cotton 
wadding. 

II.  (Orfila’s.)  Litharge  6  parts ;  quicklime  5 
parts  ;  starch  1  part.  As  last. 

III.  (Delcroix’s.)  Acetate  of  lead  2  oz.  •  pre¬ 
pared  chalk  3  oz. ;  quicklime  4  oz.  As  before. 

IV.  (Spencer’s.)  Sap  green  £  dr.;  nitrate  of 
silver  1  dr. ;  hot  water  1  oz. ;  dissolve.  Applied 
to  the  hair  by  means  of  a  comb  moistened  with  it 
Stains  the  skin  as  well  as  the  hair. 

V.  (Hewlet’s.)  Similar  to  the  last. 

VI.  ( Pomade  dye.)  Nitrate  of  silver  1  part  • 
nitric  acid  2  parts ;  iron  filings  2  parts  ;  mix,  and 
let  them  stand  together  for  4  or  5  hours,  then  pour 
them  on  oatmeal,  2  parts  ;  next  add  lard  3  parts  • 
and  mix  well  together.  Stains  the  skin  without 
great  care. 

VII.  ( Instantaneous .)  Moisten  the  hair  first 


with  a  solution  of  nitrate  of  silver  in  water,  (1  ! 

7  or  8,)  and  then  with  a  weak  solution  of  hydr 
sulphuret  of  ammonia.  The  color  of  the  hat 
before  unaltered,  instantly  turns  black. 

VIII.  The  juice  of  the  bark  of  green  walnut 
(Paulus  .Egineta.) 

IX.  Employ  a  leaden  comb. 

Remarks.  All  the  preceding  are  for  dyeing  livit; 
hair,  (human  ;)  horse-hair  and  other  dead  hi; 
may  be  colored  by  steeping  them  in  any  of  t 
ordinary  dyes. 

HAMS.  (In  Domestic  Economy.)  These  a> 
usually  prepared  from  the  legs  of  pigs,  but  the! 
of  the  sheep  are  also  sometimes  used  for  the  sai , 
purpose.  Smoked  ham  is  strong  eating,  and  r. 
ther  fit  for  a  relish  than  for  diet. 

Choice.  Stick  a  sharp  knife  under  the  bone, 
it  has  a  pleasant  smell  when  withdrawn,  the  ha 
is  good  ;  but  if  the  contrary,  it  should  be  rejeett 
The  recently  cut  fat  should  be  hard  and  whit 
and  the  lean  fine-grained,  and  of  a  lively  rtj 
Legs  of  pork  short  in  the  hock  should  alone  lj 
chosen  for  making  into  hams,  as  the  lanky  sej 
not  only  look  less  sightly,  but  are  deficient  ! 
flavor. 

Curing.  Hams  are  prepared  in  the  usual  w; 
for  salting,  either  by  immersion  in  the  pickle, 
by  rubbing  the  salt  over  them.  A  little  powden! 
saltpetre  should  be  well  rubbed  over  them  an  ho 
before  salting  them :  moist  sugar  is  frequent 
mixed  with  the  salt,  or  treacle  is  put  into  tl 
brine  to  improve  the  flavor ;  a  little  spice  (pov 
dered  allspice)  and  black  pepper  are  also  occ; 
sionally  used  for  a  like  purpose.  An  ordinal 
sized  ham  will  require  nearly  three  weeks,  if  w 
salted,  and  about  a  month  if  dry  salted,  to  cm 
it  perfectly. '  At  the  expiration  of  this  time,  the 
are  ready  for  smoking.  Mutton  hams  are  pr 
pared  in  a  similar  manner,  but  should  not  lie  | 
pickle  longer  than  12  days  or  a  fortnight.  (8(. 
Animal  Substances  used  as  Food,  and  Sab 

ING.) 

Cooking.  Preparatory  to  the  cooking  of  ham 
they  should  be  well  soaked  in  water,  to  which 
little  vinegar  or  milk  may  be  added.  They  aij 
also  preferably  boiled  in  milk  and  water,  or  watt 
alone,  along  with  some  heads  of  celery,  2  or  3  tu  ; 
nips,  5  or  6  onions,  and  a  handful  of  sweet  marjt- 
ram,  thyme,  and  basil.  Hams  should  be  put  inlj 
the  water  cold,  and  should  be  gradually  heateij 
A  ham  of  16  lbs.  will  take  4^  hours,  and  one  c 
20  lbs.  5^  hours  to  dress  it  properly.  (See  Baking, 
HAMS,  PRESERVATION  OF.  Most  gn 
cers,  dealers  in  hams,  and  others,  who  are  partici 
lar  in  their  meat,  usually  take  the  precaution  t 
case  each  one,  after  it  is  smoked,  in  canvass,  ft 
the  purpose  of  defending  it  from  the  attacks  of  th. 
little  insect,  the  dermestes  lardarius,  which,  b 
laying  its  eggs  in  it,  soon  fills  it  with  its  larva?,  cj 
maggots.  This  troublesome  and  expensive  pr<*ef 
may  be  altogether  superseded  by  the  use  of  pyre 
ligneous  acid.  With  a  painter’s  brush,  dipped  ij 
the  liquid,  one  man,  in  the  course  of  a  day,  ma* 
effectually  secure  two  hundred  hams  from  all  dan 
ger.  Care  should  be  taken  to  insinuate  the  liqui 
into  all  the  cracks,  &c.,  of  the  under  surface.  Thi 
method  is  especially  adapted  to  the  preservation  c 
hams  in  hot  climates.  | 

HANDS.  Dirty  and  coarse  hands  are  no  lef 


HAR 


349 


HEA 


marks  of  slothfulness  and  low  breeding,  than 
in  and  dolicate  hands  are  those  of  cleanliness 
i  gentility.  To  promote  the  softness  and  white¬ 
's  of  the  skin,  mild  emollient  soaps,  or  those 
muding  in  oil,  should  alone  be  used,  by  which 
ans  chaps  and  chilblains  will  generally  be 
lided.  The  coarse,  strong  kinds  of  soap,  or 
se  abounding  in  alkali,  should  for  a  like  reason 
rejected,  as  they  tend  to  render  the  skin  rough, 
,  and  brittle.  The  immersion  of  the  hands  in 
aline  lyes,  or  strongly  acidulated  water,  has  a 
i  effect.  When  the  hands  are  very  dirty,  a  lit- 
good  soft  soap  may  be  used  with  warm  water, 
:ch  will  rapidly  remove  oily  and  greasy  matter. 
lit  and  ink  stains  may  be  taken  out  by  im- 
reing  the  hands  in  water  slightly  acidulated  with 
lie  acid,  or  a  few  drops  of  oil  of  vitriol,  or  to 
ich  a  little  pearlash  or  chloride  of  lime  has  been 
ed,  observing  afterwards  to  well  rinse  them  in 
m  water,  and  not  to  touch  them  with  soap  for 
te  hours,  as  any  alkaline  matter  will  bring  back 
stains,  after  their  apparent  removal  by  all  the 
ve  substances,  except  the  last.  The  use  of  a 
e  chloride  of  lime  and  warm  water,  or  Gow¬ 
n's  Lotion-,  will  impart  a  delicate  whiteness  to 
skin  ;  but  the  former  should  be  only  occasion- 
used,  and  should  be  well  washed  off  with  a 
e  clean  water  to  remove  its  odor.  The  use  of 
.tie  sand,  or  powdered  pumice-stone,  with  the 
>,  will  generally  remove  the  roughness  of  the 
t,  frequently  induced  by  exposure  to  cold.  The 
:  ds  may  be  preserved  dry  for  delicate  work,  by 
ling  a  little  club  moss,  (lycopodium,)  in  fine 
dor,  over  them.  A  srmt.ll  quantity  of  this  sub- 
►ice  sprinkled  over  the  surface  of  a  basin  of  wa- 
will  permit  the  hand  to  be  plunged  to  the  bot- 
of  the  basin  without  becoming  wet.  (See 
metic,  simple.) 

lANNAY’S  LOTION.  Syn.  Hannay’s  fre- 
tiyr  Wash.  A  solution  of  potash  in  water. 
<1  to  prevent  infection. 

IARDNESS.  Syn.  Durete,  (Fr.)  Harte  ; 
1  tigkeit,  ( Ger .)  Duritia  ;  Durities,  (. Lat .) 
‘hysics,  the  power  possessed  by  bodies  of  re- 


'tg  abrasion.  In  Mineralogy,  mineral  sub- 
t  ces  are  frequently  distinguished  and  identified 
i  heir  relative  hardness.  This  is  ascertained  by 
1  r  power  to  scratch  or  be  scratched  by  one  an- 
1  r.  A  valuable  table  on  this  subject  will  be 
'id  under  the  article  Gem,  p.  331. 
1ARMALINE.  A  basic  substance,  forming 
f  iw -brown  crystals,  discovered  by  Gobel  in  the 

*  s  of  peganum  harmala.  It  has  a  bitter  astrin- 

*  and  acrid  taste,  and  forms  yellow  soluble 
c  1  with  the  acids.  It  has  been  proposed  as  a 
’  >w  dye.  By  oxidation  it  yields  a  magnificent- 
S-d  dye-stuff,  which  is  easily  prepared  and  ap- 

*  1.  (Gobel.)  The  seeds  are  produced  abundantly 
L  tussia,  so  that  it  appears  probable  that,  ere 

i  they  may  become  an  article  of  commerce, 
j  ARTSIIORN,  BURNT.  Syn.  Cornu  Us- 
r  i  (P.  L.)  Pulvis  Cornu  Cervini  Ustum, 
J  D.)  Cornu  Ustum  Album.  Prep.  (P.  L.) 
’  *  pieces  of  harts’  horns  until  perfectly  white, 
‘V  grind  and  prepare  them  in  the  same  way  as 
k  ted  for  Prepared  Chalk. 


emarks.  Finely-powdered  bone-ash  is  usually 
0  for  burnt  hartshorn,  and  possesses  exactly  the 
properties.  Dose.  10  grs.  to  3ss  2  or  3 


times  a  day,  in  rickets,  &c.  (See  Phosphate  of 
Lime.) 

HARTSHORN  SHAVINGS.  Syn.  Harts¬ 
horn  Raspings.  Rasura  Cornu  Cervi.  Ramenta 
Cornu  Cervi.  Obtained  from  the  turners.  By 
boiling  in  water  they  yield  a  nutritive  jelly.  Used 
by  straw-plait  workers  to  stiffen  bonnets,  &c. 

HATS.  In  purchasing  a  hat,  choose  one  pos¬ 
sessing  a  short,  smooth,  fine  nap,  and  a  good  black 
color ;  and  that  is  light  and  sufficiently  elastic  to 
resist  ordinary  wear  and  tear,  without  breaking  or 
giving  way.  The  hat  brush  for  daily  use  should 
be  made  of  long  soft  hairs,  but  a  stiffer  one  should 
be  employed  occasionally,  to  lay  the  nap  smooth 
and  close. 

HEADACHE.  Syn.  Cephalalgia,  ( Lat .)  The 
symptoms  of  this  very  general  complaint  are  too 
well  known  to  require  any  description.  According 
to  pathologists,  headache  arises,  either  from  a  sym¬ 
pathy  with  the  stomach  and  chylopoietic  (chyle¬ 
forming)  viscera,  or  from  a  weakness  or  exhaus¬ 
tion  of  the  power  of  the  encephalon.  The  former 
may  be  called  sympathetic,  and  the  latter  nervous 
headache.  The  treatment  of  the  first  should  con¬ 
sist  in  restoring  the  healthy  action  of  the  stomach 
by  the  administration  of  aperients,  and  the  use  of 
proper  food  and  exercise,  or  when  that  viscus  is 
overloaded  with  undigested  food,  by  the  exhibition 
of  an  emetic.  For  this  purpose  \  to  ^  an  oz.  of 
ipecacuanha  wine  may  be  taken  in  a  cupful  of 
warm  water,  which  will  generally  relieve  the 
stomach,  especially  if  its  action  bo  assisted  by 
drinking  copiously  of  warm  water.  (See  Emet¬ 
ics.)  Headache  is  a  common  accompaniment  of 
indigestion  and  stomach  diseases,  and  in  general 
it  will  be  found  that  whatever  will  remove  the  lat¬ 
ter  will  also  cure  the  former.  (See  Dyspepsia.) 
Nervous  headaches  are  relieved  by  nervous  tonics 
and  stimulants  ;  as  bark,  cascarilla,  calumba,  gen¬ 
tian,  camphor,  ammonia,  ether,  and  wine ;  the 
latter  in  a  state  of  considerable  dilution.  A  cup 
of  strong  coffee  or  strong  green  tea  often  acts  like 
a  charm  in  removing  this  species  of  headache. 
Small  doses  of  tincture  of  henbane  will  also  have 
a  like  effect.  20  or  30  drops  of  laudanum,  or 
preferably,  half  that  number  of  liquor  opii  seda- 
tivus,  may  bo  taken  with  advantage  as  an  ano¬ 
dyne,  and  to  induce  sleep.  Among  popular  rem¬ 
edies  may  be  mentioned  “  nasal  stimulants,”  as 
snuff*,  (cephalic,)  smelling  salts,  and  aromatic 
vinegar,  the  use  of  which  is  familiar  to  every  one ; 
and  local  applications,  as  very  cold  water,  ether, 
vinegar,  strong  spirits,  Cologne  water,  &c.,  all  of 
which  are  rubbed  over  the  part  of  the  head  af¬ 
fected,  with  the  fingers ;  or  a  linen  rag  dipped  in 
them  is  laid  thereon  instead.  Pressure  on  tbe  head 
has  also  been  used  with  advantage.  Silence, 
darkness,  and  repose,  are  also  powerful  remedies, 
alike  suitable  to  every  variety  of  headache  ;  and 
change  of  air,  scene,  and  occupation,  are  espe¬ 
cially  beneficial  to  those  resulting  from  excessive 
mental  anxiety  or  exertion.  Blisters  are  some¬ 
times  applied  behind  the  ears  in  cases  of  violent 
headache. 

Headache  is  often  symptomatic  of  other  diseases, 
especially  those  of  the  inflammatory  and  nervous 
kind,  rheumatism,  &c.  In  all  these  cases,  the 
primary  disease  should  be  sought  out  and  attempt¬ 
ed  to  be  cured.  Headache,  in  pregnancy  may 


HEM 


350 


HIE 


generally  be  removed  by  proper  attention  to  the 
bowels ;  observing  to  assist  their  action,  should 
they  require  it,  by  the  use  of  some  mild  aperient, 
as  castor  oil,  lenitive  electuary,  seidlitz  powders, 
&c.  Where  the  constitution  is  very  robust,  blood 
may  be  taken.  Headache  in  bed  may  frequently 
be  relieved  by  washing  the  head  with  cold  water, 
and  discontinuing  the  use  of  a  nightcap  ;  at  the 
same  time  preserving  the  feet  warm  by  wearing 
worsted  socks  or  stockings. 

HEADING.  Syn  Beer  Heading.  Cauli¬ 
flower  do.  Prep.  I.  Alum  and  green  copperas 
equal  parts,  both  in  fine  powder ;  mix. 

II.  Alum,  copperas,  and  common  salt,  of  each 
equal  parts ;  mix. 

Used  by  brewers  to  make  their  beer  keep  its 
head. 

HEARTBURN.  Syn.  Cardialgia  ;  Cordo- 
lium,  ( Lat .)  Anxiety  and  pain  about  the  region 
of  the  stomach,  generally  attended  by  a  sense  of 
gnawing  and  heat ;  hence  called  heartburn.  Faint¬ 
ness,  nausea,  and  eructation  of  a  thin,  acidulous, 
watery  liquid,  especially  in  the  morning,  are  com¬ 
mon  symptoms  of  this  complaint.  The  usual 
causes  of  heartburn  are  excess  in  eating  or  drink¬ 
ing,  the  use  of  improper  food,  and  sedentary  habits. 
A  good  remedy  is  a  teaspoonful  of  carbonate  of 


magnesia,  or  carbonate  of  soda,  in  a  glass  of  pep¬ 
permint  or  cinnamon  water,  to  which  a  little  pow¬ 
dered  ginger  may  be  added  with  advantage.  This 
dose  may  be  taken  2  or  3  times  daily  until  the 
disease  is  removed.  Articles  of  food  that  easily 
undergo  fermentation  should  at  the  same  time  be 
avoided,  and  a  dry  diet  had  recourse  to  as  much 
as  possible.  Soda-water,  toast  and  water,  and 
weak  spirits  and  Water,  are  the  most  suitable  bev¬ 
erages  in  this  complaint. 

IIELENINE.  Syn.  Elecampane  Camphor. 
A  peculiar  substance  obtained  from  the  fresh  root 
of  inula  Helenium,  by  digestion  in  hot  alcohol  or 
distillation  along  with  water.  It  is  crystalline,  so¬ 
luble  in  alcohol,  ether,  and  essential  oils,  melts  at 
162°,  and  boils  about  530°  F. 

HEMATINE.  Syn.  Hematine.  Hematox¬ 
ylin.  A  peculiar  principle  obtained  by  Chevreul 
from  common  logwood,  (Haematoxylon  campechi- 
anum,)  and  on  which  its  color  appears  to  depend. 

Prep.  I.  Infuse  logwood  chips  in  water,  at  a 
temperature  of  about  130°  F.,  for  12  hours,  filter, 
evaporate  to  dryness  in  a  water-bath,  digest  in  al¬ 
cohol  of  0-835  for  24  hours,  again  filter  and  evapo¬ 
rate  ;  then  add  a  little  water,  again  gently  evapo¬ 
rate  and  set  aside  the  solution  in  a  cold  place  that 
crystals  may  form  ;  these  must  be  washed  in  alco¬ 
hol  and  dried. 

II.  Digest  powdered  hard  extract  of  logwood  in 
alcohol  of  0*835  and  proceed  as  last. 

Prop.,  tyc.  It  forms  brilliant  reddish-white  crys¬ 
tals,  soluble  in  boiling  water,  forming  an  oraime- 
red  solution  which  turns  yellow  as  it  cools,  but  re¬ 
sumes  its  former  color  on  being  heated.  Alkalis 
in  excess  change  its  color  successively  into  purple 
violet,  and  brown  ;  with  the  metallic  oxides  it  forms 
compounds,  having  a  blue,  purple,  or  violet  color 

HEMIDESMIC  Acid'  's,jn.  sJSSo 
Acid.  A  volatile  and  crystallizable  substance  ob¬ 
tained  by  Mr.  Garden  from  the  root  of  hemidesmus 
mdicus.  It  possesses  the  taste  and  odor  of  the 
root. 


HEPAR,  ( Lat .,  from  ’Hrap,  the  liver.)  A  nan 
given  by  the  older  chemists  to  various  combin 
tions  of  sulphur,  from  their  brown  color ;  as  hep. 
sulphuris,  (sulphuret  of  potassium,)  hepar  antim 
nii,  (crude  oxysulphuret  of  antimony,)  Ac. 

HERBS  for  medical  purposes  should  be  cc 
lected  as  soon  as  they  begin  to  flower,  and  on 
dry  day,  after  the  dew  and  moisture  deposited  <j 
them  during  the  night  have  evaporated.  The  bie 
nial  narcotic  plants  should  not  be  collected  un 
the  second  year  of  their  growth,  as,  during  tl 
first  year,  they  are  mucilaginous  and  nearly  ine 
The  younger  plants  possess,  however,  the  brightf 
green  color,  and  make  the  most  showy  extract 
for  which  reason  they  are  frequently  purchased  1 
the  druggists  of  the  herb  collectors,  without  an  e 
ainination  being  made  into  their  value  as  remediij 
This  is  one  of  the  causes  of  the  general  inferiority! 
the  extracts  of  the  shops  which  are  prepared  fro 
the  expressed  juices  of  narcotic  plants.  Color  alo 
is  cared  for.  Chlorophyle,  which  constitutes  ti 
green  portion  of  vegetables,  is  a  resinous  substanc 
which  has  been  fully  proved  to  be  wholly  destitu 
of  medicinal  virtue. 

Herbs  are  dried  by  spreading  them  thinly  <| 
trays,  and  exposing  them  to  the  heat  of  the  su; 
or  a  current  of  dry  air,  or  by  placing  them  in 
stove-room  ;  observing  in  either  case  to  turn  thci 
repeatedly.  When  dried  in  the  sun  they  should 
covered  with  thin  paper  to  prevent  their  color  bei” 
injured  by  the  light.  The  quicker  they  are  dri 
the  better,  as  “  heating”  or  “  fermentation”  w| 
be  thereby  prevented.  When  sufficiently  drii 
they  should  be  shaken  in  a  coarse  sieve  to  remo: 
any  sand  or  the  eggs  of  insects  that  may  be  mix 
with  them.  Aromatic  herbs  should  be  dried  ve, 
quickly,  and  by  a  gentle  heat,  that  their  odor  in 
be  preserved.  Tops  and  leaves  are  dried  in  t 
same  way  as  whole  plants.  In  every  case  disci 
ored  and  rotten  leaves  and  branches  should  be  i 
jected,  and  earth  and  dirt  should  be  screened  t| 
before  proceeding  to  dry  them. 

HESPERIDIN.  A  peculiar  substance  obtaiu 
from  the  white  portion  of  the  rind  of  oranges,  lei 
ons,  Ac.  It  forms  crystalline  silky  needles, ' 
odorless,  tasteless,  fusible,  soluble  in  alcohol,  a 
reddened  by  oil  of  vitriol. 

HICCOUGH.  Syn.  Hiccup.  Singultus,  (La, 
A  convulsive  motion  of  the  diaphragm  and  pa 
adjacent.  The  common  causes  are  flatulent 
indigestion,  acidity,  and  worms.  It  may  usua 
be  removed  by  the  exhibition  of  warm  carmin 
tives,  cordials,  cold  water,  weak  spirits,  camp! 
julep,  or  spirits  of  sal  volatile.  A  sudden  fright 
surprise  will  often  produce  the  like  effect.  An  i! 
stance  is  recorded  of  a  delicate  young  lady  tl 
was  troubled  with  hiccough  for  some  months,  a 
who  was  reduced  to  a  state  of  extreme  debit 
from  the  loss  of  sleep  occasioned  thereby,  who  w 
cured  by  a  fright,  after  medicines  and  topical  a, 
plications  had  failed.  A  pinch  of  snuff,  a  glass 
cold  soda-water,  or  an  ice-cream,  will  also  h 
quently  remove  this  complaint. 

HIERA  PICRA.  Syn.  Powder  of  alo 

AND  CANELLA.  PuLVIS  ALOES  CUM  CANELLA.  (F« 

hpoj,  holy,  and  ntKpos,  bitter.)  Holy  bitter.  Tl 
name  was  formerly  applied  to  an  aloetic  electuai 
made  of  honey.  It  is  now  kept  in  the  form  of 
dry  powder. 


HOL 


351 


HOL 


Prep.  Hepatic  aloes  4  lbs. ;  white  canella  1  lb. ; 
luce  to  fine  powder. 

Remarks.  Inferior  aloes  are  commonly  used  for 
is  preparation.  It  is  cathartic  in  doses  of  10  to 

'gra- 

IlIPPOCRAS.  Prep.  Lisbon  and  canary  wine, 
each  12  pints  ;  cinnamon  2  oz. ;  white  canella, 
oz. ;  cloves,  mace,  nutmeg,  ginger,  and  galgan- 
.1,  of  each  1  dr. ;  bruise  the  spices,  and  digest 
em  in  the  wine  for  3  or  4  days ;  strain,  and  add 
inp  sugar  2£  lbs.  An  aromatic  wine  formerly 
uch  used  in  England. 

IIIPPURIC  ACID.  (From  1  jtvoj,  a  horse,  and 
pov,  urine.)  A  new  acid,  discovered  by  Liebig, 
the  urine  of  the  horse,  cow,  and  other  gramini- 

ira. 

Prep.  Concentrate  the  urine  by  a  gentle  heat, 
idulate  with  muriatic  acid,  and  set  it  aside  to 
yst&Uize.  It  may  be  decolored  by  re-solution  in 
'iling  water,  and  treating  it  with  animal  charcoal, 
chloride  of  lime,  along  with  a  little  muriatic 
:id,  and  recrystallizing. 

Remarks.  This  acid  is  soluble  in  400  parts  of 
'Id  water,  but  is  easily  dissolved  by  boiling  water, 
hen  strongly  heated,  benzoic  acid  and  benzoate 
ammonia  distil  over  in  a  liquid  state,  accompa- 
ed  by  a  strong  odor  of  Tonka  beans,  and  after- 
■irds  by  hydrocyanic  acid.  “  The  urine  of  horses 
cows,  left  to  itself  for  some  time,  or  evaporated 
a  boiling  temperature,  yields  not  a  trace  of  hip- 
iric  acid,  but  only  benzoic  acid.”  Nitric  acid 
inverts  hippuric  into  benzoic  acid.  (See  Ben- 
ijc  Acid.) 

HIRCIC  ACID.  A  name  given  by  Chevreul 
an  oily  liquid,  obtained  by  saponifying  the  fat 
goats.  It  is  prepared  in  the  same  way  from  goat 
t,  as  capric,  caproic,  and  butyric  acids  are  from 
itter.  It  is  soluble  in  alcohol,  and  possesses  a 
ixed  smell  of  vinegar  and  goats.  With  the  bases, 
forms  salts  called  hircates. 

HIRCINE.  (From  hircus,  a  he-goat.)  An 
ly  fluid  extracted  by  ChevTeul  from  goat-fat,  and 
Inch  may  also  be  obtained  from  mutton  suet.  It 
nells  strongly  of  the  male  goat.  By  saponifica- 
>n  it  yields  IIircic  Acid. 

HOLLANDS.  Syn.  Hollands  Gin.  Geneva. 
’.Nx ever  Brandewyn,  ( Ger .)  Spirit  of  Juni- 
R.  Spiritcs  Juniperi.  Prep.  I.  The  following 
•scription  of  the  manufacture  of  hollands  comes 
i  the  authority  of  Robert  More,  Esq.,  formerly 
Underwood,  distiller,  “  who,  after  studying  the 
■t  at  Schiedam,  tried  to  introduce  that  spirit  into 
“neral  consumption  in  this  country,  but  found  the 
dates  of  our  gin-drinkers  too  much  corrupted  to 
dish  so  pure  a  beverage.” 

“  The  materials  employed  in  the  distilleries  of 
chiedam  are,  two  parts  of  uilmalted  rye  from 
iga,  weighing  about  54  lbs.  per  bushel,  and  one 
irt  of  malted  bigg,  weighing  about  37  pounds  per 
Jshel.  The  mash  tun,  which  serves  also  as  the 
rmenting  tun,  has  a  capacity  of  nearly  700  gai¬ 
ns,  being  about  5  feet  in  diameter  at  the  mouth, 
ither  narrower  at  the  bottom,  and  4J  feet  deep ; 
ie  stirring  apparatus  is  an  oblong  rectangular  iron 
rid,  made  fast  to  the  end  of  a  wooden  pole.  About 
barrel  (36  gallons)  of  water,  at  a  temperature  of 
om  162°  to  168°,  (the  former  being  the  best  heat 
u  the  most  highly-dried  rye,)  is  put  into  the  mash 
in  for  every  1 J  cwt.  of  meal,  after  which  the  malt 


is  introduced  and  stirred,  and  lastly  the  rye  is 
added.  Powerful  agitation  is  given  to  the  magma 
till  it  becomes  quite  uniform ;  a  process  which  a 
vigorous  workman  piques  himself  upon  executing 
in  the  course  of  a  few  minutes.  The  mouth  of  the 
tun  is  immediately  covered  over  with  canvass,  and 
further  secured  with  a  coarse  wooden  lid,  to  con¬ 
fine  the  heat ;  it  is  left  in  this  state  for  two  hours 
The  contents  being  then  stirred  up  once  more,  the 
transparent  spent  wash  of  a  preceding  mashing  is 
first  added,  and  next  as  much  cold  water  as  will 
reduce  the  temperature  of  the  whole  to  about  85° 
F.  The  best  Flanders  yeast,  which  had  been 
brought,  for  the  sake  of  carriage,  to  a  doughy  con¬ 
sistence  by  pressure,  is  now  introduced  to  the 
amount  of  1  lb.  to  every  100  gallons  of  the  mashed 
materials.  The  gravity  of  the  wort  is  usually  from 
33  to  38  lbs.  per  Dicas’  hydrometer  ;  and  the  fer¬ 
mentation  is  carried  on  for  from  48  to  60  hours,  at 
the  end  of  which  time  the  attenuation  is  from  7  to 
4  lbs. ;  that  is,  the  sp.  gr.  of  the  supernatant  wash 
is  from  1-007  to  1-004.  On  the  third  day  after  the 
fermenting  tun  is  set,  the  wash  containing  the 
grains  is  transferred  to  the  still,  and  converted 
into  low  wines.  To  every  100  gallons  of  this  liquor, 
2  lbs.  of  juniper  berries,  from  3  to  5  years  old, 
being  added,  along  with  ^  lb.  of  salt,  the  whole  are 
put  into  the  low-wine  still,  and  the  fine  hollands 
spirit  is  drawn  off  by  a  gentle  and  well-regulatod 
heat  till  the  magma  becomes  exhausted  ;  the  firsl 
and  last  products  being  mixed  together,  whereby  a 
spirit  2  to  3  per  cent,  above  our  hydrometer  proof 
is  obtained,  possessing  the  peculiar  fine  aroma  of 
gin.  The  product  varies  from  18  to  21  gallons 
per  quarter  of  grain ;  this  large  quantity  being 
partly  due  to  the  employment  of  the  spent  wasli 
of  the  preceding  fermentation  ;  an  addition  which 
contributes  at  the  same  time  to  improve  the  fla¬ 
vor.”  (Ure’s  Diet,  of  Arts,  &c.,  pp.  571-2.) 

To  the  preceding  it  may  be  added  that  the  yeast 
is  skimmed  off  the  fermenting  tuns  and  sold  to  the 
bakers  ;  which  is  said  to  lessen  the  production  of 
spirit,  but  to  improve  its  quality.  The  ingredients 
are  also  reduced  to  the  state  of  coarse  meal  before 
mashing  them. 

Remarks.  It  will  be  seen  from  the  preceding 
statement,  to  the  accuracy  of  which  the  writer  of 
this  article  bears  willing  testimony,  that  the  supe¬ 
rior  flavor  of  hollands  spirit  depends  more  on  the 
peculiar  mode  of  its  manufacture  than  on  the 
quantity  of  juniper  berries  employed  ;  2  lbs.  of 
that  substance,  when  new,  being  equivalent  to  less 
than  5  drachms  of  the  essential  oil,  and  when  old, 
only  to  about  2  drachms ;  a  quantity  wholly  insuf¬ 
ficient  to  flavor  100 'gallons  of  spirit.  Besides,  as 
already  noticed,  the  flavor  of  hollands  differs  con¬ 
siderably  from  that  of  juniper ;  the  latter  being 
merely  employed  as  a  modifying  ingredient.  Most 
of  the  Dutch  distillers  add  a  little  pure  Strasburgh 
turpentine,  and  a  handful  or  two  of  hops  to  the 
spirit,  along  with  the  juniper  berries,  before  rectifi¬ 
cation.  The  former  substance  has  a  pale  yellow¬ 
ish  brown  color,  and  a  very  fragrant  and  agreeable 
smell,  and  tends  materially  to  impart  that  fine 
aroma  for  which  the  best  Geneva  is  so  much  dis¬ 
tinguished.  The  principal  part  of  the  secret  lies, 
however,  in  the  careful  management  of  the  process. 
The  numerous  published  receipts  for  hollands  gin,, 
in  which  2  or  3  oz.  of  oil  of  juniper,  and  as  many 


HON 


352 


HON 


I 


pounds  of  juniper  berries,  are  ordered  to  only  20 
or  25  gallons  of  procf  spirit,  tend  only  to  deceive 
those  who  adopt  them.  At  Rotterdam  sweet  fen¬ 
nel  seeds  are  occasionally  added  as  a  flavoring  ; 
and  at  Weesoppe,  Strasburgh  turpentine,  fennel 
seeds,  or  the  essential  oil,  are  frequently  wholly 
substituted  for  juniper  berries. 

Schiedam  hollands  is  considered  the  best ;  the 
next  quality  is  that  of  Rotterdam  ;  and  afterwards, 
that  of  Weesoppe.  Hollands  spirit  pays  a  duty  of 
22s.  6 d.  per  proof  gallon,  which  is  the  same  as  that 
on  French  brandy.  See  Gin. 

II.  ( Best  liollands.  Brandewyn  von  Koorn 
voorloof  drie  quart.)  Hollands  rectified  to  the 
strengtli  of  24°  Baume,  (sp.  gr.  0-9125.)  The 
strength  of  this  spirit  alone  is  no  proof  of  its  supe¬ 
rior  quality. 

III.  Digest  2  or  3  lbs.  of  good  old  juniper  berries 
in  1  or  2  gallons  of  rectified  spirit  of  wine  for  a 
week  or  10  days,  then  express  the  liquor,  filter  it 
through  blotting  paper,  add  it  to  90  or  100  gallons 
of  good  corn  spirit  at  2  or  3§  over  proof,  and  mix 
them  by  thorough  agitation. 

IV.  Juniper  berries  2  to  4  lbs. ;  sweet  fennel 
seeds  4  or  5  oz. ;  caraway  seeds  3  or  4  oz. ;  spirit 
of  wine  1  or  2  gallons  ;  corn  spirit  90  or  100  gal¬ 
lons.  As  last. 

V.  Juniper  berries,  fennel  seeds,  caraways,  and 
spirit,  as  last ;  Strasburgh  turpentine,  a  little.  Pro¬ 
ceed  as  in  No.  III. 

Remarks.  The  last  three  forms  produce  very 
pleasant  spirits,  if  kept  for  some  time  to  mellow  ; 
age  is  one  of  the  reasons  of  the  creaminess  of  for¬ 
eign  gin,  which  usually  lies  in  bond  for  some  time 
before  being  consumed.  The  product  is,  however, 
much  superior  if  the  ingredients  are  put  into  a  still 
along  with  20  gallons  of  water,  and  the  spirit 
drawn  over  by  a  moderate  heat.  In  this  case,  it 
will  be  an  improvement  to  employ  some  good  plain- 
flavored  English  gin,  instead  of  plain  corn  spirit,  if 
the  expense  is  no  object.  I  have  mentioned  cer¬ 
tain  quantities  of  the  flavoring  ingredients  to  be 
employed,  as  a  guide  to  the  reader  ;  but  the  actual 
quantities  required  in  practice  depend  on  their 
quality,  and  the  taste  of  the  consumer.  The  same 
remark  also  applies  to  the  following.  The  imita¬ 
tion  of  hollands,  like  that  of  brandy,  chiefly  de¬ 
pends  on  the  experience  and  discretion  of  the  work¬ 
man. 

VI.  Oil  of  juniper  4  oz. ;  oil  of  turpentine  5 
oz. ;  oils  of  caraways  and  sweet  fennel,  of  each  1 
oz.,  (all  quite  pure  ;)  rectified  spirit  of  wine  1  gal¬ 
lon  ;  dissolve  by  occasionally  agitating  them  well 
together  in  a  corked  bottle  for  2  or  3  days,  then 
add  it  gradually  to  clean  corn  spirit  or  plain  gin 
until  the  required  flavor  is  produced,  observing  not 
to  use  too  much.  Product.  Good,  if  kept  for  some 
time. 

HONEY.  Syn.  Mel,  (Lat.  and  Fr .)  IIonig, 
(Ger.)  The  sweet  substance  elaborated  by  the 
bee  from  the  juices  of  the  nectaries  of  flowers,  and 
deposited  in  the  cells  of  wax  forming  the  honey¬ 
comb.  Pure  honey  consists  of  a  sirup  of  uncrys- 
tallizable  sugar  and  crystalline  saccharine  grains, 
resembling  grape  sugar.  Virgin  honey  is  that 
which  flows  spontaneously  from  the  comb  ;  ordi¬ 
nary  honey,  that  obtained  by  heat  and  pressure. 
The  former  is  pale  and  fragrant ;  the  latter  darkerj 
and  possessing  a  less  agreeable  taste  and  smell’. 


I  English  honey  (Mel  Anglican)  is  chiefly  collect', 
from  furze  and  broom  flowers,  and  is  more  wa:| 
than  that  from  the  South  of  Europe  ; — Narbon 
honey,  (Mel  Narbonense,)  chiefly  from  rosemari 
and  other  labiate  flowers,  very  fine  ; — Minor r 
honey,  (Mel  Minorcense  ;) — East  country  hor,e\ 
inferior  and  bad  tasted  ; — Poisonous  honey,  foui 
near  Trebisond,  in  Asia,  narcotic  and  poisonous. 

Uses,  >.fc.  Honey  is  nutritive  and  laxative,  b, 
very  apt  to  gripe.  It  is  employed  in  the  prepari 
tion  of  oxymels  and  gargles,  and  also  to  cover  tlj 
taste  of  nauseous  medicines,  which  it  does  befit 
than  sugar.  Clarified  honey  is  alone  ordered  to  Ij 
used  in  medicine. 

Pur.  Honey  is  frequently  adulterated  with  treil 
cle,  starch,  and  wheat  flour.  The  first  may  l| 
detected  by  the  color  and  odor,  and  the  others  hi 
the  honey  not  forming  a  nearly  clear  solution  wit 
cold  water,  and  striking  a  blue  color  with  iodine.; 

HONEY,  CLARIFIED.  Syn.  Mel  despi 
matum.  Prep.  I.  (P.  L.  and  D.)  Melt  the  hone) 
in  a  water-bath,  remove  the  scum,  and  pour  off  thi 
clear.  Less  agreeable  than  raw  honey,  but  not  s 
apt  to  ferment  and  gripe. 

II.  (Siller.)  Any  quantity  of  honey  is  dissolve 
in  an  equal  part  by  weight  of  water.  The  liqui; 
is  allowed  to  boil  up  4  or  6  times  without  skiff1 
ming  ;  it  is  then  removed  from  the  fire,  and  aftc 
being  cooled,  brought  on  several  strong  linen  straii: 
ers,  stretched  horizontally,  and  covered  with 
layer  of  clean  and  well-washed  sand  an  inch  ij 
depth.  When  the  solution  has  passed  through  thj 
strainers,  it  is  found  to  be  of  the  color  of  clear  wbilj 
wine  ;  the  sand  being  allowed  to  remain  on  tli 
strainers,  is  rinsed  with  cold  water,  and  the  wholj 
of  the  liquor  is  finally  evaporated  to  the  thicknee 
of  sirup. 

III.  Dissolve  the  honey  in  water,  clarify  wifi 
the  white  of  egg,  and  evaporate  to  a  proper  cou 

sistence. 

IV.  Dissolve  in  water,  add  IJ  lb.  of  animal 
charcoal  to  every  ^  cwt.  of  honey,  gently  eimmij 
for  15  minutes,  add  a  little  chalk  to  saturate  excesj 
of  acid,  if  required  ;  strain  or  clarify,  and  evapor.iu1 

Remarks.  Honey  acquires  a  darker  color  ij 
heated  in  copper  or  iron  vessels ;  the  above  pro; 
cesses  should  therefore  be  conducted  in  earthen  oj 
well-tinned  copper  pans. 

HONEY,  HELLEBORE.  Syn.  MelHellei 
boratum.  Prep.  (P.  L.  1746.)  Hellebore  root- 
bruised,  lb.  j  ;  water  4  pints ;  digest  for  3  days 1 
boil,  strain,  and  add  honey  lb.  ij  ;  boil  to  a  sirup 
Cathartic,  in  mania. 

HONEY,  LIQUORICE.  Syn.  MelGlycyr 
rhizatum.  Prep.  (Ilamb.  Ph.)  Honey  and  : 
strong  infusion  of  liquorice  boiled  to  a  proper  con  j 
sistence. 

HONEY,  MERCURIAL.  Syn.  Mel  mer 
curiale.  Prep.  (P.  L.  1746.)  Juice  of  the  herlj 
mercury  and  honey,  of  each  equal  parts;  boil  to  fj 
proper  consistence. 

HONEY  OF  BORAX.  Syn.  Mel  Boracis| 
(P.  L.)  Mel  Subboracis.  Prep.  (P.  L.)  Pow-j 
dered  borax  3j  ;  clarified  honey  §j  5  mix.  Astrin¬ 
gent,  detersive,  and  cooling.  It  is  employed  n 
aphthae  of  the  mouth  and  excessive  salivation.  I' 
is  incompatible  with  acids,  and  is  decomposed  b) 
compound  infusion  of  roses,  with  which  it  is  com¬ 
monly  ordered. 


HOR 


353 


HUI 


IIONEY  OF  MERCURY.  Syn.  Mel  IIy- 
iargtri.  Prep.  (Bell.)  Quicksilver  3j ;  honey 
: ;  triturate  till  the  globules  disappear.  Proper¬ 
's  similar  to  mercurial  pill. 

HONEY  OF  MERCURY,  COMPOUND. 
i/n.  Mel  Hydrargyri  compositum.  Prep.  (P.  C.) 
uicksilver  3ij ;  clarified  honey  ^ij  •  oil  of  cloves 
j ;  as  last. 

HONEY  OF  ROSES.  Syn.  Mel  Ros.*. 
rep.  (P.  L.)  Dried  petals  of  the  red  rose  ^iv  ; 
ding  water  2^  pints ;  macerate  for  6  hours, 
rain,  add  honey  lb.  v ;  and  evaporate  in  a  water- 
:th  to  a  due  consistence.  Used  to  make  astrin- 
■nt  gargles.  It  must  not  be  boiled  in  a  copper  or 
m  vessel,  as  they  will  spoil  the  color. 

HONEY  OF  SQUILLS.  Syn.  Mel  Scillje. 
rep.  Clarified  honey  lb.  iij  ;  tincture  of  squills 
.  ij ;  mix  well.  Properties  and  uses  the  same  as 
;ymel  of  squills. 

'HOP.  Syn.  Houblon,  ( Fr .)  Hopfen,  ( Ger .) 
:  umulus  Lupulus,  ( Lat .)  The  hop  or  hops  of 
iimmerce,  are  the  strobiles  or  catkins  of  the  hop 
I  ant.  In  the  choice  of  hops,  care  should  be  taken 
select  those  that  have  large  cones  or  strobiles, 
;  at  are  the  most  powerfully  odorous,  and  most 
lee  from  leaves,  stems,  scaly  fragments,  and 
icks,  and  which,  when  rubbed  between  the 
inds,  impart  a  yellowish  tint  and  glutinous  feel- 
g  to  the  skin.  The  tightness  with  which  they 
e  packed  should  also  be  noticed  ;  as  without  be- 
g  very  firmly  pressed  together,  and  quite  solid, 
ey  soon  spoil  by  keeping.  The  finest  flavored 
:>ps  are  those  grown  in  East  Kent,  and  termed 
je  “ golden  bine;”  these  possess  a  lively  golden 
How  color,  and  are  principally  employed  for  the 
ner  class  of  ales.  Mid  Kent  and  Sussex  hops 
e  also  used  for  ale,  but  have  an  inferior  color  and 
ivor.  Countrys  and  Farnham  hops  have  a 
•eenish  yellow  color,  and  are  more  expensive  than 
ly  other  variety;  but  are  only  used  for  malt 
l«or  that  it  is  intended  to  keep  for  a  long  time, 
i  they  do  not  impart  their  flavor  to  the  beer  he¬ 
re  it  has  been  kept  at  least  a  year.  They  are 
liefly  used  for  ale.  The  best  hops  are  packed  in 
cksof  fine  canvass, termed  “pockets,”  weighing 
orn  1  \  cwt.  to  If  cwt.  each ;  and  the  inferior 
halities  in  coarse  “bags,”  of  about  double  the 
ze.  The  former  are  mostly  purchased  by  the 
o,  and  the  latter  by  the  porter  brewers.  When 
ops  are  older  than  of  the  last  season’s  growth, 
hey  are  termed  “  yearlings,” — when  of  the  sec- 
id  seasou’s  growth,  “olds,” — and  when  three 
■are,  or  older,  “  old  olds.”  (See  Extract  of 
jops,  and  Brewing.) 

HORDEINE.  (From  hordeinn,  barley.)  This 
ime  was  given  by  Proust  to  the  peculiar  starchy 
ajter  of  barley  meal ;  but  according  to  Raspail, 
is  merely  bran  more  minutely  divided  than  that 
hich  remains  in  the  sieve. 

HOREHOUND.  Syn.  White  Horehound. 
arrubium  vulgare.  This  herb  is  a  popular  rem- 
ily  in  chronic  pulmonary  complaints,  especially 
itarrh,  and  in  uterine  and  liver  affections,  llore- 
>und  tea  (thea  vel  infusum  marubii)  is  prepared 
'  infusing  1  oz.  of  the  herb  in  boiling  water  for 
iliour;  sirup  of  horehound,  (syrupus  marubii,) 
'  thickening  the  infusion  or  tea  with  sugar ;  can¬ 
ed  horehound,  (marrubium  conditum,)  by  mix- 
g  horehound  juice  1  pint,  with  white  sugar  4  lbs., 
45 


and  moist  sugar  6  lbs.,  or  white  sugar  alone  10  lbs., 
boiling  to  a  candy  height,  and  pouring  it,  while 
warm,  into  moulds  or  small  paper  cases,  well  dust¬ 
ed  with  finely-powdered  lump  sugar ;  or  it  is 
poured  out  on  a  dusted  slab,  and  cut  into 
squares. 

HORN  is  dyed  with  the  same  dyes,  and  in  a 
similar  manner  to  bones  and  ivory.  (See  page  125.) 
Horn  is  softened,  bent,  and  moulded  by  means  of 
heat  and  pressure. 

HUILE  ACOUSTIQUE.  Prep.  Bullock's 
garlic  and  bay  leaves,  of  each  3iv  ;  olive  oil  lb.  ss  ; 
boil  for  15  minutes,  and  strain.  Used  for  earache 
and  deafness ;  a  little  dropped  on  cotton  wool  and 
placed  in  the  ear. 

HUILE  D’ANIS.  Aniseed,  bruised,  ^  lb. ; 
spirit  of  wine  1  gallon ;  digest  a  week,  strain,  and 
add  sugar  I  J  lb.  It  may  be  made  of  star  anise 
seed,  and  proof  spirit  may  be  substituted  for  spirit 
of  wine.  Cordial  and  pectoral. 

HUILE  ANTIQUE.  Prep.  I.  (Plain.)  a.  Ol¬ 
ive  oil  1  pint ;  oil  of  vitriol  £  oz.  ;  mix,  agitate 
well  in  a  corked  bottle  for  1  hour,  then  allow  it  to 
repose  in  the  sun,  or  a  moderately  warm  situation, 
for  12  or  14  days,  after  which  time  decant  the 
clear  portion  from  the  sediment,  b.  Oil  of  ben 
nuts  filtered ;  this  never  gets  rank.  c.  Olive  oil 
filtered.  All  the  above  keep  the  hair  moist,  and 
may  be  scented  at  pleasure. 

II.  ( Huile  antique  d  la  rose.)  a.  Either  of  the 
above  scented  with  otto  of  roses,  b.  Rose  leaves 
and  blanched  sweet  almonds,  equal  parts ;  grind 
them  together,  then  express  the  oil,  and  either 
filter  it  through  blotting  paper,  or  allow  it  to  de- 
posite  in  a  closely-corked  bottle,  c.  Use  blanched 
bitter  almonds  instead  of  sweet  ones.  Remarks. 
The  first  two  keep  the  hair  moist ;  the  last  one 
dries  it.  The  same  is  the  case  with  all  those  that 
follow  where  bitter  almonds  are  used. 

III.  (Huile  antique  a  la  tuberose.)  As  the 
last. 

IV.  (Huile  antique  a  la  fleur  d'orange.)  Plain 
Huile  antique  scented  with  Neroli,  or  orange 
flowers  and  almonds  pressed  together,  as  in 
No.  II. 

V.  (Huile  antique  au  jasmin.)  From  oil  of 
jasmin,  or  jasmin  flowers,  as  the  last. 

VI.  (Huile  antique  a  la  violette.)  Plain  huile 
antique,  scented  with  powdered  orris  root,  by  keep¬ 
ing  them  together  at  a  gentle  heat  in  a  covered 
vessel  for  24  hours,  and  filtering  when  cold. 

VII.  (Huile  antique  aux  mille  jleurs.)  Plain 
huile  antique,  scented  with  several  perfumes,  so 
that  none  may  predominate. 

VIII.  (Huile  antique  verte.)  Plain  huile  an¬ 
tique  1  pint ;  gum  guaiacum,  bruised,  i  oz. ;  dis¬ 
solve  by  placing  the  bottle  in  a  water-bath  ;  when 
cold,  filter  through  paper,  and  scent  to  your  pleas¬ 
ure. 

IX.  (Huile  antique  rouge  a  la  rose.)  Plain 
huile  antique  1  pint ;  alkanet  root  1  dr. ;  digest  in 
a  gentle  heat  until  sufficiently  colored,  then  strain, 
and  add  otto  of  roses  20  drops,  oil  of  rosemary  and 
oil  of  neroli,  of  each  5  drops. 

HUILE  LIQUEREUSE  DE  LA  ROSE. 
Prep.  Rose  water  and  simple  sirup,  equal  parts. 
A  pleasant  and  fragrant  sweetening  for  grog, 
liqueurs,  &c. 

HUILE  LIQUEREUSE  DES  FLEURS 


HYD 


354 


HYD 


I 


D’ORANGES.  Prep.  Orange-flower  water  and 
simple  sirup,  equal  parts.  More  fragrant  and 
agreeable  than  the  last.  Gives  a  delicious  fla¬ 
vor  to  grog,  liqueur,  &c.,  and  to  perfume  the 
breath. 

HUILE  DE  VANILLE.  Prep.  Spirit  of 
wine  and  simple  sirup,  of  each  1  quart ;  essence 
or  tincture  of  vanilla,  a  sufficient  quantity  to  fla¬ 
vor  ;  mix.  This  should  be  kept  in  a  decanter. 
Used  to  flavor  liqueurs,  &c. 

HUILE  DE  VENUS.  Prep.  I.  Flowers  of 
the  wild  carrot  5  oz. ;  spirit  of  wine  1  gallon ; 
water  1  pint ;  macerate  24  hours,  then  distil  1  gal¬ 
lon,  and  add  an  equal  measure  of  capillaire  or  sim¬ 
ple  sirup. 

II.  Wild  carrot  flowers  4  oz. ;  spirit  of  wine  1 
gallon ;  macerate  for  1  week,  strain,  and  add  cap¬ 
illaire  1  gallon.  If  preferred  colored,  steep  \  oz. 
of  cochineal  in  it.  A  pleasant  cordial. 

HUMUS.  When  wood,  or  woody  fibre,  is  ex¬ 
posed  to  the  joint  action  of  air  and  moisture,  it 
suffers  decay  or  eremacausis,  and  moulders  down 
into  a  dark-brown  or  black  powder,  commonly 
called  Mould,  and  to  which  chemists  have  given 
the  name  Humus.  By  the  action  of  alkalis,  it  is 
converted  into  humic  acid,  which  is  soluble,  and 
forms  salts  called  humates. 

HUSBANDRY.  This  term  is  applied  to  the 
joint  operations  of  farming  and  gardening  on  the 
small  scale,  and  it  is  also  sometimes  used  synony¬ 
mously  with  agriculture.  (See  Agriculture, 
Farming,  Manures,  and  Soil.) 

HYDRARGYRO-CHLORIDES.  Salts  in 

which  the  bichloride  of  mercury  plays  the  part  of 
an  acid.  The  only  one  that  has  been  applied  to 
any  useful  purpose,  is  the  hydrargyro-chloride  of 
ammonia,  or  the  sal  alembroth  of  pharmacy.  Per¬ 
haps  white  precipitate  may  also  belong  to  the 
same  class.  Similar  salts  have  been  formed  with 
the  chlorides  of  other  metals,  to  which  the  names 
auro -chlorides,  cupro-chlorides,  ferro-chlorides, 
cobalto-chlorides,  &e.  &c.,  have  been  applied. 

HYDRARGYRO-IODO-CYANIDE  OF 
POTASSIUM.  Prep.  Add  a  concentrated  solu¬ 
tion  of  bicyanide  of  mercury  to  a  solution  of  iodide 
of  potassium,  as  long  as  a  white,  pearly,  crystal¬ 
line  precipitate  is  formed.  Used  to  ascertain  the 
purity  of  prussic  acid ;  if  a  small  portion  be  put 
into  this  acid,  in  a  dilute  state,  red  biniodide  of 
mercury  will  immediately  be  formed,  if  any  foreign 
acid  be  present. 

HYDRARSINE.  An  ethereal,  volatile  sub¬ 
stance,  having  an  intolerably  fetid  odor,  formed  by 
the  action  of  air  on  alkarsine. 

HYDRATE.  (P’rom  IS u>p,  water.)  In  Chem¬ 
istry  ;  a  compound  containing  water,  in  definite 
proportion.  Thus,  slaked  lime  is  a  hydrate  of 
lime;  caustic  potassa,  a  hydrate  of  potassa;  and 
oil  of  vitriol,  a  hydrate  of  sulphuric  acid. 

HYDRATED.  (In  Chemistry.)  Chemically 
combined  with  water.  Thus,  the  crystallized  ve¬ 
getable  acids,  (citric,  tartaric,  oxalic,)  and  salts 
(epsom  salts,  carbonate  of  soda,  &c.)  that  contain 
combined  water,  are  called  hydrated  acids  and 
hydrated  salts.  The  term  hydrated  is  used  as 
an  adjective,  in  the  same  way  as  hydrate  is  as  a 
substantive.  The  former  is,  however,  usually  ap¬ 
plied  to  compound  names,  as  hydrated  acetic 
acid,  hydrated  oxide  of  iron,  &c.,  and  the  latter 


for  the  sake  of  euphony,  to  simple  names,  as  h 
drate  of  lime,  hydrate  of  potassa,  &c. 

HYDRIODATE.  Syn.  Hydriodas,  ( Lai 
A  compound  formed  of  the  hydriodic  acid  with 
base.  The  hydriodates  may  be  easily  formed  1 
saturating  the  acid  with  the  oxides  or  hydrates  c 
the  bases,  or  more  economically,  by  acting  oil  tl 
bases  in  water,  with  iodine.  (See  Iodine,  Iodide, 
and  Hydriodic  Acid.) 

HYDRIODIC  ACID.  Syn.  Acidum  IIydrki 
dicum.  Prep.  Pour  a  little  water  over  some  pei! 
iodidi  of  phosphorus,  previously  put  into  a  sma 
glass  retort,  and  apply  a  gentle  heat,  when  hy 
driodic  acid  will  be  evolved,  and  phosphoric  aci 
remain  behind.  The  gas  may  be  either  collected 
over  mercury  or  passed  into  water,  when  liqui 
hydriodic  acid  will  be  formed. 

II.  (F.  D’Arcet.)  Evaporate  hypophosphori 
acid  until  it  begins  to  yield  phospboreted  hydrc 
gen,  then  mix  it  with  an  equal  weight  of  iodiu 
placed  in  a  retort ;  apply  a  gentle  heat  as  before 
and  collect  the  evolved  gas.  The  products  of  hot 
this  and  the  former  process  possess  great  purity. 

III.  (Dr.  Glover.)  Place  iodide  of  barium  in 
retort,  and  decompose  it  with  sulphuric  acid,  whei 
pure  hydriodic  acid  will  be  evolved. 

IV.  {Liquid.)  Pass  sulphureted  hydrogen  througl 
a  mixture  of  iodine  and  water,  in  a  Woolf’s  bottle 
until  saturated,  then  gently  heat  the  liquid  until 
the  excess  of  sulphur  flies  off.  An  economica 
process,  but  does  not  yield  the  pure  acid. 

V.  {Dr.  Buchanan’s  medicinal  hydriodic  acid. 
Tartaric  acid  264  grs. ;  pure  iodide  of  potassiun 
330  grs. ;  dissolve  each  separately  in  water  fjissi 
mix  the  solutions,  and  when  settled,  decant  th« 
clear  liquid  and  add  water  to  make  upf§vj3ij 
This  liquid  acid  retains  a  little  bitartrate  of  potassi: 
in  solution,  but  which  does  not  interfere  with  it:; 
medicinal  properties.  (See  Iodine  and  IIydrio 
date.) 

HYDRO.  (In  Chemistry.)  A  prefix  employee 
to  designate  the  compounds  of  hydrogen ;  as  hy¬ 
drochloric  acid,  hydrobromic  acid,  acids  formed 
of  chlorine,  bromine,  and  hydrogen.  It  is  some¬ 
times,  though  improperly,  used  synonymously  with! 
the  word  hydrated.  (See  Hydrate  and  Hy¬ 
drated.) 

HYDROBENZAMIDE.  A  substance  discov¬ 
ered  by  Laurent,  and  prepared  by  mixing  pure 
hydruret  of  benzule  with  20  times  its  volume  ol 
concentrated  water  of  ammonia,  in  a  stoppered 
bottle,  and  keeping  the  mixture  for  some  hours  at 
a  heat  of  100  to  120°.  The  crystalline  mass  thus 
formed  is  washed  with  cold  ether,  when  pure  hy- 
drobenzamide  is  left,  and  may  be  obtained  in  crys¬ 
tals  by  re-solution  in  alcohol,  and  spontaneous 
evaporation. 

HYDROBROMATE.  Syn.  PIydrobromas.  A 
compound  of  hydrobromic  acid  and  a  base.. 

HYDROBROMIC  ACID.  Syn.  Acidum  Hy- 
drobromicum.  An  acid  compound  of  hydrogen 
and  bromine.  It  may  be  prepared  from  the  bro¬ 
mide  of  phosphorus  in  a  similar  way  to  that  for 
forming  hydriodic  acid  from  periodide  of  phospho¬ 
rus.  It  may  also  be  prepared  by  decomposing 
bromide  of  barium  with  sulphuric  acid,  when  pure 
hydrobromic  acid  will  be  evolved.  (Dr.  Glover.) 
It  should  either  be  collected  in  dry  glass  bottles,  in 
the  manner  directed  for  chlorine,  or  over  mercury, 


HYD 


355 


IIYD 


the  pneumatic  trough.  When  passed  into  vva- 
|r  it  forms  liquid  hydrobromic  acid.  The  pure 
uid  acid  cannot  be  made  by  passing  sulphureted 
drogen  through  water  mixed  with  bromine,  as  is 
inmonly  practised. 

Prop.,  <J*c.  A  colorless,  acidulous,  and  pungent 
s,  or  a  limpid  fluid.  With  the  bases  it  forms 
Its  called  hydrobromates.  These  are  formed  in 
similar  way  to  the  hydriodates.  (See  Bro- 
NE.) 

HYDROCARBURETS.  Syn.  Hydrocarbons. 
ompounds  of  hydrogen  and  carbon.  The  princi- 
il  of  these  are — 1.  Light  carbureted  hydrogen, 
the  fire-damp  of  miners,  consisting  of  two  equiv- 
ents  of  hydrogen,  and  one  equivalent  of  carbon, 
id  burning  with  a  pale  blue  flame.  2.  Olefiant 
as,  consisting  of  two  equivalents  of  hydrogen  and 
vo  equivalents  of  carbon.  It  burns  with  a  very 
hite  and  luminous  flame.  3.  Light  gas  or  coal 
ns ,  consisting  of  a  mixture  of  the  preceding  in 
i  definite  proportions.  4.  Quadricarbureted  hy- 
rogen,  quadrihydrocarbon,  or  etherin,  consisting 
4  equivalents  each  of  carbon  and  hydrogen,  and 
i'oduced  during  the  destructive  distillation  of  oil. 

,  burns  with  a  dull  fuliginous  flame.  5.  Bi- 
irbureted  hydrogen,  also  obtained  by  the  de- 
ructive  distillation  of  oil,  and  consisting  of  3  eq. 

hydrogen  and  6  eq.  of  carbon.  (See  Hydro- 
f.n,  Carbureted  Hydrogen,  Etiierin,  Naph- 
iia,  &c.) 

HYDRO-COBALTO-CYANIC  ACID. 
'rep.  Pass  sulphureted  hydrogen  through  a  solu- 
on  of  cobalto-cyanide  of  lead,  separate  the  lead 
y  filtration,  evaporate  and  crystallize.  White, 
brous,  acidulous,  deliquescent  crystals,  soluble 
i  water.  With  the  metals  it  forms  compounds 
■rnied  cobalto-cyanides.  The  cobalto-cyanide 
f  potassium  is  formed  by  gently  heating  the 
srbonate,  or  pure  protoxide  of  cobalt,  in  a  solu- 
on  of  caustic  potassa,  which  has  been  treated 
ith  an  excess  of  hydrocyanic  acid,  until  dissolved, 
raporating  and  crystallizing.  It  forms  soluble, 
oddish  yellow  crystals,  which  are  rendered  color- 
ss,  or  only  slightly  yellow,  by  recrystallization, 
'he  cobalto-cyanide  of  lead  is  made  by  treating 
solution  of  acetate  of  lead  with  cobalto-cyanide 
f  potassium,  and  adding  ammonia,  when  a  white 
ranular  precipitate  is  formed.  Cobalto-cyanide 
f  silver  is  prepared  by  mixing  a  solution  of  ni- 
"ate  of  silver  with  another  of  cobalto-cyanide  of 
otassium  ;  a  white  granular  precipitate  subsides, 
n  a  similar  way  several  other  cobalto-cyanides 
iay  be  formed. 

HYDRO  FERRIC  ACID.  (See  Ferric 

tCID.) 

HYDRO-FERRIDCYANIC  ACID.  Pre- 
ared  by  decomposing  recently  precipitated  ferrid- 
yanide  of  lead  by  sulphureted  hydrogen,  or  by 
ulphuric  acid  carefully  added.  A  yellow  solution 
i  thus  obtained,  which  yields  a  deep  brown  pow¬ 
er  when  evaporated  by  heat,  or  yellow  crystals 
y  spontaneous  evaporation.  With  the  oxides  of 
he  metals  it  forms  ferridcyanides.  These  may 
e  made  by  adding  a  solution  of  the  ferridcyanide 
f  potassium  to  another  of  a  soluble  salt  of  the 
ase.  (See  the  Ferridcyanide  of  Potassium  and 
RON.) 

HYDROFLUORIC  ACID.  Syn.  Fluoric 
Vcid.  Stygian  Water.  Acidum  fluoricum. 


Acidum  hydrofluoricum.  Aqua  Stygis.  An 
acid  compound  of  hydrogen  and  fluorine.  It  was 
first  procured  in  a  pure  state  by  Gay  Lussac  and 
Thenard  in  1810. 

Prep.  Pour  concentrated  sulphuric  acid  on  half 
its  weight  of  fluor  spar,  carefully  separated  from 
silicious  earth,  and  reduced  to  fine  powder.  The 
mixture  must  be  made  in  a  capacious  leaden  re¬ 
tort,  and  a  gentle  heat  applied,  when  hydrofluoric 
acid  gas  will  be  evolved,  and  must  be  collected  in 
a  leaden  receiver,  surrounded  with  ice. 

Props.,  Uses,  <$/-.c.  A  colorless  fluid  below  59° 
Fahr.,  when  preserved  from  the  air,  but  speedily 
evaporating  in  dense  white  fumes  when  exposed. 
Its  affinity  for  water  exceeds  that  of  sulphuric 
acid,  and  its  combination  with  that  fluid  is  accom¬ 
panied  with  a  hissing  noise,  and  a  considerable 
increase  of  its  sp.  gr.  up  to  a  certain  point.  It 
readily  dissolves  glass  and  silica,  forming  fluosili- 
cic  acid,  for  which  reason  it  cannot  be  preserved 
in  glass  vessels.  Bottles  of  lead  are  hence  gener¬ 
ally  used  for  this  purpose,  but  silver  and  platinum 
are  more  suitable  materials.  It  is  highly  corro¬ 
sive,  instantaneously  destroying  the  skin  on  con¬ 
tact,  and  producing  deep  and  serious  ulcerations ; 
its  vapor  is  pungent,  irritating,  and  irrespirable. 
With  the  metals  it  unites  to  form  kydrofiuorates, 
fluorates,  or  metallic  fluorides.  Hydrofluorate 
of  ammonia  is  obtained  by  heating  together,  over 
a  lamp,  1  part  of  dry  sal  ammoniac,  with  a  little 
more  than  2  parts  of  hydrofluorate  of  soda,  in  a 
platinum  crucible,  with  its  lid  turned  upward,  and 
filled  with  cold  water.  The  hydrofluorate  sublimes 
and  adheres  to  the  lid,  forming  a  mass  of  small 
prismatic  crystals.  It  readily  acts  on  glass.  The 
hydrofiuorates  of  the  alkalis,  earths,  and  metals 
may  mostly  be  prepared  by  saturating  hydrofluoric 
acid  with  the  recently  precipitated  oxide,  or  car¬ 
bonate  of  the  base. 

In  the  arts,  hydrofluoric  acid  is  used  for  etching 
on  glass. 

Hydrogen.  Syn.  Hydrogenium,  ( Lat .) 

Wasserstoff,  ( Ger .)  Hydrogen,  (Fr.)  Inflam¬ 
mable  air.  (From  8<5wf>,  water,  and  ytvvcua,  I 
generate.)  A  chemical  element,  first  correctly 
described  by  Cavendish  in  1766,  having  previously 
been  confounded  with  other  gases,  and  by  some 
called  phlogiston,  from  being  supposed  to  be  the 
matter  of  heat.  The  term  hydrogen  was  first  ap¬ 
plied  to  it  by  Lavoisier,  because  it  is  the  radical  or 
base  of  water.  In  the  pure  state  it  only  exists  as 
a  gas,  and  is  the  lightest  substance  known.  New 
opinions  have  lately  been  promulgated  by  one  of 
the  most  celebrated  continental  chemists  respect¬ 
ing  hydrogen.  At  the  termination  of  his  fourth 
lecture  at  the  Sorbonne,  M.  Dumas  announced  the 
following  striking  views: — “  Whatever  it  may  cost 
me,  gentlemen,  in  thus  giving  my  opinion,  1  ought 
to  express  it  fully.  We  ought  no  longer  to  con¬ 
sider  hydrogen  as  a  metalloid,  or  as  merely  ap¬ 
proaching  to  a  metal  in  any  form — it  ought  to  he 
classed  by  the  side  of  metals,  or  among  metals.  It 
is  a  gaseous  metal,  even  as  mercury  is  a  liquid 
metal.  If  we  suppose  that  it  is  impossible  to 
liquefy  the  vapor  of  mercury — that  it  is  colorless, 
inodorous,  and  transparent  as  hydrogen — we  shall 
have  a  correct  idea  of  the  views  I  wish  to  estab¬ 
lish.  By  degrees  you  will  learn  to  appreciate  the 
correctness  of  this  new  theory — when,  for  instance. 


HYD 


356 


HYD 


you  study  the  different  compound  bodies  of  which 
hydrogen  is  a  constituent.  The  ensemble  of  its 
properties  approaches,  in  fact,  to  mercury  and 
potassium.”  (Echo  du  Monde  Savant,  Nov.  20, 
1842.) 

Prep.  I.  Place  iron  wire  in  a  gun-barrel,  or  a 
porcelain  tube,  open  at  both  ends,  to  one  of  which 
attach  a  retort  containing  water,  and  to  the  other 
a  bent  tube,  connected  with  a  pneumatic  trough. 
The  gun-barrel  must  now  be  heated  to  redness, 
and  the  water  in  the  retort  brought  into  a  state  of 
brisk  ebullition,  when  the  vapor  will  be  decom¬ 
posed,  the  oxygen  being  absorbed  by  the  iron,  and 
the  hydrogen  escaping  into  the  gas  receiver. 

II.  Oil* of  vitriol  1  part;  water  5  parts;  mix, 
and  pour  the  dilute  acid  on  iron  or  zinc  wire,  or 
fdings  placed  in  a  retort  or  gas  bottle.  Hydrogen 
will  be  evolved  as  before.  This  is  the  more  con¬ 
venient  method  of  the  two,  and  the  one  usually 
adopted  in  practice. 

Remarks.  To  render  the  gas  quite  pure,  distilled 
zinc  should  be  employed,  and  the  gas  should  be 
passed,  first  through  alcohol,  and  then  through  a 
concentrated  solution  of  pure  potassa. 

Prop.,  Uses,  6pc.  A  colorless,  tasteless,  odorless 
(when  pure)  combustible  gas,  having  the  sp.  gr. 
00694  ;  being  16  times  lighter  than  oxygen  gas, 
and  nearly  14^  times  lighter  than  atmospheric  air. 
Combined  with  oxygen  it  forms  water  ;  with  chlo¬ 
rine,  muriatic  acid ;  with  iodine,  liydriodic  acid  ; 
with  bromine,  hydrobromic  acid;  with  fluorine, 
hydrofluoric  acid ;  with  cyanogen,  prussic  acid  ; 
with  carbon,  several  hydrocar  burets  or  hydrocar¬ 
bons  ;  with  nitrogen,  ammonia;  with  phosphorus, 
phosphorated  hydrogen  ;  with  sulphur,  sulphuret- 
cd  hydrogen;  and  with  arsenic,  tellurium,  and 
potassium,  arseniureted,  tellureted,  and  potas- 
siureted  hydrogens.  It  also  enters  into  the  com¬ 
position  of  all  compounds  containing  water,  (hy¬ 
drates,  &c.,)  numerous  acids  and  salts,  and  the 
various  proximate  organic  principles  both  of  the 
animal  and  vegetable  kingdoms.  It  forms  one  of 
the  ingredients  of  coal  gas,  and  of  all  bodies  that 
possess  the  power  of  burning  with  flame.  From 
its  extreme  lightness  it  is  used  to  fill  balloons,  but 
its  carburet,  (coal  gas,)  from  being  cheaper  and 
more  easily  procured  in  large  quantities,  is  general¬ 
ly  employed  for  this  purpose.  100  cubic  inches,  at 
60°  I .,  and  30  inches  of  the  barometer,  weigh 
--•1371  grs.  Mixed  with  atmospheric  air  or  oxyo-en 
it  explodes  with  extreme  violence  on  the  approach 
of  flame,  or  sudden  compression.  (Biot.)  When 
brought  into  contact  with  spongy  platinum,  the 
latter  instantly  becomes  red  hot,  and  the  gas  is 
kindled.  A  small  apparatus,  arranged  upon  this 
principle,  constitutes  the  popular  little  instrument 
for  the  instantaneous  production  of  light,  sold  by 
the  philosophical  instrument  makers.  One  meas¬ 
ure  of  hydrogen  and  5  or  6  of  air,  or  2  of  hydro¬ 
gen  and  1  of  oxygen,  are  the  proportions  that  ex¬ 
plode  with  the  greatest  violence.  (Doebereiner.) 
A  mixture  of  1  volume  of  hydrogen  and  9  volumes 
of  air  explodes  feebly,  and  one  of  4  volumes  of 
h)  drogen  and  1  volume  of  air  does  not  explode  at 
all.  (Cavendish.)  The  electric  spark,  spongy 
platinum,  the  black  powder  of  platinum,  (Garden  ) 
clean  platinum  foil,  (Faraday,)  and  some  other 
substances,  produce  combination,  and  generally 
explosion,  of  the  mixed  gases.  A  jet  of  hydrogen, 


burnt  in  oxygen  gas,  or  a  jet  of  these  gases  (mix<! 
burnt  in  the  air,  with  proper  precautions,  produi 
the  most  intense  heat  known.  On  this  property 
formed  the  oxy-hydrogen  blowpipe.  This  insti 
ment  can  only  bo  used  with  safety  when  furnish 
with  Ilemming’s  safety  jet,  or  other  arrangemi! 
to  prevent  an  explosion.  (See  Blowpipe.)  Pi' 
Daniell's  method  of  fixing  a  jet  of  oxygen  witl* 
another  jet  of  hydrogen,  or  coal-gas,  so  that  a  ci| 
rent  of  oxygen  may  be  introduced  into  the  midi! 
of  the  flame,  is  very  safe  and  convenient.  (T 
figures  1  and  6,  at  page  122,  are  wrongly  numbr 
ed  ;  they  should  be  reversed.) 

HYDROGEN,  BINOXIDE.  Syn.  Deutoxi| 
of  Hydrogen.  Peroxide  of  do.  This  singul; 
fluid  was  discovered  by  M.  Thdnard  in  1818. 

Prep.  I.  Mix  deutoxide  of  barium,  with  abo! 
twice  its  weight  of  water,  then  gradually  add  stl 
phuric  acid  until  all  the  deutoxide  is  converted  in! 
sulphate  of  baryta,  observing  to  avoid  excess  1 
acid. 

II.  Water  6  or  7  oz. ;  deutoxide  of  barium  2:1 
grs. ;  mix,  and  add  gradually  as  much  pure  co; 
centrated  hydrochloric  acid  as  is  required  to  re! 
der  the  deutoxide  soluble  ;  then  place  the  contai! 
ing  vessel,  which  should  be  of  glass,  in  a  freczii 
mixture,  or  vessel  of  ice,  and  add  gradually  ai 
cautiously  185  grs.  of  powdered  deutoxide  of  bJ 
rium,  stirring  with  a  glass  rod,  after  each  additioi; 
as  soon  as  dissolved,  add  sulphuric  acid  to  precip! 
tate  the  whole  of  the  baryta,  and  then  a  secoi’ 
portion  of  185  grs.  of  deutoxide  of  barium,  as  b> 
fore.  This  must  also  be  precipitated  with  sulphur 
acid,  the  solution  filtered,  and  the  same  process  ril 
peated,  until  about  3  oz.  of  deutoxide  of  barim 
have  been  employed.  The  hydrochloric  acid  mu 
then  be  separated  by  means  of  sulphate  of  alive! 
cautiously  added,  and  the  sulphuric  acid  aftei 
wards  separated  by  pure  solid  baryta.  (Ann.  i 
Chim.  et  de  Phys.  and  M.  Thenard’s  Traite  dj 
Chimie.) 

Remarks.  The  liquid  prepared  by  the  last  for 
mula  contains  25  to  30  times  its  volume  of  oxygei 
and  also  much  simple  water.  To  remove  the  lal, 
ter  it  must  be  placed  over  sulphuric  acid,  under  thj 
exhausted  receiver  of  an  air-pump,  where  it  mur 
be  kept  until  the  sp.  gr.  becomes  1*452,  beyon 
which  it  cannot  be  concentrated  ;  as  at  this  poin 
it  begins  itself  to  volatilize  slowly.  In  this  stat 
it  is  a  colorless  and  limpid  fluid,  having  a  metalli 
taste,  and  is  stable  at  low  temperatures,  but  re 
solved  into  oxygen  and  water,  at  59°  F.  It  mixe 
with  water  in  all  proportions,  and  becomes  mor 
permanent.  The  same  may  also  be  said  of  th; 
acids.  It  bleaches  organic  substances.  All  th> 
metals,  except  iron,  tin,  antimony,  and  tellurium 
decompose  it  with  more  or  less  facility,  and  tin 
action  is  promoted  by  the  substances  being  in  i 
state  of  minute  division.  A  similar  decompositioi 
is  produced  by  many  of  the  metallic  oxides.  Tbt 
peroxides  of  lead,  mercury,  gold,  platinum,  man 
ganese,  and  cobalt,  effect  this  change  instantane¬ 
ously,  and  accompanied  with  extreme  violence 
during  which  the  glass  tube  holding  the  liquid  be¬ 
comes  red  hot.  Its  action  on  oxide  of  silver  is  alsc 
exceedingly  violent.  Every  drop  of  the  liquid  lei 
fall  on  the  dry  oxide  produces  a  real  explosion 
and  so  much  heat  is  evolved,  that  if  the  experi¬ 
ment  be  made  in  a  dark  place,  there  is  a  very  sen- 


I1YD 


357 


HYD 


b'e  disengagement  of  light.  Gold,  in  a  state  of 
xlreme  division,  acts  with  great  force  on  pure 
xvgenated  water ;  yet  it  has  no  action  on  that 
quid  if  it  be  mixed  with  a  little  sulphuric  acid, 
’ibrin,  (recently  extracted  from  the  blood,)  the 
ssue  of  the  lungs,  kidneys,  and  spleen,  and  the 
kin  and  veins,  also  deoxydizo  the  liquid. ' 

Peroxide  of  hydrogen  has  been  applied  in  the 
rts  to  restore  the  blackened  lights  of  paintings, 
hich  have  become  darkened,  from  the  lead  they 
ontain  being  acted  on  by  the  sulphureted  hydro- 
en  frequently  present  in  the  atmosphere.  It  has 
cen  lately  proposed  by  M.  de  Sondala,  as  a  means 
f  supplying  oxygen  to  the  confined  air  of  diving 
ells  and  other  limited  places  ;  the  carbonic  acid 
>rmed  by  the  lungs  being  at  the  same  time  ab- 
>rbed  by  passing  the  air  through  hydrate  of  lime. 
IIYDROLEIC  ACID.  A  peculiar  compound 
btained  by  evaporating  the  alcohol  used  in  the 
1  reparation  of  hydromargaritic  acid. 

IIYDROMARGARIC  ACID.  A  compound 
armed  by  melting  together  one  equivalent  each 
f  meta-margaric  and  hydromargaritic  acids,  and 
rystallizing  the  mass  from  alcohol. 
HYDROMARGARITIC  ACID.  Obtained 
y  boiling  the  mother  liquor  of  meta-margaric  and 
ictoleic  acids,  when  a  mixture  of  hydromargaritic 
ad  hydroleic  acids  rises  to  the  surface,  which,  af- 
'r  being  washed  with  cold  alcohol,  leaves  the 
inner  pure.  By  heat  it  is  converted  into  meta- 
largaric  acid  and  water.  Soluble  in  alcohol  and 
ther. 

HYDROMELLONIC  ACID.  Prepared  by 
issolvmg  mellonide  of  potassium  in  boiling  water, 
elding  muriatic,  sulphuric,  or  nitric  acid,  and  col- 
■cting  and  drying  the  precipitate.  A  yellow 
awder,  soluble  in  water.  It  forms  mellonidcs 
ith  the  metallic  oxides. 

IIYDROMEL.  Prep.  (P.  Cod.)  Honey  2 
z. ;  boiling  water  32  oz. ;  dissolve  and  strain. 
HYDROMETER.  (From  8<5wp,  water,  and 
irpov,  a  measure.)  An  instrument  for  ascertain- 
»g  tho  specific  gravities  of  liquids,  and  hence  their 
rengtlis ;  these  being  either  in  inverse  or  direct 
roportion  to  their  specific  gravities.  Spirituous 
quors  and  ammonia  water  are  examples  of  the 
inner,  and  malt  wort,  and  sirups  of  the  latter, 
he  hydrometer  employed  by  the  revenue  officers 
'r  levying  the  duties  on  spirits  has  been  already 
■scribed  at  pages  35  and  36. 

Bourne’s  hydrometer  or  areometer  is  very  gen- 
rally  employed  on  the  continent  for  ascertaining 
ie  specific  gravities  of  various  liquids.  As  now 
>ade,  it  either  consists  of  a  single  spindle  about 
d  inches  long,  graduated  from  — 80°  to  +80°, 
f  of  two  spindles  of  about  half  that  length  ;  the 
ae  for  light  liquids  ranging  from  10°  to  80°,  and 
le  other  for  heavy  liquids  ranging  from  0°  to  80°. 
hese  are  employed  with  a  long  glass  tube,  in  a 
milar  way  to  Sike’s  hydrometer  before  noticed, 
°t  the  thermometer  for  ascertaining  the  temper- 
hire  must  be  covered  with  a  glass  case,  or  ar- 
uiged  with  a  folding  scale  to  allow  of  its  immer- 
on  in  corrosive  liquids. 

In  Baume’s  hydrometer  for  liquids  lighter  than 
rater,  the  instrument  is  poised,  so  that  the  0  of  the 
rale  is  at  the  bottom  of  the  stem,  when  it  is  float- 
m  in  a  solution  of  1  oz.  of  common  salt  in  9  oz. 
f  water,  and  the  depth  to  which  it  sinks  in  distil¬ 


led  water  shows  the  10th° ;  the  space  between 
these  fixed  points  being  equally  divided.  His  grad¬ 
uation  was  continued  upwards  to  tho  50th°,  but 
is  now  continued  further. 


Corresponding  Degrees  of  Baume’s  Hydrometer 
and  real  Specific  Gravities. — I.  Hydrometer  for 
Light  Fluids,  or  Pese-Esprit.  Temperature 
56  to  60°  Fahr. 


Baume. 

Spec.  Gra. 

Banme. 

Spec.  Gra. 

50  . 

.  0-782 

29  . 

.  0-884 

49  . 

.  0-787 

28  . 

.  0-889 

48  . 

.  0-792 

27  . 

.  0-895 

47  . 

.  0-796 

26  . 

.  0-900 

46  . 

.  0-800 

25  . 

.  0-906 

45  . 

.  0-805 

24  . 

.  0-911 

44  . 

.  0-810 

23  . 

.  0-917 

43  . 

.  0-814 

22  . 

.  0-923 

42  . 

.  0-819 

21  . 

.  0-929 

41  . 

.  0-823 

20  . 

.  0-935 

40  . 

.  0-828 

19  . 

.  0-941 

39  . 

.  0-832 

18  . 

.  0-948 

38  . 

.  0-837 

17  . 

.  0-954 

37  . 

.  0-842 

16  . 

.  0-961 

36  . 

.  0-847 

15  . 

.  0-967 

35  . 

.  0-852 

14  . 

.  0-974 

34  . 

.  0-858 

13  . 

.  0-980 

33  . 

.  0-863 

12  . 

.  0-987 

32  . 

.  0-868 

11  . 

.  0-993 

31  . 

.  0-873 

10  . 

.  1-000 

30  . 

.  0-878 

0  . 

.  1-075 

In  the  hydrometer  for  liquids  heavier  than  wa¬ 
ter,  the  position  of  the  fixed  points  is  reversed  ;  for 
the  0  is  at  tho  top  of  the  stem,  and  denotes  tho 
level  to  which  the  hydrometer  sinks  in  distilled 
water:  the  10th°  is  lower  down,  and  shows  the 
level  to  which  it  sinks  in  the  saline  solution,  and 
the  graduation  was  continued  downwards  to  tho 
75th°,  but  is  now  continued  further. 

Corresponding  Degrees  of  Baume’s  Hydrometer 
and  real  Specific  Gravities. — II.  Hydrometer 
for  Heavy  Fluids,  or  Pese-Acid.  Temperature 
56  to  60°  Fahr. 


Baume 

Spec.  Gra. 

Baume. 

Spec.  Gra. 

1  . 

.  1-007 

23  . 

•  1-190 

2 

.  1014 

24  . 

.  1-199 

3  ! 

.  1-022 

25  . 

.  1-210 

4  . 

.  1-029 

26  . 

.  1-221 

5  •' 

.  1-036 

27  . 

.  1-231 

6  . 

.  1-044 

28  . 

.  1-242 

7  . 

.  1-052 

29  . 

.  1-252 

8  . 

.  1-060 

30  . 

.  1-261 

9  . 

.  1-067 

31  . 

.  1-275 

10  . 

.  1-075 

32  . 

.  1-286 

11  . 

.  1083 

33  . 

.  1-298 

12  . 

.  1-091 

34  . 

.  1-309 

13  - 

.  1-100 

35  . 

.  1-321 

14  • 

.  1-108 

36  . 

.  1-334 

15  - 

.  1-116 

37 

.  1-346 

16  - 

.  1-125 

38 

1-359 

17  • 

.  1134 

39  . 

.  1-372 

18  • 

.  1-143 

40  . 

.  1-384 

19  • 

.  1152 

41  . 

.  1-398 

20  • 

.  1-161 

42  . 

.  1-412 

21  • 

.  1-171 

43  . 

.  1-426 

22 

.  1-180 

44  . 

.  1-440 

HYD 


358 


HYD 


Baume. 

Spec.  Gra. 

Baume. 

Spec.  Gra. 

45  . 

.  1454 

61  . 

.  1-736 

46  . 

.  1-470 

62  . 

.  1-758 

47  . 

.  1.485 

63  . 

.  1-779 

48  . 

.  1.501 

64  . 

.  1-801 

49  . 

.  1.516 

65  - 

.  1-823 

50  . 

.  1.532 

66  . 

.  1-847 

51  . 

.  1.549 

67  • 

.  1-872 

52  . 

.  1-566 

68  • 

.  1-897 

53  . 

.  1-583 

69  - 

.  1-921 

54  . 

.  1-601 

70  • 

.  1-946 

55  . 

.  1-618 

71  - 

1-974 

56  . 

.  1-637 

72  - 

.  2-002 

57  . 

.  1-656 

73  . 

.  2-031 

58  . 

.  1-676 

74  . 

.  2-059 

59  . 

.  1-695 

75  . 

.  2-087 

60  . 

.  1-714 

The  areometers  and  alcoholometers  of  Gay 
Lussac,  Tralles,  and  Richter,  at  once  indicate  on 
their  stems  the  strength  of  the  liquid,  which  mere¬ 
ly  requires  correction  as  to  temperature.  (See 
page  37.) 

The  hydrometer  of  Fahrenheit  consists  of  a 
hollow  ball,  with  a  counterpoise  below,  and  a  very 
slender  stem  above,  terminating  in  a  small  dish. 
The  middle,  or  half  length  of  the  stem,  is  distin¬ 
guished  by  a  fine  line  across.  In  this  instrument 
every  division  of  the  stem  is  rejected,  and  it  is  im¬ 
mersed  in  all  experiments  to  the  middle  of  the 
stem,  by  placing  proper  weights  in  the  little  dish 
above.  Then  as  the  part  immersed  is  constantly 
of  the  same  magnitude,  and  the  whole  weight  of 
the  hydrometer  is  known,  this  last  weight,  added 
to  the  weights  in  the  dish,  will  be  equal  to  the 
weight  of  fluid  displaced  by  the  instrument,  as  all 
writers  on  hydrostatics  prove.  And  accordingly, 
the  sp.  gravities  for  the  common  form  of  the  tables 
will  be  had  by  the  proportion  : — 

As  the  whole  weight  of  the  hydrometer  and  its 
load,  when  adjusted  in  distilled  water :  is  to  the 
number  1000,  &c. : :  so  is  the  whole  weight  when 
adjusted  in  any  other  fluid  :  to  the  number  ex¬ 
pressing  its  specific  gravity. 

Nicholson’s  hydrometer  for  taking  the  sp.  gr. 
of  minerals,  is  a  very  convenient  instrument. 

Twaddell’s  hydrometer  is  much  used  in  the 
bleaching  establishments  of  Scotland  and  some 
parts  of  England.  According  to  this  scale  0  is 
equal  to  1000,  or  the  sp.  gr.  of  distilled  water,  and 
each  degree  is  equal  to  -005,  so  that  by  multiplying 
this  number  by  the  number  of  degrees  marked  on 
the  scale,  and  adding  T  the  real  specific  gravity  is 
obtained.  J 


Table  of  Specific  Gravities  indicated  by  Twad¬ 
dell’s  Scale. 


Twaddell.  Sp.  Gr. 

0  1000 

10  1050 

20  1100 

30  1150 

40  1200 

50  1250 

60  1300 

70  1350 

80  1400 

90  .1450 


Twaddell. 

Sp.  Gr. 

100 

1500 

110 

1550 

120 

1600 

130 

1650 

140 

1700 

150 

1750 

160 

1800 

170 

1850 

180 

1900 

190 

1950 

Hydrometers,  unless  manufactured  with  great 
care  and  skill,  merely  afford  approximate  results, 


but  which  are  nevertheless  sufficiently  correct  i 
all  ordinary  purposes.  They  also  require  seve 
ounces  of  liquor  to  float  them,  and  hence  cam1 
be  used  for  small  quantities  of  liquid.  (See  Sij 
cific  Gravity.) 

HYDRO-PERSULPHOCYANIC  ACID. 

yellow  reddish  crystalline  mass,  obtained  by  fuse 
sulphocyanide  of  potassium  in  a  stream  of  d 
muriatic  acid  gas,  in  a  vessel  connected  with- 
suitable  receiver.  It  is  purified  by  a  solution  j 
hot  alcohol,  which  deposites  it  on  cooling  in  a  sen 
crystalline  form. 

HYDROPHOBIA,  CURE  FOR.  At  Udin 
in  Friule,  a  poor  man  lying  under  the  frightil 
tortures  of  hydrophobia  was  cured  with  son 
draughts  of  vinegar,  given  him  by  mistake,  i| 
stead  of  another  potion.  A  physician  at  Padi 
got  intelligence  of  this  event  at  Udina,  and  triij 
the  same  remedy  upon  the  patient  in  the  hospiti; 
administering  to  him  a  pound  of  vinegar  in  ti 
morning,  another  at  noon,  and  a  third  at  suns' 
and  the  man  was  speedily  and  perfectly  cured. 

HYDRO-SULPIiOCYANIC  ACID.  A  p 

culiar  acid  occurring  in  the  seeds  and  blossoms  ii 
the  crucifer®,  and  in  the  saliva  of  man  and  shee 
It  may  be  obtained  by  decomposing  sulphocyanii 
of  lead  by  dilute  sulphuric  acid,  avoiding  exces 
and  throwing  down  the  last  portion  of  lead  by  su 
phureted  hydrogen.  It  may  also  be  prepared  l 
decomposing  a  mixture  of  1  part  of  sulphocyanii 
of  silver  and  100  of  water,  by  sulphureted  hydro 
gen.  It  forms  a  colorless  fluid,  readily  undergoir 
decomposition  by  the  action  of  air  and  heat.  Will 
the  bases  it  forms  compounds  termed  sulphocyi 
nides,  most  of  which  may  be  formed  by  saturatir 
the  acid  with  the  oxide,  or  hydrate  of  the  base,  < 
from  the  sulphocyanide  of  potassium,  and  a  solub 
salt  of  the  base,  by  double  decomposition. — Su\ 
phocyanide  of  potassium  is  formed  by  dryin, 
prussiate  of  potash  to  expel  its  water,  powderinji 
adding  \  its  weight  of  sulphur,  and  fusing  in  a 
iron  vessel  at  a  low  red  heat,  until  the  escapin 
bubbles  of  gas  inflame  in  the  air,  and  burn  with 
red  light ;  the  mass  must  be  then  cooled,  dissolve 
in  boiling  water,  treated  with  a  solution  of  carboi 
ate  of  potassa  until  it  ceases  to  become  turbii 
next  boiled  for  a  quarter  of  an  hour,  filtered,  evaj, 
orated,  and  crystallized.  The  crystals  must  t 
redissolved  in  alcohol,  and  the  solution  refiltere: 
and  recrystallized.  Forms  colorless,  deliquescen 
prismatic  crystals,  soluble  in  alcohol  and  water- 
Sulphocyanide  of  lead  is  prepared  by  mixing  cor 
centrated  solutions  of  acetate  of  lead  and  sulphi 
cyanide  of  potassium.  Lustrous  yellow  opaqu 
crystals,  decomposed  by  boiling  Water,  into  bydrc 
sulphocyanic  acid  and  a  basic  salt.  If  subacetat. 
of  lead  be  used  instead  of  the  acetate  in  the  abov 
formula,  a  basic  sulphocyanide  of  lead  will  b 
formed. — Sulphocyanide  of  copper  is  prepared  b: 
precipitating  a  mixture  of  sulphate  of  copper  an 
sulphocyanide  of  potassium  with  a  solution  of  pro 
tosulphate  of  iron.  An  insoluble  granular  powder 
— Sulphocyanide  of  silver  is  formed  by  preeipita 
ting  neutral  nitrate  of  silver  by  sulphocyanide  of 
potassium.  White,  insoluble.  By  solution  in  am 
monia  it  may'  be  obtained  in  brilliant  cryst allin: 
white  plates. 

HYDROTELLURIC  ACID.  A  peculiaj 

gaseous  body  discovered  by  Davy  in  1809,  am 


HYP 


359 


HYP 


irmed  in  a  similar  manner  to  hydrogen  by  digest - 
g  muriatic  acid  on  an  alloy  of  tellurium  with 
nc  or  iron.  It  possesses  feeble  acid  properties, 
nd  precipitates  tellurets  from  metallic  solutions. 
i  is  absorbed  by  water,  and  then  forms  liquid  hy- 
rotelluric  acid,  or  tellureted  hydrogen. 
HYDROUS.  Containing  chemically  combined 
rater.  (See  Hydrate.) 

HYDROXANTHIC  ACID.  The  name  ori- 
•nally  given  by  Zeiso  to  xanthic  acid. 
IIYDRURET.  Syn.  Hydroguret.  IIydru- 
etum,  (Lot.)  A  compound  of  hydrogen  with  a 

letal. 

HYGRUSIN.  A  name  given  by  Bizio  to  the 
leoptfene  of  Berzelius,  or  the  liquid  and  more  vol- 
tile  portion  of  essential  oils. 

HYOSCYAMIA.  Syn.  Hyoscyaminum.  Hy- 
scyamine.  Hyoscyama.  Hyoscyamina.  An  al- 
aloid  discovered  by  Brande  in  common  henbane, 
hyoscyamus  nigra.)  It  is  powerfully  narcotic, 
'hevallier,  Brault,  and  Poggiale,  eminent  and  skil- 
I  ll  chemists,  have  failed  to  procure  it.  (Jour.de 
’harm.)  It  may  be  obtained  in  prisms,  and  with 
fie  acids  forms  salts. 

HYPNOTICS.  (From  Irvos,  sleep.)  Medi- 
ines  that  induce  sleep.  Opium,  morphia,  and 
enbane,  are  the  principal  hypnotics.  (See  Ano- 

'YNE.) 

HYPOCHLOROUS  ACID.  Syn.  Euciilo- 
ine.  A  gaseous  compound,  discovered  by  Davy 
)  1811.  It  is  most  conveniently  prepared  by  agi- 
iting  together  a  mixture  of  1  part  of  peroxide  of 
lercury  and  2  parts  of  water,  in  a  bottle  filled 
nth  chlorine  gas.  The  filtered  liquid  is  fluid  hy- 
ochlorous  acid.  It  may  bo  purified  by  distillation 
t  a  temperature  considerably  below  212°,  as  at 
nat  heat  it  suffers  rapid  decomposition.  It  bleaches 
owerfuliy,  and  is  readily  decomposed  by  light  and 
ontact  with  various  substances,  especially  pow¬ 
ered  glass  or  angular  bodies.  The  compounds 
opularly  called  chloride  of  lime,  soda,  and  pot- 
sh,  are  supposed  by  some  to  be  hypochlorites,  but 
he  point  is  undetermined. 
HYPOCHONDRIASIS.  (From  (ur oxovSpiasos, 
ne  who  is  hipped.)  The  vapors,  lowness  of  spir- 
s,  blue  devils.  This  disease  chiefly  affects  per- 
ons  of  the  melancholic  temperament,  and  is  com- 
nonly  induced  by  hard  study,  irregular  habits  of 
fe,  want  of  proper  social  intercourse,  and  exercise. 

I  he  treatment  may  in  most  cases  be  similar  to  that 
uentioned  under  dyspepsia,  observing,  however, 
bat  success  depends  more  on  amusing  and  enga- 
;ing  the  mind,  and  in  gradually  weaning  it  from 
Id  conceits,  than  in  the  mere  administration  of 
nedicine.  When  the  patient  is  tormented  with  a 
isionary  or  exaggerated  sense  of  pain,  or  of  some 
oncealed  disease,  or  a  whimsical  dislike  of  certain 
•ersons,  places,  or  things,  or  groundless  apprehen- 
ions  of  personal  danger  or  poverty,  or  the  convic- 
ion  of  having  experienced  some  dreadful  accident 
•r  misfortune,  the  better  way  is  to  avoid  any  direct 
ittempts  to  alter  his  opinions,  but  to  endeavor  to 
aspire  confidence  in  some  method  of  relief.  Gre- 
ling  mentions  the  case  of  a  medical  man  who  con¬ 
nived  that  his  stomach  was  full  of  frogs,  which 
lad  been  successively  spawning  ever  since  he  had 
>athed,  when  a  boy,  in  a  pool  in  which  he  had  per- 
:eived  some  tadpoles  ;  and  he  had  spent  his  life  in 
“ndeavoring  to  get  them  removed.  Another  pa¬ 


tient  perhaps  conceives  himself  to  be  a  giant ;  a 
second  as  heavy  as  lead  ;  a  third  a  feather,  in  con¬ 
tinual  danger  of  being  blown  away  by  the  wind  ; 
and  a  fourth  a  piece  of  glass,  and  is  hourly  fearful 
of  being  broken.  Marcellus  Dentatus  mentions  a 
baker  of  Ferrara,  who  thought  himself  a  lump  of 
butter,  and  durst  not  sit  in  the  sun,  or  come  near 
the  fire,  for  fear  of  being  melted.  The  writer  of 
this  article  once  knew  a  man  who  always  put  on 
his  coat  the  wrong  side  in  front,  because  be  con¬ 
ceived  his  face  looked  behind  him.  In  such  cases 
it  is  useless  to  argue  with  the  patient,  as  it  only 
causes  irritation,  and  increases  the  malady. 

HYPONITROUS  ACID.  A  highly  volatile 
liquid,  gaseous  at  common  temperatures,  first  ob¬ 
tained  by  Gay  Lussac,  by  confining  a  mixture  of 
binoxido  of  nitrogen  in  excess  and  oxygen  gas,  in 
a  glass  tube  over  a  concentrated  solution  of  pure 
potassa,  in  the  mercurial  pneumatic  trough.  It 
may  also  be  obtained  from  a  mixture  of  200  meas¬ 
ures  of  binoxide  of  nitrogen  and  50  measures  of 
oxygen,  both  quite  dry,  by  exposing  the  resulting 
orange  fumes  to  intense  cold,  which  condenses 
them  into  a  liquid.  When  10  parts  of  nitric  acid 
sp.  gr.  l-3  are  poured  on  1  part  of  starch  in  a  ca¬ 
pacious  retort,  and  a  gentle  heat  applied  by  means 
of  a  water-bath,  “  pure  hyponitrous  acid  is  disen¬ 
gaged.”  (Liebig  and  Gregory,  Turner’s  Chem.,  7th 
ed.  p.  848.)  At  0°  F.,  hyponitrous  acid  is  a  color¬ 
less  liquid,  but  green  at  higher  temperatures,  rap¬ 
idly  volatilizing  in  orange-colored  vapors.  It  is 
decomposed  by  contact  with  water  and  the  bases, 
but  the  earthy  and  alkaline  hyponitrates  may  be 
indirectly  formed  by  exposing  the  corresponding 
nitrates  to  a  gentle  red  heat. 

HYPO-PHOSPHOROUS  ACID.  A  peculiar 
viscid  liquid  discovered  by  Dulong  in  1816,  and 
obtained  by  treating  phosphuret  of  barium  with 
water,  and  as  soon  as  the  phosphureted  hydrogen 
has  escaped,  filtering,  throwing  down  the  baryta 
with  dilute  sulphuric  acid,  again  filtering  and 
evaporating.  It  is  a  powerful  deoxidizing  agent, 
and  forms  salts  with  the  bases  called  hypophos- 
phites.  The  hypophosphites  of  the  alkalis  may 
be  prepared  by  precipitating  an  earthy  hypophos- 
phite  by  an  alkaline  carbonate,  or  by  directly  neu¬ 
tralizing  the  acid  with  those  carbonates.  The 
earthy  hypophosphites  may  be  formed  by  boiling 
the  earths  in  a  caustic  state  along  with  water  and 
a  few  fragments  of  phosphorus,  filtering,  and  evap¬ 
orating.  All  the  hypophosphites  are  soluble  in 
water,  and  those  of  the  alkalis,  both  in  alcohol  and 
water ;  they  are  all  decomposed  by  heat. 

IIYPOSULPHOBENZIDIC  ACID.  A  sour 
liquid,  or  crystals,  obtained  by  decomposing  hypo- 
sulphobenzidate  of  copper  by  sulphureted  hydrogen. 
It  forms  salts  with  the  bases  termed  hyposulpho- 
benzidates.  The  salt  of  baryta  may  be  formed 
by  saturating  fuming  oil  of  vitriol  with  benzole, 
adding  water,  filtering,  neutralizing  the  liquid  with 
carbonate  of  baryta,  again  filtering,  evaporating, 
and  crystallizing.  Hyposnlphobenzidate  of  cop¬ 
per  may  be  obtained  by  precipitating  the  last  salt 
with  sulphate  of  copper,  filtering,  evaporating,  and 
crystallizing. 

HYPOSULPHOBENZOIC  ACID.  Syru 
Sux.pnoBENzoic  Acid.  Prep.  Accurately  precipi¬ 
tate  a  solution  of  acid  hyposulphobenzoate  of  ba¬ 
ryta  with  sulphuric  acid,  filter,  evaporate  first  over 


the  open  fire,  and  then  in  vacuo  over  sulphuric 
acid.  Crystalline,  deliquescent,  sour ;  forming 
salts  called  hyposulphobenzates  or  sulphobenzates. 
The  acid  salt  of  baryta  may  be  made  by  conduct¬ 
ing  the  vapors  of  anhydrous  sulphuric  acid  into  a 
dry  receiver,  containing  crystals  of  benzoic  acid, 
and  placed  in  a  freezing  mixture.  As  soon  as  a 
translucent  mass  is  formed,  dissolve  it  in  water, 
decant  the  clear,  neutralize  with  carbonate  of  ba¬ 
ryta,  evaporate,  and  add  somo  muriatic  acid,  when 
crystals  will  form  as  the  solution  cools.  It  may  be 
decolored  by  animal  charcoal,  and  purified  from 
muriatic  acid  by  repeated  rc-solutions. 

HYPOSULPIIO-INDIGOIC  ACID.  A  name 
given  by  Berzelius  to  one  of  the  acids  obtained  by 
precipitating  sulphate  of  indigo  with  carbonate  of 
potassa. 

HYPOSULPIIURIC  ACID.  An  acid  com¬ 
pound  of  sulphur  and  oxygen,  discovered  by 
Welter  and  Gay  Lussac.  It  is  prepared  by  pass¬ 
ing  sulphurous  acid  gas  through  water,  holding  in 
suspension  black  oxide  of  manganese,  in  fine  pow¬ 
der.  The  manganese  is  then  precipitated  by  baryta 
in  excess,  and  a  current  of  carbonic  acid  is  passed 
through  the  liquid,  which  is  next  filtered  and  evapo¬ 
rated,  when  crystals  of  hyposulphate  of  baryta  will 
be  obtained.  These,  when  dissolved,  and  carefully 
neutralized  with  sulphuric  acid,  will  yield  a  solu¬ 
tion  of  hyposulphuric  acid.  It  may  be  concen¬ 
trated  until  its  sp.  gr.  becomes  1  *35.  It  neutral¬ 
izes  the  alkalis  and  earths,  forming  salts  called  hy- 
posulphates,  wdiich  are  soluble. 

HYPOSULPHITE  OF  SODA.  Prep.  ( Ca - 
pawn's  process .)  Boil  a  dilute  solution  of  caustic 
soda  with  sulphur  until  saturated.  Then  pass  sul¬ 
phurous  acid  gas  into  the  solution  until  there  re¬ 
mains  but  a  very  small  portion  of  Na  S6  undecom- 
posed.  This  may  be  ascertained  by  filtering  a 
small  portion  of  the  solution,  which  ought  to  have 
a  very  pale  yellow  color.  If  this  is  found  to  be  the 
case,  the  whole  of  the  solution  is  filtered  and  evapo¬ 
rated  by  boiling  to  a  sirupy  consistence.  The  am¬ 
bient  air,  during  evaporation,  acts  upon  the  Na  S6 
which  remains  in  the  liquor,  and  converts  it  into 
hyposulphite  soda.  This  last-mentioned  salt  crys¬ 
tallizes  from  the  sirupy  solution.  When  the  salt  is 
dry,  it  is  unalterable  in  the  air.  If  there  still  re¬ 
mains  some  sulphuret  of  soda  in  the  sirup,  with  a 
view  to  its  removal,  it  is  simply  necessary  to  mix 
it  with  one  half  of  its  weight  of  alcohol,  and  shake 
it  well.  The  alcohol  takes  up  the  sulphuret  of  soda, 
and  swims  on  the  surface  of  the  aqueous  solution, 
which  latter  is  set  aside  to  crystallize,  without  re¬ 
moving  the  supernatant  alcoholic  layer. 

“  It  appears  to  me  that  it  would  be  more  advan¬ 
tageous  to  modify  this  operation  in  such  a  manner 
as  to  procure  the  bisulphite  by  saturating  a  solu¬ 
tion  of  carbonate  of  soda  with  sulphurous  acid  gas, 
disengaged  from  bruised  charcoal  by  sulphuric 
acid.  Then  mix  with  this  solution  (of  bisulphite 
soda)  the  sulphuret  of  sodium,  prepared  in  the 
moist  way  above  mentioned,  in  slight  excess  ;  fil¬ 
ter,  evaporate,  and  set  aside  to  crystallize.”  (Ber¬ 
zelius.)  v 

HYPOSULPHUROUS  ACID.  The  hyposul¬ 
phites,  or  salts  formed  by  the  union  of  this  acid 
with  the  bases,  may  either  be  obtained  by  digest¬ 
ing  sulphur  in  solutions  of  the  sulphites,  or  by  pass¬ 
ing  the  sulphurous  acid  gas  into  alkaline  solutions 


The  hyposulphites  of  potassa  and  soda  posse 
the  remarkable  property  of  dissolving  a  large  quai 
tity  of  chloride  of  silver,  and  some  other  metall 
compounds,  hence  their  use  in  the  art  of  phot' 
graphy. 

HYSTERICS.  Syn.  Hysteria,  (from  hmcp 
the  womb.)  The  treatment  of  this  disease  vari< 
with  the  causes  and  the  symptoms.  Bleeding  an! 
depletives  are  generally  had  recourse  to  in  robu.i 
and  plethoric  habits,  and  stimulants  and  tonics  ij 
those  of  a  weakly  or  relaxed  constitution.  Affij 
sion  of  cold  water,  and  nasal  stimulants,  will  fr<! 
quently  remove  the  fit,  in  mild  cases.  Exercis 
proper  amusements,  and  regular  hours  and  die 
are  the  best  preventives.  (See  Antiiiysteiu 
Draught.) 

IGASURIC  ACID.  Syn.  Acidum  Igasur; 
cum.  An  acid  discovered  by  Pelletier  and  Caven 
ton,  associated  with  strychnine  in  the  faba  sanf 
ignatii  and  nux  vomica.  It  may  be  obtained  b, 
digesting  the  rasped  or  ground  beans  first  in  elhe:; 
and  then  in  boiling  alcohol,  evaporating  the  latte, 
decoction  to  dryness,  diffusing  the  residuum  througi 
water,  adding  a  little  carbonate  of  magnesia,  agai, 
boiling  for  some  minutes,  filtering,  washing  tli 
powder  with  cold  water,  again  digesting  it  in  alee, 
hoi,  and  filtering.  The  igasurate  of  magnesi 
thus  obtained  is  then  dissolved  in  boiling  water,  tli . 
solution  decomposed  by  acetate  of  lead,  and  tli 
precipitate,  ( igasurate  of  lead,)  after  being  wash! 
ed  and  diffused  through  distilled  water,  is  dcconi 
posed  by  sulphureted  hydrogen.  The  solution  thui 
obtained  yields  crystals  on  being  evaporated. 

IMPERATORINE.  A  neutral,  fusible,  air 
acrid-tasted  substance,  extracted  by  means  ol 
ether  from  the  roots  of  imperatoria  ostrutium.  Ij 
is  insoluble  in  water. 

IMPERIAL.  Syn.  Imperial  Drink.  Poti 
imperialis.  Prep.  I.  Cream  of  tartar  J  oz. ;  fresl 
orange  or  lemon-peel  3  oz. ;  lump  sugar  4  oz. ;  boil 
ing  water  3  pints ;  digest  in  a  close  vessel  until 
cold,  then  pour  off  the  clear. 

II.  (Collier.)  To  the  last  add  cream  of  tartar 
oz.,  and  sweeten  to  palate.  Refrigerant ;  a  com 
mon  drink  in  fevers,  and  in  hot  weather. 

INDIAN  RUBBER  BLACKING.  Prep.  I 
(. Bryant  and  James's  paste.)  Ivory  black  GO  lbs. 
treacle  45  lbs. ;  good  vinegar  and  oil  of  vitriol,  of 
each  12  lbs. ;  Indian  rubber  oil  9  lbs. ;  mix. 

II.  ( Bryant  and  James's  liquid.)  Ivory  black 
GO  lbs. ;  treacle  45  lbs. ;  gum  (dissolved)  1  lb. ;  vin¬ 
egar  (No.  24)  20  gallons ;  oil  of  vitriol  24  lbs. : 
Indian  rubber  oil  9  lbs. ;  mix. 

Remarks.  The  Indian  rubber  oil  is  made  of 
caoutchouc  18  oz.,  dissolved  in  rape  oil  9  lbs.  by| 
means  of  heat.  The  ingredients  are  mixed  together 
in  the  same  order  and  manner  as  common  blacking- 

INDIGESTION,  (POPULAR  REMEDIES 
FOR.)  Prep.  I.  ( Abernethy's  pills.)  Calomel’ 
and  oxysulphuret  of  antimony,  of  each  20  grs. 
powdered  gum  guaiacum  40  grs. ;  Castile  soap  q-| 
s.,  (about  25  grs. ;)  beat  into  a  mass,  and  divide  in¬ 
to  20  pills.  Dose.  1  or  2  night  and  morning  oc¬ 
casionally.  | 

II.  (Dr.  Babington’s  mixture.)  Infusion  of  ; 
calumba  6  oz. ;  carbonate  of  potassa  1  dr. ;  com¬ 
pound  tincture  of  gentian  3  dr. ;  mix.  Dose.  2  or 
3  tablespoonfuls  daily  at  noon. 


II.  (Dr.  Bailey’s  mixture.)  Epsom  salts  3 
i  infusion  of  roses  £  pint ;  tincture  of  cascarilla 
i:.  Dose.  2  or  3  tablespoonfuls  at  noon  and  in 

i  evening. 

! V.  (Dr.  Gregory’s  mixture.)  Carbonate  of 
i  ussa  i  oz. ;  cinnamon  water  and  distilled  water, 
ilach  6  oz. ;  compound  tincture  of  gentian  1  oz. ; 
i .  Dose.  As  last. 

.  (Dr.  J.  Hutchinson.)  Quicklime  \  oz.,  slaked, 
i  prinkling  on  it  a  little  water,  and  when  it  has 
.  n  to  powder,  add  water  1£  pint,  and  bruised 
bona  bark  1  oz. ;  macerate  with  occasional 
ration  for  3  hours,  in  a  covered  vessel,  then  de- 
■  ,  the  clear  liquor,  and  further  add  tincture  of 
ij  hona  bark  2  oz. ;  sweet  spirits  of  nitre  3  drs. ; 
a  of  orange-peel  1  oz.  ;  mix  well,  and  keep  it 
l .  corked  bottle.  Dose.  A  wineglassful  2  or  3 
i  'S  a  day,  accompanying  its  use  with  an  occa- 
i'al  dose  of  a  saline  aperient.  “Such  were  the 
>  vating  effects  of  this  medicine  on  me,  that  it 
1  with  truth  be  denominated  the  true  aqua 
>!  ;  for  it  laid  the  foundation  of  a  state  of  health 
i  strength  which  has  seldom  been  surpassed.” 

•  J.  Jervis,  Bart.) 

I.  (Dr.  Reece’s  mixture.)  Carbonate  of  soda 
l|. ;  compound  tincture  of  rhatany  1  oz. ;  tinc- 
M  of  ginger  and  chamomiles,  of  each  3  dr. ; 
i'lphor  julep  7  oz. ;  mix.  Dose.  3  tablespoonfuls 

*  e  a  day.  (See  Dyspepsia.) 

4DIGO.  Syn.  Anil.  Bleu  d’Inde  ;  Indigo, 

!)  iNDICUM  ;  PlGMENTUM  In’DICUM,  (Lat.)  IvStKOV, 
)  A  blue  substance  obtained  from  the  leaves 
young  shoots  of  several  species  of  indigofera 
Uinerium,  by  soaking  them  either  in  cold  water, 
Pjtill  better,  in  water  kept  warm,  and  at  about 
if  Fahr.,  till  the  liquor  becomes  deep  green  ;  it 
sn  drawn  off,  and  beat  or  churned  till  blue 
■  s  appear,  lime-water  is  next  added,  the  yel- 
i  liquor  drawn  off,  the  blue  sediment  dried,  and 
edinto  small  lumps.  Used  as  a  blue  dye  and 
ient,  and  occasionally  in  medicine  for  epilepsy, 
digo,  though  apparently  a  very  simple  sub¬ 
tle,  is  composed  of  several  distinct  principles, 
u ; by  the  action  of  acids,  alkalis,  oxygen,  chlo- 
ii  &c.,  yields  other  substances  possessing  consid- 
(ti  e  interest.  The  following  are  the  chief  of 
h  i  compounds,  of  which  the  word  indigo  consti- 
B  a  portion  of  the  name  : — 
tire  indigo,  or  indigo  blue.  I.  Powdered  in- 
6  5  parts ;  green  vitriol  10  parts;  hydrate  of 
11  15  parts  ;  water  60  parts;  mix,  agitate  oc- 
fcjnally  until  the  color  is  destroyed,  then  decant 
kielcar  portion,  precipitate  with  hydrochloric 
W  and  wash  the  powder,  first  with  water,  and 
^  with  boiling  alcohol,  until  the  latter  ceases  to 
■Ore  a  yellow  color. 

I  j.  Caustic  soda  and  grape  sugar,  of  each  1 
•*".  water  20  parts  ;  powdered  indigo  5  parts  ; 
and  proceed  as  above. 

I-  (Thos.  Taylor.)  Powdered  indigo  2  parts ; 
l*j?T  of  Paris  1  part ;  water,  sufficient  to  reduce 
^mixture  to  a  thin  paste ;  spread  the  mass 
*  ly  upon  an  oblong  iron  plate  to  the  depth  of  § 
B<  and  dry  it  by  a  gentle  heat.  It  must  then 
^  eld  over  the  flame  of  a  spirit  lamp,  when  a 
lasting  odor  will  be  evolved,  the  mass  will 
*  to  smoke,  and  in  a  few  minutes  will  be 
30  'ed  witii  a  dense  purple  vapor,  which  will 
*  Jnse  into  brilliant  flattened  prisms  or  plates  of 
46 


an  intense  copper  color,  forming  a  thick  velvety 
coating  over  the  surface  immediately  exposed  to 
the  heat;  should  the  mass  catch  fire,  it  may  in¬ 
stantly  be  extinguished  by  a  drop  of  water  let  fall 
upon  it.  Prod.  15  to  18§. 

IV.  (Fritsche.)  Indigo  and  grape  sugar,  of 
each  1  part  ;  put  them  into  a  bottle  capable  of 
holding  40  parts  of  liquid  ;  half  fill  the  bottle  with 
boiling  alcohol,  and  the  other  half  with  alcohol 
holding  1^  part  of  a  very  concentrated  lye  of 
caustic  soda  in  solution,  agitate  well,  and,  after 
repose,  decant  the  clear.  The  liquid  thus  obtain¬ 
ed  possesses  an  intense  yellowish  red  color,  but 
quickly  passes,  by  exposure  to  the  air,,  through  the 
various  shades  of  red,  violet,  and  blue,  at  the 
same  time  depositing  indigo  blue,  in  scales.  These 
must  be  well  washed,  first  in  alcohol,  and  lastly  > 
in  water.  Product.  More  than  50§  of  the  indi¬ 
go  employed.  This  offers  the  easiest  and  most 
correct  means  of  testing  commercial  indigo,  and 
is  well  calculated,  from  its  simplicity,  for  the  use  of 
dyers. 

Indigogen,  indigotine ,  indigo  ichite,  or  re¬ 
duced  indigo.  Prep.  The  yellow  alkaline  solu¬ 
tion  obtained  by  one  of  the  above  processes  is^ 
carefully  protected  from  the  air,  both  before  and 
after  precipitation  with  muriatic  acid;  and  the 
precipitate,  after  being  rapidly  washed  with  re¬ 
cently  boiled  distilled  water,  or  with  dilute  sul¬ 
phurous  acid,  is  drained  on  a  filter,  and  dried  in 
vacuo.  The  product  consists  of  a  grayish  mass 
of  minute  crystals,  generally  light-blue  on  the 
surface,  and  rapidly  turning  blue  on  exposure  to 
the  air.  White  indigo  is  soluble  in  alkalis,  alco¬ 
hol,  and  ether,  to  which  it  imparts  a  yellow  color. 
These  solutions  deposite  indigo  blue  on  exposure  to 
the  air. 

Indigo  gluten  is  obtained  by  the  action  of 
dilute  acids  on  indigo.  It  possesses  little  interest. 

Indigo  brown  is  obtained  from  powdered  in¬ 
digo  by  treating  it  first  with  dilute  acid,  and  then 
with  a  hot  strong  caustic  lye,  which  must  after¬ 
wards  be  neutralized  with  acetic  acid,  evaporated 
to  dryness,  and  treated  with  alcohol,  to  dissolve 
out  acetate  of  potassa.  A  dark  brown  substance 
resembling  humic  acid. 

Indigo  red  is  obtained  by  boiling  alcohol  on 
powdered  indigo  exhausted  of  the  two  previous 
substances,  by  dilute  acids  and  strong  alkaline 
lyes.  When  heated,  indigo  red  is  converted  into 
a  white  sublimate,  (deoxydized  indigo  red,)  but  re¬ 
covers  its  color  by  the  action  of  nitric  acid.  This 
snbstanco  has  also  been  called  the  Red  Resin  of 
Indigo. 

Indigo  purple  or  phenecine,  the  purple  pre¬ 
cipitate  obtained  by  filtration  from  a  solution  of 
indigo  in  fuming  sulphuric  acid,  when  largely  di¬ 
luted  with  water. 

INDIGO  DYES.  There  are  two  methods  of 
preparing  solutions  of  indigo  for  dyeing.  1.  By 
deoxydizing  it  and  dissolving  it  in  alkaline  men¬ 
strua.  2.  By  dissolving  it  in  sulphuric  acid.  The 
former  constitutes  the  ordinary  indigo  vat  of  the 
dyers. 

Prep.  I.  a.  (Cold  vat.)  Finely -powdered  in¬ 
digo  1  lb. ;  green  copperas  (as  free  as  possible 
from  red  oxide)  2J  to  3  lbs. ;  newly-slaked  quick¬ 
lime  3£  to  4  lbs. ;  triturate  the  powdered  indigo 
with  a  little  water  or  an  alkaline  lye,  then  mix  it 


INF 


362 


IND 


with  some  hot  water,  add  the  lime,  again  well 
mix,  after  which  pour  in  the  solution  of  copperas, 
and  agitate  thoroughly.  A  little  potash  or  soda  is 
frequently  added,  and  a  corresponding  portion  of 
lime  omitted.  For  use,  a  portion  of  this  prepara¬ 
tion  vat  is  ladled  into  the  dyeing  vat,  as  wanted. 
After  using  for  some  time  the  vat  must  be  re¬ 
freshed  with  a  little  copperas  and  fresh-slaked 
lime,  when  the  sediment  must  be  well  stirred  up, 
and  the  whole  mixed  together. 

b.  ( Potash  vat.)  Indigo,  in  fine  powder,  12 
lbs. ;  madder  8  lbs.  ;  bran  9  lbs. ;  potash  24  lbs. ; 
water  at  125°  F.  120  cubic  feet ;  mix  well ;  at 
the  end  of  36  hours  add  14  lbs.  more  potash,  and 
after  10  or  12  hours  longer,  further  add  10  lbs.  of 
potash,  rouse  well,  and  as  soon  as  the  fermentation 
and  reduction  of  the  indigo  are  well  developed, 
which  generally  takes  place  in  about  72  hours, 
add  a  little  freshly-slaked  quicklime.  This  vat 
dyes  very  quickly,  and  the  goods  lose  less  of  their 
color  in  alkaline  and  soapy  solutions  than  when 
dyed  in  the  common  vat. 

Remarks.  Wool,  silk,  linen,  and  cotton,  may 
all  be  dyed  in  the  indigo  vat  by  passing  them 
through  a  weak  alkaline  solution,  and  then  through 
the  indigo  vat  for  about  fifteen  minutes  ;  the  stuff 
should  be  exposed  to  the  air,  and  the  immersion  in 
the  vat  and  exposure  repeated  till  the  color  be¬ 
comes  sufficiently  deep.  The  addition  of  a  little 
woad  and  madder  to  the  vat  improves  the  dye. 
Other  deoxydizing  substances,  beside  those  above 
mentioned,  may  be  used  to  effect  the  deoxydation 
of  the  indigo ;  thus  a  mixture  of  caustic  soda, 
grape  sugar,  indigo,  and  water,  is  often  employed 
on  the  Continent  for  this  purpose,  and  orpiment, 
lime,  and  pearlash  are  also  occasionally  used. 
When  properly  prepared,  the  indigo  vat  may  be 
kept  in  action  for  several  months  by  the  addition 
of  one  or  other  of  its  constituents,  as  required. 
An  excess  of  either  copperas  or  lime  should  be 
avoided. 

II.  Dissolve  indigo  1  lb.  in  smoking  sulphuric 
acid  4J  lbs.,  or  oil  of  vitriol  7  or  8  lbs.,  in  the  way 
directed  under  liquid  blue,  page  122,  and,  after 
standing  48  hours,  add  water  2  gallons.  This 
liquid  is  added  to  water  as  required,  and  the  cloth, 
previously  boiled  with  alum,  is  immersed  in  it,  and 
the  boiling  and  immersion  are  repeated  until  the 
wool  becomes  sufficiently  dyed. 

Remarks.  With  the  above  dye  every  shade  of 
blue  may  be  dyed,  but  it  is  most  commonly  em¬ 
ployed  to  give  a  ground  to  logwood  blues  ;  in 
which  case  the  stuff  is  usually  prepared  by  a  boil 
with  a  mixed  mordant  of  alum,  tartar,  the  sul¬ 
phates  of  copper  and  iron,  and  the  blue  solution, 
and  then  dyed  in  a  logwood  bath,  to  which  a  little 
potash  has  been  added.  When  the  above  sul¬ 
phuric  solution  of  indigo  is  diffused  through  water, 
at  a  boiling  temperature,  and  wool  plunged  there¬ 
in,  and  allowed  to  remain  as  it  cools  for  24  hours, 
and  then  taken  out,  drained,  washed  in  water 
until  the  latter  ceases  to  be  colored,  and  then 
boiled  for  about  15  minutes  in  water  containing  1 
or  2g  of  carbonate  of  potassa,  soda,  or  ammonia, 
or  a  weight  equal  to  about  i  of  the  indigo  em¬ 
ployed,  the  blue  color  will  forsake  the  wool,  and 
become  dissolved  in  the  water.  This  liquid,  when 
slightly  acidulated  with  sulphuric  acid,  imparts  a 
fine  blue  to  cloth.  The  names  soluble  blue,  dis¬ 


tilled  blue,  blue  carmine,  &c.,  &c.,  have  been  • 
plied  to  it ;  it  is  in  reality  a  caeruleo-sulphate ' 
potassa,  or  a  double  sulphate  of  indigo  and  potas . 
It  may  be  purified  by  evaporation  to  a  sin, 
and  agitation,  first  with  alcohol,  and  then  witlj. 
mixture  of  alcohol  and  acetic  acid  ;  it  may  til 
be  evaporated  to  dryness,  when  it  forms  a  di| 
blue  powder. 

INDIGOIC  ACID.  Syn.  Ammc  Acid. 
acid  obtained  by  Chevreul  by  the  action  of  dil 
boiling  nitric  acid  on  indigo.  It  is  prepared 
gradually  adding  indigo  in  powder  to  boiling  nit 
acid,  previously  diluted  with  12  or  15  parts, 
water,  as  long  as  effervescence  ensues ;  a  lit 
water  being  dropped  in  from  time  to  time  to  pi 
vent  the  formation  of  carbazotic  acid.  The  clq 
yellow  liquid  is  then  decanted  while  hot,  and  I 
crystals  deposited  as  it  cools,  redissolved  in  boil 
water,  and  acetate  of  lead  added  as  long  atj 
causes  a  brown  precipitate.  The  filtered  liqi 
deposites  crystals  of  anilate  of  lead  on  cooli.l 
which  by  resolution  in  boiling  water,  and  deco; 
position  with  sulphuric  acid,  yield  crystals  of  an, 
acid.  Colorless,  fusible,  yellowish  white  needl; 
scarcely  soluble  in  cold  water,  but  freely  solui 
in  boiling  water.  It  forms  soluble  and  crystallfj 
ble  salts,  called  Anilates  or  Indiuotates,  w 
some  of  the  bases. 

INFANT’S  PRESERVATIVE,  (ATKI; 
SON’S.)  Prep.  Bicarbonate  of  magnesia  3'| 
white  sugar  §ij  ;  oil  of  aniseed  20  drops ;  co. 
pound  spirit  of  ammonia  3iiss  ;  laudanum  3j ;  sir 
of  saffron  ;  caraway  water  q.  s.  to  make  fj 
whole  measure  1  pint.  (Haggard.) 

INFUSION.  Syn.  Infusion,  (Fr.)  Infusd 
Infusio,  {hat.,  from  infundo,  to  pour  in.)  I 
Pharmacy,  a  liquid  preparation  obtained  by  poi 
ing  water  of  any  required  temperature  un 
vegetable  or  animal  substances,  and  suffering  it! 
stand  a  certain  time.  Shavings,  leaves,  and  flowc 
require  no  previous  preparation  ;  but  roots,  woo, 
and  other  solid  substances  must  be  bruised : 
sliced,  if  in  the  green  op  recent  state,  or  bruised,; 
coarsely  pulverized,  if  dry,  for  the  purpose  of  ( 
posing  as  large  a  surface  as  possible  to  the  act'; 
of  the  menstruum. 

The  substances  extracted  by  water  from  vege 
bles  by  infusion  are  chiefly  gum,  mucus,  t: 
tractive,  tannin,  certain  vegetable  acids,  the  bitj 
and  narcotic  principles,  gum-resin,  essential  ■) 
and  alkalis.  Some  of  these  substances  are  on 
sparingly  soluble  in  water  at  ordinary  tempe 
tures ;  but  more  readily  so  in  hot  water,  a) 
freely  soluble  in  boiling  water.  The  temperati 
of  the  water  should  be  therefore  proportioned 
the  nature  of  the  vegetable  matter  operated  1 
For  mere  demulcent  infusions,  in  which  fecn 
and  gum  are  the  chief  substances  sought  to 
dissolved  out,  and  when  the  active  principle) 
scarcely  soluble  in  water,  unless  nearly  at  1! 
boiling  temperature,  boiling  water  alone  should} 
employed ;  but  when  the  medicinal  virtues  j 
vegetables  are  soluble  in  water  at  lower  tej 
peratures,  it  is  better  to  employ  hot  water,  and! 
allow  a  little  longer  period  for  the  digestion, 
many  cases  temperate  water,  (from  60  to  70°,) 
tepid  water,  (from  80  to  90°,)  may  be  used  w 
advantage,  especially  in  the  preparation  of  a 
matic  bitter  infusions,  and  in  most  cases,  when 


INF 


INF 


3G3 


wished  that  the  product  should  contain  as  little 
rt  matter  as  possible  ;  but  when  water  at  low 
1  iperatures  is  employed,  the  period  of  the  macera- 
;  i  must  be  proportionately  increased.  By  adopt- 
t  the  method  of  maceration  in  vacuo ,  the  men- 
rnm  may  be  allowed  to  lie  in  contact  with  the 
etable  matter  for  an  unlimited  period,  without 
(imposition  taking  place. 

nfusions,  like  decoctions,  are  liable  to  undergo 
i  utaneous  decomposition  by  keeping,  especially 
i  varm  weather,  when  a  few  hours  are  often  suf- 
ijent  for  their  passage  into  a  state  of  active  fer- 
utation ;  they  should  therefore  be  prepared  for 
daily,  as  beyond  24  hours  they  cannot  be  de- 
ded  on.  The  London  College -directs  a  pint 
■  y  to  be  made  at  a  time,  thus  very  properly  re¬ 
ding  them  as  extemporaneous  preparations.  See 

ICOCTIOXS. 

**As  many  infusions  which  are  occasionally 
i  ployed  in  medicine  must  necessarily  escape  no- 
i|>  in  the  following  list,  it  may  be  as  well  to  re- 
!rk,  that  the  Infusions  of  all  vegetables  that  do 
exert  a  very  powerful  action  on  the  human 
me,  may  be  made  by  pouring  1  pint  of  boiling 
iter  on  1  oz.  of  the  vege  table  matter,  and  allow  - 
i  it  to  macerate  for  half  an  hour  to  an  hour ;  and 
Decoctions  of  the  same  vegetables  may  be 
:  de  by  boiling  the  above  ingredients  in  the  same 
:portions  for  10  or  15  minutes,  instead  of  opera- 
by  mere  infusion.  The  ordinary  dose  of  such 
isions  and  decoctions  is  1  to  2  oz.  three  or  four 
es  a  day. 

NFUSION,  ANTISCORBUTIC.  Syn.  In- 

•  u m  antiscorbuticum.  Prep.  (E.  H.)  Water 
oil  (menyanthes  aquaticum)  ^ij  ;  -orange  ^ss  ; 

ijing  water  4  pints  ;  infuse  for  a  night,  strain,  and 

•  compound  spirits  of  horseradish  half  a  pint. 
NFUSIONS,  ASTRINGENT.  Syn.  Inf. 
ringens.  Prep.  I.  Oak  bark  §ss  ;  boiling  wa- 

1  £  pint ;  infuse  1  hour,  and  to  each  §iss  of  the 
'  ined  liquor  add  powdered  galls  10  grs. ;  tincture 
•atechu,  compound  tincture  of  cardamoms,  and 
p  of  orange  peel,  of  each  3ss,  for  a  dose, 
j  I.  Infusion  of  cusparia  §j ;  tincture  of  catechu 
kino  3j ;  powdered  ipecacuanha  3  grs. ;  powdcr- 
!  ipium  j  a  gr. ;  mix  for  a  dose.  In  diarrhoea,  Ac. 
NFUSION,  BITTER  PURGING.  Syn. 
i  -  aMAru m  purgans  (P.  L.  1746.)  The  same 
Compound  gentian  mixture. 

NFUSION,  CATHARTIC.  Syn.  Inf.  ca- 
1  rticum.  Prep.  I.  Infusion  of  senna  yj ;  tinc- 
1  ‘S  of  senna  and  jalap,  tartrate  of  potassa,  and 

•  p  of  senna,  of  each  3j ;  mix,  for  a  dose. 

I.  Infusion  of  senna  §iss ;  Epsom  salts  3vj  ; 
1 lures  of  jalap  and  castor,  of  each  3j  ;  lauda- 
•jn  and  tincture  of  ginger,  of  each  10  drops  ; 
*|  >  for  1  dose. 

I II.  Infusion  of  senna  ^ij ;  potassio-tartrato  of 
3vj ;  cinnamon  water  53s;  mix,  for  2  doses. 

V.  Senna  leaves  £  oz. ;  Glauber  salts  2  oz. ; 
ling  water  £  pint ;  macerate  for  2  hours,  strain, 
V  add  tincture  of  ginger  ^  oz. ;  compound  tinc- 
l|-  of  cardamoms  1  oz. ;  for  4  doses. 

INFUSION,  CEPHALIC.  Syn.  Inf.  ce- 
•IUcum.  Prep.  (E.  II.)  Valerian  root  §ij ;  rose- 
*JT  3iv;  boiling  water  1  quart ;  infuse  12  hours, 
and  add  aromatic  water  51V.  Dose.  A  wine- 
t  «ful  3  or  4  times  a  day,  as  antispasmodic,  and 
1  arious  affections  of  the  head. 


INFUSION,  DIURETIC.  Syn.  Inf.  DIURET- 
icum.  Prep.  I.  Broom  tops  ^ij ;  boiling  water 
§xvj  ;  infuse  1  hour,  strain,  cool,  and  add  sweet 
spirits  of  nitre  3iv.  Dose.  §j  every  other  hour. 

II.  Infusion  of  foxglove  §iv ;  tincture  of  fox¬ 
glove  3ss ;  acetate  of  potassa  3j ;  laudanum  10 
drops.  Dose.  1  tablespoonful  twice  or  thrice  a 
day. 

III.  Juniper  berries  jij  ;  aniseed  3ij  ;  boiling 
water  lb.j  ;  infuse  1  hour;  strain,  and  when  cold, 
add  compound  spirit  of  juniper  gij ;  tincture  of 
squills  and  nitre,  of  each  3j.  Dose.  £  a  teacupful 
frequently.  All  the  above  are  common  diuretics 
in  dropsies. 

INFUSION  OF  ALOES.  Syn.  Inf.  Aloes. 
Prep.  Socotrine  or  hepatic  aloes,  bruised,  3iv ; 
boiling  water  1  pint ;  digest  with  agitation  for  1  hour, 
and  when  cold  pour  off  the  clear.  Dose.  J  oz.  to 
1  oz.,  alone  or  combined  with  £  oz.  of  tincture  of 
rhubarb ;  laxative. 

INFUSION  OF  ALOES,  (COMPOUND.) 
Syn.  Inf.  Aloes  compositum.  Prep.  (Dr.  Foth- 
ergill.)  Aloes  3j ;  rhubarb  and  calumba,  of  each 
3iv  ;  lime  water  f  ^viij  ;  spirit  of  horseradish  f3iv  ; 
infuse  for  12  hours.  An  excellent  stomachic  pur¬ 
gative. 

INFUSION  OF  ANGELIC^.  Syn.  Inf. 
Angelica.  Angelica  root  3vj ;  boiling  water  1 
pint ;  macerate  2  hours  and  strain.  Aromatic  and 
stomachic. 

INFUSION  OF  ARNICA.  Syn.  Inf.  Arni¬ 
ca.  Prep.  I.  (Dr.  Joy.)  Flowers  of  leopard’s 
bane  (arnica  montana)  3j ;  boiling  water  1  pint ; 
macerate  half  an  hour. 

II.  (A.  T.  Thomson.)  Leaves  or  flowers  3iss  01 
root  3ij  ;  boiling  water  f  ^xij. 

III.  (Pereira.)  Arnica  (flowers or  leaves?)  jss  ; 
boiling  water  1  pint.  Stimulant,  diaphoretic,  and 
diuretic.  Dose,  f^ss  to  f  Jj.  The  operation  of 
arnica  appears  to  resemble  that  of  senega.  (Sun- 
delin.) 

INFUSION  OF  BARBERRY.  Syn.  Inf.  Ber- 
beris.  Prep.  (Dr.  Copland.)  Bark  of  the  barberiy 
shrub  §ss ;  boiling  water  £  pint ;  macerate  two 
hours,  and  strain.  Dose.  1  to  2  oz.  either  alone  or 
combined  with  a  little  carbonate  of  soda  or  potassa 
and  tincture  of  calumba ;  in  jaundice,  biliary 
fluxes,  and  other  cases  wrhere  heat  and  acrimony 
prevail. 

INFUSION  OF  BARK.  Syn.  Inf.  Cincho¬ 
na,  (P.  L.  E.  and  D.)  Inf.  Corticis  Cinchona. 
Infusion  de  Quinquina,  (Fr.)  Infuso  di  China, 
(. Ital .)  Chinainfusum,  ( Ger .)  Prep.  I.  (P.  L.) 
Lanceleaved  (pale)  cinchona,  bruised,  yj  ;  boiling 
water  1  pint ;  macerate  for  6  hours  in  a  lightly  cov¬ 
ered  vessel,  and  strain. 

II.  (Inf.  cinchona  sine  calore.)  Prep.  (P.  D.) 
Triturate  the  bark  with  a  little  of  the  water,  and 
add  the  remainder  (cold)  during  the  trituration ; 
macerate  for  24  hours,  aud  decant  the  clear  liquor. 

III.  (P.  E.)  From  any  species  of  cinchona,  in  a 
similar  way  to  the  infusion  of  c  nehona,  P.  L. 

Remarks.  The  addition  of  1  3j  of  diluted  sul¬ 
phuric  acid  to  the  water  before  pouring  on  the  bark 
increases  its  solvent  power,  and,  consequently,  the 
strength  of  the  infusion.  Dose,  ffj  to  f  f  ij  three 
or  four  times  daily,  as  a  tonic  in  dyspepsia  and  con¬ 
valescences.  (See  Decoction  of  Bark.) 

INFUSION  OF  BARK  AND  MAGNESIA. 


INF 


3G1 


INF 


i 


Syn.  Inf.  Cinchona  cum  Magnesia.  Frey.  (P.  1 
U.  S.)  Bruised  bark  §j  ;  calcined  magnesia  3j ; 
boiling  water  f  §xij ;  boil,  digest  1  hour,  and  strain. 

INFUSION  OF  BARK  WITH  LIME  WA¬ 
TER.  Syn.  Inf.  Cinchonae  cum  Aqua  Calcis. 
Prep.  (P.  U.  S.)  Bruised  cinchona  bark  ;  lime 
water  (cold)  1  pint ;  macerate  12  hours  in  a  cov¬ 
ered  vessel. 

INFUSION  OF  BARK,  COMPOUND.  Syn. 
Inf.  Cinchona  compositum.  Prep.  (St.  B.  H.) 
Cinchona  bark  ;  red  rose  leaves  3iij  ;  orange 
peel  (dried)  3ij ;  boiling  water  1  pint ;  macerate  2 
hours  in  a  covered  vessel,  strain,  and  add  diluted 
sulphuric  acid  3iss. 

INFUSION  OF  BARK,  CONCENTRATED, 
Prep.  I.  Coarsely-powdered  bark  4  lbs. ;  boiling 
water  8  lbs. ;  macerate  for  10  or  12  hours,  express 
the  liquor,  add  rectified  spirit  of  wine  2  lbs. ;  mix 
well,  let  it  repose  for  24  hours,  and  filter  the  clear 
portion. 

II.  To  the  water  employed  in  the  last  portion, 
add  diluted  sulphuric  acid  2  or  3  fluid  ounces,  and 
proceed  as  before. 

III.  Coarsely-powdered  bark  4  lbs. ;  cold  water 
8  lbs. ;  rectified  spirit  2  lbs. ;  diluted  sulphuric  acid 
3  or  4  oz. ;  mix  the  fluids,  and  either  macerate  the 
bark  in  them  for  a  week  in  a  closed  vessel,  or  pro¬ 
ceed  by  the  method  of  displacement.  Product 
very  superior. 

Remarks.  One  fluid  drachm  of  either  of  the 
above,  added  to  7  fluid  drachms  of  water,  produces 
an  extemporaneous  infusion  of  cinchona  resem¬ 
bling  that  of  the  pharmacopoeia. 

INFUSION  OF  BLUE  FLAG.  Prep.  Blue 
flag  flowers  1  to  2  oz. ;  boiling  water  1  pint ;  ma¬ 
cerate.  Used  for  the  color. 

INFUSION  OF  BRAZIL  WOOD.  Prep. 
From  ground  Brazil  wood  as  the  last.  When 
wanted  to  keep,  3  oz.  of  rectified  spirit  are  added  to 
every  pint.  Used  as  coloring. 

INFUSION  OF  BROOM.  Syn.  Inf.  Sco- 
parii.  Prep.  (P.  L.)  Fresh  broom  tops  §j  ;  boil¬ 
ing  distilled  water  1  pint ;  macerate  for  4  hours  in 
a  lightly-covered  vessel,  and  strain.  Diuretic  or 
purgative.  Dose.  1  to  4  oz. 

INFUSION  OF  BUCHU.  Syn.  Inf.  Buchu, 
(P.  D.)  Inf.  Bucku,  (P.  E.)  Inf.  Diosm,e,  (P. 
L.)  Prep.  (P.  L.)  Buchu  leaves  §j  ;  boiling 
water  1  pint ;  macerate  2  hours.  Tonic,  stimu¬ 
lant,  and  diuretic.  Dose.  1^  oz.  to  2  oz. 

INFUSION  OF  CALUMBA.  Syn.  Inf. 
Radicis  CalumbjE.  Inf.  Calumbae,  (P.  L.  &  E ) 
Inf.  Colombo,  (P.  D.)  Prep.  I.  (P.  L.)  Calum- 
ba  root,  sliced,  3v ;  boiling  distilled  water  1  pint  • 
macerate  for  2  hours  in  a  lightly-covered  vessel 
and  strain.  The  Dublin  form  is  similar,  but  orders 
only  3ij  of  calumba  root. 

II.  ( Infusum  calumba}  cum  aqua  frio-ida.) 
Prep.  (P.  E.)  Calumba,  in  coarse  powder,  ?ss  • 
cold  water  1  pint  ;  triturate  with  a  little  of  the 
water  so  as  to  moisten  it  thoroughly,  then  put  it 
into  a  percolator,  and  pass  cold  water  throuo-h  it 
until  f^xvj  of  infusion  have  been  obtained.  b 

Remarks.  The  infusion  prepared  by  the  first  of 
the  above  formulae  soon  spoils,  but  that  prepared  by 
the  second  will  keep  for  some  days.  Infusion  of 
calumba  is  a  good  tonic  and  stomachic  bitter. 
Dose.  1  to  3  ounces  in  dyspepsia,  &e.,  and  for  re¬ 
straining  vomiting  and  diarrhoea  during  pregnancy 


or  dentition.  It  is  preferably  joined  with  sn  1 
doses  of  carbonate  of  soda  or  potassa. 

INFUSION  OF  CALUMBA,  (CONCF- 
TRATED.)  Prep.  I.  Calumba,  in  coarse  p<l- 
der,  ;  boiling  water  §xvj  ;  macerate  2  hoi' ; 
strain,  add  rectified  spirit  §iv;  and  the  next  <l,’ 
filter. 

II.  Coarsely-powdered  calumba  root  5  lbs. ;  j  - 
tified  spirit  of  wine  5^  pints  ;  cold  water  11  piii; 
macerate  in  a  closed  vessel  with  frequent  agitalh 
for  5  days  ;  express  the  liquor,  add  the  whites!  •' 
4  or  5  eggs,  previously  mixed  with  ^  pint  of  dl 
w’ater,  agitate  well  for  10  minutes,  allow  it  to  j- 
pose  for  1  week,  and  decant  the  clear.  Should t 
not  be  perfectly  transparent,  it  may  be  filtei  1 
through  blotting  paper.  Product.  20  lbs. 

III.  From  the  same  ingredients  as  the  last, 
by  the  method  of  displacement. 

Remarks.  The  concentrated  infusion  produ  i 
by  the  last  two  formulae  is  of  very  superior  qu>  ■ 
ty,  and  has  acquired  a  great  sale  in  the  wholes ) 
trade,  f  3j  added  to  f  3vij  of  water  makes  a  f- 
fectly  transparent  liquid,  possessing  exactly  sim  r 
virtues  to  the  infusion  of  calumba,  P.  L. 

INFUSION  OF  CAPSICUM.  Syn.  l|. 
Capsici.  Prep.  (Pereira.)  Powdered  capsic;; 
3iv  ;  boiling  water  1  pint ;  macerate  in  a  coveil 
vessel  for  2  hours.  Dose.  %  oz.  and  upwards  , 
malignant  sore  throat  and  scarlatina. 

INFUSION  OF  CASCARILLA.  Syn.  I 
Corticis  Cascarillae.  Inf.  Cascarillae,  (P.j. 
E.  &  D.)  Prep.  (P.  L.)  Cascarilla  bark,  bruisj 
§iss  ;  boiling  water  1  pint ;  macerate  2  hours,  a 
strain.  A  light  and  aromatic  bitter  tonic.  Du 
1  to  3  oz.,  usually  combined  with  carbonate  of 
and  tincture  of  cascarilla.  It  is  an  excellent  me 
cine  in  various  stomach  complaints,  debility,  di 
rhcea,  &c. 

INFUSION  OF  CASCARILLA,  (CONCE! 
TRATED.)  Prep.  Cascarilla,  (good  and  li 
grant,)  bruised,  6  lbs. ;  rectified  spirit  of  wine 
pints  ;  cold  water  6  pints  ;  macerate  in  a  clj 
vessel  for  14  days,  express  the  liquor,  and  filter. 

Remarks.  The  product,  if  the  preceding  proc 
be  well  managed,  resembles  brandy  in  color  i 
transparency,  and  is  delightfully  fragrant.  Sho 
it,  however,  prove  slightly  opaque,  it  may  be  r 
dered  brilliant  by  shaking  it  up,  first  with  abouj 
drachm  of  dilute  sulphuric  acid,  and  afterwuj 
with  the  whites  of  3  or  4  eggs,  previously  mil 
with  a  few  ounces  of  water  ;  it  will  then  eitlj 
become  fine  by  repose  or  by  filtration.  Cone! 
trated  infusion  of  cascarilla  may  also  be  adv;[ 
tageously  made  from  the  same  ingredients  by  - 
method  of  displacement.  (See  Infusion  of  ( 
LUMBA,  CONCENTRATED.)  f  3j  of  this  infusion,  HID 
with  f  3vij  of  water,  makes  a  preparation  exacj 
resembling  the  infusion  of  calumba,  P.  L. 

INFUSION  OF  CATECHU.  Syn.  Cc 
pound  Infusion  of  Catechu.  Inf.  Catechu, 
E.)  Inf.  Catechu  compositum,  (P.  L.  &  1 
Infusion  de  Cachou,  (Fr.)  Katechu-Infusi 
{Ger.)  Prep.  (P.  L.)  Catechu  3vj  ;  bruised  c 
namon  3j  ;  boiling  water  1  pint ;  macerate  1  ho 

Remarks.  The  Edinburgh  college  orders  f^x 
of  water,  and  the  addition  of  f  Sjiij  of  sirup  to  1 
strained  liquid.  Astringent.  Dose.  1  to  3  oz.  j 
diarrhoea,  3  or  4  times  a  day,  or  after  every  liq<| 
dejection. 


INF 


365 


INF 


INFUSION  OF  CENTAURY.  Syn.  Inf. 
:ntaurii.  Prep.  I.  (A.  T.  Thomson.)  Sum- 
its  of  (common  or  lesser)  centaury  3vj  ;  boiling 

iter  J  pint. 

II.  (P.  Cod.)  Leaves  3j  ;  water  f  ^xvj.  Bitter, 
(inachic ;  has  been  proposed  as  a  substitute  for 
fusion  of  gentian. 

INFUSION  OF  CHAMOMILES.  Syn. 
iiamomile  Tea.  Inf.  Anthemidis,  (P.  L.  A  E.) 
,k.  Cham*:meli,  (P.  D.)  Infusion  de  Camo- 
lle  Romaine,  (Fr.)  Prep.  (P.  L.)  Cliamo- 
ile  flowers  3v  ;  boiling  water  1  pint ;  macerate 
I  minutes,  (20  minutes,  P.  E.,)  and  strain.  Tonic, 
iter,  and  stomachic.  Dose.  I  to  2  oz.  two  or 
ree  times  a  day.  It  should  be  drunk  cold,  as  it 
emetic  when  warm. 

INFUSION  OF  CHAMOMILES,  (CON- 
ENTRATED.)  Prep.  Chamomiles  5  oz. ; 
iter  1  pint ;  boil  till  the  mixture  weighs  exactly 
oz. ;  express  the  liquor  by  means  of  a  tincture- 
ess,  cool,  aud  add  essential  oil  of  chamomile  15 
ops,  dissolved  in  rectified  spirit  of  wine  5  oz. ; 
itate  well,  let  it  repose  until  the  next  day,  then 
cant  the  clear,  and  filter.  Product.  Strongly 
j.ter  and  odorous,  and  beautifully  transparent.  8 
jnes  as  strong  as  the  infusion,  P.  L. 

INFUSION  OF  CHERRY-LAUREL.  Syn. 
?.  Lauro-cerasi.  Prep.  (Dr.  Chestou.)  Fresh 
erry-laurel  leaves  ^ iv  ;  boiling  water  f^xxxij  ; 
use  an  hour,  strain,  and  add  clarified  honey  §iv. 
lis  infusion  is  employed  externally  ;  in  large 
>es  it  is  poisonous. 

INFUSION  OF  CHIRETTA.  Syn.  Inf. 
Iiiraytas.  Inf.  Chirett*:.  Prep.  (P.  E.)  Chi¬ 
ta  Jiv  ;  boiling  water  1  pint  ;  macerate  2  hours, 
i  tonic  bitter.  Dose.  1  to  2  oz.  combined  with 
bonate  of  soda  or  tincture  of  sesquichloride  of 
jtt  in  dyspepsia  and  debility. 

INFUSION  OF  CLOVES.  Syn.  Inf.  Cary- 
mllorum.  Inf.  Caryophilli,  (P.  L.  E.  A  D.) 
ep.  (P.  L.)  Bruised  cloves  3iij,  (3i,  P.  D.  ;) 
ling  water  1  pint  ;  macerate  for  2  hours,  and 
Uiu.  A  grateful  stomachic.  Dose.  1  to  2  oz. 
ee  or  four  times  a  day. 

INFUSION  OF  CLOVES,  (CONCENTRA- 
■  D.)  Prep.  I.  Bruised  cloves  §iij  ;  boiling  wa- 
l^xv  ;  infuse  as  above  and  strain  ;  when  cold 
1  rectified  spirit  ^  pint,  and  filter. 

1 1.  Bruised  cloves  14  lbs. ;  rectified  spirit  1 
>rt ;  cold  water  3  quarts  ;  macerate  for  7  days, 
'ress  the  liquid,  and  filter.  Product.  Very 

lemarks.  The  above  is  8  times  the  strength  of 
1  infusion  of  cloves,  P.  L. 

N FUSION  OF  CUSPARIA.  Syn.  Infusion 
‘Angostura.  Inf.  Cuspari*:,  (P.  L.  &  E.)  Inf. 
-  ustur.e,  (P.  D.)  Prep.  (P.  L.)  Angustura 
®  It  3v  ;  boiling  water  1  pint ;  macerate  2  hours, 
enulant  and  tonic.  Dose.  1  to  3  oz.  three  or 
! '  times  a  day,  in  typhus  fever,  bilious  diarrhoea, 
c  “iitery,  Ac. 

NFUSION  OF  DAHLIA  PETALS.  From 

I  violet  blue  variety,  1  oz.  to  a  pint  of  boiling 

V  er. 

JN FUSION  OF  DEADLY  NIGHTSHADE. 
‘  i.  Inf.  Belladonna:.  Prep.  I.  (Dr.  Paris.) 
;d  belladonna  leaves  4  grs. ;  boiling  water  f  ^ij  ; 

I I  dose. 

I-  (Dr.  Saunders.)  Leaves  3ss  ;  boiling  water 


f§xij  ;  infuse,  strain,  and  to  every  f^vij  of  the  in¬ 
fusion  add  compound  tincture  of  cardamoms  ?j. 

INFUSION  OF  DIGITALIS.  Syn.  Inf. 
of  Foxglove.  Inf.  Digitalis.  (P.  L.  E.  A  D.) 
Infusion  de  Digitale  Purpurine,  ( Fr .)  Finger- 
hut  Aufguss,  ( Ger .)  Prep.  (P.  L.)  Dried  fox¬ 
glove  leaves  5j  ;  spirit  of  cinnamon  f§j  ;  boiling 
distilled  water  1  pint  ;  macerate  the  leaves  in  the 
water  for  4  hours  ;  strain,  and  add  the  spirit. 

Remarks.  The  Dublin  form  is  similar,  but  the 
Edinburgh  college  orders  3ij  of  the  dried  leaves. 
Diuretic  and  narcotic.  Dose.  4  oz.  to  1  oz.  every 
8  or  10  hours,  till  it  exerts  a  sensible  effect  upon 
the  body. 

INFUSION  OF  ERGOT.  Syn.  Inf.  Ergo¬ 
ts.  Inf.  Secalis  Cornuti.  Prep.  (Pereira.) 
Ergot  3j  ;  boiling  water  f^iv  ;  infuse  till  cold. 
Dose.  One  third  every  half  hour  until  the  whole 
is  taken  ;  in  labor. 

INFUSION  OF  EUPATORIUM.  Syn.  Inf. 
Eupatorii.  Prep.  (P.  U.  S.)  Eupatorium  (per- 
foliata)  §j  ;  boiling  water  1  pint  ;  macerate  2 
hours. 

INFUSION  OF  FUMATORY.  Syn.  Inf. 
of  Fumaria.  Inf.  Fumaria:.  Prep.  Fumaria 
(officinalis)  1  handful ;  boiling  water  1  quart ;  in¬ 
fuse  one  hour.  For  skin  diseases. 

INFUSION  OF  GALLS.  Syn.  Inf.  Gall*:. 
Prep.  (Pereira.)  Bruised  galls  3iv  ;  boiling  water 
f^vj  ;  infuse.  Dose.  4  oz.  1°  2  oz.  in  intermit- 
tents,  or  3  to  4  oz.  in  cases  of  poisoning  by  the  al¬ 
kaloids.  It  is  also  used  in  gargles,  injections,  and 
embrocations. 

INFUSION  OF  GENTIAN,  COMPOUND. 
Syn.  Inf.  Gentian*:,  (P.  E.)  Inf.  Gentian*: 
compositum,  (P.  L.  A  D.)  Prep.  I.  (P.  L.)  Gen¬ 
tian  root,  sliced,  and  dried  orange-peel,  of  each, 
3ij  ;  fresh  lemon-peel  3iv  ;  boiling  distilled  water 
1  pint ;  infuse  for  one  hour,  and  strain. 

II.  (P.  E.)  Sliced  gentian  root  §ss  ;  bitter  or¬ 
ange-peel,  dried  and  bruised,  and  coriander  seeds, 
of  each  3j ;  proof  spirit  f§iv  ;  digest  3  hours,  then 
add  of  cold  water  f^xvj,  and  in  12  hours  more, 
strain.  . 

III.  (P.  D.)  Gentian  3ij ;  fresh  lemon-peel  33s ; 
dried  orange-peel  3iss  ;  proof  spirit  f^iv  ;  macerate 
3  hours,  then  add  of  boiling  water  f^xvj,  and  di¬ 
gest  for  2  days  in  a  closed  vessel. 

Remarks.  The  above  are  elegant  tonics  and 
stomachics.  The  dose  of  the  infusion  (P.  L.  and 
D.)  is  1  to  2  oz.,  that  of  the  infusion  (P.  E.)  4  oz. 
to  1  oz.  The  first  speedily  spoils,  but  the  infusions 
of  the  Edinburgh  and  Dublin  colleges  will  keep 
for  some  time  in  close  vessels. 

INFUSION  OF  GENTIAN,  COMPOUND, 
(CONCENTRATED.)  Prep.  I.  Bruised  gentian 
root  4  lbs. ;  boiling  water  sufficient  to  cover  it ;  in¬ 
fuse  with  occasional  agitation  for  2  hours,  express 
the  liquor,  wash  the  root  with  a  little  boiling  wa¬ 
ter,  and  evaporate  to  13  quarts ;  when  cold, 
strain  through  flannel,  add  rectified  spirit  of  wine 
1  gallon,  and  pour  the  mixed  fluids  on  dried  or¬ 
ange-peel  4  lbs.,  and  fresh  lemon-peel  8  lbs. ; 
macerate  for  1  week,  then  express  the  liquor,  and 
filter  through  paper. 

II.  Bruised  gentian  and  dried  orange-peel,  of 
each  4  lbs. ;  fresh  lemon-peel  8  lbs. ;  cold  distilled 
water  13  quarts ;  rectified  spirit  of  wh|C  1  gallon  ; 
pour  the  mixed  fluids  on  the  other  ingredients 


INF 


366 


INF 


f 

I 


placed  in  a  stoneware  jar,  bung  close,  tie  over  the 
vessel  with  bladder  and  canvass,  and  macerate  for 
14  or  15  days,  observing  to  let  the  vessel  remain 
upright  during  the  night,  but  inverted  during  the 
day.  At  the  end  of  the  time  express  the  liquid, 
add  1  drachm  each  of  the  essences  of  lemon  and 
orange,  agitate  well,  and  filter ;  it  rhns  rapidly 
through  paper.  Product  of  very  superior  qual- 
ity. 

III.  Bruised  gentian  lbs. ;  essence  of  lemon 
i  oz. ;  essence  of  orange  \  oz. ;  essence  of  cedrat 
1  dr. ;  rectified  spirit  of  wine  1  gallon  ;  cold  water 
3  gallons ;  infuse  with  agitation  for  a  fortnight, 
press,  and  filter.  Product.  Very  fine  and  odor¬ 
ous. 

Remarks.  The  above  formulae  are  actually  em¬ 
ployed  at  the  present  time  by  houses  who  do 
largely  in  concentrated  infusion  of  gentian,  and 
with  proper  management  the  products,  especially 
of  the  last  two,  possess  all  the  brilliancy  of  brandy, 
and  are  powerfully  bitter,  odorous,  and  aromatic ; 
they  also  keep  well :  f3j  added  to  f3vij  of  water, 
produce  a  liquid  resembling  the  infusion  of  the 
Pharmacopoeia  in  every  particular. 

INFUSION  OF  GINGER.  Syn.  Inf.  Zin- 
giberis.  Prep.  (Pereira.)  Ginger,  bruised,  3ij  to 
3iij ;  boiling  water  f  ^vj ;  macerate  for  2  hours. 
Dose.  1  or  2  tablespoonfuls  in  flatulence  and  indi¬ 
gestion. 

INFUSION  OF  GRATIOLA.  Syn.  Inf. 
Gratiola.  Prep.  (A.  T.  Thomson.)  Gratiola, 
dried,  3ij ;  boiling  water  f  §viij. 

INFUSION  of  GUAIACUM,  COMPOUND. 
Syn.  Compound  Lime-water.  Aqua  Calcis  com- 
posita,  (P.  D.)  Inf.  Guaiaci  comp.  Prep.  (P.  D.) 
Guaiacum  shavings  lb.  ss ;  bruised  liquorice  root 
§j  ;  sassafras  ^ss ;  coriander  seeds  3iij  ;  lime-water 
3  quarts ;  infuse  for  2  days,  and  strain.  Dose.  3 
to  4  oz.  twice  or  thrice  a  day,  in  scrofula,  rheuma¬ 
tism,  eruptions,  &c. 

INFUSION  OF  GUM.  Syn.  Inf.  Acacia. 
Prep.  Gum  acacia  and  lump  sugar,  of  each  2  oz.  ; 
boiling  water  1  pint ;  macerate  until  dissolved, 
then  cool,  and  add  orange-flower  water  i  oz.  A 
pleasant  demulcent  in  coughs,  hoarseness,  &c. 

INFUSION  OF  (STINKING)  HELLE¬ 
BORE.  Syn.  Inf.  of  Bearsfoot.  Inf.  Helle- 
bori  fcetidi.  Prep.  (Woodville.)  Fresh  leaves  of 
stinking  hellebore  3ij,  or  dried  leaves  3ss ;  boiling 
water  f  fviij ;  infuse  1  hour.  Cathartic,  emetic.  & 
INFUSION  OF  HEMEDESMUS.  Syn. 
Inf.  Hemedesmi.  Prep.  (Ashburner.)  Root  of 
hemedesmus  indicus  §ij ;  lime-water  1  pint ;  in¬ 
fuse  12  hours. 

INFUSION  OF  HEMLOCK.  Syn.  Inf. 
Conii.  Inf.  Conii  maculati.  Prep.  (Guy’s  H.) 
Dried  leaves  of  hemlock  and  coriander  seeds,  of 
each  3ij  ;  boiling  water  gviij  ;  infuse  for  2  hours. 
Combined  with  acetate  of  ammonia,  tincture  of 
henbane,  and  sirup  of  poppies,  in  pulmonary  com¬ 
plaints. 

INFUSION  OF  HOLY  THISTLE.  Sun. 
Inf.  Cardui  Benedicti.  Prep.  (P.  Cod.)  Holy 
thistle  3j ;  boiling  water  f^viij  ;  macerate  2  hours. 
Bitter,  tonic,  and  astringent ;  in  stomach  dis- 
eases. 

INFUSION  OF  HOP.  Syn.  Inf.  Lupuli 
(P.  L.)  Inf.  Humuli.  Prep.  (P.  L.)  Hops  3vi  • 
boiling  water  1  pint ;  infuse  for  4  hours.  Tonic 


and  anodyne.  Dose.  f§j  to  f  §ij.  Well-hopj 
mild  ale  is  a  good  substitute. 

INFUSION  OF  HOREHOUND.  Syn.  I 
Marubii.  Prep.  (Pereira.)  Horehound  leaves 
boiling  water  1  pint ;  infuse  for  an  hour.  Dose 
to  a  whole  teacupful  in  coughs,  colds,  &c. 

INFUSION  OF  HORSERADISH.  Syn.  I 
Armohaci.'E.  Prep.  Horseradish,  sliced, 
boiling  water  1  pint ;  infuse  one  hour.  Diure; 
and  stomachic.  Dose.  3  or  4  tablespoonfuls  evi! 
3  or  4  hours. 

INFUSION  OF  HORSERADISH,  CO 
POUND.  Syn.  Inf.  Armoraci,®  compositiI 
Prep.  (P.  L.)  Sliced  horseradish  and  bruised  mi 
tard  seed,  of  each  §j  ;  compound  spirit  of  hor 
radish  f^j;  boiling  water  1  pint;  infuse  the  r 
and  seeds  in  the  water  for  2  hours,  strain,  ccj 
and  add  the  spirit.  Stimulant  and  diuretic.  Dc\ 
1  to  3  oz.  every  second  or  third  hour,  in  paralyn 
dropsies,  &.c. 

INFUSION  OF  JUNIPER  BERRIES.  S, j 
Inf.  Juniperi.  Inf.  Bacc.e  Juniperi.  Prep,  (1 
reira.)  Juniper  berries  §j  ;  boiling  water  1  pii 
infuse  1  hour.  Diuretic.  Dose.  i  to  a  whole  t<| 
cupful,  ad  libitum. 

INFUSION  OF  LINSEED,  (CATHARTF 
Syn.  Inf.  Lini  cathartici.  Prep.  (A.  T.  Tho 
son.)  Cathartic  linseed  (purging  flax)  3ij ;  boili 
water  f^xvj ;  infuse  1  hour,  and  strain. 

INFUSION  OF  LINSEED,  COMPOUN 
Syn.  Linseed  Tea.  Inf.  Lini,  (P.  E.)  Inf.  L 
compositum,  (P.  L.  and  D.)  Infusion  de  Semen 
de  Lin,  ( Fr .)  Leinsamen  Aufguss,  ( Get .) 
fuso  di  Semi  di  Lino,  ( Ital .)  Prep.  (P.  L.)  L1 
seed  3vj  ;  bruised  liquorice  root  3ij  ;  boiling  wa 
I  pint ;  macerate  for  4  hours  near  the  fire, 
strain.  A  cheap  and  useful  demulcent.  Do 
f^ij  ad  libitum.  In  pulmonary  and  urinary  irri 
tion. 

INFUSION  OF  LIQUORICE.  Syn.  I 
Glycyrriiiz.e.  Prep.  (St.  B.  H.)  Fresh  liquor 
root  ;  boiling  water  1  pint ;  macerate  2  hoi 
Demulcent ;  taken  ad  libitum. 

INFUSION  OF  LITMUS.  See  Infusion 
Archil,  page  72. 

INFUSION  OF  LOBELIA.  Syn.  Inf.  I 
BELIH2.  Inf.  Lobelia  inflate.  Prep.  (Colli* 
Lobelia  (Indian  tobacco)  ;  boiling  water  f 
pint ;  infuse  half  an  hour,  and  strain.  Dose,  f 
every  half  hour  until  it  nauseates.  In  asthma. 

INFUSION  OF  LOGWOOD.  Syn.  I 
Hhlmatoxyli.  Prep.  Logwood  1  oz. ;  boiling  v 
ter  1  pint ;  infuse  1  hour.  Used  as  a  color  « 
test. 

INFUSION  OF  MALLOW  FLOWE1 

INFUSION  OF  NARCISSUS.  Syn.  I 
Narcissi.  Prep.  (Dufresnoy.)  Flowers  3  to  U> 
number  ;  boiling  water  1  pint ;  infuse. 

INFUSION  OF  ORANGE-PEEL,  CO 
POUND.  Syn.  Inf.  Aurantii.  Inf.  Auran, 
compositum,  (P.  L.)  Prep.  (P.  L.)  Dried  oranji 
peel  §ss  ;  fresh  lemon-peel  3ij  ;  bruised  cloves  J 
boiling  water  1  pint ;  infuse  for  15  minutes,  a 
strain.  A  pleasant  stomachic.  Dose.  1  or  2  | 
twice  or  thrice  a  day. 

INFUSION  OF  ORANGE-PEEL,  CO 
POUND,  (CONCENTRATED.)  Prep.  I.  Dr 
orange-peel  3  lbs.;  fresh  lemon-peel  li  A| 


INF 


367 


INF 


uised  cloves  £  lb. ;  boiling  water  9  pints ;  infuse 
r  20  minutes,  press  out  the  liquor,  and  when 
ild,  add  rectified  spirits  1  quart ;  filter. 

II.  Dried  orange-peel  3  lbs.;  fresh  lemon-peel 
jj  lb. ;  bruised  cloves  J  lb. ;  rectified  spirit  3  pints  ; 
■Id  water  9  pints ;  macerate  for  1  week,  press, 
id  filter.  Product  very  superior. 

Remarks,  f 3j  of  either  of  the  above,  added  to 
iivij  of  water,  makes  a  similar  (preferable)  prepar- 
lon  to  the  compound  infusion  of  orange-peel, 

!.l. 

INFUSION  OF  PEACH  LEAVES.  Syn. 
\r.  Persicae.  Prep.  (Pereira.)  Dried  peach  leaves 
■a :  boiling  water  1  pint.  Dose.  £  oz.  2  or  3 
ines  a  day.  As  a  vermifuge,  and  to  allay  irrita- 
oii  of  the  bladder  and  urethra. 

Ui  FUSION  OF  PEPPERMINT.  Syn.  Inf. 
Ikshle  Piperitas.  Prep.  1  oz.  of  the  herb  to  1 
.nt  «f  boiling  water.  Dose.  A  teacupful  ad  libi- 
im,as  a  stomachic. 

Ili FUSION  OF  PAREIRA.  Syn.  Inf.  Pa- 
|ei«e.  Prep.  (P.  L.)  Pareira  brava  3vj ;  boiling 
ate*  1  pint ;  macerate  2  hours.  Dose.  1  to  2  oz., 
i  irrtation  of  the  urinary  organs. 

INFUSION  OF  PERIWINKLE.  Prep.  Pe- 
ils  1  oz.  to  boiling  water  1  pint. 

INFUSION  OF  PYROLA.  Syn.  Inf.  of 
V’l.vER  Green.  Inf.  Chimapiul.e.  Inf.  Pyp.olal. 
're/.  (Collier.)  Pyrola  leaves  ;  boiling  water  1 
nit;  infuse.  Astringent,  diuretic.  Dose.  1  to  2 
It  blackens  the  urine,  like  uva  ursi. 
INFUSION  OF  QUASSIA.  Syn.  Inf. 
'cassias.  Prep.  (P.  L.)  Quassia  wood  chips  Oij ; 
fling  distilled  water  1  pint ;  macerate  for  2  hours, 
id  strain.  Dose.  1  to  3  oz.  twice  or  thrice  a  day, 
dyspepsia,  &c.  It  is  not  turned  black  by  cha- 
beates. 

INFUSION  OF  QUASSIA  AND  ZINC. 
yn.  Inf.  Quassias  cum  Zinci  Sulphate.  Prep. 
'.  U.  S.)  Quassia  3j  ;  sulphate  of  zinc  8  grs. ; 

liling  water  £  pint. 

INFUSION  OF  RED  CABBAGE.  1  oz.  of 
le  dried  leaves  to  boiling  water  1  pint.  Use.  As 
color  and  test.  It  will  not  keep  without  the  ad- 
tion  of  4  to  2  oz.  of  spirit  to  the  above  quantity. 
INFUSION  OF  RIIATANY.  Syn.  Inf. 
hatanias.  Inf.'  Kkamf.riae.  Prep.  (P.  L.)  Rha- 
tny  root  ;  boiling  water  1  pint ;  infuse  2  hours, 
stringent.  Dose.  J  oz.  to  2  oz.  in  chronic  diarrhoea. 
INFUSION  OF  RHUBARB.  Syn.  Inf.  Riiei. 
P.  L.  E.  &,  D.)  Prep.  (P.  L.)  Sliced  rhubarb  3iij ; 
istilled  water  1  pint ;  macerate  2  hours,  and 
rain. 

II.  (P.  E.)  Rhubarb,  in  coarse  powder,  ;  boil- 
ig  water  ^xviij  ;  infuse  for  12  hours,  add  spirit  of 
unamon  f^ij,  and  strain  through  linen  or  calico, 
tomachic  and  purgative.  Dose.  Of  the  infusion 
’•  L.  f^j  to  f^iij,  and  that  of  the  P.  E.  about  half 
iat  quantity,  along  with  neutral  salts  or  aro- 
latics. 

INFUSION  OF  RHUBARB,  ALKALINE. 
'yn.  Inf.  Riiei  alkalinum.  Prep.  (Dr.  Copland.) 
■Iiubarb  3ij  ;  carbonate  of  potassa  5j  ;  boiling  wa- 
‘r  i  a  pint ;  infuse  for  4  hours,  strain,  and  add 
ncture  of  cinnamon  ?ss. 

INFUSION  OF  RHUBARB  AND  BORAX. 
'yn.  Inf.  Rhei  Boraxatum.  Prep.  (P.  Pol.) 
Ihubarb  3vj ;  borax  3j ;  boiling  water  yvj ;  infuse, 
train,  and  add  of  cinnamon  water  yj. 


INFUSION  OF  RHUBARB,  CONCEN¬ 
TRATED.  Prep.  Rhubarb  reduced  to  coarse 
powder  3  lbs. ;  cold  distilled  water  11  pints;  rec¬ 
tified  spirit  of  wine  5£  pints ;  mix,  let  it  stand  for 
8  days,  employing  frequent  agitation,  then  press 
out  the  liquor,  and  filter. 

Remarks.  The  product  of  the  above  process  is 
8  times  as  strong  as  the  infusion  of  rhubarb,  P.  L. 
This  is  the  only  way  a  fine,  rich-colored,  and 
transparent  concentrated  preparation  can  be  made, 
that  will  keep.  Should  it  not  prove  perfectly  lim¬ 
pid  it  may  be  clarified  with  a  little  white  of  egg,  as 
directed  under  Infusion  of  Calumba,  Concen¬ 
trated. 

INFUSION  OF  ROSES.  Syn.  Inf.  Rosas. 
1  oz.  of  petals  to  a  pint  of  boiling  water. 

INFUSION  *  OF  ROSES,  COMPOUND. 
Syn.  Inf.  Ros^e,  (P.  E.)  Inf.  Rosas  compositum, 
(P.  L.)  Inf.  Rosas  acidum,  (P.  D.)  Inf.  Rosarum. 
Inf.  Rosarum  comp.  Tinctuka  Rosarum,  (P.  L. 
1746.)  Infusion  des  Roses,  (Fr.)  Rosen  Auf- 
guss,  ( Ger .)  Infuso  di  Rose,  (It.)  Prep.  (P.  L.) 
Dried  petals  of  the  red  rose  3iij  ;  diluted  sulphuric 
acid  f  3iss ;  (^ss,  P.  D. ;)  boiling  distilled  water  *1 
pint,  (lb.  iij  by  measure,  P.  D. ;)  white  sugar  3vj  ; 
(§iss,  P.  D.)  Pour  the  water  on  the  petals,  placed 
in  a  vessel  of  glass  or  earthenware,  stir  in  the 
acid,  and  infuse  for  G  hours,  strain,  and  add  the 
sugar. 

Remarks.  The  Edinburgh  College  orders  the 
acid  not  to  be  added  until  after  the  infusion  is 


maceration  to  be  only  1  hour.  Infusion  of  roses 
is  principally  used  as  a  vehicle  for  sulphate  of 
quinine,  saline  purgatives,  and  other  medicines.  It 
is  astringent  and  refrigerant,  and,  when  diluted 
with  water,  forms  a  pleasant  drink  in  febrile  dis¬ 
orders,  phthisical  sweats,  hemorrhages,  diarrha'a, 
&c.  Dose,  fjj  to  f^iv,  either  alone  or  diluted 
with  water.  It  is  incompatible  with  the  alkalis 
and  earths. 

INFUSION  OF  ROSES,  CONCENTRA¬ 
TED.  Prep.  I.  Rose  petals  or  leaves  3  lbs. ;  boil¬ 
ing  water  2  gallons ;  infuse  2  hours,  with  constant 
agitation,  then  press  out  the  liquor  in  a  very  clean 
tincture  press,  strain  through  flannel  or  a  hair 
sieve,  add  diluted  sulphuric  acid  24  oz.,  (by  meas¬ 
ure,)  agitate  well,  and  filter  through  paper  sup¬ 
ported  on  coarse  calico ;  lastly,  add  6  lbs.  of  the 
finest  white  sugar  broken  up  into  small  lumps,  but 
perfectly  free  from  dust  and  dirt.  When  dissolved, 
put  the  infusion  into  clean,  stoppered  green  glass 
bottles,  and  keep  it  from  the  light  in  a  cool  place. 
Product  very  superior. 

II.  Take  rose  leaves,  add,  and  cold  water,  as 
last,  mix,  and  infuse  for  48  hours  in  a  clean,  cov¬ 
ered,  earthenware  vessel,  then  press  out  the  liquid 
with  the  hands,  filter,  and  add  the  sugar,  as  be¬ 
fore.  Product  very  fine,  and  keeps  well. 

Remarks.  The  above  infusion  is  8  times  as 
strong  as  that  of  the  London  Pharmacopeia.  In 
employing  the  first  formula,  care  should  be  taken 
that  the  utensils  be  perfectly  clean,  especially  the 
press,  and  earthenware  glazed  with  lead  should  be 
avoided.  The  “  pressing ”  should  also  be  conduct¬ 
ed  as  rapidly  as  possible,  to  avoid  the  color  being 
injured  by  the  iron,  though  I  find  that  clean  iron 
does  not  readily  injure  infusion  of  roses  before  the 
addition  of  the  acid.  Should  not  the  infusion  filter 


INF 


368 


INF 


quite  clear  through  paper,  the  addition  of  the 
whites  of  2  or  3  eggs,  diluted  with  2  or  3  ounces 
of  water,  followed  by  violent  agitation  of  the  liquid 
for  a  few  minutes,  and  repose  for  an  hour  or  two, 
will  usually  render  it  fine,  when  it  may  either  be 
decanted  or  filtered  should  it  require  it.  It  will 
now  pass  rapidly  through  ordinary  filtering  paper, 
and  at  once  run  clear. 

INFUSION  OF  SAGE.  Syn.  Inf.  Salvia. 
Prep.  (A.  T.  Thomson.)  Sage  leaves,  dried,  ; 
boiling  water  1  pint ;  infuse  ^  an  hour.  Aromatic. 

INFUSION  OF  SARSAPARILLA.  Syn. 
Inf.  Sarza.  Inf.  Sarsaparilla.  Prep.  Sarsa¬ 
parilla,  sliced,  ;  boiling  water  1  pint ;  macerate 
2  hours,  and  strain. 

INFUSION  OF  SARSAPARILLA,  COM¬ 
POUND.  Syn.  Inf.  Sarza  comp.  Inf.  Sarsa¬ 
parilla  compositum,  (P.  D.)  Prep.  Sarsaparilla 
washed  in  cold  water,  and  sliced,  §j  ;  lime  water  1 
pint ;  macerate  in  a  close  vessel  for  12  hours,  with 
frequent  agitation.  Alterative,  in  skin  diseases,  or 
with  or  after  a  course  of  mercurials.  Lime  water 
extracts  less  from  sarsaparilla  than  cold  distilled 
water.  (Battley.) 

INFUSION  OF  SENNA.  Syn.  Inf.  Senna. 
Prep.  Senna  leaves  §iss  ;  boiling  water  1  pint ; 
macerate  2  hours.  Purgative.  Dose.  1  oz.  com¬ 
bined  with  3  to  6  drs.  of  Epsom  salts,  or  other  sa¬ 
line  purgative. 

INFUSION  OF  SENNA,  COMPOUND. 
Syn.  Senna  Tea.,  Inf.  Senna  compositum,  (P. 
L.  &  D.)  Inf.  Senna,  (P.  E.)  Infusion  de  Sene, 
(Fr.)  Senna  Aufguss,  ( Ger .)  Infuso  di  Senna, 
(It.)  Prep.  (P.  L.)  Senna  leaves  3xv ;  bruised 
ginger  3iv ;  boiling  water  1  pint;  macerate  1  hour, 
and  strain.1  Purgative.  Dose.  2  to  4  oz.,  usually 
combined  with  some  aperient  salt. 

INFUSION  OF  SENNA,  COMPOUND. 
(CONCEN I  RATED.)  Prep.  I.  Alexandria 
senna  (Opt.)  6  lbs. ;  bruised  unbleached  Jamaica 
ginger  2f  lbs. ;  rectified  spirit,  and  water,  of  each 
1  gallon ;  macerate  for  14  days,  press  out  the 
fluid,  filter,  and  set  it  aside  in  a  well-corked  bottle  ; 
then  take  24  lbs.  of  good  East  India  senna,  and 
the  pressings  from  the  tincture,  (above,)  and  mace¬ 
rate  in  the  least  possible  quantity  (10  or  12  gallons) 
01  cold  water,  for  12  or  14  hours,  employing  fre¬ 
quent  agitation ;  press  out  the  liquid,  and  again 
macerate  the  residue  in  cold  water  (5  or  6  gallons) 
for  2  hours  ;  press,  mix  the  two  liquors,  strain,  heat 
gradually  to  the  boiling  point,  carefully  separate 
the. coagulated  albumen,  and  evaporate  as  quickly 
as  possible  to  exactly  9  quarts  ;  put  the  liquid  into 
a  vessel  capable  of  holding  5  gallons,  bung  close  to 
exclude  the  air,  and  when  cold  add  the  “  tincture" 
obtained  from  the  Alexandria  senna  and  ginger  • 
mix  well,  allow  it  to  stand  for  a  week,  and  decant 
the  clear  portion.  This  process,  if  skilfully  man¬ 
aged,  yields  a  beautiful  article. 

II.  The  same  as  the  last,  but  employ  hot  water 
and  limit  the  period  of  the  infusions  to  2  hours  and 
I  hour.  Prod.  Good,  but  there  is  a  large  deposite 
from  which  the  last  portion  of  the  infusion  cannot 
be  readily  procured. 

Ill*  Take  8  times  the  pharmacopoeia  quantity 
of  senna  and  ginger,  put  them  into  a  percolator 
either  alone,  or  mixed  with  clean  washed  sand’ 
and  pass  water,  mixed  with  J4th  rectified  spirit’ 
through  the  mass,  until  the  proper  quantity  of  i  ’ 


fusion  is  obtained.  Product  very  superior,  but  tl| 
process  requires  considerable  address  to  manage 
satisfactorily. 

Remarks.  All  the  preceding  forms  are  at  pre 
ent  actually  employed  in  the  wholesale  trade,  aci 
with  proper  management  cannot  possibly  fail  cl 
!  producing  superior  products.  They  each  give  a| 
infusion  possessing  8  times  the  strength  of  that  oi 
the  pharmacopoeia. 

From  the  extreme  bulkiness  of  senna,  it  has  M 
come  a  practice  with  some  unprincipled  persons  t 
employ  only  ^  or  ^  of  the  proper  quantity  of  /ha! 
drug,  and  to  add  burnt  sugar  or  treacle  to  brin;! 
up  the  consistence  and  color,  and  an  alkalinf  so: 
lution  of  gamboge  to  impart  the  necessary  purga' 
tive  quality  ;  but  this  fraudulent  practice  may  be 
detected  in  the  way  described  at  p.  292,  .(Artj  Exi 
tract  of  Colocyntii,  comp.)  Pure  infusidi  of 


senna  reddens  litmus  paper.  Concentrated  infu  i 


sion  of  senna,  as  generally  met  with,  is  noct  t< 
worthless.  This  arises  either  from  the  emsloy- 
ment  of  inferior  senna,  or  the  destruction  )f  itf 
active  principle,  by  lengthened  exposure  to  heat 
and  atmospheric  oxygen,  during  its  manufacture. 
INFUSION  OF  SENNA  AND  TAVIA 


RINDS.  Syn.  Inf.  Senna  compositum,  (?.  E.) 


Inf.  Senna  cuji  Tamarindis,  (P.  D.)  Prep  (PJ 
E.)  Senna  3iij ;  tamarinds  ;  coriander  seeis  5j : 
sugar  ^ss,  (if  brown  §j ;)  boiling  water  f^viij;  in¬ 
fuse  for  4  hours,  with  agitation,  then  strain  through: 
calico.  Pleasanter  than  the  ordinary  infusions  of 


senna. 


in-  I 


INFUSION  OF  SENNA  AND  CREAM 
OF  TARTAR.  Syn.  Inf.  Senna  Tartariza 
tum.  Prep.  (P.  L.  1788.)  Senna  giss ;  coriander 
seeds  jss ;  cream  of  tartar  3ij  ;  boiling  water  lb. j  j 
infuse  1  hour.  Purgative. 

INFUSION  OF  SENNA,  LEMONATED 
Syn.  Inf.  Senna  Limoniatum.  Prep.  (P-  L 
1746.)  Senna  jiss ;  fresh  lemon  peel  Jj ;  lemon1 
juice  f  51  ;  boiling  water  f^xvj  ;  as  last. 

INFUSION  OF  SENEGA.  Syn.  Inf.  Se¬ 
nega.  Prep.  (P.  E.)  Senega  (rattlesnake)  root 
3ij  ;  boiling  water  1  pint;  infuse  for  4  hours. 

INFUSION  OF  SERPENTARY.  Syn.  Inf. 
Serpentaria.  Prep.  (P.  L.  &.  E.)  Serpentary 
(Virginian  snake)  root  3iv ;  boilfng  water  1  pint ; 
macerate  for  4  hours.  Tonic,  stimulant,  and  dia¬ 
phoretic.  Dose.  ^  oz.  to  2  oz.,  in  low  fevers. 

INFUSION  OF  SIMAROUBA.  Syn.  Inf. 
Simarouba,  (P.  L.  E.  &  D.)  Prep.  (P.  L.)  Si- 
marouba  bark  3iij  ;  boiling  water  1  pint ;  mace¬ 
rate  2  hours.  Dose.  1  to  2  oz.,  as  a  tonic ;  emetic 
in  larger  doses. 

INFUSION  OF  SPIGELIA.  Syn.  Worm 
Tea.  Inf.  of  Pink  Root.  Inf.  Spigelia.  Prep. 
(P.  U.  S.)  Pink  root  §ss;  boiling  water  ffxv ;  in¬ 
fuse  for  2  hours.  Vermifuge.  Dose.  ^  oz.  to  1  oz., 
for  a  child  3  years  of  age  ;  for  an  adult  4  to  8  oz., 
morning  and  evening.  It  is  usually  combined  with 
an  equal  quantity  of  infusion  of  senna,  and,  m 
America,  with  manna  and  savine  as  well. 

INFUSION  OF  SPIGELIA  AND  SENNA 
Syn.  Inf.  Spigelia  cum  Senna.  Prep.  Pink 
root  and  senna,  of  each,  3iv  ;  boiling  water  1  pint  i 
as  last. 

INFUSION  OF  SPIGELIA,  COMPOUND- 
Syn.  Inf.  Spigelia  compositum.  Prep.  (Sprague.) 
Pink  root  jjss  ;  senna  3ij  ;  orange  peel,  worm  seed, 


INF 


369 


INH 


I  sweet  fennel  seed,  of  each,  3j ;  boiling  water, 
ij ;  infuse  2  hours.  Vermifuge.  Dose.  A  wine- 
ssful  or  more  every  morning,  fasting. 

\  FUSION  OF  SPEARMINT.  Syn.  Inf. 
NTH/K  simplex.  Prep.  (P.  D.)  Dried  leaves 
;  boiling  water  f^viij ;  infuse  half  an  hour, 
machic.  Dose.  A  wine-glassful  ad  libitum. 

N FUSION  OF  SPEARMINT,  COM- 
UND.  Syn.  Inf.  Mentha  comp.  Prep.  (P. 
To  the  last,  as  soon  as  cold,  add  oil  of  mint 
rops,  and  lump  sugar  3ij,  previously  rubbed  to¬ 
ller,  and  dissolved  in  compound  tincture  of  car- 
soins  f  ^ss-  Dose.  As  last.  A  grateful  sto- 
chic,  in  flatulency,  &.c. 

N FUSION  OF  SVVEETFLAG.  Syn.  Inf. 
mu  Calami.  Prep.  I.  (Brande.)  Calamus 
inaticus  ;  boiling  water  1  pint ;  macerate  4 

rs. 

I.  (Paris.)  Dried  root  3vj,  to  water  fjxij. 

II.  (Pereira.)  §j  to  f§xij  of  water.  Stoma¬ 
ta  tonic,  febrifuge. 

INFUSION  OF  TANSY.  Syn.  Tansy  Tea. 
!.  Tanaceti.  Prep.  I.  (Pereira.)  Green  herb 
boiling  water  1  pint ;  infuse. 

I.  (Nieman.)  Tansy  Jj ;  boiling  water  1  pint, 
mafic,  bitter,  tonic,  and  vermifuge.  Dose.  2 
oz. 

INFUSION  OF  TOBACCO.  Syn.  Inf.  Ta¬ 
ta  Prep.  (P.  D.)  Tobacco  leaves  3j ;  water  1 
j  :  infuse  for  half  an  hour.  (See  Enema  of 
jucco.) 

N FUSION  OF  TREFOIL.  Syn.  Inf.  Me- 
vthis.  Prep.  (Pereira.)  Marsh  trefoil  leaves 
boiling  water  f^xvj  ;  infuse  1  hour. 
NFUSION  OF  TURMERIC.  Syn.  Inf. 
a-i  M.E.  Prep.  Turmeric  ^iss ;  boiling  water 
lint;  infuse  1  hour.  Used  as  a  test,  and  to 
■are  a  test-paper.  Alkalis  turn  it  brown.  If 
'jited  to  keep,  add  spirit  of  wine  f §iij,  to  the 
'  infusion. 

NFUSION  OF  VALERIAN.  Syn.  Inf. 

Lerianas,  (P.  L.  &  D.)  Prep.  (P.  L.)  Vale- 
root  ^ss  ;  boiling  water  1  pint ;  macerate  half 

>  hour,  in  a  covered  vessel.  Dose.  1  ^  oz.  to  2 

>  two  or  three  times  a  day,  in  nervous  and  hys- 
'  al  complaints. 

MFUSION  OF  WHORTLEBERRY.  Syn. 
I  Uvae  Ursi.  Prep.  Leaves  3iv ;  boiling  wa- 
:,l  pint;  macerate  3  hours.  With  alkalis,  hen- 
<p  or  opium,  in  diseases  of  the  urinary  organs; 
1  with  sulphuric  acid  and  foxglove,  in  affections 
»;he  lungs. 

\ FUSION  OF  WORMWOOD.  Syn.  Inf. 
^ i nth i i.  Prep.  (Brande.)  Fresh  leaves  of 

*  nwood  3ij ;  boiling  water  1  pint ;  macerate  4 
a  "s.  Bitter,  stomachic. 

NFUSION,  PECTORAL.  Syn.  Inf.  peo¬ 
ple.  Prep.  (E.  II.)  Linseed  §iss;  liquorice 
J  coltsfoot  leaves  ;  boiling  water  3  pints ;  di- 
l  4  hours,  and  strain. 

NFUSION,  STIMULANT.  Syn.  Inf.  sti- 

*  t\s.  Prep.  (Dr.  Paris.)  Black  mustard  seed, 
“**ed,  and  dittander,  of  each,  5  boiling  water 
5  ;  macerate  for  1  hour,  strain,  and  when  cold 
J'  spirits  of  sal  volatile  3j  ;  spirit  of  pimento  3SS. 

e-  2  tablespoon fuls  3  times  a  day  in  palsy. 
''FUSIONS,  TONIC.  Syn.  Strengtuen- 
lN  Infusions.  Prep.  I.  Compound  infusion  of 
S'  ian  1  oz. ;  bicarbonate  of  potassa  or  soda 
47 


20  grs. ;  tincture  of  cascarilla  f3j ;  mix  for  a 
dose. 

II.  Infusion  of  cascarilla  1^  oz. ;  tinctures  of 
cascarilla  and  ginger,  of  each,  1  dr. ;  mix  for  a 
dose. 

III.  Infusion  of  calumba  1  oz. ;  bicarbonate  or 
carbonate  of  soda  25  grs. ;  tincture  of  ginger  and 
compound  tincture  of  cardamoms,  of  each,  3j ; 
mix  for  a  dose.  The  above  are  all  taken  in  dys¬ 
pepsia,  and  in  loss  of  appetite  arising  from  hard 
drinking. 

INFUSIONS,  (CONCENTRATED.)  These 
are  now  very  generally  met  with  in  trade,  and 
are  made  of  8  times  the  pharmacopceial  strength. 
They  are  mostly  prepared  by  employing  8  times 
the  usual  quantity  of  ingredients,  and  only  f  ths  of 
the  proper  quantity  of  water,  and  adding  to  the 
strained  liquor,  when  cold,  sufficient  spirit  of  wine 
to  bring  the  liquid  up  to  the  proper  strength, 
(about  ^  of  the  weight  of  the  strained  infusion.) 
A  still  better  plan  is  to  treat  8  times  the  usual 
quantity  of  the  ingredients  with  a  mixture  of  rec¬ 
tified  spirit  1  part,  and  cold  water  3  parts ;  in  the 
usual  way  for  making  tinctures,  either  by  mace¬ 
ration  for  7  to  14  days,  or  by  percolation.  Con¬ 
centrated  infusions  made  in  this  way  keep  well, 
and  deposite  scarcely  any  sediment.  Many  houses 
that  are  remarkable  for  the  brilliancy  and  beauty 
of  these  preparations,  employ  \  spirit  of  wine  and 
§  water  as  the  menstruum.  It  may,  however,  be 
taken  as  a  general  rule,  that  for  vegetable  sub¬ 
stances  that  abound  in  woody  fibre,  and  contain 
but  little  extractive  matter  soluble  in  water,  (as 
quassia  for  instance,)  {  to  {  part  of  spirit  is  suffi¬ 
cient  for  their  preservation  ;  while  for  those  abound¬ 
ing  in  mucilage  or  fecula,  or  that  readily  soften 
and  become  pulpy  and  glutinous  in  weak  spirit  (as 
rhubarb)  ^  to  J  is  required.  By  macerating  in 
the  infusion  as  much  bruised  mustard  seed  as  can 
be  added  without  flavoring  the  liquor,  along  with 
a  little  bruised  cloves,  I  find  that  most  vegetable 
infusions  may  be  preserved  without  either  ferment¬ 
ing  or  becoming  mouldy  with  very  little  spirit,  (^ 
or  -pf ;)  in  fact,  I  have  now  by  me  infusions  of 
quassia  and  orange-peel,  and  compound  decoction 
of  sarsaparilla,  which  were  prepared  without  any 
spirit  18  months  ago,  and  which  are  now  as  trans¬ 
parent  and  full-flavored  as  when  first  made.  (See 
Concentrated  Decoctions.) 

INHALATION.  Iniialatio,  ( Lat .,  from  in¬ 
halo,  to  breathe  in.)  In  Medicine,  the  drawing 
in  of  vapors  or  gases  along  with  the  breath,  for 
the  purpose  of  their  acting  on  the  mucous  mem¬ 
brane  of  the  air-passages.  The  substances  that 
are  to  furnish  the  vapors  or  fumes  are  put  into  a 
vessel  called  an  ‘  inhaler,'  which  is  merely  a  small 
covered  pot  or  mug  of  metal  or  glass,  furnished 
with  a  short  flexible  tube,  terminating  iu  a  small 
mouth-piece.  The  following  are  the  principal  sub¬ 
stances  that  are  employed  for  the  above  purpose 
at  the  present  day : — 1.  The  steam  of  hot  water, 
in  bronchitis,  and  to  allay  the  cough  in  phthisis ; 
small  quantities  of  the  seeds  of  henbane,  opium, 
j  poppy-heads,  Ac.,  are  frequently  added  to  produce 
I  an  anodyne  effect.  2.  Tar  vapor,  obtained  by 
heating  tar,  mixed  with  a  little  carbonate  of  pot¬ 
ash,  over  a  spirit  lamp.  Occasionally  employed  in 
bronchitis,  and  recommended  by  Sir  A.  Crighton 
in  phthisis,  but  is  useless  in  the  latter.  3.  Chlo - 


INJ 


rinc  gas,  exhibited  by  adding  5  or  6  drops  of 
aqueous  chlorine  to  the  water  (tepid)  of  the  in¬ 
haler,  which  should  be  of  glass.  Employed  in 
France  for  phthisis,  but  seldom  used  in  England. 
4.  Vapor  of  iodine,  administered  as  the  last,  and 
occasionally  used  in  phthisis.  5.  Oxygen  and  hy¬ 
drogen  gases,  alone  or  diluted  with  air,  employed 
in  asthma  and  phthisis,  by  means  of  a  bladder 
and  mouth-piece.  6.  Carbonic  acid  gas  and  ni¬ 
trous  oxide,  occasionally  used  as  the  last  in 
phthisis. 

INJECTION.  Syn.  Injectio,  (Lat.,  from 
injicio,  to  cast  into.)  Liquid  medicines  thrown 
into  the  cavities  of  the  body  by  means  of  a  syringe 
or  elastic  bag.  Those  thrown  into  the  rectum  are 
commonly  called  clysters,  or  enemata.  (See 
Enema.)  The  following  are  the  principal  injec¬ 
tions  employed  in  medical  practice  at  the  present 
day : — 

INJECTION  FOR  DEAFNESS.  Syn.  In¬ 
jectio  acoustica.  Prep.  I.  Ox  gall  3  dr., ;  bal¬ 
sam  of  Peru  1  dr. ;  mix. 

II.  Oil  of  almonds  or  olives  2  oz. ;  oil  of  amber 
20  drops ;  tincture  of  castor  1  dr. ;  spirit  of  cam¬ 
phor  J  dr. ;  laudanum  3  drops  ;  mix. 

INJECTION,  LITHONTRIPTIC.  Syn. 
Inj.  lithontriptica.  Prep.  (Chevallier.)  Car¬ 
bonate  of  soda  3j  ;  Castile  soap  §ij ;  water  f  3 xij ; 
dissolve.  For  calculus. 

INJECTION  OF  ACETATE  OF  AMMO¬ 
NIA.  Syn.  Inj.  Ammonite  acetatis.  Prep. 
(P.  C.)  Liquor  of  acetate  of  ammonia  |j  ;  water 
§iij ;  mix. 

INJECTION  OF  ALUM.  Syn.  Inj.  Alu- 
minis.  Prep.  I.  (Collier)  a.  Alum  18  grs. ;  rose¬ 
water  f^vj ;  for  the  urethra. — b.  Alum  3iij ;  wa¬ 
ter  1  quart ;  for  the  vagina. 

II.  (Brande.)  Compound  liquor  of  alum  3vj  ; 
water  f^viss;  mucilage  §ss. 

III.  (P.  C.)  Alum  4  grs. ;  rose-water  §iv.  All 
the  above  are  astringent. 

INJECTION  OF  AMMONIA.  Syn.  Inj. 
Ammonias.  Prep.  (Lavagna.)  Liquor  of  ammonia 
8  to  12  drops;  milk  gij ;  mix.  Stimulant  and 
emollient. 

INJECTION  OF  BICHLORIDE  OF  MER¬ 
CURY.  Syn.  Inj.  Hydrargyri  Biciiloridi.  Inj. 
Corrosivi  Sublimate  Prep.  I.  (P.  C.)  Corrosive 
sulimate  8  to  12  grs. ;  water  1  quart. 

II.  (P.  H.)  To  the  last  add  wine  of  opium  fjj. 

III.  Corrosive  sublimate  5  grs. ;  rose-water  2 
oz.  Used  to  promote  a  healthy  action,  and  to 
prevent  infection. 

INJECTION  OF  CALOMEL.  Syn.  Inj. 
Calomelanos.  Prep.  (P.  C.)  Calomel  3ss; 
quince  mucilage  §iv. 

INJECTION  OF  CHLORINE.  Syn.  Inj. 
Chlorinata.  Prep.  Liquor  of  chloride  of  soda 
3j  ;  water  ^ij-  As  above. 

INJECTION  OF  COPAIBA.  Syn.  Inj. 
Copaibas.  Prep.  (P.  C.)  Balsam  of  copaiba  3ij  • 
mucilage  §ss  ;  lime  water  §iv  ;  make  an  emulsion! 
Used  in  diseases  of  the  mucous  membranes  of  the 
urethra  and  vagina. 

INJECTION  OF  ACETATE  OF  COPPER. 
Syn.  Inj.  Cupri  acetatis.  Prep.  (P.  C.)  Ver¬ 
digris  10  grs.;  oil  of  almonds  jjiv ;  triturate  until 
dissolved,  then  strain. 

INJECTION  OF  ACETATE  OF  LEAD. 


370  INJ 


Syn.  Inj.  Plumbi  acetatis.  Prep.  (Colli 
Sugar  of  lead  40  grs. ;  rose-water  fviij. 

INJECTION  OF  AMMONIATED  C( 
PER.  Syn.  Inj.  Cupri  ammoniati.  Inj.  Ci; 
ammon  10 -sulpiiatis.  Prep.  I.  (P.  C.)  Liqucr 
ammonio-sulphate  of  copper  20  drops ;  rose-ws 

II.  (Swediaur.)  Ammonio-sulphate  of  coppe 
grs. ;  rose-water  §viij. 

INJECTION  OF  SULPHATE  OF  CC 
PER.  Syn.  Inj.  Cupri  sulphatis.  Prep.  S 
phate  of  copper  5  grs. ;  rose-water  §iv. 

INJECTION  OF  SULPHATE  OF  CCj 
PER,  (COMPOUND.)  Prep.  To  the  last  ii 
solution  of  diacetate  of  lead  20  drops.  The  ab< 
cupreous  injections  are  all  mildly  detergent  a 
escharotic. 

INJECTION  OF  CUBEBS.  Syn.  Inj.  (| 
bebyE.  Prep.  Cubebs,  in  powder,  ;  extract  | 
belladonna  3j ;  boiling  water  f  §xvj  ;  infuse  in! 
covered  vessel,  and  strain.  In  diseases  of  I 
mucous  membranes.  Irritant  and  narcotic. 

INJECTION  OF  LEAD.  Syn.  Inj.  Plum 
Prep.  Liquor  of  diacetate  of  lead  3ss ;  rose-wa 

Si- 

injection  OF  LEAD  AND  OPIU 

Syn.  Inj.  Plumbi  opiata.  Prep.  (Wend 
Aqueous  extract  of  opium  1£  gr. ;  mucilage  3j 
solution  of  diacetate  of  lead  4  drops;  water  a 
The  above  are  cooling,  sedative,  and  anodyne. 

INJECTION  OF  MERCURY.  Syn.  I 
Hydrargyri.  Prep.  I.  (P.  C.)  Quicksilver  E 
gum  ^iss  ;  rub  till  combined,  then  add  water  §is 

II.  (E.  H.)  Quicksilver  and  balsam  of  copaib 
of  each  3iv ;  yelk  of  1  egg ;  rose-water  £  a  pit 

INJECTION  OF  MORPHIA.  Syn.  bj 
Morphia.  Prep.  (Brera.)  Morphia  2  gre. ;  <| 
of  almonds  f] ;  dissolve.  Anodyne  and  e  moll  in 

INJECTION  OF  MURIATIC  ACID.  Sy 
Inj.  Acidi  muriatici.  Prep.  (P.  C.)  Muriat 
acid  8  drops ;  water  §iv. 

INJECTION  OF  NITRATE  OF  SILVER 
Syn.  Inj.  Argenti  nitratis.  Prep.  I.  (Collieii 
Nitrate  of  silver  2  grs. ;  rose-water  1  oz. ;  dissolv 

II.  (Jewell.)  Nitrate  of  silver  12  grs. ;  distilk 
water  f  ^vj.  For  fistulous  sores. 

INJECTION  OF  OIL  OF  ALMONDS.  Sy 
Inj.  Oleosa.  Prep.  (P.  C.)  Oil  of  almonds  3b 
solution  of  diacetate  of  lead  8  drops ;  mix.  Eino 
lient  and  sedative. 

INJECTION  OF  OPIUM.  Syn.  Inj.  Opiat 
Prep.  I.  (P.  C.)  Laudanum  40  drops  ;  water  31 

II.  (Fr.  H.)  Wine  of  opium  3j ;  barley  water 
pint.  Anodyne. 

INJECTION  OF  TANNIN.  Syn.  In 
Tannini.  Inj.  Acidi  Tannici.  Prep.  (Richard 
Tannin  3j  ;  water  ^viij ;  dissolve.  Astringent. 

INJECTION  OF  TEA.  Syn.  Inj.  The.' 
Prep.  (P.  C.)  Green  tea  3j ;  boiling  water  Jvii. 

infuse.  Astringent;  frequently  used  in  fluor  albu 

INJECTION  OF  TURPENTINE.  Sy 
Inj.  Terebinthin.e.  Prep.  (St.  B.  H.)  Olive  c 
f^xij  ;  oil  of  turpentine  f^iss.  Vermifuge. 

INJECTION  OF  WINE.  Syn.  Inj.  Vin 
Prep.  (Earle.)  Red  wine  §xij ;  water  fvf ;  mi 
Astringent ;  in  hydrocele. 

INJECTION  OF  WHITELEAD.  Sy. 
Inj.  Cerussas  comp.  Prep.  (P.  C.)  Compour 


INK 


371 


INJv 


awder  of  carbonate  of  lead  3j ;  sulphate  of  zinc 
grs. ;  rose-water  ^iv. 

INJECTION  OF  ACETATE  OF  ZINC. 
yn.  Inj.  Zinci  acetatis.  Prep.  Sulphate  of 
nc  3j ;  acetate  of  lead  3iv ;  water  1  pint ;  mix, 
ad  filter. 

INJECTION  OF  SULPHATE  OF  ZINC. 
yn.  Inj.  Zinci  sulpiiatis.  Prep.  (P.  C.)  Sul- 
aale  of  zinc  4  to  10  grs. ;  water  ffiv. 

INK.  Syn.  Writing  Fluid.  Atuamentum, 
Lat.)  Encre,  ( Fr .)  Tinte,  ( Ger .)  Colored  liquid 
mployed  for  writing  with  a  pen.  Ink  is  made  of 
arious  substances  and  colors,  of  which  the  follow- 
ig  are  the  principal : — 

INK,  BLACK.  Prep.  I.  Bruised  Aleppo  nut- 
alls  12  lbs. ;  water  6  galls. ;  boil  in  a  copper  ves- 
>1  for  1  hour,  adding  water  to  make  up  for  the 
ortion  lost  by  evaporation  ;  strain  and  again  boil 
16  galls  with  water  4  gallons,  for  £  an  hour,  strain 
Iff  the  liquor  and  boil  a  third  time  with  water  2£ 
allons,  and  strain  ;  mix  the  several  liquors,  and 
'hile  still  hot  add  green  copperas,  coarsely  pow¬ 
ered,  4  lbs.;  gum  arabic  bruised  small  3J  lbs.; 
gitate  until  dissolved,  and  after  defecation,  strain 
irough  a  hair  sieve,  and  keep  it  in  a  bunged-up 
ask  for  use.  Product.  12  gallons,  very  fine  and 
urable. 

II.  Campeachy  logwood  chips  3  lbs. ;  bruised 
alls  9  lbs.;  boil  in  water  as  above,  and  to  the 
lixed  liquors  add  gum  arabic  and  green  copperas,, 
;f  each  4  lbs. ;  to  produce  16£  galls,  of  ink.  Qual- 
! y .  Very  good. 

III.  (Lewis.)  Bruised  galls,  3  lbs. ;  gum  and 
llphate  of  iron,  of  each  1  lb. ;  vinegar  1  gall. ; 
•ater  2  galls. ;  macerate  with  frequent  agitation 
>r  14  days.  To  produce  3  galls.  Fine  quality. 

IV.  (M.  Ribaucourt.)  Bruised  galls  1  lb. ;  log- 
ood,  in  thin  chips,  and  sulphate  of  iron,  of  each 
lb.;  gum  6  oz. ;  sulphate  of  copper  and  sugar 
andy,  of  each  1  oz.  Boil  the  galls  and  logwood 
l  2 J  galls,  of  water  for  1  hour,  or  until  reduced 
)  one  half,  strain,  add  the  other  ingredients,  and 
tir  until  dissolved,  then  decant  and  preserve  in 
tone  or  glass  bottles,  well  corked.  Full  colored. 

V.  (M.  Desormeaux,  jun.)  Logwood  chips  4 
z. ;  water  6  quarts;  boil  1  hour  and  strain  5 
uarts ;  add  bruised  galls  1  lb. ;  sulphate  of  iron 
alcined  to  whiteness  4  oz. ;  brown  sugar  3  oz. ; 
um  6  oz. ;  acetate  of  copper  $  oz. ;  agitate  twice 
day  for  a  fortnight,  then  decant  the  clear,  bottle 
ad  cork  up  for  use. 

VI.  Bruised  galls  2  lbs. ;  logwood,  green  cop- 
eras,  and  gum,  of  each  1  lb. ;  water  G  gallons ; 
oil  the  whole  of  the  ingredients  in  the  water  for 
i  hours,  and  strain  5  galls.  Good,  but  not  fine. 

VII.  Bruised  galls  1  lb. ;  logwood  2  lbs. ;  com- 
)on  gum  |  lb. ;  green  copperas  ^  lb. ;  water  5 
allons ;  boil.  Common,  but  fit  for  ordinary  pur- 
oses. 

VII.  (Patent.)  Logwood  shavings  and  powdered 
alls,  of  each  2  lbs. ;  green  vitriol  1  lb. ;  gum  ^  lb. ; 
omegranate  bark  $  lb. ;  water  1  gallon ;  infuse 
4  days,  with  frequent  agitation. 

Vlil.  (Asiatic.)  The  same  as  the  last.  Both 
zrite  pule,  but  turn  very  black  by  keeping,  and 
iow  well  from  the  pen. 

IX.  (Used  in  the  Prerogative  Office.)  Bruised 
■alls  1  lb. ;  gum  arabic  6  oz. ;  alum  2  oz. ;  green 
itriol  7  oz. ;  kino  3  oz. ;  logwood  raspings  or  saw¬ 


dust  4  oz. ;  water  1  gallon ;  macerate  as  last.  Said 
to  write  well  on  parchment. 

X.  (Japan.)  This  is  a  black  and  glossy  kind  of 
ink,  which  may  be  prepared  from  either  of  the 
above  receipts  by  calcining  the  copperas  until  white 
or  yellow,  or  by  sprinkling  it  (in  powder)  with  a 
little  nitric  acid  before  adding  it  to  the  decoction, 
(preferably  the  former,)  by  which  the  ink  is  ren¬ 
dered  of  a  full  black  as  soon  as  made.  The  glossi¬ 
ness  is  given  by  using  more  gum.  Flows  less 
easily  from  the  pen,  and  is  less  durable  than  ink 
that  writes  paler  and  afterwards  turns  black. 

XI.  (Exchequer.)  Bruised  galls  40  lbs. ;  gum 
10  lbs. ;  green  sulphate  of  iron  9  lbs. ;  soft  water 
45  gallons  ;  macerate  for  3  weeks,  employing  fre¬ 
quent  agitation.  “  This  ink  will  endure  for  centu¬ 
ries.” 

Remarks.  The  ink  prepared  by  the  first  formula 
is  the  most  durable,  and  will  bear  dilution  with 
nearly  its  own  weight  of  water,  and  still  be  equal 
to  the  ordinary  ink  of  the  shops.  I  have  writing 
by  me  that  was  executed  with  this  kind  of  ink  up¬ 
wards  of  50  years  ago,  which  still  possesses  a  good 
color.  The  respective  qualities  of  the  others  are 
noticed  at  the  foot  of  each. 

According  to  the  most  accurate  experiments  on 
the  preparation  of  black  ink,  it  appears  that  the 
quantity  of  sulphate  of  iron  should  not  exceed  one- 
third  part  of  that  of  the  galls,  by  which  an  excess 
of  coloring  matter,  which  is  necessary  for  the  du¬ 
rability  of  the  black,  is  preserved  in  the  liquid. 
Gum,  by  shielding  the  writing  from  the  action  of 
the  air,  tends  to  preserve  the  color,  but  if  much  is 
employed,  the  ink  flows  languidly  from  quill  pens, 
and  scarcely  at  all  from  steel  pens.  The  latter 
require  a  very  limpid  ink.  The  addition  of  sugar 
increases  the  flowing  property  of  ink,  but  makes  it 
dry  more  slowly,  and  frequently  passes  into  vine¬ 
gar,  when  it  acts  injuriously  on  the  pen.  Vinegar, 
for  a  like  reason,  is  not  calculated  for  the  men¬ 
struum. 

The  addition  of  a  few  bruised  cloves,  or  a  little 
oil  of  cloves  ;  or  still  better,  a  few  drops  of  creo¬ 
sote,  will  effectually  prevent  any  tendency  to 
mouldiness  in  ink.  The  best  blue  galls  should 
alone  be  employed  in  making  ink. 

Sumach,  logwood,  and  oak  bark,  are  frequently 
substituted  for  galls  in  the  preparation  of  common 
ink.  When  such  is  the  case,  only  about  one-sixth 
or  one-seventh  of  their  weight  of  copperas  should 
be  employed. 

The  most  permanent  (tanno-gallate)  inks  are 
those  which  contain  the  proper  quantity  of  oxide 
of  iron,  at  the  minimum  of  oxidizement,  in  a  state 
of  solution  or  minute  suspension,  by  which  means, 
not  only  does  a  larger  quantity  of  the  fluid  flow 
from  the  pen  on  to  a  given  space,  but  it  also  sinks 
into  the  substance  of  the  paper,  by  which  the  stain 
is  rendered  more  permanent  and  less  easily  re¬ 
moved  by  attrition.  Such  inks  are  uniformly  pale 
until  exposed  to  the  air  for  some  days,  when  they 
acquire  their  full  color.  When  the  iron  is  at  the 
maximum  of  oxidizement,  as  is  the  case  when  cal¬ 
cined  copperas  is  employed,  the  ink  writes  of  a  full 
black  at  first,  but  from  its  coloring  matter  being 
merely  a  suspended  precipitate,  it  rests  upon  the 
surface  of  the  paper  without  sinking  into  it,  and 
may  consequently  be  more  easily  erased  than  the 
former.  Its  black  color  is  also  more  liable  to  fade. 


INK 


372 


INK 


The  very  general  use  of  steel  pens  has  caused  a 
corresponding  demand  for  easy  flowing  inks,  many 
of  which  have  been  of  late  years  introduced  under 
the  title  of  “  writing  fluids ,”  or  “  steel-pen  ink.” 
These  are  mostly  prepared  from  galls  in  the  prece¬ 
ding  manner,  but  a  less  quantity  of  gum  is  em¬ 
ployed.  The  blue  writing  fluids  which  either  main¬ 
tain  their  color  or  turn  black  by  exposure,  are  pre¬ 
pared  from  the  ferrocyanide  of  potassium,  or  from 
indigo.  (See  Writing  Fluids.) 

INKS,  BLUE.  Syn.  Blue  Writing  Fluids. 
Prep.  I.  Indigo  dissolved  in  oil  of  vitriol,  and  added 
to  water  until  a  proper  shade  of  color  is  produced, 
as  much  potash  or  soda  being  also  added  as  the 
liquid  will  bear  without  dropping  its  color. 

II.  Powdered  Prussian  blue  1  oz. ;  concentrated 
muriatic  acid  to  2  oz. ;  mix  in  a  matrass  or  glass 
bottle,  and  after  24  or  30  hours,  dilute  the  mass 
with  a  sufficient  quantity  of  water. 

III.  (Mohr.)  Pure  Prussian  blue  6  parts  ;  oxalic 
acid  1  part ;  triturate  with  a  little  water  to  a  per¬ 
fectly  smooth  paste,  then  dilute  with  a  proper 
quantity  of  soft  water.  Both  this  and  the  last  pro¬ 
duce  a  superb  liquid  blue,  admirably  calculated  for 
writing  with,  when  the  process  is  properly  man¬ 
aged  and  the  Prussian  blue  pure ;  but  it  will  not 
succeed  with  every  sample  of  that  pigment.  A  lit¬ 
tle  gum  may  be  added,  if  required,  to  prevent  the 
fluid  spreading  on  the  paper. 

INKS,  COLORED.  Inks  of  various  colors 
may  be  made  from  a  strong  decoction  of  the  ingre¬ 
dients  used  in  dyeing,  mixed  with  a  little  alum  and 
gum  arabic.  Any  of  the  ordinary  water-color 
cakes  employed  in  drawing,  diffused  through  wa¬ 
ter,  may  also  be  used  for  colored  inks. 

INK,  COPYING.  This  is  prepared  by  adding 
a  little  sugar  to  ordinary  black  ink.  Writing  exe¬ 
cuted  with  this  ink  may  be  copied  within  the  space 
of  5  or  6  hours,  by  passing  it  through  a  press  in 
contact  with  thin  unsized  paper,  when  a  reversed 
copy  will  be  obtained,  but  which  will  read  in  proper 
order  by  holding  the  back  of  the  copy  towards 
you.  Writing  executed  with  this  ink  may  be  co¬ 
pied  after  any  lapse  of  time,  by  employing  damp 
copying  paper.  A  warm  flat-iron  passed  over  the 
latter  laid  upon  the  writing,  may  be  substituted  for 
the  use  of  the  copying  press. 

INK,  GOLD.  Prep.  Honey  and  gold  leaf 
equal  parts ;  grind  together  upon  a  painter’s  por¬ 
phyry  slab  with  a  muller,  until  the  gold  is  reduced 
to  the  finest  possible  state  of  division,  and  the  mass 
becomes  perfectly  homogeneous,  when  it  must  be 
agitated  with  20  or  30  times  its  weight  of  hot  wa¬ 
ter,  and  then  allowed  to  settle  and  the  water  poured 
off ;  this  process  must  be  repeated  with  fresh  water 
2  or  3  times,  when  the  gold  must  be  dried  and  then 
mixed  up  with  a  little  weak  gum  water  for  use. 
The  brilliancy  of  writing  performed  with  this  ink 
is  considerable,  and  may  be  increased  by  burnish¬ 
ing.  Gold  ink  may  rflso  be  made  by  mixing  pre¬ 
cipitated  gold  powder  with  a  little  gum  water. 

INK,  GREEN.  Prep.  I.  (Klaproth.)  Ver¬ 
digris  2  oz. ;  cream  of  tartar  1  oz. ;  water  4  a  pint  ■ 
boil  to  one  half  and  filter.  P  ’ 

II.  Make  a  strong  solution  of  binacetate  of  cop¬ 
per  in  water,  or  of  verdigris  in  vinegar. 

INK,  INDELIBLE.  Syn.  Marking  Ink 
Permanent  Ink.  Prep.  1.  Nitrate  of  silver  }  oz  : 
hot  distilled  water  f  oz. ;  when  cooled  a  little,  add 


mucilage  |  oz.,  and  sap  green  or  sirup  of  bucl 
thorn  to  color  ;  mix  well.  The  linen  must  be  fii 
moistened  with  “  liquid  pounce ,”  or  “  the  prepa 
ation,”  as  it  is  commonly  called,  dried,  and  the 
written  on  with  a  clean  quill  pen.  This  ink  w 
bear  dilution  if  not  wanted  very  black. 

The  pounce  or  preparation.  Carbonate  of  sot 
1  oz.  to  4  oz.,  water  1  pint ;  color  with  a  little  sej 
green  or  sirup  of  buckthorn. 

II.  ( Without  preparation.)  Nitrate  of  silver 
to  2  dr. ;  water  \  oz. ;  dissolve,  add  as  much  of  tli, 
strongest  ammonia  water  as  will  dissolve  the  pr< 
cipitate  formed  on  its  first  addition,  then  furthe 
add  mucilage  1  or  2  drachms,  and  a  little  sap  gree; 
to  color.  Writing  executed  with  this  ink  turn; 
black  on  being  passed  over  a  hot  Italian  iron. 

III.  Terchloride  of  gold  1^  drachms;  water  j 
drs. ;  mucilage  1  dr. ;  sap  green  to  color ;  mb 
To  be  written  with  on  a  ground  prepared  with 
weak  solution  of  protomuriate  of  tin,  and  dried. 

Remarks.  The  products  of  the  first  two  of  thj 
above  forms  constitute  the  marking  inks  of  th> 
shops.  They  have,  however,  no  claim  to  the  titlJ 
of  “indelible  ink” — “  which  no  art  can  cxtrac' 
icithout  injuring  the  fabric” — as  is  generally  rep 
resented.  On  the  contrary,  they  may  be  dis ; 
charged  with  almost  as  much  facility  as  commoi; 
iron-moulds.  This  may  be  easily  and  cheapl); 
effected  with  either  chlorine  or  ammonia,  withoui; 
in  the  least  injuring  the  texture  of  the  fabric  tc| 
which  it  may  be  applied.  From  a  great  number 
of  experiments  which  I  have  lately  made  on  the, 
subject,  I  find  that  this  kind  of  ink  may  be  dis-! 
charged  from  even  the  finest  muslins,  without  im¬ 
pairing  their  quality.  The  only  precaution  re-i 
quired,  is  that  of  rinsing  them  in  clean  water 
immediately  after  the  operation.  (See  Chem.,  ii. 
210.)  The  “  marking  ink  without  preparation,'’ 
is  also  more  easily  extracted  than  that  “  with  prep¬ 
aration  and  the  former  has  also  the  disadvantage 
of  not  keeping  so  well  as  the  latter,  and  of  deposit¬ 
ing  a  portion  of  fulminating  silver,  under  some 
circumstances,  which  renders  its  use  dangerous. 
The  best  marking  ink  made  at  the  present  day  is 
the  heraldic  ink.  This  ink  is  either  applied  with 
a  stamp  or  pen,  and  by  the  former  linen  may  be 
marked  with  great  facility  and  neatness. 

INK,  INCORRODIBLE.  Prep.  I.  (Mr. 
Close.)  a.  Powdered  copal  25  grs. ;  oil  of  laven¬ 
der  200  grs. ;  dissolve  by  a  gentle  heat,  add  lamp¬ 
black  3  grs.,  indigo  1  gr. — b.  Powdered  copal  1 
part ;  oil  of  lavender  7  parts ;  vermilion  4  parts ; 
as  last. 

II.  (Mr.  Hausman.)  Genuine  asphaltum  1  part ; 
oil  of  turpentine  4  parts  ;  dissolve,  and  add  lamp¬ 
black  or  blacklead  to  bring  it  to  a  proper  consist¬ 
ence.  Resists  the  action  of  iodine,  chlorine,  alka¬ 
lis,  and  acids. 

III.  (Sheldrake.)  Asphaltum  dissolved  in  am¬ 
ber  varnish  and  oil  of  turpentine,  and  colored  with 
lampblack. 

IV.  (Cooley.)  Asphaltum  1  part ;  oil  of  turpen¬ 
tine  4  parts  ;  dissolve,  and  color  with  printer’s  ink 
Very  permanent. 

Remarks.  The  above  are  frequently  called  “  In 
delible  inks.”  They  are  employed  for  writing  la 
bels  on  bottles  containing  strong  acids  and  alka 
line  solutions.  The  second  and  last  are  very  per 
manent,  and  are  capable  of  resisting  all  the  opera 


INK 


373 


INO 


ons  of  dyeing  and  bleaching,  and  at  once  offer  a 
leap  and  excellent  material  for  marking  linen, 
tic.,  as  they  cannot  be  dissolved  off  by  any  men- 
rua  that  will  not  destroy  the  fabric.  They  must 
b  employed  with  stamps  or  types,  which  is  a 
jater  method  than  that  with  a  brush  or  pen. 

V.  (M.  Bezanger.)  This  patent  ink  consists  of 
mpblack  and  caustic  soda,  mixed  with  gelatin 
id  caustic  soda.  It  is  said  to  be  indelible,  and  to 
■semble  China  ink.  (Moniteur  Industriel.) 

VI.  Indian  ink,  ground  up  with  ordinary  black 
riting  ink,  forms  a  cheap  indelible  ink  for  common 
irposes.  It  will  resist  the  action  of  chlorine, 
ost  acids,  and  even  ablution  with  a  brush  or  sponge. 
INK,  INDIAN.  Syn.  China  Ink.  Indicum. 

Itsamentuu  Indicum.  Prep.  I.  (Proust.)  Purify 
■al  lampblack  by  washing  it  with  potash  lye,  dry, 
ake  it  into  a  thick  paste  with  a  solution  of  glue, 
iou!d  and  dry. 

II.  (M.  Merimde.)  Dissolve  glue  in  water,  add 
;  strong  solution  of  nutgalls,  and  wash  the  precipi- 
i.te  in  hot  water  ;  then  dissolve  it  in  a  spare  solu- 
in  of  glue,  filter,  evaporate  to  a  proper  thickness, 
id  form  it  into  a  paste  as  before,  with  purified 
i  mpblack. 

III.  (Cooley.)  Boil  a  weak  solution  of  glue  at  a 
gh  temperature  in  a  Papin’s  digester  for  2  hours, 
pii  boil  it  in  an  open  vessel  for  1  hour  more,  filter 
id  evaporate  to  a  proper  consistence,  then  make 
paste  as  before  with  purified  lampblack,  adding 
few  drops  of  essence  of  musk  and  about  half  as 
uch  essence  of  ambergris  to  perfume;  lastly, 
ouid  into  cakes,  and  when  dry,  ornament  them 
ith  Chinese  characters  and  devices.  Quality  very 
iperior;  does  not  gelatinize  in  cold  weather  like 
dinary  imitations. 

IV.  (Gray.)  Pure  lampblack  made  up  with 
ses’  skin  glue,  and  scented  with  musk. 

|  V.  Seed  lac  £  oz. ;  borax  1  dr. ;  water  £  pint ; 
iil  to- 8  oz.,  filter,  and  make  a  paste  with  pure 
mpblack  as  before.  Good ;  when  dry  it  resists 
e  action  of  water. 

Remarks.  The  Chinese  do  not  use  glue  in  the 
eparation  of  their  ink,  but  a  glutinous  vegetable 
lice  or  solution,  which  at  once  imparts  brilliancy 
id  durability.  Starch  converted  into  gum  by 
eans  of  sulphuric  acid,  or  British  gum,  has  been 
commended  as  a  substitute,  (M.  Merimde.)  But 
Jin  information  afforded  me  by  a  gentleman 
ho  has  resided  some  years  in  China,  I  am  led  to 
lieve  that  the  liquid  employed  by  the  Chinese  to 
•avert  their  black  pigment  into  a  paste,  is  either  an 
fusion  or  decoction  of  some  seeds  abounding  in 
jucilage,  aud  not  the  juice  of  a  plant  as  usually 
pposed.  Indian  ink  is  chiefly  employed  by  art- 
-s,  but  it  has  been  occasionally  given  as  a  medi¬ 
ae,  dissolved  in  water  or  wine,  in  hemorrhages 
id  stomach  complaints.  Dose.  1  to  2  dr. 

INK,  MARKING.  Ink  bottoms.  Used  by 
uckers  for  marking  bales,  boxes,  Ac. 

INK,  PERPETUAL.  Prep.  Pitch  3  lbs. ;  melt 
Per  the  fire,  then  add  lampblack  1  lb. ;  mix  well. 
sed  in  a  melted  state  to  fill  the  letters  on  tomb- 
ones,  marbles,  Ac.  Without  actual  violence  it 
ill  endure  as  long  as  the  stone  itself. 

INK,  RED.  Prep.  I.  Ground  Brazil  wood  8 
vinegar  10  pints;  macerate  for  4  or  5  days; 
•il  in  a  tinned-copper  vessel  to  one  half,  then  add 
ach  alum  8  oz.,  and  gum  3  oz. ;  dissolve. 


II.  As  the  last,  but  use  water  or  beer  instead  of 
vinegar. 

III.  Stale  beer  1  pint ;  cochineal,  bruised,  1  dr. ; 
gum  arabic  1  oz. ;  ground  Brazil  and  alum,  of  each 

2  oz. ;  boil  or  macerate  with  agitation  for  14  days, 
and  strain. 

IV.  Pure  carmine  12  grs. ;  water  of  ammonia 

3  oz. ;  dissolve,  then  add  powdered  gum  18  grs. 
Half  a  drachm  of  powdered  drop  lake  maybe  sub¬ 
stituted  for  the  carmine  where  expense  is  an  ob¬ 
ject.  Color  superb.  (Buchner’s  Report.) 

V.  Cochineal,  in  powder,  1  oz. ;  hot  water  £ 
pint;  digest,  and  when  quite  cold,  add  spirit  of 
hartshorn  ^  pint,  or  liquor  of  ammonia  1  oz. ;  di¬ 
lute  with  3  or  4  oz.  of  water  ;  macerate  for  a  few 
days  longer,  then  decant  the  clear.  Color,  very 
fine. 

INK,  SILVER.  This  is  prepared  like  gold  ink. 
INKS,  SYMPATHETIC.  Fluids  which, 
when  employed  for  writing  on  paper,  do  not  ren¬ 
der  the  marks  visible  till  acted  on  by  some  re¬ 
agent.  Sympathetic  inks  are  commonly  employed 
as  the  instruments  of  secret  correspondence,  and 
frequently  escape  detection,  but  by  heating  the 
paper  before  the  fire  until  it  is  nearly  scorched,  the 
whole  of  them  may  be  rendered  visible. 

The  following  are  the  most  common  and  amu¬ 
sing  sympathetic  inks : — 1.  Sulphate  of  copper  and 
sal  ammoniac,  equal  parts,  dissolved  in  water  ; 
writes  colorless  but  turns  yellow  when  heated. — 2. 
Onion  juice,  like  the  last. — 3.  A  weak  infusion  of 
galls ;  turns  black  when  moistened  with  weak  cop¬ 
peras  water. — 4.  A  weak  solution  of  sulphate  of 
iron  ;  turns  blue  when  moistened  with  a  weak  so¬ 
lution  of  prussiate  of  potash,  and  black  with  infu¬ 
sion  of  galls. — 5.  The  diluted  solutions  of  nitrate 
of  silver  and  terchloride  of  gold  ;  darkens  when  ex¬ 
posed  to  the  sunlight. — 6.  Aquafortis,  spirits  of 
salts,  oil  of  vitriol,  common  salt  or  saltpetre  dis¬ 
solved  in  a  large  quantity  of  water ;  turns  yellow 
or  brown  when  heated. — 7.  Solution  of  nitromu- 
riate  of  cobalt ;  turns  green  when  heated,  and  dis¬ 
appears  again  on  cooling. — 8.  Solution  of  acetate 
of  cobalt,  to  which  a  little  nitre  has  been  added  ; 
becomes  rose-colored  when  heated,  and  disappears 
on  cooling. 

INK,  YELLOW.  Prep.  I.  Boil  French  ber¬ 
ries  £  lb.,  and  alum  1  oz.,  in  Water  1  quart,  for 
half  an  hour  or  longer,  then  strain  and  dissolve  in 
the  hot  liquor,  gum  arabic  1  oz. 

II.  Gamboge  in  coarse  powder  1  oz. ;  hot  water 
5  oz. ;  dissolve,  and  when  cold,  add  spirit  ^  oz.  or 
1  oz. 

INK,  TO  RESTORE  FADED.  Writing  ren¬ 
dered  illegible  by  age  may  be  restored  by  moisten¬ 
ing  it  by  means  of  a  feather  with  an  infusion  of 
galls,  or  a  solution  of  prussiate  of  potash  slightly 
acidulated  with  muriatic  acid,  observing  so  to  ap¬ 
ply  the  liquid  as  to  prevent  the  ink  spreading. 

INK  STAINS  may  bo  readily  removed  from 
white  articles  by  means  of  a  little  salt  of  lemons, 
diluted  muriatic  acid,  oxalic  acid,  or  tartaric  acid, 
and  hot  water  ;  or  by  means  of  a  little  solution  of 
chlorine  or  chloride  of  lime.  The  spots  should  be 
afterwards  thoroughly  rinsed  in  warm  water,  be¬ 
fore  touching  them  with  soap.  Marking  ink  may 
be  removed  by  ammonia  water,  solution  of  chlo¬ 
ride  of  lime,  liquid  chlorine,  or  iodine. 

INOCULATION.  (In  Surgery.)  The  inser- 


IOD 


374 


tion  of  poisonous  or  infectious  matter  into  any  part  I 
of  the  body  for  the  purpose  of  propagating  a  mild 
form  of  disease,  and  thus  preventing  or  lessening 
the  virulence  of  future  attacks.  The  word  is  gener¬ 
ally  applied  to  the  insertion  of  the  virus  of  the 
common  smallpox,  by  which  a  milder  foryn  of  the 
disease  is  produced,  than  when  it  is  caught  in  the 
natural  way.  Vaccination  has  now  very  generally 
superseded  inoculation. 

Oper.  Inoculation  is  performed  by  inserting  the 
point  of  a  lancet  wetted  with  smalipox  matter  un¬ 
der  the  cuticle,  and  afterwards  gently  rubbing  the 
moistened  point  over  the  scratch. 

INULIN.  Syn.  Alantin.  Menyanthin.  Ele- 
CAMi’iN.  Dahlin.  Datiscjn.  A  peculiar  starch¬ 
like  substance  first  obtained  by  Rose  from  the  inula 
helenium  or  elecampane.  It  may  be  obtained  by 
boiling  elecampane  in  4  times  its  weight  of  water, 
and  allowing  the  decoction  to  repose  for  a  short 
time.  It  is  distinguished  from  starch  by  the  pre¬ 
cipitate  formed  in  the  cold  decoction  by  an  infu¬ 
sion  of  gall  nuts,  not  disappearing  until  the  liquid 
is  heated  to  above  212°,  while  the  precipitate 
from  starch  redissolves  at  122°  F.  Inulin  is  solu¬ 
ble  in  boiling  water,  but  separates  as  the  liquid 
cools. 

IODATE.  Syn.  Iodas,  ( Lat .)  A  compound 
formed  of  iodic  acid  and  a  base  in  definite  pro¬ 
portion.  The  iodates  resemble  the  chlorates  of 
the  corresponding  bases.  They  may  be  easily 
recognised  by  the  development  of  free  iodine 
when  treated  with  sulphurous,  phosphorous,  and 
hydrochloric  acids,  and  other  deoxydizing  agents, 
and  by  their  solutions  being  converted  into  iodides 
when  treated  with  sulphureted  hydrogen.  They 
are  all  of  sparing  solubility,  and  many  are  quite  in¬ 
soluble  in  water.  All  the  insoluble  iodates  may 
be  obtained  from  the  iodate  of  potassa,  by  decom¬ 
posing  it  in  solution  by  a  solution  of  a  soluble  salt 
of  the  base. 

IODATE  OF  MERCURY.  Syn.  Hydrargyri 
Iodas.  Prep.  Precipitate  a  solution  of  mercury 
in  nitric  acid  with  another  of  iodate  of  potassa.  A 
yellow  powder  resembling  Turpeth’s  mineral. 

IODATE  OF  POTASSA.  Syn.  Potass.* 
Iodas.  Prep.  I.  Neutralize  a  hot  solution  of 
potassa  with  iodine,  evaporate  to  dryness  by  a 
gentle  heat,  powder,  and  digest  in  alcohol,  to  dis¬ 
solve  out  the  iodide  of  potassium,  then  dissolve  the 
residue  in  hot  water  and  crystallize. 

II.  (M.  Henry,  jun.)  Iodide  of  potassium  2 
parts ;  chlorate  of  potassa  3  do. ;  fuse  the  iodide  of 
potassium  in  a  large  Hessian  crucible ;  remove  it 
liom  the  fire,  and  add,  while  still  fluid,  successive 
portions  of  the  powdered  chlorate  of  potassa,  stir¬ 
ring  well  after  each  addition.  When  the  matter 
ceases  to  froth  up,  cool,  powder,  and  digest  in 
tepid  water  to  dissolve  out  the  chloride  of  potas¬ 
sium,  when  the  residue  may  be  dissolved  in  hot 
water  and  crystallized.  * 

Remarks.  Iodate  of  potassa  has  been  recom¬ 
mended  in  bronchocele.  A  biniodate  and  teriodate 
of  potassa  may  also  be  formed,  but  possess  little 
interest. 

IODATE  OF  SILVER.  Syn.  Argenti 
Iodas.  Prep.  From  a  solution  of  nitrate  of  silver, 
as  Iodate  of  Mercury.  A  white  powder,  soluble  in 
ammonia. 

IODIC  ACID.  Syn.  Oxiodine.  Acidum 


IOD 


Iodicum.  An  acid  compound  of  iodine  ai 
oxygen  discovered  by  Gay  Lussac  and  Davy. 

Prep.  I.  Dissolve  iodate  of  soda  in  sulphur 
acid  in  considerable  excess,  boil  for  15  minutes,  ar 
set  the  solution  aside  to  crystallize.  Pure. 

II.  (M.  Boursen.)  Iodine  1  part ;  stronge. 
(monohydrated)  nitric  acid  4  parts ;  mix,  acj 
apply  a  gentle  heat  until  the  color  of  the  iodiii 
disappears,  then  evaporate  to  dryness  and  lea\| 
the  residuum  in  the  open  air  at  a  temperature  <! 
about  15°  C.  When  by  attracting  moisture 
has  acquired  the  consistence  of  a  sirup,  put  it  int 
a  place  where  the  temperature  is  higher  and  till 
air  drier,  when  in  a  few  days  very  fine  white  cryij 
tals  of  rhomboidal  shape  will  form.  (Comp 
Rend,  xxiv.)  Pure. 

III.  (J.  L.  Lassaigne.)  Treat  a  solution  < 
nitrate  of  silver  with  an  excess  of  iodine,  filteii 
evaporate  to  dryness,  and  proceed  as  last.  Pun 

IV.  DifFuse  iodine  in  powder  through  distillel 
water,  then  pass  a  current  of  chlorine  through  th 
liquid  ;  evaporate. 

Remarks.  Iodic  acid  is  decomposed  into  oxygeij 
and  iodine  by  a  heat  of  about  450  to  500°  F.  I| 
is  very  soluble  in  water  and  deliquescent ;  it  detoi 
nates  with  inflammable  bodies  like  the  nitrates  ane 
chlorates  ;  with  the  bases  it  forms  salts  caller 
Iodates.  The  Iodate  of  soda  above  alluded  tr 
may  be  made  in  the  same  way  as  the  iodate  o! 
potassa.  Iodic  acid  is  used  as  a  test  for  morphn 
and  sulphurous  acid.  (See  Iodate.) 

IODIDE.  Syn.  Iodure.  Ioduret.  Hy- 

DRIODATE.  IoDIDUM  ;  IoDURETUM  ;  IIyDRIODAS1 
{Lat.)  A  compound  of  iodine  and  a  base. 

IODIDE  OF  ARSENIC.  Syn.  Arsenic, 
Iodidum.  Prep.  (Wackenroder.)  Sublimed  me-; 
tallic  arsenic  1  gr. ;  pure  iodine  6  grs.  ;  water  2! 
drachms ;  digest  together,  evaporate  by  a  gentlei 
heat,  and  as  soon  as  the  mass  begins  to  solidify,; 
the  temperature  must  not  exceed  86°  F.  A  red 
crystalline  mass  is  obtained.  (See  p.  74.) 

IODIDE  OF  ARSENIC,  SOLUTION  OF. 
Prep.  (Wackenroder.)  Dissolve  the  product  of 
the  above  process  in  water  6  oz. ;  every  drachm  of; 
which  will  contain  one-forty-eighth  gr.  of  metallic; 
arsenic,  and  one-tenth  gr.  (nearly)  of  iodine. 

IODIDE  OF  CYANOGEN.  Prep.  (Mits- 
cherlich.)  Gently  heat  a  mixture  of  bicyanide  ot 
mercury,  iodine,  and  water,  in  a  retort,  when 
iodide  of  cyanogen  will  sublime  and  collect  in  the 
neck  of  the  retort,  under  the  form  of  a  crystalline 
snow  or  needles.  It  volatilizes  at  100°  F.,  and  is 
soluble  in  water,  ether,  and  alcohol. 

IODIDE  OF  NITROGEN.  Syn.  Teriodide 
of  Nitrogen.  A  dark  powder,  which  subsides 
when  iodine  is  put  into  liquor  of  ammonia.  It 
may  be  more  safely  and  conveniently  made  by 
saturating  alcohol  of  sp.  gr.  -852  with  iodine,  ad¬ 
ding  a  large  quantity  of  ammonia,  and  agitating 
the  mixture  ;  water  must  now  be  added,  when 
the  iodide  will  be  precipitated,  and  must  be  care¬ 
fully  washed  with  cold  distilled  water.  ***  It 
detonates  violently  as  soon  as  it  becomes  dry,  and 
by  slight  pressure,  or  friction,  even  when  moat. 
It  should  only  be  prepared  in  very  small  quantities 
at  a  time. 

IODIDES  OF  PHOSPHORUS.  Prep.  L 
(. Protiodide .)  Phosphorus  1  part ;  iodine  7  parts ; 
mix  in  a  close  vessel,  placed  in  a  freezing  mixture. 


IOD 


375 


IOD 


i 


ange  colored  ;  melts  at  212°  ;  volatile,  and  de- 
nposed  by  water. 

111.  ( Sesquiodide .)  Phosphorus  1  part ;  iodine  12 
ts ;  as  last.  A  dark  gray  semi-crystalline  mass, 
lid  at  84°  F. 

III.  (Periodide.)  Phosphorus  1  part ;  iodine 
j  parts  ;  as  last.  A  black  mass,  fusible  at  about 
:i°  F.  All  the  above  yield  hydriodic  acid  and 
jsphorous  or  phosphoric  acid,  by  contact  with 

ter. 

IODIDE  OF  SULPHUR.  Syn.  Sulphuris 
jHDi'M.  Prep.  Iodine  4  parts  ;  sulphur  1  part ; 
ice  the  mixture  in  a  loose-corked  flask,  immerse 
n  a  water  bath,  and,  as  soon  as  it  melts,  stir  it 
!  h  a  glass  rod,  then  place  in  the  cork,  remove 
bath  from  the  fire,  and  let  the  two  cool 
j  ether.  When  cold,  break  the  iodide  into 
ees,  and  place  it  in  a  wide-mouthed  stoppered 
tie.  In  this  way  a  beautiful  semi-crystalline, 
k  gray  mass,  resembling  antimony,  is  obtained. 
Remarks.  Au  ointment  made  with  5  parts 
iodide  of  sulphur,  and  96  of  lard,  or  8  of  the 
ide  and  144  of  lard,  has  beeu  recommended  by 
■tt  in  tuberculous  affections  of  the  skin.  Iodide 
i  sulphur  stains  the  skin  like  iodine,  and  is 
dily  decomposed  by  contact  with  organic  sub- 
inces. 

ODIDE  OF  STARCH.  Syn.  Amyli  Io- 
•pm.  Prep.  (Dr.  Buchanan.)  Iodine  24  grs. ; 
jter  q.  s. ;  triturate  ;  then  add  starch  Jj  5  again 
urate,  until  the  mass  assumes  a  uniform  color, 
e  of  the  most  worthless  of  the  preparations  of 
ne. 

ODIDES,  DOUBLE.  Several  of  these  com- 
mds  have  been  described  by  Bonsdorff,  Boullay, 
1  Liebig,  many  of  which  are  formed  by  dis- 
'  dng  the  iodides  in  a  solution  of  iodide  of  potas- 
n,  when  crystals  of  the  double  salt  are  de¬ 
bited  as  the  liquid  cools,  or  on  evaporation, 
ey  possess  but  little  interest  in  a  practical  point 
view. 

ODINE.  Syn.  Iode,  (Fr.)  Iod,  ( Ger .)  Iodium  ; 
i'iNiUM  ;  Iodina,  ( Lat .,  from  ivies,  violet  colored, 
•j  account  of  the  color  of  its  vapor.)  A  chemical 
1  nent,  accidentally  discovered  in  1812,  by  De 
|:irtois,  a  saltpetre  manufacturer  at  Paris,  but 
y  first  described  by  Clement,  in  1813,  and  its 
I  cise  nature  was  soon  afterwards  determined  by 
:  II.  Davy  and  M.  Gay  Lussac.  It  is  found 
Ih  in  the  animal,  vegetable,  and  mineral  king- 
1  is,  but  exists  in  greatest  abundance  in  the 
'■etable  family  algae.  It  is  principally  rnauu- 
i'ured  in  the  neighborhood  of  Glasgow,  from 
1  mother  waters  of  kelp. 

i *rep.  I.  Extract  all  the  soluble  part  of  kelp  by 
w,  and  crystallize  the  soda  by  evaporation  ;  to 

I  mother  lye  add  oil  of  vitriol  in  excess  and  boil 
H  liquid,  then  strain  it  to  separate  some  sulphur, 

I I  mix  the  filtered  liquor  with  as  much  manganese 
t  here  was  oil  of  vitriol  used  :  on  applying  heat, 
f  iodine  sublimes  in  the  form  of  grayish  black 
s  les,  with  a  metallic  lustre.  The  boiling  is  con¬ 
futed  in  a  leaden  vessel ;  and  a  cylindrical  leaden 
*|  i  with  a  very  short  head,  and  connected  with 
f  >r  3  large  globular  glass  receivers,  is  used  for 
f  subliming  apparatus.  Care  must  be  taken  to 
y.ch  the  process,  and  prevent  the  neck  of  the 
;  becoming  choked  with  condensed  iodine. 

I.  (Ure.)  Saturate  the  residual  liquor  of  the 


manufacture  of  soap  from  kelp,  of  the  sp.  gr.  of 
1'374,  heated  to  230°  F.,  with  sulphuric  acid 
diluted  with  half  its  weight  of  water,  cool,  decant 
the  clear,  strain,  and  to  every  12  fluid  ounces  add 
1000  grs.  of  black  oxide  of  manganese,  in  powder ; 
put  the  mixture  into  a  glass  globe,  or  matrass 
with  a  wide  neck,  over  which  invert  another 
glass  globe,  and  apply  heat  with  a  charcoal 
chauffer ;  iodine  will  sublime  very  copiously,  and 
condense  in  the  upper  vessel,  which  as  soon  as 
warm  should  bo  replaced  by  another;  and  the 
two  globes  thus  applied  in  succession,  as  long  as 
violet  vapor  arises.  It  may  be  washed  out  of  the 
globes  with  a  little  cold  water.  A  thin  disc  of 
wood,  having  a  hole  in  its  centre,  should  be 
placed  over  the  shoulder  of  the  matrass,  to  pre¬ 
vent  the  heat  from  acting  on  the  globular  re¬ 
ceiver.  On  the  large  scale,  a  leaden  still,  as  be¬ 
fore  described,  may  be  employed,  and  receivers  of 
stoneware  economically  substituted  for  glass  ones. 
The  addition  of  the  sulphuric  acid  should  be  made 
in  a  wooden  or  stoneware  basin  or  trough.  Prod. 
12  oz.  yield  80  to  100  grs. 

III.  (Soubeiran.)  Add  a  mixed  solution  of  1 
part  of  sulphate  of  copper  and  2J  parts  of  proto¬ 
sulphate  of  iron  to  the  mother  liquors  of  the  soda 
works,  as  long  as  a  white  precipitate  is  thrown 
down ;  the  precipitate  (diniodidc  of  copper)  must 
be  then  collected,  dried,  mixed  with  its  own  weight 
of  finely-powdered  black  oxide  of  manganese,  and 
distilled  by  a  strong  heat  in  a  retort ;  dry  iodine 
will  pass  over.  By  the  addition  of  sulphuric  acid 
with  the  manganese,  a  less  heat  is  required. 

Remarks.  The  top  of  the  leaden  still  employed 
for  the  preparation  of  iodine,  is  usually  furnished 
with  a  moveable  stopper,  by  which  the  process 
may  be  watched,  and  additions  of  manganese  or 
sulphuric  acid  made,  if  required.  To  render  it 
pure,  it  should  be  dried  as  much  as  possible,  and 
then  resublimed  in  glass  or  stoneware. 

Prop.  Iodine  is  usually  met  with  under  the  form 
of  semicrystalline  lumps,  having  a  metallic  lustre, 
or  in  micaceous,  friable  scales,  somewhat  resem¬ 
bling  gunpowder.  It  has  a  grayish-black  color,  a 
hot  acrid  taste,  and  a  disagreeable  odor,  not  much 
unlike  that  of  chlorine.  It  fuses  at  225°  F.,  vo¬ 
latilizes  slowly  at  ordinary  temperatures,  boils  at 
347°,  and  when  mixed  with  water  rapidly  rises 
along  with  its  vapor  at  212°.  It  dissolves  in  7000 
parts  of  water,  and  freely  in  alcohol  and  ether.  It 
may  be  crystallized  in  large  rhomboidal  plates,  by 
exposing  to  the  air  a  solution  of  it  in  hydiodic  acid. 
Iodine,  like  chlorine,  has  an  extensive  range  of 
affinity ;  with  the  salifiable  bases,  it  forms  com¬ 
pounds  termed  Iodides,  Iodurets,  or  Hydriodates ; 
and  it  destroys  vegetable  colors.  Many  of  the 
iodides  are  used  in  medicine. 

Pur.  The  iodine  of  commerce  is  usually  that  of 
the  first  sublimation,  and  commonly  contains  12 
to  20$  of  water.  Some  of  the  foreign  iodine,  ob¬ 
tained  by  precipitation  with  chlorine,  without  sub¬ 
sequent  sublimation,  frequently  contains  $th  water, 
has  a  leaden-gray  color,  and  a  sensible  odor  of 
chlorine.  Coal,  plumbago,  oxide  of  manganese, 
crude  antimony,  and  charcoal,  are  also  frequently 
mixed  with  it.  Water  may  be  detected  by  the 
loss  of  weight  it  suffers  when  exposed  to  strong 
pressure  between  the  folds  of  bibulous  paper, 
chlorine,  by  the  odor,  and  the  other  substances 


IOD  376  1RI 


mentioned  above,  by  digestion  in  spirits  of  wine, 
when  the  iodine  will  dissolve,  leaving  the  impuri¬ 
ties  behind.  Before  use  as  a  medicine,  “  it  must 
be  dried,  by  being  placed  in  a  shallow  basin  of 
earthenware,  in  a  small  confined  space  of  air,  with 
10  or  12  times  its  weight  of  fresh-burnt  lime,  till  it 
scarcely  adheres  to  the  side  of  a  dry  bottle.”  Pure 
iodine  “  is  entirely  vaporizable  ;  39  grs.,  with  9  grs. 
of  quicklime,  and  §iij  of  water,  when  heated  short 
of  ebullition,  slowly  form  a  perfect  solution,  which 
is  yellowish  or  brownish,  if  the  iodine  be  pure, 
but  colorless,  if  it  contains  more  than  2§  of  water, 
or  other  impurity.”  (P.  E) 

Uses,  Dose,  <$-c.  Iodine  is  chiefly  used  as  a  med¬ 
icine,  and  a  chemical  test.  Its  physiological  ac¬ 
tion,  when  applied  externally,  is  that  of  an  irritant, 
and,  when  swallowed  in  largo  doses,  it  produces 
powerful  gastric  irritation.  In  small  doses,  it  ap¬ 
pears  to  be  both  alterative  and  tonic,  rapidly  diffu¬ 
sing  itself  through  the  body,  and  exerting  a  stimu¬ 
lating  action  on  the  organs  of  secretion.  It  is  also 
said  to  be  diuretic,  and  in  some  cases  to  have  pro¬ 
duced  diaphoresis  and  salivation.  It  exerts  a  pow¬ 
erful  anti-aphrodisiac  action,  and  instances  are 
recorded  where  absorption  of  the  mammae  and 
testae  have  followed  its  exhibition.  (Hufeland’s 
Journal.)  Dose.  £  gr.  dissolved  in  spirit,  or  in  wa¬ 
ter,  by  means  of  an  equal  weight  of  iodide  of  po¬ 
tassium.  It  is  seldom  exhibited  alone,  being  usu¬ 
ally  combined  with  the  latter  substance,  and  in 
fact  this  salt  is  now  generally  preferred  by  practi¬ 
tioners.  Iodine,  in  medicinal  doses,  has  been 
exhibited  in  the  following  diseases,  as  well  as  in 
most  others  depending  on  an  imperfect  action  of 
the  absorbents,  or  accompanied  by  induration  or 
enlargement  of  individual  glands  or  organs ; — In¬ 
ternally,  in  brovchocele,  goitre,  Derbyshire  neck, 
scrofula,  ovarian  tumors,  enlargement  or  indu¬ 
ration  of  the  lymphatic,  prostate,  and  parotid 
glands,  amenorrhcea,  leucorrhcea,  diseases  of  the 
muco-genital  tissues,  phthisis,  chronic  nervous 
diseases,  lepra,  psoriasis,  chronic  rheumatism, 
dropsies,  hydrocele,  fyc.  .• — Externally,  in  scrof¬ 
ula,  numerous  skin  diseases,  ( especially  the  scaly,) 
erysipelas,  diseased  joints,  chilblains,  burns, 
scalds,  various  wounds,  to  check  ulceration,  to 
promote  absorption,  tf-c.  It  is  applied  externally 
in  the  form  of  ointment,  solution,  or  tincture. 

Tests.  Free  iodine  may  be  recognised  by _ 1. 

The  violet  color  of  its  vapor. — 2.  Striking  a  blue 
color  with  starch :  this  test  is  so  delicate  that  wa¬ 
ter  containing  only  part  of  iodine,  acquires 

a  perceptible  blue  tinge  on  the  addition  of  starch. 
(Stromeyer.)  3.  Nitrate  of  silver  causes  a  white 
precipitate  in  solutions  containing  iodine. _ 4.  Chlo¬ 

ride  of  palladium  causes  a  black,  flaky  precipitate  • 
equal  in  sensibility  to  starch.  .(M.  Bauman.)— 
5.  It  strikes  a  blue  color  with  opium  and  nar¬ 
ceine. 

Iodine  in  combination,  as  it  exists  in  iodic  acid 
and  the  iodates,  does  not  strike  a  blue  color  with 
starch,  without  the  addition  of  some  deo^ydizing 
agend  as  sulphurous  acid  or  morphia ;  and  as  it 
exists  in  the  iodides,  not  until  the  base  is  saturated 
with  an  acid,  (as  the  sulphuric  or  nitric,)  when 
iodine  being  set  free,  immediately  reacts  upon  the 
starch.  An  excess  of  either  acid  or  alkali  destroys 
the  action  of  the  test.  By  mixing  the  liquid  con¬ 
taining  the  iodine  with  the  starch  and  sulphuric 


acid,  and  lightly  pouring  thereon  a  small  quanti 
of  aqueous  chlorine,  a  very  visible  blue  zone  w1 
be  developed  at  the  line  of  contact.  (Balard.) 

Solutions  containing  iodates  yield,  with  nitra 
of  silver,  a  white  precipitate  soluble  in  ammonii 
the  iodides,  under  the  same  circumstances,  give1 
pale  yellowish  precipitate  with  nitrate  of  silve' 
scarcely  soluble  in  ammonia ;  a  bright  yellow  or 
with  acetate  of  lead  ;  and  a  scarlet  one  with  bi 
chloride  of  mercury.  The  iodates  deflagrate  wliej 
thrown  on  burning  coals,  but  the  iodides  do  no 
The  iodates  may  also  be  tested  as  iodides,  by  fir.1 
heating  them  to  redness,  by  which  they  lose  the1 
oxygen,  and  are  converted  into  iodides. 

IODINE,  CHLORIDES  OF.  When  dr 
chlorine  is  passed  over  dry  iodine,  at  common  teir 
peratures,  heat  is  evolved,  and  a  solid  chloride  Til 
suits.  It  is  orange-yellow  when  the  iodine  is  full: 
saturated,  and  reddish  orange  when  the  iodine  il 
in  excess.  It  deliquesces  in  the  air,  is  volatile,  an; 
very  soluble  in  water,  forming  a  colorless  solutior! 
which  exhibits  acid  properties.  It  is  the  chloriodi 
acid  of  Sir  II.  Davy.  The  protochloride  of  iodin 
is  formed  when  chlorine  is  passed  into  water  hold1 
ing  iodine  in  suspension,  and  the  per  chloride  b;| 
repeatedly  distilling  the  protochloride,  or  by  addin; 
to  a  solution  of  the  latter  a  strong  solution  of  cor! 
rosive  sublimate.  The  latter  is  also  called  tin! 

frrr  n  lew /  n  o 

IODOSALICULIC  ACID.  A  dark  browrj 

fusible  mass,  obtained  by  distilling  a  mixture  off 
iodide  of  potassium  and  cbloro-saliculic  acid ;  oij 
by  dissolving  iodine  in  saliculic  acid. 

IODO-SULPHURIC  ACID.  Prep.  Drop 
sulphuric  acid  into  a  hot  concentrated  aqueous  so¬ 
lution  of  iodic  acid,  as  long  as  a  precipitate  falls.! 
When  strongly  heated,  it  sublimes,  and  is  deconK 
posed,  but  by  means  of  a  gentle  heat,  gradually 
applied,  it  melts,  and  crystallizes  in  yellow  rhom¬ 
boids  as  it  cools.  In  a  similar  manner  may  be1 
formed  iodo-phosphoric  and  iodonitric  acids.  All 
these  act  with  great  energy  on  the  metals,  and 
dissolve  gold  and  platinum. 

IODOUS  ACID.  Prep.  (Sementini.)  Chlo-i 
rate  of  potassa  and  iodine,  equal  parts;  triturate 
together,  until  reduced  to  a  homogeneous  yellow! 
mass ;  then  heat  the  mixture  over  a  spirit-lamp,  in 
a  glass  retort  connected  with  a  spacious  receiver, ; 
until  vapors  cease  to  arise.  The  oily  liquid  in  the 
receiver  is  the  iodous  acid. 

II.  (Pleischl.)  Chlorate  of  potash  3  parts; 
iodine  1  part ;  as  last. 

Remarks.  Iodous  acid,  or  oxide  of  iodine,  red¬ 
dens  test  papers,  is  volatile  at  112°  F.,  and  freely 
dissolves  iodine.  Little  is  known  respecting  its 
precise  composition.  (See  Iodic  Acid.) 

IODURETED  IODIDE  OF  POTASSIUM. 
Iodine  dissolved  in  a  solution  of  iodide  of  potassium. 
Various  strengths  are  employed  by  different  au¬ 
thorities.  (See  Solutions.) 

IRIDIUM.  (From  Iris,  the  rainbow,  because 
of  the  variety  of  colors  exhibited  by  its  solutions.) 
A  rare  metal,  discovered  by  Descotils  in  1803,  and 
by  Tennant  in  1804,  in  the  black  powder  left  in 
dissolving  platina.  It  is  obtained  in  combination 
with  osmium. 

Prep.  (Wollaston.)  Reduce  the  pulverulent 
residue  of  the  ores  of  platina  to  fine  powder,  along 
with  J  of  its  weight  of  nitre,  and  heat  the  mixture 


IRO 


377 


IRO 


lines';  in  a  silver  crucible,  until  reduced  to  a 
y  state,  and  the  odor  of  oxide  of  osmium  be¬ 
es  perceptible;  cool,  powder,  agitate  with  the 
;llest  possible  quantity  of  water,  place  the  solu- 
iu  a  rotert,  acidulate  with  oil  of  vitriol  diluted 
an  equal  weight  of  water,  and  distil  rapidly 
j  a  clean  receiver,  as  long  as  fumes  of  osrnic 
pass  over  and  condense  as  a  white  crust  on 
sides  of  the  vessel,  afterwards  liquefying,  and 
mg  beneath  the  water,  forming  a  flattened 
:ule.  By  solution  in  water,  agitation  with  mer- 
|,  and  the  addition  of  muriatic  acid,  osmium  is 
lined  as  a  black  porous  powder,  which  exhibits 
“tallic  lustre  when  rubbed.  The  undissolved 
I  on  must  now  be  digested  in  muriatic  acid,  and 
(solution  treated  with  any  metal  but  gold  or 
inum,  when  the  iridium  will  be  precipitated. 
rop.,  <f-e.  Brittle,  pulverulent,  and  when  Pol- 

l,  resembling  platinum.  It  is  the  heaviest,  | 
est,  most  infusible,  indestructive,  and  least  af-  j 
d  by  acids,  of  all  the  metals.  With  chlorine,  j 
im  forms  four  compounds : — the  protochloride, 
ed  by  transmitting  chlorine  over  powdered 

m,  heated  to  a  dull  red,  or  by  digesting  the 
ated  protoxide  in  muriatic  acid  ; — the  sesqui- 

Iide,  by  calcining  iridium  with  nitre,  digesting 
trie  acid,  washing  with  water,  and  solution  in 
achloric  acid ; — the  bichloride,  by  digesting 
l  esquichloridc  in  hot  nitro-muriatic  acid  ; — the 

!loride,  obtained  as  a  double  chloride  of  potas- 
With  oxygen,  iridium  forms  a  protoxide, 
i ioxide,  and  teroxide,  each  of  which  may  be 
led  by  precipitating  a  solution  of  the  corre- 

!jling  chloride  with  an  alkali. 
IDIO-CHLORIDES.  Double  salts,  formed 
e  chlorides  of  iridium  with  other  chlorides. 

•  of  them  are  crystallizable  and  soluble. 

ON.  Syn.  Ferrum,  ( Lot .)  Fer,  (Fr.)  Eisen, 

)  Ferro,  (It.)  Ferro,  (Port.)  Hierro,  ( Sp .) 

.  (Dan.  <£  Swed.)  Ijzen,  ( Dut .)  Mars, 
t.)  The  early  history  of  iron  is  lost  in  its  an- 
y.  It  is  said  to  have  been  employed  as  a 
ieine  upwards  of  3200  years  ago.  As  a  reme- 
i  gent,  when  properly  exhibited,  it  acts  as  a 
I  stimulant  and  tonic,  and  generally  proves 
•cial  in  cases  of  chronic  debility,  unaccompa- 
vith  organic  congestion  or  inflammation.  For 
urpose,  the  protoxide  or  its  salts  should  alone 
iployed,  as  the  peroxide  and  its  salts  act,  al- 
universally,  as  irritant  stimulants,  occasioning 
ourn,  febrile  symptoms,  and  accelerated  pulse. 
!>owers  of  the  protocarbonate,  as  it  exists  in 
,al  waters,  held  in  solution  by  carbonic  acid 
:ess,  appears  to  be  the  form  most  congenial 
human  body;  and  from  its  state  of  dilution, 
ipidly  absorbed  by  the  lacteals,  and  speedily 
ts  a  ruddy  hue  to  the  wan  countenance.” 
s  undoubtedly  one  of  the  most  valuable  arti- 
f  the  materia  medica,  and  appears,  from  the 
iity  of  its  introduction  into  medicine,  and  the 
•|er  of  its  preparations,  to  have  been  deserved- 
■jireciated.  It  bears  the  recommendation  of 
H'ds  of  3000  years  upon  its  brow,  and  surely  a 
■•  ine  that  hath  withstood  such  vicissitudes, 
t  be  destitute  of  virtue. 

7>.  Iron  is  only  prepared  on  the  large  scale, 
‘eden  it  is  extracted  from  magnetic  iron,  and 
eous  iron  ore ;  and  in  England,  principally 
day  iron  ore.  It  is  obtained  by  smelting  the 
48 


ore  along  with  coke  and  a  flux,  (either  limestone 
or  clay.)  The  crude  iron  thus  obtained  is  run  into 
moulds,  and  then  constitutes  cast  iron  or  rio 
iron,  ( ferrum  fusum.)  By  the  subsequent  pro¬ 
cess  of  refining,  (puddling,  welding,)  it  is  convert¬ 
ed  into  soft  iron  or  wrought  iron,  ( ferrum  cu- 
sum.) 

Prop.  <$•  Uses.  The  properties  and  uses  of  iron 
are  too  well  known  to  require  description.  Its  ap¬ 
plications  in  almost  every  branch  of  human  indus¬ 
try,  are  almost  infinite.  It  is  remarkably  ductile, 
and  possesses  great  tenacity,  but  it  is  less  mallea¬ 
ble  than  many  of  the  other  metals.  Its  sp.  gr.  is 
7-788.  It  is  the  hardest  of  all  of  the  malleable  and 
ductile  metals,  and  when  combined  with  carbon 
or  silica,  (steel,)  admits  of  being  tempered  to  al¬ 
most  any  degree  of  hardness  or  elasticity.  Iron- 
filings,  ( ferri  limaturcc,)  iron-turnings,  ( ferri 
ramenta,  ferri  scobs,)  and  iron-wire,  (ferri 
filum,)  are  the  forms  under  which  iron  is  ordered 
in  the  pharmacopcnias.  The  last  is  only  used  in 
preparations,  but  the  others  are  also  taken.  Dose. 
Of  the  filings  5  to  10  grs.,  in  chlorosis,  &c.  For 
medical  purposes,  iron-filings  and  turnings  should 
be  purified  by  washing,  drying,  and  separating 
them  from  particles  of  copper  and  other  metals,  by 
laying  a  sieve  over  them,  and  drawing  them 
through  it  with  a  magnet. 

Tests.  1.  Metallic  iron  is  attracted  by  the  mag¬ 
net.  2.  It  dissolves  in  muriatic  and  sulphuric 
acids,  with  the  evolution  of  hydrogen  gas.  3.  Its 
oxides  are  also  soluble  in  the  acids.  4.  The  solu¬ 
tions  of  iron  (ferruginous  salts)  yield  a  greenish 
white  precipitate,  subsequently  turning  red  or 
brown,  when  treated  with  alkalis.  5.  Aurochlo- 
ride  of  sodium  gives  a  purple  precipitate  with  solu¬ 
tions  of  the  protosalts  of  iron,  and  red  prussiate  of 
potash  a  blue  one.  6.  Prussiate  of  potash,  under 
like  circumstances,  gives  a  palo  blue  one,  or  a  full 
blue,  if  a  little  nitric  acid  has  been  previously  add¬ 
ed.  The  protosalts  may  thus  be  all  converted  into1 
persalts,  and  tested  accordingly.  7.  The  persalta 
of  iron  yield  a  blue  precipitate  with  yellow  prus¬ 
siate  of  potash,  but  are  unaffected  by  the  red  prus¬ 
siate  ;  sulphocyanic  and  meconic  acids  strike  a 
red  color ;  gallic  acid,  tannic  acid,  and  infusion  or 
tincture  of  galls,  a  bluish  black ;  succinate  and 
benzoate  of  ammonia,  a  yellowish  one  ;  citric  acid 
or  a  citrate,  a  pale  red  color,  (transparent.)  8. 
Cochineal  freed  from  fat  by  ether,  and  then  di¬ 
gested  in  water,  (or  very  weak  spirit,)  gives  a  so¬ 
lution  which  is  colored  violet  by  the  protosalts  of 
iron.  (Kastner.)  9.  Hydrosulphuret  of  ammonia 
gives  a  black  precipitate.  10.  Phosphate  of  soda 
precipitates  the  persalts  white,  and  the  protosalts 
blue. 

IRON,  ACETATE  OF.  Acetate  de  fer, 
(Fr.)  Acetato  di  Ferro,  (Ital.)  Ff.rri  aor¬ 
tas,  (Lat.)  Prep.  I.  (P.  D.)  Sesquioxide  of  iron 
1  part ;  acetic  acid  G  parts ;  digest  3  days  and 
filter.  Tonic.  Dose.  10  to  25  drops  in  water  or 
wine.  This  preparation  is  a  mixture  of  the  proto- 
and  per-acetate  of  iron. 

II.  (Pyrolignite  of  iron.  Iron  liquor.  Dyer's 
acetate  of  iron.)  Prep.  a.  (Prof.  Runge.)  Eight 
suitable  vessels  are  arranged  one  above  another, 
like  a  staircase,  so  that  the  top  of  the  upper  one 
may  rest  over  the  one  immediately  below  it,  and 
so  on  of  the  others  to  the  bottom  one.  The  eight 


iro 


378 


IRO 


vessels  are  now  filled  with  old  scraps  of  iron,  and 
the  upper  one  with  pyroligneous  acid ;  after  half 
an  hour  this  is  drawn  off  into  the  vessel  next  be¬ 
low  it,  and  this  again,  after  the  lapse  of  another 
half  hour,  into  the  third,  and  so  on  until  the  last 
is  emptied.  The  acid  is  now  passed  a  second  time 
through  the  vessels  in  the  same  way  as  before, 
and  thus  becomes  more  strongly  impregnated  with 
iron  in  a  less  time  than  by  any  other  means,  except 
the  following: — 

b.  (Dr.  Winterfieid.)  This  consists  in  employ¬ 
ing  several  wooden  cylinders,  resembling  those 
used  in  the  quick  process  of  making  vinegar ;  the 
space  between  the  two  perforated  bottoms,  usually 
tilled  with  wood  shavings,  being  occupied  with 
scraps  of  iron.  Pyroligneous  acid  is  then  passed 
through  them,  and  the  same  system  of  ventilation 
observed  as  in  the  manufacture  of  vinegar.  (Ge- 
werbe-Blatt  f.  Sachsen.) 

c.  Leave  old  scraps  of  iron  in  a  cask  of  vinegar, 
or  pyroligneous  acid,  and  employ  occasional  agi¬ 
tation,  until  a  sufficiently  strong  solution  is  ob¬ 
tained.  When  the  deposite  of  tar  on  the  iron 
hinders  the  solution,  it  may  bo  burnt  off. 

d.  Add  a  solution  of  acetate  of  lime  to  another 
of  green  copperas,  as  long  as  a  precipitate  is 
formed ;  decant. 

III.  ( Protacetate .)  Dissolve  freshly  precipita¬ 
ted  protoxide  or  carbonate  of  iron  in  acetic  acid, 
or  add  a  solution  of  acetate  of  lime  to  another  of 
protosulphate  of  iron,  and  evaporate  out  of  con¬ 
tact  with  the  air.  Small  green  prismatic  crys¬ 
tals. 

IV.  ( Sesquiacetate .  Peracctate.)  Dissolve  hy¬ 
drated  peroxide  of  iron  in  acetic  acid,  or  precipi¬ 
tate  a  solution  of  acetate  of  baryta  by  another  of 
persulphate  of  iron.  Uncrystallizable. 

Remarks.  All  the  above,  prepared  with  crude 
materials,  are  used  as  mordants  by  the  dyers. 

IRON,  ARSENITE  OF.  Prep.  I.  ( Protar - 
senile.  Ferri  arsenia.s.)  Precipitate  a  solution  of 
protosulphate  of  iron  with  another  of  arsenite  of 
soda  or  ammonia ;  wash  and  dry.  A  yellowish 
brown  powder,  used  in  medicine  as  a  tonic,  alter¬ 
ative,  and  febrifuge. 

II.  ( Perarsenite .  Sesquiarsenite.)  Prepared 
by  precipitating  peracetate  of  iron  with  arsenite 
of  ammonia,  or  by  boiling  nitric  acid  on  the  prot- 
arsenite. 

Remarks.  The  arseniates  of  the  iron  may  be 
formed  in  a  similar  way,  from  the  arseniate  of 
soda  or  ammonia. 

IRON,  ALBUMINATE.  Prep.  I.  (Las- 
saigne.)  Precipitate  a  filtered  solution  of  white  of 
egg  with  another  of  persulphate  of  iron,  wash  the 
deposite  in  water,  and  dissolve  it  in  alcohol,  hold¬ 
ing  caustic  potassa  in  solution. 

II.  (Cooley.)  Dissolve  well  washed  hydrated 
protoxide  or  peroxide  of  iron  in  white  of  egg,  di¬ 
luted  with  twice  its  weight  of  water,  and  filtered. 

Remarks.  As  a  therapeutic  agent,  the  albumi¬ 
nate  of  iron  is  highly  spoken  of  by  M.  Lassaigne 
and  other  high  authorities,  who  recommend  it  as 
a  preparation  especially  adapted  by  its  nature,  on 
theoretical  grounds,  for  combining  with  the  tissues 
of  the  body.  It  will  no  doubt,  ere  long,  take  a 
prominent  situation  among  the  most  esteemed  of 
our  chalybeates. 

IRON,  AMMONIO-CHLORIDE  OF.  Syn. 


Ferro-chloride  of  Ammonia.  Ammoniated  I  n. 


>•) 


Ens  Veneris  Boylei.  Ens  Martis,  (P.  L.  1' 
Flores  martialeb,  (P.  L.  1775.)  Ferrum  ajo- 
niacale,  (P.  L.  1788.)  Ferrum  ammoniatum  P 
L.  1809  and  1824.)  Ferri  ammonio-ciilori 


(P.  L.  1836.)  Flores  Salis  Ammoniaci  map  a 


lis.  Murias  Ferri  et  Ammonite.  Prep.  I 
L.)  Sesquioxide  of  iron  fiij  ;  muriatic  acid  ^  j 
digest  in  a  proper  vessel  in  a  sand-bath  for  2  he’s. 


then  add  sal  ammonia  lb.  iiss,  dissolved  in  wat 
pints ;  filter,  evaporate  to  dryness,  and  reduce 


Orange-colored  cry 


3 


mass  to  coarse  powder, 
line  grains. 

II.  Rub  sal  ammoniac  with  twice  its  weigl 
colcother  or  rust  of  iron,  sublime  with  a  q 
sudden  heat,  and  repeat  the  sublimation  with  1 
sal  ammoniac  as  long  as  the  flowers  are  well 
ored.  Difficult  to  manage. 

Remarks.  Ammonio-chlorido  of  iron  “  is  totfy 
soluble  in  proof  spirit  and  in  water.  Potassa 
ed  to  the  solution  throws  down  sesquioxide  of  i 
and  when  added  in  excess,  evolves  ammoi 
(P.  L.)  Tonic.  Emmenagogue  and  aper; 
Dose.  5  to  15  grs.  in  glandular  swellings,  obst 
tions,  &c. 

IRON,  AMMONIO-TARTRATE  OF.  l>. 
Aikin’s  Ammonio-tartrate  of  Iron.  Tartu  jt: 
of  Iron  and  Ammonia.  Ferro-tartrate  of  .  - 
monia.  Ammonite  Ferro-tartras,  &c.  P 
Tartaric  acid  1  part;  iron  filings  3  parts;  dill 
in  a  sufficient  quantity  of  hot  water  to  ba  v 
cover  the  mixture  for  2  or  3  days,  observiiij  J 
stir  it  frequently,  and  to  add  just  enough  wate  > 
allow  the  evolved  gas  to  escape  freely ;  then  1 
some  liquor  of  ammonia,  and  continue  the  stirri  ; 
dilute  with  water,  decant,  wash  the  undissol  i 
portion  of  iron,  filter  the  mixed  liquors,  and  evi  - 
rate  to  dryness ;  redissolve  in  water,  add  a  1  ■ 
more  ammonia,  filter,  and  again  gently  evapo 
to  dryness,  or  to  the  consistence  of  a  thick  sii|  ■ 
when  it  may  be  spread  upon  hot  plates  of  gi  . 
or  on  earthenware  dishes,  and  dried  in  a  stc!- 
room,  as  directed  for  citrate  of  iron. 

Remarks.  Glossy,  brittle  lamellae,  or  irregil' 
pieces,  deep  garnet-colored,  almost  black,  vj 
soluble  in  water,  and  possessing  a  sweetish  |1 
slightly  ferruginous  taste.  By  repeated  re-solu  i 
and  evaporation  its  sweetness  is  increased,  pi 
ably  from  tho  conversion  of  a  part  of  its  acid  i> 
sugar.  It  contains  more  iron  than  a  given  wek 
of  the  sulphate  of  the  same  base.  It  is  the  n  i 
pleasant-tasted  of  all  the  preparations  of  iron,  • 
cept  the  ammonio-citrate.  (Aikin,  Lond.  M- 
Gaz.) 

IRON,  BENZOATES  OF.  Prepared  by  • 
gesting  the  hydrated  oxides  in  a  hot  solution 
the  acid,  or  from  the  benzoate  of  an  alkali  an 
salt  of  iron  by  double  decomposition. 

IRON,  BRONZING  OF.  (See  Browning  ' 
Gun  Barrels,  and  Bronzing.) 

IRON,  CARBONATE  OF.  Syn.  Fe 
Carbonas.  This  preparation  is  found  in  a  cr 
tallized  state  in  the  mineral  called  Spathose  ir 
and  in  some  chalybeate  waters. 

Prep.  Precipitate  protosulphate  of  iron  by  ai 
ing  a  solution  of  carbonate  of  soda,  well  wash 
green  powder  with  water  and  dry  it  out  of  cont 
with  the  air.  On  the  slightest  exposure  it  is  ci 
verted  into  sesquioxide  of  iron. 


IRO  379  IRQ 


IRON,  CARBONATE,  (SACCHARINE.) 
Syn.  Klauer’s  Ferrum  carbonicum  sacchara- 
rcM.  Ferri  Carbonas  saccharatum.  Prep.  (P. 
E.)  Sulphate  of  iron  fiv ;  carbonate  of  soda  gv ; 
dissolve  eacli  separately  in  water  I  quart,  mix  the 
•olutions,  collect  the  precipitate,  well  wash  it  with 
;o!d  water,  drain  on  a  cloth,  squeeze  out  as  much 
>f  the  water  as  possible,  and  add  powdered  lump 
,-ugar  ;§ij  j  mix  and  dry  at  a  temperature  not  much 
ibove  120°  F.  The  whole  operation  should  be 
>erformed  as  quickly  as  possible.  A  sweet-tasted 
greenish  mass  or  powder,  consisting  chiefly  of  car- 
wnate  of  iron.  It  is  one  of  the  best  of  the  cha- 
ybeates.  Dose.  5  to  10  grs.  When  pure  it  should 
>e  “easily  soluble  in  muriatic  acid  with  brisk  ef¬ 
fervescence.”  (P.  E.) 

IRON,  CHLORIDE  OF.  Syn.  Ferri  Ciilo- 
udum.  Prep.  I.  ( Protochloride .)  Dissolve  iron 
iiings  or  scales  in  muriatic  acid,  evaporate  and 
•rystallize.  Soluble,  green  crystals. 

II.  ( Perchloride .  Sesquichloride.)  Dissolve 
;esquioxide  or  rust  of  iron  in  muriatic  acid,  evapo- 
ate  to  the  consistence  of  a  sirup,  and  crystallize, 
ted  crystals. 

Remarks.  Neither  of  the  preceding  is  abso¬ 
lutely  pure;  but  by  transmitting  dry  hydrochloric 
!icid  gas  over  iron  heated  to  redness,  a  pure  white 
irystalline  frotociiloride  of  iron  is  obtained; 
juid  by  the  combustion  of  iron  wire  in  chlorine 
jras,  or  by  passing  chlorine  over  heated  iron,  the 
i Mire  perchloride  of  iron  is  formed.  The  proto- 
hloride  is  volatile  at  high  temperatures,  and  the 
terchloride  is  dissipated  by  a  heat  a  little  above 
112°  F.  The  latter  is  soluble  in  water,  alcohol, 
ind  ether,  and  is  deliquescent.  (See  Tinct.  of 

'ESQUICHLORIDE  OF  IRON.) 

IRON,  IODIDES  OF.  Prep.  I.  ( Proliodide 
f  Iron.  Iodide  of  do.  Ioduret  of  do.  Ferri 
'odidum,  P.  L.  Ferri  Ioduretum.)  a.  (P.  L.) 
iodine  ^vj ;  iron  filings  §i.) ;  water  4^  pints;  mix, 
■oil  in  a  sand-bath  until  the  liquid  turns  to  a  pale 
?een,  filter,  wash  the  residue  with  a  little  water, 
nd  evaporate  the  mixed  liquors  in  an  iron  vessel, 
tit  212°,  to  dryness. 

6.  (P.  E.)  The  Scotch  college  orders  the  solu- 
on  not  to  be  filtered  until  evaporated  to  with- 
nt  removing  the  excess  of  iron,  and  then  to  be 
iltered  as  quickly  as  possible  and  put  into  a  basin, 
jvhich  must  bo  surrounded  with  12  times  its  weight 
•f  quicklime,  and  placed  in  some  convenient  ap¬ 
paratus  in  which  it  may  be  accurately  shut  in  a 
Small  space  not  commifnicating  with  the  general 
tmosphere.  The  whole  must  then  be  heated  in 
•  hot-air  press,  in  a  stove  or  otherwise,  until  the 
■rater  be  entirely  evaporated,  when  the  iodide  of 
•on  must  be  put  into  small  dry-stoppered  vials. 
product  excellent. 

Remarks.  A  great  deal  has  been  written  and 
'aid  about  the  preparation  of  iodide  of  iron,  much 
f  which  is  more  amusing  than  instructive.  There 
'  in  reality  very  little  difficulty  in  the  process. 
«  soon  as  iodine  and  iron  are  mixed  together  lin¬ 
er  water,  much  heat  is  evolved,  and  if  too  much 
'.rater  be  not  used  the  combination  is  soon  com- 
leted,  and  the  liquor  merely  requires  to  be  evapo- 
ated  to  dryness,  out  of  contact  with  the  air,  at  a 
eat  not  exceeding  212°.  This  is  most  cheaply 
nd  easily  performed  by  employing  a  glass  flask, 
hth  a  thin  broad  bottom  and  a  narrow  mouth,  by 


which  means  the  evolved  steam  will  exclude  air 
from  the  vessel.  I  have  adopted  the  following 
formula  with  excellent  results : — Iodine  18  oz. ; 
iron  wire  or  filings  6  or  7  oz. ;  water  about  1 
quart ;  mix  in  a  glass  or  stoneware  jug,  agitate 
with  an  iron  rod,  (cautiously ;)  when  the  temper¬ 
ature  of  the  liquid  will  rise  considerably,  and  the 
combination  be  completed  in  20  or  30  minutes, 
without  the  application  of  external  heat.  When 
the  liquor  assumes  a  pale  green  color,  decant  it 
into  a  glass  flask  with  a  thin  bottom,  wash  the 
remaining  iron  with  a  little  water,  filter,  and  add 
it  to  that  already  in  the  flask.  Apply  the  heat  of 
a  sand-bath,  or  a  rose  gas  jet,  (preferably  the 
former,)  and  evaporate  to  the  consistence  of  a 
sirup  as  quickly  as  possible,  then  remove  the  flask 
into  a  water-bath  containing  ^  salt  and  evaporate 
to  dryness,  observing  not  to  stir  the  mass  during 
the  latter  part  of  the  process.  The  whole  of  the 
uncombined  water  may  be  known  to  be  evapo¬ 
rated  when  vapor  ceases  to  condense  on  a  piece 
of  cold  glass  held  over  the  mouth  of  the  flask  ;  a 
piece  of  moistened  starch  paper  occasionally  ap¬ 
plied  in  the  same  way,  will  indicate  whether  free 
iodine  be  evolved ;  should  such  be  the  case,  the 
heat  should  bo  immediately  lessened.  When  the 
evaporation  is  completed,  the  mouth  of  the  flask 
should  be  stopped  up  by  laying  a  piece  of  sheet 
Indian  rubber  on  it,  and  over  that  a  flat  weight ; 
the  flask  must  be  then  removed,  and  when  cold 
broken  to  pieces,  the  iodide  weighed,  and  put  into 
dry  and  warm  stoppered  wide-mouth  glass  vials, 
which  must  be  immediately  closed,  tied  over  with 
bladder,  and  the  stoppers  dipped  into  melted  wax. 

Iodide  of  iron  “  evolves  violet  vapors  by  heat, 
and  sesquioxide  of  iron  remains.  When  freshly 
made  it  is  totally  soluble  in  water,  and  from  this 
solution  when  kept  in  a  badly  stoppered  vessel, 
sesquioxide  of  iron  is  very  soon  precipitated ;  but 
with  iron  wire  immersed  in  it,  it  may  be  kept 
clear  in  a  well-stoppered  vessel.”  (P.  L.)  “  En¬ 

tirely  soluble  in  water,  or  nearly  so,  forming  a 
greenish  solution.”  (P.  E.)  Its  dilute  solution 
should  be  colorless.  (A.  J.  C.) 

Dose.  1  to  3  grs.  or  more.  It  is  tonic,  stimu¬ 
lant,  and  resolvent,  and  has  been  given  with  ad¬ 
vantage  in  debility,  scrofula,  and  various  glandular 
affections. 

II.  ( Periodide .)  Freely  expose  a  solution  of 
protiodide  of  iron  to  the  air  ;  or  digest  iodine  in  ex¬ 
cess  on  iron  under  water,  gently  evaporate,  and 
sublime.  A  deliquescent,  volatile  red  compound, 
soluble  in  water  and  alcohol. 

IRON,  LACTATE.  Syn."  Protolactate  of 
Iron.  Ferri  lactas.  Prep.  I.  (Rassman.)  Boil 
iron  filings  in  lactic  acid  diluted  with  water  till  gas 
ceases  to  be  evolved,  filter  while  hot  into  a  suitable 
vessel,  which  must  then  be  closely  stopped  ;  as  the 
solution  cools,  crystals  will  be  deposited,  and  these 
must  be  washed  with  a  little  cold  water,  then  with 
alcohol,  and  lastly  dried.  The  mother-liquor  di¬ 
gested  as  before  with  fresh  iron  will  yield  more 
crystals.  (Buchner’s  Rep.) 

II.  (Pagenstecher.)  Lactate  of  lime  prepared 
from  sour  milk  is  dissolved  in  water,  and  carbonate 
of  ammonia  added  till  it  ceases  to  produce  a  pre¬ 
cipitate  ;  the  liquid  is  now  filtered,  and  concen¬ 
trated  by  heat  till  it  acquires  the  consistence  of  a 
sirup  ;  it  is  then  mixed  with  6  times  its  weight  of 


JRO 

alcohol  of  sp.  gr.  -879,  and  a  concentrated  solution 
of  protochloride  of  iron  added,  containing  a  quan¬ 
tity  of  the  salt  equal  to  38§  of  the  lactate  of  lime 
employed.  In  about  36  hours  the  mixed  liquid 
will  have  deposited  all  its  lactate  of  iron  in  minute 
crystals,  which  may  be  obtained  by  straining  and 
pressure  between  the  folds  of  bibulous  paper.  It 
is  a  mild  chalybeate,  nearly  insoluble  in  cold  water. 

IRON,  OXIDES  OF.  Prep.  I.  (Protoxide.) 
This  oxide  is  precipitated  from  solutions  of  the  pro¬ 
tosalts  of  iron,  as  a  white  hydrate  by  pure  alkalis, 
and  as  a  white  carbonate  by  the  alkaline  carbon¬ 
ates  ;  both  of  which  turn  first  green  and  then  red 
by  exposure  to  the  air.  It  readily  dissolves  in  the 
acids  forming  protosalts  of  iron. 

II.  ( Sesquioxide .  Peroxide.  Red  oxide.) — 
1.  By  precipitation.  ( Carbonate  of  iron.  Sub¬ 
carbonate  of  do.  Precipitated  carbonate  of 
do.  Ferri  sesquioxidum,  P.  L.  Ferri  oxy- 
dum  rubrum,  P.  E.  Ferri  carbonas,  P.  D. 
Oxyde  de  Fer  rouge;  Carbonate  de  Fer,  Fr. 
Kohlensaures  eisen  Rost,  Ger.)  By  precipi¬ 
tating  a  solution  of  sulphate  of  iron  with  another 
of  carbonate  of  soda,  washing  thoroughly  the  pre¬ 
cipitate  with  water,  and  drying  it.  The  London 
College  orders  of  sulphate  of  iron  lb.  iv  ;  carbonate 
of  soda  lb.  iv  §ij  ;  boiling  water  6  gallons  ; — the 
Edinburgh,  sulphate  of  iron  ^iv ;  carbonate  of 
soda  ;  water  4  pints  ; — the  Dublin,  sulphate  of 
iron  25  parts  ;  carbonate  of  soda  26  parts  ;  water 
800  parts.  A  greenish  brown  powder,  reddening 
by  exposure  to  air  and  to  heat. 

2.  By  calcination.  ( Crocus .  Crocus  martis. 
Colcothar.  Trip.  Brown  red.  Indian  red. 
Rouge.  Jewellers'  do.  Caput  mortuum  vitrioli. 
Crocus  martis  astringens.  Do.  do.  sulphuratus. 
Portee  d’acier.  Terra  dulcis  vitrioli.  Ferrum 
oxydum  rubrum,  P.  D.  Rouge  d'Angleterre  ; 
Oxyde  de  Fer  rouge,  Fr.  Rothes  eisenoxyd,  Ger.) 

a.  (P.  D.)  Calcine  sulphate  of  iron,  then  roast 
it  with  a  strong  fire  until  acid  vapors  cease  to  rise, 
cool,  wash  with  water  till  the  latter  ceases  to  affect 
litmus,  and  dry. 

b.  (Berzelius.)  Green  sulphate  of  iron  100  parts  ; 
common  salt  42  parts ;  calcine,  wash  well  with 
water,  dry,  and  levigate  the  residuum.  This  pro¬ 
cess  yields  a  cheap  and  beautiful  product,  which  is 
frequently  sold  for  the  sesquioxide,  P.  L.,  but  is  less 
soluble. 

3.  From  metallic  iron.  (Rust  of  iron.  Crude 
carbonate,  or  hydrated  sesquioxide  of  iron.  Ferri 
rubigo,  P.  D.)  Moisten  iron  wire  cut  into  pieces 
with  water,  and  expose  it  to  the  air  until  corroded 
into  rust,  then  grind,  elutriate,  and  dry.  Iron 
filings  may  be  used  for  wire.  It  is  usually  made 
up  into  small  conical  loaves. 

Remarks.  Sesquioxide  of  iron,  prepared  by  pre¬ 
cipitation,  is  an  impalpable  powder,  of  a  brownish 
red  color,  odorless,  insoluble  in  water,  and  possess¬ 
ing  a  slightly  styptic  taste,  especially  when  recently 
prepared.  When  exposed  to  heat,  its  color  is 
brightened,  its  sp.  gr.  increased,  and  it  is  rendered 
less  easily  soluble  in  acids.  The  sesquioxide  pre¬ 
pared  by  calcination  is  darker  and  brighter  colored, 
less  soluble,  and  quite  tasteless.  It  has  either  a 
scarlet  or  purplish  cast,  according  to  the  heat  to 
which  it  has  been  exposed.  The  finest  Indian  red 
or  crocus  usually  undergoes  a  second  calcination, 
in  which  it  is  exposed  to  a  very  intense  heat.  The 


IRO 


best  jewellers’  rouge  is  prepared  by  calcining  ■ 
precipitated  oxide  until  it  becomes  scarlet.  Th 
rust  of  iron  contains  some  combined  water,  anc , 
more  soluble  than  the  oxide  prepared  by  calci; 
tion. 

Uses,  <jrc.  The  precipitated  oxide  is  emploi 
in  medicine  as  a  tonic  and  emmenagogue  in  do; 
of  10  to  30  grs. ;  and  in  tic  douloureux,  in  doses 
3j  to  3iv,  mixed  up  with  honey.  It  is  also  e| 
ployed  to  make  some  preparations  of  iron.  Ri 
of  iron  is  likewise  used  in  the  same  way.  T| 
calcined  oxide  is  employed  as  a  pigment,  as  an 
gredient  in  a  plaster,  &c. 

III.  (Black  oxide.  Magnetic  oxide.  Mart 
Ethiops.  JEthiops  martialis.  Ferri  oxidi 
nigrum,  P.  E.  Oxydum  f erroso-f erricum,  Bn 
zelius.  L' Oxide  noir  de  fer,  Fr.  Schwarzes§ 
auertes  eisen,  Ger.)  Prep.  I.  (P.  E.)  Sulphc 
of  iron  §vj ;  oil  of  vitriol  f  3ij  fQij;  nitric  ad 
f3iv  ;  liquor  of  ammonia  (fort.)  fivss  ;  boiling  w! 
ter  3  pints  ;  dissolve  half  the  sulphate  in  half 
the  water,  add  the  oil  of  vitriol,  boil,  add  the  niti 
acid  gradually,  boiling  after  each  addition  for  a  ft 
minutes  ;  dissolve  the  remaining  half  of  the  si 
phate  of  iron  in  the  rest  of  the  boiling  water  ;  mi 
the  two  solutions  and  add  the  ammonia,  stirrii 
well  all  the  time  ;  collect  the  precipitate  on  a  ca 
ico  filter,  wash  with  water  till  the  latter  ceases  \ 
affect  nitrate  of  baryta  water,  and  dry  at  a  he 
not  exceeding  180°  F.  The  formulae  of  Gregoij 
and  Dr.  Jephson  are  similar. 

II.  The  Dublin  College  orders  it  to  be  prepare] 
by  washing  the  black  scales  of  iron  (Ferri  oxy, 
squamae)  that  fall  around  the  smith’s  anvils,  dryinj: 
detaching  them  from  impurities  by  means  of  i 
magnet,  then  grinding,  elutriating,  and  dryiiL 
This  process  is  the  cheaper  of  the  two,  but  th] 
product  is  inferior  as  a  medicine,  being  less  easil 
soluble. 

Remarks.  When  pure  it  is  attracted  by  the  maj; 
net,  and  entirely  soluble  in  muriatic  acid  ;  an 
ammonia  added  to  the  solution  throws  down  a  blac 
precipitate,  (P.  E.)  Dose.  5  to  20  grains  two  o 
three  times  a  day. 

IV.  Hydrated  peroxide.  Do.  Sesquioxidt 
Ferrugo,  P.  E.  Hydrate  de  peroxide  de  Fei 
Fr.  Eisen  oxydhydrat,  Ger.  Prep.  (P.  E. 
Sulphate  of  iron  §iv  ;  oil  of  vitriol  f^iiiss  ;  water 
quart ;  mix,  dissolve,  and  boil,  then  gradually  ad 
nitric  acid  f3ix  ;  stirring  well  and  boiling  for 
minute  or  two  after  each  addition,  until  the  liquc 
yields  a  yellowish-brown  precipitate  with  amine 
ilia,  when  it  must  be  filtered  and  precipitated  wit 
liquor  of  ammonia  (fort.)  §iiiss,  rapidly  added  an 
well  mixed  in  ;  collect,  wash  well  with  wate: 
drain  on  a  calico  filter,  and  dry  at  a  heat  not  ex 
ceeding  180°  F. ;  when  intended  as  an  antidot 
for  arsenic  it  should  not  be  dried,  but  kept  in  tli 
moist  or  gelatinous  state. 

Remarks.  Very  soluble  in  acids.  As  an  antidot 
for  arsenic  1  tablespoonful  of  the  moist  oxide  ma 
be  given  every  5  or  10  minutes,  or  as  often  as  tli 
patient  can  swallow  it.  (Pereira.)  When  th 
preparation  cannot  be  obtained,  rust  of  iron,  < 
even  the  dry  carbonate,  (sesquioxide,)  may  b 
given  along  with  water  instead.  12  parts  of  th 
hydrated  oxide  of  iron  are  required  to  neutralize 
part  of  arsenious  acid.  (Dr.  Maclagan.)  Weai 
indebted  to  Messrs.  Bunsen  and  Berthold  for  th 


380 


IRO 


381 


ISA 


itroduction  of  this  substance  as  an  antidote  to 
rsenic.  Dose.  As  a  tonic,  5  to  20  grs.  The  rust 
f  iron  is  also  a  hydrated  oxide,  but  is  less  soluble 
rnn  that  recently  precipitated  from  its  solution  in 

u  acid. 

IRON,  PERNITRATE.  Syn.  Ferri  perni- 
ius.  Ferri  PERSEsauiMTRAS.  Prep.  Digest  iron 
nitric  acid  diluted  with  water,  until  saturated, 
has  been  given  in  diarrhoea. 

IRON,  PERSULPHATE.  Syn.  Tritosul- 

ITE  DE  FER.  PeRSESQUI-SULPIIATE  OF  IRON.  FERRI 

•.rsulphas.  Prep.  The  liquor,  before  the  addition 
the  ammonia  in  the  last  article  but  one,  is  a 
lution  of  persulphate  of  iron,  which  may  be 
aporated.  This  salt  is  also  formed  when  proto- 
Iphate  of  iron  is  calcined  with  free  exposure  to 
e  air.  Dissolved  in  water  it  is  used  as  a  test  for 
ussic,  gallic,  tannic,  and  boletic  acids. 

IRON,  PHOSPHATE.  Syn.  Ferri  piiosphas. 
\ rep.  Precipitate  a  solution  of  sulphate  of  iron  by 
Mother  of  phosphate  of  soda  ;  wash  and  dry.  A 
iue  powder,  frequently  called  the  Proto-phos- 
j  ate  of  iron.  The  Perphosphate  of  Iron,  ( Ses - 
i-phosphate  of  iron,  Oxyphosphate  of  iron, 
!;rri  phosphas  tritoxydi,  Ferri  sesquiphosphas,) 
a  white  powder,  obtained  by  precipitating  sesqui- 
loride  of  iron  by  phosphate  of  soda.  Both  the 
love  are  given  in  scrofula  and  cancer.  Dose,  10 
j  15  grs. 

IRON,  POTASSIO-TARTRATE  OF.  Syn. 

VRTRATE  OF  PoTASII  AND  IRON.  TaRTRATE  OF 
ox.  Ferro-tartrate  of  Potassa.  Cremo- 
RTRATE  OF  IRON.  FeRRI  POTASSIO-TARTRAS,  (P. 
|i  Ferrum  tartarizatum,  (P.  E.)  Ferri  tar- 
rum,  (P.  D.)  Tartrate  de  Fer  et  de  Potasse, 
r.)  Eisenweinstein,  ( Ger .)  Prep.  I.  (P.  L.) 
;d  freshly  precipitated  sesquioxide  of  iron  with  a 
lution  of  cream  of  tartar,  till  it  ceases  to  be  dis¬ 
ced  :  then  filter,  and  if  the  liquor  reddens  litmus 
>er,  add  a  solution  of  sesquicarbonate  of  ainmo- 
to  saturation ;  again  strain,  and  evaporate  to 
ness. 

II.  (P.  D.)  Iron  wire  (filings)  1  part;  bitartrate 
■  ootash,  in  fine  powder,  4  parts  ;  distilled  water 
arts,  or  q.  s. ;  mix,  expose  the  mass  to  the  air 
i:i  shallow  vessel  for  15  days,  occasionally  stir- 
1 and  adding  enough  water  to  keep  the  mass 
1  ist ;  lastly,  boil  the  magma  in  water,  filter,  and 
1  porate.' 

1 temarks .  This  preparation  is  a  double  salt  of 
■ji  aud  potassa  ;  it  is  therefore  wrongly  called 
frate  of  iron.  It  should  be  “  totally  soluble  in 
Ver,  neutral  to  litmus,  unaffected  by  yellow 
l  ssiate  of  potash,  and  not  precipitated  by  acids 

*  alkalis,  nor  acted  on  by  the  magnet.”  (P.  L.) 

*  utirely  soluble  in  cold  water ;  taste,  feebly 
Ntybeate.”  (P.  E.)  An  excellent  ferruginous 

*  c.  Dose.  10  to  30  grs.  made  into  a  bolus  with 

*  natics. 

RON,  SULPHATE  OF.  Syn.  Copperas. 
1|:en  Vitriol.  Protosulphate  of  Iron.  Vit- 
*j.  of  Mars.  Salt  of  Mars.  Vitriolated 

*  n.  Vitriolum  viride.  Vitriolum  Martis. 
^  Martis.  Ferrum  vitriolatum.  Vitriolum 
Ujare  Anglicanum.  Vitriolum  Ferri.  Vit- 
®.um  Ferratum.  Ferri  Sulphas,  (P.  L.  E.  and 

COUPEROSE  VERTE  ;  SULPHATE  DF.  Fer,  (Fr.) 
®  WEFELSAURE8  ElSEN-OXYDUL,  ElSEN  VITRIOL, 

(<!'.)  Chalcanthum,  (Pliny.) 


Prep.  ( Ferri  sulphas,  P.  L.,  medicinal  sulphate 
of  iron.)  Iron  filings  ^viij  ;  sulphuric  acid  3; xiv ; 
water  4  pints  ;  dissolve  by  heat,  filter,  set  aside  to 
crystallize,  and  evaporate  for  more  crystals.  The 
Dublin  College  orders  iron  wire  to  bo  employed, 
and  the  Edinburgh  College  directs  the  transparent 
green  crystals  of  the  copperas  of  commerce,  to  be 
dissolved  in  their  own  weight  of  boiling  water, 
acidulated  with  sulphuric  acid,  and  recrystallized. 

Remarks.  It  should  be  perfectly  soluble  in  wa¬ 
ter,  and  a  piece  of  iron  put  into  the  solution  should 
not  precipitate  metallic  copper.  (P.  L.)  Sulphate 
of  iron  prepared  by  dissolving  iron  wire  or  filings 
in  the  acid,  should  alone  be  used  in  medicine.  It 
is  very  astringent.  Dose.  From  i  gr.  to  5  grs.,  in 
pills  or  solution.  Commercial  sulphate  of  iron 
(copperas)  is  used  in  dyeing,  and  for  various  other 
purposes  in  the  arts.  (See  Copperas.) 

IRON,  SULPHATE  OF,  (DRIED.)  Syn. 
Ferri  Sulphas  exsiccatum,  (P.  E.)  Prep.  See 
Copperas,  calcined,  p.  219.  It  is  used  to  make 
pills.  5  parts  of  the  crystallized  sulphate  lose  very 
nearly  2  parts  by  drying. 

IRON,  SULPHURET  OF.  Syn.  Chalybs 
cum  Sulpiiure.  Sulphuretum  Ferri,  (P.  E.  and 
D.)  Prep.  Expose  a  bar  of  iron  to  a  full  white 
heat,  and  instantly  apply  a  solid  mass  of  sulphur 
to  it,  observing  to  let  the  melted  product  fall  into 
water ;  separate  the  sulphuret  from  the  sulphur, 
dry,  and  preserve  it  in  closed  vessels.  (P.  E.  &  D.) 
It  may  also  be  made  for  pharmaceutical  purposes, 
by  heating  a  mixture  of  1  part  of  sublimed  sulphur 
and  3  parts  of  iron  filings  in  a  common  fire,  till  the 
mixture  begins  to  glow,  and  then  removing  the 
crucible  and  covering  it,  until  the  action  shall  come 
to  an  end.  (P.  E.) 

Remarks.  Several  other  sulphurets  of  iron  are 
prepared  by  chemists.  The  tetrasulphuret  is 
made  by  transmitting  hydrogen  gas  over  dry  disul¬ 
phate  of  peroxide  of  iron  ; — the  disulphuret  by  a 
like  treatment  of  the  dry  protosulphate  of  iron. 
(Arfwedson.) — The  protosulphuret  of  iron  is 
made  by  heating  28  parts  of  iron  filings  with  16 
parts  of  sulphur  in  a  crucible,  in  the  way  above 
described ;  or  by  precipitating  a  solution  of  proto¬ 
sulphate  of  iron  by  hydrosulphate  of  ammonia. — 
The  sesqui  sulphuret  is  made  by  dropping  a  solu¬ 
tion  of  perchlorido  of  iron  into  another  of  hydro¬ 
sulphate  of  ammonia,  when  this  compound  falls  as 
a  black  precipitate. — The  bisulpiiuret  of  iron 
( iron  pyrites )  is  found  in  large  quantities  in  the 
mineral  kingdom. — Magnetic  iron  pyrites  is  a  mix¬ 
ed  sulphuret  of  iron  found  in  nature.  All  the  com¬ 
pounds  of  iron  and  sulphur,  except  the  bisulphuret, 
yield  sulphureted  hydrogen,  when  treated  with 
sulphuric  or  muriatic  acid  ;  hence  their  frequent 
employment  in  chemistry  for  that  purpose.  Equal 
parts  of  sulphur  and  iron  filings  melted  together  in 
a  covered  crucible,  form  a  compound  frequently 
used  for  copying  medals,  &c.  It  melts  easily,  and 
takes  sharp  casts,  and  may  be  colored  red  with 
vermilion.  Native  iron  pyrites  is  also  called  Brass- 
balls,  Horse  gold,  Copperas-balls,  Pyrites 
Ferri,  &c. 

ISATIC  ACID.  Prepared  from  isatine  by  so¬ 
lution  in  caustic  potassa,  the  application  of  heat 
till  the  purple  color  passes  into  yellow,  evaporation, 
and  crystallization.  The  Isatate  of  Potassa  thus 
obtained  is  then  dissolved  in  alcohol,  recrystallized, 


ITC 


382 


JAL 


the  crystals  dissolved  in  water,  the  solution  pre¬ 
cipitated  with  acetate  of  lead,  and  the  white  pow¬ 
der  (Isatate  of  lead)  diffused  through  water, 
and  sulphureted  hydrogen  passed  through  the 
liquid,  when  a  solution  of  isatic  acid  is  obtained, 
which  by  spontaneous  evaporation  yields  a  white 
semi-crystalline  powder.  Isatic  acid  is  soluble  in 
cold  water,  but  is  decomposed  when  the  solution  is 
heated.  It  forms  salts  with  the  bases  called  Isatates. 

ISATINE.  A  product  of  the  oxidation  of  indi¬ 
go,  discovered  by  Erdman  and  Laurent.  It  is  ob¬ 
tained  by  heating  finely-powdered  indigo  with  a 
mixture  of  equal  parts  of  sulphuric  acid  and  bichro¬ 
mate  of  potash  in  25  parts  of  water  ;  a  deep  brown 
liquid  is  formed,  which,  on  cooling,  deposites  crys¬ 
tals  of  isatine.  These  are  purified  by  recrystalliza¬ 
tion,  first,  in  water,  and  then  in  alcohol.  It  forms 
lustrous  orange  red  crystals,  soluble  in  water  and 
alcohol.  Alkalis  convert  it  into  isatic  acid,  and 
chlorine  into  Chlorisatine  and  Bichlorisatine. 

ISATYDE.  This  name  has  been  given  by  Erd¬ 
man  to  a  yellowish  powder  obtained  by  dissolving 
isatine  in  hydrosulphuret  of  ammonia :  it  is  deposit¬ 
ed  as  the  liquor  cools. 

ISETHIONIC  ACID,  AND  ETHIONIC 
ACID.  Two  new  acids  obtained  by  Magnus,  by 
treating  alcohol  with  a  hydrous  sulphuric  acid  in 
the  cold,  diluting  with  water,  neutralizing  with 
carbonate  of  baryta,  filtering,  evaporating  to  a 
sirup,  adding  alcohol,  and  cautiously  decomposing 
the  whole  precipitate  (ethionate  of  baryta)  with 
sulphuric  acid,  when  a  solution  of  ethionic  acid  is 
formed  ;  when  this  solution  is  boiled,  it  is  convert¬ 
ed  into  sulphuric  acid  and  isethionic  acid.  The 
latter  acid  may  also  be  formed  by  saturating  pure 
ether  with  dry  sulphuric  acid,  adding  water,  sep¬ 
arating  the  stratum  below  the  ether,  neutralizing 
with  baryta,  evaporating  (below  212°)  till  crystals 
begin  to  appear,  adding  absolute  alcohol,  dissolving 
in  water,  again  precipitating  by  alcohol,  dissolving 
a  third  time  in  water,  and  then  precipitating  the 
baryta  with  sulphuric  acid.  The  first  acid  forms 
salts  termed  Isethionates  with  the  bases ;  the  lat¬ 
ter  Ethionates.  By  cautious  evaporation,  isethi¬ 
onic  acid  forms  a  viscid  oily  liquid. 

ITACONIC  ACID.  Pyrocitric  acid,  obtained 
by  the  action  of  heat  on  aconitic  acid. 

ITCH.  Syn.  Scabies,  Psora,  ( Lat .)  Gale, 
( Fr .)  There  are  four  varieties  of  itch,  distinguish¬ 
ed  by  nosologists  by  the  names  scabies  papulifor- 
mis,  or  rank  itch  ;  scabies  lymphatica,  or  watery 
itch  ;  scabies  purulenta,  or  pocky  itch  ;  scabies 
cachectica,  a  species  exhibiting  appearances  resem¬ 
bling  each  of  the  previous  varieties.  Our  space 
will  not  permit  more  than  a  general  notice  of  the 
common  symptoms,  and  the  mode  of  cure  which 
is  equally  applicable  to  each  species,  and  will  not 
prove  injurious  to  other  skin-diseases  simulating 
the  itch.  s 

The  common  itch  consists  of  an  eruption  of 
minute  vesicles,  principally  between  the  fingers, 
bend  of  the  wrist,  &c.,  accompanied  by  intense 
itching  of  the  parts,  which  is  only  aggravated  by 
scratching.  It  is  most  readily  cured  by  the  re¬ 
peated  application  of  sulphur  ointment,  (simple  or 
compound,)  which  should  be  well  rubbed  in,  once 
or  twice  a  day,  until  a  cure  is  effected ;  accompa¬ 
nying  its  use  by  the  internal  exhibition  of  a  spoon¬ 
ful  or  more  of  flowers  of  sulphur,  mixed  with  trea¬ 


cle  or  milk,  night  and  morning.  Where  the  e 
ternal  use  of  sulphur  is  objectionable,  on  accou 
of  its  smell,  a  lotion  or  bath  of  sulphuret  of  pota 
sium,  or  of  chloride  of  lime,  may  be  employed  L 
stead.  (See  Baths,  Lotions,  and  Ointments.) 

JAGGERIES.  1.  Cocoa  jaggery,  Tdnnd  v< 
lum.)  Raw  sugar  made  from  cocoanut  toddy  1: 
evaporation. — 2.  Palmyra  jaggery,  (Pannay  v« 
lum,)  from  Palmyra  toddy,  as  last ;  6  pints  yie' 
1  lb. — 3.  Malabar  jaggery,  (Koondee  panei  v( 
lum,)  from  Malabar  toddy. — 4.  Mysore  jagger 
from  Mysore  toddy  ;  17  gallons  yield  46  lbs.  A 
are  used  as  raw  sugar. 

JALAP.  The  jalap  ipomsea  (ipomeea  purga  r 
jalapa)  contains  the  following  substances,  whii 
have  been  proposed  as  remedies : — 

JALAPIC  ACID.  Prep.  Add  an  alcohol: 
solution  of  acetate  of  lead  to  a  similar  solution  ; 
jalap  resin,  collect  the  precipitate,  and  throw  dow 
the  lead  by  means  of  sulphureted  hydrogen.  Soli 
ble  in  alcohol  and  alkalis,  and  slightly  so  in  ethe 
Jalap  root  contains  13§  of  jalapic  acid. 

JALAPIN.  Syn.  Jalapina.  Prep.  I.  Ad 
an  alcoholic  solution  of  acetate  of  lead  to  an  ale; 
holic  solution  of  jalap  resin  as  long  as  a  precipita: 
(jalapate  of  lead )  is  formed  ;  filter ;  the  liquid 
a  solution  of  acetate  of  jalapine,  which,  after  tli 
removal  of  the  acetic  acid  and  excess  of  lead,  ar 
evaporation  to  dryness,  yields  jalapin.  A  tran 
parent,  colorless  resin,  very  soluble  in  alcohc 
Purgative. 

1 1.  (Hume.)  Digest  coarsely-powdered  jalap  i 
strong  acetic  acid  for  14  days,  add  ammonia  i 
excess,  agitate  strongly,  filter,  wash  the  deposite  i 
cold  water,  redissolve  in  acetic  acid,  reprecipital 
by  ammonia,  wash,  and  dry. 

JALAP  RESIN.  Prep.  I.  (M.  Planche 
Digest  bruised  or  coarsely-powdered  jalap  in  alee 
hoi  or  rectified  spirit  of  wine  for  some  days,  the' 
express  the  tincture,  add  water,  wash  the  precip 
tated  resin  with  warm  water,  dry  in  a  water-batl 
dissolve  the  resin  in  alcohol,  add  a  little  aninii: 
charcoal,  agitate,  filter,  and  evaporate  to  dryness; 

II.  (M.  A.  Nativelle.)  Digest  jalap  root  ij 
boiling  water  for  24  hours,  then  reduce  it  to  thi; 
slices,  add  more  water,  and  boil  for  10  minute: 
agitating  the  mixture  occasionally ;  express  tb 
liquid  in  a  tincture  press,  and  repeat  the  boilin 
and  pressing  a  second  and  a  third  time.  Tlies 
decoctions  by  evaporation  yield  aqueous  extract  i 
jalap.  The  pressed  root  is  now  placed  in  an  alerr 
bic,  and  alcohol  at  65°  C.  added,  the  whole  boilf 
for  10  minutes,  and  then  allowed  to  cool ;  th: 
tincture  is  next  pressed  out,  and  the  boiling  wit 
fresh  alcohol  and  expression  is  repeated  twice ; 
little  animal  charcoal  is  then  added  to  the  nnxe 
tinctures,  and,  after  thorough  agitation,  the  latte; 
are  filtered  ;  the  spirit  is  then  distilled  until  nothin 
passes  over,  the  supernatant  liquor  is  next  poure 
off’ the  fluid  resin,  and  the  latter  dried  by  spreadin 
it  over  the  surface  of  the  capsule,  and  continuin’ 
the  heat.  The  product  is  a  friable  and  near); 
colorless  resin,  which  forms  a  white  powder  re 
sembling  starch.  1  kilogramme  of  jalap  root  yield) 
100  grammes  of  pure  resin. 

***  Earthenware,  or  well-tinned  copper  vessel, 
must  alone  be  used  in  the  above  process,  as  con 
tact  with  copper  or  iron  turns  the  resin  black,  an; 


JAM 


383 


is  tinge  can  only  be  removed  by  re-solution  in 
cohol,  the  addition  of  animal  charcoal,  and  re- 
aporation. 

Remarks.  Jalap  resin  is  soluble  in  alcohol.  It 
a  Jalapate  of  Jalapin  (Buchner  and  Herber- 
r.)  The  jalap  resin  of  commerce  is  generally 
lultcrated  with  scainmony,  gum  guaiacum,  or 
sin.  When  in  a  state  of  purity,  it  does  not  form 
i  emulsion  with  milk,  but  runs  into  a  solid  mass, 
iliich  is  not  tho  case  with  scammony  resin.  It  is 
so  insoluble  in  fixed  oils  and  turpentine  ;  whereas 
e  common  resins  are  freely  soluble  in  those  meu- 
jrua.  Its  alcoholic  solution  dropped  on  a  piece  j 
absorbent  white  paper,  and  exposed  to  the  ac-  [ 
I m  of  nitrous  gas,  does  not  acquire  a  green  or  ! 
ue  color ;  if  it  does,  guaiacum  resin  is  present.  ! 
J  of  this  adulteration  may  be  thus  detected.  (M.  ! 
obley.)  Jalap  resin  is  insoluble  in  ether  ;  but 
miacum  resin,  common  resin,  and  some  others 
Jo  so  ;  the  decanted  ether  should  not  become 
I'alescent  when  mixed  with  water,  and  should 
aporate  without  leaving  any  residuum.  Powder- 
il  jalap  resin  placed  in  cold  water  does  not  dis- 
i Ive,  but  forms  a  semi-fluid,  transparent  mass,  as 
it  had  been  melted ;  this  characteristic  distin- 
liishes  it  from  other  resins.  An  energetic  cathar- 
]:.  Dose.  1  to  5  grs. 

JALAP  RESIN,  (FACTITIOUS.)  A  sub-  | 
nice  frequently  sold  for  jalap  resin  is  made  by  j 
sing  a  mixture  of  pale  yellow  rosin  ( white  rosin ) 
J»d  scammony  resin,  and  adding,  when  cooled  a 
tie,  but  still  semi-fluid,  a  few  drops  of  balsam  of  j 
;rn  or  tolu  ;  the  mixture  is  then  poured  into  small  j 
per  capsules  or  tin  moulds.  Its  effects  resemble 
ose  of  jalap  resin,  but  it  inflames  less.  (X.  Lan- 
rer.) 

JAMAICINE.  Syn.  Jamacina.  A  peculiar 
kaloid  obtained  by  Huttenschmidt  from  cabbagc- 
rk,  ( cortex  ar direr  inermis.)  It  is  a  brownish 
How,  crystalline  substance ;  soluble  in  water 
id  alcohol ;  fusible,  and  very  bitter  tasted.  It  j 
rms  salts  with  the  acids,  which,  in  small  doses,  j 
oduce  restlessness  and  trembling  ;  and  in  larger 
es,  purging.  It  is  said  to  be  vermifuge. 

JAMS.  (In  Confectionary.)  Conserves  of  | 
lit  and  sugar.  They  are  all  made  by  boiling  J 
her  the  pulped  or  bruised  fruit  over  the  fire  along 
;th  J  its  weight  to  an  equal  weight  of  loaf  sugar, 
ttil  the  mixture  jellies,  when  a  little  is  placed  on  j 
cold  plate.  When  sufficiently  thick,  the  semi-  j 
lid  mass  should  be  passed  through  a  coarse  hair-  i 
:ve  while  hot,  to  remove  the  stones  and  skins  of 
e  fruit,  and  then  poured  into  pots  or  glasses, 
is  usual  to  tie  paper  over  the  latter  dipped 
brandy.  The  following  are  the  principal  ! 

Apricot  jam.  6  dozen  apricots,  stoned  and  pared,  ! 
flesh  of  apricots,  2  J  lbs. ;  white  sugar  2  to  3  lbs. ; 
slds  about  4£  lbs.  of  jam. 

Cherry  jam.  Stoned  cherries  4  lbs. ;  white  sugar 
lbs.;  about  2  lbs.  of  red  currants,  or  a  pint  of 
rrant  juice  improves  it. 

,  Gooseberry  jam.  Picked  and  stalked  gooseberries 
'd  or  yellow)  22  lbs. ;  white  sugar  12  lbs.  Pro- 
<ct.  26  lbs. 

Orleans  plum  jam.  Equal  weight  of  fruit^and 
gar ;  the  addition  of  a  few  ripe  gooseberries  and 
spberries  improves  it. 

Raspberry  jam.  Picked  raspberries  and  white 


JEL 


sugar,  of  each  14  lbs.  Product.  26  lbs.  A  little 
white  or  red  currant  juice  improves  this  jam. 

Strawberry  jam.  As  the  last,  either  with  or 
without  the  addition  of  currant  juice. 

JAPAN,  BLACK.  Prep.  I.  Burnt  umber  8 
oz. ;  true  asphaltum  3  or  4  oz. ;  boiled  linseed  oil 
1  gallon  ;  grind  the  umber  with  a  little  of  the  oil ; 
add  it  to  the  asphaltum,  previously  dissolved  in'a 
small  quantity  of  the  oil  by  heat ;  mix,  add  the  re¬ 
mainder  of  the  oil,  boil,  cool,  and  thin  with  a  suffi¬ 
cient  quantity  of  oil  of  turpentine.  Flexible. 

II.  Shellac  1  oz. ;  wood  naphtha  4  oz. ;  lamp¬ 
black  to  color ;  dissolve.  Inflexible.  Both  are 
used  for  leather. 

JAPAN,  TRANSPARENT.  Prep.  Oil  of 
turpentine  8  oz. ;  oil  of  lavender  G  oz. ;  camphor 
1  dr. ;  bruised  copal  2  oz. ;  dissolve.  Used  for  ja¬ 
panning  tin  ;  quick-drying  copal  varnish  is  usually 
substituted. 

JAPANNING.  (From  Japan,  tho  country 
where  this  art  originated.)  The  art  of  covering 
paper,  wood,  or  metal  with  a  coating  of  hard,  bril¬ 
liant,  and  durable  varnish. 

Proc.  The  material  is  colored  or  painted  with 
various  devices,  as  may  be  desired,  next  covered 
with  a  highly  transparent  varnish,  (copal,)  dried  at 
a  high  temperature,  and  then  polished.  Wood 
and  paper  are  first  sized,  polished,  and  var¬ 
nished. 

J  APONIC  ACID.  When  catechine  is  exposed 
to  tho  air  in  contact  with  caustic  alkalis,  black 
solutions  ( alkaline  japonates)  are  formed  ;  with 
carbonated  alkalis,  red  solutions,  ( alkaline  rubi- 
nates ;)  the  acid  of  the  former  may  be  separated, 
and  forms  a  black  powder.  (See  Catechine.) 

J ATROPIIIC  ACID.  Syn.  Crotonic  Acid. 
A  peculiar  fatty  acid,  constituting  the  cathartic 
and  poisonous  ingredient  of  croton  oil  and  seeds. 
It  is  volatile,  very  acid,  has  a  nauseous  odor, 
solid  at  23°  F.,  and  vaporizes  at  35°  F.  It  forms 
salts  called  Jatropates,  or  Crotonates  with  the 
bases. 

JAUMANGE.  Prep.  Isinglass  1  oz. ;  boiling 
water  10  or  12  oz. ;  dissolve  ;  add  any  white  sweet 
wine  ^  pint,  the  yelks  of  2  eggs  beaten  to  a  froth, 
and  the  grated  yellow  peel  of  2  lemons ;  mix 
well,  and  boil  over  tho  fire  to  thicken,  stirring  all 
the  time. 

JALINDICE.  Syn.  Icterus.  In  Pathology, 
a  disease  characterized  by  a  yellow  color  of  the 
eyes  and  skin,  deep-colored  urine,  and  pale  alvine 
evacuations.  It  appears  to  arise  from  a  disordered 
action  of  the  biliary  organs.  Saline  aperients,  and 
small  doses  of  blue-pill,  followed  by  tonics,  are  the 
best  remedies.  Their  action  should  be  promoted 
by  the  copious  use  of  diluents,  (as  saline  waters,) 
and  exercise  in  the  open  air.  When  there  is  much 
pain  and  vomiting,  anodynes  (as  opium,  morphia, 
&c.)  may  be  administered. 

JELLIES.  (See  Gelatin,  and  tho  following 
articles.) 

%*  Jellies  may  be  colored  in  the  same  way  as 
cakes,  (see  page  153,)  and  rendered  transparent 
by  clarification  with  white  of  egg.  See  Calves’ 
feet  Jelly. 

JELLY,  ALMOND.  Syn.  Gf.latina  amyg- 
dalarum.  Prep.  Blanched  sweet  almonds  and 
white  sugar,  of  each  1  oz. ;  water  4  oz. ;  make  an 
emulsion,  strain,  and  add  melted  hartshorn  jelly  J 


JEL 


384 


JEL 


lb. ;  orange-flower  water  1  dr. ;  and  essence  of 
lemon  2  or  3  drops ;  mix  well. 

JELLY,  ARROW  ROOT.  Syn.  Made  Ar¬ 
row  Root.  Gelatina  mar  ant  as.  Prep.  Arrow 
root  1  oz. ;  rub  to  a  smooth  paste  with  a  spoonful 
or  two  of  cold  water,  then  gradually  add  of  boiling 
water  half  a  pint,  stirring  all  the  while.  It  may 
be  thinned  with  more  water,  if  required,  and  fla¬ 
vored  with  milk,  wine,  sugar,  and  spices,  accord¬ 
ing  to  the  palate  of  the  consumer.  Tous  les  mois 
jelly  is  made  in  the  same  way. 

JELLY,  BISCUIT.  Prep.  White  biscuit, 
crushed  beneath  the  rolling-pin,  4  oz. ;  cold  water 
2  quarts  ;  soak  for  some  hours,  boil  to  one  half, 
strain,  evaporate  to  1  pint,  add  white  sugar  1  lb.  ; 
red  wine  4  oz.,  and  cinnamon  1  oz.  Given  in 
weakness  of  the  stomach,  and  in  dysentery  and 
diarrhoea. 


JELLY,  BREAD.  Syn.  Panada.  Gelatina 
Panis.  Prep.  Cut  a  French  roll  into  slices,  toast 
them  on  each  side,  and  boil  in  one  quart  of  water, 
until  the  whole  forms  a  jelly,  adding  more  water 
if  required;  strain,  and  flavor  as  above.  Very  nu¬ 
tritious.  It  may  be  made  with  broth  from  which 
the  fat  has  been  skimmed,  instead  of  water. 

JELLY,  BROTH.  Syn.  Sour  Jelly.  Broth, 
or  soup  from  which  the  fat  has  been  skimmed, 
evaporated  until  it  becomes  gelatinous  on  cooling. 
See  Sour,  portable. 


JELLY,  CALVES’  FEET.  (See  p.  156.) 

JELLY,  CEYLON  MOSS.  Syn.  Gelatina 
Fuci  Amylacei.  Prep.  (Dr.  Sigmond.)  Boil  Ceylon 
moss  §ss  in  water  one  quart,  for  25  minutes,  or  till 
the  liquid  jellies  on  cooling ;  strain  and  flavor. 

JELLY,'  CORSICAN  MOSS.  Syn.  Gela¬ 
tina  Helminthocorti.  Prep.  (P.  Cod.)  Corsican 
wormweed  or  moss  Jj  ;  water  q.  s.  to  yield  § viij  ; 
boil  for  one  hour ;  strain,  add  isinglass  previously 
soaked  in  a  little  water,  3j  ;  refined  sugar  §ij ; 
white  wine  f^ij.  Vermifuge. 

JELLY,  GRAVY.  By  evaporating  meat  gra¬ 
vies. 


JELLY,  HARTSHORN.  Syn.  Gelatina 
Cornu  Cervi.  Prep.  (P.  Cod.)  Hartshorn  sha¬ 
vings  gviij ;  wash  in  water,  then  boil  in  clean  water 
J  pints,  till  reduced  to  one  half ;  strain,  press,  add 
sugar  §iv,  the  juice  of  one  lemon,  and  the  white  of 
au  egg  beat  up  with  a  little  cold  water  ;  mix  well, 
clarify  by  heat,  evaporate  till  it  jellies  on  cooling, 
then  add  the  peel  of  the  lemon,  and  set  in  a  cool 
place.  It  may  be  flavored  with  wine,  and  any  of 
the  spices.  Very  nutritious. 

JELLY,  ICELAND  MOSS.  Syn.  Gelatina 
Lichenis.  Prep.  (P.  Cod.)  Iceland  moss  ^ij ; 
soak  for  1  or  2  days  in  cold  water,  then  boil  for  one 
hour  in  water  q.  s.  to  yield  a  strong  solution ; 
strain,  decant  the  clear  after  repose,  apply  heat, 
dissolve  therein  isinglass  3j,  evaporate  to  a  proper 
consistence,  put  it  into  pots,  and  set  them  in  a  cool 
place.  Nutritious.  Recommended  in  phthisis. 
The  jelly  of  Iceland  moss  and  cinchona  (Gelatina 
lichenis  cum  cinchona,  P.  Cod.)  is  made  by  adding 
3vj  of  sirup  of  cinchona  to  the  above. 

JELLY,  IRISH  MOSS.  Syn.  Gelatina 
Chondri.  Prep.  Soak  Irish  moss  (carrageen)  in 
cold  water,  then  boil  in  water  one  quart  to  a  proper 
consistence;  strain,  and  flavor.  Nutritious. 

JELLY,  ISINGLASS.  Syn.  Confection¬ 
er  s  Jelly.  Gelatina  Icthyocoll.e.  Prep. 


Isinglass  dissolved  in  water  by  boiling,  and  evap^ 
rated  till  it  jellies  on  cooling.  To  render  it  qu 
transparent,  it  should  be  clarified  with  white 
egg.  (See  Calves’  Feet  Jelly.)  Mi'k,  will 
and  spices  may  be  added,  according  to  taste.  J 
oz.  of  good  isinglass  makes  a  pint  of  very  stroi 
jelly.  (See  Blancmange.) 

JELLY,  RESTORATIVE.  (Dr.  RadclifFcj 
Prep.  Boil  a  leg  of  pork  in  water  3  gallons,  t 
reduced  to  1  gallon,  pour  off  the  liquid,  when  co‘ 
remove  the  fat,  add  £  oz.  each  of  mace  and  nu 
megs,  again  boil,  and  strain. 

JELLY,  RICE.  Syn.  Creme  de  Riz.  Ri< 

3  spoonfuls  ;  boil  in  water,  add  10  sweet  and  5  bi! 
ter  almonds,  and  enough  sugar ;  make  au  emu 
sion,  and  flavor  with  cinnamon  or  orange-flow, 
water. 

JELLY,  SAGO.  Soak  sago  in  cold  water  or! 
hour,  strain,  and  boil  in  fresh  water  till  it  becomii 
transparent ;  then  add  wine,  sugar,  clear  brot): 
milk,  or  spices,  to  flavor.  1  oz.  of  sago  makes , 
pint  of  jelly. 

JELLY,  TAPIOCA.  As  the  last.  It  may! 
flavored  with  lemon  juice  and  peel,  wine,  or  spice 
at  pleasure.  1  oz.  of  tapioca  makes  a  pint  o 
jelly. 

JELLIES,  FRUIT.  These  are  all  prepare; 
by  boiling  the  strained  juice  of  the  fruit  mixed  wit 
about  half  its  weight  of  refined  sugar,  until  it  jel 
lies  on  cooling,  observing  to  carefully  remove  th; 
scum  as  it  rises.  The  process  should  be  conducts 
by  a  gentle  heat,  and  it  is  preferable  not  to  add  th 
sugar  until  the  juice  is  somewhat  concentrated,  a 
by  lengthened  boiling  the  quality  of  the  sugar  i 
injured. 

Jellies  are  placed  in  pots  or  glasses,  like  jams 
The  following  are  the  principal  fruit  jellies  : — 

Apple  jelly.  Strained  apple  juice  1  quart;  su 
gar  1  lb. ;  boil  to  a  jelly.  When  apple  juice  can 
not  be  obtained,  the  fruit  may  be  boiled  with  suffi, 
cient  water  to  cover  it,  and  the  liquor  pressed  oui 
and  used  as  juice. 

Barberry  jelly.  (Gelatina  berberorum,  P.  E.  1744 
Rob  de  berberis.)  Barberries  and  refined  sugui 
equal  parts  ;  as  last.  One  pint  of  the  strained 
juice  to  sugar  6  or  8  oz.  makes  a  better  jelly.  ! 

Cherry  jelly.  1.  Cornelian  cherry  jelly,  ( Rob  de, 
cornis.)  Cornelian  cherries  1  lb.;  water' £  pint 
bruise,  boil,  strain  ;  add  sugar  6  oz.,  and  boil  till 
the  liquid  jellies. — 2.  Kentish  cherry  jelly,  {Rohde 
cerasis.)  Strained  juice  1  pint ;  refined  sugar  li 
oz.  ;  boil  down  as  before. 

Currant  jelly,  (Rob  de  ribes.)  1.  Juice  of  any 
variety  of  currants  1  pint ;  white  sugar  6  to  8  oz. ; 
as  before.  Black  currant  juice  requires  the  most 
sugar ;  some  add  twice  the  above  quantity  of  sugar 
to  either  sort. — 2.  Strained  juice  and  powdered  re¬ 
fined  sugar  equal  parts  ;  mix,  stir  for  3  or  4  hours,; 
and  put  it  into  glasses ;  in  about  3  days  it  will  con¬ 
crete  into  a  jelly.  Other  fruit  juice  may  be  treated 
in  the  same  way,  especially  gooseberry7  juice. 

Elderberry  jelly,  (Rob  of  elderberries  with  su¬ 
gar.  Rob  baccarum  sambuci  cum  saccharo.)  L 

Juice  of  elderberries  4  lbs.;  sugar  1  to  2  lbs. - 

Juice  1  gallon  ;  sugar  5J  lbs. ;  produces  about  one 
half  the  weight  of  jelly. 

Gooseberry  jelly.  Dissolve  sugar  in  one  third  of 
its  weight  of  water,  by  boiling ;  it  will  be  nearly 
solid  when  cold ;  add  an  equal  weight  of  goose- 


■ny  juice,  and  boil  as  before.  Much  boiling  pre- 
■nts  it  gelatinizing.  (See  Currant  Jelly.) 
Hybiscus  jelly.  Juice  and  sugar  equal  parts. 
Lemon  jelly.  Isinglass  2  oz. ;  water  1  quart, 
til,  add  sugar  1  lb. ;  clarify,  and  when  nearly 
Id,  add  the  juice  of  5  lemons,  and  the  grated  yel- 
w  rinds  of  2  oranges  and  2  lemons ;  mix  well, 
rain  off  the  peel,  and  put  it  into  glasses. 

Orange  jelly.  Orange  juice  1  pint;  let  it  stand 
jer  the  grated  yellow  rind  of  3  or  4  of  the  oranges 
(r  a  few  hours,  then  strain,  and  add  loaf  sugar 
or  more ;  isinglass  2  oz.,  dissolved  in  water  1 
at ;  mix,  and  put  it  into  glasses  before  it  cools. 
Plum  jelly,  (Rob  prunorum  acidorum.)  Unripe 
ltns  8  lbs. ;  sugar  6  or  7  lbs.  Ripe  plums  take 
s  sugar. 

Punch  jelly.  Isinglass  2  oz. ;  sugar  If  lbs. ;  wa- 

•  1  pint ;  dissolve,  add  lemon  juice  £  pint ;  the 
I  els  of  2  lemons  and  2  oranges,  and  f  pint  each 

rum  and  brandy  ;  keep  it  in  a  covered  vessel 
j  til  cold,  then  liquefy  it  by  a  very  gentle  heat, 
ain,  and  pour  it  into  moulds.  A  pleasant  and 
:Ceptive  way  of  swallowing  alcohol. 

Quince  jelly,  (Gelatina  cydoniorum.  Rob  cy- 
niorum,  P.  E.  1744.)  Quince  jelly  3  lbs. ;  re- 
l  ed  sugar  1  lb. ;  boil  to  a  jelly. 

Raspberry  jelly.  Juice  2  lbs. ;  sugar  1  lb. ;  boil 
ivn. 

Strawberry  jelly  is  made  the  same  way. 

***  The  preceding  fruit  jams  and  jellies  are  re- 
ijerant  and  laxative  ;  they  are  mostly  employed 
relishes,  &c. 

JERVIN.  A  peculiar  alkaloid,  found  by  Simon, 
ociated  with  barytin,  in  the  rhizomes  of  white 
lebore.  It  forms  salts  with  the  acids. 

IUICE  Syn.  Succus,  ( Lat .)  Sue ;  Jus, 

r.)  The  reader  is  referred  to  the  article  Vege- 
ale  Juices  for  the  method  of  obtaining  and  pre- 
ving  these  liquids,  especially  the  expressed 
j '-ecs  employed  in  medicine,  and  termed  alcoola- 
es  by  the  French.  The  principal  juices  of  com- 
rce  are — Citron  Juice,  ( succus  citri,  acetositas 
ras,)  chiefly  imported  from  Italy  in  large  casks; 
jLiEmon  Juice,  ( succus  limonis ,)  from  lemons 
:  t  spoil  before  they  can  be  sold  ;  also  imported  ; 
Orange  Juice,  ( succus  aurantii,)  obtained  from 
same  sources  as  that  of  lemons. — Concentra- 
>  Orange  Juice,  ( succus  spissatus  aurantii, 
aurantiorum ,)  and  Concentrated  Lemon 

•  ce,  ( succus  spissatus  limonum,)  are  prepared 
evaporating  the  fresh  juices  of  oranges  and 

i  ions,  either  alone  or  mixed  with  sugar,  and  are 

•  ployed  as  substitutes  for  the  fruit,  where  the 

•  er  cannot  be  obtained. 

IUICE,  REFINED.  Prep.  Italian  juice  4 
^  1  gum  arabic  1  lb. ;  water  q.  s. ;  dissolve,  strain, 
f  itly  evaporate  to  a  pilular  consistence,  then  roll 
•{*  small  cylinders,  cut  into  lengths,  and  after- 
'  rds  polish  them  by  rubbing  them  together  in  a 
J;-  An  inferior  kind  is  made  of  equal  parts  of 
I  once  and  common  glue,  but  may  readily  be 
Uovered  by  its  less  grateful  taste.  Expectorant ; 

1  d  as  a  lozenge  to  allay  coughs.  (See  Extract 

•  Liquorice.) 

ULEP.  Syn.  Julap.  Julapium;  Julepus, 

T  *<•)  Julep,  ( Fr .)  This  term  was  formerly 
r  lied  to  those  preparations  at  present  called  mix- 
1  -s.  (See  Mixtures,  and  the  following.) 

ULEP,  ACID.  Syn.  Julapium  acidum.  Prep. 
49 


(Fr.  H.)  Muriatic  acid  3j ;  simple  sirup  Sjj ;  wa¬ 
ter  ^  pint ;  mix.  Dose.  1  or  2  tablespoonfuls  3  or 
4  times  a  day,  after  a  course  of  mercury. 

JULEP,  ANODYNE.  Syn.  Jul.  Calmans. 
Potio  anodyna.  Prep.  (P.  Cod.)  Lettuce  wa¬ 
ter  §iv  ;  sirup  of  opium  3ij  ;  orange-flower  water 
3vj  ;  to  lull  pain. 

JULEP,  CAMPHOR.  Syn.  Jul.  Campiior.e. 
Prep.  (Collier.)  Camphor  25  grs. ;  powdered  gum 
fss  ;  simple  or  spearmint  water  §viij  ;  make  an 
emulsion.  Anodyne,  sedative.  Dose.  2  or  3  ta¬ 
blespoonfuls  or  more,  in  hysteria,  chorea,  stran¬ 
gury,  &c. 

JULEP,  DIAPHORETIC.  Syn.  Jul.  dia- 
phoreticum.  Prep.  (E.  H.)  Compound  mint  wa¬ 
ter  §iv;  solution  of  acetate  of  ammonia  ^ij ;  ses- 
quicarbonate  of  ammonia  3ij  ;  white  sugar  3vj  to 
§j.  Dose.  1  tablespoonful  in  fevers,  &c. 

JULEP,  GUM.  Syn.  Jul.  Gummosum.  Potio 
gummosa.  Prep.  (P.  Cod.)  Gum  3ij  ;  sirup  of  al- 
tliea  ^j  ;  orange-flower  water  §ss  ;  water  §iij ; 
mix.  Demulcent.  Dose.  A  tablespoonful  ad  li¬ 
bitum. 

JULEP,  LEMON.  Syn.  Jul.  Limonum.  Prep. 
(Germ.  H.)  Barley-water  pints;  lemon  sirup 
§ij ;  sweet  spirits  of  nitre  20  drops  ;  mix.  Demul¬ 
cent  and  diaphoretic. 

JULEP,  ROSE.  Syn.  Jul.  Rosatum.  Prep. 
(P.  Cod.)  Sugar  lb.  ij  ;  rose-water  lb.j;  dissolve 
and  filter.  A  pleasant  demulcent,  especially  if 
mucilage  ^iv  he  added.  Violet,  Elder,  and 
Orange-flower  Juleps,  as  well  as  several  others 
from  demulcent  or  odorous  flowers,  may  be  pre¬ 
pared  in  the  same  way,  regulating  the  flavor  by 
properly  apportioning  the  quantity. of  distilled  wa¬ 
ter  ;  simple  water  being  added,  if  required,  to 
make  up  the  deficiency. 

JULEP,  SQLHLL.  Syn.  Jul.  Scill.®.  Jul. 
Scilliticum.  Prep.  Sirup  of  squills  ^ij  j  sweet 
fennel,  aniseed,  or  pennyroyal -water  ^iv  ;  mix.  In 
coughs  and  hoarseness.  Dose.  1  or  2  tablespoon¬ 
fuls  every  3  or  4  hours. 

JULEP,  SEDATIVE.  Syn.  Jul.  Sedati- 
vum.  Prep.  (Pierquin.)  Camphor  6  grs. ;  com¬ 
pound  spirit  of  sulphuric  ether  3iss  ;  nitre  12  grs. ; 
orange-flower  water  ^iij ;  sirup  of  altliea  3iij ;  si¬ 
rup  of  poppies  3ij  ;  mix.  . 

JULEP,  TONIC.  Syn.  Jul.  Tonicum.  Prep. 
(Fr.  H.)  Sulphate  of  quinine  12  grs. ;  water  fiv  ; 
add  a  few  drops  of  dilute  sulphuric  to  effect  solu¬ 
tion  ;  when  dissolved,  further  add  compound  tinc¬ 
ture  of  gentian  §j ;  and  sirup  of  orange-peel  or 
roses  q.  s.  to  make  a  six-ounce  mixture.  Dose. 
A  tablespoonful  2  or  3  times  a  day. 

JUNKET,  DEVONSHIRE.  Prep.  Put  warm 
milk  into  a  bowl ;  turn  it  with  a  Httle  rennet ;  then 
add  some  scalded  cream,  sugar,  and  cinnamon  on 
the  top,  without  breaking  the  curd. 

KADODULE.  (From  *  axis,  bad,  and  SSuitn, 
smell.)  The  theoretical  radical  of  a  series  of  com¬ 
pounds,  the  best  known  of  which  is  Cadet's  fuming 
liquor.  The  following  is  a  brief  notice  of  the  prin¬ 
cipal  of  these  substances  : — 

Oxide  of  Kadodule.  ( Alkarsine .  Cadet's 
fuming  liquor.)  Acetate  of  potassa  and  arsenious 
acid,  equal  parts ;  mix ;  slowly  heat  to  redness  in 
a  glass  retort,  placed  in  a  sand-bath,  and  connect¬ 
ed  with  a  receiver  placed  in  a  freezing  mixture. 


KAI. 


386 


KET 


Separate  the  heavier  liquid  that  distils  over,  agi¬ 
tate  it  with  water,  and  rectify  it  along  with  caustic 
potassa,  in  an  atmosphere  of  carbonic  acid.  By  a 
second  rectification  over  lime  or  baryta  it  may  be 
obtained  anhydrous.  A  colorless  liquid,  boiling  at 
300°,  congealing  at — 10°  F.,  and  evolving  a  very 
offensive  odor,  resembling  arseniureted  hydrogen. 
“  It  is  highly  poisonous  in  every  shape.”  It  pos¬ 
sesses  feeble  basic  properties,  is  soluble  in  alcohol 
and  ether,  sparingly  soluble  in  water,  and  inflames 
spontaneously  by  exposure  to  the  air. — Sulphuret 
of  Kadodule  is  formed  by  distilling  a  mixture  of 
chloride  of  kadodule  and  hydrosulphuret  of  sulphu¬ 
ret  of  barium  ;  a  colorless  fetid  liquid,  heavier  than 
water,  and  very  poisonous. — Cyanide  of  Kadodule 
is  obtained  by  distilling  a  concentrated  solution  of 
bicyanide  of  mercury,  along  with  alkarsine  ;  fusible, 
volatile  crystals. — Chloride  of  Kadodule  is  pre¬ 
pared  by  distilling  alkarsine  and  bichloride  of  mer¬ 
cury  ;  a  colorless  liquid,  depositing  crystals  of  oxy¬ 
chloride  of  kadodule,  when  exposed  to  the  atmo¬ 
sphere. — Iodide,  Bromide,  and  Fluoride  of  Ka¬ 
dodule  resemble  the  last,  and  are  prepared  in  a 
similar  manner. — Kadodylic  Acid  ( Alkargen )  is 
obtained  when  alkarsine  is  gradually  exposed  to 
the  air,  in  the  cold.  As  soon  as  a  semi-solid  mass 
is  formed,  it  must  be  treated  with  cold  water,  the 
solution  evaporated  till  it  solidifies,  and  then  press¬ 
ed  in  bibulous  paper,  to  remove  liydrarsine ;  the 
residuum  is  dissolved  in  boiling  absolute  alcohol, 
and  is  again  obtained  in  crystals  as  the  liquid 
cools  ;  by  repeating  the  process  several  times  with 
alcohol,  or  by  evaporating  the  aqueous  solution  in 
a  water-bath,  and  subsequent  treatment  with  hy¬ 
drated  peroxide  of  iron,  and  a  final  crystallization 
from  alcohol,  pure  kadodylic  acid  is  obtained. 
Brittle,  glossy,  prismatic  crystals,  deliquescent, 
inodorous,  tasteless,  and  soluble  in  water  and  al¬ 
cohol. 

***  All  the  preparations  of  kadodule  are  exceed- 
ingly  poisonous,  and  therefore  great  caution  should 
be  exercised  in  experimenting  on  them.  Even 
very  small  quantities  of  their  vapors  cause  vomit¬ 
ing,  numbness  of  the  extremities,  fainting,  and 
other  alarming  symptoms.  They  all  evolve  a  most 
offensive  odor,  and  this  property  has  led  Bunsen  to 
propose  the  following  test  for  arsenic  and  the 
acetates  : — A  metallic  sublimate  boiled  with  water 
containing  air  until  dissolved,  the  solution  mixed  with 
potash  and  acetic  acid,  evaporated  to  dryness,  and 
the  residuum  heated  in  a  test  tube,  will  evolve  the 
horrible  odors  of  alkarsine,  if  arsenic  be  present. 
I  his  odor  is  rendered  even  more  offensive  by  the 
addition  of  protochloride  of  tin  to  the  ignited  mass. 
As  a  test  for  the  acetates,  the  addition  of  potassa 
and  arsenic  must  fie  added.  (Vide  Turner’s  Chem 
7th  ed.,  and  also  the  Researches  of  Berzelius,  and 
the  more  recent  ones  of  Bunsen.) 

K  A  L EIDOSCOPE.  (From  xaXof,  pretty ; 
edos,  form  ;  and  'ncoxtu,  /  view.)  A  pieasilf 

philosophical  toy,  invented  by  Sir  David  Brewster 
which  presents  to  the  eye  a  series  of  symmetrical 

changing  views.  It  is  formed  as  follows  • _ Two 

slips  of  silvered  glass,  from  6  to  10  inches  lomr, 
and  from  an  inch  to  an  inch  and  a  half  wide  and 
rather  narrower  at  one  end  than  the  other,  are 
joined  together  lengthwise,  by  one  of  their  edws 
by  means  of  a  piece  of  silk  or  cloth,  glued  on  their 
backs ;  they  are  then  placed  in  a  tube  (tin  or 


pasteboard)  blackened  inside,  and  a  little  long 
than  is  necessary  to  contain  them,  and  are  fixe 
by  means  of  small  pieces  of  cork,  with  their  fac : 
at  any  angle  to  each  other,  that  is  an  even  aliqu 
part  of  4  right  angles,  (as  the  one-sixth,  on' 
eighth,  one-tenth,  &c.)  The  one  end  of  the  tub; 
is  then  closed  with  an  opaque  screen,  or  cove! 
through  which  a  small  eyehole  is  made  in  the  cei 
tre,  and  the  other  end  fitted,  first  with  a  plate  oj 
common  glass,  and  at  the  distance  of  about  J  c 
an  inch,  with  a  plain  piece  of  slightly  grouu] 
glass,  parallel  to  the  former  ;  in  the  intermedia]! 
space  or  cell  are  placed  the  objects  to  form  tlj 
images.  These  consist  of  colored  pieces  of  glas 
glass  beads,  or  any  other  colored  diaphonous  bodii , 
sufficiently  small  to  move  freely  in  the  cell,  an} 
to  assume  new  positions  when  the  tube  is  shake; 
or  turned  round.  A  tube  so  prepared  presents  aj 
infinite  number  of  changing  and  symmetrical  pid 
tures,  no  one  of  which  can  be  exactly  reproduced 
This  toy  is  easily  constructed,  and  is  very  ineij 
pensive  ;  as  any  common  tube  of  tin  or  pasteboar! 
may  be  used,  and  strips  of  glass  smoked  on  on! 
side  will  answer  for  mirrors.  Kaleidoscopes  aij 
commonly  called  flower-glasses. 

KERMES  MINERAL.  Syn.  Kermes  Miner 
alis.  Prep.  I.  Black  sesquisulphuret  of  antimci 
ny  4  lbs. ;  carbonate  of  potash  1  lb. ;  boil  in  watei 
2  gallons,  for  half  an  hour,  filter,  and  cool  slowly; 
the  kermes  will  be  deposited  as  the  solution  cook; 
and  must  be  washed  with  water  and  dried.  Th: 
undissolved  portion  of  sesquisulphuret  of  antimon ; 
may  be  boiled  again  several  times  with  fresh  potj 
ash  and  water.  The  liquor  decanted  off  the  kerme, 
will  yield  the  Golden  Sulphuret  of  Antimony 
on  the  addition  of  an  acid ;  the  acetic  being  gener, 
ally  used  for  this  purpose. 

II.  Sesquisulphuret  of  antimony  1  lb. ;  carbon: 
ate  of  potash  J  lb. ;  flowers  of  sulphur  1  oz. ;  mix1 
melt,  cool,  powder,  boil  in  water  q.  s. ;  filter  whit: 
hot ;  the  kermes  is  deposited  as  the  liquid  cook 
and  must  be  well  washed  with  water. 

III.  ( Cluzell's  kermes.)  Sulphuret  of  antimon; 
4  parts ;  crystallized  carbonate  of  soda  90  parts 
water  1000  parts ;  boil  for  30  to  45  minutes,  filte 
while  hot  into  a  warm  vessel,  and  cool  very  slow! 
ly ;  in  24  hours  collect  the  kermes,  moderatel; 
wash  with  cold  water,  and  dry  at  70  or  80°  F-; 
folded  up  in  paper,  to  exclude  the  air  and  light. 

Remarks.  The  first  two  formulae  yield  an  orj 
ange-red  powder  ;  the  third  a  very  dark  criinsoi 
powder,  of  a  smooth  velvety  appearance.  It  is  i 
hydrated  oxysulphuret  of  antimony,  (Gay  Lus 
sac ;)  a  hydrated  sesquisulphuret,  (Berzelius. 
Dose,  i  gr.  to  4  grs.  as  a  diaphoretic,  cathartic,  o 
emetic.  It  occupies  in  foreign  practice  the  plac 
of  our  James’s  Powder. 

KETCHUP.  Si/n.  Catsup.  Katchup.  jPre/; 

I.  ( Camp  ketchup.)  Old  strong  beer  2  quarts 
white  wine  1  quart ;  anchovies  4  oz. ;  mix,  boil  foi 
10  minutes,  remove  it  from  the  fire,  and  add  ol 
peeled  shalotes  3  oz. ;  mace,  nutmegs,  ginger,  an; 
black  pepper,  of  each  ^  oz. ;  macerate  for  14  day; 
and  bottle. 

II.  ( Cucumber  ketchup.)  From  ripe  cucum 
bers,  in  the  same  way  as  mushroom  ketchup 
Mixed  with  cream,  or  melted  butter,  it  forms  ai 
excellent  white  sauce  for  fowls,  &c. 

III.  ( For  sea  stores.)  Stale  strong  beer  1  gall 


KET 


387 


LAB 


t;  anchovies  lbs.;  peeled  shalotes  1  lb.; 
lised  niace,  mustard  seed,  and  cloves,  of  each 
>z. ;  bruised  pepper  and  ginger,  of  each  \  oz.  ; 
ishroorn  ketchup  and  vinegar,  of  each  1  quart ; 
at  to  the  boiling  point,  put  it  into  a  bottle,  cork, 
d  macerate  for  14  days,  frequently  shaking; 

>n  strain  through  flannel,  and  bottle  for  use. 
lis,  like  the  last,  makes  good  white  sauce,  and 
eps  well. 

IV.  ( Mushroom,  ketchup.) — a.  Sprinkle  mush- 
>m  flaps,  gathered  in  September,  with  common 
it,  stir  them  occasionally  for  2  or  3  days,  then 
htly  squeeze  out  the  juice,  and  add  to  each  gal- 
1,  bruised  cloves  and  mustard  seed,  of  each  ^ 
t. ;  bruised  allspice,  black  pepper,  and  ginger,  of 
Jch  1  oz. ;  gently  heat  to  the  boiling  point  in  a 
vered  vessel,  macerate  for  14  days,  and  strain  ; 
ould  it  exhibit  any  indications  of  change  in  a 
tv  weeks,  bring  it  again  to  the  boiling  point,  with 
little  more  spice. — b.  Mushroom  juice  2  gallons  ; 
inento2  oz. ;  cloves,  black  pepper,  mustard  seed, 
(id  ginger,  of  each,  bruised,  1  oz. ;  salt  1  lb.,  or  to 
!$te  ;  shalotes  3  oz. ;  gently  simmer  for  1  hour  in 
covered  vessel,  cool,  strain,  and  bottle. — c.  Juice 
.'0  gallons  ;  black  pepper  9  lbs. ;  allspice  7  lbs. ; 
inger  5  lbs. ;  cloves  1  lb.  ;  salt  as  required  ;  all 
uised  ;  gently  simmer  in  a  covered  tin  boiler  for 
hour.  ***  A  glazed  earthenware,  or  wcll-tin- 
d  copper  pan,  should  alone  be  used  for  heating 
: is  or  any  other  ketchup  in,  as  the  salt  and  juice 
jpidly  corrode  the  copper,  and  render  the  ketchup 

isonous. 

V.  ( Oyster  ketchup.)  Pulp  the  fish,  and  to 
ch  pint  add  sherry  wine,  or  very  strong  old  ale, 
pint ;  salt  1  oz. ;  mace  $  oz. ;  black  pepper  1  dr.; 
il  10  minutes,  strain,  cool,  bottle,  and  to  each 
ttle  add  a  spoonful  or  two  of  brandy.  Cockle 
rtchup  and  Mussel  Ketchup  are  made  in  the 
i  me  way.  Used  to  flavor  sauces  when  the  fish 
e  out  of  season. 

VI.  ( Pontac  ketchup.)  Elderberry  juice  and 
•ong  vinegar,  of  each  1  pint ;  anchovies  ^  lb.  ; 
alote  and  spice  to  flavor ;  boil  for  5  minutes,  cool, 
•ain,  and  bottle.  Used  to  make  fish  sauce. 

VII.  ( Tomato  ketchup.)  Prepared  like  mush- 
join  ketchup,  except  that  a  little  Chili  vinegar  is 
mmonly  added. 

VIII.  ( Walnut  ketchup.)— a.  Expressed  juice 

I  young  walnuts,  when  tender,  1  gallon ;  boil,  j 
j  itn,  add  anchovies  2  lbs. ;  shalotes  1  lb. ;  cloves  j 
id  mace,  of  each  1  oz. ;  1  clove  of  garlic,  sliced  ;  j 
miner  in  a  covered  vessel  for  15  minutes,  strain,  i 
ol,  and  bottle,  adding  a  little  fresh  spice  to  each 
ttle,  and  salt  as  required.  Will  keep  in  a  cool 
ice  for  20  years. — b.  Green  walnut  shells  16  gal- 
18 ;  salt  4  lbs. ;  mix,  and  beat  together  for  a  week, 
ess  out  the  liquor,  and  to  every  gallon  add  all- 
I ice  4  oz. ;  ginger  3  oz. ;  pepper  and  cloves,  of 
mb  2  oz. ;  all  bruised;  simmer  for  half  an  hour. — 
Walnut-juice  1  gallon  ;  vinegar  1  quart ;  Brit- 
i  auchovies  (sprats)  3  or  4  lbs. ;  pimento  3  oz. ; 
nger  ^  oz. ;  long  pepper  J  oz. ;  cloves  1  oz. ; 
alotes  2  oz. ;  boil  and  bottle. — d.  Juice  of  walnut 
ells  30  gallons;  salt  1  bushel  ;  allspice  and  sha¬ 
pe,  of  each  6  lbs. ;  ginger,  garlic,  and  horse- 
dish,  of  each  3  lbs. ;  essence  of  anchovies  3  gal¬ 
as  ;  simmer  as  before. 

IX.  (Wine  ketchup.)  Mushroom  or  walnut 
tchup  1  quart ;  chopped  anchovies  ^  lb. ;  20  I 


shalotes  ;  scraped  horseradish  2  oz. ;  spice  as  usual ; 
simmer  for  15  minutes ;  cool,  add  white  and  red 
wine,  of  each  1  pint ;  macerate  for  1  week,  strain 
and  bottle. 

KINIC  ACID.  Discovered  by  Hoffman  in 
cinchona  bark,  in  1790.  It  may  be  obtained  from 
kinate  of  lime,  by  the  action  of  dilute  sulphuric 
acid,  filtration,  and  evaporation,  to  the  consistence 
of  a  sirup,  when  crystals  will  be  gradually  deposit¬ 
ed.  It  is  soluble  in  water  and  alcohol,  and  forms 
salts  called  Kinates.  Kinate  of  lime  is  obtained 
from  an  acidulated  infusion  of  cinchona  bark,  by 
adding  an  excess  of  lime,  filtering,  evaporating  to 
a  sirup,  and  setting  the  liquid  aside,  when  crystals 
will  form. 

KING’S  YELLOW.  Syn.  Hartal.  Sesq.ui- 
sulpiiuret  or  Arsenic.  A  beautiful  golden  yel¬ 
low  pigment,  prepared  from  orpiment  by  sublima¬ 
tion.  The  finest  kind  is  imported  from  China, 
Japan,  and  Burmah.  See  Arsenic. 

KINO,  FACTITIOUS.  Logwood  48  lbs. ;  tor- 
mentil  root  16  lbs. ;  madder  root  12  lbs. ;  water  q.  s. ; 
make  a  decoction;  add  catechu  16  lbs.;  dissolve, 
strain,  and  evaporate  to  dryness.  Prod.  24  lbs. 
Extract  of  mahogany  is  also  commonly  sold  for 
kino. 

KIRCHWASSER.  Syn.  Kirsciienwasser. 
A  spirituous  liquor  distilled  in  Germany  from 
bruised  cherries.  From  the  rude  manner  in  which 
it  is  obtained,  and  from  the  distillation  of  the  cher¬ 
ry-stones  (which  contain  prussic  acid)  with  the 
liquor,  it  usually  has  a  very  nauseous  taste,  and  is 
frequently  poisonous. 

KfECHLIN’S  LIQUID.  Prep.  Copper  filings 
96  grs. ;  liquor  of  ammonia  ^ij  ;  digest  till  the  li¬ 
quor  turns  of  a  full  blue,  filter,  add  muriatic  acid 
3v  12  grs. ;  distilled  water  5  lbs. ;  mix.  Dose.  1 
to  2  teaspoonfuls  daily  in  scrofula. 

KOMENIC  ACID.  A  peculiar  acid  discov¬ 
ered  by  Robiquet,  and  most  easily  obtained  by 
boiling  meconic  acid  with  strong  muriatic  acid. 
It  forms  crystalline  grains,  and  strikes  a  blood-red 
color  with  the  persalts  of  iron.  With  the  basis  it 
forms  salts  called  Komenates. 

KOUMISS.  A  liquor  prepared  by  the  Calmucs, 
by  fermenting  mare’s  milk,  previously  kept  till 
sour,  and  then  skimmed.  By  distillation  it  yields 
a  spirit  called  rack,  racky,  or  araka ;  21  lbs.  of 
fermented  milk  yield  about  J  of  a  pint  of  low 
wines,  and  this,  by  rectification,  fully  i  of  a  pint 
of  strong  alcohol. 

KRAMERIC  ACID.  A  peculiar  substance 
found  by  M.  Peschier,  of  Geneva,  in  rhatany  root, 
(Krameria  triandria,)  and  to  which  he  ascribes  its 
stypticity. 

KUSTITIEN’S  METAL.  Prep.  Malleable 
iron  1  lb. ;  heat  to  whiteness,  and  add  of  antimo¬ 
ny  5  oz. ;  Molucca  tin  24  lbs. ;  mix  under  char¬ 
coal,  and  cool.  Used  to  tin  iron  and  other  metals  ; 
it  polishes  without  a  blue  tint,  is  hard,  and  is  free 
from  lead  and  arsenic. 


LABDANUM,  FACTITIOUS.  Prep.  I. 
Gums  anime,  copal,  lac,  and  mastich,  of  each  2 
lbs. ;  gum  arabic  3  lbs. ;  catechu  and  common 
Spanish  juice,  of  each  I  lb. ;  sirup  ot  tolu  8  oz. ; 
essences  of  ambergris  and  musk,  of  each  2  oz. ; 
melt  together. 


LAC  388  LAC 


II.  Yellow  wax,  rosin,  and  lard,  equal  parts  ; 
melt,  and  color  with  powdered  ivory  black. 

LABELS,  INSOLUBLE.  Lay  a  coat  of 
strained  white  of  egg  over  the  label,  and  imme¬ 
diately  put  the  vessel  into  the  upper  portion  of  a 
common  steampan,  or  otherwise  expose  it  to  a 
gentle  heat  till  the  albumen  coagulates  and  turns 
opaque,  then  take  it  out  and  dry  it  in  an  oven,  at 
a  heat  of  about  212°  ;  the  opaque  white  film  will 
then  become  hard  and  transparent,  and  resist  the 
action  of  oils,  spirits,  and  water.  (Chem.,  iii.  158.) 
The  labels  on  bottles  containing  acids  or  alkaline 
solutions,  should  be  either  etched  upon  the  glass 
by  fluoric  acid,  or  be  written  with  incorrodible  ink. 
(See  Inks  and  Etching.) 

LABORATORY.  Syn.  Elaboratory.  La- 
boratoire,  (Fr.)  Laboratorium,  {hat.,  from 
laboro,  I  labor.)  A  place  fitted  up  for  the  per¬ 
formance  of  chemical  operations.  It  was  our  in¬ 
tention  to  have  described  the  best  mode  of  fitting 
up  a  chemical  and  a  pharmaceutical  laboratory, 
both  on  the  small  and  large  scale,  and  also  to  have 
presented  the  reader  with  a  copper-plate  engraving 
of  the  laboratory  of  Giessen,  but  from  want  of 
room  we  are  compelled  to  withdraw  the  article 
and  illustrations.  We  must  therefore  content  our¬ 
selves  with  recommending  the  reader  to  consult 
the  last  edition  of  Faraday’s  “  Chemical  Manip¬ 
ulation,”  a  work  replete  with  correct  and  valuable 
information.  Among  Portable  Laboratories, 
the  cheapest  and  best  arranged  are  those  of  Mr. 
Robert  Best  Ede,  of  Dorking,  which  may  be  pur¬ 
chased  at  prices  varying  from  16s.  to  ,£6  or  £8. 
That  at  the  former  price  contains  more  than  40 
chemical  preparations  and  appropriate  apparatus, 
and  is  well  adapted  to  amuse  the  juvenile  experi¬ 
mentalist,  and  at  the  same  time  to  afford  him  a 
ready  introduction  to  chemical  knowledge.  The 
chemical  laboratory ,  ox  portable  chemical  cabinet, 
at  the  higher  price,  contains  upwards  of  130  select 
chemical  preparations  and  newly- invented  appa- 
latus,  and  is  calculated  for  performing  experiments 
both  of  demonstration  and  research,  with  perfect 
readiness  and  safety,  either  in  the  drawing-room 
or  class-room.  It  is  also  very  elegantly  and  com¬ 
pactly  got  up,  and  forms  a  suitable  object  for  the 
side-table  of  every  student.  This  cabinet  has  re¬ 
ceived  the  approval  of  Prof.  Graham,  which  is  no 
ordinary  recommendation. 

LAC.  Syn.  Laque,  (Fr.)  Lack,  ( Ger .)  Lac- 
ca,  ( Lat .)  Stick  lac,  {lacca  in  ramulis,  lacca  in 
baculis ;)  seed  lac,  {lacca  in  granis,  lacca  in 
seminis;)  lump  lac,  {lacca  in  massis ;)  shell  lac 
{lacca  in  tabulis.)  All  the  preceding  differ  only 
in  color  and  form.  Shell  lac  is  most  generally 
used  ;  the  palest  is  the  best.  They  are  all  said  to 
be  calefacient,  atlenuant,  aperient,  diaphoretic 
and  diuretic.  Lac  is  used  in  dentifrices,  in  var¬ 
nishes,  lacquers,  and  sealing-wax,  and  to  make 
toys  and  trinkets. 

LAC  DYE.  A  coloring  substance  used  to  dye 
scarlet,  imported  from  the  East  Indies  in  small 
cubical  cakes.  It  is  prepared  by  digesting  around 
stick  lac  in  water,  and  evaporating  the  colored  in¬ 
fusion  to  dryness. 

LAC  LAKE.  Syn.  Lac  Color.  East  In¬ 
dian  Cochineal.  A  superior  kind  of  lac  dye, 
also  imported,  and  prepared  by  dissolving  out  the 
color  of  ground  stick  lac  by  means  of  a°weak  al¬ 


kaline  solution,  and  then  precipitating  it  alo1 
with  alumina  by  adding  a  solution  of  alum.  I 
ther  of  the  above  dissolved  in  an  equal  weight 
muriatic  acid,  (sp.  gr.  1T9,  and  holding  in  so* 
tion  about  ?L  of  grain  tin,)  by  digestion  for  abq 
6  hours,  and  then  added  to  hot  water,  along  w: 
about  as  much  tartar  as  lac  dye,  ^  that  quant 
of  ground  sumach,  and  about  ^  of  solution  of  t 
dyes  cloth  of  a  brilliant  scarlet  color ;  1  lb.  of  go! 
lac  dye  is  sufficient  for  10  lbs.  of  cloth.  In  sol 
cases  the  stuff  is  first  yellowed  with  quercitron. 

LAC  VARNISH,  (AQUEOUS.)  Prep.  P; 
shellac  5  oz. ;  borax  1  oz. ;  water  1  pint ;  dig*! 
at  nearly  the  boiling  point  until  dissolved ;  th>! 
strain.  Equal  to  the  more  costly  spirit  varnish  ft 
many  purposes ;  it  is  an  excellent  vehicle  for  w: 
ter  colors,  inks,  &c. ;  when  dry  it  is  waterproof.; 

LAC,  WHITE.  Dissolve  shellac  in  a  lye  > 
pearlash  or  caustic  potassa  by  boiling  ;  filter,  paj 
chlorine  through  it  in  excess,  wash  the  precipita; 
and  digest.  Forms  an  excellent  pale  varnish  wi 
alcohol. 

LAC  FERRATUM.  Prep.  (P.E.  1744.)  R 
peatedly  quench  red  hot  iron  in  fresh  milk. 

LACCIC  ACID.  A  crystalline,  wine-yello 
colored,  sour  substance,  soluble  in  water,  alcohi 
and  ether,  extracted  by  Dr.  John  from  stick  la 
It  forms  salts  called  Laccates  with  the  bases. 

LACCINE.  A  substance  discovered  in  sheik 
by  Unverdorben.  It  is  the  portion  left  after  a 
the  matters  soluble  in  water,  ether,  and  alcohc 
have  been  dissolved  out.  Brittle,  yellow,  transit 
cent,  soluble  in  caustic  potassa  and  in  sulphur 
acid. 

LACQUER.  Syn.  Lacker.  Laque,  (Fr 
A  solution  chiefly  of  shellac  in  alcohol,  tingi 
with  saffron,  annotto,  aloes,  and  other  colorin 
matters.  It  is  applied  to  wood  and  metals  to  in 
part  a  golden  color.  (See  Varnish.) 

LACTIC  ACID.  (From  lac,  milk.)  Sy i 
Acid  of  Milk.  Nanceic  Acid,  (Braconnot; 
Acid  Lactique,  (Fr.)  Milchsaure,  {Ger.)  Ac 
dum  Lacticum,  {Lat.)  A  sour  sirupy  liquid  dis 
covered  by  Scheele  in  whey.  Also  found  in  som 
other  animal  fluids,  and  in  several  vegetable  juice: 
especially  in  that  of  beet-root. 

Prep.  I.  Dissolve  lactate  of  baryta  in  water 
and  precipitate  the  baryta  with  dilute  sulpkuri 
acid,  carefully  avoiding  excess  ;  evaporate. 

II.  (Scheele.)  Evaporate  sour  whey  to  J,  satu 
rate  with  slaked  lime,  filter,  add  3  or  4  times  th 
quantity  of  water,  cautiously  precipitate  the  lim 
with  oxalic  acid,  filter,  and  evaporate  to  drynes 
in  a  water-bath  ;  digest  the  residuum  in  strorijj 
alcohol,  filter,  and  again  evaporate.  It  inay  b 
then  further  purified  by  saturation  with  baryta' 
evaporation,  crystallization,  re-solution  in  water 
and  the  careful  addition  of  dilute  sulphuric  ack 
as  before  ;  lastly  evaporate. 

III.  (Boutron  and  Fremy.)  ’Milk  3  or  4  quarts 
sugar  of  milk  200  to  300  grs. ;  mix,  and  exposi; 
for  2  or  3  days  in  an  open  vessel  at  20  to  25°  C.  j 
saturate  with  bicarbonate  of  soda,  again  expose  a; 
a  moderate  temperature,  saturate  with  more  bi¬ 
carbonate  of  soda,  and  repeat  the  process  unti 
the  whole  of  the  sugar  of  milk  be  decomposed ! 
then  coagulate  the  caseine  by  heat,  filter,  evapo  ! 
rate,  extract  the  acid  lactate  of  soda  by  alcohc 
of  sp.  gr.  0-810,  and  decompose  it  by  the  cautiou: 


LAC 


389 


LAK 


idition  of  dilute  sulphuric  acid ;  again  filter,  dis- 
ofF  the  alcohol,  and  evaporate.  The  acid  may 

■  further  purified  as  last,  if  required. 

Remarks.  The  evaporation  should  be  conducted 
a  very  gentle  heat,  and  finished  over  sulphuric 
fid,  or  in  vacuo.  When  required  very  pure,  the 
oduct  of  this  evaporation  may  be  dissolved  in 
her,  filtered,  and  the  ether  removed  by  a  very 
•ntle  heat. 

Prop.  The  sirupy  fluid  obtained  as  above,  is 
r  dr  a  ted  lactic  acid  ;  it  is  a  little  heavier  than 
ater,  tastes  strongly  acid,  attracts  moisture  from 
je  air,  and  is  decomposed  at  a  heat  of  480°,  with 
e  production  of  concrete  or  soblimed  lactic 
•id,  which  consists  of  small  shining  white  crys- 
Is,  possessing  different  properties  to  lactic  acid. 
bis  new  acid  may  be  purified  by  pressure  be- 
'een  bibulous  paper  and  solution  in  boiling  alco- 
•1,  from  which  it  separates  in  dazzling  white 
ystals  on  cooling.  By  solution  in  hot  water  and 
aporation  to  a  sirup,  it  becomes  converted  into 
*re  hydrated  lactic  acid.  With  the  bases  lactic 
id  forms  salts  called  Lactates,  most  of  which 
uy  be  directly  formed  by  the  solution  of  the  hy- 
iates,  hydrated  oxides,  or  carbonates  of  the  bases 

■  the  dilute  acid.  Lactates  of  ammonia  potas- 
,  soda,  lime,  baryta,  alumina,  zinc,  nickel, 
id,  mercury,  magnesia,  iron,  copper,  silver, 
'd  of  some  other  bases,  have  been  formed,  but 
ly  those  of  iron  and  zinc  have  been  used  in 
’dicine. 

Uses.  Lactic  acid  has  been  given  in  dyspepsia, 
gout,  phosphatic  urinary  deposites,  &c.  &c. 
iom  its  being  one  of  the  natural  constituents  of 
•  gastric  juice,  and  from  its  power  of  dissolving 
considerable  quantity  of  phosphate  of  lime,  it 
pears  very  probable  that  it  may  prove  beneficial 
the  above  complaints.  It  is  usually  exhibited 
the  form  of  lozenges  or  solution  in  sweetened 
:ter. 

LACTOMETER.  Syn.  Galactometer. 
rorn  lac  or  ya\a,  milk,  and  metrum  or  ncrpov,  a 
asure.)  An  instrument  for  ascertaining  the 
iality  of  milk.  The  best  way  of  testing  milk  is 
place  it  in  a  long  graduated  tube,  and  to  allow 
to  remain  until  all  the  cream  has  separated, 
•a  to  decant  off  the  clear  whey,  and  to  take 
specific  gravity' ;  the  result  of  the  two  opera- 
is,  when  compared  with  the  known  quantity  of 
am  and  density  of  the  whey  of  an  average 
nple  of  milk,  will  give  the  value  of  the  sample 
ted. 

LACTUCARIUM.  Syn.  Lettuce  Opium. 

!  ridace.  The  inspissated  milky  juice  of  the 
tuca  sativa  or  common  garden  lettuce,  obtained 
incision  from  the  flowering  stems.  It  was  in¬ 
duced  into  medical  use  byr  Dr.  Duncan  of  Edin- 
'gh  as  a  substitute  for  opium,  as  it  exercises  the 
'dyne  power  without  producing  the  injurious 
*cts  of  the  latter  drug.  Various  methods  have 
•n  recommended  for  obtaining  lactucarium  from 
i  plant.  M.  Auberger  has  proposed  the  cultiva- 
t  of  the  lactuca  altissima  for  this  purpose, 
is  variety  grows  to  the  height  of  upwards  of  9 
L  with  a  stalk  inches  in  diameter,  and  af- 
ls  plenty  of  juice,  which  yields  28  or  29§  of 
'  matter,  (lactucarium.)  M.  Arnaud  of  Nancy 
ommends  cabbage  or  Batavian  lettuces  for  the  j 
1  duction  of  lactucarium.  He  adopts  the  follow- 1 


ing  method,  which  appears  to  be  the  most  produc¬ 
tive  and  simple  of  any  yet  published : — Before  the 
development  of  the  lateral  branches,  the  stems  of 
twelve  plants  must  be  cut  a  little  below  the  com¬ 
mencement  of  these  branches ;  the  twelve  plants 
being  cut,  and  returning  to  the  first,  a  milky  exu¬ 
dation  is  found  on  the  cut  portion,  and  on  that 
which  remains  fixed  in  the  earth  ;  this  milky  exu¬ 
dation  must  be  adroitly  collected  with  the  end  of 
the  finger,  which  is  afterwards  scraped  on  the 
edge  of  a  small  glass ;  the  same  operation  is  per¬ 
formed  on  twelve  other  heads,  and  so  on.  On  the 
third  day  it  is  repeated  on  every  portion  of  plant 
remaining  in  the  ground,  a  thin  slice  being  first 
cut  off'  the  top :  this  is  done  every  day  until  the 
root  is  reached.  As  soon  as  the  lactucarium  is 
collected,  it  coagulates ;  the  harvest  of  each  day 
should  be  divided  into  small  pieces,  which  should 
be  placed  on  plates,  very  near  each  other,  but 
without  touching,  and  allowed  to  dry  for  two  day's, 
after  which  they  may  be  set  aside  in  a  bottle.  In 
this  way  15  or  20  times  the  ordinary  product  is 
obtained.  (Jour,  de  Pharm.  et  de  Chim.,  and 
Chem.,  iii.  360.) 

Dose.  2  to  5  grs.  and  upwards,  as  an  anodyne, 
hy'pnotic,  antispasmodic,  and  sedative,  in  chronic 
rheumatism,  colic,  diarrhoea,  asthma,  troublesome 
coughs,  &c. 

LACTUCIC  ACID.  Obtained  from  the  strong- 
scented  lettuce,  (Lactuca  virosa.)  It  resembles 
oxalic  acid,  but  differs  from  it  in  precipitating  the 
protosalts  of  iron  green,  and  sulphate  of  copper 
brown. 

LACTUCIN.  The  active  principle  of  lactuca¬ 
rium.  It  exists  in  the  juice  of  several  species  of 
lettuce.  It  is  dissolved  out  of  lactucarium  by  al¬ 
cohol.  It  is  scarcely'  soluble  in  water,  has  a  saffron- 
yellow  color,  is  almost  odorless,  very  bitter,  and 
combustible. 

LAENNEC’S  CONTRA-STIMULANT 
DRAUGHT.  Prep.  Potassio-tartratc  of  anti¬ 
mony  2  grs.  ;  orange  water  f  § iss  ;  sirup  of  pop¬ 
pies  f  3ij  ;  mix.  Every'  two  hours  in  pneumonia,  &c. 

LAKE.  Animal  or  vegetable  coloring  matter, 
precipitated  in  combination  with  oxide  of  tin  or 
alumina  ;  usually  the  latter.  The  term  was  for¬ 
merly  restricted  to  red  preparations  of  this  kind, 
but  is  now  indiscriminately  applied  to  all  com¬ 
pounds  of  alumina  and  coloring  matter.  Lakes 
are  made — 1,  Byr  adding  a  solution  of  alum,  either 
alone  or  saturated  with  potash,  to  an  infusion  or 
decoction  of  the  coloring  substance,  and  after  agi¬ 
tation,  precipitating  the  mixture  with  a  solution  of 
carbonate  of  potash. — 2,  By  precipitating  a  decoc¬ 
tion  or  infusion  of  the  coloring  substance  mado 
with  a  weak  alkaline  lye,  by  adding  a  solution  of 
alum. — 3,  By  agitating  recently-precipitated  alu¬ 
mina  with  a  solution  of  the  coloring  matter,  until 
the  liquid  becomes  nearly  decolored,  or  the  alumi¬ 
na  acquires  a  sufficiently  dark  tint.  The  first 
method  is  usually  employed  for  acidulous  solutions 
of  coloring  matter,  or  for  those  whose  tint  is  injured 
by  alkalis ;  the  second,  for  those  that  are  bright¬ 
ened,  or  at  least  uninjured  by  alkalis  ;  the  third, 
for  those  coloring  matters  that  have  a  great  affinity 
for  gelatinous  alumina,  and  readily  combine  with 
it  by  mere  agitation.  By  attention  to  these  gen¬ 
eral  rules,  lakes  may  be  prepared  from  almost  all 
animal  and  vegetable  coloring  substances  that  y'ield 


LAK 


390 


LAK 


their  color  to  water  ;  many  of  which  will  be  found 
to  possess  great  beauty  and  permanence.  The 
precise  process  adapted  to  each  particular  substance 
may  be  easily  ascertained,  by  taking  a  few  drops 
of  its  infusion  or  decoction,  and  observing  the  ef¬ 
fects  of  alkalis  and  acids  on  the  color.  The  quan¬ 
tity  of  alum  or  alumina  employed,  should  be  nearly 
sufficient  to  decolor  the  dye  liquor,  and  the  potash 
should  be  so  proportioned  to  the  alum  as  exactly 
to  precipitate  it,  without  leaving  free  or  carbonated 
alkali  in  the  liquid.  The  first  portion  of  the  pre¬ 
cipitate  has  the  deepest  color,  and  the  shade  gradu¬ 
ally  becomes  paler.  A  beautiful  tone  of  violet, 
red,  and  even  purple,  may  be  communicated  to  the 
coloring  matter  of  cochineal  by  the  addition  of 
iiitro-muriate  or  permuriate  of  tin  ;  the  addition  of 
arseniate  of  potash  (neutral  arsenical  salt)  in  like 
manner,  gives  shades  which  may  be  sought  for  in 
vain  with  alum  or  alumina.  Lake  should  be  care¬ 
fully  dried,  and  when  intended  for  sale,  made  up 
into  conical  or  pyramidal  drops,  which  is  done  by 
dropping  the  moist  lake  through  a  small  funnel  on 
a  clean  board. 

LAKE,  BLUE.  Prepared  from  some  of  the 
blue-colored  flowers  ;  fugitive.  The  name  is  also 
applied  to  lump  archel,  ( lacca  ccerulea ,)  to  moist 
alumina  colored  with  indigo,  and  to  mixed  solu¬ 
tions  of  pearlash  and  prussiate  of  potash,  precipi¬ 
tated  with  another  solution  of  sulphate  of  iron  and 
alum ;  permanent  and  beautiful.  (See  Blue, 
Saxon.) 

LAKE,  BRAZIL  WOOD.  Syn.  Drop  Lake. 
Lacca  in  Globulis.  Prep.  I.  Ground  Brazil  wood 
1  lb. ;  water  4  gals.  ;  boil  for  20  minutes  ;  add 
lbs.  of  alum  dissolved  in  water  ;  mix  well,  decant, 
strain,  add  ^  lb.  of  solution  of  tin  to  brighten  the 
color,  and  then  precipitate  with  a  solution  of  pot¬ 
ash  or  carbonate  of  soda,  carefully  avoiding  excess. 
Product.  Deep  red.  An  excess  of  alkali  turns  it 
on  the  violet,  and  the  addition  of  cream  of  tartar, 
on  the  brownish  red.  The  tint  turns  more  on  the 
mellow  violet  red  when  the  solution  of  tin  is  omit¬ 
ted.  Some  persons  use  less,  some  more  alum.  The 
first  portion  of  the  precipitated  lake  has  the  bright¬ 
est  color. 

II.  Add  washed  and  recently-precipitated  alu¬ 
mina  to  a  strong  and  filtered  decoction  of  Brazil 
wood.  Both  the  above  must  be  carefully  collected, 
dried,  and  made  up  into  drops. 

LAKE,  CARMINATED.  Syn.  Florence 
Lake.  Florentine  do.  Paris  do.  Vienna  do. 
Lacca  Florentina.  Prep.  I.  Boil  the  residuum 
of  cochineal,  left  in  making  carmine,  with  repeat¬ 
ed  portions  of  water  till  it  ceases  to  yield  color ; 
filter  ;  mix  it  with  the  liquor  decanted  oflT  the  car¬ 
mine  ;  filter  ;  add  some  recently-precipitated  alu¬ 
mina,  apply  a  gentle  heat,  and  agitate  well.  As 
soon  as  the  alumina  has  absorbed  sufficient  color, 
allow  the  mixture  to  settle  ;  decant  the  clear  liquid! 
collect  the  lake  on  a  filter,  and  carefully  dry  it’. 
The  decanted  liquor,  if  still  colored,  may  now  be 
treated  with  fresh  alumina  until  exhausted,  and 
thus  a  lake  of  a  second  quality  may  be  obtained. 
Very  fine. 

II.  To  the  colored  liquor  obtained  from  the  car¬ 
mine  and  cochineal  as  above,  add  a  solution  of  alum, 
mix  well,  filter,  and  precipitate  with  a  solution  of 
potash  ;  collect  the  lake  and  dry  it  as  before.  Not 
quite  so  good  as  the  last. 


Remarks.  Some  makers  add  a  little  solution 
tin  to  the  colored  liquor  before  adding  the  alum 
alumina  ;  this  brightens  the  color.  The  abo; 
lake  is  a  good  glazing  color  with  oil,  but  has  liti 
body. 

LAKE,  GREEN.  Made  by  mixing  blue  a; 
yellow  lakes  together.  Seldom  used. 

LAKE,  MADDER.  Syn.  Lacca  Columbiv 
Prep.  I.  (Sir  H.  C.  Inglefield.)  Dutch  grap; 
or  crop  madder  2  oz.  ;  tie  it  up  in  a  cloth,  beat  1 
well  in  a  pint  of  water  in  a  stone  mortar,  and  r) 
peat  the  process  with  fresh  water  (about  5  pimj 
till  it  ceases  to  yield  color  ;  boil  the  mixed  liqud 
in  an  earthen  vessel,  pour  it  into  a  large  basiij 
add  alum  I  oz. ;  dissolve  in  boiling  water  1  pin; 
stir  well,  and  while  stirring  pour  in  gradually  I 
saturated  solution  of  carbonate  of  potash  (oil  j 
tartar)  about  oz. ;  let  it  stand  to  settle  mil 
cold,  then  pour  off  the  supernatant  yellow  liquij 
drain,  agitate  the  residue  with  boiling  water; 
quart ;  decant,  drain,  and  dry.  Product,  $  d 
The  Society  of  Arts  voted  their  gold  medal  to  t.j 
author  of  the  above  formula. 

II.  (Ure.)  Ground  madder  2  lbs. ;  water 
gallon  ;  mix,  macerate  with  agitation  for  10  mij 
utes,  strain  off  the  water,  and  press  the  remaind| 
quite  dry  ;  repeat  the  same  process  a  second  ai 
a  third  time  ;  then  add  water  3  qts.,  and  alum 
lb.,  and  heat  in  a  water-bath  for  3  or  4  hours,  ad 
ing  water  as  the  liquor  evaporates  ;  filter,  fir 
through  a  flannel,  and  when  sufficiently  col 
through  paper  ;  then  add  a  solution  of  carbonai 
of  potash  as  long  as  a  precipitate  falls,  which  mi 
be  washed,  till  the  water  comes  off  colorless,  aij 
then  dried.  If  the  alkali  be  added  in  3  success!; 
doses,  3  different  lakes  will  be  obtained,  successive 
diminishing  in  beauty. 

III.  Add  acetate  of  lead  to  a  decoction  of  ma: 
der,  to  throw  down  the  brown  coloring  matter,  f 
ter,  then  add  a  solution  of  tin  or  alum,  and  pr 
cipitate  with  a  solution  of  carbonate  of  soda 
potash. 

LAKE,  ORANGE.  Prep.  Best  Spanish  aij 
notto  4  oz. ;  pearlash  lib.  or  less  ;  water  1  galloi 
boil  for  half  an  hour,  strain,  precipitate  with  alu 
1  i  lbs.,  dissolved  in  water  1  gallon,  observing  n 
to  add  the  latter  solution  when  it  ceases  to  pr 
duce  an  effervescence  or  a  precipitate  ;  strain,  ai 
dry  the  sediment  in  small  squares  or  lozenges.  Tl; 
addition  of  solution  of  tin  turns  this  lake  on  tl 
lemon  yellow  ;  acids  redden  it. 

LAKE,  RED.  Prep.  I.  Coarsely-powden 
cochineal  1  oz. ;  water  and  rectified  spirit  of  win 
of  each  2  oz. ;  digest  for  a  week,  filter,  and  pr 
cipitate  with  a  few  drops  of  solution  of  tin,  add' 
every  2  hours,  till  the  whole  of  the  color  is  throw 
down  ;  wash  in  distilled  water,  and  dry.  Ve 
fine. 

II.  Coarsely-powdered  cochineal  1  lb. ;  water 
gallons ;  boil  1  hour,  decant,  strain,  add  a  solutii 
of  pearlash  1  lb.  or  more,  and  precipitate  with 
solution  of  alum.  If  the  alum  be  added  first,  at 
the  lake  precipitated  with  the  alkali,  the  color  w 
be  slightly  varied.  Some  persons  use  a  solution  • 
cuttlefisli-bone  in  muriatic  or  nitric  acid  ;  but  tn 
increases  the  expense,  and  yields  an  inferior  pr 
duct. 

III.  Pearlash  1  lb. ;  clean  shreds  of  scarlj 
cloth  3  or  4  lbs. ;  water  4  or  5  gallons ;  boil  t 


le  cloth  is  decolored,  filter,  and  precipitate  with  a 
itution  of  alum. 

LAKE,  YELLOW.  Prep.  Boil  French  ber- 
'es,  quercitron,  or  turmeric  1  lb.  and  potash  1  oz. ; 
i  water  1  gallon,  till  reduced  to  one  half,  strain, 
nd  precipitate  with  a  solution  of  alum. — Or  boil 
lb.  of  the  dye-stuff  with  alum  £  lb. ;  water  1 
illon,  as  before,  and  precipitate  with  a  solution  of 
irbonate  of  potash.  (See  Lake,  Orange.) 
LAMPIC  ACID.  When  the  wick  of  a  spirit- 
inp  is  surrounded  with  a  spiral  coil  of  platinum 
ire,  and  after  burning  for  a  short  time,  is  blown 
jit,  combustion  still  goes  on,  and  a  peculiar  acid 
roduct  results,  which  has  been  called  lampic 
lid.  It  was  first  examined  by  Prof.  Daniell.  It 
ay  be  more  easily  collected  by  placing  a  small 
j ittomless  retort  over  a  heated  platinum  capsule, 
id  gradually  dropping  in,  from  time  to  time,  a 
lie  alcohol  or  ether.  (R.  F.  Marchand.)  It 
insists  of  a  mixture  of  acetic,  formic,  and  alde- 
/dic  acids,  in  variable  proportions.  (MM.  Stass 
id  Marchand.)  Its  most  remarkable  property  is 
i  power  of  reducing  certain  metallic  solutions, 
fith  the  bases  it  forms  salts  called  lampatcs, 
bich  may  be  prepared  by  saturating  the  acid 
ith  the  hydrated  oxides  or  carbonates.  (See 
i.dehvdic  Acid.) 

LAMPS.  To  prevent  or  lessen  the  smoking  of 
nips,  the  wicks  should  be  well  soaked,  either  in 
! lute  muriatic  acid,  well  washed  in  water,  and 
ied,  or  in  strong  vinegar,  wThen  they  will  merely 
quire  drying.  Large  lamps,  that  emit  much 
loke,  should  be  burnt  under  a  funnel,  to  carry  it 
;f;  or  a  large  sponge,  dipped  in  water,  may  be 
impended  over  them  ;  in  all  cases,  the  wicks 
ould  not  be  put  up  too  high. 

LANTANIUM,  (from  hivOavw,  I  h/.rk.)  A 
re  metal,  recently  discovered  by  Mosander, 
sociated  with  the  oxide  of  cerium.  (See  Cerium.) 
LAPIS  DIVINUS.  Syv.  Lapis  opiithalmi- 
j'B.  Prep.  Blue  vitriol,  nitre,  alum,  and  cam- 
or,  equal  parts,  melted  together,  adding  the 
mphor  last.  (Woolfuss.)  Verdigris,  nitre,  and 
im,  equal  parts,  melted  together.  (Beer.)  Alum, 
re,  and  blue  vitriol  3  oz. ;  camphor  1  dr. ;  as 
lit.  (P.  Cod.)  Used  to  make  an  eyewater ;  1 
•  to  water  1  pint. 

LAPIS  MEDICAMENTOSUS.  Prep.  (P. 

|  1746.)  Alum,  litharge,  Armenian  bole,  and 
ileothar,  of  each  3  oz. ;  vinegar  4  oz. ;  mix  and 
laporate.  Used  to  make  a  lotion  :  1  oz.  to  water 
1  pint.  Astringent,  detergent ;  once  a  popular 
I  plication  to  ulcers. 

LARD.  Syn.  Hogs’  Lard.  Auxunge.  Aux- 
gia.  Adeps.  Adeps  Suillus.  Adeps  Porci. 
>eps  pr/eparatus.  The  fat  of  the  pig,  melted 
a  gentle  heat,  and  strained  through  a  hair 
jve  or  flannel.  The  fat  about  the  loins  yields 
p  whitest  and  hardest  lard.  Used  to  make  oint- 
nts,  and  in  cookery. 

LARI),  OXYGENATED.  See  Nitric  Acid 

|  NTMKNT. 

.LAUDANUM,  QUINCE.  Syn.  Extractum 
I’h  seu  Laudanum  Cydoniatum.  Prep.  Opium 
h. ;  quince.juice  6  lbs. ;  digest,  filter,  evaporate 
an  extract,  and  add,  while  warm,  oils  of  cinna- 
>n,  cloves,  and  mace,  of  each  10  drops.  Milder 
in  crude  opium  ;  seldom  used. 

LAUDANUM,  FORD’S.  Prep.  Opium  ; 


cinnamon  and  cloves,  of  each  3j  ;  rectified  spirit 
of  wine  and  water,  of  each,  gviij  ;  digest  for  a 
week,  and  filter.  This  is  merely  an  aromatized 
tincture  of  opium.  Dose.  10  to  80  drops. 

LAUDANUM,  LIQUID.  Prep.  1.  (Liquid 
quince  laudanum.  Laudanum  liquidum  cydo¬ 
niatum.  Laudanum  liquidum  cydoniatum  para- 
tum  fermentatione.)  Opium  fiv ;  saffron  §ij  ; 
quince  juice  1  quart ;  yeast  4  spoonfuls ;  ferment, 
express  the  liquor,  filter,  and  add  cinnamon  §ij  ; 
cloves,  aloes  wood,  and  yellow  sandal  wood,  of 
each,  3ij  ;  digest  for  14  days,  filter,  and  evaporate 
to  one  half.  Narcotic,  anodyne  ;  similar  to  black 
drop.  Dose.  10  to  30  drops.  Seldom  used. 

2.  (Neuman’s.)  Opium  fermented  with  water, 
and  evaporated  to  the  consistence  of  honey. 
Similar  to  the  aqueous  extract  of  opium. 

3.  (Sydenham’s.  Laudanum  liquidum  Syden- 
hami.)  Opium  ^’j  >  saffron  §j  ;  cinnamon  and 
cloves,  of  each,  3j ;  white  wine  ffxvj  ;  digest. 
Contains  J  of  opium.  See  Wine  of  Opium,  P. 
L-,  which  is  always  substituted. 

4.  (Laudanum  tartarized.  Laudanum  liquidum 
tartarizatum.)  Opium  ^ij  ;  saffron  §j ;  cinnamon, 
cloves,  mace,  nutmegs,  and  aloes  wood,  of  each, 
3j ;  tincture  of  salt  of  tartar  f^xxxij  ;  digest,  strain, 
and  evaporate  to  one  half.  Seldom  used. 

LAVENDER,  SMITH’S  BRITISH.  Syn. 
Smith’s  Lavender  Water.  Prep.  English  oil  of 
lavender  2  oz. ;  essence  of  ambergris  1  oz. ;  eau 
de  Cologne  1  pint ;  rectified  spirit  1  quart ;  mix. 
Very  fragrant. 

LEAD.  Syn.  Plomb,  ( Fr .)  Blei,  ( Ger .) 
Plumbum,  (Lat.)  n6\i(P>os,  (Gr.)  Saturn,  (Ale.) 
This  metal,  like  gold,  silver,  and  iron,  appears  to 
have  been  known  in  the  most  remote  ages  of  an¬ 
tiquity  :  “  Oh  that  my  words  were  now  written  ! 
Oil  that  they  were  printed  in  a  book  ;  that  they 
were  graven  with  an  iron  pen  and  lead  in  the 
rock  for  ever  !”  (Job,  xix.  23-4.) 

Prep.  Lead  is  only  prepared  on  the  large  scale. 
It  is  usually  extracted  from  galena,  a  natural  sul- 
phuret  of  lead,  by  roasting  the  ore  in  a  reverbera¬ 
tory  furnace,  and  afterwards  smelting  it  along 
with  coal  and  lime. 

Prop.  The  common  properties  of  lead  are  too 
well  known  to  require  notice.  Its  sp.  gr.,  in  a 
state  of  absolute  purity,  is  11-38  to  11-44,  but  or¬ 
dinary  lead  seldom  exceeds  11-352  to  11-353.  It 
melts  at  612°  Fahr.,  (Crighton,  634°  Kupfer,)  and 
when  very  slowly  cooled,  crystallizes  in  octohe- 
drons.  It  is  malleable  and  ductile,  but  devoid  of 
elasticity.  Lead  is  not  dissolved  by  muriatic,  sul¬ 
phuric,  or  the  vegetable  acids,  unless  by  free  con¬ 
tact  with  air,  and  then  very  slowly  ;  but  nitric 
acid  rapidly  oxidizes  it,  forming  a  solution  of  nitrate 
of  lead.  Pure  water,  put  into  a  leaden  vessel, 
and  exposed  to  the  air,  soon  corrodes  it,  and  dis¬ 
solves  the  newly-formed  oxide ;  but  river  and 
spring  water  exerts  no  such  influence,  the  carbon¬ 
ates  and  sulphates  in  such  water  destroying  its 
solvent  power.  Many  other  neutral  salts  act  in 
the  same  way.  Among  these,  the  most  powerful 
preservatives  are  the  phosphates,  sulphates,  chlo¬ 
rides,  and  iodides  ;  their  power  being  in  proportion 
to  the  relative  insolubility  of  the  compound  which 
their  acid  is  capable  of  forming  with  lead.  It  has 
been  found  that  1 -30,000th  part  of  phosphate 
of  soda  or  iodide  of  potassium,  dissolved  in  dis- 


LEA 


392 


LEA 


tilled  water,  prevents  its  corrosive  action.  (Chris- 
tison.)  The  lead  in  contact  with  such  water, 
gradually  becomes  covered  with  a  superficial  film 
of  an  insoluble  salt  of  lead,  which  adheres  te¬ 
naciously,  and  all  further  change  ceases.  Thus 
ordinary  water,  which  abounds  in  mineral  salts, 
may  be  safely  kept  in  leaden  cisterns  ;  but  dis¬ 
tilled  and  rain  water,  and  water  that  contains 
scarcely  any  saline  matter,  speedily  corrode,  and 
dissolve  a  portion  of  lead,  when  kept  in  vessels  of 
that  metal.  When,  however,  leaden  cisterns 
have  iron  or  zinc  fastenings  or  braces,  a  galvanic 
action  is  set  up,  the  preservative  power  of  saline 
matter  ceases,  and  the  water  speedily  becomes 
contaminated  with  lead.  Water  containing  free 
carbonic  acid  also  acts  on  lead  ;  and  this  is  the 
reason  why  the  water  of  some  springs,  kept  in 
leaden  cisterns,  or  raised  by  leaden  pumps,  pos¬ 
sesses  unwholesome  properties.  Free  carbonic 
acid  is  evolved  during  the  fermentation  or  decay 
of  vegetable  matter,  and  hence  the  propriety  of 
preventing  the  leaves  of  trees  falling  into  water- 
cisterns  formed  of  lead.  The  neglect  of  this  pre¬ 
caution  gave  rise  to  the  violent  ravages  of  colic 
that  are  recorded  to  have  visited  Amsterdam  about 
the  middle  of  the  last  century.  (Dr.  Frouchin.) 
The  eau  de  rose  and  the  eau  d’orange  of  com¬ 
merce,  which  are  pure  distilled  water,  holding  in 
solution  small  quantities  of  essential  oil,  and  are 
imported  in  leaden  canisters,  always  contain  a 
small  quantity  of  lead,  and  deposite  a  sediment, 
which  is  not  the  case  when  they  are  kept  in  glass 
or  incorrodible  vessels.  Lead  and  all  its  prepara¬ 
tions  are  poisonous. 

Uses.  The  uses  of  lead  in  the  arts  are  well 
known.  Some  of  its  preparations  are  employed 
in  medicine,  generally  externally. 

Ant.  Administer  an  emetic  of  sulphate  of  zinc 
or  copper,  and  tickle  the  fauces  with  the  finger  or 
a  feather  to  induce  vomiting.  Epsom  or  glauber 
salts,  or  alum,  dissolved  in  water,  tea,  water  gruel, 
or  barley  water,  are  the  proper  antidotes,  and 
should  be  taken  as  soon  after  the  poison  has  been 
swallowed  as  possible.  When  the  symptoms  are 
those  of  lead  colic,  the  treatment  recommended 
at  page  206  should  be  adopted.  In  paralysis 
arising  from  lead,  small  doses  of  strychnia,  brucia, 
and  their  preparations,  should  be  cautiously  ad¬ 
ministered.  A  symptom  of  poisoning  by  lead  is 
the  formation  of  a  narrow  leaden  blue  line,  about 
one-twentieth  of  an  inch  thick,  bordering  the 
edges  of  the  gums,  attached  to  the  neck  of  two  or 
more  teeth  of  either  jaw.  (Dr.  Burton.) 

Tests.  1.  The  salts  of  lead  placed  on  charcoal 
all  yield,  by  the  blowpipe,  a  butter  of  lead— 2.  So¬ 
lutions  of  the  salts  of  lead  may  be  recognised  by  the 
color  of  the  precipitates  produced  by  the  following 
tests: — a.  Alkalis,  alkaline  carbonates,  sulphates, 
prussiate  of  potash,  infusion  of  galls,  gallic  acid, 
and  sulphuric  acid,  produce  white  precipitates— 
b.  Chromate  of  potash,  and  iodide  of  potassium, 
yellow  precipitates— c.  Hydrosulphates,  sulphu- 
rets,  and  sulphureted  hydrogen,  black  precipitates. 
— d.  A  piece  of  polished  zinc  precipitates  metallic 
lead  in  an  arborescent  form,  hence  called  the 

leaden  tree.  * A  solid  supposed  to  contain 
lead  should  be  dissolved  in,  or  treated  with  nitric 
acid,  evaporated  to  dryness,  and  redissplved  in 
water,  when  it  may  be  tested  as  above.  The 


susceptibility  of  sulphureted  hydrogen  as  a  tee 
for  lead  ceases  when  the  dilution  reaches  500,00: 
times, — chromate  of  potash  at  100,000  times, - 
carbonates  of  soda  and  potassa  at  60,000  timet 
— potassa  at  20,000  times, — prussiate  of  potas 
at  18,000  times, — iodide  of  potassium  at  10,00 
times, — and  sulphate  of  soda  at  5000  time: 
(Devergie,  Med.  Leg.  ii.  779.)  (See  Ores.) 

LEAD,  ACETATE.  Syn.  Neutral  Ace| 
tate  of  Lead.  Sugar  of  Lead.  Acetate: 
Ceruse.  Superacetate  of  Lead.  Acetate  d| 
Plomb  ;  Sel  de  Saturne,  ( Fr .)  EssigsaurlI 
Bleioxyd  ;  Bleizucker,  ( Ger .)  Sacceiarum  Sa 
turni,  (P.  L.  1720.)  Cerussa  Acetata,  (P.  I 
1788.)  Plumbi  Superacetas,  (P.  L.  1809.)  Plum 
bi  Sacciiarum.  Plumbi  Acetis.  Plumbi  Ace: 
tab,  (P.  L.  E.  and  D.)  Prep.  (P.  L.)  Oxide  c 
lead  in  powder  (litharge)  lb.  iv  ^ij  ;  acetic  acid  an: 
distilled  water,  of  each  4  pints  ;  mix  the  fluids,  ad' 
the  oxide,  dissolve  by  a  gentle  heat,  strain,  evapo 
rate,  and  crystallize.  The  Edinburgh  form  i 
similar. 

II.  (P.  D.)  Carbonate  of  lead  1  part ;  distilleij 
vinegar  10  parts  ;  as  last. 

Prop.,  Use,  <J-c.  Acetate  of  lead  should  b' 
completely  soluble  in  distilled  water,  and  whcii 
the  lead  is  exactly  precipitated  with  dilute  sulj 
phuric  acid,  or  by  sulphureted  hydrogen,  the  clea; 
supernatant  liquid  should  be  wholly  volatilized  b; 
heat  without  residue.  Sulphuric  acid  poured  oi 
acetate  of  lead  evolves  acetic  vapors.  (P.  L.)  It 
tests  have  been  already  noticed.  Acetate  of  lea< 
is  powerfully  astringent.  Dose.  £  gr.  to  2  grs. 
(Collier;)  1  or  2  grs.  to  8  or  10  grs.,  twice  o, 
thrice  a  day,  (Pereira ;)  3  grs.  to  10  grs.  every  t 
or  8  hours.  (A.  T.  Thomson.)  In  pulmonary; 
uterine,  and  intestinal  haemorrhage,  colliquative 
diarrhoea,  and  phthisical  sweats.  It  is  usually 
combined  with  morphia  or  opium,  or  with  acctiij 
acid,  to  prevent  it  passing  into  the  state  of  the 
poisonous  carbonate  in  the  stomach.  Externally j 
as  a  collyrium,  10  grs.  to  water  8  oz.,  (A.  T 
Thomson,)  as  a  lotion  20  grs.,  (A.  T.  Thomson, 
oj  (Collier)  to  water  8  oz. ;  as  an  injection  41 
grs.  to  rose  water  8  oz.  The  lotion  is  cooling,  am 
is  commonly  used  in  excoriations,  &c.  Acetate 
of  lead  is  employed  in  calico  printing. 

Retnarks.  Acetate  of  lead  is  usually  prepare' 
on  the  large  scale  by  gradually  sprinkling  oxide 
of  lead  into  strong  vinegar,  heated  in  a  coppn 
boiler  rendered  negative-electric  by  having  a  large 
flat  piece  of  lead  soldered  within  it,  constant  stir¬ 
ring  being  employed  until  the  acid  is  saturated 
when  the  mother  liquors  of  a  former  process  maj 
be  added,  the  whole  heated  to  the  boiling  point 
allowed  to  settle  till  cold,  decanted,  evaporated  to 
about  the  sp.  gr.  1-266  or  1-267,  and  then  run  ink; 
salt-glazed  stoneware  vessels  to  crystallize.  Thej 
best  proportions  are,  finely  powdered  litharge  13 
parts,  and  acetic  acid  sp.  gr.  1-0482  to  1-0484,  23, 
parts.  These  ingredients  should  produce  about 
38^  parts  of  crystallized  sugar  of  lead.  A  very 
slight  excess  of  acid  should  be  preserved  in  the 

liquid  during  the  boiling  and  crystallization,  tc 

prevent  the  formation  of  any  basic  acetate,  which 
would  impede  the  formation  of  regular  crystals,  j 

Subacetate  of  Lead,  ( Trisacetate  of  Lead 
Tersubacetate  of  Lead,  Diacetate  of  Lead,)  W 
formed  when  a  cold  saturated  solution  of  neutral 


LEA  393  LEA 


cetate  of  lead  is  mixed  with  one-tenth  of  its 
olume  of  liquor  of  ammonia,  and  set  aside  ;  anhy- 
rous  crystalline  needles  are  deposited.  A  solution 
f  this  salt  is  formed  when  a  solution  of  the  neutral 
icetate  is  digested  on  finely  powdered  litharge,  till 
!ie  undissolved  oxide  turns  white.  By  evapora- 
on  out  of  contact  with  air,  small  crystals  may  be 
btained.  Goulard’s  extract,  and  the  liquor  of 
iacetate  of  lead  of  the  pharmacopoeia,  are  solu- 
ons  of  this  salt. 

Sesquibasic  Acetate  of  Lead  is  prepared  by 
ently  fusing  the  neutral  acetate  of  lead  till  it 
mntaneously  forms  a  white  porous  mass.  By 
dution  in  water,  evaporation  to  a  sirup,  and  cool- 
ig  slowly,  crystals  may  be  obtained. 

Sexbasic  Acetate  of  Lead  ( sexsubacetate  of 
’ad)  is  a  white  crystalline  precipitate,  which  forms 
die n  a  solution  of  subacetate  of  lead  is  treated 
dth  liquor  of  ammonia.  A  hot  saturated  solution 
1  water  crystallizes  on  cooling.  All  the  prece- 
ing  acetates  are  soluble  in  water.  The  last  two 
re  neither  employed  in  the  arts  nor  in  medicine. 
LEAD,  ARSENIATE  OF.  Syn.  Triarse- 
iate  of  Lead.  Plumbi  Arsenias.  Prep.  Grad- 
ally  add  a  solution  of  acetate  of  lead  to  another 
f  arseniate  of  soda.  A  white  insoluble  powder. 
LEAD,  BROMIDE.  Syn.  Plumbi  Bromidum. 

I  white  crystalline  powder,  sparingly  soluble  in 
ater,  formed  by  precipitating  a  solution  of  neutral 
cetate  or  nitrate  of  lead,  with  a  solution  of  bro- 
lide  of  potassium.  It  fuses  by  heat  into  a  red 
quid,  which  turns  yellow  when  cold. 

LEAD,  CHLORIDE  OF.  Syn.  Muriate  of 
-ead.  Patent  Yellow.  Horn  Lead.  Plumbi 
ornf.um.  Plumbi  Murias.  Plumbi  Chloridum, 
P.  L.)  Prep.  Precipitate  a  solution  of  ^xix  of 
cetate  of  lead  in  3  pints  of  boiling  distilled  water, 
ith  a  solution  of  ^vj  of  chloride  of  sodium  in  I 
int  of  boiling  water ;  when  cold  wash  and  dry 
ie  precipitate,  (P.  L.) 

Remarks.  Employed  in  the  preparation  of 
mriate  of  morphia.  It  is  totally  dissolved  by  boil- 
>g  water,  the  chloride  concreting  almost  entirely 
ito  crystals  as  the  solution  cools.  (P.  L.) 

LEAD,  CHROMATE  OF.  In  addition  to  the 
umarks  on  this  article  at  page  192,  it  may  be  in- 
■resting  to  add  that  Anthon  has  found  that  when 
ot  solutions  of  equal  equivalents  of  acetate  of  lead 
190  parts)  and  chromate  of  potash  (100  parts,  both 
eutral  and  in  crystals)  are  mixed,  the  yellow 
recipitate  when  dried  is  anhydrous ;  but  when 
tie  mixture  is  made  at  ordinary  temperatures,  the 
recipitate  has  a  paler  yellow,  and  when  dried  con- 
iins  1  eq.,  or  nearly  5|  per  cent,  of  water.  (Buch. 
iept.)  It  thus  appears  that  the  shades  of  color 
f  chrome  yellow  may  be  varied  without  any  for- 
ign  addition. 

LEAD  DUST.  Syn.  Pulvis  Plumbi.  By 
lelting  new  lead,  adding  bruised  charcoal,  and 
iffusing  the  lead  among  it,  then  pounding  and 
’ashing  away  the  charcoal ;  used  by  potters. 
LEAD,  FLUORIDE.  A  white  powder  form- 
d  by  precipitating  a  solution  of  neutral  acetate  of 
>ad  with  hydrofluoric  acid.  It  is  very  sparingly 
iluble  in  water. 

LEAD,  GRANULATED.  By  melting  new  j 
■ad,  pouring  it  in  small  stream,  from  an  iron  ladle 
dth  a  hole  drilled  in  its  bottom,  into  a  pail  of  wa- 1 
Used  to  make  solutions  and  alloys. 

50 


LEAD,  IODIDE  OF.  Syn.  Ioouret  of 
Lead.  Plumbi  Iodidum,  (P.  L.)  Plumbi  Iodu- 
retum.  Prep.  I.  (P.  L.)  Acetate  of  lead  fix  ; 
water  6  pints  ;  dissolve  ;  iodide  of  potassium  (pure) 
fvij ;  water  2  pints,  dissolve.  Add  the  latter  solu¬ 
tion  to  the  former,  wash  and  dry  the  precipitate. 

II.  (P.  E.)  Iodide  of  potassium  and  nitrate  of 
lead,  of  each  §j  ;  dissolve  each  separately  in  f  pint 
of  water,  mix,  collect  the  precipitate  in  a  calico  or 
linen  filter,  and  wash  it  with  water  ;  then  boil  it 
in  3  gallons  of  water,  soured  with  pyroligneous 
(acetic)  acid  f^iij,  let  the  solution  settle  (still  keep¬ 
ing  the  liquid  near  the  boiling  point,)  and  decant 
the  clear ;  as  the  water  cools,  the  iodide  will  sub¬ 
side  in  brilliant  golden  yellow  lamellae,  or  minute 
crystals. 

Remarks.  The  latter  is  the  best  process,  as  any 
adhering  oxide  of  lead  is  dissolved  out  by  the  acid 
“  It  is  totally  dissolved  by  boiling  water,  and,  as  it 
cools,  separates  in  shining  yellow  scales.  It  melts 
by  heat,  and  the  greater  part  is  first  dissipated  in 
yellow,  and  afterwards  in  violet  vapors.”  (P.  L.) 
The  residuum  is  quite  soluble  in  nitric  acid.  “  5 
grs.  of  iodide  of  lead  are  entirely  soluble  (by  boil¬ 
ing)  in  f3j  of  pyroligneous  acid,  diluted  with  f^iss 
of  water  ;  and  golden  crystals  are  abundantly  de¬ 
posited  as  the  solution  cools.”  (P.  E.)  Dose.  \  gr. 
to  4  grs.  or  more,  made  into  a  pill,  in  enlargements 
of  the  cervical,  axillary,  and  mesenteric  glands, 
and  in  scrofulous  affections  and  scirrhous  tumors, 
as  a  deobstruent  and  resolvent.  (See  Ointment, 
Iodide  of  Lead.) 

LEAD,  NITRATE  OF.  Syn.  Plumbt  ni- 
tras.  Prep.  (P.  E.)  Litharge  §ivss ;  diluted  ni¬ 
tric  acid  1  pint ;  dissolve  by  a  gentle  heat,  and  set 
the  solution  aside  to  crystallize.  Used  to  make 
the  iodide  of  lead,  P.  E. 

LEAD,  OXIDES  OF.  Prep.  I.  ( Dioxide . 
Suboxide.  Gray  oxide.)  Prepared  by  heating 
dry  oxalate  of  lead  to  a  low  red  in  a  glass  tube  out 
of  contact  with  the  air.  Dark-gray,  nearly  black. 
It  is  also  formed  on  the  surface  of  metallic  lead 
long  exposed  to  the  air. 

II.  {Oxide.  Protoxide.  Yellow  oxide.)  This 
oxide  is  prepared  on  the  commercial  scalo  by  heat¬ 
ing  the  gray  film  or  dross  that  forms  on  the  surface 
of  melted  lead  exposed  to  the  air,  until  it  acquires 
a  uniform  yellow  color,  when  it  is  called  “  massi¬ 
cot  when  the  heat  is  still  further  increased  until 
it  fuses  or  partially  vitrifies,  the  term  “  litharge ” 
is  applied  to  it.  It  is  obtained  perfectly  pure  by 
expelling  the  acid  from  nitrate  of  lead,  by  exposing 
it  to  heat  in  a  platinum  crucible ;  or,  still  better, 
by  adding  ammonia  to  a  cold  solution  of  nitrate  of 
lead  until  the  liquid  becomes  faintly  alkaline, 
washing  the  precipitate  with  cold  water,  drying, 
and  heating  it  to  moderate  redness  for  one  hour, 
as  above.  Pure  protoxide  of  lead  has  a  lemon- 
yellow  color,  and  is  the  base  of  all  the  salts  of  lead. 
It  may  be  obtained  in  a  crystalline  state  by  expo¬ 
sing  a  concentrated  solution  of  it  in  caustic  soda  to 
the  air  for  some  months,  (M.  Houton  Labadilliere ;) 
or,  still  easier,  by  mixing  an  aqueous  solution  of 
neutral  acetate  of  lead  with  a  great  excess  of 
j  liquor  of  ammonia,  filtering,  and  exposing  the 
liquid  for  a  few  hours  in  a  weil-corked  bottle  to  the 
:  sun’s  rays.  If  the  same  solution  be  kept  in  the 
j  dark  for  some  days,  stellated  crystals  of  basic  ace- 
I  tate  of  lead,  with  five  atoms  of  base,  are  deposited 


LEE 


394 


LEM 


instead  of  oxide.  (W.  Behrens.)  See  Litharge 
and  Massicot. 

III.  (Red  oxide.  Plumbeous  suroxide.  Red 
lead.  Minium.)  See  Minium. 

IV.  (Sesquioxide.)  An  insoluble  reddish-yellow 
powder,  formed  by  adding  a  solution  of  hypochlo¬ 
rite  of  soda  to  another  of  protoxide  of  lead  in  liquor 
of  potassa.  (Winkelblech.) 

V.  ( Peroxide .  Puce  oxide.  Plumbic  suroxide.) 
Obtained  by  putting  red  lead  into  chlorine,  or  di¬ 
lute  nitric  acid ;  or  by  fusing  a  mixture  of  protox¬ 
ide  of  lead  and  chlorate  of  potassa,  at  a  heat  a  lit¬ 
tle  below  redness,  and  washing  the  powdered  mass 
in  water ;  or  by  transmitting  a  current  of  chlorine 
gas  through  a  solution  of  neutral  acetate  of  lead. 

LEAD,  OXIDE,  (HYDRATED.)  Syn. 
Plumbi  oxybum  hydratum.  Prep.  (P.  L.)  Solu¬ 
tion  of  diacetate  of  lead  6  pints ;  distilled  water  3 
gallons ;  mix,  and  add  liquor  of  potassa  as  long  as 
a  precipitate  forms,  avoiding  excess  ;  wash  well 
with  water. 

Remarks.  This  is  dihydrated  oxide  of  lead. 
(Mitscherlich.)  It  is  used  in  preparing  disulphate 
of  quinine.  It  is  totally  soluble  in  dilute  nitric 
acid,  (P.  L.,)  and  in  an  excess  of  liquor  of  potassa. 

LEAD,  OXY-IODIDE.  Prepared  by  precip¬ 
itating  subacetate  of  lead  by  iodide  of  potassium. 

LEAD,  TANNATE.  Syn.  Plumbi  tannas. 
Prep.  Precipitate  a  solution  of  acetate  of  lead  with 
an  infusion  of  galls  ;  wash  and  dry  the  precipitate. 
Astringent.  Dose.  1  gr.  and  upwards  made  into  a 
pill. 

***  Besides  the  preceding,  various  other  prepara¬ 
tions  of  lead  have  been  formed  by  chemists,  but 
possess  little  importance  in  a  practical  point  of 
view.  (See  Salts.) 

LEECHES.  App.  Leeches  are  most  conveni¬ 
ently  applied  by  means  of  a  common  pill  box  or 
a  wine-glass.  The  part  should  be  previously 
washed  perfectly  clean,  and  if  covered  with  hair 
should  be  closely  shaved.  Sometimes  leeches  will 
not  readily  bite :  in  such  cases,  allowing  them  to 
crawl  over  a  piece  of  dry  linen  or  calico,  rolling 
them  in  porter,  moistening  the  part  with  a  little 
milk  or  sweetened  milk,  or  drawing  a  little  blood 
by  a  slight  puncture  or  scratch,  will  usually  make 
them  bite  freely.  To  stop  the  bleeding  from  leech- 
bites,  various  plans  are  adopted,  among  which 
cauterizing  with  nitrate  of  silver,  the  application 
of  creosote,  and  gentle  pressure  for  some  hours,  are 
most  successful.  (See  Mattico.) 

Pres.  Leeches  are  best  preserved  in  water  ob¬ 
tained  from  a  pond,  and  occasionally  changed  ; 
when  kept  in  spring  water  they  soon  die.  The  in¬ 
troduction  of  a  hand,  to  which  an  ill-flavored  med¬ 
icine  or  odor  adheres,  into  the  water  in  which  they 
are  kept,  is  often  sufficient  to  poison  them.  The 
application  of  saline  matter  to  the  skin  of  leeches, 
even  in  very  small  quantities,  immediately  occa¬ 
sions  the  expulsion  of  the  contents  of  the  stomach : 
hence,  a.  few  grains  of  common  salt  are  frequently 
sprinkled  over  them  to  make  them  disgorge  the 
blood  they  have  swallowed.  According  to  Dr. 
W agner,  the  taste  of  blood  is  necessary  to  render 
them  fit  for  the  purposes  of  reproduction.  He  re¬ 
commends  the  employment  of  two  tanks,  with  the 
bottom  of  loam,  clay,  or  turf,  surrounded  by  an  in¬ 
ner  border  of  a  similar  substance,  and  an  outer  one 
of  sand.  Two  such  tanks  should  be  kept — the 


one  for  leeches  fit  for  medical  use, — and  the  off 
for  breeding,  or  for  such  leeches  as  have  been  a' 
plied.  No  leeches  are  to  be  taken  from  the  bree! 
ing  tank  until  a  year  has  elapsed  after  their  havi , 
been  applied  and  fed  with  human  blood ;  and  thi 
removal  to  the  first  tank  should  take  place  in  Sej 
tember  or  October,  as  by  this  time  the  breed!  i 
season  is  over.  By  this  plan  all  leeches  that  ha 
been  applied  are  to  be  carefully  restored  to  t 
breeding  tank,  without  making  them  disgorge  t 
blood  they  have  swallowed.  Leeches,  to  be  al 
to  grow  and  propagate,  must,  at  least  once  a  yea 
receive  a  plentiful  supply  of  living  blood.  The 
conditions  can  only  be  fulfilled  by  restoring  thol 
that  have  been  already  employed.  All  artifiq 
methods  of  feeding  by  bladders  or  sponges  of  blot 
have  been  found  to  fail.  (Allgemeine  Anzeiger  d. 
Deutschen.) 

II.  (J.  R.  Kenworthy.)  Make  pure  clay,  re! 
dered  plastic  with  water,  into  balls,  or  preferabl] 
irregularly-shaped  lumps,  about  2£  inches  in  (! 
ameter ;  place  them  in  a  deep,  square,  woodi 
box,  or  a  clean  five-gallon  keg.  The  leeches  (j 
being  put  in  will  creep  down  the  sides  of  the  bal 
and  there  remain.  No  cover  is  necessary.  Chan;} 
the  balls  once  a  week.  This  method  is  simple  ai 
successful.  (Ann.  of  Chym.  and  Pract.  Pliar.) 

III.  (Fee^)  Lay  7  inches  of  a  mixture  of  mosi 
turf,  and  charcoal  in  a  marble  or  stone  trough,  ov<| 
which  place  some  small  pebbles.  At  one  end  (j 
the  trough,  and  about  half  way  up,  place  a  thij 
shelf  of  stone  or  marble,  pierced  with  small  bole 
on  which  put  first  some  moss,  or  portions  of  tlj 
equisetum  palustre,  or  horse  tail,  and  on  this 
layer  of  pebbles  to  keep  it  down ;  then  pour  i} 
water  sufficiently  high  just  to  moisten  the  moss  ar| 
pebbles,  put  in  the  leeches,  and  tie  over  the  mout 
of  the  trough  with  a  cloth. 

***  The  frequent  changing  of  the  water  ij 
which  leeches  are  kept  is  injudicious.  Once  j 
month  in  winter,  and  once  a  week  in  summer, 
deemed  sufficiently  often  by  the  large  dealers,  ur, 
less  the  water  becomes  discolored  or  bloody,  whej 
it  should  be  changed  every  day,  or  every  otlu| 
day.  Clean  pond  water  is  preferable  ;  but  whet 
this  cannot  be  got,  clean  rain  water,  that  has  bee} 
well  exposed  to  the  air,  should  alone  be  employe 

LEMON  JUICE,  ARTIFICIAL.  Syn.  See 
cus  Limonum  factitius.  Prep.  I.  Citric  or  tail 
taric  acid  oz. ;  gum  ^  oz. ;  pieces  of  fresh  lemo 
peel  |  oz. ;  loaf  sugar  2  oz. ;  boiling  water  1  quart 
macerate  with  occasional  agitation  till  cold,  an; 
strain.  Excellent. 

II.  Water  1  pint ;  sugar  1  oz. ;  essence  of  lemo 
30  drops ;  pure  acetic  acid  to  acidulate.  Inferio 
Both  are  used  to  make  lemonade.  (See  Ginge, 
Beer.) 

LEMONADE.  Syn.  Lemon  Sherbet.  King 
Cup.  Prep.  I.  2  lemons,  sliced ;  sugar  2  oz. ;  boil 
ing  water  1  pint.  Very  fine. 

II.  White  sugar  5  oz. ;  yellow  peel  of  1  lemon 
water  1  quart ;  squeeze  in  the  juice  of  3  lemont 
macerate  2  hours,  and  strain.  Used  as  a  pleasar 
cooling  beverage  and  astringent  drink  in  fevers  an, 
putrid  diseases. 

III.  (Lemonade  for  icing.  Lemon  Sherbet 
Yellow  peel  of  3  or  4  lemons,  rubbed  off  with  har 
sugar,  as  described  at  p.  199,  (art.  Citrons  ;)  loa 
sugar  4  oz. ;  juice  of  3  or  4  lemons ;  water  1  quart 


LIG  395  LIM 


I©  as  wanted.  Orangeade,  or  Orange  Sherbet 
>r  icing,  is  made  in  the  same  way  with  oranges. 
LEMONADE,  AERATED.  Syn.  Lemon- 
)e  gazeuse.  Limonadum  aeratum.  Prep.  (P. 
od.)  Water,  charged  with  5  times  its  volume  of 
trbonic  acid  gas,  1  pint ;  sirup  of  lemon  gij ;  mix. 
elicious. 

LEMONADE,  LACTIC.  Syn.  Limonadum 
acticum.  Prep.  (Magendie.)  Lactic  acid  3j  to 
v ;  sirup  ^ij ;  water  1  pint ;  mix. 

LEMONADE,  PORTABLE.  Prep.  I.  Tar- 
ric  or  citric  acid  1  oz. ;  finely-powdered  loaf  su- 
ir  i  lb. ;  essence  of  lemon  20  drops ;  mix  ;  2  or  3 
aspoonfuls  make  a  very  pleasant  glass  of  extem- 
iraneous  lemonade. 

II.  Powdered  sugar  4  lbs. ;  citric  or  tartaric 
■id  1  oz. ;  essence  of  lemon  2  dr. ;  mix  well.  As 
st.  Very  sweet  and  agreeable. 

LENSES.  A  description  of  these  articles  be- 
ngs  to  a  work  on  optics.  It  may,  however,  be 
tieful  to  the  chemical  student  to  remark,  that  the 
addington  or  Stanhope  lenses,  which  may  now 
i  bought  at  any  of  the  opticians,  neatly  mounted 
id  of  great  power,  for  a  few  shillings,  will  be 
land  of  the  greatest  service  in  examining  minute 
'ystals,  precipitates,  &c. ;  and  for  all  ordinary  pur- 
>ses  offer  a  cheap  and  efficient  substitute  for  more 
mplicated  microscopes. 

LEROYS  VOMITIF-PURGATIF.  Prep. 
artar  emetic,  in  fine  powder,  3j ;  white  wine  ^ 
ut ;  sugar  candy  to  color  ;  dissolve,  and  label  the 
!ttle“  Vomitif.”  Next  dissolve  3vij  of  resin  of  jalap, 
alcohol  ^  pint ;  and  label  the  bottle  “  Purga- 
f.”  A  popular  nostrum  in  France,  but  its  use 
quires  caution. 

LEUCIN.  (From  \y*o(,  white.)  M.  Bracon- 
t  has  given  this  name  to  a  white  pulverulent 
bstance,  obtained  by  the  action  of  dilute  sulphuric 
id  on  muscular  fibre.  It  combines  with  nitric 
id,  forming  nilro-leucic  acid. 

LEVIGATION.  Syn.  Levigatio,  (Lat.,  from 
eigo,  to  make  smooth.)  The  process  of  redu- 
ig  substances  to  fine  powder,  by  making  them 
|.o  a  paste  with  water,  and  grinding  the  mass  up- 
a  hard  smooth  stone  or  slab,  with  a  conical 
*ce  of  stone  having  a  flat,  smooth  under-surface, 
lied  a  “  muller.”  Levigation  is  resorted  to  in 
9  preparation  of  paints  on  the  small  scale,  and  in 
J9  elutriation  of  powders. 

LICIIENIC  ACID.  A  variety  of  malic  acid 
ind  in  some  species  of  lichens. 

LICHENIN.  A  species  of  starch  extracted 
'm  Iceland  moss.  ( Citraria  Islandica.) 
LICHEN  GUM.  A  strained  infusion  or  de¬ 
letion  of  several  species  of  lichen,  evaporated  to 
jyness.  It  resembles  gum  arabic  :  1  cwt.  of  lichen 
:ralloides  yields  14  lbs. ;  lichen  esculentus,  about 
lbs.  (Gray.) 

LIGHT,  INSTANTANEOUS.  (See  Ciilo- 
te  Matches,  Congreves,  Lucifers,  &c.) 
LIGNINE.  Pure  woody  fibre.  It  forms  about 
$  of  baked  wood,  and  constitutes  the  woody  por- 
n  of  all  vegetables ;  its  composition  resembles 
rch,  and  by  the  action  of  oil  of  vitriol  it  is  con- 
rted  into  dextrine,  or  sugar,  and  a  new  acid, 
gno-sulphuric  acid.)  Strong  nitric  acid  dis- 
ves  sawdust,  and  when  the  solution  is  diluted 
th  water,  a  white  insoluble  powder  is  deposited, 
iich  explodes  when  heated.  (Robiquet.) 


LIGNONE.  A  light  inflammable  fluid,  obtain¬ 
ed  with  other  products  during  the  destructive  dis¬ 
tillation  of  wood.  It  is  a  mixture  of  pyroxilic  spirit 
and  acetate  of  methule.  (Berzelius.) 

LILACINE.  Prep.  (M.  Meillet.)  The  leaves, 
or,  preferably,  the  seed  vessels,  of  syringa  vulgaris, 
are  bruised,  boiled  twice  with  water,  the  decoction 
is  evaporated  to  one  half,  basic  acetate  of  lead  ad¬ 
ded,  the  liquor  evaporated  to  a  sirup,  and  treated 
with  calcined  magnesia  in  excess ;  the  whole  is 
then  dried,  pulverized  along  with  a  little  carbonate 
of  magnesia,  digested  in  water  at  from  86°  to  104°, 
and  the  undissolved  portion  treated  with  boiling 
alcohol,  sp.  gr.  0*8295.  The  solution  thus  obtained 
is  decolored  with  animal  charcoal,  filtered,  evapo¬ 
rated  to  one  half,  and  placed  aside  ;  the  lilacine 
crystallizes  out  as  the  spirit  cools.  Lilacine  forms 
white  fasciculi  of  acicular  crystals,  or  prisms ;  it 
has  a  bitter  taste,  and  is  insoluble  in  water  and 
many  acids.  (Jour,  de  Pharm.,  1842,  p.  25.) 

LIME.  Syn.  Oxide  of  Calcium.  Calx,  Calx 
viva,  Calx  recens  usta,  ( Lat .,  from  kalali,  Ara¬ 
bic,  to  burn.)  An  oxide  of  calcium,  obtained  by 
exposing  limestone  or  chalk,  which  are  carbonates 
of  lime,  to  a  red  heat.  The  substance  thus  obtained 
is  called  “quicklime,”  or  “  stone  lime.”  When 
water  is  sprinkled  on  quicklime  it  becomes  very 
hot,  and  crumbles  down  into  a  dry  white  powder, 
which  is  “  hydrate  of  lime,”  popularly  known  as 
“  slaked ”  or  “  slacked  lime.”  Oyster-shells,  and 
other  fish  shells,  are  also  converted  into  quick¬ 
lime  by  burning,  which  is  then  called  “  shell-lime ,” 
(calx  e  testis.)  Milk  of  lime  is  slaked  lime  mixed 
up  with  water. 

Prop.  Pure  lime  has  a  sp.  gr.  of  about  2*3,  and 
is  soluble  in  635  parts  of  water  at  32°,  but  requires 
778  parts  at  60°,  972  parts  at  130,  and  1270  parts 
at  212°,  for  its  solution.  (Wollaston.)  A  pint  of 
water  at  32°  dissolves  13*25  grs. ;  at  60°,  11*6 
grs ;  and  at  212°,  6*7  grs.  (Phillips.)  Hence  will 
be  seen  the  propriety  of  employing  cold  water  for 
the  solution  of  lime.  Its  aqueous  solution  is  caus¬ 
tic  and  alkaline.  When  strongly  heated,  lime  be¬ 
comes  phosphorescent,  and  emits  a  brilliant  light ; 
and  on  this  account  is  sometimes  employed  for  il¬ 
lumination,  as  in  the  Gurney,  or  Lime  Light. 

Lime  readily  unites  with  the  acids,  and  fonns 
salts,  nearly  all  of  which  may  be  made  by  directly 
neutrajizing  the  acid  with  the  hydrate  or  carbon¬ 
ate  (chalk)  of  lime.  They  may  also  be  made  by 
double  decomposition. 

Tests.  1.  The  alkaline  carbonates,  phosphates, 
oxalates,  and  sulphates,  occasion  white  precipi¬ 
tates  in  solutions  of  lime.  The  precipitates  occa¬ 
sioned  by  the  first  three  tests  are  soluble  in  dilute 
nitric  or  muriatic  acid  ;  that  by  the  last  is  insolu¬ 
ble  in  those  menstrua,  but  soluble  in  solution  of 
salt,  and  not  reprecipitated  by  dilute  sulphuric 
acid.  (Wackenroder.)  Oxalate  of  ammonia  or 
potassa  is  the  most  delicate  test  of  lime.  If  the 
substance  under  examination  be  a  solid,  dissolve  it 
in  muriatic  acid,  filter,  evaporate  to  dryness,  re¬ 
dissolve  in  water,  and  test  as  above.  All  the  solu¬ 
ble  salts  of  lime  tinge  the  flame  of  alcohol  of  an 
orange  color. 

Uses.  Lime  is  corrosive,  antacid,  and  depilato¬ 
ry.  It  is  employed  to  make  lime  water  ;  to  ren¬ 
der  the  alkalis  caustic,  and  to  make  several  cal¬ 
careous  salts.  It  is  largely  used  to  make  mortars 


LIN 


396 


LIN 


and  cements,  in  farming,  &c.  In  large  doses  it  is 
poisonous.  The  London  College  orders  the  lime 
of  commerce  in  its  Materia  Medica,  (calx  recens 
usta,)  but  under  the  head  of  preparations  of  calci¬ 
um,  ( Preparata  e  calcio,)  directs  it  to  be  prepared 
by  burning  chalk  broken  into  pieces  for  1  hour. 

LIME,  CHLORIDE  OF.  Syn.  Oxymuriate 
of  Lime.  Chloruret  of  Lime.  Chloride  or 
Chloruret  of  Oxide  of  Calcium.  Chlorite  of 
Lime.  Chlorinated  Lime.  Hypochlorite  of 
Lime.  Tennants’  bleaching  Powder.  Calx 
Ciilorinata,  (P.  L.  and  E.)  Calcis  Hypochloris. 
Prep.  (P.  L.)  Hydrate  of  lime  lb.  j ;  spread  it  in 
a  proper  vessel  and  expose  it  to  an  atmosphere  of 
chlorine  gas  until  it  is  saturated. 

Remarks.  The  above  are  the  instructions  of  the 
London  College  ;  but  chloride  of  lime  is  never 
made  on  the  small  scale,  as  it  can  be  purchased  of 
the  large  manufacturer  of  better  quality  and 
cheaper  than  it  could  possibly  be  made  by  the 
druggist.  On  the  large  scale  the  chlorine  is  gener¬ 
ated  in  leaden  vessels,  heated  by  steam,  and  the 
gas,  after  passing  through  water,  is  conveyed  by  a 
leaden  tube  into  an  apartment  built  of  silicious 
sandstone,  and  arranged  with  shelves  or  trays,  con¬ 
taining  fresh-slaked  lime,  placed  one  above  an¬ 
other,  about  an  inch  asunder.  The  process  must 
be  continued  for  4  days  to  produce  a  good  article 
of  chloride  of  lime.  During  this  time  the  lime  is 
occasionally  agitated  by  means  of  iron  rakes,  the 
handles  of  which  pass  through  boxes  of  lime  placed 
in  the  walls  of  the  chamber,  which  act  as  valves. 
Tennants,  of  Glasgow,  are  the  largest  manufac¬ 
turers  of  this  article  in  the  United  Kingdom.  The 
exact  chemical  constitution  of  chloride  of  lime  is 
undetermined. 

Qual.  “  Pale  grayish  white  ;  dry  ;  50  grains 
are  nearly  all  soluble  in  f^ij  of  water,  forming  a 
solution  of  the  density  1-027,  and  of  which  100 
measures,  treated  with  an  excess  of  oxalic  acid, 
give  off  much  chlorine,  and  if  then  boiled,  and  al¬ 
lowed  to  rest  for  24  hours,  yield  a  precipitate  which 
occupies  19  measures  of  the  liquid.”  (P.  E.)  Good 
chloride  of  lime  should  contain  25  to  30§  by  weight 
of  chlorine. 

Uses.  It  is  principally  employed  as  an  antisep¬ 
tic  and  disinfectant.  An  ointment  of  chloride  of 
lime  has  been  used  in  scrofula,  (Cima,)  and  a  lo¬ 
tion  or  bath,  moderately  dilute,  is  one  of  the  clean¬ 
est  and  readiest  ways  of  removing  the  itch,  and 
several  other  skin  diseases.  (See  Chlorine,  Dis¬ 
infectants,  Fumigation,  &c.) 

LIME,  SULPHURET  OF.  (See  Calcium, 

SuLrilURET  OF.) 

LINEN.  Fruit  stains,  iron-moulds,  and  other 
spots  on  linen,  may  be  removed  by  applying  to  the 
part,  previously  washed  clean,  a  weak  solution  of 
chlorine,  chloride  of  lime,  spirits  of  salts,  oxalic 
acid,  or  salts  of  lemons,  in  warm  water,  and  fre¬ 
quently  by  merely  using  a  little  lemon  juice.  The 
part  should  be  again  thoroughly  rinsed  in  clear 
warm  water  (without  soap)  and  dried.  Linen  that 
has  acquired  a  yellow  or  bad  color  by  careless 
washing,  may  be  restored  to  its  former  whiteness 
by  working  it  well  in  water  to  which  some  strained 
solution  of  chloride  of  lime  has  been  added,  ob¬ 
serving  to  well  rinse  it  in  clean  water,  both  before 
and  after  the  immersion  in  the  bleaching  liquor. 
Never  attempt  to  bleach  unwashed  linen,  and 


avoid  using  the  liquor  too  strong,  as  in  that  caj 
the  linen  will  be  rendered  rotten.  (See  Cijlor1 
mf.try.) 

The  presence  of  cotton  in  linen  fabrics  m;! 
easily  be  ascertained  by  immersing  for  2  or  i 
minutes  a  small  strip  (a  square  inch,  for  instancj 
of  the  suspected  cloth  in  a  mixture  of  equal  pai| 
of  hydrate  of  potassa  and  water,  when  strong 
boiling,  after  which  it  must  be  taken  out  ai 
pressed  between  the  folds  of  blotting  paper.  I 
separating  8  or  10  threads  in  each  direction,  the 
color  may  be  readily  seen.  The  dark  yello 
threads  are  linen,  the  white  or  bright  yellow  on 
are  cotton.  A  vessel  of  silver,  porcelain,  or  hai 
glass,  must  be  employed  to  contain  the  alka 
This  process  is  simple  and  certain.  (Dr.  Boettgei 

LINCTUS.  (From  lingo,  I  lick.)  Syn.  Loc 
Loiioch.  Lambative.  Eclegma.  Elegma.  Elexi] 
Eclectos.  Ecleitos.  Illinctus.  (In  Pharmacy! 
A  medicine  of  the  consistence  of  honey,  intends] 
to  be  licked  off  a  spoon.  This  form  of  medicine 
well  adapted  to  females  and  children,  but  is  no 
much  used  in  England.  (See  Lohoch.) 

LINCTUS,  ACID.  Syn.  Linctus  Acidus.  I| 
Acim  Muriatici.  Prep.  (Dr.  Copland.)  IIone| 
of  roses  3x  ;  sirup  of  red  poppies  3ij ;  muriatic  aci> 
20  drops  ;  mix.  Refrigerant.  In  putrid  fever,  eoi 
throat,  &c. 

LINCTUS,  DEMULCENT.  Syn.  L.  Dr 
mulcens.  Prep.  Spermaceti  and  powdered  tragaj 
canth,  of  each  §ss ;  sirup  of  poppies,  q.  s.  Dos* 

lsst 

LINCTUS,  EXPECTORANT.  Syn.  L.  Ex 
pectorans.  Prep.  Oxymel  of  squills,  sirup  of  all 
thea,  and  mucilage  of  gum  arabic,  (thick,)  of  each 
§ss.  In  coughs,  &c.  Dose.  A  spoonful  occasion! 
ally. 

LINCTUS  OF  BORAX.  Syn.  L.  BoRACicd 
Prep.  (Dr.  Copland.)  Spermaceti  3iiss ;  conij 
pound  powder  of  tragacanth  3iij  ;  sirup  of  tolu  Jj ! 
borax,  in  fine  powder,  3iiss  ;  conserve  of  roses  3v  [ 
sirup  of  althea,  to  mix.  In  sore  throat.  Dose.  AI 
last. 

LINCTUS  OF  CACAO.  Syn.  Creme  di 
Tronchin.  Prep.  Cocoa-nut  butter  §ij ;  white 
sugar  and  sirups  of  capillaire  and  tolu,  of  each,  3j, 
Mix. 

LINCTUS  OF  IPECACUANHA.  Syn.  Lj 
Ipecacuanha.  Prep.  (Dr.  Copland.)  Oil  of] 
almonds  and  sirup  of  lemons,  of  each,  f^jj  Pow 
dered  ipecacuanha  6  grs.  ;  confection  of  hips  §j 
compound  powder  of  tragacanth  3iij  ;  make  e 
linctus.  Expectorant.  In  irritating  coughs,  &c. 

LINCTUS  OF  NITRE.  Syn.  L.  Potass* 
Nitratis.  Prep.  (Dr.  Copland.)  Powdered  nitre 
3iss  ;  honey  of  roses  f  ;  oxymel  f  §iss.  Mix. 

LINCTUS,  OILY.  Syn.  L.  Oleosus.  Prep 
Oil  of  almonds  or  olives,  oxymel  of  squills,  anc 
sirup  of  poppies,  equal  parts.  Demulcent.  Dose. 
A  teaspoonful  ad  libitum,  in  troublesome  coughs 

LINCTUS  OF  OPIUM.  Syn.  L.  Ofiatus 
Prep.  Sirup  of  poppies  f§ij  ;  thick  mucilage  fjj 
confection  of  hips  ^iss  ;  laudanum  30  drops  ;  dilu¬ 
ted  sulphuric  acid  3j.  Mix.  To  allay  irritation. 

LINCTUS  OF  ROSES.  Syn.  L.  Rosa.  Prep 
Confection  of  red  roses  ^>ij  ;  diluted  sulphuric  acic 
3j ;  compound  tincture  of  camphor  §iss.  Mix 
Anodyne  and  refrigerant.  A  spoonful  occasionally 


LIN 


397 


LIN 


LINCTUS  OF  SQUILLS.  Syn.  L.  Scill^e. 
Prep.  Oil  of  almonds  §ij ;  oxymel  of  squills  and 
loney,  of  each  §j  ;  mix.  Expectorant.  As  last. 

LINCTUS  OF  TURPENTINE.  Syn.  L. 
vriMULANs.  L.  Terebinthinje.  Prep.  (Recam- 
>ier.)  Oil  of  turpentine  3ij  ;  honey  of  roses  §j  to 
;iv ;  mix.  Dose.  A  teaspoonful  night  and  morn- 
ng,  followed  by  a  draught  of  any  weak  drink.  In 
.vornis. 

LINIMENT.  Syn.  Linimentum.  ( Lat .,  from 
ino,  I  anoint.)  A  semifluid  ointment,  or  soapy 
ipplication  to  painful  joints,  swellings,  burns,  &e. 
The  term  is  also  extended  to  various  spirituous  and 
stimulating  external  applications.  A  medicine  of 
i  thinner  consistence,  but  similarly  employed,  is 
■ailed  an  “  embrocation .”  These  terms  are,  how- 
■ver,  frequently  confounded  together,  and  are 
often  misapplied.  Liniments  are  applied  by  fric- 
ion  with  the  fingers,  or  by  laying  a  piece  of  linen 
ag  dipped  in  them  on  the  part. 

LINIMENT,  ANODYNE.  Syn.  Linimentum 
Asodynum.  Prep.  (P.  D.)  Soap  liniment  f  §iv ; 
incture  of  opium  f  ^iij-  (See  Liniment  of  OriuM.) 

LINIMENT,  ACID.  Syn.  Lin.  Acidum.  Lin. 
Venn  Muriatici.  Prep.  (P.  C.)  Honey  of  roses 
jj ;  muriatic  acid  20  drops  ;  mix. 

LINIMENT,  ALKALINE.  Syn.  Lin.  Al- 
calinum.  Prep.  (Plenck.)  Liquor  of  carbonate 
if  potassa  ^ij ;  olive  oil  ^iv ;  yelks  of  2  eggs ; 
nake  a  liniment. 

LINIMENT,  DIURETIC.  Syn.  Lin.  Diu- 
eticum.  Prep.  I.  (Dr.  Guibert.)  Tinctures  of 
quills,  digitalis,  and  colchicum  seeds,  of  each  jss  ; 
quor  of  ammonia  ;  camphorated  oil  §j ;  mix. 
II.  (Dr.  Calini.)  Powdered  squills  3j ;  gastric 
uice  of  a  calf  §ij  ;  vinegar  of  squills  ^ss  ;  mix. 
LINIMENT,  ESCII ARCTIC.  Prep.  Honey 
02. ;  spirit  of  salt  and  verdigris,  of  each  1  oz. ; 
fix.  Used  by  farriers. 

LINIMENT  for  AMAUROSIS,  (WARE'S.) 
'rep.  Camphor  liniment  j  solution  of  carbonate 
'f  potassa  3j ;  mix. 

LINIMENT  FOR  BURNS.  Syn.  Liniment 
i’ Lime.  Carron  Oil.  Lin.  Calcis.  Prep.  (P. 
j<.)  Linseed  (olive  P.  D.)  oil  and  lime  water, 
qual  parts ;  mix,  and  agitate  well.  For  severe 

urns. 

liniment  for  inflamed  glands. 

‘rep.  Spermaceti  ointment  8  oz.  ;  camphor  1  oz. ; 
il  of  origanum  J  oz. ;  mix.  Used  by  farriers  to 
romote  the  suppuration  of  inflamed  glands. 

liniment  for  thrushes  and  can- 

ER.  Prep.  Tar  4  oz. ;  melt,  and  add  verdigris  £ 
;  dissolved  in  spirits  of  salts  £  oz.  Used  by  far- 

ers. 

LINIMENT,  HUNGARIAN.  Syn.  Lin. 
ungaiucum.  Prep.  (Soubeiran.)  Powdered 
uitharides  and  sliced  garlic,  of  each  3j  ;  camphor, 
’uised  mustard  seed,  and  black  pepper,  of  each 
v;  strong  vinegar  ^vj  rectified  spirit  p\ij  ; 

:  acerate  a  week,  and  filter.  Stimulant;  irritant. 
LINIMENT  OF  AMBER,  (OPIATE.)  Syn. 
in.  SocciNi  Opiatum.  Prep.  (P.  C.)  Rectified 
1  of  amber  and  tincture  of  opium,  of  each  §ij ; 
rd  3J :  mix.  Anodyne  and  stimulant. 

I  LINIMENT  OF  AMMONIA.  Syn.  Ammo- 
ated  Oil.  Ammoniacal  Liniment.  Volatile 
iximent.  Oil  and  Hartshorn.  Lin.  Ammoni.e, 
’•  L.  E.  &,  D.)  Lin.  Ammoni.e  Fortius.  Oleum 


Ammoniatum.  Prep.  (P.  L.)  Liquor  of  ammonia 
f  Jj  (f  3ij,  P.  D. ;)  oil  of  olives  f  Jij  ;  mix  and  agitate 
well.  Stimulant  and  rubefacient.  Used  in  rheu¬ 
matism,  lumbago,  nouralgia,  sore  throat,  spasms, 
bruises,  &c.  When  the  skin  is  irritable,  more  oil 
should  be  added,  or  it  should  be  diluted  with  a  little 
water.  (See  Liniment  of  Sesquicarbonate  of 
Ammonia.) 

LINIMENT  OF  AMMONIA,  (CAMPHOR¬ 
ATED.)  Lin.  Ammonias  Camphoratum.  Prep. 
(P.  C.)  Camphorated  oil  Jix  ;  liquor  of  ammonia 
jiij  ;  mix  well.  Used  as  the  last. 

LINIMENT  OF  AMMONIA,  (COMP.)  Syn. 
Dr.  Granville’s  Counter-Irritant  or  Antidy- 
nous  Lotion.  Lin.  Ammonia  compositum.  Prep. 
(P.  E.)  Liquor  of  ammonia  (sp.  gr.  0-880)  fjv; 
tincture  of  camphor  f  Jij  ;  spirits  of  rosemary  f  Jj 
mix  well.  Counter-irritant,  rubefacient,  vesicant, 
and  cauterizing,  according  to  the  length  of  its  ap- 
plication  ;  in  rheumatism,  cramp,  neuralgia,  dis¬ 
eased  joints,  headache,  &c.  A  powerful  and 
speedy  remedy.  It  may  be  diluted  with  a  mixture 
of  equal  parts  of  the  spirits  of  camphor  and  rose¬ 
mary. 

LINIMENT  OF  AMMONIA  AND  TUR¬ 
PENTINE.  Syn.  Lin.  Ammonia  cum  Terebin- 
tiiina.  Prep.  (Dr.  Copland.)  Liniment  of  am¬ 
monia  (P.  L.)  ^iss  ;  oil  of  turpentine  Jss  ;  mix. 

LINIMENT  OF  SESQUICARBONATE 
AMMONIA.  Syn.  Lin.  Ammonle  sesquicar- 
bonatis.  Lin.  Ammon,  carbonatis.  Prep.  Solu¬ 
tion  of  the  sesquicarbonate  of  ammonia,  P.  L.  f  § j  ; 
olive  oil  Sjiij  ;  mix,  and  agitate  well.  This  resem¬ 
bles  the  liniment  of  ammonia,  P.  L.,  in  its  general 
properties,  but  it  is  much  less  active,  owing  to  the 
alkali  being  carbonated.  It  is  the  “oil  and  harts¬ 
horn”  and  the  “  volatile  liniment ”  of  the  shops. 

LINIMENT  OF  ARCEUS.  Syn.  Lin.  Ar- 
casi.  Compound  elemi  ointment. 

LINIMENT  OF  BELLADONNA.  Syn.  Lin. 
Belladonn.e.  Prep.  I.  (Guy’s  II.)  Soap  liniment 
fj-viij  ;  extract  of  belladonna  Jj  ;  mix. 

II.  (Lin.  belladonna  cum  calce.  Cazenave.) 
Lime-water  §viij  ;  oil  of  almonds  Jiv  ;  extract  of 
belladonna  3ij ;  mix.  Both  the  above  are  excel¬ 
lent  narcotics,  stimulants,  and  resolvents,  in  vari¬ 
ous  rheumatic  complaints,  affections  of  the  skin 
and  joints,  tumors,  &c. 

LINIMENT  OF  BITUMEN.  Syn.  Tar 
Liniment.  Lin.  Bituminis.  Prep.  (P.  C.)  Barba- 
does  tar  ^iss ;  melt,  and  add  liquor  of  ammonia 
?ss;  mix  well.  Stimulant,  irritant,  and  dispersive. 

LINIMENT  OF  CAJEPUT  OIL.  Syn.  Lin. 
Cajeputi.  Lin.  Cajeputi  stimulans.  Prep.  (Dr. 
Copland.)  Soap  and  compound  camphor  liniment, 
of  each  f  Jiss;  oil  of  cajeput  fjj  ;  mix.  Stimu¬ 
lant. 

LINIMENT  OF  CAJEPUT,  (ETHERE¬ 
AL.)  Syn.  I  un.  Cajeputi  ethereum.  Prep. 
(Torluel.)  Camphor  3j ;  oil  of  cajeput  3ij ;  sul¬ 
phuric  ether  Jj ;  mix,  and  keep  it  in  a  stoppered 
bottle  in  the  cold.  Very  volatile. 

LINIMENT  OF  CAMPHOR.  Syn.  Cam¬ 
phor  Liniment.  Camphorated  Oii..  Oleum 
camphoratum,  (P.  D.)  Lin.  Camphors,  (P.  L. 
&  E.)  Prep.  (P.  L.)  Camphor  3j ;  olive  oil  f  Jiv ; 
gently  heat  the  oil,  add  the  camphor,  cut  small, 
and  agitato  until  dissolved.  'I  lie  Dublin  C  ollege 
orders  only  J  the  above  camphor.  Stimulant,  an- 


LIN 


398 


LIN 


odyne,  and  resolvent ;  in  sprains,  bruises,  and 
rheumatic  pains,  glandular  enlargement,  <fcc. 

LINIMENT  OF  CAMPHOR,  (COM¬ 
POUND.)  Ward’s  Essence  for  the  Headache. 
Lin.  Camphors  compositum,  (P.  L.  &  D.)  Prep. 
I.  (P.  L.)  Liquor  of  ammonia  f ^viiss ;  spirits  of 
lavender  1  pint ;  distil  off  1  pint,  add  camphor 
§iiss,  and  dissolve.  On  the  large  scale  this  prep¬ 
aration  is  more  conveniently  made  as  follows : — 

II.  Camphor  (clean)  21  oz. ;  English  oil  of  lav¬ 
ender  3  J  oz. ;  liquor  of  ammonia  2J  lbs. ;  mix, 
close  the  vessel,  and  agitate  occasionally  until  the 
camphor  is  dissolved.  Powerfully  stimulant  and 
rubefacient. 

LINIMENT  OF  CANTHARIDES.  Syn. 
Lin.  Lytt^e.  Lin.  Cantharidis.  Prep.  I.  (P. 
U.  S.)  Powdered  Spanish  flies  3j  ;  oil  of  turpen¬ 
tine  fjj ;  digest  2  hours,  and  filter. 

II.  (Collier.)  Tincture  of  cantharides  and  soap 
liniment,  equal  parts ;  mix.  Both  the  above  are 
irritant  and  stimulant,  but  should  be  used  cau¬ 
tiously,  lest  they  produce  strangury. 

LINIMENT  OF  COD-LIVER  OIL.  Syn. 
Lin.  Olei  aselli.  Prep.  (Dr.  Brach.)  Cod-liver 
oil  3j ;  liquor  of  ammonia  §ss ;  mix.  Resolvent, 
dispersive  ;  applied  to  glandular  tumors. 

LINIMENT  OF  CROTON  OIL.  Syn.  Lin. 
Crotonis.  Prep.  I.  (Pereira.)  Croton  oil  1  part ; 
olive  oil  5  parts  ;  mix. 

II.  (Collier.)  Croton  oil  3j ;  olive  oil  3ij ;  mix. 
Both  the  above  are  used  as  counter-irritants  ;  re¬ 
peatedly  rubbed  on  the  skin,  redness  and  a  pustu¬ 
lar  eruption  ensue. 

LINIMENT,  GREEN.  Syn.  Lin.  of  Hem¬ 
lock.  Lin.  Viride.  Lin.  Conii.  Prep.  (Dr. 
Campbell.)  Powdered  camphor  and  extract  of 
hemlock,  of  each,  Jj ;  compound  spirit  of  ammo¬ 
nia  §ij ;  olive  oil  and  liquor  of  ammonia,  of  each, 
§vj ;  mix. 

LINIMENT  OF  IODINE.  Syn.  Lin.  Iodi- 
nii.  Prep.  I.  (Dr.  Manson.)  Tincture  of  opium 
ffj  ;  tincture  of  iodine  f  3j. 

II.  (Dr.  Copland.)  Soap  liniment  ;  iodine  8 
to  10  grs. ;  dissolve.  In  scrofula,  glandular  en¬ 
largements,  rheumatism,  &c. 

LINIMENT  OF  LEAD.  Syn.  Lin.  Plumbi. 
Prep.  (Gaozey.)  Acetate  of  lead  40  grs.;  soft 
water  lb.j;  olive  oil  lb.  ss;  mix,  and  agitate  well. 
Astringent,  refrigerant.  Useful  in  excoriations, 
especially  when  accompanied  with  inflammation. 

LINIMENT  OF  LIME.  Syn.  Lin.  Calcis 
camphoratum.  Prep.  (W.  Cooley.)  Camphorated 
oil  §ij ;  lime  water  ;  mix,  and  agitate  well.  For 
burns,  chilblains,  &c. 

LINIMENT  OF  LIME  AND  OPIUM. 
Syn.  Lin.  Calcis  Opiatum.  Prep.  (W.  Cooley.) 
Lime-water  and  camphorated  oil,  of  each,  §j  ;  ex¬ 
tract  of  opium  5  grs. ;  mix.  For  severe  burns,  to 
allay  pain,  & c. 

LINIMENT  OF  MERCURY.  Syn.  Mer¬ 
curial  Liniment.  Compound  do.  Lin.  Hydrar- 
gyri,  (P.  L.  1809.)  Lin.  Hydrargyri  composi¬ 
tum,  (P.  L.  1824,  and  since.)  Prep.  (P.  L.) 
Camphor  Jj ;  spirit  of  wine  3j  ;  sprinkle  the  latter 
on  the  former,  powder,  add  lard  and  stronger  mer¬ 
curial  ointment,  of  each,  §iv  ;  rub  well  together, 
then  further  add  liquor  of  ammonia  f  f  iv ;  mix 
well.  Excitant ;  resembles  mercurial  ointment, 
but  is  quicker  in  its  operations. 


LINIMENT  OF  MURIATIC  ACID.  Sy. 
Lin.  Muriaticum.  Lin.  Acidi  Muriatici.  Prel 
I.  (Fr.  H.)  Olive  oil  ^ij ;  white  wax  3ij ;  dissoU 
by  heat,  cool,  add  balsam  of  Peru  3j ;  muriat 
acid  3ij  ;  mix  well.  An  excellent  application  1 
chilblains  before  they  break. 

II.  (W.  Cooley.)  Olive  oil  §iij ;  white  wax  an 
camphor,  of  each,  3ij ;  mix  as  last,  then  add  mi 
riatic  acid  f  3iij  ;  mix  well.  Quite  equal  to  tb 
last  and  cheaper. 

LINIMENT  OF  MUSTARD.  Syn.  Li;i 
Sinapis.  Whitehead’s  Essence  of  Mustari! 
Prep.  I.  (P.  C.)  Bruised  mustard  seed  lb.ss;  o 
of  turpentine  lb.  j  ;  camphor  ^iv  ;  digest.  Stimi 
lant.  A  popular  application  in  rheumatisms,  chi 
blains,  &c. 

II.  Flour  of  mustard  2  oz. ;  liquor  of  ammoni; 
1  oz. ;  mix,  and  add  enough  water  to  reduce  it  ij 
a  cream.  Used  by  farriers  to  rub  on  the  bellit 
of  horses,  &c.,  in  inflammation  of  the  bowels. 

LINIMENT  OF  NUX  VOMICA.  Sy. 
Lin.  Nucis  Vomicae.  Prep.  (Majendie.)  Tim 
ture  of  nux  vomica  f§j ;  liquor  of  ammonia  f  3ij 
mix. 

LINIMENT  OF  OPIUM.  Syn.  Anodyn, 
Liniment.  Lin.  Opii,  (P.  L.  &  E.)  Lin.  Saponi 
cum  Opio,  vel  Lin.  Anodynum,  (P.  D.)  Prep.  (1 
L.)  Soap  liniment  f§vj ;  tincture  of  opium  fjij 
mix.  An  excellent  anodyne  in  local  pains,  rhef 
matism,  neuralgia,  sprains,  &c. 

LINIMENT  OF  PHOSPHORUS.  Syn.  Lu 
Piiosphoratum.  Prep.  (Hamb.  Ph.)  Camphor  1 
grs. ;  phosphorus  6  grs. ;  oil  of  almonds  % ;  dhj 
solve  with  a  gentle  heat,  cool,  and  add  liquor  o 
ammonia  10  drops;  mix. 

LINIMENT  OF  SOAP.  Syn.  Soap  Lin 
ment.  Opodeldoc.  Balsam  of  Soap.  Compoux 
Tincture  of  Soap.  Balsamum  Saponis.  Tinc' 
tura  Saponis  composita.  Tinctura  Saponis  caj; 
phorata.  Lin.  Saponaceum,  (P.  L.  1745.)  Le 
Saponis  compositum,  (P.  L.  1788  to  1824.)  Lii 
Saponis,  (P.  L.  1836,  P.  E.  &.  D.)  Prep.  I.  (1 
L.)  Castile  soap  §iij  ;  camphor  ;  spirit  of  rose 
mary  f^xvj  ;  mix  and  digest  till  dissolved. 

II.  (P.  E.)  Castile  soap  §iv;  camphor  5'j  ?  °. 
of  rosemary  f  3v ;  rectified  spirit  of  wine  1  pin 
and  f^xij  ;  mix  and  dissolve. 

Remarks.  When  Castile  soap  is  employed,  tb 
liniment  is  apt  to  become  gelatinous  in  cold  wea| 
tlier,  it  is  therefore  a  general  plan  with  the  drug; 
gists  to  substitute  soft  soap.  The  following  lor 
mula  is  adopted  by  some  wholesale  druggists,  an 
produces  a  very  good  article,  though  weaker  tha 
that  of  the  pharmacopeia : — Camphor,  cut  sinal 
H  lb. ;  soft  soap  6  lbs. ;  oil  of  rosemary  2  oz- 
rectified  spirit  of  wine  and  water,  of  each,  3J  ga 
Ions ;  digest  with  occasional  agitation  for  a  wee 
and  filter. 

Soap  liniment  is  stimulant,  discutient,  and  lubr; 
eating,  and  is  used  in  rheumatism,  local  paim; 
swellings,  bruises,  sprains,  & c. 

LINIMENT  OF  SOAP  AND  LEAD.  Syi 
Lin.  Saponis  cum  Plumbo,  (P.  C.)  Soap  linimei; 
^ij  ;  liquor  of  diacetate  of  lead  3j  ;  mix. 

LINIMENT  OF  SOAP,  (IODURETED 
Syn.  Lin.  Ioduretum  Saponaceum.  Prep.  (Gui 
bourt.)  White  soap  3x  ;  oil  of  almonds  3v  ;  me 
together  and  add  iodide  of  potassium  3j,  dissolve 
in  water  3j. 


LIQ 


399 


LINIMENT  OF  SOAP,  (STIMULANT.) 
yn.  Lin.  Saponis  Stimulans.  Prep.  Soap  lini- 
ent  5'iss ;  tincture  of  lytta  §ss  ;  mix. 
LINIMENT  OF  SOAP,  (SULPHURET- 
D.)  Syn.  Li  si.  Sulphuro-saponaceum.  Prep. 
adelot.)  Sulphuret  of  potassium  ^iij ;  soap  lb.j; 
ater  q.  s. ;  melt  together,  and  add,  olive  oil  lb.  j  ; 
I  of  thyme  f3j ;  mix  well.  An  excellent  remedy 
r  the  itch  and  some  allied  skin  diseases. 
LINIMENT  OF  SULPHUR  AND  SOAP. 
yn.  Lin.  Sulphuris  cum  Sapone.  Prep.  (Lu¬ 

ll.)  Soap  §iij  ;  water  §vj ;  dissolve  by  heat,  and 
Id  flowers  of  sulphur  ^i'j-  (See  Lin.  of  Soap, 
ULPHURETED.) 

LINIMENT  OF  TURPENTINE.  Syn. 
in.  Terebinthinae.  Prep.  (P.  L.)  Soft  soap  §ij ; 
hmphor  ;  oil  of  turpentine  f^xvj  ;  shake  them 
igether  until  mixed.  Stimulant  in  lumbago  and 

lolera. 

II.  (P.  L.  1824.)  Resin  cerate  Ib.ss;  oil  of  tur- 
?ntine  f^iv ;  mix.  An  excellent  application  to 

urns. 

LINIMENT  OF  TURPENTINE,  (VITRI- 
»LIC.)  Syn.  Lin.  Terebinthinaj  Vitriolicum. 
'rep.  (P.  C.)  Olive  oil  %x  ;  oil  of  turpentine  f^iv  ; 
1  of  vitriol  3iij  ;  mix  well.  In  chronic  affections 
the  joints  and  old  sprains  and  bruises. 
LINIMENT  OF  VERATRINE.  Syn.  Lin. 
ERATRIA5.  Prep.  (Brande.)  Veratria  8  grs. ;  al- 
ffiol  f^ss;  dissolve  and  add,  soap  liniment  f^ss. 
a  neuralgic  and  rheumatic  pains,  gout,  &c. 
LINIMENT  OF  VERDIGRIS.  Syn.  Mel 
Egvptiacum,  (P.  L.  1746.)  Unguentum  Egyp- 
iacum,  (P.  L.  1720.)  Oxvmel  Eruginis.  (P.  L. 
788.)  Oxvmel  Cupri  Subacetatis,  (P.  D.)  Li- 
imentum  Eruginis,  (P.  L.  1809,  and  since.) 
'rep.  (P.  L.)  Powdered  verdigris  §j ;  vinegar 
j\  ij ;  dissolve,  strain,  add  clarified  honey  §xiv, 
nd  boil  to  a  proper  consistence.  Stimulant,  de- 
■rgent,  and  escharotic.  Applied  to  indolent  ul- 
ers,  especially  of  the  throat,  by  means  of  a  camel 
air  pencil,  and  diluted  with  •  water  used  as  a 
argle. 

***  Avoid  swallowing  it,  as  it  will  induce  vomit- 
12  and  excessive  purging. 

LINIMENT,  SIMPLE.  Syn.  Lin.  Simplex. 
’rep.  (P.  E.)  White  wax  Jj ;  olive  oil  f  ^iv  ;  melt 
igether  and  stir  till  cold.  Emollient ;  resembles 
lermaceti  ointment  in  all  except  its  consistence. 
LINIMENT,  VERMIFUGE.  Syn.  Lin.  An- 
helminticum.  Prep.  Castor  oil  32  grammes  ; 
ssential  oils  of  wormwood  and  tansy,  of  each  15 
rammes  ;  Dr.  Peschier’s  ethereal  tincture  of  pen- 
yroyal  buds  20  drops  ;  mix.  Employed  in  fric- 
ons  on  the  abdomen  in  cases  of  worms  in  chil- 
ren.  Its  activity  may  be  still  further  increased 
y  macerating  a  little  bruised  garlic  in  the  oil  of 
insy.  (Jour,  de  Mddecine.)  An  excellent  medi¬ 
um. 

LINIMENT,  WHITE.  Syn.  Lin.  Album. 
LINIMENTUM  TRIPHARMACUM.  Prep. 
P.  L.  1746.)  Lead  plaster  and  olive  oil,  of  each 
iv  ;  melt,  and  add  vinegar  ;  stir  till  cold.  Cool- 
ig ;  desiccative. 

LIPIC  ACID.  One  of  a  new  series  of  acids, 
iscovered  by  Laurent,  and  obtained  by  the  action 
f  nitric  acid  on  oleic  acid.  See  Adipic  Acid. 
LIQUEUR  DE  PRESSAVIN.  Prep.  Oxide 
f  mercury  freshly  precipitated  from  a  solution 


LIQ 


of  nitrate  of  mercury,  and  cream  of  tartar,  of 
each  1  oz. ;  hot  water  1  quart  ;  dissolve.  For  use 
add  2  spoonfuls  of  this  liquor  to  1  quart  of  watei; 
and  take  a  wine-glassful  (2  oz.)  3  or  4  times  a  day- 
avoiding  the  use  of  common  salt  at  the  same  time 
This  is  simply  a  solution  of  potassio-tarlrate  of 
mercury,  and  may  be  taken  where  the  use  of  mer¬ 
cury  is  indicated. 

LIQUEURS,  (Fr.)  Dilute  alcohol,  aromatized 
and  sweetened.  The  French  liqueuristes  are  pro¬ 
verbial  for  the  superior  quality,  creamlike  smooth¬ 
ness,  and  delicate  flavor  of  their  cordials.  This 
chiefly  arises  from  the  employment  of  very  pure 
spirit  and  sugar,  and  the  judicious  application  of 
the  flavoring  ingredients.  The  French  liqueuristes 
distinguish  their  cordials  into  two  classes,  viz. — 
waters,  or  liqueurs  which,  though  sweetened,  are 
perfectly  devoid  of  viscidity — and  creams,  oils,  and 
balms,  which  contain  sufficient  sugar  to  impart  to 
them  a  considerable  degree  of  consistence.  The 
first  part  of  the  process  is  the  preparation  of  the 
aromatized  or  flavoring  essences.  These  are  usu¬ 
ally  prepared  by  infusion  or  maceration  in  very 
pure  spirit,  at  about  2  to  4  u.  p.,  (sp.  gr.  0-922  to 
0-925,)  placed  in  well-corked  glass  carboys,  or 
stoneware  bottles.  The  maceration  is  continued, 
with  occasional  agitation,  for  4  or  5  weeks,  when 
the  aromatized  spirit  is  drawn  oft',  and  either  dis¬ 
tilled  or  filtered  ;  usually  the  former.  These  spirits 
are  called,  by  the  French,  “  infusions.'”  The 
outer  peel  of  cedrats,  lemons,  oranges,  limettes, 
bergamottes,  &c.,  is  alone  used,  and  is  obtained 
either  by  carefully  peeling  the  fruit  with  a  knife, 
or  by  rubbing  it  off  with  a  lump  of  hard  white 
sugar.  (See  Citrons.)  Aromatic  seeds  and  woods 
aro  bruised  by  pounding  before  being  submitted  to 
infusion.  The  substances  employed  by  the  French 
to  color  their  liqueurs  are, — for  blue,  sulphate  of 
indigo  nearly  neutralized  with  chalk,  or  the  juice 
of  blue  flowers  or  berries  ; — fawn  and  brandy 
color,  burnt  sugar  ; — green,  spinage  or  parsley 
leaves  digested  in  spirit ;  also  by  mixing  blue  and 
yellow  ; — red,  powdered  cochineal,  either  alone  or 
mixed  with  a  little  alum  ; — violet,  blue  violet  pe¬ 
tals,  or  litmus  ; — yellow,  an  aqueous  infusion  of 
safflowers  or  French  berries,  or  a  spirituous  tincture 
of  turmeric.  See  Cordials. 

LIQUID  COLORS,  (Lacca  fluida.)  Prep.  I. 
(Blue.)  a.  Dissolve  litmus  in  water,  and  add  -j  of 
spirit  of  wine. — b.  Dilute  Saxon  blue  or  sulphate 
of  indigo  with  water.  If  required  for  delicate 
work,  neutralize  the  acid  with  chalk. — c.  To  an 
aqueous  infusion  of  litmus  add  a  few  drops  of  vine¬ 
gar,  till  it  turns  full  blue. 

II.  (Purple.)  a.  Steep  litmus  in  water  and 
strain. — b.  Add  a  little  alum  to  a  strained  decoc¬ 
tion  of  logwood. — c.  Add  a  solution  of  carmine 
(red)  to  a  little  blue  solution  of  litmus  or  Saxon 
blue. 

III.  (Green.)  a.  Dissolve  crystallized  verdigris 
in  water. — b.  Dissolve  sap  green  in  water,  and  add 
a  little  alum. — c.  Add  a  little  salt  of  tartar  to  a  blue 
or  purple  solution  of  litmus,  till  it  turns  green. — d. 
Dissolve  equal  parts  of  crystallized  verdigris  and 
cream  of  tartar  in  water,  and  add  a  little  gum 
arabic.  Used  as  an  ink  for  writing. 

IV.  (Yellow.)  a.  Dissolve  gamboge  in  water, 
and  add  a  little  gum  arabic  and  alum.  Used  lor 
ink,  to  stain  paper,  color  maps,  &.c. — b.  Dissolve 


LIQ 


400 


gamboge  in  equal  parts  of  proof  spirit  and  water. 
Golden  colored. — c.  Steep  French  berries  in  hot 
water,  strain,  and  add  a  little  gum  and  alum. — d. 
Steep  turmeric,  round  zedoary,  gamboge,  or  an- 
notto,  in  spirits  of  wine. — e.  Dissolve  annotto  in  a 
weak  lye  of  subcarbonate  of  soda  or  potash.  All 
the  above  are  used  by  artificial  florists. 

V.  (Red.)  a.  Macerate  ground  Brazil  in  vine¬ 
gar,  boil  a  few  minutes,  strain,  and  add  a  little 
alum  and  gum. — b.  Add  vinegar  to  an  infusion  of 
litmus  till  it  turns  red. — c.  Boil  or  infuse  powdered 
cochineal  in  water  ;  strain,  and  add  a  little  alum 
and  gum. — d.  Dissolve  carmine  in  liquor  of  am¬ 
monia,  or  in  weak  carbonate  of  potash  water ; 
the  former  is  superb. 

Remarks.  All  the  preceding,  thickened  with  a 
little  gum,  are  used  as  inks  for  writing,  as  colors  to 
tint  maps,  foils,  paper,  artificial  flowers,  &.c.,  and 
to  paint  on  velvet.  Some  of  them  are  very  beau¬ 
tiful.  It  must  be  observed,  however,  that  those 
made  with  strong  spirit  do  not  mix  well  with  gum, 
unless  diluted  with  water. 

LIQUID  COLORS,  (for  druggists’  show- 
bottles.)  Prep.  I.  (Blue.)  a.  Blue  vitriol  1  lb.  ; 
water  1  gallon ;  dissolve. — b.  To  the  last  add  alum 
1  lb.,  and  oil  of  vitriol  to  strike  the  color.  Very 
dark. — c.  Dissolve  indigo  in  sulphuric  acid,  and 
dilute  with  water. — d.  Dissolve  pure  Prussian  blue 
in  oxalic  or  muriatic  acid,  and  dilute  with  water. 
(See  Blue  Inks  and  Writing-Fluids.) 

II.  (Purple.)  a.  Verdigris  1  oz.  ;  spirits  of  harts¬ 
horn  1  lb. ;  water  6  lbs. ;  dissolve. — b.  Infusion  of 
logwood  I  gallon  ;  spirits  of  hartshorn  q.  s. — c. 
Sugar  of  lead  3  oz.  ;  powdered  cochineal  1  dr. ; 
water  q.  s. — d.  Add  sulphate  of  indigo,  nearly 
neutralized  with  chalk,  to  an  infusion  of  cochineal, 
till  it  turns  purple. 

III.  (Green.)  a.  Verdigris  4  oz. ;  water  2 
quarts  ;  mix,  and  add  oil  of  vitriol  or  nitric  acid  q. 
s-  b.  Crystallized  verdigris  4  oz. ;  strong  vinegar 
i  pint ;  dissolve,  and  dilute  with  water. — c.  Add 
distilled  verdigris  and  blue  vitriol  to  a  strong  decoc¬ 
tion  of  turmeric. — d,.  Dissolve  blue  vitriol  in  water, 
and  add  nitric  acid  till  it  turns  green. 

IV.  (Red.)  a.  Dissolve  carmine  in  liquor  of 
ammonia,  and  dilute  with  water. — b.  Digest  pow¬ 
dered  cochineal  in  spirits  of  hartshorn  or  solution 
of  sal  ammoniac  ;  and  when  colored,  dilute  with 
water. 

V.  (Yellow.)  a.  Sesquioxide  or  rust  of  iron  J 
lb. ;  muriatic  acid  1  quart ;  dissolve  and  dilute 
with  water. — b.  To  a  strong  decoction  of  French 
berries  add  a  little  alum. — c.  Dissolve  gamboge  or 
annotto  in  liquor  of  potassa  ;  dilute  with  water, 
and  add  a  little  spirit.  Orange  or  deep  orange, 
depending  on  the  quantity  of  alkali  present. 

Remarks.  All  the  above  require  filtering  through 
paper  placed  in  a  glass  funnel,  and  usually  need  a 
second  filtration  after  being  exposed  to  the  lio-ht  for 
some  weeks.  & 

LIQUID,  SHAVING.  Syn.  Liquid  Soap. 
Prep.  Best  soft  soap  1  lb.  ^rectified  spirit  of  wine 
14  pint ;  mix.  Used  to  raise  a  lather  in  shaving 
by  merely  rubbing  a  few  drops  on  the  beard,  and 
applying  a  little  hot  water  with  the  finger  or  sha¬ 
ving-brush.  Stronger  than  the  esprit  de  savon 
and  essence  royal  pour  la  barbe,  sold  for  the  same 
purpose.  Some  persons  substitute  proof  spirit  for 
spirit  of  wine,  and  others  use  equal  parts  of  water 


LIQ 


and  spirit  of  wine  as  the  menstruum.  All  answe, 
well. 

LIQUODILLA.  Prep.  Yellow  peel  of  ( 
oranges  and  6  lemons ;  brandy  or  plain  spirit  1 
gallon  ;  digest  a  week,  filter,  and  add  loaf  sugar  4 
lbs.,  dissolved  in  water  1  gallon,  and  the  juice  of 
the  oranges  and  lemons  which  were  peeled.  Let 
it  stand  a  month,  and  then  bottle.  A  pleasant  and 
refreshing  cordial. 

LIQUOR.  Syn.  Liqueur,  (Fr.)  LiquorJ 
(Lat.,  from  liqueo,  I  become  liquid.)  This  term! 
is  applied  in  the  London  Pharmacopoeia  to  those! 
aqueous  solutions  commonly,  though  improperly,) 
called  waters  ;  as,  liquor  of  ammonia,  (liquor  am- 
monice,)  liquor  of  potassa,  (liquor  potasses,)  &c.,j 
which  are  simple  solutions  of  pure  potassa  and! 
gaseous  ammonia,  and  would  therefore  be  more! 
correctly  and  intelligibly  called  “  solutions.”  (Seej 
Solution.) 

The  term  “  liquor ”  has  also  been  applied  of  late! 
years  to  some  concentrated  preparations,  more  cor¬ 
rectly  termed  “fluid  extracts,”  as  they  merely] 
differ  from  good  extracts  in  their  less  consistence, 
and  from  ordinary  extracts  in  containing  less 
starchy  matter,  albumen,  and  gum.  There  is  also 
usually  a  little  spirit  added  to  them,  to  prevent  de- 1 
composition.  Liquors  of  this  kind  may  be  made! 
of  the  finest  quality,  by  the  same  processes  that] 
are  required  for  the  preparation  of  good  soluble  ex-! 
tracts  ;  observing  to  stop  the  evaporation  as  soon  j 
as  the  consistence  of  treacle  is  acquired,  and  when  i 
cold,  to  add  l-4th  or  l-5th  part  of  their  then  weight 
in  rectified  spirit  of  wine.  The  addition  of  3  or  4  j 
drops  of  the  oils  of  cloves  and  mustard  seed,  dis¬ 
solved  in  the  spirit,  will  secure  them  from  any  risk  j 
of  moulding  or  fermentation  ;  in  fact,  with  this  addi¬ 
tion  many  of  them  will  keep  well  without  spirit,  j 
provided  they  be  evaporated  sufficiently,  and  kept  j 
in  a  cool  place.  The  liquors  which  are  merely  i 
concentrated  infusions  or  decoctions,  and  which  in 
their  consistence  do  not  even  approximate  to  ex-  ] 
tracts,  may  be  made  in  the  same  manner  as  those  ] 
preparations.  (See  Infusions  and  Decoctions, 
concentrated,  and  Essences.)  The  following 
formulte  are  introduced  to  illustrate  the  preparation  ] 
of  this  class  of  medicines  : — 

LIQUOR  OF  PALE  CINCHONA.  Syn. 
Liquor  Cinchona  pallidas.  Prep.  I.  Pale  cin¬ 
chona  bark,  bruised,  56  lbs. ;  boiling  water,  holding  J 
in  solution  1  lb.  of  sulphuric  acid,  q.  s. ;  macerate, 
with  occasional  agitation  in  a  covered  earthen 
vessel  for  48  hours ;  press  out  the  liquid,  wash  the 
residue  with  water,  mix  the  liquors,  strain,  evapo¬ 
rate  as  rapidly  as  possible  in  earthenware,  to  ex¬ 
actly  6  lbs. ;  add  rectified  spirit  1  lb. ;  set  it  aside 
for  a  week,  and  decant  the  clear.  Very  rich  in 
cinchona.  It  is  96  times  as  strong  as  the  decoc¬ 
tion  of  cinchona,  P.  L.,  and  12  times  as  strong  as 
the  concentrated  infusion  or  decoction  of  cinchona. 
This  preparation  resembles  the  liquor  cinehon® 
pallid®  sold  by  Battley,  at  24s.  per  lb.,  whole¬ 
sale. 

II.  Exhaust  the  bark  as  above,  by  maceration 
in  3  successive  waters  without  acid,  filter,  evapo¬ 
rate  the  mixed  liquors  to  7  lbs.,  and  proceed  as  be¬ 
fore.  Inferior  to  the  last,  and  less  rich  in  cin¬ 
chona.  Very  thick  ;  scarcely  liquid. 

LIQUOR  OF  ERGOT  OF  RYE.  Syn.  Es¬ 
sence  of  Ergot.  Liquor  Ergots.  Liquor 


LIT 


401 


LIT 


CAL13  CORNUTI.  CONCENTRATED  INFUSION  OF 

got  of  Rye.  Prep.  Ergot  3  lbs. ;  grind  in  a 
•per-mill,  add  water  8  lbs.;  macerate  for  12 
ire,  add  rectified  spirit  2  quarts ;  macerate  for 
reek  in  a  corked  bottle,  press  out  the  liquor, 
1  filter.  Contains  1th  ergot,  is  8  times  as  strong 
the  ordinary  infusion,  and  2£  times  as  strong  as 
tincture  of  ergot  of  Apothecaries’  Hall.  ***  In 
formula  given  at  Ergot,  the  quantity  of  ergot 
vrongly  stated. 

LIQUOR  OF  SARSAPARILLA.  Syn. 
urn  Extract  of  Sarsaparilla.  Liquor  Sar- 
|,  &-c.  Either  the  simple  or  the  compound  li¬ 
ar  of  sarsaparilla  may  be  prepared  by  evapo- 
ing  the  corresponding  decoction,  carefully  pre¬ 
yed,  to  a  proper  consistence,  straining  through 
anel,  and  adding  a  little  spirit.  Jamaica  sarza 
•uld  be  alone  employed,  as  the  other  varieties, 
•ecially  the  Honduras,  not  only  possess  less 
tuc,  and  yield  less  extract,  but  are  very  liable 
iferment,  and  get  mouldy. 

LIQUOR  OF  TARAXACUM.  Syn.  Fluid 
tract  of  Taraxacum.  Do.  do.  of  Dandelion. 
IUOR  Taraxaci.  Prep.  I.  Dried  dandelion 
ta  28  lbs. ;  rinse  them  in  clean  cold  water,  to 
inove  dirt,  slice  them  small,  macerate  in  enough 
d  watei  to  cover  them,  for  24  hours,  press  out 
■  liquid,  allow  the  fecula  to  subside,  decant  the 
ar,  heat  it  to  180°  or  190°,  to  coagulate  the  al- 
nen,  filter  while  hot,  and  evaporate  by  steam, 
oreferably  by  a  current  of  warm  air,  or  in  vacuo, 
the  liquid  be  reduced  to  22  lbs.  ;  to  this  add 
tified  spirit  of  wine  6  lbs. ;  mix  well,  set  it  aside 
a  corked  bottle  for  a  week  or  a  fortnight,  and 
‘ant  the  clear  from  any  sediment  that  may  have 
ined.  A  very  fine  articlo.  It  represents  an 
ml  weight  of  the  roots. 

II.  Heat  the  expressed  juice  of  dandelion  to 
ir  the  boiling  point,  strain,  evaporate  as  last,  to 
•roper  consistence,  then  add  ^  or  JL  of  spirit  of 

ie,  and  proceed  as  before.  Very  odorous,  and 
e  colored  ;  stronger,  and  preferable  to  the  pre- 
ling.  (See  Extract  of  Dandelion.) 
LIRIODENDRINE.  A  white  crystalline 
•stance,  resembling  boracic  acid,  found  in  the 
ck  of  the  root  of  liriodendron  tulipifera.  It  has 
litter  taste,  and  is  soluble  in  alcohol,  and  slightly 
in  water. 

LISBON  DIET  DRINK.  Prep.  Sliced  sar- 
•arilla  and  china  roots,  of  each  Jj ;  the  dried 
Is  of  20  walnuts  coarsely  powdered  ;  antimony 
;  powdered  pumice  stone  ;  water  10  pints; 

•  antimony  and  pumice  are  to  be  tied  in  a  cloth 
d  boiled  with  the  other  ingredients,  till  the  liquid 
reduced  to  one  half,  when  it  must  be  strained, 
ie  above  is  said  to  be  the  original  receipt  for 

•  Lisbon  diet  drink,  but  compound  decoction  of 
■saparilla  is  now  universally  used  instead. 
LITHARGE.  Syn.  Lytharge.  Oxide  of 
•ad.  Protoxide  of  Lead.  Semi-vitrified 
:idf.  of  Lead.  Litharge,  (Fr.)  Glatte, 
•EIG  LATTE,  ( Gcr .)  LlTARGIRO,  (Ital.)  LlTAR- 

if. o,  (Span.)  Lithargyrum,  (P.  E.)  Plumbi 
:ydum,  (P.  L.)  Plumbi  Oxydum  Semi-vitrf.um, 

•  D.)  Litiiargyrus.  Molybdena,  (Pliny.) 
Sa'pyttpov,  (Hippocrates.)  Litharge  is  prepared  by 
■aping  off  the  dross  that  forms  on  the  surface  of 
•Ited  lead  exposed  to  a  current  of  air,  ( dross  of 
■d,  plumbum  us  turn,)  and  heating  it  to  a  full  red 

51 


to  melt  out  any  undecomposed  metal.  The  fused 
oxide  in  cooling  forms  a  yellow  or  reddish  semi¬ 
crystalline  mass,  which  readily  separates  into 
scales  ;  these  when  ground  constitute  the  powder¬ 
ed  litharge  of  the  shops.  Litharge  is  also  prepared 
by  exposing  red  lead  to  a  heat  sufficiently  high  to 
fuse  it,  and  English  litharge  is  obtained  as  a  sec¬ 
ondary  product  by  liquefaction,  from  argentiferous 
lead  ore.  The  litharge  of  commerce  is  distinguish¬ 
ed  by  its  color  into  Litharge  of  Gold,  (Lithar¬ 
gyrum  Auri,)  which  is  dark  colored  and  impure, 
and  Litharge  of  Silver,  (Lithargyrum  Argenti,) 
which  is  purer,  and  paler  colored.  The  dark  co¬ 
lor  of  the  former  is  chiefly  owing  to  the  presence 
of  red  lead.  In  grinding  litharge  about  1  lb.  of 
olive  oil  is  usually  added  to  each  1  cwt.,  to  prevent 
dust. 

Use.  Litharge  is  employed  in  pharmacy,  to 
make  plasters  and  several  other  preparations  oi 
lead  ;  by  painters  as  a  ‘  drier ’  for  oils,  and  for 
various  other  purposes  in  the  arts. 

Pur.  “  Almost  entirely  soluble  in  dilute  nitric 
acid.  The  matter  thrown  down  from  this  solution 
by  liquor  of  potassa  is  white,  and  is  redissolved  by 
excess  of  it.”  (P.  L.)  “  50  grs.  dissolve  entirely, 

and  without  effervescence,  in  f  ^iss  of  pyroligneous 
acid ;  and  the  solution  precipitated  by  53  grs.  of 
phosphate  of  soda,  remains  precipitable  by  more  of 
the  test.”  (P.  E.)  Both  of  the  above  solutions 
should  be  colorless.  It  is  of  great  importance  to 
the  pharmaceutist  to  obtain  pure  litharge,  as  the 
slightest  impurity  will  often  color  and  spoil  his  lead 
plaster,  (emp.  plumbi,)  and  solution  of  diacetato  of 
lead,  (liq.  plumbi  diacetatis.) 

LITHIA,  (from  hOclos,  lapideus.)  Syn.  Oxide 
of  Lithium.  An  alkali  or  alkaline  earth,  discov¬ 
ered  in  1818,  by  M.  Arfwedson,  in  a  mineral 
called  petalite.  It  has  since  been  found  in  a  few 
other  minerals. 

Prep.  (Berzelius.)  Finely  powdered  petalite  or 
spondumene  1  part ;  fluor  spar  2  parts ;  mix,  add 
oil  of  vitriol  10  parts,  and  heat  the  mixture  as  long 
as  acid  vapors  are  evolved.  The  residuum  must 
be  dissolved  in  pure  water  of  ammonia,  boiled,  fil¬ 
tered,  the  solution  evaporated  to  dryness,  and  the 
dry  mass  heated  to  redness.  The  matter  left  is 
pure  sulphate  of  lithia,  from  which  pure  lithia 
may  be  obtained  by  decomposing  it  by  acetate  of 
baryta,  and  by  expelling  the  acetic  acid  from  the 
filtered  solution  by  heat. 

Prop.,  <J-e.  Lithia  is  caustic,  alkaline,  and  spa¬ 
ringly  soluble  in  water.  It  is  distinguished  from 
potassa  and  soda  by  its  phosphate  and  carbonate 
being  scarcely  soluble  in  water, — from  baryta, 
strontia,  and  lime,  by  forming  soluble  salts  with 
sulphuric  and  oxalic  acids, — and  from  magnesia, 
by  the  solution  of  its  carbonate  exhibiting  an  al¬ 
kaline  reaction.  Heated  on  platinum  it  tinges  the 
flame  of  the  blowpipe  red.  With  the  acids,  lithia 
forms  salts,  most  of  which  may  be  made  by  .ts 
direct  solution  in  the  former. 

LITHIC  ACID.  (See  Uric  Acid.) 

LITHIUM.  The  metallic  base  of  lithia, 
obtained  by  Sir  II.  Davy  by  exposing  lithia,  or 
oxide  of  lithium,  to  galvanic  action.  Its  existence 
as  a  metal  was  so  transient,  that  its  properties 
could  not  be  examined.  It  is  white  colored,  like 
Sodium. 

LITIIOCHOLIC  ACID.  A  new  acid  dis- 


LIT 


402 


LOB 


covered  by  Wohler  in  a  biliary  concretion.  It 
possesses  no  practical  interest. 

LITHOFELLIC  ACID.  An  acid  recently 
discovered  by  Gobel,  in  a  biliary  concretion.  It 
forms  the  chief  portion  of  the  substances  called 
bezoar  stones.  It  was  obtained  by  digesting  the 
calculus  in  boiling  alcohol  of  98§,  evaporating,  and 
redigesting  the  residue  first  in  cold  and  then  in 
boiling  alcohol ;  from  the  latter  solution  the  acid 
was  obtained  by  slow  evaporation.  Colorless  and 
crystalline  when  pure,  forming  salts  with  the  bases. 

LITHOGRAPHIC  INK.  Prep.  I.  Mastich 
in  tears  8  oz. ;  shellac  12  oz. ;  Venice  turpentine 
1  oz.  ;  melt  together,  add  wax  1  lb.,  tallow  6  oz. ; 
when  dissolved,  further  add  hard  tallow  soap,  in 
shavings,  6  oz. ;  when  the  whole  is  combined,  add 
lampblack  4  oz.  ;  mix  well,  cool  a  little,  and  then 
pour  it  into  moulds  or  on  a  slab,  and  when  cold  cut 
it  into  square  pieces. 

II.  (M.  Lasteyrie.)  Dry  tallow  soap,  mastich 
in  tears,  and  common  soda  in  fine  powder,  of  each 
30  parts;  shellac  150  parts;  lampblack  12  parts; 
mix  as  last.  Both  the  above  are  used  for  writing 
on  lithographic  stones. 

III.  ( Autographic .)  a.  White  wax  8  oz.,  and 
white  soap  2  to  3  oz. ;  melt,  when  well  combined 
add  lampblack  1  oz. ;  mix  well,  and  heat  it  strong¬ 
ly  ;  then  add  shellac  2  oz.  ;  again  heat  it  strongly  ; 
stir  well  together,  cool  a  little,  and  pour  it  out  as 
before.  With  this  ink  lines  may  be  drawn  of  the 
finest  to  the  fullest  class,  without  danger  of  its 
spreading,  and  the  copy  may  be  kept  for  years  be¬ 
fore  being  transferred. 

b.  White  soap  and  white  wax,  of  each  10  oz. ; 
mutton  suet  3  oz. ;  shellac  and  mastich,  of  each  5 
oz. ;  lampblack  3^  oz. ;  mix  as  above.  Both  the 
above  are  used  for  writing  on  lithographic  paper. 
When  the  last  one  is  employed,  the  transfer  must 
be  made  within  a  week. 

Remarks.  The  above  inks  are  rubbed  down 
with  a  little  water  in  a  cup  or  saucer  for  use,  in 
the  same  way  as  common  water-color  cakes,  or 
Indian  ink.  In  winter,  the  operation  should  be 
performed  near  the  fire,  or  the  saucer  should  be 
placed  over  a  basin  containing  a  little  warm  or 
tepid  water.  Either  a  steel-pen  or  camel’s  hair 
pencil  may  be  employed  with  the  ink.  (See  Lith¬ 
ography.) 

LITHOGRAPHIC  PAPER.  Prep.  I.  Starch 
6  oz. ;  guru  arabic  2  oz. ;  alum  1  oz.  ;  make  a  strong 
solution  of  each  separately,  in  hot  water,  mix,  and 
apply  it  while  still  warm  to  one  side  of  leaves  of 
paper,  with  a  clean  painting-brush.  When  dry,  a 
second  and  a  third  coat  may  be  given  ;  lastly,  press 
it,  to  make  it  smooth. 

II.  Give  the  paper  three  coats  of  thin  size,  one 
coat  of  good  white  starch,  and  one  coat  of  a  solu¬ 
tion  of  gamboge  in  water  ;  the  whole  to  be  applied 
with  a  sponge,  and  each  coat  to  be  allowed  to  dry 
before  the  other  is  applied.  The  whole  of  the  so¬ 
lutions  should  be  fresh  made. 

Remarks.  Lithographic  paper  is  used  to  write  on 
with  lithographic  ink.  The  writing  may  be  trans¬ 
ferred  by  simply  moistening  the  back  of  the  paper, 
and  evenly  pressing  it  on  the  stone,  when  a  re¬ 
versed  copy  is  obtained,  which  may  be  used  to 
print  from,  and  will  yield  corrected  copies,  resem¬ 
bling  the  original  writing  or  drawing. 

LITHOGRAPHY.  (From  Xidos,  a  stone,  and 


yparpeiv,  to  write  or  draw.)  The  art  of  engravi1 
on  stone.  Want  of  space  must  limit  our  notice  j 
this  beautiful  art  to  the  following  remarks,  whil 
are  inserted  to  explain  the  method  of  using  lit! 
graphic  crayons,  ink,  and  paper. 

There  are  two  modes  of  lithography  in  geneij 
use.  For  the  one  a  drawing  is  made  on  the  lith 
graphic  stone,  with  a  lithographic  crayon ,  (s1 
Crayons,  Lithographic,)  or  with  lithograph 
ink,  and  when  the  design  is  dry,  a  very  weak  e 
lution  of  oil  of  vitriol,  or  muriatic  acid,  is  pour 
upon  the  stone,  which  acts  by  removing  the  alk;l 
from  the  chalk  or  ink  used  to  draw  the  design,  ai| 
thus  leaves  them  in  a  permanent  and  insoluk 
form.  The  acid  also  removes  a  very  small  portic! 
of  the  surface  of  the  stone  occupied  by  the  ligh 
of  the  drawing,  and  renders  it  more  absorbent.  I 
the  other  method,  the  design  is  made  on  lithi 
graphic  paper,  (see  the  last  article,)  which  papel 
on  being  moistened,  laid  on  the  stone,  and  passe1 
through  the  press,  leaves  its  design  on  the  ston 
which  is  then  acted  on  by  acid  as  before  describe 
To  print  from  stones  so  prepared,  water  is  throw; 
on  them,  and  the  roller,  charged  with  printing  inli 
passed  over  them,  when  the  paper  is  applied,  an' 
a  copy  is  obtained  by  the  action  of  the  press.  Th 
same  process  must  be  had  recourse  to  for  eac, 
copy.  The  nature  of  the  stone  is  such  that  it  r« 
tains  with  great  tenacity  the  resinous  and  oily  sub 
stances  contained  in  the  ink  or  crayon  employed  I 
form  the  design,  and  also  absorbs  water  freely' 
this,  combined  with  the  peculiar  affinity  betwee; 
resinous  and  oily  substances,  and  their  mutin' 
power  of  repelling  water,  occasions  the  ink  on  th 
printing  roller  to  adhere  to  the  design,  or  resinou 
portion,  and  to  leave  untouched  the  lights  or  wal 
tered  parts  of  the  stone.  The  stones  are  prepare' 
by  polishing  in  the  ordinary  way ;  the  style  of  worl 
for  which  they  are  intended  determining  the  de; 
gree  of  labor  bestowed  upon  them.  For  crayon 
drawings,  the  surface  should  have  a  fine  grain,  buj 
the  finish  of  the  stone  must  depend  upon  the  de 
sired  softness  of  the  intended  drawing ;  for  writing 
or  drawing  on  in  ink,  the  surface  must  receive  r 
higher  polish,  and  must  be  finished  off  with  pum 
ice  stone  and  water.  The  best  lithographic  stonei 
are  obtained  from  Solenhofen,  near  Munich,  am 
from  Pappenheim,  on  the  banks  of  the  Danube 
The  white  lias  which  lies  immediately  under  th( 
blue,  near  Bath,  also  yields  good  lithographic 
stones. 

LIVER  OF  ANTIMONY.  Syn.  Hefar  An 
timonii.  A  crude  oxysulphuret  of  antimony,  pre 
pared  by  roasting  crude  antimony  to  a  dull  gray 
and  then  melting  it.  Another  preparation,  made 
by  mixing  and  melting  common  antimony  wit! 
twice  its  weight  of  potash,  is  also  called  liver  oj 
antimony,  and  is  used  by  farriers  as  a  strong  purge 
for  grease  in  horses’  heels. 

LIVER  OF  SULPHUR.  Fused  sulphuret  ol 
potassium. 

LOBELIANIN.  This  name  has  been  givei 
by  Dr.  Pereira  to  the  butyraceous  volatile  oil  ob 
tained  by  distilling  Indian  tobacco  ( lobelia  inflata 
along  with  water. 

LOBELIC  ACID.  This  name  has  been  givei 
to  the  acid  existing  in  decoction  of  lobelia.  Th 
decoction  reddens  litmus,  and  is  precipitated  b; 
several  metallic  salts. 


LOH 


403 


LOT 


LOBELINA.  Syn.  Lobelin.  A  soft  brown 
ibstance,  found  by  Colhoun  in  lobelia  inflata.  It 
soluble  in  alcohol,  and  forms  salts  with  the  acids, 
id  is  said  to  resemble  the  nicotin  of  Berzelius.  It 
iay  be  obtained  by  the  action  of  alcohol,  evapora- 
|on,  digestion  of  the  residue  in  an  acid,  and  subse- 
lent  precipitation. 

LOBSTERS.  The  heavier  fish  are  the  best, 
.’hen  fresh,  they  have  a  lively  color  and  pleasant 
inell.  When  boiled,  the  tail  will  be  stifF,  and  pull 
a  with  a  spring,  if  fresh.  The  cock  lobster  is  pre- 
rred,  though  smaller  than  the  hen,  and  may  be 
mown  by  the  narrow  back  part  of  his  tail,  and 
ie  two  uppermost  fins  within  it  being  stiff  and 
ird  ;  those  of  the  hen  are  softer  and  broader. 
LOCKSOY.  Rice  boiled  to  a  paste  and  drawn 
to  threads.  Used  to  thicken  soups.  It  is  im- 
>rted  from  China. 

LOCOFOCOS,  (from  loco  foci,  instead  of  a  fire.) 
he  American  name  for  Congreve  matches.  From 
ie  following  accident,  these  matches  have  given 
leir  name  to  the  ultra-democratical  party  of 
nierica  : — During  a  meeting  of  some  of  that  party 
i  1834,  at  Tammany  Hall,  New  York,  the  lamps 
jiddenly  became  extinguished,  when  several  per- 
iii8  present  drew  boxes  of  locofocos  from  their 
ickets  and  relighted  them ;  since  which  time  the 
ord  has  been  equally  applied  to  matches  and 
,itra-dcmocrats. 

LOGWOOD.  Syn.  Bois  de  Campeche  ;  Bois 
leu,  ( Fr .)  Blauiiolz,  ( Ger .)  IIajmatoxyu 
iiouoM ;  Lignum  Campechense  ;  Lignum  Campe- 
UANUM  ;  Lignum  Campescanum  ;  Lignum  Indi- 
m  ;  Lignum  Sappan,  (Lot.)  The  wood  of  haima- 
> xylon  campechianum,  (Linnaeus.)  Logwood  is 
rgely  employed  in  dyeing  and  calico  printing  for 
ie  production  of  reds,  violets,  purples,  blacks, 
•abs,  See.  It  readily  yields  its  color  both  to  spirit 
id  boiling  water.  The  color  of  its  infusion  is  a 
tie  red,  turning  on  the  purple  or  violet;  acids  turn 
yellow,  and  alkalis  deepen  it.  It  dyes  stuff  pre- 
ously  mordanted  with  alum,  of  various  shades  of 
olet  and  purple,  according  to  the  proportions  of 
ie  materials.  By  using  solution  of  tin  as  the  mor- 
int,  various  shades  of  red,  lilac,  and  violet,  may 
i  obtained.  The  addition  of  a  little  Brazil  wood 
I  commonly  made  to  brighten  the  red.  With  a 
lordant  of  sulphate  or  acetate  of  iron,  it  dyes 
ack  ;  and  with  the  addition  of  a  little  sulphate  of 
ipper,  grays  of  various  shades.  It  is,  however, 
liefly  employed  in  conjunction  with  gall  nuts  for 
yeing  black,  to  which  it  imparts  a  lustre  and  vel- 
sty  appearance.  Silk  is  usually  turned  through 
;ie  cold  decoction,  but  for  wool  the  decoction  is 
sed  either  hot  or  boiling.  Logwood  is  one  of  the 
leapest  and  most  easily  managed  of  the  dye 

LOIIOCH,  (ARAB.)  Syn.  Lohock.  Looch. 
■och.  Linctus.  A  medicine  licked  off  a  spoon. 
See  Linctus.) 

LOIIOCH,  COMMON.  Syn.  Lohoch  com¬ 
bine.  Prep.  (P.  E.  1744.)  Oil  of  almonds  and 
rup  of  tolu,  of  each,  Jj ;  powdered  white  sugar 
ij ;  mix.  Demulcent ;  in  coughs  and  hoarse- 

CSS 

LOHOCH,  DEMULCENT.  Syn.  L.  De- 
iuLCE.vs.  Prep.  I.  (L.  Tronchin.)  Oil  of  almonds, 
rup  of  capillaire,  manna,  and  cassia  pulp,  ot  each 
>j ;  powdered  gum  tragacanth  16  grs. ;  orange- 


flower  water  f  §ij  ;  mix.  For  coughs,  &c.  The 
above  is  the  quantity  for  2  days,  wliich  is  as  long 
as  it  will  keep. 

II.  Yelk  of  one  egg  ;  oil  of  almonds  2  oz. ;  sirup 
of  althaea  1  oz. ;  rose  water  3  oz. ;  mix.  In  coughs 
and  hoarseness. 

LOHOCH,  EXPECTORANT.  Syn.  L.  Ex- 
pectorans.  Prep.  (Zanetti.)  Kermes  mineral 
4  grs. ;  manna  §vj ;  oil  of  almonds,  sirup  of  squills, 
and  sirup  of  senega,  of  each  3ij  ;  mix.  Laxative, 
demulcent,  and  expectorant ;  in  coughs,  &-c. 

LOHOCH,  GREEN.  Syn.  L.  Viride.  White 
lohoch,  colored  with  the  sirups  of  saffron  and 
violets. 

LOHOCH  OF  LINSEED.  Syn.  L.  de  Lino. 
Prep.  (P.  E.  1744.)  Fresh  linseed  oil,  and  sirup 
of  tolu,  of  each  §j ;  sulphur  and  white  sugar,  of 
each  3ij ;  mix. 

LOHOCH  OF  MANNA.  Syn.  L.  de  Man¬ 
na.  Linctus  demulcens  et  aperiens.  Prep. 
(P.  E.  1744.)  Manna,  oil  of  almonds,  and  sirup 
of  violets,  equal  parts ;  mix.  Laxative  and  de¬ 
mulcent.  A  good  iriedicine  in  the  coughs  of  chil-, 
dren. 

LOHOCH  OF  OIL  OF  ALMONDS.  Syn. 
L.  Oleosum.  Prep.  I.  (P.  Cod.)  Oil  of  almonds, 
powdered  gum,  and  orange-flower  water,  of  each 
3iv  ;  sirup  of  altheea  §j  ;  mix. 

II.  Oil  of  almonds,  powdered  gum,  sirup  of  al¬ 
thaea,  and  rose  water,  of  each  1  oz. ;  mix.  Both 
are  demulcent ;  in  coughs,  &c. 

LOHOCH  OF  SOAP.  Syn.  L.  Saponis.  Prep. 
(P.  E.  1744.)  Castile  soap  3j  ;  oil  of  almonds  §j  ; 
sirup  of  tolu  5>ss  t  mix.  Demulcent.  In  coughs 
and  hoarseness  attended  by  indigestion. 

LOHOCH  OF  SPERMACETI.  Syn.  L.  Ce- 
tacei.  Prep.  (P.  E.  1744.)  Spermaceti  3ij ;  yelk 
of  one  egg  ;  triturate  together,  then  add  oil  of 
almonds  53s ;  sirup  of  tolu  %'y  A  bland  demul¬ 
cent. 

LOHOCH,  PECTORAL.  Sijn.  Fox  lungs. 
Loh.  e  pulmone  Vulpium.  L.  Pectorale.  Prep. 
Spermacetiand  Spanish  juice,  of  each  8  oz. ;  wa¬ 
ter  q.  s.  to  soften  the  liquorice  ;  make  a  thin  elec¬ 
tuary,  and  add  honey  3  lbs. ;  oil  of  aniseed  1  oz. ; 
mix  welj.  A  popular  and  excellent  demulcent  in 
coughs.  It  formerly  contained  fox  lungs,  but 
spermaceti  is  now  substituted. 

LOHOCH,  WHITE.  Syn.  L.  Album.  Prep. 
(P.  Cod.)  Jordan  almonds  3ivss  ;  bitter  almonds 
3ss  ;  blanch  by  steeping  in  hot  water  and  removing 
the  skins,  add  white  sugar  ^ss  >  gum  tragacanth 
15  grs. ;  beat  to  a  smooth  paste,  and  further  add, 
oil  of  almonds  and  orange-flower  water,  of  each 
3iv  ;  pure  water  f  §iv  ;  make  a  lohoch.  A  very 
pleasant  demulcent  in  coughs,  &c. 

Remarks.  A  spoonful  of  any  one  of  the  prece¬ 
ding  lohochs  may  be  taken  ad  libitum. 

LOTION.  Syn.  Lotion,  (Fr.)  Lotio,  (Lat., 
from  lavo,  I  wash.)  I11  Medicine,  a  solution  of 
medicinal  substances  in  water,  employed  as  an 
external  application.  Lotions  may  be  made  of 
any  soluble  medicaments  that  are  capable  ot  exert¬ 
ing  their  action  by  contact  with  the  skin.  Lotions 
have  been  divided  into  classes,  as  sedative,  ano¬ 
dyne,  stimulant,  &c.  Sedative  and  refrigerant 
lotions  are  commonly  employed  to  allay  inflamma¬ 
tion, — anodyne  and  narcotic  lotions  to  relieve 
pain, — stimulant  lotions  to  induce  the  maturation 


LOT 


404 


LOT 


of  tumors,  &c., — detergent  lotions,  to  clean  foul 
ulcers,  &c., — repellent  and  resolvent  lotions,  to 
discuss  tumors,  remove  eruptions,  &c.  Lotions 
are  usually  applied  by  wetting  a  piece  of  linen 
with  them,  and  keeping  it  on  the  part  affected,  or 
by  moistening  the  part  with  the  fingers  previously 
dipped  into  them.  Lotions  are  more  agreeable  if 
made  with  rose  water. 

LOTION,  ACID.  Syn.  Lotio  Acida.  Prep. 

I.  (Collier.)  Strong  nitric  acid  f  ^ss ;  water  1  pint ; 
mix.  Dr.  Collier  says  that  he  has  cured  lepra  of 
14  years’  standing  by  the  use  of  this  lotion,  ac¬ 
companied  by  proper  doses  of  the  solution  of  cor¬ 
rosive  sublimate,  P.  L, 

II.  (Guy’s  II.)  Nitric  acid  38  drops  ;  water  1 
pint.  Used  in  mortification. 

III.  (Copland.)  Nitromuriatic  acid  3j  ;  water 
f  §xvj  ;  mix.  In  mortification  and  liver  complaints. 

LOTION,  ALKALINE.  Syn.  L.  Alcalina. 
Prep.  (P.  Cod.)  Carbonate  of  potash  §ij ;  rose 
water  1  quart  ;  mix.  Detergent,  stimulant. 

LOTION,  ANTIPHLOGISTIC.  Syn.  L. 
Antiphlogistica.  Prep.  (Copland.)  Solution  of 
diacetate  of  lead  (P.  L.)  3vj  ;  liquor  of  acetate  of 
ammonia  §iv  ;  water  1  quart  ;  mix.  Refrigerant, 
sedative,  repellent.  Used  to  allay  inflammation. 

LOTION,  ANTIPSORIC.  Syn.  L.  Anti- 
psorica.  Prep.  (Cazenave.)  Sulphuret  of  potas¬ 
sium  3j ;  soap  (soft)  3ij ;  water  §viij ;  dissolve.  An 
excellent  remedy  for  the  itch.  It  leaves  but  little 
smell  behind,  and  does  not  soil  the  linen. 

LOTION,  ASTRINGENT.  Syn.  L.  astrin- 
gens.  Prep.  I.  Alum  ^  oz. ;  water  1  pint ;  dis¬ 
solve. 

II.  Muriate  of  iron,  or  blue  vitriol,  1  oz. ;  water 
i  pint.  Some  use  less  water.  The  last  is  used 
for  horses  and  cattle. 

LOTION,  CAMPHORATED.  Syn.  L.  Cam- 
piiorata.  L.  Plombi  diacetatis  camphorata. 
Prep.  Diluted  solution  of  diacetate  of  lead,  P.  L., 
§viij ;  spirit  of  camphor  3ij ;  mix,  and  shake  well. 
Refrigerant  and  anodyne,  employed  in  erysipela¬ 
tous  inflammations,  burns,  contusions,  sprains,  ex¬ 
coriations,  &,c. 

LOTION,  DISINFECTING.  L.  Disinfec- 
tans.  L.  Chlorinii.  Prep.  (Majendie.)  Liquor 
of  chloride  of  soda  f  §j  ;  water  ^  pint. 

II.  Chloride  of  lime  3iij  ;  water  1  pint  ;  dis¬ 
solve.  Both  are  good  washes  for  foul  ulcers,  the 
itch,  the  teeth,  to  sweeten  the  breath,  and  remove 
the  smell  of  tobacco  smoke,  and  for  various  similar 
purposes. 

LOTION,  EVAPORATING.  Syn.  L.  Evap- 
orans.  Prep.  (Copland.)  Sulphuric  ether,  rec¬ 
tified  spirit  of  wine,  and  solution  of  acetate  of 
ammonia,  of  each  f^iss;  rose  water  f^iiiss;  mix. 
Some  add  solution  of  diacetate  of  lead  (diluted) 
3vj.  Refrigerant,  if  allowed  to  evaporate  by  free 
exposure  ;  stimulant,  if  the  evaporation  is  prevent¬ 
ed  by  covering  the  part  with  the  hand.  Useful  in 
nervous  headache,  &c. 

LOTION  FOR  TENDER-MOUTHED 
HORSES.  Prep.  Powdered  alum  or  borax  1  oz.  • 
honey  ^  lb. ;  infusion  of  roses  1  lb.  To  be  used 
with  a  syringe. 

LOTION  FOR  GREASE.  Prep.  1.  Sugar 
of  lead  ^  lb. ;  vinegar  i  pint;  water  1$  pints ; 
mix.  2.  Alum  G  oz. ;  blue  vitriol  1  oz. ;  water  1 
quart. — 3.  Alum  1  oz. ;  oil  of  vitriol  1  dr. ;  water 


1  pint. — 4.  Corrosive  sublimate  ^  oz. ;  spirits  j 
salts  1  oz.  ;  water  1  quart.  The  first  three  j> 
used  when  the  horses’  heels  are  inflamed  f 
irritable ;  the  last,  when  the  discharge  is  v<j 
fetid. 

LOTION  FOR  INFLAMMATORY  T 
MORS,  &c.  Prep.  (A.  T.  Thomson.)  Sal  a 
monia  3j  ;  rectified  spirit  f  ;  soft  water  f  ^v ;  m 
and  dissolve. 

LOTION  FOR  SWELLED  JOINTS,  i 
Prep.  (A.  T.  Thomson.)  Opium  3ij ;  distil 
vinegar  f^vj  ;  triturate  together.  To  allay  pail 

LOTION  FOR  OPHTHALMIA.  Prep.  ( 
T.  Thomson.)  a.  Sulphate  of  zinc  and  acetate 
lead,  of  each  10  grs. ;  rose  and  elder-flower  wat 
of  each  f  §iij  ;  mix.  To  be  applied  either  alone 
diluted  with  water,  after  local  bleeding. — b.  Sug 
of  lead  0  grs. ;  distilled  vinegar  f3iij ;  rectifi 
spirit  f  3 j  ;  rose  water  f§vss;  mix.  Used  in  t 
acute  stages. 

LOTION  FOR  GALLS,  &c.  Prep.  1.  Vi 
egar  and  spirit  of  wine,  of  each  4  oz.  ;  sugar  ; 
lead  ^  oz. ;  water  ^  pint ;  mix. — 2.  Soap  linimei 
and  solution  of  acetate  of  ammonia,  equal  parts.] 
3.  Sal  ammoniac  1  oz. ;  muriatic  acid  3  dr. ;  w 
ter  1  pint.  Used  by  farriers  for  saddle  galls 
warbles. 

LOTION  FOR  MANGE.  Prep.  1.  Corn 
sive  sublimate  \  oz. ;  spirits  of  salt  £  oz.  ;  water 
quart. — 2.  Corrosive  sublimate  1  dr. ;  sal  amm 
niac  i  oz. ;  water  1  pint. — 3.  To  the  last  add  stroi 
decoction  of  white  hellebore  ^  pint.  Used  for  man; 
in  horses,  cattle,  and  dogs,  when  sulphur  ointme 
fails. 

LOTION  FOR  STRAINS.  Sugar  of  le; 

1  oz. ;  vinegar  and  water,  of  each  £  pint ;  can 
phorated  spirit  \  oz. ;  mix.  Used  by  farriers. 

LOTION,  GOWLAND’S.  Prep.  Blanchi 
bitter  almonds  1  oz. ;  blanched  sweet  almonds 
oz.  ;  beat  to  a  paste,  add  pure  water  1  pint,  in 
well,  strain  through  a  piece  of  coarse  muslin,  pi, 
it  into  a  bottle,  add  corrosive  sublimate  in  powdn 
10  to  12  grs.,  dissolved  in  a  teaspoonful  or  two  c 
spirit  of  wine,  and  shake'  well.  Used  as  a  cosmet 
to  improve  the  complexion  ;  also  as  a  wash  f< 
obstinate  eruptions.  For  the  latter  purpose,  tt 
quantity  of  corrosive  sublimate  may  be  doubled 
but  the  weight  given  above  should  not  be  exceedr 
when  the  lotion  is  intended  for  a  cosmetic.  As  , 
beautifier  of  the  complexion,  it  is  employed  b| 
wetting  the  skin  with  it,  either  by  means  of  tra 
corner  of  a  napkin,  or  the  fingers  dipped  into  i; 
and  it  is  then  gently  wiped  off  with  a  dry  clotlj 
(See  Cosmetics,  and  Lotion  of  Bichloride  o: 
Mercury.) 

LOTION,  MERCURIAL.  Prep.  I.  ( Blac 
wash.  Black  lotion.  Lotio  nigra.  Aqua  mer 
curialis  nigra.  L.  hydrargyri  nigra.  Mil 
phagedcenic  lotion.  Aqua  phagedcenica  mitis. 
1.  Calomel  3j  ;  lime  water  1  pint ;  mix,  an 
shake  well.  These  are  the  usual  proportions. — X 
(Guy’s  H.)  Calomel  3j  ;  lime  water  %viij  ;  mi 
as  last.  The  bottle  should  be  well  shaken  befor 
the  lotion  is  applied.  Black  wash  is  a  favorite  ap 
plication  to  all  kinds  of  syphilitic  sores. 

II.  ( Yellow  wash  or  lotion.  Red  do.  Pha 
gedrenic  do.  Lotio  flava.  Lotio  or  aqua  pha 
gedcenica.  L.  hydrargyri  Jlava.)  1.  Corrosiv 
sublimate  in  powder  3ss ;  lime  water  1  pint ;  mix 


LOT 


405 


LOT 


ind  shako  well.  2.  (Guy’s  H.)  Corrosive  sub- 
imate  15  grs. ;  water  1  pint.  As  last.  It  should 
le  well  shaken  before  use.  A  common  applica- 
ion  to  syphilitic  and  scrofulows  sores. 

LOTION  OF  ALUM.  Syn.  L.  Aluminis. 
°rep.  I.  (St.  B.  H.)  Alum  3ss ;  water  1  pint ; 
iissolve.  Astringent.  Used  for  sore  gums,  nip- 
iles,  Ac. 

II.  Alum  and  white  vitriol,  of  each  3ij  ;  vine- 
far  f  jjj ;  water  1  pint ;  mix,  and  dissolve.  Used 
!or  chilblains. 

LOTION  OF  AMMONIA,  (ACETATE.) 
?yn.  L.  Ammonia  acetatis.  Prep.  (P.  C.) 
iquor  of  acetate  of  ammonia,  rectified  spirit  of 
yine,  and  water,  equal  parts.  Used  in  phlegmo- 
ious  inflammation. 

LOTION  OF  AMMONIA,  (MURIATE.) 
lya,  L.  Salis  ammomaci.  L.  Ammoni.e  mu  ri  at  is. 
°rr/>.  I.  (Pereira.)  a.  Sal  ammoniac  §j  to  §ij  ; 
rater  ffxij;  dissolve.  Spirit  of  wine  f^iv  >s 
ometimes  added.  Used  in  contusions,  eccliy- 
aosis,  and  cirsocele,  when  the  skin  is  sound ;  in 
hronic  tumors  of  the  breast,  white  swellings, 
jhronic  affections  of  the  joints,  hydrocele,  cliil- 
■lains.  Ac. — b.  Sal  ammoniac  3j  to  3iv ;  water  1 
Int ;  dissolve.  In  itch,  ulcers,  Ac.,  and  as  an  in¬ 
i-chon  and  eye-water. 

IL  (Justamond.)  Sal  ammoniac  Jj  j  spirit  of 
.OBemary  1  pint.  As  above. 

III.  (St.  B.  II.)  Sal  ammoniac  jss ;  water 
nd  spirit  of  wine,  of  each  1  pint.  As  above. 

LOTION  OF  AMMONIA,  (OPIATED.) 
>’yn.  L.  Ammonite  opiata.  Prep.  (Dr.  Kirkland.) 
impound  spirit  of  ammonia  ^iiiss  ;  tincture  of 
piuni  §ss ;  water  §iv ;  mix.  Anodyne  and 
.imulant. 

LOTION  OF  BELLADONNA.  Syn.  L. 
'GLLADo.NN^E.  Prep.  (Graefe.)  Extract  of  deadly 
iglitshade  3j  ;  diluted  solution  of  diacetatc  of 
•ad  (P.  L.)  1  pint ;  dissolve.  Applied  to  tumors, 
nd  glandular  enlargements. 

LOTION  OF  BORAX.  Syn.  L.  Boracica. 
‘rep.  (Copland.)  Powdered  borax  3j ;  rose  and 
range-flower  waters,  of  each  §iij  ;  dissolve.  A 
agrant  and  effective  application  to  sore  gums, 
>re  nipples,  excoriations,  Ac. 

LOTION  OF  BICHLORIDE  OF  MER- 
PRY.  Syn.  L.  Hvdrargvri  Bichloride  L. 
ydrargyri  muriatis.  Prep.  I.  (P.  C.)  Cor- 
*ive  sublimate  16  grs. ;  muriatic  acid  8  drops  ; 
ater  f  ^xvj ;  mix. 

II.  (St.  B.  H.)  Corrosive  sublimate  2J  grs. ; 
ater  1  pint ;  gum  acacia  ^ss  ;  mix. 

HI.  ( Lotio  hydrargyri  amygdalina,  St.  B.  II.) 
orrosive  sublimate  10  grs.;  blanched  bitter  al- 
onds  Jj ;  water  1  pint.  All  the  above  are  used 
obstinate  eruptions.  This  resembles  Gowland's 
lion,  and  may  be  used  for  it.  The  ingredients 
;e  mixed  in  the  same  way. 

LOTION  OF  CYANIDE  OF  POTASSIUM. 
Potas8ii  Cyanidi.  Prep.  (Cazenave.)  Cy- 
nide  of  potassium  3ss :  emulsion  of  bitter  al- 
onds  Jyj ;  dissolve.  (See  Lotion  of  Prussic 
cid.) 

LOTION  OF  ELDER-FLOWERS.  Syn. 
Sambuci.  Prep.  (Ryan.)  Infusion  of  elder- 
wors  1  pint ;  spirit  of  camphor  ^viij  5  Inix-  j 
mollient  and  anodyne. 

LOTION  OF  GALLS.  Syn.  L.  Gall.e.  I 


Prep.  (St.  B.  H.)  Bruised  galls  3ij ;  boiling 
water  1  pint ;  infuse  an  hour,  and  strain.  As¬ 
tringent.  An  excellent  application  to  sore  nip¬ 
ples,  or  to  strengthen  them  before  suckling ; 
spirit  of  wine  §iij  may  be  advantageously  added, 
and  a  like  portion  of  water  omitted. 

LOTION  OF  LIME.  Syn.  L.  Calcis  spirit- 
uosa.  Prep.  (P.  C.)  Spirit  of  wine  §iv ;  lime 
water  §viij  ;  mix. 

LOTION  OF  LEAD,  (ACETATE.)  Syn. 
L.  Plumbi  acetatis.  Prep.  (Collier.)  Sugar  of 
lead  3j  ;  pure  water,  or  rose  water  §viij  ;  dissolve. 
Astringent,  refrigerant.  Applied  to  excoriations, 
burns,  sprains,  contusions,  Ac.  (See  Solution  of 
Diacetate  of  Lead.) 

LOTION  OF  MYRRH.  Syn.  L.  Myrrile. 
Prep.  (Dr.  Kirkland.)  Tincture  of  myrrh  and 
lime  water,  equal  parts  ;  mix.  Applied  to  scor¬ 
butic  ulcers  and  gums. 

LOTION  OF  MYRRH,  (COMPOUND.) 
Syn.  L.  Myrrhs  composiTa.  Prep.  (P.  C.) 
Honey  of  roses  and  tincture  of  myrrh,  of  each  3ij ; 
lime  water  3*iss  j  mix.  As  last ;  also  used  as  a 
dentifrice. 

LOTION  OF  PRUSSIC  ACID.  Syn.  L. 
Acidi  hydrocyanici.  Prep.  I.  (Majendie.)  Med¬ 
icinal  prussic  acid  3j  to  3iv  ;  lettuce  water  f  ^xxxvj  ; 
mix. 

II.  (A.  T.  Thomson.)  Medicinal  prussic  acid  and 
rectified  spirit,  of  each  f  3ij ;  distilled  water  f^viiss  ; 
sugar  of  lead  16  grs. ;  mix. 

III.  (Sneider.)  Medicinal  prussic  acid  3iss  ; 
rectified  spirit  and  water,  of  each  f  ^vj  ;  mix. 
Lotions  of  prussic  acid  have  been  employed  to 
allay  pain  and  irritation  in  various  chronic  skin 
diseases,  especially  scaly  and  itchy  eruptions,  and 
in  cancer,  with  variable  success. 

LOTION  OF  OPIUM.  Syn.  L.  Opie  Prep. 
(St.  B.  H.)  Opium  3iss  ;  boiling  water  1  pint ; 
triturate  and  strain.  Used  for  painful  and  irritable 
ulcers. 

LOTION  OF  SOAP.  Syn.  Liquid  Soap.  L. 
Saponis.  L.  Saponacea.  Prep.  (P.  L.  1746.) 
Liquor  of  carbonate  of  potash  ^ss  ;  olive  oil  ^iv  ; 
rose  water  §xij  ;  mix,  and  agitate  well.  Emollient. 
Chiefly  used  as  a  cosmetic. 

LOTION  OF  SPIRIT,  (CAMPHORATED.) 
Syn.  L.  Spirituosa  camphorata.  Prep.  (Ware.) 
Elder-flowers  3SS  ;  camphor  3ss  ;  rectified  spirit 
^iv  ;  macerate  24  hours,  then  press  out  the  liquor. 
Stimulant  and  fragrant. 

LOTION  OF  SULPHATE  OF  COPPER. 
Syn.  L.  Cupri  sulphatis.  Prep.  Blue  Vitriol  3j  ; 
powdered  camphor  ;  boiling  water  2  quarts  ;  in¬ 
fuse  in  a  close  vessel  1  hour.  Forphagedcenic  ulcers. 

LOTION  OF  SULPHATE  OF  ZINC.  Syn. 
L.  Zinci.  L.  Zinci  sulphatis.  Prep.  I.  (P.  C.) 
Sulphate  of  zinc  3ss  ;  water  fviij  ;  dissolve.  As¬ 
tringent.  Used  in  some  chronic  skin  diseases,  as 
a  wash  for  loose  flabby  granulations,  and  for 
ulcers  that  discharge  profusely,  &c. 

II.  (Collier.)  Sulphate  of  zinc  3ij ;  water  1 
pint ;  dissolve.  As  a  counter-irritant  in  pains  of 
the  joints,  periosteum,  old  sprains,  &c. 

LOTION,  RUBEFACIENT.  Syn.  L.  Rubf.- 
faciens.  L.  Antimonii  Potassio-tartratis.  Prep. 
I.  (Pereira.)  Emetic  tartar  3j  ;  boiling  water 
jjiss  ;  dissolve.  Employed  as  a  local  irritant  in¬ 
stead  of  the  ointment. 


LOZ 


406 


LOZ 


II.  (Sir  Wm.  Blizard.)  Emetic  tartar  20  grs. ; 
boiling  water  Jj  ;  dissolve.  Used  to  cleanse  foul 
ulcers,  to  repress  fungous  growths  and  warts,  in 
ringworm,  &c. 

III.  (Ger.  H.)  Emetic  tartar  3j ;  water  1 
pint ;  tincture  of  camphor  §ss ;  mix.  All  the 
above  are  rubefacient  and  irritant.  The  last  one, 
diluted  with  twice  or  thrice  its  weight  of  water,  is 
employed  as  a  collyrium  in  chronic  ophthalmia, 
and  in  specks  on  the  cornea. 

LOTION,  TAR.  Syn.  L.  Picis  liquids. 
Prep.  (Saunders.)  Quicklime  fvj ;  water  f^xlviij ; 
slake,  add  tar  jiv,  and  boil  to  one  half.  This 
liquid  consists  of  a  solution  of  pyrolignite  of  lime, 
and  pyrogenous  oil  and  resin.  It  may  be  ad¬ 
vantageously  employed  in  various  chronic  skin 
diseases,  especially  those  affecting  the  heads  of 
children. 

LOZENGE.  Syn.  Tablette,  ( Fr .)  Tro- 
chiscus,  ( Lat .)  In  Pharmacy  and  Confection¬ 
ary,  a  small  round  tablet,  or  flattened  cylinder, 
chiefly  composed  of  sugar,  starch,  or  gum,  and 
employed  either  as  a  simple  demulcent  or  sweet¬ 
meat,  or  for  the  commodious  exhibition  of  certain 
medicines.  In  the  preparation  of  lozenges,  the 
ingredients  are  first  mixed,  and  well  beaten  into  a 
stiff  paste,  which  is  next  rolled  out  to  a  proper 
thickness,  and  cut  into  pieces  of  the  desired  shape 
by  means  of  a  small  cylinder  or  punch  of  steel  or 
tin.  The  newly-formed  lozenges  are  then  dried 
by  placing  them  on  an  inverted  sieve  in  a  dry 
and  airy  situation,  and  frequently  turning  them, 
until  they  become  hard  and  brittle ;  observing 
carefully  to  preserve  them  from  the  dust.  To 
prevent  the  mass  from  sticking  either  to  the 
fingers  or  utensils,  a  little  powdered  starch,  or  a 
very  little  olive  oil  scented  with  the  same  aro¬ 
matic  as  that  contained  in  the  lozenges,  may  be 
used.  Mucilage  of  gum  arabic,  or  gum  tragacanth, 
or  the  strained  white  of  eggs,  are  the  substances 
usually  employed  to  make  the  pulverulent  materials 
adhere  together.  All  the  ingredients  should  be  re¬ 
duced  to  a  fine  powder  before  mixing. 

Lozenges  made  by  melting  one"5  half  of  the 
sugar  in  a  brass  or  iron  pan,  lipped  to  the  right, 
with  a  little  flavored  water,  then  adding  the  other 
half  of  the  powdered  sugar,  previously  warmed, 
and  dragging  small  portions  of  the  grouty  mass 
out  by  a  wire,  so  as  to  fall  on  a  stone  or  metal 
slab  or  plate,  rubbed  with  a  little  powdered  starch 
or  sweet  oil,  are  called  “  drops”  by  the  con¬ 
fectioners,  and  “  pastilles ”  (pastilli)  by  the  French. 
(See  Drops,  Confectionary.) 

Ambergris  is  the  most  suitable  perfume  for  lozen¬ 
ges  and  tablettes  for  the  mouth. 


LOZENGES,  ANTIMONY.  Syn.  Mors 
Stibii  Kunkelii.  Trochisci  Antimonii.  Pr 
(P.  Cod.)  Prepared  sulphuret  of  antimony  c 
powdered  cardamom  seeds,  of  each  ;  bland 
almonds  f  ij  ;  powdered  white  sugar  gxiij ;  powd 
ed  cinnamon  3iv ;  mucilage  of  tragacanth  q. 
mix  as  above,  and  divide  into  lozenges  of  15  j 
each.  One  of  the  best  modes  of  exhibiting  s 
phuret  of  antimony  as  an  alterative. 

LOZENGES,  BARK.  Syn.  Tro.  Cinchoi 
Prep.  (P.  Cod.)  Powdered  cinchona  f  ij ;  do.  c 
namon  3ij ;  do.  white  sugar  ^xiv ;  mucilage  of  g 
tragacanth  q.  s. ;  mix  as  above,  and  divide  into 
gr.  lozenges.  Tonic. 


LOZENGES,  BISMUTH.  Syn.  Tro.  Bism 
thi.  Prep  (Trousseau.)  Trisnitrate  of  bismu 
3ij ;  white  sugar  ^iiss  ;  mucilage  to  mix.  For  IS 
lozenges.  Tonic  and  'antispasmodic.  1  to  3,  suck 

2  or  3  times  daily,  in  dyspepsia,  &c. 

LOZENGES,  BORAX.  Syn.  Tro.  Borac! 

Powdered  borax  §ss  ;  do.  white  sugar  jj ;  mucila. 
of  gum  tragacanth  to  mix.  For  60  lozenges. 

LOZENGES,  CALOMEL.  Syn.  Tro.  Cal 
melanos.  Prep.  (P.  Cod.)  Calomel  3j ;  powder 
sugar  3xj ;  mucilage  of  tragacanth  to  mix  ;  divi< 
into  12  gr.  lozenges.  Alterative.  A  simple  w; 
of  introducing  mercury  into  the  system.  Durii! 
their  use,  salt  food  and  acid  liquors  should 
avoided. 

LOZENGES,  CATECHU.  Syn.  Tro.  Cat| 
ciiu.  Prep.  I.  (Tro.  de  terra  Japonica,  P. 
1744.)  Powdered  catechu  ^ij ;  do.  tragacanth  Jsj 
do.  white  sugar  §xij  ;  rose  water  to  mix. 

II.  (Tro.  Catechu  et  Magnesias,  P.  Cod.)  Ma! 
nesia  ^ij  ;  powdered  catechu  ;  do.  sugar  ^xii, 
mucilage  of  gum  tragacanth  made  with  cinnann; 
water,  q.  s.  to  mix. 

III.  (Cachou  Lozenges .) — a.  Powdered  catecli 

3  oz. ;  sugar  12  oz. ;  mucilage  of  gum  tragacanl 
to  mix. — b.  (Cachou  a  VAmbre  gris .)  To  tl 
last  add  ambergris  8  grs.,  or  a  sufficient  quantii 
of  the  essence  or  tincture. — c.  (Cachou  Musqutl 
The  same,  with  musk  8  grs. ;  or  essence  q.  s. — i 
(Cachou  a,  la  fleur  d' Oranges.)  The  same,  wit] 
essence  of  neroli  8  drops. — e.  (Cachou  a  la  Rost 
The  same,  with  otto  of  roses  6  drops. — f.  (Cacht | 
a  la  Violette.)  The  same,  with  powdered  onj 
root  (best)  oz. ;  or  essence  of  violets  1  oz. : — J 
(Cachou  d  la  reglisse .)  Catechu  2  oz. ;  pure  e: 
tract  of  liquorice  1  oz. ;  sugar  10  oz. ;  mucilage  cj 
tragacanth  to  mix. — h.  (Cachou  a  la  Canellc 
Catechu  3  oz. ;  powdered  cinnamon  i  oz. ;  sug:, 
1  lb. ;  mucilage  of  tragacanth  to  mix. — i.  (Cachr\ 
Aromatique.  Cachou  Aromatise.)  Powderf 
catechu  3  oz. ;  oil  of  cinnamon  15  drops ;  oil  cl 
cloves  2  drops  ;  essence  of  ambergris  i  dr. ;  pov 
dered  sugar  1  lb. ;  mucilage  of  tragacanth  mac 
with  rose  or  orange-flower  water,  q.  s.  to  mix. 

Remarks.  All  the  above  are  taken  in  diarrhoea 
in  relaxation  of  the  uvula,  in  irritation  of  tk 
larynx,  and  as  cosmetics  to  fasten  the  teeth,  ar 
disguise  a  stinking  breath.  The  one  contain® 
magnesia  (No.  II.)  is  also  sucked  in  dyspepsia  an 
heartburn. 

LOZENGES,  CAYENNE.  Syn.  Tro.  Cifj 
sici.  Prep.  I.  Powdered  sugar  1  lb. ;  mucilage  oi 
tragacanth  q.  s.  to  mix  ;  add  essence,  tincture, < 
vinegar  of  cayenne,  or  a  little  soluble  cayeni- 
pepper  dissolved  in  water  to  flavor. 

II.  (Acidulated.)  To  the  last  add  tartaric  acij 
i  oz.  Both  are  used  in  dyspepsia,  and  to  promot 
digestion  and  create  an  appetite. 

LOZENGES,  CHALK.  Syn.  HeartburJ 
Lozenges.  Tro.  Cret^e.  Tro.  Cardialgici.  Pre jj 
(P.  E.)  Powdered  prepared  chalk  § iv ;  do.  gui| 
arabic  ;  do.  nutmeg  3j ;  do.  white  sugar  §vj; 
beat  to  a  mass  with  water  (rose  or  orange  flowe# 
and  cut  into  lozenges.  Antacid,  absorbent,  an 
astringent.  3  or  4  sucked  ad  libitum  in  heartbun 
dyspepsia,  diarrhoea,  acidity  of  the  stomach  an 
bowels,  &c.  A  simple  and  excellent  remedy.  | 

LOZENGES,  CHARCOAL.  Syn.  Tro.  Cal 
bonis.  Prep.  I.  (P.  Cod.)  Finely  powdered  pw 


I 


LOZ  407  LOZ 


red  charcoal  do.  white  sugar  ^xij ;  mucilage 
mix.  Have  been  given  with  advantage  in  diar- 
ea,  cholera,  and  dyspepsia. 

II.  ( Tro .  Carbonis  cum  Chocolata.  M.  Cheval- 
,r.)  Charcoal  as  above,  and  white  sugar,  of  each 
;  chocolate  ^iij  ;  mucilage  of  gum  tragacanth  to 
x.  Nutritious. 

LOZENGES  OF  CHLORIDE  OF  LIME. 
m.  't’ro.  Calcis  chloridi.  Tro.  Calcis  chlo- 
>at it.  Prep.  Chloride  of  lime,  dry  and  in  fine 
wder,  \  oz. ;  white  sugar  }  lb. ;  mucilage  of  tra- 
canth  to  mix.  Used  to  sweeten  the  breath  and 
liten  the  teeth.  They  will  not  keep  long. 
LOZENGES,  CHING’S.  Prep.  I.  (Yellow.) 
ffron  ^  oz. ;  boiling  water  1  pint ;  infuse,  strain, 
d  calomel  1  lb. ;  powdered  white  sugar  28  lbs. ; 
x  well,  then  make  a  mass  with  tragacanth  mu- 
age,  and  divide  into  7000  lozenges.  ***  Too 
ich  care  cannot  be  taken  to  thoroughly  incor- 
■rate  the  ingredients,  so  that  the  calomel  may  be 
ually  diffused  through  the  mass.  Dose.  1  to  6 
■might,  as  a  vennifuge,  followed  by  an  equal 
mber  of  the  brown  lozenges  (see  below)  next 
iming,  fasting.  Each  lozenge  contains  1  gr.  of 
lomel. 

II.  (Brown.)  Calomel  7  oz. ;  resinous  extract 
jalap  3£  lbs.  ;  white  sugar  10  lbs. ;  mix  as  last, 
ill  mucilage  of  tragacanth,  and  divide  into  6125 
enges.  Each  lozenge  contains  ^  gr.  of  calomel. 
LOZENGES,  CINNAMON.  Syn.  Tro.  cin- 
juoNi.  Prep.  I.  Finely  powdered  cinnamon  4 
;  do.  sugar  12  oz. ;  mucilage  of  gum  tragacanth 
mix. 

II.  Finely  powdered  lump  sugar  7  lbs. ;  oil  of 
namon  (cassia)  £  oz. ;  mucilage  of  gum  traga- 
lthq.  s.  Stomachic.  Cassia  lozenges  are  made 
the  same  way. 

LOZENGES,  CITRATE  OF  IRON.  Syn. 
o.  Ferri  citratis.  Prep.  (Beral.)  Ammonio- 
rate  of  iron  3j ;  water  §ss ;  dissolve,  add  sugar 
;s  ;  evaporate  to  dryness,  powder,  make  a  mass 
h  mucilage  q.  s.,  and  divide  into  15-gr.  lozen- 
i.  Tonic. 

LOZENGES,  CLOVE.  Syn.  Tro.  Caryo- 
illi.  Prep.  I.  Powdered  cloves  2  oz. ;  sugar 
bs. ;  mucilage  of  gum  tragacanth  to  mix.  Divide 
o  150  lozenges. 

II.  Powdered  white  sugar  7  lbs. ;  do.  gum  tra- 
'.’anth  2  oz. ;  oil  of  cloves  £  oz. ;  mix  with  rose 
ter.  Stomachic.  Both  are  used  as  restoratives 
er  fatigue,  added  to  chocolate  to  improve  its  fla- 
!•  or  render  it  stomachic,  and  sucked  to  sweeten 
breath. 

LOZENGES,  COPAIBA.  Syn.  Tro.  Co- 
b®.  Prep.  Lump  sugar  1  lb. ;  balsam  of  co- 
ba  1  oz. ;  oil  of  peppermint  20  drops  ;  mix  with 

cilage. 

LOZENGES,  COUGH.  Syn.  Tro.  Anti- 
itarrhales.  Tablettes  de  Tronchin.  Prep. 
)  Cod.)  Powdered  gum  arabic  ^viij ;  oil  of  ani- 
,d  6  drops  ;  extract  of  opium  12  grs. ;  Kerme's 
ieral  3j ;  pure  extract  of  liquorice  ^ij  i  white 
1  ar  ^xxxij ;  mix  with  water,  and  divide  into  small 
enges. 

LOZENGES,  CROTON  OIL.  Syn.  Tro. 
1  otonis.  Prep.  (Soubeiran.)  Croton  oil  5  drops  ; 
1  rdered  starch  3j  ;  do.  white  sugar  3j ;  choco- 
jp  3ij ;  mix  and  divide  into  30  lozenges ;  5  or 
1  re  generally  prove  cathartic. 


LOZENGES,  EMETIC.  Syn.  Tro.  Emetin® 
emetici.  Prep.  (Majendie.)  Impure  or  colored 
emetina  32  grs. ;  or  pure  emetina  8  grs. ;  white 
sugar  ^ij ;  mucilage  to  mix ;  divide  into  64  loz¬ 
enges,  1  for  a  child,  and  4  for  an  adult,  as  an 
emetic. 

LOZENGES,  GINGER.  Syn.  Tro.  Zingi- 
beris.  Prep.  I.  Finely  powdered  Jamaica  ginger 
1  oz. ;  white  sugar  1  lb. ;  mucilage  of  tragacanth 
to  mix. 

II.  (Soubeiran.)  Powdered  ginger  §j  ;  white 
sugar  § vij  ;  mucilage  to  mix  ;  divide  into  15-gr. 
lozenges.  Both  the  above  are  stomachic.  Useful 
in  flatulency  and  dyspepsia,  and  to  create  an  ap¬ 
petite. 

LOZENGES,  GOLD.  Syn.  Tro.  Auri.  Tro. 
Sodii  auro-ciiloridi.  Prep.  (Chfestien.)  Soda 
muriate  of  gold  4  grs. ;  white  sugar  5  mucilage 
of  tragacanth  to  mix.  For  60  lozenges.  In 
scrofula,  cancer,  &c.,  1,  or  at  most  2  lozenges  for 
a  dose. 

LOZENGES,  GUM.  Syn.  Tro.  Acaci®, 
(P.  E.)  Tro.  Gummost.  Prep.  (P.  E.)  Powdered 
gum  arabic  ^iv  ;  do.  starch  ;  do.  white  sugar 
lb.j  ;  mix  with  rose  water,  and  divide  into  lozen¬ 
ges.  The  Paris  Codex  substitutes  orange  flower 
for  rose  water.  Pectoral ;  demulcent.  Useful  to 
allay  tickling  coughs. 

LOZENGES,  GUM  TRAGACANTH.  Syn. 
Tro.  Gummi  Tragacanth®.  Prep.  (P.  E.  1744.) 
Sugar  lb.j ;  compound  tragacanth  powder §iij ;  rose 
water  ^iv  ;  mix.  Similar  to  the  last. 

LOZENGES,  HEARTBURN.  Syn.  Tablet¬ 
tes  cardialgie.  See  Lozenges,  Chalk  and  Mag¬ 
nesia. 

LOZENGES,  ICELAND  MOSS.  Syn.  Tro. 
Lichenis.  Prep.  Iceland  moss  gelatin,  dried  and 
powdered,  ^ij  ;  sugar  §iv ;  gum  acacia  3iss  ;  water 
q.  s.  to  mix.  Resemble  gum  lozenges. 

LOZENGES,  INDIAN  HEMP.  Syn.  Tro. 
Cannabis.  Prep.  (M.  Ebriard.)  Extract  of  In¬ 
dian  hemp  12  grs. ;  sugar  ^iij  ;  mucilage  of  traga¬ 
canth  to  mix  ;  divide  into  144  lozenges.  (See  Ex¬ 
tract  of  Indian  Hemp.) 

LOZENGES,  IPECACUANHA.  Prep.  I. 
(Tro.  Ipecacuanha,  P.  Cod.)  Powdered  ipecacu¬ 
anha  §j  ;  white  sugar  lb.  iv. ;  mucilage  of  gum 
tragacanth  to  mix ;  divide  it  into  12-gr.  lozenges. 
Each  lozenge  contains  £  gr.  of  ipecacuanha. 
Produces,  if  properly  made,  1920  lozenges. 

II.  (T.  Ipecac,  cum  chocolata,  P.  Cod.)  Choc¬ 
olate  (k  la  vanille)  3-xij  1  liquefy  by  a  gentle  heat, 
add  powdered  ipecacuanha  jjj rnix  perfectly,  and 
form  it  into  12-gr.  lozenges,  while  warm.  Both 
the  above  are  pectoral  and  expectorant,  and  useful 
to  allay  tickling  coughs,  hoarseness,  &c. 

LOZENGES,  KERMES.  Syn.  Tro.  Ker- 
metis.  Prep.  (P.  Cod.)  Kennes  mineral  5ij ;  pow¬ 
dered  white  sugar  jxvij ;  do.  gum  acacia  ?  or¬ 
ange-flower  water  fjj ;  mix,  and  divide  into  12-gr. 
lozenges.  Each  lozenge  contains  one-sixth  of  a 
gr.  of  Kermes  mineral.  Diaphoretic  and  expec¬ 
torant. 

LOZENGES,  LACTATE  OF  IRON.  Syn. 
Tro.  Ferri  Lactatis.  Prep.  (M.  Cap.)  Lactate 
of  iron  3ss ;  white  sugar  3vj  ;  mucilage  of  gum 
tragacanth  q.  s. ;  mix,  and  divide  into  30  lozenges. 
Tonic.  Useful  in  debility  accompanied  with  a 
diseased  state  of  the  organs  of  digestion. 


LOZ 


40S 


LOZ 


LOZENGES,  LACTIC  ACID.  Syn.  Tro. 
Acidt  Lactici.  Prep.  (Majendie.)  Lactic  acid 
3ij  ;  powdered  sugar  §j ;  oil  of  vanilla  4  drops,  (or 
essence  3ss ;)  mucilage  of  tragacanth  q.  s. ;  mix, 
and  divide  into  3ss  lozenges.  (See  Lactic  Acid.) 

LOZENGES,  LACTUCARIUM.  Syn.  Tro. 
Lactucarii,  (P.  E.)  Prepared  with  lactucarium 
in  the  same  manner  as  the  opium  lozenges,  P.  E. 
Each  of  these  lozenges  contains  one-sixth  to  one- 
seventh  of  a  grain  of  lactucarium.  Anodyne. 
Used  to  allay  tickling  coughs. 

LOZENGES,  LEMON.  Syn.  Tro.  Limonis. 
Prep.  I.  (P.  Cod.)  Essence  of  lemon  3j  ;  white 
sugar  §xij ;  make  them  into  drops,  (pastilles,)  as 
before  directed,  or  into  lozenges  with  mucilage  of 
gum  tragacanth. 

II.  Acidulated,  a.  {Tro.  Acidi  Citri,  P.  Cod.) 
Citric  acid  3iij  ;  white  sugar  ^xvj ;  essence  of  lem¬ 
on  16  drops;  mucilage  of  tragacanth  q.  s. ;  mix, 
and  divide  into  12-gr.  lozenges,  b.  {Tro.  Acidi 
Tartarici,  P.  E.)  Tartaric  acid  3ij  ;  white  sugar 
^viij ;  essence  of  lemon  10  drops ;  mucilage  to 
mix.  The  last  two  may  be  made  into  drops  in¬ 
stead  of  lozenges,  when  they  will  form  ‘  acidula¬ 
ted  lemon  drops'  Lemon  lozenges  and  drops  are 
agreeable  sweetmeats,  and  those  that  are  acidu¬ 
lated,  very  useful  to  promote  expectoration,  (“  cut 
the  phlegm ,”  as  it  is  commonly  called,)  in  coughs, 
&c. 

LOZENGES,  LIQUORICE.  Syn.  Black 
Lozenges.  Tro.  Glycyrriiiza:,  (P.  E.)  Tro. 
Glycyrrh.  Glabra:.  Tro.  Bechici  Nigri.  Prep. 
(P.  E.)  Extract  of  liquorice  and  gum  acacia,  of 
each,  ^  vj  j  white  sugar  lb.j ;  dissolve  in  water, 
evaporate  to  a  paste,  and  form  into  lozenges. 
Pectoral ;  demulcent.  Useful  to  allay  tickling 
coughs,  and  remove  hoarseness. 

LOZENGES,  MAGNESIA.  Syn.  Tro. 
Magnesia;,  (P.  E.)  Prep.  Carbonate  of  magne¬ 
sia  fvj ;  powdered  white  sugar  §iij ;  oil  of  nutmeg 
20  drops  ;  mucilage  of  tragacanth  to  mix.  Useful 
in  heartburn  and  indigestion.  The  confectioners 
generally  omit  the  nutmeg,  and  use  only  half  the 
above  quantity  of  magnesia,  and  make  their  mu¬ 
cilage  with  rose  or  orange-flower  water.  It  is 
also  an  improvement  to  use  calcined  magnesia, 
which  is  about  twice  as  strong  as  the  carbonate, 
and  consequently  less  need  be  employed. 

LOZENGES,  MANNA.  Syn.  Tro.  Mannas. 
Prep.  (Van  Mons.)  Powdered  tragacanth  3j ;  do. 
white  sugar  ^xij  ;  manna  §iij ;  orange-flower  wa¬ 
ter  to  mix. 

LOZENGES,  MARSHMALLOW.  Syn. 
Tablettes  de  Guimauve.  Tro.  Althaea:.  Prep. 
(P.  Cod.)  Powdered  marshmallow  root  gij  ;  do. 
sugar  5x‘v;  mucilage  of  tragacanth  made  with 
orange-flower  water  q.  s. ;  mix,  and  divide  into 
lozenges.  Demulcent  and  expectorant.  Useful  to 
allay  the  irritation  in  cough,  &c. 

LOZENGES,  MORPHIA.  Syn.  Tro.  Mor¬ 
phia;.  Prep.  (P.  E.)  Muriate  of  morphia  3j  • 
tincture  of  tolu  ffss;  powdered  white  sugar  gxxv  • 
dissolve  the  muriate  in  a  little  warm  water,  mix  it 
with  the  tincture  and  the  sugar,  make  a  mass 
with  mucilage  of  gum  tragacanth,  and  divide  into 
15-gr.  lozenges,  each  of  which  will  contain  about 
one-fortieth  of  a  grain  of  muriate  of  morphia. 
Used  as  opium  lozenges,  but  are  pleasanter.  The 
morphia  lozenges  of  the  shops  generally  contain 


one  twenty-fourth  of  a  gr.  of  muriate  of  morph' 
(Pereira.) 

LOZENGES,  MORPHIA  AND  IPECA' 
UANIIA.  Syn.  Tro.  Morphia;  et  Ipecacuai 
iias.  Prep  (P.  E.)  To  the  last,  add  ipecacuanj 
3j ;  each  lozenge  contains  about  one-fortieth  J 
a  gr.  of  muriate  of  morphia,  and  one-thirteen 
of  a  gr.  of  ipecacuanha.  Very  useful  to  all 
tickling  coughs. 

LOZENGES,  NITRE.  Syn.  Tro.  Nit 
Tro.  e  Nitro,  (P.  E.  1783.)  Prep.  Nitre  f; 
white  sugar  §ix  ;  mucilage  of  tragacanth  to  m 
Diuretic.  Commonly  sucked  without  swallowii)| 
to  remove  incipient  sore  throat. 

LOZENGES,  NUTMEG.  Syn.  Tro.  M| 
ristica;.  As  Cinnamon  Lozenges. 

LOZENGES,  OPIUM.  Syn.  Tro.  Op 
Prep.  (P.  E.)  Opium  (strained)  3ij  ;  tincture 
tolu  ^ss  ;  triturate  together,  add  powdered  sug 
f  vj  ;  extract  of  liquorice  (soft)  and  powdered  gu 
acacia,  of  each,  $v ;  mix,  and  divide  into  10-{ 
lozenges  ;  each  of  which  will  contain  one-sixth 
one-seventh  of  a  gr.  of  opium.  Used  to  all; 
tickling  cough,  and  irritation  of  the  fauces. 

LOZENGES,  ORANGE.  Syn.  Tro.  A 
rantii.  Prep.  I.  As  lemon  lozenges,  substitute 
essence  of  orange  for  essence  of  lemon. 

II.  (P.  Cod.)  Powdered  sugar  lb.j;  neroli  3 
orange-flower  water  q.  s. ;  make  it  into  drof 
( pastilli ,)  or  omit  the  water  and  make  it  in 
lozenges  with  mucilage  of  tragacanth  made  wi 
orange-flower  water.  Very  agreeable. 

LOZENGES,  ORRIS.  Syn.  Tro.  Irid 
Prep.  Powdered  orris  1  oz. ;  powdered  sugar  1  It 
mucilage  of  tragacanth  to  mix.  Used  to  perfun; 
the  breath. 

LOZENGES,  PECTORAL.  Syn.  Tro.  Pe 
torales.  Prep.  I.  (Dr.  Grunn.)  Powdered  squi 
4  parts  ;  do.  ipecacuanha  18  parts  ;  extract  of  le 
tuce  8  parts  ;  manna  125  parts  ;  sugar  250  part' 
mucilage  of  tragacanth  to  mix. 

II.  (Majendie.)  Pure  emetine  8  grs.,  or  impuj 
do.  32  grs. ;  powdered  sugar  %iv  ;  mucilage  q.  si 
mix,  and  divide  into  256  lozenges. 

III.  ( Yellow .  Tro.  Bechici  Flavi.)  Powden| 
orris  root  3vj  ;  starch  3iv ;  liquorice  powder  3iij 
saffron  3ij ;  sugar  §viij ;  mucilage  of  tragacaiV 
to  mix.  Each  of  the  above  is  used  in  cougt, 
&c. 

LOZENGES,  PEPPERMINT.  Syn.  Tit 
Mentiia;  Piterita;.  Prep.  I.  (Best.)  Lump  sit 
gar,  in  fine  powder,  14  lbs. ;  Mitcham  oil  of  pe 
permint  (best)  1  oz. ;  mucilage  of  gum  tragacau 
to  mix.  Very  fine. 

II.  (2 d  Quality.)  Sugar  12  lbs. ;  starch  2  lbs 
oil  of  peppermint  J  oz.  ;  mucilage  to  mix. 

III.  (3c?  Quality.)  Sugar  7  lbs. ;  powderij 
starch  4  lbs. ;  oil  of  peppermint  £  oz. ;  mucila;; 
to  mix. 

IV.  {Common.)  Sugar  8  lbs. ;  starch  4  lbs 
plaster  of  Paris  2  lbs. ;  oil  of  peppermint  to  flavoi 
mix. 

V.  {Trochisci  menihee  piperitee,  P.  Cod.)  Po'( 
dered  sugar  §xvj  ;  oil  of  peppermint  3j  ;  mix,  aij 
divide  into  12-gr.  lozenges.  The  peppermint  dro} 
(pastilles)  of  the  French  Pharmacopoeia  are  nxai 
with  sugar  ?xij  ;  oil  of  peppermint  3j  ;  and  pei 
permint  water  q.  s. 

Remarks.  The  best  peppermint  lozenges  a: 


LOZ 


409 


LUT 


made  of  the  very  finest  double  refined  sugar, 
and  of  English  oil  of  peppermint,  carefully  mixed 
up  with  very  clean  mucilage.  The  commoner 
qualities  are  made  by  employing  inferior  lump  su¬ 
gar  and  foreign  oil  of  peppermint,  or  what  is  bet¬ 
ter,  English  oil  of  peppermint,  but  in  a  less  pro¬ 
portion  than  for  the  better  sorts.  The  addition  of 
a  very  small  quantity  of  blue  smalts,  reduced  to 
an  impalpable  powder,  is  commonly  made  to  the 
sugar,  to  increase  its  whiteness.  Transparent 
peppermint  lozenges  are  made  from  the  same 
materials  as  the  opaque  ones,  but  the  sugar  is  not 
reduced  to  quite  so  fine  a  powder,  and  the  cake  is 
rolled  thinner  before  cutting  it.  A  little  oil  of 
almonds  or  olives  is  also  occasionally  mixed  with 
the  ingredients,  to  promote  the  transparency,  but 
tends  to  render  the  lozenges  less  white.  Pepper¬ 
mint  lozenges  and  drops  are  useful  in  flatulency. 

LOZENGES,  PONTEFRACT.  (See  Ex¬ 
tract  of  Liquorice.) 

LOZENGES,  POPPY.  Syn.  Tro.  Papave- 
Ris.  Prep.  Extract  of  poppies  3  oz. ;  sugar  15 
oz. ;  powdered  gum  tragacanth  2  oz. ;  rose  water 
to  mix.  Used  in  coughs. 

LOZENGES,  QUININE.  Syn.  Tro.  Qui- 
NliE  sulphatis.  Prep.  (Soubeiran.)  Sulphate  of 
quinine  32  grs. ;  white  sugar  1  lb. ;  mucilage  of 
gum  tragacanth  q.  s.  ;  divide  into  15-gr.  lozenges. 
Tonic,  febrifuge,  and  stomachic. 

LOZENGES,  RHUBARB.  Syn.  Tro.  Rhei. 
Prep.  (P.  Cod.)  Powdered  rhubarb  3j ;  do.  sugar 
^xj ;  mucilage  of  tragacanth  q.  s. ;  mix,  and  di¬ 
vide  into  12-gr.  lozenges.  Stomachic  and  laxa¬ 
tive.  Sucked  before  dinner  they  excite  the  appe¬ 
tite. 

LOZENGES,  ROSE.  Syn.  Tro.  Ros.e.  Prep. 
I.  (P.  L.  1746.)  Powde'red  red  rose  leaves  §j ;  su¬ 
gar  lb.  j ;  mix  with  weak  mucilage. 

II.  (Pate  de  rose  lozenges.  Pati-rosa  lozenges.) 
Sugar  2  lbs. ;  otto  of  roses  10  drops ;  mix  with 
mucilage.  Very  fine.  Some  add  starch  4  oz., 
substitute  oil  of  rhodium  for  otto  of  roses,  and  use 
mucilage  made  with  rose  water.  If  wanted  red, 
make  the  mucilage  with  an  infusion  of  cochineal, 
or  red  rose  leaves. 

LOZENGES,  SAFFRON.  Syn.  Tro.  Croci. 
Powdered  hay  saffron  1  oz. ;  do.  white  sugar  1  lb. ; 
mucilage  of  gum  tragacanth  to  mix.  Anodyne, 
pectoral,  and  emmenagogue. 

LOZENGES,  SODA.  Syn.  Tro.  Sod*:  bi- 
carbonatis.  Prep.  (P.  E.)  Bicarbonate  of  soda 
5j ;  powdered  sugar  j-iij  ;  da  gum  arabic  jss  ;  mix 
with  mucilage.  Antacid.  Useful  in  heartburn, 
&c.  (See  Chalk  Lozenges.) 

II.  ( Pastilles  de  Vichy,  P.  Cod.)  Bicarbonate 
of  soda  ;  powdered  sugar  3-xix  ;  mucilage  of  gum 
tragacanth  q.  s. ;  mix,  and  divide  into  20-gr.  loz¬ 
enges. 

LOZENGES,  SPONGE.  Syn.  Tro.  Spongi.*. 
Tro.  Spongi.e  ust.e.  Prep.  (P.  Cod.)  Powdered 
burnt  sponge  ijiv  ;  sugar  ^xij  ;  mucilage  of  traga- 
i  canth  q.  s. ;  mix,  and  divide  into  12-gr.  lozenges. 
Taken  in  scrofula,  &c. 

LOZENGES,  STARCH.  Syn.  Tro.  Amyli. 
Tro.  Bechici  albi.  Prep.  (P.  L.  1788.)  Pow¬ 
dered  starch  ^iss ;  do.  liquorice  3vj  ;  do.  orris  root 
3iv ;  do.  sugar  lb.  iss ;  mucilage  of  tragacanth  to 
mix.  Demulcent. 

LOZENGES,  STEEL.  Syn.  Tro.  Ferri. 


Prep.  I.  (P.  Cod.)  Finely  powdered  iron  filings 
§j ;  do.  sugar  §x  ;  do.  cinnamon  3ij ;  mucilage  of 
tragacanth  q.  s. ;  mix,  and  divide  into  480  lozen¬ 
ges.  Tonic. 

II.  (Aromatic.)  Sulphate  of  iron  3iij ;  sugar 
^xvj  ;  tincture  of  cantharidis  §j ;  essence  of  orange 
30  drops ;  mucilage  of  tragacanth  q.  s. ;  mix,  and 
divide  into  280  lozenges. 

LOZENGES,  SULPHUR.  Syn.  Tro.  Sul- 
phuris.  Prep.  (P.  Cod.)  Sulphur  (pure  precipi¬ 
tated)  §ij  ;  sugar  §xvj ;  mucilage  of  tragacanth 
made  with  rose  water  to  mix.  Useful  in  piles  and 
some  skin  diseases. 

LOZENGES,  TOLU.  Syn.  Tro.  Tolutani. 
Prep.  (P.  Cod.)  Dissolve  balsam  of  tolu  §j,  in  rec¬ 
tified  spirit  §j ;  add  water  §ij ;  mix  and  filter . 
make  a  mucilage  with  the  filtered  liquid,  and  gum 
tragacanth  Oiv ;  add  sugar  §xvj  ;  make  a  paste 
and  cut  it  into  lozenges.  Pectoral.  The  confec¬ 
tioners  usually  employ  only  half  the  above  propor¬ 
tion  of  balsam  of  tolu. 

LOZENGES,  VANILLA.  Syn.  Tro.  Vanil- 
l*.  Prep.  (Guibourt.)  Sugar  §vij  ;  vanilla  §j ; 
mix,  powder  together,  and  make  it  up  with  muci¬ 
lage  of  gum  tragacanth.  Odorous  ;  stomachic. 
Used  to  sweeten  the  breath,  to  flavor  choco¬ 
late,  &c. 

LOZENGES,  VIOLET.  Syn.  Tro.  Viol.*. 
(See  Lozenges,  Orris.) 

LOZENGES,  ZINC.  Syn.  Tro.  Zinci.  Prep. 
Sulphate  of  zinc  3iv ;  powdered  sugar  lb.  ij  ;  mu¬ 
cilage  of  tragacanth  q.  s. ;  mix,  and  divide  into 
12-gr.  lozenges.  Tonic,  and  in  quantity  emetic. 

LUPININ.  A  gummy  substance,  obtained  by 
M.  Cassola  from  lupines. 

LUPULINE.  Syn.  Lupulite.  The  aromatic 
bitter  principle  of  hops,  (humulus  lupulus.)  It  may 
be  obtained  by  treating  the  aqueous  extract  of  the 
yellow  powder,  or  lupulinic  grains  of  the  strobiles, 
along  with  a  little  lime,  with  alcohol,  evaporating 
the  filtered  tincture  to  dryness,  redissolving  in  wa¬ 
ter,  filtering,  again  evaporating  to  dryness,  and  di¬ 
gesting  in  ether.  It  is  a  yellowish-white,  bitter, 
uncrystallizablo  substance,  soluble  in  20  parts  of 
water,  very  soluble  in  alcohol,  and  slightly  so  in 
ether.  The  yellow  powder  above  alluded  to  is 
also,  though  improperly,  called  lupulin. 

LUCIFERS.  Matches  tipped  with  a  mixture 
of  sulphuret  of  antimony  and  chlorate  of  potash, 
(both  in  fine  powder,)  made  into  a  paste  with  a 
solution  of  gum.  They  are  inflamed  by  friction 
against  a  piece  of  emery,  sand,  or  glass  paper. 
(See  Chlorate  Matches  and  Congreve.) 

LUTE.  Syn.  Lut,  (Fr.)  Kitte  ;  Beschlage, 
(Ger.)  Lutum  ;  C.ementum,  (Lat.)  A  composi¬ 
tion  employed  to  secure  the  joints  of  chemical  ves¬ 
sels,  or  as  a  covering  to  protect  them  from  the  vio¬ 
lence  of  the  fire.  For  the  joints  of  vessels,  as 
stills,  &.C.,  not  exposed  to  a  heat  much  higher 
than  212°  F.,  linseed  meal,  either  alone  or  mixed 
with  an  equal  weight  of  whiting,  and  made  into  a 
stiff  paste  with  water,  may  be  employed.  Ground 
almond  cake,  from  which  the  oil  has  been  pressed, 
may  also  be  used  for  the  same  purpose.  For  the 
joints  of  small  vessels,  as  tubes,  «fcc.,  especially 
of  glass  or  earthenware,  small  rings  of  Indian  rub¬ 
ber  slipped  over  and  tied  above  and  below  the 
joint,  are  very  convenient  substitutes  for  lutes,  and 
have  the  advantage  of  lasting  a  long  time,  and 


MAD 


410 


MAG 


bearing  uninjured  the  beat  at  which  oil  of  vitriol 
boils.  For  joining  crucibles  to  be  exposed  to  a 
strong  heat,  a  mixture  of  fine  clay  and  ground 
bricks,  mixed  up  with  water,  or  preferably  with  a 
solution  of  borax,  answers  well  for  most  purposes. 
As  a  coating  for  vessels,  to  preserve  them  from  in¬ 
jury  from  exposure  to  the  fire,  nothing  is  better 
than  a  mixture  of  ordinary  pipeclay  and  horse 
dung,  made  into  a  paste  with  water.  This  compo¬ 
sition  is  used  by  the  pipe -makers,  and  will  stand 
unharmed  the  extremest  heat  of  their  kiln  for  24 
hours.  It  is  applied  by  spreading  it  on  paper. 

LUTEOLINE.  This  name  has  been  given  to 
a  yellow  coloring  matter,  discovered  by  Chevreul 
in  weld.  It  is  crystalline  and  volatile. 

MACARONI.  This  only  differs  from  vermi¬ 
celli  in  the  size  of  the  pipes,  which  are  about  as 
large  as  a  goose  quill.  A  pleasant  dish  may  be 
made  by  boiling  macaroni  in  water  until  soft, 
either  with  or  without  salt,  draining  off  the  water, 
and  then  stewing  it  with  a  little  butter,  cream,  and 
grated  cheese,  adding  spice  to  palate.  It  may  be 
made  into  a  form  and  browned  before  the  fire. 

MACARONS,  CREME  DE.  Prep.  Clean 
spirit  at  24  u.  p.  (about  0-945)  2  gallons  ;  bitter  al¬ 
monds,  blanched  and  bruised,  1  lb. ;  cloves,  cinna¬ 
mon,  and  mace,  in  coarse  powder,  of  each  1|  dr. ; 
infuse  for  10  days,  filter,  and  add  white  sugar  8 
lbs. ;  dissolved  in  pure  water  1  gallon.  Color  violet, 
with  infusion  or  tincture  of  litmus  and  cochineal. 
An  agreeable  nutty  flavored  cordial,  but  from  con¬ 
taining  so  much  bitter  almonds,  should  be  drunk 
with  caution.  The  English  use  only  half  the  above 
quantity  of  almonds. 

MACAROONS,  ENGLISH.  Prep.  Sweet 
almonds  1  (b.  ;  blanch,  beat  to  a  paste,  add  lump 
sugar  1 J  lb. ;  whites  of  6  eggs ;  the  grated  yellow 
peel  of  2  lemons  ;  mix  well,  make  into  forms, 
cover  with  wafer  paper,  and  bake  in  a  moderate 
heat. 

MACERATION.  Syn.  Einweichen,  ( Ger .) 
Maceration,  ( Fr .)  Maceratio,  ( Lat .,  from  ma- 
cero,  to  soften  by  water.)  In  Chemistry  and 
Pharmacy,  the  infusion  of  a  substance  in  water, 
for  the  purpose  of  extracting  the  portion  soluble 
in  that  menstruum.  The  word  is  also  frequently 
applied  to  the  infusion  of  organic  substances  in 
alcohol,  ether,  or  water,  either  alkalized  or  acidu¬ 
lated. 

MACKEREL.  This  fish  is  very  apt  to  disa¬ 
gree  with  the  stomach,  and  occasionally  induces 
symptoms  resembling  those  of  poisoning.  It  keeps 
worse  than  any  other  fish.  It  is  in  season  in  May, 
June,  and  July.  (See  Fish.) 

MADDEN’S  VEGETABLE  ESSENCE, 
(CONCENTRATED.)  Compound  infusion  of 
roses,  made  strongly  acidulous  by  the  addition  of 
more  acid.  It  is  astringent  and  refrigerant. 

MADDER.  Syn.  Dyer’s  Madder.  Radix 
Rubia.  Radix  Ruble  Tinctorum,  ( Lat .)  Gar- 
ance,  (Gr.)  Farberrothe,  (Ger.)  The  root  of 
the  rubia  tinctorum,  (Linn.)  The  best  madder 
has  the  size  of  a  common  goose  quill,  a  reddish  ap¬ 
pearance,  and  a  strong  odor.  As  soon  as  the  roots 
are  taken  from  the  ground  they  are  picked  and 
dried  ;  and  before  use,  they  are  ground  in  a  mill. 
Levant,  T nrkey,  and  Smyrna  madder,  is  imported 
whole,— French,  Dutch,  and  Zealand  madder 


ground.  The  finest  quality  of  ground  madder  is 
called  “  crop”  or  “  grappe  “  ombro”  and  “  ga- 
mene ”  are  inferior  sorts,  and  “  mull”  the  worst. 

Madder  contains  several  distinct  principles  ;  as 
madder  red,  (see  Alizarine,)  madder  purple, 
(see  Purpurin,)  madder  orange,  a  substance  very 
soluble  in  ether  and  in  hot  alcohol ;  madder  yel- j 
low,  very  soluble  in  water  and  alcohol;  madder 
brown,  a  substance  but  little  known. 

Uses.  Madder  has  been  given  in  jaundice  and  1 
rickets,  and  as  an  emmenagogue.  Dose.  %  dr.  to  J 
2  dr.  twice  or  thrice  a  day.  It  is  principally  em¬ 
ployed  as  a  dye  stuff.  (See  Red  Dyes.) 

MAGISTERY.  Syn.  Magisterium,  (Lat.,  j 
from  magister,  a  master.)  A  term  formerly  ap-  j 
plied  to  precipitates  obtained  by  diluting  certain  j 
solutions  with  water ;  as  magistery  of  bismuth,  i 
trisnitrate  of  bismuth,  which  is  prepared  by  adding 
water  td  a  solution  of  bismuth  in  nitric  acid  The  I 
following  are  the  principal  substances  to  which  this 
term  has  been  applied : — Magisterium  marcasitce, 
trisnitrate  of  bismuth. — Ludolph’s  magistery  of  ; 
opium,  (magisterium  opii  Ludovici,)  prepared  by 
precipitating  an  acetic  solution  of  opium  with  sub¬ 
carbonate  of  potash,  filtering,  and  drying  the  pre- 
cipitate  ; — magistery  of  alum,  hydrate  of  alumi¬ 
na  ; — magistery  of  diaphoretic  antimony,  (mate-  j 
ria  perlata,)  the  precipitate  obtained  by  adding  an  ! 
acid  to  the  water  used  to  wash  diaphoretic  anti-  | 
moil)- ; — magistery  of  lapis  calaminaris,  hydrated  j 
oxide  of  zinc. 

MAGNES  ARSENIC ALIS.  Arsenical  mag¬ 
net.  Prep.  Common  antimony,  sulphur,  and 
white  arsenic,  equal  parts  ;  mix  and  fuse  together  1 
till  they  form  a  kind  of  glass.  Corrosive.  Once 
used  as  a  caustic. 

MAGNESIA.  Syn.  Oxide  of  Magnesium. 
Calcined  Magnesia.  Burnt  do.  Caustic  do. 
Talc  earth.  Bitter  do.  Magnesie  ;  Magne- 
sie  caustique,  (Fr.)  Talkerde  ;  Bitter  erde  ; 
Gebrannte  Magnesia,  (Ger.)  Magnesia  calci-  i 
nata.  Do.  usta.  (P.  L.  1788.)  Magnesia.  (P.  j 
L.  E.  &  D.)  A  light,  white  substance,  classed 
with  the  earths.  It  occurs  both  in  the  organic  I 
and  inorganic  kingdoms.  It  was  discovered,  or  at  | 
least  first  chemically  distinguished  from  lime,  by  1 
Dr.  Black,  in  1755.  The  ancient  chemists  applied 
the  term  magnesia  to  substances  that  they  con- 
ceived  to  have  the  power  of  abstracting  any  prin¬ 
ciple  from  the  air.  Thus  an  earth,  which  on  ex¬ 
posure  to  the  air  increased  in  weight  and  yielded 
vitriol,  they  called  magnesia  vitriolata.  For  a 
similar  reason,  because  nitrous  acid  was  separated 
during  the  old  process  for  obtaining  magnesia,  it 
was  called  magnesia  nitri,  and  afterwards  from 
its  color,  magnesia  alba.  Pure  magnesia  (calci-  : 
ned)  is  properly  the  oxide  of  the  metal  magnesium , 
— carbonate  of  magnesia,  the  same  oxide  combi¬ 
ned  with  carbonic  acid,  and  sulphate  of  magnesia,  j 
(Epsom  salts,)  the  same  oxide  combined  with  sul¬ 
phuric  acid  or  oil  of  vitriol. 

Prep.  (P.  L.  E.  &,  D.)  Expose  carbonate  of 
magnesia  in  a  crucible  to  a  full  red  heat  for  2 
hours,  or  till  the  powder  suspended  in  water  does  j 
not  effervesce  on  the  addition  of  muriatic  acid. 

Remarks.  On  the  large  scale,  covered  crucibles  j 
made  of  porous  earthenware,  are  employed  as  the  i 
containing  vessels,  and  the  heat  is  applied  by  pla¬ 
cing  them  in  a  sort  of  furnace,  or  rather  oven,  j 


MAG 


411 


MAG 


/ 


heated  with  coke.  The  process  is  known  to  be 
complete  when  the  magnesia  presents  a  peculiar 
luminous  appearance.  Product.  About  500. 

Prop.,  Uses,  <fc.  A  very  light,  white,  odorless, 
tasteless  powder ;  sp.  gr.  2-3 ;  when  moistened  it 
slightly  acts  on  turmeric  paper;  soluble  in  5,142 
parts  of  cold  water,  and  in  36,000  parts  of  hot  wa¬ 
ter.  It  slowly  absorbs  carbonic  acid  from  the  at¬ 
mosphere.  With  the  acids  it  forms  salts,  most  of 
which  may  be  made  by  the  direct  solution  of  the 
earth,  or  its  hydrate  or  carbonate.  As  a  medicine 
it  is  antacid  and  laxative,  and  is  exhibited  in  heart- 
bum,  diarrhoea,  constipation  of  children,  &,c.  Its 
continued  use  is  not  unaccompanied  with  danger, 
as  instances  are  recorded  in  which  it  has  accumu¬ 
lated  in  the  intestines,  and  produced  serious  incon¬ 
venience.  Dose.  As  an  antacid,  a  teaspoonful  ; 
as  a  purgative,  i  dr.  to  2  dr.  or  more.  Combined 
with  rhubarb  it  is  a  favorite  purge  for  infants. 

Pur.  “  It  dissolves  in  hydrochloric  acid  without 
effervescence.  Neither  bicarbonate  of  potassa,  nor 
chloride  of  barium,  throws  down  any  thing  from 
the  solution.  It  turns  turmeric  paper  brown”  (P. 
L.)  when  moistened.  “  Fifty  grains  are  entirely 
soluble  in  muriatic  acid  f  ;  an  excess  of  ammo¬ 
nia  occasions  in  the  solution  only  a  scanty  precip¬ 
itate  of  alumina :  the  filtered  liquid  is  not  precip¬ 
itated  by  oxalate  of  ammonia.”  (P.  E.) 

Tests.  Magnesia  is  precipitated — 1.  As  a  bulky 
l  white  hydrate,  by  pure  alkalis. — 2.  As  a  bulky 
white  carbonate,  by  the  carbonates  of  potassa  and 
soda.  Both  the  above  precipitates  dissolve,  in 
nitric  and  muriatic  acid,  forming  salts  which  are 
very  deliquescent,  and  soluble  in  alcohol. — 3.  So¬ 
lutions  of  magnesian  salts  are  not  precipitated 
by  the  alkaline  sulphates  or  sulphuric  acid,  and 
when  dilute  by  oxalate  of  ammonia.  By  these 
tests  it  may  be  distinguished,  and  separated  from 
lime. 

MAGNESIA,  CARBONATE  OF.  Syn. 

SUBCARBONATE  OF  MAGNESIA.  MAGNESIA  ALBA, 

(P.  L.  1788.)  Magnesle  Subcarbonas,  (P.  L. 
1824.)  Magnesias  Carbonas,  (P.  L.  E.  &  II.) 
Comitissas  Palm.®  Pulvis.  Carbonate  de  Mag- 
nesie,  {Fr.)  Kohlensaore  Magnesia,  ( Ger .) 
Prep.  I.  (P.  L.)  Epsom  salts  lb.  iv  ;  carbonate  of 
soda  lb.  iv,  ^viij  '■>  water  4  gallons ;  dissolve  the 
salts  and  soda,  each  separately  in  one  half  the  wa¬ 
ter,  strain,  mix  and  boil  the  liquors,  constantly 
stirring  for  15  minutes ;  after  subsidence  decant 
the  clear,  wash  the  precipitate  with  boiling  water, 
and  dry  it.  The  formula  of  the  P.  E.  is  essential¬ 
ly  the  same,  but  the  P.  D.  orders  carbonate  of 
potash  instead  of  soda. 

II.  Add  a  solution  of  carbonate  of  potassa  or 
soda  to  the  bittern  of  the  sea  salt  works,  and  well 
wash  and  dry  the  precipitate  as  before.  Both  the 
preceding  processes  yield  the  light  carbonate  of 
magnesia  of  commerce. 

III.  {Heavy  carbonate  oft  magnesia.  Magne¬ 
sia  ponder osa.) — a.  Saturated  solution  of  Epsom 
salts  1  part  ;  water  3  parts ;  heat  to  the  boiling 
point,  then  add  cold  saturated  solution  of  carbonate 
of  soda  1  part,  (all  by  measure  ;)  boil,  with  constant 
agitation,  till  effervescence  ceases,  then  add  boiling 
water  100  parts,  agitate  well,  decant  oil  the  clear 
liquid,  drain  and  wash  the  precipitate  with  hot  | 
water,  in  a  linen  cloth,  and  finish  the  drying  by 
heating  it  in  an  iron  pot.  • Product ,  very  superior. 


b.  Epsom  salts  12  parts  ;  crystallized  carbonate 
of  soda  13  parts ;  dissolve  each  separately  in  as 
little  cold  water  as  possible,  then  heat  separately 
each  solution  to  the  boiling  point,  mix  and  boil  till 
effervescence  ceases ;  wash  and  dry,  as  before. 
Product,  superior. 

Remarks.  The  carbonate  of  magnesia  of  com¬ 
merce  is  usually  made  up  into  cakes  or  dice,  while 
drying,  or  is  permitted  to  drain  and  dry  in  masses, 
which  are  then  cut  into  shapes  with  a  thin  knife. 
It  is  powdered  by  rubbing  it  through  a  wire  sieve. 

Prop.,  Uses,  <J-c.  Carbonate  of  magnesia  is  a 
white,  inodorous,  tasteless  powder,  possessing  similar 
properties  to  calcined  magnesia.  Dose.  As  an 
antacid,  J  to  a  whole  teaspoonful  3  or  4  times 
daily  ;  as  a  laxative,  £  dr.  to  2  dr.  It  is  common¬ 
ly  taken  in  milk.  It  is  apt  to  produce  flatulence, 
but  in  other  respects  is  preferable  to  calcined  mag¬ 
nesia.  An  ounce  measure  is  filled  by  48  grs.  of 
the  light,  and  160  grs.  of  the  heavy  carbonate, 
lightly  placed  in  it. 

Pur.  “  The  distilled  water  it  has  been  boiled  in 
should  not  discolor  tunneric  paper.  The  addition 
of  chloride  of  barium,  or  nitrate  of  silver,  effects  no 
precipitation.  By  solution  in  dilute  sulphuric  acid, 
100  parts  lose  36-6  parts,  by  weight.  When  the 
effervescence  has  ceased,  bicarbonate  of  potassa 
produces  no  precipitate.”  (P.  L.) 

MAGNESIA,  CITRATE  OF.  Syn.  Mag¬ 
nesias  Citras.  Prep.  Saturate  a  solution  of  citric 
acid  with  carbonate  of  magnesia,  (about  20  grs.  of 
acid  to  14  grs.  of  the  base.)  It  is  usually  drunk 
while  effervescing.  A  pleasant  saline  draught. 

Remarks.  The  dry  white  powder  sold  as  citrate 
of  magnesia  in  the  shops,  is  quite  a  different  prep¬ 
aration  to  the  above,  and  does  not  contain  1  par¬ 
ticle  of  citric  acid.  The  following  formula  is  that 
of  a  wholesale  London  drug  house  that  does  large¬ 
ly  in  this  article : — 

Calcined  magnesia  1 J  lbs.,  (or  carbonate  2  lbs. ;) 
powdered  tartaric  acid  1 J  lbs. ;  bicarbonate  of  soda 
1  lb. ;  dry  each  article  by  a  gentle  heat,  then  mix, 
pass  the  mixture  through  a  sieve,  and  keep  it  in 
well-corked  bottles.  Some  persons  add  a  few 
drops  of  essence  of  lemon,  and  3  lbs.  of  finely-pow¬ 
dered  sugar  to  the  above  quantity.  This  addition 
renders  it  more  agreeable. 

MAGNESIA,  HENRY’S.  This  is  ordinary 
carbonate  of  magnesia,  the  washing  of  which  has 
been  finished  with  a  little  rose  water. 

MAGNESIA,  SULPHATE  OF.  Syn.  Phy¬ 
sical  Salt.  Epsom  Salts.  Vitriolated  Mag¬ 
nesia.  Bitter  purging  Salt.  Sal  Epsomensis. 
Sal  Catharticus  amarus.  Sal  Anglicum.  Sal 
Seidlitzense.  Sal  Catharticum.  Magnesia 
vitriolata.  Magnesias  sulphas,  (P.  L.  E.  &  D.) 
Sulphate  de  Magnesie,  (Fr.)  Bittersalz  ;  El- 

SAMERSALZ  J  ScHWEFELSAURE  MAGNESIA,  (Ger.) 

This  salt  is  only  prepared  on  the  large  scale,  either 
from  magnesian  limestone  or  bittern. 

Prep.  I.  {From  Dolomite  or  magnesian  lime¬ 
stone.) — a.  Heat  the  mineral  with  sufficient  dilute 
sulphuric  acid  to  convert  all  its  carbonate  into  sul¬ 
phate  of  lime,  wash  out  all  the  sulphate  of  mag¬ 
nesia  with  hot  water,  and,  after  defecation,  evapo¬ 
rate  and  crystallize. — b.  Dissolve  out  all  the  car¬ 
bonate  of  lime  with  muriatic  acid,  then  well  wash 
with  water,  and  "dissolve  the  remaining  carbonate 
of  magnesia  in  dilute  sulphuric  acid,  aud  proceed 


MAG 


412 


MAL 


as  before.  This  method  is  very  economical  where 
muriatic  acid  can  be  obtained  almost  gratuitously, 
as  in  the  neighborhood  of  soda  works. — c.  Instead 
of  sulphuric  acid  employ  sulphate  of  iron  to  neutral¬ 
ize  the  magnesia. 

II.  ( From  bittern.)  a.  Boil  the  residual  liquor, 
or  mother-water  of  sea  salt,  for  some  hours,  skim, 
and  decant  the  clear,  then  concentrate  by  evapo¬ 
ration,  and  run  the  solution  into  wooden  coolers  ; 
in  1  or  2  days  J  part  of  Epsom  salts  will  have 
crystallized  out.  This  is  called  “  singles .”  By 
re-solution  in  water,  and  recrystallization,  “  dou¬ 
bles ,”  or  Epsom  salts,  fit  for  the  market,  are  ob¬ 
tained.  Bittern  yields  about  5  parts  of  sulphate  of 
magnesia  for  every  100  parts  of  common  salt  that 
have  been  previously  obtained  from  it. 

b.  Boil  a  sufficient  quantity  of  calcined  magne¬ 
sian  limestone  in  bittern,  to  displace  the  muriatic 
acid  from  the  magnesia  ;  evaporate  as  before.  This 
is  the  most  economical  process. 

Prop.,  Uses,  <fc.  Sulphate  of  magnesia  is  an 
excellent  cooling  purgative,  and  sometimes  proves 
diuretic  and  diaphoretic.  Dose.  %  oz.  to  1  ^  oz.  as 
a  purgative  or  antidote  in  poisoning  by  lead.  Large 
doses  should  be  avoided.  Dr.  Christison  mentions 
the  case  of  a  boy  10  years  old,  who  swallowed  2 
oz.  of  salts,  and  died  within  10  minutes.  (Treatise 
on  Poisons.)  A  small  quantity  of  Epsom  salts, 
largely  diluted  with  water,  (as  a  drachm  to  £  pint 
or  J  pint,)  will  usually  purge  as  much  as  the  com¬ 
mon  dose.  This  increase  of  power  has  been  re¬ 
cently  shown  by  Liebig  to  result  rather  from  the 
quantity  of  water  than  the  salt.  Pure  water  is 
greedily  taken  up  by  the  absorbents ;  but  water 
holding  in  solution  saline  matter  is  rejected  by 
those  vessels,  and  consequently  passes  off  by  the 
intestines. 

Pur.  Pure  Epsom  salts  are  soluble  in  their  own 
weight  of  water  at  60°  F.,  by  which  they  may  be 
distinguished  from  Glauber  salts,  which  are  much 
less  soluble.  Shaken  in  the  cold  with  water  and 
carbonate  of  baryta  or  lime,  an  alkaline  solution 
of  carbonate  of  soda  will  be  obtained  if  Glauber 
salts  be  present  in  the  sample.  When  digested  in 
alcohol,  the  filtered  liquid  should  not  yield  a  pre¬ 
cipitate  with  nitrate  of  silver,  and  should  evaporate 
without  residue.  “  Sulphuric  acid  dropped  into  the 
solution  should  not  expel  any  fumes  of  hydrochlo¬ 
ric  acid.  100  grs.  dissolved  in  water,  and  mixed 
with  a  boiling  solution  of  carbonate  of  soda,  yield 
34  grs.  of  carbonate  of  magnesia  when  dried.” 
(P.  L.) 

Caution.  Epsom  salts  and  oxalic  acid  may  be 
readily  distinguished  from  each  other  by  the  fol¬ 
lowing  properties : — 


EPSOM  SALTS. 

Taste  bitter. 

Odorless. 

Turn  opaque  and  ichite 
when  dissolved  and 
mixed  with  carbonate 
of  soda  or  potassa. 

Do  not  alter  vegetable 
blues. 

Have  no  action  on  ink 
spots  or  iron-moulds. 


OXALIC  ACID. 

Tastes  sour. 

Smells  slightly  nitrous, 
(generally.) 

Effervesces  when  mixed 
with  carbonate  of  soda 
or  potassa,  and  the  li¬ 
quid  afterwards  be¬ 
comes  transparent. 

Turns  vegetable  blues 
red. 

Re?noves  ink  spots  and 
iron-moulds. 


MAGNESIAN  APERIENT.  Prep.  Epsom 
salts  2  lbs. ;  dry  by  a  gradually  increased  heat, 
powder,  add  tartaric  acid  (also  dried)  1^  lb.;  cal¬ 
cined  magnesia  ^  lb. ;  finely-powdered  white  sugar 
3  lbs. ;  bicarbonate  of  soda  (dried  without  heat) 

1  lb. ;  essence  of  lemon  1  dr. ;  mix  well,  rub  it  j 
through  a  sieve,  in  a  dry  situation,  put  it  into  bot¬ 
tles,  and  cork  down  immediately.  Dose.  ^  to  2 
dessert-spoonfuls  thrown  into  a  tumbler  3  parts 
filled  with  water,  rapidly  stirred,  and  drunk  while* 
effervescing,  early  in  the  morning  fasting,  or  be¬ 
tween  breakfast  and  dinner.  An  excellent  medi¬ 
cine  for  habitual  constipation  and  stomach  com¬ 
plaints. 

MAGNESIUM.  The  metallic  base  of  the 
earth  magnesia.  The  existence  of  this  metal  was 
demonstrated  by  Sir  H.  Davy  in  1808,  but  it  was 
first  obtained  in  sufficient  quantity  to  examine  its 
properties,  by  Bussy  in  1830. 

Prep.  Introduce  5  or  6  pieces  of  potassium 
about  the  size  of  peas,  into  a  glass  tube  retort,  and 
over  the  potassium  lay  a  sufficient  number  of 
small  fragments  of  chloride  of  magnesium  to  cover 
it.  The  latter  must  then  be  heated  to  near  its 
point  of  fusion,  when  the  flame  of  the  lamp  must 
be  applied  to  the  potassium,  so  that  its  vapor  may 
pass  through  the  stratum  of  heated  chloride.  As 
soon  as  the  vivid  incandescence  that  follows  is 
over,  throw  the  mass  into  water,  and  collect  the 
insoluble  metallic  portion. 

Prop.,  cj-c.  Color  and  lustre  resemble  silver,  j 
malleable  and  fusible  at  a  red  heat,  unaffected  by 
dry  air  and  water ;  burns  with  brilliancy  in  oxygen  j 
gas,  yielding  oxide  or  protoxide  of  magnesium, 
or  magnesia,  and  inflames  spontaneously  in  chlo¬ 
rine,  yielding  chloride  of  magnesium.  It  dissolves  1 
in  the  acids  with  the  evolution  of  hydrogen  gas, 
and  pure  salts  of  magnesia  result.  Chloride  of 
magnesium  is  best  prepared  by  dissolving  magnesia 
in  muriatic  acid,  evaporating  to  dryness,  adding  j 
an  equal  weight  of  muriate  of  ammonia,  project¬ 
ing  the  mixture  into  a  red-hot  platinum  crucible, 
and  continuing  the  heat  till  a  state  of  tranquil  fu¬ 
sion  be  attained.  (Liebig.)  On  cooling  it  forms  a  ; 
transparent,  colorless,  and  very  deliquescent  mass. 
Iodide,  fluoride,  and  bromide  of  magnesium  may 
be  prepared  by  dissolving  magnesia  in  hydriodic, 
hydrofluoric,  and  hydrobromic  acids. 

MAHOGANY  STAIN.  Prep.  I.  Pure  So- 
cotrine  aloes  1  oz. ;  dragon’s  blood  ^  oz. ;  rectified 
spirit  1  pint ;  dissolve,  and  apply  2  or  3  coats  to 
the  surface  of  the  wood  ;  finish  off  with  wax  or  oil 
tinged  with  alkanet. 

II.  Wash  over  the  wood  with  strong  aquafortis, 
and  when  dry,  apply  a  coat  of  the  above  varnish ; 
polish  as  last. 

III.  Logwood  2  oz. ;  madder  8  oz. ;  fustic  1  oz. ; 
water  1  gallon ;  boil  2  hours,  and  apply  it  several 
times  to  the  wood  boiling  hot ;  when  dry,  slightly 
brush  it  over  with  a  solution  of  pearlash  1  oz.,  in 
water  1  quart ;  dry  and  polish  as  before. 

MAHOGANY  FURNITURE.  Stains  and 
spots  may  be  taken  out  of  mahogany  furniture  by  ' 
the  use  of  a  little  aquafortis,  or  oxalic  acid  and 
water,  by  rubbing  the  part  with  the  liquid,  by  J 
means  of  a  cork,  till  the  color  is  restored  ;  observ¬ 
ing  afterwards  to  well  wash  the  wood  with  water,  j 
and  to  dry  and  polish  as  usual. 

MALEIC  ACID.  «A  peculiar  acid  obtained  ! 


MAL 


413 


MAL 


by  distilling  malic  acid  with  a  quick  fire ;  a  solu¬ 
tion  of  maleic  acid  passes  over  into  the  receiver, 
from  which  crystals  may  be  obtained  by  evapora¬ 
tion.  It  is  soluble  in  water,  alcohol,  and  ether, 
and  possesses  a  sour  taste.  Heat  resolves  it  into 
water  and  anhydrous  maleic  acid.  If  kept  long 
fused  at  a  low  temperature,  it  passes  into  a  crys¬ 
talline  mass  of  fumaric  acid.  It  forms  salts  with  the 
bases  termed  maleates,  which  are  mostly  insoluble. 

MALIC  ACID.  Syn.  Acide  malique,  (Fr.) 
Aepfelsaure,  ( Ger .)  Acidum  malicum,  ( Lat .) 
Prep.  (Winkler.)  Juice  of  the  fruit  of  the  moun¬ 
tain  ash,  (sorbus  aucuparia,)  immediately  after  it 
has  turned  red,  but  still  unripe,  q.  s.  ;  heat  it  to 
the  boiling  point,  skim,  filter,  nearly  neutralize 
with  ammonia,  and  precipitate  with  a  solution  of 
1  part  of  acetate  of  lead  to  every  72  parts  of  juice  ; 
filter,  and  again  precipitate  with  nitrate  of  lead  ; 
allow  the  whole  to  stand  until  it  forms  a  mass  of 
crystals,  then  well  wash,  dry,  powder,  suspend  in 
water,  and  decompose  by  a  current  of  sulphureted 
hydrogen ;  again  filter,  neutralize  with  ammonia, 
decolor  with  animal  charcoal,  a  second  time  pre¬ 
cipitate  with  nitrate  of  lead,  and  decompose  the 
resulting  nitrate  of  lead  by  sulphureted  hydrogen  ; 
lastly,  filter,  evaporate,  and  crystallize.  Product. 
6  oz.  of  crystallized  malic  acid  from  296  oz.  of  juice. 

Remarks.  Liebig  first  converts  the  impure  solu¬ 
tion  of  the  acid  into  acid  malate  of  ammonia  by 
neutralizing  one  half,  and  mixing  it  with  the  other 
half  unneutralized.  This  salt  forms  larger  crys¬ 
tals  than  the  neutral  malate,  and  is  easier  decol¬ 
ored.  Mr.  Everett  has  lately  proposed  the  juice 
of  the  leaf-stalks  of  garden  rhubarb  as  a  source  of 
malic  acid.  One  imperial  gallon  of  this  juice  con¬ 
tains  11,139$  grs.  of  dry  malic  acid.  The  stalks 
should  be  peeled  before  pressing  out  the  juice,  as 
the  cuticle  contains  much  color.  20,000  grs.  of 
the  peeled  stalks  yield  12,500  grs.  of  juice.  Mr. 
Everett’s  process  is  as  follows : — neutralize  with 
hydrate  of  lime,  boil,  filter,  precipitate  with  nitrate 
of  lead,  allow  it  to  stand  for  a  few  hours,  boil, 
cool,  filter,  decompose  the  precipitate  with  sul¬ 
phuric  acid,  avoiding  excess,  throw  down  the  ex¬ 
cess  of  lead  from  the  supernatant  portion  with 
sulphureted  hydrogen,  evaporate,  and  crystallize. 
(Proc.  of  the  Chem.  Soc.) 

Prop.,  <SfC.  Malic  acid  is  very  soluble  in  water, 
has  a  pleasant  acidulous  taste,  and,  when  neutral¬ 
ized  with  the  bases,  forms  salts  called  malates. 
When  kept  fused  for  some  time  at  a  low  heat,  it 
is  converted  into  paramalic  or  fumaric  acid  ;  and 
when  quickly  distilled,  it  yields  malic  acid,  while 
fumaric  acid  is  left  in  the  retort.  Malic  acid  may 
also  be  obtained  from  the  juice  of  apples,  and  sev¬ 
eral  other  sorts  of  fruit. 

MALT.  Syn.  Malt,  (Fr.)  Malz,  (Ger.) 
Bvne.  Boasium  ;  Maltum,  (Lat.)  Mm,  (Gr.) 
Grain  which  has  become  sweet  in  consequence  of 
incipient  germination.  Barley  is  the  grain  usually 
malted,  and  the  process  consists  in  exposure  to 
warmth  and  moisture.  The  grain  is  steeped  in 
water  contained  in  large  wooden  or  stone  cisterns, 
or  a  period  of  from  40  to  60  hours,  depending  on 
he  temperature  of  the  weather,  or  until  it  becomes 
'ufficiently  swollen  and  soft  enough  to  be  easily 
)ierced  with  a  needle,  or  crushed  between  the 
humb  and  finger  without  yielding  a  milky  juice. 
Vs  soon  as  the  grain  has  been  sufficiently  soaked, 


the  water  is  drawn  off,  and  the  swollen  barley  is 
laid  upon  the  stone  floor  of  a  suitable  apartment 
called  the  couch,  to  the  depth  of  12  to  16  inches, 
where  it  is  allowed  to  remain  till  the  acrospire,  or 
rudiments  of  the  plumula,  shoot  forth.  During 
the  period  the  grain  remains  in  the  couch,  it  is  at 
first  turned  every  24  hours,  and  afterwards  2  or  3 
times  a  day,  and  at  each  turning  the  layer  is 
spread  out  more  and  more  till  it  is  reduced  to  the 
depth  of  about  3  or  4  inches.  The  sprouted  grain 
is  next  removed  to  the  malt  kiln,  and  dried  in  a 
thin  layer,  at  a  temperature  of  from  90  to  100°  F., 
until  quite  hard.  It  now  constitutes  pale  malt ; 
when  all  the  moisture  has  exhaled,  and  the  heat 
is  raised  to  from  120  to  125°,  yellow,  or  amber 
malt,  is  formed ;  and  when  the  heat  is  further 
raised  to  from  145  to  165°,  amber  brown,  or  pale 
brown  malt,  is  obtained.  When  the  grain  is  dried 
at  a  still  higher  temperature,  it  forms  brown  malt ; 
and  when  the  heat  is  sufficient  to  blacken  or  dis¬ 
color  it,  it  is  known  as  patent  malt.  In  the  prep¬ 
aration  of  the  last  variety,  the  heat  is  sometimes 
pushed  as  high  as  430  to  435°  F.  By  the  process 
of  drying,  the  vitality  of  the  seed  is  destroyed. 
Both  brown  and  patent  malts  are  merely  employed 
to  color  the  worts  produced  from  pale  malt.  1  lb. 
of  patent  malt,  mashed  with  79  lbs.  of  pale  malt, 
will  impart  to  the  liquor  the  color  and  flavor  of 
porter.  The  paler  varieties  of  malt  contain  the 
largest  quantity  of  saccharine  matter.  After  the 
malt  has  been  kiln-dried,  the  acrospire  and  roots 
may  be  removed  by  means  of  a  sieve.  Before  malt 
is  mashed  for  beer,  it  is  ground  in  a  mill.  Product. 
Good  barley  yields  80$  by  weight,  and  109$  by 
measure,  of  dried  and  sifted  malt. 

Choice.  Good  malt  should  have  an  agreeable 
smell,  and  a  sweet  taste,  should  be  round  and  full 
in  the  grain,  and  should  be  moderately  brittle  be¬ 
tween  the  teeth.  The  admixture  of  unmalted 
with  malted  grain  may  be  discovered  by  throwing 
a  little  into  water  ; — malt  floats  on  water,  but  raw 
barley  sinks. 

Uses,  Malt  is  chiefly  employed  in  the  arts 
of  brewing  and  distillation.  An  infusion  or  decoc¬ 
tion  of  malt  (sweet  wort)  is  laxative,  and  has  been 
recommended  as  an  antiscorbutic  and  tonic.  It 
has  been  given  with  advantage  in  scurvy.  (See 
Brewing,  Distillation,  Fermentation,  &c.) 

MALT  LIQUORS.  The  qualities  of  ale, 
beer,  and  porter,  as  beverages,  and  the  methods 
of  preparing  them,  have  been  already  described, 
(see  Ale,  Beer,  Brewing,  Mum,  Porter,  &c.  ;) 
the  present  article  will  therefore  be  confined  to  a 
short  notice  of  the  cellar  management,  and  the 
diseases  of  malt  liquors  generally. 

Bottling.  Clean,  sweet,  and  dry  bottles,  and 
sound  and  good  corks,  should  be  had  in  readiness. 
The  liquor  to  be  bottled  should  be  perfectly  clear  ; 
and  if  it  be  not  so,  it  must  be  submitted  to  the 
operation  of  “fining."  When  quite  fine,  and  in 
good  condition,  the  bung  of  the  cask  should  be  left 
out  all  night,  and  next  day  the  liquor  should  be  put 
into  bottles,  which,  after  remaining  24  hours  mere¬ 
ly  covered  with  sheets  of  paper  to  keep  out  flies 
and  dust,  must  be  securely  corked  down.  Porter 
is  generally  wired  over.  If  the  liquor  is  intended 
for  exportation  to  a  hot  climate,  the  bottles  should 
remain  filled  for  three  days  or  more  before  corking 
them.  The  stock  of  bottled  liquor  should  be  stored 


MAL 


414 


MAN 


hi  a  cool  situation,  and  a  small  quantity  to  meet 
present  demands  should  also  be  set  on  their  sides 
in  a  warmer  place  to  ripen.  October  beer  should 
not  be  bottled  before  midsummer,  nor  March  beer 
till  Christmas. 

Ripening.  The  addition  of  a  small  lump  of 
white  sugar  to  each  bottle  of  ale  or  beer,  and  a 
teaspoonful  of  moist  sugar  to  each  bottle  of  porter 
at  the  time  of  corking,  will  render  it  fit  for  drink¬ 
ing  in  a  few  days  in  ordinary  weather.  A  raisin 
or  lump  of  sugar  candy  is  often  added  to  each  bot¬ 
tle  with  a  like  intention.  The  Parisians  bottle 
their  beer  one  day,  and  sell  it  the  next.  For  this 
purpose,  in  addition  to  the  sugar  as  above,  they  add 
2  or  3  drops  of  yeast.  Such  bottled  liquor  must, 
however,  be  drunk  within  a  week,  or  else  stored  in 
a  very  cold  place,  as  it  will  otherwise  burst  the 
bottles,  or  blow  out  the  corks. 

Age.  The  addition  of  a  very  little  diluted  sul¬ 
phuric  acid  to  new  beer  will  give  it  the  appearance 
of  being  1  or  2  years  old.  Copperas,  alum,  sliced 
lemons,  Seville  oranges,  and  cucumbers,  are  also 
frequently  employed  by  brewers  for  the  same  pur¬ 
pose.  These  additions  subject  the  public  brewer 
and  seller  to  a  fine,  but  private  persons  may  em¬ 
ploy  them  at  pleasure. 

Heading.  This  is  added  to  thin  and  vapid  beer 
to  make  it  bear  a  frothy  head.  (See  Heading, 
p.  350.) 

Preservation.  See  the  end  of  the  article  Brew¬ 
ing. 

Improving.  Cut  half  a  quartern  loaf  into  slices, 
toast  them  brown,  place  them  in  a  coarse  linen 
bag,  along  with  2  oz.  of  hops,  and  1  oz.  each  of 
bruised  ginger,  cloves,  and  mustard  seed,  suspend 
the  bag  by  means  of  a  string  a  few  inches  below 
the  surface  of  the  beer,  and  bung  close.  For  a 
hogshead. 

Cloudiness.  Add  a  handful  of  hops,  boiled  in 
1  gallon  of  the  beer,  and  in  a  fortnight  fine  it 
down. 

Sourness.  Add  a  little  powdered  chalk  or  car¬ 
bonate  of  soda  to  the  beer,  until  the  acidity  is 
nearly  removed,  then  rummage  in  4  or  5  lbs.  of 
moist  sugar  or  treacle  to  every  hogshead.  Such 
beer  should  be  soon  put  on  draught,  as  it  is  apt  to 
get  flat  by  keeping.  Oyster  and  egg  shells  are 
also  frequently  used  by  brewers  for  the  same  pur¬ 
pose. 

Vamping.  Half  fill  casks  with  the  old  liquor, 
fill  them  up  with  some  newly  brewed,  and  bung 
close  for  3  weeks  or  a  month. 

Mustiness.  To  each  hogshead  add  1  lb.  of  new 
hops  boiled  in  a  gallon  of  the  liquor,  along  with  7 
lbs.  of  newly-burnt  charcoal  coarsely  bruised,  and 
a  4  lb.  loaf  of  bread  cut  into  slices  and  toasted 
rather  black  ;  rouse  well  every  day  for  one  week, 
then  rummage  in  moist  sugar  3  or  4  lbs.,  and  bung 
down  for  a  fortnight. 

Flatness.  Rummage  a  few  pounds  of  moist 
sugar  or  treacle  (foots)  into  each  hogshead  ;  fer¬ 
mentation  will  ensue  in  a  few  days,  and  the  liquor 
become  brisk.  On  the  small  scale,  the  addition  of 
a  few  grains  of  carbonate  of  soda  or  prepared  chalk 
to  each  glass  will  make  the  liquor  brisk  and  carry 
ahead  ;  but  it  must  be  drunk  within  a  few  minutes, 
else  it  becomes  again  flat.  This  is  an  excellent 
method  when  home-brewed  beer  becomes  sour  and 
vapid. 


j  Recovering.  This  is  said  of  unsaleable  beer  when 
rendered  saleable,  by  giving  it  “  head ”  or  removing 
its  “  tartness.” 

Frosted  beer  is  best  recovered  by  the  addition 
of  a  few  hops  boiled  in  a  little  sweet  wort ;  or  by 
adding  a  little  moist  sugar  or  tteacle  to  induce  a 
fresh  fermentation. 

Foxing  or  bucking.  Add  some  fresh  hops,  along  ! 
with  some  bruised  mustard  seed,  to  the  beer.  Some  ; 
persons  add  a  little  made  mustard,  or  solution  of  j 
alum  or  catechu,  or  a  little  diluted  sulphuric  acid,  | 
and  rummage  well  ;  and  in  a  week  or  10  days 
afterwards,  further  add  some  bean-flour,  treacle, 
or  moist  sugar. 

Ropiness.  Add  a  little  infusion  of  catechu  and 
some  fresh  hops  to  the  beer,  and  in  a  fortnight 
rummage  well,  and  the  next  day  fine  it  down. 

MANDARINS,  THE  DELIGHT  OF  THE.  ! 
Prep.  Spirit,  22  u.  p.,  1  gallon  ;  water  ^  gallon ;  ; 
white  sugar  4  lbs. ;  anisum  chin®  and  ambrette  or 
musk  seed,  (hibiscus  abelmoschus,)  of  each,  bruised,  \ 
J  oz.  ;  safflower  \  oz. ;  place  the  whole  in  a  car¬ 
boy  or  stone  bottle  capable  of  holding  double,  cork 
close,  and  agitate  well  every  day  for  a  fortnight, 
then  decant  and  strain.  A  pleasant  cordial  li¬ 
queur. 

MANGANESE.  Syn.  Manganium  ;  Manga- 
nesium,  (Lat.)  Manganese,  ( Fr .)  Mangan  ;  j 

Braunsteinmetal,  (Ger.)  A  hard,  brittle,  gray-  j 
ish-white  metal,  having  the  sp.  gr.  8-013,  discover¬ 
ed  by  Galm  in  the  black  oxide  of  manganese  of 
commerce. 

Prep.  Reduce  oxide  of  manganese  to  fine  pow¬ 
der,  make  it  into  a  paste  with  oil,  place  the  mix-  1 
ture  in  a  Hessian  crucible  lined  with  charcoal,  lute 
on  the  cover,  and  expose  it  to  the  strongest  heat 
of  a  smith’s  forge  for  2  hours. 

Prop.,  Uses,  dfle.  Manganesium  unites  with 
oxygen,  forming  5  oxides  and  2  acids,  and  with 
chlorine,  fluorine,  and  sulphur,  forming  chlorides, 
fluorides,  and  sulphurets.  The  protoxide  or  j 
green  oxide  (Mn  -f-  O)  is  formed  when  either  of 
the  other  oxides  of  manganese  is  mixed  with  char-  j 
coal,  and  exposed  in  a  covered  crucible  to  a  white  ! 
heat  for  some  time.  It  possesses  strong  basic  prop-  ; 
erties,  and  readily  dissolves  in  the  liquid  acids, 
forming  salts.  The  sesquioxide,  or  second  oxide,  : 
(2  Mn  +  30,)  is  brown  or  brownish-black,  and  is 
found  ready  formed  in  the  mineral  kingdom.  It  is 
the  residuum  left  in  the  retort  when  the  black 
oxide  is  heated  to  moderate  redness  in  the  process 
of  making  oxygen  gas.  The  peroxide,  or  third 
oxide,  (Mn  -f-  20,)  is  the  well-known  black  oxide, 
or  binoxide  of  commerce,  and  is  also  found  in  the 
mineral  kingdom.  (See  Manganese,  Black  Ox¬ 
ide  of.)  The  red,  or  fourth  oxide,  (oxidum  man- 
ganoso-manganicum,  3  Mn  -f-  40,)  is  another 
natural  oxide  of  manganese.  It  may  be  prepared 
artificially,  by  exposing  the  peroxide  or  sesquioxide 
to  a  white  heat.  Varvacite  (4  Mn  -(-70)  is  an¬ 
other  oxide  which  occurs  as  a  mineral  production.  , 
Manganic,  or  Manganeseous  acid,  (Mn  -j-  30,) 
is  formed  when  nitre,  potassa,  or  carbonate  of  po- 
tassa,  is  heated  to  redness  along  with  black  oxide 
of  manganese,  either  in  close  or  open  vessels.  It 
has  never  been  isolated.  Manganesic,  or  perman¬ 
ganic  acid,  (2  Mn  +  70,)  may  be  obtained  by 
mixing  8  parts  of  peroxide  of  manganese  with  7 
parts  of  chlorate  of  potassa,  both  in  fine  powder,  i 


MAN 


*415 


MAN 


adding  10  parts  of  hydrate  of  potassa,  dissolved  in 
a  small  quantity  of  water,  evaporating  to  dryness, 
powdering,  exposing  the  powder  to  a  low  red  heat 
in  a  platinum  crucible,  dissolving  the  mass  in  a 
large  quantity  of  water,  decanting,  evaporating, 
and  crystallizing.  These  crystals  are  permanga¬ 
nate  of  potassa,  from  which  the  acid  may  bo  ob¬ 
tained  by  conversion  into  permanganate  of  baryta, 
and  by  careful  decomposition  by  dilute  sulphuric 
acid,  (Gregory.)  It  has  a  tine  red  color,  bleaches, 
and  is  rapidly  decomposed  by  organic  matter. — 
Frotochloride  of  manganese  is  made  by  heating 
the  chloride  to  Vedness  in  a  glass  tube,  surrounded 
by  an  atmosphere  of  muriatic  acid. — Perchloride 
may  be  obtained  by  mixing  permanganic  and  mu¬ 
riatic  acid,  and  conducting  the  evolved  gas  through 
a  tube  cooled  to  — 4°  F.  It  is  gaseous  at  a  higher 
temperature,  and  is  decomposed  by  moisture. — 
Sulphuret  of  manganese  is  a  natural  mineral  pro¬ 
duction,  but  may  also  be  procured  by  igniting  a 
mixture  of  l  part  of  sulphate  of  manganese  and  1 
part  of  charcoal. — Fluoride  of  manganese  has 
been  formed  by  Dumas  and  Wohler. 

The  salts  of  manganese  may  all  be  prepared 
from  the  black  oxide  of  -commerce  by  dissolving 
the  latter  in  muriatic  acid,  evaporating  the  solu¬ 
tion  to  dryness,  redissolving  in  water,  adding  car¬ 
bonate  of  soda  sufficient  to  precipitate  the  iron 
present,  digesting  the  mixed  precipitate  in  the  re¬ 
mainder  of  the  liquid,  filtering,  adding  hydrosul- 
phuret  of  ammonia  till  it  produces  a  flesh-colored 
precipitate,  and  then  precipitating  the  solution 
with  carbonate  of  soda.  The  carbonate  of  manga¬ 
nese  thus  obtained,  after  being  well  washed  in 
water,  may  be  redissolved  in  the  acids  to  form 
salts,  most  of  which  are  soluble,  and  many  crys- 
tallizable. 

MANGANESE,  BLACK  OXIDE  OF.  Syn. 
Manganese.  Binoxide  of  Manganese.  Tritox- 
ide  of  do.  Peroxide  of  do.  Oxide  of  do. 
Magnesia  nigra.  Manganesii  binoxydum,  (P.  L.) 
Do.  oxidum,  (P.  E.  &,  D.)  Oxide  de  Manganese, 
(Fr.)  Braunstein,  ( Ger .)  This  is  the  only  oxide 
of  manganese  that  is  directly  employed  in  the 
arts.  It  is  a  very  plentiful  mineral  production, 
and  is  found  in  great  abundance  in  some  parts  of 
the  West  of  England.  The  manganese  of  the 
shops  is  prepared  by  washing,  to  remove  the 
earthy  matter,  and  grinding  in  mills.  The  blackest 
samples  are  esteemed  the  best.  It  is  chiefly  used 
to  supply  oxygen  gas,  and  in  the  manufacture  of 
glass  and  dhlorine  ;  in  dyeing,  and  to  form  the 
salts  of  manganese.  It  has  been  occasionally 
employed  in  medicine,  chiefly  externally,  in  itch 
and  porrigo,  made  into  an  ointment  with  lard.  It 
has  recently  been  highly  recommended  by  Dr. 
Erigeler  in  scrofula. 

Pur.  and  tests.  Heat  disengages  oxygen.  ^  It 
is  almost  entirely  soluble  in  muriatic  acid.  The 
per  centage  value  of  commercial  manganese  may 
be  readily  found  by  digesting  51)  grs.  of  the  sam¬ 
ple  in  muriatic  acid  1J  oz.,  diluted  with  i  oz.  of 
water,  adding  portions  of  protosulphate  of  iron 
from  a  weighed  sample,  at  first  in  excess,  and 
afterwards  in  smaller  doses,  till  the  liquid  ceases  to 
produce  a  blue  precipitate  with  red  prussiate  of 
potash,  and  to  evolve  the  odor  of  chlorine.  Heat 
should  be  employed  towards  the  end.  I  he  quanti¬ 
ty  of  protosulphate  used  must  now  be  ascertained 


by  weighing  the  unconsumed  portion.  If  the 
binoxide  be  pure,  317  grs.  will  have  been  con¬ 
sumed,  but  if  otherwise,  the  per  centage  of  pure 
oxide  may  be  obtained  by  the  rule  of  three  ;  as, 
suppose  only  298  grs.  of  the  sulphate  were  con¬ 
sumed, 

then — as  317:100::  298  : 94, 
and  the  richness  of  the  sample  in  pure  black  oxide 
would  be  940.  The  per  centage  value  of  the 
oxide  for  evolving  chlorine  may  be  obtained  by 
multiplying  the  weight  of  the  consumed  sulphate 
of  iron  by  0-2588,  which,  in  the  above  case,  would 
give  700  of  chlorine.  Both  for  this  purpose  and 
chlorimetry  the  sulphate  of  iron  is  best  prepared 
by  precipitation  from  its  solution  with  alcohol,  and 
drying  it  till  it  loses  its  alcoholic  odor.  (Prof. 
Otto.)  See  Oxygen  and  Chlorimetry. 

MANHEIM  GOLD.  Syn.  Similor.  Prep. 
Copper  7  oz. ;  brass  3  oz. ;  melt  together.  Some 
add  tin  £  dr.  (See  Brass.) 

MANNA.  A  factitious  article  of  manna,  made 
of  a  mixture  of  sugar,  starch,  and  honey,  with  a 
very  small  quantity  of  scammony  to  give  it  odor 
and  flavor,  and  to  render  it  purgative,  has  been 
lately  very  extensively  offered  in  trade. 

MANNITE.  Syn.  Manna  Sugar.  Grena¬ 
dine.  Prep.  Digest  manna  in  boiling  alcohol  ;  as 
the  solution  cools,  crystals  of  mannite  will  form. 
White,  odorless,  sweet,  soluble  in  water  and 
alcohol.  It  is  laxative.  Dose.  1  to  2  drs.  for  a 
child  ;  ^  oz.  to  1  oz.  for  an  adult.  It  is  found  in 
several  other  vegetable  productions  besides  manna. 
Mannite  differs  from  the  other  sugars  in  being  in¬ 
capable  of  undergoing  the  vinous  fermentation. 

MANURES.  (In  Agriculture.)  Substances 
added  to  soils  to  increase  their  fertility.  “  The 
food  of  vegetables,  as  far  as  their  organic  structure 
is  concerned,  consists  entirely  of  inorganic  com¬ 
pounds  ;  and  no  organized  body  can  serve  for  the 
nutrition  of  vegetables,  until  it  has  been,  by  the 
process  of  decay,  resolved  into  certain  inorganic 
substances.  These  are  carbonic  acid,  water,  and 
ammonia,  which  are  well  known  to  be  the  final 
products  of  putrefaction.  But,  even  when  these 
are  supplied  to  vegetables,  their  growth  will  not 
proceed  unless  certain  mineral  substances  are 
likewise  furnished  in  small  quantities,  either  by 
the  soil,  or  the  water  used  to  moisten  it.  Almost 
every  plant,  when  burned,  leaves  ashes,  which 
commonly  contain  silica,  potash,  and  phosphate  of 
lime  ;  often,  also,  magnesia,  soda,  sulphates,  and 
oxide  of  iron.  These  mineral  bodies  appear  to  be 
essential  to  the  existence  of  the  vegetable  tissues  ; 
so  that  plants  will  not  grow  in  soils  destitute  of 
them,  however  abundantly  supplied  with  carbonic 
acid,  ammonia,  and  water.”  According  to  Liebig, 
the  carbon  of  plants  is  wholly  derived  from  car¬ 
bonic  acid,  which  is  either  absorbed  from  the 
atmosphere  and  rain  water,  by  the  leaves,  or 
from  the  moisture  and  air  in  the  soil  by  the  roots. 
Its  carbon  is  retained  and  assimilated  with  the 
body  of  the  plant,  while  its  oxygen  is  given  out  in 
the  gaseous  form  \  this  decomposition  being  al¬ 
ways  effected  under  the  action  of  light  at  or¬ 
dinary  temperatures.  The  hydrogen  and  oxygen 
of  vegetables,  which,  when  combined  with  carbon, 
constitute  the  ligneous,  starchy,  gummy,  sac¬ 
charine,  oily,  and  resinous  matters  of  plants,  are 
derived  from  water  chiefly  absorbed  by  the  roots 


MAN 


416 


MAR 


i 


from  the  soil.  The  nitrogen  of  vegetables  is  de¬ 
rived  chiefly,  if  not  exclusively,  from  ammonia, 
which  is  supplied  to  them  in  rain,  and  in  manures, 
and  which  remains  in  the  soil  till  absorbed  by  the 
roots.  Ordinary  manures  may  be  regarded  more 
valuable  according  to  the  quantity  of  azotized 
matter  which  they  contain  ;  and  also  in  proportion 
as  the  decomposition  of  quaternary  substances 
acts  gradually,  and  agrees  with  the  progress  of 
vegetation.  Thus,  it  is  the  azote  in  combination 
contained  in  manures  which  is  especially  useful ; 
and  the  proportion  of  this,  when  ascertained,  in¬ 
dicates  the  richness  of  such  substances  as  fer¬ 
tilizing  agents.  In  reference  to  the  mineral  con¬ 
stituents  of  soils,  it  appears  that  a  soil  is  fertile  or 
barren  for  any  given  plant  according  as  it  con¬ 
tains  those  mineral  substances  that  enter  into  its 
composition.  “  Thus  the  ashes  of  wheat-straw 
contain  much  silica  and  potash,  while  the  ashes  of 
the  seeds  contain  phosphate  of  ammonia  and  mag¬ 
nesia.  Hence,  if  a  soil  be  deficient  in  any  one  of 
these,  it  will  not  yield  wheat.  On  the  other  hand, 
a  good  crop  of  wheat  will  exhaust  the  soil  of  these 
substances,  and  it  will  not  yield  a  second  crop  till 
they  have  been  restored,  either  by  manure  or  by 
the  gradual  action  of  the  weather  in  disintegrating 
the  subsoil.  Hence  the  benefit  derived  from  fal¬ 
lows  and  from  the  rotation  of  crops. 

“  When,  by  an  extraordinary  supply  of  any 
one  mineral  ingredient,  or  of  ammonia,  a  large 
crop  has  been  obtained,  it  is  not  to  be  expected 
that  a  repetition  of  the  same  individual  manure 
next  year  will  produce  the  same  effect.  It  must 
be  remembered,  that  the  unusual  crop  has  ex¬ 
hausted  the  soil  probably  of  all  the  other  mineral 
ingredients,  and  that  they  also  must  be  restored 
before  a  second  crop  can  be  obtained. 

“  The  salt  most  essential  to  the  growth  of  the 
potato  is  the  double  phosphate  of  ammonia  and 
magnesia ;  that  chiefly  required  for  hay  is  phos¬ 
phate  of  lime  ;  while  for  almost  $1  plants  potash 
and  ammonia  are  highly  beneficial. 

From  the  principles  above  mentioned  we  may 
deduce  a  few  valuable  conclusions  in  regard  to  the 
chemistry  of  agriculture.  First,  by  examining  the 
ashes  of  a  thriving  plant,  we  discover  the  mineral 
ingredients  which  must  exist  in  a  soil  to  render  it 
fertile  for  that  plant.  Secondly,  by  exaininincr  a 
soil,  we  can  say  at  once  whether  it  is  fertile  inre- 
gard  to  any  plants  the  ashes  of  which  have  been 
examined.  Thirdly,  when  we  know  the  defects 
of  a  soil,  the  deficient  matters  may  be  easily  ob¬ 
tained  and  added  to  it,  unmixed  with  such  as  are 
not  required.  Fourthly,  the  straw,  leaves,  &c.,  of 
any  plant,  must  be  the  best  manure  for  that  plant 
since  every  vegetable  extracts  from  the  soil  such 
matteis  alone  as  are  essential  to  it.  This  important 
principle  has  been  amply  verified  by  the  success 
attending  the  use  of  wheat-straw,  or  its  ashes,  as 
manure  for  wheat,  and  of  the  clippings  of  the  vines 
as  a  manure  for  the  vineyard.  Where  these  are 
used,  no  other  manure  is  required.  Fifthly,  in  the 
rotation  of  crops,  those  should  be  made  to  follow 
which  require  different  materials  ;  or  a  crop  which 
extracts  little  or  no  mineral  matter,  such  as  peas, 
should  come  after  one  which  exhausts  the  soil  of 
its  phosphates  and  potash. 

“  Of  the  chemical  manures  now  so  much  used, 
bone-dust  supplies  the  phosphates  which  have  been 


extracted  by  successive  crops  of  grass  and  corn,  : 
the  whole  of  the  bones  of  the  cattle  fed  on  these 
crops  having  been  derived  from  the  soil ;  its  gelatin 
also  yields  ammonia  by  putrefaction.  Guano  acts  j 
as  a  source  of  ammonia,  containing  much  oxalate  t 
and  urate  of  ammonia,  with  some  phosphates.  1 
Nightsoil  and  urine,  especially  the  latter,  are  i 
most  valuable  for  the  ammonia  they  yield,  as  well  I 
as  for  phosphates  and  potash  ;  but  are  very  much  ‘ 
neglected  in  this  country,  although  their  impor-  ; 
tance  is  fully  appreciated  in  Belgium  and  China.  I 
Bran  is  a  very  valuable  manure,  especially  for  po¬ 
tatoes,  as  it  contains  much  of  the  ammoniaco-mag- 
nesian  phosphate. 

“  Nitrate  of  soda  probably  acts  by  its  alkali  re-  j 
placing  potash,  but  it  is  possible  that  its  acid  may  j 
also  yield  nitrogen  to  plants,  although  we  possess  ! 
at  present  no  evidence  of  this,  and,  indeed,  no  evi¬ 
dence  that  plants  can  derive  their  nitrogen  from 
any  other  source  than  from  ammonia.” 

Manures  may  be  made  of  all  organic  substan¬ 
ces,  preference  being,  however,  given  to  those 
abounding  in  nitrogen,  and  which  readily  decay. 

The  analysis  of  manures,  soils,  and  the  ashes  of 
plants,  for  the  purpose  of  ascertaining  their  com¬ 
position  and  comparative  value,  is  not  easily  per¬ 
formed  by  the  inexperienced  chemist ;  but  a  rude 
approximation  to  their  contents,  sufficiently  accu¬ 
rate  for  all  practical  purposes,  may  be  generally 
made  with  proper  care  and  attention.  See  Liebig’s 
Agricultural  Chemistry ;  7th  Edit,  of  Turner’s 
Chem. ;  the  Memoirs  of  MM.  Boussingault  and 
Payen ;  and  the  articles  Soils,  Agriculture, 
Farming. 

MANUS  CHRISTI.  Prep.  1.  (Manus  christi 
perlatce.)  Drops,  or  pastilles,  made  of  pearls,  sugar, 
and  rose  water. — 2.  ( Manus  christi  simplices.) 
Rose  drops,  or  pastilles,  made  into  flat  cakes. 

MAPLE  SUGAR.  Prepared  from  the  juice  of 
the  sugar  maple,  like  birch  sugar.  Average  pro¬ 
duct  from  each  tree  about  6  lbs.  per  season. 

MAPS  may  be  tinted  with  any  of  the  simple 
liquid  colors  mentioned  at  page  400.  To  prevent 
the  colors  sinking  and  spreading,  which  they  will 
usually  do  on  common  paper,  the  latter  should  be 
wetted  2  or  3  times  with  a  sponge  dipped  in  alum 
water,  (3  or  4  oz.  to  the  pint,)  or  a  solution  of  white 
size  ;  observing  to  dry  it  carefully  after  each  coat. 
This  will  tend  to  give  lustre  and  beauty  to  the 
colors.  The  colors  themselves  should  also  be  thick¬ 
ened  with  gum.  Before  varnishing  maps  after 
coloring  them,  2  or  3  coats  of  clean  size  should  be 
applied  with  a  fsrush.  (See  Card  Work  and 
Paper.) 

MARASQUIN  DE  GROSEILLES.  Prep. 
Ripe  gooseberries  1  cwt. ;  black  cherry  leaves  14 
lbs. ;  bruise,  ferment,  distil,  and  rectify  the  spirit ; 
and  to  each  pint  of  the  product  add  sugar  1  lb. ; 
dissolved  in  water  1  pint.  A  pleasant  liqueur. 

MARBLE.  Syn.  Limestone.  Hard  Carbon¬ 
ate  of  Lime.  Marmor  ;  Carbonas  Calcis  durus, 
(P.  L.)  White  Marble,  (P.  E.)  Marmor  album, 
(P.  D.)  Marbre  ;  Pierre  a  chaux  ;  Chaux  car- 
bonatee,  ( Fr .)  Ivalstein  ;  Weisse  Marmor,  ( Ger .) 
White  marble  is  employed  for  the  preparation  of 
carbonic  acid,  and  some  of  the  salts  of  lime. 

Marble  is  best  cleaned  with  a  little  clean  soap 
and  water,  to  which  some  ox-gall  may  be  added. 
Acids  should  be  avoided.  Oil  and  grease  may  be 


MAR 


417 


MAR 


generally  removed  by  following  a  similar  plan  to 
that  mentioned  at  art.  Boards. 

Marble  may  be  stained  or  dyed  of  various  colors 
by  applying  their  solutions  co  the  stone  made  suffi¬ 
ciently  hot  to  make  the  liquid  just  simmer  on  the 
surface.  The  following  are  the  substances  usually 
employed  for  this  purpose  : — 

Blue.  Tincture  or  solution  of  litmus,  or  an  alka¬ 
line  solution  of  indigo ; — Brown,  Tincture  of  log¬ 
wood  ; — Crimson,  A  solution  of  alkanet  root  in  oil 
of  turpentine  ; — Flesh  color,  Wax  tinged  with  al¬ 
kanet  root,  and  applied  to  the  marble  hot  enough 
to  melt  it ; — Gold  color,  A  mixture  of  equal  parts 
of  white  vitriol,  sal  ammoniac,  and  verdigris,  all  in 
fine  powder,  carefully  applied  ; — Green,  An  alka¬ 
line  solution  or  tincture  of  sap  green,  or  wax  strong¬ 
ly  colored  with  verdigris,  or  stain  the  stone  first 
blue,  and  then  yellow  ; — Red,  Tincture  of  dragon’s 
blood,  alkanet  root,  or  cochineal ; — Yellow,  Tinc¬ 
ture  of  gamboge,  turmeric,  or  saffron.  Remarks. 
Success  in  the  application  of  the  above  colors  re¬ 
quires  considerable  experience.  By  their  skilful 
use  a  pleasing  effect,  both  of  color  aud  grain,  may 
be  produced. 

MARBLING  OF  BOOKS.  This  is  performed 
by  laying  the  color  on  the  covers  or  edges  with  a 
brush,  or  by  means  of  a  wooden  trough  and  gum 
water  as  follows : — Provide  a  wooden  trough,  2 
inches  deep,  6  inches  wide,  and  the  length  of  a 
super-royal  sheet ;  boil  in  a  brass  or  copper  pan 
any  quantity  of  linseed  and  water  until  a  thick 
mucilage  is  formed  ;  strain  it  into  the  trough,  and 
let  it  cool ;  then  grind  on  a  marble  slab  any  of  the 
following  colors  in  small  beer.  For  blue,  Prussian 
blue  or  indigo  ; — red,  rose-pink,  vermilion,  or  drop 
lake; — yellow,  king’s  yellow,  yellow  ochre,  &c. ; 
— white,  flake  white ; — black,  ivory  or  burnt 
lampblack ;  brown,  umber,  burnt  do.,  terra  di 
sienna,  burnt  do. ;  black,  mixed  with  yellow  or 
red,  also  makes  brown  ; — green,  blue  and  yel¬ 
low  mixed  ; — orange,  red  and  yellow  mixed  ; — 
purple,  red  and  blue  mixed.  For  each  color  you 
must  have  two  cups,  one  for  the  color  after  grind¬ 
ing,  the  other  to  mix  it  with  ox-gall,  which  must 
be  used  to  thin  the  colors  at  discretion.  If  too 
much  gall  is  used,  the  colors  will  spread  ;  when 
they  keep  their  place  on  the  surface  of  the  trough, 
when  moved  with  a  quill,  they  are  fit  for  use.  All 
things  being  in  readiness,  the  colors  are  successive¬ 
ly  sprinkled  on  the  surface  of  the  mucilage  in  the 
trough  with  a  brush,  and  are  waved  or  drawn 
about  with  a  quill  or  stick,  according  to  taste. 
When  the  design  is  thus  formed,  the  book,  tied 
tightly  between  cutting  boards  of  the  same  size,  is 
lightly  pressed  with  its  edge  on  the  surface  of  the 
liquid  pattern,  and  then  withdrawn  and  dried. 
The  covers  may  be  marbled  in  the  same  way,  only 
letting  the  liquid  colors  run  over  them.  The  film 
of  color  in  the  trough  may  be  as  thin  as  possible, 
and  if  any  remains  after  the  marbling,  it  may  be 
taken  off  by  applying  paper  to  it  before  you  pre¬ 
pare  for  marbling  again.  This  process  has  been 
called  French  Marbling. 

To  diversify  the  effect,  colors  are  often  mixed 
with  a  little  sweet  oil  before  sprinkling  them  on, 
by  which  means  a  light  halo  or  circle  appears  round 
each  spot.  In  like  manner,  spirits  of  turpentine, 
sprinkled  on  the  surface  of  the  trough,  will  make 
white  spots.  By  staining  the  book  covers  with  any 
53 


of  the  liquid  dyes,  and  then  dropping  on  them,  or 
running  over  them,  drops  of  liquid  mordants,  a 
very  pleasing  effect  may  be  produced.  Thus 
vinegar  black,  or  a  solution  of  green  copperas,  let 
fall  or  run  over  common  leather,  produces  black 
spots  or  streaks,  and  gives  a  similar  effect  with 
most  of  the  light  dyes.  A  solution  of  alum  or  tin 
in  like  manner  produces  bright  spots  or  streaks, 
and  soda  and  potash  water  dark  ones.  This  style 
has  been  called  Egyptian  marble. — Soap  marbling 
is  done  by  throwing  on  the  colors,  ground  with  a 
little  white  soap  to  a  pliable  consistence,  by  means 
of  a  brush.  It  is  much  used  for  book  edges,  sta¬ 
tionary,  sheets  of  paper,  ladies’  fancy  work,  &c. — 
Thread  marble  is  given  by  first  covering  the  edge 
uniformly  of  one  color,  then  laying  pieces  of  thick 
thread  irregularly  on  different  parts  of  it,  and  giv¬ 
ing  it  a  fine  dark  sprinkle.  When  well  managed 
the  effect  is  very  pleasing. — Rice  marble  is  given 
in  a  similar  way  to  the  last  by  using  rice. — Tree 
marble  is  done  on  leather,  book  covers,  &e.,  by 
bending  the  board  a  little  in  the  centre,  and  run¬ 
ning  the  marbling  liquid  over  it  in  the  form  of  vege¬ 
tation.  The  knots  are  given  by  rubbing  the  end 
of  a  candle  on  those  parts  of  the  cover. — Wax 
marble  is  given  in  a  similar  way  to  thread  marble, 
but  using  melted  wax,  which  is  removed  after  the 
book  is  sprinkled  and  dried,  or  a  sponge  charged 
with  blue,  green,  or  red,  may  be  passed  over.  This 
is  much  used  for  stationary  work,  especially  folios 
and  quartos.  The  vinegar  black  of  the  bookbind¬ 
ers  is  merely  a  solution  of  acetate  of  iron,  made  by 
steeping  rusty  nails  or  iron  filings  in  vinegar.  All 
the  ordinary  liquid  colors  that  do  not  contain  strong 
acids  or  alkalis  may  be  used,  either  alone  or  thick¬ 
ened  with  a  little  gum,  for  marbling  or  sprinkling 
books. — Sprinkling  is  performed  by  dipping  a  stiff- 
haired  painter’s  brush  into  the  color,  and  suddenly 
striking  it  against  a  small  stick  held  in  the  left 
hand  over  the  work.  By  this  means  the  color  is 
evenly  scattered  without  blotting.  (See  Bookbind¬ 
ing,  Inks,  Liquid  Colors,  and  the  various  dyes.) 

MARGARIC  ACID.  Syn.  Maroarulic  Acid, 
(from  fiapyaptTTi,  a  pearl.)  A  fatty  acid  obtained  by 
the  saponification  of  oils.  Prep.  I.  Dissolve  olive 
oil  soap  in  water,  precipitate  with  a  solution  of 
neutral  acetate  of  lead,  filter,  wash,  and  dry  the 
precipitate,  (margarate  of  lead,)  digest  in  ether, 
and  decompose  the  residuum  by  boiling-hot  muri¬ 
atic  acid  ;  lastly,  wash  the  acid,  dissolve  in  boiling 
alcohol,  and  evaporate. 

II.  Heat  hydrated  stearic  acid  with  its  own 
weight  of  nitric  acid  for  some  minutes ;  press  the 
fatty  acid  which  separates  between  folds  of  paper, 
and  purify  by  repeated  crystallizations  from  alco¬ 
hol,  till  its  melting  point  becomes  140°  F. 

Remarks.  Margaric  acid  forms  pearly  scales, 
soluble  in  ether  and  alcohol.  With  the  bases,  it 
forms  salts  called  margarates. 

MARGARINE.  Syn.  Margarate  of  Oxidf. 
of  Glycerule.  The  solid  fatty  matter  of  certain 
vegetable  oils,  and  the  principal  ingredient  of  hu¬ 
man  and  goose  fat.  A  hot  alcoholic  solution  of 
either  of  these  fats,  or  of  the  concrete  portion  of 
olive  oil,  deposites,  as  it  cools,  a  mixture  of  marga¬ 
rate  and  oleate  of  glycerule. 

MARGARITIC  ACID.  Obtained  by  the  sa¬ 
ponification  of  castor  oil,  along  with  another  oily 
acid.  The  former  melts  at  266°,  and  forms  soapy 


MAR 


418 


ME  A 


i 


salts  with  the  alkalis,  (rnargaritates ;)  the  latter  is 
an  oily  liquid  at  ordinary  temperatures. 

MARGARONE.  A  peculiar  fatty  substance 
obtained  by  distilling'  a  mixture  of  quicklime  and 
margaric  acid.  It  forms  pearly  crystalline  scales. 

MARRIAGE.  Dr.  Casper,  of  Berlin,  has  cal¬ 
culated  that  the  mortality  among  bachelors,  from 
the  age  of  30  to  45  years,  is  27  per  cent.,  while 
among  married  men  of  the  same  age  it  is  only  18 
per  cent.  For  forty-one  bachelors  who  attain  the 
age  of  40  years,  there  are  seventy-eight  married 
men  who  attain  the  same  age.  The  advantage  in 
favor  of  married  life  is  still  more  striking  in  persons 
of  advanced  age.  At  60  years  there  remain  but 
twenty-two  bachelors  for  forty-eight  married  men  ; 
at  70  years,  eleven  bachelors  for  twenty-seven 
married  ;  and  at  80  years,  three  bachelors  against 
nine  married  men.  (Jour,  de  Chimie  Med.) 

MARMALADES.  (From  marmello,  Portu¬ 
guese,  a  quince.)  Properly  a  conserve  made  of 
quinces  and  sugar.  The  term  is  now,  however, 
commonly  applied  to  other  fruit  conserves  made  by 
cooks  and  confectioners.  Marmalades  are  either 
made  by  pounding  the  pulped  fruit  in  a  mortar  with 
an  equal  or  a  larger  quantity  of  powdered  white 
sugar,  or  by  mixing  them  together  by  heat  and 
passing  them  through  a  hair  sieve  while  hot,  and 
then  putting  them  into  pots  or  glasses.  The  fruit 
pulps  are  obtained  by  rubbing  the  fruit  through  a 
fine  hair  sieve  either  at  once,  or  after  it  has  been 
softened  by  boiling.  When  heat  is  employed  in 
mixing  the  ingredients,  the  evaporation  should  be 
continued  until  the  marmalade  jellies  on  cooling. 
(See  Conserves,  Confections,  Electuaries, 
Jams,  and  Jellies.)  The  following  are  the  chief 
marmalades  met  with  in  the  shops : — 

Apricot  marmalade,  from  equal  parts  of  pulp 
and  sugar. 

Barberry  marmalade,  from  equal  parts  of  pulp 
and  sugar. 

Citron  marmalade,  made  as  orange  do. 

Marmalade  of  hips,  from  the  pulp  of  the  hips 
of  rosa  systyla  or  arvensis,  and  sugar,  in  the  same 
way  as  the  confection. 

Mixed  marmalade,  from  plums,  pears,  and  ap¬ 
ples,  variously  flavored  to  palate. 

Orange  marmalade,  from  oranges,  (either  Se¬ 
ville  or  St.  Michael’s,)  by  boiling  the  peels  in  sirup 
until  soft,  then  pulping  them  through  a  sieve,  add¬ 
ing  as  much  white  sugar,  and  boiling  them  with 
the  former  sirup  and  the  juice  of  the  fruit  to  a 
proper  consistence.  A  still  finer  marmalade  is 
made  by  melting  the  confection  of  orange  peel, 
P.  L.,  either  with  or  without  the  addition  of  orange 
juice,  and  passing  it  through  a  sieve. 

Candied  orange  marmalade,  from  candied  or¬ 
ange  peel,  boiled  in  an  equal  weight  each  of  sugar 
and  water,  and  then  passed  through  a  sieve. 

Quince  marmalade,  (diacydonium,)  from  quince 
flesh,  or  pulp  and  sugar  equal  parts  ;  or  from  the 
juice,  ( miva  cydoniorurn,  gelatina  do.,)  by  boiling 
it  to  one-half,  adding  an  equal  quantity  of  white 
wine,  and  two-thirds  of  sugar,  and  gently  evapo¬ 
rating.  F 

Scotch  marmalade.  1.  Seville  orange  juice  1 
quart ;  yellow  peel  of  the  fruit,  grated ;  honey  2 
lbs. ;  boil  to  a  proper  consistence. — 2.  Seville  or¬ 
anges  8  lbs. ;  peel  them  as  thinly  as  possible,  then 
squeeze  out  the  juice,  and  boil  it  on  the  yellow 


peels  for  1  hour,  strain,  add  white  sugar  7  lbe.,  anc! 
boil  to  a  proper  consistence. 

Transparent  marmalade.  Orange  marmalade.^ 
well  strained  or  clarified  while  hot. 

Marmalade  of  sloes.  Conserve  of  sloes.  As-i 
tringent. 

Tomato  marmalade.  Like  apricot  marmalade,; 
adding  a  few  slices  of  onions  and  a  little  parsley.  ; 

Wood  sorrel  marmalade.  (Conserva  foliorum! 
lujelae.)  Wood  sorrel  leaves  1  lb.;  powdered  whitej 
sugar  3  lbs. ;  beat  together  in  a  mortar.  Pleasant, 
cooling,  and  acidulous  ;  has  a  fine  red  color. 

MARSHALL’S  CERATE.  Prep.  (Collier.)! 
Palm  oil  §v;  calomel  ^j ;  sugar  of  lead  §ss  ;  oint¬ 
ment  of  nitrate  of  mercury  ^ij  ;  mix. 

MASSICOT.  Syn.  Masticot.  Protoxide 
of  Lead.  Ociira  Plumbaria  factitia.  The  dross 
that  forms  on  melted  lead  exposed  to  a  current- of 
air,  roasted  until  it  acquires  a  uniform  yellow  color. 
Used  as  a  pigment.  (See  Lead,  Oxides  of.) 

MASTIC ATORIES.  Syn.  Filje  Mastica- 
tori.e.  Medicines  taken  by  chewing.  They  are 
chiefly  used  as  cosmetics  or  stimulants. 

Prep.  1.  (Indian.)  A  mixture  of  betel  leaf, 
areka  nut,  and  lime. — 2.  (Hartman.)  Mastich  and 
pellitory  of  Spain,  equal  parts. — 3.  (Augustin.) 
Mastich,  white  wax,  and  ginger,  equal  parts. — 4.1 
(Quincy.)  Mastich  jiij  ;  pellitory  of  Spain  and ; 
stavesacre  seeds,  of  each  3ij ;  angelica  root  3ss ; \ 
cubebs  and  nutmegs,  of  each  3j  ;  make  into  small 
balls  with  white  wax  q.  s. — 5.  Opium,  ginger,  rhu- 
barb,  mastich,  pellitory  of  Spain,  and  orris  root,  of  j 
each  3j ;  musk  and  ambergris,  of  each  1  gr. ; 
melted  white  wax  or  spermaceti  to  mix. 

MASTICHIC  ACID.  Syn.  Soluble  Mas¬ 
tich  Resin.  The  portion  of  mastich  soluble  in  al¬ 
cohol.  It  forms  about  90§  of  the  resin.  According 
to  Johnstone,  it  forms  salts  with  the  acids. 

MASTICINE.  Syn.  Neutral  or  Insoluble 
Mastich  Resin.  The  insoluble  portion  left  from 
preparing  the  last  article.  It  is  soluble  in  the  alco- 1 
holic  solution  of  the  preceding  resin. 

MATTHEW’S  PILLS.  Prep.  Extract  of  j 
black  hellebore,  powdered  myrrh,  Castile  soap,  j 
opium,  saffron,  and  oil  of  turpentine,  equal  parts; 
beat  into  a  mass  with  sirup  of  buckthorn.  Ano¬ 
dyne  ;  alterative.  Dose.  3  to  10  grs. 

MATIIIEU’S  VERMIFUGE.  This  consists 
of  two  electuaries ;  the  one  for  killing  the  worms, ; 
and  the  other  for  expelling  them. 

Prep.  1.  Tin  filings  §j ;  fern  root  3vj ;  worm 
seed  3iv  ;  resinous  extract  of  jalap  and  sulphate  of  [ 
potash,  of  each  3j ;  honey  to  mix.  Dose.  A  tea- 
spoonful  every  3  hours,  for  2  days. 

2.  Jalap  and  sulphate  of  potash,  of  each  9ij; 
scammony  3j ;  gamboge  10  grs.  ;  honey  to  mix. 
Dose.  A  teaspoonful  every  three  hours,  until  it  op¬ 
erates  well ;  the  preceding  electuary  having  been 
previously  taken  as  directed. 

MATTICO.  The  leaves  have  been  employed  J 
with  considerable  success  as  an  external  styptic; 
applied  to  leech-bites,  and  pressed  on  with  the 
fingers,  they  seldom  fail  to  arrest  the  bleeding- 
(Prov.  Med.  and  Surg.  Jour.,  June,  1842.) 

MAYDEW.  Syn.  Ros  Majalis.  Collected  by  j 
sponges  off  the  grass.  Used  as  a  cosmetic. 

MEAD,  Syn.  Vinum  Hydromeli.  (From, 
meede,  Dut.)  An  old  English  liquor,  made  from 
the  combs  from  which  the  honey  has  been  drained 


MEA 


419 


MEA 


out,  by  boiling  in  water  and  fermenting.  It  is 
commonly  confounded  with  metheglin.  (See  Me- 
theglin.)  Some  persons  add  1  oz.  of  hops  to  each 
gallou ;  and,  after  fermenting,  a  little  brandy.  It 
is  then  called  Sack  Mead. 

MEALS,  RESOLVENT.  (Quatuor  Fari¬ 
ng  resolventes,  of  old  pharmacy.)  Barley,  bean, 
linseed,  and  rye  meals. 

MEASLES,  THE.  Syn.  Rubeola.  Mor- 
billi.  Symp.  Feverishness,  chilliness,  shivering, 
head-pains,  swelling  and  inflammation  of  the  eyes, 
defluxion  of  sharp  tears,  with  painful  sensibility  to 
light,  oppressive  cough,  difficulty  of  breathing, 
and  sometimes  vomiting  or  diarrhoea.  These  are 
followed  about  the  fourth  day  by  an  eruption  of 
small  red  points  or  spots,  perceptible  to  the  touch, 
and  which,  after  four  or  five  days,  goes  off  with 
desquamation  of  the  cuticle  ;  but  the  fever,  cough, 
&c.,  continue  for  some  time. 


Treat.  When  there  are  no  urgent  local  symp¬ 
toms,  mild  aperients,  antimonial  diaphoretics  and 
diluents  should  be  had  recourse  to  ;  but  when  the 
inflammatory  symptoms  are  emergent,  and  the 
lungs  are  weak,  especially  in  plethoric  habits, 
blood  may  be  taken.  The  cough  may  be  re¬ 
lieved  by  expectorants,  demulcents,  and  small 
doses  of  opium  ;  and  the  diarrhoea  by  the  ad¬ 
ministration  of  the  compound  powder  of  chalk 
and  opium  ;  the  looseness  of  the  bowels,  however, 
had  better  not  be  interfered  with,  unless  it  be  ex¬ 
treme. 

MEASURE.  Syn.  Mensura,  ( Lat .)  The 
unit  or  standard  by  which  we  estimate  extension, 
whether  of  length,  superficies,  or  volume.  Our 
notice  must  be  confined  to  the  imperial  measure 
of  England,  and  the  usual  French  measures  that 
are  mentioned  in  works  on  the  arts  and  sciences, 
or  are  used  in  prescribing. 


I.  French  Decimal  Measures  of  Length. 


Names. 

Eq.  in  Metres. 

Inches. 

Eq.  in  English  Measures. 

Millimetre . 

0-001 

•03937 

Centimetre . 

0-01 

•39371 

Decimetre . 

0-1 

3-93708 

Metre . 

1- 

39-37079 

Miles.  Fnr. 

Yds.  Feet.  Inches. 

Decametre . 

10- 

393-70790 

0 

0 

10  2 

9-7 

Hectometre . 

100- 

3937-07900 

0 

0 

109  1 

1-078 

1000- 

39370-79300 

0 

4 

213  1 

10-3 

Myriametre . 

10000- 

393707-90000 

6 

1 

156  0 

9-17 

Remarks.  The  unit  of  the  above  table  is  the 
mfclre,  which  has  been  determined  to  be  39-37079, 
at  32°  F.,  (Capt.  Kater ;)  the  English  foot  is  ta¬ 
ken  at  62°  F.  It  may  be  observed  that  all  the 
divisions  and  multiples  are  decimals ,  and  hence 
file  term  decimal  system  has  been  given  to  these 


measures,  as  well  as  to  those  of  a  similar  descrip¬ 
tion  below.  It  will  be  perceived  that  the  principle 
of  nomenclature  adopted  in  applying  the  names, 
was  to  prefix  the  Greek  numerals  to  the  decimal 
multiples,  and  the  Latin  numerals  to  the  decimal 
subdivisions. 


II.  Measures  of  Volume. — 1.  Imperial  Standard,  and  the  relative  value  of  its  Divisions,  including 

those  used  in  Medicine. 


m 

Minims 
ir  drops. 

f3 

Fluid 

Drachms. 

Fluid 

Ounces. 

O. 

Pints. 

Oij. 

Quarts. 

c. 

Gallons. 

Pecks. 

Bushels. 

Quarters. 

1 

O'-  01666666 

0-00208333 

0-00010416 

0-00005208 

0-00001302 

0 

0 

0 

60 

1- 

0-125 

0-00625 

0-003125 

0-00078125 

0 

0 

0 

480 

8- 

1- 

0-05 

0-025 

0-00625 

0 

0 

0 

9600 

160- 

20- 

1- 

0-5 

0-125 

0-0625 

0-015625 

0-001953125 

19200 

320- 

40- 

2- 

1- 

0-25 

0-125 

0-03125 

0-00390625 

76800 

12S0- 

160- 

8- 

4- 

1- 

0-5 

0-125 

0-015625 

0 

2560- 

320- 

16- 

8- 

2- 

1- 

0-25 

0-03125 

0 

0 

1280- 

(>4* 

32- 

8- 

4- 

1- 

0-125 

0 

0 

0 

512- 

256- 

64- 

32- 

8- 

1- 

Remarks.  The  standard  unit  of  the  above  table 
is  the  gallon,  which  has  a  capacity  equal  to 
277-274  cubic  inches,  and  is  capable  of  holding 
exactly  10  lbs.  (avoird.)  of  distilled  water  at  60° 
F.,  and  30  inches  of  the  barometer.  It  is  one- 
fifth  larger  than  the  old  wine  gallon,  and  one- 
sixtieth  smaller  than  the  old  beer  gallon. 

*»*  A  tea  or  coffee-spoonful  (cochlearium 
parvum)  of 
sirup  contains  3j  to  3ij ; 
ordinary  aqueous  fluids  3iss  to  3ij  ; 
spirits  or  tinctures  3j  to  9iss ; 


light  powders  (as  magnesia)  3ss  to  3j ; 
heavy  do.  (as  sulphur)  9iss  to  3ij ; 
metallic  oxides  3j  to  3iiij. 

A  dessert-spoonful  ( cochlearium  mediocre )  of 
water  3ij. 

A  tablespoonful  ( cochlearium  magnum  vel  am- 
plum)  of 

sirup  fss; 

ordinary  aqueous  fluids  3iij  to  3nij  ; 
spirits  or  tinctures  3ij  to  3iij. 

A  teacupful  ( vasculum  pro  thea)  ^iij  to  jiv. 


MEC 


420 


MED 


A  wine-glassful  ( scyphus  vel  cyalhus  pro  vino ) 
giss  to  5;j. 

A  thimbleful  ( clypeola  metallica  pro  digitis )  a 
teaspoonful. 

A  cubic  inch  of  water  weighs  252-456  grs. 


A  cubic  foot  of  water  weighs  62-3206  lbs.  (av.)  i 

A  fluid  ounce  of  water  contains 

1-73298  cubic  inches.! 

A  troy  ounce  ....  1-9013214  do. 


2.  French  Decimal  Measures  of  Volume. 


Names 

Eq.  in  Litres. 

Eq.  in  Cubic  In. 

Measure. 

Millilitre . 

0-001 

0-06112 

Centilitre . 

0-01 

0-61120 

Decilitre . 

0-1 

6-11208 

Gallons. 

Pints. 

Litre . 

1- 

61-12070 

0 

1-76377 

Decalitre . 

10- 

611-20792 

= 

s. 

1-4464 

Hectolitre . • 

100- 

6112-07920 

= 

22 

0-2640 

Kilolitre . 

1000- 

61120-79208 

220-47 

Myriolitre . 

10000- 

611207  92080 

= 

2204-71 

Remarks.  The  standard  unit  in  the  above  table 
is  the  litre,  or  the  cube  of  the  one-tenth  of  a 
metre.  The  cubic  inch  is  calculated  at  252-5  grs. 
of  water  at  62°  F. 

***  The  French  centiare  contains  1  square 
metre  ;  the  are,  100  do.;  the  hectare,  10,000  do. 

+.(.+  The  capacity  of  solids  and  aeriform  fluids 
is  taken  in  cubic  inches,  or  feet,  in  England.  In 
France,  the  stere,  or  metre,  cube,  equal  to  35-31658 
English  cubic  feet,  is  the  standard  unit. 

MECHLOIC  ACID.  This  name  has  been 
given  by  Couerbe  to  the  crystalline  mass  obtained 
by  passing  chlorine  gas  over  fused  meconine.  It 
is  purified  by  removing  the  chlorine  by  oxide  of 
silver.  Before  being  purified,  blood  red ;  when 
pure,  white  crystals,  strongly  acid. 

MECONIC  ACID.  Syn.  Acidum  meconi- 
cum,  ( Fat .,  from  unictav,  a  poppy.)  A  peculiar 
acid  discovered  in  opium.  Prep.  Dissolve  pure 
meconiate  of  potassa  1  part,  in  21  parts  of  hot 
water,  add  3  parts  of  strong  muriatic  acid,  and 
mix  well.  Acid  meconate  of  potassa  is  deposited 
as  the  solution  cools,  which  being  treated  a  second 
time  in  the  same  way,  yields  pure  meconic  acid. 
Meconate  of  lime  may  be  substituted  for  the  pot¬ 
ash  salt.  Its  purity  may  be  ascertained  by  its 
leaving  no  residue  when  heated  in  a  platinum  or 
glass  capsule. 

Remarks.  Meconic  acid  forms  beautiful  pearly 
scales,  possessing  a  sour  astringent  taste,  and  is 
soluble  in  water  and  alcohol.  Its  solution  is  de¬ 
composed  by  boiling,  and  by  animal  charcoal.  At 
a  heat  of  248°  it  is  decomposed,  and  pyromeconic 
acid  formed  along  with  other  products.  It  is 
characterized  by — 1.  Precipitating  the  sesquisalts 
of  iron  red,  and  the  color  not  being  destroyed  by 
the  action  of  corrosive  sublimate. — 2.  Precipitating 
a  weak  solution  of  ammonio-sulphate  of  copper 
green. — 3.  With  acetate  of  lead,  nitrate  of  silver, 

and  chloride  of  barium,  it  gives  white  precipitates. _ 

4.  It  is  not  reddened  by  chloride  of  gold.  The 
above  precipitates  are  all  mecoriates  of  the  given 
bases.  Meconate  of  Lime  is  obtained  by  heatino- 
a  solution  of  chloride  of  calcium  with  an  infusion 
of  opium  made  with  cold  water,  and  collecting  the 
precipitate.  By  dissolving  1  part  of  this  impure 
salt  in  a  mixture  of  20  parts  of  water,  and  3  parts 
of  strong  muriatic  acid  at  near  212°,  silvery  crys¬ 
tals  of  monobasic  meconate  of  lime  will  be  depos¬ 


ited  as  the  liquid  cools.  (Gregory.)  The  meco-' 
nate  of  potassa  may  be  prepared  by  direct  solution! 
of  the  base  in  the  impure  acid  obtained  from  me-; 
conate  of  lime  till  the  liquor  turns  green,  heat  be-; 
ing  applied,  when  the  salt  crystallizes  out  as  the; 
liquid  cools;  it  may  be  purified  by  pressure,  and ; 
recrystallization. 

MECONINE,  (from  pokwv,  a  poppy.)  A  white 
crystalline,  odorless  solid,  discovered  by  Couerbe  I 
in  opium.  It  remains  in  solution  when  an  aqueous 
infusion  of  opium  is  precipitated  by  ammonia.  It 
may  be  obtained  by  evaporation,  and  may  be  puri¬ 
fied  by  alternate  solution  in  alcohol,  water,  and 
ether.  It  forms  white  prisms.  It  is  distinguished 
from  codeia  and  morphia  by  the  absence  of  alka¬ 
line  properties,  and  also  from  the  latter  by  its  fusi¬ 
bility,  its  greater  solubility  in  water,  and  not  being  ; 
turned  blue  by  the  sesquisalts  of  iron.  Chlorine  • 
gas  passed  over  fused  meconine  turns  it  blood  red. 
Neither  meconine  nor  meconic  acid  appears  to  ex-  j 
ercise  any  important  physiological  action  on  the 
human  frame. 

MEDALS,  and  similar  objects  are  very  conve¬ 
niently  and  accurately  copied  by  electricity,  (see 
Electrotype,)  but  still  more  quickly  by  the  fol¬ 
lowing  means : — Reduce  recently-precipitated  and 
well-washed  oxide  of  copper  by  means  of  hydrogen 
passed  over  it  at  a  gentle  heat ;  the  operation  be¬ 
ing  conducted  in  a  glkss  tube,  the  one  end  being 
left  partially  open  to  permit  of  the  escape  of  the 
newly-formed  water.  The  process  should  be  con¬ 
tinued  till  the  oxide  be  wholly  decomposed,  and  the 
powder  assumes  a  fine  copper-red  color,  when  it 
must  be  immediately  removed,  and  kept  in  a  well- 
stoppered  bottle.  For  use,  the  medal  is  placed  on  j 
a  layer  of  smooth  sand,  at  the  bottom  a  small 
white  iron  cylinder,  and  the  sifted  copper  powder 
poured  on  to  the  depth  of  about  10  or  12  lines,  and 
then  gently  compressed  with  a  massive  iron  cylin¬ 
der,  after  which  the  whole  must  be  placed  on  an 
anvil,  and  struck  with  a  heavy  hammer  till  the  j 
powder  is  no  farther  compressible.  The  newly- 
formed  cast  is  then  removed  from  the  cylinder,  j 
and  heated  to  a  red-white  heat  in  a  small  copper 
box,  well  luted  with  clay  to  exclude  the  air,  after 
which  the  whole  is  left  to  cool.  A  solid  copper 
medal  is  thus  very  quickly  obtained.  The  re¬ 
cently  reduced  oxides  of  other  metals  may  be  sub¬ 
stituted  for  copper.  G.  Osann,  the  discoverer  of 


MEL 


421 


MER 


iis  method,  succeeded  well  with  copper,  silver, 
id  lead,  which  were  the  only  ones  he  tried.  (Bib- 
ithfcque  Universelle  de  Genbve,  No.  82.) 

MEDECINE  NOIR.  A  celebrated  French 
istrum,  consisting  of  a  mixture  of  tamarinds,  man- 
a,  glauber  salts,  and  senna. 

MEDULLIN.  The  porous  pith  of  the  sun- 
ower.  It  is  soluble  in  nitric  acid.  (Dr.  John.) 

MEERSCHAUM,  ( Ger.,foam  of  the  sea.)  Syn. 
Icume  de  Mer  ;  Magnesie  carbonatee  silici- 
ere,  (Fr.)  A  silicated  magnesia  mineral.  The 
nest  qualities  are  found  in  Greece  and  Turkey. 

is  used  by  the  Tartars  for  washing  linen.  Its 
rincipal  consumption  is,  however,  in  the  manu- 
icture  of  tobacco-pipes.  The  Germans  prepare 
leir  pipes  for  sale  by  first  soaking  them  in  tallow, 
len  in  white  wax,  and  finally  polishing  them  with 
tavegrass.  Genuine  meerschaum  pipes  are  dis- 
nguished  from  mock  ones  by  the  beautiful  brown 
olor\vhich  they  assume  after  being  smoked  for 
ime  time. 

MEGGELLUP.  Syn.  Magilp.  Prep.  Mastich 
amish  1  lb. ;  pale  drying  oil  2  lbs. ;  mix.  Used 
y  painters  to  apply  their  glazings  with.  It  may 
e  thinned  by  adding  turpentine.  Artists  often 
ary  the  proportions  according  to  their  work. 

MELAM.  A  white  insoluble  powder  discover- 
d  by  Liebig.  It  is  prepared  by  fusing  sulpho- 
yanide  of  ammonia,  or  a  mixture  of  2  parts  of 
al  ammoniac,  and  1  part  of  sulphocyanide  of  po- 
assium.  The  residuum  in  the  retort,  after  being 
.•ashed  with  water,  is  melam. 

MELAMINE.  A  basic  substance  discovered 
y  Liebig.  It  is  prepared  by  dissolving  melam  in 
mixture  of  hydrate  of  potassa  1  part,  and  water 
0  parts,  evaporating  till  crystalline  scales  begin 
o  form,  and  slowly  cooling.  The  resulting  crys- 
als  must  be  purified  by  re-solution  and  recrystal- 
ization.  Yellow  transparent  crystals,  soluble  in 
tot  water.  It  combines  with  the  acids,  and  forms 
rystallizable  acidulous  salts. 

MELAMPYRINE.  A  tasteless,  neutral,  crys- 
allizable  substance,  extracted  by  Hiinefeldt  from 
he  melampyrum  nemorosum. 

MELANGALLIC  ACID.  Syn.  Metagallic 
Void.  Obtained  by  distilling  tannic  acid  by  a 
[nick  fire  till  it  froths,  melts,  and  becomes  black 
tnd  solid,  then  dissolving  in  an  alkali,  filtering, 
tnd  precipitating  by  an  acid.  A  black  powder. 

MELANIC  ACID.  A  black  powder  discover¬ 
ed  by  Piria,  and  formed  when  saliculite  of  potassa 
s  exposed  to  the  air  till  it  turns  black.  In  this 
fate  the  mass  consists  of  acetic  and  melanic 
icids. 

MELASSIC  ACID.  Prep.  Pour  a  hot  satu¬ 
rated  solution  of  baryta,  or  caustic  potassa  or  soda, 
>n  melted  grape  sugar,  dissolve,  and  continue  the 
leat  till  the  mixture  turns  deep  brown,  then  precip¬ 
itate  with  an  excess  of  muriatic  acid,  and  wash 
:he  resulting  black  powder,  first  with  dilute  muri¬ 
atic  acid,  and  then  with  water. 

MELLITIC  ACID.  Discovered  by  Klaproth 
in  melilite  or  honey  stone.  It  may  be  obtained  by 
boiling  the  powdered  stone  in  70  times  its  weight 
of  water,  filtering,  evaporating,  and  crystallizing. 
It  forms  salts  with  the  bases  termed  melilates. 

MELLON.  A  compound  of  carbon  and  nitro¬ 
gen,  discovered  by  Liebig.  It  remains  at  the  bot¬ 
tom  of  the  retort,  under  the  form  of  a  yellow  pow¬ 


der,  when  bisulphocyanide  of  mercury  is  exposed 
to  heat.  It  may  in  like  manner  be  obtained  by 
exposing  melam,  ammeline,  ammelide,  or  dry  sul- 
phocyanogen  to  a  red  heat.  It  is  insoluble  in  al¬ 
cohol,  water,  and  dilute  acids.  It  is  decomposed 
by  concentrated  acids,  alkalis,  and  a  strong  red 
heat. 

MELTING-BAG.  (Dr.  Breslau.)  Prep.  Iodide 
of  potassium  10  grammes  ;  sal  ammoniac  80  gram¬ 
mes  ;  dry,  reduce  each  separately  to  fine  powder ; 
mix  by  trituration,  and  enclose  them  in  a  small 
bag.  As  a  resolvent  to  indolent  tumors.  It  should 
be  worn  on  the  part  for  some  time. 

MENISPERMIC  ACID.  Boullay  has  applied 
this  name  to  a  crystalline  substance  found  in  coc- 
culus  indicus. 

MENISPERMINE.  Syn.  Menispermia,  Me- 
nispermina.  A  neutral  basic  substance  discovered 
by  Pelletier  and  Couerbe  in  cocculus  indicus.  It 
may  be  obtained  by  the  action  of  alcohol.  It  is 
insoluble  in  water.  P  aramenispermine  is  another 
similar  substance,  but  differs  from  the  preceding 
by  not  forming  salts  with  the  acids.  Neither  of 
the  above  exercise  any  marked  physiological  ac¬ 
tion. 

MERCAPTAN,  (from  its  energetic  action  on 
mercury.)  Syn.  Hydrosulphuret  of  Sulpiiuret 
of  Ethule.  An  ethereal  liquid,  smelling  strongly 
of  garlic,  discovered  by  Zeise.  Prep.  Saturate 
liquor  of  potassa,  sp.  gr.  1*28,  with  sulphurated  hy¬ 
drogen,  then  mix  it  with  a  solution  of  the  same 
density  of  sulphovinate  of  lime.  The  distilled  liquid 
must  be  digested,  first  on  a  little  chloride  of  cal¬ 
cium,  and  then  agitated  and  rectified  with  a  little 
red  oxide  of  mercury. 

MERCURY.  Syn.  Quicksilver.  Quik.  Hy- 

DRARGYRUS.  MERCURIUS.  ARGENTUM  VIVUM.  AqUA 

Argentea.  Aqua  Metallorum.  Hydrargyrum, 
(P.  L.  E.  and  D.)  Mercure,  Mercure  codlant, 
VlF-ARGENT,  (FY.)  QuECKSILBER,  ( Ger .)  'Xdpap 
yvpos,  "Apyvpos  xvritf,  (Gr.)  A  liquid  metal  having 
a  tin  white  color.  Mercury  was  known  to  the  an¬ 
cients.  It  is  mentioned  by  Aristotle,  Theophras¬ 
tus,  Pliny,  and  Dioscorides,  but  it  is  not  alluded 
to,  either  in  the  Old  Testament  or  in  the  writings 
of  Herodotus.  The  principal  sources  of  this  metal 
at  the  present  time  are  the  mines  of  Idria,  in  Car- 
niola,  and  Almaden,  in  Spain,  where  it  exists  un¬ 
der  the  form  of  cinnabar,  from  which  the  pure 
metal  is  obtained  by  distilling  that  ore  with  lime  or 
iron  filings  in  iron  retorts,  by  which  the  sulphur  it 
contains  is  seized  and  retained,  while  the  mercury 
rises  in  the  state  of  vapor,  and  is  condensed  in 
suitable  receivers.  Quicksilver  is  imported  in  cy¬ 
lindrical  iron  bottles,  containing  from  i  cwt.  to  1 
cwt.  each.  An  importation  of  quicksilver  was  re¬ 
cently  made  from  China. 

Prep.  Mercury,  as  imported,  is  usually  very 
pure.  The  Dublin  College  orders  it  to  be  pre¬ 
pared  for  medical  purposes  by  putting  6  parts  in¬ 
to  a  retort  and  distilling  off  four  parts.  'I  he 
whole  of  the  mercury  may,  however,  be  safely 
drawn  over.  A  strong  earthenware  or  iron  retort, 
with  a  low  neck  or  tube  dipping  into  a  basin  of 
water,  may  be  used  for  this  purpose.  One  of  the 
quickest  and  best  means  of  purifying  mercury  is 
to  agitate  it  with  a  concentrated  solution  of  nitrate 
of  mercury,  at  a  heat  of  104°  F. 

Prop.  Sp.  gr.  about  13  G  ;  freezes  and  crys- 


MER 


422 


MER 


tallizes  at  — 39°  Fahr  ;  when  solid  it  is  ductile, 
malleable,  and  tenacious  ;  boils  at  662°  Fahr. ; 
but  volatilizes  slowly  at  the  ordinary  temperature  of 
the  atmosphere,  and  when  mixed  with  water  at 
from  140°  to  160°,  it  is  volatilized  in  considerable 
quantities.  (Stromeyer.)  It  unites  with  oxygen, 
forming  two  oxides  ;  and  with  chlorine,  forming 
calomel  and  corrosive  sublimate  ;  with  the  metals 
it  forms  amalgams.  Its  oxides  form  salts  with 
the  acids.  The  only  acids  that  act  on  metallic 
mercury  are  the  sulphuric  and  nitric  ;  but  for  this 
purpose  the  former  must  be  heated. 

Uses.  Mercury  is  applied  to  various  purposes  in 
the  arts  ;  as  the  amalgamation  of  gold  and  silver, 
wash  gilding,  the  silvering  of  looking-glasses,  the 
manufacture  of  barometers  and  thermometers, 
and  in  the  preparation  of  several  valuable  medi¬ 
cines.  In  its  metallic  state  it  appears  to  be  inert 
when  swallowed,  unless  there  be  much  acidity  in 
the  alimentary  canal  ;  its  salts  are,  however,  all 
of  them  more  or  less  poisonous. 

Pur.  It  is  totally  dissipated  by  heat,  and  dis¬ 
solved  by  diluted  nitric  acid,  but  is  insoluble  in 
boiling  muriatic  acid.  The  acid  poured  off,  and 
allowed  to  cool,  is  neither  colored,  nor  yields  a 
precipitate  with  sulphureted  hydrogen  ;  sp.  gr. 
13-5.  (P.  L.)  “  A  globule  moved  about  on  a 
sheet  of  paper  yields  no  trail ;  pure  sulphuric  acid 
agitated  with  it  (in  the  cold)  evaporates  when 
heated,  without  leaving  any  residuum.”  (P.  E.) 

Tests.  1.  Metallic  mercury  may  be  detected 
by  its  volatility,  and  when  in  a  finely-divided  or 
pulverulent  state,  by  the  microscope,  or  by  stain- 
ing  a  piece  of  copper  white  when  rubbed  on  it,  or 
when  heated  beneath  it.— 2.  Solutions  of  the 
persalts  of  mercury  yield — with  caustic  alkalis, 
yellowish  or  red  precipitates — with  alkaline  car¬ 
bonates,  a  brick-red  one — with  iodide  of  potassium, 
a  scarlet  one. — 3.  The  protosalts  of  mercury 
yield  a  gray  or  black  precipitate  with  alkalis, — a 
yellowish  or  greenish-yellow  one  with  iodide  of 
potassium, — a  white  one  with  muriate  of  soda. — 4. 
The  salts  of  mercury  are  all  volatilized  at  a  dull 
red  heat — give  a  white  precipitate  with  prussiate 
of  potash, — a  black  one  with  sulphureted  hydrogen 
and  hydrosulphurets, — an  orange  yellow  one  with 
gallic  acid,  and — with  a  plate  of  polished  copper,  a 
white  coat  of  metallic  mercury.  Solid  bodies 
may  be  tested  by  treating  them  with  nitric  acid, 
evaporating,  redissolving  in  water,  and  then  pro¬ 
ceeding  as  above. 

MERCURY,  ACETATE.  Syn.  Hydrargyri 
Acetas,  (P.  D.)  Do.  Acetjs.  Prep ■  I.  (P  D  ) 
Mercury  9  parts;  diluted  nitric  acid  11  parts- 
dissolve,  then  add  it  to  a  boiling  solution  of 
acetate  of  potash  9  parts,  dissolved  in  water  100 
parts,  and  acidulated  with  distilled  vinegar  •  filter 
while  hot,  let  it  cool,  and  wash  and  dry  the 
crystals  that  are  deposited. 

II.  (P.  L.  1788.)  Dissolve  protoxide  of  mer¬ 
cury  in  strong  acetic  acid,  concentrate  so  that 
crystals  may  form  as  it  cools. 

Remarks.  The  above  is  the  protacetat.e  of  mer¬ 
cury,— the  peracetate  is  formed  by  dissolving  the 
red  oxide  in  strong  acetic  acid,  they  both  form 
white  scales :  said  to  be  one  of  the  mildest  of  the 
mercurials.  Dose.  1  gr.  night  and  morning, 
gradually  increased.  The  peracetate  is  the  active 
ingredient  in  the  celebrated  Keyser’s  pills.  (Robi- 


quet.)  A  lotion  is  made  with  3j  of  the  protacetatj 
to  a  pint  of  water  ;  and  an  ointment  is  prepare 
by  dissolving  2  or  3  scruples  in  an  ounce  of  oliv 
oil.  (Pereira.) 

MERCURY,  BROMIDES  OF.  The  protc[ 
bromide  (hydrargyri  bromidum)  is  a  white  in 
soluble  powder,  obtained  by  precipitating  a  soli) 
tion  of  protonitrate  of  mercury  by  bromide  c 
potassium.  The  bibromide  (hydrargyri  bibromi 
dum)  is  formed  by  dissolving  peroxide  of  mereur 
in  hvdrobromic  acid. 

MERCURY,  CHLORIDES  OF.  Prep.  ]| 

( Chloride  of  Mercury.  Mercurius  dulcis.  Hy 
drargyrum  Muriaticum  mite.  Drago  Mitigalm 
Aquila  alba.  Manna  Metallorum.  Panchyma 
gogum  minerale.  Calomelas,  P.  E.  and  D.)  Sei 
Calomel. 

II.  ( Bichloride  of  Mercury.  Perchloride  oj\ 
do.  Oxymuriate  of  do.  Corrosive  muriate  ojl 
do.  Chloride  of  do.  ?  Muriate  of  do.  ?  Hy 
drochlorate  of  do.  ?  Corrosive  Sublimate.  WAiti 
Mercury.  Mercurius  Corrosivus  Sublimatus 
P.  L.  1720,  1745.  Hy  dr  ar  gyrus  Muriatus,  P; 
L.  1788.  Hydrargyri  Oxymurias,  P.  L.  1809 j 
1824.  Hydrargyri  Bichloridum,  P.  L.  1836 
Sublimatus  Corrosivus,  P.  E.  Hydrargyri 
Murias  Corrosivus,  P.  D.  Hydrargyri  Marias  ?[ 
Do.  Hydrochloras  ?  Acidum  Chloro-hydrargy-' 
ricum.  Deuto-Chlorure  de  mercure ;  Muriate 
de  mercure  corrosif,  Fr.  Doppelt-chloric  Queck- 
silber ;  Aetzendes  quecksilber  sublimat,  Ger.) 

Prep.  1.  (P.  L.)  Mercury  lb.  ij ;  sulphuric  acid 
lb.  iij ;  boil  together  in  an  iron  pot  to  dryness,  and| 
when  cold,  triturate  in  a  mortar  with  common' 
salt  (dry)  lb.  iss  ;  then  sublime  with  a  heat  gradu-i 
ally  raised.  The  Edinburgh  form  is  similar. 

2.  (P.  D.)  Persulphate  of  mercury  5  parts ; 
dried  muriate  of  soda  2  parts ;  triturate  and  sub-: 
lime  as  above. 

Remark.  The  solution  of  the  mercury  is  usually: 
made  in  an  iron  pot  set  in  a  furnace  under  al 
chimney  to  carry  off  the  fumes ;  and  the  sublima-: 
tion  is  conducted  in  an  earthen  alembic  placed  in 
a  sand  bath;  or  in  an  iron  pot,  covered  with  a 
semispherical  earthen  head.  Corrosive  sublimate 
may  also  be  made  by  the  direct  solution  of  the 
red  oxide  in  muriatic  acid,  or  by  bringing  its  con¬ 
stituents  together  in  the  state  of  vapor.  The 
latter  plan  has  been  recently  patented. 

Prop.,  Uses,  «J-c.  The  corrosive  sublimate  of 
commerce  occurs  in  semitransparent  white  masses. 
It  possesses  a  strong  coppery  taste ;  is  soluble  in 
about  19  parts  of  cold  and  3  parts  of  boiling  water, 
and  in  7  parts  of  cold  and  3^  parts  of  boiling  al- : 
cohol.  It  is  also  very  soluble  in  ether.  The  ad¬ 
dition  of  muriatic  acid,  sal  ammoniac,  or  camphor, 
increases  its  solubility  in  all  these  menstrua.  It 
is  decomposed  by  contact  with  metals,  and  in 
solution  by  various  organic  substances,  and  by  ex-  j 
posure  to  light.  Dose.  §  to  1  gr.  twice  a  day. 
It  acts  quickly,  but  (it  is  said)  not  permanently,  i 
It  is  also  used  externally  as  a  lotion  in  some  skin 
diseases.  It  is  given  in  pills  or  solution.  It  is  \ 
powerfully  poisonous. 

Pur.  “  It  sublimes  entirely  by  heat ;  and  its  j 
powder  is  completely  and  easily  soluble  in  sul-  ! 
phuric  ether.”  (P.  E.)  “  The  yellow  or  red  j 

powder  precipitated  from  its  aqueous  solution  by 
potash  or  lime  water,  emits  oxygen  by  heat,  and 


MER 


423 


MER 


runs  into  globules  of  mercury.  It  is  totally  solu¬ 
ble  in  water.”  (P.  L.) 

Tests.  1.  Mixed  with  potash  and  heated  in  a 
glass  tube  over  a  spirit-lamp,  metallic  mercury 
sublimes  and  condenses  in  globules  on  the  cooler 
portion  of  the  tube. — 2.  Lime  water  and  the 
alkaline  carbonates  occasion  a  brick-red  precipi¬ 
tate  in  its  solution. — 3.  Pure  alkalis  an  orange  or 
red  one. — 4.  Iodide  of  potassium  a  scarlet  one. — 5. 
Sulphureted  hydrogen  and  hydrosulphates  a  black 
one. — 6.  Prussiate  of  potash  a  white  one.  Pro¬ 
tochloride  of  tin  a  white  one,  changing  into  a 
grayish  powder  or  minute  mercurial  globules. — 7. 
The  alkaline  bicarbonates  either  do  not  disturb 
the  solution,  or  only  cause  a  slight  degree  of 
opalescence. — 8.  Drop  the  suspected  solution  on  a 
clean  piece  of  gold  or  copper,  (as  a  coin,)  and 
apply  a  bright  key,  so  that  it  may  at  once  touch 
the  edge  of  the  coin  and  the  solution,  when  a 
hydro-electric  current  will  be  produced,  and  a 
white  spot  of  reduced  mercury  will  appear  on  the 
surface  of  the  metal.  (See  Engraving.) 


a.  A  coin. 

b.  Drop  of  suspected  solution, 
e.  A  bright  key. 

*#*  The  preceding  tests  determine  the  substance 
examined  to  be  a  persalt  of  mercury  ;  but  by  fil¬ 
tering  the  solution,  acidulating  with  dilute  nitric 
acid,  and  testing  with  nitrate  of  silver,  we  may 
readily  ascertain  whether  it  contained  chlorine. 
If  a  cloudy  white  precipitate  be  formed,  and  this 
precipitate  be  soluble  in  ammonia  water,  but  insol¬ 
uble  in  nitric  acid,  corrosive  sublimate  was  present 
in  the  original  compound. 

Ant.  White  of  egg,  hydrated  protosulphuret  of 
iron,  and  gluten,  are  all  powerful  antidotes.  White 
of  egg  has  proved  efficacious  in  numerous  cases. 
(Christison,  Ure,  Thdnard,  &c.)  It  requires  the 
white  of  one  egg  to  decompose  4  grains  of  corro¬ 
sive  sublimate.  (Peschier.)  The  recently  precip¬ 
itated  protosulphuret  of  iron  is,  however,  according 
to  M.  Mialhe,  the  antidote  par  excellence,  not  only 
to  corrosive  sublimate,  but  to  the  salts  of  lead  and 
copper.  The  gluten  of  wheat  has  also  been  rec¬ 
ommended,  (Taddei,)  or  what  is  equally  effica¬ 
cious,  wheat  flour  mixed  up  with  water.  When 
any  of  the  above  are  not  at  hand,  copious  draughts 
of  milk  may  be  substituted.  Iron  filings  have  been 
occasionally  used  as  an  antidote.  All  these  sub¬ 
stances  should  be  taken  in  considerable  quantities, 
and  the  dose  should  be  frequently  repeated.  Vom¬ 
iting  should  in  all  cases  be  induced,  to  remove,  if 
possible,  the  poisonous  matter  from  the  stomach. 

MERCURY,  FULMINATING.  Syn.  Ful¬ 
minate.  Fulminate  of  Protoxide  of  Mercury 
Fulminate  of  Mercury.  Prep.  I.  (Howard.) 
Mercury  1  part;  nitric  acid  (1-3G)  12  parts;  dis¬ 
solve,  and  pour  the  solution  gradually  and  cau¬ 
tiously  into  alcohol  of  80  to  85g,  1 1  parts  ;  a  gentle 
heat  being  applied  ;  cool,  filter,  dissolve  in  boiling  1 
water,  anil  again  filter  ;  as  the  solution  cools,  crys-  | 
tals  of  fulminate  are  deposited. 


II.  (Berzelius.)  Mercury  1  part ;  nitric  acid 
(1-375)  12  parts  ;  dissolve,  add  to  this  solution  al¬ 
cohol  (0-850)  16-3  parts,  (at  intervals  ;)  apply  heat 
till  the  effervescence  and  cloud  of  gas  disappear, 
adding  gradually  on  the  action  becoming  violent 
16-3  parts  more  of  alcohol.  Product.  112g  of  the 
mercury  employed. 

III.  (Ure.)  a.  Mercury  100  parts  ;  nitric  acid 
(sp.  gr.  1-4)  1000  parts,  (or  740  by  measure  ;)  dis¬ 
solve  by  a  gentle  heat,  and  when  the  solution  has 
acquired  the  temperature  of  130°  F.,  slowly  pour 
it  through  a  glass  funnel  tube  into  alcohol  (sp.  gr. 
0-830)  830  parts,  (or  1000  by  measure ;)  as  soon 
as  the  effervescence  is  over,  and  white  fumes 
cease  to  be  evolved,  filter  through  double  paper, 
wash  with  cold  water,  and  dry  by  steam,  (not 
above  212°,)  or  hot  water.  The  fulminate  is  then 
to  be  packed  in  100  gr.  paper  parcels,  and  these 
stored  in  a  tight  box  or  corked  bottle.  Product. 
130§  of  the  weight  of  mercury  employed. 

b.  Quicksilver  1  oz. ;  nitric  acid  (1-4)  7£  oz., 
(fluid  ;)  alcohol  (0-830)  10  oz.,  (fluid.)  Proceed 
as  last. 

Remarks.  Dr.  Ure’s  form  is  not  only  the  cheap¬ 
est  but  the  best.  That  of  Berzelius  is  more  ex¬ 
pensive  and  dangerous.  There  is  also  “  no  little 
hazard  in  pouring  the  alcohol  into  the  nitric  solu¬ 
tion  ;  for  at  each  effusion  one  explosive  blast  takes 
place  ;  whereas,  by  pouring  the  solution  into  the 
alcohol,  as  originally  enjoined  by  the  Hon.  Mr. 
Howard,  the  inventor,  no  danger  whatever  is  in¬ 
curred.”  (Ure.)  This  preparation  is  used  for  pri¬ 
ming  the  copper  percussion  caps  for  fowling-pieces, 
muskets,  &c.  Dr.  Ure,  in  his  first  report  to  the 
Board  of  Ordnance,  recommended  the  use  of  a 
spirituous  solution  of  gum  sandarach,  as  the  best 
substance  for  diluting  the  fulminate,  and  fixing  it 
in  the  caps ;  but  in  a  subsequent  report  to  the  same 
board,  he  states  that  a  solution  of  mastich  in  spirit 
is  to  be  preferred.  Less  than  $  gr.  of  the  fulminate 
is  sufficient  for  each  cap.  The  French  use  a  mix¬ 
ture  of  fulminate  10  parts,  and  gunpowder  6  parts, 
made  into  a  dough  with  water,  by  grinding  them 
on  a  smooth  marble  table  with  a  wooden  muller. 
2£  lbs.  are  employed  to  charge  upwards  of  40,000 
of  the  French  caps. 

%*  The  fulminate  should  only  be  dried  in  small 
parcels  at  a  time,  and  those  should  be  placed  at  a 
distance  from  each  other.  The  dreadful  explosion 
at  Apothecaries’  Hall,  by  which  Mr.  Hennel,  a 
talented  chemist,  lost  his  life,  was  occasioned  by 
the  spontaneous  detonation  of  fulminating  mer¬ 
cury.  (Seethe  article  Fulminates, in  Ure’s  Diet, 
of  Arts,  &c.,  which  is  the  most  practical  and  val¬ 
uable  paper  on  this  subject  in  our  language.) 

MERCURY,  IODIDES  OF.  Prep.  I.  (Io¬ 
dide  of  mercury.  Protiodide  of  do.  loduret  of 
do.  Hydrargyri  iodidum,  P.  L.  Do.  ioduretum. 
Proto-iodure  de  mercure,  Fr.  Quecksilber  iodure , 
Ger.)  1.  (P.  L.)  Mercury  yj ;  iodine  3v ;  alco¬ 
hol  q.  s. ;  triturate  together  ;  dry  in  the  dark,  and 
keep  it  in  a  ivell-stoppered  bottle,  (in  the  shade.) 
(See  Biniodide  of  Mercury.) 

2.  Precipitate  a  solution  of  protonitrate  of  mer¬ 
cury  by  another  of  iodide  of  potassium  ;  wash  and 
dry  in  the  shade.  Both  the  above  are  greenish 
yellow  powders,  soluble  in  ether.  Dose,  jj  to  1  gr. 
and  upwards  in  pills,  in  scrofula,  &c.  It  is  also 
used  externally.  It  is  very  poisonous. 


MER 


424 


MER 


II.  ( Biniodide  of  mercury.  Deutiodide  of  do. 
Red  iodide  of  do.  Hydrargyri  biniodidurn,  P. 
L.  &  E.  Deuto-iodure  de  mercure,  Fr.  Dop- 
pelt  iodi-quecksilber,  Ger.)  Prep.  1.  (P.  L.) 
Mercury  ;  iodine  3x  ;  alcohol  q.  s.,  (2  to  3  drs. ;) 
triturate  till  the  globules  of  mercury  disappear, 
and  the  mixture  assumes  a  scarlet  color,  then  dry 
in  the  shade,  and  place  it  in  a  well-stoppered 
vessel. 

2.  (P.  E.)  Mercury  §ij ;  iodine  ^iss ;  spirit  q.  s. ; 
triturate  together  as  last,  and  dissolve  the  product 
in  concentrated  solution  of  muriate  of  soda  1  gal¬ 
lon,  by  brisk  ebullition,  filter  while  boiling  hot,  and 
wash  and  dry  the  crystals  that  are  deposited  as 
the  solution  cools. 

3.  Precipitate  a  solution  of  corrosive  sublimate, 
or  pernitrate  of  mercury,  by  another  of  iodide  of 
potassium,  avoiding  excess  of  either  precipitant ; 
wash  and  dry  as  before. 

Remarks.  The  last  is  the  more  convenient  pro¬ 
cess  ;  but  the  Edinburgh  form  gives  the  most 
sightly  preparation.  When  large  quantities  of 
mercury  and  iodine  are  triturated  together,  how¬ 
ever  carefully,  so  much  heat  is  evolved  that  a  con¬ 
siderable  portion  of  the  iodine  is  volatilized,  and 
the  operator  nearly  suffocated  with  the  fumes,  by 
which  means  the  proportions  of  the  ingredients  be¬ 
come  altered,  and  the  color  of  the  product  is  con¬ 
sequently  inferior.  This  method  should  therefore 
be  only  adopted  on  the  small  scale.  It  is  a  bright 
scarlet  powder,  soluble  in  alcohol,  and  in  several  of 
the  iodides  and  chlorides.  Dose.  One-sixteenth  to 
i  gr.,  dissolved  in  alcohol,  or  made  into  a  pill,  in 
scrofula,  syphilis,  &,c.  It  is  also  used  externally. 

III.  ( Sesquiodide .)  The  bright  yellow  powder 
that  forms  when  a  mixed  solution  of  protonitrate 
and  pernitrate  of  mercury  (the  latter  in  excess)  is 
precipitated  by  another  of  iodide  of  potassium. 
The  precipitate  should  be  purified  by  digestion  in 
a  concentrated  solution  of  common  salt,  and  then 
washed  and  dried. 

MERCURY,  IODURETED  BICHLORIDE 
OF.  Syn.  Hydrargyri  Bichloridum  ioddretum. 
Prep.  (Lassaigne.)  Add  a  solution  of  corrosive 
sublimate  to  an  alcoholic  solution  of  iodine  till  the 
color  disappears,  gently  evaporate,  and  crystallize. 

MERCURY,  IODO-BICHLORIDE  OF.  Syn. 
Hydrargyri  iodo-bichloridum.  Prep.  (Boullay.) 
Dissolve  biniodide  of  mercury  in  a  solution  of  cor¬ 
rosive  sublimate,  and  crystallize.  ***  Both  the 
above  preparations  possess  considerable  remedial 
powers  in  certain  complaints,  but  their  precise  ac¬ 
tion  and  doses  have  not  yet  been  determined. 

MERCURY,  NITRATES  OF.  Prep.  I. 
(jP;  otonitrate  of  mercury.)  Digest  mercury,  in 
excess,  in  nitric  acid  diluted  with  4  times  its  weight 
of  water  until  the  acid  is  saturated,  evaporate  and 
crystallize,  leaving  a  globule  of  mercury  in  the 
liquid.  By  re-solution  in  water  acidulated  with 
nitric  acid  and  spontaneous  evaporation,  the  salt 
may  be  obtained  perfectly  pure. 

II.  ( Pernitrate  of  mercury.)  By  dissolving 
mercury  in  nitric  acid  in  excess,  by  a  gentle  heat, 
and  allowing  the  solution  to  cool  slowly,  prismatic 
crystals  of  this  salt  are  obtained. 

III.  (Subnitrate  of  mercury.  Dinitrate  of  do. 
Hydrargyri  subnitras.)  Prepared  by  saturating 
nitric  acid  with  mercury  by  heat,  and  then  throw¬ 
ing  the  solution  into  water,  and  collecting  and  dry¬ 


ing  the  precipitate.  It  is  also  formed  when  the 
crystallized  pernitrate  of  mercury  is  put  into  hot 
water. 

Remarks.  This  preparation  is  a  yellow  powder, 
but  the  shade  varies  according  to  the  heat  of  the 
water  employed  to  effect  the  precipitation.  It  is 
largely  sold  by  a  certain  metropolitan  wholesale ! 
drug  house,  at  an  exorbitant  price,  and  is  recom¬ 
mended  for  the  extemporaneous  preparation  of  the 
ointment  of  nitrate  of  mercury,  according  to  the  ■ 
formula  on  the  following  label  which  accompanies 
each  bottle  : — “  Hydrarg.  subnitras.  Two  scru¬ 
ples  of  the  subnitrate  of  mercury  mixed  with  one 
ounce  of  simple  cerate,  make  the  ung.  hydrarg. 
nitrat.  of  the  London  Pharmacopoeia.” 

The  difference,  however,  between  such  a  prep-  j 
aration,  and  the  ointment  of  the  college,  must  be  [ 
very  evident,  not  only  as  to  its  appearance,  smell,  1 
and  general  properties,  but  also  as  to  its  actual 
strength,  arguing,  merely,  from  the  weight  of  the 
metal  contained  in  each.  In  the  one,  the  mercu¬ 
ry  is  combined  with  a  large  excess  of  nitric  acid, — 
in  the  other,  the  mercury  exists  in  the  state  of  a 
subsalt.  In  fact,  this  newly-invented  unguentum 
hydrargyri  nitratis,  P.  L.  (?)  possesses  neither  the 
quantity  of  mercury,  nor  of  nitric  acid,  employed 
in  the  preparation  of  the  latter,  besides  wanting 
many  of  its  most  sensible  and  valuable  properties,  i 
(Cooley,  Chem.,  iv.  374.) 

MERCURY,  OXIDES  OF.  Prep.  I.  ( Oxide 
of  Mercury.  Protoxide  of  do.  Suboxide  of  do. 
Black  oxide  of  do.  Gray  do.  do.  Ash  do.  do.  j 
Pulvis  Hydrargyri  Cinereus.  Hydrargyri  Oxy-  ' 
dum  Cinereum,  P.  L.  1809  and  1824.  Hydrar¬ 
gyri  Oxydum,  P.  L.  1836.  Hydrargyri  Oxydum 
Nigrum,  P.  D.  Oxide  gris  de  Mercure,  Fr. 
Schwarzes  gesauertes  Quecksilber,  Ger.)  1.  (P. 
L.)  Calomel  1  lime  water  1  gallon  ;  mix,  agitate 
well,  decant  the  clear  after  subsidence,  wash 
with  distilled  water,  drain,  and  dry  ;  wrapped  in 
bibulous  paper,  in  the  air. 

2.  (P.  D.)  Sublimed  calomel  1  part ;  water  of 
caustic  potash  4  parts  ;  triturate  together,  wash 
and  dry  as  above. 

3.  (Donovan  and  Liebig.)  Briskly  triturate  calo¬ 
mel  in  a  mortar  with  pure  potassa  in  excess  ;  wash 
with  cold  water,  and  dry  in  the  shade. 

Remarks.  The  above  oxide  is  a  very  dark  gray 
or  black  powder,  rapidly  suffering  decomposition 
when  exposed  to  light,  becoming  olive  colored, 
from  a  portion  being  resolved  into  metallic  mercury 
and  binoxide.  When  it  has  a  gray  color  (as  that 
of  the  shops  usually  has)  it  contains  undecomposed 
calomel.  The  beautiful  blue- black  or  dark  slate- 
blue  powder  prepared  by  decomposing  calomel 
with  liquor  of  ammonia,  or  a  mixture  of  the  liquors 
of  ammonia  and  potassa,  as  recommended  by  Mr. 
Tyson  in  the  Pharmaceutical  Journal,  is  not  pure 
protoxide  of  mercury,  but  a  mixture  of  that  oxide 
in  variable  proportions  with  proto-ammonio-chloride 
of  mercury,  and  possesses  much  more  power  than 
the  pure  oxide.  Pure  protoxide  of  mercury, 

“  digested  for  a  short  time  in  dilute  muriatic  acid, 
remains  undissolved,  and  the  filtered  liquor  is  not 
affected  by  solution  of  potassa  or  by  oxalate  of  am¬ 
monia.  It  is  totally  soluble  in  acetic  acid,  and 
entirely  dissipated  by  heat.”  (P.  L.)  As  a  medi¬ 
cine,  pure  protoxide  of  mercury  is  one  of  the  mild¬ 
est  of  the  mercurials,  and  is  used  both  internally 


MER 


425 


MER 


and  externally,  but  chiefly  as  a  fumigant,  or  made 
into  an  ointment.  Dose.  %  gr.  to  3  grs.  twice  a 
day. 

II.  ( Binoxide  of  Mercury.  Deutoxide  of  do. 
Peroxide  of  do.  Red  oxide  of  do.)  Prep.  1. 
By  precipitation.  ( Hydrargyri  Oxydum  Ru¬ 
brum,  P.  L.  1824.  Hydrargyri  Binoxydum,  P. 
L.  1836.)  Bichloride  of  mercury  §iv  ;  water  6 
pints  ;  dissolve  and  precipitate  with  liquor  of  po- 
tassa  f^xxviij ;  decant,  drain,  wash  in  distilled 
water,  and  dry  by  a  gentle  heat.  (P.  L.) 

Remarks.  Binoxide  of  mercury  prepared  as 
above  has  a  bright  orange  red  color,  and  usually 
contains  a  little  combined  water  ;  hence  its  readier 
solubility  in  acids  than  the  oxide  prepared  by  heat. 
{  “  When  heated  sufficiently,  it  yields  oxygen,  and 
the  mercury  either  runs  into  globules,  or  is  totally 
dissipated.  It  is  entirely  soluble  in  muriatic  acid.” 
(P.  L.)  The  preparation  of  the  shops  has  fre¬ 
quently  a  brick-red  color,  arising  from  too  little 
alkali  being  used.  In  medicine,  binoxide  of  mer¬ 
cury  is  occasionally  used  as  an  escharotic,  either 
in  powder  or  made  into  an  ointment.  Dose.  To 
I  induce  salivation,  i  gr.  to  1  gr.,  combined  with 
j  opium. 

2.  Bv  calcination.  ( Red  precipitate  per  se. 
Calcined  Mercury.  Coagulated  do.  Oxide  de 
Mercure  rouge  par  le  feu,  Fr.  Rothes  Queck- 
silber  oxyd,  Ger.  Mercurius  prcecipitatus  per  se. 
Mercurius  calcinatus,  P.  L.  1745.  Hydrar gyrus 

!  calcinatus,  P.  L.  1788.  Hydrargyri  Oxydum 
Rubrum,  P.  D.  and  P.  L.  1809  and  1824.)  Place 
mercury  in  a  glass  vessel  having  a  narrow  mouth 
and  a  broad  bottom,  and  expose  it  to  a  heat  of 
about  600°  F.,  until  it  is  converted  into  red  scales. 

Remarks.  The  above  process  is  very  tedious 
and  unsatisfactory,  as  it  requires  considerable  at¬ 
tention,  and  generally  occupies  several  weeks  to 
complete  it.  The  product  has  the  form  of  small 
brilliant  scales  of  a  ruby  red  color. 

3.  By  calcination  of  Nitratf.  of  Mercury. 
j  {Nitric  oxide  of  Mercury.  Red  precipitate.  Red 

precipitated  Mercury.  Mercurius  prcecipitatus 
ruber.  Do.  do.  Corrosivus,  P.  L.  1720.  Mercu¬ 
rius  corrosions  ruber,  P.  L.  1745.  Hydrar  gyrus 
Nitratus  Ruber,  P.  L.  1788.  Hydrargyri  Nitri- 
co-oxydum,  P.  L.  1809,  1824,  1836.  Hydrargy¬ 
rum  oxydum  Rubrum,  P.  E.  Do.  do.  Nitricum, 
P.  D.  Oxyde  Mercure  rouge,  par  I'Acide  Ni- 
trique,  Fr.  Riither  prdcipitatat,  Ger.)  Prep. 
(P.  L.)  Mercury  lb.  iij  ;  nitric  acid  lb.  iss  ;  distilled 
water  2  pints  ;  mix,  dissolve  by  heat,  evaporate  to 
I  dryness,  pow'der,  and  calcine  in  a  shallow  vessel, 
with  a  gradually-increased  heat,  until  red  vapors 
cease  to  arise. 

Remarks.  The  processes  of  the  P.  E.  and  D.  are 
similar,  except  that  the  Dublin  College  directs  the 
evaporation  and  calcination  to  be  performed  in  the 
same  vessel,  without  powdering  or  stirring  the 
mass.  The  latter  process  is  said  by  Mr  Barker  to 
yield  the  finest-colored  product  ;  but  Mr.  Brande 
states,  that  “the  nitrate  requires  to  be  constantly 
stirred  during  the  process,  which  is  usually  per¬ 
formed  in  a  cast-iron  pot.”  (Manual  of  Chem.) 
On  the  large  scale  the  evaporation  is  generally 
conducted  in  a  shallow  earthen  dish,  and  as  soon 
as  the  mass  becomes  dry,  a  second  dish  is  inverted 
over  it,  and  the  calcination  continued  without  dis¬ 
turbance  until  the  process  is  concluded.  rl  he  heat 
54 


of  a  sand-bath  is  employed.  100  lbs.  of  mercury 
and  48  lbs.  of  nitric  acid,  sp.  gr.  1-48,  yield  112  lbs. 
of  red  precipitate.  (Brande.) 

Prop.,  Uses,  <fc.  Red  precipitate  forms  bright 
red  crystalline  scales,  and  usually  contains  a  little 
undecomposed  pernitrate  of  mercury  ;  in  other  re¬ 
spects  it  resembles  the  last  two  preparations.  It  is 
more  generally  used  as  an  escharotic,  and  in  oint¬ 
ments,  than  the  precipitated  oxide.  “  Entirely 
soluble  in  muriatic  acid.”  (P.  E.)  It  is  volatilized 
by  heat  without  the  evolution  of  nitrous  vapors. 
“  Neither  lime  water  nor  sulphureted  hydrogen 
produce  any  change  in  water  in  which  it  has  been 
boiled.”  (P-  L.)  According  to  Mr.  Brande,  it 
must  contain  about  2^  per  cent,  of  nitric  acid. 

MERCURY,  PHOSPHATE  OF.  Syn.  Hy¬ 
drargyri  Phosphas.  Prep.  (Prus.  Ph.)  Precipi¬ 
tate  a  solution  of  nitrate  of  mercury  with  another 
of  phosphate  of  soda,  acidulated  with  nitric  acid  ; 
wash  and  dry  the  precipitate. 

MERCURY,  SULPHATES  OF.  I.  (Sub- 
sulphate  of  Mercury.  Yellow  do.  do.  Turpet.h's 
mineral.  Turbith’s  do.  Queen's  yellow.  Tur- 
pethum  miner  ale.  Hydrargyri  subsulphas.  Do. 
do.  Jlavus.  Hydrargyri  oxydum  sulphuricum, 
P.  D.  Mercurius  emeticus  flavus.  Hydrargyrus 
vitriolatus.  Subsulphate  de  mercure,  Fr.  Gelbes 
Schwefelsaures  Quecksilberoxyd,  Ger.)  Prep. 
1.  (P.  D.)  Persulphate  of  mercury  1  part ;  warm 
water  20  parts  ;  triturate  together  in  an  earthen 
mortar,  wash  well  with  distilled  water,  drain  and 
dry. 

2.  Dissolve  mercury  in  an  equal  weight  of  oil  of 
vitriol  by  boiling  to  dryness,  fling  the  mass  into  hot 
water,  and  wash  and  dry  the  resulting  yellow  pow'¬ 
der. 

Remarks.  The  heat  of  the  water  used  to  de¬ 
compose  the  persulphate,  influences  the  shade  of 
color.  It  has  usually  a  lemon  yellow  color,  and  is 
used  both  as  a  pigment  and  in  medicine.  Dose. 
As  an  alterative  i  gr.  to  1  gr. ;  as  an  emetic  3  to 
5  grs. ;  as  an  errhine  1  grain,  mixed  with  a  pinch 
of  liquorice  powder  or  mild  snuff',  and  sniffed  up 
the  nose.  It  is  a  powerful  poison. 

II.  (Persulphate  of  Mercury.  Bipersulphate 
of  do.  Hydrargyri  Persulphas,  P.  D.  Do.  Bi- 
sulphas.)  Prep.  (P.  D.)  Dissolve  mercury  6  parts 
in  a  mixture  of  sulphuric  acid  6  parts  and  nitric 
acid  1  part,  by  boiling  in  a  glass  vessel,  and  con¬ 
tinue  the  heat  until  the  mass  becomes  perfectly 
dry  and  white.  Used  to  make  calomel. 

Remarks.  When  2  parts  of  mercury  are  gently 
heated  in  3  parts  of  sulphuric  acid,  protosulphate 
of  mercury  is  formed  ;  but  if  the  solution  be  ef¬ 
fected  by  a  strong  heat,  and  the  liquid  be  evapo¬ 
rated  to  dryness,  a  bisulphate  of  the  peroxide 
(bipersulphate)»results.  When  this  sulphate  is 
thrown  into  hot  water,  decomposition  ensues,  and 
the  yellow  subsulphate  of  mercury  is  precipitated, 
and  a  portion  of  the  bisulphate,  together  with  some 
free  sulphuric  acid,  remains  in  solution.  (Liebig.; 
Either  of  the  above  sulphates  should  be  entirely 
volatilized  bv  heat. 

MERCURY,  SULPIIURETS  OF.  I.  (Pro- 
tosulphuret.)  Prep.  Transmit  sulphureted  hy¬ 
drogen  through  a  dilute  solution  of  nitrate  of  mer¬ 
cury,  or  through  wafer  in  which  calomel  is  sus¬ 
pended.  A  black  powder.  This  is  the  pure  black 
sulphuret  or  protosulphurct. 


MES 


426 


MET 


II.  ( Bisulphuret  of  mercury.  Red  sulphuret 
of  do.  Factious  cinnabar.  Vermilion.  Cin¬ 
nabar  is  factitia,  P.  L.  1745.  Hy dr ar gyrus  sul¬ 
phur  atus  ruber,  P.  L.  1788.  Hydrargyri  bisul- 
phuretum  rubrum,  P.  L.  1809  &  1824.  Hydrar¬ 
gyri  sulphuretum,  P.  L.  1836.  Kiwafapt,  Gr. 
Deutosulphure  de  mercure ;  sulphure  de  mercure 
rouge,  Fr.  Zinnober,  Ger.)  Prep.  (P.  L.)  Mer¬ 
cury  lb.  ij  ;  sulphur  S;v  ;  melt  together,  and  con¬ 
tinue  the  heat  till  the  mixture  swells  up,  then  cover 
the  vessel,  remove  it  from  the  heat,  and  when 
cold,  powder  and  sublime.  The  formulae  of  the 
other  colleges  are  similar. 

Remarks.  Bisulphuret  of  mercury  has  a  dark- 
red  semi-crystalline  appearance  in  the  mass,  but 
acquires  a  brilliant  scarlet  color  by  powdering.  It 
is  tasteless,  odorless,  and  insoluble.  It  is  chiefly 
used  as  a  pigment ;  but  it  is  occasionally  used  in 
medicine  as  a  diaphoretic  and  vermifuge,  and  in 
some  cutaneous  diseases,  and  gout.  Dose.  10  to 
30  grs. ;  as  a  fumigative  3j  or  3ij  thrown  on  a 
red-hot  iron.  When  pure,  “  it  is  totally  dissipated 
by  heat ;  and  on  potash  being  added  to  it,  runs 
into  globules  of  mercury.  It  is  insoluble  in  nitric 
or  muriatic  acid,  but  dissolves  in  a  mixture  of  them. 
Spirit,  water,  or  acetic  acid  digested  on  it,  acquires 
no  color,  nor  is  either  of  these  menstrua  afterwards 
affected  by  iodide  of  potassium.”  (P.  L.)  See 
Vermilion. 

MERCURY,  BLACK  SULPHURET.  Syn. 
Bisulphuret  of  Mercury  with  Sulphur.  Ethi- 
ops  Mineral.  iETinops  mineralis,  (P.  L.  1745.) 
Hydrargyrus  cum  Sulphure,  (P.  L.  1788.)  Hy¬ 
drargyrum  Sulphuretum  nigrum,  (P.  L.  1824  & 
P.  D.)  Hydrargyri  Sulphuretum  cum  Sulphure, 
(P.  L.  1836.)  Sulphure  de  Mercure  noir,  (Fr.) 
Schwarzes  Scbwefelquecksilber,  (Ger.)  This 
is  properly  a  mixture  of  bisulphuret  of  mercury  and 
sulphur,  in  variable  quantities.  The  London  and 
Dublin  Colleges  order  it  to  be  prepared  by  tritura¬ 
ting  together  in  a  mortar  equal  parts  of  mercury 
and  sulphur  until  globules  are  no  longer  visible. 
On  the  large  scale,  it  is  generally  made  by  melting 
the  ingredients  together,  and  afterwards  reducing 
the  mass  to  fine  powder  in  a  mill  or  mortar. 

Pur.,  Uses,  c J-c.  Ethiops  mineral  is  a  heavy 
black  powder.  It  is  frequently  imperfectly  pre¬ 
pared,  and  sometimes  adulterated.  If  it  contain 
free  mercury,  it  will  stain  a  piece  of  bright  copper 
or  gold  white  when  rubbed  on  it ;  if  it  contain 
charcoal,  blacklead,  or  bone  black,  these  will  re¬ 
main  behind  when  it  is  heated.  Its  sp.  gr.  will  in¬ 
dicate  whether  it  contains  the  proper  quantity  of 
mercury.  When  pure  it  is  totally  dissipated  by 
heat,  (without  incandescence,)  no  charcoal  or  phos¬ 
phate  of  lime  being  left.  (P.  L.)  It  has  been  said 
to  be  vermifuge  and  alterative,  and  has  been  used 
in  some  cutaneous  and  glandular  diseases,  but  ap¬ 
pears  to  be  inert.  Dose  5  to  30  grs. 

MESITULE.  This  name  has  been  applied  by 
Kane  to  the  theoretical  organic  radical  of  which 
acetone  is  presumed  to  be  the  hydrated  oxide. 
Chloride  of  mesitule  is  made  by  acting  on  acetone 
with  perchloride  of  phosphorus  ;  and  this  com¬ 
pound,  by  the  action  of  pure  potassa  water,  yields 
chloride  of  potassium  and  oxide  of  mesitule. '  Me- 
sitylene  is  obtained  with  other  products  when 
acetone  is  distilled  with  fuming  sulphuric .  acid. 
(Kane.) 


MESOXALIC  ACID.  A  new  acid  formed 
with  other  products  when  a  saturated  solution  of 
alloxanate  of  baryta  or  strontia  is  heated  to  the 
boiling  point.  It  possesses  but  little  practical  im-  I 
portance. 

METACETONE.  A  colorless,  ethereal  liquid 
obtained  by  distilling  a  mixture  of  1  part  of  sugar 
and  8  parts  of  finely-powdered  quicklime  at  a  heat 
of  about  285°,  and  adding  water  to  the  product. 

METALDEHYDE.  The  volatile  prismatic  ! 
crystals  that  form  in  aldehyde  when  kept  at  ordi-  ! 
nary  temperatures.  It  is  soluble  in  alcohol. 

METALLOIDS.  (From  neraWov,  a  metal,  and 
ciios.  form.)  In  Chemistry,  non-metallic  inflam¬ 
mable  bodies,  as  sulphur,  phosphorus,  &c.  The  j 
metallic  bases  of  the  alkalis  and  earths  have  also  j 
been  called  metalloids,  but  are  more  properly  | 
termed  metals. 

METALS.  Syn.  Metaux,  (Fr.)  Metalle, 
(Ger.)  From  metallum,  or  peraWov,  a  metal.  In 
Chemistry,  metals  are  electro-positive  bodies,  \ 
which  are  distinguished  by  their  weight,  lustre,  | 
fusibility,  and  power  of  conducting  electricity.  All  j 
the  metals  are  chemical  elements.  Their  individ-  j 
ual  or  distinctive  characters  will  be  found  described  | 
in  their  alphabetical  places. 

METAMARGARIC  ACID.  A  new  acid  form¬ 
ed  along  with  metoleic  acid  by  the  action  of  sul-  j 
phuric  acid  on  twice  its  weight  of  olive  oil. 

METAPHOSPHORIC  ACID.  Prepared  by  j 
burning  phosphorus  in  dry  air  or  oxygen  gas,  or 
heating  to  redness  a  concentrated  solution  of  phos-  i 
phoric,  or  pyrophosphoric  acid.  The  latter  mode  ; 
of  preparation  yields  a  hydrated  acid.  It  produ¬ 
ces  precipitates  in  solutions  of  most  of  the  bases,  > 
which  are  metaphosphates.  The  metaphosphate 
of  soda  is  formed  when  pyrophosphate  of  soda  is 
heated  to  low  redness.  It  is  deliquescent. 

METHEGLIN.  (From  meth,  Ger.,  mead .) 
Syn.  IIydromel  vinosum.  Prep.  Honey  1  cwt. ;  i 
water  24  gallons  ;  mix  in  a  cask,  and  stir  daily  ; 
until  dissolved,  then  add  yeast  1  pint,  and  hops  1 
lb.,  previously  boiled  in  water  1  gallon,  along  with 
water  sufficient  to  make  the  whole  1  barrel ;  mix 
well,  and  ferment.  Contains  on  the  average  about  i 
7  to  8§  of  alcohol.  Mead  and  metheglin  are  fre-  ! 
quently  confounded  together. 

METHIONIC  ACID.  A  sour  liquid,  obtained 
from  methionate  of  baryta,  in  the  same  way  as 
isethionic  acid  is  from  isetbionate  of  baryta. 

METHIONATE  OF  BARYTA.  Prep.  Satu¬ 
rate  ether  with  anhydrous  sulphuric  acid,  at  the 
ordinary  temperature  of  the  atmosphere,  dilute 
with  water,  neutralize  with  carbonate  of  baryta, 
and  when  nearly  about  to  crystallize  add  an  equal 
bulk  of  alcohol  ;  methionate  of  baryta  will  be  pre¬ 
cipitated,  and  may  be  purified  by  re-solution  and 
crystallization.  Resembles  chlorate  of  potash,  and 
is  soluble  in  water. 

METHULE.  The  hypothetical  radical  of  py- 
roxilic  spirit.  Iodide,  chloride,  bromide,  fluoride, 
and  sulphuret  of  methule  have  been  formed.  (See  1 
Pyroxilic  Spirit.) 

METHULE,  OXIDE  OF.  Syn.  Hydrate  of 
Methyline.  Methylic  Ether.  Prep.  Distil  a 
mixture  of  equal  volumes  of  pyroxilic  spirit  and  j 
oil  of  vitriol,  and  pass  the  evolved  vapors  first 
through  milk  of  lime,  and  then  through  a  series  of 
Woolf's  bottles,  containing  water.  The  water 


MIL 


427 


MIN 


must  then  be  gently  heated,  and  the  gas  collected 
over  mercury.  It  may  be  dried  and  deprived  of 
undecomposed  pyroxilic  spirit  by  pure  potassa. 
Water  absorbs  37  times  its  volume  of  this  gas. 
When  this  gas  is  brought  into  contact  with  the  va¬ 
por  of  anhydrous  sulphuric  acid,  it  unites  with  the 
latter,  forming  sulphate  of  metkule. 

METHYLAL.  A  peculiar  ethereal  liquid  ob¬ 
tained  along  with  other  products  by  distilling  a 
mixture  of  pyroxilic  spirit,  water,  oil  of  vitriol,  and 
manganese. 

METHYLENE.  A  peculiar  liquid  hydrocar¬ 
bon,  obtained  from  pyroxilic  spirit. 

MICROCOSMIC  SALT.  Prep.  Mix  equal 
parts  of  phosphate  of  soda,  and  phosphate  of  am¬ 
monia  in  solution,  evaporate  and  crystallize.  A 
slight  excess  of  phosphate  of  ammonia  aids  the 
crystallization.  Used  in  blowpipe  assays. 

MICROSCOPE.  The  use  of  a  brilliant  port¬ 
fire  has  been  lately  adopted  with  considerable  suc¬ 
cess  as  a  substitute  for  the  lime-light  of  the  oxy- 
hydrogen  microscope.  A  clear  and  powerful  light 
may  be  thus  produced  at  very  little  expense  and 
trouble.  A  single  microscope  may  be  very  easily 
obtained  by  piercing  a  small  round  hole  in  a  slip 
of  metal,  and  introducing  into  it  a  drop  of  water, 
which  will  immediately  assume  a  globular  form  on 
each  side  of  the  metal,  and  possess  considerable 
magnifying  power.  The  crystalline  lens  of  the  eye 
of  a  minnow  may  also  be  used. 

MILK.  Syn.  Lac,  ( Lat .)  Lait,  (Fr.)  Milch, 
(Ger.)  The  value  of  milk  as  an  article  of  food  is  suffi¬ 
ciently  evident  from  its  being  alone  sufficient  to  sup¬ 
port  and  increase  the  growth  of  the  young  of  every 
species  of  mammalia  ;  at  once  supplying  materials 
for  the  formation  of  the  osseous,  fleshy,  and  liquid 
portions  of  the  body.  Cow’s  milk,  of  average 
quality,  contains  from  10  to  12$  of  solid  matter 
when  evaporated'to  dryness  by  steam  heat,  and 
has  the  mean  sp.  gr.  1-030  ;  while  that  of  the 
skimmed  milk  is  about  1-035  ;  and  of  the  cream 
1-0244.  (Ure.)  The  average  cream  of  cow’s  milk 
contains  4-5$  of  butter,  3-5$  of  curd,  and  92$  of 
whey.  (Berzelius.)  The  skimmed  milk  consists 
of  water  92-9$,  curd  2-8$,  sugar  of  milk  3-5$,  lac¬ 
tic  acid,  lactate  of  potash,  and  a  trace  of  lactate 
of  iron  0-6$,  muriate  and  phosphate  of  potash  and 
earthy  phosphates  (lime)  0-2$.  (Berzelius.) 

Milk  may  be  preserved  in  stout  well-corked  and 
wired  bottles  by  heating  them  to  the  boiling  point 
in  a  water-bath,  by  which  the  small  quantity  of 
enclosed  air  becomes  decomposed.  Milk,  or  green 
gooseberries,  or  peas,  thus  treated,  will  keep  for  2 
years.  Some  persons  add  a  few  grains  of  calcined 
magnesia  to  each  bottle  of  milk  before  corking  it. 
(See  Cows,  Cream,  Dairy,  Cheese,  &c.) 

*«*  Milk  should  not  be  kept  in  lead  or  zinc  ves¬ 
sels,  as  it  speedily  dissolves  a  portion  of  those 
metals. 

MILK,  ELEPHANT’S.  Syn.  Urine  d’Ele- 
riUNT.  Prep.  Gum  benzoin  2  oz.  ;  rectified  spir¬ 
its  of  wine  I  pint ;  dissolve  ;  add  boiling  water  2J 
pints,  agitate  for  5  minutes  in  a  strong  corked  bot¬ 
tle,  and  when  cold,  strain,  and  add  lump  sugar 
1*  lb. 

MILK  OF  ROSES.  Syn.  Lac  Ros.e.  Prep. 

I.  (English.)  a.  Liquor  of  potassa,  oil  ot  almonds, 
and  hot  water,  of  each  1  oz. ;  agitate  till  perfectly 
mixed  ;  then  add  rose  water  3  oz. ;  and  again  agi¬ 


tate  well. — b.  To  the  last  add  orange-flower  water 
i  oz. — c.  To  either  the  first  or  second  add  essence 
of  bergamot  1  dr. — d.  Blanched  Jordan  almonds  4 
oz. ;  oil  of  almonds,  Castile  soap,  and  white  wax, 
of  each  \  oz. ;  spermaceti  1  dr. ;  make  an  emul¬ 
sion  with  rose  water  1^  lb.;  strain,  and  add  oil  of 
lavender  15  drops,  dissolved  in  rectified  spirit  8  oz.  ; 
mix.  This  keeps  well. — e.  Either  of  the  last  may 
be  diversified  by  adding  a  little  tincture  of  benzoin, 
or  bitter  almonds,  or  by  substituting  elder-flower 
water  for  rose  water. 

II.  (French.)  Rose  water  1  quart ;  tinctures  of 
benzoin  and  storax,  of  each  1  oz. ;  spirit  of  roses  i 
oz. ;  rectified  spirit  2  oz. ;  mix. 

III.  (German.)  Solution  of  diacetate  of  lead 
(P.  L.)  and  spirits  of  lavender,  of  each  1  oz.  ;  rose 
water  6  oz. ;  soft  water  1  pint ;  mix. 

Remarks.  All  the  above  are  used  as  cosmetic 
washes. 

MINCE  MEAT.  (In  Cookery.)  Prep.  Stoned 
raisins,  currants,  sugar,  and  suet,  of  each  2  lbs. ; 
sultana  raisins,  boiled  beef,  (lean  and  tender,)  of 
each  1  lb.;  apples  4  lbs.  ;  juice  of  2  lemons;  the 
rind  of  one  lemon  chopped  very  fine  ;  mixed  spice 
\  lb. ;  candied  citron  and  lemon  peel,  of  each  2  oz. ; 
brandy  a  glass  or  two ;  chop  the  whole  very  fine. 
It  may  be  varied  by  adding  other  spice  or  flavor¬ 
ing,  and  the  addition  of  eggs,  or  the  substitution  of 
chopped  fowl  or  veal  for  beef,  according  to  fancy. 

MINERAL  MARMORATUM.  I.  Anhy¬ 
drous  phosphoric  acid  48  grs. ;  pure  caustic  lime  52 
grs. ;  both  finely  pulverized  ;  mix  rapidly  in  a  mortar. 

*#*  This  powder  soon  becomes  moist ;  it  must 
therefore  be  brought  as  quickly  as  possible  into  the 
cavity  of  the  tooth,  which  has  been  cleaned  and 
dried  ;  the  powder  is  to  be  well  pressed  into  the 
cavity,  smoothed  off,  and  moistened  on  its  surface. 
It  is  white  and  durable,  and  soon  acquires  great 
hardness.  In  its  composition  it  resembles  the  nat¬ 
ural  earthy  matter  of  the  teeth.  (Lancet.) 

II.  Mix  a  little  finely-powdered  glass  with  some 
mineral  succedaneum.  (No.  II.)  Inferior  to  the 
last,  and  dark  colored. 

MINERAL  METALLIC  CEMENT.  Prep. 
Add  finely-levigated  steel  filings  to  some  mineral 
succedaneum.  (No.  II.)  Used  to  fill  hollow  teeth. 
Dark  colored ;  inferior  to  the  mineral  marmora - 
turn. 

MINERAL  SUCCEDANEUM.  Prep.  I. 
Heat  gold  in  a  bright  iron  ladle,  and  add  enough 
pure  mercury  to  render  it  of  a  doughy  consistence 
at  the  heat  of  hot  water.  For  use,  a  little  must  be 
kneaded  as  hot  as  possible  in  the  hand  and  wedged 
Into  the  cavities  of  the  teeth.  Keeps  its  color 
well. 

II.  A  mixture  of  tinfoil  and  quicksilver.  As  last. 
Turns  dark.  All  the  above  are  used  by  dentists. 

MINIUM.  Syn.  Red  Lead.  Red  Oxide  of 
Lead.  Minium,  (Fr.)  Mennage,  (Ger.)  Plumbi 
oxydum  Rubrum,  (Lat.)  Prep.  The  best  red  lead 
is  prepared  by  exposing  ground  and  elutriated  rnas- 
sacot,  or  dross  of  lead,  in  shallow  iron  trays,  (about 
12  inches  square,  and  about  4  or  5  inches  deep.) 
piled  up  on  the  hearth  of  a  reverberatory  furnace, 
to  a  heat  of  about  600  to  650°,  and  occasionally 
stirring  about  till  it  acquires  the  proper  color.  The 
furnace  employed  for  the  preparation  ol  massicot 
during  the  day,  usually  possesses  sufficient  residu¬ 
ary  heat  during  the  night  for  this  process,  by  which 


MIX 


428 


MIX 


fuel  is  saved.  Lead  for  the  above  purpose  should 
be  as  pure  as  possible.  Used  as  a  pigment,  and 
to  make  plasters. 

MITHRIDATIUM.  Syn.  Confectio  Damo- 
cratis,  (P.  L.  1746.)  This  consisted  of  no  fewer 
than  forty-five  ingredients,  and  contained  1  gr.  of 
opium  in  each  §ss. 

MIXTURE.  Syn.  Mirtura,  (Lot.)  (In 
Pharmacy.)  A  compound  liquid  medicine,  taken 
in  divided  doses.  Mixtures  are  usually  extempo¬ 
raneous  preparations,  and  in  prescribing  them,  care 
should  be  taken  not  to  bring  together  substances 
that  decompose  each  other,  nor  to  order  heavy 
powders  that  speedily  separate  by  subsidence. 
Emulsions,  juleps,  and  mucilages,  are  included  un¬ 
der  this  head  in  the  last  edition  of  the  London 
Pharmacopoeia.  Mixtures  are  usually  dispensed  in 
flat  octagonal  6  or  8  oz.  bottles,  with  long  necks, 
or  in  regular  octagons,  with  short  necks,  having 
the  doses  marked  on  the  glass,  to  which  the  strength 
of  the  medicine  is  made  to  correspond.  (See 
Draughts,  Emulsions,  Juleps.) 

MIXTURE,  ALKALINE.  Syn.  Mistura 
Alkalina.  Prep.  Liquor  of  potassa  3iss  ;  tincture 
of  opium  3j ;  spirit  of  nutmeg  3ij  ;  water  §vss  ; 
mix.  Anodyne  and  antacid.  Dose.  1  to  2  table¬ 
spoonfuls  2  or  3  times  a  day  in  flatulence,  dyspep¬ 
sia,  heartburn,  &c. 

MIXTURE,  ALMOND.  Syn.  Milk  of  Al¬ 
monds  ;  Emulsion  of  do.  M.  Amygdala,  (P.  L.) 
M.  Amygdalarum,  (P.  E.  and  D.)  Lac  Amyg¬ 
dalae  Prep.  I.  (P.  L.)  Confection  of  almonds 
§iiss  ;  distilled  water  1  pint ;  gradually  mix,  tritu¬ 
rating  all  the  time  in  a  mortar,  then  strain  through 
linen. 

II.  (P.  E.)  Sweet  almonds  gij  5ij ;  blanch,  add 
white  sugar  §v ;  beat  to  a  smooth  paste,  further 
add  mucilage  f  §ss,  (or  powdered  gum  3iij  ;)  mix 
well,  then  triturate  with  water  1  quart,  gradually 
added,  and  strain. 

III.  (P.  D.)  Blanched  sweet  almonds  3iss  ;  do. 
bitter  almonds  3ij  ;  sugar  §ss  ;  water  jjxxxij. 

IV.  (Pereira.)  Blanched  sweet  almonds  3iv ; 
powdered  gum  3j  ;  white  sugar  3ij  ;  water  f  §viss. 

Remarks.  The  last  formula  produces  the  article 
usually  employed  in  dispensing  in  the  shops.  The 
addition  of  a  little  more  sugar  renders  it  pleasanter  ; 
and  a  small  quantity  of  bitter  almonds,  as  in  the 
Dublin  form,  or  a  drachm  or  two  of  rose  or  orange- 
flower  water,  may  occasionally  be  added  to  diver¬ 
sify  the  flavor.  Dose.  2  or  3  tablespoonfuls  ad  li¬ 
bitum,  as  a  demulcent  and  emollient  in  coughs  and 
colds,  or  as  a  vehicle  for  more  active  medicines 

MIXTURE,  AMMONIA.  Syn.  M.  Ammo¬ 
nias  carbonatis.  Prep.  (St.  B.  II.)  Carbonate 
of  ammonia  3ij ;  pimento  water  f  §iv  ;  pure  water 
fjfvj;  mix.  Dose.  1  or  2  tablespoonfuls  3  or  4 
times  a  day,  in  heartburn,  dyspepsia,  headache, 
&c.,  accompanied  by  lowness  of  spirits. 

MIXTURE,  ACETATE  OF  AMMONIA. 
Syn.  M.  Ammonias  Acetatis.  Prep.  A  solution 
of  acetate  of  ammonia  §iss ;  nitre  3ij  ;  camphor 
mixture  §vj ;  rose  sirup  §ss  ;  mix.  Dose.  1  to  3 
tablespoonfuls  every  third  or  fourth  hour,  as  a  dia¬ 
phoretic  in  inflammatory  fevers,  &c. 

MIXTURE,  AMMON IACUM.  Syn.  Milk 
of  Ammoniacum.  Emulsion  of  do.  Lac  Ammo- 
niaci.  M.  Ammoniaci,  (P.  L.  and  D.)  Prep.  (P. 
L.)  Ammoniacum  3v ;  water  1  pint ;  gradually 


mix,  by  trituration,  and  strain  through  linen.  Dose. 
f  jjss  to.f^j,  either  alone  or  combined  with  squills 
or  ipecacuanha,  as  an  expectorant  and  demulcent 
in  chronic  coughs,  humoral  asthma,  &.c. 

MIXTURE,  ANODYNE.  Syn.  M.  Anody- 
na.  Julep  Calmans.  Prep.  I.  (P.  Cod.)  Sirup 
of  opium  3ij  ;  sirup  of  orange  flowers  3vj ;  lettuce 
water  §iv  ;  mix.  To  allay  pain,  induce  sleep,  &c.  j 

II.  Prepared  chalk  3ij  ;  sirup  of  poppies  Jj ;  j 
fetid  spirit  of  ammonia  3iss  ;  oils  of  dill  and  ani-  | 
seed,  of  each  3  drops ;  water  j  mix.  Dose,  j 
A  teaspoonful  3  or  4  times  a  day,  in  the  diarrhoea  | 
of  infants  accompanied  with  pain. 

MIXTURE,  ANTACID.  Syn.  M.  Antaci-  | 
da.  Prep.  I.  (Ryan.)  Solution  of  potassa  f  3ij ;  ! 
lime  water  f  ^viij  ;  calcined  magnesia  3j ;  oil  of 
peppermint  5  drops ;  tinct.  of  opium  f  3j ;  mix.  ; 
Dose.  1  to  2  tablespoonfuls  3  or  4  times  daily  in 
dyspepsia,  heartburn,  acidity,  &c. 

II.  (Collier.) — a.  Prepared  chalk  3ij ;  compound 
tincture  of  cardamoms  §iss  ;  tincture  of  ginger  f  5ij ;  i 
pimento  water  jjvj  ;  mix.  Stimulant,  antacid. 
Dose.  2  tablespoonfuls  every  second  or  third  hour, 
in  diarrhoea  accompanied  with  acidity,  after  sur-  j 
feits,  &c. — b.  Chalk  mixture  f  §v  ;  tinctures  of  ca¬ 
techu  and  cinnamon,  of  each  §ss  ?  mix.  Dose. 

1  or  2  tablespoonfuls  after  every  liquid  dejection  in 
diarrhoea. ' 

MIXTURE,  ANTICROUPAL.  Syn.  M.  Se¬ 
nega;.  Prep.  (Jadelot.)  Infusion  of  senega  §iv ;  i 
sirup  of  ipecacuanha  5j  ;  oxymel  of  squills  3iij ;  | 
tartarized  antimony  I  \  grs. ;  mix.  Dose.  By  j 
spoonfuls  in  croup. 

MIXTURE,  ANTI-EPILEPTIC.  Syn.  M.  j 
Anti-epileptica.  Prep.  (M.  Lemoine.)  Liquor  . 
of  ammonia  12  drops  ;  sirup  of  orange  flowers  §j;  ’ 
distilled  water  of  Linden  flowers  ^ij ;  do.  of  cherry  ! 
laurel  yss ;  mix.  According  to  M.  Lemoine,  this 
is  a  specific  in  epilepsy. 

MIXTURE,  ANTIHY STERIC.  Syn.  M.  | 
Antihysterica.  Prep.  I.  (P.  Cod.)  Sirup  of 
wormwood  3]  ;  tincture  of  castor  3ss ;  valerian 
water  and  orange-flower  water,  of  each  ^ij  ;  ether 
3j ;  mix. 

II.  Asafcetida  3j  ;  peppermint  water  Jvj  ;  tritu-  \ 
rate  together,  then  add  ammoniated  tincture  of 
valerian  3ij ;  tincture  of  castor  3iij ;  sulphuric  ether 
3iss  ;  mix.  Dose.  §ss,  3  or  4  times  daily. 

MIXTURE,  ANTISCROFULOUS.  Syn. 
M.  Antiscrofulosa.  Prep.  Tincture  of  bichloride 
of  gold  30  drops;  tincture  of  iodine  40  drops; 
tincture  of  gentian  3j  ;  simple  sirup  3vij ;  rose 
water  §v  ;  mix.  Dose.  A  dessert-spoonful  2  or  3 
times  daily,  observing  to  shake  the  bottle  before 
pouring  out  the  liquid.  ***  The  writer  of  this 
article  has  seen  repeated  instances  of  the  excellent 
effects  of  this  medicine  in  scrofula,  syphilis,  and 
various  glandular  diseases. 

MIXTURE,  ANTISPASMODIC.  Syn.  M. 
antispasmodica.  Prep.  I.  (Collier.)  a.  Asafcetida 
and  camphor  mixtures,  of  each  f  §iiss  ;  tincture  of 
valerian  f  §j ;  mix.  Dose.  1  tablespoonful  every 
third  or  fourth  hour.  b.  Fetid  spirit  of  ammonia, 
sirup  of  saffron,  and  tincture  of  valerian,  of  each 
f  3 i i j  ;  camphor  mixture  f^viss  ;  mix.  Dose.  2  or  j 
3  tablespoonfuls  as  above. 

II.  Tincture  of  castor  3j  ;  sulphuric  ether  and 
laudanum,  of  each  10  drops;  cinnamon  water 
f  §iss ;  mix  for  a  dose,  to  be  taken  thrice  a  day. 


MIX 


429 


MIX 


III.  Volatile  tincture  of  valerian,  and  tincture 
of  castor,  of  each  3v  ;  tincture  of  henbane  3ij  ; 
peppermint  water  and  camphor  mixture,  of  each 
jiiss ;  mix.  Dose.  1  tablespoonful  3  or  4  times  a 

day. 

MIXTURE,  APERIENT.  Syn.  M.  Ape- 
riens.  Prep.  I.  (Abernethy.)  Epsom  salts  3iv  ; 
manna  3ij ;  infusion  of  senna  f3vj  ;  tincture  of 
senna  f3ij  ;  spearmint  water  fjj  ;  pure  water  f^ij ; 
mix.  Dose.  A  wine-glassful  or  more.  (See  Black 
Draught.) 

II.  (Collier.)  Sulphate  of  iron  9j  ;  Epsom  salts 
$j  ;  pennyroyal  water  1  pint ;  dissolve.  Dose.  A 
wine-glassful  twice  a  day  in  atonic  amenorrhaea. 

MIXTURE,  AROMATIC.  Syn.  M.  Aro- 
matica.  Potion  aromatique,  (Fr.)  Prep.  I.  (P. 
Cod.)  Sirup  of  clove-gillyflower  j  spirits  of 
cinnamon  3iv  ;  confection  of  hyacinth  3ij ;  pep¬ 
permint  and  orange-flower  water,  of  each  §ij  ; 
mix. 

II.  (St.  B.  H.)  Aromatic  confection  3iiss  ;  pure 
water  f^v;  pimento  water  fjjiij ;  mix.  An  ex¬ 
cellent  aromatic  in  diarrhoea,  heartburn,  flatulence, 
acidity,  &c.  Dose.  A  tablespoonful  or  two  every 
2  or  3  hours. 

MIXTURE,  ARSENICAL.  Syn.  M.  arse- 
nicalis.  Prep.  Liquor  of  arsenite  of  potassa,  P. 
L.  3iij  ;  compound  tincture  of  cardamoms  3v  ;  cin¬ 
namon  water  3*'j  j  pure  water  ^ iv  ;  mix.  Dose. 
^ss  twice  a  day  after  a  full  meal,  in  agues,  peri¬ 
odic  headaches,  lepra,  psoriasis,  chronic  rheuma¬ 
tism,  &c.  *#*  It  should  be  exhibited  with  cau¬ 

tion,  and  its  effects  watched. 

MIXTURE,  ASAFCETIDA.  Syn.  Milk  of 
Asafcktida.  M.  Asaf(etid.e,  (P.  L.  &  D.)  Lac 
do.  Prep.  (P.  L.)  Asafcetida  3v  ;  water  1  pint ; 
mix  gradually,  triturating  all  the  while.  The 
Dublin  College  orders  only  half  the  above  quantity 
of  asafoetida,  and  pennyroyal  instead  of  pure  wa¬ 
ter.  Stimulant  and  antispasmodic.  Dose.  %  to 
1J  oz.,  chiefly  in  hysteria.  It  is  also  used  as  an 
enema  in  flatulent  colic,  worms,  hooping-cough, 
and  convulsions  of  children. 

MIXTURE,  ASTRINGENT.  Syn.  M.  as- 
tringens.  Prep.  I.  (Thomson.)  Extract  of  ca¬ 
techu  3ij,  (or  tincture  §j  0  cinnamon  water  §viij ; 
(dissolve.  Dose.  1  to  3  tablespoonfuls  after  every 
liquid  dejection,  in  diarrhoea  or  dysentery. 

II.  (Pradel.)  Tannin  12  grs.  ;  tincture  of  rha- 
tany  3j  ;  simple  sirup  3vij  ;  mucilage  jj  ;  camphor 
mixture  ^iv  ;  mix.  As  last. 

MIXTURE,  ATROPHIC.  Syn.  M.  atro¬ 
phica.  Prep.  (Majendie.)  Iodide  of  potassium 
iiv ;  lettuce  water  3  viij  ;  peppermint  water  3ij  ; 
urup  of  marshmallow  ;  mix. 

MIXTURE,  BALSAM  OF  PERU.  Syn. 
VI.  Balsami  Peruviani.  Prep.  Strained  honey 
uid  balsam  of  Peru,  of  each  3ij  ;  mix  by  tritura- 
ion,  and  add  gradually  decoction  of  liquorice  ^vj, 
iromatic  sulphuric  acid  20  drops,  tincture  of 
•range-peel  jss ;  mix  well.  Dose.  1  to  2  table- 
poonfuls  2  or  3  times  a  day  in  debility. 

MIXTURE,  BARLEY.  Syn.  M.  IIordei, 
P.  E.)  The  same  as  the  compound  decoction  of 
•arley,  P.  L.  (See  Decoctions.) 

MIXTURE,  BRANDY.  Syn.  M.  Spiritus 
;l\i  Gallici,  (P.  L.)  Egg  Flip,  (vulgo.)  Prep. 
Iraudy  and  cinnamon  water,  of  each  f^iv  ;  yelks 
f  2  eggs ;  white  sugar  5s8  5  of  cinnamon  2 


drops  ;  mix.  A  valuable  stimulant  and  restorative 
in  low  fevers,  and  extreme  exhaustion  from  hemor¬ 
rhages,  »Stc.  Dose.  1  to  3  tablespoonfuls  occa¬ 
sionally.  “  Did  the  College  practically  test  the 
quality  of  their  ‘  egg-hot ’  before  deciding  on  the 
formula  ?” 

MIXTURE,  BRUCINE.  Syn.  M.  Bruci.e. 
Potio  stimulante.  Prep.  (Majendie.)  Pure 
brucia  5  grs.;  white  sugar  3ij ;  water  f §ij  ;  mix 
carefully.  Dose.  £  to  a  whole  tablespoonful  night 
and  morning. 

MIXTURE,  CAMPHOR.  Syn.  Camphor 
Julep.  Do.  Water.  M.  Camphors,  (P.  L.  E.  & 

D. )  Prep.  (P.  L.)  Camphor  3ss  ;  rectified  spirit  10 
drops  ;  triturate  together,  then  gradually  add  wa¬ 
ter  1  pint ;  triturate  and  strain.  The  Edinburgh 
College  orders  camphor  3j  ;  sugar  and  sweet  al¬ 
monds,  of  each  §ss ;  water  1  pint.  Dose.  2  to  4 
tablespoonfuls.  It  is  chiefly  used  as  a  vehicle  for 
other  medicines. 

MIXTURE,  CAMPHOR  AND  MAGNE¬ 
SIA.  Syn.  M.  Campiior/8  cu.m  Magnesia.  Prep.  (P. 

E. )  Camphor  10  grs.,  (12  grs.  P.  D. ;)  carbonate 
of  magnesia  25  grs.,  (3ss  P.  D. ;)  triturate  together, 
then  add  gradually  water  f§vj,  still  continuing  the 
trituration.  Antacid,  antispasmodic,  and  anodyne. 
Dose.  1  to  2  tablespoonfuls.  Used  without  strain¬ 
ing. 

MIXTURE,  CAPSICUM.  Syn.  M.  Capsici. 
Prep.  (Collier.)  Tincture  of  capsicum  f  3ij  ;  infu¬ 
sion  of  roses  f^vj  ;  mix.  Stimulant  in  dyspepsia, 
&c.  Dose.  1  to  2  tablespoonfuls  half  an  hour  be¬ 
fore  dinner. 

MIXTURE,  CARMINATIVE.  Syn.  M. 
Carminativa.  Prep.  (Dr.  Paris.)  Calcined  mag¬ 
nesia  3ss ;  peppermint  water  f3iiss ;  compound 
tincture  of  lavender  f3ss  ;  spirit  of  caraway  f 3iv  ; 
sirup  of  ginger  l'3ij  ;  mix  for  1  or  2  doses.  An¬ 
tacid  and  carminative. 

MIXTURE,  CASCARILLA.  Syn.  M.  Cas- 
CARILL.E  composita,  (P.  L.)  Prep.  Infusion  of 
cascarilla  f^xvij  ;  vinegar  of  squills  f^j;  com¬ 
pound  tincture  of  camphor  f^ij;  mix.  Dose,  f^j 
to  f§iss  2  or  3  times  a  day  in  chronic  cough  and 
asthma,  and  in  the  catarrh  of  elderly  people. 

MIXTURE,  CASTOR  OIL.  Syn.  M.  Ri- 
cini.  Emulsio  purgans.  Prep.  (P.  Cod.)  Castor 
oil  jjj ;  yelk  of  1  egg  ;  peppermint  water  §ss  ;  sirup 
jj ;  pure  water  Sjij  ;  make  an  emulsion.  One  of 
the  best  ways  of  exhibiting  castor  oil  to  persons 
who  dislike  it. 

MIXTURE,  CATHARTIC.  Syn.  M.  Ca- 
tiiartica.  Prep.  (A.  T.  Thomson.)  Sulphate  of 
potash  3ij  ;  water  f^vss;  tincture  of  jalap  f3iv  ; 
mix.  Dose.  2  tablespoonfuls  every  2  hours. 

MIXTURE,  CHALK.  Syn.  Cretaceous 
Mixture.  M.  Cret/E,  (P.  L.  E.  &■  D.)  Prep. 
(P.  L.)  Prepared  chalk  33s  ;  sugar  3iij  ;  gum  mix¬ 
ture  (mucilage)  f^iss )  triturate,  then  add  cinna¬ 
mon  water  f^xviij;  mix.  The  Ed.  Ph.  orders 
spirit  of  cinnamon  f  |j  to  the  above  quantity.  An¬ 
tacid,  absorbent.  Dose.  1  to  3  tablespoonfuls, 
either  alone  or  combined  with  aromatic  confection, 
in  heartburn,  and  hi  diarrhoea  after  every  liquid 
motion. 

MIXTURE,  CINCHONA.  Syn.  Bark  Mix¬ 
ture.  M.  Cinciion.e.  Prep.  I.  (Copland.)  C  on¬ 
fection  of  red  roses  yss  ;  boiling  decoction  ot  bark 
f  3viij  ;  triturate,  in  10  minutes  strain,  and  add  di- 


MIX 


430 


MIX 


luted  sulphuric  acid  3iss ;  spirit  of  nutmeg  3iv  ; 
shake  well.  Febrifuge,  tonic,  and  stomachic. 
Duse.  1  to  3  tablespoonfuls,  2  or  3  times  a  day. 

II.  To  the  last  add  Epsom  salts  ^ss  ;  Dose  and 
uses  as  last.  Slightly  aperient. 

MIXTURE,  COPAIBA.  Syn.  M.  Copaiba?. 
Prep.  I.  (Guy’s  H.)  Balsam  of  copaiba  3iij ;  li¬ 
quor  of  potassa^iss ;  triturate  together,  and  grad¬ 
ually  add  barley-water,  §yiij.  One  of  the  best 
ways  of  exhibiting  this  drug. 

II.  (St.  B.  H.)  Balsam  of  copaiba  f  3iij  ;  muci- 
lage  f  jiij  ;  triturate  together,  and  make  an  emul¬ 
sion  with  pimento  water  f^ij ;  pure  water  f^iv. 
Dose.  Of  either  of  the  above,  1  to  3  tablespoonfuls 
3  or  4  times  a  day,  in  diseases  of  the  urinary  or¬ 
gans,  &c. 

MIXTURE,  COPAIBA  AND  OLIBANUM. 
Syn.  M.  Copaiba?  cum  Olibano.  Prep.  (P.  C.) 
Balsam  of  copaiba  §ss  j  olibanum  3ij  ;  mucilage 
^iss  ;  honey  § j ;  cinnamon  water  §v.  As  last. 

MIXTURE,  COPAIBA,  (VINOUS.)  Syn. 
M.  Copaiba:  vinosa.  Prep.  (Fuller.)  Copaiba 
§ij  ;  yelks  of  2  eggs ;  triturate  together,  add  sirup 
of  tolu  §ij  ;  again  mix  well,  then  further  add  white 
wine  f  jiv.  Dose.  A  dessert-spoonful  3  or  4  times 
a  day. 

MIXTURE,  COSMETIC.  Syn.  M.  Cos- 
metica.  Prep.  Oil  of  almonds,  and  oil  of  tartar, 
of  each  §ij,  (or  liquor  of  potassa  ^iij  0  rose  water 
§v  ;  mix  well.  Used  to  clear  the  complexion. 

MIXTURE,  CREOSOTE.  Syn.  M.  Cre- 
asoti.  M.  Creazoti,  (P.  E.)  Prep.  Creosote 
and  acetic  acid,  of  each  16  drops;  mix,  then  add 
compound  spirit  of  juniper  and  sirup,  of  each  f  §j  ; 
water  f^xiv;  agitate  well  together.  Dose,  f  jj 
to  f  §ij  in  vomiting,  especially  to  relieve  or  prevent 
sea-sickness. 

MIXTURE,  CREOSOTE,  (ALKALINE.) 
Syn.  M.  Creasoti  alkalina.  Prep.  (Allnatt.) 
Creosote  and  solution  of  potassa,  of  each  3j ; 
white  sugar  3ij  ;  triturate  together,  then  add 
camphor  mixture  f^vj  ;  mix  well. 

MIXTURE,  CUBEBS.  Syn.  M.  Cubeba?. 
Prep.  (Fr.  H.)  Powdered  cubebs  ^j,  (or  essence 
§ss ;)  sirup  and  mucilage,  of  each  jiss;  triturate, 
then  add  cinnamon  water  fjvj.  Dose.  2  table¬ 
spoonfuls  in  certain  diseases  of  the  urinary  organs. 

MIXTURE,  CYANIDE  OF  POTASSIUM. 
Syn.  M.  Potassii  Iodjoi.  Prep.  Cyanide  of 
potassium  1  gr.  ;  sirup  §j ;  water  ;  mix.  Dose. 
1  dessert-spoonful. 

MIXTURE,  DEMULCENT.  Syn.  M.  De- 
mulcens.  Prep.  I.  (Collier.)  Mucilage  *j  ;  oil 
of  almonds  and  sirup  of  tolu,  of  each  §ss  ;  triturate, 
and  add  water  f  ^vj  ;  mix  well. 

II.  (Thomson.)  Decoction  of  marshmallow 
f^vj ;  sirup  fgj ;  mix. 

III.  Spermaceti  3ij ;  yelk  of  1  egg;  triturate, 
add  sirup  Jj  ;  mucilage  §ss  ;  cinnamon  water  Sij  ; 
pure  water  §iv  ;  mix  well.  Dose.  Of  each  of  the 
above  1  to  2  tablespoonfuls  ad  libitum  ;  in  coughs, 
hoarseness,  calculus,  irritation  of  the  urinary 
organs,  &c. 

MIXTURE,  DIAPHORETIC.  Syn.  M. 
Diaphoretica.  Prep.  Solution  of  acetate  of  am¬ 
monia  §iij  ;  antimonial  wine  3ij ;  laudanum  3j  ; 
camphor  mixture  §iij  ;  mix.  Dose.  I  to  2  table- 
spoonfuls,  in  fevers,  &c. 

II.  To  the  last  add  sweet  spirits  of  nitre  j-ss. 


MIXTURE,  DIARRHCEA.  Syn.  M.  pro 
Diarriicea.  Prep.  Aromatic  confection  §ss ; 
tincture  of  opium  3iss ;  tincture  of  cardamoms 
(comp.)  3iiss  ;  peppermint  or  cinnamon  water  ^v  ;  i 
mix.  Dose.  1  tablespoonful  after  every  liquid 
stool. 

MIXTURE,  DIURETIC.  Syn.  M.  Diuretica. 
Prep.  I.  (Guy’s  H.)  Nitre  3iij ;  peppermint  j 
water  jxss  ;  sweet  spirits  of  nitre  f  3iij ;  lemou  : 
sirup  ;  mix. 

II.  Infusion  of  digitalis  f vss ;  tincture  of  di¬ 
gitalis  3ss  ;  acetate  of  potassa  3ij ;  spirit  of  juniper 
3ss ;  laudanum  3j ;  mix.  Dose.  1  to  2  table¬ 
spoonfuls  ;  in  dropsy. 

MIXTURE,  ELATERIUM.  Syn.  M. 
Elaterii.  Prep.  (Collier.)  Elaterium  1  gr. ; 
soft  extract  of  liquorice  3j ;  triturate,  and  add  | 
gradually  water  (warm)  f^vj.  Dose.  1  to  2  ; 
tablespoonfuls  every  2  hours  ;  in  dropsy,  &c. 

MIXTURE,  EMETIC.  Syn.  M.  Emetica. 
Prep.  I. — a.  (Thomson.)  Tartarized  antimony 
8  grs.  ;  sirup  of  mulberries  3j ;  water  f  ^vj  ;  mix,  j 
and  dissolve. — b.  Ipecacuanha  3ss ;  tartarized  i 
antimony  1  gr. ;  tincture  of  squills  f3j ;  water  > 
f^vj ;  mix.  Dose.  1  to  2  tablespoonfuls,  repeated 
every  \  of  an  hour  till  vomiting  be  induced  ;  in 
dropsy,  before  exhibiting  fox-glove. 

II.  (Copland.)  Sulphate  of  zinc  9ij ;  ipe¬ 
cacuanha  wine  and  tincture  of  serpentary,  of 
each  f  3iv  ;  tincture  of  capsicum  40  drops ;  oil  of 
chamomile  12  drops;  peppermint  water  f^ivse;  ; 
mix.  An  excitant  emetic. 

MIXTURE,  EMETINE.  Syn.  M.  Eme-  j 
tin.e.  Melange  Vomitif.  Prep.  (Majendie.) 
Pure  emetine  1  gr.,  (or  colored  4  grs.  ;)  acetic 
acid  8  drops  ;  sirup  of  marshmallow  and  orange- 
flower  water,  of  each  f  Jj  ;  pure  water  f  §iss  ;  mix.  j 
Emetic.  Dose.  A  dessert-spoonful,  repeated  at 
short  intervals,  till  it  operates. 

MIXTURE,  EMMENAGOGUE.  Syn.  M. 
Emmenagoga.  Prep.  I.  Compound  steel  mixture  ' 
§iij ;  cinnamon  water  §vj  ;  mix.  Dose.  2  table¬ 
spoonfuls  2  or  3  times  a  day. 

II.  Tinctures  of  sesquichloride  of'iron  and  aloes,  ] 
(comp.,)  of  each  §ss  5  tincture  of  castor  3ij ;  spirit  ; 
of  pimento  3ij ;  chamomile  infusion  §v ;  mix.  ! 
Dose.  1  to  2  tablespoonfuls. 

MIXTURE,  ETHER  AND  TURPENTINE. 
Syn.  M.  jEtheris  cum  Terebinthina.  Prep- 
(Orfila.)  Sulphuric  ether  3j ;  oil  of  turpentine 
3ij  ;  white  sugar  3iv  ;  triturate  and  add  gradually 
water  ^'j-  Dose.  f3ij  every  15  minutes;  ill 
poisoning  by  nux  vomica. 

MIXTURE,  EXPECTORANT.  Syn.  M. 
Expectorans.  Prep.  I.  (Thomson.)  Almond 
mixture  f§v;  ipecacuanha  and  tincture  of  squills» 
of  each  f  3j  ;  sirup  of  tolu  f3vj ;  mix.  Dose.  1 
tablespoonful  ;  in  humoral  asthma,  catarrh,  &c., 
when  the  cough  is  urgent. 

II.  (Collier.)  Oxymel  of  squills  and  mucilage,  J 
of  each  §j ;  sirup  of  marshmallows  §ij,  (camphor 
julep  §iij  ;)  mix.  Dose.  1  to  2  tablespoonfuls  2 
or  3  times  a  day ;  in  coughs,  hoarseness,  asth-  j 
ma,  &c. 

MIXTURE,  FEBRIFUGE.  Syn.  M.  Feb- 
rifuga.  (See  Mixture,  Diaphoretic.) 

MIXTURE,  GENTIAN,  (compound.)  Syn. 
M.  Gentians  CoMrosiTA.  Prep.  (P.  L.)  Com¬ 
pound  infusion  of  gentian  f^xij;  compound  in- 


MIX 


431 


MIX 


fusion  of  senna  f  ^vj  ;  compound  tincture  of  carda¬ 
moms  fjij ;  mix.  Tonic,  stomachic,  and  aperient. 
Dose.  2  to  3  tablespoonfuls,  in  dyspepsia  ac¬ 
companied  with  constipation. 

MIXTURE,  GUAIACUM.  Syn.  M.Guaiaci. 
(P.  L.  &  E.)  Prep.  I.  (P.  L.)  Gum  guaiacum 
3iij;  sugar  5SS  ?  triturate  together,  add  mucilage 
f^ss,  again  triturate  and  further  add  cinnamon 
water  f§xix;  mix  well.  Dose.  1  to  3  table¬ 
spoonfuls,  2  or  3  times  a  day ;  in  chronic  rheu¬ 
matism,  gout,  &c. 

II.  (Alkaline.)  Guaiacum  and  quicklime,  of 
each  1  oz. ;  triturate  together,  and  add  water  1 
pint. 

III.  ( Ammoniated .)  Guaiacum  3ij ;  carbonate 
of  ammonia  3iiss  ;  barley  water  §viij.  Dose.  1  to 
2  tablespoonfuls  2  or  3  times  a  day. 

MIXTURE,  GUM.  Syn.  Mucilage.  Mu¬ 
cilage  DE  Co.MME  ArABIQUE,  (Fr.)  ScHLIEIM  DE 
Arabiche  Gummi,  ( Ger .)  Mucilago,  (P.  E.) 
Mistura  Acacia,  (P.  L.)  M.  Gummi  Arabici, 
(P.  D.)  Prep.  I.  (P.  L.)  Powdered  gum  acacia 
f x ;  boiling  water  1  pint ;  rub  together  till  dis- 
i  solved.  The  P.  E.  &  D.  order  the  gum  un¬ 
powdered.  Used  to  render  oily  and  resinous  sub¬ 
stances  miscible  with  water.  “  Oils  require  f 
their  weight ;  balsams  and  spermaceti ,  equal 
parts ;  resins  2  parts ;  and  musk,  5  times  its 
weight,”  for  this  purpose.  (Montgomery.) 

II.  (M.  Acacice.  P.  E.)  Mucilage  f3iij  ; 
6weet  almonds  (blanched)  3ij ;  white  sugar  3v  ; 
water  a  quart ;  make  an  emulsion  or  mixture, 
and  strain  through  calico.  Dose.  2  to  3  table¬ 
spoonfuls,  as  a  demulcent  and  emollient,  ad 
libitum,  in  coughs,  &c.  See  Almond  Mixture. 

MIXTURE,  HARTSHORN.  Syn.  Harts¬ 
horn  Drink.  M.  Cornu  usti.  Prep.  Burnt 
hartshorn  ^ij  5  gum  fj  ;  water  2J  pints ;  boil  to 
3-\xxij,  and  strain.  Demulcent.  Dose.  2  to  3 
tablespoonfuls  ad  libitum,  in  coughs,  hoarseness, 

&C. 

MIXTURE,  HEMLOCK.  Syn.  M.  Conii 
Comp.  Prep.  (Copland.)  Extract  of  hemlock 
3ss  ;  carbonate  of  soda  45  grs. ;  decoction  of  li¬ 
quorice  fjvss  ;  spirit  of  pimento  f  3iij ;  mix.  Dose. 
1  to  3  tablespoonfuls,  in  hooping-cough  and  pul¬ 
monary  irritations. 

MIXTURE,  HOOPING-COUGH.  Syn.  M. 
Cupri  Sulphatis.  Prep.  (Chevasse.)  Sulphate 
of  copper  1  gr. ;  aniseed  water  §iij ;  sirup  of  pop¬ 
pies  ;  mix.  Dose.  40  drops  to  3ij. 

MIXTURE,  IODINE.  Syn.  M.  Iodinii. 

( Cum  Decoct.  Graminis.  lodureted  Dog's 
Grass.)  Prep.  I.  (Majendie.)  Decoction  of 
dog’s  grass  ^xxxij ;  iodide  of  potassium  3j ;  orange 
sirup  ^ij  ?  mix. 

II.  ( Cum  Sarza.)  Prep.  (Majendie.)  De¬ 
coction  of  sarsaparilla  ^xxxij  ;  iodide  of  potassium 
3j ;  orange  sirup  ^ij  i  mix.  Both  the  above  may 
be  taken  in  doses  of  2  to  4  tablespoonfuls  3  or  4 
times  a  day,  in  the  usual  cases  in  which  iodine  is 
administered. 

MIXTURE,  MAGNESIA,  (BICARBON¬ 
ATE.)  Syn.  M.  Magnesias  Bicarbonatis. 
Prep  Liquid  magnesia  (Dinneford's  or  Mur¬ 
ray’s)  3yj ;  orange  sirup,  sirup  of  ginger,  and 
compound  tincture  of  cardamoms,  of  each  3ij  ; 
aromatic  spirit  of  ammonia  f  3vj ;  mix.  Dose.  1 
to  3  tablespoonfuls  every  2  or  3  hours  in  acidity, 


dyspepsia,  heartburn,  lowness  of  spirits,  &c.  An 
excellent  medicine. 

MIXTURE,  MARSHMALLOW.  Syn.  M. 
Althajas.  Prep.  (P.  E.)  Marshmallow  root 
§iv ;  stoned  raisins  §ij  ;  water  5  pints  ;  boil  to  3 
pints,  and  strain  through  linen.  Demulcent 
Dose.  A  few  spoonfuls  ad  libitum,  so  as  to  take  1 
to  3  pints  in  the  24  hours  ;  in  strangury,  calculus, 
coughs,  &c. 

MIXTURE,  MUSK.  Syn.  M.  Moschi. 
Prep.  (P.  L.)  Musk,  powdered  gum,  and  sugar, 
of  each  3iij  ;  triturate  well  together,  then  add 
gradually,  rose  water  1  pint,  still  continuing  the 
trituration.  Each  fluid  ounce  contains  9  grains 
of  musk.  Dose.  2  to  4  tablespoonfuls,  as  a  stimu¬ 
lant,  antispasmodic,  and  anodyne ;  in  hysteria, 
epilepsy,  chorea,  tetanus,  low  fevers,  &e. 

MIXTURE,  MYRRH.  Syn.  M.  MyrrhS. 
Prep.  (Copland.)  Myrrh  3iss ;  add  gradually, 
triturating  all  the  time,  decoction  of  liquorice  f  ^vj  ; 
strain.  Dose.  1  to  2  tablespoonfuls  twice  or 
thrice  a  day,  combined  with  carbonate  of  soda, 
dilute  muriatic  acid,  or  paregoric,  in  debility,  and 
diseases  of  the  digestive  organs. 

MIXTURE,  NARCOTIC.  Syn.  M.  Nar- 
cotica.  Prep.  ( W .  Cooley.)  Laudanum  3iss  ; 
sirup  of  poppies,  sulphuric  ether,  and  spirits  of  cin¬ 
namon,  of  each  §j  ;  tincture  of  henbane,  3iiss  ; 
water  ^iiss ;  mix.  Dose.  1  to  2  tablespoonfuls  at 
the  commencement  of  the  hot  fit  of  ague. 

MIXTURE,  OIL.  Syn.  M.  Olei  Amygdala:. 
Prep.  (St.  B.  H.)  Oil  of  almonds  and  mucilage, 
of  each  ^iss  >  triturate,  and  add  gradually  water 
^v.  Demulcent,  emollient.  Dose.  2  or  3  table¬ 
spoonfuls  occasionally.  The  M.  Olei  cum  Man¬ 
na  is  made  by  substituting  manna  §iss,  for  the 
gum. 

MIXTURE,  OPIATE.  Syn.  M.  Opiata. 
Prep.  Laudanum  f3ij  ;  solution  of  acetate  of  am¬ 
monia  and  water,  of  each  §iij  ;  mix.  Dose.  1  to 

2  tablespoonfuls  to  relieve  pain,  and  procure  sleep 
in  fevers,  &c. 

MIXTURE,  PHOSPHORUS.  Syn.  M. 
Piiosphori.  Prep.  (Soubeiran.)  Phosphorized 
oil  3ij  ;  mucilage  3iv ;  triturate  together,  adding 
gradually  sirup  ^ij ;  and  peppermint  water  5*'j- 

MIXTURE,  PRUSSIC  ACID.  Syn.  M.  Acidi 
IIydrocyanici.  Prep.  Medicinal  prussic  acid  15 
minims  ;  simple  sirup  §j ;  water  ;  mix.  Dose. 
1  tablespoonful  2  or  3  times  daily.  Each  dose 
contains  1J  drops  of  medicinal  prussic  acid. — 
*#*  Shake  the  bottle  before  pouring  out  the  dose. 

MIXTURE,  PURGING.  Syn.  M.  Purgans. 
Prep.  Any  of  the  purging  salts  ^ij ;  infusion  of 
senna  ^v ;  sirup  of  orange-peel  §j  ;  tincture  of 
ginger  |ss  ;  spirit  of  pimento  3ij  ;  mix.  Dose.  1 
to  3  tablespoonfuls  early  in  the  morning  ;  in  stom¬ 
ach  complaints,  &c. 

MIXTURE,  REFRIGERANT.  Syn.  M. 
Refrigerans.  Prep.  Borax  3ij ;  solution  of  ace¬ 
tate  of  ammonia  5  lemon-juice  fivss  ;  sweet 
spirits  of  nitre  3iij  ;  mix  and  dissolve.  Diuretic, 
diaphoretic,  and  cooling,  in  colds  accompanied 
with  fever,  «fcc.  Dose.  1  or  2  tablespoonfuls  J  or 

3  times  a  day. 

MIXTURE.  RHUBARB.  Syn.  M.  Rhah. 
Prep.  I.  (AT.  Rhtei  Comp.  Gregory's  Mixture.) 
Compound  powder  of  rhubarb  (P.  E.)  3iij  ;  pepper¬ 
mint  water  f  fxvj ;  mix. 


MIX 


432 


MIX 


II.  (Sprague.)  Powdered  rhubarb  and  carbon¬ 
ate  of  soda,  of  each  3iss  ;  decoction  of  liquorice 
f  §viss  ;  tincture  of  orange  peel  (or  orange  sirup) 
3vj  ;  mix.  Both  the  above  are  excellent  stomach¬ 
ics  and  mild  aperients.  Dose.  1  to  3  tablespoon- 
fuls  2  or  3  times  a  day. 

MIXTURE,  SALINE.  (Febrifuge.)  Syn. 
M.  Salina  febrifuga.  Prep.  Bicarbonate  of  po- 
tassa  3ij  ;  nitre  3ij ;  sirup  3iij  ;  lemon-juice  f  3 ij ; 
sweet  spirits  of  nitre  3iss ;  water  3jiiiss  ;  mix.  Dose. 
1  to  3  tablespoonfuls  in  fevers,  &c. 

MIXTURE,  SCAMMONY.  Syn.  M.  Scam- 
monii.  Prep.  I.  (P.  E.)  Resin  of  scammony  7 
grs. ;  unskimmed  milk  f  jjiij ;  gradually  mix,  tritu¬ 
rating  all  the  time,  so  as  to  form  an  emulsion. 
Purgative.  Dose.  One  half. 

II.  (Planche’s  Purgative  Potion)  To  the  last 
add  white  sugar  3ij,  and  cherry  laurel  (or  bitter 
almond)  water  4  drops.  This  is  the  most  tasteless 
and  pleasant  purgative  that  can  be  taken. 

MIXTURE,  SEDATIVE.  Syn.  M.  Seda- 
tiva.  Prep.  Aromatic  confection  3iij ;  mucilage 
and  spirit  of  sal  volatile,  of  each  3ij  ;  tincture  of 
asafcetida  and  sirup  of  poppies,  of  each  j  lauda¬ 
num  and  tincture  of  henbane,  of  each  3iss  ;  water 
ff  iiiss;  mix.  Dose.  1  to  2  tablespoonfuls  2  or  3 
times  a  day. 

MIXTURE,  SENNA.  Syn.  Black  Draught. 
M.  Senn^e.  M.  Sennje  Composita.  Prep.  (Guy’s 
H.)  Senna  and  mint,  of  each  fj  j  boiling  water 
§xxxij ;  infuse  for  2  hours,  strain,  and  add  Epsom 
salts  ^vj  ;  shake  till  dissolved.  Dose.  1  to  2  oz. 
Purgative.  See  Black  Draught. 

Mixture,  squill,  syn.  m.  Scill.*. 

Potion  Scillitique.  Prep.  (P.  Cod.)  Oxymel 
of  squills  3iv  ;  hyssop  water  §iij ;  peppermint  wa¬ 
ter  §j  ;  sweet  spirits  of  nitre  ^ss.  Expectorant. 
Dose.  1  to  2  tablespoonfuls  3  or  4  times  a  day,  in 
coughs,  asthma,  &c. 

MIXTURE,  STEEL.  Sijn.  Griffith’s  Mix¬ 
ture.  Compound  Iron  Mixture.  M.  Ferri 
Composita,  (P.  L.  E.  and  D.)  M.  Ferri  Protox- 
ydi.  Prep.  I.  (P.  L.)  Carbonate  of  potash  3j ; 
powdered  myrrh  3ij ;  spirit  of  nutmeg  jjj ;  triturate 
together,  and  while  rubbing,  add  gradually  sugar 
3ij ;  rose  water  f  §xviij  ;  mix  well  ;  then  add  sul¬ 
phate  of  iron  (powdered)  3iiss,  and  place  it  at 
once  in  a  bottle,  which  must  be  kept  closely  cork¬ 
ed.  Dose.  1  to  2  oz.,  3  or  4  times  a  day,  as  a 
mild  and  genial  tonic  and  stimulant,  when  there  is 
no  determination  of  blood  to  the  head. 

II.  (Donovan.)  Sulphate  of  iron  3iv  ;  calcined 
magnesia  3ij  ;  water  jjvj ;  tincture  of  quassia  f  3ij ; 
mix  in  a  bottle,  cork  close,  and  agitate.  It  must 
be  kept  from  the  air.  Dose.  1  to  2  tablespoonfuls, 
as  last. 

III.  (M.  Ferri  Aromatica,  P.  D.  IIeberden’s 
Ink.  Atramentum  Heberdii.)  Powdered  cin¬ 
chona  §j  ;  bruised  calumba  root  3iij ;  bruised  cloves 
3ij  ;  iron  filings  §ss ;  peppermint  water  gxvj ;  di¬ 
gest  in  a  close  vessel  for  3  days,  agitating  frequent¬ 
ly,  then  strain,  and  add  tincture  of  cardamoms 
(comp.)  ^iij  ;  tincture  of  orange-peel  3iij.  Bitter, 
stomachic,  and  aromatic.  Dose.  1  or  2  table¬ 
spoonfuls,  or  more,  3  or  4  times  a  day. 

MIXTURE,  STIMULANT.  Syn.  M.  Stim- 
ulans.  Prep.  I.  Carbonate  of  ammonia  3ss  ;  pep¬ 
permint  water  §v ;  orange  sirup  3vj  ;  tincture  of 
cardamoms  (comp.)  3ij ;  mix.  Dose.  1  table¬ 


spoonful  for  lowness  of  spirits,  vapors,  and  when 
the  patient  is  faint. 

II.  Camphor  julep  f  iv  ;  ether,  spirit  of  aniseed, 
and  tincture  of  cardamoms,  (comp.,)  of  each  3iij ; 
sirup  §j ;  tinctures  of  tolu  and  ginger,  of  each  3j  ; 
peppermint  water  ^is3  ;  mix.  Dose.  As  last.  In 
lowness  of  spirits,  &.C.,  accompanied  with  heart¬ 
burn,  colic,  or  flatulence. 

MIXTURE,  STRYCHNINE.  Syn.  M. 
Stryciinle.  Prep.  (Majendie.)  Pure  strychnine 
1  gr.  ;  white  sugar  3ij  ;  acetic  acid  3  drops ;  wa¬ 
ter  ffij;  mix.  Dose.  A  teaspoonful  night  and 
morning;  in  palsy.  Each  f3  contains  one-six¬ 
teenth  gr.  of  strychnine. 

MIXTURE,  TARTAR  EMETIC.  Syn.  M. 
Antimonii  Potassio-tartratis.  Prep.  Antimo- 
nial  wine  and  simple  sirup,  of  each  §ss  ;  nitre  3ij ; 
camphor  julep  ^v  ;  mix.  Diaphoretic.  Dose.  1 
dessert-spoonful  every  2  hours. 

MIXTURE,  TONIC.  Syn.  Strengthening 
Mixture.  M.  Tonica.  Prep.  I.  (Collier.)  De¬ 
coction  of  bark  f^vss;  tincture  of  do.  f^iij  ;  aro¬ 
matic  confection  3j  ;  aromatic  spirit  of  ammonia 
f  3j  ;  mix. 

II.  (Thomson.)  Infusion  of  calumba  f§vss; 
compound  tincture  of  cinnamon  and  orange  sirup, 
of  each  f  3ij ;  mix. 

III.  Infusion  of  cascarilla  ^v ;  tincture  of  or¬ 
ange  peel  3vij  ;  aromatic  sulphuric  acid  3ij  ;  mix. 
Dose.  1  to  3  tablespoonfuls  2  or  3  times  a  day  ;  in 
debility  of  the  digestive  organs,  to  check  severe 
vomiting,  &c. 

MIXTURE,  TURPENTINE.  Syn.  M.  Ter- 
ebintiiin.e.  Prep.  (Carmichael.)  Oil  of  turpen¬ 
tine  jjj  ;  yelk  of  one  egg  ;  triturate  together ;  add 
confection  of  almonds  §j ;  again  triturate,  and  fur¬ 
ther  add,  gradually,  orange  sirup  §ij  ;  compound 
tincture  of  lavender  f  3iv  ;  oil  of  cinnamon  4 drops; 
water  f^iv.  In  iritis. 

MIXTURE,  VALERIAN.  Syn.  M.  Vale¬ 
rians.  Prep.  (St.  B.  H.)  Bruised  valerian  root 
3ij  ;  boiling  water  ^  pint ;  macerate  2  hours ; 
strain,  and  add,  powdered  valerian  3iv.  Anti- 
spasmodic. 

MIXTURE,  WHORTLEBERRY.  Syn.  M. 
Uv^e  Ursi.  Prep.  I.  Infusion  of  whortleberry 
leaves  ^viiss ;  carbonate  of  potash  3ij  ;  extract  of 
hemlock  20  grs. ;  sirup  of  poppies  ^j  !  tincture  of 
ginger  3iij ;  mix.  Dose.  2  to  3  tablespoonfuls  in 
chronic  diseases  of  the  urinary  organs. 

II.  Infusion  of  whortleberry  leaves  §viiss  ;  dilute 
sulphuric  acid  3ij  ;  tincture  of  digitalis  3j  ;  sirup 
of  poppies  3iij  ;  mix.  Dose.  As  last.  In  chronic 
inflammation  of  the  larynx,  trachea,  and  mucous 
membranes  of  the  urinary  organs. 

MIXTURE,  WORM.  Syn.  M.  Vermifuga 
Prep.  I.  (Collier.)  Sulphate  of  iron  3j  ;  infusion 
of  quassia  ffviij  ;  mix.  Dose.  Two  tablespoon¬ 
fuls  every  morning  fasting. 

II.  (Richard.)  Root  of  male  fern  ?j  ;  water 
31X  ;  boil  to  §vj,  strain,  and  add  sulphuric  ether 
3j  ;  sirup  of  tansy  ^j. 

III.  (Copland.)  Valerian  3ij  ;  wormseed  3iv  ; 
boiling  water  § viij  ;  macerate  1  hour  ;  strain,  and 
add,  asafcetida  3j,  previously  triturated  with  the 
yelk  of  one  egg. 

MIXTURE,  ZINC.  Syn.  M.  Zinci  Sulpha- 
tis.  Prep.  (Collier.)  Sulphate  of  zinc  5  grs. ; 
sulphate  of  quinine  10  grs.  ;  compound  infusion 


I 


1 


MOL 


433 


MOR 


of  roses  fjij;  mix.  Tonic.  *#*  “  I  have  found 
this  mixture  very  efficacious  in  the  cure  of  bark¬ 
ing  (gastric  ?)  coughs  manifestly  of  a  spasmodic 
character.”  (Collier’s  Pharm.,  p.  178.)  Dose. 
A  teaspoonful  2  or  3  times  a  day  in  a  glass  of 
water. 

MOCHLIQUE  DES  FRERES  DE  LA 
CHARITE.  Prep.  Finely-powdered  glass  of  an¬ 
timony  1  oz. ;  white  sugar  2  oz. ;  triturate  together. 
Dose.  20  to  30  grs. ;  said  to  be  a  specific  in  lead 

colic. 

MOIREE  METALLIQUE.  Syn.  Crystal¬ 
lized  Tin.  This  is  produced  by  the  action,  for  a 
few  seconds,  of  dilute  nitro-muriatic  acid  on  tin 
gently  heated,  then  washing  in  hot  water,  drying, 
and  lacquering.  The  degree  of  heat  and  the 
strength  of  the  acid  modify  the  appearance.  The 
following  is  the  most  approved  method  of  produ¬ 
cing  this  effect: — The  plate  iron  to  be  tinned  is 
dipped  into  a  tin-bath,  composed  of  200  parts  of 
pure  tin,  3  parts  of  copper,  and  1  part  of  arsenic. 
Thus  tinned,  the  sheet  iron  is  then  submitted  to 
the  seven  following  operations: — 1.  Immersing  in 
lye  of  caustic  potassa,  and  washing. — 2.  Immersing 
in  diluted  aqua  regia,  and  washing. — 3.  Immersing 
in  lye  of  caustic  potassa,  and  washing. — 4.  Quick¬ 
ly  passing  through  nitric  acid,  and  washing. — 
5.  Immersing  in  a  lye  of  caustic  potassa,  and 
washing. — 6.  Immersing  in  aqua  regia,  and  wash¬ 
ing. — ?.  Immersing  in  a  lye  of  caustic  potassa, 
and  washing.  The  coat  of  oxide  must  be  entirely 
removed  at  each  washing,  and  the  last  washing 
should  be  in  hot  water.  The  varnish  recommend¬ 
ed  is  copal  in  spirit.  (Herberger.) 

MOLUCCA,  BALM  OF.  Prep.  Clean  spirit 
(22  u.  p.)  1  gallon ;  bruised  cloves  4  oz.  ;  bruised 
mace  $  dr. ;  infuse  for  a  fortnight  in  a  corked  bot¬ 
tle  or  carboy,  then  filter,  color  with  burnt  sugar, 
and  add  lump  sugar  4J  lbs.,  dissolved  in  pure 
water  4  gallon  ;  mix  well  and  bottle.  A  pleasant 
cordial. 

MOLYBDENUM.  Syn.  Molybdena.  Mo- 
lybdene,  (Fr.)  Molybdan,  ( Ger .)  Molybdenum, 
( Lat from  poAuS6or,  lead,  because  its  ore  was  first 
supposed  to  be  plumbago.)  A  very  rare  metal, 
having  a  white  color,  and  the  sp.  gr.  of  about  8'625. 
It  is  brittle  and  very  infusible.  It  was  discovered 
by  Hielm  in  1782.  It  is  obtained  by  exposing  rno- 
lybdic  acid,  mixed  with  charcoal  and  placed  in  a 
covered  crucible,  to  the  strongest  heat  of  a  smith’s 
forge.  With  oxygen  it  forms  a  protoxide  and 
binoxide,  and  molybdic  acid.  With  chlorine  it 
forms  a  protochloride  and  bichloride.  With  sul¬ 
phur  it  unites  to  form  2  or  more  sulphurets.  The 
only  one  of  the  above  that  possesses  any  practical 
interest  is  molybdic  acid. 

MOLYBDIC  ACID.  Syn.  Acidum  Molybdi- 
cum.  Prep.  I.  Digest  finely-powdered  sulphuret 
of  molybdenum  ore  in  nitromuriatic  acid  until 
completely  decomposed,  then  briskly  heat  the 
residue.  A  white  heavy  powder. 

II.  Well  roast  native  sulphuret  of  molybdena  ; 
powder,  dissolve  in  water  of  ammonia,  and  precip¬ 
itate  with  nitric  acid.  Small  white  scales. 

Prop  ,  $-c.  Soluble  in  570  parts  of  water,  and 
the  solution  reddens  litmus  paper ;  dissolves  in  the 
alkalis  forming  alkaline  molybdates,  from  which 
it  is  again  precipitated  by  strong  acids.  It  is  used 
in  the  preparation  of  molybdenum  blue. 


MONOCHROMATIC  LAMP.  A  lamp  fed 
with  a  mixture  of  a  solution  of  common  salt  and 
spirit  of  wine.  It  gives  a  yellow  light,  and  makes 
every  object  illuminated  by  it,  appear  either  yel¬ 
low  or  black.  (Brewster.) 

MONTANIN.  The  bitter  principle  of  St.  Lu¬ 
cia  bark. 

MORDANTS,  (IN  DYEING.)  Substances 
employed  to  fix  the  coloring  matters  of  dye-stuffs 
on  organic  fibres.  The  principal  mordants  are 
alumina,  and  the  oxides  of  iron  and  tin.  See  Dye¬ 
ing  and  Calico  Printing. 

MOROXYLIC  ACID.  A  sour  principle  ob¬ 
tained  by  Klaproth  from  the  bark  of  the  white 
mulberry,  (morus  alba.)  It  is  found  under  the  form 
of  moroxylate  of  lime. 

MORPHIA.  Syn.  Morphina.  Morpiiium.  Mor¬ 
phine,  (Fr.)  Morfiiin,  (Ger.)  Morphia,  (Lat., 
from  Morpheus,  the  god  of  sleep.)  The  hypnotic 
principle  of  opium.  It  was  discovered  by  Ludwig 
in  1688,  but  it  was  first  obtained  pure,  and  its  pre¬ 
cise  nature  pointed  out  by  Sertuerncr  in  1804. 
Morphia  is  peculiar  to  the  poppy  tribe. 

Prep.  I.  (P.  L.)  Muriate  of  morphia  ;  water 
1  pint  ;  dissolve  and  precipitate  with  liquor  of  am¬ 
monia  f  3v,  (or  q.  s.,)  previously  diluted  with  water 
§j,  employing  agitation  ;  wash  the  precipitate  in 
distilled  water,  and  dry  at  a  gentle  heat. 

Remarks.  By  a  similar  process  morphiate  may 
be  obtained  from  its  other  salts.  Good  opium 
yields  from  10  to  13J}  of  morphia. 

II.  (Merck.)  Precipitate  a  cold  aqueous  infusion 
of  opium  by  carbonate  of  soda  in  excess,  wash 
the  precipitate  first  with  cold  water  and  then  with 
cold  alcohol  of  0‘85  ;  dissolve  in  weak  acetic  acid, 
filter  through  animal  charcoal,  precipitate  with 
ammonia,  again  wash  with  cold  water,  dissolve  in 
alcohol,  and  crystallize.  A  good  process  where  al¬ 
cohol  is  cheap.  (See  Opium.) 

Prop.  As  prepared  above,  it  is  a  snow-white 
crystalline  powder ;  but  when  crystallized  in  alco¬ 
hol,  it  forms  brilliant  prismatic  crystals  of  ada¬ 
mantine  lustre.  It  exerts  an  alkaline  reaction  on 
test  paper,  and  imparts  a  perceptible  bitter  taste  to 
water.  It  is  scarcely  soluble  in  water  and  ether, 
but  freely  so  in  alcohol ;  it  also  dissolves  in  the 
fixed  and  volatile  oils,  and  in  solutions  of  the  alka¬ 
lis.  With  the  acids  it  forms  salts,  which  are  most¬ 
ly  soluble.  These  may  be  made  by  the  direct  so¬ 
lution  of  the  alkaloid  in  the  dilute  acid.  The  only 
ones  of  importance  are  the  acetate,  sulphate,  and 
muriate. 

Uses.  Morphia  and  its  salts  are  exhibited  either 
in  substance,  made  into  pills,  or  in  solution  ;  or  ex¬ 
ternally,  in  fine  powder  applied  to  the  dermis,  de¬ 
nuded  of  the  cuticle.  They  are  principally  em¬ 
ployed  as  anodynes  and  hypnotics  in  cases  in 
which  opium  is  inadmissible.  Dose.  4  to  4  gr-  j 
externally  4  to  1  i  grs.  Pure  morphia  is  chiefly 
used  to  make  the  acetate  and  its  other  salts. 

Pur.  Pure  morphia  is  scarcely  soluble  in  cold 
water,  sparingly  so  in  boiling  water,  and  readily  so 
in  alcohol.  This  solution  is  alkaline  to  test  paper, 
and  by  evaporation  leaves  crystals,  which  are 
wholly  dissipated  by  heat.  It  is  soluble  in  pure 
potassa.  (P.  L.) 

Tests.  Morphia  and  its  salts  are, — 1.  Reddened 
by  nitric  acid,  and  form  orange  red  solutions, 
darkened  by  ammonia  in  excess,  and  ultimately 


MOR 


434 


MOR 


turning  yellow,  with  the  production  of  oxalic  acid. 
• — 2.  They  are  turned  blue  by  sesquichloride  of 
iron,  either  at  once,  or  on  the  addition  of  an  alkali, 
and  this  color  is  destroyed  by  water,  and  by  alka¬ 
lis,  or  acids  in  excess. — 3.  Iodic  acid  added  to  their 
solutions,  turns  them  yellowish  brown,  by  setting 
iodine  free,  and  the  liquid  forms  a  blue  compound 
with  starch. — 4.  Alkaline  carbonates  produce  a 
white  precipitate  soluble  in  acetic  acid. — 5.  The 
pure  alkalis  also  produce  a  white  precipitate  solu¬ 
ble  in  acetic  and  in  excess  of  the  precipitant. 

MORPHIA,  ACETATE  OF.  Syn.  Morphia 
Acetas,  (P.  L.  and  E.)  Prep.  (P.  L.)  Morphia 
3vj  ;  acetic  acid  f  3iij  ;  distilled  water  f  §iv ;  dis¬ 
solve  the  morphia  in  the  mixed  fluids,  filter,  gently 
evaporate,  and  crystallize. 

Remarks.  The  acetate  of  morphia  of  commerce 
is  usually  in  the  form  of  a  whitish  powder,  and  is 
prepared  by  the  more  evaporation  of  the  solution 
to  dryness  by  a  gentle  heat.  During  the  process 
a  portion  of  the  acetic  acid  is  dissipated,  and  hence 
this  preparation  is  seldom  perfectly  soluble  in  wa¬ 
ter,  unless  it  be  slightly  acidulated  with  acetic 
acid.  Anodyne,  and  hypnotic.  Dose.  §  to  £  gr., 
in  fevers  and  other  inflammatory  disorders  where 
opium  is.  inadmissible. 

Par.  “  100  measures  of  a  solution  of  10  grs.  in 
f  § ss  of  water,  and  5  minims  of  acetic  acid,  heated 
to  212°  and  decomposed  by  a  very  slight  excess 
of  ammonia,  yield  by  agitation  a  precipitate  which, 
in  24  hours,  occupies  15^  measures  of  the  liquid.” 
(P.  E.) 

MORPHIA,  HYDROCHLORATE  OF.  Syn. 
Muriate  of  Morphia.  Morphine  Hydrochloras, 
(P.  L.)  Morphize  Murias,  (P.  E.)  Prep.  (P.  L.) 
Macerate  sliced  opium  lb.  j,  in  water  4  pints  for  30 
hours,  then  bruise  it,  digest  for  20  hours  more,  and 
press  it ;  macerate  what  remains  a  second  and  a 
third  time  in  water  until  exhausted ;  mix  the 
liquors,  evaporate  at  140°  to  the  consistence  of  a 
sirup,  add  water  3  pints,  and  after  defecation  de¬ 
cant  the  clear ;  gradually  add  to  this  liquid  crys¬ 
tallized  chloride  of  lead  gij,  (or  q.  s.,)  dissolved  in 
boiling  water  4  pints,  till  it  ceases  to  produce  a  pre¬ 
cipitate  ;  decant  the  clear,  wash  the  residuum  with 
water,  and  evaporate  the  mixed  liquids  as  before, 
that  crystals  may  form.  Press  the  crystals  thus 
obtained  in  a  cloth,  then  dissolve  them  in  water  1 
pint,  add  freshly-burnt  animal  charcoal  giss,  digest 
at  120°,  filter,  wash  the  residue  of  charcoal,  and 
cautiously  evaporate  the  mixed  liquors,  that  pure 
crystals  may  form.  To  the  decanted  liquor,  from 
which  the  crystals  were  first  separated,  add  water 
1  pint,  and  drop  in  solution  of  ammonia,  frequent¬ 
ly  shaking,  till  all  the  morphia  is  precipitated  • 
wash  the  precipitate  with  distilled  water,  saturate 
it  with  muriatic  acid,  digest  with  animal  charcoal 
3'J,  niter,  wash  the  filter  as  before,  and  evaporate 
the  mixed  liquors,  cautiously,  as  above,  that  pure 
crystals  may  be  produced.  r 

II.  (P.  E.)  Exhaust  opium  ^xx,  with  water  1 
gallon,  m  the  quantity  of  a  quart  at  a  time,  as 
above  ;  evaporate  the  mixed  liquors  over  the  vapor 
bath  to  1  pint,  add  muriate  of  lime  gj,  dissolved  in 
water  f  giv,  mix,  and  set  the  liquid  aside  to  settle  • 
then  decant  the  clear,  wash  the  sediment  with  wa¬ 
ter,  add  the  washings  to  the  other  liquid,  and  evap¬ 
orate  sufficiently  as  before,  that  it  may  solidify  on 
cooling ;  subject  the  cooled  mass  to  very  strong 


pressure  in  a  cloth,  redissolve  the  cake  in  warm 
water,  add  a  little  powdered  white  marble,  filter,1 
acidulate  with  muriatic  acid,  and  again  concen-| 
trate  in  the  vapor  bath  for  crystallization ;  subject 
the  crystals  as  before  to  powerful  pressure,  redis¬ 
solve,  and  clarify  with  powdered  marble  and  muri-1 
atic  acid,  and  concentrate  and  crystallize  until  a 
snow-white  mass  be  obtained.  The  above  is  the  i 
process  of  Gregory  and  Robertson,  and  is  one  of  I 
the  easiest  and  most  productive  on  the  large  scale. 
To  procure  the  salt  quite  white,  2  to  4  crystalliza¬ 
tions  are  required,  according  to  the  power  of  the  | 
press  employed.  The  Edinburgh  College  recom- ; 
mends,  on  the  small  scale,  the  solution  after  2j 
crystallizations  to  be  decolored  by  means  of  ani- ! 
inal  charcoal,  but,  on  the  large  scale,  to  purify  the  ! 
salt  by  repeated  crystallizations  alone. 

III.  (Mohr.)  Quicklime  1  part;  reduce  it  to  a 
milk  with  water,  and  add  it  to  a  concentrated  in-  j 
fusion  of  opium  made  with  opium  4  to  6  parts ;  | 
boil  for  a  short  time,  filter  while  hot  through  linen,  j 
gently  evaporate  till  the  solution  becomes  of  only  i 
double  the  weight  of  the  opium  employed,  and 
while  still  hot,  add  powdered  sal  ammoniac  in 
slight  excess,  (about  1  oz.  to  each  pound  of  opium;)  J 
on  cooling,  colored  crystals  of  muriate  of  morphia 
will  be  deposited,  and  must  be  purified  by  a  second 
solution  in  lime  and  precipitation  by  sal  ammoniac.  ; 
This  process  is  remarkably  simple,  and  in  many 
points  is  preferable  to  either  of  the  preceding,  es¬ 
pecially'  on  the  small  6cale. 

Pur.,  Uses,  <$-c.  Pure  muriate  of  morphia  is  I 
“  snowy  white  ;  entirely  soluble ;  solution  color-  ! 
less  ;  loss  of  weight  at  212°  not  above  130;  100 
measures  of  a  solution  of  10  grs.,  in  water  fgss, 
heated  to  212°,  and  decomposed  with  agitation  by  1 
a  faint  excess  of  ammonia,  yield  a  precipitate  | 
which,  in  24  hours,  occupies  12£  measures  of  the 
liquid.”  (P.  E.)  Dose.  One-sixth  to  one-half  gr.,  j 
as  an  anodyne  and  narcotic. 

Remarks.  The  opium  which  yields  the  largest 
quantity  of  precipitate  by  carbonate  of  soda,  yields 
muriate  of  morphia,  not  only  in  the  greatest  pro¬ 
portion,  but  also  with  the  fewest  crystallizations. 
Smyrna  opium  contains  most  morphia.  The  mu¬ 
riate  of  morphia  of  the  shops  is  usually,  like  the 
acetate,  under  the  form  of  powder.  Of  all  the 
salts  of  morphia,  the  muriate  appears  to  be  the 
most  suitable  for  medical  purposes. 

MORPHIA,  MECONIATE  OF.  Prep.  I. 
(Neutral.)  Saturate  meconic  acid  with  morphia, 
evaporate,  and  crystallize. 

II.  (Bimeconate.)  Dissolve  288£  grs.  of  morphia 
in  an  aqueous  solution  of  202  grs.  of  meconic  acid, 
evaporate  and  crystallize  ;  or  merely  gently  evap¬ 
orate  to  dryness. 

Remarks.  The  meconic  acid  for  this  purpose 
may  be  obtained  by  precipitating  a  cold  and  filter- 
ed  infusion  of  opium  by  acetate  of  lead,  washing  j 
the  precipitate  with  water,  suspending  in  pure  wa-  1 
ter,  decomposing  it  by  sulphureted  hydrogen,  fil¬ 
tering,  evaporating,  and  crystallizing.  Morphia 
exists  in  opium  under  the  form  of  bimeconate,  and 
hence  this  preparation  has  been  preferred  by  some 
practitioners.  A  solution  of  this  salt  for  medical  | 

purposes  may  be  directly  prepared  from  opium,  bv 

treating  its  infusion  in  cold  water  with  a  little  ani¬ 
mal  charcoal,  filtering,  gently'  evaporating  to  dry-  ! 
ness,  redissolving  in  cold  water,  filtering,  and  re- 


MUC 


435 


MUR 


peating  the  treatment  with  animal  charcoal.  The 
dose  of  the  dry  bimeconate  is  4  gr.  or  more  ;  and 
of  the  meconate  rather  less. 

MORPHIA,  SULPHATE  OF.  Syn.  Mor¬ 
phine  Sulphas.  Prep.  Saturate  very  dilute  sul¬ 
phuric  acid  with  morphia,  evaporate  to  one  half,  add 
a  little  animal  charcoal,  continue  the  evaporation 
for  a  short  time  longer  at  a  gentle  heat,  filter  while 
hot,  and  abandon  it  to  spontaneous  evaporation.  It 
is  decomposed  by  driving  off  the  water  of  crystal¬ 
lization.  Anodyne  and  narcotic.  Dose.  ^  to  ^  gr. 

MORSULI  ACETI.  Prep.  White  sugar  1 
lb. ;  form  into  lozenges  with  acetic  acid  2  oz. 

MORSULI  AROMATICI.  Prep.  White  su¬ 
gar  I  lb. ;  dissolve  in  a  little  water,  boil  to  a  full 
candy  height,  and  when  half  cold,  add  blanched 
sweet  almonds  and  orange  peel,  of  each  1  oz. ; 
cinnamon  J  oz. ;  ginger  3j  ;  all  cut  into  small 
pieces  ;  form  into  drops  or  iozenges. 

MORSULI  CITRI.  Prep.  White  sugar  1  lb. ; 
lemon  juice  2^  oz. ;  eleosaccharum  of  lemons  4 
oz. ;  mix,  divide,  and  dry. 

Remarks.  The  above  morsuli  are  used  as  loz¬ 
enges  or  masticatories.  The  word  morsulus  signi¬ 
fies  a  little  mouthful. 

MOSAIC  GOLD.  Syn.  Or  Molu.  Prep. 
(Parker  and  Hamilton's  patent.)  Copper  and 
zinc  equal  parts  ;  melt  together  at  the  lowest  pos¬ 
sible  temperature  at  which  copper  will  fuse,  and 
stir  so  as  to  produce  a  perfect  admixture  of  the 
metals  ;  then  add  gradually,  small  portions  of  zinc 
at  a  time,  until  the  alloy  acquires  the  proper  color, 
which  is  perfectly  white ,  while  in  the  melted  state. 
It  must  then  be  at  once  cast  into  figured  moulds. 
This  alloy  should  contain  from  52  to  55§  of  zinc. 

MOUTH  GLUE.  Syn.  Indian  Glue.  Colle 
a  Bouciie.  Prep.  Best  cake  glue  q.  s. ;  dissolve 
in  a  little  water,  add  brown  sugar  a  small  quantity, 
and  some  essence  or  juice  of  lemons,  pour  it  into 
greased  moulds,  and  dry  it.  When  used,  it  is 
wetted  with  the  tongue,  and  rubbed  on  the  paper 
to  be  joined.  (See  Glue,  Portable.) 

MOXAS.  Substances  burnt  upon  the  body,  for 
the  purpose  of  acting  as  counter-irritants,  and  al¬ 
laying  deep-seated  pains,  and  inflammation.  They 
have  been  used  in  gout,  rheumatism,  &.c.  The 
small  cone  constituting  the  moxa,  is  placed  upon 
the  part,  lighted,  and  allowed  to  burn  to  its  base. 
The  Chinese  moxas  are  made  of  the  downy  por¬ 
tion  of  the  leaves  of  a  species  of  wormwood,  (arte- 
misia  sinensis  ;)  but  various  other  substances,  as 
the  pith  of  the  sunflower,  cotton,  or  paper,  soaked 
in  a  weak  solution  of  nitrate,  chlorate,  or  chro¬ 
mate  of  potash,  will  answer  as  well.  The  actual 
cautery  is  said  to  be  preferable. 

MUCIC  ACID.  Syn.  Sacchoi.actic  Acid. 
An  acid  discovered  by  Scheele,  and  obtained  in  a 
state  of  purity  by  digesting  1  part  of  sugar  of  milk 
in  4  parts  of  nitric  acid,  (sp.  gr.  1‘42,)  diluted  with 
1  part  of  water,  and  applying  heat  till  the  effer¬ 
vescence  ceases  ;  on  cooling,  the  acid  is  deposited. 
Gum  may  be  substituted  for  sugar  of  milk,  but 
yields  a  less  pure  acid.  Mucic  acid  is  a  white, 
crystalline  powder,  soluble  in  boiling  water  and  in 
oil  of  vitriol,  to  which  it  imparts  a  crimson  color. 
By  dry  distillation  it  yields  pyromucic  acid,  and 
other  products  ;  with  the  bases  it  forms  salts  called 
mucates.  The  alkaline  mucates  are  soluble, — 
the  earthy  and  metallic  mucates  insoluble. 


MUCILAGE.  Syn.  Mucilago,  (Lat.)  An 
aqueous  solution  of  gum,  or  any  similar  sub¬ 
stance. 

MUCILAGE,  GUM.  (See  Gum  Mixture.) 

MUCILAGE,  QUINCE.  (See  Decoction  of 
Quince  Seeds.) 

MUCILAGE,  STARCH.  (See  Decoction  of 
Starch.) 

MUCILAGE  OF  TRAGACANTH.  Syn. 
Mucilago  tragacanth,®.  Prep.  (P.  E.)  Traga- 
canth  3ij  ;  boiling  water  f^ix  ;  macerate  24  hours, 
triturate,  and  press  through  linen.  Used  to  make 
up  pills,  to  suspend  heavy  powders  in  liquids,  as 
an  application  to  burns,  &c. 

MUDARINE.  A  peculiar  substance  possess¬ 
ing  powerful  emetic  properties,  found  in  the  bark 
of  the  root  of  calotropis  mudarii,  (Mudar.)  It 
is  soluble  in  water  and  alcohol,  and  its  aqueous  so¬ 
lution  gelatinizes  when  heated. 

MUFFINS.  Prep.  Flour  1  quartern  ;  warm 
milk  and  water  1^  pint;  yeast  |  pint;  salt  2  oz. ; 
mix  for  15  minutes,  then  further  add  flour  4  peck, 
make  a  dough,  let  it  rise  1  hour,  roll  it  up,  pull  it 
into  pieces,  make  them  into  balls,  put  them  in  a 
warm  place,  and  when  the  whole  dough  is  made 
into  balls,  shape  them  into  muffins,  and  bake  them 
on  tins  ;  turn  them  when  half  done,  dip  them  into 
warm  milk,  and  bake  to  a  pale  brown. 

MULTUM.  A  mixture  of  extract  of  quassia 
and  liquorice  used  by  fraudulent  brewers  instead 
of  malt  and  hops. 

MUM.  A  beverage  prepared  from  wheat  malt, 
in  a  similar  way  to  ordinary  beer  from  barley 
malt.  It  was  formerly  much  drunk  in  England  ; 
but  its  use  at  the  present  day  is  chiefly  confined 
to  Germany. 

MUMMY.  The  mixed  resinous  mass  with 
which  the  Egyptian  corpses  have  been  preserved, 
reduced  to  powder.  Used  by  artists ;  a  good 
glazing  color,  but  dries  slowly.  Burnt  Prussian 
blue,  or  a  mixture  of  asphaltum  and  burnt  sienna 
melted  together,  are  good  substitutes. 

MUREXIDE.  Syn.  Purpurate  of  Ammonia. 
Prep.  Hydrated  alloxan  7  grs. ;  alloxantine  4  grs. ; 
water  240  grs. ;  dissolve  by  boiling,  and  add  the 
solution  to  80  grs.  measure  of  a  cold  and  strong 
solution  of  carbonate  of  ammonia  ;  crystals  of  mu¬ 
rexide  will  deposite  as  the  liquid  cools.  It  forms 
iridescent  crystals,  having  a  metallic  lustre.  It  is 
soluble  in  boiling  water,  (Gregory  and  Liebig.) 
When  murexide  is  dissolved  in  a  solution  of  caustic 
potassa,  heat  applied  till  the  blue  color  disappears, 
and  dilute  sulphuric  acid  added  in  excess,  silky 
crystalline  scales  are  deposited,  which  are  called 
Murexan  or  Purpuric  Acid.  It  is  soluble  in  am¬ 
monia  and  the  fixed  alkalis,  and  its  solution  in  the 
former  by  exposure  to  the  air  becomes  purple,  and 
deposites  brilliant  crystals  of  murexide. 

MURIATE.  Syn.  IIvdrociilorate.  Mb- 
rias  ;  Hydrochloras,  (Lat.)  A  compound  of  a 
base  and  muriatic  acid.  From  the  discoveries  of 
Davy,  and  the  more  recent  researches  of  various 
continental  chemists,  it  appears  probable  that  the 
muriates  or  hydrochlorates  are  direct  compounds 
of  the  bases  and  chlorine,  or  are  in  reality  chlo¬ 
rides,  of  which  hvdrogen  or  water  is  not  an  essen¬ 
tial  part.  Most  of  the  Muriates  may  bo  made  by 
directly  saturating  the  acid  with  the  base,  or  with 
its  hydrate,  oxide,  or  carbonate,  and  evaporating 


MUR 


436 


MUR 


and  crystallizing.  (See  Chlorides,  Chlorine, 
and  Muriatic  Acid.) 

MURL4TIC  ACID.  Syn.  Hydrochloric 
Acid.  Chlorohydric  do.  Marine  Acid.  Acid 
of  Salt.  Spirit  of  Salt.  Acidum  Hydrochlo- 
ricum,  (P.  L.)  Do.  Muriaticum,  (P.  E.  »So  D.) 
Spiritus  Salis.  Acide  muriatique  ;  Acide  hy- 

DROCHLORIQUE  J  AciDE  CHLOROHYDRIQUE,  ( FV .) 

Salzsaure,  ( Ger .)  An  acid  compound  of  chlorine 
and  hydrogen,  long  known  in  the  state  of  solution, 
under  the  name  of  marine  acid  or  spirit  of  salt ; 
but  first  obtained  in  the  pure  or  gaseous  form  by 
Priestley,  in  1772. 

Prep.  I.  (P.  L.)  Sulphuric  acid  ^xx  ;  water 
§xij  ;  mix  in  a  retort,  and  when  cold  add  to  it  dried 
chloride  of  sodium  lb.  ij  ;  and  gradually  distil  in  a 
sand-bath  into  a  receiver  containing  water  f?xii. 
Sp.  gr.  ri60. 

II.  (P.  E.)  Dried  purified  muriate  of  soda  and 
pure  sulphuric  acid,  of  each  3  parts  ;  water  1 
part ;  mix  as  last,  and  distil  with  a  gentle  heat 
into  a  well-cooled  receiver  containing  water  2 
parts,  as  long  as  any  liquid  passes  over.  Sp.  gr. 
1-170. 

III.  (P.  D.)  Sp.  gr.  1-1G0. 

IV.  (Winckler.)  Dry  and  pure  chloride  of  so¬ 
dium  24  parts  ;  pure  oil  of  vitriol  44  parts  ;  diluted 
with  water  7  parts,  and  allowed  to  cool ;  mix  in  a 
large  retort,  and  connect  it  by  a  rectangular  bent 
glass  tube,  at  least  3  feet  long,  with  a  capacious 
receiver,  containing  20  parts  of  water,  and  well 
cooled.  Distil  44  oz.  of  30$  by  weight. 

V.  (Gregory.)  Dry  and  pure  salt  60  parts  ;  pure 
sulphuric  acid  98  parts,  diluted  with  water  to  the 
sp.  gr.  1-6  ;  mix  in  an  alembic  furnished  with  a 
double-bent  tube,  the  end  of  which  is  plunged 
about  J  of  an  inch  beneath  the  surface  of  the 
water  in  the  receiver,  (about  35  parts  ;)  the  latter 
must  be  well  cooled.  Prod.  The  first  f  is  a 
fuming  acid,  sp.  gr.  1-21 — the  last  i  about  sp.  gr. 
1-12. 

Remarks.  The  muriatic  acid  of  commerce  is 
now  chiefly  obtained  from  the  manufacturers  of 
carbonate  of  soda,  who  procure  it  as  a  secondary 
product.  When,  however,  it  is  directly  prepared 
from  sea-salt,  an  iron  or  stoneware  boiler,  set  in 
brickwork  over  an  open  fire,  furnished  with  a 
stoneware  head,  and  connected  with  a  series  of 
capacious  double-necked  stoneware  bottles,  usu¬ 
ally  constitutes  the  distillatory  and  condensing  ap¬ 
paratus.  The  arrangement  resembles  that  em¬ 
ployed  in  the  preparation  of  liquor  of  ammonia, 
(see  page  58.)  The  formula  of  the  London  Col¬ 
lege  is  defective  in  ordering  too  little  acid,  by  which 
means  the  product  becomes  contaminated  with  a 
portion  of  sulphuric  acid,  and  the  residue  of  the 
process  rendered  so  hard  and  insoluble  as  to  pre¬ 
vent  its  removal  from  the  retort  by  ordinary  means. 
The  products  of  the  other  formulse  (II,  IV,  and  V) 
are  pure  liquid  hydrochloric  acid,  provided  the  ma¬ 
terials  employed  be  quite  free  from  foreign  admix¬ 
ture.  Commercial  muriatic  acid  may  be  purified 
by  diluting  it  with  an  equal  weight  of  water,  gently 
heating  it  in  a  retort,  and  receiving  the  evolved 
gas  into  a  fresh  quantity  of  pure  water.  Iodine 
and  arsenic  may  be  removed  by  agitating  it  for  a 


few  minutes  with  some  small  pieces  of  bright  cop¬ 
per  foil  previously  to  rectification.  Commercial 
muriatic  acid  of  the  ordinary  strength  may  be; 
bought  for  0J(i.  per  lh.  in  quantity. 

Prop.  Pure  muriatic  acid  is  a  colorless  invisible 
gas,  having  a  pungent  odor  and  an  acid  taste,  and 
turning  on  coming  into  contact  with  air.  It  is  irre^i 
spirable  and  uninflammable.  Its  sp.  gr.  is  1*2695, 
(Berzelius. — 1-2847  Thomson.)  Under  a  pressure 
of  40  atmospheres  it  is  liquid.  Water  at  40°  F. 
absorbs  480  times  its  volume  of  this  gas,  and  ac-: 
quires  the  sp.  gr.  1-2109,  (Davy.)  One  cubic  inch: 
of  water  at  69°  F.  absorbs  418  cubic  inches,  and 
the  sp.  gr.  becomes  1-1958,  (Thomson.)  The  gas 
is  obtained  by  gently  heating  the  liquid  acid.  It; 
must  be  collected  over  mercury. 

Pure  liquid  muriatic  acid  is  colorless,  fumes  in' 
the  air,  evolves  a  strong  odor  of  muriatic  acid  gas, 
is  intensely  sour,  reddens  vegetable  blues,  and 
erodes  organic  substances.  It  is  entirely  separated ; 
by  heat  from  the  water  that  holds  it  in  solution.  I 
It  dissolves  many  of  the  metals  with  the  evolution 
of  hydrogen  gas ;  it  also  dissolves  metallic  oxides, 
and  the  majority  of  the  bases,  their  hydrates,  and 
carbonates  ;  in  each  case  forming  the  compounds  j 
termed  chlorides,  muriates,  chlorohydrates,  or 
hydrochlorates.  The  acid  of  the  L.  Ph.  has  the 
sp.  gr.  1-160,  and  consists  of  32-32$  of  real  muriatic  1 
acid,  and  67-68$  of  water.  100  grs.  of  it  should  j 
exactly  saturate  132  grs.  of  crystallized  carbonate  | 
of  soda.  The  muriatic  acid  of  commerce  has  gen¬ 
erally  a  straw  yellow  color. 

Uses.  Muriatic  acid  is  used  for  various  purposes 
in  the  arts,  in  chemistry,  and  in  medicine.  It  is  1 
refrigerant,  tonic,  and  antiseptic,  in  small  doses  \ 
diluted  with  water  ;  but  corrosive  and  poisonous  in 
larger  doses,  or  undiluted.  Dose.  10  to  20  drops 
in  a  sufficient  quantity  of  any  bland  diluent,  in  ! 
stomach  complaints,  typhus  fever,  syphilitic  affec¬ 
tions,  worms,  scrofula,  Ac.  It  is  also  used  in  gar-  j 
gles  and  lotions. 

Ant.  Chalk,  whiting,  or  magnesia,  mixed  with 
water,  or  milk,  white  of  eggs,  and  demulcents. 

Pur.  Pure  muriatic  acid  is  “  colorless,  and  to¬ 
tally  dissipated  by  heat.  Largely  diluted  with  dis¬ 
tilled  water,  the  solution  is  unaffected  by  chloride  I 
of  barium,  (or  calcium,)  ammonia,  or  its  sesqui-  j 
carbonate.  It  does  not  dissolve  gold  leaf  even 
when  heated.  It  does  not  bleach  the  solution  of 
sulphate  of  indigo.”  (P.  L.)  Commercial  muriatic  ; 
acid  usually  contains  iron  and  sulphuric  acid,  and 
frequently  chlorine,  nitrous  acid,  bromine,  and 
sometimes  selenious  acid.  The  first  may  be  de¬ 
tected  by  the  precipitate  it  forms  when  the  acid  is 
supersaturated  by  ammonia, — the  second,  by  giv¬ 
ing  a  white  precipitate  with  chloride  of  calcium 
or  barium,  or  witli  the  nitrate  of  lime  or  baryta, — 
the  third,  fourth,  and  fifth,  by  the  power  the  acid 
possesses  of  dissolving  gold  leaf,  and  decoloring 
solution  of  indigo, — and  the  last,  by  the  acid  de¬ 
positing  a  reddish  powder  (selenium)  when  long 
kept. 

Estim.  The  strength  of  muriatic  acid  is  usually 
estimated  from  its  specific  gravity  ;  but  it  may  be  j 
more  correctly  ascertained  by  the  power  it  pos¬ 
sesses  to  saturate  the  bases.  See  Acidimetry. 


MUS 


437 


MUS 


Table  of  Muriatic  Acid,  by  Dr.  Ure. 


Acid 
of  1-20 
in  100. 

Specific 

gravity. 

Chlorine. 

Muriatic 

Gas. 

Acid 
of  1-20 
in  100. 

Specific 

gravity. 

Chlorine. 

Muriatic 

Gas. 

i 

Acid 
of  1-20 
in  100. 

Specific 

gravity. 

Chlorine. 

Muriatic 

Gas. 

100 

1-2000 

39-675 

40-777 

66 

1-1328 

26-186 

26-913 

32 

1-0637 

12-697 

13-049 

99 

1-1982 

39-278 

40-369 

65 

1-1308 

25-789 

26-505 

31 

1-0617 

12-300 

12-641 

98 

1-1964 

38-882 

39-961 

64 

1-1287 

25-392 

26-098 

30 

1-0597 

11-903 

12-233 

97 

1-1946 

38-485 

39-554 

63 

1-1267 

24-996 

25-690 

29 

1-0577 

11-506 

11-825 

96 

1-1928 

38-089 

39-146 

62 

1-1247 

24-599 

25-282 

28 

1-0557 

11-109 

11-418 

95 

1-1910 

37-692 

38-738 

61 

1-1226 

24-202 

24-874 

27 

1  0537 

10-712 

11-010 

94 

1-1893 

37-296 

38-330 

60 

1-1206 

23-805 

24-466 

26 

1-0517 

10-316 

10-602 

93 

1-1875 

36-900 

37-923 

59 

1-1185 

23-408 

24-058 

25 

1-0497 

9-919 

10-194 

92 

1-1857 

36-503 

37-516 

58 

1-1164 

23-012 

23-650 

24 

1-0477 

9-522 

9-786 

91 

1-1846 

36-107 

37-108 

57 

1-1143 

22-615 

23-242 

23 

1-0457 

9-126 

9-379 

90 

1-1822 

35-707 

36-760 

56 

1-1123 

22-218 

22-834 

22 

1-0437 

8-729 

8-971 

89 

1-1802 

35-310 

36-292 

55 

1-1102 

21-822 

22-426 

21 

1-0417 

8-332 

8-563 

88 

1-1782 

34-913 

35-884 

54 

1-1082 

21-425 

22-019 

20 

1-0397 

7-935 

8-155 

87 

1-1762 

34-517 

35-476 

53 

1*1061 

21-028 

21-611 

19 

1-0377 

7-538 

7-747 

86 

1-1741 

34-121 

35-068 

52 

1-1041 

20-632 

21-203 

18 

1-0357 

7-141 

7-340 

85 

1-1721 

33-724 

34-660 

51 

1-1020 

20-235 

20-796 

17 

1-0337 

6-745 

6-932 

84 

1-1701 

33-328 

34-252 

50 

1-1000 

19-837 

20-388 

16 

‘1-0318 

6-348 

6-524 

83 

1-1681 

32-931 

33-845 

49 

1-0980 

19-440 

19-980 

15 

1-0298 

5-951 

6-116 

82 

1-1661 

32-535 

33-437 

48 

1-0960 

19-044 

19-572 

14 

1-0279 

5-554 

5-709 

81 

1-1641 

32-136 

33-029 

47 

1-0939 

18-647 

19-165 

13 

1-0259 

5-158 

5-301 

80 

1-1620 

31-746 

32-621 

46 

1-0919 

18-250 

18-757 

12 

1-0239 

4-762 

4-893 

79 

1-1599 

31-343 

32-213 

45 

1-0899 

17-854 

18-349 

11 

1-0220 

4-365 

4-486 

78 

1-1578 

30-946 

31-805 

44 

1-0879 

17-457 

17-941 

10 

1-0200 

3-968 

4-078 

77 

1-1557 

30-550 

31-398 

43 

1-0859 

17-060 

17-534 

9 

1-0180 

3-571 

3-670 

76 

1-1536 

30-15.3 

30-990 

42 

1-0838 

16-664 

17-126 

8 

1-0160 

3-174 

3-262 

75 

1-1515 

29-757 

30-582 

41 

1-0818 

16-267 

16-718 

7 

1-0140 

2-778 

2-854 

74 

1-1494 

29-361 

30-174 

40 

1-0798 

15-870 

16-310 

6 

1-0120 

2-381 

2-447 

73 

1-1473 

28-964 

29-767 

39 

1-0778 

15-474 

15-902 

5 

1-0100 

1-984 

2-039 

72 

1-1452 

28-567 

29-359 

38 

1-0758 

15-077 

15-494 

4 

1-0080 

1-588 

1-631 

71 

1-1431 

28-171 

28-951 

37 

1-0738 

14-680 

15-087 

3 

1-0060 

1-191 

1-224 

70 

1-1410 

27-772 

28-544 

36 

1-0718 

14-284 

14-679 

o 

1-0040 

0-795 

0-816 

69 

1-1389 

27-376 

28-136 

35 

1-0697 

13-887 

14-271 

1 

1-0020 

0-397 

0-408 

68 

1-1369 

26-979 

27-728 

34 

1-0677 

13-490 

13-863 

\ 

67 

1-1349 

26-583 

27-321 

33 

1-0657 

13-094 

13-456 

MURIATIC  ACID,  DILUTE.  Syn.  Acidum 
Hydrochloricum  dilutum,  (P.  L.)  Acidum 
Muriaticum  dilutum,  (P-  E.)  Prop.  Muriatic 
acid  f^iv  ;  distilled  water  f ^xij ;  mix.  Used  for 
convenience  in  dispensing.  Dose.  30  to  (50  drops 
in  simple  infusion  of  roses  or  water.  “  The  den¬ 
sity  of  this  preparation  is  1-050.”  (P.  E.) 

MURIATIC  ACID,  HENRY’S.  Prep.  Mu¬ 
riatic  acid  diluted  to  sp.  gr.  1-074.  One  measure 
will  exactly  saturate  an  equal  quantity  of  bis  car¬ 
bonate  of  potash-water,  or  pure  ammonia-water, 
or  two  measures  of  pure  potash-water,  pure  soda- 
water,  or  carbonate  of  ammonia-water.  Used  in 
assaying  mineral  water,  Ac. 

MUSCLE  POWDER.  Otster  do.  Made 
like  cockle  powder.  Used  to  make  sauces. 

MUSHROOMS.  Edible  fungi.  The  species 
commonly  eaten  in  England  are  the  agaricus  cam- 
pestris,  (common  field  or  garden  mushroom,)  used 
to  make  ketchup,  and  eaten  either  raw,  stewed,  or 
broiled ; — the  morchella  eseulenta,  (common  mo¬ 
rel,)  used  to  flavor  soups  and  gravies  ; — and  the 
tuber  cibarium,  (common  truffle,)  also  used  as  a 
seasoning.  The  following  are  said  to  be  tests  ol 
the  wholesomeness  of  mushrooms : — 


1.  Sprinkle  a  little  salt  on  the  spongy  part  or 
gills  of  the  sample  to  be  tried  :  if  they  turn  yellow, 
they  are  poisonous  ;  if  black,  they  are  wholesome. 
— 2.  False  mushrooms  have  a  warty  cap,  or  else 
fragments  of  membrane  adhering  to  the  upper 
surface,  are  heavy,  and  emerge  from  a  vulva  or 
bag;  they  grow  in  tufts  or  clusters  in  woods,  on 
the  stumps  of  trees,  Ac. ;  whereas  the  true  mush¬ 
rooms  grow  in  pastures. — 3.  False  mushrooms  have 
an  astringent,  styptic,  and  disagreeable  taste. — 4. 
When  cut  they  turn  blue. — 5.  They  are  moist  on 
the  surface,  and  are  generally  of  a  rose  or  orange 
color. — 6.  The  gills  of  the  true  mushroom  are  of  a 
pinky  red,  changing  to  a  liver  color. — 7.  Tho  flesh 
is  white.— -8.  The  stem  is  white,  solid,  and  cylin¬ 
drical. — 9.  “  Introduce  a  silver  spoon,  or  a  new 

shilling  or  sixpence,  or  an  onion,  into  a  vessel  in 
which  mushrooms  are  seething  ;  if,  on  taking  either 
of  them  out,  they  assume  a  dark  discolored  ap¬ 
pearance,  the  circumstance  denotes  the  presence 
of  poison  existing  among  them  ;  if,  on  the  other 
hand,  the  metal  or  onion  on  being  withdrawn  from 
the  liquor  wears  its  natural  appearance,  the  fruit 
in  ay  be  regarded  as  genuine,  and  of  the  right  sort. 

The  best  antidote  to  poisonous  mushrooms  is 


MUS 


438 


MYR 


tannin,  or  an  infusion  or  decoction  of  galls.  A 
strong  emetic  should  also  be  given  to  remove  them 
from  the  stomach. 

MUSK.  Syn.  Muse,  (Fr.)  Moscuus,  (Lat. 
and  Ger .)  An  odorous  substance  obtained  from 
the  musk  deer,  ( moschus  moschiferus ,)  an  animal 
inhabiting  the  mountains  of  eastern  Asia.  It  is 
imported  from  China,  Bengal,  and  Russia.  The 
Tonquin  musk  is  most  esteemed.  Pod  musk 
( Moschus  in  vesicis,  Tonquin  pods,  China  do., 
Moschos  Chinensis,  Do.  Tonquinensis)  is  the 
bag  in  its  natural  state  containing ,  the  musk. 
Grain  musk  ( Moschus  in  grams)  is  the  matter 
contained  in  the  pods,  and  which  constitutes  true 
musk.  The  average  weight  of  one  of  the  pods  is 
about  3vj  ;  that  of  the  grain  musk  it  contains  about 
3ij  3ij.  Musk  is  said  to  be  antispasmodic  in  doses 
of  3  grains  and  upwards. 

Pur.  The  musk  of  the  shops  is  generally  adul¬ 
terated.  Dried  bullock’s  blood,  or  chocolate,  is 
commonly  employed  for  this  purpose.  The  blood 
is  rendered  dry  by  heat,  then  reduced  to  coarse 
powder,  and  triturated  with  the  genuine  musk  in 
a  mortar  along  with  a  few,  drops  of  liquor  of  am¬ 
monia  ;  it  is  then  placed  in  the  empty  pods,  or  put 
into  bottles,  and  sold  as  grain  musk.  The  writer 
of  this  article  has  seen  many  pounds  of  dry  blood 
thus  employed,  and  sold  for  musk.  There  are 
only  two  ways  of  detecting  this  fraud,  viz. — by 
the  inferiority  of  the  odor,  or  by  an  assay  for  the 
iron  contained  in  the  blood.  Genuine  musk  often 
becomes  nearly  inodorous  by  keeping,  but  recovers 
its  smell  on  being  exposed  to  the  fumes  of  ammo¬ 
nia,  or  by  being  moistened  with  ammonia  water. 
The  perfumers  sometimes  expose  it  to  the  fetid 
ammoniacal  effluvia  of  privies  for  the  same  pur¬ 
pose.  The  following  forms  are  current  in  trade 
for  reducing  musk,  (moschus  reductus :) — 1.  Musk 
3  oz. ;  chocolate  2  oz. ;  ivory  black  1  dr. ;  gently 
rub  together  in  a  mortar  with  a  few  drops  of  liquid 
ammonia. — 2.  Musk  and  dried  goats’  or  bullocks’ 
blood,  equal  parts ;  mix  as  last. — 3.  To  the  last 
add  an  equal  part  of  angelica  root. — 4.  Storax  and 
aloes  wood,  of  each  4  oz. ;  musk  and  civette,  of 
each  4  dr. ;  mix  as  last. — 5.  Nutmegs,  mace,  cas¬ 
sia,  cloves,  and  Indian  nard  or  spikenard,  of  each 
1  oz. ;  dried  blood  or  chocolate  4  oz. ;  make  a 
paste,  dry,  bruise  to  a  proper  fineness,  and  triturate 
it  gently  with  -£-th  of  its  weight  of  musk,  adding  a 
few  drops  of  essence  of  musk,  and  ammonia  wa¬ 
ter. — 6.  Hard  toasted  bread,  dried  blood,  chocolate, 
and  musk,  equal  parts  ;  as  last.  ***  The  Chinese 
are  said  to  bo  the  most  skilful  adulterators  of 
musk. 

MUisK,  FACTITIOUS.  Syn.  Moschus  fac- 

TITJUS.  Do.  ARTIFICIALIS.  ResIN  OF  AMBER. 
Resina  Succini.  Prep.  Pour  f  3iiiss  of  the  strong¬ 
est  nitric  acid  upon  f 3j  of  oil  of  amber  placed  in&a 
glass  tumbler ;  digest ;  an  orange  yellow  resin 
remains,  which  is  to  be  washed  in  water,  and  care¬ 
fully  dried. 

Remarks.  Eisner  recommends  the  addition  of  1 
part  of  rectified  oil  of  amber  to  3  parts  of  fumino- 
nitric  acid,  in  a  glass  or  porcelain  vessel,  kept  cold 
to  prevent  the  oil  being  carbonized.  It  smells 
strongly  of  musk,  and  is  said  to  bo  antispasmodic 
and  nervine.  A  tincture  is  made  by  dissolving  3j 
in  rectified  spirit  f3x.  Dose,  f 3j,  in  hooping- 
cough,  low  fevers,  &c. 


***  Dr.  Collier  mentions  an  artificial  musk,  pre 
pared  by  digesting  for  10  days  nitric  acid  §ss,  or 
“  fetid  animal  oil,  obtained  by  distillation,  §j  ;  and 
by  then  adding  rectified  spirit  1  pint,  and  digesting 
the  whole  for  a  month.”  (Collier’s  Phar.,  p.  184. 

MUST.  The  expressed  juice  of  grapes  beftny 
fermentation. 

MUST,  FACTITIOUS.  Prep.  White  sugar 
2  J  lbs. ;  cream  of  tartar  1  oz. ;  raisins  chopper 
small,  J  lb. ;  boiling  water  1  gallon  ;  mix,  and  di¬ 
gest  for  2  hours,  and  strain. 

MUSTARD.  Syn.  Flour  of  Mustard.  Si-i 
napis  Farina.  The  powdered  mustard  of  the- 
shops  is  very  frequently  adulterated  with  wheal 
flour.  When  this  is  the  case,  it  does  not  readily 
make  a  smooth  paste  with  water,  but  exhibits  con¬ 
siderable  toughness,  and  somewhat  of  a  stringy 
appearance.  The  common  proportions  employed! 
by  some  grocers  are, — dried  common  salt,  wheat' 
flour,  and  superfine  mustard,  equal  parts,  colored! 
with  turmeric,  and  sharpened  with  cayenne.  Pure 
flour  of  mustard  is  used  in  medicine,  to  make 
poultices,  &c. 

MUSTARD  for  the  table,  (ready  made  mus¬ 
tard,)  is  prepared  as  follows : 

1.  (M.  Soyds.)  Steep  mustard  seed  in  twice  its; 
bulk  of  distilled  vinegar  for  8  days,  then  grind  the] 
whole  to  a  paste  in  a  mill ;  put  it  into  pots,  and 
thrust  a  red-hot  poker  into  each  of  them.  Pat- , 
ented. 

2.  (M.  Lenormand.)  Best  flour  of  mustard  2 
lbs.;  fresh  parsley,  chervil,  celery,  and  tarragon,! 
of  each  ^  oz. ;  garlic,  1  clove;  l2  salt  anchovies;! 
(all  well  chopped ;)  grind  well  together,  add  salt  1  • 
oz. ;  grape  juice  or  sugar  to  sweeten,  and  sufficient 
water  to  form  the  mass  into  a  thinnish  paste  by 
trituration  in  a  mortar.  When  put  into  pots,  a  red- 
hot  poker  must  be  thrust  in  as  above,  and  after-! 
wards  a  little  vinegar  poured  upon  the  surface. 

3.  (Moutarde  a  Vestragon.)  Black  mustard 
seed  dried  till  friable,  and  then  finely  powdered,  1 1 
lb.  ;  salt  2  oz. ;  tarragon  vinegar  to  mix.  In  a 
similar  way  the  French  prepare  several  other  mus¬ 
tards,  by  employing  different  vinegars. 

4.  (Patent.)  Black  ginger,  bruised,  12  lbs. ;  j 
common  salt  18  lbs,;  water  15  gallons;  boil,  j 
strain,  and  add  to  each  gallon,  flour  of  mustard  5 
lbs. 

5.  (Moutarde  superbe .)  Salt  1^  lb.;  scraped 
horseradish  1  lb. ;  garlic  2  cloves  ;  boiling  vinegar  j 
2  gallons ;  macerate  in  a  covered  vessel  for  24  ' 
hours,  strain,  and  add  flour  of  mustard  q.  s. 

6.  To  the  last  add  a  little  soluble  cayenne  pep¬ 
per,  or  essence  of  cayenne. 

7.  Mustard  3  lbs. ;  salt  1  lb. ;  vinegar,  grape 
juice,  or  white  wine  to  mix. 

MYKOMELINIC  ACID.  A  new  acid  discov¬ 
ered  by  Wohler  and  Liebig,  and  obtained  by  heat¬ 
ing  to  212°  a  solution  of  alloxan  with  an  excess  of 
ammonia,  adding  dilute  sulphuric  acid,  also  in  ex¬ 
cess,  and  boiling  for  a  few  minutes.  The  new 
acid  falls  as  a  yellow  gelatinous  precipitate,  which  | 
dries  to  a  yellow  porous  powder. 

MYRICINE.  The  portion  of  wax  which  is  in-  j 
soluble  in  alcohol. 

MYRISTICINE.  The  stearopteno  deposited 
by  oil  of  nutmegs  by  keeping. 

MYRONIC  ACID.  Bussy  has  given  this  name 
to  an  inodorous,  bitter,  non-crystallizable  acid  found 


I 


NAP 


439 


NAR 


by  him  in  black  mustard.  It  is  soluble  in  water  and 
alcohol. 

MYROSYNE.  Syn.  Emulsion  of  Black 
Mustard.  A  name  given  by  Bussy  to  a  peculiar 
substance  soluble  in  water,  and  which  possesses  the 
power  of  converting  myronic  acid  into  the  volatile 
oil  of  mustard. 

MYROSPERMINE.  The  portion  of  the  oil  of 
balsam  of  Peru  which  is  soluble  in  alcohol. 

MYROXILINE.  The  portion  of  the  oil  of  bal¬ 
sam  of  Peru  insoluble  in  alcohol. 

MYRRH.  Syn.  Myrriia,  ( Lat .)  The  gum 
resin  of  balsamodendron  myrrha.  To  ascertain  the 
purity  of  myrrh,  triturate  a  small  quantity  of  the 
powder  of  the  suspected  myrrh  with  an  equal 
amount  of  muriate  of  ammonia,  adding  water  grad¬ 
ually  ;  if  the  whole  is  readily  dissolved,  the  myrrh 
is  true;  otherwise  it  is  sophisticated  with  some 
other  substance.  (Giovanni  Righini.) 

MYRRHIC  ACID.  The  hard  resin  of  myrrh. 
It  is  soluble  in  the  caustic  alkalis,  forming  alkaline 
myrrhates. 


NAILS  (THE)  should  be  kept  clean  by  the 
daily  use  of  the  nail  brush  and  soap  and  water. 
After  wiping  the  hands,  but  while  they  are  still 
soft  from  the  action  of  the  water,  gently  push  back 
the  skin  which  is  apt  to  grow  over  the  nails,  which 
will  not  only  preserve  them  neatly  rounded,  but 
will  prevent  the  skin  cracking  around  their  roots, 
( nail-springs ,)  and  becoming  sore.  The  points  of 
the  nails  should  be  pared  at  least  once  a  week  ; 
biting  them  should  be  avoided. 

NANKEEN  DYE.  Prep.  Annotto  and  pot¬ 
ash,  equal  parts;  water  q.  s. ;  boil  till  dissolved. 
The  proportion  of  potash  is  varied  according  to  the 
shade  required ;  the  alkali  darkens  it.  Used  to 
dye  nankeen  color,  but  chiefly  to  restore  the  color 
of  faded  nankeen  clothing. 

NAPHTHA.  Syn.  Mineral  Naphtha.  Rock 
Oil.  IIuile  Petrole,  ( Fr .)  Steinol,  ( Ger .) 
Naphtha,  {Lat.,  from  N a<pOa.)  A  limpid  bitumen 
which  exudes  from  the  surface  of  the  earth  in  va¬ 
rious  parts  of  the  world.  It  possesses  a  penetrating 
odor  and  a  yellow  color,  but  may  be  rendered  col¬ 
orless  by  distillation ;  it  boils  at  about  ICO0,  and  is 
very  inflammable.  Sp.  gr.  0'753  to  0-836.  It  does 
not  mix  with  water,  but  imparts  to  that  fluid  its  pe¬ 
culiar  taste  and  smell.  It  mixes  with  alcohol  and 
oils,  and  dissolves  sulphur,  phosphorus,  camphor, 
iodine,  most  of  the  resins,  wax,  fats,  spermaceti, 
and  forms  with  caoutchouc  a  gelatinous  varnish. 
It  is  frequently  adulterated  with  oil  of  turpentine, 
but  this  fraud  may  be  detected  by  the  addition  of 
some  oil  of  vitriol,  which  will  in  that  case  thicken 
and  darken  it.  Naphtha  is  chiefly  employed  for 
the  purposes  of  illumination,  as  a  solvent  for  Indian 
rubber,  and  in  the  preparation  of  a  very  superior 
black  pigment. 

Remarks.  According  to  the  researches  of  Lau¬ 
rent,  Pelletier,  Walter,  and  others,  mineral  naph¬ 
tha  is  a  compound  of  several  hydro-carbons,  to 
which  the  names  paraffine,  naphtha,  naphthene, 
naphthole,  Ac.,  have  been  given.  A  similar  fluid 
to  mineral  naphtha  is  obtained  by  the  distillation 
of  coal  tar,  ( coal  naphtha,)  and  is  largely  employed 
in  the  arts,  in  the  preparation  of  coarse  paints  and 
varnishes,  and  for  the  solution  of  Indian  rubber. 


I  he  term  has  also  been  very  improperly  extended 
to  the  pyroxilic  spirit  of  commerce,  (wood  naphtha,) 
and  also  occasionally  to  pyroacetic  spirit  ;  but 
these  liquids  differ  from  naphtha,  both  in  their  com¬ 
position,  odor,  and  boiling  points,  and  in  being  mis¬ 
cible  with  watei,  and  incapable  of  dissolving  Indian 
rubber.  The  confusion  arising  from  the  above 
misapplication  of  names,  may  be  readily  imagined, 
when  the  reader  is  informed,  that  a  certain  physi¬ 
cian  who  lately  made  himself  conspicuous  by  the 
assertion  that  he  had  cured  consumption  with  wood 
naphtha,  and  publicly  stated  that  the  kind  he  em¬ 
ployed  was  pure  pyroacetic  spirit,  was  in  reality 
dosing  his  patients  with  commercial  pyroxilic 
spirit,  which  is  quite  a  different  article.  Thus  the 
doctor  was  using  one  compound,  and  from  want  of 
a  practical  knowledge  of  he  matter,  was  directing 
the  profession  to  use  another. 

NAPHTHALAMIDE.  A  compound  obtained 
by  the  distillation  of  naphthalate  of  ammonia. 

NAPHTHALIC  ACID.  A  crystalline  sub¬ 
stance  resembling  benzoic  acid,  obtained  by  Laurent 
from  naphthaline. 

NAPHTHALINE.,  A  white,  crystallizable, 
odorous,  volatile  substance,  obtained  by  redistilling 
coal  tar.  It  melts  at  180°  F.,  is  soluble  in  alcohol 
and  ether,  and  forms  with  sulphuric  acid  sulpho- 
naphthalic  acid. 

N  ARC  El  A.  Syn.  Narceina.  Narceine. 
(From  ndpsot  stupor.)  A  peculiar  vegeto-alkaline 
base  discovered  by  Pelletier  in  opium.  It  is  ob¬ 
tained  from  the  aqueous  solution  of  opium,  after  it 
has  been  freed  from  morphia  and  narcotine  by  am¬ 
monia,  and  from  the  resulting  meconate  of  ammo¬ 
nia  by  baryta.  On  boiling  the  filtered  solution  to 
expel  the  ammonia,  and  evaporating,  crystals  of 
narceia  are  gradually  deposited.  It  may  be  puri¬ 
fied  by  solution  in  hot  alcohol  and  crystallization. 

*#*  White  acicular  prisms,  inodorous,  bitter,  pun¬ 
gent  ;  soluble  in  375  parts  of  water  at  60°,  and  230 
parts  at  212°;  insoluble  in  ether;  imperfectly 
neutralizes  the  acids.  It  is  distinguished  from  mor¬ 
phia  by  its  easier  fusibility,  (198°,)  and  by  its  salts 
in  a  certain  degree  of  concentration  being  blue, 
but  on  gradual  dilution  changing  to  violet,  and  rose- 
red,  and  ultimately  becoming  colorless.  It  does 
not  strike  a  blue  color  with  sesquichloride  of  iron, 
like  morphia,  but  forms  a  blue  compound  with 
starch.  In  opposition  to  its  name,  it  appears  to  be 
nearly  inert. 

NARCOTIC.  Syn.  Narcoticus.  (Lat.,  from 
vapxoui,  to  stupify.)  A  medicine  that  produces 
drowsiness,  sleep,  and  stupor.  In  small  doses, 
narcotics  mostly  act  as  stimulants,  but  in  large 
ones  they  produce  calmness  of  mind,  torpor,  and 
even  coma  and  death.  Opium,  henbane,  hem¬ 
lock,  tobacco,  camphor,  alcohol,  ether,  Ac.,  are 
narcotics. 

NARCOTINA.  Syn.  Narcotine.  Sel  d’opi- 
um  ;  Matiere  de  Derosne,  (Fr.)  (From  yapsun- 
k ,  narcotic.)  A  peculiar  crystalline  substance 
found  by  Derosne  in  opium,  and  on  which  its  stim¬ 
ulant  property  was  at  first  supposed  to  depend.  It 
may  be  easily  obtained  from  opium  exhausted  of 
soluble  matter  by  cold  water,  by  treating  it  with 
water  acidulated  with  acetic  or  hydrochloric  acid, 
filtering,  neutralizing  with  ammonia,  and  dissolv¬ 
ing  the  washed  precipitate  in  boiling  alcohol,  which 
will  again  deposite  it  as  it  cools.  It  may  be  fur- 


NIC 


440 


NIG 


ther  purified  by  solution  in  ether.  Narcotine  may 
likewise  be  directly  obtained  by  the  action  of  ether 
on  opium,  previously  exhausted  by  cold  water. 
With  the  acids  it  forms  salts.  Narcotine  is  spa¬ 
ringly  soluble  in  boiling  water,  but  freely  soluble  in 
boiling  alcohol,  and  in  ether.  It  is  distinguished 
fron* morphia  by  its  insipidity,  solubility  in  ether, 
insolubility  in  alkalis,  and  by  giving  an  orange  tint 
to  nitric  acid,  and  a  greasy  stain  to  paper,  when 
heated  on  it  over  a  candle.  The  physiological  ac¬ 
tion  of  narcotine  is  differently  stated  by  different 
authorities.  1  gr.  dissolved  in  olive  oil,  killed  a 
dog  in  24  hours  ;  but  24  grs.  dissolved  in  acetic 
acid  were  given  with  impunity.  (Majendie.)  In  the 
solid  state  it  is  inert ;  129  grs.  at  a  dose  scarcely 
produce  any  obvious  effects.  (Bally.)  Scruple 
doses  have  been  given  without  injury.  (Dr.  Roots.) 
It  has  been  recently  proposed  as  a  substitute  for 
quinine  in  the  cure  of  agues.  For  this  purpose  the 
sulphate  is  preferable.  200  cases  of  intermittent 
and  remittent  fevers  have  been  thus  successfully 
treated  in  India.  (Dr.  O’Sbaughnessy.) 

NECTAR.  Prep.  I.  Chopped  raisins  2  lbs.; 
loaf  sugar  4  lbs  ;  boiling  water  2  gallons ;  mix ; 
when  cold,  add  2  lemons,  sliced ;  proof  spirit 
(brandy  or  rum)  3  pints ;  macerate  in  a  covered 
vessel  for  4  or  5  days,  occasionally  shaking,  strain, 
let  it  stand  in  a  cold  place  for  a  week  to  clear, 
and  then  bottle.  In  ten  days,  or  less,  if  kept  in  a 
very  cold  place,  it  will  be  excellent. 

II.  Red  ratifia  3  gallons ;  oils  of  cassia  and 
caraway,  of  each,  25  drops ;  previously  dissolved 
in  brandy  i  pint ;  orange  wine  1  gallon  ;  sliced 
oranges  6  in  no. ;  lump  sugar  2  lbs. ;  macerate  for 
a  week,  decant  and  bottle.  Both  are  used  as 
pleasant  cordials. 

NEGUS.  Prep.  I.  (Red.)  Port  wine  1  bottle, 
(1£  pints ;)  ^  nutmeg,  grated  ;  the  juice  of  two 
lemons,  and  the  yellow  peel  of  one ;  lump  sugar 
i  lb. ;  put  the  whole  into  a  bottle,  add  boiling  wa¬ 
ter  3  pints,  cork  down  close,  and  macerate  with 
agitation.  ***  Very  excellent.  The  addition  of 
a  single  drop  of  essence  of  ambergris,  and  G  or  7 
drops  of  essence  of  vanilla,  improves  it. 

II.  (Whi  te.)  From  white  wine,  as  the  last. 
***.  A  single  glass  of  the  above  may  be  made  by 
observing  the  same  proportions. 

NERVOUSNESS.  The  cure  of  nervousness 
is  best  effected  by  restoring  the  healthy  action  of 
the  stomach  and  bowels,  and  by  the  use  of  proper 
exercise,  especially  in  the  open  air.  The  stomach 
should  not  be  overloaded  with  indigestible  food, 
and  the  bowels  should  be  occasionally  relieved  by 
the  use  of  some  mild  aperient.  Abernethy’s  in¬ 
junction  to  a  nervous  and  dyspeptic  lady,  “  Dis¬ 
miss  your  set  cants,  madam,  and  make  your  own 
beds ,”  should  be  recollected  by  all  as  a  proof  of 
the  importance  that  eminent  surgeon  attached  to 
exercise.  (See  Dyspepsia,  Flatulency,  Hypo¬ 
chondriasis,  Hy'sterics,  &c.) 

NEU  I  RALIZATION.  Syn.  Neutralisatio, 
(Lat.)  The  admixture  of  an  acid  and  alkali  in 
such  proportions  that  neither  shall  predominate. 
A  neutral  compound  neither  turns  turmeric  paper 
brown,  nor  litmus  paper  red. 

NICKEL.  A  white,  hard,  malleable  metal, 
capable  of  receiving  the  lustre  of  silver.  Its  sp. 
gr.  when  hammered  is  about  8-82.  It  is  chiefly 
employed  in  the  manufacture  of  German  silver. 


Prep.  Roast  powdered  speise  first  by  itself  am 
then  with  charcoal  powder,  till  all  the  arsenic  i,|  • 
expelled,  and  a  garlic  odor  ceases  to  be  evolved 
mix  the  residuum  with  3  parts  of  sulphur  and  j 
part  of  potash,  melt  in  a  crucible  with  a  gentle 
heat,  cool,  edulcorate  with  water,  dissolve  in  suit 
phuric  acid  mixed  with  a  little  nitric  acid,  precipi  ' 
tate  with  carbonate  of  potash,  wash,  dry,  mix  the 
precipitate  with  powdered  charcoal,  and  reduce  iii 
by  heat.  For  chemical  purposes  pure  nickel  is 
best  obtained  by  moderately  heating  its  oxalate  iri 
a  covered  crucible. 

Props.,  cj-c.  Nickel  is  very  infusible.  Muria¬ 
tic  and  sulphuric  acid  act  on  it  with  difficulty  un¬ 
less  mixed  with  nitric  acid.  It  is  freely  soluble  inj 
the  latter  menstruum.  With  oxygen  it  forms  twcj 
oxides.  The  protoxide  (gray  oxide)  may  be  ob-;  i 
tained  by  healing  the  nitrate,  carbonate,  or  oxa-j 
late  to  redness  in  open  vessels.  This  oxide  forms! 
salts  with  the  acids,  most  of  which  have  a  green' 
color.  The  peroxide  (black  oxide)  is  formed  when! 
chlorine  is  transmitted  through  water  holding  the 
hydrated  protoxide  in  suspension.  Chloride  of 
nickel  is  formed  by  the  direct  solution  of  the  metal 
or  its  oxide  in  muriatic  acid,  from  which  it  may 
be  obtained  in  green  crystals  by  evaporation.  The 
salts  of  nickel  are  characterized  by  being  precipi¬ 
tated  white  by  prussiatc  of  potash;  grayish  white 
by  infusion  of  galls  ;  black  by  hydrosulphurets 
and  sulpliureted  hydrogen  ;  pale  green  by  pure 
alkalis  and  alkaline  carbonates,  but  redissolved  by 
ammonia  or  its  carbonate  in  excess. 

NICOTINE.  Syn.  Nicotina.  A  volatile  base 
discovered  by  Reiman  and  Posselt  in  tobacco. 

Prep.  (Ortigosa.)  Infuse  tobacco  leaves  for  24 
hours  in  water  acidulated  with  sulphuric  acid,1 
strain,  evaporate  to  a  sirup,  add  one-sixth  of  its! 
volume  of  strong  solution  of  potassa,  and  distil  in 
an  oil  bath  at  288°,  occasionally  adding  a  little 
water  to  assist  the  process.  Saturate  the  distilled  j 
product  with  oxalic  acid,  evaporate  to  dryness,  di- , 
gest  in  boiling  absolute  alcohol,  evaporate  to  a  1 
sirup,  decompose  the  oxalate  of  nicotine  thus  ob 
tained,  by  adding  caustic  potassa  to  it  in  a  close  i 
vessel,  and  agitate  the  mass  with  ether,  repeating  j 
the  process  with  more  ether  till  all  the  nicotine  is  I 
dissolved  out.  Distil  the  mixed  ethereal  solutions 
in  a  water-bath.  At  first  ether  comes  over,  then 
water,  and  lastly  nicotine,  which  towards  the  eud  | 
of  the  process  assumes  a  yellowish  tint. 

Remarks.  Nicotine  is  a  colorless  volatile  liquid, 
smelling  of  tobacco,  boiling  at  375°,  soluble  in 
water,  ether,  alcohol,  and  oils,  and  combining 
with  the  acids  forming  salts,  many  of  which  are 
crystallizable.  It  is  a  frightful  poison ;  ^th  of  a 
drop  will  kill  a  rabbit,  and  a  single  drop  a  large 
dog.  Good  Virginia  tobacco  yields  1§  of  nicotine. 
(Thomson,  Org.  Chem.) 

NIGELLIN.  A  yellowish  liquid  obtained  by 
Rensch  from  the  seeds  of  the  nigella  sativa.  It 
is  obtained  by  digestion  in  alcohol  at  80°,  distilling 
the  tincture,  separating  the  reddish  brown  from 
the  lighter  portion  of  the  product,  agitating  the 
latter  with  ether,  and  then  with  water,  adding  to 
the  liquid  when  decanted,  a  little  subacetate  of 
lead,  filtering  and  treating  it  with  sulpliureted  hy¬ 
drogen.  The  aqueous  liquid  is  then  filtered  and 
evaporated. 

NIGHTMARE.  Syn.  Ephialtes,  (Lat.,  from 


NIT 


441 


NIT 


c^aWoyai,  to  leap  upon;  because  it  was  thought  a 
demon  leaped  upon  the  chest.)  The  prevention 
of  nightmare  consists  in  the  selection  of  proper 
food,  and  in  duly  attending  to  the  state  of  the 
stomach  and  bowels.  Heavy  and  late  suppers 
should  be  particularly  avoided,  as  well  as  all  arti¬ 
cles  of  diet  that  are  of  difficult  digestion,  or  apt 
to  induce  flatulency.  A  spoonful  of  spirits  of  sal 
volatile,  magnesia,  or  bicarbonate  of  soda,  taken 
in  a  glass  of  cold  water  on  going  to  bed,  is  a  good 
and  simple  preventive. 

NIPPLES,  SORE.  Prep.  Moisten  them  2  or 
3  times  a  day  for  some  weeks  before  suckling, 
with  brandy  or  spirit,  gently  acidulated  with  di¬ 
lute  sulphuric  acid  ;  or  instead  thereof  employ 
tincture  of  balsam  of  tolu,  or  compound  tincture 
of  benzoin. 

Cure.  Chapped  nipples  are  most  quickly  and 
safely  cured  by  moistening  them  2  or  3  times  a 
day  with  tincture  of  catechu,  by  means  of  a  camel 
hair  pencil.  ***  All  applications  of  an  active  or 
poisonous  nature  should  be  carefully  avoided,  as 
even  though  the  part  be  washed,  yet  a  portion 
will  still  remain  concealed  within  the  pores  of  the 
skin  and  be  sucked  off  by  the  infant. 

NITRATE.  Syn.  Nitras,  ( Lat .)  A  salt  of 
nitric  acid.  The  nitrates  are  very  easily  made  by 
the  direct  solution  of  the  base,  or  its  oxide  or  car¬ 
bonate  in  nitric  acid,  which  in  most  cases  should 
be  previously  diluted  with  water ;  by  evaporation 
they  may  be  obtained  either  in  the  pulverulent  or 
crystalline  state.  The  nitrates  are  characterized 
by  deflagrating  when  thrown  on  red-hot  coal,  or 
when  heated  in  contact  with  inflammable  sub¬ 
stances.  (See  Nitric  Acid.) 

NITRATE  OF  CAMPHOR.  Syn.  Oil  of 
Camphor.  Prepared  by  dissolving  camphor  in  ni¬ 
tric  acid. 

NITRATE  OF  POTASH.  Syn.  Saltpetre. 
Nitre.  Nitrum.  Sal  Petr,®.  Sal  Nitrl  Ka¬ 
li  Nitratum.  Potass,®  Nitras,  (P.  L.  E.  and  D.) 
Nitrate  de  potasse,  ( Fr .)  Salpetersrures  Ka¬ 
li,  (Gcr.)  This  salt  is  spontaneously  generated  in 
the  soil,  owing  to  the  action  of  the  atmosphere, 
and  crystallizes  upon  its  surface  in  various  parts 
of  the  world,  especially  in  the  East  Indies.  It  is 
also  produced  artificially  by  exposing  a  mixture 
of  calcareous  soil  and  animal  matter  to  the  at¬ 
mosphere,  when  nitrate  of  lime  is  slowly  formed, 
and  is  extracted  by  lixiviation.  The  liquid  is  then 
decomposed  by  adding  carbonate  of  potash,  by 
which  carbonate  of  lime  is  precipitated  and  nitrate 
I  of  potash  remains  in  solution.  The  British  mar¬ 
ket  is  wholly  supplied  from  India.  The  crude 
nitre  ( rough  saltpetre )  is  extracted  by  lixiviation 
in  the  way  above  mentioned,  but  the  alkaline  base 
is  supplied  under  the  form  of  wood  ashes,  which, 
as  is  well  known,  contain  a  large  quantity  of  pot¬ 
ash.  It  is  purified  by  solution  in  boiling  water, 
skimming,  and  after  a  short  time  being  allowed 
I  for  defecation,  straining  (while  still  hot)  into  crys¬ 
tallizing  vessels.  The  crystals  thus  obtained  are 
t  commonly  called  single  refined  nitre ;  and  when 
|  the  process  is  repeated,  double  refined  nitre. 

Use,  <}V.  Nitre  is  chiefly  employed  in  the  man- 
*  afacture  of  gunpowder  and  nitric  acid.  It  is  also 
ased  in  medicine  as  a  refrigerant,  diaphoretic,  and 
cooling  diuretic.  Dose.  5  to  15  grains,  every  2 
tours.  A  small  piece  dissolved  slowly  in  the 
56 


mouth,  frequently  stops  a  sore  throat  at  the  com¬ 
mencement.  In  large  doses,  it  is  poisonous.  The 
best  antidotal  treatment  is  a  powerful  emetic,  fol¬ 
lowed  by  opiates. 

Pur.  The  Dublin  College  orders  purified  nitrate 
of  potash  ( potasses  nitras  purificata )  to  be  made 
by  dissolving  nitre  in  twice  its  weight  of  hot  wa¬ 
ter,  filtering,  and  setting  the  liquor  aside  that 
crystals  may  form.  Nitre  occasionally  contains 
muriates,  sulphates,  or  calcareous  salts.  The  first 
may  be  detected  by  its  solution  giving  a  cloudy 
white  precipitate  with  nitrate  of  silver, — the  sec¬ 
ond,  by  the  muriate  or  nitrate  of  baryta  or  lime 
giving  a  white  precipitate, — and  the  third,  by  ox¬ 
alate  of  ammonia,  which  also  gives  a  white  pre¬ 
cipitate. 

NITRATE  OF  SODA.  Syn.  Cubic  Nitre. 
Sod,®  Nitras.  This  salt  is  obtained  in  a  similar 
way  to  the  last,  and  is  chiefly  imported  into  Eng¬ 
land  from  America.  It  is  largely  employed  as  a 
manure,  and  in  the  preparation  of  nitric  acid. 

NITRIC  ACID.  Syn.  Solutive  Water. 
Aquafortis.  Spirit  of  Nitre.  Acidum  Nitri- 
cum,  (P.  L.  E.  &l  D.)  Acide  Nitrique,  (Fr.) 
Salpetersrure,  ( Ger .)  An  acid  compound  of 
nitrogen  and  oxygen.  Nitric  acid  was  known  to 
Geber  in  the  7th  century,  but  its  constituents  were 
first  shown  by  Cavendish  in  1785,  and  subsequent¬ 
ly  their  proportions  by  Davy  and  Gay-Lussac. 

Prep.  (P.  L.  &  E.)  Dry  purified  nitrate  of  pot¬ 
ash  and  sulphuric  acid,  equal  parts ;  mix  in  a 
glass  retort,  and  distil  with  a  moderate  heat  into  a 
cool  receiver,  so  long  as  the  fused  materials  con¬ 
tinue  to  evolve  vapor.  “  The  pale-yellow  acid 
thus  obtained  may  be  rendered  colorless,  should  it 
be  thought  necessary,  by  heating  it  gently  in  a  re¬ 
tort.”  (P.  E.) 

Remarks.  On  the  large  scale  nitric  acid  is  com¬ 
monly  made  by  distilling  a  mixture  of  168  lbs.  of 
nitre  and  93  lbs.  of  sulphuric  acid,  sp.  gr.  T845,  in 
an  iron  cylinder,  connected  with  a  series  of  5  or  6 
double-necked  stoneware  bottles,  about  one-sixth 
part  filled  with  water.  The  arrangement  of  the 
apparatus  resembles  that  figured  at  page  57.  The 
product  of  this  process  is  the  brown  and  fuming 
nitrous  acid  of  commerce,  ( aquafortis ,  fuming 
nitric  acid ;  acidum  nitrosum ;  acidum  nitricum 
fumans ,)  and  has  usually  the  sp.  gr.  145.  It  is 
converted  into  colorless  nitric  acid  by  gently  heat¬ 
ing  it  in  a  glass  retort,  when  it  forms  commercial 
nitric  acid,  (sp.  gr.  1'37  to  l-4.)  The  residuum  of 
this  process  (sal  enixum )  is  employed  as  a  flux 
by  the  glass-houses,  and  in  the  manufacture  of 
alum.  Nitrate  of  soda  is  frequently  used  instead 
of  nitrate  of  potash,  and  is  more  convenient  in 
some  respects,  as  the  residuum  is  more  easily  dis¬ 
solved  out  of  the  retort  or  cylinder.  The  formula 
of  the  London  or  Edinburgh  Pharmacopoeia  is  the 
best  process  for  obtaining  a  pure  acid.  By  proper 
management  nitre  yields  more  than  two-thirds  of 
its  weight  of  pure  nitric  acid,  sp.  gr.  1'500 ;  and 
nitrate  of  soda  its  own  weight  of  acid,  sp.  gr.  1'4. 

The  nitric  acid  of  commerce  frequently  contains 
chlorine,  muriatic  and  sulphuric  acids,  and  some¬ 
times  iodine,  from  which  it  may  be  purified  by  the 
addition  of  a  little  nitrate  of  silver,  as  long  as  it 
produces  any  cloudiness,  and  after  repose,  decant¬ 
ing  the  clear  acid,  and  rectifying  it  at  a  heat  un¬ 
der  212°.  A  perfectly  colorless  product  cannot  be 


NIT 


442 


NIT 


obtained,  unless  a  small  portion  of  pure  black  ox¬ 
ide  of  manganese  be  put  into  the  retort.  (Murray.) 
Nitric  acid  may  also  be  purified  by  rectification  at 
a  gentle  heat,  rejecting  the  first  liquid  that  comes 
over,  receiving  the  middle  portion  as  genuine  acid, 
and  leaving  a  residuum  in  the  retort.  (Ure.)  An¬ 
other  method  is  to  agitate  it  with  a  little  red-lead 
before  rectification. 

Props.  Pure  nitric  acid  is  a  colorless,  corrosive 
liquid,  and  possesses  powerful  acid  properties.  At 
the  sp.  gr.  1-50,  it  contains  25§  of  water,  (Phillips  ; 
— 20-3§,  Ure.)  The  sp.  gr.  of  the  strongest  liquid 
acid  is  variously  stated  by  different  authorities. 
According  to  some,  it  may  be  obtained  as  high  as 
1-55,  (Davy,  Kirwin,  &.c.,)  or  1-62,  (Proust ;) 
while,  according  to  others,  1-503  to  1-510  is  the 
greatest  density  at  which  it  can  be  procured. 
(Phillips,  Gay-Lussac,  &c.)  At  248°  F.  it  boils, 
and  when  of  less  density  than  1,42,  parts  with 
water  and  becomes  stronger  at  lower  tempera¬ 
tures  ;  but  acid  of  higher  sp.  gr.  is  weakened  by 
exposure  to  heat.  It  freezes  when  exposed  to  ex¬ 
treme  cold.  It  rapidly  oxidizes  the  metals,  and 
unites  with  them  and  the  other  bases,  forming 
salts  called  Nitrates. 

Uses.  Nitric  acid  is  employed  in  assaying,  to 
dye  silk  and  woollens  yellow,  and  to  form  various 
salts.  In  medicine,  it  is  used  as  a  caustic  to  corns 
and  warts ;  and  in  doses  of  1  to  10  drops  in  a 
tumbler  of  water,  in  liver  complaints,  fevers,  dys¬ 
pepsia,  syphilis,  to  remove  the  effects  of  mercury, 
or  as  a  substitute  for  that  drug  in  certain  com¬ 
plaints,  &c. 

Pur.  Pure  nitric  acid  is  “  totally  dissipated  by 
heat.  When  diluted  with  distilled  water,  neither 


nitrate  of  silver,  nor  chloride  of  barium,  (or  cal¬ 
cium,)  produces  a  precipitate ;  sp.  gr.  l-50.  100' 

grs.  of  this  acid  will  saturate  about  217  grs.  of 
crystallized  carbonate  of  soda.”  (P.  L.)  The  dou-< 
ble  aquafortis  of  the  shops  (aquafortis  duplex)! 
has  usually  the  sp.  gr.  1-36  ;  and  the  single  aqua -, 
fortis,  (aquafortis  simplex,)  the  sp.  gr.  1-22. 

Tests.  1.  It  stains  the  skin  yellow.  2.  When! 
mixed  with  a  little  muriatic  acid  or  sal  ammoniac, | 
it  acquires  the  power  of  dissolving  gold  leaf.! 
3.  When  mixed  with  dilute  sulphuric  acid,  and; 
poured  on  a  few  fragments  of  zinc  or  iron  in  a 
tube,  the  evolved  gas  burns  with  a  greenish  white 
flame.  (Balmain.)  4.  Substitute  alcohol  for  zinc 
in  the  last  test.  (Maitland.)  5.  Morphia,  brucia, 
and  strychnia  give  it  a  red  color,  which  is  height¬ 
ened  by  ammonia  in  excess.  6.  When  placed  in 
a  tube,  and  a  solution  of  protosulphate  of  iron  cau¬ 
tiously  added,  a  dark  color  is  developed  at  the  linei 
of  junction,  which  is  distinctly  visible  when  only; 
?drorr  Part  °f  n>tric  acid  is  present.  (Derbanius  de; 
Richemont.)  7.  When  mixed  with  a  weak  solu-| 
tion  of  sulphate  of  indigo,  and  heated,  the  color  is 
destroyed.  8.  When  saturated  with  carbonate  of 
potash  or  soda,  and  evaporated  to  dryness,  the  re¬ 
siduum  deflagrates  when  thrown  on  burning  coals. 
9.  The  nitrates  may  all  be  tested  as  above,  by 
first  adding  a  small  quantity  of  pure  sulphuric 
acid,  which  will  liberate  the  nitric  acid  of  the  salt. 

Estiin.  The  strength  of  nitric  acid  is  usually  es¬ 
timated  by  its  sp.  gr. ;  but  where  very  great  accu¬ 
racy  is  required,  it  may  be  more  correctly  ascer¬ 
tained  by  the  amount  of  carbonate  of  soda,  or  other 
salt  of  known  composition,  which  is  required  to 
neutralize  it.  See  Acidimetry. 


Table  of  Nitric  Acid,  by  Dr.  Ure. 


Specific 

Gravity. 

Liq. 
Acid 
in  100. 

Dry  Acid 
in  100. 

Specific 

Gravity. 

Liq. 

Acid 
in  100. 

Dry  Acid 
in  100. 

Specific 

Gravity. 

Liq. 
Acid 
in  100. 

Dry  Acid 
in  100. 

Specific 

Gravity. 

Liq. 
Acid 
in  100. 

Dry  Acid 
in  100. 

1.5000 

100 

79.700 

1.4189 

75 

59.755 

1.2947 

50 

39.850 

1.1403 

25 

19.925 

1.4980 

99 

78.903 

1.4147 

74 

58.978 

1.2887 

49 

39.053 

1.1345 

24 

19.128 

1.4900 

98 

78.100 

1.4107 

73 

58.181 

1.2826 

48 

38.256 

1.1286 

23 

18.331 

1.4940 

97 

77.309 

1.4065 

72 

57.384 

1.2765 

47 

37.459 

1.1227 

22 

17.534 

1.4910 

96 

70.512 

1.4023 

71 

56.587 

1.2705 

46 

36.062 

1.1168 

21 

10.737 

1.4880 

95 

75.715 

1.3978 

70 

55.790 

1.2644 

45 

35.865 

1.1109 

20 

15.940 

1.4850 

94 

74.918 

1.3945 

69 

54.993 

1.2583 

44 

35.068 

1.1051 

19 

15.143 

1.4820 

93 

74.121 

1.3882 

68 

54.196 

1.2523 

43 

34.271 

1.0993 

18 

14.346 

1.4T90 

92 

73.324 

1.3833 

67 

53.399 

1.2402 

42 

33.474 

1.0935 

17 

13.549 

1.4760 

91 

72.527 

1.3783 

66 

52.602 

1.2402 

41 

32.677 

1.0878 

16 

12.752 

1.4730 

90 

71.730 

1.3732 

65 

51.805 

1.2341 

40 

31.880 

1.0821 

15 

11.955 

1.4700 

89 

70.933 

1.3081 

64 

51.008 

1.2277 

39 

31.083 

1.0764 

14 

11.158 

1.4070 

88 

70.130 

1.3030 

03 

50.211 

1.2212 

38 

30.286 

1.0708 

13 

10.361 

1.4040 

87 

69.339 

1.3579 

62 

49.414 

1.2148 

37 

29.489 

1.065.1 

12 

9.504 

1.4000 

86 

68.542 

1.3529 

61 

48.017 

1.2084 

36 

28.692 

1.0595 

11 

8.767 

1.4570 

85 

67.745 

1.3477 

00 

47.820 

1.2019 

35 

27.895 

1.0540 

10 

7.970 

1.4530 

84 

66.948 

1.3427 

59 

47.023 

1.1958 

34 

27.098 

1.0485 

9 

7.173 

1.4500 

83 

66.155 

'  1.3376 

58 

46.226 

1.1895 

33 

20.301 

1.0430 

8 

6.376 

1.4460 

82 

65.354 

1.3323 

57 

45.429 

1.1833 

32 

25.504 

1.0375 

7 

5.579 

1.4424 

81 

64.557 

1.3270 

56 

44.632 

1.1770 

31 

24.707 

1.0320 

6 

4.782 

1.4385 

80 

63.760 

1.3216 

55 

43.835 

1.1709 

30 

23.900 

1.0267 

5 

3985 

1.4346 

79 

62.963 

1.3163 

54 

43.038 

1.1048 

29 

23.113 

1.0212 

4 

3.188 

1.4306 

78 

62.106 

1.3110 

53 

42.241 

1.1587 

28 

22.316 

1.0159 

3 

2.391 

1.420!) 

77 

61.369 

1  3056 

52 

41.444 

1.1526 

27 

21.519 

1.0106 

2 

1.594 

1.4228 

70 

00.572 

1.3001 

51 

40.647 

1.1405 

26 

20.722 

1.0053 

1 

0.797 

NITRIC  ACID,  (DILUTED.)  Syn.  Acidum 
nitricum  dilutum,  (P.  L.)  Prep.  Nitric  acid  (P. 
L.)  f  §j ;  water  f  §ix  ;  mix.  Kept  for  convenience 
in  dispensing.  Dose.  20  drops  to  f  3ij. 

NITRIC  ACID,  (HENRY’S.)  Nitric  acid  dilu¬ 
ted  to  the  sp.  gr.  1143  ;  equal  in  saturating  power  to 
muriatic  acid  at  P074,  and  sulphuric  acid.  1-135. 
Used  for  assaying.  See  Henry’s  Muriatic  Acid. 


NITRO-MECONIC  ACID  is  formed  by  the 
action  of  strong  nitric  acid  on  meconine  at  a  gen¬ 
tle  heat.  By  solution  in  hot  water,  it  is  obtained 
in  yellow  crystals  as  the  liquid  cools. 

NITROGEN.  Syn.  Azote,  (Fr.  and  Eng.) 
Mephitic  Air.  Phlogisticated  do.  Stickstoff-] 
gas,  ( Ger .)  Nitrogenium;  azotum,  ( Lat .,  the! 
first  from  vtrpov,  nitre ,  and  yevvauj,  I  generate;  the 


NIT 


443 


NIT 


second  from  a  privative,  and  Xph,  A 

gaseous  substance  discovered  by  Rutherford  in 
1772,  and  found  to  be  a  constituent  of  the  atmo¬ 
sphere  by  Lavoisier  and  Scheele  in  1775.  It  has 
hitherto  resisted  all  attempts  at  decomposition, 
and  must  therefore  be  considered  as  a  chemical 
element.  (See  Chem.  V.  3.)  It  is  found  both  in 
the  organic  and  inorganic  kingdoms ;  it  forms 
about  79§  of  the  bulk  of  the  atmosphere,  and  en¬ 
ters  largely  into  the  composition  of  most  animal 
substances,  and  is  a  constituent  of  gluten,  the  al¬ 
kaloids,  and  other  vegetable  principles. 

Prep.  I.  Burn  phosphorus  in  a  jar  filled  with 
air,  and  standing  over  water  in  the  pneumatic 
trough,  and  after  the  fumes  have  subsided,  agitate 
the  residual  gas  with  water,  or  a  solution  of  pure 
potassa. 

II.  Expose  nitrite  of  ammonia  to  heat  in  a  re¬ 
tort,  and  collect  the  evolved  gas. 

III.  Transmit  chlorine  through  pure  ammonia 

water. 

IV.  Digest  lean  flesh  in  nitric  acid,  gently 
heated. 

Remarks.  Pure  nitrogen  is  a  colorless,  odorless, 
tasteless  gas,  neither  combustible  nor  capable  of 
supporting  combustion  or  respiration.  It  is  neutral 
to  test  paper,  does  not  affect  lime  water,  and  is 
only  slightly  absorbed  by  pure  water.  Its  sp.  gr. 
is  0-9722,  (Liebig ;  0-976  Berzelius.)  In  analysis 
it  is  recognised  by  its  purely  negative  qualities,  and 
by  its  forming  nitric  acid  when  mixed  with  oxy¬ 
gen,  and  exposed  to  the  electric  spark  ;  or  when  a 
jet  of  hydrogen  is  burnt  in  the  mixed  gases.  The 
nitric  acid  thus  formed  may  be  tested  in  the  way 
described  under  that  article. 

NITROGEN,  CHLORIDE  OF.  Syn.  Quad- 
Rochloride  of  Nitrogen.  A  compound  of  nitro¬ 
gen  and  chlorine,  remarkable  for  the  feeble  affinity 
by  which  its  elements  are  united.  It  was  discov¬ 
ered  by  Dulong  in  1811,  but  its  nature  was  first 
accurately  determined  by  Sir  H.  Davy. 

Prep.  Dissolve  muriate  of  ammonia  1  oz.  in  hot 
water  12  or  14  oz.,  and  as  soon  as  the  temperature 
has  fallen  to  90°  F.,  invert  a  wide-mouthed  glass 
bottle  full  of  chlorine  over  it.  The  gas  is  gradual¬ 
ly  absorbed,  and  the  solution  acquires  a  yellow 
color,  and  in  the  course  of  15  to  20  minutes,  yel¬ 
low  oil-like  globules  form  upon  the  surface  of  the 
liquid,  and  ultimately  sink  to  the  bottom.  The 
globules  as  they  descend  should  be  received  in  a 
small  leaden  saucer,  placed  under  the  mouth  of 
the  bottle  for  the  purpose.  (Liebig.) 

Remarks.  Chloride  of  azote  is  one  of  the  most 
explosive  compounds  known,  and  should  conse¬ 
quently  be  only  prepared  in  very  small  quantities 
at  a  time.  Both  its  discoverer  and  Sir  H.  Davy 
met  with  severe  injuries  while  experimenting  on  it. 
Its  sp  gr.  is  1-653  ;  it  volatilizes  at  160°  I.,  and 
at  20(1°  explodes  violently.  Contact  with  combus¬ 
tible  bodies  at  ordinary  temperatures  immediately 
causes  detonation.  The  explosive  power  of  this 
compound  seems  to  exceed  that  of  every  known 
substance,  not  even  excepting  fulminating  silver. 
A  minute  globule  no  larger  than  a  grain  of  mus¬ 
tard-seed,  placed  on  a  platina  spoon,  and  touched 
with  a  piece  of  phosphorus  stuck  on  the  point  of  a 
penknife,  immediately  explodes,  and  shivers  the 
blade  into  fragments,  at  the  same  time  that  the 
Vessel  that  contained  it  is  broken  to  pieces.  Olive 


oil,  naphtha,  and  oil  of  turpentine,  have  a  similar 
effect.  It  has  been  suggested  that  this  compound 
is  the  substance  employed  by  Captain  Warner  in 
his  destructive  machines,  but  such  a  supposition 
must  necessarily  be  incorrect,  from  the  uncontrol¬ 
lable  nature  of  the  chloride,  and  the  impractica¬ 
bility  of  safely  procuring  it  in  sufficient  quantity 
by  any  known  process.  I  conceive  that  Captain 
Warner  employs  fulminating  antimony,  either 
alone,  or  as  an  instrument  for  the  ignition  of  com¬ 
mon  gunpowder.  At  all  events,  if  this  is  not  the 
Captain’s  secret,  it  is  capable  of  producing  exactly 
the  same  effects.  (See  Iodide  of  Nitrogen,  for 
another  dangerous  explosive  compound.) 

NITROGEN,  OXIDES  OF.  Prep.  I.  (Ni¬ 
trous  oxide.  Protoxide  of  nitrogen.  Dephlo- 
gisticated  nitrous  air.  Laughing  gas.  Protox¬ 
ide  d' azote,  Fr.  Stickst.offoxydul,GeT.)  Evap¬ 
orate  a  solution  of  nitrate  of  ammonia  until  a  drop 
of  the  fused  mass  placed  on  a  cold  plate  instantly 
solidifies  ;  cool,  break  the  lump  into  pieces,  and 
place  it  in  a  stoppered  bottle.  For  use,  a  portion 
is  introduced  into  a  glass  retort,  and  heat  applied 
by  means  of  a  spirit  lamp  or  charcoal  chauffer. 
As  soon  as  the  heat  reaches  480°,  protoxide  of 
azote  is  evolved,  and  may  be  collected  in  bladders, 
gas  bags,  a  gasometer,  or  in  the  pneumatic  trough. 
***  Should  white  fumes  appear  within  the  retort 
after  the  evolution  of  the  gas  has  commenced,  the 
heat  should  be  lowered,  as  when  heated  to  about 
600°,  nitrate  of  ammonia  explodes  with  violence. 
Nitrous  oxide  may  also  be  made  in  the  sarpe  way 
from  crystallized  nitrate  of  ammonia,  or  by  ex¬ 
posing  nitric  oxide  for  some  days  over  iron 
filings. 

Remarks.  The  above  compound,  familiarly 
known  as  laughing  gas,  is  colorless,  possesses  an 
agreeable  odor,  and  a  sweetish  taste.  At  45°,  and 
under  a  pressure  of  50  atmospheres,  it  is  liquid. 
Its  sp.  gr.  is  1-5241,  it  supports  combustion,  and  is 
absorbed  by  water.  Its  most  remarkable  property 
is  its  action  on  the  system  when  inspired.  A  few 
deep  inspirations  are  usually  succeeded  by  a  pleas¬ 
ing  state  of  excitement,  and  a  strong  propensity  to 
laughter  and  muscular  exertion,  which  soon  sub¬ 
side,  without  being  followed  by  languor  or  depres¬ 
sion.  Its  effects,  however,  vary  with  different  con¬ 
stitutions.  A  sailor  that  lately  took  this  gas  at  a 
public  exhibition  immediately  drew  his  knife,  and 
stabbed  one  of  the  company.  From  4  to  12  quarts 
may  be  breathed  with  safety. 

II.  ( Binoxide  of  nitrogen.  Deutoxide  of  do. 
Nitric  oxide.  Nitrous  gas.  Deutoxide  d' azote, 
Fr.  Stickstoffoxyd,  Ger.)  This  is  most  conve¬ 
niently  prepared  by  pouring  nitric  acid,  sp.  gr.  1-2, 
on  metallic  copper.  Effervescence  ensues,  and 
nitrous  gas  is  evolved,  and  may  be  collected  over 
water  or  mercury  in  the  pneumatic  trough.  The 
residual  liquid  yields  crystals  of  nitrate  of  copper 
on  evaporation. 

Remarks.  A  colorless,  tasteless,  inodorous,  ir- 
respirable,  and  incombustible  gas.  In  contact  w  ith 
free  oxygen,  it  produces  dense  orange  or  red  va¬ 
pors  of  nitrous  acid,  which  are  freely  absorbed  by 
water.  Its  sp.  gr.  is  about  1-04. 

NITROGEN,  PHOSPHORET.  A  snow- 
white  powder  formed  by  heating  chloride  of  phos¬ 
phorus,  previously  saturated  with  dry  ammoniacal 
gas.  (Rose.) 


NOY 


444 


OIL 


NITROGEN,  SULPHURET.  A  greenish 
yellow  mass,  obtained  by  the  action  of  water  on  a 
compound  of  chloride  of  sulphur  and  ammonia. 
(Soubeiran.) 

NITROMURIATIC  ACID.  Syn.  Nitrohy- 
drochloric  Acid.  Aqua  regia.  Acidum  nitro- 
MURIATICUM,  (P.  D.)  EaU  REGALE  J  AciDE  NITRO- 
muriatique,  ( Fr .)  Salpeter-salzsrures  ;  Ko- 
nigswasser,  ( Ger .)  Prep.  I.  Nitric  acid  f  ;  mu¬ 
riatic  acid  f^ij ;  mix.  Used  to  dissolve  gold  and 
platinum,  and  in  medicine,  in  liver  complaints, 
syphilis,  exanthemata,  &c.,  either  internally,  in 
doses  of  5  to  15  drops  in  water,  or  externally,  as  a 
foot  or  knee-bath.  See  Bath. 

II.  ( Aqua  regia  with  sal  ammoniac .)  Nitric 
acid  (sp.  gr.  l-2)  f  §xvj ;  sal  ammoniac  v  ;  dis¬ 
solve.  Occasionally  used  by  dyers  ;  does  not  keep 
well.  Nitre  is  sometimes  substituted  for  sal  am¬ 
moniac.  Dissolves  gold  and  platina. 

III.  ( Dyer’s  aquafortis.)  Colorless  nitric  acid 
(sp.  gr.  IT 7)  100  lbs. ;  muriatic  acid  (sp.  gr.  1T9) 
5  lbs. ;  mix.  Used  by  dyers.  “  It  dissolves  tin 
without  oxidizing  it.”  (?) 

NITROUS  ACID.  Syn.  Acidum  nitrosum, 
(Lat.)  Acide  nitreux,  (Fr.)  Salpetrige  Sal- 
FKTERsauRE,  (Ger.)  Prep.  Distil  perfectly  dry 
nitrate  of  lead  in  a  coated  glass  retort,  connected 
with  a  glass  receiver  placed  in  a  freezing  mixture, 
and  furnished  with  a  safety  tube.  A  pungent,  acid, 
corrosive  liquid,  colorless  below  zero,  but  yellow, 
or  orange-colored  at  higher  temperatures ;  sp.  gr. 
1'42  ;  boiling  point  82°  F.  It  is  a  powerful  oxidi¬ 
zing  agent.  When  mixed  with  water,  it  is  decom¬ 
posed.  A  mixture  of  nitrous  and  nitric  acids  forms 
the  fuming  nitric  acid  (aquafortis)  of  commerce. 
Its  compounds  with  the  bases  are  called  Nitrites. 
Nitrite  of  potassa  may  be  obtained  by  heating 
nitre  to  redness,  and  removing  it  from  the  fire  be¬ 
fore  the  decomposition  is  complete.  Both  nitrous 
and  hyponitrous  acids  contain  no  water,  and  are 
therefore  dry  liquids.  (Ure.) 

NITROSALICULIC  ACID.  Small  golden- 
colored  crystals,  obtained  by  gently  heating  sali- 
eulous  acid  with  moderately  strong  nitric  acid, 
washing  the  mass  with  water,  dissolving  in  alco¬ 
hol,  and  crystallizing.  It  forms  crystallizable  ni- 
trosaliculates  with  the  alkalis. 

NITROSACCHARIC  ACID.  A  peculiar 
crystallized  acid,  formed  by  the  union  of  nitric 
acid  with  the  saccharine  matter  obtained  by  the 
action  of  sulphuric  acid  on  gelatin. 

NORFOLK  FLUID.  Prep.  Linseed  oil  3 
pints ;  yellow  rosin  4  oz. ;  fir  rosin  2  oz. ;  yellow 
wax  1~  oz. ;  melt,  add  neat’s  foot  oil  1  quart;  oil 
of  turpentine  1  pint.  Used  to  preserve  and  soften 
leather. 

NOV  ARGENT.  Freshly-precipitated  muriate 
of  silver  dissolved  in  a  solution  of  hydrosulphite 
of  soda.  Used  to  silver  metals,  especially  to  re¬ 
store  old  plated  goods. 

NOVAURUM.  A  solution  of  neutral  terchlo- 
ride  of  gold.  (See  Gold,  liquid.) 

NOYEAU.  Syn.  Creme  de  Noyeau,  (Fr.) 
Prep.  I.  Blanched  bitter  almonds  1  oz. ;  proof 
spirit  1  quart;  lump  sugar  1  lb.;  dissolved  in  wa¬ 
ter  J  pint ;  digest  and  filter. 

II.  Bitter  almonds,  blanched,  3  oz. ;  coriander 
seed  ^  oz. ;  cinnamon,  ginger,  and  njace,  of  each, 
1  dr. ;  proof  spirit  or  plain  gin  2  quarts ;  white  su¬ 


gar  2  lbs. ;  dissolved  in  water  1J  pints  ;  macerate 
for  a  week,  and  fine  down  with  alum  (dissolved)  | 
i  oz. 

III.  (Creme  de  noyeau  de  Martinique.)  Loaf  j 
sugar  24  lbs. ;  water  2$  gallons ;  dissolve,  add 
proof  spirit  5  gallons ;  or  orange-flower  water  3 
pints ;  bitter  almonds  1  lb. ;  essence  of  lemons  2 
dr. ;  as  above.  A  pleasant  nutty -tasted  liqueur, 
but  should  not  be  taken  in  large  quantities.  (See 
Cordials.) 

OATS.  A  large  portion  of  the  oats  given  to 
horses  passes  off  undigested.  It  has  been  pro¬ 
posed  to  prevent  this  loss,  by  either  coarsely  : 
bruising  them  in  a  mill,  or  by  pouring  boiling  1 
water  over  them,  and  allowing  them  to  macerate 
till  cold,  when  they  are  to  be  given  to  the  horses  ; 
without  straining  off  the  water.  It  is  stated  on  ; 
good  authority,  that  oats  thus  treated  will  not  only 
fatten  quicker,  but  go  twice  as  far  as  without  j 
preparation. 

ODORS.  (See  Disinfectants  and  Fumiga-  j 

TION.) 

CENANTHIC  ACID.  This  acid  passes  over,  \ 
in  small  quantity,  towards  the  end  of  the  process 
when  wine  is  distilled.  By  digestion  with  potash 
and  decomposition  with  sulphuric  acid,  it  may  be 
obtained  under  the  form  of  an  oily  liquid.  (See 
Ether,.  GEnanthic.) 

(ENANTHYLIC  ACID.  A  peculiar  sub-  i 
stance  obtained  by  Mr.  Tilley,  by  the  action  of 
nitric  acid  on  castor  oil. 

CENOTHIONIC  ACID.  (From  oivos,  wine,  1 
and  Seiov,  sulphur.)  Sulphovinic  acid. 

OIL  COLOR  CAKES.  Prep.  Grind  the  col¬ 
ors  with  oil  of  turpentine,  in  which  has  been  dis¬ 
solved  in  the  cold,  about  one-sixth  of  its  weight 
of  powdered  mastich  ;  let  them  dry,  then  place  the 
stone  over  a  slow  charcoal  fire,  so  as  to  soften  the 
color,  and  add  of  a  warm  solution  of  spermaceti 
in  half  its  weight  of  poppy  oil,  q.  s.  to  make  the 
mass  into  a  proper  paste  ;  remove  the  heat,  work 
till  it  begins  to  harden,  then  form  the  mass  into 
pieces  and  mould  them  into  cakes.  Used  by  ar¬ 
tists,  rubbed  down  with  poppy,  nut,  or  linseed  oil,  j 
and  turpentine  as  required. 

OIL  COLORS,  (in  bottles  or  bladders.)  Pre¬ 
pared  with  the  same  mixture  as  the  last,  but 
thinned  sufficiently  with  any  pale  drying  oil  be¬ 
fore  putting  them  into  the  cases.  Used  by  ar¬ 
tists. 

OIL  GAS.  A  mixture  of  several  gaseous  hy¬ 
drocarbons  obtained  by  passing  oil  through  red  hot 
tubes,  or  dropping  it  on  red  hot  stones  or  bricks. 

1  gallon  of  whale  oil  yields  90  to  100  cubical  feet 
of  gas,  which  gives  a  more  brilliant  light  than  coal 
gas,  and  burns  about  3  times  as  long. 

OILS.  Syn.  Huiles,  (Fr.)  Oele,  (Ger.) 
Olea,  (Lat.,  from  olea,  the  olive.)  Oils  are  com¬ 
pounds  of  carbon  and  hydrogen,  (hydrocarbons,)  i 
or  of  carbon,  hydrogen,  and  oxygen,  (oxyhydro- 
carbons,)  derived  from  the  animal  and  vegetable 
kingdoms,  and  chiefly  distinguished  by  a  certain  ' 
degree  of  consistence,  (unctuosity,)  insolubility  in 
water,  and  power  of  supporting  combustion  with 
flame.  Oils  are  divided  into  two  great  classes; 
viz.:  fixed  or  fat  oils,  and  volatile  or  essential 
oils.  Olive,  rape,  almond,  and  castor  oils,  are  ex¬ 
amples  of  the  former;  and  the  oils  of  lavender, 


OIL  445  OIL 


lemons,  bergamotte,  and  turpentine,  of  the  latter. 
The  term  oil  is  also  applied  to  various  empyreu- 
matic  products  of  the  distillation  of  organic  bod¬ 
ies,  and  to  several  unctuous  mixtures  in  perfumery 
and  pharmacy,  as  well  as  by  liqueuristes  to  their 
richer  cordials. 

OILS,  CORDIAL.  (In  the  art  of  the  liqueur- 
iste.)  Dilute  aromatized  alcohol,  holding  in  solu¬ 
tion  a  sufficient  quantity  of  sugar  to  impart  an 
oily  consistence.  The  following  is  an  example  of 
this  class  of  liqueurs : — 

Oil  of  Cedrat.  ( Creme  de  Cedrat.)  Spirit  of 
cedrat  1  quart ;  spirit  of  citron  1  pint ;  proof  spirit 
3  pints ;  lump  sugar  5  lbs.  ;  dissolved  in  water  6 
pints  ;  mix,  allow  it  to  stand  together  for  a  week, 
then  filter  if  required.  (See  Cordials,  Cremes, 
Liqueurs,  &e.) 

OILS,  COMPOUND.  Syn.  Mixed  Oils. 
This  term  is  commonly  applied  to  various  mix¬ 
tures  of  oils  or  other  ingredients  that  possess  an 
unctuous  appearance.  Where  not  otherwise  di¬ 
rected,  they  are  prepared  by  simply  agitating  the 
ingredients  together,  and  after  a  sufficient  time 
decanting  the  clear,  and  filtering  if  necessary. 
The  following  are  some  of  the  principal  compound 
oils : — 

Oil,  Acoustic.  ( Oleum  terehinthince  acousti- 
cum.  Mr.  Maule.)  Almond  oil  3iv ;  oil  of  tur¬ 
pentine  9ij ;  mix.  Used  for  deafness. 

Oil,  Black.  Oil  of  turpentine  4  lbs. ;  rape  oil 
1  gallon  ;  oil  of  vitriol  ^  lb. ;  British  oil  ^  lb. ;  mix 
well,  and  in  14  days  decant  the  clear. 

Oil,  British.  ( Common  oil  of  petre.  01.  pe- 
tra  vulgare.)  Oil  of  turpentine  2  lbs. ;  Barba- 
does  tar  1  lb. ;  oil  of  rosemary  2  oz. ;  mix  well. 

Oil  of  Camphor.  (01.  camphora  nitricum, 
Fee.)  Nitric  acid  460  grs.  ;■  camphor  200  grs. ; 
dissolve  without  heat  and  decant  the  oil. 

Oil,  Camphorated.  (Camphor  liniment ,  lini- 
mentum  camphorce,  P.  L.  and  E.  01.  camplio- 
ralum,  P.  D.)  Camphor  !  olive  oil  %iv  ;  dis¬ 
solve  by  a  gentle  heat.  Anodyne  ;  discutient ; 
used  for  sprains,  bruises,  Ac. 

Oil,  Chabert’s.  Oil  of  turpentine  3  parts ; 
Dippel’s  oil  1  part ;  mix  and  djstil  3  parts.  Used 
in  tapeworm. 

Oil,  Darby’s.  Oil  of  amber,  balsam  of  sulphur, 
and  Barbadoes  tar,  equal  parts. 

Oil,  Exeter.  (01.  excestrense.)  Green  oil  2 
gallons ;  euphorbium,  mustard  seed,  castor,  and 
pellilory,  of  each  bruised,  Jj ;  macerato  with  occa¬ 
sional  agitation  for  10  days,  and  strain. 

Oil,  Furniture.  (Oil  stain.  Mahogany  do.) 
Linseed  oil  1  gallon  ;  black  rosin  1  lb. ;  alkanet 
root  12  oz.,  or  less ;  heat  together  until  sufficiently 
colored.  Some  persons  use  boiled  oil,  and  others 
add  a  little  beeswax,  and  rose  pink. 

Oil,  Macassar.  Olive  oil  1  lb. ;  oils  of  origa¬ 
num  and  rosemary,  of  each,  1  dr. ;  mix.  ' Used  to 
nake  the  hair  grow  and  curl. 

Oils,  Mixed.  (Ol.  mixta.)  Essences  of  berga- 
notte  and  lemons,  of  each,  !  °>ls  °f  lavender 
and  pimento,  of  each,  ^ss  ;  used  to  scent  sal  vola- 
ile  drops,  smelling  bottles,  Ac. 

Oil,  Neat’s  foot.  (Nerve  oil.  Trotter's  do. 
01.  nervirtum.  Auxungia  pedum  tauri.)  From 
leat's  feet  and  tripe  by  boiling ;  does  not  harden 
>y  age ;  used  to  soften  leather  and  to  fry  Int¬ 
ers. 


Oil,  Newmarket.  Oils  of  linseed,  turpentine, 
and  St.  John’s  wort,  of  each,  3  lbs. ;  oil  of  vitriol 
1  oz. ;  mix.  For  sprains  in  horses. 

Oils,  Nine.  (Mixed  oils.  Ol.  ex  omnibus.) 
Train  oil  1  gallon ;  oil  of  turpentine  1  quart ;  oil 
of  bricks  and  amber,  of  each,  5  oz. ;  camphorated 
spirit  of  wine  10  oz. ;  Barbadoes  tar  2£  lbs. ;  oil 
of  vitriol  1  oz. ;  mix.  Used  by  farriers. 

Oil,  Phosphorated.  (Ol.  phosphoratum.) — 1. 
(Ph.  Bor.)  Phosphorus  12  grs. ;  almond  oil  Jj ;  dis¬ 
solve  by  a  gentle  heat.  Dose.  5  to  10  drops  made 
into  an  emulsion. — 2.  (Majendie.)  Phosphorus  3j  ; 
almond  oil  fij  ;  macerate  in  the  dark  for  14  days, 
and  scent  with  bergamotte.  Stronger  than  the 
former.  ***  A  bottle  partly  filled  with  oil  satu¬ 
rated  with  phosphorus,  will  emit  enough  light  in 
the  dark,  on  the  cork  being  taken  out,  to  see  the 
time  by  a  watch. 

Oil  for  Quitters.  Aquafortis  1  oz. ;  spirit  of 
wine,  and  oil  of  turpentine,  of  each,  3  oz. :  red 
precipitate  ^  oz. ;  mix.  Used  by  farriers. 

Oil  of  Roses.  1.  Olive  oil  1  pint ;  otto  of 
roses  J  to  1  dr.  ;  mix. — 2.  To  the  last  add  oil  of 
rosemary  £  dr.  Either  may  be  colored  red  by 
steeping  a  little  alkanet  root  in  the  oil  (with  heat) 
before  scenting  it.  Used  for  the  hair. 

Oil,  Shaving.  Soft  soap  6  lbs. ;  rectified  spirit 
of  wine  1  gallon. 

Oil,  Sheldrake’s.  Nut  oil  1  pint ;  ceruse  2 
oz. ;  boil ;  when  dissolved,  add  copal  varnish  1 
pint,  and  stir  till  the  oil  of  turpentine  has  evapo¬ 
rated.  Used  to  grind  colors  in,  to  brighten  them. 

Oil  of  Spike.  (Factitious.)  1.  Oil  of  turpen¬ 
tine  3  pints  ;  oil  of  lavender  1  pint ;  mix.  Used 
by  enamellers  to  mix  their  colors  in. — 2.  Oil  of  tur¬ 
pentine  1  gallon  ;  Barbadoes  tar  4  oz. ;  alkanet 
root  2  oz. ;  digest  a  week.  Used  as  a  liniment  for 
horses. 

Oil,  Sulphurated.  (Ol.  Sulphuratum.)  (See 
Balsam  of  Sulphur.) 

Oil,  Toothache.  (Toothache  Drops.)  1.  Oils 
of  origanum  and  cloves,  of  each  f  3iij ;  camphor 
3j ;  dissolve. — 2.  To  the  last  add  creosote  3j. — 3. 
Tinctures  of  pellitory  of  Spain  and  colchicum,  of 
each  Jj !  creosote  and  oil  of  cloves,  of  each  3j  ; 
mix.  Dropped  on  a  piece  of  lint  and  stuffed  in  the 
tooth,  previously  wetted  with  the  drops  by  a  camel- 
hair  pencil. 

Oil,  Wedel’s.  (Ol.  Bezoardicum.)  Almond  oil 
^ij ;  camphor  3ij  ;  essence  of  bergamot  3ss ;  alka 
net  root  to  color  ;  mix. 

Oil,  Worm.  (Ol.  Vermifugum.) — 1.  (Chabert.) 
Rectified  oil  of  turpentine  3iv  ;  do.  animal  oil  3j ; 
mix.  To  be  followed  by  a  purgative. — 2.  (For 
dogs.)  Turpentine  3  to  4  dr. ;  castor  oil  1  oz. ;  for 
1  dose. 

Oil,  Watchmaker’s.  Prepared  by  placing  a 
clean  strip  of  lead  in  a  small  white  glass  bottle 
filled  with  olive  oil,  and  exposing  it  to  the  sun  s  rays 
at  a  window  for  some  time,  till  a  curdy  matter 
ceases  to  deposite,  and  the  oil  has  become  quite 
limpid  and  colorless.  Used  for  fine  work ;  does 
not  get  thick  by  age.  (See  Olein.) 

OILS,  EMPYREUMATIC.  Oily  fluids  ob¬ 
tained  by  the  dry  distillation  of  various  animal  and 
vegetable  substances.  If  the  ingredients  are  of  a 
liquid  or  pasty  nature,  or  become  so  when  heated, 
they  are  usually  mixed  with  about  twice  their 
weight  of  sand,  to  divide  them,  and  thus  expose 


OIL 


446 


OIL 


them  more  effectually  to  the  action  of  the  fire. 
They  are  purified  by  rectification,  either  aloue  or 
along  with  water.  The  following  are  the  principal 
empyreumatic  oils  : — 

Animal  Oil.  ( Empyreumatic  animal  oil.  Dip- 
pel's  do.  01.  Animale.  Rectified  oil  of  harts¬ 
horn.  O.  Dippelii.  O.  cornu  cervi  Rectificatum.) 
Chiefly  obtained  as  a  secondary  product  in  the 
manufacture  of  boneblack ;  fetid  black.  A  finer 
kind  is  made  by  slowly  distilling  oil  of  hartshorn 
and  collecting  only  the  first  portion  that  comes 
over  ;  pale  and  thin  ;  discolored  by  light.  Anti- 
spasmodic,  anodyne,  and  diaphoretic.  Dose.  10  to 
30  drops  in  water. 

Oil  of  Benjamin.  (01.  Benzoini.)  From  the 
residuum  of  the  process  of  preparing  benzoic  acid. 
Used  to  make  mock  Russia  leather. 

Bircii  Oil.  (01.  Betula.)  From  birch-bark, 
by  heating  it  in  an  earthen  pot  with  a  hole  in  the 
bottom  to  allow  the  oil  to  flow  through  into  another 
jar  sunk  in  the  ground  and  luted  to  it.  Thick, 
balsamic,  odorous  ;  chiefly  used  to  dress  Russia 
leather. 

Oil  of  Bones.  (01.  O-ssium.)  Black,  fetid  ;  pro¬ 
cured  from  the  makers  of  boneblack :  used  to  make 
lampblack. 

Oil  of  Box.  (Ol.  Buxi.)  From  boxwood  with¬ 
out  addition.  Resolvent. 

Oil  of  Bricks.  (Ol.  Lateritium .)  From  olive 
oil  mixed  with  brickdust,  and  distilled  ;  resolvent, 
in  palsy  and  gout. — Factitious  oil  of  Bricks.  Lin¬ 
seed  oil  1  lb. ;  oil  of  turpentine  ^  lb. ;  oil  of  harts¬ 
horn,  or  bones,  and  Barbadoes  tar,  of  each  1  oz. ; 
mix. 

Oil,  Coal.  (See  Naphtha.) 

Oil  of  Hartshorn.  (Ol.  Cornu  Cervi.)  From 
harts’  horns,  by  distillation. 

Oil  of  Hemlock.  ( Pyroconia .)  By  the  destruc¬ 
tive  distillation  of  hemlock. 

Oil  of  Lettuce.  (Empyreumatic.)  From  gar¬ 
den  lettuce. 

Oil  of  Soot.  (Ol.  Fuliginis.)  From  wood  soot ; 
fetid.  Used  in  epilepsy. 

Oil  of  Tar.  (Jeran.  Ol.  Pini.  O.  Pini  Ru- 
hrum.  O.  Taedce.  O.  Picis  liquidce.)  From  tar; 
reddish  ;  colorless  when  rectified  ;  soon  gets  thick. 
Used  as  an  application  to  ringworm  ;  contains  cre¬ 
osote. 

OILS,  FIXED.  Syn.  Fat  Oils.  Unctuous 
no.  Huiles  grasses,  (Fr.)  Fette  Oele,  (Ger.) 
Olea  expressa,  (Ldt.)  Compounds  of  carbon, 
hydrogen,  and  oxygen,  (hydrocarbons,)  obtained 
from  the  organic  kingdom,  and  chiefly  distinguish¬ 
ed  by  their  insipidity,  unctuosity,  insolubility  in 
water,  and  being  lighter  than  that  fluid.  Olive  oil, 
obtained  from  the  vegetable,  and  spermaceti  oil, 
from  the  animal  kingdom,  may  be  taken  as  types 
of  the  rest.  The  fixed  oils  are  chiefly  found  in  the 
fruit  and  seeds  of  plants,  and  in  thin  membranous 
cells,  in  various  parts  of  the  bodies  of  animals. 
Some  of  these  oils  are  solid  at  ordinary  tempera¬ 
tures  ;  as  palm  oil,  cocoa-nut  oil,  &c. ;  but  the 
majority  are  fluid,  except  when  considerably  cool¬ 
ed,  when  they  separate  into  two  portions  ;  the  one 
solid,  consisting  mostly  of  dtearine,  and  the  other 
liquid,  consisting  chiefly  of  oleine.  Nearly  all  the 
fixed  oils,  when  freely  exposed  to  the  air,  absorb 
oxygen,  and  either  gradually  harden,  or  become 
rancid.  The  former  are  termed  drying  oils,  and 


are  used  by  painters  ;  the  latter  are  used  in  cook¬ 
ery,  for  machinery,  lamps,  &c.  The  whole  of 
these  oils  suffer  decomposition  at  high  temperatures,  j 
yielding  various  hydrocarbons ;  when  suddenly 
exposed  to  a  red  heat,  they  yield  a  gaseous  product,  - 
(oil  gas,)  which  is  used  for  illumination.  It  is  on 
this  property  that  candles  and  lamps  furnish  their 
light.  The  tallow  or  oil  is  first  converted  into  gas 
in  the  pores  of  the  wick,  and  this  gas,  immediately! 
on  its  formation,  enters  into  combustion,  with  the 
production  of  heat  and  light.  With  caustic  al-: 
kalis  and  water  the  fixed  oils  form  soap.  When 
some  of  these  oils  are  absorbed  by  porous  bodies,! 
and  thus  expose  a  vastly  increased  surface  to  the 
air,  they  absorb  oxygen  with  such  rapidity  as  to : 
generate  a  considerable  degree  of  heat.  Paper,; 
tow,  cotton,  wool,  straw,  shavings,  &c.,  slightly! 
imbued  with  oil,  and  left  in  a  heap,  freely  exposedj 
to  the  air  or  sun,  will  often  spontaneously  inflame. 
In  this  way  many  extensive  fires  have  arisen.  The! 
above  is  especially  the  case  with  linseed,  rape,  ana 
olive  oils.  The  former  made  into  a  paste  with  man-; 
ganese,  rapidly  becomes  hot,  and  ultimately  takes 
fire. 

Purification.  Several  fat  oils,  especially  when 
recently  expressed,  are  purified  by  violent  agitation 
with  1  to  2§  of  concentrated  sulphuric  acid,  when 
they  assume  a  greenish  color,  and  after  about  a: 
fortnight,  deposite  a  coloring  matter  and  become! 
paler,  and  burn  with  greater  brilliancy,  particu¬ 
larly  if  well  washed  with  steam  or  hot  water,  and! 
clarified  by  repose  or  filtration. — Another  method] 
is  to  mix  the  acid  with  hot  water,  and  to  blow- 
steam  through  the  mixture  for  some  time.  The 
above  are  generally  employed  for  the  glutinous) 
vegetable  oils. — Whale,  seal,  or  other  fish  oil,  is! 
best  purified  by  violent  agitation  with  hot  water  orj 
steam,  by  placing  it  in  a  deep  vessel,  and  blowings 
steam  into  it  at  the  bottom  for  some  time. — Another 
method  is  to  agitate  it  with  a  hot  infusion  of  oak 
bark  to  remove  the  albumen  and  gelatin,  next  with 
steam  and  hot  water,  and  then  to  filter  it  through 
animal  charcoal. — Davidson  treats  whale  oil,  first 
with  a  solution  of  tan,  next  with  water  and  chlo- 
ride  of  lime,  and  then  with  dilute  sulphuric  acid; 
and  warm  water. — A  very  good  method  is  to  agi¬ 
tate  the  oil  with  a  solution  of  blue  vitriol  and  com¬ 
mon  salt,  and  then  to  filter  it  through  charcoal.— 
Olive,  almond,  castor,  rape,  nut,  linseed,  and  some; 
other  oils,  are  readily  bleached  by  exposure  to  the 
sun’s  rays  in  glass  bottles,  or  by  heating  them  in  a 
wood  or  tin  vessel  along  with  filtering  powder,  1 
to  2  lbs.  to  the  gallon,  (see  Powders,)  agitating  foi 
some  time,  and  then  filtering  them.  Animal  char¬ 
coal  is  also  used  in  the  same  way.  The  first 
method  is  commonly  employed  by  the  druggists 
and  colormen  to  whiten  their  castor  and  linseed 
oils ;  and  the  second,  by  the  perfumers  for  the 
preparation  of  their  White  Almond  and  Olive 
Oils,  (Ol.  amygdala  album.  Ol.  olivce  album., 
14  to  21  days’  exposure  to  the  sun  in  fine  weather 
is  usually  sufficient  for  castor  oil,  when  placed  in  1 
to  4  quart  pale  green  glass  bottles,  and  covered  by: 
gallipots  inverted  over  them.  The  oil  should  be 
filtered  before  exposing  it  to  the  light,  as,  if  only 
slightly  opaque,  it  does  not  bleach  well.  Almonc 
and  olive  oils  are  apt  to  acquire  a  slight  sulphurouf 
smell  when  treated  as  above ;  but  this  inay  b( 
readily  removed  by  filtration  through  a  little  anima 


OIL 


447 


OIL 


charcoal,  or  by  washing  it  with  warm  water.  Not 
only  the  above,  but  all  other  oils,  may  be  rendered 
perfectly  colorless  by  the  use  of  a  little  chromic 
acid,  or  by  a  mixture  of  a  solution  of  bichromate 
of  potash  and  sufficient  sulphuric,  muriatic,  or  ni¬ 
tric  acid,  to  seize  on  all  the  alkali. — Mr.  Watt's 
method  for  purifying  fats  and  oils  answers  admira¬ 
bly  for  those  intended  for  illumination.  He  em¬ 
ploys  a  mixture  of  dilute  sulphuric  acid  with  a  lit¬ 
tle  nitric  acid  and  bichromate  of  potash,  and  some 
oxalic  acid,  which  are  added  to  the  oil  or  fat 
in  the  steaming  tub ;  and  after  thorough  admix¬ 
ture,  by  blowing  steam  through  the  mass,  1  lb.  of 
strong  nitric  acid  mixed  with  1  quart  of  water,  is 
added  for  every  ton  of  fat,  and  the  boiling  contin¬ 
ued  for  half  an  hour  ;  when  a  small  quantity  of 
naphtha  or  spirits  of  turpentine  is  mixed  in,  and 
the  whole  is  finally  well  washed  with  water. — 
Rancid  oil  is  easily  purified  by  boiling  it  for  15 
minutes  with  a  little  water  and  calcined  magnesia, 
or  by  filtering  it  through  charcoal. 

Purity.  The  purity  of  the  fixed  oils  is  best  as¬ 
certained  from  the  sp.  gr.,  and  by  the  odor  and 
taste.  If  pure  olive  oil  be  shaken  in  a  vial  only 
half  filled,  the  “  bead,’'  or  bubbles,  rapidly  disap¬ 
pear  ;  but  if  adulterated  with  poppy  or  other  oil, 
they  continue  longer  before  they  burst. — Olive  oil 
is  also  completely  solidified  when  cooled  by  ice  ; 
but  poppy  oil  remains  partly  liquid,  even  when  it 
forms  less  than  one-fourth  of  the  mass. — One  part 
of  nitrate  of  mercury  (prepared  by  dissolving  12 
parts  of  mercury  in  15  parts  of  nitric  acid,  sp.  gr. 
1*36)  mixed  with  12  parts  of  pure  olive  oil,  and 
well  agitated  for  some  time,  will  form  a  solid  mass 
in  24  hours,  or  less ;  and  the  degree  of  hardness 
thus  assumed  may  be  taken  as  a  measure  of  the 
purity  of  the  oil. — When  olive  oil  is  “  carefully 
mixed  with  one-twelfth  part  of  its  volume  of  a  so¬ 
lution  of  mercury  in  f  ^viij,  3vj  of  nitric  acid 
sp.  gr.  1-500,  it  becomes  in  3  or  4  hours  like  a  firm 
fat,  without  any  separation  of  liquid  oil.”  (P.  E.) 
— Almond  oil  is  frequently  adulterated  with  poppy 
or  nut  oil,  when  its  density  is  increased  ;  or  by  rape 
oil,  when  its  density  is  lessened. — Pure  castor  oil 
is  wholly  soluble  in  strong  alcohol. 

Prep.  The  fixed  oils,  except  where  otherwise 
directed,  are  obtained  from  the  bruised  or  ground 
fruit  or  seed,  by  means  of  powerful  pressure,  in 
screw  or  hydraulic  presses,  and  are  either  allowed 
to  clarify  themselves  by  subsidence,  or  are  filtered. 
The  following  are  the  principal  fixed  oils  met  with 
in  commerce,  or  which  are  objects  of  interest  or 
Utility  : — 

Oil  of  Almonds.  ( Oleum  Amygdala,  P.  L. 
O.  Amygdalarum,  P.  D.)  By  expression  from 
either  bitter  or  sweet  almonds,  usually  the  for¬ 
mer  ;  sp.  gr.  0  916  to  0  9 18.  Prod.  45§.  De¬ 
mulcent  ;  emollient. 

Oil  of  Bays.  (01.  Laurinum.  O.  Lauri.) — 1. 
By  expression  from  bay  berries  ;  fluid,  insipid. — 2. 
(Boiled  Oil  of  Bays.  Butter  of  do.  Ol.  Lauri 
Nobilis.  Do.  do.  Verum.)  From  bay  berries  by 
boiling  ;  green,  buttery  ;  from  Italy. 

Oil,  Beech.  (Ol.  fagi.)  From  the  nuts  of 
fagus  silvatica  ;  sp.  gr.  0’9225  ;  clear,  keeps  well ; 
Used  for  salads. 

Oil  of  Belladonna  Seeds.  Bland  ;  used  for 
lamps  in  Swabia  and  Wurtemberg. 

Oil  of  Ben.  (Oil  of  Behen.)  From  the  nuts 


of  Moringa  apt.era ;  scentless,  colorless ;  keeps 
long  without  growing  rank.  By  standing,  it  sepa¬ 
rates  into  two  parts,  one  of  which  freezes  with  dif¬ 
ficulty.  The  latter  is  used  in  perfumery. 

Boiled  Oil.  (Drying  Oil.  Ol.  Desiccativum.) 
— 1.  Nut  or  linseed  oil  1  gallon  ;  litharge  12  oz.  ; 
sugar  of  lead  and  white  vitriol,  of  each  1  oz. ;  sim¬ 
mer  and  skim  until  a  pellicle  forms,  cool,  and  when 
settled  decant  the  clear. — 2.  Oil  1  gallon ;  litharge 
12  to  16  oz. ;  as  last. — 3.  Old  nut  or  linseed  oil  1 
pint ;  litharge  3  oz. ;  mix,  agitate  occasionally  for 
10  days,  then  decant  the  clear. — 4.  Nut  oil  and 
water,  of  each  2  lbs. ;  white  vitriol  2  oz. ;  boil  to 
dryness. — 5.  Mix  oil  with  powdered  snow  or  ice, 
and  keep  it  for  2  months  without  thawing.  Used 
for  paints  when  wanted  to  dry  quickly. 

Oil,  Castor.  (Ol.  Castorei.  O.  Ricini,  P.  I*. 
E.  D.)  The  best  (cold  drawn)  is  prepared  by 
pressing  the  shelled  and  crushed  fruit  (seeds)  in 
hemp  bags,  in  a  hydraulic  press,  and  heating  the 
oil  thus  obtained  with  water  in  well-tinned  vessels 
till  the  water  boils,  and  the  albumen  and  gum 
separate  as  a  scum,  which  is  removed,  the  oil  fil¬ 
tered  through  flannel,  and  put  into  canisters.  The 
commoner  kinds  are  prepared  by  gently  heating 
the  shelled  seeds,  and  pressing  them  while  hot. 
Another  method  is  to  put  them  into  bags,  and  to 
boil  them  in  water,  when  the  floating  oil  is  skimmed 
off!  Sp.  gr.  0-9611  to  0-969.  Prod.  25  to  30§. 
Chiefly  used  as  a  purgative.  The  best  is  imported 
from  the  East  Indies  in  square  tin  canisters.  It  is 
frequently  adulterated  with  rape  oil  ;  but  this  may 
be  detected  by  its  not  dissolving  in  strong  alcohol, 
and  also  by  its  less  density.  Pure  castor  oil  is 
soluble  in  an  equal  weight  of  alcohol,  sp.  gr.  0-820. 

Oil,  Cod’s  Liver.  (Ol.  Aselli.  O.  Jecoris 
Aselli.  O.  Morrhuce.  Huile  de  Morue.)  Drains 
from  the  livers  of  codfish,  when  exposed  to  the 
sun,  and  beginning  to  putrefy.  Imported  from 
Newfoundland.  Mr.  Donovan  recommends  the 
fresh  livers  to  be  heated  to  192°,  and  then  pressed, 
and  the  oil  separated  from  the  water,  and  filtered. 
Brownish  yellow.  Dose.  1  or  2  tablespoonfuls  2 
or  3  times  a  day,  in  gout,  rheumatism,  scrofula, 
&c.  It  contains  a  small  quantity  of  iodine  and 
bromine. 

Oil  of  Colza,  from  tho  seeds  of  brassica  cam- 
pestris  oleifera.  Sp.  gr.  0-9136.  Prod.  39g  ;  burns 
well  in  lamps. 

Oil,  Croton.  (Ol.  Crotonis,  P.  E.  O.  Tiglii, 
P.  L.)  From  the  shelled  seed  of  croton  tiglium, 
(Molucca  grains  ;)  chiefly  imported  from  the  East 
Indies.  Yellow  or  brownish  ;  strongly  cathartic. 
Dose.  1  drop. 

Oil,  Cucumber.  From  the  seeds  of  cucurbita 
pepo  and  melapepo,  sp.  gr.  0-9231  ;  used  in  lamps. 

Oil,  Garden  Spurge.  (Ol.  Lathyris.)  Irom 
the  seeds  of  euphorbia  lathyris  ;  cathartic.  Dose. 

4  to  8  drops.  Prod.  42§.  *  Croton  oil,  mixed  with 

5  or  6  times  its  weight  of  nut  oil,  is  usually  sold 
for  it. 

Oil,  Gingilie.  (Benne  Oil.  Ol.  Sesami.)  from 
the  seeds  of  sesainuin  orientale  ;  used  &  salads,  and 
in  painting. 

Oil,  Hemp.  (Ol.  Cannabis.)  From  hemp  seed, 
(cannabis  sativa.)  Mawkish  ;  used  for  frying, 
mixing  paints,  making  soap,  See.  Sp.  gr.  0  9276. 

Oil,  Lard.  (Ol.  Adipis.)  By  separating  the 
oleine  from  the  stearine  of  lard  by  means  ot  hot 


OIL 


448 


OIL 


alcohol.  Largely  made  in  America,  where  alco¬ 
hol  is  cheap. 

Oil,  Linseed.  (Ol.  Lini,  P.  L.  E.  D.) — 1.  ( Cold- 
drawn  Linseed  Oil.  01.  Lini  sine  igne .)  From 
the  seeds  of  linum  usitatissum  et  perenne,  bruised 
or  crushed,  and  then  ground  and  pressed  without 
heat.  Pale,  insipid,  viscous  ;  sp.  gr.  0-9347  ;  does 
not  keep  so  well  as  the  next.  Prod.  18  to  200. — 
2.  As  last,  but  at  a  steam  heat  of  200°  F.  Am¬ 
ber-colored.  Prod.  22  to  270.  Both  are  drying 
and  cathartic.  Used  for  painting,  in  varnishes,  &c. 

Oil  of  Mace,  expressed.  ( Myristicce  Adeps, 
P.  E.  01.  Myristicce  Expressum,  P.  L.)  From 
nutmegs  beaten  to  a  paste,  exposed  to  the  steam  of 
water,  and  pressed  between  heated  plates.  Orange- 
colored,  fragrant,  spicy  ;  buttery  or  solid.  Prod. 
18  to  200.  When  the  last  has  grown  discolored 
and  hard  by  age,  it  is  called  Banda  soap,  (ol.  macis 
in  massis.) 

Oil,  Mustard.  (Ol.  Sinapis.)  From  the  hulls 
of  black  mustard  seed  ;  viscid,  stimulant.  Used  in 
rheumatism.  The  oils  from  sinapis  dichotoma, 
ramosa,  linensis,  glauca,  and  tori,  are  sweet,  and 
used  for  the  table  ;  sp.  gr.  0-9160.  Prod.  Black 
mustard  18$, — white  or  yellow  do.  360. 

Oil  of  Myrtle.  (Myrteum.)  From  the  berries. 
Butyraceous,  odorous. 

Oil,  Nettle-tree.  From  the  seeds  of  celtis 
Australis.  Used  in  lamps. 

Oil,  Nickar.  From  guilandina  bonducella.  Irri¬ 
tant  ;  used  in  convulsions  and  palsy. 

Oil,  Nut.  (Ol.  Nucis.)  From  hazel  nuts, 
(conglus  avellana.)  Pale,  drying ;  superior  to 
linseed  oil ;  sold  for  oils  of  ben  and  almonds  ;  sp. 
gr.  0-9260. 

Oil,  Olive.  (Sweet  Oil.  Salad  Oil.  Ol.  Oliva. 
Ol.  Olivarum.) — 1.  From  olives  by  cold  pressure, 
(virgin  oil.) — 2.  With  the  heat  of  boiling  water. 
— 3.  By  boiling  the  residuum  or  marc  in  water. 
— 4.  By  allowing  the  bruised  fruit  to  ferment  be¬ 
fore  pressing.  The  former  are  used  for  salads,  but 
the  last  two  for  lamps,  making  soap,  &,c. — Prov¬ 
ence  Oil  (ol.  Provinciale)  is  the  most  esteemed  ; 
Florence  and  Lucca  Oils  are  also  of  very  fine 
quality  ;  Genoa  Oil  comes  next,  and  then  Galli¬ 
poli  Oil,  which  forms  the  mass  of  what  is  used  in 
England  ;  Sicily  Oil  is  inferior,  and  Spanish  Oil 
the  worst  imported  ;  sp.  gr.  0.9176.  Prod.  320. 
Sweet  Oil  droppings  are  the  foots  or  deposites, 
and  the  drippings ;  it  is  used  for  soap  and  ma¬ 
chinery.  (See  Oils,  Fixed.) 

Oil,  Palm.  (Ol.  Palma.  Palm  Butter.)  Sp. 
gr.  0-968.  Orange  or  red  ;  butyraceous  ;  smells 
of  violets  ;  unchanged  by  alkalis  ;  bleached  by  the 
solar  rays,  age,  exposure,  sulphuric  acid,  chlorine, 
and  chromic  acid.  Demulcent ;  used  to  make 
soap,  candles,  and  ointments  ;  for  the  latter  chiefly 
because  of  its  fine  color. 

Oil  of  PiNE  Nuts.  (Ol.  Nucis  Pini.)  From 
stone-pine  kernels,  (pinus  pinea  ;)  inferior.  Prod. 
300. 

Oil,  Pistathia  Nut.  Sweet ;  used  for  salads. 

Oil  of  Plum  Stones.  From  prunus  domesti- 
cus  ;  sp.  gr.  0-9127.  Burned  in  lamps  in  Wurtem- 
burg. 

Oil,  Poppy.  (Oliete.  Ol.  Papaveris.)  From  the 
seeds  of  papaver  somniferum  ;  sp.  gr.  0-9243.  Used 
for  salads,  in  painting,  and  for  making  soap  ;  dries 
and  keeps  well ;  sold  for  almond  oil. 


Oil,  Rape.  (Ol.  Rapa.)  From  brassica  napris 
and  campestris  ;  sp.  gr.  0-9128  to  0-9136.  Dries 
slowly,  makes  soft  soaps,  good  ointments,  but  bad 
plasters  ;  smokes  in  burning. — Summer  Rapeseed 
Oil,  from  brassica  prtucox  ;  sp.  gr.  0'9139. 

Oil,  Pale  Rape.  (Refined  Rape  Oil.)  From 
common  rape  oil,  by  violent  agitation  with  20  of 
oil  of  vitriol,  and  4  or  50  of  water,  and  after  8  or 
10  days’  repose,  decanting  the  oil,  and  filtering 
through  flannel  or  felt.  Used  for  lamps  and  black¬ 
ing. 

Oil,  Seal.  (Ol.  Phocce.)  Used  in  lamps. 

Oil,  Spermaceti.  (Ol.  Cetacei.)  From  the 
head  matter  of  the  fish  ;  smells  little,  and  burns 
well  ;  other  pale  fish  oils,  filtered  through  char¬ 
coal,  are  commonly  mixed  with  it,  or  sold  for  it. 

Oil,  Walnut.  (Ol.  Nucis  Juglandis.)  From 
Juglans  regia  ;  soon  gets  rank.  Used  to  make 
plasters  and  paints  ;  dries  well ;  sp.  gr.  0-9260. 
Prod.  500 ;  when  cold  drawn,  it  is  eaten  with 
salads. 

Oil,  Whale.  (Train  Oil.  Ol.  Cetaceum.) 
From  several  varieties  of  the  fish  ;  coarse,  stink¬ 
ing  ;  sp.  gr.  0-9231.  Used  for  machines,  in  lamps, 
&c.  The  southern  whale  oil  is  the  best. 

Oil  of  Wine  Stones.  From  the  seeds  of  grapes; 
sp.  gr.  0-9202  ;  bland,  emollient,  pale  yellow.  Prod. 
10  to  110. 

Oil  of  Yelk  of  Eggs.  (Ol.  Ovi.)  From  yelks 
of  eggs,  boiled  or  fried  hard,  and  then  pressed ;  or 
broken  up,  digested  in  hot  alcohol,  the  tincture  fil¬ 
tered,  and  the  spirit  distilled  off.  Commonly  used 
to  “  kill”  quicksilver  on  the  Continent. 

OILS.  (By  infusion.)  Syn.  Olea  infusa. 
Ol.  cocta.  These  are  generally  prepared  by 
either  digesting  or  gently  boiling  the  ingredients  in 
3  or  4  times  their  weight  of  olive  oil  till  they 
become  dry  and  crisp,  when  they  are  either  press¬ 
ed  or  drained  dry,  and  the  oil  either  filtered  or  al¬ 
lowed  to  clarify  by  subsidence.  The  following 
are  the  principal  oils  that  are  prepared  by  in¬ 
fusion  : — 

Oil  of  Belladonna.  (Ol.  Belladonna,  P. 
Cod.)  Fresh  leaves  1  lb.  ;  olive  oil  lb.  ij. 

Oil  of  Chamomile.  (Ol.  Anthemidis,  P.  Cod.) 
Leaves  and  flowers  1  lb. ;  olive  oil  3  lbs.  ;  as  last. 

Oil  of  Cantharides.  (Ol.  cum  Cantharidibus, 
P.  Cod.)  Powdered  flies  jiv ;  olive  oil  5x*x'j » 
digest  6  hours  in  a  water-bath,  and  strain  with 
pressure.  Stimulant. 

Oil  of  Earthworms.  (Ol.  Lumbricprum.) 
From  earthworms. 

Oil,  Green.  (Green  Elder  Oil.  Ol.  Viride. 
O.  Sambuci  viride.) — 1.  Green  elder  leaves  1  lb. ; 
olive  oil  1  quart ;  boil  till  the  leaves  are  crisp, 
press  out  the  oil,  and  again  heat  it  till  it  turns 
green. — 2.  As  last,  but  by  maceration  under 
212°. — 3.  Elder  leaves  1  cwt. ;  linseed  oil  3  cwt. 
The  last  is  the  form  usually  employed  on  the 
large  scale.  It  is  generally  colored  with  verdigris 
^  lb.  to  the  cwt.,  the  last  thing  before  putting  it 
into  casks  ;  as,  without  great  skill  and  the  full 
quantity  of  leaves,  a  very  deep  green  color  can¬ 
not  be  obtained.  The  oil  is  got  from  the  leaves 
by  allowing  them  to  drain  in  the  pan  or  boiler, 
(with  a  cock  at  the  bottom,)  and  well  heated. 
Emollient ;  used  as  a  liniment. 

Oil  of  Hemlock.  (Ol.  Conii,  P.  Cod.)  As  oil 
of  belladonna. 


4 


OIL 


449 


OIL 


Oil  of  FIenbane.  ( Ol .  Hyoscyami,  P.  Cod.) 
As  oil  of  belladonna. 

Oil  of  Mucilages.  (Ol.  Mucilaginum.) — 1. 
(P.  L.  1746.)  Marshmallow  root  lb.  ss  ;  linseed 
and  fenugreek  seed,  of  each  ^iij  j  water  1  quart; 
boil  1  hour,  add  olive  oil  2  quarts,  and  boil  till  the 
water  is  consumed. — 2.  Fenugreek  seeds  8  oz. ; 
linseed  oil  1  quart ;  infuse  a  week,  and  strain. 
Emollient. 

Oil  of  Opium.  (Ol.  Opiatum.)  Olive  oil  ^vj ; 
opium  3j  ;  digest  at  a  moderate  heat  for  2  hours. 

Oil  of  Hoses.  (Ol.  Rosa.  Ol.  Rosaceum.) 
Rose  petals,  beat  to  a  pulp,  4  or  5  oz.  ;  olive  oil  1 
pint ;  macerate  in  the  sun  or  a  warm  place,  in  a 
covered  vessel  for  a  week,  arid  press  out  the  oil  ; 
repeat  the  process  with  fresh  roses  till  the  oil 
smells  sufficiently  strong,  then  filter.  For  the 
hair. 

Oil  of  St.  John’s  Wort.  (Ol.  Hyperici.  Bals. 
do.)  Flowers  4  oz. ;  sweet  oil  2  lbs.  ;  infuse  till 
well  colored.  A  mixture  of  equal  parts  of  rape 
and  green  oils  is  usually  sold  for  it. 

Oil  of  Rue.  (Ol.  Ruta,  P.  Cod.)  From  the 
leaves,  as  oil  of  chamomile. 

Oil  of  Scorpions.  (Ol.  Scorpionum.)  Live 
scorpions  30  in  No. ;  almond  oil  2  lbs.  ;  expose  to 
the  sun  or  warmth  for  40  days,  and  strain.  Cen¬ 
tipedes  are  usually  substituted  for  scorpions.  Emol¬ 
lient,  diaphoretic,  and  stimulant. 

Oil  of  Stramonium.  (Ol.  Stramonii,  P.  Cod.) 
As  oil  of  belladonna. 

Oil  of  Tobacco.  (Ol.  Tabaci,  P.  Cod.)  As 
the  last. 

Oil  of  White  Lilies.  (Ol.  Liliorum,  P.  Cod.) 
As  oil  of  chamomiles.  Emollient.  Olive  oil  is 
usually  sold  for  it. 

OILS,  VOLATILE.  Syn.  Essential  Oils. 
Distilled  do.  Olea  Distillata.  Olea  vola¬ 
tile,  (Lot.)  Huiles  volatiles,  (Fr.)  Flucii- 
tige  ;  Aetherische  okle,  (Ger.)  Volatile  oils 
are  chiefly  obtained  from  the  flowers,  leaves,  fruit, 
seeds,  bark,  and  roots  of  plants,  by  distilling  them 
with  water.  They  are  usually  more  limpid  and 
less  unctuous  than  the  fixed  oils  ;  but  some  of 
them  are  butyraceous  or  crystalline.  The  ma¬ 
jority,  when  perfectly  pure,  are  colorless,  though 
before  rectification  nearly  the  whole  of  them  have 
a  pale  yellow  tint,  and  some  of  them  are  brown, 
blue,  or  green.  Their  density  fluctuates  a  little 
on  either  side  of  water,  and  they  are  sparingly 
soluble  in  that  fluid,  forming  perfumed  or  medica¬ 
ted  waters.  The  lightest  oil  is  that  of  citrons, 
(sp.  gr.  0*847,)  and  the  heaviest  that  of  sassafras, 
(sp.  gr.  1*096.)  They  possess  various  degrees  of 
volatility,  and  evolve  the  odor  of  the  plants  from 
which  they  are  distilled.  By  exposure  to  the  air 
they  rapidly  absorb  oxygen,  and  become  partially 
converted  into  resin.  'Phis  is  the  cause  of  the 
deposite  that  usually  forms  in  them,  especially  in 
the  expressed  oil  of  orange  when  kept  in  an  ill- 
corked  vessel.  The  essential  oils  are  often  called 
essences,  and  the  same  term  is  commonly  applied 
to  their  alcoholic  solutions.  (See  Essences.) 
Some  volatile  oils,  as  those  of  turpentine,  lemons, 
and  copaiba,  are  compounds  of  hydrogen  and  car¬ 
bon  only,  (hydrocarbous ;)  but  the  majority  con¬ 
tain  oxygen  as  one  of  their  constituents.  They 
are  chiefly  used  by  perfumers  and  rectifiers,  and 
in  medicine  ;  and  some  of  the  cheaper  kinds  are 
57 


largely  employed  as  vehicles  for  colors,  and  in 
the  manufacture  of  varnishes.  The  dose  of  the 
aromatic  and  carminative  oils,  is  from  1  to  10 
drops,  on  sugar. 

Purity.  The  essential  oils  of  commerce  are 
often  adulterated  with  fat  oils,  resins,  spermaceti, 
balsam  of  copaiba,  alcohol,  or  cheaper  essential 
oils.  Any  of  these,  except  the  last  two,  may  be 
detected  by  placing  a  drop  of  the  suspected  oil  on 
a  piece  of  paper,  and  exposing  it  to  heat.  If 
pure,  the  oil  will  be  entirely  evaporated ;  but  if 
adulterated,  a  greasy  or  translucent  stain  will  be 
left  on  the  paper.  These  substances  will  also  re¬ 
main  undissolved  when  the  oil  is  agitated  with 
thrice  its  volume  of  rectified  spirit  of  wine.  The 
presence  of  alcohol  may  be  detected  by  agitating 
the  oil  with  a  few  small  pieces  of  dry  chloride  of 
calcium,  which  will  remain  unaltered  in  a  pure 
essential  oil,  but  will  mix  with  one  containing 
alcohol,  and  separating  the  latter,  dissolve  in  it, 
forming  a  liquid  stratum  at  the  bottom  of  the 
vessel.  When  only  a  very  little  alcohol  is  present, 
the  pieces  change  at  least  their  form.  (Bor- 
sarelli.)  Another  test  is  the  milkiness  occasioned 
by  the  addition  of  a  little  water,  as  well  as  the 
loss  of  volume  of  the  oil  when  it  separates.  This 
species  of  adulteration  is  very  common,  especially 
in  cold  weather,  when  it  is  a  general  practice  of 
the  druggists  to  add  spirit  to  their  oils  to  render 
them  transparent.  Oil  of  cassia  is  very  commonly 
treated  in  this  way.  The  admixture  of  an  in¬ 
ferior  essential  oil  with  one  more  costly,  may  be 
best  detected  by  pouring  a  drop  or  two  on  a 
piece  of  porous  paper  or  cloth,  and  shaking  it  in 
the  air,  when,  if  occasionally  smelled  to,  the  dif¬ 
ference  of  the  odor  at  the  beginning  and  the  end, 
will  show  the  adulteration,  especially  if  it  be 
turpentine.  The  latter  may  also  be  detected  by 
agitating  the  oil  with  spirit  of  wine  as  above, 
when  it  will  remain  undissolved.  The  purity  of 
essential  oils  may  likewise  be  determined  by 
taking  their  sp.  gr.  ;  or,  still  more  accurately,  by 
measuring  their  index  of  refraction,  as  suggested 
by  Dr.  Wollaston.  The  adulteration  of  a  heavy 
oil  with  a  light  one,  or  the  reverse,  may  be  de¬ 
tected  by  agitating  the  suspected  oil  with  water, 
when  the  one  will  sink,  and  the  other  float. 

Prep.  The  volatile  oils  are  generally  obtained 
by  distilling  the  articles  along  with  an  equal 
weight  of  water ;  but  some  substances  that  give 
out  their  oil  with  difficulty,  are  first  soaked  for  24 
hours  in  twice  their  weight  of  water,  to  each 
gallon  of  which  1  lb.  of  common  salt  has  been 
added,  by  which  its  boiling  point  is  raised,  and 
consequently  the  oil  comes  over  more  easily.  In 
such  cases  a  quick  fire  is  used,  and  when  one 
half  the  water  has  come  over,  it  is  returned  into 
the  still,  and  this  cohobation  is  repeated  until  the 
distilled  water  ceases  to  come  over  mixed  with 
oil.  The  heat  of  steam  or  a  salt  water-bath 
should  be  preferably  employed  ;  but  it  a  naked 
fire  be  used,  the  still  should  be  deep  and  narrow, 
by  which  means  the  bottom  will  be  more  per¬ 
fectly  covered  with  a  small  quantity  of  water,  and 
empyreuma  prevented.  W  hen  the  distilled  water 
is  to  be  repeatedly  cohobated  on  the  ingredients, 
a  very  convenient  plan  is  to  so  arrange  the  ap¬ 
paratus  that,  after  the  water  has  separated  from 
the  oil,  it  shall  flow  back  again  into  the  still,  by 


OIL 


450 


OIL 


which  much  time  and  trouble  will  be  saved.  The 
separation  of  the  oil  and  water  is  effected  by  al¬ 
lowing  the  mixed  liquids  to  drop  into  a  Florentine 
receiver,  (see  engr.,)  when  the  oil  is  the  lighter  of 
the  two,  by  which  means  the  latter  accumulates 
at  a,  and  the  water  flows  over  by  the  spout  b. 


The  same  receiver  may  be  employed  for  oils 
heavier  than  water,  by  reversing  the  arrange¬ 
ment  ;  but  a  glass  separator  (see  engr.)  will  be 
found  more  convenient.  In  this  case  the  oil 
accumulates  at  the  bottom  of  the  vessel,  and 
may  be  drawn  off  by  the  cock.  The  essential 
oils  of  lemons,  oranges,  and  some  other  fruits,  are 
chiefly  obtained  by  submitting  the  yellow  rind  to 


powerful  pressure  ;  but  in  this  way  they  are  not 
so  white,  nor  do  they  keep  so  well  as  when  dis¬ 
tilled. 

The  rectification  of  volatile  oils  is  performed 
without  water,  by  the  careful  application  of  a  heat 
just  sufficient  to  make  them  flow  over  pretty  rap¬ 
idly,  so  that  they  may  be  kept  heated  for  as  short 
a  time  as  possible.  One-half,  or  at  most,  two- 
thirds  only,  is  drawn  off ;  that  left  in  the  retort 
being  usually  mixed  with  raw  oil,  intended  to  be 
sold  in  that  state. 

The  following  are  the  principal  volatile  oils 
that  are  articles  of  commerce,  or  objects  of  in¬ 
terest  : — 

Oil  of  Acorus.  ( Oleum  Acori.  O.  Calami 
Aromatici.)  From  the  fresh  rhizomes  or  roots; 
yellow;  used  to  scent  snuffs,  aromatic  vinegar, 
&c.  Product.  \  to  ^  of  1$. 

Oil  of  Amber.  ( 01 .  Succini.  P.  L.  &  D.) 
From  coarse  pieces  of  amber  in  an  iron  retort, 
either  alone,  or  powdered  and  mixed  with  sand. 
The  oil  is  separated  from  the  succinic  acid  and 
fetid  liquor  that  passes  over,  and  rectified  by  a 
gentle  heat.  Prod.  20g ;  sp.  gr.  0-758  at  75°  ; 
pale  yellow  ;  stimulant,  antispasmodic,  and  rube¬ 
facient.  Used  in  rheumatism,  hooping-cough, 
&c.  Scrapings  of  copal  and  dammar  resin  are 
frequently  substituted  for  amber,  and  it  is  com¬ 
monly  adulterated  with  mineral  naphtha. 


Oil  of  Aniseed.  (01.  Anisi,  P.  L.  E.  &  D.) 
From  the  fruit,  (seeds ;)  nearly  colorless ;  when 
pure  it  congeals  at  50°,  and  does  not  melt  again 
below  63° ;  sp.  gr.,  English,  0-9768 — foreign, 
0-9903  ;  alcohol  of  0-84  dissolves  0-42  of  its  weight. 
Prod.  Less  than  2g.  Carminative,  much  used  in 
coughs,  colds,  &.c.  It  is  frequently  adulterated 
with  oil  of  almonds,  when  spermaceti  or  camphor 
is  added  to  make  it  candy.  (See  above.)  The 
water  in  the  refrigerator  should  not  be  colder  than 
65°  F. 

Oil  of  Star-anise.  (Ol.  Badiani.  Ol.  Anisi 
stellati .)  From  the  capsules.  Used  to  adulterate 
the  last.  Dose  of  both  the  above,  6  to  15 
drops. 

Oil  of  Balm.  (OL  Melissce.)  From  the  herb; 
pale  yellow  ;  odorous  ;  sp.  gr.  0-975.  Prod,  fg  of  1§. 
Oil  of  lemons  is  usually  sold  for  it. 

Oil  of  Bergamotte.  (Essence  of  Bcrgamotte. 
Ol.  Bcrgamii.  Ol.  Bergamottce.)  By  expression 
from  the  yellow  rind  of  the  bergamotte  orange. 
Pale  greenish  yellow ;  fragrant  ;  sp.  gr.  0-885. 
From  Italy.  It  may  be  obtained  purer  by  distil¬ 
lation.  Used  as  a  perfume. 

Oil  of  Bitter  Almonds.  (Essential  Oil  of 
Almonds.  Ol.  Amygdalae  Amarae.)  From 
ground  bitter  almond  cake,  from  which  the  oil  has 
been  pressed  out,  soaked  for  24  hours  with  twice 
its  weight  of  water,  and  ^  or  ^  its  weight  of  salt, 
and  the  whole  distilled,  allowing  the  first  half  of 
the  water  that  comes  over  to  deposite  its  oil,  and 
then  run  back  into  the  still.  Or  by  exposing  the 
bruised  almond  cake  on  a  sieve  or  frame  over  the 
water  in  the  still,  when  the  steam  passes  through 
it  and  carries  off1  the  volatile  oil,  which  condenses 
along  with  the  water  in  the  refrigerator.  Pale 
golden  yellow ;  colorless  when  rectified ;  tastes 
powerfully  nutty ;  sp.  gr.  1-0836  ;  mixed  with  oil 
of  vitriol,  it  strikes  a  fine  red  color.  Prod.  Less 
than  \  of  1§.  Poisonous.  Used  instead  of  prussic 
acid  in  some  diseases,  and  dissolved  in  spirit,  by 
cooks,  confectioners,  and  perfumers,  to  impart  a 
nutty  taste  or  flavor.  Dose.  \  to  1^  drops.  It  is 
4  times  as  strong  as  ordinary  prussic  acid. 

Oil  ofCajeput.  (Ol.  Cajeputi.  Kyapooiie  oil.) 
From  the  dried  leaves  of  the  melaleuca  leucadron. 
Usually  green,  but  white  when  pure;  odorous; 
aromatic  ;  sp.  gr.  0-925 ;  when  rectified,  two  oils 
come  over, — the  first  colorless,  sp.  gr.  0-897  ;  the 
second  green,  sp.  gr.  0-920.  Its  green  color  is  de¬ 
rived  from  chloride  of  copper,  which  may  be  recog¬ 
nised  by  the  red  precipitate  occasioned  by  agita¬ 
ting  the  oil  with  a  solution  of  prussiate  of  potash. 
(Guibourt.)  Dose.  3  to  5  drops  on  sugar,  in  rheu¬ 
matism  and  cholera.  A  spurious  kind  is  made  of 
oil  of  rosemary,  flavored  with  camphor,  and  the 
oils  of  peppermint  and  cardamoms,  and  colored 
with  verdigris.  From  the  East  Indies. 

Oil  of  Camphor.  (Ol.  Camphor ae  Volatile.) 
From  the  wood  of  the  camphor  tree  of  Borneo  and 
Sumatra.  Colorless  when  rectified  ;  sp.  gr.  0-91. 

Oil  of  Caraway.  (Ol.  Carui,  P.  L.  E.  D.; 
From  caraway  seeds.  Nearly  colorless  ;  aromat¬ 
ic  ;  carminative  ;  sp.  gr.  0950.  Prod.  5$.  Fre¬ 
quently  adulterated  with  oil  of  cumin. 

Oil  of  Cardamoms.  (Ol.  Cardamomi  Essent .) 
From  the  seed ;  sp.  gr.  0-943.  Prod.  5§.  Colorless; 
fragrant ;  carminative. 

Oil  of  Cassia.  (Ol.  Cassias,  P.  E.)  From 


OIL 


451 


OIL 


cassia  buds  or  bark  ;  golden  yellow ;  aromatic  ; 
odorous;  sp.  gr.  1071  to  1-095.  Prod.  Buds,  less 
than  1$.  Nitric  acid  converts  it  into  a  crystalline 
mass.  Frequently  sold  for  oil  of  cinnamon.  Chief¬ 
ly  imported. 

Oil  of  Cedrat.  ( Essence  of  Cedra.  Do.  of 
Cedrat.  Oglio  del  Ce.dro.  Ol.  Citri  finum.  01. 
Cedri.)  From  the  external  yellow  rind  of  citrons, 
either  by  expression  or  distillation  ;  preferably  the 
latter.  The  first  portion  of  oil  that  comes  over  is 
colorless;  the  latter  greenish.  100  citrons  yield 
1  oz.  of  white  and  ^  oz.  of  green  oil.  Very  fra¬ 
grant. 

Oil  of  Chamom.ile.  (Ol.  Anthemidis,  P.  L.  E. 
0.  Chamaemdi.  Do.  do.  Romani.)  From  the  flow¬ 
ers  ;  blue,  turning  yellow  and  brown  by  exposure  ; 
fragrant ;  sp.  gr.,  English,  from  the  flowers, 
0-9083  ;  foreign,  0-9289.  Prod.  1  to  2$.  Stimu¬ 
lant  and  antispasmodic. 

Oil  of  Cherry-laurel.  (Ol.  Lauro-cerasi.) 
From  cherry-laurel  leaves.  Resembles  oil  of  bit¬ 
ter  almonds.  Poisonous. 

Oil  of  Cinnamon.  (Ol.  Cinnamoni,  P.  L.  E. 
D.)  From  the  bark  macerated  for  several  days 
in  salt  water.  Yellow  or  reddish;  sp.gr.  1-035. 
Prod.  1$.  Very  aromatic.  It  is  chiefly  imported 
from  Ceylon,  where  it  is  distilled  from  bark  that  is 
unfit  for  exportation.  The  dark  is  usually  rectified 
when  two  pale  oils  are  obtained  ;  one  lighter,  and 
the  other  heavier  than  water ;  but  10$  is  lost  by 
the  process.  “  Odor  purely  cinnamic  ;  nitric  acid 
converts  it  into  a  nearly  uniform  crystalline  mass.” 
(P.  E.) 

Oil  of  Citrons.  (Essence  of  Citrons.  Ol. 
Citri.)  From  the  lees  of  citron  juice  ;  or  from  the 
whole  peels,  either  by  distillation  or  expression. 
The  latter  does  not  keep  well.  Fragrant. 

Oil  of  Cloves.  (Essence  d'oeilettes.  Ol.  Ca- 
ryophylli,  P.  L.  &  E.  O.  Eugenics  Caryophyl- 
lattB,  P.  D.  Ol.  Caryophyllorum.)  From  cloves 
well  soaked  in  and  distilled  with  salt  water ;  the 
distilled  water,  after  depositing  its  oil,  being  re¬ 
turned  3  or  4  times  into  the  still  on  the  same 
cloves.  Colorless  or  pale  yellowish ;  strongly 
odorous  and  aromatic;  sp.  gr.  1-055  to  1-061. 
Prod.  16  to  23$.  A  heavy  oil,  sp.gr.  1-079,  (Clo- 
vic  acid,  Eugenic  acid,  Caryophyllic  acid,)  comes 
over  first,  followed  by  a  light  oil,  sp.  gr.  0-918, 
(clove  hydrocarbon ;)  by  rectification,  much  of 
the  light  oil  is  lost,  and  the  product  becomes 
denser.  (1-361,  Bonastre.)  Oil  of  cloves  is  fre¬ 
quently  adulterated  with  inferior  essences,  espe¬ 
cially  those  of  pinks  and  clove-gillyflowers,  and 
often  with  castor  oil. 

Oil  of  Copaiba.  (Ol.  Copaiba;.)  Copaiba  ; 
water  Oiss  ;  distil,  returning  the  water  into  the 
still,  until  oil  ceases  to  come  over.  (P.  E.)  On  the 
large  scale  the  oil  is  usually  obtained  by  distilling 
the  crude  oil  that  separates  during  the  manufac¬ 
ture  of  the  specific  solution  of  copaiba.  C  olorless  ; 
sp.  gr.,  when  free  from  water,  0  878.  Prod.  50  to 
55$.  Dose.  10  to  20  drops,  on  sugar,  in  the  usual 
cases  where  copaiba  is  ordered. 

Oil  of  Coriander.  (Ol.  Coriandri.)  From  the 
seeds  ;  fragrant ;  aromatic  ;  yellowish. 

Oil  of  Cumin.  (Ol.  Cumini.  O.  C-ymini.)  From 
the  fresh  fruit,  (seed  ;)  pale  yellow  ;  smells  of  the 
seeds.  Prod.  2^  to  3$. 

Oil  of  Cubebs.  (Ol.  Cubeba,  P.  E.)  From 


coarsely  ground  cubebs  ;  nearly  colorless  ;  hot ; 
aromatic;  sp.  gr.  0-929.  Prod.  10  to  11$.  Dose. 
10  to  20  drops  or  more,  where  the  use  of  cubebs  is 
indicated. 

Oil  of  Dill.  (Ol.  Anethi,  P.  E.)  From  the 
bruised  fruit  or  seed.  Pale  yellow  ;  sp.  gr.  0-881  ; 
odorous  ;  carminative.  Prod.  4$. 

Oil  of  Elder.  (Otto  of  Elder  Flowers.  Ol. 
Sambuci,  P.  L.)  From  elder  flowers ;  buttery  ; 
odorous. 

Oil  of  Ergot.  (Ol  Ergota.)  Prepared  by 
evaporating  the  ethereal  tincture  at  a  very  gentle 
heat.  Brownish  yellow ;  lighter  than  water.  Dose. 
10  to  50  drops,  where  the  use  of  ergot  is  indi¬ 
cated. 

Oil  of  Fennel.  (Ol.  Foeniculi  vulgare.)  From 
the  fruit  or  seeds  of  the  common  or  wild  fennel. 
Pale  yellow  ;  sp.  gr.  0-997 ;  congeals  by  cold. 

Oil  of  Grape  Spirit.  (Brandy  oil.)  Obtained 
after  the  spirit  has  passed  over,  during  the  distilla¬ 
tion  of  the  fermented  residuum  of  expressed  grapes. 
Odorous;  acrid;  soon  turns  yellow  in  the  air;  6 
or  7  drops  will  spoil  a  hogshead  of  spirit. 

Oil  of  Grain  Spirit.  Butyraceous.  (See  Fer¬ 
mentation.) 

Oil  of  Hops.  (Ol.Lupuli.)  From  hops  by  dis¬ 
tillation  ;  also  collected  during  the  brewing  of  beer. 
Odorous;  acrid;  narcotic;  soluble  in  water;  sp. 
gr.  0-910 ;  chiefly  used  to  increase  the  flavor  of 
poor  hops. 

Oil  of  Hyssop.  (Ol.  Hyssopi.)  From  hyssop 
leaves.  Prod.  ^  to  i  of  1$. 

Oil  of  Jasmin.  (Ol.  Jasmini.)  By  placing  al¬ 
ternate  layers  of  the  flowers  and  cotton  wadding, 
imbued  with  olive  oil,  in  any  suitable  vessel,  and 
renewing  the  flowers  till  the  fixed  oil  becomes 
strongly  odorous,  and  then  distilling  the  wadding 
along  with  water.  The  oils  of  violets,  tuberose, 
hyacinths,  are  also  obtained  in  the  same  way. 
Used  in  perfumery. 

Oil  of  Juniper.  (Ol.  Juniperi,  P.  L.  E.  D.) 
From  either  the  wood,  tops,  or  berries ;  the  latter 
should  be  chosen  fully  grown,  but  still  green,  and 
should  be  bruised.  Colorless,  or  nearly  so ;  sp.  gr. 
0-875  to  0-911.  Prod.  German  berries  £  to  1$. 
Diuretic.  It  is  frequently  adulterated  with  oil  of 
turpentine,  but  then  its  density  is  lessened. 

Oil,  Krumholz.  (Ol.Templinum.)  From  Hun¬ 
garian  balsam.  Fragrant ;  golden  yellow  ;  tastes 
oily  acidulous. 

Oil  of  Lavender.  (Essence  of  Lavender.  ^  Ol. 
Lavandula,  P.  L.  E.  D.  O.  Lav.  Spicez.)  l-rom 
the  flowers  ;  pale  yellow  ;  very  fragrant ;  sp.  gr. 
0-877  to  0-905  ;  the  lightest  is  the  best.  Prod.  1  i 
to  2$.  English  oil  of  lavender  is  the  best ;  the 
foreign  oil  (O.  Lav.  latifola)  is  inferior.  When 
rectified  by  drawing  off  only  §,  its  sp.  gr.  is  0-877  ; 
very  fine. 

Oil  of  Lemons.  (Essence  of  Lemons.  Ol. 
Limonis,  P.  L.  E.)  Obtained  by  exposing  the 
yellow  rinds  to  powerful  pressure  in  hair  bags.  It 
may  also  be  prepared  by  distillation.  A  early  color¬ 
less  ;  very  fragrant ;  sp.  gr.  0-878  ;  or  0-847  at  72°. 
Carminative  and  diaphoretic.  Chiefly  from  Italy. 

Oil  of  Lemon  Grass.  From  Andropogon 
Schrenanthus.  Very  fragrant.  The  grass  oil  of 
Namur  is  obtained  from  Andropogon  Calamus 
Aromaticus.  Both  are  used  in  perfumery. 

Oil  of  Lemon  Thyme.  (Huile  de  Iain.  Ol. 


OIL 


452 


OIL 


Serpylli.)  Very  odorous.  Used  to  scent  soaps. 
Product.  |  to  J  of  lg. 

Oil  of  Mace,  Essential.  (Ol.  Macidis.  O. 
Macis  S  tillatitium.)  Nearly  colorless  ;  lighter 
than  water ;  very'odorous. 

Oil  of  Marjoram.  (Ol.  Marjorana .)  From 
sweet  marioram ;  pale  vellow  ;  odorous.  Prod. 
4  to  *  of  lg. 

Oil  of  Mustard,  Volatile.  (Ol.  Sinapis  Es- 
sent.)  As  oil  of  bitter  almonds  ;  nearly  colorless  ; 
very  pungent  and  acrid;  sp.  gr.  at  68°,  1-015. 
Rubefacient ;  vesicant  ;  in  palsy,  &c.  The  dis¬ 
tilled  water  is  a  good  cure  for  the  itch. 

Oil  of  Narcissus.  (Essence  of  Jonquil.  Ol. 
Narcissi.)  As  oil  of  jasmine.  Odorous. 

Oil  of  Nutmeg.  (Ol.  Myristica,  P.  L.  E.  O. 
Nucis  moscha.ta.)  From  nutmegs.  Nearly  color¬ 
less  ;  odorous ;  sp.  gr.  0-948  ;  by  agitation  with 
water  it  is  separated  into  2  oils ;  one  lighter,  the 
other  heavier  than  water ;  the  last  is  butyraceous. 
Imported. 

Oil  of  Orange.  (Essence  of  Orange.  Ol. 
Aurantii.)  From  the  yellow  rind  of  the  sweet 
orange,  (Citrus  Aurantium .) 

Oil  of  Orange  Flowers.  (Ol.  Neroli.  O.  Na- 
phee.)  From  the  flowers  of  the  sweet  orange  tree. 
Very  fragrant.  6  cwt.  only  yield  1  oz.  A  similar 
oil  is  obtained  from  the  flowers  of  the  bigarade,  or 
bitter  orange. 

Oil  of  Bitter  Orange.  (Essence  of  Bitter  Or¬ 
ange.)  From  the  rind  of  the  bigarade  orange. 
Slightly  differs  from  the  oil  of  the  peel  of  the  sweet 
orange. 

Oil  of  Orris.  (Essence  of  Violets.  Ol.  Iridis.) 
From  Florentine  orris  root.  Fragrant. 

Oil  of  Pennyroyal.  (Ol.  Pulegii.  O.  Mentha 
Pulegii.  P.  L.  E.  D.)  From  the  herb:  pale  ;  car¬ 
minative  ;  sp.  gr.  0-925  to  0-930.  Prod,  £  to  lg. 

Oil  of  Pepper.  (Ol.  Piperis.)  From  black 
pepper.  Colorless ;  odorous  ;  not  So  hot  as  pepper, 
sp.  gr.  0-9932. 

Oil  of  Peppermint.  (Ol.  Mentha  Piperita , 
P.  L.  E.  D.)  From  the  fresh  herb.  Nearly  color¬ 
less  ;  odorous  ;  carminative  ;  cooling  ;  sp.  gr.  0-902 
to  0-907.  Prod.  J  to  l£-g.  English  oil  of  pepper¬ 
mint  is  the  best ;  and  that  distilled  at  Mitcham, 
Surrey,  is  most  esteemed :  it  has  usually  a  very 
pale  greenish  color  ;  foreign  oil  of  peppermint  is 
very  inferior.  It  is  improved  by  “  redrawing ”  it. 
The  oil  of  the  shops  is  usually  reduced  with  4 
spirit  of  wine. 

Oil  of  Pimento.  (Oil  of  Allspice.  Ol.  Pi- 
menta,  P.  L.  E.  D.)  From  bruised  allspice,  pale 
yellowish  ;  has  a  mixed  odor  of  cloves  and  cassia  ; 
sp.  gr.  1-021.  Prod.  5  to  8g.  It  contains  2  oils  ; 
one  (light)  which  distils  over  first,  and  another  (Pi- 
mentic  Acid)  which  comes  over  afterwards. 

Oil  of  Potato  Spirit.  Obtained  by  continuing 
the  distillation  after  most  of  the  spirit  has  passed 
over.  Colorless  ;  sp.  gr.  0-823  ;  burns  well.  (See 
Fermentation.) 

Oil  of  Rhodium.  (Ol.  Rhodii.)  From  the  wood 
of  convolvulus  scoparius  ;  fluid  ;  yellow  ;  fragrant. 
Prod.  4  to  *  of  lg ;  chiefly  used  to  adulterate  otto  of 
roses  ;  oil  of  sandal  wood  is  frequently  sold  for  it  • 
from  the  Levant. 

Oil  of  Roses.  (Ol.  Rosa.) — 1.  From  the  flow¬ 
ers  of  the  musk  rose,  as  oil  of  cloves.  Prod. 
2 V  to  tV  °f  *§•  Oil  of  sandal  wood  is  commonly 


sold  for  it. — 2.  (Otto  of  Roses.  Attar  of  do.  Ol. 
Rosa,  P.  E.)  From  the  petals  of  rosa  centifolia 
and  sempervirens,  by  saturating  the  water,  by  re¬ 
turning  it  repeatedly  on  fresh  flowers,  and  then 
exposing  it  to  a  low  temperature.  In  the  East  it  ; 
is  obtained  by  stratifying  gingilie  seeds  in  alternate 
layers  with  rose  leaves,  for  some  days,  and  repeat¬ 
ing  the  arrangement  with  fresh  roses  till  the  seeds  i 
are  saturated,  when  the  oil  is  expressed  and  distilled  ; 
along  with  water.  In  the  neighborhood  of  Mecca  > 
the  rose  leaves  are  macerated  in  salt  and  water 
for  2  or  3  days,  and  then  distilled,  the  water  being  » 
received  in  separate  receivers  at  different  parts  of 
the  process.  The  water  is  afterwards  exposed  in 
porous  earthenware  vessels,  tied  over  with  linen,  j 
in  trenches  dug  in  the  earth,  and  over  which  moist-  j 
ened  straw  is  thrown,  when  in  a  short  time  the  ! 
otto  separates  and  floats  on  the  surface.  Pure  otto  \ 
congeals  below  80°,  and  melts  again  at  85°  F. ; 
sp.  gr.  at  90°,  0-832  to  water  1-0  at  60°  F. ;  alco¬ 
hol  at  0-806  dissolves  less  than  Ig  ;  imported. 
Otto  of  roses  is  frequently  adulterated  with  the 
oils  of  rhodium  and  sandal  wood,  both  of  which  j 
render  its  taste  biting,  and  with  camphor  and 
spermaceti. 

Oil  of  Rosemary.  (Ol.  Rorismarini,  P.  L.  E.  D. 

O.  Anthos.)  From  rosemary  tops  ;  colorless ; 
sp.  gr.  0  897  to  0-910  ;  odorous.  Prod.  About  lg. 

It  is  frequently  adulterated  with  oil  of  turpentine, 
but  is  then  only  partially  soluble  in  alcohol. 

Oil  of  Rue.  (Ol.  Ruta,  P.  E.  D.)  From  the 
herb;  pale  yellow;  acrid;  bitter;  sp.  gr.  0*911. 
Prod.  4  to  lg. 

Oil  of  Sandal  Wood.  (Ol.  Santali  albi.)  4  lbs. 
yield  1  oz. ;  sold  for  oil  of  rhodium  and  otto  of 

roses. 

Oil  of  Sassafras.  (Ol.  Sassafras,  P.  D.)  From 
the  wood  of  the  lauras  sassafras,  as  oil  of  olives ; 
pale  yellow  ;  hot ;  odorous  ;  sp.  gr.  1-094  to  1-096.  i 
Prod.  2  to  2^  g ;  nitric  acid  turns  it  orange  red, 
and  water  separates  it  into  a  light  and  heavy  oil. 
Imported. 

Oil  of  Savin.  (Ol.  Sabina,  P.  E.  D)  From  the 
fresh  tops  or  leaves  ;  nearly  colorless  ;  acrid  ;  sp. 
gr.  0-915;  yields  much  oil;  emmenagogue ;  rube¬ 
facient. 

Oil  of  Spearmint.  (Oil  of  Green-mint.  Ol. 
Mentha  Vulgaris.  O.  Mentha  Satina.  O.  Men¬ 
tha  Viridis,  P.  L.  E.  D.)  From  the  herb ;  pale 
yellow  ;  odorous  ;  carminative  ;  stimulant ;  sp.  gr. 
0-914,  (0-9394  Brande.)  Prod.  |  to  £  of  lg. 

Oil  of  Spike,  True.  (Ol.  Lavandula  stacha- 
dis.  O.  Spica  Verum.  Huile  d’aspic.)  From  the 
flowers  and  seeds  of  Lavendula  stsechas,  (French 
lavender,)  inferior  to  English  lavender.  From 
France.  Used  by  artists,  and  to  make  varnishes. 

Oil  of  Sweet  Fennel.  (Ol.  Foeniculi,  P.  E.  D. 

O.  Foeniculi  Dulcis.)  From  the  bruised  seeds; 
odorous ;  carminative ;  sp.  gr.  0-997.  Prod.  3 
to  4g. 

Oil  of  Tansy.  (Ol.  Tanaceti.)  From  the  herb; 
pale  greenish  yellow  ;  odorous ;  aromatic  ;  sp.  gr. 

0  946  to  0-952  ;  bitter. 

Oil  of  Thyme.  (Ol.  Thymi.  Ol.  Origani, 

P.  L.  E.  D.)  From  the  herb  origanum  vulgare, 
(common  marjoram ;)  reddish  ;  colorless  when 
rectified ;  fragrant ;  sp.  gr.  0-867  to  0-877,  (0-940 
Baume.)  Prod.  £  to  f  of  lg.  Used  to  relieve 
toothache,  to  make  the  hair  grow,  and  as  a  stimu- 


OIN 


453 


OIN 


lating  liniment.  The  oil  of  the  shops  is  usually 
mixed  with  $  oil  of  turpentine. 

Oil  of  Tobacco.  (O/.  Tabaci.  Nicotianin.  To¬ 
bacco  Camphor.)  From  tobacco  leaves ;  6  lbs. 
yield  1 1  grs. ;  concrete. 

Oil  of  Turpentine.  ( Spirits  of  Turpentine. 
Essence  of  do.  Turps.  Camphene,  Camphogene. 
Spiritus  Terebinthina.  01.  do.,  P.  L.  E.  D.  O. 
pini  volatile.)  From  a  mixture  of  strained  Amer¬ 
ican  turpentine  and  water.  The  residuum  in  the 
still  is  rosin.  Prod.  14  to  16§.  The  colleges  or¬ 
der  it  to  be  rectified  along  with  3  or  4  times  as 
much  water,  and  not  to  draw  over  quite  the  whole  ; 
but  a  better  way  is  to  agitate  with  an  equal  meas¬ 
ure  of  liquor  of  potassa,  and  then  to  distil  the  mix¬ 
ture.  Dr.  Nimmo  recommends  it  to  be  purified  by 
agitation  with  ^th  part  of  alcohol,  to  decant  the 
spirit,  and  to  repeat  the  process  3  or  4  times.  Pure 
oil  of  turpentine  is  neutral  to  test  paper  ;  dissolves 
one-fifth  of  alcohol,  sp.  gr.  0-830,  and  is  soluble  in 
8  parts  of  alcohol  of  0-840 ;  sp.  gr.  0-872  at  60°, 
or  0-86.  at  70°  F.  Used  to  make  varnishes  and 
paints ;  under  the  name  of  Camphene,  to  burn  in 
lamps;  and  in  medicine  as  a  vermifuge,  diuretic, 
in  rheumatism,  &c.  Dose.  6  to  60  drops  ;  or  for 
tapeworm,  f^ss  to  f^iss.  Gives  a  violet  odor  to 
the  urine. 

Oil  of  Wax.  From  butter  of  wax. 

Oil  of  Wine.  ( Ethereal  Oil.  Sweet  Oil  of 
Wine.  Do.  do.  of  Vitriol.  Sulphatic  Ether.  Sul¬ 
phate  of  Hydrocarbon.  Sulphate  of  Oxide  of 
Ethule  and  Etherole.  Ol.  Vini.  Ol.  JEthereum. 
P.  L.  Liquor  JEtherevs  Oleosus,  P.  D.)  Recti¬ 
fied  spirit,  lb.  ij  ;  sulphuric  acid,  lb.  iv  ;  mix  (cau¬ 
tiously)  and  distil  till  a  black  froth  arises  ;  then 
remove  the  heat,  collect  the  light  supernatant  li¬ 
quor,  expose  it  to  the  air  for  24  hours,  agitate  it 
with  a  mixture  of  f^j  each  of  distilled  water  and 
liquor  of  potassa,  and  after  subsidence  separate  the 
ethereal  oil.  (P.  L.)  The  Dublin  College  orders  it 
:o  be  prepared  from  the  residuum  of  the  distillation 
>f  ether,  which  must  be  distilled  to  one  half,  and 
:he  oil  next  be  collected  as  before.  33  lbs.  of  rec¬ 
tified  spirit,  and  64  lbs.  of  oil  of  vitriol,  only  yield 
17  oz.  of  this  oil.  (Hennel.)  An  oily  liquid  ;  nearly 
colorless  ;  aromatic  ;  neutral  ;  sp.  gr.  1-05,  (Hen- 
iel,)  1-13,  (Serullas;)  boiling  at  540°  ;  soluble  in 
dcohol  and  ether.  Anodyne. 

Oil  of  Wormwood.  (OZ.  Absinthii.)  From 
he  herb ;  green,  or  brownish  green  ;  odorous  ; 
icrid  ;  bitter  ;  sp.  gr.  0  9703,  (Brisson  ;)  0-9725, 
Brandes.)  Prod.  I  to  $  of  lg.  Nitric  acid  sp. 
gr.  1-25,  colors  it  first  green,  then  blue,  and  lastly 
irown. 

OINTMENT.  Syn.  Unguentum,  ( Lat .,  from 
Ungo,  I  anoint.)  Ointments  are  unctuous  prepar- 
itions,  that  merely  differ  from  cerates  in  consist¬ 
ence,  being  made  and  used  in  a  similar  manner. 
Their  solidity  should  not  exceed  that  of  good  but- 
er,  at  the  ordinary  temperature  of  the  atmosphere. 
When  the  active  ingredients  are  pulverent  sub- 
tances,  nothing  can  be  more  suitable  to  form  the 
nass  of  the  ointment  than  good  lard,  free  from 
alt ;  but  when  they  are  fluid,  or  semifluid,  pre- 
•ared  suet,  or  a  mixture  of  suet  and  lard,  will  be  ne- 
:essarv  to  give  a  proper  consistence  to  the  com¬ 
pound  ;  in  some  few  instances,  wax  is  ordered  for  ■ 
his  purpose.  Unctuous  preparations  may  be  pre- 
ented  from  getting  rancid,  by  dissolving  in  the  fat  i 


a  little  gum-benzoin  or  benzoic  acid.  (See  Ce¬ 
rates.) 

OINTMENT,  ACETATE  OF  LEAD.  Syn. 
O.  of  Sugar  of  Lead.  Ung.  Saturninum.  Ung. 
Plumbi  Acetatis,  (P.  E.  &,  D.)  Prep.  (P.  E.) 
Finely-powdered  sugar  of  lead  §j ;  simple  ointment 
^xx  ;  triturate  together.  (See  Cerates.) 

OINTMENT,  ACONITINA.  Syn.  Ung. 
Aconitine.  Prep.  (Paris.)  Aconitina  1  gr. ;  lard 
5j  ;  mix.  (See  page  25.) 

OINTMENT,  ALKALINE.  Syn.  Ung.  Al- 
kalinum.  Prep.  (Cazenave.)  Subcarbonate  of  pot¬ 
ash  1  part ;  lard  8  parts  ;  mix.  Used  in  some  skin 
diseases.  Souboiran  adds  wine  of  opium,  i  to  I 
part. 

***  In  the  same  way  is  made  the  ointment  of 
balsam  of  Peru.  (Ung.  P eruviani.) 

OINTMENT,  ALTHAEA.  Syn.  Marshmal¬ 
low  Ointment.  DialthastE.  Ung.  Alth.e.<e. 
Prep.  I.  (P.  L.  1746.)  Oil  of  mucilages  lb.  ij ; 
beeswax  lb.  ss  ;  yellow  rosin  §iij  ;  Venice  turpen¬ 
tine  ^ss ;  melt  together,  and  stir  till  cold. 

II.  Linseed  oil  8  lbs. ;  beeswax  2  lbs. ;  yellow 
rosin  I  lb. ;  palm  oil  £  lb. ;  as  last.  Emollient  and 
stimulant. 

OINTMENT,  AMMONIACAL.  Syn.  Pom- 
made  de  Gondret.  Liparole  d’Ammonique.  Ung. 
Ammonite.  Prep.  (P.  Cod.)  Prepared  suet  and 
lard,  of  each  §j  ;  melt  in  a  wide-mouthed  bottle, 
add  liquor  of  ammonia  §ij,  cork  close,  and  agitate 
till  cold.  Rubefacient,  vesicant,  and  counter-irri¬ 
tant.  Rubbed  on  the  skin  and  covered  so  as  to 
prevent  evaporation,  it  speedily  raises  a  blister. 

OINTMENT,  AMMONIA.  Syn.  Ung.  Am¬ 
monite  Sesquicarbonatis.  Prep.  Sesquicarbonate 
of  ammonia  3ss ;  simple  cerate  §ss  ;  mix.  For 
scrofulous  sores. 

OINTMENT,  ANTIMONIAL.  Syn.  Tar¬ 
tar  Emetic  Ointment.  Ung.  Antimoniale,  (P. 
E.)  Ung.  Tartari  Emetici,  (P.  D.)  Ung.  An- 
timonii  Potassio-Tartratis,  (P.  L.)  Prep.  (P.  L. 
&  E.)  Finely-powdered  potassio-tartrate  of  anti¬ 
mony  1  part ;  lard  4  parts ;  mix.  The  Dublin 
ointment  is  only  half  as  strong  ;  counter-irritant, 
in  phthisis,  chronic  rheumatism,  &c.  A  portion 
the  size  of  a  nut  is  rubbed  on  the  skin  night  and 
morning,  until  a  crop  of  pustules  is  produced. 

OINTMENT,  ANTI-HERPETIC.  Syn. 
Ung.  Anti-herpeticum.  Prep.  I.  (Chevallier.) 
Chloride  of  lime  3iij  ;  subsulphate  of  mercury  3ij ; 
almond  oil  3vj  ;  lard  ^ij  !  m'x- 

II.  (Alibert.)  Red  sulphuret  of  mercury  3iss  ; 
powdered  camphor  3ss ;  lard  ^iss ;  mix.  For 
herpes  or  tetters. 

OINTMENT,  ANTI-PERIODIC.  Prep.  Lard 
95  grammes ;  sulphate  of  quinine  15  grammes ; 
sesquioxide  of  iron  60  centigrammes ;  powdered 
opium  15  centigrammes;  mix.  Well  rubbed  on  the 
vertebral  regions  every  two  hours  for  3  or  4  days, 
in  periodic  fevers,  especially  those  accompanied 
with  vomiting.  (Jour,  de  Chimie  Med.) 

OINTMENT,  ANT1PSORIC.  Syn.  Ung. 
Antipsoricum.  Prep.  (P.  E.  1744.)  Elecampane 
root  and  sharp-pointed  wild  dock  leaves,  of  each 
§iij ;  water  2^  pints;  vinegar  3xvj  5  boil  t0. 
press,  add  liquor  of  water-cresses  ^x;  lard  lb.  iv  ; 
boil  to  dryness,  and  further  add,  beeswax  and  oil 
of  laurel  berries,  of  each  j  m'x  well.  lor  itch, 
the  ung.  antipsoricum  comp,  was  made  by  adding 


OIN 


454 


OIN 


^viij  of  strong  mercurial  ointment  to  the  above. 
(See  Itch  Ointment.) 

OINTMENT,  ARSENICAL.  Syn.  Ung. 
Arsenici.  Prep.  I.  (P.  U.  S.)  Arsenious  acid  in 
fine  powder  3j  ;  simple  cerate  §j ;  mix.  Used  for 
dressing  cancerous  sores.  Poisonous. 

II.  (Carmichael.)  Arsenito  of  iron  3ss ;  phos¬ 
phate  of  iron  3ij  ;  spermaceti  ointment  3vj ;  mix. 

III.  (Sir  A.  Cooper.)  White  arsenic  and  sulphur, 

of  each  3j ;  spermaceti  ointment  §j .  ***  All  the 

above  must  be  used  with  caution. 

OINTMENT,  ASTRINGENT.  Syn.  Ung. 
Astringens.  Prep.  Lard  5  oz. ;  finely-powdered 
alum  1  oz. ;  mix.  (See  also  the  several  lead  oint¬ 
ments,  and  ointment  of  galls.) 

OINTMENT,  BALSAM  OF  PERU.  Syn. 
Ung.  Peruviani  comp.  Prep.  (Copland.)  Lard 
§ij  ;  white  wax  ;  melt  in  a  water-bath,  add 
balsam  of  Peru  3ij,  and  oil  of  lavender  12  drops, 
and  stir  till  stiff.  Both  this,  and  the  simple  oint¬ 
ment,  are  used  to  restore  the  hair. 

OINTMENT,  BASILICON.  (Green.)  Syn. 
Ung.  Basilicum  Viride.  Prep.  (P.  L.  1746.) 
Powdered  verdigris  1  oz. ;  olive  oil  ^iij  ;  resin  oint¬ 
ment  §viij  ;  mix.'  Detergent;  used  to  keep  down 
fungous  flesh. 

OINTMENT,  BELLADONNA.  Syn.  Ung. 
Belladonna.  Prep.  (Pereira.)  Extract  of  deadly 
nightshade  3j  to  3ij  ;  lard  ;  mix.  To  allay  pain 
and  nervous  irritation. 

OINTMENT,  BELLADONNA.  (Comp.)  Io¬ 
dine  ointment  (comp.)  3vij  ;  extract  of  belladonna 
3j  ;  mix.  Dispersive.  A  most  excellent  applica¬ 
tion  to  all  glandular  swellings,  especially  when  ac¬ 
companied  with  pain.  The  mixture  of  chloride  of 
gold  should  also  be  taken  at  the  same  time.  See 
Mixture,  Antiscrofulous. 

OINTMENT,  BICHLORIDE  OF  MER¬ 
CURY.  Syn.  Ung.  Hydrargyri  Muriatis.  Prep. 

I.  (P.  C.)  Corrosive  sublimate  10  grs.  ;  yelk  of  1 
egg ;  lard  §j  ;  mix. 

II.  Corrosive  sublimate  3j  to  3ss ;  lard  ; 
mix. 

OINTMENT,  BINIODIDE  OF  MERCU¬ 
RY.  Syn.  Pommade  de  Deuto-Iodure  de  Mer- 
cure.  Ung.  Hydrargyri  Biniodidi.  Prep.  (P.  L.) 
Biniodide  of  mercury  3jj ;  white  wax  ^ij ;  lard  ^vj ; 
mix  well.  Applied  to  ill-conditioned  sores,  scrofu¬ 
lous  ulcers,  Ac.  ;  and  when  diluted  with  lard  or 
ahnond  oil,  to  the  eyes  in  like  cases. 

OINTMENT,  BINOXIDE  OF  MERCU¬ 
RY.  Syn.  Ung.  Hydrargyri  Binoxydi.  Prep. 
(Cazenave.)  Binoxide  of  mercury  3ss  ;  camphor  4 
grs.  ;  lard  §j.  (See  Ointment,  Nitric  Oxide  of 
Mercury.) 

OINTMENT,  BORAX.  Syn.  Ung.  Boracis. 
Prep.  Borax  3j ;  spermaceti  ointment  3vij.  For 
excoriations,  chaps,  Ac. 

OINTMENT,  BLISTERING.  Syn.  Ung. 
Epipasticum  Equinum.  Prep.  I.  Lard  or  tallow 
5J  lbs.;  powdered  euphorbium  £  lb.;  powdered 
cantharides  1^  lb. ;  finely- powdered  corrosive  sub¬ 
limate  6  oz. ;  linseed  oil  l|  lb. ;  oil  of  origanum  3 
oz. ;  mix  well. 

II.  Cantharides  1  oz. ;  oil  of  turpentine  2  oz.  • 
lard  8  oz.  ;  mix. 

III.  Lard  6  oz. ;  oil  of  origanum  2  dr. ;  corrosive 
sublimate  1  dr.,  (dissolved  in  spirits  of  salt  2  dr.  •) 
powdered  flies  1  oz. ;  mix. 


IV.  Yellow  basilicon  £  lb. ;  oil  of  origanum  J  oz- ; 
strong  vinegar  and  linseed  oil,  of  each  2  oz. ;  pow¬ 
dered  flies  4  oz. ;  mix.  All  the  above  are  used  by  • 
farriers. 

OINTMENT,  BISMUTH.  Syn.  Ung.  Bis-  | 
mutiii.  Prep.  (Pereira.)  Trisnitrate  of  bismuth  | 
3j  ;  simple  ointment  3iv ;  mix.  Used  in  some  chro¬ 
nic  skin  diseases. 

OINTMENT,  BROMIDE  OF  POTASSI¬ 
UM.  Syn.  Ung.  Potassii  Bromidi.  Prep.  (Ma- 
jendie.)  Bromide  of  potassium  3ss  ;  lard  Jj  j  j 
mix. 

OINTMENT,  BROMINE.  Syn.  Ung.  Po¬ 
tassii  Bromidi  cum  Brominio.  Prep.  (Majendie.) 
Bromide  of  potassium  3j  ;  lard  ;  bromine  6  to  : 
12  drops  ;  mix  well.  Both  the  above  are  resolvent. 
Used  in  bronchocele,  scrofula,  &c. 

OINTMENT,  BROWN.  Syn.  Ung.  Fub- 
cum.  Prep.  (P.  Cod.)  Resin  ointment  §ij ;  levi¬ 
gated  red  precipitate  3j ;  mix.  An  excellent  ap¬ 
plication  in  ophthalmia  after  the  inflammatory 
stage  is  over,  and  to  sore  legs,  Ac. 

OINTMENT,  CADMIUM.  Syn.  Ung. Cad- 
mii.  Prep.  (Rudius.)  Sulphate  of  cadmium  1  to 
2  grs. ;  lard  3j ;  mix.  For  removing  specks  from 

trip  prnwipn  ivf* 

OINTMENT,  CALAMINE.  Syn.  Turner’s 
Cerate.  Ung.  Calamina,  (P.  D.)  Ung.  Zinci  j 
Carbonatis  Impuri.  Prep.  (P.  D.)  Prepared  cal¬ 
amine  lb.  j  ;  ointment  of  yellow  wax  lb.  v;  mix. 
(See  Cerate,  Calamine.) 

OINTMENT,  CALOMEL.  Syn.  Ung.  Ca-I 
lomelanus.  Ung.  Hydrargyri  Chloridi.  Prep. ! 
(Guy’s  H.)  Calomel  3j  ;  lard  j  mix.  Dr.  Un¬ 
derwood  uses  elder-flower  ointment.  “Were  I| 
required  to  name  a  local  agent  pre-eminently  use¬ 
ful  in  skin  diseases  generally,  I  should  fix  on  this,  i 
It  is  well  deserving  a  place  in  the  Pharmacopoeia.” 
(Pereira.) 

OINTMENT,  CAMPHOR.  Syn.  Ung.Cam- 
rHORA.  Ceratum  do.  Prep.  Spermaceti  oint-  j 
ment  jj ;  camphor  3ij ;  dissolve  by  a  gentle  heat, 
and  stir  till  cold.  Used  in  psoriasis,  Ac. 

OINTMENT,  CANTHARIDES.  Prep.  I.j 
(Ung.  Cantharidis,  P.  E.)  Resinous  ointment  i 
3 vij ;  cantharides  in  fine  powder  ;  mix.  (See 
Cerate,  Blistering.) 

II.  (Ung.  Cantharidis,  P.  L.  Ung.  Infusi 
Cantharidis,  P.  E.)  Powdered  cantharides  ; 
water  §iv ;  boil  to  one-half,  strain,  add  resin  ce¬ 
rate  ^iv,  and  evaporate  to  a  proper  consistence. 
This  ointment  is  milder,  and  usually  preferred  to 
the  preceding.  Both  are  used  to  keep  blisters 
open,  and  to  stimulate  indolent  ulcers. 

III.  (Dupuytren.)  Tincture  of  cantharides  (made 
with  flies  1,  to  proof  spirit  8)  3j ;  lard  3ix ;  mix 
well.  Used  as  a  pommade  to  make  the  hair  grow, 
for  which  purpose  it  may  be  colored  or  scented  at 
pleasure. 

IV.  (M.  Cap.)  Beef  marrow  §ij ;  alcoholic  ex¬ 
tract  of  cantharides  8  grs. ;  rose  oil  3j  ;  essence  of 
lemons  40  drops  ;  mix.  For  the  hair. 

OINTMENT,  CARBONATE  OF  LEAD. 
Syn.  White  Ointment.  Ung.  Album.  Ung. 
Plumbi  Carbonatis,  (P.  E.  A  D.)  Prep.  (P.  E.) 
Carbonate  of  lead  Sjj ;  simple  ointment  §v ;  mix. 
Used  in  excoriations.  The  ung.  album  campho- 
raturn,  P.  L.  1745,  (Ung.  plumbi  cainph.,)  is  made 
by  adding  to  the  above  camphor  3j. 


OIN 


455 


OIN 


OINTMENT,  CATECHU.  Syn.  Ung.  Ca¬ 
techu.  Prep.  Finely  powdered  qatechu  and  yel¬ 
low  rosin,  of  each  ^iv ;  alum  3ix  ;  olive  oil  % x ; 
water  q.  s. ;  mix.  An  excellent  application  to  ul¬ 
cers  in  hot  climates,  where  the  ordinary  fat  oint¬ 
ments  are  found  objectionable. 

OINTMENT,  CHLORIDE  OF  CALCIUM. 
Syn.  Ung.  Calcis  Muriatis.  Prep.  (Sundelin.) 
Muriate  of  lime  (dry)  3j  ;  powdered  digitalis  3ij ; 
distilled  vinegar  3ij  ;  lard  §j  ;  mix.  In  broncho- 
cele,  scrofula,  &c. 

OINTMENT,  CHLORIDE  OF  LIME. 
Syn.  Ung.  Calcis  Hyfochloritis.  Prep.  (Ci- 
ma.)  Chloride  of  zinc  3j  ;  lard  Jj ;  mix.  For  itch, 
putrid  sores,  &c. 

OINTMENT,  CHLORIDE  OF  GOLD 
AND  SODA.  Syn.  Pojimade  de  Muriate 
d’Or  et  de  Soude.  Ung.  Auri  Sodio-Chlori- 
di.  Prep.  (Majendie.)  Sodio-chloride  of  gold  10 
grs. ;  lard  3iv ;  mix.  In  scrofulous  and  syphilitic 
swellings,  ulcers,  &c. 

OINTMENT,  CHLORINE.  Syn.  Ung. 
Chlorinatum.  Prep.  Chlorine  water  Jj  ;  lard 
^iv ;  mix.  Used  for  itch,  fetid  ulcers,  &c. 

OINTMENT,  COCCULUS  INDICUS.  Syn. 
Ung.  Cocculi.  Prep.  (P.  E.)  Kernels  of  coccu- 
lus  indicus  1  part  ;  beat  to  a  paste,  then  add  lard 
5  parts.  Used  to  destroy  insects  in  children's  hair, 
and  in  porrigo. 

OINTMENT,  COD’S  OIL.  Syn.  Ung.  Olei 
Aselli.  Prep.  (M.  Carron.)  Cod’s  liver  oil  and 
extract  of  smoke,  of  each,  3ij  ;  nitrated  ointment 
of  mercury  3j ;  beef  marrow  ^vj ;  mix.  In  tinea 
favosa,  impetigo,  and  chronic  eczema  and  oph¬ 
thalmia. 

OINTMENT,  COLOCYNTH.  Syn.  Ung. 
Colocynthidis.  Prep.  (Chrestien.)  Powdered  col- 
ocynth  3j  ;  lard  Jj ;  mix.  Used  in  frictions  on  the 
abdomen,  and  insides  of  the  thighs,  in  mania,  &c. 
Diuretic. 

OINTMENT,  COSMETIC.  Syn.  Ung.  Cos- 
meticum.  Pojimade  de  la  Jeunesse.  Prep. 
(Quincey.)  Almond  oil  ^ij  ;  spermaceti  3iij ;  tris- 
nitrate  of  bismuth  3j ;  oil  of  rhodium  6  drops. 
Turns  the  hair  black. 

OINTMENT,  CREOSOTE.  Syn.  Ung. 
Creasoti,  (P.  L.)  Ung.  Creazoti,  (P.  E.)  Prep. 
(P.  L.)  Creosote  f3ss;  lard  5  mix.  In  skin 
diseases,  especially  ringworm  ;  also  a  good  appli¬ 
cation  to  burns  and  chilblains. 

OINTMENT,  CROTON.  Syn.  Ung.  Cro- 
tonis.  Prep.  (Ainslie.)  Croton  oil  10  drops;  lard 
3ss ;  mix.  Counter-irritant ;  rubbed  repeatedly 
on  the  skin,  it  produces  redness  and  a  pustular 
eruption. 

OINTMENT,  CYANIDE  OF  MERCURY. 
Syn.  Ung.  Hydrargyri  Cyanide  Prep.  1.  (Ray- 
er.)  Cyanide  of  mercury  (bicyanide)  00  grs. ;  lard 
$j ;  mix. — 2.  (Pereira  and  Biett.)  10  to  12  grs.  to 
the  oz.  In  scrofula,  &,c. 

OINTMENT,  CYANIDE  OF  POTASSI¬ 
UM.  Syn.  Ung.  Potassii  Cyanidi.  Prep.  (Lom¬ 
bard.)  Cyanide  of  potassium  2  to  4  grs. ;  lard  5j  5 
mix. 

OINTMENT,  DELPIIINE.  Syn.  Ung.  Del- 
PHIni,«.  Prep.  (Turnbull.)  Delphine  10  to  30 
grs. ;  olive  oil  3j  ;  rub  together,  then  add  lard  ; 
mix  well.  In  neuralgia,  rheumatic  affections,  in¬ 
veterate  itch,  &.c. 


OINTMENT,  DEPILATORY.  Syn.  Lini- 
mentum  Depilatorium.  Prep.  Finely  powdered 
quicklime  ;  do.  orpiment  3j  ;  white  of  egg  to 
mix. 

OINTMENT,  DESICCATIVE.  Syn.  Ung, 
Desiccativum.  Prep.  (Jondelotte.)  Simple  oint¬ 
ment  ^xvj  ;  colcothar,  lapis  calaminaris,  and  white 
lead,  of  each,  §j  ;  camphor  3ij  ;  mix.  Drying, 
cicatrizing. 

OINTMENT,  DETERGENT.  Sijn.  Ung. 
Detergens.  Prep.  Yellow  basilicon  2  lbs.;  Ve¬ 
nice  turpentine  4  oz. ;  red  precipitate,  verdigris, 
and  euphorbium,  of  each,  ^  oz.  ;  mix  well. 

OINTMENT,  DIGESTIVE.  Syn.  Ung.  Di- 
gestivum.  Prep.  I.  (P.  Cod.)  Venice  turpentine 
§ij  ;  yelks  of  2  eggs  ;  oil  of  St.  John’s  wort  §ss  ; 
mix.  With  an  equal  quantity  of  mercurial  oint¬ 
ment,  the  above  forms  digestif  mercuriel ;  and 
with  liquid  storax,  digestif  anime. 

II.  (Ung.  Digest.  Viride,  Kirkland.)  Yellow 
resin,  beeswax,  and  elemi,  of  each,  §j  ;  green  oil 
§vj  ;  melt  together,  and  when  nearly  cold,  add  oil 
of  turpentine  3ij. 

III.  ( For  horses.) — a.  Lard,  yellow  basilicon, 
and  Venice  turpentine,  of  each,  5  oz. ;  finely  pow- 
dvred  verdigris  2  oz. ;  mix. — h.  Yellow  basilicon 
15  oz.  ;  red  precipitate  1  oz. ;  mix. 

OINTMENT,  DIGITALIS.  Syn.  Ung.  Di¬ 
gitalis.  Prep.  Foxglove  leaves  lb.  ij ;  lard  lb.iiss ; 
boil  till  crisp,  and  strain  with  pressure. 

OINTMENT,  EDINBURGH.  Prep.  Black 
basilicon  3  lbs. ;  milk  of  sulphur  2  lbs. ;  mix.  Used 
for  itch.  Collier  says  that  this  ointment  is  the 
same  as  the  ung.  veratri  of  the  P.  L.,  with  the 
addition  of  a  little  sal  ammoniac. 

OINTMENT,  ELDER,  (FLOWrERS.)  Syn. 
Ung.  Sambuci.  Prep.  (P.  L.)  Elder  flowers  and 
lard,  of  each,  lb. ij;  boil  until  crisp,  then  strain 
through  a  cloth.  Emollient.  A  much  better  oint¬ 
ment  may  with  proper  care  be  prepared  from  the 
distilled  water,  and  this  is  generally  done  on  the 
large  scale.  The  following  formula  is  commonly 
used: — Lard,  (hard,  white,  and  sweet,)  25  lbs.; 
prepared  mutton  suet  5  lbs. ;  melt  in  a  well-tinned 
or  earthen  vessel,  add  elder-flower  water  3  gal¬ 
lons  ;  agitate  for  half  an  hour,  and  set  it  aside ; 
the  next  day  gently  pour  oft’  the  water,  remelt 
the  ointment,  add  benzoic  acid  3  dr. ;  otto  of 
roses  20  drops ;  essence  of  bergamotte  and  oil 
of  rosemary,  of  each,  30  drops  ;  again  agitate 
well,  let  it  settle  for  10  minutes,  and  then  pour 
off  the  clear  into  pots.  Very  fine,  and  keeps 
well. 

OINTMENT,  ELDER,  (LEAVES.)  Syn. 
Green  Ointment.  Ung.  Viride.  Ung.  Sambuci. 
Ung.  Samb.  Viride.  Prep.  I.  (P.  L.  1746.)  Green 
oil  lb.  iij ;  wax  §x ;  melt,  and  stir  till  cold.  Does 
not  grain. 

II.  Lard  1  cwt. ;  prepared  suet  14  lbs. ;  fresh 
elder  leaves  56  lbs.  ;  boil  till  crisp,  strain  off  the 
oil,  put  it  over  a  slow  fire,  and  gently  stir  it  till  it 
acquires  a  bright  green  color. 

III.  Leaves  lb.  iij  ;  lard  lb.  iiij  ;  suet  lb.  ij. 
Both  the  above  are  emollient  and  cooling.  The 
last  two  formula?  are  those  employed  in  the  whole¬ 
sale  trade.  The  ointment  should  be  allowed  to 
cool  slowly,  with  very  little  stirring,  that  it  may 
»  grain ”  well,  as  a  granular  appearance  is  much 
admired.  It  is  a  common  practice  to  add  pow- 


OIN 


456 


OIN 


dered  verdigris  to  deepen  the  color,  but  then  the 
ointment  does  not  keep  well. 

OINTMENT,  ELEMI.  Syn.  Ung.  Elemi, 
(P.  L.)  Linimentum  Arcaei.  Ung.  do.  Do.  do. 
comp.  Prep.  (P.  L.)  Gum  elemi  lb.j ;  suet  lb.  ij ; 
melt  together,  then  add  common  turpentine  %x ; 
olive  oil  f§ij  ;  mix,  and  strain.  Stimulant  and  di¬ 
gestive.  Used  to  old  and  ill-conditioned  sores. 
The  ung.  elemi  cum  terugine  of  St.  George’s 
Hospital  is  made  by  adding  finely  powdered  ver¬ 
digris  3j,  to  every  lb.  ss  of  the  above. 

OINTMENT,  ESCHAROTIC.  Syn.  Ung. 
Escharoticum.  Prep.  (Sir  B.  Brodie.)  Finely 
levigated  verdigris,  sulphate  of  copper,  and  nitric 
oxide  of  mercury,  of  each  3ij  ;  corrosive  sublimate 
3j  ;  lard  q.  s. 

OINTMENT,  EYE.  Syn.  Eye-salve.  Ung. 
Ofhthalmicum.  Prep.  I.  (Dupuytren’s.)  Red 
oxide  of  mercury  10  grs. ;  sulphate  of  zinc  20  grs. ; 
lard  ^'j  i  mix.  For  chronic  inflammation  of  the 
eyelids,  See. 

II.  (Dessault’s.)  Red  precipitate,  carbonate  of 
zinc,  acetate  of  lead,  and  dried  alum,  of  each  3j  ; 
bichloride  of  mercury  Oj  ;  rose  ointment  ;  mix. 
Mostly  used  diluted  with  some  lard.  In  chronic 
ophthalmia,  profuse  discharges,  &c. 

III.  (Spiehnann’s.)  Acetate  of  lead  3j ;  sper¬ 
maceti  cerate  3v  ;  tincture  of  benzoin  (comp.)  0ij ; 
mix.  Cooling.  In  inflammation,  excoriations,  &c. 

IV.  (St.  Yve’s.)  Red  precipitate  3ss  ;  oxide  of 
zinc  3j  ;  fresh  butter  §j  ;  wax  9iv ;  camphor  15 
grs.  As  No.  I. 

V.  (Pellier’s.)  Red  precipitate,  and  carbonate  of 
zinc,  of  each  3iss ;  tutty  3ss ;  red  sulphuret  of 
mercury  3j ;  balsam  of  Peru  15  drops;  lard  §ij. 
In  speck  of  the  eye,  arising  from  small  ulcers  that 
have  healed  up. 

VI.  (Janin’s.)  Tutty,  and  levigated  bole,  of  each 
3ij  ;  white  precipitate  3j  ;  lard  §ss-  In  chronic 
inflammation,  with  excessive  secretion,  &c. 

VII.  (Fricke’s.)  Nitrate  of  silver  10  grs. ;  bal¬ 
sam  of  Peru  3ss  ;  zinc  ointment  3ij.  In  ulcers  of 
the  cornea,  acute,  purulent,  and  chronic  ophthal¬ 
mia,  »&c. 

VIII.  (Guthrie’s.)  Spermaceti  ointment  3j  ;  so¬ 
lution  of  diacetate  of  lead  15  drops  ;  nitrate  of  sil¬ 
ver  2  to  10  grs.;  mix.  As  last.  Both  this  and 
the  preceding  often  occasion  great  pain. 

IX.  (Singleton’s  Golden.)  Orpiment  3j  ;  lard 
q.  s. 

X.  (Smellome’s.)  Verdigris  3ss ;  olive  oil  30 
drops  ;  yellow  basilicon  ;  mix.  In  inflamma¬ 
tion  of  the  eyelids,  &c. 

XI.  (Colliers.)  Dried  alum  3ss ;  powdered 
opium  3j ;  olive  oil  f  3j  ;  spermaceti  ointment  3ij ; 
mix.  For  inflammation  of  the  eyelids,  purulent 
ophthalmia,  &c. 

Remarks.  All  the  above  ointments  should  be 
used  in  very  small  quantities  at  a  time,  and  care¬ 
fully  applied  with  a  camel  hair  pencil  or  a  feather, 
and  not  till  acute  inflammation  has  subsided.  The 
ingredients  entering  into  their  composition  should 
be  reduced  to  the  state  of  very  fine  powder  before 
mixing,  and  the  incorporation  should  be  made  by 
long  trituration  in  a  Wedgewood-ware  mortar,  or 
preferably,  for  those  that  contain  substances  that 
are  very  gritty,  by  levigation  on  a  porphyry  slab, 
with  a  muller. 

OINTMENTS,  FLOWER  OF.  Syn.  Flos 


Unguentorum.  Prep.  Resin,  tharis,  wax,  and 
suet,  of  each  lb.  ss ;  olibanum,  and  Venice  tur¬ 
pentine,  of  each  §iiss  ;  myrrh  f j  ;  wine  £  pint; 
boil  together,  and  add  camphor  3ij.  Suppurative, 
warm. 

OINTMENT  OF  GALLS.  Syn.  Ung.  Gal- 
larum.  Ung.  GALLi®.  Prep.  (P.  D.)  Galls  in 
very  fine  powder  §j  ;  lard  %iv ;  mix.  An  excel¬ 
lent  application  to  piles,  either  alone  or  mixed  with 
an  equal  quantity  of  zinc  ointment. 

OINTMENT  OF  GALLS,  (COMPOUND.) 
Syn.  Ung.  Gallze  compositum,  (P.  L.)  Ung. 
Gallve  et  Opii,  (P.  E.)  Prep.  (P.  L.)  Galls 
finely  powdered  3ij ;  powdered  opium  3ss,  (3j,  P. 
E. ;)  lard  ^ij,  (3j>  P-  E. ;)  mix.  Anodyne,  astrin¬ 
gent.  An  excellent  application  to  blind  piles,  and 
prolapsus  ani.  Some  persons  add  camphor  3j. 

OINTMENT,  GALLS  AND  MORPHIA. 
Syn.  Ung.  Gall.e  cum  Morphia.  Prep.  (Paris.) 
Morphia  2  grs. ;  olive  oil  f  3ij ;  triturate,  and  add 
finely  powdered  galls  3j  ;  zinc  ointment  ^j.  In 
piles,  to  allay  pain. 

OINTMENT,  GOLD.  Sijn.  Pommade  d’Or. 
Ung.  Auri.  Prep.  I.  (Legrand.)  Powdered  gold 
12  grs. ;  lard  ;  mix.  For  frictions. 

II.  (Majendie.)  Amalgam  of  gold  3j  ;  lard  §j. 
For  endcrmic  use.  (See  Gold.) 

OINTMENT,  HELLEBORE.  Syn.  Ung. 
Veratri,  (P.  L.  &  D.)  Ung.  Hellebori  albi. 
Prep.  (P.  L.)  Powdered  white  hellebore  §ij  ;  lard 
§viij  ;  oil  of  lemons  20  drops  ;  mix.  In  itch,  lepra, 
ringworm,  &c. ;  and  to  destroy  insects  in  the  hair 
of  children.  It  should  be  used  with  caution. 

OINTMENT,  HELLEBORE,  (COM¬ 
POUND.)  Prep.  (Rayer.)  White  hellebore  §j ; 
sal  ammoniac  3iv  ;  lard  ^viij ;  mix. 

OINTMENT,  HEMLOCK.  Syn.  Ung.  Co- 
nii.  Prep.  (P.  D.)  Fresh  leaves  of  hemlock,  and 
lard,  equal  parts ;  boil  till  crisp,  and  strain  with 
pressure  through  linen.  For  glandular  and  scir¬ 
rhous  swellings,  painful  piles,  cancerous  sores,  &c. 

OINTMENT,  HENBANE.  Syn.  Ung. 
Hyoscyami.  Prep.  As  the  last.  As  a  sedative 
and  anodyne  application  to  painful  swellings  and 
piles,  and  irritable  ulcers  ;  and  in  neuralgic  pains, 

OINTMENT  FOR  HORSES.  Prep.  I.  ( For 
canker.)  Tar  8  oz. ;  lard  4  oz. ;  oil  of  vitriol,  or 
verdigris,  1  oz. 

II.  {For  fistula.) — a.  Yellow  basilicon  8  oz. ;  oil 
of  turpentine  and  verdigris,  of  each  1  oz. ;  mix. — 
b.  Qintment  of  nitrate  of  mercury  4  oz. ;  oil  of 
turpentine,  and  lard,  of  each  I  oz.  ;  mix. 

III.  ( For  grease.)  Lard  4  oz. ;  white  lead  ,1 
oz. ;  mix. 

IV.  {For  cracked  hoofs.)  Tar  and  tallow  equal 
parts,  melted  together. 

V.  {Heel  ointment.)  To  the  last  add  verdigris 
2  oz.  to  each  pound. 

VI.  {For  foot  rot.)  Lard  and  Venice  turpentine, 
of  each  4  oz. ;  melt,  and  add  blue  vitriol  1  oz.  For 
horses,  cows,  or  sheep. 

VII.  {For  mange.) — a.  Lard  and  sulphur 
vivum,  of  each  4  oz. ;  yellow  basilicon,  and  oil  of 
turpentine,  of  each  3  oz. ;  mix. — b.  To  the  last 
add  tar  and  suet,  of  each  4  oz. — c.  Soft  soap,  oil 
of  turpentine,  lard,  and  flowers  of  sulphur,  of 
each  4  oz. ;  mix. 

OINTMENT,  IIYPOCHLORIDE  OF  SUL- 


OIN 


457 


OIN 


PIJUR.  Syn.  Ung.  Sulphuris  Hypochloridi. 
Prep.  (Copland.)  Hypochloride  of  sulphur  3j ; 
lard  Jj. 

OINTMENT,  HYDRIODATE  OF  AM¬ 
MONIA.  Syn.  Ung.  Ammonias  Hydriodatis. 
Prep.  (Ellis.)  Hydriodate  of  ammonia  3j  ;  lard 
5j;  mix. 

OINTMENT,  IODATE  OF  ZINC.  Syn. 
Ung.  Zinci  Iodatis.  P6mma.de  avec  l’Iodate 
de  Zinc.  Prep.  Iodate  of  zinc  3j  ;  lard  §j  ;  inix. 
Used  in  scrofula,  &c. 

OINTMENT,  IODIDE  OF  BARIUM.  Syn. 
Ung.  Barii  Iodide  Prep.  (Majendie.)  Iodide  of 
barium  4  grs. ;  lard  §j. 

OINTMENT,  IODIDE  OF  LEAD.  Syn. 
Ung.  Plumbi  Iodidi.  Prep.  (P.  L.)  Iodide  of  lead 
Jj ;  lard  fviij  ;  mix.  Applied  by  friction  to  scrofu¬ 
lous  and  other  indolent  glandular  swellings. 

OINTMENT,  IODIDE  OF  MERCURY. 
Syn.  Pommade  de  proto-iodure  de  Mercure. 
Ung.  Hydrargyri  Iodidi.  Prep.  (P.  L.)  White 
wax  fij  ;  lard  %vj  ;  melt,  and  when  nearly  cold 
triturate  with  iodide  of  mercury  Jj-  Used  in  tuber¬ 
cular  skin  diseases,  and  as  a  dressing  for  ill-condi- 
#Dned  sores,  scrofulous  ulcers,  &c. ;  it  should  be 
used  with  caution. 

OINTMENT,  IODIDE  OF  POTASSIUM. 
Syn.  Pommade  avec  l’Hydriodate  de  Potasse. 
Ung.  Potass,®  Hydriodatis.  Prep.  (Majendie.) 
Iodide  of  potassium  3j  ;  lard  3xij  ;  mix.  In  scro¬ 
fula,  bronchocele,  glandular  swellings,  &c. 

OINTMENT,  IODINE.  Syn.  Ung.  Iodinh. 
Prep.  (P.  D.)  Iodine  3j  ;  lard  Jj  ;  mix.  For 
scrofulous  sores,  glandular  swellings,  Ac. ;  either 
alone,  or  mixed  with  lard. 

OINTMENT,  IODINE,  (COMPOUND.) 
Syn.  Pommade  d’Hydriodate  Iodure  de  Po¬ 
tasse.  Ointment  of  Iodurf.ted  Iodide  of  Po¬ 
tassium.  Ung.  Iodinii  compositum,  (P.  L.)  Ung. 
Iodinei,  (P.  E.)  Prep.  (P.  L.)  Iodine  3ss  ;  iodide 
of  potassium  3j  ;  rectified  spirit  f  3j ;  triturate  to¬ 
gether,  then  add  lard  ^ij-  In  glandular  enlarge¬ 
ments,  Ac.:  stronger  than  the  simple  ointment. 

OINTMENT,  IODOH  Y  DRARGYRATE 
OF  IODIDE  OF  POTASSIUM.  Syn.  Ung. 

IODOIIYDRARGYRATIS  POTASSII  IoDIDI.  Prep. 
,(Puche.)  Biniodide  of  mercury,  and  iodide  of  po- 
'tassium,  of  each  8  grs. ;  lard  fj. 

OINTMENT,  ITCH.  Syn.  Ung.  Antipso- 
RICdm.  Prep.  I.  (De  La  Harpe.)  Flowers  of  sul¬ 
phur  Jij  ;  sulphate  of  zinc  3ij  ;  powdered  helle¬ 
bore  3iv  ;  soft  soap  §iv  ;  lard  g viij ;  mix. 

II.  (Bateman's.)  See  page  100. 

III.  (Bailey’s.)  See  page  88. 

IV.  (Jackson’s.)  Lard,  palm  oil,  flowers  of  sul¬ 
phur,  and  white  hellebore,  equal  parts. 

V.  (Common.)  Palm  oil  1  lb. ;  lard  5  lbs. ;  white 
ead  J  lb.  ;  corrosive  sublimate  4  oz. ;  mix  well. 

OINTMENT,  LARD.  Syn.  Ung.  Adipis. 
•ard  washed  with  rose  water. 

OINTMENT,  LAUREL.  Syn.  Ung.  Lari- 
WM  vulgare.  Common  Oil  of  Bays.  Prep. 
^aurel  leaves  1  lb. ;  laurel  berries  £  lb. ;  cabbago 
saves  4  oz. ;  neats’  foot  oil  5  lbs.  ;  suet  2  lbs. ; 
■oil,  express,  and  cool  slowly,  to  let  it  “  grain .” 
OINTMENT,  LEAD.  Syn.  Ung.  Lytiiar- 
tri  Acf.tati.  Prep.  (P.  C.)  Wax  ointment  Jj ; 
olution  of  diacetate  of  lead  3ss. 

OINTMENT,  LEAD,  /COMPOUND.)  Syn. 
58 


Higgin’s  Neutral  Ointment.  Kirkland’s  Neu¬ 
tral  Cerate.  Ung.  Plumbi  compositum.  Prep. 
(P.  L.)  Prepared  chalk  gviij  ;  distilled  vinegar 
f  §vj  ;  mix,  and  when  the  effervescence  ceases, 
add  lead  plaster  lb.  iij,  previously  melted  with  olive 
oil  1  pint,  and  stir  till  cold.  Used  as  a  dressing  to 
indolent  ulcers.  See  Cerate,  Kirkland’s. 

OINTMENT,  LEAD  AND  MORPHIA. 
Syn.  Ung.  Plumbi  cum  Morphia.  Prep.  (Ged- 
dings.)  Carbonate  of  lead  ^ss  ;  sulphate  of  mor¬ 
phia  15  grs. ;  stramonium  ointment  Jj  5  olive  oil 
q.  s. 

OINTMENT,  LE  MORT’S.  Lard  7  oz. ; 
Venice  turpentine,  litharge,  corrosive  sublimate, 
and  carbonate  of  lead,  of  each  1  oz. ;  alum  3  dr.; 
vermilion  to  color. 

OINTMENT,  LUPULINE.  Syn.  Ung.  Lupu- 
linas.  Prep.  (Freake.)  Lupulina  3j ;  lard  3iij. 
To  relieve  cancerous  pains.  The  Ointment  of 
Hops  (Ung.  Lupuij,  Van  Mons)  is  made  with 
hops  §ij  ;  lard  ^x ;  in  the  same  way  as  ointment 
of  belladonna. 

OINTMENT,  MANGANESE.  Syn.  Ung. 
Manganesii  Binoxydi.  Prep.  Black  oxide  of 
manganese  3j  ;  lard  yj.  For  scrofulous  swellings, 
itch,  scaldhead,  &c. 

OINTMENT,  MERCURIAL.  Syn.  Unction. 
Blue  Ointment.  Neapolitan  do.  Strong  Mer¬ 
curial  do.  Ung.  C^ruleum.  Ung.  Hydrargyri, 
(P.  E.  &  D.)  Ung.  Hyd.  Fortius,  (P.  L.)  Prep. 
I.  (P.  L.  &  E.)  Suet  §j  j  mercury  lb.  ij ;  lard 
^xxiij  ;  triturate  'the  metal  with  the  suet  and  a 
little  of  the  lard,  till  the  globules  are  extinguished, 
then  mix  in  the  remainder  of  the  lard. 

Remarks.  The  Dublin  College  orders  equal 
parts  of  mercury  and  lard.  The  stronger  mercurial 
ointment  of  the  shops  is  usually  made  with  less 
mercury,  and  the  color  is  brought  up  with  finely- 
ground  blue  black,  or  wood  charcoal.  This  fraud 
may  be  detected  by  the  decrease  in  the  sp.  gr.,  and 
by  a  portion  being  left  undissolved  when  a  little  of 
the  ointment  is  treated,  first  with  ether  to  remove 
the  fat,  and  then  with  dilute  nitric  acid  to  remove 
the  mercury.  The  following  is  the  form 'which  is 
very  generally  substituted  for  that  of  the  pharma¬ 
copoeia: — mercury  12  lbs.;  suet  1£  lb.;  lard  1C£ 
lbs.  The  Ung.  Hydrargyri  partes  ^quales  of 
the  shops  is  usually  made  of  mercury  and  lard,  of 
each  12  lbs. ;  suet  IJ  lb.  ***  Mercurial  ointment 
“  is  not  well  prepared  so  long  as  metallic  globules 
may  be  seen  in  it  with  a  magnifier  of  4  powers.” 
(P.*E.)  Its  sp.  gr.  should  not  be  less  than  1-781, 
at  60°.  When  rubbed  on  a  piece  of  bright  cop¬ 
per  or  gold,  it  should  immediately  give  it  a  coating 
of  metallic  mercury.  This  ointment  is  chiefly- 
used  to  introduce  mercury  into  the  system,  when 
the  stomach  will  not  bear  it.  i  to  1  dr.  is  com¬ 
monly  rubbed  into  the  inside  of  the  thigh  night 
and  morning.  (See  Sevum.) 

II.  ( Mild  Mercurial  Ointment.  Ung.  Hyd. 
Mitins,  P.  L.  &.  D.)  Stronger  mercurial  ointment 
lb.  j  ;  lard  lb.  ij  ;  mix.  Used  in  cutaneous  diseases,  as 
a  dressing  to  ulcers,  and  to  kill  insects  on  the  body 
The  ointment  of  the  shops  usually  contains  only 
half  the  above  quantity  of  mercury. 

III.  (Donovan.)  Gray  oxide  of  mercury  3j ; 
lard  §j ;  heat  them  to  350°  for  2  hours,  constantly 
stirring.  Grav  colored.  It  may  also  be  made  from 
the  red  oxide  in  the  same  way,  by  keeping  the 


OIN 


ointment  heated  to  about  300°  for  some  hours. 
Cleaner  and  stronger  than  Ung.  Hyd.  Fort. 
P.  L. 

IV.  (Tyson.)  Black  oxide  of  mercury  (prepared 
by  decomposing  precipitated  calomel  with  liquors 
of  potassa  and  ammonia)  5  lard  lb-j;  mix. 
About  as  active  as  the  last. 

OINTMENT,  MACE.  Syn.  Ung.  Macis. 
Common  Oil  of  Mace.  Prep.  Mace  and  palm  oil, 
of  each  1  lb. ;  beat  to  a  paste,  and  add  melted  beef 
marrow  3  lbs. 

OINTMENT,  MEZEREON.  Syn.  Ung. 
Mezerei.  Prep.  (P.  Cod.)  Mezereon  bark  ^iv, 
(bruised  and  moistened  with  spirit ;)  white  wax 
§iss ;  lard  ^xivss ;  digest  at  212°  for  12  hours, 
press  and  strain. 

OINTMENT,  NERVINE.  Syn.  Ung.  Ner- 
vinum.  Balsamum  no.  Baume’s  Nerval.  Prep. 
(P.  Cod.)  Expressed  oil  of  mace,  and  ox-marrow, 
of  each  3A ;  melt,  and  add  oil  of  rosemary  3ij  ; 
camphor  and  oil  of  cloves  3j ;  balsam  of  tolu  3ij, 
dissolved  in  rectified  spirit  3iv. 

OINTMENT,  NITRATE  OF  MERCURY. 
Syn.  Citrine  Ointment.  Yellow  do.  Mercu¬ 
rial  Balsam.  Ung.  Citrinum,  (P.  E.  &  D.) 
Ung.  Hydrargyri  nitratis,  (P.  L.)  Prep.  Dis¬ 
solve  mercury  3)  in  nitric  acid  sp.  gr.  1-5  f3xj  ; 
and  add  the  solution  to  lard  §vj  and  olive  oil 
f^iv,  melted  in  a  capacious  Wedgewood-ware,  or 
well-glazed  earthen  vessel,  placed  in  a  water-bath, 
at  a  temperature  of  from  180  to  200°  Fahr. ;  mix 
well,  remove  the  heat,  and  stir  till  the  mixture 
ceases  to  evolve  gas,  and  acquires  a  considerable 
degree  of  consistence. 

Remarks.  The  above  are  the  proportions  of  the 
P- L. ; — the  P.  E.  orders  nitric  acid  (1-5)  f^viij, 
f3vj ;  mercury  §iv  ;  lard  fxv  ;  olive  oil  f  ^xxxij  ;— 
the  P.  D.  orders  mercury  §j  ;  acid  3xj  ;  lard  §iv ; 
olive  oil  1  wine  pint; — the  P.  U.  S.  orders  mercury 
Jj ;  acid  3xj  ;  lard  giij  ;  neats’  foot  oil  f  ^ix  the 
P.  Cod.  orders  mercury  30  parts  ;  acid  (sp.  gr.  1-321) 
60.  parts;  lard  and  olive  oil,  of  each  240  parts. 
Good  citrine  ointment  may  be  procured  from  any 
of  the  above  formulte  by  proper  management.  The 
great  art  consists  in  employing  pure  ingredients, 
and  mixing  them  at  the  proper  temperature.  The 
acid  should  be  of  the  full  strength,  or  if  weaker, 
an  equivalent  quantity  should  be  employed.  This 
may  be  ascertained  from  the  table  of  the  sp.  gr.  of 
nitric  acid,  page  442.  If  the  mixture  do  not  froth 
up,  the  heat  should  be  increased  a  little,  as  with¬ 
out  a  violent  frothing  and  reaction  take  place,  the 
ointment  will  not  turn  out  of  good  quality,  hut  will 
rapidly  harden.  This  is  the  whole  difficulty  of  the 
process,  and  it  is  surprising  that  the  preparation  of 
this  ointment,  which  is  not  at  all  difficult,  should 
have  so  long  engaged  the  attention  of  the  pharma¬ 
ceutical  periodicals.  The  Uondon  form  produces 
a  most  beautiful  golden  colored  ointment,  having  a 
buttery  cchsistence,  and  keeps  well,  but  more  acid 
may  be  used  with  advantage. 

Use.  I11  ringworm,  and  various  chronic  skin  dis¬ 
eases  ;  as  a  dressing  to  ulcers,  and  in  various  dis¬ 
eases  of  the  eyes,  especially  chronic  inflammation 
of  the  eyelids,  Ac.  For  most  purposes,  particu¬ 
larly  the  latter,  it  must  be  largely  diluted  with  lard 
or  oil. 

***  This  ointment,  made  with  3  times  the  above 
weights  of  lard  and  oil,  forms  the  milder  citrine 


OIN 


ointment,  (Ung.  Hydrargyri  Nitratis  mitius.) 
The  best  substance  to  dilute  the  stronger  ointment, 
is  fresh  butter,  or  palm,  poppy,  or  almond  oil. 

OINTMENT,  NITRATE  OF  SILVER.  Syn. 
Ung.  Argenti  nitratis.  Prep.  1.  (Velpeau.)  Ni-! 
trate  of  silver  1  gr. ;  lard  3j. — 2.  (Mackenzie.)! 
Nitrate  of  silver  5  grs. ;  lard  §j.  In  purulent  and) 
chronic  ophthalmia,  ulcers  on  the  cornea,  Ac.  It  ; 
should  be  used  with  great  caution. 

OINTMENT,  NITRIC  OXIDE  OF  MER- 1 
CURY.  Syn.  Red  precipitate  Ointment.  Ung. 
Hydrargyri  nitrico-oxydi,  (P.  L.)  Ung.  Hyd.; 
oxydi,  (P.  E.)  Do.  do.  do.  nitrici,  (P.  D.)  Do. 
do.  do.  rubri.  Ung.  Hyd.  subnitratis.  Prep. 
(P.  L.)  Finely-powdered  nitric  oxide  of  mercury 

;  white  wax  3 ij  ;  lard  ^vj  ;  melt,  and  stir  in  the: 
oxide.  The  P.  E.  orders  §viij  of  lard  instead  of ! 
the  wax  and  lard  above.  As  a  stimulant  applica¬ 
tion  to  indolent  sores  and  ulcers,  to  inflamed  eyes, 
Ac. 

OINTMENT,  NITRIC  ACID.  Syn.  Oxy¬ 
genized  Lard.  Pommade  d’Alyon.  Ung.  acidi 
nitrici.  Do.  do.  nitrosi.  Prep.  (P.  D.)  Olivei 
oil  lb.  j  ;  lard  ^iv  ;  melt  together,  and  add  nitrici 
acid  (sp.gr.  1-5)  f3vss;  stir  till  stiff.  This  oint¬ 
ment  has  a  yellow  color,  and  is  frequently  sold  for 
ointment  of  nitrate  of  mercury,  but  the  fraud  may 
be  detected  by  its  not  turning  gray  when  kept1 
heated  for  some  time.  Stimulant ;  used  to  dressi 
foul  ulcers. 

OINTMENT,  OBSTETRIC.  Syn.  Ung. 
obstetricum.  Pommade  obstetricale.  Prep. 
(Chaussier.) — 1.  Extract  of  belladonna  3ij  ;  waterj 
and  lard,  of  each  j;ij ;  mix.  For  dilating  the  ute¬ 
rus. — 2.  ( Pommade  pour  le  toucher.)  Yellow: 
wax,  and  spermaceti,  of  each  Jj ;  olive  oil  ^xvj  ij 
melt,  strain,  add  solution  of  pure  soda  f  jj,  and  stir; 
till  cold. 

OINTMENT,  OPIUM.  Syn.  Ung.  Opiatum. 
Ung.  opii.  Prep. — 1.  Powdered  opium  3j  ;  sper¬ 
maceti  ointment  §i'j  5  mix.  To  allay  pain. — 2. 
(Augustin.)  Opium  3ij ;  ox  gall  §ij ;  digest  2  days,j 
strain,  and  add  lard  5 ij  ;  essence  of  bergamot  10 
drops — 3.  (Brera.)  Opium  3j ;  gastric  juice  of  aj 
calf  q.  s. ;  digest  24  hours,  and  add  lard  §j,  or  q.  s-i 
OINTMENT,  OXIDE  OF  LEAD.  Syn.  Uno.| 
Lytiiargyri.  Ung.  nutritum.  Prep.  (P.  Cod.) 
Litharge  §iij  ;  vinegar  ^iv;  olive  oil  §ix ;  heat 
gently,  and  stir  till  they  combine. 

OINTMENT,  OXIDE  OF  MERCURY. 
Syn.  Ung.  Hydrargyri  oxidi.  Do.  do.  do.  cin- 
erei.  Prep.  Protoxide  of  mercury  j  lard  5''j  5 
mix.  Substituted  for  mercurial  ointment.  (See1 
Donovan’s  and  Tyson’s  Mercurial  Ointments.) 

OINTMENT,  OXIDE  OF  SILVER.  Syn. 
Ung.  Argenti  oxydi.  Prep.  (Serre.)  Oxide  of 
silver  16  grs.  ;  lard  §j  ;  mix.  For  scrofulous  and 
syphilitic  sores,  Ac. 

OINTMENT,  OXIDE  OF  ZINC.  Syn: 
Ung.  Zinci,  (P.  L.  A  E.)  Ung.  Zinci  oxydi,  (P- 
D.)  Prep.  (P.  L.)  Oxide  of  zinc  i  lard  3vj  ij 
mix.  Desiccative  ;  in  various  skin  diseases  at-j 
tended  with  profuse  discharges,  in  burns,  blisters,) 
excoriations,  Ac.,  and  in  chronic  inflammations  of) 
the  eye.  The  ointment  of  crude  oxide  of  zincj 
(Ung.  Putins,  Ung.  Zinci  Oxydi  imparl )  is  made, 
of  prepared  tuttv  1  part ;  lard  5  parts. 

OINTMENT,  PHOSPHORUS.  Syn.  Ung. 
Phosphor atum.  Prep.  (P.  Cod.)  Phosphorus  3j : 


458 


OIN 


459 


OIN 


lard  3vj  3iij ;  mix  in  a  bottle,  melt  in  a  water- 
bath,  and  shake  till  cold. 

OINTMENT,  PHOSPHORIC  ACID.  Syn. 
Ung.  Acidj  Piiosphorici.  Prep.  (Soubeirau.) 
Phosphoric  acid  3j  ;  lard  mix.  In  caries  of 

f  np  hntlPQ  /V  P 

OINTMENT,  PEPPER.  Syn.  Pepper  Salve. 
Ung.  Piperis  nigri.  Prep.  (P.  D.)  Finely-pow¬ 
dered  black  pepper  ;  lard  lb.  j;  mix.  Stimu¬ 
lant  ;  irritant ;  used  in  ringworm,  &c. 

OINTMENT,  PITCH.  Syn.  Black  Basili- 
con.  Ung.  Tetrapiiarmacum.  Ung.  Basilicum 
nigrum.  Ung.  Picis  nigr,e,  (P.  L.)  Prep.  Black 
pitch,  wax,  and  resin,  of  each,  %ix  ;  olive  oil  f  jjxvj ; 
melt  together,  and  stir  till  cold.  Stimulant  and 
digestive ;  used  in  eruptions,  scald-head,  &c. 

OINTMENT,  PITCH,  (COMPOUND.) 
Prep. — 1.  (Ung.  Picis  compositum,  St.  B.  H.) 
Pitch  ointment  and  ointment  of  acetate  of  lead, 
equal  parts.  Stimulant  and  desiccant. — 2.  (Ung. 
Picis  cam  Sulphure,  Guy’s  H.)  Tar  lb.  ss  ;  wax 
fss,  (Jj ;)  flowers  of  sulphur  ^ij  ;  mix.  In  itch,  pso¬ 
riasis,  and  other  scaly  skin  diseases,  ringworm,  & c. 

OINTMENT,  PICROTOXINE.  Syn.  Ung. 
Picrotoxin.e.  Prep.  (Jager.)  Picrotoxine  10  grs. ; 
lard  ;  mix.  In  obstinate  porrigo,  (ringworm  ;) 
and  diluted  with  olive  oil,  to  destroy  vermin  on  the 
body. 

OINTMENT  FOR  PILES.  Syn.  Ung.  H.e- 
morriioidale.  Prep.  I.  (Dr.  Gedding.)  Carbon¬ 
ate  of  lead  3iv  ;  sulphate  of  morphia  15  grs. ;  stra¬ 
monium  ointment  ;  olive  oil  q.  s.  To  allay  pain 
and  inflammation. 

II.  Spermaceti  ointment  8  oz. ;  powdered  galls 
1  oz. ;  do.  opium  1  dr. ;  solution  of  diacetate  of 
lead  1£  oz.  (See  Piles.) 

OINTMENT,  PLATINUM.  Syn.  Ung.  Pla¬ 
tini.  Prep.  (Haefer.)  Perchloride  of  platinum  3j ; 
extract  of  belladonna  3ij  ;  lard  §iv  ;  mix. 

OINTMENT,  POMATUM.  Syn.  Ung.  Po¬ 
matum,  (P.  L.  174(5.)  White  Lip  Salve.  Lard 
washed  with  rose  water. 

OINTMENT,  POPLAR  BUDS.  Syn.  Ung. 
Populeum.  Prep.  Bruised  poplar  buds  1  part ; 
lard  3  parts ;  boil  and  strain.  The  old  Ung.  Po¬ 
puleum  consisted  of  a  number  of  green  herbs 
boiled  as  above.  Emollient  and  stimulant. 

OINTMENT,  POPLAR  BUDS,  (COM¬ 
POUND.)  Prep.  (P.  Cod.)  Bruised  poplar  buds 
Jxij ;  fresh  leaves  of  poppies,  henbane,  belladon¬ 
na,  and  common  nightshade,  of  each,  fviij  ;  lard 
lb.  ivss.  As  last. 

OINTMENT,  PLUNKET’S.  Prep.  Crows- 
foot  1  handful ;  dog’s  fennel  3  sprigs ;  pound  well, 
add  flowers  of  sulphur  and  white  arsenic,  of  each, 
3  thimblefuls ;  beat  well  together,  form  into  bo¬ 
luses,  and  dry  in  the  sun  ;  then  powder  them  ; 
and  for  use  mix  with  yelk  of  egg,  spread  a  little 
on  a  small  piece  of  pig’s  bladder,  (size  of  half  a 
crown,)  and  apply  to  the  sore,  and  allow  it  to  re¬ 
main  till  it  falls  off  by  itself.  In  cancer:  poison¬ 
ous  ;  requires  great  caution. 

OINTMENT,  QUININE.  Syn.  Ung.  Qui- 
ni.®  fortius.  Prep.  Sulphate  of  quinine  3j ;  lard 
3ij  ;  mix.  Rubbed  into  the  axilla,  to  cure  the 
ague  of  children. 

OINTMENT,  RED  SULPHURET  OF 
MERCURY.  Syn.  Ung.  Hvdrargyri  bisulpiiu- 
eetl  Prep.  (Collier.)  Bisulphuret  of  mercury 


3iss ;  sal  ammoniac  3ss ;  rose  water  f3j ;  lard 
§ss  ;  mix.  In  several  skin  diseases. 

OINTMENT,  RESIN.  Syn.  Yellow  Basi- 
licon.  Ung.  Resinosum,  (P.  E.)  Ung.  Resinas 
alba;,  (P.  D.)  Prep. — 1.  (P.  E.)  Yellow  resin 
!v  ;  beeswax  j.ij ;  lard  §viij  ;  nielt,  and  stir  till 
cold. — 2.  (P.  D.)  Y ellow  wax  lb.  j  ;  white  (yel¬ 
low)  resin  lb.  ij  ;  lard  lb.  iv  ;  as  above. 

OINTMENT,  RINGWORM.  Syn.  Ung. 
Contra-tineam.  Prep.  1. — Soda  6  parts  ;  slaked 
lime  40  parts  ;  lard  1200  parts  ;  mix. — 2.  Lard 
and  ointment  of  black  pitch,  of  each,  §ij  ;  oint¬ 
ment  of  nitrate  of  mercury  Jj  ;  mix.  The  hair 
must  be  cut  o(F  close,  and  the  part  washed  clean 
before  each  application. 

OINTMENT,  ROSE.  Syn.  Rose  Lip-salve. 
Ung.  Rosatum.  Ung.  Adipis,  (P.  L.  1788.)  Prep. 
(P.  Cod.)  Washed  lard  lb.  ij  ;  roses  (ceutif.)  lb.  ij  ; 
bruise  the  leaves,  melt  with  the  lard,  and  in  2 
days  again  melt,  and  press  ;  add  roses  lb.  ij,  and 
repeat  the  process  ;  lastly  strain,  press,  and  color 
with  alkanet  root,  if  required  red. 

OINTMENT,  RUBEFACIENT.  Syn.  Ung. 
Rubefaciens.  Prep.  (Richard.)  Finely-powdered 
cantharides  and  camphor,  of  each,  3j  ;  lard  Jj  ; 
mix. 


OINTMENT,  RUE.  Syn.  Ung.  Rutas.  Prep. 
(Sp.  Ph.)  Leaves  of  rue,  wormwood,  and  pepper¬ 
mint,  of  each,  ^ij  5  lard  ^xvj  ;  boil  and  strain. 

OINTMENT,  SAVINE.  Syn.  Ung.  Sabi¬ 
na;.  Prep.  (P.  D.)  Fresh  savine  leaves  lb.  ss  ; 
lard  lb.  ij  ;  boil  till  crisp,  strain,  and  add  beeswax 
lb.  ss. 

OINTMENT,  SCROPHULARIA.  Syn. 
Ung.  Scrophulari.e.  Prep.  (P.  D.)  Green  leaves 
of  knolted-rooted  fig-wort  and  lard,  of  each,  lb.  ij  ; 
prepared  suet  lb.  j  ;  boil  till  crisp,  and  strain  with 
pressure.  In  ringworm,  “  burnt  holes,”  and  some 
other  cutaneous  affections. 

OINTMENT,  SIMPLE.  Syn.  Ointment  of 
White  Wax,  simple  Dressing.  Ung.  Simplex, 
(P.  E.)  Ung.  Cer®  alba;,  (P.  D.)  Prep. — 1. 
(P.  D.)  Lard  lb.  iv  ;  white  wax  lb.  j ;  melt  togeth¬ 
er,  and  stir  till  cold.— 2.  (P.  E.)  Olive  oil  f^vss; 
white  wax  ^ij  ;  as  last.  A  simple  unguent.  The 
Ung.  Simplex,  P.  L.  1746,  was  lard  washed  with 
rose  water.  (See  Cerate,  Simple.) 

OINTMENT,  SPERMACETI.  Syn.  White 
Ointment.  Ung.  Album,  (P.  L.  1746.)  Ung. 
Spermatis  ceti.  Ung.  Cetacei,  (P.  L.)  Prep. 


(P.  L.)  White  wax  3ij  ;  spermaceti  3vj  ;  olive  oil 
f^iij ;  melt  together.  The  Ung.  cetacei  of  tha 
Dublin  Pharmacopceia  is  made  with  white  wax 
lb.  ss  ;  spermaceti  Ib.j ;  lard  lb.  ig;  and  in  consis¬ 
tence  resembles  the  spermaceti  cerate,  P.  L.  In 
trade,  the  Dublin  form,  with  double  (he  amount 
of  lard,  is  commonly  adopted.  (See  Cerates.) 

OINTMENT,  STAVESACRE.  Syn.  Ung. 
Stapiiisagri®.  Prep.  (Swediaur.)  Powdered 
stavesacre  Jj  5  lard  5*U  5  nie^  t0£ether,  digest  3 
hours,  and  strain.  In  itch,  and  to  destroy  ver¬ 
min  on  the  body,  (pediculi.)  A  similar  ointment 

is  used  by  farriers.  ,  „  ,, 

OINTMENT,  STRAMONIUM.  Syn.  Ung. 
Stramonii.  Prep. — 1.  (P- U.  S.)  Fresh  thorn- 
apple  leaves  ;  lard  fv ;  digest  as  last,  and 
strain— 2.  (Pereira.)  Powdered  leaves  ;  lard 
?iv ;  mix.  Anodyne.  Used  to  dress  irritable  ul¬ 
cers,  and  as  an  application  to  painful  piles. 


01 N 


460 


OLE 


OINTMENT,  SUBSULPHATE  OF  MER¬ 
CURY.  Syn.  Ung.  Hydrargyri  subsulphatis. 
Prep. — 1.  (Alibert.)  Turpeth's  mineral  3ij ;  lard 
§iv ;  mix. — 2.  (Biett.)  Turpeth’s  mineral  3j ;  sul¬ 
phur  3ij ;  lard  §ij ;  essence  of  lemon  15  drops. 
Used  in  some  scaly  skin  diseases,  &c. 

OINTMENT,  SULPHURIC  ACID.  Syn. 
Ung.  Acidi  Sulphurici.  Prep.  (P.  D.)  Sulphu¬ 
ric  acid  3j,  (f3ss  ;)  lard  ,  mix.  Stimulant ;  used 
in  paralysis,  hemorrhages,  itch,  &c. ;  more  cleanly 
than  the  sulphur  ointment.  For  children  it  is 
made  with  only  ^  or  ^  as  much  acid. 

OINTMENT,  SULPHATE  OF  ZINC.  Syn. 
Ung.  Zinci  Sulpiiatis.  Prep.  (Scarpa.)  Sulphate 
of  zinc  3j ;  lard  ;  mix.  Astringent.  In  some 
chronic  skin  diseases. 

OINTMENT,  SULPHUR.  Syn.  Ung.  Sul- 
phuris,  (P.  L.  E.  &  D.)  Prep.  (P.  L.)  Sublimed 
sulphur  ^ iij  j  Hrd  ^vj ;  essence  of  bergamotte  20 
drops ;  mix.  The  P.  E.  and  D.  order  1  to  4,  and 
omit  the  bergamotte.  In  itch,  scald-head,  and 
several  other  skin  diseases. 

OINTMENT,  SULPHUR,  (COMPOUND.) 
Syn.  Itch  Ointment.  Ung.  Sulpiiuris  composi- 
tum.  Prep.  (P.  L.)  Sulphur  and  soft  soap,  of 
each,  fvj ;  white  hellebore  i  nitre  3j ;  lard 
lb.  iss ;  essence  of  bergamotte  3ss ;  mix.  As  the 
last,  but  stronger,  and  more  irritating,  though 
more  efficacious. 

OINTMENT,  SULPHURET  OF  POTAS¬ 
SIUM.  Syn.  Ung.  Potassii  Sulphureti.  Prep. 
(Alibert.)  Subcarbonate  of  soda  and  sulphuret  of 
potassium,  of  each,  3iij ;  lard  ^ij ;  mix.  In  chro¬ 
nic  skin  diseases,  especially  itch,  psoriasis,  lepra, 
eczema,  &c. 

OINTMENT,  TANNIN.  Syn.  Ung.  Tan- 
nini.  Prep.  (Richard.)  Tannin  3ij  ;  water  f3ij  ; 
triturate  together,  and  add  lard  §iss.  Astringent. 
An  excellent  application  to  piles. 

OINTMENT,  TAR.  Syn.  Ung.  Picis 
liquids.  (P.  L.  E.  &  D.)  Prep.  (P.  L.)  Tar 
and  mutton  suet  equal  parts ;  melt  together,  and 
stir  till  cold.  As  an  application  to  scald-head, 
ringworm,  foul  ulcers,  &c. 

OINTMENT,  TOBACCO.  Syn.  Ung. 
Tabaci.  Prep.  (P.  U.  S.)  Fresh  tobacco  leaves 
chopped  small  §j ;  lard  lb.  j ;  boil  till  crisp,  and 
strain  through  linen.  Used  for  irritable  ulcers, 
ringworm,  and  other  diseases  of  the  skin.  It 
should  be  used  with  caution. 

OINTMENT,  TRIPHARMIC.  Syn.  Ung. 
Tripharmacum.  Prep.  (P.  L.  1745)  Lead 
plaster  §iv ;  olive  oil  ffiv;  vinegar  f§j;  melt, 
and  stir  till  they  combine.  Cooling  and  desic¬ 
cative. 

OINJMENT,  VERATRINE.  Syn.  Ung. 
Veratrin^l.  Pommade  de  Veratrine.  Prep. — 1. 
(Turnbull.)  Veratrina  10  to  20  grs. ;  olive  oil  a 
few  drops  ;  triturate  and  add  lard  §j. — 2.  (Majen- 
die.)  4  grs.  to  the  ounce. — 3.  (Pereira.)  20  to  40 
grs.  to  the  ounce.  In  neuralgia,  neuralgic  rheuma¬ 
tism,  gout,  Ac. 

OINTMENT,  VERDIGRIS.  Syn.  Ung. 
JEruginis,  (P.  E 1  Ung.  Cupri  Subacetatis, 
(P.  D.)  Prep. — 1.  (P.  E.)  Resinous  ointment 
§xv  ;  verdigris  in  fine  powder  Jj  ;  mix. — 2.  (P.  D.) 
Verdigris  §ss  ;  olive  oil  §j ;  triturate  and  add  resin 
ointment  lb.  j. — 3.  Verdigris  §j  ;  lard  §xv  ;  mix. 
All  the  above  are  eschurotic  and  detergent,  and 


are  used  as  occasional  dressings  to  foul  and  flabby 
ulcers,  to  keep  down  fungous  flesh,  and  diluted 
with  oil  or  lard  in  scrofulous  ulceration  and  in¬ 
flammation  of  the  eyelids. 

OINTMENT,  VINEGAR.  Syn.  Ung. 
Aceti.  Prep.  (Dr.  Cheston.)  Olive  oil  lb.  j ; 
white  wax  §iv ;  melt,  cool  a  little,  add  vinegar 
§ij,  and  stir  till  cold.  A  cooling  astringent  dres¬ 
sing,  and  as  a  salve  in  chronic  ophthalmia. 

OINTMENT,  WAX,  (YELLOW.)  Syn. 
Ung.  Ceral  flavze.  Prep.  (P.  D.)  Beeswax 
lb.  j  ;  lard  lb.  iv ;  melt  together.  A  mild  and 
cooling  dressing.  (See  Cerate,  Simple.) 

OINTMENT,  WHITE,  (CAMPHORA¬ 
TED.)  Syn.  Ung.  Album  Camphoratum.  Prep. 
(P.  L.  before  1745.)  Simple  ointment  §v ;  camphor 
3ij ;  dissolve  by  a  gentle  heat,  add  finely-powdered 
carbonate  of  lead  §j,  and  stir  till  cold. 

OINTMENT,  WHITE  PRECIPITATE. 
Syn.  Ointment  of  Ammonio-ciiloride  of  Mer¬ 
cury.  Ung.  Hydrargyri  Ammonio-chloridi, 
(P.  L.)  Ung.  Pr^ecipitati  Albi,  (P.  E.)  Ung. 
Hydrargyri  Submuriatis  Ammoniati,  (P.  D.) 

Prep.  (P.  L.)  White  precipitate  3j  ;  lard  §jss ; 
mix.  Stimulant,  alterative,  and  detergent ;  in  the 
itch,  scald-head,  and  various  other  skin  diseases ; 
in  inflammation  of  the  eyes,  and  to  destroy  vermin 
on  the  body. 

OINTMENT,  WORM.  Syn.  Ung.  Vermi- 
fugum.  Prep.  (Bat.  Ph.)  Aloes  3j ;  dried  ox¬ 
gall  3iss  ;  lard  §iss  ;  mix. 

OINTMENT,  YELK  OF  EGG.  Syn.  Ung. 
Ovorum.  Prep.  (Soubeiran.)  Oil  of  almonds 
§iss  ;  yellow  wax  §ss  ;  melt  together,  and  when 
nearly  cold,  add  the  yelk  of  one  egg  and  mix 
well.  Applied  to  sore  nipples. 

OINTMENT,  ZINC,  (COMPOUND.)  Syn. 
Ung.  Zinci  cum  Lycopodio.  Prep.  (Hufeland.) 
Oxide  of  zinc  and  lycopodium,  of  each  3j  ;  simple 
cerate  ;  mix.  In  excoriations  and  ulcerations, 
especially  of  the  eyes,  either  alone  or  diluted  with 
almond  oil. 

OLEFIANT  GAS.  Syn.  Heavy  inflammable 
Air.  Carbureted  Hydrogen.  Hyduret  of 
Acetule.  It  may  be  obtained  by  heating  a  mix¬ 
ture  of  1  part  of  alcohol  and  6  parts  of  oil  of 
vitriol,  and  as  soon  as  sulphurous  gas  begins  to 
come  over,  passing  the  product  first  through  milk 
of  lime  and  then  through  oil  of  vitriol.  This  gas 
is  a  little  lighter  than  atmospheric  air,  and  burns 
with  a  bright  white  flame.  When  mixed  with  an 
equal  volume  of  chlorine  over  water,  it  soon  con¬ 
denses  into  an  oily  looking  liquid  ;  hence  the  name 
olefiant  gas  was  given  it  by  the  Dutch  chemists. 
It  smells  like  oil  of  caraway.  It  is  the  presence 
of  olefiant  gas  in  coal  gas  that  principally  gives  to 
the  latter  its  illuminating  properties.  This  gas 
was  formerly  called  per-  or  bi-carburcted  hy¬ 
drogen. 

OLJ2IC  ACID.  An  oily  acid,  discovered  by 
Chcvreul  in  fat. 

Prep.  Saponify  the  pure  oil  of  almonds,  decom¬ 
pose  the  soap  with  a  dilute  acid,  and  digest  the 
resulting  oily  acid  in  a  water-bath  with  half  its 
weight  of  oxide  of  lead  for  some  hours,  constantly 
stirring ;  then  agitate  the  mixture  with  twice  its 
volume  of  ether  in  a  close  vessel,  and  in  24  hours 
decant  the  clear  ethereal  solution ;  decompose 
with  dilute  muriatic  acid,  collect  the  acid  that 


OPH 


461 


OPI 


separates,  and  remove  the  ether  by  evaporation. 
To  render  it  still  purer  it  must  be  again  saponified 
with  caustic  soda,  and  the  soap  repeatedly  dis¬ 
solved  in  a  solution  of  soda,  and  as  often  separated 
by  adding  common  salt,  until  it  becomes  nearly 
colorless,  when  it  must  be  decomposed  by  dilute 
muriatic  acid  as  before. 

Props.,  df-c.  An  oily  acid,  insoluble  in  water, 
soluble  in  alcohol,  ether,  and  oil,  and  forming  salts 
with  the  bases  called  oleates. 

OLEIN.  Syu.  Elain.  Huile  absolue.  (From 
l\atov,  oil.)  The  liquid  portion  of  oil  and  fat ;  by 
saponification  it  yields  oleic  acid. 

Prep.  I.  Digest  the  oil  with  a  quantity  of 
caustic  soda  in  solution,  only  sufficient  to  saponify 
half  the  oil,  and  separate  the  undecomposed  oily 
portion  from  the  soap  and  alkaline  solution.  Suc¬ 
ceeds  well  with  recently  expressed  and  fresh  oils. 

II.  Almond  or  olive  oil  1  part ;  strong  alcohol 
8  parts ;  mix«in  a  flask,  heat  nearly  to  boiling, 
agitate,  decant  the  clear  upper  stratum,  and  allow 
it  to  cool ;  filter,  and  gently  distil  off  the  spirit. 
Both  the  above  are  used  by  watchmakers  for  fine 
work,  as  they  will  not  freeze  nor  thicken  at  or¬ 
dinary  temperatures.  Some  years  ago  the  last 
was  sold,  by  a  certain  metropolitan  house,  as 
watchmaker’s  oil,  at  Is.  6d.  a  drachm. 

OLEOMETER.  (From  oleum,  oil  ;  and  me- 
trum,  a  measure.)  An  instrument  for  ascertain¬ 
ing  the  specific  gravity  of  oil.  (See  Hydrometer 
and  Oil.) 

OLEON.  A  peculiar  liquid  obtained  by  the 
distillation  of  oleic  acid  and  lime.  * 

OLEO-PHOSPHORIC  ACID.  A  peculiar 
acid  found  by  Fremy  in  the  brain  and  nervous 
matter. 

OLEO-SACCHARUM.  Syn.  El.eo-Sac- 
Charum.  A  mixture  of  sugar  and  essential  oil. 
The  oleo-sacchara  of  aniseed,  caraway,  pepper¬ 
mint,  pennyroyal,  cinnamon,  and  other  essential 
oils,  are  made  by  rubbing  15  or  16  drops  of  the 
respective  oils  with  white  sugar  1  oz.  ;  and  when 
intended  for  making  extemporaneous  distilled 
waters,  1  oz.  of  magnesia  is  also  added.  The 
oleo-sacchara  of  lemons,  oranges,  &c.,  are  made 
I  from  the  peels,  as  described  at  page  199. 

OLIVILE.  A  white  crystalline  substance, 
obtained  by  Pelletier  from  the  gum  of  the  olive 
tree,  (Olea  Europaea.)  It  is  soluble  in  hot  water 
and  alcohol. 

OLIVINE.  A  white,  crystalline,  bitter  sub¬ 
stance,  obtained  by  Landerer  from  the  leaves  of 
the  olive  tree.  It  dissolves  in  acids. 

OMELETTE.  A  pancake  or  fritter  made  of 
?ggs  ;  much  used  on  the  Continent. 

OMYCHILE.  A  brown,  resinous  substance, 
obtained  by  Scharling  from  inspissated  urine. 

OPHTHALMIA.  Syn.  Ophthalmitis. 
From  o<pda\yos,  the  eye.)  Inflammation  of  the 
ye.  In  ordinary  cases  this  disease  is  confined  to 
he  external  membrane  of  the  globe  of  the  eye,  or 
o  the  eyelids  ;  but  it  occasionally  attacks  the 
clerotica,  cornea,  choroid  coat,  and  retina.  In 
general  it  may  be  relieved  by  fomentations  of 
varm  water,  or  decoction  of  poppy-heads,  and  the 
se  of  aperient  medicines  ;  to  which  leeches  and 
upping  may  be  added  with  advantage.  In 
evere  cases,  general  depletion  and  blisters  to  the 
ape  of  the  neck  must  be  had  recourse  to.  When 


the  inflammation  has  subsided,  mild  astringents 
and  cooling  eye-waters  and  ointments  will  be 
found  useful  ;  but  all  applications  of  this  kind 
should  be  used  with  caution.  The  purulent  oph¬ 
thalmia  of  new-born  infants,  and  that  which  often 
follows  the  smallpox,  measles,  and  fevers,  gener¬ 
ally  yields  to  the  uso  of  mild  astringent  eye¬ 
waters  and  salves,  and  to  the  application,  at  bed¬ 
time,  of  a  drop  of  wine  of  opium  diluted  with  5  or 
6  drops  of  water.  A  very  weak  solution  of  sul¬ 
phate  of  zinc,  or  the  ointment  of  nitric  oxide  of 
mercury,  will  be  found  a  good  application  in  the 
latter  cases.  In  every  variety  the  eye  should  be 
kept  clean  by  careful  ablution  with  warm  milk 
and  water. 

OPIANIC  ACID.  A  crystalline  substance, 
possessing  acid  properties,  resulting  from  the  oxi¬ 
dation  of  narcotine,  discovered  by  Wohler  and 
Liebig.  It  is  obtained  by  dissolving  narcotine  in 
dilute  sulphuric  acid  in  considerable  excess ; 
adding  finely-powdered  oxide  of  manganese,  also 
in  excess ;  and  boiling  till  carbonic  acid  ceases  to 
be  evolved,  when  the  liquid  is  filtered,  and  on 
cooling  forms  a  crystalline  mass  of  opianic  acid. 
This  is  drained  on  a  filter,  pressed,  washed  with 
cold  water,  and  frequently  recrystallized  from  a 
saturated  solution  in  boiling  water.  Scarcely 
soluble  in  cold  water  ;  soluble  in  alcohol. 

OPIATE  EN  POUDRE.  Prep.  Bath  brick 
8  oz. ;  China  ware  4  oz. ;  red  coral  1  oz. ;  cinna¬ 
mon  and  cloves,  of  each  1  dr. ;  mix,  and  reduce 
to  a  very  fine  powder.  Used  as  a  dentifrice  ;  rap¬ 
idly  whitens  the  teeth. 

OPIATE,  ANTI-TUBERCULAR.  ( Lepecq 
de  la  Cloture.)  Prep.  Spermaceti,  crab’s  eyes, 
and  sulphur,  of  each  3ij  ;  conserve  of  roses  ; 
pepper  mushroom  3iij  ;  honey  q.  s.  to  make  an 
electuary.  In  pulmonary  consumption.  Dose. 
Oiiss  to  3iss,  3  or  4  times  a  day. 

OPIUM.  Smyrna  or  Levant  opium  should  be 
chosen,  especially  for  the  manufacture  of  the  salts 
of  morphia,  as  it  contains  on  the  average  from  7 
to  9g  of  that  alkaloid,  and  usually  yields  about  1 2 
to  12i  gof  muriate  of  morphia,  which  is  more  than 
can  be  obtained  from  any  other  variety  of  opium. 
The  following  process  of  Morphiometry  is  given 
by  the  Edinburgh  College  : — Macerate  100  grs.  of 
opium  for  24  hours  in  f  ^ij  of  water,  filter,  and 
strongly  squeeze  the  residue  ;  then  precipitate  with 
carbonate  of  soda  §ss,  dissolved  in  cold  water  f  ^ij  ; 
heat  the  precipitate  till  it  shrinks  and  fuses,  then 
cool  and  weigh  it ;  it  should  weigh  at  least  1 1  grs. ; 
and  when  powdered  be  entirely  soluble  in  a  solu¬ 
tion  of  oxalic  acid. — Another  excellent  process  for 
ascertaining  the  quality  of  opium  is,  to  boil  an  in¬ 
fusion  of  4  parts  of  opium  with  1  part  of  quicklime, 
made  into  a  milk  with  water,  to  filter  while  hot, 
saturate  with  a  dilute  acid,  (hydrochloric,)  and  to 
precipitate  the  morphia  by  ammonia.  (Couerbe.). 

There  have  been  several  modes  of  purifying  opi¬ 
um  adopted  by  various  persons,  among  which  the 
following  may  be  mentioned : — 

Soft  Purified  Opium.  ( Opium  purijicatum 
Molle.)  Picked  opium  softened  with  water  to  a 
pillular  consistence. 

Hard  Purified  Opium.  ( Opium  purif.  durum.) 
Picked  opium  dried  in  a  water-bath  for  pow¬ 
dering.  .  _  . 

Strained  Opium.  (Ext.  Thebaicum.  Opium 


OPO 


462 


OXA 


Colatum.  Opium  Purificutum.  Laudanum  Opi- 
atum.)  Opium  dissolved,  or  softened,  in  an  equal 
weight  of  water,  pressed  through  canvass,  and 
evaporated  to  a  pillular  consistence. 

Homberg’s  Purified  Opium.  Opium  exhausted 
by  repeated  coction  in  10  or  12  times  its  weight  ot 
water,  and  the  mixed  liquors  evaporated  to  J,  and 
kept  boiling  for  2  or  3  months,  adding  water  from 
time  to  time,  then  straining  and  evaporating  to  a 
pillular  consistence. 

Baume’s  Purified  Opium.  The  same  as  the 
last. 

Cornette’s  Purified  Opium.  The  common 
extract  dissolved  in  cold  water,  strained,  and  evap¬ 
orated  to  an  extract,  and  the  process  repeated  sev¬ 
eral  times. 

Josse’s  Purified  Opium.  Crude  opium  worked 
under  water  as  long  as  any  thing  is  dissolved,  the 
solution  strained,  and  evaporated  to  an  extract. 

Accarie’s  Purified  Opium.  Infusion  of  opium 
digested  with  powdered  charcoal  for  some  days, 
strained,  clarified  with  white  of  egg,  and  evapo¬ 
rated  to  an  extract. 

Powel’s  Purified  Opium.  Opium  exhausted 
by  coction  with  water,  the  residuum  treated  with 
spirit  of  wine,  and  the  mixed  tincture  and  decoc¬ 
tion  evaporated  to  an  extract. 

Neumann’s  Opium.  Infusion  of  opium,  strained, 
fermented  with  a  little  sugar,  set  it  in  a  warm 
place,  and  when  the  fermentation  slackens,  it  is 
again  excited  by  stirring  up  the  lees;  continue 
this  for  some  months,  or  as  long  as  it  can  be  made 
to  ferment.  It  is  either  evaporated  to  an  extract 
or  kept  in  the  liquid  form. 

Lancelotte’s  Prepared  Opium.  Opium  lb.  j ; 
quince  juice  1  gall. ;  pure  potassa  ;  sugar  §iv  ; 
ferment  for  some  time,  evaporate  to  a  sirup,  digest 
in  spirit  of  wine,  filter,  and  distil  off  the  spirit. 

Quercetan’s  Opium.  Vinegar  of  opium  evapo¬ 
rated  to  an  extract. 

Glaser’s  Prepared  Opium.  An  infusion  of 
opium  made  with  may-dew,  filtered  and  evapo¬ 
rated. 

Glauber’s  Prepared  Opium.  Opium  5jiv  ;  spirit 
of  salt  §iss  ;  cream  of  tartar  §j  ;  mix,  digest  in 
spirit  of  wine  1  quart,  filter,  and  evaporate. 

***  Of  the  above,  those  that  are  made  with  cold 
water,  or  by  fermentation,  are  considered  milder 
than  crude  opium  ;  the  latter  resemble  “  The  black 
drop.” 

OPODELDOC.  Syn.  Soap  Liniment.  This 
article,  prepared  according  to  the  directions  of  the 
Pharmacopeia,  is  apt  to  gelatinize,  or  to  deposite 
crystals  of  elaidate  and  stearate  of  lime.  This 
may  be  avoided  where  expense  is  not  an  objection, 
by  well  drying  the  soap,  employing  a  spirit  of  85§, 
and  keeping  it  in  well-closed  vessels. 

OPODELDOC,  STEER’S.  Prep.  I.  White 
Castile  soap,  cut  very  small,  2  lbs.;  camphor  5oz. ; 
oil  of  rosemary  1  oz. ;  oil  of  origanum  2  oz. ;  recti¬ 
fied  spirit  1  gall. ;  dissolve  in  a  corked  bottle  by 
the  heat  of  a  water-bath,  and  when  considerably 
cooled,  strain  ;  add  liquor  of  ammonia  1 1  oz. ;  im¬ 
mediately  put  it  into  bottles,  (Steer's,)  cork  close, 
and  tie  over  with  bladder.  Very  fine,  solid  and 
transparent  when  cold. 

II.  Soap  4  oz. ;  camphor  1  oz. ;  oils  of  rosema¬ 
ry  and  origanum,  of  each  1  dr. ;  rectified  spirit  1 
pint ;  liquor  of  ammonia  I  ^  oz. ;  mix. 


III.  To  the  last  add  water  ^  pint.  Used  as  a 
liniment. 

ORANGEADE.  Syn.  Orange  Sherbet. 
Prepared  with  oranges  in  the  same  way  as  lemon¬ 
ade. 

ORANGE  DYE.  This  may  be  given  by  mix¬ 
ing  red  and  yellow  dyes  in  various  proportions.  A 
very  good  fugitive  orange  may  be  given  with  an- 
notto,  by  passing  the  goods  through  a  solution  made 
with  equal  parts  of  annotto  and  pearlash  ;  or  still 
better,  through  a  bath  made  of  1  part  of  annotto 
dissolved  in  a  lye  of  1  part  each  of  lime  and  pearl- 
ash,  and  2  parts  of  soda.  The  shade  may  be  red¬ 
dened  by  passing  the  dyed  goods  through  water 
acidulated  with  vinegar,  lemon-juice,  or  citric  acid; 
or  through  a  solution  of  alum.  The  goods  are 
sometimes  passed  through  a  weak  alum  mordant 
before  immersion  in  the  bath. 

ORANGE  PEEL,  CANDIED.  This  is  pre¬ 
pared  in  the  same  way  as  candied  citron  or  lemon 
peels. 

ORCEINE.  Syn.  Lichen  Lake.  A  brown¬ 
ish-red  powder,  obtained  by  dissolving  orcine  in 
liquor  of  ammonia,  exposing  the  solution  to  the 
air,  and  precipitating  with  an  acid. 

ORCINE.  The  coloring  principle  of  the  lichen 
dealbatus.  It  may  be  obtained  by  treating  the 
powder  with  boiling  alcohol,  filtering  while  hot,  cool¬ 
ing,  again  filtering,  distilling  off  the  alcohol,  evap  ¬ 
orating  to  a  sirup,  triturating  with  water,  filtering, 
again  evaporating  to  a  sirup,  and  leaving  the  liquid 
for  some  days  in  a  cool  place,  when  crystals  of  orcine 
will  form.  It  is  volatile,  and  soluble  in  water  and 
alcohol.  By  solution  in  ammonia  it  yields  orceine. 

ORGEAT.  Syn.  Sirop  d’Orgeat.  Barley 
Sirup.  Prep.  I.  Sweet  almonds  1  lb. ;  bitter  al¬ 
monds  \  oz.  ;  blanch,  beat  to  a  paste,  and  make 
an  emulsion  with  barley  water  1  quart ;  strain,  and 
to  each  pint  add  sugar  1 J  lb.  ;  and  a  tablespoonful 
of  orange-flower  water. 

II.  Sweet  almonds  3  oz. ;  2  bitter  almonds ;  or¬ 
ange-flower  water  1  tablespoonful  ;  milk  1  quart ; 
sugar  1  lb. ;  make  an  emulsion.  Some  persons 
add  a  little  brandy. 

ORES.  The  mineral  bodies  from  which  metals 
are  extracted.  (See  Testing  and  Metals.) 

OSMIUM.  (From  ov/it,  odor.)  A  rare  metal 
found  associated  with  the  ore  of  platinum.  Its  sp. 
gr.  is  7.  It  forms  several  compounds  with  oxygen, 
chlorine,  and  sulphur,  of  which  the  most  remark¬ 
able  is  osmic  acid.  This  compound  is  very  vola¬ 
tile,  and  evolves  a  pungent  and  disagreeable  odor, 
which  has  given  the  name  to  the  metal.  (See 
Iridium.) 

OXALATES.  Syn.  Oxalas,  ( Lat .)  A  com¬ 
pound  of  oxalic  acid  and  a  base.  (See  Oxalic 
Acid.) 

OXALATES  OF  POTASH.  Prep.  I.  ( Ox¬ 
alate  of  Potash.  Potassa  Oxalas.)  Neutralize 
a  solution  of  oxalic  acid,  or  the  acid  oxalates  of 
commerce,  with  carbonate  of  potash,  evaporate  and 
crystallize. 

II.  ( Binoxalate  of  Potash.  Potassa  Binox- 
alas.  Salt  of  Sorrel.  Sal  acetosella.)  By  sat¬ 
urating  a  solution  of  1  part  of  oxalic  acid  with 
carbonate  of  potash,  and  adding  it  to  a  similar  so¬ 
lution  of  1  part  of  the  acid  unneutralized ;  evapo¬ 
rating  and  crystallizing.  It  may  also  be  obtained 
from  the  expressed  juice  of  wood  or  sheep’s  sorrel, 


OXA 


463 


OXI 


by  clarifying  with  eggs  or  milk,  evaporating  and 
crystallizing.  In  commerce  the  quadroxalate  of 
potash  is  usually  substituted  for  it. 

III.  (Quadroxalate  of  Potash.  Potassce  Quad- 
roxalas.)  By  neutralizing  1  part  of  oxalic  acid 
with  carbonate  of  potash,  adding  to  the  solution  3 
parts  more  of  acid,  evaporating  and  crystallizing. 
Or  by  dissolving  the  binoxalate  in  dilute  hydrochlo¬ 
ric,  and  crystallizing.  This  salt  is  commonly  sold 
in  commerce  as  Binoxalate  of  Potash,  Sal  Ace- 
tosellce.  Salt  of  Sorrel,  and  Essential  Salt  of 
Lemons.  Both  this  and  the  binoxalate  are  used 
to  remove  ink  and  iron  stains  from  linen,  to  bleach 
the  straw  used  for  making  bonnets,  and  occasion¬ 
ally  iu  medicine  as  a  refrigerant.  When  pure, 
each  of  the  above  yields  nothing  but  carbonate  of 
potash  by  heat  ***  All  the  oxalates  of  potash 
are  poisonous. 

OXALIC  ACID.  Syn.  Acid  of  Sugar.  Acid- 
um  Oxalicum,  (Lat.)  Acide  OXALIQ.UE,  (Fr.) 
SauerkleeseLure,  ( Ger .)  This  acid  was  discov¬ 
ered  by  Scheelo  in  1776.  It  occurs  both  in  the 
mineral  and  organic  kingdoms,  and  is  produced 
artificially  by  the  action  of  nitric  acid  on  sugar, 
starch,  woody  fibre,  Ac. 

Prep.  I.  (Liebig.)  Nitric  acid  (sp.  gr.  1-4 2)  5 
parts  ;  water  10  parts  ;  mix,  add  sugar,  or  prefer¬ 
ably  potato  starch  1  part,  and  digest  by  a  gentle 
heat  as  long  as  gaseous  products  are  evolved  ; 
evaporate  and  crystallize  ;  dry  the  crystals,  redis¬ 
solve,  and  crystallize.  12  parts  of  potato  starch 
yield  5  of  acid.  The  mother  water,  treated  with 
more  nitric  acid,  and  again  warmed,  will  yield  a 
second  crop  of  crystals  ;  and  this  should  be  repeat¬ 
ed  till  the  solution  is  exhausted. 

II.  (Ure.)  Nitric  acid  (sp.  gr.  1*4)  4  parts  ;  su¬ 
gar  1  part  ;  digest  together  in  a  water-bath. 

III.  (Schlesinger.)  Sugar  4  parts,  (dried  at 
257°  F. ;)  nitric  acid  (1-38)  33  parts  ;  the  mixture, 
as  soon  as  the  evolution  of  gas  ceases,  is  to  be 
boiled  down  to  one-sixth  its  original  volume,  and 
allowed  to  crystallize.  The  whole  process  may  be 
executed  in  2  hours,  and  in  1  vessel,  and  yields  of 
beautifully  crystallized  oxalic  acid  from  56  to  CU0 

:  of  the  sugar  employed. 

Remarks.  On  the  large  scale,  the  first  part  oi 
the  process  is  usually  conducted  in  salt- glazed 
stoneware  pipkins,  about  two-thirds  filled  and  set 
.  in  a  water-bath ;  but  on  the  small  scale,  a  glass 
retort  or  capsule  may  be  used.  The  evaporation 
should  be  preferably  conducted  by  steam.  I  he 
evolved  nitrous  vapors  are  usually  allowed  to  es¬ 
cape,  but  if  conveyed  into  a  chamber  filled  with 
cold  damp  air,  and  containing  a  little  water,  they 
will  absorb  oxygen,  and  be  recondensed  into  fuming 
nitric  acid.  In  England  an  equivalent  proportion 
of  molasses  is  usually  substituted  for  sugar,  i  essrs. 
Davy,  Macmurdo  A  Co.’s  patent  process,  consists 
in  first  converting  potato  fecula  into  grape  sugar 
with  sulphuric  acid,  and  then  decomposing  ie 
,  sugar  thus  obtained  by  nitric  acid,  in  the  usual 
way.  l>r.  Ure  recommends  the  use  of  a  little  sul¬ 
phuric  acid  along  with  the  nitric  acid,  which,  he 
savs,  contributes  to  increase  the  product.  •’  s‘ 
of  sugar  yield  fully  17  lbs.  of  crjsta  izec  oxa  ' 
acid.”  (Ure.)  Chemically  pure  oxalic  acid  is  best 
prepared  by  precipitating  a  solution  o  inoxa  a  > 
of  potash  with  acetate  of  lead,  washing  the  pre- 
■  cipitate  with  water,  and  decomposing  i  \\  n  e  s  i 


moist  with  dilute  sulphuric  acid  or  sulphureted  hy¬ 
drogen. 

Prop.,  Uses,  <$-e.  Pure  oxalic  acid  forms  odor¬ 
less,  colorless,  prismatic  crystals,  possessing  a  pow¬ 
erful  sour  taste,  and  forming  salts  with  the  bases 
termed  Oxalates.  It  effloresces  in  warm  dry  air, 
fuses  and  sublimes  at  350°,  dissolves  in  8  parts  of 
water  and  4  parts  of  alcohol  at  60°,  and  in  its  own 
weight  of  boiling  water.  Oxalic  acid  is  chiefly 
used  in  the  arts  of  calico  printing  and  bleaching  ; 
to  remove  ink-spots  and  iron-moulds  from  linen, 
and  to  clean  boot-tops.  It  is  poisonous. 

Tests.  1. — Oxalic  acid  gives  a  white  precipitate 
with  nitrate  of  silver,  soluble  in  nitric  acid,  and 
which,  when  heated,  yields  pure  silver. — 2.  \\  ith 
lime  water  or  muriate  of  lime  a  white  precipitate, 
soluble  in  nitric  acid. 

Ant.  Promote  vomiting,  and  administer  chalk, 
whiting,  or  magnesia,  mixed  up  with  water,  in 
considerable  quantities. 

OXALURIC  ACID.  A  new  acid  discovered 
by  Wohler  and  Liebig,  and  obtained  by  heating  a 
solution  of  parabanic  acid  with  ammonia,  and  de¬ 
composing  a  hot  saturated  solution  of  the  resulting 
oxalurate  of  ammonia  with  dilute  sulphuric  acid, 
and  rapidly  cooling  the  liquid,  when  oxaluric  acid 
falls  as  a  white  crystalline  powder. 

OXAMETHANE.  Syn.  Etheroxamide. 
Oxalate  of  Ether  and  Oxamide.  A  colorless 
crystalline  substance,  prepared  by  dissolving  oxalic 
ether  in  alcohol,  and  gradually  adding  alcohol 
saturated  with  dry  ammoniacal  gas,  till  a  white 
powder  begins  to  fall,  when  after  some  hours  the 
solution  is  filtered,  evaporated,  and  crystallized. 

OXAMIDE.  Syn.  Oxalamide.  A  snow- 
white,  tasteless,  crystalline  powder,  obtained  du¬ 
ring  the  destructive  distillation  of  oxalate  of  ammo- 


■s 
nia. 

OXIDE 


(Oxydum,  Lot.,  from  o£vs,  acid,  and 
eiiof  form.)  A  compound  of  oxygen  and  a  metal. 
The’  oxides  unite  with  the  acids,  forming  com¬ 
pounds  called  salts.  To  designate  the  different 
oxides  of  the  same  base,  and  to  mark  the  number 
of  equivalents  of  oxygen  combined  with  one  equiva¬ 
lent  of  metal,  derivatives  from  the  Greek  or  Latin 
are  generally  employed.  Thus  the  terms  oxide  or 
protoxide,  the  deutoxide,  tritoxtde,  Ac.,  are  ap¬ 
plied  to 'the  first,  second,  third,  Ac.  oxide  of  the 
same  base  ;  and  the  last  oxide,  in  which  the  base 
is  saturated  with  oxygen,  without  being  acid,  is 
called  the  peroxide.  In  like  manner  the  terms 
oxide  or  protoxide,  sesquioxide,  binoxide,  terox- 
ide,  Ac.,  denote  that  the  oxygen  is  m  the  ratio  to 
the  metal  of  1  to  1, — li  to  1  or  3  to  ~,  ~  0  ’ 

3  to  1  Ac.  The  Greek  numerals  dis,  trts,  tetra- 
his,  Ac.,  are  prefixed  in  a  similar  way,  to  denote 
oxides  formed  of  1  equivalent  of  oxygen  with  4,d, 
or  more  equivalents  of  metal.  More  complex  ratios 
are  denoted  by  a  fraction,  the  numerator  of  which 
represents  the  eq.  of  oxygen,  and  t  ie  i  eiu>'""' 
the  eq.  of  metal.  The  terminations  ous  and l  ie  are 
occasionally  employed  in  the  same  way  as  noticed 
under  acids,  the  former  being  applied  to  the Mower 
and  the  latter  to  the  higher  state  of  ox  dizem  , 
as  cuprous  oxide,  cupric  do.,  ferrous  >  / 

do.,  applied  to  the  respective  oxides  of  copper :  and 

iron.  Oxides  containing  less  than  I  eq.  of  yg 

to  1  eq.  of  metal,  are  commonly  called  suboxides. 
The  same  system  of  nomenclature  is  also  applied 


OXY 


464 


OXY 


to  saline  compounds  ;  as  —protochloride,  sesqui- 
chloride,  bichloride,  terchloride,  oxalate,  binoxa- 
late,  sulphate,  bisulphate,  <$-c. 

OXYCHLORIDES.  Compounds  formed  by 
the  union  of  a  metallic  oxide  with  the  chloride  ot 
a  metal.  They  are  commonly  called  subchlo¬ 
rides,  or  submuriates.  (See  Index.) 

OXYFLUORIDES.  Double  compounds  of 
fluorides  and  oxides.  They  possess  no  practical 
importance. 

OXYGEN.  Syn.  Oxygen  Gas.  Vital  Air. 
Empyreal  do.  Dephlogisticated  do.  Oxygene, 
(. Fr .)  Sauerstoff,  (Ger.)  Oxygenium,  (Lat., 
from  dfuff,  acid,  and  ytvvaio,  I  generate.)  An  ele¬ 
mentary  gaseous  body,  discovered  by  Priestley  in 
1774. 

Prep.  I.  Place  chlorate  of  potash  in  a  green 
glass  retort,  and  heat  it  nearly  to  redness  over  a 
spirit-lamp.  Pure.  Prod.  100  grs.  yield  nearly 
100  cubic  inches.  (Brande.)  100  grs.  yield  115 
cubic  inches.  (Ure.) 

II.  Expose  red  oxide  of  mercury  to  heat  as 
above.  Pure. 

III.  (Faraday.)  Coarsely-powdered  chlorate 
of  potash  3  parts  ;  powdered  binoxide  of  manga¬ 
nese  1  part ;  (both  by  measure ;)  mix,  put  them 
into  a  flask  or  retort,  and  place  it  over  the  flame 
of  a  spirit-lamp,  or  a  few  pieces  of  ignited  charcoal, 
when  in  a  few  minutes  oxygen  will  be  evolved  with 
a  rapidity  entirely  at  the  command  of  the  opera¬ 
tor,  by  either  increasing  or  lessening  the  heat.  The 
residue  in  the  retort  may  be  kept  for  another 
operation,  if  not  exhausted,  or  may  at  once  be 
washed  out  with  a  little  warm  water,  and  the  man¬ 
ganese  reserved  for  another  time,  as  it  is  uninjured 
by  the  process.  Red  lead,  black  oxide  of  copper, 
and  several  other  substances,  will  answer  nearly  as 
well  as  oxide  of  manganese.  “  100  grs.  of  the 
mixture  yield  110  cubic  inches  of  pure  oxygen.” 
(G.  F.  Fisher.)  This  is  a  very  convenient  and 
simple  process. 

IV.  (Balmain.)  Bichromate  of  potash  3  parts  ; 
oil  of  vitriol  4  parts  ;  mix,  and  heat  as  above. 
Yields  pure  oxygen  with  a  rapidity  entirely  at  the 
command  of  the  operator. 

V.  Expose  nitre  to  a  red  heat  in  an  iron  retort. 
1  lb.  yields  1200  cubic  inches  slightly  contaminated 
with  nitrogen. 

VI.  Expose  black  oxide  of  manganese  to  a  red 
heat  as  last.  Prod.  1  oz.  of  pure  binoxide  of  man¬ 
ganese  yields  44  grains  or  128  cubic  inches  of  gas. 
(Liebig.)  1  lb.  of  common  oxide  of  manganese 
yields  from  30  to  40  pints,  and  fine  samples  from 
40  to  50  pints  of  gas  sufficiently  pure  for  ordinary 
purposes.  This  is  the  most  economical  process  on 
the  large  scale. 

VII.  Binoxide  of  manganese  and  oil  of  vitriol, 
equal  parts  ;  mix  them  well  together  in  a  glass 
retort,  and  apply  heat.  Prod.  Every  44  grs.  of 
pure  binoxide  of  manganese  yield  8  grs.  or  24 
cubic  inches  of  oxygen.  1  oz.  yields  88  grs.,  or 
256  cubic  inches.  (Liebig.) 

Remarks.  The  gas  procured  by  any  of  the 
above  processes  must  be  collected  in  the  usual 
way,  either  over  water,  mercury,  or  in  bags.  The 
gas  procured  from  manganese  or  nitre  may  be  pu¬ 
rified  by  passing  it  through  milk  of  lime,  or  a  solu¬ 
tion  of  caustic  potassa. 

Props.,  Uses,  <j-c.  Colorless,  odorless,  tasteless, 


and  incombustible  ;  sp.  gr.  Fill,  (1-026  Berzelius, 
Dulong,  &lc.  ;)  100  cubic  inches  weigh  33'6  grs. ; 
it  is  a  powerful  supporter  of  combustion,  aud  its  ! 
presence  is  essential  to  the  existence  of  both  ani¬ 
mal  and  vegetable  life  ;  it  forms  2lg  by  volume  ; 
of  the  atmosphere.  It  is  distinguished  from  other 
gases  by  yielding  nothing  but  pure  water  when 
mixed  with  twice  its  volume  of  hydrogen  and  ex¬ 
ploded,  or  when  a  jet  of  hydrogen  is  burned  in  it 
A  recently-extinguished  taper,  with  the  wick  still 
red  hot,  instantly  inflames  when  plunged  into  this 
gas.  A  small  spiral  piece  of  iron  wire  ignited  at 
the  point,  and  suddenly  plunged  into  a  jar  of  oxy¬ 
gen,  burns  with  great  brilliancy  and  rapidity. 
Water  dissolves  about  5£  by  volume  of  oxygen, 
but  by  pressure  a  much  larger  quantity.  It  is  said 
to  be  a  valuable  remedial  agent  in  asphyxia  arising 
from  the  inhalation  of  carbonic  acid  or  carbonic 
oxide. 

OSMAZOME.  A  brownish  yellow  substance, 
having  the  smell  of  soup,  obtained  by  digesting 
raw  muscular  fibre  in  cold  water,  filtering,  evapo¬ 
rating,  treating  the  residue  with  alcohol,  and  again 
filtering  and  evaporating. 

OXYMEL.  (From  o(vj,  acid,  and  /itAt,  honey.) 
An  acidulous  sirup  made  of  honey  and  vinegar. 
(See  Filtration,  Clarification,  and  Sirup.) 

OXYMEL  OF  COLCH1CUM.  Syn.  Oxymel 
(coiimi)  Colchici.  Prep.  (P.  D.)  Fresh  conns 
(roots)  of  meadow  saffron  §j ;  distilled  vinegar  1 
pint,  (wine  measure  ;)  macerate  for  2  days,  press 
out  the  liquor,  filter,  add  clarified  honey  lb.  ij, 
and  boil  down  to  the  consistence  of  a  sirup,  fre¬ 
quently  stirring.  Dose.  1  to  3  dr.  twice  a  day,  in 
gout,  rheumatism,  dropsy,  <Slc. 

OXYMEL  OF  CREAM  OF  TARTAR.  Syn. 
Oxymel  Potass.®  bitartratis.  Prep.  Powdered 
cream  of  tartar  §ij  ;  hot  water  4  pint ;  honey  lb. 
ij  ;  boil  for  10  minutes,  and  strain.  Cooling  ;  laxa¬ 
tive  ;  used  to  “  cut  the  phlegm,”  &c. 

OXYMEL  OF  GARLIC.  Syn.  Oxymel  Alii. 
Prep.  (P.  L.  1746.)  Sliced  garlic  §iss  ;  caraway 
seed,  and  sweet  fennel  seed,  of  each  3ij  ;  boiling 
vinegar  f§viij  ;  infuse,  strain,  and  add  clarified 
honey  §x. 

OXYMEL,  PECTORAL.  Syn.  Oxymel  pec- 
torale.  Prep.  (Brun’s  Ph.)  Bruised  elecampane 
§j  ;  do.  orris  root  §ss  ;  water  f^xxxvj  ;  boil  to 
§xxiv ;  strain,  add  honey  ^xvj,  ammoniacum  §j, 
(dissolved  in)  vinegar  f^viij ;  boil  to  an  oxymel. 

In  coughs,  &c. 

OXYMEL  OF  SQUILLS.  Syn.  Honey  oe 
Squills.  Oxymel  Scill.®.  (P.  L.  &  D.)  Do. 
scilliticum.  Prep.  (P.  L.)  Clarified  honey  lb. 
iij ;  vinegar  of  squills  1^  pints;  boil  to  a  proper 
consistence.  Expectorant.  Dose  f3j  to  f3ij,  in 
chronic  coughs  and  asthma. 

OXYMEL,  SIMPLE.  Syn.  Oxymel,  (P.  L. 

&  D.)  Do.  simplex.  Vinegar  Sirup.  Mel  ace- 
tatum.  Syrufus  aceti.  Syr.  acidi  acetici.  Prep. 
(P.  L.)  Clarified  honey  lb.  x  ;  acetic  acid  (P.  L.) 

1^  pints;  mix  with  heat.  Expectorant  and  refri¬ 
gerant.  Dose.  3j  to  Sjss,  diluted  with  water,  in 
coughs,  &c. ;  diffused  through  some  demulcent  li¬ 
quid,  it  is  used  as  a  drink  in  fevers,  and  added  to 
gargles  in  sore  throat.  ***  The  following  are  the 
proportions  I  have  seen  used  in  trade: — Honey  12 
lbs. ;  distilled  vinegar  (of  5^)  2  quarts  ;  evaporate 
if  required. 


PAI 


465 


PAL 


OXYMEL  OF  VERDIGRIS.  (See  Liniment 
of  Verdigris.) 

OXYSACCHARA.  Sirups  acidulated  with 
vinegar. 

OYSTERS  are  nutritious,  and  easy  of  diges¬ 
tion.  They  are  in  season  in  each  month  of  the 
year,  the  name  of  which  contains  the  letter  R. 
The  best  British  oysters  are  found  at  Purfleet ; 
the  worst  near  Liverpool. 

OZONE.  This  term  has  been  applied  to  the 
odor  perceived  in  the  immediate  vicinity  of  elec¬ 
trical  machines  in  good  action. 


PAINTINGS.  Pres,  and  Restor.  Many  valua¬ 
ble  paintings  suffer  premature  decay,  from  the  at¬ 
tacks  of  a  microscopic  inseet  of  the  mite  class. 
This  is  especially  the  case  with  “  Christ’s  Pas¬ 
sion,”  by  Northcote,  in  the  Hanover  chapel,  Re¬ 
gent-street, — the  “  Raising  of  Lazarus,”  in  the 
National  Gallery,  and  several  pictures  in  the 
Louvre.  The  best  method  of  preventing  this  spe¬ 
cies  of  decay,  is  to  add  a  few  drops  of  creosote  to 
the  paste  and  glue  used  to  line  the  picture,  as  well 
as  to  make  a  similar  addition  to  the  varnish.  If  it 
has  already  commenced,  the  painting  should  be  at 
once  carefully  cleaned  and  relined,  observing  to 
employ  a  little  creosote  in  the  way  just  mentioned. 
Paintings  should  be  kept  in  as  pure  an  atmosphere 
as  possible,  and  in  a  moderately  dry  situation  ;  as 
it  is  the  presence  of  sulphureted  hydrogen  in  the 
air  that  blackens  the  “  lights,”  and  causes  most  of 
the  middle  tints  and  shades  to  fade  ;  and  it  is  ex¬ 
posure  to  damp  that  produces  mouldiness  and  de- 
cay  of  the  canvass.  For  this  reason  valuable  paint¬ 
ings  should  not  be  kept  in  churches,  nor  suspended 
against  heavy  walls  of  masonry,  especially  in  bad¬ 
ly-ventilated  buildings.  Excess  of  light,  particularly 
the  direct  rays  of  the  sun,  also  acts  injuriously  on 
paintings.  The  blackened  lights  of  old  pictures 
may  be  instantly  restored  to  their  original  hue,  by 
touching  them  with  deutoxide  of  hydrogen,  diluted 
with  6  or  8  times  its  weight  of  water.  The  part 
must  be  afterwards  washed  with  a  clean  sponge 
and  water. 

PAINTS,  FISH  OIL.  Prep.  Dissolve  white 
vitriol  and  litharge,  of  each  14  lbs.,  in  vinegar  32 
gallons ;  add  whale,  seal,  or  cod  oil  1  ton,  and  boil 
to  dryness,  continually  stirring  during  the  ebulli¬ 
tion.  The  next  day  decant  the  clear  portion,  add 
boiled  linseed  oil  12  gallons,  oil  of  turpentine  3  gal¬ 
lons,  and  mix  well  together.  The  sediment  left  is 
well  agitated  with  half  its  quantity  of  lime  water, 
used  for  some  inferior  paints,  under  the  name  of 
“ prepared  residue  oil.”  This  oil  is  used  for  vari¬ 
ous  common  purposes,  as  a  substitute  for  linseed 
oil,  of  which  the  following  paints  are  exam¬ 
ples  : — 

1.  (Green.) — a.  Lime  water  6  galls. ;  whiting 
and  road  dust,  of  each  1  cwt. ;  blue  black  30  lbs. ; 
yellow  ochre  28  lbs. ;  wet  blue  (previously  ground 
in  prepared  residue  oil)  20  lbs. ;  grind  well  to¬ 
gether.  For  use,  thin  with  equal  parts  of  prepared 
residue,  oil  and  linseed  oil.  Pale. — b.  Yellow 
ochre  and  wet  blue,  of  each  1  cwt. ;  road  dust  1^ 
cwt.;  blue  black  10  lbs.;  lime  water  6  gallons  ; 
prepared  fish  oil  4  gallons  ;  prepared  residue  and 
linseed  oils,  of  each  7J  gallons.  Bright  green. 

2.  (Lead  color.)  Whiting  1  cwt. ;  blue  black  7 

59 


lbs.;  whitelead  (ground  in  oil)  28  lbs.';  road  dust 
56  lbs. ;  lime  water  5  gallons ;  prepared  residue 
oil  2£  gallons. 

3.  (Reddish  brown.)  Lime  water  8  gallons  ; 
Spanish  brown  1  cwt. ;  road  dust  2  cwt.  ;  pre¬ 
pared  fish,  prepared  residue,  and  linseed  oils,  of 
each  4  gallons. 

4.  (Yellow.)  Substitute  yellow  ochre  for  Span¬ 
ish  brown  in  the  last  receipt. 

5.  (Black.)  Substitute  lamp  or  blue  black  for 
Spanish  brown  in  No.  3. 

6.  (Stone  color.)  Lime  water  4  gallons  ;  whit¬ 
ing  1  cwt. ;  whitelead  (ground  in  oil)  28  lbs. ;  road 
dust  56  lbs. ;  prepared  fish,  linseed,  and  prepared 
residue  oils,  of  each  3  gallons. 

7.  (Chocolate.)  No.  3  and  No.  5  mixed  to¬ 
gether  so  as  to  form  a  chocolate  color. 

Remarks.  All  the  above  paints  require  a  little 
“  driers.”  They  are  well  fitted  by  their  cheap¬ 
ness,  hardness,  and  durability,  for  common  out¬ 
door  work. 

PAINTS,  FLEXIBLE.  Prep.  Yellow  soap 
cut  into  slices  1J  lbs.;  boiling  water  1  gall.;  dis¬ 
solve  and  mix  while  hot  with  oil  paint  li  cwt. 
Used  to  paint  canvass. 

PAINTS,  TO  MIX.  In  mixing  paints,  ob¬ 
serve,  that  for  out-door  work  you  must  use  princi¬ 
pally  or  wholly  boiled  oil,  unless  it  be  for  the  deco¬ 
rative  parts  of  houses,  Ac.,  then  mix  as  for  in¬ 
door  work. — For  in-door  work  use  linseed  oil,  tur¬ 
pentine,  and  a  little  “  driers ,”  observing,  that  the 
less  oil,  the  less  will  be  the  gloss,  and  that  for 
“flatted  tohite,”  Ac.,  the  color  being  ground  in 
oil,  will  scarcely  require  any  further  addition  of 
that  article,  as  the  object  is  to  have  it  dull.  The 
best  “  driers ”  are,  ground  litharge  and  sugar  of 
lead  ; — the  former  for  dark  and  middle  tints,  and 
the  latter  for  light  ones. 

PALLADIUM.  A  metal  resembling  platinum, 
discovered  "by  Wollaston  in  1803.  It  is  obtained 
by  adding  a  solution  of  bicyanide  of  mercury  to  a 
neutral  solution  of  the  ore  of  platinum  in  nitromu- 
riatic  acid,  and  exposing  the  precipitate  to  a  red 
heat.  It  resembles  platinum  in  appearance.  Sp. 
gr.  11-3  to  11-8.  It  forms  compounds  with  oxygen, 
chlorine,  and  sulphur. — Protoxide  of  palladium 
is  precipitated  as  a  brown  hydrate  by  adding  an 
alkaline  carbonate  in  excess  to  any  of  its  salts  ; 
and  this  precipitate,  when  heated  to  redue&s,  forms 
the  anhydrous  black  protoxide.  It  forms  salts  with 
the  acids. — Binoxide  of  palladium  is  best  ob¬ 
tained  by  treating  solid  bichloride  of  palladium  and 
potassium  with  a  solution  of  potassa  in  excess,  and 
heating  the  mixture  to  212°.  Black. — Protochlo¬ 
ride  of  palladium  is  a  brown  crystalline  mass,  ob¬ 
tained  by  evaporating  the  nitromuriatic  solution  to 
dryness.  By  heat  it  loses  its  water  and  turns 
black.  Oxide  of  palladium  forms  red  salts  with 
the  acids.  The  neutral  solutions  of  palladium  are 
precipitated  in  the  metallic  state  by  sulphate  of 
iron, — dark  brown  by  sulphureted  hydrogen,  olive 
by  prussiate  of  potash,  and  yellowish  white  by 
prussiate  of  mercury.  By  the  last  test  it  is  easily 
distinguished  from  platinum. 

PALMIC  ACID.  Prep.  Decompose  soap  pre¬ 
pared  from  palmiue  and  potassa,  by  tartaric  acid, 
dissolve  the  fatty  acid  that  separates  in  cold  alco¬ 
hol,  and  evaporate.  Crystallizable  ;  soluble  in  al¬ 
cohol  and  ether  ;  melts  at  122°.  It  may  also  be 


PAP 


466 


PAR 


made  from  the  solid  mass  obtained  by  passing  sul¬ 
phurous  acid  through  castor  oil. 

PALMINE.  A  new  fatty  substance  obtained 
by  treating  castor  oil  with  nitrous  acid.  It  melts 
at  143°,  and  when  saponified  yields  palmic  acid 
and  oxide  of  glyceride. 

PALMITIC  ACID.  Prepared  from  palm  oil 
in  a  similar  way  to  palmic  acid  from  palmine.  It 
is  purified  by  pressure  between  paper,  washing 
with  hot  alcohol,  and  crystallization  from  hot  ether. 
It  forms  pearly  scales,  and  melts  at  140°,  like  mar- 
garic  acid. 

PALMITINE.  The  chief  ingredient  of  palm 
oil  or  butter.  It  is  purified  in  the  same  way  as  the 
last. 

PANACEA.  (From  vav,  all,  and  a/ceo/iai,  I 
cure.)  A  term  applied  by  the  ancients  to  those 
remedies  supposed  to  be  capable  of  curing  all  dis¬ 
eases.  Unfortunately  for  mankind,  no  such  a 
medicine  exists.  The  name  is  still  applied  to  some 
quack  medicines. — Panacea  of  Antimony  {Pan. 
Antimonii)  is  prepared  by  deflagrating  in  a  red- 
hot  crucible  a  mixture  of  sulphuret  of  antimony 
§vj,  nitre  fx,  common  salt  ^iss,  and  charcoal  dust 
§j.  The  uppermost  spongy  scoria  is  rejected,  and 
the  remainder  powdered  and  well  washed.  Golden- 
colored.  The  active  ingredient  in  Lockyer's  Pills. 
— Panacea  of  Mercury,  {Pan.  Mercurialis .) 
Mercurius  dulcis  (calomel)  sublimed  9  times. 

PAPER,  COPYING.  Prep.  Make  a  stiff 
ointment  with  butter  or  lard  and  lampblack,  and 
smear  it  thinly  and  evenly  over  soft  writing  paper, 
by  means  of  a  piece  of  flannel,  then  wipe  off  the 
redundant  portion  with  a  piece  of  soft  rag.  Placed 
on  paper  and  written  on  with  a  style  or  solid  pen. 
By  repeating  the  arrangement,  two  or  three  copies 
of  a  letter  may  be  obtained  at  once.  This  paper, 
set  up  in  a  case,  forms  the  ordinary  “  Manifold 
writer.” 

PAPER  DYES.  Paper  and  parchment  may 
be  stained  by  any  of  the  simple  dyes  or  liquid 
colors. 

PAPER,  FIREPROOF.  This  is  prepared  in 
a  similar  way  to  fireproof  cloth.  (See  Incombusti¬ 
ble  Cloth,  and  Fires.) 

PAPER  OF  SAFETY.  Syn.  Papier  de 
Surete.  White  paper  pulp  mixed  with  an  equal 
quantity  of  pulp  tinged  with  any  stain  easily  af¬ 
fected  by  chlorine,  acids,  alkalis,  Ac.,  and  made 
into  sheets  as  usual. 

PAPER,  OILED.  Prep.  Brush  sheets  of  pa¬ 
per  over  with  “  boiled”  oil,  and  suspend  them  on  a 
line  till  dry.  Waterproof.  Extensively  employed 
to  tie  over  pots  and  jars,  and  to  wrap  up  paste 
blacking,  ground  whitelead,  Ac. 

PAPER,  TRACING.  Prep.  I.  Lay  open  a 
quire  of  paper,  of  large  size,  and  apply  with  a  clean 
sash  tool  a  coat  of  varnish,  made  of  equal  parts  of 
Canada  balsam  and  oil  of  turpentine,  to  the  upper 
surface  of  the  first  sheet,  then  hang  it  on  a  line, 
and  repeat  the  operation  on  fresh  sheets  until  the 
proper  quantity  is  finished.  If  not  sufficiently 
transparent,  a  second  coat  of  varnish  may  be 
applied  as  soon  as  the  first  has  become  quite 
dry. 

II.  Rub  the  paper  with  a  mixture  of  equal  parts 
of  nut  oil  and  oil  of  turpentine,  and  diy  it  immedi¬ 
ately  by  rubbing  it  with  wheat  flour,  then  hang  it 
on  a  line  for  24  hours.  Both  the  above  are  used 


to  copy  drawings,  writings,  Ac.  If  washed  over 
with  ox  gall  and  dried,  they  may  be  written  on 
with  ink  or  water  colors.  The  paper  prepared 
from  the  refuse  of  the  flax  mill,  and  of  which  bank 
notes  are  made,  is  also  called  tracing  paper,  and 
sometimes  vegetable  paper. 

PAPER,  WAXED.  Prep.  Place  cartridge 
paper  on  a  hot  iron  plate  and  rub  it  with  beeswax 
Used  to  form  extemporaneous  steam  or  gas  pipes, 
and  to  cover  the  joinings  of  vessels. 

PAPERS,  TEST.  Litmus,  Turmeric,  Cher¬ 
ry-juice,  Mallow  flower,  Elderberry,  Brazil 
wood,  Buckthorn,  Dahlia  petal,  Acetate  of  Lead, 
Diacetate  of  Lead,  Protosulphate  of  Iron,  Starch, 
tj-c.,  papers,  are  made  by  wetting  sheets  of  unsized 
writing  paper  with  an  infusion  or  solution  of  the 
respective  substances.  They  are  all  used  as  tests 
to  discover  acids,  alkalis,  sulphureted  hydrogen, 
iodine,  Ac. 

PAPIER-MACHE.  Pulped  paper  moulded 
into  forms.  It  possesses  great  strength  and  light¬ 
ness.  It  may  be  rendered  partially  waterproof  by 
the  addition  of  sulphate  of  iron,  quicklime,  and 
glue,  or  white  of  egg,  to  the  pulp  ;  and  incombusti¬ 
ble  by  the  addition  of  borax  and  phosphate  of  soda. 
The  papier-machd  tea-trays,  waiters,  snuff-boxes, 
Ac.,  are  prepared  by  pasting  or  gluing  sheets  of 
paper  together,  and  submitting  them  to  powerful 
pressure,  by  which  the  composition  acquires  the 
hardness  of  board  when  dry.  Such  articles  are  af¬ 
terwards  japanned,  and  are  then  perfectly  water¬ 
proof. 

PARABANIC  ACID.  A  new  acid,  obtained 
by  Wohler  and  Liebig  by  treating  1  part  of  uric 
acid  or  alloxan  with  8  parts  of  strong  nitric  acid, 
and  evaporating  to  a  sirup,  when  crystals  form 
after  standing  some  time,  which  are  purified  by 
resolution  and  crystallization.  Soluble  in  water. 

PARACYANOGEN.  The  brown  solid  matter 
left  in  the  retort,  when  cyanide  of  mercury  is  de¬ 
composed  by  heat.  Cyanogen  and  paracyanogen 
are  isomeric  compounds :  hence  the  name.  Inso¬ 
luble  in  water. 

PARAFFINE.  (From parum,  little,  and  affmis, 
akin.)  Prep.  Distil  beech  tar  to  dryness,  rectify 
the  heavy  oily  portion  of  the  product  till  a  thick 
matter  begins  to  rise,  then  change  the  receiver, 
and  moderately  urge  the  heat  as  long  as  any  thing 
passes  over.  Next  digest  the  product  in  the  second 
receiver,  in  an  equal  measure  of  alcohol  of  0‘833. 
and  gradually  add  6  or  7  parts  more  of  alcohol. 
Crystals  of  paraffine  will  gradually  fall  down, 
which,  after  being  washed  in  cold  alcohol,  must  be 
dissolved  in  boiling  alcohol,  which  will  deposite 
crystals  of  pure  paraffine  as  it  cools.  White  ;  odor¬ 
less;  tasteless;  sp.  gr.  0'87  ;  melts  at  112°,  and 
dissolves  in  boiling  alcohol  and  in  oils.  It  burns 
entirely  away  with  a  clear  white  flame,  without 
smoke. 

PARANAPHTII ALINE.  Syn.  Antiiracine. 
A  substance  found  in  coal  tar.  Naphthaline,  and 
paranaphthaline,  are  isomeric  compounds;  hence 
the  name,  from  rapa,  near  to. 

PARAPHOSPHORIC  ACID.  (See  Meta- 
piiospiioric  Acid.) 

PARFAIT  AMOUR.  Prep.  The  peels  of  12 
lemons  ;  rectified  spirit  of  wine  2  gallons  ;  digest  1 
week ;  add  water  1  quart,  distil  2  gallons,  and  add 
an  equal  weight  of  simple  sirup,  and  a  little  coarse- 


PAS 


467 


PAS 


ly-powdered  cochineal  to  color.  A  pleasant  cor¬ 
dial  liqueur. 

PARFUM.  ( Pour  perfumer  les  autres  pou- 
dres.)  Poudre  d’Ambrette  12  lbs. ;  civet  l^oz. ; 
musk  1  dr. ;  reduce  the  last  two  to  powder  by 
grinding  them  with  some  dry  lump  sugar  ;  then 
mix  the  whole  together  and  pass  it  through  a  sieve. 
(See  Poitdres.) 

PASTE,  ALMOND.  Syn.  Pasta  Amygdali- 
NA.  Pasta  Regia.  Prep.  I.  Liquid. — a.  ( Ho¬ 
ney  Paste.)  Clarified  honey  and  white  bitter  paste, 
of  each  1  lb. ;  knead  together,  and  when  well 
mixed,  add,  in  alternate  portions,  oil  of  almonds  2 
lbs.,  and  the  yelks  of  5  eggs.  Much  esteemed. — 

b.  {Orange.)  Blanched  sweet  almonds  and  white 
sugar,  of  each  1  lb. ;  blanched  bitter  almonds  ^  oz.  ; 
beat  to  a  perfectly  smooth  paste,  with  orange-flow¬ 
er  water  q.  s.,  so  that  it  may  be  sufficiently  stiff 
not  to  stick  to  the  fingers.  In  a  similar  way  are 
made  rose,  vanilla,  nosegay,  and  other  almond 
pastes. 

II.  Pulverulent,  a.  {Gray.)  Prepared  from 
the  cake  of  bitter  almonds,  from  which  the  oil  has 
been  thoroughly  expressed,  by  drying,  grinding, 
and  sifting. — b.  {Bitter  White.)  As  the  last,  but 
the  almonds  are  blanched  before  being  pressed. — 

c.  {Sweet  White.)  As  the  last,  but  using  sweet 
almonds.  ***  All  the  above  are  employed  as  cos¬ 
metics.  The  honey,  and  the  sweet  and  bitter 
white  pastes  are  those  most  esteemed. 

PASTE,  CHINESE.  Prep.  Bullock's  blood 
10  lbs. ;  finely-powdered  quicklime  1  lb. ;  mix 
well.  For  use,  it  is  beat  up  with  water.  This  paste 
will  seldom  keep  good  longer  than  three  weeks. 

PASTE,  FLOUR.  Syn.  Colle  de  Pate. 
Wheat  flour  made  into  a  thin  batter  with  cold 
water,  and  then  boiled.  ***  It  must  be  stirred  all 
the  time  it  is  on  the  fire,  to  prevent  its  getting 
lumpy.  Paper-hangers,  shoemakers,  See.,  usually 
add  to  the  flour  one-sixth  to  one-fourth  of  its  weight 
of  finely-powdered  rosin.  The  latter  is  sometimes 
called  “  hard  paste.”  The  addition  of  a  few  drops 
of  oil  of  cloves  or  creosote,  or  a  little  powdered 
camphor  or  colocynth,  (especially  the  first  and 
second,)  will  prevent  insects  from  attacking  it,  and 
preserve  it  in  covered  vessels  for  years.  Should  it 
get  too  hard  it  may  be  softened  with  water. 

PASTE,  FURNITURE.  Prep.  I.  Turpen¬ 
tine  1  pint;  alkanet  root  ^  oz. ;  digest  until  suffi¬ 
ciently  colored,  then  add  beeswax,  scraped  small, 
4  oz. ;  put  the  vessel  into  hot  water,  and  stir  until 
dissolved.  If  wanted  pale,  the  alkanet  should  be 
omitted. 

II.  {White.)  White  wrax  1  lb.;  liquor  of  po- 
tassa  i  gallon  ;  boil  to  a  proper  consistence. 

III.  Beeswax  1  lb. ;  soap  \  lb. ;  pearlash  3 
oz.,  (dissolved  in  water  J  gallon,  and  strained ;) 
boil  as  last. 

PASTE,  GERMAN.  Prep.  Pea  meal  2  lbs. ; 
blanched  sweet  almonds  1  lb. ;  fresh  butter  or  lard 
i  lb.  ;  moist  sugar  5  oz.  ;  a  shred  or  two  of  hay 
saffron  ;  beat  to  a  smooth  paste,  and  granulate  it 
by  passing  it  through  a  colander.  The  addition  ol 
the  yelks  of  2  or  3  eggs  improves  it.  Used  to  feed  j 
larks,  nightingales,  and  other  insectivorous  birds.  • 
It  will  keep  good  for  6  months  in  a  dry  place. 

PASTE,  ORANGE.  Prep.  Blanched  bitter 
almonds  7  lbs.;  orange  flowers  2J  lbs. ;  beat  to  a 
paste.  Used  as  a  cosmetic. 


PASTE,  ORGEAT.  Prep.  Blanched  Jordan 
almonds  1  lb.  ;  do.  bitter  almonds  \  lb. ;  beat  to  a 
paste  with  orange-flower  water  q.  s.,  and  put  it 
!  into  pots.  For  use  mix  an  ounce  with  half  a  pint 
of  w'ater,  and  strain  through  a  piece  of  flannel. 

PASTE,  RAZOR.  Prep.  I.  Levigated  oxide 
of  tin  (prepared  putty  powder)  1  oz. ;  powdered 
oxalic  acid  \  oz. ;  powdered  gum  20  grs. ;  make 
it  into  a  stiff  paste  with  W'ater,  and  evenly  and 
thinly  spread  it  over  the  strop.  With  very  little 
friction  this  paste  gives  a  fine  edge  to  the  razor, 
and  its  efficiency  is  still  further  increased  by  moist¬ 
ening  it. 

II.  (Mechi’s.)  Emery  reduced  to  an  impalpable 
powder  2  parts  ;  spermaceti  ointment  1  part ;  mix 
together,  and  rub  it  over  the  strop. 

III.  Jewellers’  rouge,  blacklead,  and  suet,  equal 
parts ;  mix. 

PASTE,  SHAVING.  Prep.  White  wax, 
spermaceti,  and  almond  oil,  of  each  i  oz. ;  melt, 
and  while  warm,  beat  in  2  squares  of  Windsor 
soap  previously  reduced  to  a  paste  with  rose  water. 

PASTES.  Syn.  Factitious  Gems.  Pierres 

PRECIEUSES  ARTIFICIELLES,  (Fr.)  GlaSTASTEN, 

{Ger.)  Vitreous  compounds  made  to  imitate  the 
gems.  In  addition  to  the  remarks  at  page  331,  it 
may  be  observed  that  the  beauty  of  pastes,  or  fac¬ 
titious  gems,  especially  the  brilliancy  of  mock  dia¬ 
monds,  is  mainly  dependent  upon  the  setting  up 
and  the  skilful  arrangement  of  the  foil  or  tinsel 
behind  them.  The  following  are  the  most  approv¬ 
ed  formulas  for  producing  exact  imitations  of  sev¬ 
eral  of  the  gems : — 

I.  Amethyst. — 1.  (M.  Lan^on.)  Strass  9216 
grs. ;  oxide  of  manganese  15  to  24  grs. ;  oxide  of 
cobalt  1  gr. — 2.  (M.  Douault-Wieland.)  Strass 
4608  grs. ;  oxide  of  manganese  36  grs. ;  oxide  of 
cobalt  24  grs. ;  purple  of  cassius  1  gr. 

II.  Beryl,  or  aqua  marina.  (M.  Douault- 
Wieland.)  Strass  3456  grs. ;  glass  of  antimony 
24  grs. ;  oxide  of  cobalt  l£  grs. 

III.  Chrysolite.  Strass  5  lbs. ;  calcined  per¬ 
oxide  of  iron  3  to  4  drs. 

IV.  Cornelian. — 1.  {Red.)  Strass  2  lbs. ;  glass 
of  antimony  1  lb.;  calcined  peroxide  of  iron  (rouge) 
2  oz. ;  manganeso  1  dr. — 2.  {White.)  Strass  2 
lbs. ;  washed  yellow  ochre  2  dr. ;  calcined  bones 
1  oz. 

V.  Diamond.  Syn.  Strass.  Paste.  1.  (M.  Fon- 
tunier.) — a.  Litharge  20  parts ;  silica  12  parts  ; 
nitre  and  borax,  of  each  4  parts  ;  white  arsenic  2 
parts ;  powder,  mix,  fuse  in  a  crucible,  pour  the 
molted  mass  into  water,  separate  any  reduced 
lead,  and  again  powder  and  remelt. — b.  {Mayence 
base.)  Silica  8  oz.  ;  salt  of  tartar  24  oz. ;  mix, 
bake,  cool,  wash  with  dilute  nitric  acid,  and  atter- 
wards  with  water;  dry,  powder,  add  12  oz.  of 
pure  carbonate  of  lead,  and  to  every  12  oz.  of  the 
mixture  add  borax  1  oz. ;  triturate  in  a  porcelain 
mortar,  melt  in  a  clean  crucible,  and  pour  the 
fused  compound  into  cold  water ;  dry,  powder, 
and  repeat  the  process  a  second  and  a  third  time 
in  a  clean  crucible,  observing  to  separate  any  re¬ 
vived  lead.  To  the  third  fritt  add  nitre  5  drachms, 
and  again  melt.  Very  brilliant. — c.  t  arbonate  of 
lead  8  oz. ;  powdered  borax  2  oz. ;  rock  crystal  3 
oz. ;  manganese  ^  gr.  ;  mix,  and  proceed  as  last. 
—2.  (Loysel.)  Pure  silex  100  parts;  red  oxide  of 
lead  (minium)  150  parts ;  calcined  potash  30  to 


PAS 


468 


PAT 


35  parts;  calcined  borax  10  parts;  oxide  of  arse¬ 
nic  1  part.  This  produces  a  paste  which  has 
great  brilliancy  and  refractive  and  dispersive  pow¬ 
ers,  and  also  a  similar  specific  gravity  to  the  orien¬ 
tal  diamond.  It  fuses  at  a  moderate  heat,  and 
acquires  the  greatest  brilliancy  when  remelted, 
and  kept  for  2  or  3  days  in  a  fused  state,  in  order 
to  expel  the  superabundant  alkali,  and  perfect  the 
refining.  (Polytech.  Journ.) — 3.  (M.  Douault- 
Wieland.) — a.  Rock  crystal  4056  grs. ;  minium 
6300  grs.;  potash  2154  grs.;  borax  276  grs.; 
arsenic  12  grs. ; — b.  Sand  3600  grs. ;  pure  car¬ 
bonate  of  lead  8508  grs. ;  potash  1260  grs.  ;  borax 
360  grs. ;  arsenic  12  grs.— 4.  (M.  Lan^on.)  Li¬ 
tharge  100  grs. ;  silex  75  grs. ;  white  tartar  or 
potash  10  grs. 

VI.  Eagle  Marine.  Paste  or  strass  10  lbs. ; 
copper  highly  calcined  with  sulphur  {copper -stain) 
3  oz. ;  zafifre  1  scruple. 

VII.  Emerald. — 1.  (M.  Lan^on.)  Paste  9612 
grs. ;  acetate  of  copper  72  grs.  ;  peroxide  of  iron 
li  grs. — 2.  (M.  Douault-Wieland.)  Paste  4608 
grs.  ;  green  oxide  of  copper  42  grs. ;  oxide  of 
chrome  2  grs. — 3.  Paste  1  oz. ;  glass  of  antimony 
20  grs. ;  oxide  of  cobalt  3  grs.— 4.  Paste  15  oz. ; 
carbonate  of  copper  1  dr. ;  glass  of  antimony  6 
grs. 

VIII.  Lapis  Lazuli.  Paste  10  lbs. ;  calcined 
horn  or  bones  12  oz. ;  oxides  of  cobalt  and  manga¬ 
nese,  of  each  ^  oz. ;  mix.  The  golden  veins  are 
produced  by  painting  them  on  with  a  mixture  of 
gold  powder,  borax,  and  gum  water,  and  gently 
heating  till  the  borax  fluxes. 

IX.  Oriental  Garnet.  Syn.  Syrian  Do. 
Ancient  Carbuncle. — 1.  (M.  Douault-Wieland.) 
Paste  512  grs. ;  glass  of  antimony  256  grs. ;  purple 
of  cassius  and  oxide  of  manganese,  of  each  2  grs. 
— 2.  Paste  359  grs. ;  glass  of  antimony  178  grs.  ; 
oxide  of  manganese  2  grs. — 3.  ( Vinegar  Garnet .) 
Paste  2  lbs  ;  glass  antimony  1  lb.;  calcined  per¬ 
oxide  of  iron  J  oz. 

X.  Opal. — 1.  (Fontanier.)  Paste  1  oz.  ;  horn 
silver  10  grs. ;  calcined  magnetic  ore  2  grs.;  ab¬ 
sorbent  earth  (calcined  bones)  26  grs. — 2.  Paste 
10  lbs. ;  calcined  bones  ^  lb. 

XI.  Ruby. —  1.  (M.  Douault-Widland.) — a. 
Paste  2880  parts;  oxide  of  manganese  72  parts. — 
b.  Topaz-paste  that  has  turned  out  opaque,  1  part ; 
strass  8  parts ;  fuse  for  30  hours,  cool,  and  fuse 

small  pieces  before  the  blowpipe.  Very  fine. _ 2. 

Strass  16  oz. ;  precipitate  of  cassius,  peroxide  of 
iron,  golden  sulphuret  of  antimony,  and  mancra- 
nese  calcined  with  nitre,  of  each  168  grs.;  rock 
crystal  2  oz.,  or  more. — 3.  Paste  1  lb. ;  purple  of 
cassius  3  drs. — 4.  Paste  and  glass  of  antimony,  of 
each  8  oz.;  purple  of  cassius  1£  dr. ;  turns  on  the 
orange. 

XII.  Sapphire.— 1.  (M.  Douault-Widlend.) 
Paste  4608  grs.  ;  oxide  of  cobalt  68  grs. ;  fuse  in 

a  luted  Hessian  crucible  for  30  hours. _ 2.  Paste  8 

oz. ;  oxide  of  cobalt  49  grs— 3.  To  the  last  add  a 
little1  manganese. 

XIII.  Topaz.  (Douault-Wieland.) — a.  Paste 

3456  grs. ;  calcined  peroxide  of  iron  36  grs. _ b. 

Paste  1008  grs.  ;  glass  of  antimony  43  grs. ;  purple 
of  cassius  1  gr. 

XIV.  Turquois.  Blue  paste  10  lbs.;  calcined 
bones  ^  lb. 

XV.  Yellow  Diamond. — 1.  Strass  1  oz. ;  glass 


of  antimony  10  grs. — 2.  Strass  1  oz. ;  chloride  of 
silver  24  grs. 

Remarks.  In  the  preparation  of  pastes  the  in-  i 
gredients  should  be  separately  reduced  to  the  state  . 
of  fine  powder,  then  well  mixed  and  sifted,  and 
next  carefully  fused  in  a  clean  Hessian  crucible, 
and  cooled  very  slowly,  after  having  been  left  in 
the  fire  for  from  24  to  30  hours.  The  more  tran-  i 
quil  and  continuous  the  fusion  the  greater  is  the 
density  and  beauty  of  the  product.  For  the  finer 
kinds  of  mock  diamonds,  rock  crystal  should  alone 
be  employed  ;  and  when  sand  is  used,  the  purest 
white  variety  should  be  selected,  and  it  should  be 
first  digested,  and  well  washed  with  muriatic  acid, 
and  then  with  water,  to  remove  any  traces  of 
earthy  matter.  The  precise  minutiae  of  the  various 
processes  can  only  be  learned  by  a  little  experience. 
See  Enamels. 

PASTILLES,  FUMIGATING.  Syn.  Pas- 
tilli  odorati.  Prep.  I.  (Henry  and  Guibourt.) 
Powdered  gum  benzoin  16  parts;  balsam  of  tolu 
and  powdered  sandal  wood,  of  each  4  parts ;  a 
light  charcoal  (Linden)  48  parts  ;  powdered  traga- 
cantli  and  true  labdanum,  of  each  1  part ;  pow¬ 
dered  nitre  and  gum  arabic,  of  each  2  parts ;  cin¬ 
namon  water  12  parts  ;  heat  to  a  smooth  ductile 
mass,  form  into  small  cones  with  a  flat  tripod  base, 
and  dry  in  the  air. 

II.  (P.  Cod.)  Benzoin  ;  balsam  of  tolu  and 
yellow  sandal  wood,  of  each  ^ss  ;  labdanum  3j ; 
nitre  3ij  ;  charcoal  §vj »  mix  with  a  solution  of 
gum  tragacanth  and  divide  into  pastilles  as  above. 

III.  (A  la  rose.)  Gum  benzoin,  olibanum  in 
tears,  storax  in  tears,,  of  each  12  oz. ;  nitre  9  oz. ; 
charcoal  4  lbs. ;  powder  of  pale  roses  1  lb. ;  essence 
of  roses  1  oz. ;  mix  with  2  oz.  of  gum  tragacanth 
dissolved  in  rose-water  1  quart. 

IV.  (A  la  jleurs  d’ oranges.)  For  powdered 
roses  in  the  last  formula  substitute  pure  orange 
powder,  and  for  the  essence  of  roses  use  pure 
neroli. 

V.  (A  la  Vanille.)  Gum  benzoin,  storax,  and 
olibanum,  (as  last,)  of  each  12  oz. ;  nitre  10  oz. ; 
cloves  8  oz. ;  powdered  vanilla  1  lb. ;  charcoal  4 
lbs. ;  oil  of  cloves  ^  oz. ;  essence  of  vanilla  7  or  8 
oz. 

VI.  Benzoin  5'j  >  cascarilla  3ij ;  nitre  3iss ; 
myrrh  3ss  ;  oils  of  nutmeg  and  cloves,  of  each  15 
drops  ;  charcoal  ^iij- 

Remarks.  The  above  are  all  of  excellent  quality, 
and  may  be  varied  to  please  the  fancy  of  the  artist, 
by  the  addition  or  substitution  of  other  perfumes  or 
aromatics.  Cheaper  pastilles  are  made  by  the 
same  formulas,  by  increasing  the  weight  of  the 
charcoal  and  saltpetre.  The  whole  of  the  ingre¬ 
dients  should  be  reduced  to  fine  powder  before 
mixing  them.  Musk  and  civet,  so  often  used  in 
pastilles,  should  be  avoided,  as  they  yield  a  disa¬ 
greeable  odor  when  burned.  The  addition  of  a 
little  camphor  renders  them  more  suitable  for  a 
sick  chamber.  Pastilles  are  either  burned  to  dif¬ 
fuse  a  pleasant  odor,  or  to  cover  disagreeable 
smells. 

PASTILLES,  EXPLOSIVE.  Fumigating 
pastilles,  containing  a  little  gunpowder.  Used  to 
produce  diversion. 

PATE  DE  DATTES.  Syn.  Paste  of  Dates. 
Prep.  Dates  1^  lbs. ;  water  30  pints  ;  boil,  clarify, 
add  washed  gum  Senegal  6  lbs.,  dissolve;  add 


PAT 


469 


PEP 


white  sugar  5  lbs. ;  evaporate  without  boiling  to  the 
consistence  of  thick  honey,  stir  in  orange-flower 
water  9  oz. ;  and  again  gently  evaporate  ;  pour  it 
into  moulds,  flnish  the  drying  by  a  gentle  heat  in 
a  stove,  and  then  divide  it.  Prod.  94  lbs.  Pec¬ 
toral.  Phte  de  gomme  Senegal  is  usually  sold 
for  it. 

PATE  DE  GUIMAUVE.  Syn.  Pasta  Al- 
tileae.  Marshmallow  Paste.  Prep.  (P.  Cod.) 
Decorticated  marshmallow  root  (French)  §'v  i 
water  J  gal. ;  macerate  12  hours,  strain,  add  white 
sugar  and  gum  arabic,  of  each  1  lb. ;  dissolve, 
strain,  evaporate  without  boiling  to  the  thickness 
of  honey,  constantly  stirring,  and  add  gradually 
the  whites  of  12  eggs,  well  beaten  with  orange- 
flower  water,  %iv,  and  strained  ;  continue  the  evap¬ 
oration  and  constant  stirring  till  the  mass  is  so  firm 
as  not  to  adhere  to  the  fingers,  then  proceed  as 
last.  It  should  be  very  white,  light,  and  spongy. 
The  P.  Codex  of  1836  omits  the  marshmallow 
root,  and  calls  the  compound  Pate  de  Gomme. 
The  latter  is  usually  sold  in  the  shops  for  Pkte  de 
Guimauve.  Both  are  pectoral. 

PATE  DE  GOMME  ARABIQUE.  Syn. 
Gum  Arabic  Paste.  Prep.  As  the  last.  ***  Many 
persons  use,  however,  twice  the  above  quantity  of 
gum  and  sugar,  but  this  renders  the  product  less 
wli  ltC- 

PATE  DE  GOMME  SENEGAL.  Syn.  Paste 
of  Gum  Senegal.  Prep.  As  Pate  de  dattes,  omit¬ 
ting  the  fruit.  It  is  frequently  acidulated  with 
citric  or  tartaric  acid,  and  flavored  with  essence 
of  lemons.  Pectoral.  Sold  in  the  shops  for  p&te 
de  dattes  and  phte  de  jujubes. 

PATE  DE  JUJUBES.  Syn.  Jujubes.  Ju¬ 
jube  Paste.  Prep.  (P.  Cod.)  Jujubes  lb.  j  ;  water 
lb.  iv ;  boil  4  hour,  strain  with  expression,  settle, 
decant  the  clear,  and  clarify  with  white  of  eggs ; 
add  a  strained  solution  of  gum  arabic  lb.  vj,  in 
water  lb.  viij,  and  to  the  mixture  add  white  sugar 
lb.  vj ;  gently  evaporate,  at  first  constantly  stir¬ 
ring,  and  afterwards  without  stirring,  till  reduced 
to  the  consistence  of  a  soft  extract,  add  orange- 
flower  water  ^vj,  and  place  the  pan  in  a  vessel  of 
boiling  water.  In  12  hours  carefully  remove  the 
scum,  pour  the  matter  into  slightly  oiled  tin  moulds, 
and  proceed  as  before.  Expectorant ;  in  coughs, 
See.  P  kte  de  gomme  Senegal  is  usually  sold 
for  it. 

PATE  I)E  REGLISSE  BLANCHE.  Syn. 
White  Liquorice  Paste.  Pasta  Glycyrrhizae 
Alba.  Prep.  As  pkte  de  guimauve,  substituting 
liquorice  root  for  marshmallow  root. 

PATE  DE  REGLISSE  NOIRE.  Syn.  Black 
Liquorice  Paste.  Liquorice  Jujubes.  Pasta 
Glycyrrhiz.«  Nigra.  Prep.  (P.  Cod.)  Refined 
juice  and  white  sugar,  of  each  1  lb. ;  gum  arabic 
2  lbs.  ;  water  3  quarts  ;  dissolve,  strain,  evaporate 
considerably,  add  finely-powdered  orris  root  4  oz., 
oil  of  aniseed  or  essence  of  cedrat  a  few  drops,  and 
pour  into  moulds  as  before.  Pectoral.  *#*  M  hen 
made  with  4  the  above  weight  of  refined  juice  it 
forms  brown  liquorice  paste,  (pasta  glycytrhizte 
fusca,)  and  by  the  addition  of  15  grs.  of  extract  of 
opium,  the  opiated  liquorice  paste  (j>asta  glycyr- 
rhizee  opiata)  of  the  P.  Codex. 

PATE  DE  TUSS1LAGE  A  L’ANIS.  Prep. 
Strong  decoction  of  coltsfoot  flowers  1  quart ; 
Spanish  juice  4  lb.  ;  dissolve,  strain,  evaporate  as 


before,  and  towards  the  end  add  oil  of  aniseed  1 
dr.  Pectoral  ;  in  coughs,  &c. 

PEARLS,  ROSE.  Syn.  Rose  Beads.  Prep 
Beat  the  petals  of  red  roses  in  an  iron  mortar  for 
some  hours,  till  they  form  a  black  paste,  then  roll 
into  beads  and  dry.  Hard  ;  take  a  fine  polish  ;  very 
fragrant. 

PEAS,  ISSUE.  Syn.  Pisa  pro  Fonticulis. 
Prep. — 1.  Orange  berries,  or  the  small  unripe  fruit 
of  the  orange  tree,  dried,  and  smoothed  by  a  lathe. 
— 2.  Beeswax  1  lb. ;  turmeric  8  oz. ;  orris  powder 
4  oz. ;  Venice  turpentine  3  oz. ;  mix,  and  form  into 
peas.  Used  to  keep  issues  open. — 3.  Beeswax  6 
oz.  ;  verdigris,  and  powdered  white  hellebore,  of 
each  2  oz. ;  cantharides  1  oz. ;  orris  powder  14  oz. ; 
Venice  turpentine,  q.  s.  ;  mix  as  last.  Used  to 
open  issues. 

PECTIC  ACID.  (From  ttyiktu,  a  coagulum, 
because  of  its  jellying  property.)  A  peculiar  ge¬ 
latinous  acid  substance  obtained  from  carrot  roots, 
from  which  the  juice  has  been  pressed  out,  by  boil¬ 
ing  them  with  one-twenty-fifth  part  of  their  weight 
of  carbonate  of  potash,  and  6  times  their  weight  of 
water,  till  the  liquid  becomes  gelatinous  when 
neutralized  with  an  acid.  A  pectate  of  potassa  is 
formed,  from  which  the  acid  may  be  obtained  by 
exactly  neutralizing  the  alkali  with  a  stronger 
acid ;  it  forms  compounds  with  the  bases  called 
Pectates. 

PECTINE.  Vegetable  jelly,  obtained  by  add¬ 
ing  alcohol  to  the  juice  of  ripe  currants  or  other 
fruit,  till  a  gelatinous  precipitate  forms,  which 
must  be  drained,  washed  with  a  little  weak  alco- 


. 


hoi,  and  dried. 

PEPPER,  BLACK.  Syn.  Piper  Nigrum. 
This  is  the  dried  berries  of  a  tree  of  the  same 
name.  The  ground  black  pepper  of  the  shops  is 
universally  adulterated.  In  fact,  I  am  informed 
by  a  most  extensive  and  respectablo  spice  and  tea 
house,  that  the  public  taste  and  judgment  are  so 
vitiated,  that  pure  ground  pepper  is  unsaleable.' 
The  parties  alluded  to,  originally  supplied  their 
customers  with  unadulterated  ground  pepper,  but 
in  3  cases  out  of  every  4,  it  was  returned  and  ob¬ 
jected  to,  on  account  of  its  dark  color  and  pun¬ 
gency,  which  had  induced  the  belief  that  it  was 
sophisticated.  The  house  alluded  to,  was  there¬ 
fore  compelled  by  its  customers  to  supply  them 
with  an  inferior,  but  milder  and  paler  article.  The 
substances  employed  to  lower  black  pepper  are 
known  in  the  trade  as  P.  I).,  H.  P.  D.,  and  W.  P. 
D.  The  first  is  the  faded  leaves  of  autumn,  dried 
and  powdered, — the  second  is  the  ground  husks  of 
black  mustard  obtained  from  the  mustard  mills, 
and  the  third  is  common  rice  finely  powdered. 
The  letters  are  the  initials  of  pepper  dust,  hot  do., 
and  white  do.  I  am  assured  that  equal  parts  of 
black  pepper  corns,  II.  P-  D.,  and  W .  P.  D.,  form 
the  very  best  ground  pepper  sold,  and  that  the  or¬ 
dinary  pepper  of  the  shops  does  not  contain  more 
than  Jth  of  genuine  pepper,  or  2  oz.  in  the  pound. 

_ Prepared  black  pepper  is  made  by  steeping  the 

berries  for  3  days  in  3  times  their  weight  of  viue- 
gar.  and  then  drying  and  grinding  them.  It  is 

milder  than  common  pepper. 

PEPPER,  CAYENNE.  Syn.  Red  Pepper. 
Piper  Cayenne.  Prep.— 1-  Capsicums  ground  to 
powder. — 2.  Capsicum  and  dry  salt,  ol  each  1  lb. ; 
grind  together.  *»*  The  cayenne  of  the  shops  is 


I 


PER 


470 


PER 


commonly  a  spurious  article  made  by  grinding  a 
mixture  of  any  of  the  reddish  woods  or  sawdust, 
and  enough  capsicum  to  flavor. — Prepared  Cay¬ 
enne  pepper  is  the  residuum  of  Cayenne  vinegar, 
essence,  or  tincture,  dried  and  ground. 

PEPPER,  CAYENNE,  (SOLUBLE.)  Syn. 
Crystallized  Soluble  Cayenne  Pepper.  Prep. 

1.  Essence  of  Cayenne  6  pints,  (see  page  274 ;) 
distil  off  3  pints  by  the  heat  of  a  water  bath  ;  add 
dry  salt  12  lbs.  to  the  residual  liquor,  mix  well, 
dry  by  a  gentle  heat,  color  with  a  little  vermilion 
or  jeweller’s  rouge,  and  rub  it  through  a  sieve. — 

2.  Capsicums  3  lbs.  ;  red  sanders  wood  in  shavings 
1  lb.  ;  rectified  spirits  of  wine  1  gallon  ;  macerate 
for  14  days,  then  express  the  tincture,  filter,  distil 
off  one  half,  add  dry  salt  15  lbs.,  mix  wed,  gently 
evaporate  to  dryness,  and  pass  it  through  a  coarse 
sieve  as  before. — 3.  For  red  sajiders  in  the  last 
formula,  use  Brazil  wood.  The  last  two  are  very 
superior. — 1.  As  the  first  form,  but  color  with  a 
strong  decoction  of  saffron  instead  of  vermilion. 
Very  fine,  but  expensive.  Gives  a  beautiful  color 
to  soups,  Ac.  ***  The  spirit  distilled  off  forms  a 
most  suitable  menstruum  for  making  essence  of 
cayenne. 

PEPPER,  KITCHEN.  Prep.  Ginger  1  lb. ; 
cinnamon,  black  pepper,  allspice,  and  nutmegs,  of 
each  8  oz. ;  cloves  1  oz. ;  dry  salt  6  lbs. ;  grind  to¬ 
gether.  Useful  to  flavor  gravies,  Ac. 

PEPSIN.  Prep.  (M.  Vogel.)  Digest  the  glan¬ 
dular  skin  of  a  hog’s  stomach,  cut  into  pieces,  in 
cold  water  for  24  hours,  strain  and  repeat  the 
maceration  with  fresh  water,  mix  the  liquors,  pre¬ 
cipitate  by  acetate  of  lead,  diffuse  the  precipitate 
through  water,  decompose  by  sulphureted  hydro¬ 
gen,  again  filter,  gently  evaporate  to  a  sirupy  con¬ 
sistence,  add  absolute  alcohol,  collect  the  bulky 
precipitate  that  gradually  forms,  and  carefully  dry 
it  by  exposure  to  dry  air.  By  the  heat  of  a  salt¬ 
water  bath  it  forms  a  white  powder,  but  in  this 
state  it  loses  some  of  its  power  of  assisting  diges¬ 
tion.  A  very  small  quantity  of  muriatic  acid 
added  to  its  weak  aqueous  solution,  renders  it  ca¬ 
pable  of  artificial  digestion.  (Jour,  de  Pharm.  et 
de  Chim.) 

PERCHLORIC  ETHER.  Syn.  Perchlo¬ 
rate  or  Oxide  of  Etiiule.  Prep.  (Hare  and 
Boye.)  Triturate  a  mixture  of  sulphovinate  and 
perchlorate  of  baryta,  in  equivalent  proportions, 
place  the  powder  in  a  retort  connected  with  a  re¬ 
frigerator  and  receiver  surrounded  with  ice,  and 
distil  by  the  heat  of  an  oil-bath,  gradually  raised 
to  from  300°  to  340°.  ***  To  prevent  an  ex¬ 
plosion,  the  ether  should  be  received  into  a  little 
absolute  alcohol ;  about  twice  the  weight  of  the 
sulphovinate  employed.  It  is  heavier  than  water, 
and  explodes  by  heat,  friction,  and  percussion,  and 
often  without'  any  assignable  cause.  Its  explosive, 
power  appears  to  be  fully  equal  to  that  of  the  chlo¬ 
ride  or  iodide  of  azote ;  but  this  property  is  de¬ 
stroyed  by  solution  in  alcohol  as  above.  The  ad¬ 
dition  of  an  equal  volume  of  water  to  the  latter  so¬ 
lution  immediately  separates  the  ether,  which 
sinks  to  the  bottom  of  the  mixed  liquids.  It  has 
been  suggested  that  this  is  the  material  used  by 
Cupt.  Warner.  Certain  it  is  that  an  alcoholic  so¬ 
lution  of  a  sufficient  quantity  of  this  substance  to 
blow  up  a  line-of-battle  ship,  might  safely  be  car¬ 
ried  in  the  pocket,  which  is  not  the  case  with  the 


chloride  or  iodide  of  azote  ;  and  this  might  at  any 
time  be  exploded  by  the  addition  of  water,  and  the 
slightest  friction  or  percussion,  Not  more  i 

than  1  to  dr.  of  the  sulphovinate  should  ever  be 
distilled  at  a  time,  and  even  then  the  operator 
should  be  well  protected  with  a  mask  and  gloves. 

PERCOLATION.  Syn.  Metiiode  de  De¬ 
placement,  (Fr.)  Percolatio,  ( Lat .,  from  per-  j 
colo,  to  filter.)  A  method  of  extracting  the  solu-  1 
ble  portion  of  any  substance,  by  passing  the  men-  \ 
struum  through  it,  previously  reduced  to  powder, 
and  packed  into  a  cylinder  or  other  suitable  vessel,  j 
The  “  sparging”  of  the  Scotch  brewers  is  an  ex¬ 
ample  of  this  process  on  the  large  scale.  In  phar¬ 
macy,  the  “  method  of  displacement”  is  frequently  i 
adopted  for  the  preparation  of  tinctures,  infusions,  ! 
Ac.,  and  is  in  some  respects  superior  to  digestion 
or  maceration.  “  The  solid  materials,  usually  in 
coarse,  or  moderately  fine  powder,  are  moistened 
with  a  sufficiency  of  the  solvent  to  form  a  thick  \ 
pulp.  In  twelve  hours,  or  frequently  without  de-. 
lay,  the  mass  is  put  into  a  cylinder  of  glass,  por¬ 
celain,  or  tinned  iron,  open  at  both  ends,  but  ob-  s 
structed  at  the  lower  end  by  a  piece  of  calico  or 
linen,  tied  tightly  over  it  as  a  filter  ;  and  the  pulp 
being  packed  by  pressure,  ranging  as  to  degree 
with  different  articles,  the  remainder  of  the  solvent 
is  poured  into  the  upper  portion  of  the  cylinder, 
and  allowed  gradually  to  percolate.  In  order  to 
obtain  the  portion  of  the  fluid  which  is  absorbed  by 
the  residuum,  an  additional  quantity  of  the  solvent 
is  poured  into  the  cylinder,  until  the  tincture  which  : 
has  passed  through,  equals  in  amount  the  spirit  j 
originally  prescribed ;  and  the  spirit  employed  for 
this  purpose  is  then  recovered  for  the  most  part,  by  ' 
pouring  over  the  residuum  as  much  water  as  there 
is  spirit  retained  in  it,  which  may  be  easily  known 
by  an  obvious  calculation  in  each  case.  The 
method  of  percolation  is  now  preferred  by  all  who  j 
have  made  sufficient  trial  of  it  to  apply  it  correct¬ 
ly.”  (P.  E.)  A  simple  and  useful  form  of  perco¬ 
lator  is  represented  in  the  engraving.  The  meth- 


a.  Percolator. 

b.  Stand. 

c.  Receiver. 

d.  Menstruum. 

e.  Substance  operated  on. 

f.  Calico  strainer. 


od  of  displacement  has  the  advantage  of  expedi¬ 
tion,  economy,  and  yielding  products  possessing 
uniformity  of  strength  ;  but  it  requires  considerable 
experience  to  adapt  it  to  all  substances.  The  art 
rests  in  properly  packing  the  ingredients  in  the 
cylinder,  some  substances  requiring  considerable 
pressure  to  be  used,  while  others,  when  even  light¬ 
ly  packed,  scarcely  permit  the  fluid  to  pass 
through  them.  An  excellent  plan,  applicable  to 
all  substances,  but  especially  those  of  a  glutinous 
or  mucilaginous  nature,  is  to  mix  the  powder  with 


PHL 


471 


PHO 


an  equal  bulk  of  well-washed  silicious  sand,  be¬ 
fore  rubbing  it  up  with  the  menstruum.  The 
coarseness  of  the  powder  must  also  be  attended  to. 
Substances  that  readily  become  soft  and  pappy 
when  wetted  by  the  menstruum,  should  not  be 
used  so  fine  as  those  that  are  more  woody  and 
fibrous.  The  method  of  displacement  answers 
well  for  the  preparation  of  all  tinctures  that  are 
not  of  a  resinous  nature,  and  for  most  infusions  of 
woody  and  fibrous  substances,  as  roots,  woods, 
barks,  leaves,  seeds,  insects,  Ac.  It  is  especially 
adapted  for  the  preparation  of  concentrated  infu¬ 
sions  and  essences,  as  they  may  thus  be  obtained 
of  any  required  strength,  without  loss,  or  requiring 
concentration  by  heat,  which  is  so  destructive  to 
their  virtues. 

PERIODIC  ACID.  A  new  acid,  resembling 
perchloric  acid,  discovered  by  Ammermuller  and 
Magnus.  It  is  obtained  by  mixing  pure  soda  with 
a  solution  of  iodate  of  soda,  saturating  the  solution 
with  chlorino  gas,  collecting  the  pulverulent  white 
salt  that  falls,  either  at  once  or  after  concentra¬ 
tion,  dissolving  in  dilute  nitric  acid,  and  precipita¬ 
ting  with  nitrate  of  silver,  when  a  periodate  of  sil¬ 
ver  is  formed,  from  which  the  acid  may  be 
obtained.  Its  salts  are  called  periodates. 

PERRY.  Syn.  Pyraceum.  A  fermented  li¬ 
quor,  prepared  from  pears  in  the  same  way  as 
cider  is  from  apples.  The  red  rough-tasted  sorts 
are  principally  used  for  this  purpose.  The  best 
perry  contains  about  9§  of  absolute  alcohol;  ordi¬ 
nary  perry  from  5  to  7§.  It  is  a  very  pleasant 
tasted  liquor,  especially  when  bottled  d  la  cham¬ 
pagne. 

PERUVINE.  A  light,  colorless,  oily  liquid, 
produced  along  with  cinnamate  of  potash,  by  boil¬ 
ing  cinnameine  with  alkalis. 

PEUCEDAN1NE.  A. white  crystalline  sub¬ 
stance,  discovered  by  Schlatter  in  the  root  of  peu- 
cedanum  officinale.  It  is  obtained  by  the  action 
of  alcohol. 

PEW’S  CEMENT.  Prep.  Powdered  quick¬ 
lime  I  part  ;  powdered  baked  clay  2  parts ;  mix, 
then  add  1  part  of  freshly-baked  and  powdered 
gypsum  to  2  parts  of  powdered  baked  clay,  and 
after  well  mixing,  add  them  to  the  former  pow¬ 
der,  and  thoroughly  incorporate  the  two.  Used 
to  cover  buildings.  It  is  mixed  up  with  water, 
and  applied  like  mortar.  It  acquires  great  hard¬ 
ness,  and  is  very  durable. 

PEWTER.  Prep.  I.  (Aiken.)  Tin  100  parts; 
antimony  8  parts ;  copper  4  parts ;  bismuth  1 
part  ;  fuse  together.  Very  fine. 

II.  ( Plate  pewter.)  Tin  100  parts;  antimony 
8  parts ;  bismuth  and  copper,  of  each  2  parts. 
Very  fine.  Used  to  make  plates,  See. 

III.  (Trifle.)  Tin  83  parts;  antimony  17  parts; 
some  lead  is  generally  added. 

IV.  (Ley.)  Tin  4  parts ;  lead  1  part  Used 
for  beer  pots,  &c. 

Remarks.  According  to  the  report  of  the  French 
commission,  pewter  containing  more  than  18  parts 
of  lead  to  82  parts  of  tin,  is  unsafe  for  measures  for 
wine  and  similar  liquors.  The  legal  sp.  gr.  ot  pew¬ 
ter  in  France  is  7'7C4  ;  if  it  be  greater,  it  contains 
an  excess  of  lead. 

PHLORIDZ1NE.  Obtained  by  the  action  of 
boiling  alcohol  of  802  on  the  fresh  bark  ot  the  roots 
of  the  apple,  pear,  and  plum  tree.  '1  he  alcohcl  is 


distilled  off,  and  the  phloridzine  crystallizes  out  of 
the  residual  liquid.  It  forms  white  colorless  nee¬ 
dles.  It  may  also  be  obtained  by  cooling  the 
aqueous  decoction  of  the  above  barks,  but  it  has 
then  a  red  color.  It  is  said  to  be  a  more  powerful 
febrifuge  than  quinine  (M.  Lebandy.)  When  its 
solution  is  boiled  with  a  little  dilute  sulphuric  or 
muriatic  acid,  it  is  converted  into  grape  sugar  and 
phloretine. 

PHOCENIC  ACID.  An  oily  acid,  prepared 
from  whale  oil,  in  the  same  way  as  the  volatile 
acids  from  butter.  It  dissolves  in  18  parts  of  wa¬ 
ter.  Its  salts  are  called  pliocenates. 

PHOSPHATE  OF  LIME,  (PRECIPITA¬ 
TED.)  Syn.  Calcis  Piiospiias  precipitatum. 
Prep.  (P.  D.)  Bones  calcined  to  whiteness  and 
reduced  to  powder,  1  part ;  diluted  muriatic  acid; 
aud  water,  of  each  2  parts ;  digest  for  12  hours, 
filter,  and  precipitate  by  liquor  of  ammonia ;  well 
wash  the  precipitate,  and  dry  it.  A  white,  taste¬ 
less,  odorless  powder.  Dose  10  to  30  grs.,  in 
rickets,  either  alone,  or  joined  with  sesquioxide  of 
iron.  It  is  preferable  to  calcined  bones  or  harts¬ 
horn,  from  being  more  soluble. 

PHOSPHATIC  ACID.  Obtained  by  the  slow 
oxidation  or  combustion  of  cylinders  of  phosphorus 
when  exposed  to  the  air.  According  to  Davy  it 
is  a  mixture  of  phosphoric  and  phosphorous  acids. 

PHOSPHO-MESITYLIC  ACID  Glacial 
phosphoric  acid  dissolved  in  acetone  It  forms 
soluble  salts. 


PHOSPHORIC  ACID.  Syn.  Acidum  Phos- 
piiorjcum.  Prep.  Bones  calcined  to  whiteness  3 
lbs. ;  oil  of  vitriol  2  lbs.,  diluted  with  3  times  its 
weight  of  water  ;  mix,  and  digest  with  heat  for  2 
or  3  days,  adding  water  to  supply  the  loss  by  evapo¬ 
ration  ;  then  add  a  large  quantity  of  water,  mix 
well,  and  strain  ;  wash  the  residual  matter  with 
hot  water,  mix  the  liquors,  add  ammonia  in  slight 
excess,  filter,  evaporate,  and  ignite  the  dry  mass  in 
a  platinum  crucible. 

Remarks.  Phosphoric  acid  properly  exists  only 
in  solution,  for  by  the  heat  applied  as  above,  it  is 
converted  into  ineta phosphoric  acid ,  but  by  solu¬ 
tion  in  water  and  ebullition  for  a  few  minutes,  it  is 
reconverted  into  phosphoric  acid.  In  the  dry  or 
glacial  state  it  is  a  colorless,  glassy-looking  sub¬ 
stance,  soluble  in  water,  yielding  a  solution  which 
exhibits  strong  acid  properties.  It  is  remarkable 
for  its  proneness  to  form  subsalts  with  the  alkalis 
and  earths,  in  which  I  atom  of  acid  is  united  w  ith 
3  at.  of  base.  Its  salts  are  called  phosphates. 
PhospBbric  acid,  when  neutralized  with  an  alkali, 
is  characterized  by  giving  with  the  soluble  salts  of 
lead,  lime,  and  baryta,  white  precipitates  soluble 
in  nitric  acid,  and  with  solution  of  nitrate  ot  silver 
a  yellow  precipitate.  It  is  distinguished  from  ar- 
senious  acid  by  not  being  affected  by  sulphurcted 
hydrogen.  The  insoluble  phosphates  may  be  fitted 
by  first  treating  them  with  sulphuric  acid,  filter¬ 
ing,  and  neutralizing  the  solution  with  an  alkali 
before  applying  the  reagents.  It  a  soluble  phos¬ 
phate  be  heated  to  redness,  it  is  converted  into  a 
pyrophosphate,  and  will  then  give  a  white  precipi¬ 
tate  with  nitrate  of  silver.  „ 

PHOSPHORIC  ACID,  (DILUTE.)  Syn 
Acidum  Phosphoricum  dilutum.  I  rep.  (1 .  L.) 
Nitric  acid  f  ?iv  ;  water  f$x  ;  mix,  add  phosphorus 
~j,  place  the  retort  in  a  sand-bath,  and  apply  heat 


PHO 


472 


PIC 


till  f^viij  are  distilled,  which  are  to  be  rejected. 
Evaporate  the  remaining  liquid  in  a  platinum  cru¬ 
cible  to  §ij  3vj ;  cool,  and  add  as  much  distilled  water 
as  will  make  the  whole  quantity  measure  f  ^xxviij. 

Remarks.  This  is  a  colorless,  sour  liquid,  hav¬ 
ing  the  sp.  gr.  T064.  By  heat  it  yields  glacial 
phosphoric  acid. 

Dose.  10  drops  to  3j ;  largely  diluted  with  wa¬ 
ter,  in  phosphatic  urinary  deposites,  ossification  of 
the  arteries,  caries,  &c. 

PHOSPHOROUS  ACID.  Syn.  Acidum 
Phosiuiorosum.  Prep.  Sublime  phosphorus  through 
powdered  bichloride  of  mercury,  contained  in  a 
glass  tube.  Chloride  of  phosphorus  comes  over, 
which,  on  being  mixed  with  water  and  evaporated 
to  a  sirup,  forms  a  crystalline  mass  of  hydrated 
phosphorous  acid  on  cooling.  It  is  a  powerful  de- 
oxydizing  agent.  With  the  bases  it  forms  salts 
called  phosphites. 

PHOSPHORUS.  (From  $<2s,  light,  and  <pipo>, 

1  carry,  because  of  its  luminous  appearance  in  the 
dark.)  An  elementary  inflammable  substance, 
discovered  by  Brandt  in  1G69. 

Prep.  (Ure.)  Ground  bone-ash  1  cwt. ;  water 

2  cwt. ;  mix  to  a  pap  in  a  large  tub,  and  add  in  a 
slender  stream  (still  stirring)  oil  of  vitriol  78  lbs.  ; 
work  well  together,  adding  more  water  if  required  ; 
in  24  hours  thin  with  water,  agitate  well,  and  if 
convenient  heat  the  mixture  in  a  leaden  pan,  and 
as  soon  as  the  paste  has  lost  its  granular  character, 
transfer  it  into  a  series  of  tall  casks  ;  largely  dilute 
with  water,  and  after  settling,  decant  the  clear 
portion  ;  wash  the  residue  well  with  water,  mix 
the  clear  liquids,  and  evaporate  in  a  copper  or  lead 
pan,  till  the  calcareous  deposite  becomes  considera¬ 
ble,  then  cool,  decant  the  clear,  and  drain  the  sedi¬ 
ment  on  a  filter  ;  evaporate  the  clear  liquid  to  the 
consistence  of  honey,  add  9  lbs.  of  powdered  char¬ 
coal,  and  evaporate  to  dryness  in  an  iron  pot,  or 
till  the  bottom  of  the  latter  becomes  red  hot ;  the 
dry  mixture,  when  cold,  is  put  into  earthen  retorts 
well  covered  with  luting  and  properly  dried,  and 
heat  is  applied  sideways  rather  than  at  the  bottom, 
by  means  of  an  air  furnace.  The  beak  of  the  re¬ 
tort  is  connected  with  a  copper  tube,  the  other  end 
of  which  is  made  to  dip  about  ^  of  an  inch  beneath 
the  surface  of  lukewarm  water  placed  in  a  trough 
or  wide-mouthed  bottle.  The  distilled  product  is 
purified  by  squeezing  it  through  chamois  leather 
under  warm  water,  and  is  then  moulded  for  sale 
by  melting  it  under  water,  plunging  the  wider  end 
of  a  slightly  tapering  but  straight  glass  tube  into  the 
water,  sucking  this  up  to  the  top  of  the  glass,  so 
as  to  warm  and  wet  it,  next  immersing  the  end 
into  the  liquid  phosphorus,  and  sucking  it  up  to 
any  desired  height.  The  bottom  of  the  tube  being 
now  closed  with  the  finger,  it  is  withdrawn,  and 
transferred  to  a  pan  of  cold  water  to  congeal  the 
phosphorus,  which  will  then  commonly  fall  out,  or 
may  be  easily  expelled  by  pressure  with  a  piece  of 
wire.  (See  Ure’s  Diet,  of  Arts,  &c.) 

Remarks.  Phosphorus  is  a  pale  yellow,  semi¬ 
transparent,  and  highly  combustible  solid  ;  sp.  gr. 
1-77 ;  melts  at  108°  ;  and  unites  with  oxygen, 
forming  acids,  and  with  the  metals,  forming  phOs- 
phurets.  It  is  soluble  in  ether,  naphtha,  and  the 
oils.  From  its  great  inflammability  it  can  only  be 
safely  kept  under  water.  In  commerce  it  is  always 
packed  in  tin  cylinders,  soldered  air-tight.  It  is  a 


powerful  corrosive  poison  ;  but  small  doses  of  its 
ethereal  or  oily  solution  have  been  administered  in 
some  complaints.  *#*  Baldwin’s  Phosphorus  is 
ignited  muriate  of  lime, — Canton  do.,  oyster  shells 
calcined  with  sulphur, — Bologna  do.,  calcined  sul¬ 
phate  of  baryta, — Homberg’s  do.,  ignited  chloride 
of  calcium.  All  these  phosphoresce  in  the  dark, 
after  exposure  to  the  solar  rays. 

PHOSPHORUS  BOTTLES.  Syn.  Briquets 
Piiosphoriques.  Prep.  Phosphorus  1  dr. ;  white 
wax  15  or  20  grs. ;  cautiously  melt  together  in  a 
vial,  by  the  heat  of  warm  water,  and  as  it  begins 
to  cool  turn  the  bottle  round,  so  that  the  mixture 
may  adhere  to  the  sides.  Used  as  instantaneous 
light  bottles.  A  sulphur  match  rubbed  against  the 
phosphorus  and  withdrawn  into  the  air,  imme¬ 
diately  inflames.  ***  The  vial  should  only  be 
unstoppered  at  the  instant  of  introducing  the  match, 
and  should  be  handled  with  caution. 

PHOSPHORUS,  BROMIDE  OF.  When 
bromine  and  phosphorus  are  brought  into  contact 
.  in  a  vessel  filled  with  carbonic  acid  gas,  they  unite 
with  the  evolution  of  light  and  heat,  forming  a 
crystalline  yellow  perbromide,  which  sublimes  and 
condenses  in  the  upper  part  of  the  flask,  and  a 
liquid  protobromide,  which  remains  at  the  bottom. 

PHOSPHORUS,  CHLORIDES  OF— 1. 
( Per  chloride .)  A  volatile  white  substance,  obtain¬ 
ed  by  the  spontaneous  combustion  of  phosphorus  in 
chlorine. — 2.  ( Sesqvichlori.de .)  A  limpid  fluid,  a 
little  heavier  than  water,  obtained  by  passing  the 
vapor  of  phosphorus  through  corrosive  sublimate 
contained  in  a  glass  tube. 

PHOSPHORUS,  IODIDES  OF— 1.  (Pro- 
tiodide.)  Obtained  by  mixing  1  part  of  phospho¬ 
rus  with  7  or  8  of  iodine  in  a  close  vessel.  Orange 
colored. — 2.  ( Sesquiodide .)  As  last,  from  1  part 
of  phosphorus  and  12  of  iodine.  A  dark  gray  crys¬ 
talline  mass. — 3.  ( Periodide .)  Phosphorus  1  part ; 
iodine  20  parts  ;  as  last.  Black. 

PHOSPHURETED  HYDROGEN.  Prep. 
— 1.  Fill  a  small  tubulated  retort  with  water  acidu¬ 
lated  with  muriatic  acid,  throw  in  some  small  lumps 
of  phosphuret  of  lime,  and  receive  the  evolved  gas 
in  an  inverted  jar  over  water.  ^  oz.  of  phosphuret 
of  lime  yields  70  cubic  inches  of  gas. — 2.  Boil 
phosphorus  in  a  solution  of  potassa,  or  in  milk  of 
lime.  ***  Phosphuretcd  hydrogen  is  a  colorless 
gas,  spontaneously  inflaming  by  contact  with  air. 
It  has  a  remarkably  fetid  odor. 

PICAMAR.  A  bitter  oil  discovered  in  tar  by 
Rcichenbach.  (See  Creosote.) 

PICCALILLY.  Syn.  Indian  Pickle.  Prep. 
White  cabbages  sliced,  cauliflowers  pulled  to  pieces 
and  scalded,  radishes  topped  and  tailed,  French 
beans,  celery  in  three-inch  lengths,  shoots  of  elder 
peeled,  clusters  of  elder-flowers  unopened,  all  salted 
lor  2  or  3  days,  then  mixed  with  apples  and  cu¬ 
cumbers  sliced,  and  a  large  proportion  of  ginger, 
garlic,  turmeric,  long  pepper,  and  mustard  seed,  as 
the  pickle  is  expected  to  be  very  warm  ;  the  vine¬ 
gar  must  also  be  the  strongest  that  can  be  pro¬ 
cured,  and  just  sufficient  to  float  the  articles  ;  any 
other  vegetables  may  be  used  at  pleasure. 

PICKLE,  LEMON.  Prep.  I.  Lemon  juice 
and  vinegar,  of  each  3  gallons;  bruised  ginger  1 
lb.  ;  allspice,  pepper,  and  grated  lemon  peel,  of 
each  8  oz. ;  salt  3^  lbs. ;  cayenne  2  oz. ;  mage  and 
nutmegs,  of  each  1  oz. ;  digest. 


PIC 


473 


PIL 


II.  Lemons  sliced,  1  dozen  ;  salt  2  lbs.;  garlic 
12  cloves  ;  scraped  horseradish,  and  flour  of  mus¬ 
tard,  of  each  4  oz.  ;  cloves,  mace,  nutmegs,  and 
cayenne  pepper,  of  each  A  oz. ;  vinegar  1  gallon  ; 
as  before.  Used  as  a  sauce. 

PICKLE,  MEAT.  Prep.  Moist  sugar  2  lbs.; 
bay  or  common  salt  4  lbs. ;  saltpetre  A  lb. ;  fresh 
ground  allspice  2  oz. ;  water  6  to  8  quarts  ;  dis¬ 
solve.  Used  to  pickle  meat,  to  which  it  imparts  a 
fine  red  color,  and  a  superior  flavor. 

PICKLES.  In  the  preparation  of  pickles,  it  is 
highly  necessary  to  avoid  employing  metallic  ves¬ 
sels  ;  as  both  vinegar  and  salt  corrode  brass,  cop¬ 
per,  lead,  &c.,  and  thus  become  poisonous.  When 
it  is  necessary  to  heat  or  boil  vinegar,  it  should  be 
done  by  placing  it  in  a  stoneware  jar  in  a  water- 
bath,  or  on  a  stove.  Glazed  earthenware  should 
be  avoided  either  for  making  or  keeping  the  pickles 
in,  as  the  glazing  usually  contains  lead.  Pickles 
should  be  kept  from  the  air  as  much  as  possible, 
and  only  touched  with  wooden  spoons.  They  are 
also  better  preserved  in  small  jars,  or  bottles,  than 
large  ones,  as  the  more  frequent  opening  of  the 
latter  exposes  them  too  much.  Copper  or  verdi¬ 
gris  is  frequently  added  to  pickles  to  impart  a  green 
color,  but  this  poisonous  addition  may  be  readily 
detected.  If  a  green  color  be  desired,  it  may  be 
imparled  by  steeping  vine  leaves,  or  the  leaves  of 
parsley  or  spinage  in  the  vinegar.  A  teaspoonful 
of  olive  oil  is  frequently  added  to  each  bottle  to 
keep  the  pickles  wiiite.  The  following  is  an  ex¬ 
ample  of  pickling: — 

PICKLED  GHERKINS.  Steep  them  in 
strong  brine  for  a  week,  then  pour  it  off,  heat  it  to 
the  boiling  point,  and  again  pour  it  on  the  gherkins  ; 
in  24  hours  drain  the  fruit  on  a  sieve,  put  it  into 
wide-mouthed  bottles  or  jars,  fill  them  up  with 
strong  pickling  vinegar,  boiling  hot,  bung  down  im¬ 
mediately,  and  tie  over  with  bladder.  When 
cold,  dip  the  corks  into  melted  bottle  wax.  Spice 
is  usually  added  to  the  bottles,  or  else  steeped  in 
the  vinegar. 

In  a  similar  way  are  pickled,  onions,  mush¬ 
rooms, i  cucumbers,  walnuts,  samphires,  green 
gooseberries,  cauliflowers,  melons,  barberries, 
peaches,  lemons,  tomatoes,  beans,  radish  pods, 
codlins,  red  cabbage,  (without  salt,  and  with  cold 
vinegar,)  beet-root,  (without  salting,)  garlic,  peas, 
Ac.,  See.,  observing  that  the  softer  and  more  deli¬ 
cate  articles  do  not  require  so  long  soaking  in  brine 
as  the  harder  and  coarser  kinds,  and  may  be  often 
advantageously  pickled  by  simply  pouring  very 
strong  pickling  vinegar  over  them,  without  applying 
heat. 

PICROLICHENINE.  A  bitter,  crystallizable 
substance,  found  by  Alms  in  the  lichen  varioluria 
amara.  It  is  extracted  by  alcohol,  and  purified  by 
washing  with  a  weak  solution  of  carbonate  of  pot¬ 
ash.  It  is  said  to  bo  a  powerful  febrifuge. 

PICIIOMEL.  A  name  given  by  Thenard  to  a 
black  bitter  substance  obtained  from  fresh  bile,  by 
adding  sulphuric  acid  diluted  with  5  parts  of  water, 
applying  a  gentle  heat,  and  after  repose,  decanting 
the  clear,  edulcorating  the  sediment  (resin  of  bile) 
with  water,  digesting  with  carbonate  ol  baryta, 
and  evaporating. 

PICROTOXINE.  Syn.  Picrotoxia.  Picro- 
toxic  Acii>.  A  bitter,  crystallizable,  and  poisonous 
substance,  discovered  by  Boullay  in  cocculus  iudi- 
60 


cus.  It  is  soluble  in  boiling  water,  alcohol,  ether, 
and  acetic  acid.  It  may  be  obtained  by  precipita¬ 
ting  the  decoction  of  cocculus  indicus  by  acetate  of 
lead,  evaporating  to  dryness,  and  frequently  redis¬ 
solving  in  alcohol  of  0-817. 

PILES.  Syn.  H.emorrhoides.  A  painful  dis¬ 
ease  occasioned  by  the  morbid  dilatations  of  the 
veins  at  the  lower  part  of  the  rectum,  and  sur¬ 
rounding  the  anus.  Piles  are  principally  occasion¬ 
ed  by  costiveness  and  cold.  They  have  been  dis¬ 
tinguished  into — blind  piles,  or  a  varicose  state  of 
the  veins  without  bleeding, — mucous  piles,  when 
the  tumors  are  excoriated,  and  mucus  or  pus  is 
discharged, — bleeding  piles,  when  accompanied 
with  loss  of  blood, — excrescential  piles,  when  there 
are  loose,  fleshy  excrescences  about  the  verge  of 
the  anus  and  within  the  rectum.  The  treatment 
consists  in  the  administration  of  mild  aperients,  as 
castor  oil,  or  an  electuary  of  sulphur  and  cream 
of  tartar ;  when  there  is  much  inflammation  or 
bleeding,  cold  and  astringent  lotions,  as  those  of 
sulphate  of  zinc  or  alum,  should  be  applied,  and 
when  the  pain  is  considerable,  fomentations  of  de¬ 
coction  of  poppy  heads  may  be  used  with  advan¬ 
tage.  To  arrest  the  bleeding,  ice  is  also  frequently 
applied,  but  continued  pressure  is  more  certain. 
When  the  tumors  arc  large  and  flaccid,  the  com¬ 
pound  ointment  of  galls  is  an  excellent  application, 
and  if  thero  is  a  tendency  to  inflammation,  a  little 
liquor  of  diacetate  of  lead  may  be  added.  In  con¬ 
firmed  piles,  the  internal  use  of  copaiba,  or  still 
better,  of  the  confection  of  black  pepper,  should  be 
persevered  in,  together  with  local  applications.  In 
severe  cases,  the  protruded  tumors  are  removed  by 
surgeons,  by  the  knife  or  ligature. 

TILLS.  Syn.  Filu/.^:,  (Lot.)  Pills  are  too 
well  known  to  require  description.  This  form  of 
medicine  is  particularly  adapted  to  the  exhibition 
of  nauseous  substances,  and  such  as  operate  in 
small  doses.  Extracts  may  be  made  into  pills 
either  alone  or  with  the  addition  of  any  simple 
powder,  as  that  of  liquorice,  to  increase  their  con¬ 
sistence.  Powders  are  usually  beaten  up  with 
sirup,  treacle,  mucilage,  conserve  of  roses,  or  ex¬ 
tract  of  liquorice.  Castile  soap  is  frequently 
used  for  substances  that  are  not  decomposed  by 
alkalis.  When  the  mixed  ingredients  are  made 
into  a  mass,  it  should  be  preserved  in  a  bladder 
placed  in  a  covered  stone  pot,  and  should  be  occa¬ 
sionally  moistened  with  a  little  spirit,  or  spirit  and 
water,  to  prevent  it  getting  hard.  In  all  cases, 
the  dry  ingredients  should  be  reduced  to  fine  pow¬ 
der,  and  the  whole  beaten  into  a  uniform  mass  of 
a  proper  consistence  for  rolling  into  pills.  ***  Pills 
are  gilded  and  silvered  by  rolling  them  between 
the  fingers  slightly  moistened  with  mucilage,  and 
then  shaking  them  up  in  a  small  gallipot  covered 
with  a  piece  of  paper,  along  with  a  little  gold  or 
silver  leaf,  or  a  little  powdered  gold  or  silver.  In 
ordinary  cases,  rolling  the  pills  in  carbonate  of 
magnesia,  or  powdered  starch,  is  usually  adopted 
to  prevent  them  sticking  together  while  moist.  As 
pill  masses  are  liable  to  get  hard  and  brittle  by 
keeping,  an  excellent  plan  is  to  keep  the  dry  ingre¬ 
dients  powdered  and  mixed  together  in  well-corked 
bottles  or  jars,  when  a  portion  may  at  any  time  be 
beaten  up  with  sirup,  conserve,  soap.  Ac.,  accord¬ 
ing  to  the  formula,  and  as  wanted  tor  use. 

PILLS,  ACETATE  OF  LEAD.  Syn.  Pin- 


PIL 


474 


PIL 


lje  plumbi  opiatyE.  Prep.  (P.  E.)  Acetate  of  ! 
lead  6  parts ;  opium  and  conserve  of  red  roses,  of 
each  1  part ;  mix,  and  divide  into  4-gr.  pills.  In 
spitting  of  blood,  obstinate  diarrhoea,  dysentery,  &c. 
Dose.  1  to  3  pills  two  or  three  times  a  day,  washed 
down  with  water  soured  with  vinegar. 

PILLS,  ALOES.  Syn.  PilulyE  Aloes.  Prep. 
(P.  E.)  Powdered  Socotrine  aloes  and  Castile 
soap,  equal  parts  ;  conserve  of  red  roses  q.  s.  to 
make  a  mass. 

PILLS,  ALOES,  (COMPOUND.)  Syn.  Pil. 
Aloes  composit.e.  Prep.  (P.  L.  and  D.)  Pow¬ 
dered  Socotrine  aloes  (hepatic,  P.  D.)  ;  extract 

of  gentian  §ss  ;  oil  of  caraway  40  drops  ;  sirup  (if 
required)  q.  s. ;  beat  to  a  mass.  Dose.  5  to  10  grs., 
as  a  purgative  in  habitual  costiveness. 

PILLS,  ALOES  AND  ASAFCETIDA.  Syn. 
Pil.  Aloes  et  Asafcetida?.  Prep.  (P.  E.)  Pow¬ 
dered  aloes,  asafcetida,  and  Castile  soap,  equal 
parts  ;  conserve  of  red  roses  q.  s. ;  beat  into  a  mass. 
Dose.  5  to  10  grs.,  as  a  purgative  in  dyspepsia, 
flatulence,  &c. 

PILLS,  ALOES  AND  IRON.  Syn.  Pil. 
Aloes  et  Ferri.  Prep.  (P.  E.)  Sulphate  of  iron 
3  parts  ;  Barbadoes  aloes  2  parts  ;  aromatic  pow¬ 
der  6  parts ;  conserve  of  red  roses  8  parts ;  mix, 
and  divide  into  5-gr.  pills.  Emmenagogue.  Dose. 

1  to  3  pills  in  chlorosis  and  atonic  amenorrhoea. 

PILLS,  ALOES  AND  MYRRH.  Syn.  Pil. 
Aloes  et  MyrrhyE,  (P.  E.)  Pil.  Aloes  cum 
Myrriia,  (P.  L.  and  D.)  Pil.  Rufi.  Rufus’s 
Pills.  Pil.  communes.  Common  Pills.  Prep. 
— 1.  (P.  L.)  Aloes  §ij ;  saffron  and  myrrh,  of 
each  gj ;  sirup  to  mix. — 2.  (P.  E.)  Socotrine  or 
East  Indian  aloes  4  parts  ;  myrrh  2  parts  ;  saffron 
1  part  ;  conserve  of  red  roses  q.  s.  A  most  excel¬ 
lent  stomachic,  purgative,  and  emmenagogue, 
where  there  are  no  febrile  symptoms.  Dose.  10  to 
20  grs. 

PILLS,  ALOES  AND  ROSE  JUICE.  Syn. 
Pil.  Aloes  RosaTy®.  Pilules  angeliques.  Grains 
de  Sante.  Prep.  Aloes  and  rose  juice,  of  each 
fiv ;  juices  of  borage  and  chicory,  of  each  §ij  ; 
dissolve,  evaporate  to  an  extract,  add  rhubarb  3ij ; 
agaric  3j  ;  and  divide  into  1^-gr.  pills.  Dose.  4  to 
12,  as  a  purge. 

PILLS,  AMMONIATED  COPPER.  Syn. 
Pil.  cupri  ammoniati.  Prep.  (P.  E.)  Ammonio- 
sulphate  of  copper  1  part ;  bread-crumb  G  parts ; 
solution  of  carbonate  of  ammonia  q.  s.  to  make  a 
pill  mass ;  divide  so  that  each  pill  may  contain  J 
gr.  of  ammoniated  copper.  Dose.  1  pill  night  and 
morning,  gradually  increased  to  5  or  6,  in  epilepsy, 
and  some  other  spasmodic  diseases. 

PILLS,  ANTIBILIOUS.  See  the  various  pur¬ 
gative  and  stomachic  Pills. 

PILLS,  ANTI-EPILEPTIC.  Prep.  1.— (Rd- 
cambier.)  Aqueous  extract  of  opium  5  centigram¬ 
mes  ,  acetate  of  lead  20  do.  ;  powdered  henbane 
40  do. ;  gum  sirup  q.  s. ;  mix,  and  divide  into  8 
pills.  Dose.  1  night  and  morning. — 2.  (Leuret.) 
Extracts  of  stramonium  and  belladonna,  of  each  1 
gramme  ;  camphor  and  opium,  of  each  50  cen- 
tigr.  ;  divide  into  pills  of  10  decigr.  Dose.  1  a  day, 
gradually  and  cautiously  increased  to  10  or  12,  or 
more. 

PILLS,  ANTISPASMODIC.  Prep.  (Thom¬ 
son.)  Opium  1  gr. ;  castor  13  grs.  ;  powdered  di¬ 
gitalis  2  grs. ;  sirup  to  mix  ;  divide  into  4  pills. 


'  Dose.  1  or  2  two  or  three  times  a  day  in  spasmod¬ 
ic  asthma,  &,c. 

PILLS,  ASAFCETIDA.  Syn.  Pil.  asafos- 
tidyE.  Prep.  (P.  E.)  Asafoetida,  galbanum,  and 
myrrh,  of  each  3  parts ;  conserve  of  red  roses  4 
parts,  or  q.  s. ;  beat  into  a  mass.  Stimulant  and 
antispasmodic.  Dose.  10  to  20  grs.,  in  hysteria, 

&L‘C» 

PILLS,  ASTRINGENT.  Prep.  1.  (Collier.) 
Nitrate  of  silver  3  grs. ;  extract  of  opium  3ss ; 
musk  3j ;  camphor  3ij ;  mix  for  48  pills.  Dose. 
1  pill  2  or  3  times  a  day,  as  a  stimulant  tonic  ;  in 
epilepsy,  &c. — 2.  (Cavarra.)  Pure  tannin  6  grs. ; 
powdered  gum  12  grs. ;  sugar  3j ;  sirup  to  mix ; 
divide  into  4-gr.  pills.  Dose.  1  to  3  in  diarrhoea. — 
3.  Acetate  of  lead  3  grs.  ;  opium  1  gr. ;  divide  into 
3  pills.  Dose.  1  twice  a  day,  followed  by  a  glass 
of  water  acidulated  with  vinegar ;  in  colliquative 
diarrhoea,  chronic  dysentery,  phthisical  night- 
sweats,  internal  hemorrhages,  &c. 

PILLS,  CALOMEL  AND  OPIUM.  Syn. 
Pil.  calomelanos  et  opii.  Prep.  (P.  E.)  Calomel 
3  parts;  opium  1  pait ;  conserve  of  red  roses  to 
mix.  Divide  so  that  each  pill  may  contain  2  grs. 
of  calomel.  Dose.  1  or  2  in  rheumatism,  and  some 
inflammatory  affections  ;  if  continued,  they  induce 
salivation. 

PILLS,  CALOMEL,  (COMPOUND.)  Syn. 
Plummer’s  Pills.  Red  Pill.  Pil.  hydrargyri 
Chloridi  comp.,  (P.  L.)  Pil.  Calomelanos  comp., 
(P.  E.  &  D.)  Pil.  iiydrargyri  submuriatis,  (P. 
L.  1809.)  Pil.  Plummeri.  Prep.  (P.  L.)  Calo¬ 
mel,  oxysulphuret  of  antimony,  and  treacle,  of 
each  3ij  ;  powdered  guaiacum  resin  3ss ;  mix.  An 
excellent  alterative  pill  in  chronic  skin  diseases  and 
liver  affections  ;  in  dyspepsia,  syphilis,  &c.  Dose. 
5  to  10  grs. 

PILLS,  CATHARTIC.  Prep.  1.  (Thomson.) 
— a.  Scammony  4  grs. ;  extract  of  taraxacum  16 
grs.  ;  divide  into  6  pills.  Dose.  3  twice  a  day, 
in  hypochondriasis,  and  chronic  inflammation  of 
the  liver. — b.  Calomel  3  grs. ;  powdered  jalap  9 
grs. ;  mucilage  to  mix  ;  for  3  pills.  Dose.  2  or  3 
at  night  to  empty  the  bowels,  in  bilious  affections. 
— 2.  (Collier.)  Calomel  10  grs.;  powdered  jalap 
and  rosepink,  of  each  3iv ;  oil  of  caraway  10  drops; 
sirup  of  buckthorn  to  mix  ;  divide  into  5-gr.  pills. 
Dose.  1  to  3,  as  a  purgative. — 3.  Compound  ex¬ 
tract  of  colocynth  3j ;  powdered  opium  3  grs. ;  pow¬ 
dered  scammony  15  grs. ;  oil  of  nutmeg  8  drops; 
divide  into  18  pills.  Dose.  2  to  4,  as  a  purge.— 4 
Socotrine  aloes  3j  ;  rhubarb  0ij  ;  scammony  3ss ; 
capsicum  10  grs  ;  oil  of  cloves  10  drops  ;  mix,  and 
divide  into  48  pills.  Dose.  2  to  4  at  bedtime. 

PILLS,  CATHARTIC,  (COMPOUND.)  Syn. 
Pil.  cathartic.®  composit.e.  Prep.  (P.  U.  S.) 
Compound  extract  of  colocynth  §ss  ;  powdered  ex¬ 
tract  of  jalap  and  calomel,  of  each  3iij  ;  powdered 
gamboge  3ij ;  mix,  and  divide  into  180  pills.  An 
excellent  purgative  pill,  especially  in  bilious  affec¬ 
tions.  Dose.  1  to  3  pills. 

PILLS,  COLOCYNTH.  Syn.  Pil.  colocyn- 
tiiidis,  (P.  E.  &  D.)  Pil.  cochi.e.  Pil.  cocciyE. 
Pil.  cociiiyE  minores.  Prep.  (P.  E.)  Socotrine 
or  East  Indian  aloes  and  scammony,  of  each  8 
parts  ;  colocynth  4  parts  ;  sulphate  of  potash  and 
oil  of  cloves,  of  each  1  part ;  rectified  spirit  (mu¬ 
cilage,  P.  D.)  q.  s.  to  form  a  mass  ;  divide  into  5-gr. 
pills.  An  excellent  purgative  pill.  Dose.  5  to  15 


PIL 


475 


PII. 


grs.  4  grs.  of  this  pill,  combined  with  2  or  3  grs. 
of  mercurial  pill,  and  taken  over  night,  is  an  ex¬ 
cellent  remedy  in  bilious  attacks.  *#*  The  pil. 
cochice  of  Apothecaries’  Hall  is  the  above  pill, 
without  the  sulphate  of  potash,  and  beaten  up  with 
sirup  or  treacle,  instead  of  mucilage.  The  com¬ 
mon  pil.  cochios  of  the  shops  is  generally  made  as 
follows : — Powdered  aloes  1  £  lb. ;  do.  colocynth  J 
lb. ;  do.  jalap  6  oz. ;  oil  of  cloves  oz. ;  sirup  or 
treacle  to  mix.  Prod.  About  4|  lbs.  The  more 
conscientious  sometimes  add  to  the  above  scam- 
mony  6  oz. 

PILLS,  COLOCYNTH  AND  HENBANE. 
Syn.  Pil.  colocynthidis  et  hyoscyami.  Prep. 
(P.  E.)  Compound  colocynth  pill  mass  3ij  ;  ex¬ 
tract  of  henbane  3j  ;  mix,  and  divide  into  36  pills. 
Dose.  5  to  15  grs.,  as  an  anodyne  purgative. 

PILLS,  COPAIBA.  Syn.  Pil.  copaiba  cum 
Magnesia.  Prep.  (Mialhe.)  Pure  balsam  of  co¬ 
paiba  Jj  ;  calcined  magnesia  3ss  ;  mix,  and  stir  for 
some  days  till  sufficiently  thick.  For  present  use 
copaiba  requires  its  own  weight  of  magnesia  ;  Dr. 
Pereira  orders  copaiba  ;  magnesia  3vj  or  3vij. 
Dose.  10  to  30  grs.,  frequently  in  diseases  of  the 
mucous  membranes  of  the  urinary  organs. 

PILLS,  DIAPHORETIC.  Prep.  1.  Anti- 
monial  powder  3ss  ;  opium  3ss  ;  calomel  5  grs.  ; 
confection  of  opium  to  mix  ;  divide  into  10  pills. 
Dose.  1  at  bedtime. — 2.  Guaiacum  10  grs.  ;  emet¬ 
ic  tartar  and  opium,  of  each  1  gr. ;  simple  sirup 
to  mix  ;  divide  into  3  pills.  Dose.  1  or  2. — 3. 
Camphor  and  antimouial  powder,  of  each  3ss  ; 
opium  10  grs.  ;  aromatic  confection  q.  s.  to  mix  ; 
divide  into  12  pills.  Dose.  1  pill. — 4.  Powdered 
guaiacum  10  grs.  ;  compound  powder  of  ipecacu¬ 
anha  5  grs.  ;  confection  of  roses  to  mix  ;  for  a 
dose.  All  the  above  are  taken  as  diaphoretics  in 
inflammatory  affections. 

PILLS,  DINNER.  Prep.  1.  ( Lady  Cres- 
P’gny's  Pills.  Lady  Webster's  Pills.  Grains 
de  vie.  Grains  de  mesue.  Stomachic  Pills.  Pil. 
Aloes  cum  mastiche.)  Aloes  3vj  ;  mastich  and 
red  roses,  of  each  3ij ;  sirup  of  wormwood  to  mix  ; 
divide  into  3-gr.  pills.  They  produce  a  bulky  and 
copious  evacuation. — 2.  Substitute  rhubarb  for  the 
roses  in  the  last. — 3.  (Pil.  stomachics  mesues. 
Pil.  dicta  antecibum,  P.  Cod.)  Aloes  3vj  ;  extract 
of  bark  3iij ;  cinnamon  3j  ;  sirup  of  wormwood  to 
mix.  Dose.  Of  either  of  the  above  5  grs.,  1  hour 
before  dinner,  to  promote  the  appetite  ;  as  a  purge, 
10  to  15  grs. 

PILLS,  DIURETIC.  Prep.  (Thomson.)— a. 
Powdered  digitalis  12  grs.;  calomel  and  opium,  of 
each  4  grs. ;  confection  of  roses  q.  s.  for  12  pills. — 
b.  Mercurial  pill  3j ;  powdered  squills  9j ;  confec¬ 
tion  of  roses  q.  s.  for  20  pills.  Dose.  1  of  either  of 
the  above  twice  a  day  in  dropsy. 

PILLS,  DIXON’S  ANTIBILIOUS.  Prep. 
Aloes,  scaminony,  rhubarb,  and  a  little  tartar 
emetic,  beat  up  with  sirup. 

PILLS,  EXPECTORANT.  Prep—  1.  Myrrh 
3iss ;  powdered  squills  3ss ;  extract  of  henbane 
Si j  ;  sirup  q.  s. ;  divide  into  30  pills.  Dose.  2  night 
and  morning. — 2.  (Thomson.)  Powdered  squills 
and  extract  of  hemlock,  of  each  oss;  ammoniacum 
3iss ;  divide  into  30  pills.  Dose.  2  twice  a  day. 
In  chronic  coughs,  asthma,  &c. 

PILLS,  FAMILY.  Syn.  Aloe  Pills.  An- 
Tibilious  do.  Aloe  Rosata.  Prep.  Socotr.ue  I 


or  hepatic  aloes  4  oz. ;  juice  of  roses  1  pint ;  dis¬ 
solve  by  heat,  strain  through  a  piece  of  coarse 
flannel,  evaporate,  and  form  into  pills.  Purgative, 
in  doses  of  5  to  15  grs. 

PILLS,  FOTH  ERG  ILL’S.  Aloes,  scammo- 
ny,  colocynth,  and  diaphoretic  antimony. 

PILLS,  FOXGLOVE  AND  SQUILLS.  Syn. 
Pil.  Digitalis  et  Scill.e.  Prep.  (P.  E.)  Pow¬ 
dered  foxglove  and  squills,  of  each  1  part ;  aro¬ 
matic  electuary  (P.  E.)  2  parts  ;  conserve  of  red 
roses  q.  s. ;  divide  into  4-gr.  pills.  A  valuable 
diuretic  in  dropsies.  Dose.  1  to  2  pills. 

PILLS,  FULLER'S.  Prep.  Aloes  3ss  ;  sen- 
Tia  and  myrrh,  of  each  3j ;  asafoetida  and  galba- 
num,  of  each  10  grs. ;  saffron  and  mace,  of  each 
5  grs.  ;  sulphate  of  iron  Oij ;  sirup  q.  s.  Dose.  5 
to  20  grs. ;  as  an  antispasmodic  and  aperient. 

PILLS,  GALBANUM,  (COMPOUND.)  Syn. 
Pil.  Gummos.e.  Pil.  Galbani  comp.,  (P.  L.  &,  D.) 
Prep.  (P.  L.)  Galbanum  Jj ;  myrrh  and  sagape- 
num,  of  each  ^iss  ;  asafoetida  §ss  ;  sirup  (treacle, 
P.  D.)  q.  s. ;  beat  to  a  mass.  Stimulant  and  an¬ 
tispasmodic.  Dose.  10  to  20  grs. ;  in  hysteria, 
amenorrhoea,  &c. 

PILLS,  GAMBOGE.  Syn.  Pil.  Cambogi.e, 
(P.  E.)  Pil.  Cambogi.e  comp.  (P.  L.  &  D.)  For- 
dyce’s  Pills.  Prep.  (P.  L.)  Gamboge  3j  ;  aloes 
3iss  ;  ginger  3ss  ;  Castile  soap  3ij  ;  beat  to  a  mass. 
An  active  cathartic.  Dose.  10  to  15  grs.  in  ob¬ 
stinate  constipation. 

PILLS,  HEMLOCK,  (COMPOUND.)  Syn. 
Pil.  Conii  comp.  Prep.  (P.  L.)  Extract  of  hem¬ 
lock  3v  ;  ipecacuanha  3j  ;  mix.  Antispasmodic, 
expectorant,  and  narcotic.  Dose.  5  to  10  grs. 
twice  or  thrice  a  day,  in  spasmodic  coughs,  bron¬ 
chitis,  incipient  consumption,  &c. 

PILLS,  HOFFMAN’S,  (MAJOR.)  Syn. 
Pil.  IIydrargyri  Bichloride  Pil.  Hoffmanii 
Majorf.s.  Prep.  (Paris.)  Corrosive  sublimate 
and  muriate  of  ammonia,  of  each  5  grs. ;  water 
f  3ss  ;  triturate  till  dissolved,  add  honey  3ss,  liquor¬ 
ice  powder  3vj  ;  mix,  and  divide  into  40  pills. 
Each  pill  contains  J  gr.  of  corrosive  sublimate. 

PILLS,  HOOPER’S.  Prep.  Sulphate  of  iron, 
and  water,  of  each  8  oz. ;  dissolve,  add  Barbadoes 
aloes  2J  lbs. ;  white  canella  6  oz. ;  myrrh  2  oz. ; 
opopanax  J  oz. ;  make  a  mass  ;  divide  each  drachm 
into  18  pills,  and  put  40  into  each  box. 

PILLS,  HYDRAGOGUE.  Syn.  Boxtius’ 
Pills.  Pil.  Hydragog.e.  Prep.  (P.  Cod.)  Aloes, 
gamboge,  and  ammoniacum,  of  each  3j  >  vinegar 
3vj  ;  dissolve,  strain,  evaporate,  and  divide  into  4 
gr.  pills.  Strongly  cathartic.  Used  in  dropsy. 

PILLS,  IODIDE  OF  MERCURY.  Syn. 
Pil.  IIydrargyri  Iodidi.  Prep.  Protiodide  of 
mercury,  and  ginger,  of  each  3j  ;  confection  ot 
hips  3iij  ;  mix.  Dose.  5  to  15  grs.,  in  scrofula, 


k/C. 

PILLS,  IPECACUANHA,  (COMPOUND.) 
?yn.  Pil.  Ipecacuanha;  comp.,  (P-  L.)  Pil.  Ipe- 
:ac.  f.t  Opii,  (P.  E.)  Prep.  (P-  L.)  Compound 
•owder  of  ipecacuanha  3iij  ;  powdered  squills  and 
irnmoniacutn,  of  each  3j ;  mucilage  q.  s.  to  mix. 
Narcotic,  sudorific,  and  expectorant.  Dose .  o  to 
5  grs.,  in  chronic  coughs,  asthma  See. 

PILLS,  JAMES’S  ANALEPTIC.  Prep. 
Intimonial  powder,  guaiacum,  und  pills  of  aloes 
nd  mvrrh,  equal  parts  ;  sirup  q.  s. ;  mix,  and  di- 
ide  into  4-gr.  pills.  A  diaphoretic  purgative. 


PIL 


476 


PIL 


PILLS,  IRON,  (COMPOUND.)  Syn.  Fe¬ 
male  Pills.  Pil.  Ferri  comp.,  (P.  L.)  Pil. 
Ferri  Carbonatjs,  (P.  E.)  Pil  Ferri  cum 
Myrriia.  Prep. — 1.  (P.  L.)  Myrrh  3ij ;  carbon¬ 
ate  of  soda  3j ;  triturate,  add  suiphate  of  iron  3j  ; 
again  triturate,  then  add  treacle  3j ;  and  beat  to¬ 
gether  in  a  warm  mortar. — 2.  (P.  E.)  Saccharine 
carbonate  of  iron  4  parts  ;  conserve  of  red  roses  1 
part ;  mix,  and  divide  into  5-gr.  pills.  Both  the 
above  are  mild  chalybeate  tonics.  Dose.  10  to 
20  grs. 

PILLS,  IRON,  (SULPHATE.)  Syr>.  Pil. 
Ferri  Sulpiiatis.  Prep.  (P.  E.)  Dried  sulphate 
of  iron  2  parts  ;  extract  of  dandelion  5  parts  ;  con¬ 
serve  of  red  roses  2  parts  ;  liquorice  powder  3  parts  ; 
mix,  and  divide  into  5-gr.  pills.  Tonic.  Dose.  1 
to  3  pills. 

PILLS,  KEYSER’S.  Prep.  Acetate  of  mer¬ 
cury  12  grs.  ;  manna  3iss  ;  starch  6  grs.  ;  mucil¬ 
age  of  gum  tragacanth  to  mix ;  divide  into  6-gr. 
pills.  Alterative.  Dose.  2  night  and  morning, 
gradually  increased,  in  syphilis,  &c. 

FILLS,  KITCHENER'S.  Syn.  Pil.  Rhei  et 
Cae,ui.  Kitchener’s  Peristaltic  Persuaders. 
Prep.  Turkey  rhubarb  3ij  ;  sirup  5j  ;  oil  of  cara¬ 
way  10  drops  ;  mix,  and  divide  into  40  pills.  Sto¬ 
machic,  aperient.  Dose.  3  to  6. 

PILLS,  LOCKYER’S.  Prep.  Panacea  of 
antimony  10  grs. ;  white  sugar  §j  ;  mucilage  to 
mix  ;  divide  into  100  pills.  Cathartic  and  emetic. 
Dose.  1  to  3  pills. 

PILLS,  MERCURIAL.  I.  {Blue  Pill.  Pil. 
Carulecc.  Pil.  Hydrargyri,  P.  L.  E.  and  D.  Pil. 
Mercuriales,  P.  L.  1745.)  Prep.  (P.  L.)  Mer¬ 
cury  3ij  ;  confection  of  red  roses  3iij  ;  triturate  till 
the  globules  are  perfectly  extinguished,  then  add 
liquorice  powder,  3j,  and  beat  into  a  pill  mass. 
The  Edinburgh  and  Dublin  forms  are  similar  ;  the 
former  orders  it  to  be  divided  into  5-gr.  pills. 
***  This  pill,  if  well  prepared,  presents  no  globules 
of  mercury  when  moderately  rubbed  on  a  piece  of 
white  paper,  but  immediately  communicates  a 
white  stain  to  gold.  It  should  possess  considerable 
density,  and  have  a  dark  blue  or  slate  color.  It 
should  contain  J  mercury,  which  may  be  ascer¬ 
tained  from  its  sp.  gr.,  or  more  exactly  by  an  assay 
for  the  metal.  (See  Sevum.)  Dose.  As  an  altera¬ 
tive,  1  to  3  grs.,  combined  with  opium  ;  as  a  pur¬ 
gative,  5  to  15  grs.  A  blue-pill  over  night,  and  a 
black  draught  in  the  morning,  is  a  popular  remedy 
in  bilious  complaints.  (Soo  Abernetiiy  Medi¬ 
cine.) 

II.  (Collier.)  Mercury  and  sesquioxide  of  iron, 
of  each  oj ;  confection  of  red  roses  3iij  ;  triturate 
as  before.  This  has  been  proposed  as  an  excellent 
substitute  for  the  common  mercurial  pill.  The 
addition  ofonlv  a  few  grs.  of  the  above  oxide  of 
iron  to  1  oz.  of  conserve,  renders  it  capable  of  rap¬ 
idly  killing  a  large  quantity  of  mercury. 

III.  (Iyson.)  Blue  oxide  of  mercury  (prepared 
by  decomposing  calomel  with  liquor  of  potassa,  to 
which  a  little  liquor  of  ammonia  has  been  added) 
Dij ;  confection  of  roses  3vj  ;  powdered  chamomiles 
3j ;  mix.  Also  proposed  as  a  substitute  for  the 
College  pill.  (Pharm.  Jour.) 

IV.  Stearine  5j  ;  rub  in  a  warm  mortar  till  it 
assumes  the  consistence  of  thick  cream,  then  add 
mercury  3iv  ;  rub  till  “  killed,”  and  further  add 
confection  of  roses  and  wheat  flour,  of  each  3iij  ; 


powdered  gum  3j.  (Pharm.  Jour.)  Another  pro¬ 
posed  substitute  for  the  College  pill. 

V.  {Pil.  Hy  dr  argyroses,,  P.  Cod.)  Mercury 
and  honey,  of  each  3vj  ;  triturate  till  the  globules 
are  extinguished,  then  add  aloes  3vj  ;  rhubarb  3iij ; 
scammony  3ij  ;  black  pepper  3j  ;  make  a  pill  mass. 
Contains  ^  mercury.  Alterative  and  aperient 
Dose.  5  to  10  grains.  Bclloste’s,  Barberousse’s,  and 
Morelot's  pills,  and  the  Pil.  Hydrargyri  laxantes, 
(P.  E.  1744,)  and  the  Pil.  Mercuriales,  (P.  L. 
1746,)  are  similar. 

PILLS,  MORRISON’S.  Prep.— 1.  {Morri¬ 
son’s  Pills,  No.  1.)  Aloes  and  cream  of  tartar, 
equal  parts  ;  mucilage  q.  s.  to  form  a  pill  mass. — 
2.  {Morrison’ s  Pills,  No.  2.)  Gamboge  3ij ;  aloes 
3iij  ;  colocynth  3j  ;  cream  of  tartar  3iv  ;  sirup  to 
mix.  Both  the  above  are  purgative ;  the  latter 
strongly  so.  Dose  of  either,  5  to  15  grs. 

PILLS,  NAPOLEON’S  PECTORAL.  Prep. 
Ipecacuanha  30  grs.  ;  powdered  squills  and  am- 
moniacum,  of  each  40  grs.  ;  mucilage  to  mix  ;  di¬ 
vide  into  24  pills.  It  is  said  that  the  above  was  a 
favorite  remedy  with  the  late  emperor  of  France 
for  difficulty  of  breathing,  bronchitis,  and  various 
affections  of  the  organs  of  respiration.  Dose.  2 
pills  night  and  morning. 

PILLS,  OPIUM.  Syn.  Night  Pills.  Ano¬ 
dyne  do.  Otiate  do.  Pil.  Opii  sive  Thebaic.®, 
(P.  E.)  Opium  and  conserve  of  red  roses,  of  each 
1  part ;  sulphate  of  potash  3  parts  ;  mix,  and  di¬ 
vide  into  5-gr.  pills.  Dose.  1  or  2  pills,  as  an 
anodyne  or  soporific.  Each  pill  contains  1  gr.  of 
opium. 

PILLS,  OPIUM  AND  SOAP.  Syn.  Com¬ 
pound  Soap  Pills.  Laudanum,  (P.  L.  1720.)  Pil. 
Saponace.®,  (P.  L.  1745.)  P.  Opii,  (P.  L.  1788.) 
P.  Saponis  cum  Opio,  (P.  L.  1809,  1824,  &,  P.  D.) 
Pi lula5  SAroNis  composite,  (P.  L.  1836.)  Prep. 
(P.  L.)  Powdered  opium  ^ss  ;  Castile  soap  ^ij  » 
beat  together.  An  excellent  anodyne  and  sopo¬ 
rific.  Dose.  3  to  10  grs.  Contains  one-fifth  dry 
opium. 

PILLS,  PECTORAL.  Prep.  (Haggart.) 
Powdered  ipecacuanha,  and  squills,  of  each  3iv ; 
acetate  of  morphia  16  grs.  ;  Castile  soap  ;  mix, 
an$}  divide  into  192  pills.  A  most  excellent  pec¬ 
toral.  Dose.  1  to  3,  twice  or  thrice  daily. 

PILLS,  PETER'S.  Prep.  Aloes,  jalap,  scam¬ 
mony,  and  gamboge,  of  each  3ij ;  calomel  3j  ;  beat 
into  a  mass  with  rectified  spirit  of  wine.  A  pow¬ 
erful  cathartic. 

FILLS,  RHUBARB.  Syn.  Pil.  Rhaei.  Prep. 
(P.  E.)  Powdered  rhubarb  9  parts ;  acetate  of 
potash  1  part ;  conserve  of  red  roses  5  parts  ;  mix, 
and  divide  into  5-gr.  pills.  Stomachic  ;  purgative. 
Dose.  2  to  4  pills. 

PILLS,  RHUBARB,  (COMPOUND.)  Syn. 
Pil.  Riiei  comp.,  (P.  L.  and  E.)  Prep. — 1.  (P.  L.) 
Powdered  rhubarb  >  powdered  aloes  3vj  ;  pow¬ 
dered  myrrh  3iv  ;  Castile  soap  3j  ;  oil  of  caraway 
f3ss;  sirup  q.  s.  to  make  a  pill  mass. — 2.  (P.  E. 
1839.)  Rhubarb  12  parts;  aloes  9  parts;  myrrh 
and  soap,  of  each  6  parts  ;  confection  of  red  roses 
|  5  parts  ;  oil  of  peppermint  1  part ;  mix,  and  di¬ 
vide  into  5-gr.  pills. — 3.  (P.  E.  1817.  Edinburgh 
Pills.)  As  the  last,  but  beaten  up  with  sirup  of 
orange  peel  instead  of  conserve  of  roses.  *#*  All 
the  above  are  tonic,  stomachic,  and  mildly  purga¬ 
tive.  Dose.  10  to  20  grs.  , 


PIL 


477 


PIN 


PILLS  OF  RHUBARB  AND  IRON.  Syn. 
Pil.  RiiiEi  et  Ferri.  Prep.  (P.  E.)  Dried  sul¬ 
phate  of  iron  4  parts  ;  extract  of  rhubarb  10  parts  ; 
conserve  of  roses  5  parts ;  divide  into  5  gr.  pills. 
Tonic  ;  stomachic.  Dose.  2  to  4  pills. 

PILLS,  RUDIUS’S.  Prep.  Colocynth  pulp 
3vj ;  agaric,  black  hellebore,  and  turpethum  root, 
of  each  ;  cinnamon,  mace,  and  cloves,  of  each 
9ij  ;  rectified  spirit  %x  ;  digest  4  days,  express  the 
tincture,  and  evaporate  to  a  proper  consistence. 
Formerly  esteemed  as  one  of  the  most  certain  ca¬ 
thartics,  in  troublesome  constipation.  Dose.  5  to 
30  grs. 

PILLS,  SADILLOT’S  FEBRIFUGE.  Prep. 
Disulphate  of  quinine  12  grs.  ;  powdered  opium  3 
grs.  ;  confection  of  opium  10  grs.,  or  q.  s.  for  12 
pills.  Dose.  1  pill  every  hour  or  two,  in  the  inter¬ 
mission  of  an  ague. 

PILLS,  SAGAPENUM,  (COMPOUND.) 
Syn.  Pil.  Sagapeni  comp.  Prep.  (P.  L.)  Saga- 
penum  ",  aloes  3ss  ;  sirup  of  ginger  q.  s.  Dose. 

5  to  20  grs.,  as  a  stimulant  purgative  in  dyspepsia, 
with  flatulence. 

PILLS,  SCOT’S.  Prep.  1.  Aloes  9  lbs.; 
jalap  3  lbs. ;  ginger  £  lb. ;  oil  of  aniseed  1  oz. ; 
treacle  21  oz. ;  mix. — 2.  Aloes  1  lb.  ;  colocynth 
4  oz. ;  scammony  and  gamboge,  of  each  4  oz. ;  oil 
of  aniseed  2  dr.  ;  mix  with  sirup,  and  divide  into  5 
gr.  pills.  A  good  purgative  pill. 

PILLS,  SCOT’S.  ( Anderson's .)  Prep.  1. 
(Pil.  Andersonis,  P,  Cod.)  Aloes  and  gamboge,  of 
each  3vj ;  oil  of  aniseed  3j ;  sirup  to  mix. — 2.  Bar- 
badocs  aloes  1  lb. ;  jalap  4  oz. ;  black  hellebore  2 
oz. ;  subcarbonate  of  potash  1  oz. ;  oil  of  aniseed  4 
oz. ;  sirup  q.  s.  The  last  is  a  good  purge,  but  the 
first  is  the  most  powerful. 

PILLS,  SPEEDIMAN’S.  Prep.  Aloes  1  lb.; 
myrrh,  rhubarb,  and  extract  of  chamomile,  of 
each  4  oz. ;  oil  of  chamomile  4  oz. ;  mix.  An  ex¬ 
cellent  tonic  and  stomachic  purge. 

PILLS,  SQUILL.  Syn.  Pil.  Scille,  (P.  E.) 
Pil.  Scille  Co.mp.  (P.  L.  &  D.)  Prep.  (P.  L.) 
Powdered  squills  3j ;  ginger  and  ammoniacum,  of 
each  3ij ;  soap  3iij  ;  sirup  q.  s.  ;  mix.  An  excel¬ 
lent  expectorant  and  diuretic.  Dose.  5  to  20  grs., 
in  coughs,  clironic  bronchial  affections,  &c.  It 
soon  spoils. 

PILLS,  STARKEY’S.  Prep.  Extract  of 
opium  §iv ;  mineral  bezoar  and  nutmeg,  of  each 
3<j ;  saffron  and  Virginian  snake  root,  of  each  3j  1 
Starkey’s  soap  lb.  ss  ;  oil  of  sassafras  -;ss  ;  tincture 
of  antimony  (old)  f^ij;  mix.  Anodyne.  Dose. 

3  to  10  grs. 

PILLS,  STOERCK’S.  Prep.  Extract  of 
hemlock  3j  ;  powdered  hemlock  q.  s.  to  make  a 
pill  mass ;  divide  into  2-gr.  pills.  Dose.  1  to  4 
twice  a  day,  in  various  glandular  and  visceral  en¬ 
largements,  pulmonary  affections,  cancer,  scrotula, 
neuralgia,  &c. 

PILLS,  STORAX.  Syn.  Pil.  Stvracis.  (P. 
E.)  Pil.  Styracis  Comp.,  (P.  L.)  Prep.  (P.  L.) 
Strained  storax  3iij  ;  powdered  opium  and  saffron, 
of  each  3j  ;  mix.  Anodyne.  Dose.  5  to  10  grs.,  , 
in  chronic  coughs,  &e. 

PILLS,  STRYCHNINE.  Syn.  Pil.  Strycii-  | 
Nie.  Prep.  (Majendie.)  Strychnia  2  grs.  ;  con¬ 
serve  of  roses  3ss ;  mix,  divide  into  24  pills  and 

silver  them. 

PILLS,  TANJORE.  Syn.  East  India  Pills.  I 


Carnatic  Snake  do.  Asiatic  do.  Pil.  Arsexici. 
Prep.  (P.  Cod.)  White  arsenic  1  gr. ;  black  pep¬ 
per  12  grs. ;  triturate  well,  add  powdered  gum  2 
grs.,  and  water  q.  s.  to  make  a  pill  mass ;  divide 
into  15  pills.  Dose.  1  or  2  after  a  meal.  Com¬ 
monly  employed  in  the  East  Indies  in  syphilis, 
elephantiasis,  the  bite  of  poisonous  snakes,  and  as 
a  preventive  of  canine  madness. 

PILLS,  TONIC.  Prep.  1.  (Thomson.)— a. 
Rhubarb  and  ginger,  of  each  3ss ;  extract  of 
chamomile  3j ;  divide  into  30  pills.  Dose.  2  or 
3  twice  a  day  in  dyspepsia  and  chlorosis. — b.  Ses- 
quioxide  of  iron,  and  extract  of  hemlock,  of  each 
3j  ;  divide  into  20  pills.  Dose.  1  or  2  twice  a  day 
in  fluor  albus  and  scrofula. — 2.  (Collier.)  a.  Tar¬ 
trate  of  iron  and  extract  of  gentian,  of  each  3j ; 
oil  of  cinnamon  2  drops  ;  for  30  pills.  Dose.  3  to 
6,  3  or  4  times  a  day.  A  good  stomachic  tonic. — 
b.  Oxide  of  zinc  3ss,  (or  sulphate  3j ;)  myrrh  3ij ; 
camphor  3j  ;  confection  of  hips  to  mix ;  for  40 
pills.  Dose.  1  or  2  pills  3  times  a  day,  in  epilepsy, 
chorea,  and  other  nervous  disorders,  debility,  &c. 
— 3.  Sulphate  of  iron,  ginger,  and  myrrh,  equal 
parts  ;  conserve  of  roses  to  mix.  Divide  into  4 
gr.  pills.  Dose.  1  twice  a  day  ;  in  debility,  &c. — 
4.  Powdered  myrrh  and  sulphate  of  iron,  of  each 
3j ;  sulphate  of  quinine  3ss  ;  powdered  capsicum 
15  grs.;  conserve  to  mix;  divide  into  60  pills. 
Dose.  1  or  2  twice  or  thrice  a  day  in  debility,  dys¬ 
pepsia,  ague,  &c. — 5.  (Pil.  Tonicce  Bacheri.  P. 
Cod.)  Alkaline  extract  of  hellebore,  and  extract 
of  myrrh,  of  each  3ij  ;  powdered  holy  thistle  3j ; 
mix  and  divide  into  4-gr.  pills. — 6.  (Pil.  Tonicte 
Stahlii.)  Powdered  iron  filings,  gum  ammoniacum, 
and  extract  of  lesser  centaury,  (chironia  centau- 
rium,)  of  each  3j  ;  sirup  of  fumitory  q.  s.  to  mix. 

PILLS,  VERATRIA.  Syn.  Pil.  Veratrl*. 
Prep.  (Turnbull.)  Veratria  1  gr. ;  extract  of  hen¬ 
bane  and  liquorice  powder,  of  each  12  grs. ;  mix, 
and  divide  into  12  pills.  Dose.  1  every  3  hours  ; 
in  dropsy,  epilepsy,  hysteria,  paralysis,  nervous 
palpitations,  &c. 

PILLS,.  WARD’S  ANTIMONIAL.  Prep. 
Glass  of  antimony,  finely  levigated,  4  oz. ;  dragon’s 
blood  1  oz. ;  mountain  wine  q.  s.  to  muko  a  mass ; 
divide  into  1^-gr.  pills.  Emetic. 

PILLS,  WORM.  Syn.  Pil.  Vermifug  e  vel 
Anthelmintic.e.  Prep.  1.  (Peschier.)  Ethereal 
extract  of  malefern  30  drops  ;  extract  of  dandelion 
3j  ;  powdered  gum  q.  s.  for  30  pills.  Dose.  6  to 
20  or  more,  followed  in  half  an  hour  by  a  strong 
dose  of  castor  oil. — 2.  Calomel  Jj  I  sugar  3'iss ; 
mucilage  to  mix ;  divide  into  240  pills.  Dose.  1 
or  2  over  night  followed  by  a  strong  dose  of  castor 
oil  early  the  next  morning. — 3.  Gamboge  8  grs. : 
calomel  5  grs.  ;  mucilage  to  mix.  1*  or  a  morning  s 
j  dose. 

PIMARIC  ACID,  obtained  by  Laurent  from 
i  the  turpentine  of  pinus  maritima,  by  the  action  oi 
j  hot  alcohol.  By  distillation  in  vacuo  it  yields  py- 
romaric  acid,  and  under  ordinary  pressure  pima- 
rone.  By  the  action  of  nitric  acid  it  yields  azo- 
maric  acid. 

PIMENTIC  ACID.  Heavy  oil  of  pimento. 

PINIC  ACID.  The  portion  of  common  white 
resin  soluble  in  cold  alcohol  of  sp.  gr.  883.  . 

PINK,  BROWN.  Prep.  French  berries  and 
pearlash,  of  each  1  lb. ;  fustic  chips  4  lb. ;  water 
14  gallons;  boil  in  a  tin  or  pewter  vessel,  and 


PIT 


478 


PLA 


strain  through  flannel  while  hot ;  then  dissolve 
alum  li  lbs.,  in  hot  water  2^  gallons,  and  add  the 
solution  to  the  strained  decoction  as  long  as  a  sedi¬ 
ment  falls ;  wash  the  latter,  drain  and  dry.  Some 
persons  omit  the  fustic.  Used  as  a  yellow  pigment. 
Is  a  fine  glazing  color  when  ground  in  linseed  and 
used  with  drying  oil. 

PINK,  DUTCH.  Prep.  French  berries  1  lb.; 
turmeric  ^  lb.;  alum  J  lb.  ;  water  1^  gallon;  boil 
£  an  hour,  strain,  evaporate  to  2  quarts,  add  whit¬ 
ing  3  lbs.,  and  dry  by  a  gentle  heat.  Starch  or 
white  lead  is  sometimes  employed  instead  of  whit¬ 
ing,  to  give  it  a  body.  Golden  yellow.  Used  as 
a  pigment. 

PINK  DYE.  Prep.  Washed  safflowers  2  oz. ; 
subcarbonate  of  potash  3  dr. ;  spirit  of  wine  7  oz. ; 
digest  2  hours,  add  water  1  lb. ;  digest  for  3  hours 
more,  and  add  lemon  juice  q.  s.  to  strike  a  rose  color. 
Used  as  a  cosmetic  and  to  dye  silk  stockings. 

PINK,  ENGLISH.  Syn.  Light  Pink.  Pre¬ 
pared  like  Dutch  pink,  but  with  more  whiting. 

PINK,  ROSE.  Whiting  colored  with  a  decoc¬ 
tion  of  Brazil  wood  and  peurlash.  A  very  pretty 
color,  but  does  not  stand.  It  is  always  kept  in  the 
damp  state.  The  color  may  be  varied  by  substi¬ 
tuting  alum  for  pearlash,  or  by  the  addition  of  a 
little  spirits  of  tin. 

PINK  SAUCERS.  Prep.  Well  washed  saf¬ 
flower  8  oz. ;  carbonate  of  soda  2  oz. ;  water  2 
gallons;  infuse,  strain,  add  French  chalk,  scraped 
fine  with  Dutch  rushes,  4  lbs. ;  mix  well,  and  pre¬ 
cipitate  the  color  on  it  by  adding  a  solution  of  tar¬ 
taric  acid ;  collect  the  red  powder,  drain,  add  a 
very  small  quantity  of  gum,  and  apply  the  paste 
to  the  saucers.  Less  chalk  may  be  used  for  a  very 
fine  article. 

PIPERINE.  Syn.  Piperina.  Prep.  (P.  Cod.) 
Treat  alcoholic  extract  of  black  pepper  with  a  so¬ 
lution  of  potash,  (1  to  100  ;)  wash  the  residue  with 
water,  dissolve  in  alcohol,  filter,  and  let  it  evapo¬ 
rate  spontaneously.  White,  tasteless,  inodorous, 
fusible,  and  crystalline  ;  reddened  by  oil  of  vitriol. 
It  has  been  given  in  doses  of  6  to  12  grs.  in  inter¬ 
mittent  fevers. 

PITCH,  BURGUNDY.  Syn.  Pix  Burgun- 
dica.  Pix  Abietina,  (P.  L.)  “  The  true  Burgun¬ 
dy  pitch,  so  often  prescribed  for  plasters,  intended 
to  produce  a  mild  counter-irritation,  is  the  resin  of 
the  pinus  abies.  It  appears  that  the  importation 
of  this  substance  has  for  some  years  past  been 
gradually  lessening  in  amount,  in  consequence  of 
the  substitution  for  it  of  a  factitious  pitch,  made  by 
melting  common  resin  together  with  linseed-oil, 
and  coloring  the  mass  with  annotto.  Mr.  Cooley, 
in  ‘  The  Chemist,’  July,  1844,  says,  this  is  well 
known  among  manufacturing  druggists,  the  small¬ 
est  difference  of  price  inducing  those  gentlemen  to 
substitute  the  spurious  for  the  genuine  article. — 
'  The  physiological  action  of  the  two  articles  is 
considerably  different,  since  Burgundy  pitch  acts 
upon  the  skin  as  a  powerful  local  irritant,  exciting 
a  slight  degree  of  inflammation,  and  not  unfre- 
quently  producing  a  pimply  eruption,  and  an  ex¬ 
udation  of  purulent  matter  from  the  cuticle  on 
which  it  is  applied.  It  is  celebrated  for  its  effects 
when  employed  as  a  plaster  in  all  cases  where 
warmth,  support,  and  long  adhesion  to  the  skin 
are  desirable,  and  in  the  latter  quality  no  substance 
equals  it.  I  have  worn  a  pure  Burgundy  pitch- 


plaster  on  my  chest  from  November  until  the  fol¬ 
lowing  April,  and  it  was  still  adhesive.  The  fac¬ 
titious  Burgundy  pitch  has  similar  properties,  but 
in  an  immensely  less  degree.’  We  cannot  suffi¬ 
ciently  express  our  abhorrence  of  such  practices  as 
the  manufacture  and  sale  of  spurious  drugs.” 
(Lancet.) 

The  article  above  alluded  to  is  made  by  melting 
good  yellow  resin  1  cwt.,  with  linseed  oil  1  gallon, 
and  palm  oil  (bright)  q.  s.  to  color.  The  mass  is 
next  allowed  to  cool  considerably,  and  then  pulled 
with  the  hands  in  the  same  way  as  lead  plaster  is 
treated,  after  which  it  is  placed  in  bladders  or 
“  stands”  for  use.  The  pulling  or  working  destroys 
the  translucency  of  the  resin,  and  imparts  the 
opacity  of  foreign  Burgundy  pitch.  Water  may 
be  employed  to  cool  it  down.  Annotto  is  often 
substituted  for  palm  oil  as  a  coloring.  The  addi¬ 
tion  of  some  of  the  droppings  or  bottoms  of  Can¬ 
ada  balsam,  Chio  turpentine,  oil  of  juniper,  Ac., 
will  render  this  article  equal  to  foreign  pitch  ;  but 
in  commerce  this  is  never  attempted,  the  aim  be¬ 
ing  only  the  production  of  a  lively  color  with 
moderate  toughness.  A  common  melting-pan  and 
fire  (if  clean  and  carefully  managed)  will  succeed 
sufficiently ;  but,  of  course,  both  for  safety  and 
convenience,  steam  is  preferable,  and,  on  the  large 
scale,  almost  indispensable.  A  good  workman 
will  pull  and  put  into  stands  or  casks  about  5  cwt 
daily,  or  from  1  cwt.  to  3  cwt.  in  bladders,  the 
latter  quantity  depending  on  the  size  of  the  blad¬ 
ders  ;  the  small  bladders  occupying  much  longer, 
from  the  greater  loss  of  time  in  tying,  cutting,  &c. 

PITTACALL.  (From  wirra,  pitch,  and  <caXor, 
beautiful.)  A  substance  resembling  indigo,  ob¬ 
tained  by  Reichenbach  from  a  certain  portion  of 
oil  of  tar,  by  the  action  of  baryta.  It  gives  a  fast 
blue  dye  to  cotton  mordanted  with  tin  and  alum. 

PLASTER.  Syn.  Emplastrum,  ( Lat .,  from 
tirirXaaoo),  to  spread  upon.)  Plasters  are  external 
applications  that  possess  sufficient  consistence  not 
to  adhere  to  the  fingers  when  cold,  but  which  be¬ 
come  soft  and  adhesive  at  the  temperature  of  the 
human  body.  They  are  chiefly  composed  of  unc¬ 
tuous  substances  united  to  metallic  oxides,  or  pow¬ 
ders,  or  to  wax,  or  resin.  Plasters  are  usually 
formed  while  warm  into  ^  lb.  rolls,  about  8  or  9 
inches  long,  and  wrapped  in  paper.  When  want¬ 
ed  for  use,  a  little  is  melted  off  the  roll  by  means 
of  a  heated  iron  spatula,  and  spread  upon  leather, 
linen,  or  silk.  The  less  adhesive  plasters,  when 
spread,  are  usually  surrounded  with  a  margin  of 
resin  plaster  to  make  them  adhere.  In  the  prep¬ 
aration  of  plasters,  the  heat  of  a  water-bath  or 
steam  should  alone  be  employed.  On  the  large 
scale,  well  cleaned  and  polished  copper,  or  tinned 
copper  pans,  surrounded  with  iron  jackets,  supplied 
with  high-pressure  steam,  are  used  for  this  pur¬ 
pose.  The  resins  and  gum  resins  that  enter  into 
their  composition,  should  be  previously  purified  by 
straining.  After  the  ingredients  are  mixed  and 
the  mass  has  acquired  sufficient  consistence  by 
cooling,  portions  of  it  are  taken  in  the  hands 
anointed  with  a  little  olive  oil,  and  well  pulled  or 
worked  till  it  becomes  solid  enough  to  form  into 
rolls.  To  promote  the  cooling  of  the  plaster  it  is 
usual  to  plunge  it  into  cold  water,  and  to  expose  it 
to  the  action  of  the  fluid  by  working  it  about, 
after  which  it  must  be  well  pulled  in  the  hands  to 


PLA 


479 


PLA 


remove  the  water.  Many  plasters,  as  those  of 
lead  and  rosin,  derive  much  of  their  whiteness  and 
beauty  from  this  treatment.  White  plasters  are 
not,  however,  always  the  best,  but  they  are  those 
which  are  most  admired  and  sought  after. 

PLASTER,  AMMONIACUM.  S,/n.  Em- 
plastrum  Ammoniaci,  (P.  L.  E.  &  D )  Prep.  (P. 
L.)  Ammoniacum  (strained)  j  distilled  vinegar 
^viij  ;  dissolve  and  evaporate.  The  P.  D.  orders 
vinegar  of  squills  ^  pint.  Adhesive,  stimulant, 
and  resolvent.  In  scrofula,  indolent  swellings, 

PLASTER,  AMMONIACUM  AND  MER¬ 
CURY.  Syn.  Emp.  Ammoniaci  cum  Hydrargy- 
ro,  (P.  L.  &.  D.)  E.  Ammon,  et  IIydrargyri, 
(P.  E.)  Prep.  (P.  L.)  Olive  oil  3j  ;  heat  it  in  a 
mortar,  add  flowers  of  sulphur  8  grs. ;  triturate, 
add  mercury  ^iij  ;  again  triturate  till  the  globules 
are  extinguished,  then  add  it  to  ammoniacum 
(strained)  lb.  j,  melted  by  a  gentle  heat,  and  mix 
well.  As  the  last,  but  more  powerful.  ***  This 
plaster  cannot  be  rolled  till  considerably  cooled, 
and  must  not  be  put  into  water. 

II.  ( Wholesale .)  Mercury  38  oz. ;  prepared  se¬ 
rum  ^  lb.  ;  triturate  as  last,  and  add  the  mixture 
to  strained  ammoniacum  10  lbs.  Fine  blue  color 
and  quickly  made. 

PLASTER,  AROMATIC.  Syn.  Stomach 
Plaster.  Emp.  Aromaticum.  Prep.  (P.  D.) 
Strained  frankincense  (thus)  ^iij  ;  beeswax  ^ss  1 
melt,  and  when  considerably  cooled,  add  powdered 
cinnamon  3vj  ;  oils  of  allspice  and  lemons,  of  each 
3ij.  ***  Must  not  be  put  into  water.  Stimu¬ 
lant  ;  applied  over  the  stomach  in  dyspepsia,  pain, 
nausea,  flatulence,  &.c.  Some  add  camphor  3j. 

PLASTER,  ASAFCETIDA.  Syn.  Emp.  As- 
safcetid,®.  Prep.  (P.  E.)  Lead  plaster  and  strained 
asafmtida,  of  each,  ^ij  ;  strained  galbanum  and 
beeswax,  of  each,  §j ;  melt  together.  ***  Must 
not  be  put  into  water.  Antispasmodic.  Applied 
to  the  stomach  or  abdomen  in  hysteria,  or  to  the 
chest  in  hooping-cough. 

PLASTER,  BELLADONNA.  Syn.  Emp. 
Belladonna,  (P.  L.  E.  &  D.)  Prep.  (P.  L.)  Ex¬ 
tract  of  deadly  nightshade  5  resin  plaster, 
melted  by  a  gentle  heat,  ;  mix.  A  powerful 
anodyne  and  antispasmodic  ;  in  neuralgia  and 
rheumatic  pains,  and  as  an  application  to  painful 
tumors.  The  plaster  of  the  shops  is  usually  defi¬ 
cient  in  extract.  The  following  is  a  form  1  have 
seen  used  in  the  wholesale  trade  : — Lead  plaster 
and  resin  plaster,  of  each,  2J  lbs.  ;  extract  of  bel¬ 
ladonna  1  j  lbs.  This  plaster  must  not  be  pulled 
in  water. 

PLASTER,  BURGUNDY  PITCH.  Syn. 
Cephalic  plaster.  Emp.  cephalicum,  (P.  L. 
1745.)  Emp.  Picis  Burgundic.e,  (P.  L.  1788.) 
Emp.  Picis  comp.,  (P.  L.  1809,  1824.)  Emp.  Pi¬ 
cis,  (P.  L.  183G,  &  P.  E.)  Prep.  (P.  L.)  Bur¬ 
gundy  pitch  lb.  ij  ;  resin  of  the  spruce  fir  (thus) 
lb.  j  ;  yellow  rosin  and  beeswax,  of  each,  $iv  ; 
melt,  add  olive  oil  and  water,  of  each,  $ij  ;  ex¬ 
pressed  oil  of  mace  3j  ;  and  boil  to  a  proper  con¬ 
sistence.  Stimulant  and  counter-irritant.  Applied 
to  the  chest  in  pulmonary  affections,  to  the  joints 
in  rheumatism,  and  to  the  loins  in  lumbago.  It  is 
a  good  warm  plaster  to  wear  on  the  chest  during 
winter.  ***  The  pitch  plaster  of  the  shops  is 
made  as  follows  :  Factitious  Burgundy  pitch,  bright 


colored,  42  lbs. ;  palm  oil  (bright)  £  lb.  ;  beeswax 
(bright)  5  lbs. ;  melt,  and  when  nearly  cold,  add 
oil  of  mace  6  oz. ;  oil  of  nutmeg  1  oz. 

PLASTER,  CANTHARIDES.  Syn.  Blis¬ 
tering  Plaster.  Emp.  Lytta,  (P.  L.  1809.) 
Emp.  Cantharidis,  (P.  L.  E.  &  D.)  Prep. — 1.  (P. 
L.)  Wax  plaster  lb.  iss  ;  lard  lb.  ss  ;  melt,  and  when 
considerably  cooled,  add  finely  powdered  Spanish 
flies  lb.  j,  and  stir  till  stiff’. — 2.  (P.  E.)  Cantharides, 
resin,  beeswax,  and  suet,  of  each,  §ij  ;  mix  as  last. 
Used  to  raise  blisters.  It  should  be  spread  on  lea¬ 
ther  with  a  cold  knife,  and  surrounded  with  a 
margin  of  resin  plaster.  A  piece  of  thin  muslin  or 
tissue  paper  is  usually  placed  between  the  plaster 
and  the  skin  to  prevent  absorption. — 3.  ( Whole¬ 
sale.)  Flies  and  yellow  rosin,  of  each,  G  lbs.; 
suet  10  lbs.;  beeswax  and  lard,  of  each,  4  lbs 
***  The  above  should  be  rolled  in  starch  powder, 
and  not  with  oil. 

PLASTER,  CANTHARIDES,  (COM¬ 
POUND.)  Syn.  Emp.  Cantharidis  comp.  Prep. 
(P.  E.)  Venice  turpentine  §ivss;  Burgundy  pitch 
and  cantharides,  of  each,  § iij  ;  beeswax  3j ;  ver¬ 
digris  3ss ;  black  pepper  and  powder  mustard,  of 
each,  3ij  ;  mix.  Stronger  than  the  last. 

PLASTER,  COURT.  Syn.  Sticking  Plas¬ 
ter.  Emp.  adhesivum  Anglicum,  (Ph.  Bor.) 
Prep.  1.  (Paris.)  Black  silk  or  sarsenet  is  strained 
and  brushed  over  10  or  12  times  with  the  follow¬ 
ing  composition : — Balsam  (gum)  of  benzoin  ^  oz. ; 
rectified  spirit  6  oz. ;  dissolve.  In  a  separate  ves¬ 
sel  dissolve  1  oz.  of  isinglass  in  as  little  water  as 
possible  ;  strain  each  solution,  mix,  and  decant  the 
clear.  It  is  applied  warm.  When  the  last  coat  is 
quite  dry,  a  finishing  coat  must  be  given  with  a 
solution  of  4  oz.  of  Chio  turpentine  in  6  oz.  of 
tincture  of  benzoin. — 2.  Isinglass  1  oz. ;  dissolve 
in  proof  spirit  12  oz. ;  add  tincture  of  benzoin  2 
oz. ;  give  5  or  6  coats,  and  finish  ofF  as  last. — 3. 
Isinglass  1  oz. ;  water  3  oz. ;  dissolve,  add  tincture 
of  benzoin  1  oz. ;  apply  as  above,  and  finish  off 
with  a  coat  of  tincture  of  benzoin  or  tincture  of 
balsam  of  Peru.  ***  Goldbeater’  skin  is  now  fre¬ 
quently  substituted  for  sarsenet. 

PLASTER,  CUMIN.  Syn.  Emp.  cymini.  E. 
cumini.  Prep.  (P.  L.  1824.)  Burgundy  pitch  Ib.iij ; 
beeswaxjiij  1  melt,  and  add  cumin  seeds,  caraway 
do.,  and  laurel  berries,  (all  in  fine  powder,)  of  each 
^iij  ;  water  and  olive  oil,  of  each  f  ^iss. — 2.  Yellow 
rosin  7  lbs. ;  beeswax  and  linseed  oil,  of  each, 
i  lb.  ;  powdered  cumin  and  caraway  seeds,  of 
each,  7  oz. ;  mix.  Discutient ;  applied  to  the 
stomach  and  belly  in  dyspepsia  and  flatulence, 
and  also  to  indolent  tumors. 

PLASTER,  GALBANUM.  Syn.  Yellow 
Diachylon.  Gum  do.  Emp.  Galbani  comp.,  (P. 
L.  1824.)  Emp.  Galbani,  (P.  L.  1836  &■  P.  I).) 
E.  Gummosum,  (P.  E.)  Prep.— 1.  (P.  L.)  Lead 
plaster  lb.  iij  ;  resin  of  spruce  fir  $iij  ;  melt,  add 
common  turpentine  (Venice)  3x ;  strained  galba¬ 
num  ^viij- — 2.  ( Wholesale .)  Lead  plaster  42  lbs. ; 
yellow  rosin  12  lbs. ;  strained  galbanum  2  lbs. ; 
strained  asafeetida  1  oz.  Stimulant  and  resol¬ 
vent. 

PLASTERS,  ISSUE.  Syn.  Sparadrapum 
pro  Fonticulis.  Prep.  Beeswax  lb.  ss  ;  Bur¬ 
gundy  pitch  and  Chio  turpentine,  of  each  giv ; 
vermilion  and  orris  powder,  of  each  3j  ;  musk  4 
grs. ;  melt,  spread  upon  linen,  polish  with  a  smooth 


PLA 


480 


PLA 


piece  of  glass  moistened  with  water,  and  cut  into 
pieces. 

PLASTER,  KENNEDY’S  CORN.  Prep. 
Wax  lb.  j  ;  Venice  turpentine  yiv ;  verdigris  jiss  ; 
spread  on  cloth,  cut,  polish,  and  put  12  bits  into 
each  box. 

P  L  A  S  T  E  R ,  LEAD.  Syn.  Diachylon. 
White  do.  Simple  do.  Diapalme.  Diachylon 
simplex,  (P.  L.  1720.)  Emp.  commune,  (P.  L. 
1745.)  E.  Lythargyri,  (P.  L.  1788,  P.  E.  &  D.) 
Emp.  Plumbi,  (P.  L.  1809,  and  since.)  Prep. 

I.  (P.  L.)  Finely-powdered  litharge  lb.  vj  ;  olive 
oil  1  gallon  ;  water  1  quart ;  boil  to  the  consistence 
of  a  plaster,  adding  more  water  if  required. 

II.  (P.  E.)  Litharge  §v  ;  olive  oil  f  §xij ;  water 
f  §iij.  As  last. 

III.  (Otto  Kohnke.)  For  each  pound  of  litharge 
employed,  add  i  pint  of  colorless  vinegar,  (each 
ounce  of  which  is  capable  of  saturating  3ss  of 
darbonate  of  potash  ;)  boil  until  all  moisture  is 
evaporated,  and  until  only  a  few  stria;  of  litharge 
rise  to  the  surface,  then  remove  the  heat,  add 
gradually  J  to  -J  as  much  vinegar  as  before,  and 
boil  to  a  proper  consistence. 

IV.  ( Wholesale .) — a.  Genoa  oil  60  lbs. ;  litharge 
30  lbs. ;  water  2  or  3  gallons. — b.  Oil  70  lbs. ; 
litharge  30  lbs. ;  water  2  or  3  gallons. 

Remarks.  The  London  College  orders  too  little 
oil.  The  second,  fourth,  and  fifth  forms  produce 
beautiful  plasters,  and  so  does  the  third,  provided 
enough  oil  be  used.  The  proper  proportion  of 
litharge  is  1  lb.  to  every  2^  lbs.  of  oil,  (C.  Watt,) 
and  without  this  is  used,  the  plaster  speedily  gets 
hard  and  brittle,  and  loses  its  adhesiveness.  The 
process  consists  in  putting  the  water  and  litharge 
into  a  clean  and  polished  tinned-copper  or  copper 
pan,  mixing  them  well  together  with  a  spatula, 
adding  the  oil,  and  boiling  with  constant  stirring 
till  the  plaster  is  brittle,  when  thoroughly  cold. 
This  process  usually  occupies  from  4  to  5  hours, 
but  by  adopting  the  third  formula,  an  excellent 
plaster  may  be  made  in  15  or  20  minutes.  To 
render  this  plaster  very  white,  it  is  usual  to  sub¬ 
mit  it  to  laborious  pulling. 

Use.  As  a  simple  strapping,  but  principally  as  a 
basis  for  other  plasters. 

PLASTER,  MELILOT.  Syn.  Emp.  Meli- 
loti.  Prep.  (P.  E.  1744.)  Fresh  melilot,  chop¬ 
ped  small,  lb.  vj  ;  suet  lb.  iij  ;  boil  till  crisp,  strain 
with  pressure,  and  add  yellow  rosin  lb.  viij  ;  bees¬ 
wax  lb.  iv.  Stimulant.  Used  to  dress  blisters, 
&c.  The  greater  portion  of  this  plaster  in  the 
shops  is  colored  with  verdigris,  and  is  frequently 
made  without  the  herb.  I  have  seen  the  follow¬ 
ing  form  used  in  the  wholesale  trade  : — Y ellow 
rosin  18  lbs.  ;  green  ointment  4£  lbs. ;  yellow 
wax  3  lbs. ;  finely -powdered  verdigris  to  give  a 
deep-green  color. 

PLASTER,  MERCURIAL.  Syn.  Emp. 
Hydrargyiii,  (P.  L.  &.  E.)  Prep.  (P.  L.)  Lead 
plaster  lb. j;  melt,  add  mercury  §iij,  previously 
“  killed  by  trituration  with  balsam  of  sulphur 
f  ^j-  2.  ( Wholesale .)  Mercury  7  lbs. ;  prepared 
sevum  lb.  ;  triturate  till  the  globules  disappear, 
and  add  it  to  lead  plaster,  melted  by  a  gentle 
heat  36  lbs. ;  stir  well  together.  Very  fine  blue  or 
lead  color.  Used  as  a  discutient  in  glandular  en¬ 
largements,  and  other  swellings  ;  and  also  applied 
over  the  hepatic  regions  in  liver  complaints. 


PLASTER,  OPIUM.  Syn.  Emp.  Opii,  (P.  L. 
E.  &  D.)  Prep.  I.  (P.  L.)  Lead  plaster  lb.  j  ; 
melt,  add  powdered  thus  §iij  ;  mix,  and  further 
add  powdered  opium  §ss  ;  water  f  §viij,  and  boil 
to  a  proper  consistence.  The  other  Colleges  omit 
the  water,  and  use  Burgundy  pitch  for  thus. 
Used  as  an  anodyne. 

II.  ( Wholesale .)  Lead  plaster  10  lbs.;  yellow 
resin  30  oz.  ;  powdered  opium  4  oz. 

PLASTER,  OXIDE  OF  IRON.  Syn.  Iron 
Plaster.  Frankincense  do.  Strengthening 
do.  Emp.  Roborans.  E.  Ferri  Oxydi.  E. 
Ferri,  (P.  E.)  E.  Thuris,  (P.  D.)  Prep.  I. 
(P.  E.)  Lead  plaster  §iij ;  yellow  resin  3vj ;  bees¬ 
wax  3iij  ;  melt  together,  then  add  red  oxide  of 
iron  §j,  previously  triturated  with  olive  oil  f  3iiiss. 

II.  (P.  L.  1788.)  Thus  lb.  ss  ;  dragon’s  blood 
§iij  ;  lead  plaster  lb.  ij. 

III.  (Wholesale.)  Lead  plaster  (dry)  72  lbs. ; 
powdered  yellow  resin  12  lbs.  ;  crocus  martis 
(lively  colored)  14  lbs. ;  olive  oil  1  quart.  Iron 
plaster  is  strengthening  and  stimulant,  and  em¬ 
ployed  as  a  mechanical  support  in  muscular  re¬ 
laxation,  weakness  of  the  joints,  &c.,  especially 
by  public  dancers. 

PLASTER,  OXYCROCEUM.  Syn.  Emp. 
Oxycroceum.  Prep. — 1.  (P.  E.  1744.)  Bees¬ 
wax  lb.  j  ;  black  pitch  and  strained  galbanum,  of 
each  lb.  ss ;  melt,  and  add  Venice  turpentine, 
powdered  myrrh,  and  olibanum,  of  each  §iij ; 
powdered  saffron  §ij. — 2.  ( Wholesale .)  Black 
pitch  9  lbs. ;  black  rosin  10^  lbs. ;  beeswax  and 
lard,  of  each  2^  lbs.;  melt  together.  Warm; 
discutient. 

PLASTER,  PARACELSUS.  Syn.  Emp. 
Stypticum.  Prep.  Lead  plaster  28  lbs. ;  galbanum 
plaster  2  lbs. ;  powdered  white  canella,  and  gum 
thus,  of  each  1^  lb.  ;  melt  together. 

PLASTER,  RED  LEAD.  Syn.  Emp.  e 
Minio.  Made  as  lead  plaster,  but  with  red  lead 
instead  of  litharge.  If  boiled  to  perfect  dryness  it 
forms  the  Emp.  e  minio  fuscum.  Lead  plaster, 
colored  with  red  lead,  is  usually  sold  for  it. 

PLASTER,  RESIN.  Syn.  Adhesive  Plaster. 
Baynton’s  do.  Emp.  Resina,  (P.  L.)  E.  Resin- 
osum,  (P.  E.)  E.  Lythargyri  cum  Resina,  (P. 
D.)  E.  Adiiesivum.  Prep. — 1.  (P.  L.)  Lead 
plaster  (dry)  lb.  iij  ;  melt,  and  add  yellow  resin 
(powdered)  lb.  ss.  Principally  used  as  a  strap - 
ping  for  dressing  ulcers,  retaining  the  lips  of  cuts 
and  wounds  in  contact,  &c. — 2.  ( Wholesale .) 
Lead  plaster  (dry)  60  lbs. ;  pale  yellow  resin 
(powdered)  10  lbs. 

PLASTER,  SOAP.  Syn.  Emp.  Saponis, 
(P.  L.  E.  &,  D.)  Prep.  (P.  L.)  Litharge  piaster 
lb.  iij ;  soap  (white)  sliced  lb.  ss  ;  melt  together, 
and  boil  to  a  proper  consistence.  If  it  contains 
water  it  will  crumble.  Discutient ;  in  abrasions,  &e. 

PLASTER,  SOAP,  (COMPOUND.)  Syn. 
Emp.  Saponis  comp,  vel  adherens.  Prep.  (P.  D.) 
Soap  plaster  §ij  ;  resin  plaster  fiij  ;  melt  together. 
Used  in  abrasions,  &c.  ***  Neither  of  the  above 

must  be  put  into  water. 

PLASTER,  VERDIGRIS.  Syn.  Corn 
Plaster.  Emp.  JEruginis.  Prep.  (P.  Cod.) 
Wax  4  oz.  ;  Burgundy  pitch  2  oz.  ;  melt,  add 
Venice  turpentine  and  powdered  verdigris,  of  each 
1  oz. 

i  PLASTER,  WARMING.  Syn.  Emp.  Calk- 


PLA 


481 


POI 


faciens.  Prep.  (P.  D.)  Burgundy  pitch  7 
parts ;  melt,  and  add  plaster  of  cantharides  1 
part.  Some  add  a  little  camphor.  Stimulant  and 
rubefacient.  Used  in  chest  complaints,  local 
pains,  Ac. 

PLASTER,  WAX.  Syn.  SiMri.E  Plaster. 
Emp.  Attrahens.  E.  Simplex,  (P.  E.)  E.  Cer.b, 
(P.  L.)  Prep.  (P.  L.)  Yellow  wax  and  suet,  of 
each  lb.  iij ;  yellow  resin  lb.  j ;  melt  and  strain.  A 
simple  dressing. 

PLATINIZING.  Proc.  I.  (In  the  moist 
may.)  Solid  chloride  of  platinum  1  part,  is  dis¬ 
solved  in  water  100  parts,  and  to  this  solution  is 
added  common  salt  8  parts  ;  or  still  better,  1  part 
of  platino-chloride  of  ammonia  and  8  parts  of  hy¬ 
drochlorate  of  ammonia  are  placed  in  a  flat  porce¬ 
lain  vessel.  32  to  40  parts  of  water  poured  over  it, 
the  whole  heated  to  boiling,  and  the  vessels  of 
copper  or  brass,  perfectly  bright,  are  placed  there¬ 
in.  They  will  be  covered  in  a  few  seconds  with 
a  brilliant  and  firmly-adhering  layer  of  platina. 

II.  (By  the  Electrotype.) — a.  Proceed  as  di¬ 
rected  under  Voltaic  Gilding,  but  make  use  of  a 
dilute  solution  of  the  double  chloride  of  soda  and 
platinum.  Three  immersions  suffice  ;  between 
each  immersion  it  is  necessary  to  dry  the  surface 
with  fine  linen,  rubbing  rather  briskly,  after  which 
it  must  be  thoroughly  cleaned  with  levigated 
chalk.  When  copper  has  been  gilded  in  the 
moist  way,  the  gilt  surface  has  not  always  a 
beautiful  tint;  but  if  the  copper  be  previously 
covered  with  a  pellicle  of  platina,  a  very  beauti¬ 
ful  golden  surface  may  be  produced.  (M.  Bo- 
ettger.) 

b.  (M.  Ruolz.)  As  the  third  process  of  voltaic 
gilding,  (p.  335,)  but  using  double  chloride  of  pla¬ 
tinum  and  potassium,  dissolved  in  caustic  potassa. 
This  solution  allows  of  platinizing  with  the  same 
facility  and  promptitude  as  in  gilding  or  silvering. 
%*  Manufacturing  and  operative  chemists  will 
find,  in  this  process,  a  means  of  procuring  large 
capsules  of  platinized  brass,  which  combine  cheap¬ 
ness  with  the  necessary  resistance  to  saline  or 
acid  solutions.  1  millegramme  of  platinum  is 
capable  of  perfectly  covering  50  square  millimetres, 
which  corresponds  to  a  thickness  of  1 -100,000th 
of  a  millimetre.  Platinum,  thus  applied ,  may  be 
obtained  from  the  crude  solution  of  platinum  ore, 
as  the  metals  which  accompany  it  do  not  injure 
the  effect.  (Dumas.) 

PLATINUM.  Syn.  Platina,  (from  plata, 
Span,  silver.)  A  heavy,  white-colored  metal, 
chiefly  imported  from  South  America,  where  it  is 
found  in  a  granular  form,  associated  with  some 
other  rare  metals.  It  has  the  sp.  gr.  2P25  to 
21-5  after  forging,  being  the  heaviest  metal 
known,  and  is  remarkable  for  its  hardness,  and 
power  of  resisting  heat,  and  acid  menstrua. 
Crude  platinum  is  purified  by  solution  in  nitro- 
muriatic  acid,  somewhat  dilute,  precipitation  by 
muriate  of  ammonia,  and  exposing  the  precipitate 
to  a  violent  heat.  The  metal  reduced  in  an  ag¬ 
glutinated  state,  may  be  rendered  more  compact 
by  pressure  while  red  hot.  Platinum  undergoes 
no  change  by  exposure  to  air  and  moisture,  or  the 
strongest  heat  of  a  smith’s  forge,  and  is  not  at¬ 
tacked  by  any  of  the  pure  acids,  but  is  dissolved 
by  chlorine  and  nitromuriatic  acid,  though  with 
more  difficulty  than  gold.  Spongy  and  powdered 


platinum  possesses  the  remarkable  property  of  caus¬ 
ing  the  union  of  oxygen  and  hydrogen  gases. 
Platinum  is  precipitated  from  its  solutions  by  de¬ 
oxidizing  substances  under  the  form  of  a  black 
powder,  which  has  the  power  of  absorbing  oxvgen, 
and  again  imparting  it  to  combustible  substances, 
and  thus  causing  their  oxidation.  In  this  way 
alcohol  and  pyroxilic  spirit  may  be  converted  into 
the  acetic  and  formic  acids,  Ac.  (See  Acetic 
Acid.) — Oxide  or  Protoxide  of  Platinum  is  ob¬ 
tained  by  digesting  protochloride  of  platinum  in  a 
solution  of  pure  potassa  in  very  slight  excess.  It 
dissolves  slowly  in  the  acids,  forming  salts  of 
platinum. — The  Binoxide,  Deutoxide,  or  Per¬ 
oxide,  by  exactly  decomposing  the  sulphate  of 
the  binoxide  with  nitrate  of  baryta,  and  adding 
pure  soda  to  the  filtered  solution,  so  as  to  precipi¬ 
tate  only  half  the  oxide.  (Berzelius.) — The 
Sesquioxide,  by  heating  fulminating  platinum  in 
nitrous  acid.  (E.  Davy.) — The  Protochloride, 
by  heating  the  bichloride  to  about  450°  ;  greenish 
gray. — The  Bichloride,  by  evaporating  the  nitro¬ 
muriatic  solution  to  dryness,  at  a  gentle  heat ; 
red. — The  Protiodide,  by  digesting  the  proto¬ 
chloride  in  a  solution  of  iodide  of  potassium ; 
black.  (Lassaigne.) — The  Periodide,  by  the 
action  of  iodide  of  potassium  on  a  weak  solution  of 
the  bichloride  ;  black.  (Lassaigne.) — The  Pro- 
tosulpiiuret,  by  heating  the  yellow  ammoniacal 
chloride  with  ^  its  weight  of  sulphur  in  a  retort. — 
The  Bisulpiiuret,  by  dropping  a  solution  of  the 
bichloride  into  a  solution  of  sulphuret  of  potas¬ 
sium. — Fulminating  Platinum,  by  acting  on  sul¬ 
phate  of  platinum  with  ammonia  in  slight  ex¬ 
cess. — The  Platino-biciiloride  of  Potassium, 
by  mixing  solutions  of  bichloride  of  platinum  and 
chloride  of  potassium,  and  evaporating  ;  a  yellow 
powder,  or  small  octohedrons. — The  Flatino- 
bichloride  of  Sodium,  as  the  last. — The  Platino- 
bichloride  of  Ammonia,  by  precipitating  a  strong 
solution  of  the  bichloride  by  a  solution  of  sal  am¬ 
moniac  ;  an  insoluble  yellow  powder. — The  Pi.a- 
tino-protociilorides  are  prepared  in  a  simitar 
way. — Platina-mohr  is  obtained  by  melting  pla¬ 
tina  ore  with  twice  its  weight  of  zinc,  powdering, 
digesting  first  in  dilute  sulphuric  acid,  and  next  in 
dilute  nitric  acid,  to  remove  the  zinc,  assisting  the 
action  of  the  menstruum  by  heat ;  it  is  then  di¬ 
gested  in  potash  lye,  and  lastly  in  pure  water. 
(Descotils.)  An  insoluble  grayish  black  powder, 
consisting  of  crude  platinum.  It  acts  like  pla¬ 
tinum  black,  converting  alcohol  into  vinegar,  Ac. 
It  explodes  by  heat.  ***  The  salts  of  platinum 
are  said  to  be  alterative.  The  bichloride  and  the 
sodio-cldoride  have  been  employed  both  internally 
and  endermically  in  syphilis,  &c.  They  are 
poisonous. 

PLUMBAGINE.  A  crystalline  substance,  ex¬ 
tracted  by  M.  Dulong  from  the  roots  of  plumbago 
europea.  It  is  soluble  in  alcohol,  ether,  and  water. 

POISON.  When  you  have  reason  to  suppose 
that  you  have  accidentally  swallowed  a  poisonous 
substance,  and  proper  medical  advice  is  not  at 
hand,  take  an  emetic.  This  may  be  done  almost 

instantaneously,  by  swallowing  a  cupful  of  "  arm 
water  mixed  with  a  teaspoonful  of  mustard.  It 
you  have  not  dry  mustard  in  the  house,  \ou  are 
almost  sure  to  have  a  mustard-pot,  and  a  quantity 
from  that  put  into  the  water  will  very  quickly 


POM 


482 


POR 


empty  the  stomach.  As  mustard  may  thus  prove 
of  so  much  use,  it  should  never  be  wanting  in  any 
house ;  but  even  should  there  be  no  mustard  at 
hand,  warm  water  by  itself  forms  a  tolerably  effi¬ 
cacious  emetic.  (See  the  various  Poisons  for  their 
antidotes.) 

POLYCHROME.  A  peculiar  substance  ob¬ 
tained  from  the  bark  of  the  horse-chesnut,  and 
from  quassia  wood,  by  precipitating  the  infusion  by 
acetate  of  lead,  decomposing  the  precipitate  by 
sulphureted  hydrogen,  filtering,  and  evaporating  to 
a  sirup,  when  crystals  of  polychrome  form  after 
some  time.  It  is  purified  by  repeated  solutions  in 
a  mixture  of  alcohol  and  ether.  The  solution  ap¬ 
pears  colorless  by  transmitted  light,  but  blue  by  re¬ 
flected  fight,  and  exhibits  a  beautiful  play  of  colors, 
visible  when  dissolved  in  1,500,000  parts  of  water. 

POLYCHROMIC  ACID.  Syn.  Artificial 
bitter  of  Aloes.  Prep.  Aloes  1  part;  nitric  acid 
(sp.  gr.  1-25)  8  parts  ;  mix,  and  when  the  action  is 
over,  evaporate  to  a  sirup,  and  add  cold  water  to 
throw  down  the  polychromic  acid  ;  purify  by  wash¬ 
ing  with  water  till  the  liquid  passes  off  of  a  blue 
color.  A  yellowish  brown  powder  forming  a  pur¬ 
ple  solution  ;  it  explodes  when  heated.  It  is  a  mix¬ 
ture  of  Aloetic  and  Aloeresinic  Acids.  (Schunck.) 

POMMADE,  (Fr.  Pomatum.)  Pommades  are 
divided  by  the  French  perfumers  into  three  class¬ 
es  ;  viz. — Pommades  by  infusion — Pommades  by 
contact,  and — Pommades  by  addition.  The  first 
are  made  by  gently  melting  in  a  clean  pan,  2 
parts  of  hog’s  lard  and  1  part  of  beef  suet,  both  of 
the  finest  quality  and  carefully  “  rendered and 
adding  1  part  of  flowers,  carefully  picked,  or  if  a 
solid  substance,  coarsely  bruised,  and  macerating 
for  24  hours,  occasionally  stirring,  and  observing 
to  keep  the  vessel  covered  as  much  as  possible. 
The  next  day  the  mixture  is  remelted,  and  again 
well  stirred  for  a  short  time,  after  which  it  is  pour¬ 
ed  into  canvass  bags,  and  these  being  next  secure¬ 
ly  tied,  are  submitted  to  powerful  pressure,  grad¬ 
ually  increased,  in  a  barrel  press.  This  operation 
is  repeated  with  the  same  fat  several  times,  until 
the  pommade  is  sufficiently  perfumed.  A  good  j 
pommade  aux  fieurs,  requires  twice  to  six  times 
its  weight  of  flowers  to  be  thus  consumed,  and 
pommades  of  the  aromatic  barks  and  seeds  a  cor¬ 
responding  proportion.  ***  In  the  same  way  are 
made  the  pommades  of  Cassia,  orange  flowers, 
and  several  others  kept  by  the  French  perfumers. 

Pommades  by  contact  are  made  by  spreading 
with  a  paletto  knife  simple  pommade  (made  with 
lard  and  suet  as  above)  on  panes  of  glass  or  pewter 
plates,  to  the  thickness  of  a  finger,  and  sticking  the 
surface  all  over  with  sweet-scented  flowers,  which 
must  be  renewed  daily  for  2  or  3  months,  or  till 
the  pommade  has  acquired  sufficient  perfume.  On 
the  large  scale,  the  panes  are  placed  in  small  shal¬ 
low  frames  made  of  4  pieces  of  wood  nicely  fitted 
together,  and  are  then  closely  piled  one  upon  an¬ 
other.  On  the  small  scale  pewter  plates  are  most¬ 
ly  used,  and  one  is  inverted  over  the  other.  In 
some  of  the  perfumeries  of  France,  many  thou¬ 
sands  of  frames  are  employed  at  once.  ***  In 
this  way  are  made  the  Pommades  Jasmin,  Jon¬ 
quil,  Orange-fiowers,  Narcissus,  Tuberose,  Vio¬ 
let,  Sec. 

Pommades  by  addition  are  made  by  merely 
adding  the  fragrant  essences  or  oils  in  sufficient 


quantity  to  the  simple  pommade  of  lard  and  suet 
to  produce  the  proper  odor  ;  or  by  mixing  together 
other  pommades.  ***  In  this  way  are  made  the 
Pommades  of  Bergamotte,  Cedrat,  Cinnamon, 
Lemons,  Lemon  thyme,  Lavender,  Limettes, 
Marjoram,  Portugal,  White  Rose,  Rosemary, 
Thyme,  Verbena ,  and  about  30  others,  distinguish¬ 
ed  by  the  Parisian  perfumers. 

Mixed  Pommades.  Of  these  a  great  number 
are  prepared  by  the  French,  by  the  judicious  com¬ 
bination  of  the  most  esteemed  perfumes  or  Pom¬ 
mades,  of  which  the  following  are  a  few  exam¬ 
ples  : — 

Pommade  a  la  Vanille,  or  Roman  pommade. 
Pommade  h  la  rose  12  lbs. ;  powdered  vanilla  1  lb. ; 
melt  in  a  water  bath,  stir  constantly  for  1  hour,  let 
it  settle  for  another  hour,  decant  the  clear,  and  add 
oil  h  la  rose  2^  lbs. ;  bergamotte  4  oz. — Pommade 
de  Casse.  Simple  pommade  1  lb. ;  palm  oil  ^  oz. ; 
melt,  pour  off  the  clear,  and  add  oil  of  cassia  and 
huile  au  jasmin,  of  each  1  dr. ;  neroli,  20  drops ; 
oil  of  verbena,  or  lemon  grass,  15  drops;  otto  of 
roses,  5  drops ;  stir  till  nearly  cold. — Pommade  di¬ 
vine.  Plain  pommade,  1  lb. ;  essences  of  lemon 
and  bergamotte,  of  each  2  dr. ;  oils  of  lavender  and 
origanum,  of  each  1  dr. ;  oils  of  verbena,  cassia, 
cloves,  and  neroli,  of  each  12  drops  ;  huile  au  jas¬ 
min,  3  dr. ;  essence  of  violets,  ^  oz.  ***  Pom¬ 
mades  are  colored — Yellow,  by  palm  oil  or  annot- 
to — Red,  by  alkanet  root — and  Green,  by  guaia- 
cum,  or  the  green  leaves  of  spinage  or  parsley. 
White  pommades  are  made  with  mutton  instead 
of  beef  suet. 

POMATUM.  (From  pomum,  an  apple.)  A 
fragrant  unguent  used  in  dressing  the  hair ;  so 
named  because  it  was  formerly  made  with  lard 
and  apples.  (See  Pommades.) — Simple  Pomatum. 
1.  Lard  2  lbs. ;  beef  suet  1  lb. — 2.  Lard  3  lbs. ; 
mutton  suet  1^  lb. — Common  Pomatum.  Simple 
pomatum  1  lb. ;  essence  of  lemon  1  dr. — East 
India  Pomatum.  Suet  3  lbs. ;  lard  2  lbs. ;  beeswax 
(bright)  ^  lb. ;  palm  oil  2  oz. ;  powdered  gum  ben¬ 
zoin  3  oz. ;  musk  20  grs. ;  melt,  and  digest  two 
hours,  decant,  add  essence  of  lemon  1  oz. ;  oil  of 
lavender  ^  oz. ;  oils  of  cloves,  cassia,  and  verbena, 
of  each  1  dr. — Rose  Pomatum.  Lard  or  simple  po¬ 
matum  washed  with  rose  water,  or  scented  with 
otto.  It  may  be  reddened  with  alkanet. — Soft 
Pomatum.  Hard  lard,  scented  like  East  India  po¬ 
matum. — Millefleur  Pomatum.  Simple  pomatum, 
scented  so  that  no  one  perfume  shall  predominate. — 
Roll  Pomatum.  ( Hard  do.)  Mutton  suet  6  lbs. ; 
white  wax  J  lb. ;  spermaceti  \  lb. ;  powdered  ben¬ 
zoin  1  oz.  ;  melt,  and  add  scent  at  pleasure. — 
Maresciial  Pomatum.  (Hard.)  To  the  last  add 
mareschal  powder  6  to  8  oz. 

PORPHYROXINE.  A  neutral  crystalline  sub¬ 
stance,  discovered  by  Merck  in  Bengal  opium.  It 
is  soluble  in  alcohol  and  ether. 

PORTER.  A  fermented  liquor,  brewed  from 
pale  malt,  mixed  with  a  sufficient  portion  of  high- 
dried  malt  to  impart  the  necessary  color  and  fla¬ 
vor.  In  many  cases,  its  color  is  imparted  by 
parched  malt  or  burnt  sugar,  subsequently  to  the 
boiling.  (See  Brewing.)  Porter  originated  with 
a  London  brewer  named  Harwood,  in  1722,  and 
was  first  called  “entire,”  or  “entire  butt,”  from 
being  drawn  from  one  cask.  Previously  to  that 
date,  ale,  beer,  and  two-penny  were  the  common 


POT 


483 


POT 


beverages,  either  alone  or  mixed,  under  the  names 
of  half-and-half,  or  “  three  threads ,”  for  which 
the  publican  was  compelled  to  have  recourse  to  2 
or  3  casks.  The  term  porter  was  given  from  its 
general  consumption  among  porters  and  laborers. 
Ordinary  porter  contains  4  to  5§  of  alcohol. 

Prep.  I.  (Draught.)  a.  Pale  malt  3£  quarters  ; 
amber  malt  3  quarters  ;  brown  malt  1^  quarters  ; 
mash  at  twice  with  28  and  24  barrels  of  water, 
boil  with  brown  Kent  hops  56  lbs.  ;  set  with  yeast 
40  lbs.  Prod.  28  barrels,  or  3£  times  the  malt, 
besides  20  barrels  of  table-beer  from  a  third  mash- 
ing. 

II.  ( Bottling  Porter.  Brown  Stout.)  Pale 
malt  2  quarters  ;  amber  and  brown  malt,  of  each 
1£  do.  ;  mash  at  3  times  with  12,  7,  and  6  bar¬ 
rels  of  water,  boil  with  hops  50  lbs.  ;  set  with  yeast 
26  lbs.  Prod.  17  barrels,  or  1£  times  the  malt. 

III.  F  or  either  of  the  above  use  pale  malt 
mixed  with  one-seventy-ninth  part  of  patent  malt 
for  porter,  and  one-seventieth  part  for  brown  stout. 

IV.  ( Brown  Stout.)  To  a  butt  of  good  porter 
add  4  gallons  of  treacle,  1  gallon  of  coloring,  and 
1  quart  of  finings  ;  rummage  up  well,  and  in  a 
week  rack  it  into  another  cask. 

POSOLOGICAL  TABLE  for  proportioning 
the  doses  of  medicines  to  the  age  of  the  patient, 
originally  drawn  up  by  Gaubius. 

Under  J  year  1-1 6th  of  a  full  dose. 

“  1  “  l-12th  “ 

“  2  yrs.  I  -8th  “ 

“  3  “  l-6th  “ 

“  4  “  l-5th  “ 

“  7  “  l-3d  “ 

“  14  “  1-half  “ 

“  20  “  2-3ds  “ 

Above  21  “  the  full  dose. 

“  63  “  11-1 2t  hs  “ 

“  77  “  5-6ths  “ 

“  100  “  2-3ds  “ 

Dr.  Young  gives  the  following  simple  formula: 
— For  children  under  12  years,  the  doses  of  most 
medicines  must  be  diminished  in  the  proportion  of 
the  age  to  the  age  increased  by  12.  Thus,  at  2 
years,  the  dose  will  be  1  -7th  of  that  for  an  adult, 

Viz:2Tl2  =  1-7th- 

%*  Sex,  temperament,  constitutional  strength, 
and  the  habits  and  idiosyncrasies  of  individuals, 
must  be  taken  into  account.  Nor  does  the  same 
rule  apply  to  all  medicines.  Calomel,  for  instance, 
is  generally  borne  better  by  children  than  by  adults  ; 
while  opium  affects  them  more  powerfully,  and 
requires  the  dose  to  be  diminished  considerably 


below  that  indicated  above. 

POTASH.  Syn.  Oxide  or  Protoxide  ok  Po¬ 
tassium.  Potassa,  ( Lat .)  Potasse,  (Fr.)  Kali, 
( Ger .)  The  potash  of  commerce  is  a  carbonate  ot 
potassa,  or  oxide  of  potassium,  and  has  been  already 
noticed  at  page  221.  Pure  anhydrous  potassa  is  a 
white  solid  substance,  highly  caustic  and  corrosive, 
fusible,  and  possessing  a  powerful  affinity  for  wa¬ 
ter,  intense  heat  being  evolved  during  its  combina¬ 
tion  with  that  fluid.  The  hydrate  of  potassa  is  the 
potassa  fusa  of  the  shops.  Both  these  substances 
exhibit  alkaline  and  basic  properties  in  the  most 
marked  degree,  turning  vegetable  yellows  brown, 
and  blues  green,  and  forming  salts  with  the  acids. 
Most  of  the  salts  of  potassa  may  be  made  by  di¬ 


rectly  saturating  a  solution  of  the  acid  with  a  so¬ 
lution  of  the  carbonate  or  hydrate  of  potassa,  and, 
in  some  instances  advantageously,  by  double  de¬ 
composition.  In  either  case,  the  filtered  solution 
will  generally  yield  crystals  on  evaporation.  (See 
Potassa,  hydrate  of.) 

Tests,  <J-c. — 1.  The  solutions  of  potassa  or  its 
salts  are  unaffected  by  sulphurated  hydrogen,  hy- 
drosulphuret8,  prussiates,  and  carbonates. — 2.  Tar¬ 
taric  acid  (in  excess)  and  perchloric  acid  give 
respectively  white  precipitates  of  bitartrate  and 
perchlorate  of  potassa. — 3.  Carbazotic  acid  throws 
down  a  yellow  crystalline  precipitate,  which  is 
sparingly  soluble. — 4.  Chloride  of  platinum  gives  a 
pale  yellow  precipitate. — 5.  Free  potassa  reddens 
turmeric,  and  turns  reddened  litmus  blue. 

POTASSA,  ACETATE  OF.  Syn.  Diuretic 
Salt.  Foliated  Salt  of  Tartar.  Sal  diureti- 
cus,  (P.  L.  1745.)  Kali  acetatum,  (P.  L.  1788.) 
Potass.®  acetas,  (P.  L.  1809,  and  since,  and  P. 
E.  &  I).)  Prep.  (P.  L.)  Acetic  acid  f^xxvj  ; 
water  f  ^xij  ;  mix,  and  add  gradually  carbonate  of 
potash  lb.  j,  or  q.  s.  to  saturate  ;  filter,  and  evapo¬ 
rate  in  a  sand-bath  to  dryness. 

POTASSA,  BISULPHATE  OF.  Syn.  Su¬ 
persulphate  of  Potash.  Acid  Vitriolated  Tar¬ 
tar.  Sal  auri  piiilosopiiicum.  Sal  enixum.  Po¬ 
tass.®  bisulphas,  (P.  L.  E.  &,  D.)  Prep.  I.  (P. 
L.)  Salt  left  in  distilling  nitric  acid  lb.  ij  ;  boiling 
water  3  quarts  ;  dissolve,  add  sulphuric  acid  lb.  j, 
evaporate,  and  crystallize. 

II.  (P.  D.)  Sulphuric  acid  1  part ;  water  6 
parts  ;  mix,  and  saturate  with  carbonate  ot  potash 
q.  s.,  then  add  1  part  more  of  sulphuric  acid,  and 
proceed  as  last. 

POTASSA,  BITARTRATE  OF.  Syn. 
Cream  of  Tartar.  Supertartrate  of  Potash. 
Acidulous  Tartrate  of  Potash.  Potass®  bitar- 
tras,  (P.  L.  E.  &  D.)  This  salt  is  obtained  during 
the  fermentation  of  grape  juice,  as  a  crust  on  the 
sides  of  the  casks  or  vats.  In  its  unprepared  state 
it  is  called  white,  or  red  crude  tartar,  or  argol, 


according  to  the  wine  from  which  it  has  been  ob¬ 
tained.  It  is  purified  by  boiling  in  water,  crystal¬ 
lization,  re-solution  in  water,  and  treatment  with 
charcoal  and  aluminous  clay  to  remove  the  color  ; 
the  clear  liquid  is  then  decanted  while  hot,  and  al¬ 
lowed  to  cool  slowly  ;  the  resulting  crystals  are 
cream  of  tartar.  ***  “  Entirely  soluble  in  40 
parts  of  water  j  40  grs.  in  solution  are  neutralized 
with  30  grs.  of  crystallized  carbonate  of  soda.”  (P. 
E.)  “  It  reddens  litmus.  At  a  red  heat,  it  is  con¬ 

verted  into  carbonate  of  potash.”  (P.  L.)  Dose. 
I  to  2  drachms  or  more,  as  an  aperient ;  as  a  diu¬ 
retic,  20  grs.  to  a  drachm.  It  is  used  to  make  a 
pleasant  cooling  drink,  (imperial,)  and  in  tooth 
powders. 

POTASH,  CITRATE  OF.  Syn.  Lemon- 
ated  Kali.  The  preparation  sold  in  the  shops 
under  this  name  is  made  as  follows  : — Finely-pow¬ 
dered  white  sugar  16  lbs. ;  tartaric  acid  41  Ihs. , 
sesquicarbonate  of  soda  4  lbs. ;  all  thoroughly  dried 
ay  a  gentle  heat ;  mix,  add  essence  of  lemon  1 
jz.  ;  rub  the  powder  through  a  sieve  in  a  dry  situa¬ 
tion,  put  it  into  bottles,  and  cork  down  imme¬ 
diately.  Keeps  well.  A  dessert-spoonful  thrown 
into  a  glass  of  water  makes  a  pleasant  effervescing 

cooling  beverage.  _ _  „ 

POTASSA,  HYDRATE  OF.  Syn.  Pure 


POT 


484 


POT 


Potassa.  Caustic  do.  Cauterium  potentials. 
Kali  causticum.  Lapis  infernalis  vel  septicum, 
(P.  L.  1720.)  Kali  purum,  (P.  L.  1788.)  Potas¬ 
sa  fusa,  (P.  L.  1809,  1824.)  Potassje  hydras,  (P. 
L.  1836.)  Potassa,  (P.  E.)  Potassa  caustica, 
(P.  D.)  Prep.  (P.  L.)  Liquor  of  potassa  1  gal¬ 
lon  ;  evaporate  in  a  clean  iron  vessel  over  the  fire 
until  the  ebullition  being  finished,  the  hydrate  of 
potassa  liquefies  ;  pour  this  into  proper  moulds. 
***  A  pale  grayish  or  bluish  solid,  very  soluble  in 
water  and  alcohol.  “  Boiling  water  commonly 
leaves  oxide  of  iron  undissolved,  which  should  not 
exceed  l-25g.”  (P.  E.)  “  It  should  be  totally 

soluble  in  alcohol.”  (P.  L.)  Its  solution  should 
be  scarcely  affected  by  the  nitrates  of  baryta  and 
silver.  It  is  chiefly  used  as  a  caustic,  and  in  chem¬ 
istry. 

POTASSE  D’AMERIQUE.  Syn.  Petit  Po- 
tasse  bleu.  Caustic  soda,  melted  with  salt  and 
lime,  and  tinged  with  oxide  of  copper.  This  is 
said  to  be  commonly  sold  to  the  Parisian  laun¬ 
dresses  for  American  potash,  as  they  object  to 
using  soda.  The  potash  of  the  shops  in  England 
is  often  mixed  with  a  similar  compound. 

POTASSIUM.  The  metallic  base  of  potash. 
It  was  discovered  by  Sir  II.  Davy  in  1807,  who 
obtained  it  by  the  action  of  a  powerful  galvanic 
battery  on  moistened  hydrate  of  potassa.  It  has 
since  been  procured  by  easier  methods. 

Prep.  I.  (Curaudau.)  Perfectly  dry  carbonate 
of  potassa  2  parts ;  powdered  charcoal  1  part ; 
mix,  place  them  in  a  gun-barrel  or  iron  bottle,  fur¬ 
nished  with  a  short  iron  tube,  and  connected  with 
a  copper  receiver  containing  a  little  naphtha  and 
surrounded  with  ice,  and  distil  by  a  strong  heat. 

II.  (Brunner.)  Fused  carbonate  of  potassa  or 
calcined  tartar  1  lb. ;  iron  filings  J  lb.  ;  charcoal  ^ 
lb. ;  proceed  as  above.  Prod.  280  grs.  It  may 
be  further  purified  by  distillation  in  an  iron  or  green 
glass  retort. 

Props.,  tj-e.  Potassium  is  solid  at  ordinary  tem¬ 
peratures,  but  softens  at  70°,  and  fuses  at  150°. 
It  sublimes  at  a  low  red  heat ;  color  and  lustre  re¬ 
sembles  mercury.  Sp.  gr.  0-865.  Its  most  re¬ 
markable  property  is  its  affinity  for  oxygen  gas, 
which  is  so  great  that  it  takes  it  from  most  sub¬ 
stances  containing  it,  and  can  only  be  preserved  in 
naphtha,  or  other  fluid  hydrocarbons.  It  is  de¬ 
composed  with  the  evolution  of  light  and  heat  by 
contact  with  water,  and  a  solution  of  pure  potassa 
results.  It  unites  with  oxygen  forming  oxides,  one 
of  which  is  potassa,  and  the  other  ( peroxide )  an 
orange-colored  substance  formed  by  burning  po¬ 
tassium  in  air  or  oxygen  gas,  or  bypassing  oxygen 
over  potassa  heated  to  redness. 

POTASSIUM,  BROMIDE  OF.  'Syn.  Hy- 

DROBROMATE  OF  PoTASSA.  PoTASSII  BROMIDUM,  (P. 
L.)  PoTAsSiE  Hydrobromas.  Prep.  (P.  L.)  YVa- 
ter  1^  pints  ;  iron  filings  ;  mix,  add  bromine  ^ij ; 
stir,  and  in  half  an  hour  apply  a  gentle  heat  till  the 
liquor  turns  green,  then  add  carbonate  of  potash 
3xvij,  dissolved  in  water  1£  pints;  strain,  wash 
the  precipitate  with  hot  water,  filter  the  mixed 
liquors,  evaporate,  and  crystallize.  White  trans¬ 
parent  cubic  or  rectangular  prisms  ;  inodorous,  and 
soluble  in  water.  It  should  be  neutral  to  test  pa¬ 
per.  Dose.  4  to  10  grs.  in  pills  or  solution,  2  or  3 
times  daily ;  in  scrofula,  bronchocele,  &c.  It  is 
also  made  into  ointment. 


|  POTASSIUM,  IODIDE  OF.  Syn.  Hydrio- 
date  of  Potash.  Potassii  iodidum,  (P.  L.  and 
E.)  Potass.®  hydriodas,  (P.  D.)  Prep.  I.  (P. 
L.)  Iron  filings  ^ij  ;  water  2  quarts  ;  iodine  ^vj  ; 
mix,  heat  till  the  solution  turns  green,  then  add 
carbonate  of  potash  §iv,  dissolved  in  water  1  quart ; 
filter,  wash  the  residue  with  water,  evaporate  the 
filtered  mixed  liquors,  and  crystallize.  The  Edin¬ 
burgh  form  is  similar.  Prod.  4  oz.  of  iodine  yield 
4  oz.  3  dr. 

II.  (P.  D.)  By  saturating  with  carbonate  of  pot¬ 
ash  an  aqueous  solution  of  hydriodic  acid,  formed 
by  transmitting  chlorine  through  water  in  which 
iodine  is  suspended.  Prod.  4  oz.  of  iodine  yield  4 
oz.  7  dr.  20  grs. 

III.  (Turner.)  Add  to  a  hot  solution  of  caustic 
potassa,  sp.  gr.  1-19,  as  much  iodine  as  it  will  dis¬ 
solve,  then  pass  sulphureted  hydrogen  through  the 
liquid  until  it  becomes  colorless,  apply  a  gentle 
heat  to  expel  excess  of  acid,  filter,  exactly  neutral¬ 
ize  with  potassa,  evaporate,  and  crystallize.  Prod. 
4  oz.  of  iodine  yield  4  oz.  4  dr.  24  grs. 

IV.  (Gregory.)  Add  iodine  to  a  hot  solution  of 
pure  potassa  until  the  alkali  is  neutralized,  evapo¬ 
rate  to  dryness,  and  expose  the  dry  mass  to  a  gen¬ 
tle  red  heat  in  a  platinum  or  iron  crucible,  then 
dissolve  out  the  salt,  evaporate,  and  crystallize. 
An  excellent  process. 

V.  (Scanlan.)  As  the  last,  but  mix  a  portion  of 
powdered  charcoal  with  the  mass  before  ignition. 
An  excellent  process. 

VI.  (Duflos.)  Iodine  and  granulated  zinc,  of 
each  4  oz. ;  water  8  oz. ;  after  the  action  has 
ceased,  neutralize  with  a  solution  of  carbonate  of 
potash  in  slight  excess,  filter,  neutralize  with  a  lit¬ 
tle  hydriodic  acid,  treat  it  with  sulphureted  hy¬ 
drogen  for  the  sake  of  security,  evaporate,  and 
crystallize.  Prod.  4  oz.  of  iodine  yield  5  oz.  17  gr. 

Remarks.  According  to  theory  4  oz.  of  iodine 
should  yield  5  oz.  1  dr.  55  grs.  of  pure  iodide  of  po¬ 
tassium  ;  but  such  a  product  is  never  obtained  in 
practice,  as  will  be  seen  by  reference  to  the  above 
formulae,  which  are  those  most  generally  approved 
of  for  the  preparation  of  a  pure  salt.  The  old 
method  of  acting  on  iodine  with  potash,  or  carbon¬ 
ate  of  potash  water,  yields  a  very  impure  product 

***  Pure  iodide  of  potassium  in  powder  is  “  to¬ 
tally  Soluble  in  water  and  in  alcohol.  It  alters  the 
color  of  turmeric  either  not  at  all,  or  but  very 
slightly.  It  does  not  discolor  litmus.  Subjected 
to  heat,  it  loses  no  weight.  Sulphuric  acid  and 
starch  added  together,  turn  it  blue.  10  grs.  of  this 
salt  should  decompose  10-24  grs.  of  (pure)  nitrate 
of  silver  ;  the  precipitate  is  partly  dissolved  by  ni¬ 
tric  acid,  and  partly  altered  in  appearance,  which 
is  not  the  case  when  ammonia  is  added.”  (P-  L.) 
“  Its  solution  is  not  affected,  or  only  rendered  hazy 
by  solution  of  nitrate  of  baryta.  A  solution  of  5 
grs.  in  f  §j  of  distilled  water,  precipitated  by  an  ex¬ 
cess  of  solution  of  nitrate  of  silver,  and  then  agita¬ 
ted  in  a  bottle  with  a  little  water  of  ammonia, 
yields  quickly,  by  subsidence,  a  clear  supernatant 
liquor,  which  is  not  altered  by  an  excess  of  nitric 
acid,  or  is  merely  rendered  hazy.”  (P.  E.)  Dose. 
2  to  20  grs.  or  more,  2  or  3  times  a  day,  in  pills  or 
solution,  either  alone  or  combined  with  iodine ;  in 
bronchocele,  scrofula,  chronic  rheumatism,  dropsy, 
syphilis,  and  various  glandular  diseases.  It  is  also 
used  externally,  made  into  a  lotion  or  ointment. 


POU 


485 


POW 


POTASSIUM,  PHOSPIIURET.  Obtained 
by  gently  heating  phosphorus  with  potassium. 

POTASSIUM,  SULPIIURET  OF.  Syn. 
Liver  of  Sulphur.  Sulphuret  of  Potash.  He- 
par  Sulphuris.  Kali  Sulphuretum,  (P.  L.  1788.) 
Potasses  Sulphuretum,  (P.  L.  1809,  1824,  and 
P.  D.)  Potassii  SuLruuRETUM,  (P.  L.  and  E.) 
Prep.  (P.  L.)  Sulphur  ;  carbonate  of  potash 
3iv  ;  mix,  and  heat  them  in  a  covered  crucible  till 
they  unite.  *#*  It  dissolves  in  water,  yielding  a 
fetid  yellow  solution,  and  in  acids  evolving  strong 
fumes  of  sulphureted  hydrogen.  Dose.  2  to  4  grs. 
in  solution,  or  made  into  pills  with  soap  ;  in  obsti¬ 
nate  skin  diseases.  It  is  chiefly  used  externally 
made  into  a  lotion,  (1  to  2  drs.  to  the  pint,)  or  an 
ointment,  (30  grs.  to  the  oz.)  It  is  poisonous  in 
large  doses.  ***  Besides  the  above,  there  are 
other  compounds  of  sulphur  and  potassium  distin¬ 
guished  by  chemists. 

POTENTATES  SUCCINI.  Prep.  Oil  of  am¬ 
ber  ;  sesquicarbonate  of  ammonia  ^ss  j  alcohol 
i  pint ;  digest  4  days,  and  decant.  Dose.  10  to 
40  drops,  externally,  in  hooping  cough. 

POTION.  Potus. 

POUDRE  A  LA  MARESCIIALLE.  Prep. 
1.  Oak  moss  2  lbs. ;  starch  1  lb. ;  cloves  and  cala¬ 
mus  aromaticus,  of  each  1  oz. ;  Cyprus  and  rotten 
oak  wood,  of  each  2  oz. ;  all  in  fine  powder  ;  mix, 
and  pass  through  a  sieve. — 2.  Starch  powder  28 
lbs. ;  powdered  cloves  $  lb. ;  mix  as  last. 

POUDRE  CLARIFICANTE.  Powdered  al¬ 
bumen. 

POUDRE  DE  CHIPRE.  Prep.  1.  Wash  oak 
moss  for  3  days  in  running  water  ;  dry.  powder, 
and  perfume  it  once  or  twice  with  jasmine  or 
musk  rose  flowers,  then  add  other  scent. — 2.  ( Pou - 
dre  de  Chipre  de  Montpellier.)  Poudre  de  chipre, 
as  last,  2  lbs. ;  musk  30  grs. ;  civet  18  grs. ;  the 
last  two  ground  with  a  little  sugar. 

POUDRE  DE  FLEURS  D’ORANGES. 
Prep.  Starch  powder  25  lbs. ;  orange  flowers  1 
lb. ;  mix  in  a  covered  chest ;  stir  2  or  3  times 
a  day,  and  repeat  the  process  with  fresh  flowers  a 
second  and  a  third  time. 

POUDRE  DE  FRANGIPANE.  Prep.  Pbu- 
dre  de  fleurs  d'oranges  and  poudre  de  chipre,  of 
each  6  lbs. ;  essence  of  ambergris  1  oz. ;  civet 
powdered  with  sugar  J  dr. ;  mix  well.  Ash  gray. 

POUDRE  DE  JASMINE.  As  poudre  do 
fleurs  d'oranges,  using  jasmine  flowers. 

POUDRE  DE  JONQUILLE.  As  the  last, 
using  jonquilles. 

POUDRE  KUSIQIJE.  Prep.  Nitre  and  sul¬ 
phur.  of  each  50  parts ;  powdered  charcoal  and 
antimony,  of  each  1  part ;  mix  and  divide  into 
doses  of  2  grammes,  and  put  three  doses  in  each 
packet.  Given  to  dogs  in  a  ball  of  butter,  to  pre¬ 
vent  the  disorders  to  which  they  are  liable.  A  pop¬ 
ular  French  nostrum. 

POUDRE  DE  ROSES.  Prep.  1.  ( Poudre 
de  Roses  communes.)  As  poudre  de  fleurs  d  or¬ 
anges,  but  leaving  the  box  open,  and  changing  the 
flowers  in  24  hours.— 2.  ( Poudre  de  Roses  Mus- 
quees.)  As  the  last,  but  using  musk  roses  and 
shutting  the  chest. 

All  the  above  perfumed  powders  are  used 
as  cosmetics  for  the  hair. 

POULTICE.  Syn.  Cataplasm.  Catapi.as- 
ma.  (La/.,  from  «arturAuo-<ru>,  to  spread  like  a  plas¬ 


ter.)  Poultices  are  external  applications  used  to 
promote  suppuration,  allay  pain  and  inflammation, 
resolve  tumors,  &c.  The  following  are  the  poul¬ 
tices  of  the  pharmacopmias : — 

POULTICE,  CHARCOAL.  Syn.  Cat.  Car- 
bonis  Ligni.  Prep.  (P.  D.)  Charcoal  recently 
ignited  and  cooled  in  a  close  vessel,  mixed  with 
simple  poultice.  In  fetid  and  gangrenous  sores, 
frequently  renewed. 

POULTICE,  HEMLOCK.  Syn.  Cataplas- 
ma  Conii.  Prep.  (P.  L.)  Extract  of  hemlock 
§ij ;  water  1  pint ;  dissolve  and  thicken  with  lin¬ 
seed  meal.  In  painful  nipples,  cancer,  glandular 
tumors,  irritable  sores,  &c. 

POULTICE,  LINSEED.  Syn.  Cat.  Linl 
Prep.  (P.  L.)  Linseed  meal  made  into  a  stiff  paste 
with  water.  Used  to  promote  suppuration.  A 
little  oil  should  be  added,  and  some  smeared  over 
the  surface  as  well,  to  prevent  its  getting  hard. 
***  For  small  gatherings,  as  of  the  finger,  a  little 
chewed  bread  and  butter  is  an  efficient  and  con¬ 
venient  substitute. 

POULTICE,  MUSTARD.  Syn.  Cat.  Si- 
napis.  Prep.  (P.  L.)  Equal  parts  of  flour  of 
mustard  and  linseed  meal,  made  into  a  poultice 
with  hot  vinegar.  As  a  powerful  counter-irritant, 
stimulant,  and  rubefacient ;  in  low  fevers,  &c.  It 
should  not  be  left  on  long  enough  to  raise  a  blister. 

POULTICE,  YEAST.  Syn.  Cat.  Fermenti. 
Prep.  (P.  L.)  Flour  lb.  j  ;  yeast  £  pint ;  mix  and 
apply  a  gentle  heat  till  they  begin  to  swell.  In 
gangrenous  or  foul  ulcers,  &c. 

POUNCE.  Powdered  gum  sandarach.  (For 
Liquid  pounce  see  Indelible  Ink.) 

POWDER,  ALOES.  The  powdered  Socotrine 
aloes  of  the  shops  is  mostly  a  factitious  article 
made  by  grinding  together  equal  parts  of  Cape  and 
hepatic  aloes.  (See  Aloes.) 

POWDER,  ALOES,  (COMP.)  Syn.  Pulvib 
Aloes  co.mpositus.  Prep.  (P.  L.)  Aloes  jjjiss; 
guaiacum  resin  5jj  i  compound  cinnamon  powder 
3ss ;  powder  and  mix.  Purgative  and  sudorific. 
Dose.  10  to  20  grs. 

POWDER,  ANTIMONIAL.  Syn.  Fever 
Powder.  James’s  do.  Pulvjs  Antimonii  comp. 
j  (P.  L.)  P.  Antimonialis,  (P.  E.  &  D.)  P.  Jacobi. 

!  P.  Febrifugus  Jacobi.  Prep.  (P.  L.)  Sesqui- 
sulphuret  of  antimony  lb.  j  ;  hartshorn  shavings 
lb.  ij ;  powder,  mix ;  throw  them  into  a  red-hot 
crucible,  and  stir  constantly  until  vapor  no  longer 
arises  ;  cool,  powder,  put  it  into  a  crucible  with  a 
I  perforated  cover,  and  calcine  at  a  red  heat  for  2 
hours  ;  reduce  the  residue  to  fine  powder.  Dose. 
3  to  8  or  10  grs.  as  a  febrifuge  and  diaphoretic,  in 
j  fevers,  rheumatic  affections,  and  chronic  skin 
diseases.  It  is  a  very  uncertain  and  variable  prep¬ 
aration.  (Sec  Antimonious  Acid.)  ***  A  fac- 
1  titious  article,  made  by  adding  1  oz.  of  tartar  emet¬ 
ic  to  18  or  19  oz.  of  burnt  hartshorn,  is  frequently 
sold  in  the  shops  for  antimonial  powder. 

POWDER,  AROMATIC.  Syn.  IV lyv Aro¬ 
maticus.  Prep.  (P.  E.)  1  innamon,  cardamom 

seeds,  and  ginger,  equal  parts ;  powder  and  mix. 
Aromatic  and  carminative.  Dose.  10  to  30  grs. 

POWDER,  ASARABACCA.  Syn.  Pulv. 
Asari  Comp.  Prep.  (P.  D.)  Asarabacca  leaves 
7j  ;  lavender  flowers  3j  ;  both  dried ;  mix  and 
powder.  Used  as  an  errhiue  in  headache  and  oph- 
Khahnia.  (Nee  Asarabacca  Nxuif.) 


POW 


486 


POW 


POWDER,  BASILIC.  Syn.  Royal  Powder. 
Pulv.  Basilicus.  Prep.  Scammony,  calomel, 
cream  of  tartar,  and  cerussa  antimonii,  (antimonic 
acid.)  equal  parts  ;  powder  and  mix.  The  com¬ 
pound  powder  of  scammony  is  now  universally 
substituted. 

POWDER,  CHALK,  (COMPOUND.)  Syn. 
Pulv.  Cretai  Comp.,  (P.  L.  E.  &.  D.)  Prep.  (P. 
L.)  Prepared  chalk  lb.  ss  ;  cinnamon  §iv ;  tor- 
mentil  and  gum  acacia,  of  each  ^iij ;  long  pepper 
§ss  ;  powder  and  mix.  Aromatic,  astringent,  and 
antacid  ;  in  atonic  diarrhoea.  Dose.  10  to  30  grs. 
*#*  The  following  form  is  used  by  many  whole¬ 
sale  houses :  prepared  chalk  4  lbs. ;  powdered 
cassia  2  lbs. ;  do.  calamus  aromaticus  f  lb. ;  do. 
gum  1  ^  lbs. ;  long  pepper  £  lb. ;  mix. 

POWDER,  CHALK,  (WITH  OPIUM.)  Syn. 
Pulv.  Cret.e  Comp,  cum  Orio,  (P.  L.  &  D.)  Pulv. 
Cretas  Opiatus,  (P.  E.)  Prep.  I.  (P.  L.)  Com¬ 
pound  chalk  powder  §viss  ;  powdered  opium  3iv  ; 
mix. — 2.  ( Wholesale .)  Compound  chalk  powder 
21^  oz.,  (avoird. ;)  powdered  opium  3iv,  (troy;) 
mix.  Dose.  10  to  30  grs.  in  diarrhoea. 

POWDER,  CINNAMON,  (COMPOUND.) 
Syn.  Aromatic  Powder.  Pulv.  Cinnamoni  Comp. 
(P.  L.)  P.  Aromaticus,  (P.  D.)  Prep.  (P.  L.) 
Cinnamon  §ij  ;  cardamoms  §iss  ;  ginger  ;  long 
pepper  ^ss  5  powder  and  mix.  Dose.  10  to  30 
grs. ;  as  an  aromatic  and  carminative.  ***  In 
the  powder  of  the  shops  cassia  is  almost  universal¬ 
ly  substituted  for  cinnamon. 

POWDER,  COLOCYNTH,  (PULP.)  A  fac¬ 
titious  article  is  met  with  in  trade,  made  by  grind¬ 
ing  bryony  root  1  lb. ;  with  colocynth  seeds  3  lbs.  ; 
adding  a  very  small  quantity  of  gamboge. 

POWDER,  CRYSTAL.  From  quartz,  like 
Powdered  Glass.  Used  to  make  glass  and  as  a 
dryer  for  paints. 

POW  DER,  CURRIE.  Syn.  Indian  Currie 
Powder.  Prep.  1.  Coriander  seeds  and  black 
pepper,  of  each  8  lbs.  ;  turmeric  and  cumin  seeds, 
of  each  4  lbs.;  (all  in  powder,)  mix.  •  *#*  This 
receipt  is  employed  by  a  wholesale  house  that  does 
very  largely  in  currie  powder. — 2.  Coriander  seeds 
H  lb. ;  black  pepper  3  oz. ;  cayenne  do.  1  oz.  ; 
turmeric  and  cumin  seeds,  of  each  ^  lb. ;  fenu¬ 
greek  seed  i  oz. ;  mix.— 3.  To  No.  1,  add  cayenne 
i  lb.  Used  as  a  sauce  and  condiment. 

POWDER,  FILTERING.  Pure  clay  or  ful¬ 
ler  s  earth,  dried  by  a  gentle  heat,  and  ground  to 
powder.  Used  to  filter  and  bleach  oils.  (See 
Filtration.) 

POWDER,  FLY.  Prep.  White  arsenic  4  oz  • 
white  sugar  6  lbs.;  rose  pink  1  oz. ;  mix,  and  put 
6  drs.  in  each  paper.  Used  to  kill  flies.  ***  It 
is  poisonous,  and  should  be  employed  with  great 
caution,  especially  where  there  are  children 

POWDER,  ESCHAROTIC.  Syn.  Pulv. 
Escharotica  Arsenicalis.  Poudre  Caustique 
DU  Freres  Cosme  ou  de  Rousselot.  Prep.  (Ik 
Cod.)  Finely  powdered  cinnabar  and  dragon’s 
blood,  of  each  16  grs.  ;  do.  arsenious  acid  8  grs. ; 
mix.  Used  to  cauterize  cancerous  wounds,  but 
should  be  applied  with  great  caution,  and  only  to 
a  small  surface.  It  is  made  into  a  paste  with  the 
saliva  when  used,  and  is  hence  called  Arsenical 
Paste,  (Pasta  Arsenicalis.) 

POWDERS,  GINGER  BEER.  Prep.  Pow¬ 
dered  white  sugar  2  dr. ;  powdered  ginger  5  grs. ; 


carbonate  of  soda  26  grs. ;  mix,  and  wrap  in  blue 
paper  ;  tartaric  acid  30  grs. ;  wrap  in  white  paper. 
For  use  dissolve  each  separately  in  half  a  glass  of 
water,  mix,  and  drink  while  effervescing. 

POWDER,  HAIR.  Starch  powdered  and  sifted 
very  fine,  and  scented  at  pleasure.  (See  Poudre.) 

POWDERS,  INK.  Prep.  Aleppo  galls  3  lbs. ; 
copperas  (dry  but  not  calcined)  1  lb. ;  gum  arabic 
6  oz. ;  white  sugar  2  oz. ;  all  in  powder ;  mix. 
***  1  pint  of  boiling  water  poured  on  1^  or  2  oz., 
makes  a  pint  of  ink. 

POWDER,  IPECACUANHA,  (COM¬ 
POUND.)  Syn.  Dover’s  Powder.  Pulv.  Do- 
veri.  P.  Ipecacuanhae  Comp.,  (P.  L.  E.  &.  D.)  i 
Prep.  1.  (P.  L.)  Powdered  ipecacuanha  and 
hard  opium,  of  each  3j  ;  do.  sulphate  of  potash  Jj  j 
mix. — 2.  ( Wholesale .)  Powdered  ipecacuanha 

and  opium,  of  each  1  lb. ;  do.  sulphate  of  potash  8 
lbs.  ;  mix.  A  powerful  and  valuable  sudorific. 
Dose.  5  to  15  grs.  ;  in  inflammatory  affections, 
rheumatisms,  colds,  &c. 

POWDER,  JALAP,  (COMP.)  Syn.  Pulv. 
Jalapas  Comp.  (P.  L.  E.  &.  D.)  Prep.  (P.  L.) 
Jalap  jiij ;  cream  of  tartar  ^vj  ;  ginger  3ij  ;  all  in 
powder  ;  mix.  Dose.  20  to  60  grs.  as  a  purgative 
in  habitual  costiveness,  dropsies,  &c. 

POWDER,  KINO,  (COMP.)  Syn.  Pulv. 
Kino  Comp.  Prep.  (P.  L.)  Kino  3xv ;  cinna¬ 
mon  §ss ;  hard  opium  3j  ;  powder  and  mix  well. 
Dose.  5  to  20  grs.  in  diarrhoea,  &c. 

POWDER,  MERCURIAL.  Syn.  Quick¬ 
silver  WITH  CHALK.  HYDRARGYRUM  CUM  CRETA, 

(P.  L.  E.  &  D.)  Prep.  I.  (P.  L.)  Mercury  5'>j  > 
prepared  chalk  ^v  ;  triturate  till  the  globules  dis¬ 
appear.  Dose.  5  to  30  grs.  as  a  mild  mercurial. 
***  “  When  pure,  part  is  evaporated  by  heat ; 
what  remains  is  colorless,  and  totally  soluble  in 
acetic  acid  with  effervescence  ;  this  solution  is  not 
colored  by  sulphureted  hydrogen.  These  sub¬ 
stances  can  scarcely  be  so  diligently  triturated  that 
no  globules  shall  be  visible.”  (P.  L.)  As  common¬ 
ly  met  with,  this  powder  contains  too  little  mercu¬ 
ry.  When  properly  prepared,  it  effervesces  when 
digested  in  cold  dilute  acetic  acid,  and  the  dark 
undissolved  portion  when  dried  should  be  equal  to 
about  |  of  the  weight  of  the  powder  employed  ;  it 
should  also  be  totally  dissipated  by  heat,  without 
incandescence,  and  readily  and  entirely  soluble  in 
nitric  acid ;  when  examined  by  the  microscope  it 
should  exhibit  minute  globules  of  mercury  unmixed 
with  foreign  matter.  The  Dublin  Ph.  orders  pre¬ 
cipitated  chalk. 

II.  (Tyson.)  Calomel  §iv;  liquor  of  potassa 
f  ^vj  or  q.  s. ;  rub  together,  add  liquor  of  ammonia 
jss,  and  again  triturate  ;  decant  the  clear,  well 
wash  and  gently  dry  the  bluish  powder,  and  mix 
it  with  twice  its  weight  of  prepared  chalk.  Stronger 
than  the  former. 

III.  ( Mercury  with  Magnesia,  Hydrargyrum 
cum  Magnesia,  P.  D.)  Mercury  and  manna,  of 
each  8  parts  ;  triturate  together  (adding  enough 
water  to  make  a  paste)  till  the  globules  disappear, 
then  add  carbonate  of  magnesia  1  part,  mix,  and 
further  add  warm  water  64  parts  ;  again  well  mix, 
and  after  repose  decant  the  clear ;  repeat  the 
washing  with  fresh  water  a  second  and  third  time, 
then  add  3  parts  more  of  carbonate  of  magnesia, 
mix  well,  and  dry  on  bibulous  paper.  Uses  and 
dose  the  same  as  of  mercury  and  chalk. 


POW 


487 


POW 


IV.  ( Quicksilver  and  Sugar.  Mer curias  Sac- 
charatus.)  Quicksilver  and  white  sugar,  of  each 

;  oil  of  tansy  3ss  ;  triturate  till  the  globules  dis¬ 
appear.  Dose.  3j,  as  a  vermifuge. 

POWDER,  PEARL,  (COSMETIC.)  Prep. 
Pure  pearl  white,  ( trisnitrate  of  bismuth,)  and 
French  chalk  scraped  fine  by  Dutch  rushes,  equal 
parts  ,  mix.  Some  add  more  French  chalk.  A 
skin  cosmetic.  This  is  preferable  to  pearl  white 
alone,  from  being  more  adhesive. 

POWDER,  PLATE.  Prep. — 1.  Quicksilver 
with  chalk  1  oz. ;  prepared  chalk  7  oz. ;  mix. — 
2.  Polisher’s  putty,  and  burnt  hartshorn,  of  each 
4  lb. ;  prepared  chalk  1  lb.  Used  to  clean  and 
polish  plate. 

POWDER,  PLATE  BOILING.  Prep.  Cream 
of  tartar,  common  salt,  and  alum,  equal  parts  ;  mix. 
A  little  of  this  powder,  added  to  the  water  in  which 
plate  is  boiled,  gives  it  a  silvery  whiteness. 

POWDER,  PLUMMER’S.  Syn.  yEtiiiops 
Plummeri.  Prep.  Calomel,  and  sulphuret  of  an¬ 
timony,  equal  parts.  Alterative. 

POWDER,  PORTLAND,  (DUKE  OF.)  Syn. 
Pulv.  Ducis  Portlands.  Prep.  Roots  of  gen¬ 
tian  and  birthwort  ;  tops  and  leaves  of  germander, 
ground  pine,  and  lesser  centaury,  of  each  equal 
parts  ;  powder  and  mix.  For  gout. 

POWDER,  RHUBARB,  (COMP.)  Syn. 
Gregory’s  Powder.  Pulv.  Rii/ei  Comt.  Prep. 
(P.  E.)  Magnesia  lb.  j  ;  rhubarb  ^iv  ;  ginger  ^ij  ; 
all  in  fine  powder ;  mix,  and  preserve  it  in  a  cork¬ 
ed  bottle.  An  excellent  antacid,  stomachic,  and 
mild  purgative.  Dose.  20  to  30  grs. 

POWDER,  SCAMMONY,  (COMPOUND.) 
Syn.  Basilic  Powder.  Royal  do.  Pulv.  Ba- 
bilicub.  P.  Scammonii  Comp.,  (P.  L.  E.  and  D.) 
Prep.  1.  (P.  L.)  Scammony,  and  hard  extract 
of  jalap,  of  each  ^ij ;  ginger  3jss  ;  powder  and  mix. 
Dose.  10  to  20  grs. — 2.  (P.  E.)  Scammony,  and 
bitartratc  of  potash,  equal  parts;  triturate  together 
to  a  very  fine  powder.  Dose.  15  to  30  grs  Both 
are  used  as  cathartics  in  worms,  especially  for 
children. 

POWDERS,  SCENT.  Prep.  1.  Corianders, 
orris  root,  rose  leaves,  and  calamus  aromaticus,  of 
each  4  oz. ;  lavender  flowers  8  oz. ;  rhodium  wood 
1  dr.  ;  musk  20  grs. ;  mix,  and  reduce  to  coarse 
powder. — 2.  Corianders,  orris,  calamus  aromaticus, 
and  red  roses,  of  each  1  oz. ;  lavender  flowers  2 
oz. ;  mace  and  cloves,  of  each  1  dr. ;  essential  oil 
of  almonds  10  drops  ;  mix  as  last. — 3.  As  last,  but 
substitute  musk  3  grs.  for  oil  of  almonds.  Used  to 
fill  scent  bags,  and  for  boxes,  &c. 

POWDERS,  SEIDLITZ.  Prep.  1.  Tartrate 
of  soda  3ij  ;  carbonate  of  do.  3ij  ;  mix,  and  put  it 
in  a  blue  paper  ;  tartaric  acid  35  grs.,  to  be  put  in 
white  paper.  For  4  pint  of  water,  as  ginger-beer 
powders.  Laxative. — 2.  (In  one  bottle .)  Tartrate 
of  sod  l  12  oz. ;  carbonate  of  do.  4  oz.  ;  tartaric 
acid  3J  oz.  ;  white  sugar  1  lb. ;  all  in  fine  powder  ; 
dry  each  separately  by  a  gentle  heat,  add  essence 
of  lemon  20  drops;  mix  well,  pa-'s  it  through  a 
sieve,  and  put  it  at  once  into  clean  dry  bottles. 
Dose.  A  dessert-spoonful  to  a  glass  of  water. 

POWDER,  SENNA.  ( Batlley's  Green.)  Sen¬ 
na  leaves  dried  and  heated  till  they  turn  yellow, 
then  powdered  along  with  (blue)  charcoal,  q.  s.  to 
give  a  green  color. 

POWDER,  SILVERING.  Prep.  1.  Silver 


dust  (fine)  20  grs. ;  alum  30  grs. ;  cream  of  tartar, 
and  common  salt,  of  each  4  oz. ;  powder  and  mix. 
— 2.  Silver  dust  1  oz. ;  common  salt  and  sal  am¬ 
moniac,  of  each  4  oz.  ;  corrosive  sublimate  4  oz.  ; 
mix  as  last.  Used  to  silver  copper  previously  well 
cleaned,  by  friction,  adding  a  little  water  to  form 
a  paste. 

POWDERS,  SODA.  Syn.  Effervescing 
Powders.  Saline  do.  Aerated  Soda  do.  Prep. 
Carbonate  of  soda  30  grs.  in  each  blue  paper  ;  tar¬ 
taric  acid  25  grs.  in  each  white  paper  ;  dissolve 
each  separately  in  4  of  a  glass  of  water,  mix,  and 
drink  immediately.  A  cooling,  wholesome  sum¬ 
mer  beverage.  ***  Midgeley’s  Soda  Powders 
are  made  by  adding  §  of  a  grain  oftartarized  anti¬ 
mony  to  each  paper  of  acid.  Refrigerant  and  dia¬ 
phoretic. 

POWDERS,  SPRUCE  BEER.  As  ginger- 
beer  powders,  substituting  essence  of  spruce  3  or 
4  drops,  for  the  powdered  ginger. 

POWDER,  TIN.  Syn.  Tin  Filings.  Grain 
Tin.  Pulvis  Stanni,  (P.  E.  and  D.)  Prep.  1. 
(P.  E.)  Melt  tin  in  an  iron  vessel,  pour  it  into  an 
earthenware  mortar  heated  a  little  above  its  melt¬ 
ing  point,  and  triturate  briskly  as  the  metal  cools, 
then  sift  the  product  and  repeat  the  process. — 2. 
Pour  melted  tin  into  a  wooden  box,  the  inside  of 
which  is  rubbed  with  chalk,  and  shake  violently 
till  the  metal  is  reduced  to  powder,  then  sift  as  be¬ 
fore.  Dose.  2  to  4  drs.,  as  a  vermifuge.  ***  Pol¬ 
ishers’  putty,  colored  with  ivory  black,  is  frequently 
substituted  for  this  powder,  and  hence  arise  the 
ill  effects  that  sometimes  follow  its  use. 

POWDERS,  TOOTH.  Prep.  1.  Red  bark, 
and  Armenian  bole,  of  each  1  oz. ;  powdered  cin¬ 
namon,  and  bicarbonate  of  soda,  of  each  4  oz.  ;  oil 
of  cinnamon  2  or  3  drops  ;  all  in  fine  powder ; 
mix.  (Lancet.) — 2.  Substitute  cassia  for  cinna¬ 
mon,  and  cream  of  tartar,  carbonate  of  magnesia, 
or  prepared  chalk,  for  bicarbonate  of  soda. — 3. 
( Grosvenor's .)  Roscpink  3  lbs.;  orris  powder  4 
lb. ;  oyster  shells  24  lbs. ;  oil  of  rhodium  25  drops  ; 
as  above. — i.  (Asiatic  dentifrice.)  Prepared  red 
coral  84  lbs. ;  Venetian  red  }  lb. ;  ochre  and  pum¬ 
ice-stone,  of  each  14  lb. ;  China  musk  30  grs.  ;  all 
in  fine  powder;  mix. — 5.  (Hemet's  dentifrice.) 
Cuttlefish  bones  C  oz. ;  cream  of  tartar  1  oz. ;  or¬ 
ris  root  4  oz. ;  as  last.--6.  ( Ruspini's  dentifrice.) 
Cuttlefish  bones  8  oz. ;  roach  alum  and  orris  root, 
of  each  1  oz. ;  cream  of  tartar  2  oz. ;  oil  of  rho¬ 
dium  6  drops  ;  as  before.  (See  Cosmetics.) 
POWDER,  TRAGACANTH,  (COM  POUND.) 
Syn.  Pulv.  Tragacanth.*  Cour.,  (P.  L.  and  E.) 
Prep.  (P.  L.)  Tragacanth,  gum  arabic,  and  starch, 
of  each  ^iss  ;  white  sugar  §iij ;  powder  and  mix. 
Demulcent,  and  as  a  vehicle. 

POWDER,  VERMIFUGE.  Prep.  1.  (Col¬ 
lier.)  Powdered  jalap  and  scammony,  of  each  oj; 
cream  of  tartar  3ij  ;  Elhiop’s  mineral  oiij  :  mix. 
Dose.  10  to  20  grs.,  for  children.— -2.  (E.  II.) 
Scummony  and  calomel,  of  each  3j  ;  rhubarb 
3iij  ;  all  in  fine  powder ;  mix.  Dose  15  to  30  grs. 

or  more.  .  „  .  , 

POWDER,  VIOLET.  Prep.  1.  Powdered 
starch  28  lbs. ;  do.  orris  root  1  lb. ;  essence  of  ber- 
Vainotte  4  oz.  ;  oil  of  rhodium  4  dr. ;  mix  and  pass 
through  a  sieve.— 2.  Powdered  starch  scented  with 
a  little  bergainotte.  Used  as  a  dusting  powder  in 
excoriations,  and  for  children. 


PRA 


483 


PRI 


POWDER,  WARWICK,  (EARL  OF.)  Syn. 
Pulv.  Comitis  Warwicensis.  Prep.  Scammony 
4  oz.  ;  diaphoretic  antimony  2  oz. ;  cream  of  tar¬ 
tar  1  oz.  ;  all  in  fine  powder ;  mix. 

POX,  CHICKEN.  Syn.  Waterpox.  Vari¬ 
cella.  (Dim.  of  Variola.)  An  eruptive  skin 
disease,  consisting  of  smooth  vesicles  of  various 
sizes,  which  afterwards  become  white  and  straw 
colored,  and  about  the  fourth  day  break  and  scale 
off.  In  hot  weather  the  discharge  sometimes  be¬ 
comes  purulent,  and  at  others  the  eruption  is  at¬ 
tended  with  considerable  fever.  The  treatment 
consists  in  the  adoption  of  a  light  vegetable  diet, 
and  in  the  administration  of  mild  aperients  and. 
cooling  drinks. 

POX,  COW.  Syn.  Vaccinia.  Variola  Vac¬ 
cina.  This  disease  was  proposed  as  a  substitute 
and  preventive  of  smallpox,  by  Dr.  Jenner  in  1798. 
The  success  which  has  followed  its  artificial  pro¬ 
duction  has  nearly  led  to  the  extinction  of  small¬ 
pox  in  England.  The  process  of  vaccination  is 
similar  to  that  of  inoculation  for  the  smallpox,  be¬ 
fore  noticed.  About  the  third  day  the  puncture 
usually  becomes  red  and  elevated,  and  continues 
to  enlarge  and  become  vesicular,  until  at  about  the 
8th  or  9th  day,  it  is  at  its  height,  and  the  vesicle  is 
surrounded  with  a  florid  areola.  About  the  elev¬ 
enth  or  twelfth  day  these  symptoms  decline  ;  the 
centre  of  the  pustule  becomes  brown,  and  a  dark 
scale  gradually,  forms  and  separates,  leaving  the 
arm  as  heretofore.  This  disease  seldom  requires 
medical  treatment ;  but  should  febrile  symptoms 
come  on,  an  aperient  may  be  given. 

rOX,  SMALL.  Syn.  Variola.  (From  va- 
rius,  changing  color,  because  of  its  action  on  the 
skin.)  This  disease  comes  on  with  the  usual  symp¬ 
toms  of  inflammatory  fever.  About  the  third  day, 
red  spots,  resembling  flea  bites,  make  their  appear¬ 
ance  on  the  face  and  head,  and  gradually  extend 
over  the  whole  body.  About  the  fifth  day  small 
circular  vesicles,  depressed  in  the  centre,  surround¬ 
ed  by  an  areola,  and  containing  a  colorless  fluid, 
begin  to  form,  when  the  feverish  symptoms  abate  ; 
about  the  sixth  day  the  throat  becomes  sore  ;  about 
the  eighth  day  the  face  is  swollen,  and  about  the 
eleventh  day  the  pustules  acquire  the  size  of  a  pea, 
and  cease  to  enlarge,  the  matter  which  they  con¬ 
tain  becomes  opaque  and  yellow,  a  dark  central 
spot  forms  on  each,  the  swelling  of  the  face  sub¬ 
sides,  and  secondary  symptoms  of  fever  come  on  ; 
the  pustules  become  rough,  break  and  scab  over, 
and  a  dark  spot  remains  for  some  days,  often  fol¬ 
lowed  by  permanent  indentation.  At  the  end  of 
the  sixteenth  or  eighteenth  day,  the  symptoms 
usually  disappear.  In  the  confluent  smallpox,  the 
pustules  coalesce,  the  eruption  is  irregular  in  its 
progress,  and  the  inflammatory  symptoms  are  more 
severe.  The  treatment  of  ordinary  cases  of  small¬ 
pox  resembles  that  mentioned  above  for  chicken- 
pox.  When  great  irritability  exists,  small  doses  of 
morphia,  opium,  or  camphor,  may  bo  administered, 
and  obstinate  vomiting  arrested  by  effervescincr  sa¬ 
line  draughts.  The  application  on  the  third’day 
ol  a  mask  formed  of  thick  muslin,  covered  with 
mercurial  ointment,  and  having  hdles  cut  out  for 
the  nostrils,  eyes,  and  mouth,  will  effectually  pre¬ 
vent  “  pitting.”  (Dr.  Stewardson.)  Gold  leaf  is 
also  applied  for  the  same  purpose. 

PRADIER’S  CATAPLASM.  Prep.  Balm 


of  Mecca  3vj  ;  rectified  spirit  of  wine  ^xvj ;  dis¬ 
solve  ;  red  cinchona  bark,  sarsaparilla,  and  sage, 
of  each  f  j ;  saffron  §ss ;  rectified  spirit  of  wine 
§xxxij ;  digest  for  48  hours,  filter,  mix  the  two  li¬ 
quors,  and  add  twice  their  weight  of  lime  water.  In 
gout,  f^ij  sprinkled  on  the  surface  of  a  hot  linseed- 
meal  poultice  sufficiently  large  to  surround  the  af¬ 
fected  part.  ***  The  Emperor  Napoleon  gave 
,£2500  for  this  receipt. 

PRECIPITATE,  GREEN.  Syn.  Mercu- 
rius  Pr.ecipitatus  Viridis.  Lacerta  Viridis. 
Prep.  Quicksilver  ;  nitric  acidf^iss;  dissolve; 
copper  jj ;  nitric  acid  f  ;  water  f  ^iss  ;  dissolve  ; 
mix  the  solutions,  evaporate  to  dryness,  and  cal¬ 
cine  till  red  fumes  cease  to  arise.  Caustic. 

PRECIPITATE,  WHITE.  Syn.  Cosmetic 
Mercury.  Ammoniated  Mercury.  Muriate  op 
Ammonia  and  Mercury.  Ammoniated  Submuri¬ 
ate  of  Mercury.  Ammoniacal  Oxychloruret 
of  do.  Ciiloramide  of  do.  Ciiloro-amidide  op 
do.  Mf.rcurius  Praecipitatus  Albus,  (P.  L. 
1745.)  Calx  IIydrargyri  Alba,  (P.  L.  1788.) 
Hydrargyrus  Praecipitatus  Albus,  (P.  L.  1809.) 
Hydrargyrum  Prvecipitatum  Album,  (P.  L.  1824, 
&  P.  E.)  IIydrargyri  Ammonio  Chloridum,  (P. 
L.  1836.)  IIydrargyri  Submurias  Ammoniatum, 
(P.  D.)  Prep.  I.  (P.  L.)  Bichloride  of  mercury 
§vj  ;  distilled  water  3  quarts;  dissolve,  and  add 
liquor  of  ammonia  f^viij  ;  wash  and  dry  the  pre¬ 
cipitate. 

II.  Corrosive  sublimate  and  sal  ammoniac,  of 
each  jvij ;  dissolvo  in  water  3  quarts,  and  precipi¬ 
tate  with  liquor  of  potassa.  Some  use  only  4  oz. 
of  sal  ammoniac. 

Remarks.  A  white,  inodorous  solid  or  powder, 
insoluble  in  alcohol,  partially  soluble  in  boiling  wa¬ 
ter,  and  wholly  dissolved  by  sulphuric,  nitric,  and 
muriatic  acids,  without  effervescence.  It  is  “  to¬ 
tally  dissipated  by  heat.  Digested  with  acetic  acid, 
it  yields  no  yellow  or  blue  precipitate  with  iodide 
of  potassium.  Its  powder  triturated  with  lime  wa¬ 
ter  does  not  become  black.  When  heated  with  so¬ 
lution  of  potash  it  exhales  ammonia,  and  assumes 
a  yellow  color.”  (P.  L.)  Used  to  mako  an  oint¬ 
ment,  in  various  skin  diseases,  &c. 

PRESERVES  AND  PRESERVING.  (See 
Fruits,  Jellies,  Jams,  Marmalades,  Conserves, 
&,c.) 

PRINTING  INK.  Syn.  Encre  d’Imprimerie, 

( Fr .)  Buchdruckerfarbe,  (Gcr.)  Prep. — 1. 
The  varnish.  10  or  12  gallons  of  linseed  oil  are 
set  over  the  fire  in  an  iron  pot,  capable  of  contain¬ 
ing  at  least  as  much  more,  to  allow  of  its  swelling 
up  without  running  over.  When  it  boils  it  is  kept 
stirred  with  an  iron  ladle,  and  if  it  does  not  take 
fire  of  itself  soon  after  the  smoke  begins  to  rise,  it 
is  kindled  by  means  of  a  piece  of  burning  paper, 
stuck  in  the  cleft  end  of  a  long  stick.  The  pot  is 
then  shortly  afterwards  removed  from  the  fire,  and 
the  oil  is  suffered  to  burn  for  about  half  an  hour, 
or  till  a  sample  of  the  varnish  cooled  upon  a  pallet 
knife,  may  be  drawn  into  strings  of  about  half  an 
inch  long,  between  the  fingers.  The  flame  is  now  ex¬ 
tinguished  by  the  application  of  a  closely-fitting  tin 
cover,  and  as  soon  as  the  froth  of  the  ebullition  has 
subsided,  black  ros:n  is  added,  in  the  proportion  of 
6  lbs.  to  every  6  quarts  of  oil  thus  treated ;  the 
mixture  is  next  stirred  until  the  rosin  is  dissolved, 
when  lij  lbs.  of  brown  soap,  cut  into  slices,  is  fur- 


PRO 


489 


PRU 


ther  added,  ( cautiously ,)  and  the  ingredients  are 
again  stirred  with  the  spatula  until  united,  the  pot 
being  once  more  placed  over  the  fire  to  promote 
the  combination.  When  this  is  effected,  the  var¬ 
nish  is  removed  from  the  heat,  and  after  thorough 
stirring,  covered  over  and  set  aside.  ***  It  is  ne¬ 
cessary  to  prepare  two  kinds  of  this  varnish,  vary¬ 
ing  in  consistence,  from  more  or  less  boiling,  to  be 
occasionally  mixed  together  as  circumstances  may 
require  ;  that  which  answers  well  in  hot  weather 
being  too  thick  in  cold,  and  vice  versa.  Large 
characters  also  require  a  thinner  ink  than  small 
ones.  A  good  varnish  may  be  drawn  into  threads 
like  glue,  and  is  very  thick  and  tenacious.  The 
oil  loses  from  10  to  13§  by  boiling. — 2.  Making 
the  Ink.  a.  (Black.)  Finely-powdered  indigo  and 
Prussian  blue,  of  each  2£  oz. ;  best  mineral  lamp¬ 
black  4  lbs.  ;  do.  vegetable  lampblack  3£  lbs.  ;  put 
them  into  any  suitable  vessel,  and  mix  in  gradually 
the  warm  varnish.  The  mixture  must  now  be 
submitted  to  careful  grinding,  either  in  a  mill  or 
with  a  slab  and  muller.  On  the  large  scale  steam 
power  is  employed  for  this  purpose. — b.  (Ah  ex¬ 
temporaneous  superfine  ink.)  Balsam  of  copaiba 
(pure)  9  oz. ;  lampblack  3  oz.  ;  indigo  and  Prus¬ 
sian  blue,  of  each  5  dr.  ;  Indian  red  |  oz.  ;  yellow 
soap  (dry)  3  oz. ;  grind  to  an  impalpable  smooth¬ 
ness.  Canada  balsam  may  be  substituted  for  bal¬ 
sam  of  copaiba  where  the  smell  of  the  latter  is  ob¬ 
jectionable,  but  it  dries  quicker. 

Remarks.  Old  linseed  oil  is  preferable  to  new. 
Yellow  rosin  soap  is  preferred  for  black  and  dark 
colored  inks,  and  white  curd  soap  for  light  ones. 
Vegetable  lampblack  takes  the  most  varnish.  The 
addition  of  indigo  and  Prussian  blue  is  to  correct 
the  brown  color  of  the  black.  The  Indian  red  is 
added  to  increase  the  body  and  richness  of  the  co¬ 
lor.  Some  persons  find  much  trouble  in  grinding 
up  the  indigo,  from  its  running  into  a  mass  and 
clogging  the  mill  ;  but  this  may  be  avoided  by 
mixing  it  as  above,  or  by  first  grinding  it  with  a 
sufficient  quantity  of  Canada  balsam  or  copaiba, 
and  using  a  proportionate  quantity  of  varnish,  and 
that  of  a  little  thicker  consistence.  The  French 
employ  nut  oil  instead  of  linseed.  Mr.  Savage  ob¬ 
tained  the  large  medal  of  the  Society  of  Arts  for 
his  black  ink  made  as  above.  It  is  unrivalled. 
%*  Colored  inks  are  made  in  a  similar  way.  The 
pigments  used  are — Carmine,  lakes,  vermilion, 
chrome  red,  red  lead,  orange  red,  Indian  red,  \  e- 
netian  red,  orange  chrome,  chrome  yellow,  burnt 
terra  di  sienna,  gall  stone,  Roman  ochre,  yellow 
do.,  verdigris,  Scheele’s  green,  Schweinfurth’s  do., 
blues  and  yellows  mixed  for  greens,  indigo,  Prus¬ 
sian  blue,  Antwerp  do.,  cobalt  do.,  charcoal  do., 
lustre,  umber, sepia,  &c.  Ac.  (See  Savage’s  Prep¬ 
aration  of  Printing  Ink,”  and  the  “  Encyclo¬ 
pedia  Britannica.”) 

PRINTS,  ACKERMAN'S  LIQUOR  FOR. 
Prep.  Best  pale  glue  and  white  curd  soap,  of  each 
4  oz. ;  hot  water  3  pints  ;  dissolve,  then  add  pow¬ 
dered  alum  2  oz.  Used  to  size  prints  and  pictures 
before  coloring  them. 

PROMETHEANS.  Prep.  Chlorate  of  potash 
and  loaf  sugar,  equal  parts ;  vermilion  to  color , 
powder  each  separately,  mix,  and  make  asti 
paste  with  a  weak  solution  ot  gum  arabic.  1  his 
paste  is  divided  into  small  pieces.  A  number  of 
small  oval  glass  beads  are  now  made  from  a  small 
62 


thin  glass  tube  by  means  of  a  candle,  one  end  of 
which  is  closed  while  soft.  These  are  dipped  while 
still  hot  into  sulphuric  acid,  and  the  open  end  is  then 
closed  by  having  the  flame  directed  upon  it  by  a 
blowpipe.  A  slip  of  paper  2  inches  long  and  1 
wide  is  next  taken,  and  one  of  the  corners  cut  off. 
A  little  gum  arabic  is  applied,  and  the  paper  is 
rolled  into  a  small  cylinder,  leaving  a  hollow  at 
the  gummed  end.  Into  this  hollow,  one  of  the 
glass  beads,  surrounded  with  a  little  of  the  red  mix¬ 
ture,  is  then  gently  squeezed  with  the  fingers,  and 
finished  off  by  smoothing  the  external  surface  with 
the  finger  moistened  with  gum  water.  The  whole 
is  now  dried.  Used  to  procure  a  light.  The  bead 
containing  the  oil  of  vitriol  at  the  loaded  end  is 
broken  by  a  smart  blow,  and  on  coming  into  con¬ 
tact  with  the  chlorate  mixture,  causes  it  to  burst 
into  flame.  ***  The  bead  and  red  paste  together 
should  not  be  larger  than  a  barley  corn.  (See 
Chlorate  Matches.) 

PROTEINE,  (from  npurtvio,  I  take  the  first 
place,  because  it  is  the  original  matter  from  which 
albumen,  caseine,  and  fibrine  are  derived.)  A 
compound  of  carbon,  hydrogen,  nitrogen,  and  oxy¬ 
gen,  discovered  by  Mulder.  It  is  obtained  when 
albumen,  caseine,  or  fibrine  is  dissolved  in  moder¬ 
ately  strong  liquor  of  potassa,  the  solution  heated 
for  some  time  to  120°,  and  acetic  acid  added  ;  a 
gelatinous  precipitate  forms,  which,  after  being 
washed  and  dried,  is  proteine.  It  is  insoluble  in 
water  and  alcohol.  With  sulphuric  acid  it  forms 
sulphoproteic  acid,  and  with  chlorine,  chloropro- 
teic  acid.  When  digested  in  nitric  acid  xantho¬ 
proteic  acid  is  formed  along  with  ammonia  and 
oxalic  acid.  *#*  Proteine  is  produced  by  vegeta¬ 
bles  alone,  and  cannot  be  formed  by  animals,  al¬ 
though  the  animal  organism  possesses  the  power 
of  converting  one  modification  of  proteine  into  an¬ 
other,  fibrine  into  albumen,  or  vice  versa,  or  both  into 
caseine.  Vegetable  albumen,  caseine,  and  fibrine, 
are  therefore  the  only  sources  of  proteine  for  ani¬ 
mal  life,  and  consequently  of  nutrition,  strictly  so 
called,  or  the  growth  in  mass  of  the  body.  (Lio- 
big,  Animal  Chem.  p.  106.) 

PRUSSIAN  BLUE.  Syn.  Berlin  Blue. 
Prussiate  of  Iron.  Ff.rro-prussiate  of  do. 

CVANURET  OF  DO.  Ff.RRO-CYANIDE  OF  DO.  PeR- 
cyanide  OF  DO.  Sesquiferrocyanide  of  do. 
Cyanure  ferroso-ferrique,  (Berzelius.)  Eisen- 
BLAUStlURES  eisenoxyd  ;  Berlinerbl.au,  (Crer.) 
Bleu  de  Prusse  ;  Prussiate  de  Fer,  ( Fr .)  Fer- 

RI  PERCY ANIDUM,  (P-  L.)  Do.  Lya.NURETUM,  (1  ■ 
D.)  Do.  ferro-sksquicyanidum.  Prep.  I.  I  re- 
cipitate  the  crude  but  clear  solution  of  prussiate  of 
potash  ( blood  lye)  by  a  mixed  solution  of  2  parts 
of  alum,  and  1  part  of  green  sulphate  of  iron. 
The  dingy  green  precipitate  that  falls,  gradually 
becomes  blue  by  absorption  of  atmospheric  oxy  - 
gen,  which  is  promoted  by  exposure  and  agitation 
of  the  liquor.  As  soon  as  it  has  acquired  its  full 
color,  the  whole  must  be  allowed  to  repose,  the 
clear  portion  decanted,  and  the  sediment  repeated¬ 
ly  washed  with  water,  drained,  and  dried,  at  hrst 
in  a  stove,  but  afterwards  on  cnalk  stones. 

II.  Partly  saturate  the  free  alkali  m  the  crude 
lye,  with  dilute  sulphuric  acid,  before  precipitation 

Very  superior.  ...  . 

III.  Repeatedly  digest  and  wash  the  precipitate 

obtained  by  either  of  the  above  processes,  in  very 


PRU 


490 


PRU 


dilute  muriatic  acid,  and  then  in  pure  water ; 
drain  and  dry.  Superior. 

IV.  ( Paris  Blue.)  Neutralize  the  solution  of 
prussiate  of  potash  above,  with  dilute  sulphuric 
acid,  and  precipitate  with  a  solution  of  any  persalt 
of  iron,  (as  the  persulphate,  nitrate,  sesquichloride, 
or  peracetate  ;)  well  wash,  and  dry  the  precipi¬ 
tate.  A  very  rich  and  intense  color. 

V.  (Hochstatter.)  Crystallized  prussiate  of  pot¬ 
ash  and  green  vitriol,  of  eacli  6  parts ;  dissolve 
each  separately  in  water  15  parts ;  then  add  oil 
of  vitriol  1  part ;  fuming  muriatic  acid  24  parts ; 
agitate  well.  After  some  hours,  treat  the  whole 
with  chloride  of  lime  1  part,  dissolved  in  water  80 
parts,  and  strained,  observing  to  stop  the  addition 
of  the  latter  solution  as  soon  as  an  effervescence 
from  the  escape  of  chlorine  gas  is  observed  ;  after 
standing  some  hours,  thoroughly  wash  the  precip¬ 
itate,  and  dry  it ;  or,  instead  of  the  above,  at  once 
wash  the  precipitate  in  dilute  nitric  acid,  till  it  ac¬ 
quires  a  deep-blue  color.  Product.  Of  the  finest 
quality. 

Remarks.  The  object  of  employing  alum  is  to 
prevent  or  lessen  the  precipitation  of  oxide  of  iron 
by  the  free  alkali  in  Jthe  blood  lye,  but  a  portion 
of  alumina  is  in  consequence  thrown  down  with 
the  blue,  and  tends  to  render  it  paler,  and  increase 
the  product.  The  same  purpose  is  effected  by 
neutralizing  the  alkali  with  dilute  sulphuric  acid, 
and  omitting  the  alum  from  the  precipitating  solu¬ 
tion  ;  but  in  this  case,  if  green  copperas  is  em¬ 
ployed,  it  will  be  necessary  to  treat  it  with  very 
dilute  muriatic  acid,  to  remove  the  excess  of  per¬ 
oxide  of  iron,  before  the  precipitate  acquires  its 
full  richness  of  color.  The  quantity  of  alum  em¬ 
ployed  may  be  varied  according  to  the  shades  of 
the  intended  blue.  The  quality  of  Prussian  blue 
may  be  estimated  by  its  color,  and  by  the  quanti¬ 
ty  of  potash  or  soda  required  to  destroy  its  blue 
color.  If  it  effervesces  with  acids,  it  contains 
chalk  ;  and  if  it  forms  a  paste  with  boiling  water, 
it  is  adulterated  with  starch.  It  is  pure,  if,  “  af¬ 
ter  being  boiled  with  dilute  muriatic  acid,  ammo¬ 
nia  throws  down  nothing  from  the  filtered  liquid.” 
(P.  L.)  It  has  been  occasionally  used  in  medi¬ 
cine,  but  is  principally  employed  as  a  pigment.  It 
is  purgative,  and  not  poisonous.  ***  Prussian 
blue  is  distinguished  from  indigo  by  exhibiting  a 
coppery  tint  when  broken,  but  which  is  removed 
by  rubbing  with  the  nail. 

'  PRUSSIATE  OF  POTASH.  Syn.  Ferro- 
prussiate  of  Potash.  Triple  do.  do.  Ferru- 
RETED  HvDROCYANATE  OF  DO.  FeRROCYANATE  OF 
DO.  FerROCYANIDE  OF  PoTASSTUM.  Cl'ANURE  FER- 
roso-potassique,  (Berzelius.)  Ferrocyanure  de 
Potassium;  Prussiate  jaune  de  Potasse,  ( Fr .) 
Kalium  eisencyanur  ;  Cyaneisen  Kalium,  ( Ger .) 
Potassii  ferrocyanidum,  (P.  L.  &,  E.)  Prep.  I. 
Dried  blood,  horns,  or  hoofs,  5  parts  ;  good  pearl- 
ash  2  parts  ;  both  reduced  to  coarse  powder,  mix, 
and  inject  into  an  egg-shaped  iron  pot  in  a  state 
of  moderate  ignition  ;  stir  well  with  an  iron  spatu¬ 
la,  so  as  to  prevent  it  running  together,  and  con¬ 
tinue  the  calcination  till  fetid  vapors  cease  to  be 
evolved.  During  the  latter  part  of  the  process, 
the  pots  should  remain  covered,  and  only  occasion¬ 
ally  stirred.  The  calcination  is  known  to  be  fin¬ 
ished  when  flame  is  no  longer  seen  on  stirring  the 
mixture.  When  this  is  the  case,  remove  the  pasty 


mass  with  an  iron  ladle,  and  when  cold,  dissolve  it 
in  water ;  filter  or  defecate,  and  evaporate,  that 
crystals  may  form  on  cooling  ;  redissolve  in  hot 
water,  and  cool  very  slowly,  when  large  and  beau¬ 
tiful  yellow  crystals  will  be  deposited.  ***  The 
greaves  obtained  from  the  tallow-chandlers  are 
employed  as  an  economical  substitute  for  horns  or 
blood,  by  one  of  the  largest  Scotch  manufactur¬ 
ers  ;  but  blood  is  the  best  where  it  can  be  pro¬ 
cured,  and  after  that,  horns  and  hoofs. 

II.  (L.  Thompson.)  Potash  or  pearlash,  and 
coke,  cinders,  or  coal,  of  each  10  parts  ;  iron  turn¬ 
ings  5  parts  ;  all  in  coarse  powder ;  mix,  and  ex¬ 
pose  for  half  an  hour  to  a  full  red  heat  in  an  open 
crucible,  stirring  occasionally  till  small  jets  of  pur¬ 
ple  flame  are  no  longer  seen,  then  cool,  dissolve 
out  the  soluble  matter,  and  proceed  as  above.  If 
this  solution  be  precipitated  by  sulphate  of  iron, 
and  the  precipitate  brightened  by  muriatic  acid,  as 
before  described,  25§  of  the  weight  of  the  pure 
potash  employed,  will  be  obtained  in  Prussian 
blue. 

III.  (Pure.)  Fuse  effloresced  commercial  prus¬ 
siate  of  potash  in  a  glass  vessel,  dissolve  in  water, 
neutralize  with  acetic  acid,  precipitate  with  strong 
alcohol,  wash  the  precipitate  with  a  little  weak  al¬ 
cohol,  redissolve  in  water,  and  crystallize. 

Remarks.  The  yellow  prussiate  of  potash  is 
chiefly  used  in  dyeing  and  calico  printing,  and  in 
chemistry,  as  a  test  and  a  source  of  prussic  acid. 
When  pure,  it  is  totally  dissolved  by  water ;  loses 
12-6§  of  its  weight  by  a  gentle  heat ;  scarcely,  if 
at  all,  alters  the  color  of  turmeric  ;  is  precipitated 
deep  blue  by  the  sesquisalts  of  iron,  and  white  by 
zinc ;  its  ashes  dissolved  by  muriatic  acid,  are 
again  thrown  down  by  ammonia ;  it  yields  18-7§ 
of  sesquioxide  of  iron.  (P.  L.)  *#*  Ferrocya- 

nide  of  Iron  precipitates  solutions  of  antimony, 
bismuth,  protoxide  of  mercury,  and  zinc,  white — 
Cadmium,  pale  yellowish  white — Protoxide  of  ce¬ 
rium,  white,  soluble  in  acids — Protoxide  of  copper, 
white,  changing  to  red — Protoxide  of  iron,  white, 
rapidly  turning  blue — Lead,  white,  with  a  pale 
yellowish  cast — Protoxide  of  manganese,  white, 
rapidly  passing  into  peach  or  blood-red — Peroxide 
of  mercury,  white,  turning  blue — Oxide  of  nickel, 
white,  turning  green — Silver,  white,  turning  brown 
in  the  light — Protoxide  of  tin,  white,  (gelatinous) 
Cobalt,  green,  turning  reddish  gray — Peroxide  of 
copper,  brown-red — Peroxide  of  iron,  dark  blue — 1 
Deutoxide  of  manganese,  greenish  gray — Molyb¬ 
denum,  dark  brown — Protoxide  of  palladium, 
green,  (gelatinous) — Tantalum,  burnt  yellow — 
Peroxide  of  tin,  yellow,  (gelatinous) — Uranium, 
reddish  brown.  t|t  Red  Prussiate  of  Potash 
(ferrideyanide  of  potassium)  is  distinguished  by 
precipitating  solutions  of  bismuth,  (pale,)  cad¬ 
mium,  peroxide  of  mercury,  and  zinc,  (deep,)  of  a 
yellow  color — Protoxide  of  mercury — Cobalt, 
(dark) — Protoxide  of  copper,  molybdenum,  silver, 
and  uranium,  reddish  brown — Peroxide  of  copper, 
greenish  yellow — Protoxide  of  iron,  blue — Man¬ 
ganese,  brown — Nickel,  yellowish  and  green — 
and  protoxide  of  tin,  white.  It  does  not  affect  so¬ 
lutions  of  peroxide  of  iron. 

PRUSSIC  ACID.  Hydrocyanic  Acid.  Aci- 
dum  hydrocyanicum.  Prep.  I.  Anhydrous,  a. 
(Liebig.)  Pure  crystallized  ferrocyanide  of  potas¬ 
sium  15  parts  ;  water  and  sulphuric  acid,  of  each 


PRU 


491 


PRU 


9  parts ;  distil  in  a  glass  retort  into  a  well-cooled 
receiver,  containing  chloride  of  calcium  in  coarse 
fragments,  5  parts ,  stop  the  process  as  soon  as 
the  chloride  in  the  receiver  is  perfectly  covered  by 
the  distilled  fluid,  and  decant  the  acid  into  a  bottle 
furnished  with  a  good  stopper.  Keep  it  in  the 
dark,  with  the  bottle  inverted,  b.  (Gay-Lussac.) 
Treat  bicyanide  of  mercury  with  strong  hydro¬ 
chloric  acid,  and  pass  the  vapor  first  over  carbon¬ 
ate  of  lime,  and  then  over  chloride  of  calcium. 

II.  Dilute,  a.  ( Acidum  Hydrocyanicum  di- 
lutum.)  Sulphuric  acid  §iss ;  water  f^iv ;  mix 
in  a  glass  retort,  cool,  add  ferrocyanide  of  potas¬ 
sium  ^ij ;  dissolved  in  water  ^  pint,  and  distil  fjvj 
into  a  well-cooled  receiver,  containing  f^viij  of 
water  ;  lastly,  add  f^vj  of  water  more,  or  as  much 
as  may  be  sufficient,  so  that  a  solution  of  12-7  grs. 
of  nitrate  of  silver  may  be  accurately  saturated  by 
100  grs.  of  the  acid.  Contains  2§  of  real  acid. 
b.  (Everitt.)  Cyanide  of  silver  48J  grs. ;  distilled 
water  f  Jj  ;  mix,  add  39£  grs.  of  muriatic  acid, 
agitate,  and  decant  the  clear  into  another  vial. 
(P.  L.)  Contains  2§  of  pure  acid.  c.  (P.  D.)  Bi¬ 
cyanide  of  mercury  j  muriatic  acid  f3vij  ;  wa¬ 
ter  f^viij;  distil  f^viij.  Sp.  gr.  0-998.  Contains 
l-6§  of  pure  acid.  d.  (Laming.)  Cyanide  of  po¬ 
tassium  22  grs. ;  water  f  3vj  ;  dissolve,  add  crys¬ 
tallized  tartaric  acid  50  grs.,  dissolved  in  rectified 
spirit  f3iij  ;  shake  well  together,  and  decant  the 
clear:  f 3j  contains  1  gr.  of  pure  acid.  e.  (P.  E.) 
Similar  to  the  P.  L.,  but  contains  3-23§  of  pure 
acid.  /.  (Dr.  Clark.)  Tartaric  acid  1  part ;  wa¬ 
ter  40  parts ;  dissolve,  add  2§  parts  of  pure  cya¬ 
nide  of  potassium,  agitate,  and  decant.  Contains 
3$  of  pure  acid,  and  a  little  bitartrate  of  potash. 
g.  (Majendie.)  Pure  anhydrous  acid  f^j ;  water 
f^vj,  (or  1  to  8£  by  weight.)  Contains  12§  of 
pure  acid,  or  6  times  as  strong  as  that  of  the 
P.  L.  h.  (Winckler.)  Powdered  crystals  of  prus- 
siate  of  potash  (pure)  120  grs. ;  solution  of  pure 
phosphoric  acid  (sp.  gr.  1-25)  240  grs. ;  alcohol  of 
80g,  480  grs. ;  mix  in  a  retort  connected  with  a 
receiver  containing  120  grs.  of  rectified  spirit  of 
wine,  infuse  for  24  hours,  with  occasional  agita¬ 
tion,  and  then  distil,  adding  to  the  distilled  liquid 
sufficient  alcohol  to  make  it  up  to  exactly  1 J  oz. 
Contains  2§  of  pure  acid.  i.  (Dr.  R.  D.  Thomson.) 
Dilute  sulphuric  acid  (P.  L.)  f 3ij  ;  distilled  water 
f3vj ;  mix,  cool,  add  pure  cyanide  of  lead  43-3G 
grs. ;  agitate  well,  and  decant  the  clear.  Con¬ 
tains  2§  of  pure  acid.  k.  (Scheele.)  Prussian  blue 
(pure)  fij ;  red  oxide  of  mercury  §vj  5  distilled 
water  f^vj ;  boil  till  the  blue  turns  green,  wash 
the  sediment  with  hot  water  f^x ;  pour  the  liquid 
upon  clean  iron  filings  3iij ;  add  oil  of  vitriol  3j  ; 
pour  the  liquid  from  the  quicksilver  that  has  sepa¬ 
rated,  and  distil  ^th.  The  strength  of  the  product 
varies.  An  acid  of  4$  is  usually  sold  under  this 
name  ;  but  the  acid  prepared  as  above  is  generally 
much  stronger. 

Remarks.  Pure  anhydrous  prussic  acid  is  a 
most  deadly  poison  ;  1  or  2  drops,  either  swallowed 
or  applied  to  the  skin,  being  sufficient  to  cause 
speedy  death :  even  its  vapor  has  a  like  effect. 
Dilute  prussic  acid  has  been  taken  with  apparent 
advantage  in  chronic  couglis,  phthisis,  and  some 
other  diseases.  The  dose  of  the  acid  (P.  L.) 
may  be  from  2  to  5  minims  3  or  4  times  a  day, 
made  into  a  mixture  with  water  flavored  with  | 


gum  or  sirup.  It  is  also  used  externally  in  some 
skin  diseases. 

***  Prussic  acid,  even  when  dilute,  is  very 
liable  to  spontaneous  decomposition,  and  this 
speedily  occurs  when  it  is  exposed  to  the  light 
To  promote  its  preservation,  it  is  usual  to  sur¬ 
round  the  bottles  containing  it  with  thick  purple 
paper,  and  to  keep  them  inverted  in  an  obscure 
situation.  The  addition  of  a  very  small  quantity 
of  muriatic  acid  renders  it  much  less  liable  to 
change,  and  is  generally  made  by  manufacturers 
for  that  purpose.  But  in  testing  the  strength  of 
such  acid  by  nitrate  of  silver,  it  is  necessary  to 
deduct  the  weight  of  the  chloride  of  silver  from 
that  of  the  mixed  precipitate.  The  cyanide  of 
silver  is  soluble  in  a  concentrated  solution  of 
nitrate  of  silver,  and  also  in  boiling  nitric  acid  ; 
but  the  chloride  is  insoluble  in  either  of  those 
menstrua.  For  estimating  the  strength  of  the 
commercial  acid  the  following  plan,  proposed  by 
Dr.  Ure,  will  be  found  very  exact  and  convenient, 
and  may  be  used  as  a  check  to  the  above  : — To 
100  grains,  or  any  other  convenient  quantity  of 
the  acid  contained  in  a  small  vial,  add  in  suc¬ 
cession,  small  quantities  of  the  peroxide  of  mer¬ 
cury  in  fine  powder,  till  it  ceases  to  be  dissolved 
on  agitation.  The  weight  of  the  red  precipitate 
taken  up  being  divided  by  four,  gives  a  quotient 
representing  the  quantity  of  real  prussic  acid 
present.  By  weighing  out  beforehand,  on  a  piece 
of  paper  or  a  watch-glass,  40  or  50  grains  of  the 
peroxide,  the  residual  weight  of  it  shows  at  once 
the  quantity  expended.  The  operation  may  be 
always  completed  in  five  minutes,  for  the  red  pre¬ 
cipitate  dissolves  as  rapidly  in  the  dilute  prussic 
acid,  with  the  aid  of  slight' agitation,  as  sugar  dis¬ 
solves  in  water.  Should  the  presence  of  muriatic 
acid  be  suspected,  then  the  difference  in  the  vola¬ 
tility  of  prussiate  and  muriate  of  ammonia  may 
be  had  recourse  to  with  advantage  ;  the  former 
exhaling  at  a  very  gentle  heat,  the  latter  re¬ 
quiring  a  subliming  temperature  of  about  300° 
F.  After  adding  ammonia  in  slight  excess  to 
the  prussic  acid,  if  we  evaporate  to  dryness  at  a 
heat  of  212°,  we  may  infer  from  the  residuary 
sal  ammoniac  the  quantity  of  muriatic  acid 
present. 

Tests. — 1.  It  is  distinguished  by  a  strong  odor 
of  bitter  almonds. — 2.  Neutralized  by  potash,  and 
tested  with  a  solution  of  sulphate  or  tincture  of 
iron,  it  gives  a  blue  precipitate,  or  one  turning 
blue  on  the  addition  of  dilute  sulphuric  or  muriatic 
acid _ 3.  Nitrate  of  silver  gives  a  white  precipi¬ 

tate,  soluble  in  boiling  nitric  acid. — 1.  Super¬ 
saturated  with  potash,  it  gives  a  greenish  blue 
precipitate  with  sulphate  of  copper,  which  is  turn¬ 
ed  white  by  the  cautious  addition  of  muriatic 
acid. — 5.  Tincture  of  guaiacum  gives  a  white 
precipitate,  and  when  a  few  drops  ot  solution  ol 
sulphate  of  copper  are  added,  a  blue  color  is  pro¬ 
duced,  which  is  heightened  by  adding  alcohol. 
(Pagenstecher.) — 6.  In  cases  of  poisoning,  it  the 
above  tests  cannot  be  applied,  the  contents  ol  the 
stomach  may  be  introduced  along  with  a  little 
sulphuric  acid  into  a  retort,  and  distilled,  and  the 
reagents  applied  to  the  distilled  liquor. 

Ant.— 1.  Chlorine  water,  or  solution  of  chloride 
of  lime  or  soda,  in  doses  of  2  or  3  spoonfuls  diluted 
with  water,  frequently  ;  also  apply  it  external!) .  2. 


PUN 


492 


PUT 


Small  quantities  of  ammonia  water  diluted  with 
10  or  12  parts  of  water  ;  also  the  fumes  inhaled. — 3. 
The  joint  administration  of  carbonate  of  potash 
and  sulphate  of  iron.  This  has  been  lately  very 
strong-1  y  recommended.  ***  Cold  affusion  should 
be  adopted  in  all  cases,  and  is  almost  of  itself  a 
certain  cure,  if  employed  before  the  convulsive 
stage  is  over ;  and  it  is  often  successful  even 
during  the  stage  of  insensibility  and  paralysis. 
(Herbst.)  Artificial  respiration  should  also  be  at¬ 
tempted.  Unfortunately  the  poisonous  action  of 
prussic  acid  is  so  rapid  that  life  is  usually  extinct 
before  antidotes  can  be  applied. 

PUFF  PASTE.  Take  a  quarter  of  a  peck  of 
flour,  and  rub  into  it  a  pound  of  butter  very  fine. 
Make  it  up  into  a  light  paste  with  cold  water, 
just  stiff  enough  to  work  well.  Next  lay  it  out 
about  as  thick  as  a  crown-piece  ;  put  a  layer  of 
butter  all  over,  then  sprinkle  on  a  little  flour, 
double  it  up,  and  roll  it  out  again.  Double  and 
roll  it  with  layers  of  butter  three  times  or  more, 
and  it  will  be  fit  for  use.  By  repeating  this  pro¬ 
cess  10  or  12  times,  a  very  light  paste  will  be 
formed.  Bake  in  a  moderately  quick  oven. 

PULVERIZATION  OF  SALTS.  Many 
salts  which  are  pulverized  with  difficulty,  and  do 
not  dissolve  in  spirit  of  wine,  are  easily  transform¬ 
ed  into  a  fine  powder,  by  agitating  their  concen¬ 
trated  aqueous  solution  with  a  considerable  quan¬ 
tity  of  spirit  of  wine ;  the  disengaged  fine  crys¬ 
tallized  powder  may  then  be  dried,  and  further 
divided  by  trituration.  (Du  Menil.)  A  large 
number  of  salts  may  also  be  reduced  to  coarse 
powder  by  keeping  their  solutions  in  a  state  of 
constant  agitation  during  the  evaporation. 

PUNCH.  Prep. — 1.  Juice  of  3  or  4  lemons  ; 
yellow  peel  of  1  or  2  lemons  ;  lump  sugar  f  lb. ; 
boiling  water  3£  pints  ;  infuse  ^  an  hour,  strain, 
add  porter  £  pint ;  rum  and  brandy,  of  each  f  to 

1  pint,  (or  either  alone  1£  to  2  pints,)  and  add 
more  warm  water  and  sugar,  if  desired  weaker  or 
sweeter. — 2.  ( Cold  Punch.)  Arrack,  port  wine, 
and  water,  of  each  1  pint ;  juice  of  4  lemons  ; 
white  sugar  1  lb.  ;  mix.— 3.  {Gin  Punch.)  Yel¬ 
low  peel  and  juice  of  1  lemon  ;  gin  £  pint ;  water 
1|  pints;  sherry  1  glass;  mix.— {Iced  Punch.) 
Champagne  or  Rhenish  wine  1  quart ;  arrack  1 
pint ;  juice  and  yellow  peels  of  6  lemons  ;  white 
sugar  1  lb. ;  soda  water  1  or  2  bottles  ;  ice  as 
cream. — 4.  {Milk  Punch  or  Vender.)  Yellow 
rinds  of  2  dozen  lemons  ;  steep  for  2  days  in  rum 
or  brandy  2  quarts  ; ,  then  add  spirit  3  quarts 
more ;  hot  water  3  quarts  ;  lemon  juice  1  quart ; 
loaf  sugar  4  lbs. ;  2  nutmegs,  grated  ;  boiling  milk 

2  quarts  ;  mix,  and  in  2  hours  strain  through  a 
jelly  bag.— 5.  {Norfolk  Punch.)  French  brandy 
20  quarts  ;  yellow  peels  of  30  oranges  and  30 
lemons  ;  infuse  for  12  hours  ;  add  30  quarts  of 
cold  water,  15  lbs.  of  lump  sugar^and  the  juice  of 
the  oranges  and  lemons  ;  mix  well,  strain  through 
a  hair-sieve,  add  new  milk  2  quarts,  and  in  6 
weeks  bottle.  Keeps  well. — 6.  {Orange  Punch.) 
As  No.  1,  using  oranges,  and  adding  a  little 
orange  wine.  A  little  Cura^oa,  Noyeau,  or 
Mareschino,  improves  it. — 7.  {Raspberry  Punch.) 
As  last,  but  using  raspberry  juice  or  vinegar  for 
oranges  or  lemons.— 8.  {Regent's  Punch.)  Strong 
hot  green  tea,  lemon  juice,  and  capillaire,  of  each 
1J  pints;  rum,  brandy,  arrack,  and  Cura^oa,  of 


each  1  pint ;  Champagne  1  bottle  ;  mix,  and  slice 
a  pine-apple  into  it. — 9.  {Tea  Punch.)  Hot  tea 
1  quart ;  arrack  ^  bottle ;  white  sugar  6  oz. ; 
juice  of  8  lemons;  yellow  rinds  of  4  lemons; 
mix. — 10.  {Wine  Punch.)  Sugar  1  lb. ;  yellow 
peel  of  3  lemons  ;  juice  of  9  lemons  ;  arrack  1 
pint ;  port  or  sherry  wine  (hot)  1  gallon ;  cinna¬ 
mon  |  oz. ;  nutmeg  1  dr. ;  mix.  ***  All  the 
above  are  pleasant  intoxicating  beverages.  (See 
Shrub.)  * 

PURL.  Prep.  To  warm  ale  or  beer  add  bitters 
1  wine-glassful,  or  q.  s.  Some  add  spirit. 

PURPLE  OF  CASSIUS.  Syn.  Purple  Pre¬ 
cipitate.  Cassius’  do.  Gold  Purple.  Pourpre 
de  Cassius,  {Fr.)  Gold-purpur,  {Ger.)  Aurum 
STANNO  PARATUM,  (P.  Cod.)  PURPURA  MINERALIS 
Cassii.  Prep.  I.  Crystallized  protochloride  of  tin 
1  part ;  crystallized  perchloride  of  tin  2  parts ;  dis¬ 
solve  each  separately,  mix,  and  add  it  to  a  solution 
of  crystallized  terchloride  of  gold  1  part;  wash, 
and  dry  the  precipitate.  Very  fine. 

II.  (Frick.)  Dissolve  tin  in  cold  dilute  aqua  re¬ 
gia,  till  the  fluid  becomes  faintly  opalescent,  then 
take  the  metal  out  and  weigh  it ;  dilute  largely 
with  water,  and  add  simultaneously  a  dilute  solu¬ 
tion  of  gold  and  dilute  sulphuric  acid,  in  such  pro¬ 
portion,  that  the  tin  in  the  one  shall  be  to  the  gold 
in  the  other,  in  the  ratio  of  10  to  36. 

III.  Silver  150  parts;  gold  20  parts;  tin  351 
parts ;  fuse  together  under  charcoal  and  borax, 
cool,  laminate,  and  dissolve  out  the  silver  with  ni¬ 
tric  acid.  Used  as  a  purple  in  porcelain  painting, 
and  to  communicate  a  ruby  red  color  to  glass, 
when  melted  in  open  vessels. 

PURPURINE.  A  coloring  principle  found  by 
Robiquet  and  Colin  in  madder.  It  dissolves  in  al¬ 
cohol,  ether,  and  water,  and  solutions  of  alum  and 
alkalis.  It  is  also  called  madder  purple. 

PUTREFACTION.  Syn.  Putrefactio.  {Lat., 
from  putrefacio,  I  make  rotten.)  The  spontane¬ 
ous  decomposition  of  animal  and  azotized  vegeta¬ 
ble  substances,  under  the  joint  influence  of  warmth, 
air,  and  moisture.  The  solid  and  fluid  matters  are 
resolved  into  gaseous  compounds  and  vapors,  which 
escape,  and  earthy  matters  which  remain.  The 
most  striking  characteristic  of  this  species  of  fer¬ 
mentation  or  decay,  is,  the  ammoniacal  or  fetid 
exhalations  that  accompany  it.  We  have  already 
noticed  some  of  the  most  useful  antiseptic  process¬ 
es,  (see  p.  62,)  and  shall  therefore  merely  observe 
here,  that  putrefaction  may  be  prevented  by  the 
abstraction  or  exclusion  of  any  of  the  conditions 
essential  to  its  occurrence.  This  may  be  effected 
by — reduction  of  temperature, — exclusion  of  at¬ 
mospheric  air,  or — the  abstraction  of  moisture. 
Frozen  meat  may  be  preserved  for  an  unlimited 
period,  while  the  same  substance  will  scarcely 
keep  for  more  than  a  few  days  at  the  ordinary 
heat  of  summer.  Animal  substances  will  also  re¬ 
main  uninjured  for  a  long  period  if  kept  in  vessels 
from  which  the  air  is  entirely  excluded,  as  in  the 
process  which  is  described  below.  The  third  con¬ 
dition  is  fulfilled  when  azotized  matter  is  preserved 
in  alcohol  or  in  any  similar  fluid,  or  is  dried.  In 
either  case  water  is  abstracted  from  the  surface, 
which  then  loses  its  propensity  to  putrefy,  and 
forms  an  impervious  layer,  which  excludes  atmo¬ 
spheric  oxygen  from  the  interior  and  softer  portion 
of  the  substance.  Creosote,  alcohol,  the  acids,  and 


PYR 


493 


PYR 


some  of  the  salts,  act  in  the  latter  way.  One  of 
the  commonest  methods  of  effecting  this  purpose, 
is  to  immerse  the  substance  in  alcohol  of  60  to  70$, 
to  which  some  camphor,  ammonia,  or  common 
salt  may  be  added  ;  but  a  cheaper  and  equally 
efficient  plan,  is  to  employ  a  weak  spirit  holding  a 
little  creosote  in  solution ;  a  solution  of  sulphurous 
acid  may  be  substituted  for  alcohol.  Meat  im¬ 
mersed  for  1  hour  in  water  holding  ^^th  part  of 
creosote  in  solution,  may  be  preserved  unchanged,  1 
even  during  summer.  In  Messrs.  Donkin  and 
Gamble's  patent  process,  the  substances,  previous¬ 
ly  parboiled,  are  placed  in  small  tin  cylinders,  i 
which  are  then  filled  up  with  rich  soup ;  the  lids  ! 
are  next  soldered  on  quite  air-tight,  and  a  small  , 
hole  afterwards  made  in  the  centre  ;  the  cylinders  ; 
are  then  placed  in  a  bath  of  brine,  and  heated  to  i 
the  boiling  point,  to  complete  the  cooking  process, 
when  the  hole  in  the  lid  is  hermetically  sealed,  by 
soldering  while  the  vessel  still  remains  boiling  hot. 
The  ends  of  the  tins  on  cooling  assume  a  concave 
form  from  the  pressure  of  the  atmosphere,  without 
which  they  cannot  be  air-tight.  The  patentees 
expose  the  canisters  prepared  as  above  for  at  least 
a  month  to  a  heat  of  100  to  110°,  when  if  the  pro¬ 
cess  has  failed,  putrefaction  commences,  and  the 
ends,  instead  of  remaining  concave,  bulge  and  be¬ 
come  convex.  This  is  called  the  “  test.”  This 
process  was  invented  by  M.  Appert  in  France. 
Fish,  flesh,  and  poultry  may  be  thus  preserved  for 
years  in  any  climate.  (See  Fermentation,  Ani¬ 
mal  Substances,  Anatomical  Preparations,  &c.) 

PUTTY,  GLAZIER’S.  Whiting  worked  up 
with  drying  oil. 

PUTTY,  POLISHER’S.  Syn.  Potee  d’Etain. 
Calcine.  Cineres  Stanni.  Prep. — 1.  Melt  tin, 
rake  off  the  dross  as  it  is  formed,  and  calcine  this 
dross  till  it  becomes  whitish. — 2.  Melt  tin  1  oz. 
with  an  equal  weight,  or  1^  oz.  of  lead,  and  then 
raise  the  heat  so  as  to  render  the  mixed  metal  red 
hot,  when  the  tin  will  be  immediately  flung  out  in 
the  state  of  putty.  Both  are  very  hard,  used  for 
polishing  glass  and  japan  work,  and  to  color  opaque 
white  enamel. 

PUZZOLANA.  A  volcanic  ash  found  at  Pom¬ 
peii,  Vesuvius,  See.  Mixed  with  lime  it  forms  an 
excellent  hydraulic  cement.  A  good  artificial  puz- 
zolene  may  be  made  by  heating  a  mixture  of  3 
bushels  of  clay  and  1  bushel  of  slaked  lime,  for 
some  hours,  to  redness.  (M.  Bruyere.) 

PYRETIIRIN.  An  acrid  resinous  principle 
extracted  by  alcohol  and  ether  from  the  bark  and 
root  of  pellitory  of  Spain,  ( [anthemis  pyrethrum.)  j 
It  is  also  soluble  in  acetic  acid. 

PYRO ACIDS.  (From  ™o,  fire.)  This  term 
is  applied  to  several  acids  that  are  obtained  by  the  | 
action  of  heat  on  other  acids. — Pyrocitric  Acid,  | 
( Citricic  do.  Itaconic  do.) — Pvrogallic  do. — Pv- 
ROLIT1IIC  do. — Pyromalic  do. — Pyromeconic  do. 
— Pyromucic  do. — Pyrophosphoric  do.,  (formed 
by  exposing  a  concentrated  solution  of  phosphoric 
acid  for  some  time  to  a  heat  of  415°.) — Pyrotar- 
taric  and  Pyruvic  do.,  (obtained  together  lrom 
tartaric  acid,)  are  examples  of  the  pyroacids.  The 
salts  of  the  pyroacids  are  also  distinguished  by  the 
prefix  pyro. 

PYRODIGITALINA.  A  semi-solid,  poison¬ 
ous  empyreumatic  oil,  obtained  by  Dr.  Morries  by 
the  destructive  distillation  of  the  dried  leaves  ol  > 


foxglove.  Pyroconia  is  obtained  in  the  same 
way. 

PYROLIGNEOUS  ACID.  Syn.  Vinegar  of 
Wood.  Spirit  of  do.  Smoking  Liquor.  Essence 
of  Smoke.  Acidum  Pyrolignosum.  (From  irap, 
fire,  and  lignum,  wood.)  Impure  acetic  acid  ob¬ 
tained  by  the  destructive  distillation  of  wood  in 
close  vessels.  It  comes  over  along  with  tar  and 
gaseous  matter.  In  this  state  it  is  very  impure, 
and  contains  much  empyreumatic  matter  in  solu¬ 
tion;  but  by  separation  from  the  tar,  saturation 
with  slaked  lime  or  chalk,  defecation,  and  evapo¬ 
ration,  an  impure  acetate  of  lime  is  obtained,  which, 
after  being  gently  heated,  to  destroy  part  of  its 
empyreumatic  matter  without  injuring  its  acetic 
acid,  is  again  dissolved  and  defecated,  and  then 
precipitated  by  a  solution  of  sulphate  of  soda,  when 
a  solution  of  acetate  of  soda  and  a  precipitate  of 
sulphate  of  lime  are  formed  by  double  decomposi¬ 
tion.  The  solution  is  next  evaporated  to  dryness, 
the  dry  mass  dissolved  in  water,  and  the  new  solu¬ 
tion  filtered  and  recrystallized.  The  crystals  of 
acetate  of  soda  obtained  by  the  last  process  yield 
pure  acetic  acid  by  distillation  along  with  sulphuric 
acid.  (See  Acetic  Acid  and  Animal  Sub¬ 
stances.) 

PYROPIIORUS.  (From  irvp,  fire,  and  <pcpw, 
I  bear.)  Syn.  Luft-zunder,  ( Ger .)  A  substance 
that  inflames  spontaneously  when  exposed  to  the 
air.  Prep. — 1.  (Homberg’s.)  Alum  and  brown 
sugar,  equal  parts  ;  stir  the  mixture  in  an  iron  ladle 
over  the  fire  till  dry,  then  put  it  into  an  earthen  or 
coated  glass  vial,  and  keep  it  at  a  red  heat  so  long 
as  flame  is  emitted ;  it  must  then  be  carefully 
stopped  up  and  cooled. — 2.  (Dr.  Hare.)  Lamp¬ 
black  3  parts ;  burnt  alum  4  parts  ;  carbonate  of 
potash  8  parts  ;  as  above. — 3.  (Gay  Lussac.)  Sul¬ 
phate  of  potash  9  parts  ;  calcined  lampblack  5 
parts  ;  as  last. — 4.  (Gobel.)  Heat  tartrate  of  lead 
red  hot  in  a  glass  tube,  and  then  hermetically  seal 
it. — 5.  Alum  3  parts  ;  wheat  flour  1  part ;  as  No. 
1.  ***  When  the  above  are  properly  prepared,  a 

little  of  the  powder  becomes  glowing  hot  and  in¬ 
flames  on  exposure  to  the  air.  The  accession  of 
the  combustion  is  promoted  by  moisture,  as  a  damp 
atmosphere  or  the  breath.  4  hey  all  (except  the 
fourth)  owe  their  combustibility  to  the  presence  of 
sulphuret  of  potassium.  (Gay  Lussac.) 

PYROTECHNY.  (From  nvp,  fire,  and  r^n, 
art.)  The  art  of  making  fireworks.  “  The  three 
prime  materials  of  this  art  are,  nitre,  sulphur,  and 
charcoal,  along  with  filings  of  iron,  steel,  copper, 
zinc,  resin,  camphor,  lycopodium,  Sec.  Gunpow¬ 
der  is  used  either  in  grain,  half -crushed,  or  finely 
ground,  for  different  purposes.  The  longer  the 
iron  filings,  the  brighter  red  and  white  spots  they 
give ;  those  being  preferred  which  are  made  with 
a  coarse  file,  and  quite  free  from  rust.  Steel  fil¬ 
ings  and  cast-iron  borings  contain  carbon,  and 
afford  a  more  brilliant  fire,  with  wavy  radiations. 
Copper  filings  give  a  greenish  tint  to  flame;  those 
of  zinc,  a  fine  blue  color ;  the  sulphuret  of  anti¬ 
mony  gives  a  less  greenish  blue  than  zinc,  but  with 
much  smoke;  amber  affords  a  yellow  fire,  as  well 
as  colophony,  (rosin,)  and  common  salt;  but  the 
last  must  be  very  dry.  Lampblack  produces  a 
very  red  color  with  gunpowder,  and  a  pink  one 
with  nitre  in  excess ;  it  serves  for  making  golden 
showere.”  When  lightly  mLxed  with  gunpowder, 


PYR  494  PYR 


and  put  into  cases,  it  throws  out  small  stars  re¬ 
sembling  the  rowel  of  a  spur  ;  this  composition  has 
hence  been  called  “  spur  fire.”  “  The  yellow  sand, 
or  glistening  mica,  communicates  to  fireworks 
golden  radiations.  Verdigris  imparts  a  pale 
green;  sulphate  of  copper  and  sal  ammoniac  give 
a  palm-tree  green.  Camphor  yields  a  very  white 
flame  and  aromatic  fumes,  which  masks  the  bad 
smell  of  other  substances.  Benzoin  and  storax 
are  used  also  on  account  of  their  agreeable  odor. 
Lycopodium  burns  with  a  rose  color  and  a  mag¬ 
nificent  flame  ;  but  it  is  principally  employed  in 
theatres  to  represent  lightning,  or  to  charge  the 
torch  of  a  fury.”  (Diet,  of  Arts,  Manuf.,  and 
Mines.) — Our  space  will  only  permit  a  brief  notice 
of  the  process  of  making  gunpowder,  and  the  com¬ 
position  for  rockets  and  colored  fires. 

Gunpowder  is  composed  of  saltpetre,  charcoal, 
and  sulphur.  (See  page  347.)  The  saltpetre  hav¬ 
ing  been  trebly  refined,  is  melted  into  cakes,  which 
are  then  brushed  to  remove  any  adhering  grit  or 
dirt,  broken  into  pieces  with  a  mallet,  ground  to  a 
fine  powder  in  a  mill,  and  sifted  through  a  fine 
bolting  sieve  of  brass  wire.  The  charcoal  is  that 
of  the  dogwood,  alder,  or  willow,  and  is  carefully 
burnt,  as  described  at  p.  177,  and  is  then  reduced 
to  powder  as  above.  The  sulphur  is  refined  and 
ground  to  the  same  fineness  as  the  charcoal  and 
saltpetre.  The  ingredients  are  then  weighed  out 
in  the  proper  proportions,  and  mixed  by  placing 
them  gradually  in  a  wooden  vessel,  in  alternate 
and  equal  layers,  after  which  the  whole  is  tho¬ 
roughly  and  perfectly  mixed  together.  The  mix¬ 
ture  is  then  sifted,  and  .carefully  ground  to  a  paste 
with  water,  and  pressed  into  a  hard  cake,  which  is 
next  broken  into  pieces,  granulated  by  agitation  in 
parchment  sieves,  and  after  being  glazed  by  fric¬ 
tion,  and  the  dust  separated,  is  dried  with  proper 
precaution  in  a  stove  heated  to  about  100°. 

Colored  Fires.  I.  (Blue.)  Prep— 1.  Saltpe¬ 
tre  5  parts  ;  sulphur  2  parts  ;  metallic  antimony  1 
part;  mix. — 2.  (Ruggieri.)  Gunpowder  4  parts; 
sulphur  and  zinc,  of  each  3  parts;  saltpetre  2 
parts. — 3.  Nitrate  of  baryta  77  parts ;  sulphur  13 
parts  ;  chlorate  of  potash  5  parts ;  charcoal  3  parts  ; 
realgar  2  parts;  mix. — 4.  (Marsh.)  Chlorate  of 
potash  69  grs. ;  sulphur  24  grs. ;  sulphate  of  cop¬ 
per  7  grs. — 5.  (Bird.)  Black  sulphuret  of  antimony 
fiv  ;  nitre  gxij  ;  sulphur  ^xvj  ;  charcoal  and  orpi- 
ment,  of  each  3ij. 

II.  (Crimson.)  Prep.  (Marsh.) — a.  Chlorate  of 
potash  4$  parts  ;  nitrate  of  strontia  67 $  do. ;  char¬ 
coal  (alder  or  willow)  5}  do. ;  sulphur  22$  do. ; 
mix,  lightly  press  it  into  teacups  or  small  pots,  and 
prime  with  a  quick-match. — b.  Chlorate  of  potash 
17$  parts  ;  sulphur  18  parts  ;  nitrate  of  strontia  55 
parts ;  charcoal  4$  parts ;  sulphuret  of  antimony 
5$  parts;  mix,  load  pill-boxes  with  it,  and  prime 
with  a  quick-match.  For  stars. 

III.  (Green.)  Prep. — 1.  Nitrate  of  baryta  and 
charcoal,  equal  parts.  Used  in  ghost  scenes. — 2. 
Sulphur  13  parts ;  nitrate  of  baryta  77  do.  ;  chlo¬ 
rate  of  potash  5  do. ;  charcoal  3  do. ;  metallic 
arsenic  2  do.  Very  beautiful.  It  shows  best  when 
burnt  before  a  reflector.— 3.  (A.  Bird.)  Nitrate  of 
baryta  fxx ;  sulphur  ^iss ;  black  sulphuret  of  an¬ 
timony  fss;  chlorate  of  potash  3ij  ;  charcoal 
3ij  to  3iv. — 4.  (Marsh.)  Nitrate  of  baryta  62$ 
parts;  sulphur  10$  do.;  chlorate  of  potash  23| 


do. ;  charcoal  and  sulphuret  of  arsenic,  of  each  1$ 
do.  Put  it  into  small  pill-boxes  for  stars. 

IV.  (Lilac.)  Prep.  (Marsh.) — a.  Chlorate  of 
potash  49  parts  ;  sulphur  25  do.  ;  dry  chalk  20  do. ; 
black  oxide  of  copper  6  do.  For  pans. — b.  Chlo¬ 
rate  of  potash  50  parts  ;  sulphur  25  do. ;  dried 
chalk  22  do. ;  black  oxide  of  copper  3  do.  For 
stars. 

V.  (P'urple.)  Prep. — 1.  Lampblack,  realgar, 
and  nitre,  of  each  1  part ;  sulphur  2  parts ;  chlo¬ 
rate  of  potash  5  do. ;  fused  nitrate  of  strontia  16 
parts  ;  mix. — 2.  (Marsh.)  a.  Chlorate  of  potash 
42  parts  ;  nitrate  of  potash  and  sublimed  sulphur, 
of  each  22  f  do. ;  black  oxide  of  copper  10  do. ; 
sulphuret  of  mercury  2f  do.  For  pans. — b.  Chlo¬ 
rate  of  potash  77$  parts  ;  sulphur  13  do. ;  sulphate 
of  copper  9$  do.  For  stars. 

VI.  (Red.)  Prep. — 1.  (Ruggieri.)  Fused  nitrate 
of  strontia  40  parts;  sulphur  13  do. ;  chlorate  of 
potash  5  do. ;  sulphuret  of  antimony  4  do.  A  lit¬ 
tle  charcoal  or  lampblack  will  make  it  burn  quick¬ 
er. — 2.  (Marsh.)  Dried  nitrate  of  strontia  72  parts ; 
sulphur  20  do.  ;  gunpowder  6  do. ;  coal  dust  2  do 
— 3.  (Bird.)  Dried  nitrate  of  strontia  ^xx  ;  sul¬ 
phur  §viss;  chlorate  of  potash  §iiss;  black  sul¬ 
phuret  of  antimony  fij  ;  charcoal  ^ss.— 4.  Sulphur, 
sulphuret  of  antimony,  and  nitre,  of  each  1  oz. ; 
dried  nitrate  of  strontia  5  oz. 

VII.  (Yellow.)  Prep.  (Marsh.)  Nitrate  of  soda 
(pure  and  dry)  74$  parts ;  sulphur  19$  do. ;  char¬ 
coal  6  do.  For  pans. 

VIII.  (White.)  Prep. — I.  (Ruggieri.) — a.  Ni¬ 
tre  48  parts  ;  sulphur  13$  do. ;  sulphuret  of  anti¬ 
mony  17$  do. — b.  Nitre  24  parts;  sulphur  7  do.; 
realgar  2  do. — c.  Nitre  75  parts  ;  sulphur  24  do. ; 
charcoal  1  do. — d.  Gunpowder  100  parts;  iron  or 
zinc  borings  25  do. — 2.  (Bird.)  Black  antimony 
§ iv ;  nitre  §xij  ;  sulphur  Sjxvj ;  white  arsenic  3ij; 
charcoal  3ij  ;  or  more. — 3.  (Marsh.) — a.  Saltpe¬ 
tre  46$  parts  ;  sulphur  23  do. ;  gunpowder  12$  do. ; 
zinc  filings  18  do.  For  pans. — b.  Saltpetre  57 
parts ;  sulphur  28  do. ;  zinc  filings  15  do.  For 
stars. 

Remarks.  In  preparing  colored  fires,  the  ingre¬ 
dients  should  be  separately  reduced  to  fine  powder, 
and  sifted  through  lawn  ;  and  should  be  kept  in 
well-corked  wide-mouthed  bottles  till  the  time  of 
mixing  them,  when  the  requisite  quantity  of  each 
should  be  weighed  out,  and  thoroughly  but  care¬ 
fully  mixed,  with  a  bone  or  wooden  knife,  on  a 
sheet  of  clean  white  paper.  The  mixed  ingredi¬ 
ents  are  then  lightly  packed  in  small  cups  or  pans 
for  illuminations,  or  into  small  pill-boxes  for  stars; 
in  either  case  affixing  a  piece  of  quick-match. 

***  The  process  should  be  conducted  with  great 
care  to  prevent  explosion.  They  sometimes  in¬ 
flame  spontaneously  by  keeping.  Colored  fires 
should  not  be  kept  long  before  being  used.  (See 
Chlorate  of  Potash.) 

Rockets.  The  cases  are  made  of  stout  cartridge 
paper  rolled  on  a  mould  and  pasted,  and  then 
throttled  a  little  below  the  mouth,  like  the  neck 
of  a  vial.  The  (external  ?)  diameter  of  a  rocket 
should  he  exactly  equal  to  that  of  a  leaden  ball  of 
the  same  weight,  and  the  length  should  be  equal 
to  3$  times  the  internal  diameter.  (Marsh.)  They 
are  filled  with  the  following  mixtures  tightly  driven 
in,  and  then  “  garnished,”  and  affixed  to  willow  rods 
to  direct  their  flight. — I.  (Marsh.) — a.  (For  2  oz. 


495 


QUI 


QUE 


rockets.)  Nitre  54$  parts ;  sulphur  18  do. ;  char¬ 
coal  27$  do. ;  all  in  fine  powder,  and  passed 
through  lawn. — b.  ( For  4  oz.  dc.)  Nitre  64  parts  ; 
sulphur  16  do. ;  charcoal  20  do. ;  as  last. — c.  (For 
$  lb.  to  1  lb.  do.)  Nitre  62|  parts;  sulphur  15f 
do.;  charcoal  21$  do.;  as  last. — II.  (Ruggieri.) 
a.  For  rockets  of  |  inch  diameter  use  nitre  16 
parts  ;  charcoal  7  do. ;  sulphur  4  do. — b.  For  J  to 
1$  inch,  use  1  part  more  nitre. — c.  For  1J  inch, 
use  2  parts  more  nitre. — d.  By  using  1  part  less 
charcoal,  and  adding  respectively  3,  4,  and  5  parts 
of  fine  steel  filings,  the  above  are  converted  into 
brilliant  fires. — e.  By  the  substitution  of  coarse 
cast-iron  borings  for  filings,  and  a  further  omission 
of  2  parts  of  charcoal  from  each,  the  latter  are 
converted  into  Chinese  fire. — Hand  or  ground 
rockets  are  usually  loaded  with  nothing  but  meal 
gunpowder  and  filings  or  borings.  After  sky¬ 
rockets  are  charged,  a  piece  of  clay  is  driven  in, 
through  which  a  hole  is  pierced,  and  the  head  or 
garniture  filled  with  stars,  and  a  little  cornpowder 
is  then  applied. 

Stars  for  Rockets.  1.  Brilliant.  (Marsh.) 
Nitre  52$  parts;  sulphur  and  black  antimony,  of 
each  13  parts ;  powder,  mix,  and  make  a  stiff 
paste  with  isinglass  1$  parts,  dissolved  in  vinegar 
6$  parts,  spirits  of  wine  13  parts  ;  form  into  small 
pieces,  and  while  moist  roll  them  in  meal  gunpow¬ 
der. — 2.  White.  (Ruggieri.)  Nitre  16  parts ;  sul¬ 
phur  7  do. ;  gunpowder  4  do. ;  make  a  paste  as 
last. — 3.  Golden  Rain.  a.  (Ruggieri.)  Nitre  and 
gunpowder,  of  each  16  parts;  sulphur  10  do.; 
charcoal  4  do. ;  lampblack  2  do. ;  mix  and  pack 
it  into  small  paper  tubes. — b.  (Ruggieri.)  Nitre  16 
parts  ;  sulphur  and  gunpowder,  of  each  8  do. ; 
charcoal  and  lampblack,  of  each  2  do. ;  as  last. — 
c.  (Marsh.)  Mealed  gunpowder  66f  parts;  sul¬ 
phur  11  do. ;  charcoal  22$  do. ;  as  last. 

PYROTIIONIDE.  (From  mp,fire,  and  iOdvo, 
linen.)  A  popular  remedy  for  the  tooth-ache  and 
skin  diseases,  obtained  by  distilling  rags,  (rag  oil,) 
or  by  burning  a  small  cone  of  paper  on  a  cold 
plate,  (paper  oil.) 

PYROXILENE.  Syn.  Pyroxanthine.  Eb- 
Lanin.  An  orange  red  crystalline  substance  ob¬ 
tained  by  Scanlan  from  raw  pyroxilic  spirit  by 
adding  potash  water,  pressing  the  precipitate, 
washing  with  cold  alcohol  of  sp.  gr.  0-840,  and 
crystallizing  from  boiling  alcohol.  With  oil  of  vit¬ 
riol  it  gives  a  rich  crimson,  and  with  muriatic  acid 
a  deep  purple. 

QUASS.  Syn.  Posca.  Prep.  Mix  rye  flour 
and  warm  water  together,  and  keep  it  by  the  fire¬ 
side  till  it  has  turned  sour.  Used  as  vinegar  in 
Russia. 

QUASSIA,  ROASTED.  Used  when  reduced 
to  powder,  to  embitter  beer  and  give  it  color,  but 
the  liquor  soon  grows  turbid. 

QUASSIINE.  A  white  crystalline  substance, 
intensely  bitter,  extracted  by  alcohol  from  quassia 
wood,  (quassia  amara.) 

QUEEN’S  METAL.  A  species  of  pewter 
used  to  make  teapots,  &c.,  made  by  fusing  under 
charcoal  a  mixture  of  tin  9  parts;  antimony,  bis¬ 
muth,  and  lead,  of  each,  1  part ;  or  tin  100  parts  ; 
antimony  8  do. ;  copper  4  do. ;  bismuth  1  do. 

QUERC1TRINE.  The  yellow  coloring  prin¬ 
ciple  of  quercitron  bark.  It  is  crystallizable. 


QUILLS.  Prep.  Suspend  the  quills  in  a  cop¬ 
per,  over  water  sufficiently  high  to  touch  the  nibs ; 
then  close  it  steam-tight,  and  apply  four  hours 
hard  boiling ;  next  withdraw  and  dry  them,  and 
in  24  hours  cut  the  nibs  and  draw  out  the  pith  ; 
lastly,  rub  them  with  a  piece  of  cloth  and  expose 
them  to  a  moderate  heat  in  an  oven  or  stove. 
The  quills  prepared  in  this  way  are  as  hard  as 
bone,  without  being  brittle,  and  as  transparent  as 
glass. 

QUININE.  Syn.  Chinine.  Quina.  Quinina. 
Quinia.  Quininum.  A  white,  odorless,  bitter,  fu¬ 
sible  and  crystallizable  alkaloid,  discovered  by  Pel¬ 
letier  and  Caventou  in  cinchona  bark.  It  is  most 
readily  obtained  by  precipitating  a  solution  of  the 
sulphate  or  disulphate  by  ammonia,  and  washing 
and  drying  the  precipitate.  By  solution  in  alcohol 
sp.  gr.  0-815,  and  spontaneous  evaporation,  it  may 
be  procured  in  crystals.  Crystals  may  also  be  ob¬ 
tained  from  its  solution  in  hot  water  with  a  little 
ammonia,  (Liebig.)  Quinine  is  not  used  in  medi¬ 
cine,  but  several  of  its  salts  are  largely  employed 
on  account  of  their  tonic  and  febrifuge  powers. 
They  may  all  be  made  by  saturating  the  dilute 
acids  with  the  base,  evaporating  and  crystalli¬ 
zing. 

QUININE,  FERRO-CITRATE  OF.  Syn. 
Quin.®  Ferko-Citras.  Prep.  To  a  solution  of 
pure  citrate  of  peroxide  of  iron  add  as  much  pure 
quinine  as  it  will  dissolve ;  filter,  evaporate,  and 
spread  it  on  hot  plates,  as  directed  under  Ainino- 
nio-Citrate  of  Iron. 

QUININE,  FERRO-SULPHATE.  Syn. 
Quince  Ferro-Sulphas.  From  a  mixed  solution 
of  the  sulphates  of  irA  and  quinine  in  atomic 
proportions ;  as  last. 

QUININE,  SULPHATE  OF.  Syn.  Sub- 
sulphate  of  do.  Disulphate  of  do.  Quince 
Sulphas.  Quince  Disulphas,  (P.  L.)  Prep.  I.  (P. 
L.)  Heartleaved  (yellow)  cinchona  bark,  bruised, 
lb.  vij  ;  sulphuric  acid  f  iv  3ij  ;  diluted  with  water 
6  gallons  ;  boil  1  hour  and  strain  ;  repeat  the  boil¬ 
ing  a  second  time  for  1  hour,  with  a  like  quantity 
of  acid  and  water,  and  again  strain  ;  next  boil 
the  bark  in  water  8  gallons,  and  strain ;  to  the 
mixed  liquors,  add  moist  hydrated  oxide  of  lead 
nearly  to  saturation,  decant  the  supernatant  fluid, 
and  wash  the  sediment  with  distilled  water ;  boil 
down  the  liquor  for  15  minutes  and  strain,  then 
precipitate  the  quina  by  solution  of  ammonia,  and 
wash  the  precipitate  (with  cold  water)  until  noth¬ 
ing  alkaline  is  perceptible  ;  saturate  what  remains 
with  sulphuric  acid  %ss  diluted  with  water,  digest 
with  animal  charcoal  §ij,  and  strain  ;  lastly,  the 
charcoal  being  well  washed,  evaporate  the  mixed 
liquors  that  crystals  may  form. 

II.  (P.  E.)  This  process  varies  from  the  former 
in  first  boiling  the  bark  (lb-  j)  in  water,  (4  pints,) 
along  with  carbonate  of  soda,  (3>v>)  pressing,  and 
moistening  the  residuum  with  fresh  water  and 
pressing  it  a  second  and  a  third  time,  for  the  pur¬ 
pose  of  removing  the  acids,  coloring  matter,  gum, 
aud  extractive,  before  proceeding  to  extract  the 
alkaloid.  Lime  (Stolze)  and  caustic  potash  (Ba- 
dollier  and  Scharlau)  have  been  proposed  for  the 
same  purpose.  An  excellent  process. 

III.  (Wholesale.)  Boil  coarsely-powdered  cali- 
sava,  or  yellow  bark,  in  water  acidulated  with 

I  sulphuric  or  muriatic  acid,  strain  with  pressure, 


496 


RAT 


QUI 


and  repeat  the  process  with  fresh  water,  a  second, 
third,  and  fourth  time  ;  filter  the  mixed  liquors, 
and  when  cold,  add  finely-powdered  slaked  lime 
or  milk  of  lime  till  the  fluid  becomes  distinctly  al¬ 
kaline  and  acquires  a  dark  color  ;  collect  the  pre¬ 
cipitate,  drain  on  a  linen  filter,  and  then  submit 
the  mass  to  a  powerful  hydraulic  press  ;  dry  the 
cake,  powder,  and  digest  in  rectified  spirit ;  filter, 
distil  off  the  spirit  till  the  liquor  acquires  the  con¬ 
sistence  of  sirup  or  honey,  carefully  saturate  with 
very  dilute  sulphuric  acid,  filter,  and  set  it  aside  to 
crystallize ;  drain  the  crystals  on  a  linen  filter, 
submit  them  to  pressure,  dissolve  in  boiling  water, 
decolor  with  animal  charcoal,  recrystallize,  and 
dry  the  resulting  salt.  In  some  laboratories,  the 
sulphuric  acid  is  added  before  distilling  off  the 
spirit. 

Remarks.  The  use  of  spirit  of  wine  does  not 
increase  the  expense  above  £  to  1  d.  per  oz.,  which 
is  more  than  counterbalanced  by  the  saving  of 
time  and  the  superiority  of  the  product.  Disul¬ 
phate  of  quinine  is  extensively  employed  as  a  sto¬ 
machic  in  doses  of  \  to  1  gr. ;  as  a  tonic  1  to  3 
grs. ;  and  as  a  febrifuge  2  to  20  grs.  When  pure 
it  forms  light,  delicate,  white  needles.  “  It  is  en¬ 
tirely  soluble  in  water,  (hot,)  and  more  readily  so 
when  an  acid  is  present.  Precipitated  by  ammo¬ 
nia,  the  residuary  liquid  after  evaporation  should 
not  taste  of  sugar.  By  a  gentle  heat  it  loses  8  or 
10§  of  water.  It  is  wholly  consumed  by  heat. 
If  chlorine  be  first  added,  and  then  ammonia,  it 
becomes  green.”  (P.  L.)  “  A  solution  of  10  grs. 

in  f§j  of  distilled  water,  and  2  or  3  drops  of  sul¬ 
phuric  acid,  if  decompose^  by  a  solution  of  ^ss  of 
carbonate  of  soda,  in  two  waters,  and  heated  till 
the  precipitate  shrinks  and  fuses,  yields  on  cooling 
a  solid  mass,  which,  when  dry,  weighs  7 '4  grs., 
and  in  powder,  dissolves  entirely  in  a  solution  of 
oxalic  acid.”  (P.  E.)  It  is  often  adulterated  with 
starch,  magnesia,  gum,  sugar,  cinchonine,  &c. 
The  first  three  remain  undissolved  when  the  salt 
is  digested  in  spirit ;  the  fourth  is  dissolved  out  by 
cold  water,  and  the  last  may  be  detected  by  pre¬ 
cipitating  the  quinine  by  liquor  of  potassa,  and 
dissolving  the  precipitate  in  boiling  alcohol ;  cin¬ 
chona  crystallizes  out  as  the  solution  cools,  but 
the  quinine  remains  in  the  mother  liquor.  (Perei- 
ra0  ***  The  Neutral  Sulphate  of  Quinine  is 
formed  by  dissolving  disulphate  of  quinine  ^j,  in 
water  acidulated  with  sulphuric  acid  f3ss,  and 
crystallizing. 

QUINOMETRY.  The  art  of  estimating  the 
quantity  of  quinine  in  cinchona  bark. 

Proc.  (P.  E.)  “  A  filtered  decoction  of  100  grs. 
in  f  5ij  of  distilled  water,  gives  with  f§j  of  a  con¬ 
centrated  solution  of  carbonate  of  soda,  a  precipi¬ 
tate,  which  when  heated  in  the  fluid,  becomes  a 
fused  mass,  weighing,  when  cold,  2  grs.  or  more, 
and  is  easily  soluble  in  solution  of  oxalic  acid.” 
Quinine  may  be  separated  from  cinchonine  by  di¬ 
gestion  in  ether.  (Scharlau.) 

QUINOVINE.  Syn.  Cinchovine.  An  alka¬ 
loid  obtained  from  the  bark  of  quina  ovata  by  a 
like  process  to  that  by  which  quinine  is  obtained 
from  yellow  bark. 

QUINTESSENCE.  A  term  used  by  the  al¬ 
chemists  synonymously  with  essence. 


RACEMIC  ACID.  Syn.  Paratartaric  Acid. 

An  acid  found  in  the  juice  of  the  grape,  replacing 
tartaric  acid.  It  is  distinguished  from  tartaric  acid 
by  being  less  soluble  in  water,  and  by  not  giving 
indications  of  electricity  when  one  of  its  crystals, 
held  by  a  pair  of  platinum  tongs,  and  gently  heated 
in  the  flame  of  a  spirit  lamp,  is  brought  into  con-  j 
tact  with  the  plate  of  an  electroscope,  whereas  a 
crystal  of  tartaric  acid  causes  electrical  excite¬ 
ment.  (Boettger’s  Beitrage.)  By  the  action  of 
heat  it  yields  paratartralic,  paratartrelic,  and  an¬ 
hydrous  racemic  acids.  It  is  principally  found  in 
the  grape  juice  of  the  district  of  the  Vosges.  Ra¬ 
cemic  and  tartaric  acids  are  isomeric  compounds. 

RADCLIFFE’S  ELIXIR.  Prep.  Socotrine 
aloes  3vj  ;  cinnamon,  cochineal,  and  zedoary  root, 
of  each,  3ss ;  rhubarb  3j ;  sirup  of  buckthorn  f  3ij  ; 
proof  spirit  1  pint  ;  water  f^v  ;  digest  a  week. 
Aromatic,  stomachic,  and  purgative.  Dose.  1  to 
4  dr. 

RATAFIA.  A  liquor  prepared  by  imparting  to 
sweetened  spirit  the  flavor  of  various  kinds  of  fruit 
The  following  are  examples  : — 

1.  ( Ratafia  de  Cassis .)  Prep. — a.  Black  cur¬ 
rants,  stoned  and  crushed,  3  lbs. ;  cloves  1  dr. ; 
cinnamon  2  drs. ;  spirit  at  18°  B.  4  quarts  ;  white 
sugar  '1\  lbs. ;  digest  in  a  corked  bottle  for  a  fort¬ 
night,  occasionally  shaking,  then  strain  through  a 
cloth  and  filter  through  paper. — h.  Black  currants 
6  lbs. ;  cloves  J  dr. ;  cinnamon  1  dr. ;  proof  spirit 
2|  gallons  ;  sugar  4  lbs. ;  as  last.  A  delicious 
liquor.  2.  ( Curagoa .  Ratafia  de  Curagoa.)  Spirit 
of  18°  B.  5  quarts  ;  yellow  peels  of  5  or  6  smooth 
Portugal  oranges  ;  infuse  for  14  days,  add  white 
sugar  4  lbs.,  dissolved  in  pure  water  ^  a  gallon ; 
cinnamon  and  mace,  of  each,  well  bruised,  48  grs. ; 
ground  Brazil  wood  1  oz. ;  infuse  with  frequent 
agitation  for  10  days  longer,  bring  up  the  color 
with  burnt  sugar,  and  filter.  Very  fine. — b.  Proof 
spirit  1  gallon  ;  Seville  orange  peel  cut  thin,  dried, 
and  coarsely  powdered,  or  cut  small,  \  to  ^  lb. ; 
digest  14  days,  press  out  the  liquor,  filter,  and  add 
an  equal  measure  of  simple  sirup  or  capillaire,  and 
coloring  q.  s.  Stomachic.  3.  ( Ratafia  d'Ange- 
lique .)  Angelica  seeds  1  dr. ;  do.  stalks  4  oz. ; 
blanched  bitter  almonds,  bruised,  f  to  1  oz. ;  proof 
spirit  G  quarts  ;  white  sugar  2  to  3  lbs.  ;  digest  for 
10  days,  and  filter.  4.  ( Ratafia  d’Anis.)  Bruised 
aniseeds  2  oz.  ;  proof  spirits  2  quarts  ;  sugar  £  lb., 
dissolved  in  water  1  pint ;  as  last.  5.  ( Ratafia  de 
Caffe.)  Coffee,  ground  and  roasted,  1  lb. ;  proof 
spirit  1  gallon;  sugar  1^  lbs.,  dissolved  in  water  1 
quart ;  as  last.  6.  ( Ratafia  de  Cerises .)  Morello 
cherries,  with  their  kernels  bruised,  7  or  8  lbs. ; 
proof  spirit  1  gallon  ;  sugar  1J  lbs. ;  as  last.  7. 

( Ratafia ■  de  Grenoble.)  Small  wild  black  cherries, 
with  their  kernels  bruised,  2  lbs. ;  proof  spirit  1 
gallon  ;  white  sugar  2J  lbs. ;  citron  peel  a  few 
grains  ;  as  last.  8.  ( Ratafia  de  Cacao.  R.  de 
Chocolat.)  Caracca  cacao  nuts  1  lb. ;  West  In¬ 
dian  do.  \  lb.  ;  both  roasted  and  bruised  ;  proof 
spirit  1  gallon  ;  digest  for  14  days,  filter,  and  add 
white  sugar  2^  lbs. ;  tincture  of  vanilla  ^  dr. ;  or  a 
shred  of  vanilla  may  be  infused  with  the  nuts  in 
the  spirit  instead.  9.  ( Ratafia  de  Coings.)  Quince 
juice  6  pints  ;  bitter  almonds  4  drs. ;  cinnamoif  3 
drs. ;  coriander  seeds  2  drs. ;  mace  ^  dr. ;  cloves 
15  grs.  ;  all  bruised  ;  rectified  spirit  3  pints  ;  digest 
for  a  week,  filter,  and  add  sugar  2£  to  3  lbs.  10. 


RED 


497 


RES 


( Ratafia  de  framboises.)—a.  Raspberries  8  ibs. ; 
proof  spirit  2  quarts  ;  sugar  1  lb. ;  digest,  press,  and 
filter. — b.  Raspberry  juice  and  proof  spirit,  of  each 
2  quarts  ;  sugar  3  lbs.;  as  last.  11.  ( Ratafia  de 
genievre.)  Juniper  berries  (whole)  1  oz. ;  proof 
spirit  1  quart ;  sugar  5  oz. ;  digest.  12.  ( Ratafia 
de  Brou  de  noix.)  Young  walnuts  with  soft  shells 
60  in  no.  ;  brandy  2  quarts  ;  sugar  f  to  1  lb. ; 
mace,  cinnamon,  and  cloves,  of  each  15  grs. ;  di¬ 
gest  for  8  weeks  ;  press,  filter,  and  keep  for  some 
months  before  use.  Stomachic.  13.  ( Ratafia  de 
Noyeau .) — a.  Peach  or  apricot  kernels,  bruised, 
120  in  no. ;  proof  spirit  2  quarts ;  white  sugar  | 
lb. ;  digest  for  a  week,  press  and  filter. — b.  For 
proof  spirit  use  juice  of  apricots  or  peaches  3^  pints  ; 
rectified  spirit  of  wine  4^  do.  14.  ( Ratafia  de 
eeillets.)  Clovepinks  without  the  white  buds,  4 
lbs. ;  cinnamon  and  cloves,  of  each  15  grs.  ;  proof 
spirit  1  gall. ;  white  sugar  1  to  1  ^  lbs.  ;  digest  for 
10  days,  press  and  filter.  15.  ( Ratafia  a  la  Pro- 
ven^ale.)  Striped  pinks  1  lb. ;  proof  spirit  1  quart ; 
sugar  7  or  8  oz. ;  juice  of  strawberries  f  lb.  ;  saf¬ 
fron  15  grs.  ;  as  last.  16.  ( Ratafia  d'ecorces 
d' Oranges.)  Fresh  yellow  peel  of  Seville  oranges 
4  oz. ;  proof  spirit  1  gallon  ;  white  sugar  1  lb. ; 
digest  for  6  hours.  17.  ( Ratafia  de  fieurs  d’ or¬ 
anges.) — a.  Fresh  orange  flowers  2  lbs. ;  proof 
spirit  1  gallon ;  sugar  to  2  lbs.  ;  as  last. — b.  In¬ 
stead  of  orange  flowers  use  neroli  1  dr.  18.  ( Rat¬ 
afia  a  la  Violettes.)  Orris  powder  1^  oz. ;  archil 
4  oz. ;  rectified  spirits  of  wine  2  gallons  ;  digest  for 
10  days,  strain,  and  add  white  sugar  9  lbs.,  dis¬ 
solved  in  water  1  gallon.  19.  ( Ratafia  de  baume 
de  Tolu.)  Balsam  of  Tolu  1  oz.  ;  rectified  spirit  1 
quart  ;  dissolve,  add  water  3  pints  ;  filter,  and  fur¬ 
ther  add  sugar  1  £  lbs.  Pectoral.  20.  (Red  Rat¬ 
afia.)  Juice  of  black  cherries  3  quarts  ;  do. 
strawberries  and  raspberries,  of  each  1  quart ;  cin¬ 
namon  1  dr.  ;  mace  and  cloves,  of  each  15  grs.  ; 
proof  spirit  2  gallons  ;  sugar  6  lbs.  ;  macerate. 

21.  ( Dry  Ratafia.)  Juice  of  gooseberries  5  pints  ; 
do.  of  cherries,  strawberries,  and  raspberries,  of  each 
1  pint ;  proof  spirit  6  quarts  ;  sugar  6  lbs.  ;  as  last. 

22.  (Cream  Ratafia.)  Noyeau,  sherry  wine,  capil- 
laire,  of  each  ^  pint ;  cream  1  pint ;  beat  together. 

23.  (Ratafia  des  quatre  fruits.)  Cherries  30  lbs.  ; 
gooseberries  15  lbs. ;  raspberries  8  lbs. ;  black  cur¬ 
rants  7  lbs. ;  express  the  juice,  and  to  each  pint 
add  white  sugar  4  to  6  oz. ;  cinnamon  6  grs. ; 
cloves  and  mace,  of  each  3  grs.  ***  The  addi¬ 
tion  of  a  few  drops  of  essence  of  ambergris,  or  a 
grain  of  ambergris  infused  in  the  spirit,  imparts  a 
delightful  flavor  and  boquet  which  is  much  ad¬ 
mired. 

RATS  AND  MICE  may  be  most  easily  and 
safely  exterminated  by  mixing  powdered  nux  voin- 
ica  with  oatmeal,  and  laying  it  in  their  haunts, 
observing  to  use  the  proper  precautions  to  prevent 
accidents.  White  arsenic  is  also  employed  in  a 
similar  manner.  Dr.  lire  has  recommended  the 
use  of  oatmeal  mixed  with  a  little  powdered  phos¬ 
phorus  for  this  purpose. 

RECTIFICATION.  Syn.  Rectificatio, 
(Lat.)  (From  rectus,  right,  and  fio,  to  be  made.) 
A  second  distillation  of  a  fluid  for  the  purpose  of 
rendering  it  purer. 

RED  DYES. — 1.  Give  the  goods  a  mordant  of 
alum,  rinse,  dry,  and  boil  them  in  a  bath  of  mad¬ 
der.  If  acetate  of  iron  be  used  instead  ot  alum, 
63 


the  color  will  be  purple,  and  by  combining  the  two 
any  intermediate  shade  may  be  produced. — 2. 
(Adrianople  or  Turkey  red.)  This  is  given  by 
many  distinct  operations.  The  first  consists  in 
cleansing  or  scouring  the  goods  by  alkaline  baths, 
after  which  they  are  steeped  in  oily  liquors  brought 
to  a  creamy  state  by  a  little  carbonate  of  soda  solu¬ 
tion.  Infusion  of  sheep’s  dung  is  often  used  as  an 
intermediate  or  secondary  steep.  The  operation 
of  oiling,  with  much  manual  labor,  and  then  re¬ 
moving  the  superfluous  or  loosely-adhering  oil  with 
an  alkaline  bath,  is  repeated  two  or  three  times, 
taking  care  to  dry  hard  after  each  process.  Then 
follows  the  galling,  aluming,  maddering,  and 
brightening,  for  removing  the  dun-colored  princi¬ 
ple,  by  boiling  at  an  elevated  temperature  with 
alkaline  liquids  and  soap.  The  whole  is  often  con¬ 
cluded  with  a  rosing  by  salt  of  tin — 3.  The  yarn 
or  cloth  is  put  into  a  very  weak  alkaline  bath  at 
the  boiling  temperature,  then  washed,  dried,  and 
galled  ;  or,  when  the  calico  is  to  be  printed,  for  this 
bath  may  be  substituted  one  of  cow-dung,  subse¬ 
quent  exposure  to  the  air  for  a  day  or  two,  and 
immersion  in  very  dilute  sulphuric  acid.  In  this 
way  the  stuff  gets  opened,  takes  and  retains  the 
color  better.  After  the  galling,  the  goods  are 
dried,  and  alumed  twice  ;  then  dried,  rinsed,  and 
passed  through  the  madder  bath.  This  is  com¬ 
posed  of  three-fourths  of  a  pound  of  good  madder 
for  every  pound  weight  of  the  goods.  The  bath  is 
slowly  raised  to  the  boiling  point  in  the  course  of 
fifty  or  sixty  minutes,  more  or  less,  according  to 
the  shade  of  color  wished  for.  When  the  boiling 
has  continued  a  few  minutes,  the  stuff  is  taken 
out,  washed  slightly,  and  dyed  a  second  time  in  the 
same  maimer,  and  with  as  much  madder.  It  is 
then  washed  and  dried,  or  passed  through  a  hot 
soap  bath,  which  carries  off  the  fawn-colored  par¬ 
ticles.  Other  dyes  likewise  are  added  to  the  mad¬ 
der  bath,  to  obtain  other  shades  of  color ;  for  in¬ 
stance,  a  decoction  of  fustic,  weld,  logwood,  quer¬ 
citron,  or  knoppern,  the  mordants  being  modified 
accordingly.  When  bran  is  added  to  the  madder 
bath,  the  color  becomes  much  lighter,  and  of  a 
more  agreeable  tint.  ***  Red  dyes  are  also  given 
by  archil,  carthamus,  cochineal,  Brazil  wood,  &c. 

RED  LIQUOR.  The  crude  acetate  of  alumi¬ 
na,  used  by  dyers.  (See  Alumina.) 

RED  PIGMENTS.  The  principal  of  these  are 
brown  red,  Indian  do.,  light  do.,  (burnt  light 
oclire — makes  a  flesh  color  with  white-lead  and 
oil,)  orange  red,  (sandix — made  by  calcining 
white-lead.)  stone  do.,  Venetian  do.,  red  ochre, 
chrome  red,  vermilion,  red  lake,  c j-c. 

REGULUS,  (dirnin.  of  rex,  a  king.)  A  term 
applied  by  the  alchemists  to  various  metallic  mat¬ 
ters  obtained  by  fusion  ;  as  Regulus  of  antimony, 
arsenic,  cj-c.  The  former  was  often  distinguished 
by  the  simple  term  Regulus.  Martial  Regulus 
of  Antimony  is  sulphuret  of  antimony  reduced  by 
fusion  with  1J  times  its  weight  of  old  nails  or  iron 
filings,  and  some  nitre  and  tartar.  Regulus  Jovis 
is  made  by  melting  a  mixture  of  equal  parts  of 
martial  regulus  of  antimony  and  tin.  Both  are  cast 
into  cups.  Wine  kept  in  them  for  a  night  becomes 

emetic.  _  .  . 

RESINS.  Syn.  Resines,  (Fr.)  IIarze,  (Ger.) 
Resin.*,  (Lat.,  from  #«•»,  I  .flow.)  Prox.mate 
vegetable  principles,  the  ultimate  composition  of 


RHO 


498 


RIN 


which  is  carbon,  hydrogen-  and  oxygen.  They 
are  distinguished  by  their  solubility  in  alcohol,  in¬ 
solubility  in  water,  fusing  by  a  moderate  heat,  and 
not  being  volatile  without  decomposition.  Their 
sp.  gr.  varies  from  0-9  to  1-2.  According  to  Liebig, 
they  are  oxidized  essential  oils.  Common  resin, 
and  the  shellac  of  which  sealing-wax  is  made,  are 
familiar  examples  of  these  substances. 

RELISH,  KITCHINER’S.  Prep.  Ground 
black  pepper,  and  salt,  of  each  1  oz. ;  ground  all¬ 
spice,  scraped  horseradish,  and  minced  shalotes,  of 
each  J  oz. ;  walnut  pickle,  or  mushroom  ketchup, 
1  pint ;  infuse  14  days,  and  strain.  Used  as  a 
sauce,  &lc. 

RENNET.  Syn.  Calves’  Maw.  Coagulum. 
The  stomach  of  calves,  washed,  and  preserved 
either  in  brine  or  dry  salt.  Used  to  curdle  milk. 
Two  square  inches  from  the  bottom  are  sufficient 
for  a  cheese  of  60  lbs.  (See  Cheese.) 

RESINEONE.  An  oily  liquid  obtained'  along 
with  resinove  when  resin  and  lime  are  distilled  to¬ 
gether.  (Fremy.) 

RHABARBERIN.  Syn.  Rheumin.  Rhein. 
Rhabarberic  Acid.  Riieumic  Acid.  The  yel¬ 
low  coloring  principle  of  rhubarb.  It  is  obtained 
by  digesting  powdered  rhubarb  in  ether,  distilling 
off  greater  part  of  the  ether,  and  submitting  the 
remainder  to  spontaneous  evaporation.  The  crys¬ 
tals  thus  procured  are  purified  by  repeated  solu¬ 
tions  and  crystallizations  in  alcohol.  Orange  yel¬ 
low.  Gripes,  but  does  not  purge.  (Brandes.) 

RHAMNINE.  Prep.  Express  the  juice  from 
buckthorn  berries  scarcely  ripe,  boil  the  residue 
with  water,  strain,  and  press  ;  crude  rhamnine  will 
be  obtained  as  the  liquid  cools,  which,  by  solution 
in  boiling  alcohol  and  filtration,  may  be  procured 
in  crystals. 

RHAPONTICIN.  A  peculiar,  yellow,  odor¬ 
less,  tasteless,  and  crystallizable  substance,  obtain¬ 
ed  from  the  root  of  English  rhubarb.  It  is  extracted 
by  boiling  absolute  alcohol. 

RHEUMATISM.  Syn.  Rheumatismus,  (Lat.) 
i>evnaTicixoS,  (Gr.,  from  pev^an^,  to  be  afflicted 
with  defluxions.)  A  painful  affection  of  the  joints, 
attended  by  swelling  and  stiffness,  and  also  attack¬ 
ing  the  muscular,  tendinous,  and  fibrous  textures. 
Acute  Rheumatism,  or  rheumatic  fever — Ar¬ 
thritis,  inflammation  of  the  synovial  membrane, 
or  rheumatic  gout — Sciatica,  or  rheumatism  of  the 
cellular  envelope  of  the  great  sciatic  nerve,  affect¬ 
ing  the  hip — and  Lumbago,  or  rheumatism  of  the 
loins,  are  all  varieties  of  the  same  disease.  The 
treatment  consists  in  the  administration  of  purga¬ 
tives  and  sudorifics,  accompanied  by  a  course  "of 
bark,  quinine,  or  other  tonics.  Calomel  and  opi¬ 
um,  and  iodide  of  potassium,  have  also  been  large¬ 
ly  and  successfully  administered  in  this  complamt. 
When  the  inflammatory  symptoms  are  severe, 
occasional  venesection  should  be  had  recourse  to' 
The  compound  powder  of  ipecacuanha  taken  at 
night  will  generally  promote  the  ease  and  sleep  of 
the  patient,  and,  by  its  sudorific  action,  tend  con¬ 
siderably  to  promote  a  cure.  Where  possible,  a 
dry  atmosphere  and  regular  temperature  should 
be  sought.  Stimulating  embrocations,  blisters,  fric¬ 
tions,  and  the  hot  or  vapor  bath,  are  frequently 
very  serviceable  in  rheumatism,  especially  in  lum¬ 
bago,  and  casual  attacks  arising  from  cold. 

RHODIZONIC  ACID.  Prep.  When  dry  car¬ 


bonic  acid  gas  is  passed  over  fused  potassium,  a 
black  porous  mass  is  obtained,  and  this  substance 
exposed  to  moist  air,  deliquesces  into  a  solution  of 
rhodizonate  of  potassa  of  a  scarlet  color,  from 
which  the  excess  of  alkali  may  be  taken  by  alco¬ 
hol.  By  treatment  with  sulphuric  acid  and  alco¬ 
hol,  the  rhodizonic  acid  may  be  separated.  When 
its  solution  is  heated,  it  is  converted  into  croconic 
acid.  The  latter  acid  is  obtained  by  adding  fluo- 
silicic  acid  to  a  solution  of  croconate  of  potash, 
evaporating  to  dryness,  and  dissolving  out  the  cro¬ 
conic  acid  with  water.  This  acid,  as  well  as  its 
salts,  is  yellow,  hence  its  name,  (from  crocus, 
saffron.) 

RHODIUM,  (from  fotiov,  a  rose,  because  of  the 
color  of  the  solutions  of  its  salts.)  A  whitish  metal 
discovered  by  Wollaston  in  1803,  associated  with 
palladium,  in  the  ore  of  platinum.  It  is  obtained 
from  the  nitromuriatic  solution  of  platinum  ore, 
previously  saturated  with  soda,  by  precipitating  the 
•palladium  by  bicyanide  of  mercury,  filtering,  add¬ 
ing  muriatic  acid,  evaporating  to  dryness,  powder¬ 
ing,  and  digesting  in  alcohol  of  sp.  gr.  0-837  ;  the 
undissolved  portion  ( double  chloride  of  rhodium 
and  sodium )  is  then  washed  with  alcohol,  and 
either  exposed  to  a  very  strong  heat,  or  gently 
heated  in  a  stream  of  hydrogen  gas,  and  after¬ 
wards  well  washed  with  water.  Another  method 
is  to  dissolve  in  water  the  portion  left  after  the  ac¬ 
tion  of  the  alcohol,  and  to  precipitate  by  a  plate 
of  zinc.  In  this  state  it  is  a  black  powder.  This 
powder  exposed  to  heat  continues  black  ;  but  with 
borax  it  acquires  a  white  metallic  lustre,  though  it 
remains  infusible.  Sulphur  or  arsenic,  however, 
renders  it  fusible,  and  may  afterwards  be  expelled 
by  continuing  the  heat.  The  button  is  not  malle¬ 
able.  Oxide  of  Rhodium  (peroxide)  is  prepared 
by  heating  pulverulent  rhodium  mixed  with  hy¬ 
drate  of  potassa,  and  a  little  nitre,  in  a  silver  cruci¬ 
ble,  and  well  washing  the  resulting  powder,  first 
with  water,  then  with  muriatic  acid,  and  again 
with  water.  A  greenish  gray  powder.  In  this 
state  it  is  insoluble  in  acids.  An  impure  soluble 
oxide  is  precipitated  when  carbonate  of  potash,  or 
soda,  is  added  in  excess  to  the  double  chloride  of 
rhodium  and  potassium. — Chloride  of  Rhodium 
(perchloride)  is  obtained  by  adding  to  a  solution 
of  the  double  chloride  of  rhodium  and  potassium, 
silico-hydrofluoric  acid,  as  long  as  the  double  fluo¬ 
ride  of  potassium  and  silicon  is  generated,  then 
filtering,  evaporating,  and  redissolving  in  water. 
(Berzelius.)  ***  Pure  rhodium  is  insoluble  in  acids, 
but  dissolves  in  aqua  regia  when  alloyed  with  other 
metals.  Its  sp.  gr.  is  about  11.  It  is  employed 
for  making  the  points  of  the  “  rhodium  pens.” 

RINGWORM.  Syn.  Scald-Head.  Porrigo. 
A  disease  that  appears  in  circular  patches  of  little 
pustules  that  afterwards  form  scabs,  leaving  a  red 
pimply  surface,  and  destroying  the  bulbs  of  the 
hair  in  its  progress.  It  spreads  rapidly,  and  is 
very  infectious,  often  running  through  a  whole 
school.  It  chiefly  affects  the  neck,  forehead,  and 
scalp,  of  weakly  children.  The  proper  treatment 
consists  in  shaving  the  part,  and  keeping  it  clean 
with  soap  and  water.  When  the  scabbing  com¬ 
mences,  dressings  of  tar  ointment,  or  the  ointment 
of  nitrate  or  nitric  oxide  of  mercury  of  the  London 
Ph.,  or  a  mixture  of  equal  parts  of  the  first,  and 
either  the  second  or  third,  should  be  applied  in 


RUM 


499 


SAC 


each  case,  diluting'  the  mixture  with  lard  to  suit  it 
to  the  state  of  irritability  of  the  part.  (See  Acetic 
Acid.) 

ROB.  (Arab.,  dense.)  A  term  formerly  ap¬ 
plied  to  an  inspissated  vegetable  juice. 

ROCELLINE.  Syn.  Rocellic  Acid.  A  fat¬ 
ty  crystallizable  substance,  obtained  from  rocella 
tintoria,  or  dyer’s  orchil. 

ROLL,  WINE.  Prep.  Soak  a  French  roll,  or 
sponge-biscuit,  in  raisin  or  sherry  wine,  surround 
it  by  a  custard  or  cream  thickened  with  eggs,  and 
add  some  spice  and  ornaments. 

ROSACIC  ACID.  The  red  crystalline  sub¬ 
stance  deposited  by  the  urine  of  persons  laboring 
under  intermittent  or  nervous  fevers.  It  is  purified 
by  alcohol. 

ROUGE.  Syn.  Rouge  for  the  Toilette. 
Rouge  d’Espagne  ;  Fard,  ( Fr .)  Prep.  Wash 
safflowers  (any  quantity)  until  the  water  comes  off 
colorless  ;  dry,  powder,  and  digest  in  a  weak  solu¬ 
tion  of  carbonate  of  soda  ;  then  place  some  fine 
cotton  wool  at  the  bottom  of  the  vessel,  and  throw 
down  the  coloring  matter  by  gradually  adding  lem¬ 
on  juice  or  white  vinegar  till  it  ceases  to  produce 
a  precipitate.  Next  wash  the  cotton  in  cold  water, 
then  dissolve  out  the  color  with  a  fresh  solution  of 
soda,  add  a  quantity  of  finely-powdered  talc,  or 
French  chalk,  proportional  to  the  intended  quality 
of  the  rouge  ;  mix  well,  and  precipitate  as  before  ; 
lastly,  collect  the  powder,  dry  with  great  care,  and 
triturate  it  with  a  minute  quantity  of  oil  of  olives, 
to  render  it  smooth  and  adhesive.  ***  This  is  the 
only  article  which  will  brighten  a  lady’s  complex¬ 
ion  without  injuring  the  skin.  The  relative  fine¬ 
ness  and  proportion  of  talc  employed  determines 
the  quality  of  the  rouge. 

■tyt  Rouge  Indienne  is  the  terra  persica,  or  In¬ 
dian  red,  imported  from  Ormuz  ; — Liquid  Rouge, 
the  red  liquid  left  from  the  preparation  of  carmine, 
or  a  solution  of  carmine  in  weak  carbonate  of  pot¬ 
ash  water,  or  of  pure  rouge  in  alcohol  acidulated 
with  acetic  acid ; — Rouge  de  Prusse,  burnt  yel¬ 
low  ochre; — Vert  Rouge  d'Athenes,  or  “pure 
rouge,”  is  obtained  from  safflowers  as  above,  but 
without  the  use  of  any  talc  or  French  chalk  ;  in¬ 
tense  copper-bronze  color  when  dry ;  red  when 
moistened  or  diluted  ; — Spanish  Lady's  Rouge  is 
cotton  wool  repeatedly  wetted  with  ammoniacal 
solution  of  carmine,  and  dried. 

ROUSSEAU’S  DROPS.  Syn.  Gouttes  df. 
l’Abbe  Rousseau.  Vinum  Orn  fermentations 
paratum.  Prep.  Honey  5x'j  warm  water  lb.  iv  ; 
set  in  a  warm  place  till  it  begins  to  ferment,  then 
add  opium  ^iv ;  dissolved  in  water  f  Jxij ;  ferment 
for  1  month,  filter,  evaporate  to  5X  i  strain,  and 
add  rectified  spirit  5ivss-  Milder  than  common 
laudanum.  Dose.  5  to  30  drops. 

ROYAL  PREVENTIVE.  Syn.  White  Wash. 
A  quack  lotion  formed  of  solution  of  diacetate  of 
lead  and  proof  spirit,  of  each  >  water  1  pint. 
Used  against  infection. 

RUM.  Syn.  Spiritus  sacchari.  An  ardent 
spirit  obtained  by  distillation  from  the  fermented 
skimmings  of  the  sugar-boilers,  (sirup  scum.)  the 
drainings  of  the  sugar  pots  and  hogsheads,  (molas¬ 
ses,)  the  washings  of  the  boilers,  and  occasionally 
the  juice  of  the  sugar-cane.  Rum  is  imported 
from  the  West  Indies,  and  the  best  comes  from 
Jamaica.  Leeward  Island  Rum  is  less  esteemed. 


Rum  owes  its  flavor  to  a  volatile  oil  and  butyric 
acid.  The  duty  on  West  India  rum  is  9s.  per 
proof  gallon  ;  that  on  East  India  15s. ;  the  latter 
amounts  to  a  prohibition.  The  consumption  of 
rum  has  long  been  declining  in  England  ;  its  place 
being  supplied  by  gin  or  British  brandy.  In  Ja¬ 
maica  it  is  usual  to  put  sliced  pine-apples  into  the 
puncheons  containing  the  finer  qualities  of  rum, 
which  is  then  termed  pine-apple  rum.  (See  Al¬ 
cohol.) 

RUPERT’S  DROPS  are  made  by  letting  drops 
of  melted  glass  fall  into  cold  water ;  the  drop  as¬ 
sumes  by  that  means  an  oval  form  with  a  tail  or 
neck  resembling  a  retort.  They  possess  this  sin-t 
gular  property,  that  if  a  small  portion  of  the  tail  is 
broken  off,  the  whole  bursts  into  powder  with  an 
explosion,  and  a  considerable  shock  is  communica¬ 
ted  to  the  hand  that  grasps  it. 

RUSKS.  Prep.  7  eggs  well  beaten  ;  new  milk 
|  pint ;  melted  butter  4  lb. ;  yeast  \  pint ;  sugar  3 
oz. ;  beat  well  together  with  as  much  flour,  added 
gradually,  as  will  make  a  very  light  paste  ;  let  it 
rise  before  the  fire  for  half  an  hour,  then  add  a 
little  more  flour,  form  into  small  loaves  or  cakes  5 
or  6  inches  wide,  and  flatten  them  ;  bake  mode¬ 
rately,  and  when  cold,  cut  them  into  slices  the  size 
of  rusks,  and  put  them  into  the  oven  to  brown  a 
little.  A  nice  tea-cake  when  hot,  or  with  cara¬ 
ways  to  eat  cold. 

RUTILINE.  A  name  given  by  Braconnot  to 
the  product  of  the  decomposition  of  salicine  by 
sulphuric  acid.  A  brownish  red  solid,  colored 
blood-red  by  acids,  and  violet  by  alkalis. 


SABADILLIC  ACID.  Syn.  Cevadic  Acid. 
A  crystalline,  fusible,  volatile,  fatty  acid,  obtained 
from  the  oil  extracted  by  ether  from  the  seeds  of 
veratrum  sabadilla.  The  sabadillate  of  baryta  is 
prepared  in  the  same  way  as  the  butyrate  of  baryta 
is  from  butter.  When  this  salt  is  heated  with  con¬ 
centrated  phosphoric  acid,  the  sabadillic  acid  sub¬ 
limes  in  white  needles.  It  has  an  odor  resembling 
butyric  acid. 

SABADILLTNA.  An  alkaloid  obtained  by 
Couerbe  from  cebadilla  seeds.  According  to  Si¬ 
mon,  it  is  merely  a  compound  of  the  resinates  of 
soda  and  veratria. 

SACCHARIC  ACID.  Syn.  Oxalhtdric 
Acid.  Prep.  Sugar  or  gum  1  part ;  nitric  acid  2 
parts;  diluted  with  water  10  parts;  dissolve  by 
the  aid  of  heat,  and  continue  the  heat  as  long  as 
reaction  takes  place,  then  neutralize  by  carbonate 
of  lime,  precipitate  by  acetate  of  lead,  and  decom¬ 
pose  the  precipitate,  suspended  in  water,  by  sul- 
phureted  hydrogen  ;  neutralize  the  filtered  liquid 
I  with  potash,  concentrate,  and  crystallize  ;  redis- 
1  solve  the  resulting  saccharate  of  potassa,  decolor 
by  animal  charcoal,  reprecipitate  by  acetate  of 
lead,  and  decompose  the  precipitated  saccharate 
of  lead  by  sulphureted  hydrogen,  as  before.  It 
forms  salts  with  the  bases  called  Saccharates. 

SACCHAROMETER.  (From  sacchamm,  su- 
I  gar,  and  metrum ,  a  measure.)  An  hydrometer 
for  determining  the  sp.  gr.  of  brewers  and  distil¬ 
ler’s  worts.  (See  Hy  drometer  and  Brewing.) 

SACCIIULMIC  ACID.  A  light  brown  pow¬ 
der,  obtained  bv  Malaguti  and  Boullay,  by  boiling 
sugar  along  with  dUute  sulphuric  acid  It  is  solu- 


SAG 


500 


SAL 


ble  in  ammonia  and  the  fixed  alkalis,  forming 
salts. 

SACCHULMINE.  An  insoluble  substance, 
obtained  like  the  last,  by  boiling  10  parts  of  sugar, 
30  of  water,  and  1  of  sulphuric  acid  for  a  very  long 
time.  It  is  deposited  in  brilliant,  brown  scales, 
along  with  some  sacchulmic  acid.  The  latter  is 
removed  by  the  action  of  ammonia  water. 

SACHET.  Syn.  Sacculus.  Sachets  are  little 
bags,  containing  dry  substances,  used  as  local  ap¬ 
plications. 

SACHET,  ANTI-PHTHISIC.  Syn.  Saccu¬ 
lus  Anti-phthisicus.  Prep.  Dissolve  Jj  of  aloes 
in  f  ^xij  strong  decoction  of  fresh  rue.  Fold  a  large 
piece  of  soft  muslin  in  8  folds,  large  enough  to 
cover  the  chest  and  part  of  the  stomach.  Steep  it 
in  the  decoction  and  dry  it  in  the  shade.  Wear  it 
on  the  chest  constantly.  ***  A  celebrated  do¬ 
mestic  remedy  for  consumption. 

SACK.  (From  sec,  dry.)  A  wine  used  by  our 
ancestors,  supposed  by  some  to  have  been  Rhenish 
or  canary  ;  but,  with  more  probability,  by  others 
to  have  been  dry  mountain  or  “  vin  d'Espagne ; 
vin  sec  (Howell,  Fr.  and  Eng.  Diet.,  1650.)  Fal- 
staff  calls  it  “  sherris  sack,'’  (sherry  sack,)  from 
Xeres,  a  sea  town  of  Corduba.  where  that  kind  of 
sack  (wine)  is  made.  (Blount.) 

SAFFRON.  The  prepared  stigmata  of  the 
crocus  sativus.  There  are  two  kinds  of  saffron 
found  in  commerce. — 1.  Hay  Saffron  ( crocus  in 
foeno)  consists  of  the  stigmas  with  parts  of  the 
style  carefully  dried.  Of  this  sort  the  Spanish  is 
the  best. — 2.  Cake  Saffron,  (crocus  in  placenta.) 
This  is  properly  merely  the  former  compressed  into 
cakes ;  but  the  cake  saffron  of  commerce  is  now 
mostly,  if  not  entirely,  composed  of  safflower  made 
into  a  paste  with  gum-water,  and  rolled  out  on 
paper  into  oval  cakes  10  to  12  inches  long,  9  or  10 
broad,  and  one-tenth  of  an  inch  thick,  and  dried. 
“  I  can  detect  neither  saffron  nor  marigold  in 
them.”  (Dr.  Pereira.)  Pur.  Saffron  is  largely 
adulterated  ;  abroad  it  is  frequently  mixed  with 
safflower,  and  in  England  with  “  prepared  mari¬ 
golds,”  or  French  (mock)  saffron.  These  frauds 
may  be  detected  by  the  inferiority  of  the  color,  and 
by  soaking  the  leaves  in  water,  when  the  stigmas 
of  the  crocus  may  be  readily  distinguished  from 
the  florets  of  safflower  and  the  petals  of  marigolds. 
Winckler  and  Gruner  propose  to  detect  these  sub¬ 
stances  by  means  of  a  solution  of  silver  or  of  per- 
chloride  of  iron.  The  infusion  of  true  saffron  is  not' 
altered  by  these  reagents,  but  the  extract  of  either 
of  the  above-mentioned  adulterants  is  rendered 
opaque,  and  at  length  precipitated.  ( Jahrbuch 
fiir  Prakt.  Pharm.)  The  writer  of  this  article 
knows  one  wholesale  drug  house  alone,  who  a 
short  time  since  had  a  stock  of  several  hundred¬ 
weight  of  prepared  marigolds,  which  they  not  only 
employed  to  mix  with  genuine  saffron,  but  sold  ex¬ 
tensively  to  the  country  dealers.  Old  and  dry  saf¬ 
fron  is  “  freshened  up”  by  rubbing  it  between  the 
hand,  slightly  oiled. 

SAGAPENUM.  This  substance  is  described 
in  the  London  Pharmacopoeia  as  a  gum  resin,  the 
production  of  an  uncertain  species  of  ferula.  The 
mass  of  the  sagapenum  sold  to  the  retail  trader  is, 
however,  factitious,  and  formed  by  mixing  together 
asafoetida,  galbanum,  and  other  drugs  in  variable 
proportions.  This  is  generally  done  by  the  con¬ 


scientious  druggists,  by  softening  a  mixture  of  3 
parts  of  asafoetida  and  15  parts  of  galbanum,  in  a 
water  or  steam  bath,  and  then  stirring  in  about 
one -seventeenth  of  their  weight  of  oil  of  turpen¬ 
tine,  to  which  a  little  oil  of  juniper  has  been  added. 
This  mixture  is  called  “  gummi  sagapeni  Opt.,” 
an  inferior  sort  being  made  by  adding  sundry  por¬ 
tions  of  yellow  resin  and  paste  of  gum  tragacanth 
to  the  above.  (Cooley,  Chem.,  v.  369.) 

SAGO.  A  species  of  fecula  or  starch,  obtained 
from  the  pith  of  the  sago  palm-tree.  (See  Jel¬ 
lies.) 

SALADS.  These  articles  being  eaten  raw,  are 
mostly  of  difficult  digestion,  especially  those  of  the 
more  cooling  kind.  They  are,  however,  antiseptic, 
and  tend  to  correct  “  the  grossness”  of  animal  food. 
They  are  made  of  various  vegetables  (either  singly 
or  mixed)  seasoned  with  oil,  vinegar,  mustard,  and 
other  condiments.  Salads  are  useful  in  scurvy. 

SAL  ALEMBROTH.  Syn.  Hydrargyro- 
chloride  of  Ammonia.  Sal  Sapientij®.  Prep.  Sal 
ammoniac  and  corrosive  sublimate,  equal  parts ; 
dissolve  in  water,  evaporate,  and  crystallize. 

SALEP.  Syn.  Salop.  The  prepared  root  of 
the  orchis  maseula.  It  chiefly  consists  of  bassorin 
and  fecula.  Mixed  with  boiling  water,  it  forms  a 
nutritious  jelly-  | 

SALICINE.  A  white,  crystalline  substance, 
discovered  by  Le  Roux  and  Buchner,  and  obtained 
from  several  species  of  salix  and  populus.  It  is 
found  in  the  bark  and  leaves  of  all  bitter  willows. 
Prep  (Merck.)  Exhaust  willow  bark  by  repeated 
coction  with  water,  concentrate  the  mixed  liquors, 
and  while  boiling,  add  litharge  till  the  liquid  is 
nearly  decolored ;  remove  the  dissolved  oxide  of 
lead,  first  by  sulphuric  acid,  and  afterwards  by 
sulphuret  of  barium  ;  filter,  and  evaporate.  The 
salicine  that  crystallizes  must  be  purified  by  re¬ 
peated  solutions  and  crystallizations.  From  willow 
bark  which  is  fresh  and  rich  in  salicine,  it  may  be 
obtained  by  the  cautious  evaporation  of  the  cold 
aqueous  infusion. 

Remarks.  Salicine  forms  white,  silky  needles 
and  plates,  is  bitter,  inodorous,  neutral,  fusible  at 
230°  F.,  and  soluble  in  water  and  ether.  Hydro¬ 
chloric  and  dilute  sulphuric  acid  convert  it  into  a 
tasteless  powder  called  Saliretine,  which  is  insolu¬ 
ble  in  water,  but  dissolves  in  alkalis  and  alcohol. 
With  chlorine  it  forms  Chlorosalicine.  It  has  been 
given  in  dyspepsia,  intermittents,  and  other  dis- 
,  eases  in  which  quinine  is  commonly  administered. 
Dose.  10  to  30  grs. 

SALICULIC  ACID.  A  volatile,  crystalliza- 
ble  acid  discovered  by  Piria,  and  obtained  by  heat¬ 
ing  saliculous  acid  with  caustic  potash  till  the  mix¬ 
ture  turns  white  and  gas  is  disengaged,  and  treat¬ 
ing  the  residue  with  a  mineral  acid,  to  separate  the 
potash. 

SALICULOUS  ACID.  Syn.  Hydruret  of 
Salicule.  IIydrurf.t  of  Spiroyle.  Saliculjc 
Acid  ?  A  nearly  colorless,  oily,  inflammable  li¬ 
quid,  discovered  by  Pagenstecher  in  the  volatile 
oil  of  spiraea  ulmaria,  ( meadow-sweet ,)  and  by 
Piria,  as  a  product  of  the  decomposition  of  salicine. 
It  is  either  obtained  by  distilling  the  oil  of  spiraea 
along  with  liquor  of  potassa,  as  long  as  oil  comes 
over,  decomposing  the  residuum  of  saliculite  of  po¬ 
tassa  with  dilute  sulphuric  acid,  and  again  distill¬ 
ing,  when  saliculous  acid  comes  over  along  with 


SAL 


501 


SAL 


water  ;  or  by  distilling  a  mixture  of  1  part  each  of 
salicine  and  bichromate  of  potash,  2J  parts  of  oil 
of  vitriol,  and  20  parts  of  water.  The  salicine  is 
dissolved  in  part  of  the  water,  the  acid  diluted 
with  the  remainder,  and  the  whole  mixed  in  a 
retort,  but  not  distilled  till  the  effervescence  ceases. 
Prod.  25$.  (Ettling.)  ***  Saliculous  acid  is  so¬ 
luble  in  ether  and  alcohol,  and  slightly  so  in 
water.  It  combines  with  the  bases  to  form  salts 
called  saliculites.  It  also  forms  several  inter¬ 
esting  compounds  with  iodine,  bromine,  chlorine, 
&c. 

SALOOP.  Sassafras  (chips)  tea  flavored  with 
milk  and  sugar.  A  wholesome  and  useful  drink 
in  cutaneous  and  rheumatic  affections. 

SALT.  Syn.  Sel,  ( JFY .)  Salz,  ( Ger .)  Sal, 
(Lat.,  from  aAj,  sea-salt.)  In  Chemistry,  a  com¬ 
pound  of  an  acid  with  an  alkali  or  a  salifiable  base, 
or  of  bromine,  chlorine,  fluorine,  or  iodine,  with  a 
metal.  The  names  of  the  salts  are  derived  from 
the  acids  which  they  contain  ;  as  sulphate  of  soda, 
a  compound  of  sulphuric  acid  and  soda ;  sul¬ 
phite  of  lime,  a  compound  of  lime  and  sulphu¬ 
rous  acid.  When  the  name  of  a  salt  terminates  in 
ate,  it  implies  that  the  acid  that  it  contains  is  at 
the  maximum  of  oxidizement,  (or  ends  with  ic,) 
and  when  the  name  terminates  in  ite,  that  the  acid 
contains  less  oxygen,  (or  ends  with  ous.) — Neutral 
salts  are  such  as  contain  1  eq.  each  of  acid  and 
base  ;  basic,  or  subsalts,  such  as  contain  2  or  more 
atoms  of  base  to  one  of  acid  ;  acid,  or  supersalts, 
such  as  contain  more  than  I  eq.  of  acid  ;  hydrous 
or  hydrated  salts  are  such  as  contain  water  of 
crystallization,  or  combined  water ;  anhydrous 
salts,  those  that  are  destitute  of  water.  Deliques¬ 
cent  salts  are  those  that  attract  moisture  from  the 
atmosphere  ;  efflorescent  salts,  such  as  part  with 
their  combined  water,  and  become  opaque  and 
pulverulent  under  like  circumstances.  The  salts 
formed  by  the  direct  union  of  the  archeal  ele¬ 
ments,  chlorine,  iodine,  &c.,  as  sea-salt,  are 
termed  haloid  salts,  and  their  names  are  formed 
by  adding  ide  or  uret  to  the  first  portion  of  the 
names  of  their  electro-negative  elements  ;  as  chlo¬ 
ride  of  sodium,  or  common  salt,  a  compound  of 
cA/or-ine  and  sodium ;  iodide,  or  ioduret  of  iron, 
a  compound  of  iod- ine  and  iron.  See  Oxide. 

SALT  OF  WORMWOOD.  Syn.  Sal  Ab- 
SINThii.  Carbonate  of  potash. 

SALT,  RED.  Common  salt  wetted  with  an 
infusion  of  beet-root,  or  cochineal,  or  tincture  of 
red  sanders  wood,  then  dried  and  rubbed  through 
a  sieve.  Used  to  impart  a  color  to  gravies,  &c. 
Infusion  of  saffron  also  gives  a  beautitul  color  for 
this  purpose.  It  has  been  proposed  fo  color 

Epsom  salts  in  this  way  to  distinguish  them  from 
oxalic  acid. 

SALT,  SORE  THROAT.  Syn.  Sal  Pru- 
nf.ll.e.  Lapis  do.  Crystal  Mineral.  Prep. 
Melt  nitre,  and  when  it  flows  smooth,  pour  it  into 
moulds,  either  balls  or  cakes.  Prod.  50$. 

SALTS,  SMELLING.  Syn.  Sal  volatile 
oleosus.  Prep.  4. — Sesquicarbonate  of  ammonia 
1  lb.  ;  oil  of  lavender  3  oz. ;  grind  together,  and 
sublime  with  a  gentle  heat. — 2.  'Io  the  last  add, 
before  distillation,  oil  of  verbena  i  oz.  V  ery  fine. 

3.  Subcarbonate  of  potash  and  sal  ammoniac,  of 
each  >  powder,  add  leaves  of  Syrian  herb 
mastich  (marum  Syriacum)  fss  ;  alcohol  1J  pints,  I 


holding  in  solution  oil  of  cloves  3ss,  oil  of  nutmeg 
3ij,  oil  of  cinnamon  3j,  oils  of  sweet  marjoram, 
lemon,  and  orange,  of  each  3j ;  water  1  quart ;  dis¬ 
til  with  a  very  gentle  heat,  and  stop  the  process  as 
soon  as  the  liquid  that  rises  begins  to  dissolve  the 
salt.  Very  fragrant.— 4.  ( Extemporaneous .) — a. 
Sal  ammoniac  1  dr. ;  pure  potassa  3  dr. ;  grind 
together,  and  add  essence  of  lemon  15  drops. — b. 
Sesquicarbonate  of  ammonia,  bruised,  q.  s. ;  essen¬ 
tial  oil  a  few  drops  to  perfume. 

SALTING  AND  PICKLING.  (In  domes¬ 
tic  Economy.)  This  is  best  performed  by  well 
rubbing  the  meat  with  a  mixture  of  salt  2  lbs. ; 
saltpetre  2  oz. ;  and  moist  sugar  1 J  oz.,  till  every 
crevice  is  thoroughly  penetrated,  after  which  it 
should  be  set  aside  till  the  next  day,  when  it 
should  be  covered  with  fresh  salt  in  such  parts  as 
require  it.  It  may  then  be  advantageously  placed 
in  any  proper  vessel,  and  subjected  to  pressure,  ad¬ 
ding  a  little  fresh  salt  as  necessary,  and  turning  it 
daily  till  sufficiently  cured.  When  the  brine  as  it 
forms  is  allowed  to  drain  from  the  meat,  the  pro¬ 
cess  is  called  dry  salting  ;  but  when,  on  the  con¬ 
trary,  it  is  allowed  to  remain  on  it,  the  article  is 
said  to  be  wet  salted.  On  the  small  scale,  the  lat¬ 
ter  is  most  conveniently  performed  by  rubbing  the 
meat  with  salt,  Ac.,  as  above,  and  after  it  has  lain 
a  few  hours,  putting  it  into  a  pickle  formed  by  dis¬ 
solving  4  lbs.  of  salt,  ^  or  1  lb.  of  sugar,  and  2  oz.  of 
saltpetre  in  2  gallons  of  water.  This  pickling  liquor 
gets  weaker  by  use,  and  should  therefore  be  occa¬ 
sionally  boiled  down  a  little  and  skimmed,  at  the 
same  time  adding  some  more  of  the  dry  ingredients. 
***  The  sooner  meat  is  salted  after  being  killed 
tho  better,  as  it  then  possesses  considerable  absorb¬ 
ent  power,  which  it  gradually  loses  by  age.  On 
this  property  is  based  the  process  of  M.  Ganual  for 
the  preservation  of  animals  intended  for  food  in  a 
fresh  state.  This  operation  consists  in  injecting  a 
solution  of  chloride  of  aluminum,  at  10°  Baume, 
into  the  carotid,  by  means  of  a  syphon,  as  soon  as 
the  blood  ceases  to  flow  from  the  slaughtered  ani¬ 
mal  ;  both  extremities  of  the  jugular  vein  being 
previously  tied.  9  to  12  quarts  of  the  solution  are 
sufficient  for  an  ox.  When  the  animal  has  been 
well  bled,  and  the  injection  skilfully  performed,  it 
is  scarcely  perceptible  that  the  animal  has  under¬ 
gone  any  preparation.  The  injected  animal  is  cut 
up  in  the  usual  way  ;  and  when  intended  to  be 
eaten  within  2  or  3  weeks,  merely  requires  to  be 
hung  up  in  a  dry  situation  free  from  flies  ;  but  if  it 
is  to  be  kept  for  a  longer  period,  it  is  directed  to 
be  washed  with  a  mixed  solution  of  common  salt 
and  chloride  of  aluminum  at  10°  B.,  and  then 
simply  dried  and  packed  in  clean  air-tight  barrels, 
and  kept  in  a  cool,  dry  place.  If  the  air  cannot 
be  perfectly  excluded,  it  should  be  packed  in  dry 
salt,  not  for  the  purpose  of  preserving  it,  but  to 
prevent  the  vegetation  of  bissus ;  as  without  this 
precaution,  the  meat  becomes  musty,  from  ex¬ 
posure  and  the  action  of  moisture.  Meat  preserved 
by  this  process  may  be  kept  for  several  years,  and 
merely  requires  soaking  for  24  hours  in  water,  for 
the  purpose  of  swelling  its  pores,  to  give  it  the  ap¬ 
pearance  and  taste  of  fresh  incut,  fit  either  for 
roasting  or  boiling. 

SALVE.  A  name  indiscriminately  applied  by 

I  the  vulgar  to  any  consistent,  greasy  preparation. 

I  (See  Cerates,  Ointment,  &c.) 


SAR 


502 


SAU 


SALVE,  LIP.  Syn.  Ceratum  labiale.  Prep. 
— 1.  (White.)  Spermaceti  ointment  or  cerate  3 
oz. ;  finely-powdered  white  sugar  I  oz. ;  scent  q. 
s. ;  mix. — 2.  (Red.)  Spermaceti  ointment  i  lb.  ; 
alkanet  root  1  oz. ;  melt  together  till  sufficiently 
colored,  strain,  and  when  considerably  cooled,  add 
20  drops  of  oil  of  lavender,  or  3  drops  of  oil  of  rho¬ 
dium,  or  otto  of  roses,  or  1J  dr.  of  balsam  of  Peru. 

SANDAL  WOOD.  Syn.  Red  Sanders  Wood. 
Santal,  (Fr.)  Sandelholz,  (Ger.)  Lignum  san- 
tali  rubri  ;  Lignum  santalinum  rubrum,  (La.t.) 
The  wood  of  ptfcrocarpus  santalinus.  Wool  may 
be  dyed  a  carmine  red  by  dipping  it  alternately 
into  an  infusion  of  this  wood,  and  an  acidulous 
bath.  (Trommsdorff.)  Prepared  with  a  mordant 
of  alum  and  tartar,  and  then  dyed  in  a  bath  of 
sandal  wood  and  sumach,  it  takes  a  reddish  yel¬ 
low.  (Bancroft.)  The  coloring  principle  of  red 
sanders  wood  is  called  santaline,  and  may  be  ob¬ 
tained  as  a  reddish  resinous  mass  by  evaporating 
its  alcoholic  infusion,  or  by  digesting  the  rasped 
wood  in  ammonia  water,  and  precipitating  by  an 
acid.  Its  spirituous  solution  gives  a  rich  purple 
precipitate  with  protochloride  of  tin,  and  a  violet 
one  with  acetate  of  lead. 

SANDIVER.  Syn.  Sel  de  Verre.  Glass 
Gall.  FelVitri.  The  saline  scum  that  swims 
on  glass  when  first  made.  It  is  occasionally  used 
in  tooth  powders. 

SANGUINARIN.  Obtained  from  the  root 
of  sanguinaria  Canadensis  by  digesting  it  in  anhy¬ 
drous  alcohol,  precipitating  by  water  of  ammonia, 
washing  the  red  precipitate  in  water,  boiling  with 
water  and  animal  charcoal,  filtering,  and  digesting 
the  solid  portion  in  alcohol ;  this  solution  by  dis¬ 
tillation  yields  a  pearl- gray  or  yellowish  substance 
which  is  sanguinarin.  It  excites  sneezing,  and  is 
turned  red  by  acids. 

SANTONINE.  Prep.  Worm  seed  ( semen 
cynce)  4  parts  ;  slaked  lime  2  parts ;  alcohol  of 
90g,  20  parts  ;  digest,  evaporate  the  clear  liquid, 
dissolve  in  dilute  acetic  acid,  filter,  again  evapo¬ 
rate,  dissolve  in  10  parts  of  alcohol  at  80$,  and 
boil  with  some  animal  charcoal.  The  filtered 
liquid  deposites  colorless  crystals  of  santonine  as 
it  cools.  Tasteless,  inodorous,  fusible,  volatizable, 
soluble  in  ether  and  alcohol,  and  slightly  so  in 
water.  It  is  much  esteemed  as  “  a  tasteless 
worm,  medicine ,”  and  is  especially  adapted  to  re¬ 
move  lumbricales,  (large  round  worms.)  Dose. 
10  to  30  grs.  repeated  night  and  morning,  followed 
by  a  brisk  purge. — Lozenges  of  Santonine.  San¬ 
tonine  3j  ;  sugar  §v ;  tragacanth  3ss ;  all  in 
powder  ;  make  a  mass  with  water  and  divide 
into  144  lozenges.  Dose  for  a  child  5  to  10 
daily. 

SAPONINE.  A  white  non-crystallizable  sub¬ 
stance  obtained  by  the  action  of  alcohol  on  the 
root  of  saponaria  officinalis,  (soap  wort.)  It  is 
soluble  in  water,  and  the  solution  froths  strongly 
on  agitation.  The  smallest  quantity  of  the  powder 
causes  violent  sneezing.  By  the  action  of  acids 
and  alkalis  it  is  converted  into  a  white  powder 
termed  saponic  acid ,  which  is  soluble  in  alcohol. 

SARSAPARILLA.  Syn.  Radix  Sarz,e, 
(Lat.)  The  Jamaica,  red  Jamaica,  or  red- 
bearded  sarsaparilla,  is  the  variety  which  should 
alone  be  used  in  medicine.  This  kind  yields  33 
to  40g  of  its  weight  of  extract,  (Hennell,  Battley, 


Pope,)  and  contains  less  starchy  matter  than  the 
other  varieties.  It  is  distinguished  by  the  dirty 
orange-reddish  color  of  its  bark,  and  by  its  cold 
decoction  being  darkened,  but  not  rendered  blue 
by  a  solution  of  iodine.  Its  powder  has  also  a 
pale  reddish  brown  color.  The  other  varieties  of 
sarsaparilla,  viz. — the  Lisbon,  Lima,  Vera  Cruz, 
and  Honduras,  are  frequently  substituted  for  the 
Jamaica  by  the  fraudulent  druggist  in  the  prepara¬ 
tion  of  the  decoction  and  extracts  of  this  drug ; 
but  the  products  are  vastly  inferior  in  quantity, 
color,  taste,  and  medicinal  virtue.  Decoction  of 
sarsaparilla,  when  made  with  the  Honduras  root, 
is  very  liable  to  ferment  even  by  a  few  hours’  ex¬ 
posure  in  hot  weather.  I  once  saw  a  pan  holding 
3  hogsheads  of  the  strong  decoction,  that  had 
been  left  exposed  all  night,  in  as  active  a  state  of 
fermentation  as  a  gyle  of  beer  ;  it  bore  a  frothy 
head,  and  evolved  a  most  disagreeable  odor, 
that  was  not  wholly  removed  by  several  hours’ 
boiling. 

SARSAPARILLINE.  Syn.  Smilacin. 
Salseparin.  Paralline.  Pariglin.  Paralinic 
Acid.  A  white,  crystallizable,  odorless,  and  nearly 
tasteless  substance,  discovered  by  Palotta  and 
Folchi,  in  sarsaparilla.  It  is  best  obtained  by 
treating  the  bark  of  Jamaica  sarsaparilla  with  hot 
alcohol,  decoloring  the  solution  by  animal  char¬ 
coal,  and  repeatedly  dissolving  and  crystallizing 
the  impure  smilacin  that  deposites  as  the  liquid 
cools.  It  may  also  be  extracted  by  boiling  water. 
Water  holding  a  very  small  quantity  of  this  sub¬ 
stance  in  solution,  froths  considerably  on  agitation. 
This  is  especially  the  case  with  infusion  of  Ja¬ 
maica  sarsaparilla,  and  this  property  has  conse¬ 
quently  been  proposed  as  a  test  of  the  quality  of 
sarsaparilla  root.  Dose.  2  to  10  grs.  in  the  usual 
cases  in  which  the  root  is  given. 

SAUCES.  Prep. — 1.  (Anchovy.)  3  or  4  an¬ 
chovies,  chopped  ;  butter  3  or  4  oz. ;  water  2  oz. ; 
vinegar  2  tablespoon  fuls ;  flour  1  do. ;  stir  over 
the  fire  till  it  thickens,  then  rub  it  through  a 
coarse  hair-sieve. — 2.  (Chetney.  Quihi  do.)  Sharp 
apples,  pared  and  cored,  tomatoes,  salt,  brown 
sugar,  and  raisins,  of  each  8  oz. ;  red  chillies,  and 
powdered  ginger,  of  each  4  oz.  ;  garlic  and  sha¬ 
lotes,  of  each  2  oz. ;  pound  well,  add  vinegar  3 
quarts,  and  lemon  juice  1  do. ;  digest  with  fre¬ 
quent  agitation  for  a  month,  pour  off  nearly  all 
the  liquor,  and  bottle.  Used  for  fish  or  meat, 
either  hot  or  cold,  or  to  flavor  stews,  &c.  The 
residue  is  the  Chetney,  and  must  be  put  into  pots 
or  jars.  It  is  used  like  mustard. — 3.  (Fish.)  a. 
Port  wine  1  gallon  ;  mountain  1  quart ;  walnut 
ketchup  2  quarts  ;  anchovies  and  liquor  2  lbs. ;  8 
lemons  ;  36  shalotes  ;  scraped  horseradish  1£  lb. ; 
flour  of  mustard  8  oz. ;  mace  1  oz. ;  Cayenne 
q.  s. ;  boil  up  gently,  strain,  and  bottle. — b.  24 
anchovies ;  10  shalotes ;  scraped  horseradish  3 
spoonfuls  ;  mace  and  cloves,  of  each  i  oz. ;  2 
sliced  lemons ;  anchovy  liquor  8  oz. ;  water  1 
pint ;  Hock  or  Rhenish  wine  1  bottle ;  walnut 
ketchup  ^  pint ;  boil  to  2^  lbs.,  strain,  and  bottle. — 4. 
(Quin’s.)  a.  Walnut  pickle,  and  port  wine,  of 
each  1  pint ;  mushroom  ketchup  1  quart ;  an¬ 
chovies  and  shalotes,  chopped,  of  each  2  dozen ; 
soy  ^  pint ;  Cayenne  \  oz, ;  simmer  for  10  minutes, 
strain,  and  bottle. — b.  Walnut  pickle,  mushroom 
ketchup,  and  soy,  of  each  1  pint ;  chopped  cloves 


SCA 


503 


SEA 


of  garlic  and  anchovies,  of  each  1  dozen  ;  Cayenne 
and  braised  cloves,  of  each  1  dr.  As  last. — 5. 
(Sauce  Superlative.)  Port  wine  and  mushroom 
ketchup,  of  each  1  quart ;  walnut  pickle  1  pint ; 
pounded  anchovies  ^  lb. ;  lemon  peel,  minced 
shalotes,  and  scraped  horseradish,  of  each  2  oz. ; 
allspice  and  black  pepper,  bruised,  of  each  1  oz. ; 
Cayenne  pepper  and  bruised  celery  seed,  of  each  \ 
oz.,  (or  currie  powder  }  oz. ;)  digest  14  days,  strain, 
and  bottle. — 6.  (Tomato.)  Bruised  tomatoes  1 
gallon  ;  salt  £  lb. ;  in  3  days  press  out  the  juice, 
to  each  quart  add  shalotes  2  oz. ;  black  pepper  1 
dr. ;  boil  for  30  minutes,  strain,  add  mace,  all¬ 
spice,  ginger,  and  nutmegs,  of  each  \  oz.  ;  corian¬ 
der  seed  and  cochineal,  of  each  1  dr. ;  simmer 
gently  for  15  minutes,  strain,  cool,  and  bottle. — 7. 
(Sauce  Aristocratique.)  Green  walnut  juice, 
anchovies,  equal  parts  ;  cloves,  mace,  and  pimento, 
bruised,  of  each  1  dr.  to  every  pound  of  juice  ; 
boil  and  strain,  then  to  every  pint  add  1  pint  of 
vinegar,  £  pint  of  port  wine,  4  pint  of  soy,  and  a 
few  shalotes.  Let  the  whole  stand  for  a  few  days, 
and  decant  the  clear  liquor. — 8.  (Sauce  au  Roi.) 
Brown  vinegar  (good)  3  quarts ;  soy  and  walnut 
ketchup,  of  each  ^  pint ;  cloves  and  shalotes,  of 
each  £  doz. ;  Cayenne  pepper  1  oz.  ;  mix,  and  let 
them  6tand  for  14  days. — 9.  (Sauce  P iquante.) 
Soy  1  part  ;  port  wine  and  Cayenne,  of  each  2 
parts  ;  brown  vinegar  16  parts  ;  mix,  and  let  them 
stand  for  3  or  4  days  before  bottling. 

SAUR  KRAUT.  Prep.  Clean  white  cabbages, 
cut  them  into  small  pieces,  and  stratify  them  in  a 
cask  along  with  salt  and  a  few  juniper  berries 
and  caraway  seeds,  observing  to  pack  them  down 
as  hard  as  possible  with  a  wooden  rammer,  and  to 
cover  them  with  a  lid  pressed  down  with  a  heavy 
weight.  The  cask  should  be  placed  in  a  cold 
situation  as  soon  as  a  sour  smell  is  perceived. 
Much  used  by  the  northern  nations  of  Europe. 

SAUSAGES.  Fat  and  lean  of  pork  or  beef 
chopped  small,  flavored  with  spice,  and  put  into 
skins,  or  pressed  into  pots.  Crumb  of  bread  is  also 
frequently  added. 

SAVELOYS.  Prep.  Young  pork,  free  from 
bone  and  skin,  3  lbs. ;  salt  it  with  1  oz.  of  salt¬ 
petre,  and  i  lb.  of  common  salt  for  2  days ;  chop 
it  fine  ;  put  in  3  teaspoonfuls  of  pepper ;  1  doz. 
sage  leaves  chopped  fine,  and  1  lb.  of  grated 
bread  ;  mix  it  well,  fill  the  skins,  and  bake  them 
half  an  hour  in  a  slack  oven.  They  are  good 
either  hot  or  cold. 

SAVON ETTES,  (Fr.,  Wash-balls.)  Prep.  1. 
(Communes.) — a.  Soap  5  lbs. ;  starch  2  lbs. ; 
essence  of  orange  or  citron  1  oz. ;  eau  pour  la 
barbe  1  gallon  ;  beat  together,  and  form  into 
balls. — b.  Soap  shavings  5  lbs. ;  eau  de  citron  1 
quart ;  digest,  force  it  through  a  coarse  cloth,  add 
starch  2  lbs.,  and  essence  of  orange  or  citron  1 
oz. ;  mix  well.  As  last. — 2.  (Sand  balls.)  Soap 
and  silicious  sand,  of  each  1  lb. ;  perfume  (any) 
q.  s. — 3.  Soap  shavings  1  lb. ;  orange  flower  or 
rose  water  $  pint ;  mix,  and  when  sufficiently 
soft,  add  scent  q.  s.,  and  form  into  balls. 

SCAMMONY.  The  mass  of  the  scammony 
of  the  shops  is  adulterated.  The  following  re¬ 
ceipts  are  current  for  factitious  Smyrna  scam¬ 
mony: — 1.  Aleppo  scammony  1  lb.  ;  jalap  7  lbs. ; 
senna  and  charcoal,  of  each  2  lbs. ;  manna  6  lbs.  ; 
gamboge  4  lbs. ;  ginger  i  lb. ;  sirup  of  buckthorn, 


q.  s. — 2.  Jalap  2  lbs.  •,  senna,  Aleppo  scammony, 
and  gamboge,  of  each  8  oz. ;  charcoal  and  ginger, 
of  each  4  oz. ;  as  last. — 3.  Aleppo  scammony  1 
lb. ;  extract  of  jalap  5  lbs. ;  gum  guaiacum  and 
sago,  of  each  10  lbs. ;  ivory-black  4  lbs. ;  mix. 
These  imitations  may  be  detected  by  the  want  of 
the  resinous  fracture  of  true  scammony,  and  by 
their  inferior  solubility.  Sulphuric  ether  separates 
from  pure  scammony  fully  78#  of  resinous  matter 
dried  at  280°  F. ;  and  its  cold  decoction  is  neither 
rendered  blue  by  iodine,  nor  its  tincture  turned 
green  by  nitric  acid. 

SCARLET  DYE.  Proc.  (For  1  lb.  of  cloth.) 
Cream  of  tartar  1 J  oz. ;  water  q.  s. ;  boil  in  a 
block-tin  vessel,  and  when  dissolved,  add  solution 
of  tin  (made  by  dissolving  2  oz.  of  grain  tin  in  a 
mixture  of  1  lb.  each  of  nitric  acid  and  water, 
and  1J  oz.  of  sal  ammoniac)  1$  oz. ;  boil  for  3 
minutes,  then  introduce  the  cloth  and  boil  it  for 
2  hours  ;  drain  and  cool.  Next,  take  cream  of 
tartar  ^  oz. ;  water  q.  s. ;  boil,  and  add  powdered 
cochineal  1  oz. ;  boil  for  5  minutes,  then  gradually 
add  solution  of  tin  1  oz.,  stirring  well  all  the  time  ; 
lastly,  put  in  the  goods  and  dye  as  quickly  as  pos¬ 
sible.  (Poerner.) 

SCENTS,  POMATUM.  Prep.— 1.  (Cow¬ 
slip.)  Essence  of  bergamotte  1  lb. ;  essence  of 
lemon  ^  lb.;  oil  of  cloves  ^  lb.;  mix. — 2.  (Jon- 
quille.)  Essences  of  bergamotte  and  lemon,  of 
each,  8  oz. ;  oil  of  cloves  2  oz. ;  oils  of  sassafras 
and  orange,  of  each,  1  oz. ;  mix. — 3.  (Millejleur .) 
Essence  of  ambergris  4  oz. ;  essence  of  lemon  3 
oz.  ;  oil  of  cloves  and  English  oil  of  lavender,  of 
each,  2  oz. ;  essence  of  bergamotte  1  oz. ;  mix. 

SCHWARTZ’  DROPS.  Prep.  Barbadoes  tar 
f^j;  tincture  of  asafo?tida  f^iss  ;  mix.  Dose.  40 
drops  3  times  a  day  for  tapeworm. 

SCHEELE’S  GREEN.  Syn.  Arsenite  of 
Copper.  Prep.  Powdered  arsenious  acid  11  oz. ; 
carbonate  of  potash  2  lbs. ;  boiling  water  1  gal¬ 
lon  ;  dissolve,  filter,  and  add  the  solution,  grad¬ 
ually,  to  a  filtered  solution  of  2  lbs.  of  crystallized 
sulphate  of  copper  in  3  gallons  of  water,  as  long 
as  it  produces  a  grass-green  precipitate ;  well 
wash  with  warm  water  and  dry.  Prod.  1J  lb. 
A  very  fine  color.  Used  as  a  paint. 

SCILLITIN.  Syn.  Scillitina.  Scillitite. 
A  whitish,  resinous,  transparent,  bitter,  deliques- 
i  cent  substance,  obtained  from  squills.  It  is  soluble 
in  water,  alcohol,  and  acetic  acid,  and  is  purgative 
and  poisonous. 

SCUDAMORE'S  GOUT  LOTION.  Prep. 
Camphor’mixture  f  Jix ;  alcohol  f  Jiij ;  mix.  Ap¬ 
plied  on  rags  or  poultices,  adding,  for  the  former, 
enough  hot  water  to  warm  it. 

SCURVY.  Syn.  Scorrutus.  The  treatment 
of  ordinary  cases  of  this  disease  mainly  consists  in 
!  employing  a  diet  of  fresh  animal  and  green  vege- 
table  "food,  and  mild  ale,  beer,  or  lemonade,  as 
beverages,  scrupulously  avoiding  salted  and  dried 
I  meat. 

SEA  SICKNESS.  The  most  effectual  pre¬ 
ventive  is  the  horizontal  position.  M  hen  there  is 
■  much  pain,  a  few  drops  of  laudanum  may  be  ta¬ 
ken,  or  an  opium  plaster  applied  over  the  region 
of  the  stomach.  Persons  should  put  their  stomach 
and  bowels  in  proper  order  by  the  use  ot  mild 
aperients,  and  an  emetic  if  required,  before  pro¬ 
ceeding  to  sea,  when  it  will  generally  be  found, 


SEN 


504 


SHR 


that  a  glass  of  warm  weak  brandy  and  water,  to 
which  15  or  20  drops  of  laudanum,  or  still  better 
1  or  2  drops  of  creosote  have  been  added,  will  ef¬ 
fectually  prevent  any  disposition  to  sea  sickness, 
provided  excess  in  eating  and  drinking  is  at  the 
same  time  avoided. 

SEBACIC  ACID.  (From  sebum,  suet.)  Prep. 
Distil  fat,  oil,  or  suet,  in  an  earthen  retort,  and 
treat  the  product  with  hot  water  as  long  as  that 
liquid  deposites  any  thing  on  cooling ;  wash  the 
crystals  in  cold  water,  and  crystallize  from  hot 
water,  repeating  the  process  till  the  crystals  be¬ 
come  colorless.  Volatile,  light,  pearly  scales,  re¬ 
sembling  benzoic  acid.  With  the  bases  it  forms 
salts  called  sebates.  It  is  very  soluble  in  hot  wa¬ 
ter,  ether,  and  alcohol. 

SEDATIVE.  Syn.  Sedativus.  (Lat.,  from 
sedo,  to  ease  or  assuage.)  Medicine  that  dimin¬ 
ishes  the  animal  energy  without  destroying  life  : 
opium,  henbane,  and  several  of  the  neutral  salts 
and  acids,  are  sedatives. 

SELENIUM.  (From  XiXvi’i?,  the  moon.)  A 
chemical  element  discovered  by  Berzelius  in  1818. 

Prep.  (Magnus.)  Native  sulphuret  of  selenium  i 
1  part ;  binoxide  of  manganese  8  parts ;  expose  | 
the  mixture  to  a  low  red  heat  in  a  glass  retort,  the 
beak  of  which  dips  in  water. 

Props.,  tyc.  A  brittle  opaque  substance,  having 
somewhat  the  appearance  of  lead,  when  in  mass, 
but  forming  a  deep  red  powder ;  sp.  gr.  4'30  to 
4-32 ;  softens  at  212°  ;  fuses  at  220°  ;  boils  at 
650°.  With  the  metals  it  forms  compounds  called 
seleniurets. — Oxide  of  selenium  is  a  gaseous  sub¬ 
stance  obtained  by  heating  selenium  in  a  vessel  of 
air,  and  washing  the  product  with  water. — Sele- 
nious  acid  may  be  obtained  by  digesting  selenium 
in  aqua  regia  or  nitric  acid,  and  evaporating  to 
dryness.  It  may  be  sublimed  unchanged,  is  solu¬ 
ble  in  water  and  alcohol,  and  forms  salts  with  the 
bases,  termed  selenites. — Selenic  acid  is  best  ob¬ 
tained  by  fusing  selenium  or  seleniuret  of  lead 
along  with  nitrate  of  soda  or  potassa,  acting  on 
the  fused  mass  with  wafer,  filtering,  boiling  briskly 
to  throw  down  the  seleniate  of  soda,  cooling  to 
separate  the  nitrate  of  soda,  and  repeating  the 
process  until  all  the  former  salt  is  separated.  The 
seleniate  of  soda  is  then  decomposed  by  nitrate  of 
lead,  and  after  well  washing  the  precipitate,  it  is 
decomposed  by  sulphurated  hydrogen,  when  a  so¬ 
lution  of  selenic  acid  is  obtained.  It  is  a  colorless 
liquid,  and  forms  salts  called  seleniates. — Seleniu- 
reted  hydrogen  ( hydroselenic  acid)  is  obtained  by 
the  action  of  dilute  sulphuric  acid  on  the  proto- 
seleniuret  of  iron,  manganese,  or  potassium.  It  is 
a  colorless  gas,  freely  absorbed  by  water.  Its 
most  remarkable  property  is  its  power  of  irritating 
the  nose,  exciting  catarrhal  symptoms,  and  de¬ 
stroying  the  sense  of  smell.  This  has  led  to  the 
suggestion  by  Dr.  Prout,  that  the  evolution  of  this 
substance  by  volcanoes,  and  its  diffusion  through 
the  atmosphere,  may  be  the  cause  of  certain  forms 
of  the  epidemic  disorder  called  influenza. — Sul¬ 
phuret  and  phosphoret  of  selenium  are  made  by 
simply  fusing  their  elements  together. 

SENEGINE.  Syn.  Polygaline.  Polygalic 
Acid.  A  white  odorless  powder  discovered  by 
Gehlin  in  the  bark  of  seneka  root,  ( Polygala  Se¬ 
nega.)  It  is  a  powerful  errhine  and  poison.  It  is 
volatile,  and  soluble  in  water  and  alcohol. 


SEPIA.  The  ink  of  the  cuttle  fish.  1  part  is 
capable  of  making  1000  parts  of  water  nearly 
opaque.  The  dried  native  sepia  is  prepared  for 
artists  by  boiling  it  for  a  short  time  in  a  weak  lye 
of  caustic  alkali,  precipitating  by  an  acid,  and 
well  washing  the  precipitate,  and  drying  it  by  a 
gentle  heat.  A  fine  brown  color.  Used,  like  In¬ 
dian  ink,  by  artists. 

SEVUM,  PREPARED.  Mould  candles,  at 
least  2  years  old,  melted  by  a  very  gentle  heat 
and  strained  from  the  wicks.  (Pharm.  Journal.) 
Used  to  make  mercurial  ointment.  Triturated 
with  8  to  12  times  its  weight  of  quicksilver,  it  ex¬ 
tinguishes  the  globules  in  less  than  a  quarter  of  an 
hour.  ***  The  magnetic  adeps  sold  for  the  same 
purpose,  is  made  by  pouring  melted  lard,  in  a 
small  stream,  into  cold  wTater,  placing  the  thin 
fragments  thus  obtained  in  a  sieve  covered  with 
paper,  or  other  suitable  apparatus,  and  exposing  it 
to  the  air  for  3  or  4  months.  (Guibourt.)  Speedily 
“  kills”  30  or  40  times  its  weight  of  silver.  “  Fresh 
lard  reduced  by  oil  of  almonds,  or  a  gentle  warmth, 
to  the  consistence  of,a  thick  cream,  will  extinguish 
7  or  8  times  its  weight  of  running  mercury.”  (Ann. 
de  Chim.) 

SHERBET.  (Arab.)  A  cooling  drink  used  in 
the  East,  prepared  with  the  juices  of  fruit  and 
water,  variously  sweetened  and  flavored. 

SHOEMAKER’S  BLACK.  A  solution  of 
copperas  in  water.  Rubbed  on  leather  it  turns 
black. 

SHOT  METAL.  Lead  1000  parts ;  arsenic  3 
parts:  or  if  the  lead  is  coarse,  6  to  8  parts. 

SHRUB.  A  species  of  concentrated  cold  punch. 
Prep.  I.  ( Brandy  Shrub.)  a.  Brandy  1  gallon  ; 
orange  and  lemon  juice,  of  each  1  pint ;  peels  of 
2  oranges  ;  do.  of  1  lemon  ;  digest  for  24  hours, 
strain,  and  add  white  sugar  4  lbs.,  dissolved  in  wa¬ 
ter  5  pints,  b.  Brandy  at  proof  34  gallons  ;  essen¬ 
tial  oils  of  oranges  and  lemons,  of  each  1  oz.,  dis¬ 
solved  in  rectified  spirit  1  quart ;  good  lump  sugar 
300  lbs. ;  dissolved  in  water  20  gallons  ;  mix  well 
by  rummaging,  and  gradually  and  cautiously  add 
of  a  solution  of  tartaric  acid  in  water,  or  of  Seville 
orange  juice  q.  s.  to  produce  a  pleasant  but  scarce¬ 
ly  perceptible  acidity  ;  next  “  rummage”  well  for 
15  minutes,  add  water  to  make  the  whole  meas¬ 
ure  exactly  100  gallons,  and  again  “  rummage” 
well  for  half  an  hour;  lastly,  bung  down  loosely; 
in  10  or  12  days  it  will  usually  be  sufficiently 
brilliant  to  be  racked.  This  is  66  u.  p. 

II.  ( Rum  Shrub.)  As  the  last,  but  substituting 
rum  for  brandy. 

III.  (Punch  Shrub.)  Concentrated  punch,  made 
with  equal  parts  of  spirit  and  water.  Used  to 
make  punch. 

IV.  (Lemonade  Shrub.)  Concentrated  lemon¬ 
ade.  Used  to  make  lemonade  or  lemon  sherbet. 

Remarks.  Rum  shrub  is  the  kind  in  the  great¬ 
est  demand,  and  that  having  a  slight  preponder¬ 
ance  of  the  orange  flavor  is  the  most  esteemed.  If 
wholly  flavored  with  lemon,  it  is  apt  to  acquire  a 
kind  of  “  dead”  or  “  musty”  flavor  by  long  keep¬ 
ing.  The  substitution  of  a  few  gallons  of  brandy 
for  a  portion  of  the  rum,  or  the  addition,  after 
racking,  of  about  1  oz.  each  of  bruised  bitter  al¬ 
monds,  cloves,  and  cassia,  the  peels  of  a  dozen  or  15 
oranges,  and  a  “  thread'’’  of  the  essences  of  am¬ 
bergris  and  vanilla,  renders  it  delicious.  *#*  I 


SIL 


505 


SIL 


have  employed  the  above  formulae  for  the  manu¬ 
facture  of  some  score  hogsheads  of  shrub,  which 
have  been  highly  admired  in  the  wholesale 
trade. 

SIGHS  OF  LOVE.  Prep.  a.  Spirit  at  18° 
B.  1  gallon ;  white  sugar  4  lbs.,  dissolved  in  water 
£  galldn ;  mix,  perfume  with  otto  of  roses,  and 
color  to  a  pale  pink  with  cochineal,  b.  As  last, 
but  dissolve  the  sugar  in  rose  water,  and  omit  the 
otto.  A  pleasant  cordial. 

SIGNATURES,  FAC-SIMILES  OF.  Proc. 
Write  your  name  on  a  piece  of  paper,  and  while 
the  ink  is  wet,  sprinkle  over  it  some  finely-pow¬ 
dered  gum  arabic,  then  make  a  rim  round  it,  and 
pour  on  it  some  fusible  alloy  in  a  liquid  state.  Im¬ 
pressions  may  be  taken  from  the  plates  formed  in 
this  way,  by  means  of  printing  ink  and  the  cop¬ 
perplate  press. 

SILICA.  Prep.  Levigated  porcelain,  plaster 
of  Paris,  and  iron  filings,  equal  parts ;  mix,  and 
make  them  into  a  paste  with  the  thickest  quick¬ 
drying  copal  varnish.  Used  to  fill  hollow  teeth. 

SILICA.  Syn.  Silicic  Acid.  Silex.  Sili- 
Cious  Earth.  (From  silex,  a  flint,  or  a  peb¬ 
ble.)  The  earth  of  flints,  and  the  basis  of  glass 
and  all  silicious  minerals. 

Prep.  1.  Heat  quartz  or  rock  crystal  to  red¬ 
ness,  plunge  it  into  cold  water,  dry,  and  powder. 
Insoluble.  2.  Powdered  quartz,  as  last,  1  part ; 
carbonate  of  potash  3  parts  ;  fuse  together.  This 
substance  ( soluble  glass )  dissolves  in  water,  form¬ 
ing  a  true  solution,  ( liquor  of  flints,  silicum 
liquor,)  from  which  concentrated  acids  throw  down 
a  gelatinous  hydrate,  of  silicic  acid. 

SILICO-FLUORIDES.  Double  fluorides, 
formed  by  precipitating  or  saturating  silico-hydro- 
fluoric  acid  with  the  bases.  (See  Fluosilicic 
Acid.) 

SILICON.  Syn.  Silicium.  The  combustible 
base  of  silica.  It  was  first  procured  by  Berzelius 
in  1824,  by  the  action  of  potassium  on  fluosilicic 
acid ;  but  it  is  more  conveniently  obtained  from 
the  double  fluoride  of  silicon  and  potassium  or  so¬ 
dium,  previously  dried  at  nearly  a  red  heat.  This 
substance,  gently  heated  with  potassium  in  a  glass 
tube,  and  the  resulting  compound  washed  with 
water,  yields  silicon  under  the  form  of  a  dark 
brown  powder.  It  dissolves  in  a  mixture  of  nitric 
and  fluoric  acids,  and  burns  or  explodes  when 
heated  with  the  hydrates  and  carbonates  of  the 
alkalis.  It  is  permanent  in  the  air,  even  when 
heated. 

SILKS.  No  silks  look  well  after  washing, 
however  carefully  it  be  done,  and  this  method 
should  therefore  never  be  resorted  to,  but  from  ab¬ 
solute  necessity.  It  is  recommended  to  sponge 
faded  silks  with  warm  water  and  soap,  then  to  rub 
them  with  a  dry  cloth  on  a  flat  board,  after  which 
to  iron  them  on  the  inside  with  a  smoothing  iron. 
Sponging  with  spirits  will  also  improve  old  black 
silks.  The  ironing  may  be  done  on  the  right  side, 
with  thin  paper  spread  over  them  to  prevent 
glazing. 

SILLABUB.  Prep.  Grate  oft’  the  peel  of  a 
lemon  with  lump-sugar,  and  dissolve  the  sugar  in 
f  of  a  pint  of  wine ;  add  the  juice  of  £  a  lemon,  | 
and  ^  of  a  pint  of  cream  ;  beat  the  whole  together  ■ 
until  of  a  proper  thickness,  and  then  put  it  into 
glasses.  ***  Milk  1  pint  is  often  substituted  for  I 
64 


cream,  and  cider  or  perry  for  wine.  Grated  nut¬ 
meg  is  often  added.  When  “  whipt”  to  a  froth  it 
is  called  “  whipt  sillabub.” 

SILVER.  Syn.  Silber,  (Ger.)  Argent,  (Fr.) 
Argentum,  ( Lat .)  Diana  ;  Luna,  (Ale.)  This 
metal,  like  gold,  appears  to  have  been  as  much 
valued  in  the  most  remote  ages  of  antiquity  of 
which  we  have  any  record,  as  at  the  present  day. 
It  is  procured  from  its  ores  chiefly  by  amalgama¬ 
tion  and  cupellation.  Its  sp.  gr.  is  10-474,  and 
melting-point  1873°,  (Daniell,)  or  bright  redness. 
It  is  soluble  in  nitric  acid,  and  in  sulphuric  acid  by 
the  aid  of  heat.  Refined  Silver  (Argentum  Cu- 
pellatum)  is  silver  that  has  passed  the  cupel.  (See 
Assaying)  Pure  Silver  is  obtained  by  placing  a 
copper  rod  in  a  solution  of  the  nitrate,  digesting 
the  precipitate  in  caustic  ammonia,  and  washing 
with  water;  or  by  boiling  recently  precipitated 
and  still  moist  chloride  of  silver  in  a  bright  iron 
vessel  along  with  water.  Silver  leaf  (Argen¬ 
tum  foliatum)  is  used  by  dentists,  and  for  silver¬ 
ing.  It  is  only  T0  ,/0  „  0th  of  an  inch  thick.  Sil¬ 
ver  shells  are  used  by  artists,  and  are  made  like 
gold  shells.  Silver  dust  (Crocus  argenti)  is  pure 
pulverulent  silver  obtained  as  above,  and  used  by 
japanners. 

Pur.,  Tests,  <f-c.  “  Entirely  soluble  hi  diluted 
nitric  acid.  This  solution,  treated  with  an  excess 
of  muriate  of  soda,  gives  a  white  precipitate  en¬ 
tirely  soluble  in  ammonia  water,  and  a  fluid  which 
is  not  affected  by  sulphureted  hydrogen.”  (P.  E.) 
The  nitric  Solution  of  silver  gives, — 1.  A  white 
curdy  precipitate  (chloride  of  silver)  with  muri¬ 
atic  acid,  soluble  in  ammonia  and  insoluble  in  ni¬ 
tric  acid,  and  blackened  by  exposure  to  light. 
2.  It  gives  white  precipitates  with  solutions  of  the 
alkaline  carbonates,  oxalates,  and  prussiates.  3.  It 
gives  yellow  precipitates  with  the  alkaline  arsen- 
ites  and  phosphates.  4.  With  the  arseniates,  red 
precipitates.  5.  With  the  fixed  alkalis,  brown 
precipitates.  6.  With  sulphureted  hydrogen,  a 
black  powder,  and, — 7.  With  phosphorus  and  me¬ 
tallic  copper,  pure  silver. 

SILVER,  CHLORIDE  OF.  Syn.  Argenti 
Ciiloridum.  Prep.  Precipitate  a  solution  of  chlo¬ 
ride  of  silver  by  dilute  muriatic  acid ;  wash  and 
dry  in  the  shade.  Dose.  3  grs. 3  or  4  times  daily; 
in  epilepsy,  chronic  dysentery,  diarrhoea,  Ac. 
(Dr.  Perry.) 

SILVER,  CYANIDE  OF.  Syn.  Hydrocy- 
anate  of  Silver.  Cyanodide  of  do.  Argentum 
Zootinicum.  (See  Cyanide  of  Silver.) 

SILVER,  FULMINATING.  Syn.  Argen¬ 
tum  Fulminans.  Fulminate  of  Silver.  Prep. 

I.  Digest  oxide  of  silver  (recently  precipitated,  and 
dried  by  pressure  between  bibulous  paper)  in  con¬ 
centrated  liquor  of  ammonia  for  12  or  15  hours, 
pour  off  the  liquid,  and  cautiously  dry  the  black 
powder  in  the  air.  The  decanted  ammonia,  when 
gently  heated,  yields,  on  cooling,  small  crystals, 
which  possess  a  still  more  formidable  power  of  det¬ 
onation,  and  will  scarcely  bear  touching,  even 
while  under  the  liquid. 

II.  Dissolve  chloride  of  silver  in  liquor  of  ammo¬ 
nia,  cautiously  add  fragments  of  pure  potassa,  and 
when  effervescence  ceases,  decant,  and  wash  and 
dry  the  powder.  Inferior. 

III.  (Brunatelli’s.)  Silver  1  part;  nitric  acid 
(sp.gr.  1-36  to  1-38)  10  parts ;  dissolve  at  a  gentle 


SI  I 


506 


SIL 


heat,  and  add  the  solution  to  alcohol  of  85§,  20 
parts ;  apply  a  gentle  heat  till  the  liquid  begins  to 
boil,  then  remove  it  from  the  fire,  and  set  it  aside 
to  cool ;  the  fulminate  of  silver  is  deposited  in  lus¬ 
trous,  snow-white,  acicular  crystals,  and  when 
washed  and  dried,  equals  in  weight  the  silver  em¬ 
ployed.  (Liebig.) 

Remarks.  This  compound  is  exploded  by  the 
slightest  friction  or  percussion  ;  and  should  there¬ 
fore  be  only  made  in  very  small  quantities  at  a 
time,  and  handled  with  great  caution.  Its  explo¬ 
sive  powers  are  tremendous ;  in  fact,  it  can  hardly 
be  handled  with  safety,  even  in  the  moist  state. 
Many  frightful  accidents  have  happened  from  the 
spontaneous  explosion  of  this  substance.  1  or  2 
grains  are  the  most  that  can  be  exploued  with 
safety. 

SILVER,  GERMAN.  Syn.  Nickel  Silver. 
Albata.  White  Copper.  Prep.  1.  (Gersdorff.) 
Nickel  and  zinc,  of  each  1  part ;  copper  2  parts. 
Very  fine.  2.  (Gersdorff!)  Nickel  25  parts ;  zinc 
20  do. ;  copper  60  do.  Used  for  rolling.  3.  (Gers- 
dorffl)  Nickel  and  zinc,  of  each  20  parts ;  copper 
60  do. ;  lead  3  do.  For  castings.  4.  (Gersdorff.) 
To  either  of  the  above  add  2  to  3§  of  white  sheet 
iron.  5.  (Keferstein.)  Copper  40J  parts ;  nickel 
31J  do. ;  zinc  25J  do.;  iron  2^  do.  This  resem¬ 
bles  the  genuine  German  silver  made  from  the  ore 
of  Hildburghausen,  as  well  as  Pakfong,  as  ana¬ 
lyzed  by  Dr.  Fyfe.  6.  (Keferstein.)  Nickel  and 
zinc,  of  each  7  parts ;  copper  5  do.  This  is  the 
composition  of  the  Chinese  white  copper,  Tute- 
nag  or  Pakfong.  7.  Nickel  15  parts;  copper 21 
do.  ;  zinc  28  do.  Malleable,  resembles  the  Chi¬ 
nese  pakfong.  ***  All  the  above  are  used  as  sub¬ 
stitutes  for  silver.  , 

SILVER,  IODIDE  OF.  Syn.  Argenti  Iodi- 
dum.  Prep.  Precipitate  a  solution  of  nitrate  of 
silver  by  another  of  iodide  of  potassium.  Green¬ 
ish  yellow  ;  insoluble  in  water  and  ammonia.  Used 
in  some  of  the  French  hospitals. 

SILVER,  NITRATE  OF.  Syn.  Argenti 
Nitras.  Prep.  (P.  L.)  Pure  silver  §iss ;  nitric 
acid  f^j  ;  diluted  with  water  f  §ij  ;  dissolve  by  the 
heat  of  a  sand-bath,  evaporate  till  ebullition  ceases 
and  the  water  is  expelled,  then  pour  it  into  (iron) 
moulds.  In  this  state  it  forms  the  Lunar  Caustic 
( Causticum  Lunare,  Argenti  Nitras  Fusum,  Ar¬ 
gentum  Nitratum)  of  the  shops;  but  when  the 
solution  is  cautiously  evaporated  and  crystallized, 
it  forms  colorless,  transparent,  rhombic  prisms, 
(Argenti  Nitratis  Crystalli ;  Crystalli  Lunares.) 

Remar ks.  Pure  nitrate  of  silver  is  entirely  soluble 
in  water,  yielding  a  colorless  solution,  from  which 
metallic  silver  is  precipitated  by  a  piece  of  bright 
copper.  The  fused  nitrate  is  originally  white,  but 
is  darkened  by  exposure  to  light  and  contact  with 
organic  matter.  “  29  grs.  dissolved  in  f  gj  of  wa¬ 
ter  acidulated  with  nitric  acid,  precipitated  by  a 
solution  of  9  grs.  of  muriate  of  ammonia,  briskly 
agitated  for  a  few  seconds,  and  then  allowed  to 
rest  a  little  ;  yields  a  clear  supernatant  liquor, 
which  is  still  precipitable  by  more  of  the  test.” 
(P.  E.)  Dose.  One-sixth  of  a  grain  gradually  in¬ 
creased,  2  or  3  a  day,  made  into  a  pill  with  crumb 
of  bread,  in  chorea,  epilepsy,  &c.  Its  continued 
use  colors  the  skin.  It  is  also  used  externally. 
Antidote.  A  solution  of  common  salt,  emetics,  and 
demulcents. 


SILVER,  OXIDE  OF.  Syn.  Argenti  Oxy- 
dum.  Prep.  Precipitate  a  solution  of  nitrate  of 
silver  by  lime  water,  ora  solution  of  potassa  ;  wash 
and  dry  in  the  shade  at  a  gentle  heat.  Olive- 
brown,  darkened  by  light.  Dose.  ^  gr.  in  epi- 
lepsy,  gastralgic  irritations,  Ac.  It  is  much  used 
in  France. 

SILVER,  POWDER  OF.  Syn.  Argenti 
Pulvis.  Prep.  Heat  the  oxide  to  a  dull  red  in  a 
porcelain  crucible,  cool,  triturate  in  an  agate  mor¬ 
tar,  and  pass  it  through  a  fine  sieve.  Both  this 
and  the  last  are  used  at  the  hospital  of  Mont¬ 
pellier. 

SILVER,  SULPHATE  OF.  Syn.  Argenti 
Sulphas.  Prepared  by  dissolving  silver  in  sulphu¬ 
ric  acid  containing  one-tenth  of  nitric  acid  ;  or  by 
precipitating  a  solution  of  the  nitrate  by  another 
of  sulphate  of  soda.  It  dissolves  in  80  parts  of 
hot  water,  and  falls  in  small  needles  as  the  solu¬ 
tion  cools. 

SILVER,  SULPHURET.  Prepared  by  pass¬ 
ing  sulphureted  hydrogen  through  a  solution  of 
nitrate  of  silver. 

SILVERING  OF  METALS.  The  art  of 
covering  the  surface  of  bodies  with  a  thin  coating 
of  silver. 

Proc.  I.  (Leaf  Gilding.)  This  is  performed 
with  leaf  silver  in  the  way  described  at  p.  334,  for 
Gilding  of  Polished  Metals. 

II.  (Cold  Silvering.)  Mix  1  part  of  chloride 
of  silver  with  3  parts  of  pearlash,  1J  parts  of  com¬ 
mon  salt,  and  1  part  of  whiting,  and  well  rub  the 
mixture  on  the  surface  of  brass  or  copper,  (previ¬ 
ously  well  cleaned,)  by  means  of  a  piece  of  soft 
leather,  or  a  cork  moistened  with  water  and  dip¬ 
ped  into  the  powder.  1  part  of  precipitated  silver 
powder,  mixed  with  2  parts  each  of  cream  of  tar¬ 
tar  and  common  salt,  may  also  be  used  in  the 
same  way.  When  properly  silvered  the  metal 
should  be  well  washed  in  hot  water  slightly  alka¬ 
lized,  and  then  wiped  dry. 

III.  (By  the  electrotype.)  M.  de  Ruolz  per¬ 
forms  this  by  means  of  a  solution  of  oxide  of  sil¬ 
ver  in  cyanide  of  potassium,  in  the  way  described 
in  the  article  Voltaic  Gilding.  Citrate  of  silver 
has  also  been  used  with  advantage. 

***  Leather,  paper,  wood,  &c.,  are  silvered 
with  silver  leaf  by  a  similar  process  to  that  em¬ 
ployed  in  gilding  them. 

SILVERING  OF  GLASS.  Proc.  I.  Mirrors 
are  silvered  as  follows : — A  sheet  of  tin  foil  corre¬ 
sponding  to  the  size  of  the  plate  of  glass  is  evenly 
spread  on  a  perfectly  smooth  and  solid  marble 
table,  and  every  wrinkle  on  its  surface  is  carefully 
rubbed  down  with  a  brush ;  a  portion  of  mercury 
is  then  poured  on,  and  rubbed  over  the  foil  with  a 
clean  piece  of  soft  woollen  stuff,  after  which  two 
rules  are  applied  to  the  edges,  and  mercury  poured 
on  to  the  depth  of  a  crown  piece,  when  any  oxide 
on  the  surface  is  carefully  removed,  and  the  sheet 
of  glass,  perfectly  clean  and  dry,  is  slid  along  over 
the  surface  of  the  liquid  metal,  so  that  no  air,  dirt, 
or  oxide,  can  possibly  either  remain  or  get  between 
them.  When  the  glass  has  arrived  at  its  proper 
position,  gentle  pressure  is  applied,  and  the  table 
sloped  a  little  to  carry  off  the  waste  mercury,  after 
which  it  is  covered  with  flannel,  and  loaded  with 
heavy  weights ;  in  24  hours  it  is  removed  to  a 
wooden  table  and  further  slanted,  and  this  position 


SIR 


507 


SIR 


is  progressively  increased  during  a  month,  till  it 
becomes  perpendicular. 

II.  ( Drayton's  Patent.)  Proc.  A  mixture  is 
first  made  of  coarsely-pulverized  nitrate  of  silver 
1  oz.  ;  spirits  of  hartshorn  i  oz.,  and  of  water  2  oz. ; 
which,  after  standing  for  24  hours,  is  filtered,  (the 
deposite  upon  the  filter,  which  is  silver,  being  pre¬ 
served,)  and  an  addition  is  made  thereto  of  spirit, 
(by  preference,  spirit  of  wine,)  at  60°  above  proof, 
or  naphtha  3  oz. ;  from  20  to  30  drops  of  oil  of 
cassia  are  then  added  ;  and,  after  remaining  for 
about  6  hours  longer,  the  solution  is  ready  for  use. 
The  glass  to  be  silvered  is  well  cleaned  and  pol¬ 
ished,  placed  in  a  horizontal  position,  a  wall  of 
putty,  or  other  suitable  material,  formed  around  it, 
and  the  solution  poured  over  it  to  the  depth  of 
from  J  to  i  inch  ;  from  6  to  12  drops  of  a  mixture 
of  oil  of  cloves  and  spirit  of  wine  (in  the  proportion 
of  1  part,  by  measure,  of  oil  of  cloves,  to  3  of  spirit 
of  wine)  are  next  dropped  into  it,  at  different  places  ; 
or  the  diluted  oil  of  cloves  may  be  mixed  with  the 
solution  before  it  is  poured  upon  the  glass.  The 
more  oil  of  cloves  used,  the  more  rapid  will  be  the 
deposition  of  the  silver ;  but  the  patentee  prefers 
that  it  should  occupy  about  2  hours.  When  the 
required  deposite  has  been  obtained,  the  solution  is 
poured  off ;  and  as  soon  as  the  silver  on  the  glass 
is  perfectly  dry,  it  is  varnished  with  a  composition 
formed  by  melting  together  equal  quantities  of 
beeswax  and  tallow.  The  solution,  after  being 
poured  off;  is  allowed  to  stand  for  3  or  4  days  in  a 
close  vessel ;  as  it  still  contains  silver,  and  may 
be  again  employed  after  filtration,  and  the  addition 
of  a  sufficient  quantity  of  fresh  ingredients  to  sup¬ 
ply  the  place  of  those  which  have  been  used.  The 
patentee  states,  that,  by  experiment,  he  has  ascer¬ 
tained  that  about  18  grains  of  nitrate  of  silver  are 
used  for  each  square  foot  of  glass ;  but  the  quan¬ 
tity  of  spirit  varies  somewhat,  as  its  evaporation 
depends  upon  the  temperature  of  the  atmosphere, 
and  the  duration  of  the  process.  If  the  glass  be 
placed  in  an  inclined,  or  even  a  vertical  position, 
and  the  surfaco  covered  over,  leaving  a  narrow 
space  for  the  solution  between  the  surface  of  the 
glass  and  the  cover,  which  fits  close,  then,  by  using 
spirit  without  water  in  the  mixture,  the  object  will 
be  accomplished.  By  the  addition  of  a  small 
quantity  of  oil  of  caraway  or  thyme,  the  color  of 
the  silver  may  be  varied.  (Newton's  Journal.) 
This  method  seems  likely  to  supersede  all  others 
for  silvering  mirrors,  and  the  backs  of  diamonds 
and  pastes. 

SIRUP.  Syn.  Sirop;  Syrop,  (Fr.)  Syrupus, 

( Lat .,  from  serab,  Arab.,  a  potion .)  A  thick  solution 
of  sugar  in  water,  either  simple,  flavored,  or  medi¬ 
cated.  In  the  preparation  of  sirups  care  should  be 
taken  to  employ  the  best  refined  sugar,  as  they 
will  thus  be  rendered  less  liable  to  spontaneous  de¬ 
composition,  and  if  made  with  distilled  water,  or 
filtered  rain  water,  will  be  perfectly  transparent, 
without  the  trouble  of  clarification.  When  the 
latter  operation  is  required,  it  should  be  conducted 
in  the  manner  described  at  article  Capillaire. 
When  vegetable  solutions  enter  into  the  composi¬ 
tion  of  sirups,  they  should  be  rendered  perfectly 
transparent  by  filtration  or  clarification,  before  be¬ 
ing  added  to  the  sugar.  In  general,  2  lbs.  (av.) 
will  be  required  to  every  imperial  pint  of  water  or  ^ 
thin  aqueous  fluid  to  make  a  sirup  of  a  proper  con-  j 


sistence  or  density,  which  will  allow  for  the  por¬ 
tion  that  is  lost  by  evaporation  during  the  process. 
It  is  proper  to  employ  as  little  heat  as  possible,  as 
a  solution  of  sugar,  even  when  kept  at  the  temper¬ 
ature  of  boiling  water,  undergoes  slow  decomposi¬ 
tion.  A  good  plan  is  to  pour  the  water  (cold)  on 
the  sugar,  and  to  let  the  two  lie  together  for  a  few 
hours,  occasionally  stirring,  and  then  to  apply  a 
gentle  heat  (preferably  that  of  steam  or  a  water- 
bath)  to  finish  the  solution.  Some  persons  (falsely) 
deem  a  sirup  ill  prepared  unless  it  has  been  allowed 
to  boil ;  but  if  this  method  be  adopted,  the  ebulli¬ 
tion  should  be  only  of  the  gentlest  kind,  ( simmer¬ 
ing, )  and  should  be  checked  after  the  lapse  of  1  or 
2  minutes.  If  it  be  desired  to  thicken  a  sirup  by 
boiling,  a  few  fragments  of  glass  should  be  intro¬ 
duced,  as  ebullition  takes  place  under  the  usual 
boiling  point  when  these  are  present.  In  most 
pharmaceutical  works  directions  are  given  to  com¬ 
pletely  saturate  the  water  with  sugar,  so  that  the 
sirup  shall  have  the  sp.  gr.  1-321  when  cold ;  but 
I  find,  from  extensive  experience  in  the  manufac¬ 
ture  of  sirups,  both  in  England  and  abroad,  that, 
under  all  ordinary  circumstances,  a  sirup  with  a 
very  slight  excess  of  water  keeps  better  than  one 
fully  saturated.  In  the  latter  case,  a  portion  of 
sugar  generally  crystallizes  out  on  standing,  and 
thus,  by  abstracting  sugar  from  the  remainder  of 
the  sirup,  so  weakens  it  that  it  rapidly  ferments 
and  spoils.  This  change  proceeds  at  a  rapidity 
proportionate  to  the  temperature.  Saturated  sirup 
kept  in  a  vessel  that  is  frequently  uncorked  or  ex¬ 
posed  to  the  air,  loses  sufficient  water  by  evapora¬ 
tion  from  its  surface  to  cause  the  formation  of  mi¬ 
nute  crystals  of  sugar,  which,  falling  to  the  bottom 
of  the  vessel,  continue  to  increase  in  size  at  the 
expense  of  the  sugar  in  solution.  I  have  seen  a 
single  six-gallon  stone  bottle,  in  which  sirup  has 
been  kept  for  some  time,  the  inside  of  which,  when 
broken,  has  been  found  to  be  entirely  cased  with 
sugar-candy,  amounting  to  16  or  18  lbs.  On  the 
other  hand,  sirups  containing  too  much  water  also 
rapidly  ferment,  and  become  ascescent ;  but  of  the 
two,  this  is  the  less  evil,  and  may  be  more  easily 
prevented.  The  proportions  of  sugar  and  water 
given  above  will  form  an  excellent  sirup,  provided 
care  be  taken  to  allow  but  little  to  be  lost  by  evap¬ 
oration.  To  make  transparent  sirups,  the  sugar 
should  be  in  a  single  lump,  and  by  preference  taken 
from  the  bottom  or  broad  end  oi  the  loaf,  as,  if 
powdered  or  bruised,  the  sirup  will  be  cloudy,  bir- 
ups  are  judged  to  bo  sufficiently  boiled  when  some 
taken  up  in  a  spoon  pours  out  like  oil ;  and  when 
a  thin  skim  appears  on  blowing  upon  the  sirup,  it 
is  judged  to  bo  completely  saturated.  A  fluid 
ounce  of  saturated  sirup  weighs  57 1  J  grs.,  and  a 
gallon  13  j  lbs.,  (avoird. ;)  its  sp.  gr.  is  1-320,  or  35^ 
of  Baume’s  areometer ;  its  boiling  point  is  22 1° 
F.,  and  its  density  at  the  temperature  of  212  is 
equal  to  1-260,  or  30°  B.  The  sirups  prepared  with 
the  juices  of  fruits,  or  that  contain  much  extrac¬ 
tive  matter,  as  those  of  sarsaparilla,  poppies,  &c., 
should  be  made  to  mark  about  2°  or  3°  more  on 
Baume’8  scale  than  the  other  sirups. 

*«*  The  decimal  part  of  the  number  denoting 
the  specific  gravity  of  a  sirup,  multiplied  by  26, 
gives  the  number  of  pounds  of  sugar  it  contains 
per  gallon  very  nearly.  (Ure.)  In  boiling  simps, 
if  they  appear  likely  to  boil  over,  a  little  oil,  or 


SIR 


508 


SIR 


rubbing  the  edges  of  the  pan  with  soap,  will  pre¬ 
vent  it. 

Pres.  Sirups,  as  well  as  all  saccharine  solutions, 
should  be  kept  in  a  cool  place.  “  Let  sirups  be 
kept  in  a  situation  where  the  temperature  never 
rises  above  55°.”  (P.  L.)  The  best  plan  is  to  keep 
them  in  small,  rather  than  in  large  bottles,  as  the 
longer  a  bottle  lasts,  the  more  frequently  it  will  be 
opened,  and  consequently  the  more  exposed  it  will 
be  to  the  air.  By  bottling  sirups  while  boiling  hot, 
and  immediately  corking  down,  and  tying  the  bot¬ 
tles  over  with  bladders  perfectly  air-tight,  they 
may  be  kept,  even  at  a  summer  heat,  for  years 
without  fermenting.  A  certain  wholesale  drug 
house,  remarkable  for  the  quality  of  their  sirups, 
adopt  this  method,  employing  thick  green  glass 
bottles  for  quantities  of  2  quarts  and  under,  and 
stoneware  bottles  for  larger  quantities.  Each  bot¬ 
tle  is  labelled  with  the  name  of  the  sirup,  and  the 
date  at  which  it  was  made.  On  lately  examining 
the  stock  of  the  parties  alluded  to,  I  observed  some 
that  had  been  bottled  upwards  of  two  years,  and 
which  still  preserved  its  transparency  and  usual 
appearance.  The  addition  of  a  little  citric  or  tar¬ 
taric  acid  (3ij  to  3iv  to  the  gallon)  will  prevent 
sirup  candying,  unless  it  be  boiled  too  thick  ;  and 
a  little  sulphite  of  potassa  or  lime  will  effectually 
prevent  fermentation ;  but  the  two  must  not  be 
used  together.  The  one  method  is  applicable  to 
saturated  or  nearly  saturated  sirups ;  the  other  to 
those  that  are  scarcely  saturated  with  sugar,  and 
which  cannot  be  preserved  in  a  cool  situation. 
Chlorate  of  potash  has  also  been  proposed  on  theo¬ 
retical  grounds  to  prevent  the  access  of  the  vinous 
fermentation,  and  I  am  told  that  its  application  is 
advantageous. 

SIRUP  OF  BUCKTHORN.  Syn.  Syrupus 
Rhamni,  (P.  L.  E.  and  D.)  Syr.  Spin/f.  Cervi- 
na.  Prep. — 1.  (P.  L.)  Juice  of  buckthorn,  defe¬ 
cated,  2  quarts ;  ginger  and  allspice,  bruised,  of 
each  3vj ;  macerate  the  spice  in  1  pint  of  the  juice 
at  a  gentle  heat  for  4  hours,  and  filter ;  boil  the 
rest  to  1  Is  pints,  mix  the  liquors,  and  dissolve  therein 
white  sugar  lb.  iv. — 2.  ( Wholesale .) — a.  Buckthorn 
juice  3  gallons  ;  bruised  pimento  and  ginger,  sifted 
from  the  dust,  of  each  |  lb. ;  simmer  for  15  min¬ 
utes,  strain,  and  add  sugar  44  lbs. — b.  Buckthorn 
juice  3  gallons  ;  boil  to  2  gallons,  add  bruised  pi¬ 
mento  and  ginger  gruffs,  free  from  dust,  of  each 
|  lb. ;  boil  to  1  gallon,  strain,  add  molasses  72  lbs. ; 
and  finish  the  boiling.  Cathartic.  Dose.  £  oz.  to 
1  oz.  ***  Should  the  color  be  dull,  the  addition 
of  a  few  grains  of  tartaric  acid  will  brighten  it. 

SIRUP  OF  CAPILLAIRE.  Syn.  Sirup  of 
Maidenhair.  Syrupus  capillorum  Veneris.  Sir- 
op  de  Capillaire.  Prep.  Maidenhair  §v  ;  liquor¬ 
ice  root  §ij  ;  boiling  water  lb.  vj  ;  steep  for  6  hours, 
strain,  and  add  white  sugar  q.  s.  (See  Capillaire.) 

SIRUP  OF  COCHINEAL.  Syn.  Syrupus 
Coccinella.  Prep.  Powdered  cochineal  3j ;  wa¬ 
ter  1^  pints ;  boil  to  a  pint,  filter,  and  add  white 
sugar  2  lbs.  1  oz.  Used  as  coloring  sirup,  and  often 
sold  for  sirup  of  clovepinks. 

SIRUP  OF  COLTSFOOT.  Syn.  Syrupus 
Tussilaginis.  Prep.  (P.  Cod.)  Flowers  of  colts¬ 
foot  lb.  j ;  (or  dried  flowers  §ij ;)  boiling  water  lb.  ij ; 
macerate  12  hours ;  strain,  press,  filter,  and  add 
sugar  lb.  iv.  A  popular  remedy  in  coughs,  cold, 
&c.  Dose.  1  to  2  tablespoonfuls  ad  libitum. 


SIRUP  EMPYREUMATIC.  Syn.  Syrupus 
Empyreumaticus.  Fax  Sacchari.  Treacle.  Mo- 
lasses. 

SIRUP  OF  GUM.  Syn.  Syrupus  Acacia. 
Syrop  de  Gomme.  Prep.  (P.  Cod.)  Dissolve  pale 
and  picked  gum  arabic  in  an  equal  weight  of  water 
by  a  gentle  heat,  and  add  the  solution  to  twice  its 
weight  of  simple  sirup,  simmer  for  2  or  3  minutes, 
remove  the  scum,  and  cool.  A  pleasant  demulcent. 
The  addition  of  1  or  2  oz.  of  orange-flower  water  to 
each  pint,  renders  it  very  agreeable. 

SIRUP  OF  GINGER.  Syn.  Syrupus  Zingi- 
beris,  (P.  L.  E.  and  D.)  Prep.  (P.  L.)  Bruised 
ginger  §iiss  ;  boiling  water  1  pint ;  macerate  for  4 
hours,  strain,  and  add  white  sugar  lb.  iiss.  Used  as 
a  flavoring. 

SIRUP  OF  HOREHOUND.  Syn.  Syrupus 
Marubii.  Syrop  de  Prassio.  Prep. — 1.  (P.  Cod.) 
Dried  horehound  §j ;  horehound  water  lb.  ij ;  di¬ 
gest  in  a  water-bath  for  2  hours,  strain,  and  add 
white  sugar  lb.  iv. — White  horehound  (fresh)  1  lb. ; 
boiling  water  1  gallon ;  infuse  for  2  hours,  press 
out  the  liquor,  filter,  and  add  sugar  q.  s.  A  popu¬ 
lar  remedy  in  coughs  and  diseases  of  the  lungs. 
Dose.  A  tablespoonful  ad  libitum.  “  It  is  sold  for 
any  sirup  of  herbs  that  is  demanded,  and  which  is 
not  in  the  shop.”  (Gray.) 

SIRUP  OF  IODIDE  OF  IRON.  Syn.  Syr¬ 
upus  Ferri  Iodidi.  Prep. — 1.  (P.  E.)  Dry  iodine 
200  grs. ;  fine  iron  wire  100  grs. ;  water  f  §  vj ; 
mix  in  a  flask  and  boil,  at  first  gently,  and  after¬ 
wards  briskly,  till  reduced  to  two-thirds ;  filter 
while  hot  into  a  matrass  containing  white  sugar 
§ivss  ;  dissolve,  and  add  water  if  necessary  to  make 
the  whole  measure  exactly  f  §vj.  mxij  contain  1 
gr.  of  iodide  of  iron. — 2.  (A.  T.  Thomson.)  Con¬ 
tains  24  grs.  of  dry  or  32  grs.  of  hydrated  iodide 
of  iron  in  each  oz. — 3.  (Ricord.)  2  grs.  to  the  oz. 
***  Either  of  the  last  two  may  be  made  from 
the  former  by  adding  simple  sirup. — 4.  ( Whole¬ 
sale .)  Dry  iodine  6  oz.  ;  iron  filings  3  oz. ;  boiling 
water  2^  lbs. ;  sugar  5^  lbs.;  mix  as  No.  1,  and 
make  it  up  to  8  j  lbs.  This  is  of  the  strength  rec¬ 
ommended  by  Dr.  A.  T.  Thomson.  Dose.  Of 
either  (except  the  third)  3ss  to  3j,  as  a  tonic  and 
resolvent,  in  debility,  scrofula,  &c.  ***  It  should 

be  perfectly  transparent  and  colorless,  or  at  most 
only  of  a  very  pale  green  tint,  and  should  be  with¬ 
out  sediment  even  when  exposed  to  the  air.  (P.  E.) 
It  keeps  best  in  well-closed  bottles,  excluded  from 
the  light.  (See  Iodide  of  Iron.) 

SIRUP  OF  IPECACUANHA.  Syn.  Syrup¬ 
us  Ipecacuanha.  Prep.  (P.  E.)  Coarsely-pow¬ 
dered  ipecacuanha  §iv  ;  rectified  spirit  1  pint ;  di¬ 
gest  24  hours,  strain,  add  proof  spirit  f  ^xiv ;  again 
digest  and  strain,  and  repeat  the  process  with  wa¬ 
ter  f  §xiv  ;  distil  off  the  spirit  from  the  mixed  li¬ 
quors,  evaporate  to  f  §xij  ;  filter,  add  rectified  spirit 
f  Jv,  and  simple  sirup  7  pints  ;  mix  well.  Dose. 
As  an  emetic  for  infants  %  teaspoonful ;  for  adults 
1  to  1^  oz. ;  as  an  expectorant,  1  to  3  teaspoonfuls. 

SIRUP  OF  LEMONS.  Syn.  Syrupus  Limo- 
num,  (P.  L.  E.  and  D.)  Prep.  (P.  L.)  Lemon 
juice  (strained  or  defecated)  1  pint;  sugar  lb.  iiss; 
dissolve  by  a  gentle  heat,  and  set  it  aside ;  in  24 
hours  remove  the  scum,  and  decant  the  clear.  A 
pleasant  refrigerant  sirup  in  fevers,  &c.  Dose.  1 
to  4  drs.  in  any  diluent.  With  water  it  forms  an 
extemporaneous  lemonade. 


SIR 


509 


SIR 


SIRUP  OF  MARSHMALLOW.  Syn.  Syr- 
opus  Alth.«.e,  (P.  L.  E.  and  D.)  Prep.  (P.  L.) 
Marshmallow  root,  fresh  and  sliced,  ^viij  ;  boiling 
water  2  quarts  ;  boil  to  one-half,  set  aside  for  24 
hours,  decant  the  clear,  add  white  sugar  lb.  iiss, 
and  gently  evaporate  to  a  proper  consistence.  De¬ 
mulcent  and  pectoral.  Dose.  1  to  4  drs.,  in  coughs, 
Ac.,  added  to  mixtures. 

SIRUP  OF  MULBERRIES.  Syn.  Syrupus 
Mori.  Prep. ,  (P.  L.)  Juice  of  mulberries,  strained, 
1  pint ;  sugar  lb.  iiss  ;  dissolve.  Used  as  a  color¬ 
ing  and  flavoring  where  alkalis  and  earths  are  not 
present  Sirup  of  red  poppies,  (Rhasados,)  slightly 
acidulated  with  tartaric  or  dilute  sulphuric  acid,  is 
very  generally  sold  for  it. 

SIRUP  OF  ORANGE-PEEL.  Syn.  Syrupus 
Aurantii,  (P.  L.  E.  D.)  Prep. — 1.  (P.  L.)  Fresh 
orange-peel  §iiss  ;  boiling  water  1  pint ;  macerate 
for  12  hours  in  a  covered  vessel,  strain,  and  add 
sugar  lb.  iij. — 2.  ( Wholesale .)  a.  Fresh  orange-peel 
18  oz.,  (or  dried  }  lb. ;)  sugar  18  lbs. ;  water  q.  s. — 
b.  Tincture  of  orange-peel  f  ;  simple  sirup  f  §xix  ; 
mix.  As  an  agreeable  flavoring  and  stomachic. 
Dose.  1  to  4  drs. 

SIRUP  OF  POPPIES.  Syn.  Sirup  of  White 
Poppies.  Syrupus  Papaveris,  (P.  L.  E.  A  D.)  Do. 
do.  albi.  Syr.  de  Meconio.  Diacodion.  Prep. 
1.  (P.  L.)  Poppy  heads,  dried,  bruised,  and  without 
the  seeds,  lb.  iij  ;  water  5  gallons ;  boil  to  2  gal¬ 
lons,  press  out  the  liquor,  boil  to  2  quarts,  set  it 
aside  for  12  hours,  decant,  strain,  boil  to  1  quart, 
and  add  sugar  lb.  v. — 2.  ( Wholesale .)  Extract  of 
poppies  1^  lbs. ;  boiling  water  2^  gallons  ;  dissolve, 
clarify,  or  filter,  so  that  it  may  be  perfectly  trans¬ 
parent  when  cold,  then  add  white  sugar  44  lbs. 
and  dissolve.  Anodyne  and  soporific.  Dose.  For 
an  infant  j  to  £  teaspoonful;  for  an  adult  2  to  4 
drs. 

SIRUP  OF  RED  POPPIES.  Syn.  Sirup  of 
Corn  poppy.  Syrupus  Rhaeados,  (P.  L.  E.  A  D.) 
Prep.  (P.  L.)  Petals  of  the  red  poppy  lb.  j ;  boil¬ 
ing  water  1  pint ;  mix  in  a  water  bath,  remove 
the  vessel,  macerate  for  12  hours,  press  out  the 
liquor,  and  after  defecation  or  filtering,  add  sugar 
lb.  iiss. — 2.  (  Wholesale .)  Dried  red  poppy  petals  3 
lbs. ;  boiling  water  q.  s. ;  white  sugar  44  lbs. ;  as 
last.  Employed  as  a  coloring.  A  little  acid 
brightens  it.  ***  The  color  of  this  sirup  is  injured 
by  contact  with  iron  or  copper. 

‘  SIRUP  OF  RHUBARB.  Syn.  Syrupus  Rh.«i. 
Prep. — 1.  (P.  Cod.)  Bruised  rhubarb  $uj  ;  water 
3xvj  ;  macerate  12  hours,  filter,  and  add  white 
sugar  §xxxij. — 2.  ( Wholesale .)  Bruised  rhubarb  1  f 
lbs. ;  water  q.  s. ;  sugar  20  lbs. ;  as  last.  Stomachic 
and  purgative. 

SIRUP  OF  ROSES.  Syn.  Syrupus  Ros.e. 
(P.  L.  A  D.)  Syr.  Ros.e  centifolijB,  (P-  E.)  Prep. 
— 1.  (P.  L.)  Dried  petals  of  red  roses  ( Rosa  centi- 
folia )  3 vij  :  boiling  water  3  pints  ;  macerate  for  12 
hours,  filter,  evaporate  in  a  water  bath  to  1  quart, 
and  add  white  sugar  lb.  vj. — 2.  ( Wholesale .)  Rose 
leaves  1  lb.;  sugar  19  lbs.;  water  q.  s. ;  as  last. 
Gently  laxative.  Dose.  ^  to  1  oz.  It  is  usual  to 
add  a  few  drops  of  dilute  sulphuric  acid  to  brighten 
the  color.  Alkalis  turn  it  green. 

SIRUP  OF  RUE.  Syn.  Syrupus  Rutas.  Prep. 
Oil  of  rue  12  drops;  rectified  spirit  f^83  5  dissolve, 
and  add  simple  sirup  1  pint.  Dose,  i  to  2  tea¬ 
spoonfuls  in  the  flatulent  colic  of  children. 


SIRUP  OF  SAFFRON.  Syn.  Syrupus  Croci, 
(P.  L.  A  E.)  Prep.  1.  (P.  L.)  Hay  saffron  3x  ; 
boiling  water  1  pint ;  macerate  12  hours,  strain, 
and  add  sugar  lb.  iij. — 2.  ( Wholesale .)  Hay  saffron 
6  oz. ;  boiling  water  6  quarts  ;  white  sugar  24  lbs. ; 
as  last.  Used  for  its  color  and  flavor. 

SIRUP  OF  SARSAPARILLA.  Syn.  Syrupus 
Sarzae,  (P.  L.  A  E.)  Syr.  Sarsaparilla-:,  (P.  D.) 
Prep. — 1.  (P.  L.)  Sarsaparilla,  sliced,  ^xv  ;  boil¬ 
ing  water  1  gallon  ;  macerate  for  24  hours,  boil  to 
2  quarts,  strain,  add  sugar  3XV,  and  boil  to  a  sirup. 
— 2.  ( Wholesale .)  Extract  of  sarsaparilla  3  lbs. ; 
boiling  water  3  quarts ;  dissolve,  strain,  and  add 
white  sugar  12  lbs.  Alterative  and  tonic.  Dose  2 
to  4  drs. 

SIRUP  OF  SARSAPARILLA,  (COM¬ 
POUND.)  Syn.  Syrupus  Sarz.e  Compositus.  Sy- 
rop  de  Cusinier.  Prep.  (P.  U.  S.)  Sarsaparilla, 
bruised,  lb.  ij. ;  guaiacum  wood,  rasped,  ^iij ;  red 
roses,  senna,  and  liquorice-root  bruised,  of  each  ^ij  ; 
diluted  alcohol  10  pints,  (wine  measure  ;)  mace¬ 
rate  for  14  days,  express,  filter  through  paper,  and 
evaporate  in  a  water  bath  to  4^  pints ;  then  add 
sugar  lb.  viij,  and  when  cold  oils  of  sassafras  and 
aniseed,  of  each  5  drops,  and  oil  of  partridge  berry 
(gualtheria  procumbens)  3  drops,  previously  tritura¬ 
ted  with  a  little  of  the  sirup.  An  excellent  prepa¬ 
ration.  Dose,  f^ss,  3  or  4  times  a  day,  as  an  al¬ 
terative,  tonic,  and  restorative.  ***  The  sirup  of 
the  P.  Cod.  is  made  with  water  instead  of  spirit, 
and  is  vastly  inferior  as  a  remedy. 

SIRUP  OF  SENNA.  Syn.  Syrupus  Sennas, 
(P.  L.  A  E.)  Prep. — 1.  (P.  L.)  Senna  giiss ; 
bruised  fennel  seed  3x ;  boiling  water  1  pint ; 
macerate  with  a  gentle  heat  for  1  hour,  strain,  add 
manna  §iij  ;  white  sugar  fxv,  and  evaporate  to  a 
proper  consistence. — 2.  (Wholesale.)  The  manna 
is  usually  omitted. — 3.  (P.  E.)  Senna 
water  f  Ifxxiy  ;  strain,  add  treacle 
evaporate  to  a  proper  consistence. 

Dose.  1  to  4  drs. 

SIRUP,  SIMPLE.  Syn'.  Syrupus,  (P.  L.)  Syrup¬ 
us  Simplex,  (P.  E.  A  D.)  Prep.— 1.  (P.  L.)  White 
sugar  lb.  x  ;  water  3  pints  ;  dissolve. — 2.  (Whole¬ 
sale.)  Double  refined  sugar  44  lbs. ;  distilled  water 
2f  gallons  ;  make  a  sirup.  It  should  be  as  trans¬ 
parent  as  water.  Used  as  a  flavoring,  and  to  give 
cohesiveness  and  consistence  to  pulverulent  sub¬ 
stances  in  the  preparation  of  electuaries,  pills,  Ac. 
(SeeCxpiLLAiRE,  and  the  introductory  remarks  on 
Sirup.) 

SIRUP  OF  SQUILLS.  Syn.  Syrupus  Scill.e. 
prep. — ].  (P.  E.)  Vinegar  of  squills  3  pints  :  white 
sugar  lb.  vij  ;  dissolve  by  a  gentle  heat.— 2.  ^  \\ hole- 
sale.)  Vinegar  of  squills  14  lbs.,  (perfectly  trans¬ 
parent  ;)  double  refined  sugar  28  lbs. ;  dissolve  in 
a  stoneware  vessel  in  the  cold,  or  at  most  by  a 
very  gentle  heat.  It  should  be  as  clear  as  water, 
and  nearly  colorless.  Dose.  1  to  2  drs.,  as  an  ex¬ 
pectorant  in  chronic  coughs  and  asthma.  In  large 
doses  it  proves  emetic. 

SIRUP  OF  TOLU.  Syn.  Balsamic  Sirup. 
Syrupus  Tolutanus,  (P-  L.  A  E.)  Syr.  Balsami 
Tolutani,  (P.  D.)  Prep.— 1.  (P-  L.)  Balsam  of 
Tolu  3x ;  boiling  water  1  pint ;  boil  111  a  covered 
vessel  for  A  an  hour,  frequently  stirring,  cool,  strain, 
and  add  sugar  lb.  iiss—2.  (P.  E.)  Simple  sirup 
(warm)  lb.  ij  ;  tincture  of  Tolu  M ;  mix  well  to¬ 
gether  in  a  close  vessel. — 3.  (Wholesale.)  W  arm 


boiling 
and 
Cathartic. 


SMA 


510 


SNU 


water  23  lbs. ;  add  tincture  of  Tolu,  gradually, 
until  it  will  bear  no  more  without  becoming  opaque, 
constantly  shaking  'the  bottle,  cork  down  and  oc¬ 
casionally  agitate  till  cold ;  filter  through  paper, 
add  double  refined  sugar  44  lbs. ;  and  dissolve  in  a 
close  vessel,  by  a  gentle  heat  in  a  water  bath. 
This  sirup  should  be  clear  and  colorless  as  water, 
but  as  met  with  in  the  shops  it  is  usually  milky. 
Pectoral.  Dose.  1  to  4  drs.  in  mixtures. 

SIRUP,  VELNO’S  VEGETABLE.  Accord¬ 
ing  to  Dr.  Paris  and  Sir  B.  Brodie,  this  celebrated 
nostrum  is  prepared  as  follows: — Young  and  fresh 
burdock  root,  sliced  ^ij ;  dandelion  root  §j  ;  fresh 
spearmint,  senna,  coriander  seed,  and  bruised 
liquorice  root,  of  each  3iss  ;  water  1^  pints  ;  boil 
down  gently  to  a  pint,  strain,  add  lump  sugar  1  lb., 
boil  to  a  sirup,  and  add  a  small  quantity  of  corro¬ 
sive  sublimate,  previously  dissolved  in  a  little  spirit. 
Used  as  an  alterative  and  purifier  of  the  blood. 

SIRUP  OF  VINEGAR.  Syn>  Syrufus  Aceti. 
Prep.  (P.  E.)  Vinegar  (French  wine)  f  ^xj ;  white 
sugar  jxiv ;  make  a  sirup.  Dose  1  dr.  to  1  oz.  as 
an  expectorant  in  coughs  and  colds,  or  diffused 
through  any  mild  diluent,  as  a  drink  in  fevers. 

SIRUP  OF  VIOLETS.  Syn.  Syrufus  Viol;e. 
(P.  E.  &  D.)  Syr.  Violarum.  Prep. — 1.  (P.  E.) 
Fresh  violets  1  lb. ;  boiling  water  2^  pints  ;  infuse 
for  24  hours  in  a  covered  vessel  of  glass  or  earthen¬ 
ware,  strain  off  the  liquor,  (with  gentle  pressure,) 
filter,  add  white  sugar  lb.  viiss,  and  dissolve. — 2. 
( Wholesale .)  Double-refined  white  sugar  66  lbs. ; 
anthokyan*  11  lbs. ;  water  22  lbs.  or  q.  s. ;  dissolve 
in  earthenware.  Gently  laxative.  Dose.  A  tea¬ 
spoonful  for  an  infant.  ***  Genuine  sirup  of  vio¬ 
lets  should  have  a  lively  violet  blue  color,  and 
should  be  reddened  by  acids  and  turned  green  by 
alkalis,  and  should  smell  and  taste  of  the  flowers. 
It  is  frequently  used  as  a  test.  A  spurious  sort  is 
met  with  in  the  shops,  which  is  colored  by  litmus, 
and  slightly  scented  by  orris  root.  The  purest 
sugar,  perfectly  free  from  either  acid  or  alkaline 
contamination,  should  alone  be  used  in  its  manu¬ 
facture.  The  P.  E.  orders  the  infusion  to  be  strain¬ 
ed  without  pressure,  and  the  P.  Cod.  and  other 
Ph.  direct  the  flowers  to  be  first  washed  in  cold 
water. 

SIZE.  Obtained  like  glue  from  the  skins  of  ani¬ 
mals,  but  is  evaporated  less,  and  kept  in  the  soft 
state. 

SMALTS.  Syn.  Powder  Blue.  Smalta.  Azu- 
rum.  Prep.  I.  Roast  cobalt  ore  to  drive  off  the 
arsenic,  make  the  residuum  into  a  paste  with  oil 
of  vitriol,  and  heat  it  to  redness  for  an  hour  ;  pow¬ 
der,  dissolve  in  water,  and  precipitate  the  oxide  of 
iron  by  carbonate  of  potash,  gradually  added,  until 
a  rose  colored  powder  begins  to  fall,  then  decant 
the  clear,  and  precipitate  by  a  solution  of  silicate 
of  potash  prepared  by  fusing  together  for  5  hours  a 
mixture  of  ton  parts  of  potash,  15  parts  of  finely- 
ground  flints,  and  1  part  of  charcoal.  The  precip¬ 
itate,  after  being  dried,  may  be  fused  and  powder¬ 
ed.  Very  fine. 

II.  Roasted  cobalt  ore  and  potash,  of  each  1 
part ;  silicious  sand  3  parts  ;  fuse  together,  cool, 
and  powder.  Used  in  painting,  to  color  glass,  and 
to  get  up  linen. 


SNUFF.  Syn.  Tabac,  (en  poudre,  Fr.)  The 
finer  kinds  of  snuff  are  made  from  the  best  de¬ 
scription  of  tobacco,  separated  from  the  damaged 
leaves  ;  but  the  ordinary  snuffs  of  the  shops  are 
mostly  prepared  from  the  coarser  and  damaged 
portions,  the  stems  or  stalky  parts  that  remain 
from  the  manufacture  of  shag  tobacco,  the  dust  or 
powder  sifted  from  the  bales,  and  the  fragments 
that  are  unfit  for  other  purposes.  To  impart  to  the 
dried  leaves  the  characteristic  odor  and  flavor  of  to¬ 
bacco,  and  to  render  them  agreeable  to  “  smokers” 
and  “  snuffers,”  it  is  necessary  that  they  should 
undergo  a  certain  preparation,  or  kind  of  fermenta¬ 
tion.  If  a  fresh  green  leaf  of  tobacco  be  crushed 
between  the  fingers,  it  emits  merely  the  herbaceous 
smell  common  to  most  plants  ;  but  if  it  be  tritu¬ 
rated  in  a  mortar  along  with  a  very  small  quantity 
of  quicklime  or  caustic  alkali,  it  will  immediately 
exhale  the  peculiar  odor  of  manufactured  tobacco. 
This  arises  from  the  active  and  volatile  ingredients 
being  liberated  from  their  previous  combination,  by 
the  ammonia  developed  by  fermentation,  or  the 
action  of  a  stronger  base.  Tobacco  contains  a 
considerable  quantity  of  muriate  of  ammonia,  and 
this  substance,  as  is  well  known,  when  placed  in 
contact  with  lime  or  potassa,  immediately  evolves 
free  ammonia.  If  we  reverse  the  case,  and  satu¬ 
rate  the  excess  of  alkali  in  prepared  tobacco  by  the 
addition  of  any  mild  acid,  its  characteristic  odor 
will  entirely  disappear.  In  the  preparation  of  to¬ 
bacco  previously  to  its  manufacture  into  snuff, 
these  changes  are  effected  by  a  species  of  fer¬ 
mentation.  The  tobacco,  either  unprepared  or 
cut  into  pieces,  is  placed  in  layers  or  heaps,  and 
sprinkled  with  a  weak  solution  of  common  salt  and 
water,  (about  the  sp.  gr.  1407,)  or  sauce  as  it  is 
called  ;  the  salt  being  added  to  prevent  the  to¬ 
bacco  becoming  mouldy,  and  to  keep  it  moist,  as 
well  as  to  moderate  the  fermentation.  Molasses  is 
also  frequently  added  to  the  sauce  when  a  violet  or 
dark-colored  snuff  is  desired,  and  some  persons 
with  a  like  intention  add  a  decoction  or  solution  of 
extract  of  liquorice.  I  am  informed,  however,  that 
pure  water,  without  any  addition,  is  quite  sufficient 
to  promote  and  maintain  the  perfect  fermentation 
of  tobacco,  and  that  of  late  years  the  larger  and 
more  respectable  houses  have  employed  nothing 
else.  The  leaves  soon  become  hot,  and  evolve 
ammonia  ;  during  this  time  the  heaps  require  to  be 
occasionally  opened  up  and  turned  over,  lest  they 
become  too  hot,  take  fire,  or  run  into  the  putrefac¬ 
tive  fermentation.  The  extent  to  which  the  pro¬ 
cess  is  allowed  to  proceed  varies  with  different 
kinds  of  snuff,  from  one  to  three  months.  When 
the  leaves  have  arrived  at  the  proper  state,  they 
are  sufficiently  dried  to  bear  being  pulverized.  This 
is  either  performed  in  a  mill,  or  with  a  kind  of  pes¬ 
tle  and  mortar.  While  powdering,  the  tobacco 
should  be  frequently  sifted,  that  it  may  not  be  re¬ 
duced  to  too  fine  a  powder,  and  it  should  be  moist¬ 
ened  with  rose  or  orange-flower  water,  or  eau 
d’ange,  which  are  the  only  waters  fit  for  the  supe¬ 
rior  kinds  of  snuff.  This  moistening  is  usually  re¬ 
peated  several  times.  Tonca  beans  are  put  into 
snuff-boxes  to  scent  the  snuff,  but  the  concentrated 
essence  of  tonca  beans  is  now  mostly  used  ;  the 
leaves  of  orchis  fusca,  and  those  of  several  other 
species  of  orchides  that  have  the  scent  of  the  tonca 
I  bean,  are  also  used  to  scent  snuff  French  snuff 


*  The  expressed  juice  of  violets,  defecated,  gently  heat¬ 
ed  in  earthenware  to  192°,  skimmed,  cooled,  filtered,  a  little 
spirit  added,  and  again  filtered. 


SNU 


511 


SOA 


is  scented  with  the  root  of  calamus  aromaticus. 
During  the  grinding  of  tobacco  it  is  but  too  fre¬ 
quently  mixed  with  dark -colored  rotten  wood,  va¬ 
rious  English  leaves*  coloring  and  other  matter, 
which  substances  are  added  by  the  fraudulent 
manufacturer  to  reduce  the  cost.  It  is  a  general 
practice  with  many  dealers  to  add  ammonia  to 
their  snuffs  to  increase  their  pungency.  I  have 
seen  1  cwt.  of  powdered  sal  ammoniac  sent  at  one 
time  to  a  certain  London  tobacconist.  Powdered 
glass  and  hellebore  are  also  frequently  added  for  a 
like  purpose.  The  moist  kinds  of  snuff  are  gener¬ 
ally  drugged  with  pearlash,  for  the  triple  purpose 
of  keeping  them  moist  and  increasing  their  pun¬ 
gency  and  color.  The  dry  snuffs,  especially  Welsh, 
are  commonly  adulterated  with  quicklime,  the 
particles  of  which  may  often  be  distinguished  by 
the  naked  eye.  This  addition  causes  its  biting  and 
desiccating  effect  on  the  pituitary  membrane. 
Scotch,  Irish,  Welsh,  and  Spanish  snuffs,  Lundy- 
foot,  ij-c.,  are  examples  of  the  nay  snuffs.  Among 
moist  snuffs  or  rappees,  brown  black,  Cuba,  ca- 
rotte,  if-c.,  may  be  mentioned.  Hardham’s  mix¬ 
ture,  No.  37,  is  a  mixed  rappee,  and  Prince’s 
mixture,  princeza,  are  scented  rappees.  The  ! 
Scotch,  Irish,  and  in  fact  most  of  the  ordinary 
snuffs  of  the  shops,  are  prepared  from  the  midribs 
and  waste  pieces  ;  but  the  Strasburgh,  French, 
Russian,  and  Macouba  snuffs,  from  the  soft  parts 
of  the  leaves.  The  immense  variety  of  snuffs 
kept  in  the  shops,  depend  for  their  distinguishing 
characteristics  on  the  length  of  the  fermentation, 
the  fineness  of  the  powder,  the  height  to  which 
they  are  dried,  and  the  addition  of  odorous  sub¬ 
stances.  Among  some  of  the  most  esteemed 
French  snuffs  are  the  following: — Tabac  de  ce- 
drat,  bergamotte,  and  neroli,  are  made  by  adding 
the  essences  to  the  snuff — Tabac  parfumee  aux 
fleurs,  by  putting  orange  flowers,  jasmins,  tube¬ 
roses,  musk-roses,  or  common  roses,  to  the  snuff  in 
a  close  chest  or  jar,  sifting  them  out  after  24  hours, 
and  repeating  the  infusion  with  fresh  flowers  as 
necessary.  Another  way  is  to  lay  paper  pricked 
all  over  with  a  large  pin  between  the  flowers  and 
the  snuff. — Tabac  musquee.  Any  scented  snuff  1 
lb.  ;  musk  (ground  to  a  powder  with  white  sugar 
and  moistened  with  ammonia  water)  20  grs. ;  mix. 
—  Tabac  ambre.  Tabac  aux  flours  1  lb. ;  amber¬ 
gris  powdered  as  last  24  grs. —  Tabac  en  odeur  de 
Mai  the.  Tabac  de  nerole  1  lb. ;  ambergris  20 
grs.  ;  civette  10  grs.  ;  sugar  q.  s. —  Tabac  d  la 
pointe  d’ Espagne.  Snuff  aux  fleurs  1  lb. ;  musk 
20  grs.;  civette  6  grs.;  sugar  q.  s. —  Tabac  en 
odeur  de  Rome.  Snuff  aux  fleurs  1  lb. ;  amber¬ 
gris  20  grs. ;  musk  6  grs. ;  civette  5  grs. ;  sugar  q. 
s. —  Tabac  de  Pongibou.  Yellow  snuff  scented 
with  orange  flowers  1  lb.  ;  civette  12  grs. ;  sugar 
q.  s. ;  essence  of  orange  flowers  2  to  4  drs.  ;  other  | 
essences  may  be  used,  the  snuff  having  been  pre-  ' 
viously  scented  with  the  same  flowers. —  1  abac  Jin  i 
fagon  d’ Espagne.  Red  snuft  perfumed  with 

flowers. — Macouba  snuff  is  imitated  by  moistening 
the  tobacco  with  a  mixture  of  treacle  and  water, 
and  allowing  it  to  ferment  well. — Spanish  snuff. 
Unsifted  Havannah  snuff  ground  and  reduced  by  j 
adding  ground  Spanish  nut-shells,  sprinkling  the 
mixture  with  treacle  water,  and  allowing  it  to 
sweat  for  some  days  before  packing.  Most  of  the 
imitations  of  foreign  snuff  require  to  be  well  packed 


to  give  them  a  good  appearance. — Yellow  snuff 
Yellow  ochre  the  size  of  an  egg,  add  chalk  to  lower 
the  color,  grind  with  4  drs.  of  oil  of  almonds  till 
fine,  then  add  water  by  degrees,  and  2  spoonfuls 
of  mucilage  of  tragaeanth,  till  you  have  about  a 
quart ;  mix  this  with  purified  snuff  q.  s.  and  dry  it ; 
then  grind  some  gum  tragac.  with  some  scented 
water,  and  moisten  your  snuff  with  it,  and  when 
dry,  with  a  very  fine  sieve  sift  out  the  color  that 
does  not  adhere  to  the  snuff — Red  Snuff.  As 
last,  but  use  red  ochre. — Eye  Snuff.  Subsulphate 
of  mercury  4  dr. ;  dry  Scotch  snuff  or  Lundyfoot 
1  oz. ;  triturate  well  together.  A  pinch  of  this 
occasionally,  in  inflammation  of  the  eyes,  dimness 
of  sight,  headache,  &c. 

SOAP.  Syn.  Savon,  (Fr.)  Sf.ife,  ( Ger .) 
Sato,  ( Lat .)  Spanish  or  Castile  soap,  made  witti 
olive  oil  and  soda,  ( Sapo .  Sapo  ex  olivas  oleo  et 
soda  confectus,  P.  L.,)  and  soft  soap  made  with 
olive  oil  and  potash,  ( sapo  mollis,  sapo  ex  olives 
oleo,  et  potassd  confectus,  P.  L.,)  are  the  only 
kinds  directed  to  be  employed  in  medicine.  The 
former  is  intended  whenever  soap  is  ordered,  and 
is  the  only  one  employed  internally  ;  the  latter  is 
used  in  ointments,  &c. 

Castile  Soap,  ( Spanish  soap.  Marseilles  do. 
Sapo.  Sapo  durus.  Sapo  Hispanicus.)  Olive 
oil  soda  soap  is  kept  both  in  the  white  and  marbled 
state  ;  the  former  is  the  purest,  but  the  latter  is  the 
strongest. 

Almond  Soap  (Sapo  Amygdalinus )  is  made  from 
almond  oil  and  caustic  soda,  and  is  chiefly  used  for 


the  toilet. 

Curd  Soap  is  made  with  tallow  and  soda. 

Mottled  Soap  with  refuse  kitchen-stuff,  &c. 

Yellow  Soap  (Rosin  soap )  with  tallow,  rosin, 
and  caustic  soda. 

Soft  Soap  (of  commerce)  with  whale,  seal,  or 
cod  oil,  tallow,  and  potash.  The  olive  oil  soft  soap 
of  the  Pharmacopoeia  is  not  met  with  in  trade. 

SOAP  A  LA  ROSE.  Prep.  New  olive  oil 
soap  30  lbs. ;  new  tallow  soap  20  lbs. ;  reduce 
them  to  shavings  by  sliding  the  bars  along  the  face 
of  an  inverted  plane,  melt  in  an  untiuned  copper 
pan  by  the  heat  of  steam  or  a  water-bath,  add  14 
oz.  of  finely-ground  vermilion,  mix  well,  remove 
the  heat,  and  when  the  mass  has  cooled  a  little, 
add  essence  of  roses  (otto  ?)  3  oz. ;  do.  of  cloves 
and  cinnamon,  of  each  1  oz. ;  bergamotte  24  oz. ; 
mix  well,  run  the  liquid  mass  through  a  tammy 
cloth,  and  put  it  into  the  frames.  If  the  soaps 
employed  are  not  new,  1  or  2  quarts  of  water 
must  "be  added  to  make  them  melt  easily.  Very' 
fine. 

SOAP  AU  BOUQUET.  Prep.  Best 
soap  30  lbs. ;  essence  of  bergamotte  4  oz.  ; 
cloves,  sassafras,  and  thyme,  of  each  1  oz.  _ 
neroli  4  oz. ;  finely-powdered  brown  ochre  7  oz. , 
mix  as  last.  Very  fine. 

SOAP,  BITTER  ALMOND.  Prep.  Best 
white  tallow  soap  4  cwt. ;  essence  of  bitter  al¬ 
monds  10  oz. ;  as  soap  k  la  rose.  V  ery  fine. 

SOAP,  BLACK.  Syn.  Sapo  Niger.  1  ns  is 
properly  a  crude  soft  soap  made  of  fresh  oil,  tallow, 
and  potash  ;  but  the  following  mixture  is  usually 
sold  for  it : — soft  soap  7  lbs.  ;  train  oil  1  lb. ;  water 
1  gallon  ;  boil  to  a  proper  consistence,  adding  ivory 
black  or  powdered  charcoal  to  color.  Used  by 
farriers. 


tallow 
oils  of 
pure 


SOA 


512 


SOD 


SOAP,  CINNAMON.  Prep.  Best  tallow 
soap  30  lbs. ;  do.  palm  oil  soap  20  lbs. ;  essence  of 
cinnamon  7  oz. ;  do.  of  sassafras  and  bergamotte, 
of  each  1^  oz. ;  finely  powdered  yellow  ochre,  1 
lb. ;  mix  as  soap  k  la  rose.  Very  fine. 

SOAP,  CROTON.  Syn.  Sapo  Crotonis. 
Prep.  Croton  oil  3j ;  liquor  of  potassa  3ss ;  tritu¬ 
rate  together.  Purgative.  Bose.  2  to  3  grs. 

SOAP,  FLOATING.  Prep.  Good  oil  soap  J 
cwt. ;  water  \  gallon  ;  melt  by  the  heat  of  a  steam 
or  water  bath  in  a  pan  furnished  with  an  agitator, 
which  must  be  assiduously  worked  till  the  soap 
has  at  least  doubled  its  volume,  when  it  must  be 
put  into  the  frames,  cooled,  and  cut  into  pieces. 
Lathers  well  and  is  very  pleasant.  Any  scent 
may  be  added. 

SOAP,  MACQUER’S  ACID.  Syn.  SAro 
V itriolicus.  Prep.  Castile  soap  4  oz. ;  soften  by 
heat  and  a  little  water  ;  add  oil  of  vitriol  q.  s.,  con¬ 
tinually  triturating  the  mass  in  a  mortar.  Deter¬ 
gent.  Used  where  alkalis  would  be  prejudicial. 

SOAP,  MUSK.  Prep.  Best  tallow  soap  30 
lbs. ;  palm  oil  soap  20  lbs. ;  powdered  cloves,  pale 
roses,  and  gilliflowers,  of  each  4J  oz. ;  essences  of 
bergamotte  and  musk,  of  each  3J  oz. ;  Spanish 
brown  4  oz. ;  mix  as  soap  &,  la  rose.  Very  fine. 

SOAP,  ORANGE-FLOWER.  Prep.  Best 
tallow  soap  30  lbs. ;  palm  oil  soap  20  lbs. ;  es¬ 
sences  of  Portugal  and  ambergris,  of  each  oz. ; 
yellowish  green  color  (ochre  and  indigo)  8i  oz. ; 
vermilion,  1^  oz. ;  mix  as  soap  ti  la  rose.  Very  fine. 

SOAP,  PEARL  SOFT.  Syn.  Almond 
Gream.  Creme  d’Amandes,  Prep.  Best  hog’s  lard 
20  lbs. ;  stir  it  assiduously  in  a  water  bath  till  it  is 
only  half  melted,  and  has  a  thick  creamy  appear¬ 
ance,  then  add  5  lbs.  of  caustic  potash  lye  at  36° 
B.  and  continue  stirring  at  the  same  temperature 
till  soapy  granulations  begin  to  fall  to  the  bottom  ; 
then  add  5  lbs.  more  of  lye,  and  continue  the  stir¬ 
ring  for  4  hours  more,  or  till  the  mass  becomes  too 
stiff  to  be  further  stirred,  when  it  must  be  gently 
beaten  and  allowed  to  cool  very  slowly.  When 
quite  cold  it  must  be  beaten  in  small  portions  at  a 
time  in  a  marble  mortar,  till  it  unites  to  form  a 
homogeneous  mass,  or  “  pearls ”  as  it  is  called ;  es¬ 
sence  of  bitter  almonds  q.  s.  to  perfume  being  add¬ 
ed  during  the  pounding. 

SOAP,  PALM  OIL.  Syn.  Violet  Soap. 
Made  of  palm  oil  and  caustic  soda  lye.  Has  a 
pleasant  odor  of  violets  and  a  lively  color. 

SOAP,  STARKEY’S.  Syn.  Savon  Tere- 
bintiiine.  Prep.  (P.  Cod.)  Warm  subcarbonate 
of  potash,  oil  of  turpentine,  and  Venice  turpentine, 
equal  parts  ;  triturate  together  with  a  little  water 
till  they  combine  ;  put  it  into  paper  moulds,  and 
in  a  few  days  slice  it  and  preserve  it  in  a  well 
stopped  bottle. 

SOAP,  TRANSPARENT.  Prep.— 1.  Per¬ 
fectly  dry  tallow  soap  in  shavings,  and  rectified 
spirit  of  wine,  equal  parts  ;  put  them  into  a  still, 
apply  a  very  gentle  heat  to  effect  the  solution, 
allow  the  liquid  to  settle  for  2  hours,  then  pour  the 
clear  portion  into  frames. — 2.  Dissolve  dry  almond 
or  soft  soap  in  spirit  of  wine,  strain  while  warm, 
distil  off  the  spirit,  and  pour  into  moulds.  ***  This 
soap  does  not  acquire  its  full  transparency  till  after 
a  few  weeks’  exposure  to  a  dry  atmosphere :  the 
pieces  must  then  be  trimmed  up  and  stamped  as 
desired.  It  may  be  scented  and  colored  by  add-  j 


ing  the  ingredients  to  it  while  soft.  It  is  colored 
rose  by  tincture  of  archil,  and  yellow  by  tincture 
of  turmeric.  Does  not  lather  well. 

SOAP,  WINDSOR.  The  best  Windsor  soap 
is  made  of  a  mixture  of  olive  oil  1  part,  and  ox  tal¬ 
low  or  suet  9  parts,  saponified  by  caustic  soda ; 
but  most  of  the  Windsor  soap  of  the  shops  is  mere¬ 
ly  ordinary  curd  soap  scented.  On  the  large  scale 
the  perfume  is  added  while  the  soap  is  in  the  soft 
state,  just  before  it  is  put  into  frames,  but  on  the 
small  scale  it  may  be  prepared  in  the  same  way 
as  soap  k  la  rose. 

Prep. — 1.  Best  beef  tallow  and  oil  soap,  as 
above,  3  cwt. ;  essence  of  caraway  2  lbs. ;  Eng¬ 
lish  oil  of  lavender,  and  oil  of  rosemary,  of  each  £ 
lb. ;  mix  as  soap  i  la  rose. — 2.  Hard  curd  soap  1 
cwt. ;  oil  of  caraway  1£  lbs. ;  tincture  of  musk  12 
oz. ;  English  oil  of  lavender  2  oz. ;  oil  of  origa¬ 
num  J  oz. ;  as  last. — 3.  Curd  soap  melted  and 
scented  with  the  oils  of  caraway  and  bergamotte. 
***  Brown  Windsor  soap  is  the  same  colored. 

SOAPS,  TOILET.  I.  (Soft.)  The  basis  of 
these  is  a  soap  made  of  hog’s  lard  and  potash, 
variously  scented  and  colored. — 2.  (Hard.)  The 
basis  of  these  is  a  mixture  of  suet  9  parts,  and  olive 
oil  1  part,  saponified  by  caustic  soda,  and  variously 
scented  and  colored.  They  are  also  made  of  white 
tallow,  olive,  almond,  and  palm  oil  soaps,  either 
alone  or  combined  in  various  proportions,  and 
scented. 

SODA.  Syn.  Oxide  of  Sodium.  Soude,  (Fr.) 
Natron,  (Ger.)  The  hydrate  of  soda,  (Sodce  Hy¬ 
dras,)  as  well  as  its  solution,  (Liquor  Sodce,)  are 
prepared  from  carbonate  of  soda  in  the  same  way 
as  the  corresponding  preparations  of  potassa.  The 
majority  of  its  salts  may  also  be  obtained  in  a  sim¬ 
ilar  manner  to  those  of  potassa. 

Prop.,  Tests,  ij-c.  Pure  soda  resembles  potassa, 
but  possesses  rather  less  powerful  basic  and  alka¬ 
line  properties.  Soda  and  its  salts  are  recogni¬ 
sed. — 1.  By  their  solubility  in  water,  and  not  being 
precipitated  by  any  reagent. — 2.  By  yielding  a 
salt  with  sulphuric  acid,  which  by  its  taste  and 
form  is  readily  recognised  as  sulphate  of  soda. — 3. 
By  its  salts,  when  exposed  by  means  of  platinum 
wire  to  the  blowpipe  flame,  imparting  a  rich  yel¬ 
low  color. — 4.  A  solution  of  caustic  soda  or  car¬ 
bonate  of  soda  turns  turmeric  brown  and  vegetable 
blues  green. — 5.  Its  muriate  imparts  a  yellow  tinge 
to  the  flame  of  alcohol. 

SODA,  ACETATE.  Syn.  Sod^e  Acetas. 
(P.  L.  &  D.)  Terra  Foliata  Mineralis.  Prep. 
(P.  D.)  Saturate  dilute  acetic  acid  with  carbonate 
of  soda,  filter,  and  evaporate  to  the  density  of 
1-276  ;  dry  the  crystals  deposited  as  the  liquid 
cools,  and  keep  them  from  the  air.  Dose.  1  to  2 
drs.  as  a  diuretic  ;  chiefly  used  to  make  acetic  acid. 

SODA,  PHOSPHATE  OF.  Syn.  Taste¬ 
less  Purging  Salts.  Tribasic  Phosphate  of 
Soda  and  basic  water.  Rhombic  Phosphate  of 
Soda.  Neutral  do.  Sal  Mirabile  Perlatum. 
Soda  Piiosphorata.  Sodae  Piiospiias,  (P.  L.  E. 
&.  D.)  Prep.  (P.  E.)  Powdered  bone  ashes  lb.  x  : 
sulphuric  acid  2  pints  and  f^iv ;  mix,  add 
gradually  water  6  pints,  and  digest  for  3  days,  re¬ 
placing  the  water  which  evaporates  ;  add  (i  pints 
of  boiling  water  and  strain  through  linen,  and  wash 
the  residue  in  the  filter  with  boiling  water ;  mix 
I  the  liquors,  and  after  defecation  decant  and  evap- 


SOD 


513 


SOI 


orate  to  6  pints  ;  let  the  impurities  again  settle 
and  neutralize  the  clear  fluid,  heated  to  boiling, 
with  a  solution  of  carbonate  of  soda  in  slight  ex¬ 
cess  ;  crystals  will  be  deposited  as  the  solution 
cools,  and  by  successively  evaporating,  adding  a 
little  soda  to  the  mother  liquor  till  it  is  feebly  alka¬ 
line,  and  cooling,  more  crystals  may  be  obtained. 
Keep  it  in  closed  vessels. 

Remarks.  “  Exposed  to  the  air  it  slightly  efflo¬ 
resces.  It  is  totally  dissolved  by  water  but  not  by 
alcohol.”  (P.  L.) — “  45  grs.  dissolved  in  f^ij  of 
boiling  water,  and  precipitated  by  a  solution  of  50 
grs.  of  carbonate  of  lead  in  f^j  of  pyroligneous 
acid,  will  remain  prccipitable  by  solution  of  acetate 
of  lead.”  (P.  E.)  Dose.  6  to  12  drs.  as  a  purga¬ 
tive  in  broth  or  soup.  It  has  scarcely  any  taste. 

SODA,  POTASSIO-TARTRATE  OF.  Syn. 
Tartrate  of  Potash  and  Soda.  Seignette’s 
Salt.  Rochelle  do.  Tartarized  Soda.  Sel  de 
Seignette.  Sal  Rupellensis.  Sal  Polychres- 
tum  Seignetti.  Soda  Tartarizata  Natron 
Tartarizatum.  Potass<e  et  Sod.e  Tartras,  (P. 
E.  &  D.)  Sod.e  P otassio-tartras,  (P.  L.)  Prep. 
(P.  L.)  Carbonate  of  soda  ^XU  j  boiling  water  2 
quarts ;  dissolve,  and  add,  gradually,  powdered 
bitartrate  of  potash  %xv)  ;  strain,  evaporate  to  a 
pellicle,  and  set  it  aside  to  crystallize;  dry  the 
crystals  and  again  evaporate  the  liquor  that  it  may 
yield  more  crystals.  %*  Readily  soluble  in  cold 
water.  Sulphuric  acid  added  to  the  solution  throws 
down  small  crystals  of  bitartrate  of  potash.  By 
heat  it  yields  a  mixture  of  the  pure  carbonates  of 
potash  and  soda.  It  is  a  mild  and  cooling  laxative. 
Dose,  i  to  J  oz.  largely  diluted  with  water.  It 
forms  the  basis  of  the  popular  aperient  called 
Seidlitz  Powders. 

SODA,  SULPHATE  OF.  Syn.  Glauber’s 
Salt.  Sal  Glauberi.  Sal  Catharticus  Glau- 
beri.  Sal  Mirabile  Glauberi.  Natron  Vitrio- 
latum.  Sod,e  Sulphas,  (P.  L.  E.  &,  D.)  Prep. 
(P.  L.)  Dissolve  lb.  ij  of  the  salt  left  in  distilling 
muriatic  acid,  in  Oij  of  boiling  water,  saturate  with 
carbonate  of  lime,  evaporate  and  crystallize. 

Remarks.  Glauber  salts  effloresce  when  exposed 
to  the  air ;  are  totally  dissolved  by  water ;  very 
slightly  so  by  alcohol  ;  the  solution  is  neutral  to 
test  paper  ;  nitrate  of  silver  throws  down  scarcely 
any  thing  from  a  dilute  solution  ;  nitrate  of  baryta 
more,  which  is  not  dissolved  by  nitric  acid.  It 
loses  55-5§  of  its  weight  by  a  strong  heat.  (P.  L.) 
Dose.  |  to  1  oz.  as  a  purge.  The  dried  salt  (Soda 
Sulphas  Exsiccata )  is  twice  as  strong.  ***  Sul¬ 
phate  of  soda  is  also  made  in  the  same  way  from 
the  residuum  of  the  distillation  of  nitric  acid  from 
nitrate  of  soda,  and  of  sal  ammoniac  from  a  mix¬ 
ture  of  sulphate  of  ammonia  and  common  salt. — 
Lymington  Glauber  Salts  is  a  mixture  of  the  sul¬ 
phate  of  soda  and  potash  obtained  from  the  mother 
liquor  of  sea-water. 

SODIUM.  Syn.  Natrium,  (Ger.)  The  me¬ 
tallic  base  of  soda.  It  is  a  soft  white  metal, 
scarcely  solid  at  common  temperatures,  fuses  at 
200°  F.,  and  volatilizes  at  a  red  heat,  sp.  gr. 
0-972  ;  its  other  properties  resemble  those  of  po¬ 
tassium  ;  but  are  of  a  feebler  character.  It  was 
first  obtained  by  Sir  H.  Davy  in  1807,  by  means 
of  a  powerful  galvanic  battery,  but  it  may  be 
more  conveniently  and  cheaply  procured  in  quan¬ 
tity,  by  the  process  described  under  Potassium. 


With  oxygen  it  forms  a  protoxide  (soda)  and  a  per¬ 
oxide  ;  with  chlorine,  a  chloride,  (common  salt ;) 
and  with  bromine,  iodine,  fluorine,  sulphur,  Ac.,  bro¬ 
mide,  iodide,  fluoride,  sulphuret,  tj-c.,  of  sodium, 
— all  of  which  may  be  obtained  by  similar  pro¬ 
cesses  to  the  respective  compounds  of  potassium. 

SODIUM,  CHLORIDE  OF.  Syn.  Muriate 
of  Soda.  Hydrochlorate  of  do.  Salt.  Com¬ 
mon  Salt.  Sea  do.  Culinary  do.  Sod.e  Mu- 
mas,  (P.  E.  &  D.)  Sodii  Ciiloridum,  (P.  L.) 
This  important  and  wholesome  compound  appears 
to  have  been  known  in  the  earliest  ages  of  the 
world,  of  which  we  have  any  record.  It  is  men¬ 
tioned  by  Moses,  (Gen.  xix.  26,)  and  by  Homer  in 
the  Iliad,  (lib.  ix.  214.)  In  ancient  Rome  it  was 
subjected  to  a  duty,  ( vectigal  salinarium.)  Com¬ 
mon  salt  forms  no  small  portion  of  the  mineral 
wealth  of  England,  and  has  become  an  important 
article  of  commerce.  The  principal  portion  of  the 
salt  consumed  in  this  country  is  procured  by  the 
evaporation  of  the  water  of  brine  springs. 

Rock  Salt  ( Fossil  Salt,  Sal  Gemma,  Sal  Fos - 
silis )  is  found  in  mineral  beds  in  Cheshire  ;  it  has 
commonly  a  reddish  color,  and  is  mostly  exported 
for  purification. — Salt  is  also  prepared  by  the 
evaporation  of  sea  water,  (hence  the  term  sea 
salt.,)  but  this  process  has  been  almost  abandoned 
in  England,  being  more  suited  to  hot  dr}-  climates, 
or  very  cold  ones. 

Bay  Salt  (Sal  marinus,  Sal  niger)  is  import¬ 
ed  from  France,  Portugal,  and  Spain,  and  is  ob¬ 
tained  from  sea  water  evaporated  in  shallow  ponds 
by  the  sun.  It  is  large-grained  and  dark-colored. 

Cheshire  Stoved  Salt,  (Lump  Salt,  Basket 
do.,)  is  obtained  by  evaporating  the  brine  of  salt 
springs  until  reduced  to  a  mass  of  small  flaky 
crystals  barely  covered  with  liquor,  when  it  is  put 
into  baskets  and  dried. 

London's  Patent  Solid  Salt,  is  Cheshire  rock 
salt  melted  in  a  reverberatory  furnace  and  ladled 
into  moulds. 

British  Bay  Salt  (Cheshire  large-grained 
Salt)  is  obtained  by  evaporating  the  brine  at  a 
heat  of  130°  to  140°  F.  Hard  cubical  crystals. 
Both  the  last  are  used  to  salt  provisions  for  hot 
climates,  as  they  dissolve  very  slowly  in  the  brine 
as  it  grows  weaker. 

%*  Common  salt  is  stimulant  and  antiseptic, 
and  is  hence  employed  as  a  condiment,  and  for 
preserving  animal  and  vegetable  substances.  It  is 
also  occasionally  used  in  medicine,  in  clysters  and 
j  lotions.  For  medical  purposes  the  P.  E.  orders  it 
to  be  dissolved  in  boiling  water  and  the  solution 
filtered  and  evaporated  over  the  fire,  skimming  off 
the  crystals  as  they  form ;  they  must  be  then 
quickly  washed  in  cold  water  and  dried.  “  A  so¬ 
lution  of  pure  salt  is  not  precipitated  by  a  solution 
of  carbonate  of  ammonia,  followed  by  solution  of 
phosphate  of  soda :  a  solution  of  9  grs.  in  distilled 
water  is  not  entirely  precipitated  by  a  solution  of 
26  grs.  of  nitrate  of  silver.”  (P.  E.) 

SOIL.  Tho  earth  in  which  vegetables  grow. 
In  cases  whero  a  barren  soil  is  examined  with  a 
view  to  its  improvement,  it  ought,  if  possible,  to 
be  compared  with  an  extremely  fertile  soil  in  the 
same  neighborhood,  and  in  a  similar  situation  :  the 
difference  given  by  their  analyses  would  indicate 
the  methods  of  cultivation,  and  thus  the  plan  of 
improvement  would  be  founded  upon  accurate 


« 


SOL  514  SOL 


scientific  principles.  (See  Absorption,  Agricul¬ 
ture,  Farming,  Manures,  &c.) 

SOLANINE.  Syn.  Solanina.  Prep.  Filter 
the  juice  of  nightshade  berries,  ( Solarium  nigrum,) 
quite  ripe,  add  ammonia,  filter,  wash  the  sediment, 
boil  in  alcohol,  filter,  and  distil  off  the  spirit ;  the 
solanine  is  left  as  a  white  powder.  Insoluble  in 
water,  bitter,  emetic,  narcotic,  and  poisonous.  By 
careful  crystallization  in  alcohol  it  forms  needle¬ 
like  crystals,  resembling  disulphate  of  quinine.  It 
may  also  be  obtained  from  the  leaves  and  stem 
of  solanum  dulcamara,  ( bitter-sweet .)  With  the 
acids  it  forms  salts,  many  of  which  are  crystal- 
lizable. 

SOLDER,  FINE.  Prep.  Tin  2  parts,  lead  1 
part ;  melt  together.  Melts  at  350°.  Used  to 
tin  copper,  solder  tin  plates,  &c. 

SOLDER,  GLAZIER’S.  Prep.  Lead  3  parts; 
tin  1  part ;  melts  at  500°. 

SOLDER  FOR  TIN,  (Smith’s.)  Prep.  Lead 
and  tin,  of  each,  4  oz. ;  bismuth  8  oz. ;  melts  in 
boiling  water. 

SOLDERING.  Tin-foil  applied  between  the 
joints  of  fine  brass  work,  first  wetted  with  a  strong 
solution  of  sal  ammoniac,  makes  an  excellent 
juncture,  care  being  taken  to  avoid  too  much 
heat. 

SOLOMON’S  BALM  OF  GILEAD.  Prep. 
Compound  tincture  of  cardamoms,  made  with 
brandy  instead  of  proof  spirit,  1  pint ;  tincture 
of  cantharides,  P.  L.  f^j ;  mix. 

SOLUTION  OF  ALUM,  (COMPOUND.) 
Syn.  Bate’s  Alum  Water.  Aqua  Aluminosa. 
Bateana.  Liquor  Aluminis  Compositus.  (P.  L.) 
Prep.  Alum  and  sulphate  of  zinc,  of  each,  §j ; 
boiling  water  3  pints  ;  dissolve,  and  filter  if  neces¬ 
sary.  Detergent  and  astringent.  Used  as  a  lo¬ 
tion  for  old  ulcer,  chilblains,  excoriation,  &c. ; 
and  diluted  with  water,  as  an  eye-wash  and  in¬ 
jection. 

SOLUTION  OF  AMMONIA.  Syn.  Liquor 
Ammonite  ;  Liq.  Ammonite  fortior,  (P.  L.)  Aqua 
Ammoni.e;  do.  do.  fortior,  (P.  E.)  Aq.  Ammon. 
Caustics,  (P.  D.)  The  London  College  gives  no 
formula  for  their  stronger  solution,  though  in  the 
notes  to  the  Ph.  it  is  stated  to  have  the  sp.  ur. 
0-882.  r  s 

SOLUTION  OF  ACETATE  OF  AMMO¬ 
NIA.  Syn.  Liquor  Ammoni.e  Acetatis,  (P.  L.) 
Ammonite  Acetatis  Aqua,  (P.  E.  &  D.) 

SOLUTION  OF  SESQUICARBONATE 
OF  AMMONIA.  Syn.  Carbonate  of  Ammo¬ 
nia  Water.  Liquor  Ammonite.  Sesquicarbo- 
natis.  (P.  L.)  Ammonia  Carbonatis  Aqua.  (P. 
E.  &  D.)  Prep. — 1.  (P.  L.)  Sesquicarbonute  of 
ammonia  ^iv  ;  distilled  water  1  pint ;  dissolve  and 
filter.  Stimulant  and  antacid.  Dose.  f3ss  to  f3iss, 
in  water.— 2.  (Henry’s.)  Made  up  to  sp.  gr.  1-046 
Two  measures  are  equal  in  saturating  power  to 
one  of  his  carbonate  of  potash  water.  Used  in 
analysis. 

SOLUTION  OF  AMMONIO-NITRATE 
OF  SILVER.  Syn.  Hume’s  Test.  Solutio 
Argenti  Ammoniati.  Prep.  (P.  E.)  Nitrate  of 
silver  (pure  crystallized)  44  grains ;  distilled  water 
f  §j ;  dissolve,  and  add  ammonia  water,  gradually, 
till  the  precipitate,  at  first  thrown  down,  is  very 
nearly,  but  not  entirely,  redissolved.  Used  as  a 
test  for  arsenious  acid. 


SOLUTION  OF  AMMONIO-SULPHATE 
OF  COPPER.  Syn.  Blue  eye-water.  Aqua 
Sapphirina.  Solution  of  Ammoniated  Copper. 
Liquor  Cuprj  Ammonio-sulpiiatis,  (P.  L.)  So¬ 
lutio  Cupri  Ammoniati,  (P.  E.)  Aqua  do.  do. 
(P.  D.)  Prep.  (P.  L.)  Ammonio-sulphate  of  cop¬ 
per  3j  ;  water  1  pint;  dissolve  and  filter.  Stimu¬ 
lant  and  detergent.  Applied  to  indolent  ulcers, 
and  when  diluted,  to  remove  specks  on  the  cor¬ 
nea  ;  also  used  as  a  test. 

SOLUTION  OF  ARSENITE  OF  POTAS- 
SA.  Syn.  Fowler’s  Solution.  Mineral  do. 
Liquor  Potass.®  Arsenitis,  (P.  L.)  Liq.  Arse- 
nicalis,  (P.  E.  &  D.)  Prep.  (P.  L.)  Arsenious 
acid,  coarsely  powdered,  and  carbonate  of  potash, 
of  each,  80  grs.  ;  distilled  water  1  pint ;  boil  till 
dissolved,  add  compound  tincture  of  lavender  f3v, 
and  water  q.  s.  to  make  the  whole  exactly  meas¬ 
ure  a  pint.  Dose.  4  to  5  drops,  gradually  and 
cautiously  increased  ;  in  agues  and  several  scaly 
skin  diseases.  (See  Arsenic.) 

SOLUTION  OF  ARSENIOUS  ACID.  Syn. 
Tasteless  Ague  Drop.  Prep.  Arsenious  acid  1 
gr. ;  water  f  3 j  ;  dissolve.  Dose.  1  teaspoonful 
twice  a  day  in  ague.  (See  Arsenic.) 

SOLUTION  OF  BICHLORIDE  OF  MER¬ 
CURY.  Syn.  Solution  of  Corrosive  Subli¬ 
mate.  Liquor  Hydrargyri  Bichloridi.  Prep. 
(P.  L.)  Corrosive  sublimate  and  sal  ammoniac,  of 
each,  10  grs.  ;  water  1  pint  ;  dissolve.  Dose.  £ 
to  3  drs.  in  water.  It  also  forms  a  most  useful  lo¬ 
tion  in  various  skin  diseases. 

SOLUTION,  BRANDISH’S  ALKALINE. 
Prep.  American  pearlashes  lb.  vj  ;  quicklime  and 
woodashes,  (from  the  ash,)  of  each,  lb.  ij  ;  boiling 
water  6  gallons  ;  slake  the  lime  with  a  portion  of 
the  water,  then  add  the  remainder  of  the  ingre¬ 
dients,  agitate  occasionally  in  a  covered  vessel  for 
1  hour,  and  after  24  hours’  repose  decant  the 
clear.  Resembles  liquor  of  potassa  P.  L.,  but  the 
strength  is  variable  ;  the  latter  is  almost  always 
sold  for  it.  It  is  largely  asked  for  in  trade.  A 
drop  or  two  of  oil  of  juniper  renders  it  more  agree¬ 
able. 

SOLUTION  OF  CARBONATE  OF  POT¬ 
ASH.  Syn.  Subcarbonate  of  Potash-water. 
Oil  of  Tartar.  Oleum  Tartari.  Aqua  Kali. 
Liquor  Potass.®  Carbonatis,  (P.  L.)  Potass.® 
Carbonatis  Aqua,  (P.  D.)*  Prep.  Carbonate  of 
potash  §xx ;  water  1  gallon  ;  dissolve  and  filter. 
Sp.  gr.  1-473.  Dose.  10  drops  to  1  dr. ;  as  an  an¬ 
tacid,  &.C. 

SOLUTION  OF  CHLORIDE  OF  BARI¬ 
UM.  Syn.  Liquor  Barii  Chloridi,  (P.  L.)  So¬ 
lutio  Baryt.®  Muriatis,  (P.  E.)  Aqua  do.  do., 
(P.  D.)  Prep.  Chloride  of  barium  3j  ;  water  f  Jj ; 
dissolve.  Dose.  10  drops  gradually  increased  ;  in 
scrofula,  scirrhous  affections,  and  worms ;  also 
used  as  a  test  for  sulphuric  acid. 

SOLUTION  OF  CHLORIDE  OF  CALCI¬ 
UM-  Syn.  Solution  of  Muriate  of  Lime.  Li¬ 
quor  Calcii  Chloridi,  (P.  L.)  Solutio  Calcis 
Muriatis,  (P.  E.)  Aqua  do.  do.,  (P.  D.)  Prep. 
(P.  L.)  Fused  chloride  of  calcium  §iv ;  (crystals 
fviij,  P.  E. ;)  water  f^xij ;  dissolve  and  filter. 
Dose.  10  drops  to  2  drs. ;  for  scrofulous  tumors, 
bronchocele,  &c.  ;  also  used  as  a  test  for  sulphuric 
acid. 

SOLUTION  OF  CHLORIDE  OF  LIME 


SOL 


515 


SOI. 


Syn.  Purifying  Liquid.  Solution  of  Chlori¬ 
nated  Lime.  Sol.  of  Hypochlorite  of  do.  Li¬ 
quor  Calcis  Chlorinate.  Prep.  Chloride  of 
lime,  dry  and  good,  9  lbs.  ;  hot  water  6  gallons  ; 
mix  in  a  stoneware  bottle,  agitate  frequently  for  2 
or  3  days,  then  decant  the  clear,  and  keep  it  in 
well-corked  bottles.  If  filtered  it  should  be  done 
as  rapidly  as  possible  through  coarsely-powdered 
glass  in  a  covered  vessel.  This  is  the  usual  strength 
sold  in  trade.  It  is  used  as  a  disinfectant,  and,  di¬ 
luted  with  water,  as  a  lotion,  injection,  or  colly- 
rium,  in  several  diseases.  (See  Lime,  Chloride 
of.) 

SOLUTION  OF  CHLORIDE  OF  POT¬ 
ASH.  Syn.  Bleaching  Liquid.  Aqua  Alka- 
lina  Oxymuriatica.  Eau  de  Javelle.  Prepared 
like  solution  of  chlorinated  soda,  but  employing 
carbonate  of  potash.  Use.  As  the  last. 

SOLUTION  OF  CHLORIDE  OF  SODA. 
Syn.  Labarraque’s  Disinfecting  Liquid.  Li¬ 
queur  de  Labarraque.  Chloride  of  Soda.  Oxy- 
muriate  of  do.  Chloruret  of  Oxide  of  Sodi¬ 
um.  Hypochloris  Sodicus  Aqua  Solutus.  (P. 
Cod.)  Sodas  Hypochloris.  Liquor  Sode  Chlo¬ 
rinate.  (P.  L.)  Prep.  Carbonate  of  soda  lb.j; 
water  1  quart  ;  dissolve,  and  pass  through  the  so¬ 
lution  the  chlorine  evolved  from  a  mixture  of  com¬ 
mon  salt  §iv  ;  binoxide  of  manganese  §iij ;  sul¬ 
phuric  acid  §iv  ;  diluted  with  water  %\ij  ;  placed 
in  a  retort ;  heat  being  applied  to  promote  the  ac¬ 
tion,  and  the  gas  being  purified  by  passing  through 
fjv  of  water  before  it  enters  the  alkaline  solution. 
Used  as  an  antiseptic,  disinfectant,  and  bleaching 
liquid.  Dose.  20  to  30  drops  in  any  bland  fluid, 
in  scarlet  fever,  sore  throat,  See. ;  it  is  also  made 
into  a  lotion,  gargle,  injection,  and  eye-water. 
Meat  in  a  nearly  putrid  state,  unfit  for  food,  is  im¬ 
mediately  restored  by  washing  or  immersion  in 
this  liquid. 

SOLUTION  OF  DIACETATE  OF  LEAD. 
Syn.  Extract  of  Lead.  Goulard’s  Extract. 
Ext.  of  Saturn.  Extractum  Saturni.  Aqua 
Lythargyri  Acetati,  (P.  L.  1788.)  Liquor 
Plumbi  Acetatis,  (P.  L.  1809.)  Liq.  Plumbi 
Subacetatis,  (P.  L.  1824  Sc  P.  D.)  Liq.  Plumbi 
Diacetatis,  (P.  L.  1836.)  Solutio  do.  do.  (P. 
E.)  Liq.  Plumbi.  Prep. — 1.  (P.  L.)  Acetate  of 
lead  §xxvij ;  litharge,  in  fine  powder,  ^xvj ;  water 
3  quarts  ;  boil  for  4  an  hour,  frequently  stirring, 
and  then  add  enough  distilled  water  to  make  it 
measure  3  quarts  ;  filter  if  required,  and  keep  it  in 
a  closed  vessel. — 2.  ( Wholesale .)  Finely-powdered 
litharge  32  lbs.  ;  distilled  vinegar  32  gallons ;  boil 
in  a  bright  copper  pan  for  2  hours,  cool,  add  water 
to  make  up  32  gallons,  and  decant. — 3.  (Dilute 
Solution  of  Diacetate  of  Lead.  Water  of  Saturn. 
Goulard’s  Lotion  or  Water.  Goulard.  Goulards 
Vegeto-mineral  Water.  Liquor  Plumbi  Diace¬ 
tatis  Dilulus ,  P.  L.  Liquor  Plumbi  Subacetatis 
Compositus,  P.  D.)  Prep.  (P.  L.)  Solution  ol  j 
diacetate  of  lead  f3iss ;  proof  spirit  f3ij  ;  distilled 
water  1  pint  :  mix.  ***  These  preparations  were 
formerly  made  with  common  vinegar,  and  hence 
were  colored,  but  those  of  the  Pharm.  are  white. 
If  wanted  colored,  a  little  spirit  coloring  may  be 
added.  The  formula  No.  2  will  take  a  quart.^  Lse. 
The  stronger  liquor  is  only  used  diluted.  I  he  di¬ 
luted  solution  (No.  3)  is  'employed  as  a  cooling,  | 
sedative,  and  astringent  wash,  in  various  affections,  j 


SOLUTION,  DONOVAN’S.  Syn.  Solution 
of  Hydriodate  of  Arsenic  and  M  ERCURY.  Li¬ 
quor  IIydriodatis  Arsenici  et  IIydrargyri. 
Prep. — 1.  (Mr.  Donovan.)  Triturate  6-08  grains 
of  metallic  arsenic,  15-38  grains  of  mercury,  and 
50  grains  of  iodine  with  f  3j  of  alcohol,  till  dry  ;  mix 
with  f f viij  of  distilled  water,  put  them  into  a  flask, 
add  3ss  of  hydriodic  acid,  and  boil  a  few  moments. 
When  cold,  make  it  up  f§viij. — 2.  ( Wholesale .) 
Metallic  arsenic  61  grs. ;  iodine  500  grs. ;  mercu¬ 
ry  154  grs.  ;  rectified  spirit  f  3x  ;  distilled  water  2 
quarts  ;  hydriodic  acid  f3v ;  as  last.  It  must  meas¬ 
ure  exactly  f §lxxx,  or  weigh  5  lbs.  Tj  oz.  (av.) 
when  cold. — 3.  (Soubeiran.)  Iodide  of  arsenic  98 
grs. ;  biniodide  of  mercury  90  grs. ;  moisten  the 
two  iodides  with  a  little  hot  water,  then  pour  on 
sufficient  to  dissolve  them,  filter,  and  add  enough 
distilled  water  to  make  the  whole  weigh,  when 
cold,  exactly  10,000  grs.,  (equal  to  §xx  3vj  3ij,  or 
22f  oz.  and  474  grs.  avoird.)  The  last  formula 
has  the  advantage  of  yielding  a  more  certain  pro¬ 
duct  than  the  former,  as  when  this  liquor  is  pre¬ 
pared  according  to  Mr.  Donavan’s  directions,  the 
whole  of  the  arsenic  is  seldom  dissolved,  unless  by 
the  most  careful  trituration,  besides  which  the  pro¬ 
cess  is  very  tedious.  Soubeiran  recommends  the 
employment  of  1  part  each  of  the  iodides,  and  98 
parts  of  water,  as  furnishing  a  simpler  formula,  the 
decimal  parts  of  a  grain  not  being  very  easily 
weighed ;  besides,  these  proportions  are  almost  ex¬ 
actly  those  employed  by  Mr.  Donovan.  Dose. 
10  drops  to  f3ss  in  lepra,  psoriasis,  lupus,  and  sev¬ 
eral  other  scaly  skin  diseases. 

SOLUTION  OF  IODIDE  OF  POTASSIUM. 
Syn.  Liquor  Potassii  Iodidi  Compositus.  (P.  L.) 
Prep.  Iodide  of  potassium  10  grs. ;  iodine  5  grs. ; 
water  1  pint ;  dissolve.  Dose.  2  to  6  drs.  in  the 
usual  cases  where  iodine  is  employed. 

SOLUTION  OF  IODOHYDRARGYRATE 
OF  IODIDE  OF  POTASSIUM.  Syn.  Li¬ 
quor  Iodohydrargyratis  Potassii  Iodidi.  Prep. 
(Puche.)  Biniodide  of  mercury  and  iodide  of  po¬ 
tassium,  of  each  1  gr.  ;  distilled  water  1000  grs. ; 
dissolve. 

SOLUTION  OF  IRON,  (Alkaline.)  Syn. 
Liquor  Ferri  Alkalini,  (P.  L.  1824.)^  Prep. 
Iron  filings  3iiss;  nitric  acid  jjij  i  water  fjvj ;  dis¬ 
solve,  decant,  and  gradually  add  solution  of  car¬ 
bonate  of  potash  f  §vj.  Tonic  ;  emmenagogue. 
Dose.  J  to  1  dr. 

SOLUTION  OF  LIME.  Syn.  Lime-Water. 
Liq.  Calcis  IIydratis.  Solutio  Calcis.  Liquor 
do.,  (P.  L.)  Aqua  do.,  (P.  E.  Sc  D.)  Prep.  Lime 
lb.  ss  ;  cold  water  added  gradually  so  as  to  slake 
the  lime  6  quarts  ;  agitate  well  together  in  a  cov¬ 
ered  vessel ;  after  repose  decant  the  clear,  and 
keep  it  in  stoppered  bottles  from  the  air.  (See 
Lime.)  Dose,  4  to  3  oz.  or  more,  2  or  3  times  a 
day  in  milk  or  broth.  It  is  antacid  and  astringent, 
and  is  taken  in  dyspepsia,  diarrhaia,  calculous  af¬ 
fections,  &c.  .  „ 

SOLUTION  OF  MAGNESIA.  Syn.  Ilu- 
id  Magnesia.  Carbonated  Magnesia-W  ater. 
.Erated  do.  Aqua  vel  Liquor  Magnesias  Bi¬ 
carbonate  Condensed  Solution  of  Magnesia. 
Prep.  (Dinneford’s.)  Water  and  Howard’s  heavy 
carbonate  of  magnesia,  in  the  proportion  of  1 , 4  grs. 
of  the  latter  to  every  fluid  oz.  of  the  former,  are  in¬ 
troduced  into  a  cylindrical  tinned  copper  vessel,  and 


SOL 


516 


SOU 


carbonic  acid,  generated  by  the  action  of  sulphu¬ 
ric  acid  on  whiting,  is  forced  into  it  by  steam  pow¬ 
er,  for  5 J  hours,  during  the  whole  of  which  time 
the  cylinder  is  kept  moving.  Antacid  and  laxa¬ 
tive.  ***  The  Paris  Codex  orders  recently  pre¬ 
cipitated  carbonate  of  magnesia  to  be  used  while 
still  moist. 

SOLUTION  OF  ACETATE  OF  MOR¬ 

PHIA.  Syn.  Solutio  Morphine  Acetatis.  Prep. 
(Majendie.)  Acetate  of  morphia  16  grs. ;  acetic 
acid  4  drops  ;  rectified  spirit  f3j  ;  water  f  Jj  ;  dis¬ 
solve.  ***  Each  f3ss  contains  nearly  1  gr.  of 
acetate  of  morphia.  Dose.  5  to  10  drops. 

SOLUTION  OF  CITRATE  OF  MOR¬ 

PHIA.  Syn.  Liquor  MorpiiieE  Citratis.  Prep. 
(Majendie.)  Pure  morphia  16  grs.  ;  citric  acid  8 
grs. ;  water  f  ;  tincture  of  cochineal  f  3ij  ;  dis¬ 
solve.  Dose.  3  to  10  drops. 

SOLUTION  OF  MURIATE  OF  MOR¬ 

PHIA.  Syn.  Solutio  Morphine  Muriatis.  Prep. 
— 1.  (P.  E.)  Muriate  of  morphia  3iss  ;  rectified 
spirit  ffv ;  water  f^xv  ;  dissolve.  Contains  1  gr. 
in  106  minims.  Dose.  10  to  30  drops. — 2.  ( Apo¬ 
thecaries'  Hall.)  Muriate  of  morphia  16  grs. ; 
rectified  spirit  f  3j  ;  water  f§j ;  dissolve.  Dose. 
3  to  10  drops. 

SOLUTION  OF  SULPHATE  OF  MOR¬ 

PHIA.  Syn.  Liquor  Morphine  Sulpiiatis.  Prep. 
(Majendie.)  Sulphate  of  morphia  16  grs.  ;  water 
f§j ;  rectified  spirit  f  3 j  ;  dilute  sulphuric  acid  4 
drops  ;  dissolve.  Dose.  5  to  10  drops. 

SOLUTION  OF  NITRATE  OF  BARYTA. 
Syn.  Solutio  Barytas  Nitratis.  Prep.  (P.  E.) 
Nitrate  of  baryta  40  grains  ;  water  800  grs. ;  dis¬ 
solve.  Used  as  a  test  for  sulphuric  acid. 

SOLUTION  OF  NITRATE  OF  SILVER. 
Syn.  Liquor  Argenti  Nitratis,  (P.  L.)  Solu¬ 
tio  do.  do.,  (P.  E.)  Prep.  Nitrate  of  silver  (pure) 
3j,  (40  grs.  P.  E. ;)  distilled  water  f§j,  (1600  grs. 
P.  E. ;)  dissolve.  Used  as  a  test  for  chlorine, 
chlorides,  and  muriatic  acid.  It  should  be  kept 
from  the  light. 

SOLUTION  OF  OPIUM.  (Sedative.)  Syn. 
Liquor  Orn  Sedativus.  Prep.  ( Battley'  s.)-r-\ . 
Hard  extract  of  opium  3  oz. ;  water  1^  pints  ;  boil 
till  dissolved,  cool,  filter,  and  add  rectified  spirit  of 
wine  6  oz. ;  water  q.  s.  to  make  the  whole  exactly 
measure  1  quart. — 2.  Extract  of  opium  (P.  L.)  4-j 
oz  ;  water  1  quart,  boil  till  reduced  to  34  oz. ;  cool, 
filter,  and  add  rectified  spirit  6  oz.,  and  water  q.  s. 
to  make  exactly  1  quart. — 3.  Hard  extract  of  opi¬ 
um  22  oz. ;  boiling  water  13  pints  ;  dissolve,  cool, 
add  rectified  spirit  3  pints,  and  filter.  Less  exci¬ 
ting  than  opium.  Dose.  10  to  25  drops.  (Coolev, 
Chem.,  v.  170.) 

SOLUTION  OF  PHOSPHATE  OF  SODA. 
Syn.  Solutio  Sodas  Piiospiiatis.  Prep.  (P.  E.) 
Crystallized  phosphate  of  soda  175  grs.  ;  water 
dissolve,  and  keep  it  in  a  corked  bottle. 
Used  as  a  test. 

SOLUTION  OF  POTASSA.  Syn.  Caustic 
Potash  Water.  Liquor  Potassas,  (P.  L.)  Aqua 
Potass.e,  (P.  E.)  Do.  do.  Caustics,  (P.  D.) 
Prep.  (P,  L.)  Lime  (recently  burnt)  ^viij  ;  boil¬ 
ing  distilled  water  1  gallon  ;  sprinkle  a  little  of  the 
water  on  the  lime  in  an  earthen  vessel,  and  when 
it  is  slaked  and  fallen  to  powder,  add  carbonate  of 
potash  fxv,  dissolved  in  the  remainder  of  the  wa¬ 
ter  ;  bung  down,  and  shake  frequently,  until  cold, 


then  allow  the  whole  to  settle,  and  decant  the  clear 
supernatant  portion  into  perfectly  clean  and  stop¬ 
pered  green  glass  bottles.  If  well  managed,  it 
need  not  be  filtered ;  but  if  it  is,  clean  calico 
should  be  employed,  and  the  operation  conducted 
out  of  contact  with  the  air.  (See  Filtration.) — 
2.  ( Wholesale .)  Carbonate  of  potash  (Kali)  1  lb., 
and  quicklime  ^  lb.,  to  each  gallon  of  water ;  as 
last.  The  formulas  of  the  E.  and  D.  colleges  vary 
only  as  regards  the  strength.  Sp.  gr.  of  the  Liq. 
Potassae,  P.  L.,  l-063 ;  of  the  P.  E.  U072 ;  P.  D. 
1-080.  ***  It  should  emit  few  or  no  bubbles  of 
carbonic  acid  gas,  on  the  addition  of  dilute  nitric 
acid.  Scarcely  any  thing  is  precipitated  by  car¬ 
bonate  of  soda,  chloride  of  barium,  or  nitrate  of 
silver.  It  turns  turmeric  brown,  and  is  precipita¬ 
ted  by  chloride  of  platina.  (P.  L.)  Dose.  10  to 
30  drops,  in  any  bland  diluent,  as  an  antacid,  diu¬ 
retic,  or  lithontriptic.  (See  Brandisii’s  Solution.) 
— 3.  ( Henry's  pure  potash  water.)  Made  up  to 
the  sp.  gr.  IT.  Two  measures  possess  the  same 
saturating  power  as  one  of  his  carbonate  of  potash 
water.  Used  in  testing. 

SOLUTION  OF  POTASSA,  (Effervescing.) 
Syn.  Liquor  Potassae  Bicarbonatis.  Liq.  Po¬ 
tass^  Effervescens,  (P.  L.)  Aqua  do.  do.  (P.  E.) 
Prep.  (P.  L.)  Bicarbonate  of  potash  3j  ;  distilled 
water  1  pint ;  dissolve  and  force  in  carbonic  acid 
gas  in  excess  ;  keep  it  in  a  well-stoppered  vessel. 
Resembles  soda  water.  An  excellent  substitute 
for  this  preparation  is  to  pour  a  bottle  of  soda-wa¬ 
ter  into  a  tumbler  containing  20  grs.  of  powdered 
bicarbonate  of  potash,  and  to  d.rink  it  immedi¬ 
ately. 

SOLUTION  OF  SODA.  Syn.  Henry’s  Pure 
Soda  Water.  A  solution  of  caustic  soda  made  up 
to  the  sp.  gr.  1-07  ;  has  the  same  saturating  power 
as  his  carbonate  of  soda  water. 

SOLUTION  OF  CARBONATE  OF  SODA. 
Syn.  Subcarbonate  of  Soda  Water.  Liq.  SodeE 
Carbonatis.  Aqua  do.  do.,  (P.  D.)  Prep.  Crys¬ 
tallized  carbonate  of  soda  §j ;  water  1  pint ;  dis¬ 
solve.  Sp.  gr.  1-024.  Dose.  oz.  to  2  oz.,  as  an 
antacid  ;  in  heartburn,  dyspepsia,  &c. 

SOLUTION  OF  SODA,  (Effervescing.) 
Syn.  Soda  Water.  Liquor  SodeE  Effervescens, 
(P.  L.)  Aqua  do.  do.,  (P.  E.)  Liq.  Sodje  Bi¬ 
carbonatis.  Aqua  SodeE  Carbonatis  Acidula, 
(P.  D.)  Prep.  Sesquicarbonate  of  soda  3j  ;  dis¬ 
tilled  water  1  pint ;  dissolve  and  force  carbonic  acid 
gas  into  the  solution.  Used  as  an  antacid  and 
grateful  stimulant,  often  proving  gently  laxative. 
The  soda  water  of  the  shops  cannot  be  substituted 
for  this  preparation,  as,  in  opposition  to  its  name, 
it  is  usually  made  without  soda. 

SOLUTION  OF  SULPHURET  OF  POTAS¬ 
SIUM.  Syn.  Solution  of  Sulpiiuret  of  Pot¬ 
ash.  Solutio  Potassii  Sulphureti.  Aqua  Po- 
tasseE  Sulphureti,  (P.  D.)  Prep.  Washed  sulphur 
1  part;  water  of  caustic  potassa  11  parts;  boil  10 
minutes,  filter,  and  keep  the  solution  in  well-closed 
bottles.  Dose.  10  to  60  drops,  diluted  with  water, 
and  externally  made  into  a  lotion,  in  itch,  and  sev¬ 
eral  other  eruptive  diseases. 

SORBIC  ACID.  Malic  acid  obtained  from 
the  berries  of  the  mountain  ash.  (See  Malic 
Acid.) 

SOUP.  In  Cookery  ;  a  strong  decoction  of 
flesh,  properly  seasoned  with  salt,  spices,  &c.,  for 


SPE 


517 


SPI 


the  table.  The  different  tastes  of  people  require 
more  or  less  of  the  flavor  of  spices,  salt,  garlic, 
butter,  Ac.,  which  can  never  be  ordered  by  general 
rules ;  and  if  the  cook  has  not  a  good  taste,  and 
attention  to  that  of  her  employers,  not  all  the  in¬ 
gredients  which  nature  and  art  can  furnish  will 
give  exquisite  flavor  to  her  dishes*  The  proper 
articles  should  be  at  hand,  and  she  must  propor¬ 
tion  them  until  the  true  zest  bo  obtained,  and  a 
variety  of  flavor  be  given  to  the  different  dishes 
served  at  the  same  time. 

SOUP,  PORTABLE.  Syn.  Glaze.  Prep. 
1.  Break  the  bones  of  a  leg  or  shin  of  beef,  put  it 
into  a  digester  that  will  fairly  hold  it,  cover  with 
cold  water,  boil  it  gently  for  8  or  10  hours,  strain, 
let  it  cool,  take  off  the  fat,  pour  into  a  shallow 
stewpan,  add  whole  black  pepper  i  oz.,  boil  away 
to  about  a  quart,  pour  it  into  a  smaller  stewpan, 
and  simmer  gently  till  it  is  reduced  to  the  thick¬ 
ness  of  a  sirup  ;  then  either  pour  it  into  small  up¬ 
right  jelly-pots,  with  covers,  and  when  cold,  paste 
the  joints  over  with  paper ;  or  pour  it  out  upon  flat 
dishes,  to  lie  about  i  inch  deep ;  when  set,  di¬ 
vide  it  into  pieces  and  dry  them.  A  shin  of 
beef  of  9  lbs.  produced  9  oz.  of  portable  soup, 
and  lbs.  of  meat  fit  for  potting. — 2.  From  gela¬ 
tin  melted  with  a  little  water,  and  flavored. — 
Used  on  voyages,  dissolved  in  boiling  water,  to 
make  soup. 

SOY.  Genuine  soy  is  a  species  of  thick  black 
sauce,  imported  from  China,  prepared  with  white 
haricots,  wheat  flour,  salt,  and  water ;  but  a  spu¬ 
rious  kind  is  made  in  England  as  follows : — Seeds 
of  dolichos  soja  (peas  or  kidney  beans  may  be  used 
for  them)  1  gall.,  boil  till  soft,  add  bruised  wheat 
1  gall.,  keep  in  a  warm  place  for  24  hours,  then 
add  common  salt  1  gall. ;  water  2  gall. ;  put  the 
whole  into  a  stone  jar,  bung  it  up  for  two  or 
three  months,  shaking  it  very  frequently,  then 
press  out  the  liquor ;  the  residuum  may  be  treat¬ 
ed  afresh  with  water  and  salt,  for  soy  of  an  infe¬ 
rior  quality. 

SPECIES.  Mixtures  of  dried  plants,  or  parts 
of  plants,  in  a  divided  state  ;  which,  for  conveni¬ 
ence,  are  kept  mixed  for  use.  The  dry  ingredients 
of  pills,  conserves,  electuaries,  mixtures,  Ac.,  that 
do  not  keep  well  when  made  up,  or  which  are  in 
little  demand,  may  be  economically  and  conve¬ 
niently  preserved  in  this  state. 

SPECIFIC  FOR  WORMS.  ( Herren - 
schwand’s.)  Prep.  Gamboge  10  grs. ;  salt  of 
tartar  20  grs. ;  mix. 

SPECIFIC  GRAVITY  is  the  density  of  the 
matter  of  which  any  body  is  composed,  compared 
to  the  density  of  another  body,  assumed  as  the 
standard,  or  1-000.  This  standard  is  pure  distilled 
water  for  liquids  and  solids,  and  atmospheric  air 
for  gaseous  bodies  and  vapors.  In  England  the 
sp.  gr.  is  usually  taken  at  62°  F. ;  but  in  I  ranee 
at  32°,  or  the  temperature  of  melting  ice.  In  most 
cases,  however,  it  is  sufficient  merely  to  note  the 
temperature,  and  to  apply  a  correction,  depending 
on  the  known  density  of  water  or  air,  at  the  dif¬ 
ferent  degrees  of  the  thermometric  scale.  1  o  de¬ 
termine  the  specific  gravity  of  a  solid,  we  weigh 
it,  first  in  the  air,  and  then  in  water.  In  the  lat¬ 
ter  case  it  loses,  of  its  weight,  a  quantity  precisely 
equal  to  the  weight  of  its  own  bulk  ot  water  ;  and 
hence,  by  comparing  this  weight  with  its  total 


weight,  we  find  its  specific  gravity.  The  rule 
therefore  is, — Divide  the  total  weight  by  the  loss 
of  weight  in  water ;  the  quotient  is  the  specific 
gravity.  If  it  be  a  liquid  or  a  gas,  we  weigh  it  in 
a  sp.  gr.  bottle,  glass  flask,  or  other  vessel  of 
known  capacity  ;  and  dividing  that  weight  by  the 
weight  of  the  same  bulk  of  water,  the  quotient  is, 
as  before,  the  specific  gravity.  (See  Hydrom¬ 
eter.) 

SPECULUM',  METAL.  Prep.  1.  Copper 
64  parts  ;  pure  tin  29  do. — 2.  Copper  2  parts ; 
pure  tin  1  do.  Melt  the  metals  separately  under 
a  little  black  flux ;  incorporate  thoroughly  by 
stirring  with  a  wooden  spatula,  then  run  the 
metal  into  the  moulds,  so  that  the  face  of  the  in¬ 
tended  mirror  may  be  downwards  ;  cool  slowly. 
Used  to  make  the  mirrors  of  reflecting  telescopes. 
The  addition  of  a  little  metallic  arsenic  renders  it 
whiter. 

SPICE,  COW.  Syn.  IIorsespice.  Species 
Equinus.  Prep. — 1.  Turmeric,  aniseed,  liquorice, 
and  diapente,  equal  parts. — 2.  Turmeric  and 
cumin  seed,  of  each  5  lbs. ;  ginger  2^  lbs. — 3. 
Cayenne  2  oz.  ;  bean  flour  and  mustard  hulls,  of 
each  45  lbs. ;  cumin  and  caraway,  of  each  15 
lbs.  ;  turmeric  12  lbs. ;  charcoal  2  lbs.  41ix.  Used 
by  farriers.  ( 

SPICE,  RAGOUT.  Prep.  Flour  of  mustard, 
black  pepper,  and  grated  lemon  peel,  of  each  ^ 
lb.  ;  allspice,  ginger,  and  nutmegs,  of  each  ^  oz. ; 
cayenne  pepper  2  oz. ;  dry  salt  1  lb. ;  all  in  powder. 
Mix. 

SPICE,  SAUSAGE.  (French.)  Syn. 
Epices  Fines.  Prep.  Black  pepper  5  lbs. ;  cloves 
and  nutmegs,  of  each  1£  lbs.;  ginger  2£  lbs.; 
aniseed  and  coriander  seeds,  of  each  J  lb. ;  powder, 
and  mix. 

SPICE,  SAVORY.  (Kidder’s.)  Prep. 
Cloves,  mace,  nutmegs,  pepper,  and  salt,  equal 
parts.  Used  by  cooks. 

SPICE,  SWEET.  (Kidder’s.)  Prep.  Cloves, 
mace,  nutmegs,  cinnamon,  and  sugar,  equal  parts ; 
mix.  Used  in  pastry. 

SPIELMAN’S  CAMPHORATED  VINE¬ 
GAR.  Prep.  Camphor  3j  ;  alcohol  20  drops  ; 
powder  ;  add  sugar  §ij ;  triturate,  and  further  add 
distilled  vinegar  fx.  Dose.  2  to  4  drs. 

SPIRIT.  Under  this  term  are  included  all  the 
inflammable  and  intoxicating  liquors  obtained  by 
distillation,  and  used  as  beverages ;  as  brandy, 
gin,  rum,  Ac.,  each  of  which  has  been  noticed  in 
its  alphabetical  order.  Spirit  may  also  be  obtain¬ 
ed  by  fermentation  and  distillation  from  all  vege¬ 
table  juices  or  solutions  that  contain  sugar. — Al¬ 
cohol  P.  L.  has  the  sp.  gr.  0-815 — P.  E.  0-796 — P. 
D.  0-810 — P.  Cod.  (Alcohol  ahsolue)  0797. — 
Rectified  Spirit  of  Wine  (Spiritus  rectificatus) 
P.  L.  A  E.  has  the  sp.  gr.  0-838 — P.  D.  0-840 — P. 
U.  S.  0-835. — Proof  Spirit  (Spiritus  tenuior ) 
P.  L.  A  E.  has  the  sp.  gr.  0-920,  and  is  made  by 
mixing  5  pints  of  rectified  spirit  with  3  pints  of 
water, — P.  Cod.  (Alcohol  Jaible)  0-923.  The 
Alcohol  du  Commerce  P.  Cod.  has  the  sp.  gr. 
0-863.  Rectified  spirit  is  obtained  by  the  rectifica¬ 
tion  of  raw  corn  spirit  at  a  gentle  heat,  by  which 
the  stronger  and  purer  portion  alone  passes  over. 
Pearlash  or  quicklime  is  commonly  added  to  retain 
the  oil  and  water. 

Spirits  (in  Pharmacy )  are  prepared  by  ma- 


SPI 


518 


SPI 


Derating  the  bruised  seeds,  flowers,  herbs,  &c.  in 
the  spirit  for  2  or  3  days  before  distillation,  and 
then  drawing  off  the  spirit  by  a  gentle  heat.  If  a 
naked  fire  be  employed,  a  little  water  should  be 
put  into  the  still  along  with  the  spirit,  to  prevent 
empyreuma.  They  are  also  very  frequently  pre¬ 
pared  extemporaneously,  by  adding  a  proper  pro¬ 
portion  of  essential  oil  to  pure  spirit  of  the  pre¬ 
scribed  strength.  These  spirits  are  mostly  em¬ 
ployed  as  aromatics  and  stimulants,  in  doses  of  \ 
oz.  to  1  oz. 

Spirits  (in  Perfumery)  are  prepared  from 
aromatic  and  odorous  substances,  by  a  similar 
process  to  that  just  described  ;  but  in  this  case  a 
very  pure  and  scentless  spirit  must  be  employed, 
and  the  distillation  should  be  preferably  conducted 
by  steam  heat  or  a  water  bath,  and  the  distilled 
spirit  should  be  kept  for  some  time  in  a  cellar 
or  other  cold  situation  previously  to  being  used. 
When  simple  solution  of  an  essential  oil  in  the 
spirit  is  adopted,  care  should  be  taken  that  the  oil 
is  pale  and  new  ;  or,  at  least,  has  not  been  much 
exposed  to  the  air  ;  as  in  that  case  it  would  con¬ 
tain  resin,  which  would  make  the  perfumed  spirit, 
or  essence,  liable  to  stain  delicate  articles  of 
clothing  to  which  it  may  be  applied.  The  per¬ 
fumed  spirits  of  some  flowers  cannot  be  well  ob¬ 
tained  in  either  of  the  above  ways,  or,  at  least, 
are  not  usually  so  prepared  by  the  foreign  per¬ 
fumers.  The  spirits  of  orange  flowers,  jasmin, 
tuberose,  jonquille,  roses,  and  some  other  flowers, 
and  of  cassia,  vanilla,  &c.,  are  commonly  pre¬ 
pared  by  digesting  pure  rectified  spirit  of  wine  for 
3  or  4  days  on  half  its  weight  of  the  respective 
pommades  or  oils,  obtained  by  infusion  or  contact. 
The  operation  is  performed  in  a  close  vessel  placed 
in  a  water  bath,  and  frequent  agitation  is  em¬ 
ployed  for  3  or  4  days,  when  the  perfumed  spirit 
is  decanted  into  a  second  digester,  containing  a 
like  quantity  of  oil  to  the  first ;  and  the  whole 
process  is  repeated  a  second  and  a  third  time, 
after  which  the  spirit  is  allowed  to  settle  and  is 
then  decanted,  when  it  forms  the  most  fragrant 
and  perfect  essence  or  spirit  of  the  perfumer. 
This  is  called  spirit  of  the  first  infusion.  The 
three  portions  of  oil  are  then  treated  again  with 
fresh  spirit  in  the  same  manner,  and  thus  spirits 
or  essences  of  inferior  quality  are  obtained,  which 
are  distinguished  by  the  perfumers  as  No.  2,  3,  4, 
&c. ;  or  spirits  of  the  first,  second,  third,  &c., 
operation  or  infusion.  In  some,  though  very  few 
cases,  the  spirits  are  afterwards  distilled.  These 
spirits  are  also  frequently  obtained  by  other  pro¬ 
cesses,  which  have  been  already  noticed. 

***  For  further  information  on  spirits  and  their 
preparation,  see  Alcohol,  Alcoholometry,  Dis¬ 
tillation,  Brandy,  Rum,  Gin,  Eaux,  Esprits, 
Essences,  Waters. 

SPIRIT  OF  AMMONIA.  Syn.  Alcohol 
Ammoniatum.  Spiritus  Ammonite,  (P.  L.  E.  &  D.) 
Prep. — 1.  (P.  L.)  Muriate  of  ammonia  §x  ;  car¬ 
bonate  of  potash  §xvj  ;  rectified  spirit  and  water, 
of  each  3  pints;  mix,  and  let  3  pints  distil. — 2. 
(P.  D.)  Dissolve  ^iiiss  of  carbonate  of  ammonia  in 
rectified  spirit,  3  wine  pints. — 3.  (P.  E.)  Quick¬ 
lime  3jxij  ;  slake  with  water  f  ^viss  ;  add  finely- 
powdered  muriate  of  ammonia  §viij,  and  distil  in 
a  glass  retort,  furnished  with  a  tube  reaching 
nearly  to  the  bottom  of  a  bottle  containing  2  pints 


and  f3ij  of  rectified  spirit,  and  kept  well  cooled. 
A  sand  heat  is  to  be  employed,  and  the  distilla¬ 
tion  continued  as  long  as  any  thing  passes  over. 
Dose,  i  to  1  dr. ;  in  hysteria,  flatulent  colic, 
nervous  debility,  &c. 

SPIRIT  OF  AMMONIA,  (AROMATIC.; 
Syn.  Alcohol  Ammoniatum  Aromaticum. 
Spirit  of  Sal  Volatile.  Spiritus  Ammonite 
Aromaticus,  (P.  L.  E.  &  D.)  Prep. — 1.  (P.  L.) 
Muriate  of  ammonia  j  carbonate  of  potash 
§viij ;  bruised  cinnamon  and  cloves,  of  each  3ij ; 
fresh  lemon  peel  ^iv  ;  rectified  spirit  and  water,  of 
each  ^  gallon  ;  mix  and  distil  6  pints. — 2.  (P.  D.) 
Spirit  of  ammonia  2  pints,  (wine  measure  ;)  oil  of 
lemon  3ij  ;  bruised  nutmegs  ^ss ;  do.  cinnamon 
3iij  ;  digest  for  three  days,  then  distil  1^  pints. — 3 
(P.  E.)  Spirit  of  ammonia  f  §viij ;  oil  of  lemon 
fi3j ;  oil  of  rosemary  f  3iss  ;  dissolve.  Dose.  ^  to 
2  drs.,  diluted  with  water,  in  lowness  of  spirits, 
debility,  hysteria,  dyspepsia,  &c. 

SPIRIT  OF  AMMONIA,  (FETID.)  Syn. 
Alcohol  Ammoniatum  Fcetidum.  Spiritus  Am¬ 
monite  Fcetidus,  (P.  L.  E.  &  D.) — 1.  (P.  L.) 
As  spirit  of  ammonia,  but  adding  asafoetida  ^v, 
before  distillation. — 2.  Spirit  of  ammonia  1  lb. ; 
tincture  of  asafoetida  ^ss  j  mix.  Dose.  A  tea- 
spoonful  in  hysteria,  &c. 

SPIRIT  OF  ANISEED.  Syn.  Spiritus 
Anisi.  Prep. — 1.  (P,  L.)  Bruised  aniseed  §x  ; 
proof  spirit  1  gallon  ;  water  1  quart,  (or  q.  s. ;) 
distil  1  gallon. — 2.  (Sp.  Anisi  Compositus,  P.  D.) 
Anise  and  angelica  seeds,  of  each  lb.  ss  ;  proof 
spirit  1  gallon  ;  water  q.  s. ;  distil  1  gallon.  When 
colored  with  saffron,  or  sap  green,  the  last  re¬ 
sembles  the  Irish  Usquebaugh.  (Montgomery.) 
Dose.  1  to  4  drs. 

SPIRIT  OF  CARAWAY.  Syn.  Spiritus 
Carui,  (P.  L.  E.  &  D.)  Prep.  (P.  L.)  Bruised 
caraway  seeds  §xxij  ;  proof  spirit  1  gallon  ;  water 
1  quart,  or  q.  s.  ;  distil  1  gallon.  Aromatic  and 
carminative.  Dose.  1  to  4  drs.  “  Sweetened 
with  sugar,  this  spirit  is  drunk  in  Germany  as 
a  dram,  (Kumelliqueur ;  Kumelbrandtwein.”) 
(Pereira.) 

SPIRIT  OF  CASSIA.  Syn.  Spiritus 
CassItE.  Prep.  (P.  E.)  Coarsely -powdered 
cassia  lb. j;  proof  spirit  7  pints;  water  1^  pints, 
or  q.  s. ;  draw  off  7  pints.  Dose.  1  to  4  drs. 
***  Almost  universally  substituted  for  spirit  of 
cinnamon. 

SPIRIT  OF  CINNAMON.  Syn.  Spiritus 
Cinnamomi,  (P.  L.  E.  &  D.)  Prep. — 1.  (P.  L.) 
Oil  of  cinnamon  5ij  ;  proof  spirit  I  gallon  ;  water 
1  pint,  or  q.  s. ;  distil  1  gallon. — 2.  (P.  E.)  As 
spirit  of  cassia,  P.  E.,  using  cinnamon  bark.  Aro¬ 
matic  and  stimulant.  Dose.  1  to  4  drs. 

SPIRIT  OF  CYTHEREA.  Prep.  Spirits  of 
violets,  tuberose,  clove-gillyflower,  jasmin,  (No. 
2,)  roses,  (No.  2,)  and  portugal,  of  each  1  quart ; 
orange-flower  water  2  quarts ;  mix.  A  delightful 
perfume. 

SPIRIT,  DYER’S.  Prep.  Dyer’s  aquafortis 
7  lbs.  ;  grain  tin  1  lb. ;  dissolve,  with  agitation. 
Used  in  dyeing  with  lac  dye ;  for  cochineal  use 
less  tin — 2.  Nitric  acid  3  lbs.  ;  sal  ammoniac  1 
lb. ;  tin  q.s.  to  dissolve  without  effervescence.  Used 
with  cochineal.  (See  Tin  Mordants.) 

SPIRIT  OF  THE  FLOWERS  OF  ITALY. 
Syn.  Esprit  de  Fleurs.  Prep.  Spirits  of 


SPI 


519 


SPI 


roses,  (No.  1,)  jasmin,  (No.  2,)  oranges,  (No.  3,) 
and  cassia,  (No.  2,)  of  each  4  pints  ;  orange-flower 
water  3  pints  ;  mix.  Very  fragrant. 

SPIRIT  OF  HARTSHORN.  Syn.  Liquor 
Volatilis  Cornu  Cervi.  Originally  distilled  from 
hartshorn,  but  is  now  universally  made  by  dissolv¬ 
ing  sesquicarbonate  of  ammonia  in  water,  so  as  to 
form  a  solution  of  the  sp.  gr.  1-060.  The  pun¬ 
gency  is  commonly  increased  by  passing  a  little 
ammoniacal  gas  into  it,  or  by  adding  a  small 
quantity  of  liquor  of  ammonia.  Dilute  liquor  of 
ammonia  is  also  frequently  sold  for  spirit  of  harts¬ 
horn. 

SPIRIT  OF  HORSERADISH,  (COM¬ 
POUND.)  Syn.  Spiritus  Aiimoracie  compos¬ 
ites,  (P.  L.  &.  D.)  Prep.  (P.  L.)  Sliced  horse¬ 
radish  and  dried  orange-peel,  of  each  %xx  ;  bruised 
nutmegs  3v  ;  proof  spirit  1  gallon  ;  water  1  quart, 
or  q.  s. ;  distil  1  gallon.  Stimulant  and  diuretic. 
Dose.  1  to  4  drs. 

SPIRIT  OF  JUNIPER,  (COMPOUND.) 
Syn.  Spiritus  Juniperi  compositus,  (P.  L.  E.  & 
D.)  Prep.  1.  (P.  L.)  Bruised  juniper  berries  ^xv  ; 
do.  caraway  and  fennel,  of  each  §*j ;  proof  spirit 
1  gallon ;  water  1  quart,  or  q.  s. ;  distil  1  gallon. 
2.  ( Wholesale .)  Oil  of  juniper  3ij  ;  oils  of  caraway 
and  sweet  fennel,  of  each  3ss  ;  proof  spirit  5  quarts ; 
if  foul,  filter  through  magnesia.  Stimulant  and 
diuretic.  Dose.  2  to  4  drs.  *%*  This  spirit,  when 
mixed  with  twice  or  thrice  its  weight  of  proof 
spirit,  and  sweetened  with  a  little  sugar,  makes 
no  bad  imitation  of  Holland  gin. 

SPIRIT  OF  LAVENDER.  Syn.  SpirTtus 
Lavandulae.  Prep.  (P.  L.)  Fresh  lavender  lb.  iiss; 
rectified  spirit  of  wine  1  gallon  ;  water  1  quart,  or 
q.  s.  ;  distil  1  gallon.  2.  ( Wholesale .)  English  oil 
of  lavender  3  oz. ;  rectified  spirit  1  gallon ;  dis¬ 
solve.  Cordial  and  fragrant. 

SPIRIT  OF  MURIATIC  ETHER.  Syn. 
Dulcified  Marine  Acid.  Clutton’s  Febrifuge 
Spirit.  Spiritus  Salis  Dulcis.  Sp.  Muriatico- 
ethereus.  AStiier  Muriaticus  Alcoholicus. 
Prep.  1.  (P.  E.  1735.)  Muriatic  acid  1  part;  rec¬ 
tified  spirit  3  parts ;  digest  some  days,  and  distil 
in  a  sand-bath.  2.  Hydrochloric  ether  and 
spirits  of  wine,  equal  parts;  mix.  Dose,  f 3j  to 
f3iij,  in  dyspepsia,  liver  complaints, .hectic  fever, 

&.C. 

SPIRIT  OF  NITRIC  ETHER.  Syn.  Sweet 
Spirits  of  Nitre.  Nitre  Drops.  Nitre  Dulcis. 
Spiritus  Nitri  Dulcis,  (P.  L.  1745.)  Sp.  JEthe- 
ris  Nitrosi,  (P.  L.  1788.)  Sp.  AEtheris  Nitrici, 
(P.  L.  1809,  and  since,  &  P.  E.)  Sp.  AEtiiereus 
Nitrosus,  (P.  D.)  Prep.  1.  (P.  L.)  Rectified 
spirit  lb.  iij  ;  nitric  acid  ,§iv ;  mix  gradually,  and 

distil  f^xxxij.  %*  An  earthenware  still  and  con¬ 
densing  worm  should  be  employed.  2.  (P.  E.) 
Pure  hyponitrous  ether  (P.  E.)  1  part ;  rectified 
spirit  4  parts ;  mix.  3.  (Dr.  Geisler.)  24  oz.  of  al¬ 
cohol  of  0-840  are  mixed  with  4  oz.  sulphuric  acid, 
left  to  stand  for  8  days,  then  poured  into  a  retort 
containing  4J  oz.  of  dried  nitre  ;  20  oz.  of  the 
liquid  are  distilled  over  at  a  gentle  heat,  which  is 
then  rectified  over  magnesia.  Copper  retorts  and 
tinned  cooling  apparatus  may  be  employed  in  this 
process  without  any  disadvantage.  I  he  prepara¬ 
tion  is  pretty  constant  in  its  amount  ot  ether. 
Mixing  of  nitric  ether  with  alcohol  cannot  afford 
an  officinal  Spir.  <zther.  nitr .,  as  it  always  contains 


aldehyd.*  Preservation  over  magnesia  is  not 
practicable,  as  it  constantly  gives  rise  to  decompo¬ 
sition  and  formation  of  nitrite  of  magnesia.  (Arch, 
der  Pharm.,  xxviii.  p.  60.) 

Remarks.  Pure  sweet  spirits  of  nitre  scarcely 
reddens  litmus  paper,  and  gives  off  no  bubbles  of 
carbonic  acid  gas,  on  the  addition  of  carbonate  of 
soda.  Sp.  gr.  0-834.  (P.  L.)  “  When  agitated 
with  twice  its  volume  of  concentrated  solution  of 
muriate  of  lime,  12§  of  ether  slowly  separates. 
Density  0-847.”  (P.  E.)  Dose.  ^  to  3  drs.  as  a  feb¬ 
rifuge  and  diaphoretic.  ***  The  mass  of  the 
sweet  spirits  of  nitre  of  the  shops  is  of  very  inferior 
quality,  and  is  scarcely,  if  ever,  made  directly 
from  spirit  that  has  paid  the  duty.  One  and  a 
very  large  portion  is  obtained  from  Scotland,  an¬ 
other  from  the  manufacturers  of  fulminating  mer¬ 
cury,  and  a  third,  and  in  fact,  the  principal  part, 
from  certain  persons  in  the  neighborhood  of  the 
metropolis,  who  employ  contraband  spirit  for  its 
preparation,  as  this  article  is  not  under  the  excise. 
The  truth  of  the  above  is  well  known,  as  the  price 
at  which  this  spirit  is  sold  is  alone  sufficient  testi¬ 
mony.  The  price  of  rectified  spirit,  purchased  in 
quantity  at  the  distillery,  is  from  16s.  4 d.  to  16s. 
8 d.  per  gallon,  or  about  2s.  Od.  per  lb.,  (av.,) 
whereas  the  sweet  spirits  of  nitre,  sp.  gr.  -850,  is 
commonly  and  publicly  sold,  in  quantity,  at  Is.  Id. 
to  Is.  9 d.  per  lb.,  (av.,)  and  I  have  seen  it  pur¬ 
chased  so  low  as  Is.  6 d.  This  calls  for  the  inter¬ 
ference  of  the  excise.  The  spirit  obtained  from 
the  manufacturers  of  fulminating  mercury  fre¬ 
quently  contains  prussic  acid,  which  may  be  dis¬ 
covered  by  testing.  (See  Prussic  Acid.) 

SPIRIT  OF  NUTMEG.  Syn.  Spiritus  Nu- 
cis  Moschat.e.  Sp.  Myristice,  (P.  L.  E.  &  D.) 
Prep.  (P.  L.)  Bruised  nutmegs  §iiss ;  proof  spirit 

1  gallon ;  water  1  pint,  or  q.  s. ;  distil  a  gallon. 
Cordial  and  carminative.  Dose.  1  to  4  drs. ; 
mostly  used  to  flavor  mixtures  and  draughts. 

SPIRIT  OF  PENNYROYAL.  Syn.  Spir¬ 
itus  Pulegii.  Sp.  Menthe  Pulegii,  (P.  L.) 
Prepared  like  spirit  of  peppermint,  P.  L.  Stimu¬ 
lant  ;  antispasmodie ;  carminative.  Dose.  £  to 

2  drs. 

SPIRIT  OF  PEPPERMINT.  Syn.  Spiritus 
Menthe  Piperite,  (P.  L.  &,  D.)  Sp.  Menthe, 
(P.  E.)  Prep.  1.  (P.  L.)  Oil  of  peppermint  3iij ; 
rectified  spirit  1  gallon  ;  water  1  pint,  or  q.  s. ;  dis¬ 
solve,  and  distil  1  gallon.  2.  Omit  the  water  and 
distillation.  3.  (P.  E.)  Green  peppermint  lb.  iss ; 
proof  spirit  7  pints  ;  macerate  2  days  ;  add  water 
q.  s.,  and  distil  7  pints.  Dose.  4  to  2  drs.  (See 
Essence  of  Peppermint.) 

SPIRIT  OF  PIMENTO.  Syn.  Spirit  of 
Allspice.  Spiritus  Pimf.nte,  (P.  L.  E.  A  D.) 
Bruised  allspice  ^iiss ;  proof  spirit  1  gallon  ;  water 
1  pint,  or  q.  s. ;  distil  a  gallon.  Carminative  and 
stomachic.  Dose.  I  to  4  drs.,  in  mixtures,  &.c. 

SPIRIT,  PYROACETIC.  Syn.  Pvroacetic 
Ether.  Acetone.  Esprit  Pyroacetique,  (Fr.) 
Brennzlicher  Essiggeist  ;  Mesit,  (Ger.)  Spir¬ 
itus  Pyroaoeticus,  ( Lat .)  An  ethereal  liquid, 
obtained  by  passing  the  vapor  of  hydrated  acetic 
acid  through  a  porcelain  tube  heated  to  dull  red¬ 
ness  ;  or  by  the  dry  distillation  of  the  acetates,  the 
bases  of  which  retain  carbonic  acid  at  a  red  heat- 

*  According  to  Prof.  Liebig,  this  aldehyd  is  an  essential 
constituent  of  the  officinal  nitric  ether. 


SPI 


520 


STA 


The  acetates  of  lime,  manganese,  zinc,  lead,  iron, 
and  copper,  thus  yield  it  in  quantities  decreasing 
in  the  order  in  which  they  stand.  It  is  chiefly 
formed  during  the  second  half  of  the  process  ;  the 
liquor  which  comes  over  then  should  be  set  apart, 
and  decanted  from  empyreumatic  oil,  &c.  Pyro- 
acetic  spirit  is  also  obtained  in  considerable  quan¬ 
tity  by  distilling  the  tarry  deposite  of  crude  pyro¬ 
ligneous  acid.  The  product  of  either  process  is 
purified  by  rectification,  first  from  quicklime,  and 
next  from  bone-black.  *#*  Pure  acetone  is  a 
clear  colorless  liquid ;  miscible  with  water,  alco¬ 
hol,  and  ether,  in  all  proportions  ;  has  a  pungent 
taste,  resembling  that  of  peppermint,  and  a  pene¬ 
trating  and  slightly  empyreumatic  smell ;  sp.  gr. 
07922 ;  boils  at  132°  ;  very  inflammable,  giving  a 
brilliant  flame  without  smoke  ;  and  dissolves  resins 
and  essential  oils.  Strong  sulphuric  acid  converts 
it  into  a  species  of  ether.  It  is  used  in  lamps,  and 
to  dissolve  gums  by  the  hatters. 

SPIRIT,  PYROXILIC.  Syn.  Pyroligneous 
Spirit.  Wood  Naphtha.  Hydrate  of  Oxide 
of  Methule.  Biiiydrate  of  Methylene.  Com¬ 
mercial  pyroxilic  spirit  is  obtained  by  saturating 
crude  pyroligneous  acid  after  it  is  separated  from 
the  tar,  with  quicklime  and  distilling,  when  about 
1  o  °f  spirit  is  obtained,  which  is  purified  by  2  or  3 
rectifications.  In  this  state  it  contains  acetone 
and  other  inflammable  fluids,  from  which  it  may 
be  separated  by  distilling  it  along  with  an  excess 
of  muriate  of  lime,  in  a  water-bath,  as  long  as  any 
volatile  matter  passes  over,  which  are  the  impuri¬ 
ties.  A  quantity  of  water  equal  to  the  spirit  em¬ 
ployed  is  then  added,  and  the  distillation  continued. 
The  product  is  now  pyroxilic  spirit  combined  with 
a  little  water,  from  which  it  may  be  freed  by  dis¬ 
tillation  along  with  quicklime.  Pure  pyroxilic 
spirit  is  a  transparent,  colorless  liquid,  having  a 
penetrating  ethereal  smell ;  it  is  very  inflamma¬ 
ble,  yielding  a  pale  blue  flame,  by  which  it  may 
be  readily  distinguished  from  pyroacetic  spirit.  It 
is  neutral  to  test-paper,  mixes  with  water,  alcohol, 
and  ether ;  boils  at  150° ;  sp.  gr.  0-798  at  68°  F. 
(Liebig. — 0-824,  Ure.)  It  is  used  to  dissolve  resins 
and  oils. 

SPIRIT,  RAISIN.  From  raisins  fermented 
along  with  water,  and  the  wash  distilled  by  a  quick 
fire.  Used  to  give  a  brandy  flavor  to  malt  spirit. 
1  gallon  added  to  150  gallons  of  plain  spirit,  along 
with  some  coloring,  and  a  little  catechu,  makes  a 
very  decent  “  British  brandy.” 

SPIRIT  OF  ROSEMARY.  Syn.  Spiritus 
Rosemarini.  (P.  L.  E.  &  D.)  Prep.  1.  (P.  L.) 
Oil  of  rosemary  3ij  ;  rectified  spirit  1  gall. ;  water 
1  pint,  or  q.  s. ;  distil  a  gallon.  2.  As  last ;  but 
omit  the  water  and  distillation.  3.  Rosemary  tops 
lb.  iiss ;  proof  spirit  1  gallon  ;  water  q.  s. ;  distil  a 
gallon.  Fragrant. 

SPIRIT  OF  SPEARMINT.  Syn.  Spiritus 
Menth^e  Viridis,  (P.  L.  &  D.)  Prep.  (P.  L.)  As 
spirit  of  peppermint,  P.  L.  Dose  and  use  the 
same. 

SPIRIT  OF  SOUP  HERBS.  (Kitciiiner’s.) 
Prep.  Lemon  thyme,  winter  savory,  sweet  mar¬ 
joram,  and  sweet  basil,  of  each,  1  oz.;  grated 
lemon-peel  and  shalotes,  of  each,  \  oz. ;  bruised 
celery  seed  1  dr. ;  proof  spirit  1  quart ;  macerate 
10  days  and  strain.  Used  as  a  flavoring  by 
cooks. 


SPIRIT  OF  SULPHURIC  ETHER.  Syn. 
Sweet  Spirit  of  Vitriol.  .Ether  Sulpiiuricus 
cum  Alcohole.  Spiritus  Vitrioli  Dulcis.  Sp. 
Etheris  Sulphijrici,  (P.  E.)  Do.  do.  Vitriolici. 
Prep.  (P.  E.)  Sulphuric  ether  1  pint ;  rectified 
spirit  1  quart ;  mix.  Sp.  gr.  0-809.  It  should  be 
neutral  to  test  paper,  mix  (clear)  with  water,  and 
when  shaken  with  twice  its  volume  of  concentra¬ 
ted  solution  of  muriate  of  lime,  28§  of  ether  should 
separate.  Dose.  f3j  to  f 3iij ;  as  a  stimulant  and 
anodyne. 

SPIRIT  OF  SULPHURIC  ETHER,  (COM¬ 
POUND.)  Syn.  Hoffman’s  Anodyne  Liquor. 
Mineral  do.  do.»  Spiritus  Etheris  Sulphurici 
Compositus,  (P.  L.)  Do.  do.  Vitriolici  Comp. 
Prep.  (P.  L.)  Sulphuric  ether  f^viij ;  rectified 
spirit  f^xvj ;  ethereal  oil  f 3iij ;  mix.  Dose.  f3ss 
to  f  3ij ;  as  an  anodyne. 

SPIRIT  OF  SULPHURIC  ETHER,  (ARO¬ 
MATIC.)  Syn.  Aromatic  Spirit  of  Ether. 
Sweet  Elixir  of  Vitriol.  Spiritus  Etheris 
Aromaticus.  Elixir  Vitrioli  Dulce.  Prep. 
(P.  L.  1824.)  Bruised  cinnamon  3iij  ;  cardamoms 
3iss ;  long  pepper  and  ginger,  of  each,  3j ;  recti¬ 
fied  spirit  10  oz. ;  sulphuric  ether  5  oz. ;  mix,  and 
digest  14  days.  The  last  two  preparations  are 
also  frequently  called  “  Sweet  Elixir  of  Vit¬ 
riol." 

SPONGE,  BURNT.  Syn.  Spongia  Usta. 
Pulvis  Spongia:  Ustas.  Prep.  (P.  D.)  Beat 
pieces  of  sponge  to  remove  the  sand  and  stones, 
then  burn  it  in  a  closed  iron  vessel  till  it  becomes 
black  and  friable ;  allow  it  to  cool,  excluded  from 
the  air,  and  reduce  it  to  powder.  Used  in  bron- 
chocele  and  scrofulous  complaints.  Dose.  1  to  3 
drs.  made  into  an  electuary  or  lozenges.  ***  If 
good  it  evolves  violet  fumes  of  iodine  when  heated 
in  a  flask  along  with  sulphuric  acid.  The  burnt 
sponge  of  the  shops  is  made  from  the  cuttings 
and  unsaleable  pieces. 

SPONGE,  PREPARED.  Syn.  Spongia  Ce- 
rata.  Sponge  dipped  into  melted  wax  and  com¬ 
pressed  between  2  iron  plates  till  cold.  Used  by 
surgeons  to  make  sponge  tents. 

SPONGE,  WHITE.  Syn.  Bleached  Sponge. 
Spongia  dealbata.  Prep.  Soak  the  sponge  in 
very  dilute  muriatic  acid  to  remove  calcareous 
matter,  then  in  cold  water,  changing  it  frequently, 
and  squeezing  the  sponge  out  each  time ;  next 
soak  it  in  water,  holding  a  little  sulphuric  or  sul¬ 
phurous  acid,  or  chlorine  in  solution,  changing 
the  acid  frequently  till  the  sponge  is  sufficiently 
bleached ;  last,  repeatedly  wash  and  soak  in  clean 
water,  and  scent  with  rose  or  orange-flower  wa¬ 
ter. 

STARCH.  Syn.  Amidon;  Fecule,  ( Fr .) 
Staerke,  ( Ger .)  Amylum,  ( Lat .)  A yv\ov,  (Gr., 
from  a,  privative,  and  ^v\ v,  a  mill.)  One  of  the 
commonest  frauds  practised  upon  the  profession 
and  the  public  is  the  mixing  cheap  kinds  of  starch 
with  arrow-root,  and  vending  manufactured  for 
genuine  tapioca,  sago,  and  other  articles  of  diet, 
used  for  invalids  and  children.  M.  Gobley  has 
proposed  a  method  for  the  ready  detection  of  these 
frauds,  which  is  very  simple,  consisting  merely  in 
placing  various  kinds  of  starch,  in  a  moist  state, 
in  watch-glasses,  and  covering  them  over  with  a 
bell-glass,  under  which  there  is  also  placed  iodine, 
and  leaving  them  for  24  hours.  The  vapor  of  the 


ST1 


521 


STR 


iodine  acts  upon,  and  colors  all  kinds  of  starch, 
but  the  color  it  imparts  varies  with  the  different 
kinds.  Thus  the  vapor  of  iodine  colors — 

Wheat-starch,  violet. 

Potato-starch,  dove  gray. 

Genuine  arrow-root,  bright  chocolate  color. 

Genuine  tapioca,  unbroken,  uniformly  yellow¬ 
ish. 

Ditto,  powdered,  chamois  color. 

White  sago,  entire,  some  granules  violet  gray, 
others  yellowish. 

Ditto,  powdered,  chamois  color. 

Dextrine,  no  coloring. 

This  method,  at  all  events,  renders  the  detec¬ 
tion  of  potato-starch  very  easy,  and  also  whether 
common  or  potato  starch  is  substituted  for  tapioca 
powder,  and  probably  some  modification  of  it  will 
render  it  still  further  applicable.  (Jour,  de  Pharm., 
April,  1844.) 

STEARIC  ACID.  Syn.  Stearine.  Hypo- 
margarulic  Acid.  Prep.  I.  ( Commercial .)  Tal¬ 
low  is  boiled  in  large  wooden  vessels,  by  means 
of  high-pressure  steam,  with  about  16§  of  hydrate 
of  lime  (eq.  to  llg  of  pure  lime)  for  3  or  4  hours 
till  the  combination  is  complete,  when  the  whole 
is  allowed  to  cool.  The  stearate  of  lime  is  then 
transferred  to  another  wooden  vessel,  and  decom¬ 
posed,  by  4  parts  of  oil  of  vitriol  diluted  with  wa¬ 
ter,  for  every  3  parts  of  slaked  lime  employed,  the 
action  being  promoted  by  steam  heat.  After  re¬ 
pose  the  liberated  fat  is  decanted  from  the  sedi¬ 
ment  of  sulphate  of  lime  and  water,  and  is  well 
washed  with  water,  and  by  blowing  steam  into  it ; 
it  is  next  reduced  to  shavings  by  means  of  a  num¬ 
ber  of  knives  worked  by  machinery,  and  in  this 
divided  state  is  placed  in  canvass  bags  and  sub¬ 
mitted  to  the  action  of  a  powerful  hydraulic  press, 
which  expels  a  large  portion  of  the  oleine ;  the 
pressed  cakes  are  then  a  second  time  exposed  to 
the  action  of  steam  and  water,  again  .cooled  and 
coarsely  powdered,  and  again  submitted  to  the 
joint  action  of  steam  and  pressure  ;  they  are  last¬ 
ly  melted  and  cast  into  blocks  for  sale. — 2.  (Pure.) 
Repeatedly  crystallize  commercial  stearic  acid 
from  hot  alcohol,  till  its  melting  point  becomes 
constant  at  167°.  Brilliant  pearly  scales,  soluble 
in  ether  and  hot  alcohol,  and  forming  salts  called 
stearates  with  the  bases.  The  commercial  acid 
is  used  to  make  candles. 

STEAROPTENE.  The  name  given  by  Her- 
berger  to  the  concrete  portion  or  camphor  of  vola¬ 
tile  oils.  Bizio  calls  it  stereusin. 

STILL.  (From  stillare,  to  drop.)  A  vessel 
or  apparatus  employed  for  the  distillation  of  liquids 
on  the  large  scale.  The  forms  of  stills,  and  the 
materials  of  which  they  are  made,  vary  according 
to  the  purposes  for  which  they  are  intended.  The 
following  figure  represents  the  most  common  and 
Useful  apparatus  of  this  kind.  After  the  fluid  is 
put  into  the  still,  the  head  must  bo  placed  on  and 
connected  with  the  refrigerator,  and  the  joints 
must  be  all  securely  luted.  For  ordinary'  liquids, 
a  stiff  paste  made  with  linseed  meal  and  water,  to 
which  a  little  chalk  may'  be  added,  will  answer 
well  for  this  purpose  The  worm  tub  should  be 
supplied  with  cold  water  in  sufficient  quantity  to 
preserve  its  contents  at  a  proper  temperature ; 
and  the  application  of  heat  should  be  60  regulated 
<hat  the  liquid  may  drop  from  the  end  ol  the 


refrigerator  quite  cold  and  unaccompanied  with 
vapor. 


a,  Body  of  still,  which  may  be  either  placed  in  a  steam 

jacket,  or  in  a  brick  furnace. 

b.  Still  head  or  capital, 
e,  Worm  tub. 

d,  Pewter  worm,  or  refrigerator. 

e,  Cold  water  pipe. 

/,  Waste  pipe. 

g,  Receiver. 

STRAINED  GALBANUM.  This  is  either 
prepared  by  boiling  the  gum  resin  in  water  until 
dissolved,  then  straining  it  through  a  canvass  or 
hair  sieve  and  evaporating ;  or  by  melting  it  in 
the  dry  state  by  heat  cautiously  and  quickly  ap¬ 
plied,  and  straining  it  through  a  piece  of  coarse 
canvass  stretched  across  a  frame.  (See  Filtra¬ 
tion.)  The  Strained  Galbanum  of  the  shops  is 
mostly  reduced  with  inferior  drugs,  and  very  fre¬ 
quently  a  factitious  article  is  substituted.  The 
following  forms  are  those  which  are  frequently- 
employed  in  the  wholesale  trade  : — 

1.  (Reduced  Strained  Galbanum.) — a.  True 
galbanum  9  lbs. ;  strain  as  above,  and  when  near¬ 
ly  finished,  add  black  resin  (clean)  3  lbs. ;  Venice 
turpentine  2  lbs. ;  mix  well.  Product.  12  lbs. — 
b.  True  strained  galbanum  and  black  rosin,  of 
each,  6  lbs. ;  strained  asafoetida  1  £  oz. ;  mix,  and 
add  Venice  turpentine  3  lbs.  Product.  14  J  lbs. 

2.  ( Factitious  Strained  Galbanum.)  Black 
rosin  4  lbs. ;  Venice  turpentine  3  lbs. ;  strained 
asafoetida  2  oz. ;  oils  of  juniper  and  fennel,  of  each, 
^  oz. ;  water  ^  pint ;  mix  s.  a.  The  small  and 
waste  of  the  galbanum  chests  are  also  usually 
boiled  up,  strained,  evaporated,  and  added  to  the 
above  to  improve  them. 

STRAPPING.  Spread  adhesive-plaster.  Used 
to  dress  wounds,  &c. 

STRAW  PLAIT  is  bleached  by  exposing  it  to 
the  fumes  of  burning  sulphur  in  a  close  chest  or 
box,  or  by'  immersing  it  in  a  weak  solution  of  chlo- 
rido  of  lime,  and  afterwards  washing  it  well  in 
water.  Water  strongly  acidulated  with  oil  of 
vitriol  or  oxalic  acid,  is  also  used  for  the  same  pur¬ 
pose.  Straw  may  be  dyed  with  any  of  the  simple 
liquid  dyes. 

STRONTIA.  Syn.  Strontian.  Strontites 
Oxide  of  Strontium.  The  oxide  of  a  metal  called 
strontium.  It  greatly  resembles  bary  ta.  Hydrate 
of  strontia  is  freely  soluble  in  boiling  water,  and 
the  saturated  solution  deposites  cry  stals  on  cooling 
The  solution  exhibits  an  alkaline  reaction,  and  like 
baryta  is  precipitated  white  by  sulphuric  acid,  and 
the  alkaline  sulphates  and  carbonates.  It  is  dis¬ 
tinguished  from  baryta  by  its  inferior  solubility, 


sue 


522 


SUG 


and  by  its  soluble  salts  giving  a  red  tinge  to  flame, 
while  the  salts  of  baryta  impart  a  yellow  tinge. 
The  salts  of  strontia  may  all  be  prepared  by  dis¬ 
solving  the  native  carbonate  in  the  respective  acids. 
The  nitrate  is  the  only  one  met  with  in  commerce, 
and  is  employed  to  form  colored  fireworks.  1  he 
metal  strontium  is  obtained  in  a  similar  way  to 

barium.  „ 

STRYCHNINE.  Sy?i.  Strychnina.  Strych¬ 
nia,  (P.  L.  &  E.)  V AUQ.UELINA.  Tetanine.  Prep. 
Precipitated  from  a  solution  of  the  sulphate,  by 
ammonia.  The  sulphate  is  formed  by  digesting  a 
watery  solution  of  alcoholic  extract  of  nux  vomica 
with  magnesia,  pouring  off  the  liquid,  and  boiling 
the  residue,  pressed  nearly  dry  in  cloth,  in  rectifi¬ 
ed  spirit.  The  spirit  having  been  distilled  off,  the 
residue  is  dissolved  in  diluted  sulphuric  acid,  and 
set  aside  to  crystallize.  The  nitrate  and  other 
salts  are  obtained  by  dissolving  strychnia  in  the 
diluted  acids,  and  crystallizing.  ***  A  white 
powder,  soluble  in  7000  parts  of  cold  water,  to 
which  it  imparts  intense  bitterness  ;  soluble  in  hot 
alcohol  of  0-850,  and  deposited  in  crystals  as  the 
solution  cools.  It  is  alkaline  to  test  paper  ;  “  Ni¬ 
tric  acid  strongly  reddens  it;  a  solution  of  10  grs. 
in  f3iv  of  water  and  f 3j  of  pyroligneous  acid, 
when  decomposed  by  f§j  of  concentrated  solution 
of  carbonate  of  soda,  yields  on  brisk  agitation  a 
coherent  mass,  weighing  when  dry  10  grs.,  and 
entirely  soluble  in  solution  of  oxalic  acid.”  (P.  E.) 

“  It  melts  by  heat,  and  if  more  strongly  urged,  is 
totally  dissipated.”  (P.  L.)  It  is  a  most  dreadful 
poison,  speedily  producing  tetanus  and  death. 
Dose  of  strychnia  and  its  salts,  one-twentieth  to 
one-sixteenth  of  a  gr.,  gradually  and  cautiously 
increased  till  it  affects  the  muscular  system ;  in 
paralysis,  tic  douloureux,  &c.  It  is  also  used  ex¬ 
ternally,  •£  gr.  at  a  time.  . 

STYRAX,  STRAINED,  (FACTITIOUS.) 
Prep. — 1.  Balsam  of  Peru  1  lb. ;  balsam  of  tolu  4 
lbs. ;  mix. — 2.  Gum  benzoin  8  lbs. ;  liquid  styrax 
6  lbs. ;  balsam  of  tolu  3  lbs. ;  do.  of  Peru  2  lbs. ; 
N.  S.  W.  yellow  gum  7  lbs. ;  rectified  spirit  7  gal¬ 
lons  ;  digest  with  frequent  agitation  for  a  fortnight, 
strain  and  distil  off  the  spirit  (about  5^  galls.)  till 
the  residue  has  a  proper  consistence.  Prod.  24 
lbs. — 3.  Gum  benzoin  6  lbs.  ;  gum  styrax  3  lbs.  ; 
balsam  of  tolu  2^  lbs. ;  Socotrine  aloes  J  lb. ;  rec¬ 
tified  spirit  6  galls.  ;  digest  and  distil  as  last,  and 
add  to  the  product  balsam  of  Peru  6  oz. ;  olive  oil 
4  oz. — 4.  Liquid  storax  1  oz. ;  balsam  of  tolu  2  lbs. ; 
rectified  spirit  q.  s. 

STYRACINE.  A  name  given  by  Simon  to  a 
crystallizable  substance  extracted  from  storax. 

SUBERIN.  Cork  deprived  of  all  its  soluble 
matter  by  the  successive  action  of  water  and  al¬ 
cohol.  By  long  boiling  in  nitric  acid,  and  then 
evaporating  the  fluid  to  one  half,  it  yields  crystals 
of  suberic  acid,  which  may  be  purified  by  re-solu¬ 
tion  and  crystallization.  Margaric  acid  treated  in 
the  same  way  also  yields  suberic  acid.  With  the 
bases  it  forms  salts  called  suberates,  many  of 
which  are  soluble. 

SUCCINIC  ACID.  Syn.  Volatile  Salt  of 
Amber.  Acid  of  do.  Sal  Succini.  Acidum 
Succinum,  (P.  D.)  Prep.  From  the  impure  acid 
obtained  during  the  distillation  of  oil  of  amber,  by 
wrapping  it  in  bibulous  paper  and  submitting  it  to 
strong  pressure,  to  remove  the  oil,  and  then  resub¬ 


liming  it.  It  may  also  be  prepared  from  the  mo¬ 
ther  liquor  of  suberic  acid,  by  evaporation  and  di¬ 
gesting  the  resulting  crystals  in  ether,  to  remove 
suberic  acid.  Succinic  acid  forms  salts  with  the 
bases  termed  succinates. — Succinate  of  ammonia 
is  used  as  a  test  for  iron. — Succinamide  is  formed 
by  the  action  of  ammonia  water  on  succinic  ether ; 

— bisuccinamide,  by  heating  anhydrous  succinic 
acid  in  dry  gaseous  ammonia. — Succinone  is  an 
oily  liquid  obtained  by  distilling  succinic  acid  with 
lime.  Dose.  5  to  20  grs.  as  an  antispasmodic  and 
diuretic.  Seldom  used. 

SUET.  Syn.  Sevum  ;  Sebum,  (Lat.)  1  his  is 
prepared  from  the  fat  of  the  loins  of  the  sheep  or 
bullock,  by  melting  it  by  a  gentle  heat.— Mutton 
suet  (Sevum,  P.  L.,  Fat,  P.  E.,  Adeps  ovillus, 

P.  D.,  Sevum  ovillum,  Do.  pneparatum)  is  used  m 
medicine  as  the  basis  of  several  ointments,  cerates, 
and  plasters. 

SUET,  MELILOT.  Syn.  Sevum  Meliloti. 
Prep.  Suet  8  lbs. ;  melilot  leaves  2  lbs. ;  boil  till 
crisp  and  strain.  Used  by  farriers,  and  to  make 
melilot  plaster. 

SUGAR.  Syn.  Sucre,  (Fr.)  Zucker,  (Ger.) 
Saccharum,  (Lat.)  The  properties  and  uses  of 
sugar  are  too  well  known  to  require  description. 
Reconstitutes  the  sweet  portion  of  animal  and 
vegetable  substances.  The  sugar  consumed  in 
England  is  prepared  from  the  juice  of  the  sugar 
cane.  A  similar  species  of  sugar,  but  of  inferior 
quality,  is  obtained  from  the  juice  of  the  beet-root 
i  and  sugar  maple.  There  are  also  other  kinds  of 
'  sugar  procured  from  grapes  and  other  ripe  fruit, 
(grape  sugar,)  from  milk,  (sugar  of  milk,)  from 
manna,  (mannite,)  from  mushrooms,  liquorice  root, 
&c. ;  and  from  glue,  fecula,  sawdust,  &c.,  by  the 
action  of  dilute  sulphuric  acid.  Cane,  beet,  and 
maple  sugars  possess  the  greatest  sweetening 
power,  which  is  more  than  double  that  of  the 
other  varieties. 

Pur.  Sugar  is  largely  adulterated,  Pure  cane 
and  beet  sugars  may  be  known  by  their  solutions 
bendino-  the  luminous  rays  in  circumpolarization 
to  the° right,  whereas  grape  and  fecula  sugars 
bend  it  to  the  left.  Pure  cane  sugar  boiled  in  a 
solution  of  caustic  potassa  remains  colorless,  but  ll 
starch  sugar  is  present  the  liquid  turns  brown. 
(C?hevallier.) — A  filtered  solution  of  33  grs.  of  cane 
or  beet  sugar  in  1  oz.  of  water,  mixed  with  3  gr* 
of  pure  caustic  potassa,  and  then  agitated  with  4 
grs.  of  sulphate  of  copper  in  a  close  vessel,  remains 
clear,  even  after  the  lapse  of  several  days  ;  but  l 
starch  sugar  is  present,  a  red  precipitate  »  formed 
after  some  time,  and  if  present  in  cons.derab  e 
quantity,  the  copper  will  be  wholly  converted  m 
oxide  within  24  hours  ;  the  solution  first  turns  blue 
or  green,  and  then  entirely  loses  its  color. 
Krantz.)  Of  late  years  moist  sugar  has  been 
largely  adulterated  with  the  sweet  waste  liquor 
(solution  of  glycyrrhine)  of  the  stearine  manu  ac- 
tories ;  but  this  fraud  may  be  detected  by  the  in¬ 
ferior  sweetness,  and  by  the  moist  and  dirty  ap¬ 
pearance  of  such  sugar. 

SUGAR,  ALUM.  Syn.  Alumen  Sacchari- 
num.  Prep.  Powdered  alum  made  into  small 
sugar-loaves,  with  white  of  egg  and  rose-wa  er 
Used  to  make  an  astringent  wash.  l0 

SUGAR,  BARLEY.  Prep.-l.  Saffron  U 
grs. ;  hot  water  q.  s. ;  infuse  till  colored,  strain,  add 


SUG 


523 


SUL 


white  sugar  1  lb.  ;  boil  to  a  full  candy  height,  or 
that  state  called  “  crack,”  or  “  crackled  sugar,” 
when  2  or  3  drops  of  clear  lemon  juice  or  vinegar 
must  be  added,  the  pan  removed  from  the  fire,  and 
set  for  a  minute  in  cold  water  to  prevent  its  burn¬ 
ing  ;  after  which  the  sugar  must  be  poured  out  on 
an  oiled  marble  slab,  and  either  cut  into  pieces,  or 
rolled  into  cylinders  and  twisted  as  usual.  1  drop 
of  oil  of  citron  will  flavor  a  considerable  quantity. 
Essence  of  bergamotte  or  lemons  may  also  be  used. 
*#*  White  barley  sugar  is  made  with  a  decoction 
of  barley  instead  of  water,  or  starch  is  added  to 
whiten  it. 

SUGAR,  BOILING  OR  CANDYING.  Proc. 
Take  any  quantity  of  well  clarified  and  perfectly 
transparent  sirup,  and  boil  it  until  it  has  arrived  at 
a  weak  candy  height.  This  is  known  by  dipping 
the  skimmer  into  the  sugar,  and  touching  it  be¬ 
tween  the  forefinger  and  thumb  ;  and  immediately 
on  opening  them  a  small  thread  will  be  observed 
drawn  between,  which  will  crystallize  and  break, 
and  remain  in  a  drop  on  the  thumb,  which  will  be 
a  sign  of  its  gaining  some  degree  of  smoothness. 
Boil  it  again,  and  it  will  draw  into  a  larger  string ; 
it  is  now  called  bloom  sugar,  and  must  be  boiled 
longer  than  in  the  former  process.  To  try  its  for¬ 
wardness,  dip  again  the  skimmer,  shaking  off  the 
sugar  into  the  pan  ;  then  blow  with  the  mouth 
strongly  through  the  holes,  and  if  certain  bladders 
go  through,  it  has  acquired  the  second  degree  :  to 
prove  if  the  liquid  has  arrived  at  the  state  called 
feathered  sugar,  redip  the  skimmer,  and  shake  it 
over  the  pan,  then  give  it  a  sudden  flirt  behind, 
and  the  sugar  will  fly  off-  like  feathers.  It  now 
arrives  at  the  state  called  crackled  sugar ;  to 
obtain  which  the  mass  must  be  boiled  longer  than 
in  the  preceding  degree ;  then  dip  a  stick  in  it, 
and  put  it  directly  into  a  pan  of  cold  water,  draw 
off  the  sugar  which  hangs  to  the  stick  in  the  wa¬ 
ter,  and  if  it  turns  hard  and  snaps,  it  has  acquired 
the  proper  degree  of  crystallization  ;  if  otherwise, 
boil  it  again  until  it  acquires  that  brittleness.  The 
last  stage  of  refining  this  article  is  called  carmel 
sugar ;  to  obtain  which  it  must  be  boiled  longer 
than  in  any  of  the  preceding  methods  ;  prove  it  by 
dipping  a  stick  first  into  the  sugar,  and  then  into 
cold  water,  and  the  moment  it  touches  the  latter, 
it  will,  if  matured,  snap  like  glass.  It  has  now 
arrived  at  a  full  candy  height.  Be  careful  that 
the  fire  is  not  too  fierce,  as  by  flaming  up  against 
the  sides  of  the  pan,  it  will  burn  and  discolor  the 
sugar.  The  boiling  is  best  conducted  by  steam 
heat.  ***  Any  flavor  or  color  may  be  given  to 
the  candy  by  adding  the  essences  or  coloring  mat¬ 
ter  to  the  sirup  before  boiling.  (See  Cake  Stains, 
p.  153.) 

SUGAR  CANDY.  Syn.  Saccharum  Can- 
dum.  Prep.  Sugar  crystallized,  by  the  saturated 
sirup  being  left  in  a  very  warm  place,  from  90  to 
100°  Fahr.,  and  the  shooting  promoted  by  placing 
sticks,  or  a  net  of  threads,  at  small  distances  from 
each  other  in  the  liquor ;  it  is  also  deposited  from 
compound  sirups,  and  does  not  seem  to  retain 
any  of  the  foreign  substances  with  which  they 
were  loaded  ;  it  may,  however,  be  colored  red  by 
means  of  cochineal.  The  differences  of  color  and 
quality  arise  from  the  purity  of  the  sugar  emploj  ed 
to  make  the  sirup.  Chiefly  used  as  a  sweetmeat, 
and  being  longer  in  dissolving  than  sugar,  in  coughs 


to  keep  the  throat  moist ;  it  is  also  blown  into  the 
eye,  as  a  very  mild  escharotic  in  films  or  dimness 
of  that  organ. 

SUGAR,  GRAPE.  Syn.  Glucose.  Diabetic 
Sugar.  Starch  Sugar.  Sugar  of  Fruits. — 
Prep.  1.  (From  grape  juice.)  See  page  345. — 2. 
From  dried  raisins.)  Pound  them,  wash  with 
cold  alcohol,  press,  dissolve  the  cake  in  water,  and 
proceed  as  last. — 3.  From  diabetic  urine,  by  evap¬ 
oration,  washing  the  mass  in  cold  alcohol,  redissolv¬ 
ing  in  water,  and  crystallizing. — 4.  ( From  starch.) 
Starch  100  parts  ;  water  400  parts  ;  sulphuric  acid  1 
to  10  parts  ;  boil  for  35  or  40  hours,  adding  water  to 
make  up  for  evaporation  ;  then  saturate  the  acid  with 
lime  or  chalk,  and  evaporate.  Under  pressure,  the 
conversion  is  produced  much  quicker.  Prod.  105 
parts.  (See  Fermentation.) — 5.  (From  woody 
fibre.)  Shreds  of  linen  or  paper  12  parts ;  strong 
sulphuric  acid  17  do.,  (Braconnot ; — 5  of  acid  and 
1  of  water,  Vogel ;)  mix  in  the  cold  ;  in  24  hours 
dilute  with  water,  and  boil  for  10  hours  ;  then  neu¬ 
tralize  with  chalk,  filter,  evaporate  to  a  sirup,  and 
set  the  vessel  aside  to  crystallize.  Prod.  114§  of 
the  weight  of  the  rags.  Sawdust,  glue,  &c.,  also 
yield  grape  sugar  by  like  treatment. 

SUGAR,  LEMON.  Syn.  Portable  Lemon¬ 
ade.  Sacciiarum  Limonatum.  Prep.  Sugar  4 
lbs. ;  tartaric  acid  3  oz. ;  essence  of  lemons  \  oz. 
Used  to  make  lemonade,  &c. 

SUGAR  OF  MILK.  Syn.  Saccharum  Lac- 
tis.  Lactine.  Prep.  Evaporate  clarified  whey 
till  it  crystallizes,  and  purify  the  crystals  by  diges¬ 
tion  with  animal  charcoal  and  repeated  crystalliza¬ 


tion. 

SULPHATE.  Syn.  Sulphas,  (Lat.)  A  saline 
compound  of  sulphuric  acid,  with  a  base.  The 
soluble  sulphates  may  all  be  recognised  by  yield¬ 
ing  a  heavy,  white  precipitate,  with  chloride  of 
harium  or  nitrate  of  baryta,  which  is  insoluble  in 
acids  and  alkalis.  They  also  give  a  similar  pre¬ 
cipitate  with  the  corresponding  salts  of  lime.  An 
insoluble  sulphate  may  be  tested  by  mixing  it  with 
3  times  its  weight  of  carbonate  of  potash  or  soda, 
(both  in  fine  powder.)  exposing  the  mixture  in  a 
platinum  crucible  to  a  red  heat  for  halt  an  hour, 
dissolving  the  mass  in  water,  filtering,  neuti.ilizing 
the  free  alkali  with  acetic  or  muriatic  acid,  and 
then  applying  the  reagents  as  before,  when  an  in¬ 
soluble  white  precipitate  will  be  formed.  The 
sulphates  of  baryta,  tin,  antimony,  bismuth,  lead, 
and  mercury,  are  insoluble;  those  of  strontia, 
lime,  zirconia,  yttria,  and  silver,  very  sparingly 
soluble  ;  the  other  sulphates  are  soluble  in  water. 
Mixed  with  charcoal,  and  heated  to  redness,  a 


metallic  sulphuret  remains. 
SULPIIOCYANIC  ACID. 


See  Hvdrosul- 


?hocvanic  Acid. 

SULPIIOVINIC  ACID.  Syn.  CE.votiiionic 
\cid.  Etiiereo-Sulfhuric  do.  BisutriiATE  of 
Yxide  of  Ethule.  Prep.  Mix  equal  weights  of 
sulphuric  acid  and  alcohol,  and,  in  half  an  hour, 
idd  as  much  carbonate  of  lead  as  acid  employed  ; 
liter,  when  a  solution  of  sulphov.n.c  acid  will  be 
jbtained.  This,  combined  with  the  bases,  forms 
;alts  called  sulphovinates,  which  may  be  purified 
oy  re-solution  and  crystallization,  (bee  Ether.) 

SULPHOCYANOGEN.  Syn.  Bisulphuret 
if  Cyanogen.  A  light,  insoluble,  deep  yellow 
powder,  discovered  by  Liebig,  and  obtained  by  sat- 


SUL 


524 


SUL 


mating  a  concentrated  solution  of  a  metallic  sul- 
phocyanide  with  chlorine,  or  by  heating  it  with 
nitric  acid.  (See  Hydrosulphocyanic  Acid.) 

SULPHUR.  Syn.  Brimstone.  Soufre,  (Ur.) 
Schwefel,  ( Ger .)  Sulphur,  ( Lat .)  This  sub¬ 
stance  is  imported  from  Sicily  and  Italy,  and  is  a 
volcanic  production.  Its  general  properties  are 
well  known.  It  is  an  undecompounded  substance 
or  chemical  element.  With  oxygen  it  unites  to 
form  oil  of  vitriol  and  sulphurous  acid,  and  with 
the  metals  to  form  sulphurets. — Sublimed  Sul¬ 
phur,  ( Flowers  of  Sulphur,  Flores  Sulpliuris, 
Sulphur  sublimatum,  P.  L.  and  E.,)  is  prepared 
by  subliming  sulphur  in  iron  vessels.  It  is  ordered 
to  be  washed  with  water,  and  dried,  ( Sulphur  lo- 
tum,  P.  D.)— Stick,  Roll,  or  Cane  Sulphur 
( Sulphur  in  hacculis,  Do.  in  rotulis,  Do.  rotun- 
duiri)  is  melted  sulphur  cast  in  moulds. — Sulphur 
Vivum  is  crude  native  sulphur.  Dose.  As  an  al¬ 
terative  J  dr. ;  as  a  purgative  1  to  3  drs. 

Pur.,  Uses,  <fc.  “  Pure  sublimed  sulphur  totally 
evaporates  at  a  heat  of  600°  F.  When  washed 
with  water,  it  (the  liquid)  does  not  alter  the  color 
of  litmus.”  (P.  L.)  Sulphur  is  taken  in  various 
chronic  skin  diseases,  pulmonary,  rheumatic,  and 
gouty  affections,  and  as  a  mild  purgative  in  piles, 
prolapsus  ani,  &c.  Externally,  it  is  extensively 
used  in  skin  diseases,  especially  the  itch,  for  which 
it  appears  a  specific. 

SULPHUR,  PRECIPITATED.  Syn.  Milk 
of  Sulphur.  Hydrate  of  do.  Lac  Sulphuris. 
Sulphur  Precipitatum.  Prep.  Sublimed  sulphur 
1  part ;  dry  slaked  lime  2  parts ;  water  8  to  1 2 
parts;  boil,  filter,  precipitate  by  muriatic  acid,  and 
drain  ;  well  wash,  and  dry  the  precipitate.  Resem¬ 
bles  sublimed  sulphur  in  its  general  properties,  but 
is  much  paler,  and  in  a  finer  state  of  division. 

Remarks.  The  precipitated  sulphur  of  the  shops 
contains  about  two-thirds  of  its  weight  of  sulphate 
of  lime,  (plaster  of  Paris,)  owing  to  the  substitution 
of  sulphuric  for  muriatic  acid  in  the  above  process. 
This  fraud  is  detected  by  heating  a  little  of  the  sus¬ 
pected  sample  in  an  iron  spoon  or  shovel,  when  the 
sulphur  is  volatilized,  and  leaves  behind  the  sul¬ 
phate  of  lime,  which,  when  mixed  with  water,  and 
gently  dried,  gives  the  amount  of  the  adulteration. 
A  still  simpler  plan  is  to  dissolve  out  the  sulphur 
with  a  little  hot  oil  of  turpentine  or  liquor  of  po- 

SULPHUR,  CHLORIDE  OF.  Syn.  Hypo¬ 
chlorite  of  Sulphur.  Sulphuris  Ciiloridum. 
Prep.  Spread  washed  sulphur  thinly  on  the  bottom 
of  a  wooden  box,  or  other  chamber,  and  pass  chlo¬ 
rine  slowly  over  it  till  fully  saturated.  This  com¬ 
pound  has  been  recommended  for  internal  use  by 
Derksengi,  especially  in  old  gouty  affections  com¬ 
bined  with  pains  in  the  stomach ;  and  also,  with  a 
salutary  effect,  in  severe  nervous  fever,  when  it  is 
taken  dissolved  in  ether,  in  doses  of  10  drops,  with 
old  Hungary  wine.  It  is  used  externally  in  Pso¬ 
riasis  inveterata. 

SULPHURET.  Syn.  Sulpiiuretum,  (Lat.) 
Sulphurets  are  compounds  of  sulphur  with  the  elec¬ 
tro-positive  or  inflammable  bodies.  They  are  either 
prepared  by  heating  a  mixture  of  the  metal  and 
sulphur,  in  equivalent  proportions,  in  a  covered 
crucible  ;  by  igniting  a  mixture  of  the  metallic  ox¬ 
ide  and  sulphur ;  by  depriving  a  sulphate  of  the 
base  of  its  oxygen,  by  igniting  it  in  contact  with 


charcoal ;  or  by  precipitating  a  salt  of  the  base  by 
sulphureted  hydrogen  or  a  soluble  metallic  sul- 
phuret.  The  sulphurets  are  mostly  opaque,  brit¬ 
tle,  fusible,  semi-metallic  bodies ;  those  of  mercury 
and  arsenic  are  volatile,  and  those  of  the  alkalis 
and  the  earths  soluble  in  water.  The  same  prin¬ 
ciples  of  nomenclature  are  adopted  in  describing 
the  sulphurets  as  are  employed  to  designate  the 
oxides  and  salts. 

SULPHURETS  OF  ANTIMONY.— 1.  ( Ses - 
quisulphuret.  Sulphur et.  Antimonii  Sesqui- 
sulphuretum,  P.  L.  Antimonii  Sulphuretum,  P. 
D.)  This  is  the  black  antimony  of  commerce. — 
2.  (Bisulphuret.)  Formed  by  transmitting  sul¬ 
phureted  hydrogen  through  a  solution  of  antimoni- 
ous  acid,  in  muriatic  acid.  (Rose.) — 3.  ( Persulphu - 
ret.)  As  the  last,  but  employing  antimonic  acid. 
(Rose.)  The  golden  sulphuret,  prepared  by  dissolv¬ 
ing  sulphuret  of  antimony,  and  sulphur,  in  a  solu¬ 
tion  of  potassa,  and  precipitating  by  an  acid,  is 
also  a  persulphuret.  (Liebig.) — 4.  (Oxysulphuret. 
Antimonii  Oxy  sulphuretum,  P.  L.  Ant.  Sulphu¬ 
retum  Aureum  ?  P.  E.  Sulphur  Antimoniatum 
Fuscum,  P.  D.)  Prep.  (P.  L.)  Sesquisulphuret 
of  antimony  ^vij  ;  solution  of  potassa,  2  quarts ; 
water  2  gallons ;  simmer  for  2  hours,  frequently 
stirring,  and  adding  water  to  supply  that  lost  by 
evaporation  ;  filter,  precipitate  with  dilute  sulphu¬ 
ric  acid,  wash,  and  dry. — 5.  ( Golden  Sulphuret.) 
By  allowing  the  solution  to  cool  and  deposite  its 
kermes  before  adding  the  acid.  This  is  the  per¬ 
sulphuret. 

Remarks.  The  oxysulphuret  of  the  pharmaco¬ 
poeia  is  a  deep  orange  red  powder,  “  totally  soluble 
in  nitromuriatic  acid,  emitting  sulphureted  hydro¬ 
gen.”  (P.  L.)  It  is  “  tasteless ;  twelve  times  its 
weight  of  muriatic  acid,  aided  by  heat,  dissolves 
most  of  it,  forming  a  colorless  solution,  and  leav¬ 
ing  a  little  sulphur.”  (P.  E.)  The  oxysulphuret 
of  the  shops  has  a  brighter  color  than  that  of  the 
pharmacopoeia,  and  is  made  by  boiling  sulphur 
along  with  the  sesquisulphuret,  at  the  same  time 
using  more  alkali.  It  is,  in  fact,  the  persulphuret 
above  noticed.  (See  3  and  5.)  The  term  Golden 
Sulphuret  is  wrongly  applied  by  the  Ed.  College. 
The  red  antimony  ore  of  mineralogists,  liver, 
glass,  and  crocus  of  antimony,  and  Kermes  min¬ 
eral,  are  also  oxysulphurets  of  antimony,  varying 
chiefly  in  color  and  state  of  aggregation.  ***  Oxy¬ 
sulphuret  of  antimony  P.  L.  is  alterative  in  doses 
of  1  to  4  grs. ;  emetic  in  doses  of  5  to  20  grs. ;  it 
is  given  in  skin  and  liver  diseases,  glandular  en¬ 
largements,  rheumatism,  &c. 

SULPHURETED  HYDROGEN.  Syn.  Hv- 

DROSULPIIURIC  AciD.  SuLPHOIlYDRIC  AciD.  He- 
patic  Gas.  A  gaseous  compound  of  hydrogen  and 
sulphur,  first  chemically  examined  by  Scheele,  in 
1777.  Prep. — 1.  Sesquisulphuret  of  antimony  1 
part ;  strong  muriatic  acid,  4  or  5  parts  ;  mix  in  a 
glass  retort,  apply  the  heat  of  a  spirit-lamp,  and 
collect  the  evolved  gas,  either  over  mercury,  or  in 
bottles,  like  chlorine. — 2.  From  protosulphuret  of 
iron  and  oil  of  vitriol,  diluted  with  4  or  5  parts  of 
water. — 3.  As  the  last,  but  substitute  sulphuret  of 
lime  or  potassium. 

Remarks.  Sulphureted  hydrogen  is  a  colorless 
gas,  possessing  a  powerful  odor  of  rotten  eggs ;  sp. 
gr.  1-1012  ;  under  a  pressure  of  17  atmospheres,  at 
50°  it  is  liquid ;  it  is  absorbed  by  water,  forming 


SUL 


525 


SUL 


liquid  sulphureted  hydrogen,  or  hydrosulphuric 
acid.  It  is  a  powerful  poison.  An  atmosphere 
containing  l-1500th  of  this  gas  instantly  killed  a 
small  bird ;  l-1000th  killed  a  large  dog,  and 
1 -250th  a  horse.  (Dupuytren  and  Thenard.)  Be¬ 
ing  considerably  denser  than  air,  it  may  be  poured 
from  its  generating  bottle  into  cavities,  a  scheme 
successfully  employed  by  M.  Thenard  to  destroy 
rats  in  their  holes,  a  method  equally  applicable  to 
other  vermin.  Sulphureted  hydrogen  may  be  re¬ 
cognised  by  the  odor,  and  by  its  blackening  moist 
carbonate  of  lead,  and  tarnishing  silver,  and  also 
by  its  precipitating  arsenious  acid  yellow,  tartar 
emetic  orange,  and  the  salts  of  lead  black.  It 
forms  saline  compounds  with  the  alkalis,  and  the 
earths  termed  Hydrosulphates  or  Hydrosulphu- 
rets,  and  it  precipitates  metallic  sulphurets  from 
solutions  of  most  of  the  metals  ;  hence  its  value  as 
a  test.  Air  containing  1 -20,000th  part  of  pure 
hydrogen  will  sensibly  blacken  a  piece  of  white 
paper,  moistened  with  a  solution  of  acetate  of  lead. 
Sulphureted  hydrogen  is  the  active  ingredient  in 
the  sulphureous  mineral  waters. 

SULPHURIC  ACID.  Syn.  Oil  of  Vitriol. 
Vitriolic  Acid.  Acid  Sulphurique,  ( Fr.) 
ScHWEFELsauRE,  ( Ger .)  Acidum  Sulphuricum  ; 
A.  Vitriolicum,  ( Lat .)  This  acid,  which  has  been 
known  ever  since  the  7th  century,  is  made  by 
bringing  the  fumes  arising  from  the  slow  combus¬ 
tion  of  sulphur  into  contact  with  those  evolved 
from  a  mixture  of  nitre  and  oil  of  vitriol,  so  that 
the  former  becomes  oxidized  at  the  expense  of  the 
latter.  The  process  is  conducted  in  a  series  of 
leaden  chambers,  having  a  little  water  on  the  floor, 
to  absorb  the  acid,  and  so  arranged  as  to  prevent 
the  loss  of  gas.  Sulphuric  acid  is  only  made  on 
the  large  scale.  Fuming,  or  Nordhauscn  sulphu¬ 
ric  acid  is  made  by  distilling  calcined  sulphate  of 
iron  in  an  earthen  retort.  By  heating  this  acid  in 
a  glass  retort,  anhydrous  sulphuric  acid  distils 
over. 

Prop.,  Uses,  ij-c.  Anhydrous  Sulphuric  Acid 
is  a  white  crystalline  solid,  resembling  asbestos  ; 
deliquesces  and  fumes  in  the  air  ;  melts  at  G6°  ; 
boils  at  about  105°  ;  does  not  redden  dry  litmus 
paper;  sp.  gr.  1-97  at  78°. — Fuming  Sulphuric 
Acid  is  an  oily,  dark  brown,  fuming  liquid  ;  sp.  gr. 
1-9. — Oil  of  Vitriol  ( Acidum  Sulphuricum,  P. 
L.  &  E.,  A.  Sulph.  Venale,  P.  D.)  is  a  colorless, 
odorless,  acrid,  and  corrosive  liquid,  the  general 
properties  of  which  are  well  known.  Its  sp.  gr.  at 
60°  should  never  be  greater  than  1-8455,  or  less 
than  1-840.  It  is  immediately  colored  by  contact 
with  organic  matter.  “  It  is  free  from  color ;  sp. 
gr.  1-845  ;  what  remains  after  the  acid  is  distilled 
to  dryness,  does  not  exceed  part  of  its  weight. 
Diluted  sulphuric  acid  is  scarcely  colored  by  sul- 
i  phureted  hydrogen.”  (P.  L.)  “  Diluted  with  its 

own  volume  of  water,  only  a  scanty  muddiness 
arises,  and  no  orange  fumes  escape.”  (P- E.)  The 
commercial  acid  frequently  contains  nitrous  acid, 
arsenic,  and  saline  matter.  The  first  may  be  re¬ 
moved  by  adding  about  1 J  grs.  of  sugar  to  each  fluid 
;  ounce  of  the  acid,  heated  to  nearly  its  boiling 
point,  and  continuing  the  heat  till  the  dark  color 
at  first  produced  shall  have  disappeared,  when  it 
should  be  distilled  ;  the  second,  by  adding  a  little 
sulphuret  of  barium,  or  copper-foil,  to  the  acid, 
agitating  the  mixture  well,  and  after  repose  de¬ 


canting  and  distilling ;  the  last  is  removed  by  sim¬ 
ple  rectification.  The  distillation  is  most  conve¬ 
niently  conducted,  on  the  small  scale,  in  a  glass 
retort,  containing  a  few  platinum  chips,  and  heat¬ 
ed  by  a  sand-bath  or  gas  flame,  rejecting  tho  first 
f  fss  that  comes  over.  (P.  E.)  The  capacity  of 
the  retort  should  be  4  to  8  times  as  great  as  the 
volume  of  the  acid,  and  connected  with  a  large 
tubular  receiver,  by  a  loosely-fitting  glass  tube,  4 
feet  long  and  1  to  2  inches  in  diameter.  The  re¬ 
ceiver  should  not  be  surrounded  with  cold  water. 
(Ure.)  Fragments  of  glass  may  be  substituted  for 
platina.  The  redistilled  acid  is  colorless  ;  density 
1-845,  (1-842,  Ure  ;)  “  dilution  causes  no  muddi¬ 
ness  ;  solution  of  sulphate  of  iron  shows  no  redden¬ 
ing  at  the  line  of  contact  when  poured  over  it.” 
(P.  E.)  Sulphuric  acid  is  largely  employed  in  the 
arts,  and  from  its  superior  affinity  to  disengage 
most  of  the  other  acids  from  their  saline  combina¬ 
tions.  In  the  diluted  state  it  is  used  in  medicine. 
When  swallowed,  it  acts  as  a  corrosive  poison. 
The  antidotes  are  chalk,  whiting,  magnesia,  car¬ 
bonate  of  soda  or  potash,  mixed  with  water,  or  any 
bland  diluent.  The  tests  for  sulphuric  acid  have 
been  already  noticed.  (See  Sulphate.) 

Estim.  The  strength  of  sulphuric  acid  is  most 
correctly  ascertained  by  its  power  of  saturating 
bases ;  but  in  commerce  it  is  usually  determined 
from  its  sp.  gr.  See  Acidimetry. 


Table  of  the  Quantity  of  Oil  of  Vitriol  and  Dry 
Sulphuric  Acid  in  100  parts  of  the  Dilute  Acid 
at  different  Densities,  by  Dr.  Ure. 


Liquid 

Sp.  Gr. 

Dry. 

Liq. 

Sp.  Gr. 

Dry. 

100 

1-8485 

81-54 

67 

1-5648 

54-63 

99 

1-8475 

80-72 

66 

1-5503 

53-82 

98 

1-8460 

79-90 

65 

1-5390 

53-00 

97 

1-8439 

79-09 

64 

1-5280 

52-18 

96 

1-8410 

78-28 

63 

1-5170 

51-37 

95 

1-8376 

77-46 

62 

1-5066 

50-55 

94 

1-8336 

76-65 

61 

1-4960 

49-74 

93 

1-8290 

75-83 

60 

1-4860 

48-92 

92 

1-8233 

75-02 

59 

1-4760 

48-11 

91 

1-8179 

74-20 

58 

1-4660 

47-29 

90 

1-8115 

73-39 

57 

1-4560 

46-48 

89 

1-8043 

72-57 

56 

1-4460 

45-66 

88 

1-7962 

71-75 

55 

1-4360 

44-85 

87 

1-7870 

70-94 

54 

1-4265 

4403 

86 

1-7774 

70-12 

53 

1-4170 

43-22 

85 

1-7673 

69-31 

52 

1-4073 

42-40 

84 

1-7570 

68-49 

51 

1-3977 

41-58 

83 

1-7465 

67-68 

50 

1-3884 

40-77 

82 

1-7360 

66-86 

49 

1-3788 

39-95 

81 

1-7245 

66-05 

48 

1-3697 

39-14 

80 

1-7120 

65-23 

47 

1-3612 

38-32 

79 

1-6993 

64-42 

46 

1-3530 

37-51 

78 

1-6870 

63-60 

45 

1-3440  | 

36-69 

77 

1-6750 

62-78 

44 

1-3345 

35-88 

76 

1-6630 

61-97 

43 

1-3255 

35-06 

75 

1-6520 

61-15 

42 

1-3165  j 

34-25 

74 

1-6415 

60-34 

41 

1-3080 

33-43 

73 

1-6321 

59-52 

40 

1-2999 

32-61 

72 

1-6204 

58-71 

39 

1-2913  1 

31-80 

71 

1-6090 

57-89 

38 

1-2826 

30-98 

70 

1-5975 

57-08 

37 

1-2740 

30-17 

69 

1-5868 

56-26 

36 

1-2654 

29-35 

68 

1-5760  1 

55-45 

35  1 

1-2572 

28-54 

SUL 


526 


SWE 


[Table  continued.] 


Liq. 

Sp.  Gr. 

Dry. 

Liq. 

Sp.  Gr. 

Dry. 

34 

1-2490 

27-72 

17 

1-1165 

13-86 

33 

1-2409 

26-91 

16 

1-1090 

13-05 

32 

1-2334 

26-09 

15 

1-1019 

12-23 

31 

1-2260 

25-28 

14 

1-0953 

11-60 

30 

1-2184 

24-46 

13 

1-0887 

10-41 

29- 

1-2108 

23-65 

12 

1-0809 

9-78 

28 

1-2032 

22-83 

11 

1-0743 

8-97 

27 

1-1956 

22-01 

10 

1-0682 

8-15 

26 

1-1876 

21-20 

9 

1-0614 

7-34 

25 

1-1792 

20-38 

8 

1-0544 

6-52 

24 

1-1706 

19-57 

7 

1-0477 

5-71 

23 

1-1626 

18-75 

6 

1-0405 

4-89 

22 

1-1549 

17-94 

5 

1-0336 

4-08 

21 

1-1480 

17-12 

4 

1-0268 

3-26 

20 

1-1410 

16-31 

3 

1-0206 

2-446 

19 

1-1330 

15-49 

2 

1-0140 

1-63 

18 

1-1246 

14-68 

1 

1-0074 

0-8154 

SULPHURIC  ACID,  (DILUTE.)  Syn. 
Spirit  of  Vitriol.  Vitriol  to  clean  Copper. 
SpIRITUS  VlTRIOLI.  Do.  DO.  TENUIS.  AciDUM  SuL- 
phuricum  Dilutum.  (P.  L.  E.  &  D.)  Prep. — 1. 
(P.  L.)  Sulphuric  acid  f^iss  ;  distilled  water 
ffxivss;  mix.  Sp.  gr.  1-11. — 2.  (P.  E.)  Sul¬ 
phuric  acid  ffj ;  water  f  §xiij  ;  mix.  Sp.  gr.  1-090. 
— 3.  (P.  D.)  Acid  1  part ;  water  7  do.  Sp.  gr. 
1-084. — 4.  (Henry’s.)  Strong  acid  diluted  to  the 
sp.  gr.  1-135.  Has  the  same  saturating  power  as 
his  muriatic  and  nitric  acid.  Used  for  assays. — 5. 
( Common  Elixir  of  Vitriol.)  Water  acidulated 
with  oil  of  vitriol  q.  s.  to  render  it  grateful. 

Remarks.  f'3j  of  the  dilute  acid,  P.  L.,  weighs 
60-7  grs.,  saturates  28  grs.  of  crystallized  carbonate 
of  soda,  and  contains  9£  grs.  of  oil  of  vitriol,  or  7-7 
grs.  of  dry  sulphuric  acid.  Dose.  10  to  30  drops 
diluted  with  water,  as  a  refrigerant,  to  check  pro¬ 
fuse  perspiration,  in  skin  diseases  to  relieve  the 
itching,  in  dyspepsia,  &c. ;  it  is  also  used  exter¬ 
nally. 

SULPHURIC  ACID,  (AROMATIC.)  Syn. 
Elixir  of  Vitriol.  Acid  do.  do.  Acidum  sul- 
phuricum  aromaticum,  (P.  E.  &  D.)  Prep. — 1. 
(P.  E.)  Oil  of  vitriol  f§  iiiss  ;  rectified  spirit  1^ 
pints  ;  mix,  add  powdered  cinnamon  §iss  ;  pow¬ 
dered  ginger  ;  digest  for  G  days,  and  filter. — 2. 
(P.  L.  1746.)  Compound  tincture  of  cinnamon 

f5xvj;  sulphuric  acid  §iv;  mix,  and  filter _ 3. 

( Wholesale .)  Compound  tincture  of  cinnamon  1 
gallon  ;  oil  of  vitriol  1  lb. ;  mix,  and  in  a  week  fil¬ 
ter.  Dose.  10  to  30  drops,  in  the  same  cases  as 
the  last  preparation. 

SULPHURIC  ACID,  (ALCOHOLIZED.) 
Syn.  Acidum  sulphuricum  alcoiiolizatum.  (P. 
Cod.)  See  Eau  de  Rabel. 

SULPHUROUS  ACID.  Syn.  Acidum  sul- 
piiurosum.  This  acid  is  freely  evolved  in  the  gase¬ 
ous  form  when  sulphur  is  burnt  in  air  or  dry  oxy¬ 
gen,  and  when  the  metals  are  digested  in  hot  sul¬ 
phuric  acid  ;  and,  mixed  with  carbonic  acid,  when 
chips  of  wood,  cork,  and  sawdust,  are  treated  in 
the  same  way.  The  pure  acid  is  best  obtained  by 
the  action  of  sulphuric  acid  on  copper  or  mercury  ; 
but  for  the  purposes  of  the  arts,  the  cheaper  meth¬ 
ods  may  be  employed.  According  to  Berthier, 
very  pure  sulphurous  acid  may  be  freely  obtained 


by  heating  a  mixture  of  100  parts  of  black  oxide 
of  manganese  and  12  or  14  parts  of  sulphur  in  a 
glass  retort.  The  gas  should  be  collected  over 
mercury,  or  received  into  water  when  it  forms 
liquid  sulphurous  acid.  Water  absorbs  30  times 
its  volume  of  this  gas.  Pure  liquid  sulphurous 
acid  can  only  be  obtained  by  passing  the  pure  dry 
gas  through  a  glass  tube  surrounded  by  a  freezing 
mixture.  Its  sp.  gr.  is  1-45  ;  boiling  point  14°  F. ; 
it  causes  intense  cold  by  its  evaporation.  With 
the  bases  sulphurous  acid  forms  salts  called  Sul¬ 
phites,  ( sulphis ,  Lat.)  Use.  To  bleach  silks, 
woollens,  straw,  See.,  and  to  remove  vegetable 
stains  and  iron-moulds  from  linen. 

SUMACH.  This  dye-stuff  is  chiefly  used  as  a 
substitute  for  galls.  With  a  mordant  of  acetate 
of  iron,  it  gives  gray  or  black  ;  with  tin  or  acetate 
of  alumina,  yellow ;  and  with  sulphate  of  zinc  a 
yellowish  brown  ;  alone  it  gives  a  greenish  fawn- 
color. 

SUPPOSITORY.  Syn.  Suppositorium,  (Lat., 
from  sub,  under,  and  pono,  to  place.)  A  medicine 
placed  in  the  rectum  for  the  purpose  of  remaining 
there,  and  dissolving  gradually.  The  mode  of  pro¬ 
portioning  the  doses  has  been  noticed  in  the  article 
Enema. 

SUPPOSITORY  FOR  WORMS.  Syn.  Sup. 
antiielminticum.  Prep.  (Swediaur.)  Aloes  3iv  ; 
common  salt  3iij  ;  flour  3ij  ;  honey  q.  s.  to  make  a 
stiff  mass  ;  divide  into  proper-shaped  pieces  weigh¬ 
ing  15  grs.  each.  One  to  be  used  after  a  stool- 
SUPPOSITORY  FOR  PILES.  Syn.  Sup. 
hemorrhoid  ale.  S.  sedativum.  Prep. — 1.  (El¬ 
lis.)  Powdered  opium  2  grs. ;  soap  10  grs. ;  mix. 

— 2.  Powdered  opium  2  grs. ;  finely-powdered  galls 
10  grs. ;  spermaceti  cerate  3j  ;  mix. — 3.  Extracts 
of  opium  and  stramonium,  of  each  1  gr. ;  cocoa 
nut  butter  3ij ;  mix.  Used  when  the  piles  are 
very  painful. 

SUPPOSITORY,  PURGATIVE.  Syn.  Sup. 
catiiarticum. — 1.  Soap  3j  ;  elaterium  2  grs. ;  mix- 
As  a  strong  purge. — 2.  (Nieman.)  Soap  Sij  ;  com¬ 
mon  salt  3j  ;  honey  q.  s. ;  mix.  As  a  mild  cathartic. 

SUSPENDED  ANIMATION,  ( from  hang¬ 
ing.)  In  cases  where  a  body  is  found  in  a  sus¬ 
pended  state,  and  life  is  seemingly  extinct,  the 
chief  remedy  consists  in  cupping  the  temples  or 
opening  the  jugular  vein,  and  so  relieving  the  head 
of  the  blood  wliich  accumulates  in  its  superficial 
veins  in  consequence  of  the  ligature.  Where  the 
body  is  cold,  from  having  been  long  suspended, 
friction,  and  the  other  means  used  for  restoring  the 
animal  heat  in  drowned  persons,  should  be  likewise 
resorted  to.  Electricity  or  galvanism  may  also 
be  of  service.  See  Animation,  suspended,  and 
Drowning. 

SWEINFURTH  GREEN.  Syn.  Vert  de 
Mitis.  Vienna  Green.  Prep. — 1.  Acetate  of 
copper  and  arsenious  acid,  equal  parts  ;  dissolve 
each  separately  in  the  least  possible  quantity  of 
boiling  water,  mix  ;  an  olive  green  precipitate  falls, 
which  is  a  good  permanent  color  ;  but  which,  by 
boiling  the  liquor  from  5  to  8  minutes,  changes  to  a 
dense  granular  superb  green  powder. — 2.  Instead 
of  boiling  the  solution  containing  the  precipitate, 
let  it  cool  and  stand  for  several  hours,  till  the  pow¬ 
der  assumes  a  granular  and  beautiful  tint. — 3. 
(Kastner.)  Arsenious  acid  8  lbs.,  dissolved  in  water 
as  before  ;  verdigris  9  or  10  lbs.,  diffused  through  j. 


TAN 


527 


TAN 


water  at  120°  and  the  pap  passed  through  a  sieve  ; 
mix  the  latter  with  the  former  solution,  and  set 
aside  till  the  reaction  of  the  ingredients  produces 
the  proper  shade. — 4.  Digest  Scheele’s  green  in 
acetic  acid.  A  very  fine  green  pigment.  The 
use  of  more  arsenic  turns  it  on  the  yellowish  green, 
and  boiling  it  with  a  small  quantity  of  potash  takes 
off  the  blue  color.  The  vessel  in  which  the  mixed 
liquids  are  set  aside  should  be  covered  to  prevent  a 
premature  crystallization  on  the  surface.  Scheele's 
green  is  also  commonly  sold  under  the  name  of 
Mitis  green. 

SYDENHAM’S  LENITIVE.  Prep.  Coarse¬ 
ly-powdered  rhubarb  3iij ;  tamarinds  §ij  ;  senna 
§ss  ;  coriander  seeds  3ij ;  boiling  water  1  pint ; 
macerate  for  3  hours,  and  strain.  An  excellent 
stomachic  and  laxative.  Dose.  1  to  4  tablespoon¬ 
fuls  or  more. 

SYNAPTASE.  Syn.  Emulsine.  The  white 
part  of  sweet  and  bitter  almonds,  which  is  soluble 
in  water.  Amygdaline  converts  it  into  oil  of  bitter 
almonds,  and  prussic  acid.  17  grs.  of  amygdaline 
dissolved  in  f§j  of  an  emulsion  of  sweet  almonds, 
yield  a  liquid  containing  1  gr.  of  anhydrous  hydro¬ 
cyanic  acid,  which  does  not  require  to  be  distilled. 
This  solution  has  been  proposed  as  a  substitute  for 
dilute  prussic  acid  and  bitter  almond  water.  100 
grs.  of  amygdaline  yield  47  grs.  of  raw  oil,  and  5-9 
grs.  of  anhydrous  hydrocyanic  acid.  (Liebig.) 

SYLVIC  ACID.  Syn.  Silvic  Acid.  A  crys¬ 
talline  substance  extracted  from  rosin  by  weak  al¬ 
cohol,  and  purified  by  stronger  alcohol.  It  is  dis¬ 
tinguished  from  pinic  acid  by  its  insolubility  in  cold 
alcohol  sp.  gr.  0-883.  With  alkalis  it  forms  salts 
called  sy hates,  which  are  soluble  in  alcohol  and 
ether. 


TALLOW  AND  OTHER  FATS  are  com¬ 
monly  purified  by  melting  them  along  with  water, 
passing  the  mixed  fluids  through  a  sieve,  and  let¬ 
ting  the  whole  cool  slowly,  when  a  cake  of  cleansed 
fat  is  obtained. — Another  plan  is  to  keep  the  tal¬ 
low  melted  for  some  time,  along  with  about  2§  of 
oil  of  vitriol  largely  diluted  with  water,  employing 
constant  agitation,  and  allowing  the  whole  to  cool 
slowly  ;  then  to  remelt  the  cake  with  a  large  quan¬ 
tity  of  hot  water,  and  to  wash  it  well. — Another 
method  is  to  blow  steam  for  some  time  through  the 
melted  fat.  By  either  this  or  the  preceding  pro¬ 
cess  a  white  hard  tallow  may  be  obtained.  Some 
persons  add  a  little  nitre  to  the  melted  fat,  and 
afterwards  a  little  dilute  nitric  or  sulphuric  acid,  or 
a  solution  of  bisulphate  of  potash.  Others  boil  the 
fat  along  with  water  and  a  little  dilute  nitric  or 
chromic  acid,  and  afterwards  wash  it  well  with 
water.  (See  Oils,  Fixed.) 

TANGIIININE.  A  crystallizable  substance 
extracted  by  ether  from  the  seeds  of  1  anghinia 
Madagascariensis  after  the  fixed  oil  has  been  re¬ 
moved  by  pressure.  It  is  soluble  in  water,  alco¬ 
hol,  and  ether;  bitter,  acrid,  and  poisonous. 

TANNIN.  Syn.  Tan.  Tannic  Acid.  Quer- 
citannic  Acid.  Tannin,  (Fr.)  Gerbstoff,  (Ger ) 
Acidum  Tannicum,  ( Lat .)  A  peculiar  vegeta  e 
principle,  named  from  its  power  ol  converting  t  le 

skins  of  animals  into  leather. 

Prep.  I.  By  percolation,  in  a  close  vessel,  lrom 
coarsely  powdered  galls  and  sulphuric  ether,  t  at 
has  been  previously  agitated  with  water.  n 


hours  the  percolated  liquid  will  bo  found  divided 
into  two  portions  ;  the  lower  and  heavier  being  a 
watery  solution  of  tannic  acid,  and  the  upper  an 
ethereal  solution  of  gallic  acid  and  coloring  mat¬ 
ter.  Fresh  ether  must  be  passed  through  the  pow¬ 
der  as  long  as  the  lower  stratum  of  liquid  con¬ 
tinues  to  augment.  The  two  fluids  are  now  sep¬ 
arated,  and  after  the  heavier  one  lias  been  well 
washed  with  ether,  it  is  gently  evaporated  to  dry¬ 
ness  ;  preferably  under  the  receiver  of  an  air- 
pump,  or  over  sulphuric  acid.  Prod.  About  40§. 

II.  To  a  hot  infusion  of  galls  add  a  few  drops 
of  sulphuric  acid,  agitate,  filter,  and  precipitate 
the  filtered  liquor  by  sulphuric  acid,  diluted  with 
half  its  weight  of  water  ;  in  one  hour  decant  the 
clear,  precipitate  with  strong  sulphuric  acid,  wash 
with  water  acidulated  with  sulphuric  acid,  piess 
between  the  folds  of  bibulous  paper,  and  dissolve 
in  pure  water ;  gradually  add  carbonate  of  lead, 
and  digest  till  the  sulpho-tannate  is  all  decom¬ 
posed,  filter,  and  evaporate  ;  powder  the  dry  mass, 
digest  in  ether,  and  evaporate  the  ethereal  solu¬ 
tion,  as  before. 

III.  Precipitate  an  infusion  of  galls  with  a  con¬ 
centrated  solution  of  carbonate  of  potash,  avoiding 
excess  ;  wash  with  ice-cold  water,  dissolve  in  di¬ 
lute  acetic  acid,  filter,  precipitate  by  acetate  of 
lead,  wash  the  precipitate  with  water,  suspend  it 
in  water,  decompose  it  by  sulphureted  hydrogen, 
and  evaporate  the  filtered  liquid  in  vacuo  or  over 
sulphuric  acid. 

Props.,  Uses,  <f-c.  The  uses  of  tannin  in  the 
preparation  of  leather  are  well  known.  In  the 
pure  state  it  is  perfectly  white,  but  acquires  a  yel¬ 
low  color  from  the  action  of  the  air.  It  is  power¬ 
fully  astringent,  reddens  vegetable  blues,  and  bj 
the  action  of  heat  on  its  solution,  is  converted  into 
ellagic,  gallic,  and  carbonic  acids.  When  heated 
in  the  dry  state,  metagallic  and  pyrogallic  acids 
are  formed.  It  unites  with  the  bases  forming  salts 
called  tannates,  which  are  characterized  by  stri¬ 
king  a  deep  black  with  the  persalts  of  iron,  (ink.) 
Tannic  acid  and  gelatin  are  mutually  used  as 
tests  of  each  other ;  a  thick  flocculent  precipitate 
is  formed  whenever  these  substances  meet  in  so¬ 
lution.  When  a  solution  of  tannin  is  dropped  into 
another  of  gelatin,  thick  flocks  are  precipitated, 
but  redissolve  when  heated  with  the  supernatant 
fluid.  The  following  is  a  useful  and  simple  form 
for  preparing  this  test : — Infuse  1  oz.  ol  pounded 
galls  in  4  oz.  of  water  for  several  hours;  strain 
with  pressure.  Add  to  the  turbid  fluid  2  oz.  of 
common  salt,  and  filter.  The  filtrate  retains  its 
transparency  and  power  of  precipitating  gelatin 
for  years.  (Cbem.  Gaz.)  Tannic  acid  is  occa¬ 
sionally  employed  as  an  astringent  m  medicine. 

TANTALUM.  Syn.  Colfmbium.  A  rare 
metal  discovered  bv  Mr.  Hatchet  in  i  ltAJl  iu  a 
mineral  from  Massachusetts,  and  by  -M.  Lkeberg 
in  1803  in  tantalite.  It  exists  in  most  of  its  ores 
in  combination  with  oxygen,  from  which  it  is  sep¬ 
arated  by  fusing  the  ore  with  3  or  4  tunes  its 
weight  of  carbonate  of  potassa,  dissolving  out  the 
resulting  columbate  or  tantalate  of  potassa  with 
water,  and  precipitating  by  a  mineral  acid,  i  he 
precipitate  is  hydrated  columbic  or  tantalic  acid. 
It  is  insoluble  in  water,  but  readily  unites  with  the 
alkalis  forming  salts  termed  columbates  or  tanta- 
lates,  Which  are  crystallizable.  It  .s  soluble  in 


TAR 


528 


TAR 


hydrofluoric  acid,  and  the  solution,  by  evaporation 
at  76°,  deposites  crystals  of  terfluoride  of  Colum¬ 
bian. — Metallic  Columbium  is  best  obtained  by 
heating  potassium  with  the  double  fluoride  of  po¬ 
tassium  and  columbium  in  the  way  described  for 
silicon.  (Berzelius.)  —  Oxide  of  Columbium  is 
formed  by  exposing  columbic  acid,  in  a  crucible 
lined  with  charcoal  and  luted,  for  4£  hours  to  an 
intense  heat.  This  oxide  is  insoluble  in  acids,  and 
by  fusion  with  potash  or  nitre  is  converted  into 
columbic  acid. 

TARRAS.  Syn.  Terras.  A  volcanic  pro¬ 
duct  resembling  puzzolene  that  imparts  to  mortar 
the  property  of  hardening  under  water.  Several 
other  argillo-ferruginous  minerals  possess  the  same 
power,  and  are  used  under  this  term. 

TARTAR,  AMMONIATED.  Syn.  Tar¬ 
trate  of  Potash  and  Ammonia.  Ammonio-tar- 
trate  of  Potassa.  Prep.  Neutralize  a  solution 
of  cream  of  tartar  with  ammonia,  evaporate,  and 
crystallize.  Very  soluble  in  water.  A  favorite 
laxative  on  the  Continent.  This  is  frequently 
called  soluble  cream  of  tartar. 

TARTAR,  BORAXATED.  Syn.  Soluble 
Cream  of  Tartar.  Borotartrate  of  Potassa. 
Tartarus  boraxatus.  Cremor  Tartari  solubi- 
lis.  Tartris  boraxata  Potass^®  et  Soil®.  Po¬ 
tass,®  borotartras.  Prep. — 1.  Borax  2  lbs. ; 
cream  of  tartar  5  lbs. ;  both  in  powder ;  dissolve 
in  water,  and  evaporate. — 2.  (P.  Cod.)  Cream  of 
tartar  §iv ;  boracic  acid  §j ;  boiling  water  lb.  ij ; 
dissolve,  evaporate  without  boiling,  dry  in  a  stove, 
and  powder.  A  popular  laxative  on  the  Conti¬ 
nent. 

TARTAR  EMETIC.  Syn.  Tartarized  An¬ 
timony.  Stibiated  Tartar.  Antimonio-tar- 
trate  of  Potash.  Potassio-tartrate  of  Anti¬ 
mony.  Potass,®  Antimonio-tartras.  Tartarus 
emeticus,  (P.  L.  1720.)  Antimonium  tartariza- 
tum,  (P.  L.  1788,  1824,  and  P.  E.)  Antimonii 
POTASSIO-TARTRAS,  (P.  L.  1836.)  ANTIMONII  ET 
Potass,®  tartras  sive  Tartarum  emeticum,  (P. 
D.)  Prep.  I.  (P.  L.)  Sesquisulphuret  of  antimo¬ 
ny  and  nitre,  powdered,  of  each,  lb.  ij  ;  add  grad¬ 
ually  muriatic  acid  f§iv,  and  ignite  the  powder 
spread  on  an  iron  plate  ;  powder  the  residue  when 
cold,  and  wash  it  with  boiling  water  till  the  latter 
passes  off  tasteless,  then  mix  the  powder  with  bi¬ 
tartrate  of  potash  fxiv,  and  boil  for  1  hour  in  a 
gallon  of  water,  strain  while  hot,  and  set  the  li¬ 
quid  aside  to  crystallize,  dry  the  crystals,  and 
again  evaporate  the  liquor  and  crystallize. 

II.  (P.  E.)  Powdered  sulphuret  of  antimony 
^iv  ;  muriatic  acid  (commercial)  1  pint ;  dissolve, 
boil  for  £  an  hour,  filter,  and  porn-  the  liquid  into 
water  5  pints ;  collect  the  precipitate,  well  wash 
it  with  cold  water  on  a  filter,  and  dry  it  by  the 
heat  of  a  vapor  bath ;  then  take  of  this  precipitate 
( oxychloride  of  antimony )  gilj ;  bitartrate  of  pot¬ 
ash  §iv  3ij ;  water  ffxxvij ;  mix,  boil  for  an  hour, 
and  set  it  aside  to  crystallize  as  before. 

III.  (P.  D.)  Nitromuriatic  oxide  of  antimony 
(i oxychloride )  4  parts  ;  powdered  bitartrate  of  pot¬ 
ash  5  parts  ;  distilled  water  34  parts.  As  last. 

***  Finely-divided  tartar  emetic  may  be  pre¬ 
pared,  according  to  M.  Hoffmann,  in  the  following 
manner: — 6  oz.  of  tartar  emetic  are  dissolved  in 
32  oz.  of  boiling  water,  and  the  solution  precipi¬ 
tated  with  G4  oz.  of  alcohol.  The  loss  in  tartar 


emetic  does  not  amount  to  more  than  half  a 
drachm,  and  the  alcohol  is  reobtained  by  distilla¬ 
tion.  (Jahr.  fur  Prakt.  Pharm.) 

Remarks.  Tartar  emetic  forms  white,  transpa¬ 
rent  crystals,  which  become  opaque  by  exposure 
to  the  air.  Its  taste  is  at  first  sweetish,  then  as¬ 
tringent,  and  metallic.  It  dissolves  in  14£  parts 
of  water  at  60°,  and  in  2£  parts  at  212°  ;  is  insol¬ 
uble  in  alcohol,  and  decomposed  by  heat.  When 
pure,  the  crystals  and  their  powder  should  be  per¬ 
fectly  white,  and  the  precipitate,  formed  by  add¬ 
ing  to  its  boiling  solution  a  few  drops  of  solution 
of  carbonate  of  soda,  should  not  be  redissolved. 
If  it  is,  the  salt  is  adulterated  with  cream  of  tar¬ 
tar.  (Hennel.)  Pure  tartar  emetic  is  “  totally  sol¬ 
uble  in  water,  no  undissolved  bitartrate  of  potash 
remaining  in  the  vessel,  and  sulphureted  hydrogen 
being  added,  a  reddish-colored  precipitate  is  ob¬ 
tained.  Neither  chloride  of  barium  nor  nitrate  of 
silver  precipitates  its  (dilute)  solution.  Nitric  acid 
throws  down  a  precipitate,  which  is  redissolved  by 
excess  of  the  precipitant.”  (P.  L.)  “  Its  solution 

is  not  affected  by  ferrocyanide  of  potassium.  Dis¬ 
solved  in  40  parts  of  water,  the  solution  is  not  af¬ 
fected  by  its  own  volume  of  a  solution  of  8  parts 
of  acetate  of  lead  in  32  parts  of  water,  and  15 
parts  of  acetic  acid.”  (P.  E.)  For  other  tests,  see 
Antimony. 

Dose.  As  an  expectorant  and  diaphoretic,  one- 
twelfth  to  one-sixth  of  a  gr. ;  as  a  nauseant,  £  to 
£  gr. ;  as  an  emetic,  1  to  3  grs. ;  as  antiphlogistic, 
£  to  4  grs.  In  large  doses  it  is  poisonous.  Ant. 
Tannin,  infusion  of  gall,  bark,  tea,  &c.,  vomiting 
being  promoted  at  the  same  time  by  drinking  co¬ 
piously  of  tepid  water. 

TARTAR,  REDUCED.  Syn.  Cremor  Tar¬ 
tari  reductus.  An  article  is  sold  under  the  name 
of  British  cream  of  tartar,  which  contains  £th  its 
weight  or  more  of  bisulphate  of  potash. 

TARTAR,  SOLUBLE.  Syn.  Tartarum  so- 
lubile.  Tartrate  of  Potash.  Potass.®  Tar¬ 
tras.  Prep.  Water  1  gallon  ;  carbonate  of  pot¬ 
ash  1  lb. ;  dissolve,  add  cream  of  tartar  as  long  as 
effervescence  arises,  filter,  evaporate,  and  crystal¬ 
lize.  Purgative.  Dose.  1  dr.  to  1  oz. 

TARTARIC  ACID.  Syn.  Crystallized 
Acid  of  Tartar.  Acidum  Tartaricum,  (P.  L. 
E.  &  D.)  Acide  tartarique,  ( Fr .)  Weinstein- 
sauRE,  ( Ger .)  Prep.  (P.  L.)  Cream  of  tartar  lb. 
iv ;  boiling  water  2  gallons  ;  dissolve  by  boiling, 
add  gradually  chalk  §xij  3vij  ;  and  when  the  effer¬ 
vescence  ceases,  add  another  like  portion  of  chalk, 
dissolved  in  muriatic  acid  f^xxviss,  or  q.  s.,  diluted 
with  water  4  pints ;  collect  the  precipitated  tar¬ 
trate  of  lime,  and  well  wash  it  with  water,  then 
boil  it  for  15  minutes  in  dilute  sulphuric  acid  7 
pints  and  f^xvij,  next  filter,  evaporate,  (to  the 
density  1-38,)  and  set  it  aside  to  crystallize.  The 
crystals  must  be  dissolved  and  crystallized  a  second 
and  a  third  time. 

Remarks.  On  the  large  scale,  the  decomposi¬ 
tion  of  the  tartar  is  usually  effected  in  a  copper 
boiler,  and  that  of  the  tartrate  of  lime  in  a  leaden 
cistern.  This  part  of  the  process  is  often  perform¬ 
ed  by  mere  digestion  for  a  few  days,  without  the 
application  of  heat,  as  ordered  by  the  College. 
Leaden  or  stoneware  vessels  are  used  as  crystal¬ 
lizers.  Good  cream  of  tartar  requires  2G§  of  chalk, 
and  28’5g  of  dry  chloride  of  calcium  for  its  perfect 


TAR 


529 


TEA 


decomposition.  Dry  tartrate  of  lime  requires  75§ 
of  oil  of  vitriol  to  liberate  the  whole  of  the  tartaric 
acid.  A  very  slight  excess  of  sulphuric  acid  may  be 
advantageously  employed.  Some  manufacturers 
bleach  the  colored  solution  of  the  first  crystals  by 
treating  it  with  animal  charcoal ;  but  for  this  pur¬ 
pose  the  latter  substance  should  be  first  purified 
by  digesting  it  in  muriatic  acid,  and  afterwards  by 
edulcorating  it  with  water,  and  exposing  it  to  a 
dull  red  heat  in  a  covered  vessel.  The  general 
management  of  this  manufacture  resembles  that 
of  citric  acid. 

Props.,  Uses,  <f-c.  Tartaric  acid  forms  inodor¬ 
ous,  sour,  scarcely  transparent  prisms,  soluble  in 
2  parts  of  water  at  60°,  and  its  own  weight  of 
boiling  water.  It  contains  about  of  combi¬ 
ned  water.  It  fuses  when  heated,  and  after  los¬ 
ing  Rh  of  its  water,  is  converted  into  tartralic 
acid,  and  by  continuing  the  heat  until  another  -Jth 
of  its  water  is  driven  off,  it  is  converted  into  tar- 
trelic  acid ;  by  a  higher  heat  it  gives  off  all  its 
water,  and  becomes  anhydrous  and  insoluble.  By 
distillation  it  yields  pyrotartaric  and  pyruvic  acids 
with  other  products ;  when  strongly  heated,  it  is 
wholly  dissipated.  With  the  bases  it  forms  salts 
called  tartrates.  Tartaric  acid  is  chiefly  employed 
in  calico  printing,  and  in  medicine,  as  a  substitute 
for  citric  acid  and  lemon  juice,  for  the  preparation 
of  cooling  drinks  and  saline  draughts.  For  the 
latter  purpose,  sesquicarbonate  of  soda  is  the  alka¬ 
line  salt  commonly  employed. 

20  grs.  of  crystallized  tartaric  acid 


are  saturated  by 


27  grs.  of  crystallized  bicarbonate  of  potash. 

22  grs.  of  commercial  carbonate  of  do. 

22  grs.  of  crystallized  sesquicarbonate  of  soda. 

38  grs.  of  do.  carbonate  of  soda. 

15i  grs.  of  do.  sesquicarbonate  of  ammonia. 

Pur.  and  Tests.  “  Tartaric  acid  is  entirely  sol¬ 
uble  in  water,  and  the  solution  throws  down  bi¬ 
tartrate  of  potassa  from  any  neutral  salt  of  potassa. 
The  precipitate  thrown  down  by  acetate  of  lead  is 
soluble  in  nitric  acid.”  (P.  L.)  By  heat  it  is  totally 
dissipated.  Tartaric  acid  is  known  to  be  such  by 
giving  white  precipitates  with  solutions  of  caustic 
lime,  baryta,  and  strontia,  and  acetate  of  lead, 
which  dissolves  in  excess  of  the  acid.  A  solution 
of  potash  causes  a  white  granular  precipitate  ol 
cream  of  tartar,  soluble  by  agitation  in  excess  of 
the  precipitant.  Nitrate  of  silver  gives  a  white 
precipitate,  which,  when  heated,  fumes,  and  leaves 
pure  metallic  silver.  At  about  570°,  all  the  tar¬ 
trates  are  blackened,  and  yield  a  peculiar  and  char¬ 
acteristic  odor. 

TARTRATE  OF  IRON.  Prep.  By  dissolv¬ 
ing  the  hydrated  oxides  in  a  solution  of  the  acid, 
and  evaporating  to  dryness.  The  addition  ol  a  lit¬ 
tle  ammonia  converts  either  of  these  salts  into  the 
ammonio-tartrate  of  the  peroxide  or  protoxide  of 
iron,  as  the  case  may  be.  (See  Iron.) 

TARTRALIC  ACID.  This  acid  is  distinguished 
from  tartaric  acid  by  saturating  ith  less  base,  and 
by  forming  soluble  salts  with  lime  and  baryta. 
By  heat  it  is  converted  into  tartrclic  acid.  1  his 
new  acid  possesses  only  half  the  neutralizing  pow er 
of  tartaric  acid.  In  contact  with  water  the  tar¬ 
tralic  and  tartrelic  acids  and  their  salts  are  recon- 
G7 


verted  into  tartaric  acid  and  tartrates.  Dry  tar¬ 
tralic,  tartrelic,  and  tartaric  acids  are  isomeric 
compounds. 

TAURINE.  Obtained  along  with  choloidic 
acid  and  ammonia  when  bile  is  boiled  with  an  ex¬ 
cess  of  muriatic  acid.  It  forms  white  crystalline 
needles,  soluble  in  water,  and  sparingly  soluble  in 
alcohol. 

TEA.  This  useful  article  is  said  to  be  frequent¬ 
ly  adulterated,  after  its  arrival  in  England,  with 
the  leaves  of  other  plants  ;  but  the  only  adultera¬ 
tion  which  is  extensively  employed  at  the  present 
day,  is  mixing  it  with  a  certain  portion  of  exhaust¬ 
ed  tea-leaves,  which  have  been  redried  and  curled. 
The  leaves  which  have  been  found  in  the  posses¬ 
sion  of  the  manufacturers  of  imitation  tea,  are  those 
of  the  sloe  tree,  ash  tree,  elder  bush,  and  white 
thorn.  They  are  described  as  having  been  boiled, 
in  some  cases,  with  logwood,  or  scalded,  then  roll¬ 
ed  up  and  dried,  the  green  bloom  being  given  to 
them  by  Dutch  pink  or  verditer.  The  use  of 
sheep’s  dung,  verdigris,  or  copperas,  seems  a  mere 
slander.  According  to  Mr.  Warrington,  a  most 
extensive  system  of  adulteration  is  practised  in 
China,  since  the  very  numerous  specimens  he  has 
examined  have  been  obtained  from  sources  which 
renders  the  fact  of  their  having  actually  been 
brought  from  China  indisputable.  Many  samples 
are  found  not  to  contain  a  single  grain  of  tea,  be¬ 
ing  made  up  entirely  of  other  leaves.  Green  teas 
are  for  the  most  part  spurious,  being  manufactured 
out  of  cheap  black  teas.  This  fraud  seems  to  be 
accomplished  with  great  dexterity,  and,  with  the 
greater  care,  the  higher  the  price  of  the  green  tea 
it  is  intended  to  imitate.  From  the  common  green 
teas  the  coloring  matter  may  be  washed  off  by  agi¬ 
tating  the  tea  with  cold  water  and  drying  it,  when 
it  is  at  once  converted  into  black  tea  without  the 
leaf  uncurling.  On  examining  it  with  the  micro¬ 
scope,  it  is  seen  that  a  uniform  whitish  surface  is 
given  to  it,  by  means  of  what  appears  to  be  Koalin 
or  porcelain  clay,  which  also  very  conveniently 
adds  to  the  weight ;  upon  this  a  yellow  substance, 
mixed  with  Prussian  blue,  is  dusted  ;  hence  the 
green  color,  which  may  thus  be  rendered  of  any 
tint.  Chemical  examination  detected  the  presence 
of  sulphate  of  lime,  Prussian  blue,  and  a  vege¬ 
table  yellow-coloring  matter,  probably  turmeric. 
(Chem.  Gaz.)  It  is  a  common  practice  among  the 
grocers  in  England  to  impart  what  they  call  a 
“  bloom ”  to  their  green  teas  by  “  rouncing ”  them 
up  with  a  little  calcined  magnesia,  or  finely-pow¬ 
dered  aluminous  earth.  The  quantity  that  ad¬ 
heres  to  the  tea  is  very  trifling,  but  it  greatly  im¬ 
proves  their  appearance.  This  plan  is  not  advisa¬ 
ble,  as  I  find  the  presence  of  even  a  very  small 
quantity  of  magnesia  in  water  lessens  its  solvent 
power  considerably,  and  consequently  tends  to 
make  the  leaves  produce  a  weaker  infusion.  It  is 
a  practice  of  this  kind,  but  carried  on  for  a  more 
dishonest  purpose,  that  is  alluded  to  above  by  Mr. 
Warrington.  Pure  China  tea  is  not  turned  black 
by  being  put  into  water  impregnated  with  sulphu- 
reted  hydrogen  gas,  nor  does  it  tinge  spirit  ol  harts¬ 
horn  blue.  The  infusion  is  amber-colored,  and  is 
not  reddened  by  adding  a  few  drops  of  oil  or  spirit 
of  vitriol  to  it.  *»*  Among  domestic  substitutes 
for  tea  are— the  leaves  of  speedwell,  wild  german¬ 
der,  black  currants,  syringa  or  mock  orange,  pur- 


THE 


530 


THO 


ple-spiked  willow  herb,  sweetbricr,  cherry  tree, 
sloe,  all  of  which  are  used  for  tea,  either  singly 
or  mixed.  In  foreign  countries  a  variety  of  plants 
are  used  instead  of  Chinese  tea. 

TEARS  OF  THE  WIDOW  OF  MALA¬ 
BAR.  Prep.  Plain  spirit  at  18°  B.  5  quarts ; 
bruised  cloves  J  oz. ;  bruised  mace  48  grs. ;  digest 
in  a, corked  carboy  for  a  week,  add  burnt  sugar  to 
impart  a  slight  color,  filter,  and  add  white  sugar  4^ 
lbs. ;  dissolved  in  distilled  or  filtered  rain  water  i 
gallon ;  some  add  2  or  3  oz.  of  orange-flower  wa¬ 
ter.  A  pleasant  liquor. 

TEETH,  (THE.)  An  object  very  subservient 
to  health,  and  which  merits  due  attention,  is  the  pre¬ 
servation  of  the  teeth  ;  the  care  of  which,  consider¬ 
ing  their  importance  in  preparing  the  food  for  di¬ 
gestion,  is,  in  general,  far  from  being  sufficiently 
cultivated.  Very  few  persons,  comparatively,  wash 
their  mouths  in  the  morning,  which  ought  always 
to  be  done.  Indeed,  this  ought  to  be  practised  at 
the  conclusion  of  every  meal,  where  either  animal 
food  or  vegetables  are  eaten ;  for  the  former  is  apt 
to  leave  behind  it  a  rancid  acrimony,  and  the  lat¬ 
ter  an  acidity,  both  of  them  hurtful  to  the  teeth. 
Washing  the  mouth  frequently  with  cold  water  is 
not  only  serviceable  in  keeping  the  teeth  clean, 
but  in  strengthening  the  gums,  the.  firm  adhesion 
of  which  to  the  teeth,  is  of  the  greatest  inportance 
in  preserving  them  sound  and  secure.  (See  Cos¬ 
metics,  Dentifrices.) 

TELESCOPE.  Some  remarks  connected 
with  this  subject  will  be  found  under  the  heads — 
Achromatism,  Glass,  Speculum,  Metal,  &c. 

TELLURIUM,  (From  tellus,  the  earth.)  A 
rare  grayish-white  metal,  found  only  in  small  quan¬ 
tities  in  the  metallic  state,  in  the  gold  mines  of 
Transylvania.  It  fuses  below  redness,  and  volatil¬ 
izes  at  a  red  heat ;  sp.  gr.  6-2578 ;  with  oxygen 
it  forms  2  compounds. — Oxide  of  Tellurium 
( tellurous  acid)  is  obtained  by  adding  water  to 
the  nitric  solution,  or  by  evaporating  it  to  dryness ; 
a  white  powder. — Telluric  Acid  is  obtained  by 
deflagrating  tellurous  acid  with  nitre,  and  decom¬ 
posing  the  resulting  tellurate  of  potassa. — Tellu- 
reted  Hydrogen  ( hydrotelluric  acid)  is  a  gase¬ 
ous  substance  formed  by  acting  with  muriatic  acid 
on  an  alloy  of  tellurium  with  zinc  or  tin.  It  bears 
some  resemblance  to  sulphureted  hydrogen. 

TEMPERANCE  DRINKS.  (See  Lemonade, 
Orangeade,  Sherbet,  Ginger  Beer.) 

TERRA  COTTA.  {Baked  clay.)  This  term 
is  applied  to  statues,  architectural  ornaments,  &c., 
made  of  pure  white  clay,  fine  sand,  and  powdered 
potsherds,  slowly  dried,  and  baked  to  a  strong 
hardness. 

TEST  I  OR  ARSENIC.  Dr.  Baumann  rec¬ 
ommends  for  detecting  small  quantities  of  arsenic, 
the  suspected  body  to  be  triturated  with  from  three 
to  six  times  its  amount  of  iron-filings,  which  have 
been  exposed  to  a  red  heat,  and  are  known  to  be 
free  from  arsenic,  and  heating  the  mixture  on 
charcoal  in  the  reducing  flame  of  the  blowpipe. 
Even  with  the  smallest  quantity  of  arsenic,  the 
odor,  at  least,  is  disengaged.  (Chem.  Gaz.)  See 
Arsenious  Acid. 

TESTING.  The  tests  both  of  the  purity  and 
presence  of  the  principal  articles  of  commerce  will 
be  found  in  their  alphabetical  order. 

THEINE.  Syn.  Theina.  A  peculiar  crystal- 


lizable  azotized  substance,  extracted  from  tea.  (See 
Caffeine.)  # 

THEBAINE.  Syn.  Paramorphia.  A  crys¬ 
talline  substance  obtained  by  Thibourmery  from 
an  infusion  of  opium  that  had  had  its  morphia  ex¬ 
tracted  by  acting  on  it  by  an  excess  of  lime.  The 
residue  dissolved  in  dilute  acid,  precipitated  by  am¬ 
monia,  and  the  precipitate  dissolved  in  alcohol  or 
ether,  yields  pure  tbebaine  on  evaporation.  It 
has  a  sharp  metallic  taste,  is  fusible,  alkaline,  and 
scarcely  soluble  in  water ;  with  the  weak  acids  it 
forms  salts  which  do  not  crystallize.  It  is  distin¬ 
guished  from  morphia  by  not  becoming  blue  on  the 
addition  of  sesquichloride  of  iron.  1  gr.  injected 
into  the  jugular  vein  of  a  dog,  acts  like  strychnia, 
and  causes  tetanus  and  death  in  a  few  minutes. 
(Majendie.) 

THEOBROMINE.  A  peculiar  principle, 
obtained  by  Woskresensky  from  the  nut  of  the 
theobroma  cacao.  It  is  obtained  by  digesting  the 
nuts  in  distilled  water,  straining  the  decoction,  and 
mixing  it  with  acetate  of  lead  ;  after  filtration,  the 
oxide  of  lead  being  removed  with  sulphureted  hy¬ 
drogen,  the  clear  liquor  is  evaporated.  A  reddish- 
white  powder. 

THERMOMETERS.  Fahrenheit’s  thermom¬ 
eter  is  the  one  universally  employed  in  England, 
while  Celsius’,  or  the  centigrade  scale,  is  used  on 
the  Continent.  Reaumur’s  is  another  scale  occa¬ 
sionally  employed.  As  reference  to  these  scales 
are  frequently  met  with  in  books,  it  is  useful  to 
know  their  relative  value,  and  the  method  of  re¬ 
ducing  the  one  to  the  other.  The  boiling-point 
of  water  is  indicated  by  212°  on  Fahrenheit’s  scale, 
100°  on  the  centigrade  scale,  and  80°  on  that  of 
Reaumur ;  the  freezing-point  of  water  marks  32° 
Fahrenheit,  and  0,  or  zero,  on  the  centigrade  or 
Reaumur.  The  0  or  zero  of  Fahrenheit  is  32Q 
below  the  freezing-point  of  water. 

1.  To  reduce  Centigrade  degrees  to  those  of 
Fahrenheit,  multiply  by  9,  and  divide  by  5,  and 
to  the  quotient  add  32,  that  is, — 

■Cent‘  X  9  -f  32  =  Fahr. 

5 

2.  To  reduce  Fahrenheit’s  degrees  to  Centi¬ 
grade  : — 

Fahr.-32x5  =  Cent 
9 

3.  To  reduce  Reaumur’s  to  Fahrenheit’s: — 

Reau'  X  9  -f  32  =  Fahr. 

4 

4.  To  convert  Fahrenheit’s  to  Reaumur’s  : — 

Fahr.  —  32  X  4  w 

- =  Reaumur. 

9 

THIONURIC  ACID.  A  white  crystalline 
acid,  obtained  by  the  action  of  sulphurous  acid  on 
alloxan.  Its  saturated  solution,  heated  to  the  boil¬ 
ing-point,  congeals  into  a  semifluid,  crystalline 
mass  of  uramile. 

THORINA.  Syn.  Oxide  of  Thorium.  A 
primitive  earth  discovered  by  Berzelius  in  1828. 
It  is  obtained  from  the  mineral  called  thorite,  by 
reducing  it  to  powder,  digesting  in  muriatic  acid, 
evaporating  to  dryness,  redissolving  in  dilute  acid, 
filtering,  passing  sulphureted  hydrogen  through 
the  solution,  precipitating  by  pure  ammonia,  wash- 


TIN 


531 


TIN 


ing  the  precipitate  with  water,  dissolving  in  dilute 
sulphuric  acid,  evaporating  the  solution  till  only  a 
small  quantity  of  fluid  remains,  collecting  the  de¬ 
posited  sulphate  of  thorina,  washing  it  with  water, 
and  heating  it  to  redness.  ***  White ;  sp.  gr. 
9-402  ;  insoluble  in  all  acids  except  the  sulphuric  ; 
it  is  precipitated  by  caustic  alkalis,  and  by  expo¬ 
sure  in  this  state  rapidly  absorbs  carbonic  acid, 
and  becomes  easily  soluble  in  the  acids  and  alka¬ 
line  carbonates.  Its  carbonate  and  subsalts  are 
also  soluble  in  the  alkaline  carbonates. — Thorium, 
the  metallic  base  of  thorina,  is  obtained  by  the 
action  of  potassium  on  the  chloride  of  thorium, 
and  washing  the  resulting  mass  in  water. 

TIN.  Syn.  Etain,  ( Fr .)  Zinn,  ( Ger .)  Stan¬ 
num,  ( Lat .)  Jove  ;  Jupiter,  (Ale.)  This  metal 
has  been  known  from  the  most  remote  antiquity, 
being  mentioned  in  the  books  of  Moses,  (Numb., 
xxxi.  22,)  and  by  Homer,  (Iliad,  x.  25,)  and  other 
early  writers.  The  ancients  obtained  it  principal¬ 
ly,  if  not  solely  from  Cornwall.  The  Phoenicians 
traded  with  England  for  this  metal,  at  least  1000 
years  before  the  birth  of  Christ. 

Prop.,  Uses,  ij-c.  Tin  is  only  manufactured  on 
the  large  scale.  It  melts  at  442°  F.,  volatilizes  at 
a  white  heat,  and  has  the  sp.  gr.  7'29.  It  evolves 
a  peculiar  odor  when  rubbed,  and  when  bent  back¬ 
wards  and  forwards,  emits  a  crackling  noise.  Its 
uses  in  the  arts  are  well  known.  In  medicine  1 
to  3  drs.  of  the  filings  or  powders,  made  into  an 
electuary  with  treacle,  are  given  in  tapeworm,  for 
2  or  3  successive  mornings,  followed  by  a  purge. 

Pur.,  Tests,  «£c.  “  It  is  almost  entirely  dis¬ 

solved  by  muriatic  acid,  yielding  a  colorless  solu¬ 
tion  ;  the  precipitate  thrown  down  by  potash  is 
white,  and  soluble  in  excess  of  the  precipitant.” 
(P.  L.)  The  salts  of  tin  are  characterized  by  the 
following  general  properties: — 1.  Ferro-prussiate  of 
potash  gives  a  white  precipitate. — 2.  Ilydrosul- 
phuret  of  potash,  a  brown-black  with  the  protox¬ 
ide  ;  and  a  golden-yellow  with  the  peroxide. — 3. 
Galls  do  not  affect  the  solutions  of  these  salts. — I. 
Corrosive  sublimate  occasions  a  black  precipitate 
with  the  protoxide  salts  ;  a  white  with  the  perox¬ 
ide. — 5.  A  plate  of  lead  frequently  throws  down 
metallic  tin,  or  its  oxide,  from  the  saline  solutions. 
— 6.  Chloride  of  gold  gives,  with  the  protoxide 
solutions,  the  purple  precipitate  of  Cassius. — 7. 
Chloride  of  platinum  occasions  an  orange  precip¬ 
itate  with  the  protoxide  salts. 

TIN,  IODIDES  OF.  Syn.  Stanni  Iopidum. 
Prep. — 1.  ( Iodide .  Protiodide.)  Granulated  tin, 
2  parts  ;  iodine  5  parts  ;  heat  together.  A  iusible, 
brownish-red,  translucid  substance,  soluble  in  wa¬ 
ter. — 2.  (Periodide.)  By  dissolving  hydrated 
peroxide  of  tin  in  hydriodic  acid.  Yellow,  silky 
crystals. 

TIN  MORDANTS.  Prep.  I.  (Berthollet.) 
Nitric  acid  at  30°  B.  8  parts  ;  sal  ammoniac  1 
do. ;  dissolve,  then  add  by  degrees  tin  1  part ;  and 
when  dissolved,  dilute  the  solution  with  ith  ol  its 
weight  of  water. 

II.  (Poerner.)  Nitric  acid  and  water,  of  each  1 
lb. ;  sal  ammonia  1 J  oz. ;  dissolve,  then  add  n 
very  slow  degrees  pure  tin  beat  into  ribands  ~  oz. 

III.  (Scheffer.)  Nitric  acid  and  water,  of  each 
2  lbs. ;  sal  ammoniac  2  oz. ;  pure  tin  4J  oz. ;  as 

IV.  (Hellot)  Nitrii  acid  and  water,  of  each  1 


lb. ;  sal  ammoniac  1  oz. ;  nitre  £  oz. ;  dissolve, 
then  add  by  degrees  granulated  tin  2  oz. 

V.  (Dambourney.)  Muriatic  acid,  at  17°  B., 
4  parts  ;  nitric  acid,  at  30°  B.,  1  do. ;  dissolve,  and 
add  by  degrees,  Molucca  tin  1  do. 

VI.  Nitric  acid,  30°  B.,  6  parts  ;  muriatic  acid, 
17°  B.,  2  do.;  mix,  and  add  by  degrees  grain  tin 
1  part. 

VII.  Aquafortis  8  parts ;  sal  ammoniac,  or 
common  salt,  1  part ;  dissolve,  and  add  grain  tin 
1  part ;  as  before.  This  is  the  common  spirit  of 
the  dyers. 

***  All  the  above  are  used  for  dyeing  scarlet. 
See  Dyers’  Spirit  and  Scarlet  Dye. 

TIN,  MURIATES  OF.  Prep.  I.  ( Proto¬ 
chloride  or  Protomuriate  of  Tin.)  By  transmit¬ 
ting  muriatic  acid  gas  over  grain  tin  heated  in  a 
glass  tube.  Gray ;  solid  ;  anhydrous.  Or  by  di¬ 
gesting  granulated  tin  in  muriatic  acid  as  long  as 
any  hydrogen  gas  is  evolved.  This  solution  is  used 
as  a  powerful  deoxidizing  agent.  It  may  be  ob¬ 
tained  in  crystals  by  evaporation. — 2.  ( Bichloride 
of  tin.  Permuriate  of  do.)  The  pure  bichloride 
is  obtained  by  heating  the  protochloride  in  chlorine 
gas,  or  by  distilling  a  mixture  of  8  parts  of  grain 
tin  with  24  parts  of  corrosive  sublimate,  when  a 
very  volatile,  colorless  liquid  comes  over,  which 
was  formerly  called  Libavius'  fuming  liquor.  A 
solution  of  the  bichloride  or  permuriate  of  tin  is 
obtained  by  dissolving  tin  in  nitromuriatic  acid. 
This  solution  is  much  used  by  dyers,  under  the 
name  of  Spirits  of  Tin,  Dyers'  Spirits,  Tin  Mor¬ 
dant,  &c.  For  this  purpose,  the  acid  is  best  made 
by  mixing  2  parts  of  muriatic  acid  with  1  part  each 
of  nitric  acid  and  water,  all  by  measure.  (Liebig.) 
The  tin  should  be  added  by  degrees,  one  portion 
being  allowed  to  dissolve  before  adding  another ; 
as  without  this  precaution  the  action  is  apt  to  be¬ 
come  violent,  and  peroxide  of  tin  to  be  deposited. 
A  process  which  has  been  highly  recommended, 
and  seems  preferable  to  all  others,  is  to  prepare  a 
simple  solution  of  the  protochloride,  and  to  con¬ 
vert  it  into  the  bichloride,  either  by  the  addition  of 
nitric  acid  and  a  gentle  heat,  or  by  passing  chlo¬ 
rine  through  it.— 3.  (Submuriate,  or  oxychloride 
of  tin.)  A  white  powder,  obtained  by  pouring  a 
large,  quantity  of  water  on  crystallized  protochlo¬ 
ride  of  tin.  . 

TIN,  OXIDES  OF.  Prep.  1.  (Protoxide.) 
Precipitate  a  solution  of  chloride  of  tin  by  carbon¬ 
ate  of  potassa  ;  well  wash  and  dry  the  powder  at 
a  heat  under  196°,  exposed  to  the  air'as  little  as 
possible.  It  is  also  formed  on  the  surface  of  melt¬ 
ed  tin.  It  is  soluble  in  acids  and  the  pure  fixed 
alkalis.— 2.  (Sesquioxide.)  By  mixing  fresh,  moist 
hydrated  peroxide  of  tin  with  a  solution  of  the  neu¬ 
tral  protochloride.  The  sesquioxide  falls  as  a  slimy 
precipitate.  (Fuchs.)— 3.  (Peroxide  of  tin.  Stan¬ 
nic  acid.)  By  the  action  of  nitric  acid  on  metallic 
tin.  The  white  powder  must  be  well  washed  with 
water.  When  heated  to  low  redness,  it  turns  yel¬ 
low,  and  becomes  anhydrous.  It  may  also  be  ob¬ 
tained  by  adding  potassa,  or  an  alkaline  carbonate, 
to  a  solution  of  perchloride  of  tin.  Obtained  m  the 
latter  way,  it  is  readily  soluble  in  acids  and  pure 
alkalis ;  its  compounds  with  the  latter  are  some¬ 


times  called  st annates.  „ 

TIN,  SULPHURETS  OF.  Prep.  1.  (Pro- 
losulphuret.)  A  brittle  bluish-gray  compound, 


TIN 


532 


TIN 


obtained  by  agitating  melted  tin  with  its  own 
weight  of  sulphur,  in  a  close  vessel. — 2.  ( Sesqui - 
sulphuret.)  By  heating  the  protosulphuret  along 
with  3  of  its  weight  of  sulphur,  to  low  redness. — 
3.  ( Bisulphuret .  Mosaic  gold.  Aurum  Musi- 
vum.  Do.  Mosaicum.) — a.  (Berzelius.)  Peroxide 
of  tin  and  sulphur,  of  each  2  parts  ;  sal  ammoniac 
1  part ;  mix,  and  expose  it  to  a  low  red  heat  in  a 
glass  or  earthenware  retort,  till  sulphurous  fumes 
cease  to  be  evolved. — b.  (Marquis  de  Bullion.) 
Tin  and  mercury,  of  each  8  oz. ;  mix,  add  to  the 
amalgam  sulphur  G  oz. ;  sal  ammoniac  4  oz. ;  mix 
well,  and  expose  the  mixture  for  3  hours  on  a  sand 
heat  so  as  to  render  the  bottom  of  the  matrass 
obscurely  red. — c.  (Chaptal.)  As  the  last,  but 
expose  the  matrass  to  a  naked  fire,  and  apply  a 
violent  heat,  when  the  mixture  will  take  fire,  and 
a  sublimate  form  in  the  neck  of  the  matrass,  con¬ 
sisting  of  the  most  beautiful  aurum  musivum,  in 
hexagonal  plates. — d.  Tin  filings,  sulphur,  sal  am¬ 
moniac,  equal  parts  ;  sublime.  ***  In  these  sub¬ 
limations,  if  the  fire  is  too  great,  only  a  gray  sul¬ 
phuret  of  tin  is  obtained.  Used  as  a  metallic  gold 
color  in  varnish-work  and  sealing-wax. 

TINNING.  Proc.  1.  Plates  or  vessels  of  brass 
or  copper,  boiled  with  a  solution  of  stannate  of 
potassa,  mixed  with  turnings  of  tin,  become,  in 
the  course  of  a  few  minutes,  covered  with  a  firm¬ 
ly-attached  layer  of  pure  tin. — 2.  A  similar  effect 
is  produced  by  boiling  the  articles  with  tin  filings 
and  caustic  alkali,  or  cream  of  tartar.  In  the  above 
way  chemical  vessels  made  of  copper  or  brass  may 
be  easily  and  perfectly  tinned. 

TINCTURE.  Syn.  Teinture  ;  Alcoole, 
(Fr.)  Tinctura,  ( Lat .,  from  lingo,  to  dye.)  A 
spirituous  solution  of  animal,  vegetable,  or  mineral 
substances.  The  merit  of  having  invented  tinc¬ 
tures  is  usually  assigned  to  Arnoldus  de  Villa  Nova, 
who  was  Professor  of  Medicine  at  Montpellier,  about 
the  end  of  the  thirteenth  century.  He  was  the 
first  person  who  employed  alcohol  for  the  purpose 
of  extracting  the  active  principles  of  vegetable 
matter.  Prep.  “  Tinctures  are  usually  prepared 
by  reducing  the  solid  ingredients  to  small  frag¬ 
ments,  coarse  powder,  or  fine  powder,  macerating 
them  for  7  days  or  upwards  in  proof  or  rectified 
spirit,  straining  the  solution  through  linen  or  calico, 
(or  paper,)  and  finally  expressing  the  residuum 
strongly,  to  obtain  what  fluid  is  still  retained  in  the 
mass.  They  are  also  prepared  by  the  method  of 
displacement  or  percolation.”  (P.  E.)  “  All  tinc¬ 

tures  should  be  prepared  in  close  glass  (or  stone¬ 
ware)  vessels,  and  be  shaken  frequently  during  the 
process  of  maceration.”  (P.  L.)  Cooper’s  patent 
jars  are  very  convenient  for  the  preparation  of 
tinctures,  as  they  are  made  with  wide  mouths, 
large  enough  to  admit  the  hand,  and  yet  may  be 
closed  in  an  instant,  with  as  much  ease  and  cer¬ 
tainty  as  an  ordinary  stoppered  bottle.  Tinctures 
are  better  clarified  by  repose  than  by  filtration,  as 
in  the  latter  case  a  considerable  portion  is  retained 
by  the  medium,  and  lost  by  evaporation.  In  ordi¬ 
nary  cases,  it  will  be  sufficient  to  allow  the  tincture 
to  settle  for  a  few  days,  and  then  to  pour  off  the 
clear  supernatant  portion  through  a  funnel  loosely 
choked  with  a  piece  of  sponge  or  tow,  to  keep  back 
any  floating  fragments  of  straw  or  other  light  sub¬ 
stances  ;  after  which  the  remaining  foul  portion  of 
the  liquid  may  be  filtered  through  paper.  When 


it  is  absolutely  necessary  to  filter  a  tincture,  and 
the  quantity  is  large,  conical  bags  should  be  em¬ 
ployed.  The  filtration  should  be  conducted  as 
rapidly  as  possible,  for  the  double  purpose  of  les¬ 
sening  the  amount  lost  by  evaporation,  and  the 
action  of  the  air  on  the  fluid.  Tinctures  long  ex¬ 
posed  to  the  air  frequently  lose  their  transparency 
within  a  few  days  after  being  filtered,  owing  to  the 
oxidizement  and  precipitation  of  some  portion  of 
the  matter  previously  held  in  solution.  Resinous 
and  oily  tinctures,  as  those  of  myrrh,  tolu,  and 
lavender,  (comp.,)  may  be  usually  restored  to  their 
former  brightness  by  the  addition  of  a  quantity  of 
spirit,  equal  to  that  they  have  lost  by  evaporation  ; 
but  many  tinctures  resist  this  mode  of  treatment, 
and  require  refiltering.  Ethereal  tinctures  are  best 
prepared  by  percolation,  and  should  be  both  made 
and  kept  in  stoppered  bottles. 

Uses ,  SfC.  Tinctures,  from  the  quantity  of  al¬ 
cohol  they  contain,  are  necessarily  administered 
in  small  doses,  unless  in  cases  where  stimulants 
are  indicated.  The  most  important  and  useful  of 
them  are  those  that  contain  very  active  ingredients, 
such  as  the  tinctures  of  opium,  foxglove,  hemlock, 
henbane,  &c.  In  many  instances,  the  solvent, 
even  in  doses  of  a  few  fluid  drachms,  often  acts 
more  powerfully  on  the  living  system,  than  the 
principles  it  holds  in  solution.  In  ordinary  cases, 
this  action,  when  continued  for  some  time,  pro¬ 
duces  the  same  deleterious  effects  as  the  habitual 
use  of  ardent  spirits,  and  often  lays  the  foundation 
of  the  pernicious  custom  of  dram-drinking.  When 
the  action  of  a  substance  is  the  reverse  of  stimu¬ 
lant,  it  cannot  with  propriety  be  exhibited  in  this 
form,  unless  the  dose  be  so  small  that  the  operation 
of  the  spirit  cannot  be  taken  into  account ;  as  in 
the  tinctures  of  foxglove  and  opium,  for  example. 
The  chief  use  of  this  class  of  preparations,  there¬ 
fore,  is  to  enable  infusions  and  decoctions,  to  which 
they  are  added,  to  sit  lighter  on  the  stomach,  or 
to  add  to  them  some  active  principle  which  water 
is  incapable  of  extracting.  They  are  also  useful 
as  means  of  preserving  the  active  ingredients  of 
drugs  without  alteration. 

Quad.  The  tinctures  of  the  shops  are  usually 
very  uncertain  and  inferior  preparations.  Not  only 
is  their  manufacture  carelessly  conducted,  with¬ 
out  reference  to  the  respective  characters  of  their 
ingredients,  but  the  ingredients  themselves  are 
usually  deficient  in  strength  and  quantity.  It  is  a 
general  practice  among  the  druggists  to  substitute 
a  mixture  of  equal  parts  of  rectified  spirit  of  wine 
and  water,  or  a  spirit  of  about  26  u.  p.,  for  proof 
spirit ;  and  a  mixture  of  2  gallons  of  water  with  5 
gallons  of  spirit  of  wine,  for  rectified  spirit.  The 
dry  ingredients  are  also  usually  selected  from  such 
as  are  unfit  for  sale.  In  some  wholesale  drug- 
houses  it  is  a  general  practice  to  make  all  their 
simple  tinctures  (except  those  that  are  of  a  very 
active  or  valuable  kind,  as  laudanum,  for  instance) 
with  1  lb.  of  the  dry  ingredient  to  the  gallon  of 
spirit.  Appearance  is  the  object  which  is  alone 
aimed  at,  without  reference  to  quality.  If  the 
tincture  be  perfectly  transparent,  and  has  a  good 
color,  the  conscience  of  the  seller  and  the  stomach 
of  the  consumer  are  alike  satisfied.  Verily,  im¬ 
agination  must  be  a  powerful  auxiliary  to  physic  ! 

TINCTURE  OF  ACONITE.  Syn.  Tinctu¬ 
ra  Aconiti  Recentis.  Prep.  (P.  Cod.)  Fresh 


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TIN 


533 


leaves  of  aconite,  bruised  in  a  marble  mortar,  and 
rectified  spirit  of  wine,  equal  parts  ;  macerate  for 
15  days,  press,  and  filter.  ***  In  the  same  way 
tinctures  are  prepared  from  the  fresh  leaves  of  bel¬ 
ladonna,  foxglove,  hemlock,  henbane,  strong- 
scented  lettuce,  ( lactuca  virosa ,)  stramonium, 
trailing  poison  oak,  ( rhus  toxicodendron ,)  mug- 
wort,  ( artemisia  vulgaris,)  colchicum  corms, 
squirting  cucumber,  ( momordica  elaterium,)  ja- 
cobea,  white  poppy,  taraxacum,  fyc.,  fyc.  These 
tinctures  ( preserved  vegetable  juices,  alcohola- 
tures)  are  stronger  than  those  prepared  from  the 
dried  plants,  and  are  not  to  be  used  except  when 
expressly  ordered.  Another  mode  of  preparing 
them  is  to  express  the  juice  from  the  bruised  leaves, 
add  to  it  the  spirit,  and  filter.  The  former  method, 
adopted  in  the  Paris  Codex,  is  preferred  by  M. 
Soubeiran  as  affording  more  uniform  products. 
(See  Vegetable  Juices.) 

TINCTURE  OF  ALOES.  Syn.  Tinctura 
Aloes,  (P.  L.  E.  and  D.)  Prep.  (P.  L.)  Aloes, 
(hepatic,)  coarsely  powdered,  §j  ;  extract  of  liquor¬ 
ice  §iij ;  water  1^  pints ;  rectified  spirit  £  pint ; 
macerate  4  days.  Purgative  and  stomachic.  Dose. 
^  to  1  oz. 

TINCTURE  OF  ALOES,  (COMP.)  Syn. 
Tinct.  Aloes  Composita,  (P.  L.  and  D.)  T. 
Aloes  et  Myrrh®,  (P.  E.)  Elixir  Proprieta- 
tis.  Prep.  I.  (P.  L.)  Aloes,  (hepatic,)  coarsely 
powdered,  §iv  ;  hay  saffron  ^ij  5  tincture  of  myrrh 
1  quart ;  macerate  14  days  with  occasional  agita¬ 
tion,  and  strain.  The  Dublin  College  omits  the 
saffron. — 2.  (Wholesale.)  Aloes  1  lb. ;  myrrh  £ 
lb. ;  hay  saffron  2  oz. ;  rectified  spirit  5  pints  ;  wa¬ 
ter  3  pints  ;  as  last.  Purgative,  stomachic,  and 
emmenagogue.  Dose.  £  to  1  dr. 

TINCTURE  OF  AMMONIA,  (COMP.)  Syn. 
Tinct.  Ammonite  Comp.,  (P.  L.)  Spiritus  Ammo- 
ni®  Succinatus.  Prep.  (P.  L.)  Mastich  3ij ;  rec¬ 
tified  spirit  f  3ix  ;  macerate  till  dissolved,  pour  off 
the  clear,  add  oil  of  lavender  14  drops ;  oil  of  am¬ 
ber  4  drops ;  stronger  liquor  of  ammonia  1  pint, 
and  agitate  well  together.  Without  the  oil  of  am¬ 
ber  this  forms  eau  de  luce,  (aqua  luciae.)  Anti- 
spasmodic  and  stimulant.  Dose.  10  to  40  drops, 
in  hysteria,  &c. 

TINCTURE  OF  ANTIMONY.  Syn.  Tinct. 
Antimonii.  Prep.  (P.  L.  1745.)  Crude  antimony 
lb.  ss  ;  salt  of  tartar  lb.  j  ;  melt  with  a  strong  heat 
for  half  an  hour,  powder  while  still  warm,  add  rec¬ 
tified  spirit  1  quart,  and  digest  for  4  days. 

TINCTURE  OF  ASAFCETIDA.  Syn.  Tinct. 
Foetid®,  (P.  L.  1745.)  T.  Asafietid.®,  (P-  L.  E. 
and  D.)  Prep. — 1.  (P.  L.)  Asafoetida  (small)  fv ; 
rectified  spirit  1  quart ;  macerate  14  days. — 2. 
(Wholesale.)  Asafoetida  2  lbs.;  boiling  water  2 
quarts  ;  dissolve,  add  rectified  spirit  1J  gallons,  agi¬ 
tate  well  for  3  or  4  days,  then  let  it  settle,  and  de¬ 
cant  the  clear.  Dose,  j  to  2  drs. ;  in  hysteria  and 
flatulent  colic. 

TINCTURE  OF  ASAFCETIDA,  (AMMO- 
NlATED.)  Syn.  Tinct.  Asafietid®  Ammo.ma- 
ta.  Sp.  Ammoni®  Fcetidus.  (See  Spirits.) 

TINCTURE  OF  BALSAM  OF  PERU.  Syn. 
Tinct.  Balsami  Peruviani.  Prep.  (P.  L.  1788.) 
Balsam  of  Peru  §*v  5  rectified  spirit  f  3xvj  i  dis¬ 
solve.  Pectoral,  stimulant,  and  fragrant. 

TINCTURE  OF  BALSAM  OF  TOLU.  Syn. 
Tinct.  Tolutani.  T.  Balsami  Tolutani,  (P«  L. 


and  D.)  T.  Tolutana,  (P.  E.)  Prep.  (P.  L.) 
Balsam  of  Tolu  §ij  ;  rectified  spirit  1  quart ;  dis¬ 
solve.  Pectoral  and  expectorant.  Dose.  J  to  2 
drs.  as  an  adjunct  in  pectoral  mixtures. 

TINCTURE  OF  BELLADONNA.  Syn. 
Tinct.  Belladonn®.  Prep. — 1.  (Bailey.)  Dried 
leaves  of  belladonna  gij ;  proof  spirit  f  §xvj  ;  mace¬ 
rate  20  days. — 2.  (Wholesale.)  Dried  leaves  1  lb. ; 
proof  spirit  1  gallon  ;  macerate  14  days.  Dose. 
15  to  40  drops. 

TINCTURE  OF  BENZOIN.  Syn.  Pecto¬ 
ral  Balsam  of  Honey.  Tinct.  of  Benjamln.  T. 
Benzoint.  T.  Benzoes.  Prep. — 1.  (P.  Cod.)  Gum 
benzoin  §iv ;  rectified  spirit  1  pint ;  macerate  6 
days. — 2.  To  the  last  add  liquid  storax3vj  ;  essence 
of  jasmine  3ij ;  oil  of  rhodium  3ss ;  musk  12  grs. ; 
civet  9  grs.  Used  to  perfume  clothes,  to  evapo¬ 
rate  in  sick  rooms,  mixed  with  rose  water  to  make 
extemporaneous  milk  of  roses,  and  in  doses  of  5  to 
10  drops  as  a  pectoral  and  antispasmodic. 

TINCTURE  OF  BENZOIN,  (COMPOUND.) 
Syn.  Friar’s  Balsam.  Vervain’s  do.  Wound 
do.  The  Commander’s  do.  Balsam  for  Cuts. 
Wade’s  Drops.  Jesuit’s  do.  Compound  Tinct. 
of  Benjamin.  Baume  de  Commandeur.  Balsa- 
mum  Traumaticum,  (P.  L.  1745.)  Tinct.  Ben¬ 
zoes  Comp.,  (P.  L.  1788.)  T.  Benzoini  Comp., 
(P.  L.  1809,  and  since,  P.  E.  and  D.)  Prep. — 1. 
(P.  L.)  Gum  benzoin  ^iiiss  ;  strained  storax  ^iiss  ; 
balsam  of  tolu  3x ;  aloes  (hepat.)  3v ;  rectified 
spirit  1  quart ;  macerate  with  frequent  agitation 
for  14  days.  This  produces  a  most  beautiful  tinc¬ 
ture,  truly  balsamic;  the  following  is,  however, 
very  generally  substituted  in  the  wholesale  trade. 
— 2.  Gum  benzoin  4  lbs. ;  aloes  (lively  colored)  1£ 
lb. ;  liquid  storax  1  lb. ;  balsam  of  tolu  £  lb. ;  pow¬ 
dered  turmeric  (best)  6  oz. ;  rectified  spirit  5$  gal¬ 
lons  ;  digest  with  frequent  agitation  for  10  days, 
then  add  water  1£  gallons  ;  again  digest  for  4  days, 
and  after  24  hours’  repose,  decant  the  clear.  Very 
fine  colored.  Dose.  10  drops  to  2  drs.,  as  a  stim¬ 
ulating  expectorant  in  chronic  coughs.  It  is  also 
used  to  stop  the  bleeding  from  cuts,  &c. 

TINCTURE  OF  BUCHU.  Syn.  Tinct. 
Bucku,  (P.  E.)  T.  Buchu,  (P.  D.)  Prep.  (P.  E.) 
Buchu  leaves  ^v  j  proof  spirit  1  quart ;  macerate  7 
days,  or  percolate.  Dose.  1  to  4  drs.,  as  a  tonic, 
sudorific,  and  diuretic.  It  is  inferior  to  the  fresh 
infusion. 

TINCTURE  OF  C  ALUM  BA.  Syn.  Tinct. 
Calumb®,  (P.  L.  and  E.)  T.  Columb®,  (P.  D.) 
Prep.  (P.  L.)  Calumba  root  §iij  ;  proof  spirit  1 
quart;  digest  for  14  days.  The  P.  E.  says  this 
tincture  is  more  conveniently  prepared  by  percola¬ 
tion. — This  tincture  is  commonly  made  with  1  lb. 
of  Calumba  root  to  the  gallon  of  a  mixture  of  equal 
parts  of  rectified  spirit  and  water.  Duse.  1  to  2 
drs.,  as  a  stomachic  bitter  and  tonic,  usually  joined 
with  soda  or  chalybeates. 

TINCTURE  OF  CAMPHOR.  Syn.  Spirits 
of  Wine  and  Camphor.  Camphorated  Spirit. 
Tinct.  Camphor®,  (P.  L.  E.  and  D.)  Spiritus 
Campiioratus,  (P.  D.)  Prep.  C  amphor  3vj  rec" 
tified  spirit  1  quart ;  dissolve.  Stimulant  and  ano¬ 
dyne.  Dose.  10  to  60  drops.  Also  as  a  liniment 
for  sprains,  bruises,  chronic  rheumatism,  &c. 

TINCTURE  OF  CAMPHOR,  (COM¬ 
POUND.)  Syn.  Paregoric  Elixir.  Camphor¬ 
ated  Tlncture  of  Opium.  Elixir  Paregoricum, 


TIN 


534 


TIN 


(P.  L.  1745.)  Tinct.  Ofii  Camphorata,  (P.  L. 
1788,  P.  E.  and  D.)  T.  Camphors  Composita, 
(P.  L.  1809,  and  since.)  Prep. — 1.  (P.  L.)  Cam¬ 
phor  3iiss ;  powdered  opium  and  benzoic  acid,  of 
each  72  grains ;  oil  of  aniseed  f  3j  ;  proof  spirit  1 
quart ;  macerate  for  14  days.  The  oil  of  aniseed 
was  omitted  in  the  P.  L.  1824,  but  restored  in  1836. 
— 2.  ( Wholesale .)  Powdered  opium  3  oz. ;  benzoic 
acid,  camphor,  and  oil  of  aniseed,  of  each  2  oz.  ; 
rectified  spirit  and  water,  of  each  3  gallons  ;  digest 
with  agitation  a  week.  An  excellent  pectoral  and 
anodyne  where  there  are  no  inflammatory  symp¬ 
toms.  Dose.  1  to  3  drs.  in  troublesome  coughs, 
&c.  f  contains  nearly  1  gr.  of  opium. 

TINCTURE  OF  CANTHARIDES.  Syn. 
Tinct.  Lytt^e,  (P.  L.  1809.)  T.  Cantiiaridis, 
(P.  L.  1824.)  Prep. — 1.  (P.  L.)  Powdered  can- 
tharides  ^ss  ;  proof  spirit  1  quart ;  macerate  for  14 
days. — 2.  ( Wholesale .)  Powdered  cantharides  2 
oz. ;  rectified  spirit  and  water,  of  each  J  gallon  ; 
as  last.  Dose.  10  drops  gradually  raised  to  f3j, 
in  any  bland  liquid.  ***  This  tincture  should  be 
used  with  caution.  The  Ed.  College  recommends 
it  to  be  prepared  by  displacement. 

TINCTURE  OF  CAPSICUM.  Syn.  Tinct. 
Capsici,  (P.  L.  E.  and  D.)  Prep.  (P.  L.)  Capsi¬ 
cum,  bruised,  3x ;  proof  spirit  1  quart ;  digest  14 
days,  (or  percolate,  P.  E.)  Dose.  10  to  60  drops  ; 
in  scarlet  fever,  ulcerated  sore  throat,  &,c.  It  is  also 
made  into  a  gargle. 

TINCTURE  OF  CARDAMOMS.  Syn. 
Tinct.  Cardamomi,  (P.  L.  and  E.)  Prep.  (P.  L.) 
Bruised  cardamom  seeds  ^iiiss  ;  proof  spirit  1  quart ; 
digest  for  14  days,  (or  percolate,  P.  E.)  *#*  The 

shells  should  be  sifted  from  the  seeds  before  mace¬ 
ration,  and  they  are  preferably  ground  in  a  pepper 
mill  instead  of  pounding.  Aromatic  and  carmina¬ 
tive.  Dose.  1  to  2  drs.  as  an  adjunct  to  purgative 
mixtures. 

TINCTURE  OF  CARDAMOMS,  (COM¬ 
POUND.)  Syn.  Stomachic  Tincture.  Tinct. 
Cardamomi  composita.  (P.  L.  E.  &  D.)  Prep. 
1.  (P.  L.)  Cardamom  and  caraway  seeds,  of  each 
3iiss  ;  cinnamon  3v  ;  cochineal  3j ;  raisins  (stoned) 
§v  ;  proof  spirit  1  quart ;  macerate  14  days,  (or 
percolate,  P.  E.)  2.  ( Wholesale .)  Cardamom  and 
caraway  seeds,  of  each  4  oz. ;  cochineal  (S.  G.) 
6  oz. ;  cassia  8  oz. ;  raisins  5  lbs. ;  proof  spirit  4 
gallons,  (or  rectified  spirit  and  water,  of  each  2 
gallons  ;)  macerate  as  last.  ***  The  Dublin  Col¬ 
lege  omits  the  cochineal  and  raisins.  The  order 
of  the  London  College  to  stone  the  raisins,  is  sel¬ 
dom  adopted  in  practice.  If  it  were  necessary,  a 
better  plan  would  be  to  use  sultana  raisins,  which 
have  no  stones.  Dose.  1  to  4  drs.  as  a  cordial  and 
stomachic,  but  chiefly  as  an  adjunct,  for  its  color 
and  flavor. 

TINCTURE  OF  CASCARILLA.  Syn. 
Tinct.  Cascarilla,  (P.  L.  E.  &  D.)  T.  Croto- 
nis  Eleutheria.  Prep.  (P.  L.)  Cascarilla  §v ; 
proof  spirit  1  quart ;  macerate  14  days,  (or  perco¬ 
late,  (P.  E.)  An  excellent  tonic  and  stomachic ; 
chiefly  employed  as  an  adjunct  to  mixtures,  &c. 
Dose.  1  to  2  drs. 

TINCTURE  OF  CASSIA.  Srjn.  Tinct. 
Cassia.  Prep.  (P.  E.)  Cassia  giiiss ;  proof  spirit 
1  quart ;  macerate  for  7  days,  or  percolate.  Stom¬ 
achic.  Dose.  1  to  2  drs. 

TINCTURE  OF  CASTOR.  Syn.  Tinct. 


Castorei,  (P.  L.  &  E.)  T.  Castorei  Rossici, 
(P.  D.)  Prep.  Castor  §iiss ;  rectified  spirit  1 
quart ;  macerate  14  days,  (or  percolate.)  ***  The 
Dublin  College  orders  Russian  castor,  but  the  scar¬ 
city  and  high  price  of  that  variety  preclude  its 
use.  The  tincture  of  the  shops  is  usually  made 
with  only  8  oz.  of  castor  to  the  gallon.  Dose.  20 
drops  to  f3ij,  as  an  antispasmodic  ;  in  hysteria, 
epilepsy,  &c. 

TINCTURE  OF  CASTOR,  (AMMONIA- 
TED.)  Syn.  Tinct.  Castorei  Ammoniata,  (P. 
E.)  T.  Castorei  comp.  Prep.  (P.  E.)  Castor 
^iiss  ;  asafcetida  3x ;  spirit  of  ammonia  1  quart; 
digest  7  days.  Stimulant  and  antispasmodic.  Dose 
and  use  as  last.  ***  This  is  the  Elixir  Feetidum 
of  For.  Ph.,  and  with  the  addition  of  ^ss  of  opium, 
forms  the  Elixir  Uterinum,  or  Elixir  Castorei 
Thebaicum. 

TINCTURE  OF  CATECHU.  Syn.  Tinct. 
Catechu,  (P.  L.  E.  &  D.)  T.  Japonica.  Prep. 
1.  (P.  L.)  Catechu  ^iiiss  ;  bruised  cinnamon  §iiss  ; 
proof  spirit  1  quart ;  macerate  14  days,  (or  perco¬ 
late,  P.  E.)  2.  ( Wholesale .)  Catechu  lJj  lbs.; 

oil  of  cassia  3j ;  rectified  spirit  and  water,  of  each 
1  gallon ;  macerate  10  days.  Dose.  1  to  2  drs., 
as  an  astringent ;  in  diarrhoea,  &c.,  combined 
with  chalk. 

TINCTURE  OF  CHAMOMILES.  Syn. 
Tinct.  Anthemidis.  Prep.  Chamomile  flowers  1 
lb. ;  proof  spirit  1  gallon ;  macerate  10  days. 
Stomachic  and  tonic.  Dose.  1  to  3  drs. 

TINCTURE  OF  CINCHONA.  Syn.  Tinct. 
of  Bark.  T.  Cinchona,  (P.  L.  E.  &  D.)  T. 
Corticis  Peruviani.  Prep.  (P.  L.)  Yellow  cin¬ 
chona  bark  jjviij ;  proof  spirit  1  quart ;  macerate 
for  14  days,  (or  percolate,  P.  E.)  The  Dublin 
College  orders  pale  bark,  and  the  Edinburgh,  either 
species,  according  to  prescription.  Tonic  and 
stomachic.  Dose.  1  to  3  drs. 

TINCTURE  OF  CINCHONA,  (COM¬ 
POUND.)  Syn.  Compound  Tincture  of  Bark. 
Huxiiam’s  do.  Tinct.  Cinchona  composita,  (P. 
L.  E.  &  D.)  T.  Corticis  Peruviani  comp.  Prep. 
1.  (P.  I,.)  Pale  bark  ^iv ;  dried  orange-peel  §iij ; 
serpentary  root  3vj ;  hay  saffron  3ij  ;  cochineal  3j ; 
macerate  14  days,  (or  percolate,  P.  E.)  2.  (Whole¬ 
sale.)  Pale  bark  3  lbs. ;  dried  orange-peel  2  lbs. ; 
serpentary  root  4  oz. ;  hay  saffron  1  oz. ;  cochineal 
i  oz. ;  proof  spirit  4  gallons,  (or  rectified  spirit  and 
water,  of  each  2  gallons ;)  macerate  14  days. 
*#*  The  P.  E.  orders  yellow  bark.  Dose  and  use 
as  the  last. 

TINCTURE  OF  CINNAMON.  Syn.  Tinct. 
Cinnamomi,  (P.  L.  E.  &  D.)  Prep.  Cinnamon 
§iiiss  ;  proof  spirit  1  quart ;  macerate  14  days,  (or 
percolate,  P.  E.)  In  the  shops  cassia  is  usually 
substituted  for  cinnamon,  and  spirit  26  u.  p.  for 
proof  spirit.  Dose.  1  to  4  drs.,  as  a  cordial,  aro¬ 
matic,  and  stomachic. 

TINCTURE  OF  CINNAMON,  (COM¬ 
POUND.)  Syn.  Tinct.  Cinnamomi  composita, 
(P.  L.  &  E.)  T.  Aromatica,  (P.  L.  1745.)  Prep. 
1.  (P.  L.)  Cinnamon  §j  ;  cardamoms  §ss ;  long 
pepper  and  ginger,  of  each  3iiss ;  proof  spirit  1 
quart ;  digest  14  days,  (or  percolate,  P.  E.)  The 
P.  E.  omits  the  ginger.  The  following  form  is 
used  by  many  wholesale  houses : — 2.  Cassia  f  lb. ; 
cardamoms,  long  pepper,  and  ginger,  of  each  \  lb. ; 
oil  of  cassia  3ss ;  proof  spirit  4  gallons,  (or  spirits 


TIN 


535 


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of  wine  and  water,  of  each  2  gallons.)  Cordial 
and  aromatic.  Dose.  1  to  2  drs. 

TINCTURE  OF  CLOVES.  Syn.  Tinct. 
Caryophilli.  Prep.  (P.  Cod.)  Cloves  ^iv ;  rec¬ 
tified  spirit  (sp.  gr.  0863)  1  pint ;  digest  7  days. 
Aromatic  and  stomachic.  Dose.  10  to  60  drops, 
as  an  adjunct. 

TINCTURE  OF  COLCIIICUM,  (SEEDS.) 
Syn.  Tincture  of  Meadow  Saffron.  Tinct. 
Colchici,  (P.  L.  &  E.)  T.  Seminum  Colch/ci, 
(P.  D.)  Prep.  (P.  L.)  Meadow  saffron  seeds, 
bruised,  (ground  in  a  coffee-mill,  P.  E.,)  ^v;  proof 
spirit  1  quart ;  macerate  14  days,  (or  percolate, 
P.  E.)  Dose.  f3ss  to  3j,  in  gout,  Ac. 

TINCTURE  of  COLCIIICUM,  (EXTRACT.) 
Syn.  Tinct.  Colchici  Extracti.  Prep.  (Bate¬ 
man.)  Extract  of  colchicum  8  grs. ;  proof  spirit 
f§j  ;  dissolve  and  filter. 

TINCTURE  OF  COLCHICUM,  (FLOW¬ 
ERS.)  Syn.  Dr.  Wilson’s  Eau  Medicinale. 
Tinct.  Florum  Colchici.  Prep.  Fresh  expressed 
juice  of  meadow  saffron  flowers  2  parts  ;  brandy 
1  part ;  shake  well  together,  and  in  a  few  days 
decant  the  clear. 

TINCTURE  OF  COLCHICUM,  (COMP.) 
Syn.  Tinct.  Colchici  comp.,  (P.  L.  1836.)  Spir- 
itus  Colchici  Ammoniatus,  (P.  L.  1824.)  Prep. 
(P.  L.)  Colchicum  seeds  (as  above)  §v  ;  aromatic 
spirit  of  ammonia  1  quart ;  digest  14  days.  Dose. 
f3ss  to  f 3j  ;  in  gout,  Ac. 

TINCTURE  OF  CUBEBS.  Syn.  Tinct. 
Cubeb.e.  T.  Piferis  Cubebs,  (P.  D.)  Prep. 
(P.  L.)  Cubebs  fv ;  rectified  (proof,  P.  D.)  spirit  1 
quart ;  digest  14  days.  Dose.  1  to  2  drs.,  three 
times  a  day,  in  diseases  of  the  urinary  organs, 

^TINCTURE  OF  CUSPARIA.  Syn.  Tinct. 
CusparijE,  (P.  E.)  T.  Angostura,  (P.  D.)  T. 
Bonplandle  Trifoliate.  Prep.  (P.  E.)  Angos¬ 
tura  bark  ^ivss  ;  proof  spirit  1  quart ;  digest  or  per¬ 
colate.  Tonic,  stimulant,  and  stomachic.  Dose. 
1  to  2  drs. 

TINCTURE  OF  DIGITALIS.  Syn.  Tinct. 
of  Foxglove.  T.  Digitalis,  (P.  L.  E.  A  D.) 
Dried  foxglove  leaves  §iv  ;  proof  spirit  1  quart ; 
digest  14  days,  (or  percolate.)  Sedative,  diuretic, 
and  narcotic.  Dose.  10  to  40  drops.  In  fever, 
dropsy,  phthisis,  asthma,  Ac. 

TINCTURE  OF  ERGOT.  Syn.  Tinct.  Er- 
got.e.  T.  Secalis  Cornuti.  Prep.  (Apotheca¬ 
ries’  Hall.)  Ergot  (ground  in  a  coffee-mill)  5 
proof  spirit  1  pint ;  digest  7  days.  Dose.  A  tea¬ 
spoonful,  to  excite  the  action  of  the  uterus  in 
labor. 

TINCT URE  O F  G ALBAN U M.  Syn.  Tinct. 
Galbani.  Prep.  (P.  D.)  Galbanuin  yij  ;  proof 
spirit  f^xxxij ;  digest  7  days.  Stimulant  and  an- 
tispasmodic.  Dose.  1  to  3  drs. 

TINCTURE  OF  GALLS.  Syn.  Tinct. 
Galle,  (P.  L.)  T.  Gallarum,  (P.  E.  A  D.) 
Prep.  (P.  L.)  Bruised  galls  §v ;  proof  spirit  1 
quart  ;  digest  14  days,  (or  percolate,  P.  L.)  Astrin¬ 
gent.  Dose.  £  to  2  drs.  Chiefly  used  as  a  test 

for  iron.  . 

TINCTURE  OF  GENTIAN,  (COMP.) 
Syn.  Tinct.  Gentian.e  comp.,  (P-  L.  E.  AD.) 
T.  Amara,  (P.  L.  1745.)  Prep.  1.  (P-  L.)  Gen¬ 
tian  root,  sliced  and  bruised,  ^iiss ;  dried  orange- 
peel  3x  ;  cardamom  seeds  3v ;  proof  spirit  1  quart ; 


digest  14  days,  (or  percolate,  P.  E.)  The  Edin¬ 
burgh  College  substitutes  canella  for  cardamoms, 
and  adds  cochineal  3ss.  2.  ( Wholesale .)  Gentian 
2  lbs. ;  dried  orange-peel  1  lb. ;  bruised  cardamoms 
i  lb. ;  proof  spirit  4  gallons,  (or  rectified  spirit  and 
water,  of  each  2  gallons  ;)  digest  as  last. 

TINCTURE  OF  GINGER.  Syn.  Tinct. 
Zingiberis,  (P.  L.  E.  A  D.)  Prep.  1.  (P.  L.) 
Coarsely-powdered  ginger  §iiss;  rectified  spirit  1 
quart ;  macerate  for  14  days,  (or  percolate,  P.  E.) 
2.  ( Wholesale .)  Coarsely-powdered  bleached  Ja¬ 
maica  ginger  1£  lb. ;  rectified  spirit  (or  spirit  dis¬ 
tilled  from  the  essence)  1£  gallons;  water  £  gal¬ 
lon  ;  digest  as  above.  Stimulant  and  carminative. 
Dose.  1  to  2  drs. 

TINCTURE  OF  GUAIACUM.  Syn.  Tinct. 
Guaiaci,  (P.  L.  E.  A  D.)  Prep.  (P.  L.)  Gum 
guaiacum  5v>j  j  rectified  spirit  1  quart ;  digest  14 
days.  Dose.  1  to  4  drs. ;  in  chronic  rheumatism, 
gout,  Ac. 

TINCTURE  OF  GUAIACUM,  (COM¬ 
POUND.)  Syn.  Volatile  Tincture  of  Guaia¬ 
cum.  Ammoniated  do.  Tinct.  Guaiacina  Vol¬ 
atile,  (P.  L.  1745.)  T.  Guaiaci  comp.,  (P.  L. 
1836.)  T.  Guaiaci  Ammoniata,  (P.  E.  A  D.) 
Prep.  (P.  L.)  Guaiacum  in  coarse  powder  fvij ; 
aromatic  spirit  of  ammonia  1  quart ;  digest  14 
days.  A  powerful,  stimulating  sudorific  and  em- 
menagogue,  in  chronic  rheumatism,  gout,  Ac. 

TINCTURE,  HATFIELD’S.  Prep.  Gum 
guaiacum  and  soap,  of  each  3ij ;  rectified  spirit  1 
pint ;  digest  for  a  week. 

TINCTURE  OF  (BLACK)  HELLEBORE. 
Syn.  Tinct.  Hellebori,  (P.  L.)  Prep.  Black 
hellebore  fv  ;  proof  spirit  1  quart ;  digest  14  days. 
Emmcnagogue.  Dose,  £  to  1  dr. 

TINCTURE  OF  (WHITE)  HELLEBORE. 
Syn.  Tinct.  Veratri.  T.  Hellebori  Albi.  T. 
Veratri  Albi.  Prep.  (P.  E.)  White  hellebore 
^iv  ;  proof  spirit  1  pint ;  digest  or  percolate.  Dose. 
10  drops  2  or  3  times  a  day,  gradually  increased, 
in  gout  and  rheumatism. 

TINCTURE  OF  HEMLOCK.  Syn.  Tinct. 
Conii,  (P.  L.  E.  A  D.)  T.  Cicute.  Prep.  1.  (P. 
L.)  Dried  hemlock  leaves  ;  cardamom  seeds 
^j ;  proof  spirit  1  quart  ;  digest  14  days. — 2.  (P. 
E.)  Fresh  leaves  ^xij,  express  the  juice,  and  per¬ 
colate  the  residue  with  tincture  of  cardamoms  I3X ; 
rectified  spirit  1  £  pints :  mix  the  liquids,  and  filter. 
Deobstruent  and  narcotic.  Dose  of  the  P.  L.  20 
to  60  drops. 

TINCTURE  OP'  HEMP,  (INDIAN.)  Syn. 
Tinct.  Cannabis.  Prep.  (O’Shaughnessy.)  Al¬ 
coholic  extract  of  Indian  hemp  24  grs. ;  proof  spir¬ 
it  f  5j  ;  dissolve.  Dose.  1 0  drops  ever)’  £  hour  in 
cholera ;  3j  every  £  hour  in  tetanus  till  the  parox¬ 
ysms  cease,  or  catalepsy  is  induced. 

TINCTURE  OF  HENBANE.  Syn.  Tinct. 
Hyoscyami,  (P.  L.  E.  A  D.)  Prep.  (P.  L.)  Dried 
henbane  leaves  %v  ;  proof  spirit  1  quart ;  digest  14 
days,  (or  percolate,  P.  E.)  Anodyne,  sedative^,  so¬ 
porific,  and  narcotic.  Dose.  f3ss  to  oij.  %*  I  lie 
tinctures  of  henbane,  foxglove,  hemlock,  hops,  ja¬ 
lap,  lobelia  inflata,  rhatany,  savin,  squills,  senna, 
valerian,  wormwood,  Ac.,  are  usually  prepared  by 
the  druggists  with  1  lb.  of  the  dried  leaves  to  each 
gallon  of  a  mixture  of  equal  parts  of  rectified  spirit 
and  water. 

TINCTURE  OF  HOPS.  Syn.  Tinct.  Lu- 


TIN 


536 


TIN 


puli,  (P.  L.)  T.  Humuli,  (P.  D.)  Prep.  (P.  L.) 
Hops  §vj ;  proof  spirit  1  quart ;  digest  14  days. 
Anodyne,  sedative,  and  soporific.  Dose.  4  to  2  drs. 

TINCTURE,  HUDSON’S.  Prep.  Tinctures 
of  myrrh  and  cinchona,  and  cinnamon  water, 
equal  parts,  with  a  little  arquebusade  and  gum 
arabic.  Used  as  a  cosmetic  for  the  teeth. 

TINCTURE  OF  IODINE.  Syn.  Tinct. 
Iodinij,  (P.  D.)  T.  Iodinei,  (P.  E.)  Prep. — 1. 
(P.  D.)  Iodine  §j  ;  rectified  spirit  ;  dissolve. 
Majendie  and  the  Paris  Codex  order  the  same 
proportions. — 2.  (P.  E.)  Iodine  §j ;  rectified  spirit 
f^xvj  ;  dissolve.  Dose.  5  to  30  drops  where  the 
use  of  iodine  is  indicated. 

TINCTURE  OF  IODINE,  (COMPOUND.) 
Syn.  Tinct.  Iodinii  comp.  Prep.  (P.  L.)  Iodine 
§j ;  iodide  of  potassium  ^ij ;  rectified  spirit  1  quart ; 
dissolve.  Dose.  10  drops,  gradually  increased  to  1 
dr.  where  the  use  of  iodine  is  indicated. 

TINCTURE  OF  IPECACUANHA.  Syn. 
Tinct.  Ipecacuanha.  Prep.  (P.  Cod.)  Ipecac¬ 
uanha  jj ;  rectified  spirit  f  jjv  ;  digest. 

TINCTURE  OF  ACETATE  OF  IRON. 
Syn.  Tinct.  Ferri  Acetatis.  Prep.  (P.  D.) 
Acetate  of  potash  2  parts  ;  sulphate  of  iron  1  do. ; 
triturate  together,  dry,  digest  in  rectified  spirit  26 
parts,  for  7  days,  and  decant  the  clear.  Dose.  4 
to  1  dr.,  as  a  chalybeate  tonic. 

TINCTURE  OF  ACETATE  OF  IRON, 
(ALCOHOLIC.)  Syn.  Tinct.  Ferri  Acetatis 
cum  alcohole.  Prep.  (P.  D.)  Sulphate  of  iron 
and  acetate  of  potassa,  of  each  Jj ;  alcohol  1  quart, 
(wine  measure ;)  proceed  as  last,  and  digest  for  24 
hours.  Dose  and  use  as  the  last. 

TINCTURE  OF  IRON,  (AMMONIATED.) 
Syn.  Mynsicht’s  Tincture  of  Iron.  Tincture 

OF  AMMONIO-CIILORIDI  OF  IRON.  T.  FERRI  AMMO- 

nio-chloridi,  (P.  L.)  T.  Ferri  ammoniati. 
Prep.  (P.  L.)  Ammonio-chloride  of  iron  §iv ; 
proof  spirit  1  pint ;  dissolve.  Dose.  20  to  60  drops, 
as  a  stimulant,  chalybeate  tonic. 

TINCTURE  OF  SESQUICHLORIDE  OF 

IRON.  Syn.  Tinct.  OF  MURIATE  OF  IRON.  T. 
Ferri  Sesquichloridi,  (P.  L.)  T.  Ferri  muria- 
tis,  (P.  E.)  Liquor  Ferri  muriatis,  (P.  D.) 
Prep.  (P.  L.)  Sesquioxide  of  iron  §vj  ;  muriatic 
acid  1  pint ;  digest  in  glass  for  3  days,  frequently 
shaking,  then  add  rectified  spirit  3  pints,  and  de¬ 
cant.  A  ferruginous  tonic.  Dose.  10  to  30  drops, 
gradually  increased.  ***  In  the  old  Tinctura 
Mortis,  P.  L.,  iron  filings,  and  in  the  T.  Ferri 
muriutis,  P.  E.  1817,  black  oxide  of  iron,  were 
used  instead  of  the  sesquioxide  or  carbonate. 

TINCTURE  OF  SESQUINITRATE  OF 
IRON.  Syn.  Tinct.  Ferri  sesquinitratis.  Do. 
do.  persesquinitratis.  Prep.  (Onion.)  Iron  fil¬ 
ings  §ss ;  nitric  acid  (T5)  §ij  3ij  ;  dissolve,  add 
muriatic  acid  (IT 6)  3vj  ;  simmer  for  2  or  3  min¬ 
utes,  cool,  add  rectified  spirit  5v‘‘j>  and  filter. 
Proposed  as  a  substitute  for  the  last  preparation. 
Dose  the  same. 

TINCTURE  OF  JALAP.  Syn.  Tinct.  Ja- 
lapa,  (P.  L.  E.  &  D.)  T.  Jalapii,  (P.  L.  1788.) 
Prep.  (P.  L.)  Bruised  jalap-root  §x  ;  proof  spirit 
1  quart ;  digest  14  days,  (or  percolate,  P.  E.)  Ca¬ 
thartic.  Dose.  1  to  4  drs. 

TINCTURE  OF  KINO.  Syn.  Tinct.  Kino, 
(P.  L.  E.  &  D.)  Prep.  Kino  giiiss  ;  rectified  spir¬ 
it  1  quart;  macerate  14  days.  Astringent.  Dose. 


1  to  2  drs.  combined  with  chalk  mixture  in  diar¬ 
rhoea,  &c. 

TINCTURE  OF  LACTUCARIUM.  Syn. 
Tinct.  Lactucarii.  Prep .  (P.  E.)  Powdered 
lactucarium  §i v;  proof  spirit  1  quart;  digest  or 
percolate.  Anodyne,  soporific,  antispasmodic,  and 
sedative.  Dose.  20  to  60  drops.  >nx  contain  1  gr. 
of  lactucarium. 

TINCTURE  OF  LAVENDER,  (COM¬ 
POUND.)  Syn.  Lavender  Drops.  Red  do. 
Red  Lavender.  Red  Hartshorn.  Tinct.  La¬ 
vandula  composita,  (P.  L.)  Spiritus  IjAVAN- 
dula  compositus,  (P.  E.  &  D.)  Prep. — 1.  (P.  L.) 
Spirit  of  lavender  14  pints;  spirit  of  rosemary  4 
pint ;  red  sanders  wood  (rasped)  3v ;  cinnamon 
and  nutmegs,  of  each  3iiss ;  macerate  14  days. — 
2.  ( Wholesale .)  Oil  of  cassia  f  oz.  ;  oil  of  nut¬ 
megs  1  oz. ;  oils  of  lavender  and  rosemary,  of 
each  4  4  oz. ;  red  sanders  (rasped)  3  lbs.  ;  proof 
spirit  6  gallons,  (or  rectified  spirit  and  water,  of 
each  3  gallons ;)  digest  14  days.  Should  it  be 
cloudy,  add  a  little  more  proof  spirit.  Stimulant, 
cordial,  and  stomachic.  Dose.  1  to  3  teaspoonfuls 
(4  to  2  drs.)  in  lowness  of  spirits,  faintness,  flatu¬ 
lence,  hvsteria,  &c. 

TINCTURE  OF  LOBELIA.  Syn.  Tinct. 
of  Indian  Tobacco.  T.  Lobelia,  (P.  E.)  T. 
Lobelia  inflata.  Prep.  (P.  E.)  Dried  and 
powdered  lobelia  inflata  §v ;  proof  spirit  1  quart ; 
digest  or  percolate.  Dose.  As  an  expectorant,  10 
to  60  drops  ;  as  an  emetic  and  antispasmodic  f3j 
to  f  3ij,  every  third  hour  till  it  causes  vomiting. 
It  is  principally  employed  in  spasmodic  asthma, 
and  some  other  pulmonary  affections. 

TINCTURE  OF  LOBELIA,  (ETHEREAL.) 
Syn.  Tinct.  Lobelia  atherea.  Prep.  1.  (P* 
E.)  Powdered  lobelia  inflata  §v  ;  spirit  of  sulphuric 
ether  1  quart ;  digest  or  percolate  in  a  close  vessel 
— 2.  (Whitlaw.)  Lobelia  lb.  j  ;  rectified  spirit  and 
spirit  of  nitric  ether,  of  each  2  quarts ;  macerate 
for  14  days  in  the  dark.  Use  and  doses  as  the 
last. 

TINCTURE  OF  LUPULINE.  Syn.  Tinct. 
Lupulina.  T.  Lupuli,  (P.  E.)  Prep.  The  yel¬ 
lowish  brown  powder  attached  to  the  scales  pf 
hops,  separated  by  friction  and  sifting,  §v ;  recti¬ 
fied  spirit  1  quart ;  digest  or  percolate.  Dose. 
f3sstof3ij.  (See  Tincture  of  Hops.) 

TINCTURE  OF  MUSK.  Syn.  Tinct. 
Moschi.  Prep.  (P.  D.)  Musk  3ij ;  rectified  spir¬ 
it  f  f  xvj  ;  digest  7  days.  Antispasmodic,  but 
principally  used  as  a  perfume,  being  too  weak  for 
medical  use. 

TINCTURE  OF  MYRRH.  Syn.  Tinct. 
Myrrha,  (P.  L.  E.  &  D.)  Prep. — 1.  (P.  L.) 
Myrrh  jjiij  ;  rectified  spirit  1  quart ;  digest  for  14 
days,  (or  percolate,  P.  E.) — 2.  ( Wholesale .)  Bruis¬ 
ed  myrrh  24  lbs. ;  rectified  spirit  2  gallons  ;  water 
1  gallon.  As  last.  Tonic  and  stimulant.  Dose. 
4  to  1  dr.,  as  an  adjunct  in  mixtures,  &c.  Chiefly 
used,  diluted  with  water,  as  a  dentifrice  or  wash 
for  ulcerated  spongy  gums. 

TINCTURE  OF  MYRRH,  (COMPOUND.) 
Syn.  Tinct.  Myrriia  comp.  Prep.  Bruised 
myrrh  and  Socotrine  aloes,  of  each  2  lbs. ;  recti¬ 
fied  spirit  and  water,  of  each  24  gallons  ;  digest  for 
14  days.  This  is  frequently  substituted  for  com¬ 
pound  tincture  of  aloes  in  the  wholesale  trade. 

TINCTURE  OF  NUX  VOMICA.  Syn. 


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537 


TIN 


Tinct.  Nucis  Vomic*.  Prep.  (P.  D.)  Nux 
vomica  (ground  in  a  coffee-mill)  gij ;  rectified  spir¬ 
it  f  §viij  ;  macerate  7  (14)  days.  Duse.  5  to  10 
drops,  in  paralysis,  &c.  It  is  poisonous. 

TINCTURE,  ODONTALGIC.  Prep.  (Col¬ 
lier.)  Pellitory  of  Spain  gss ;  camphor  3iij  ;  opium 
3j  ;  oil  of  cloves  3ij ;  rectified  spirit  f  gxvj ;  digest 
for  a  week.  Used  for  the  toothache ;  applied  on 
lint. 

TINCTURE  OF  OPIUM.  Syn.  Laudanum. 
Tinct.  Opii,  (P.  L.  E.  &.  D.)  Prep. — 1.  (P.  L.) 
Hard  opium,  powdered,  giij  ;  proof  spirit  1  quart ; 
macerate  14  days,  and  filter.  This  preparation 
has  a  deep  brownish  red  color,  and  mxix  contain 
about  1  gr.  of  opium.  Its  sp.  gr.  is  0952.  (Phil¬ 
lips.)  Dose.  10  to  60  drops  as  an  anodyne,  or 
hypnotic.  The  following  form  is  substituted  for 
that  of  the  Pharmacopoeia  by  some  wholesale  drug 
houses. — 2.  Turkey  opium  2^  lbs. ;  boiling  water 
9  quarts ;  digest  till  dissolved,  cool,  add  rectified 
spirit  2  gallons,  and  after  repose,  decant  the  clear. 
Prod.  4  gallons. 

TINCTURE  OF  OPIUM,  (AMMONIA- 
TED.)  Syn.  Tinct.  Opii  ammoniata.  Prep. 
(P.  E.)  Benzoic  acid  and  hay  saffron,  of  each, 
3vj ;  sliced  opium  3iv ;  oil  of  aniseed  3j ;  spirit  of 
ammonia  1  quart ;  digest  for  a  week,  and  filter. 
Stimulant  and  antispasmodic  Dose.  20  to  60 
drops  in  hooping-cough,  &c.  ***  This  prepara¬ 

tion  is  called  paregoric,  or  paregoric  elixir,  in 
Scotland,  but  should  be  carefully  distinguished 
from  the  compound  tincture  of  camphor,  which 
passes  under  the  same  names  in  England ;  as  the 
former  contains  about  4  times  as  much  opium  as 
the  latter. 

TINCTURE  OF  ORANGE  PEEL.  Syn. 
Tinct.  Aurantii,  (P.  L.  &  E.)  T.  Corticis  au- 
rantii,  (P.  L.  1788.)  Prep.  (P.  L.)  Dried  orange 
peel  giiiss ;  proof  spirit  1  quart ;  digest  for  14  days. 
A  grateful  bitter  stomachic.  Dose.  1  to  3  drs., 
inostl}r  as  an  adjunct  to  mixtures,  &c. 

TINCTURE  OF  PELLITORY.  Syn.  Tinct. 
Pyrethri.  Prep.  (Pereira.)  Pellitory  of  Spain 
and  water,  of  each,  gj ;  rectified  spirit  gv ;  digest. 
Used  to  relieve  toothache. 

TINCTURE  OF  QUASSIA.  Syn.  Tinct. 
Quassi.e,  (P.  E.  &  D.)  Prep.  (P.  E.)  Quassia, 
in  chips,  3x ;  proof  spirit  1  quart ;  digest  7  days. 
Bitter.  Dose.  ^  to  2  drs.  in  dyspepsia  and  stom- 

acJa 

TINCTURE  OF  QUASSIA,  (COMP.)  Syn. 
Tinct.  Quassia  comp.  Prep.  (P.  E.)  Cardamoms 
and  cochineal,  bruised,  of  each,  gss ;  powdered 
cinnamon  and  quassia  chips,  of  each,  3vj  ;  raisins 
gvij  ;  proof  spirit  1  quart ;  digest  for  7  days,  or 
percolate.  Aromatic  and  tonic.  Dose  and  use 
as  the  last. 

TINCTURE  OF  RHUBARB.  Syn.  Tinct. 
Rh.bi.  Prep.  (P.  E.)  Powdered  rhubarb  5'*'ss  ? 
cardamom  seeds,  bruised,  gss  ;  proof  spirit  1  quart ; 
digest  or  percolate.  Cordial,  stomachic,  and  laxa¬ 
tive.  Dose.  3j  to  gj.  „ 

TINCTURE  OF  RHUBARB,  (COMP.)  Syn. 
Tinct.  Rh*i  comp.,  (P.  L.  &■  D.)  I  • 
bari  comp.,  (P.  L.  1788.)  Prep.— 1.  (P-  L.)  Rhu¬ 
barb,  sliced,  giiss ;  liquorice  root,  bruised,  3vj ; 
ginger,  bruised,  and  hay  saffron,  of  each,  onj  , 
proof  spirit  1  quart ;  digest  14  days.  A  popu  ar 
remedy  in  diarrhoea  and  colic,  especially  ol  drui 


ards.  Dose.  As  a  stomachic,  1  to  3  drs. ;  as  a 
purgative,  i  to  1^  oz.  The  tincture  of  rhubarb 
of  the  shops  is  mostly  inferior,  being  deficient  both 
in  rhubarb  and  spirit.  The  following  forms  I  have 
seen  extensively  used  in  the  wholesale  trade  : — 2. 
East  India  rhubarb  20  lbs. ;  boiling  water  q.  s.  to 
cover  it,  infuse  for  24  hours,  then  slice  the  rhu¬ 
barb,  and  put  it  into  a  cask  with  moist  sugar,  14 
lbs. ;  ginger,  bruised,  3J  lbs. ;  hay  saffron  1  lb. ; 
carbonate  of  potash  ^  lb.  ;  bruised  nutmegs  %  lb. ; 
rectified  spirit  19  gallons  ;  water  21  gallons  ;  ma¬ 
cerate  with  frequent  agitation  for  14  days,  decant 
the  clear,  press,  and  filter  the  bottoms.  Those 
houses  that  adhere  to  the  L.  Ph.  for  1824  substi¬ 
tute  cardamom  seeds  5  lbs.  for  the  ginger. 

TINCTURE  OF  RHUBARB  AND  ALOES. 
Syn.  Tinct.  Rh*i  et  Aloes.  Elixir  sacrum. 
Prep.  (P.  E.)  Rhubarb  giss  ;  Socotrine  or  East 
Indian  aloes  3vj ;  cardamom  seeds  3v  ;  proof  spirit 
1  quart ;  macerate  7  days,  or  percolate.  A  warm 
stomachic  purgative.  Dose.  |  oz.  to  1  oz. 

TINCTURE  OF  RHUBARB  AND  GEN¬ 
TIAN.  Syn.  Tinct.  Rhjei  et  Gentian*,  (P. 
E.)  T.  Rilei  amara.  Prep.  (P.  E.)  Rhubarb 
gij  ;  gentian  gss  ;  proof  spirit  1  quart.  As  last. 
Stomachic,  tonic,  and  purgative.  Dose.  1  dr.  to 


1  oz. 

TINCTURE,  RUSPINFS.  Prep.  Orris  root 
gviij ;  cloves  gj  ;  ambergris  3j  ;  rectified  spirit  1 
quart :  digest  for  14  days.  A  fashionable  denti¬ 
frice. 

TINCTURE  OF  SAFFRON.  Syn.  Tinct. 
Croci.  Prep.  (P.  E.)  Hay  saffron  f  ij ;  proof 
spirit  1  quart;  digest  or  percolate.  Stimulant, 
and  emmenagogue.  Dose.  1  to  2  drs.  Chiefly 
used  for  its  color  and  flavor. 

TINCTURE  OF  SENNA,  (COMPOUND.) 
Syn.  Tinct.  Sen.ve  comp.,  (P.  L.  E.  &  D.)  Elix¬ 
ir  Salutis.  Prep.— 1.  (P.  L.)  Senna  piss  ;  caja- 
way  seeds  3iiiss  ;  cardamom  seeds  3j  ;  raisins  yv ; 
proof  spirit  1  quart ;  macerate  for  14  days,  (or  per¬ 
colate,  P.  E.)— 2.  (P.  E.)  Sugar  giiss ;  coriander 
seeds  gj ;  jalap  3vj  ;  raisins  and  senna,  of  each, 
giv ;  caraways  and  cardamoms,  of  each,  3v  (  proof 
spirit  1  quart.  As  last. — 3.  ( W  holesale .)  Senna 
6  lbs. ;  treacle  2  lbs. ;  caraways  £  lb. ;  carda¬ 
moms  £  lb. ;  rectified  spirit  and  water,  of  each,  4 
gallons  ;  as  before.  Carminative,  stomachic,  and 
purgative.  Dose.  \  to  1  oz. 

TINCTURE  OF  SERPENTARY.  Syn. 
Tinct.  of  Snake  Root.  T.  Serpentari.e,  (P.  L. 
E.  &  D.)  Prep.  Serpentary  giiiss  ;  proof  spirit  1 
quart ;  macerate  for  14  days,  (or  percolate,  P.  E.) 
Tonic  and  diaphoretic.  Dose.  1  to  3  drs. 

TINCTURE  OF  SQUILLS.  Syn.  Tinct. 
Scill*,  (P.  L.  E.  D.)  Prep.  (P.  L.)  Dried  squills 
(fresh)  gv  ;  proof  spirit  1  quart ;  macerate  for  14 
days,  (or  percolate,  P.  E.)  Expectorant  and  diu¬ 
retic.  Dose.  10  to  30  drops,  in  chronic  coughs, 
and  other  bronchial  affections. 

TINCTURE  OF  STRAMONIUM.  Syn. 
Tinct.  of  Thorn  Apple.  T.  Stramonii.  1  >ep. 
(P  U.  S.)  Bruised  stramonium  seeds  51J  ;  proof 
spirit  gxvj  ;  digest  for  6  days.  Anodyne.  Dose. 
10  to  20  drops,  in  neuralgia,  rheumatism,  etc. 
Said  to  be  superior  to  laudanum. 

TINCTURE  OF  VALERIAN.  Syn.  Iinct. 
Valerian*,  (P.  L.  E.  &  D.)  Prep.  (P.  L.)  Va¬ 
lerian  root  gv;  proof  spirit  1  quart ;  macerate  14 


TIS 


538 


TOB 


days,  (or  percolate,  P.  E.)  Tonic  and  antispas- 
raodic  Dose.  1  to  3  drs  in  hysteria,  epilepsy, 
&c. 

TINCTURE  OF  VALERIAN,  (COMP.) 
Syn.  Ammoniated  Tincture  of  Valerian.  Vo¬ 
latile  do.  do.  Tinct.  Valerians  Comp.,  (P.  L.) 
T.  Valerianae  Ammoniata,  (P.  E.  &  D.)  Prep. 
(P.  L.)  Valerian  §v;  aromatic  spirit  of  ammonia 
1  quart ;  macerate  14  days,  (or  percolate  P.  E.) 
Stimulant,  tonic,  and  antispasmodic.  Dose  and 
use  as  the  last.  The  tincture  of  the  shops  is  gen¬ 
erally  made  with  only  1  lb.  of  the  root  to  the  gal¬ 
lon. 

TINCTURE  OF  ACETATE  OF  ZINC. 
Syn.  Tinct.  Zinci  Acetatis.  Prep.  (P.  D.) 
Acetate  of  potash  and  sulphate  of  zinc,  of  each, 

;  rub  together,  then  add  rectified  spirit  f^xvj, 
and  macerate  for  a  week.  Astringent.  Diluted 
with  water,  it  is  used  as  a  collyrium  and  injection. 

TINCTURES,  CONCENTRATED.  Syn. 
Tinct.  Concentrate  Haenli.  Prep.  (Baden  Ph.) 
These  are  much  stronger  than  ordinary  tinctures, 
and  are  thus  prepared : — Digest  8  parts  of  the  vege¬ 
table  powder  in  16  of  spirit  of  wine  0-857  for  4 
days  at  72°  F.,  stirring  occasionally.  Then  press 
and  filter.  Add  to  the  residue  as  much  spirit  as  it 
has  absorbed,  press,  and  filter.  Mix  the  liquors, 
the  weight  of  which  should  be  16  parts.  In  this 
way  are  prepared  concentrated  tinctures  of  aco¬ 
nite  leaves ;  arnica  and  chamomile  flowers ;  bella¬ 
donna,  conium,  digitalis,  hyoscyamus,  peppermint, 
and  savine  leaves ;  ipecacuanha  and  valerian 
roots,  &c. 

TINCTURES,  .ETHEREAL.  Syn.  Tinct. 
aEthereae.  Prep.  (P.  Cod.)  1.  Ethereal  Tinc¬ 
ture  of  Aconite.  Powdered  aconite  leaves  fj  ; 
sulphuric  ether  §iv,  (fjjvj.)  It  is  best  prepared  by 
percolation  in  a  cylindrical  glass  vessel  furnished 
with  a  stopper,  and  terminating  at  the  lower  end 
in  a  funnel,  which  is  to  be  obstructed  with  a  little 
cotton.  The  powder  being  introduced  over  the 
cotton,  pour  on  it  enough  ether  to  moisten  it,  put 
in  the  stopper,  fix  the  tube  into  the  neck  of  a  bot¬ 
tle,  and  leave  it  for  48  hours.  Then  add  gradually 
the  rest  of  the  ether,  and,  lastly,  enough  water  to 
displace  the  ether  absorbed.  In  a  similar 

manner  are  prepared  the  ethereal  tinctures  of  ar¬ 
nica  flowers,  belladonna,  hetnlock,  foxglove,  to¬ 
bacco,  pellitory,  solanum,  valerian,  stramonium, 
tf-c.,  of  the  Paris  Codex. 

2.  Ethereal  Tincture  of  Ambergris.  Am¬ 
bergris  ;  sulphuric  ether  §iv,  (f^vj  ;)  macerate 
in  a  stoppered  bottle  for  4  days,  and  filter  in  a 
covered  funnel.  ***  In  a  similar  way  are  made 
the  ethereal  tinctures  of  asafcetida,  cantharides, 
(3'j  to  acetic  ether  §viij,)  castor,  musk,  amber, 
tolu,  <f -c.,  of  the  P.  Codex. 

3.  Ethereal  Tincture  of  Perchlokide  of 
Iron.  ( Bestuchef’s  Tincture.)  Perchloride  of 
iron,  (dried,)  3j  ;  spirit  of  sulphuric  ether  f  3ix ; 
dissolve. 

TINCTURES  FOR  KITCHEN  USE.  (See 
Essences.) 

TISANES.  Syn.  Ptisans.  Fluid  medicines, 
consisting  for  the  most  part  of  aqueous  infusions, 
or  decoctions  of  substances  possessing  little  activi¬ 
ty,  and  intended  to  be  drunk  in  considerable  quan¬ 
tity.  They  are  much  used  in  France.  They  may 
be  readily  formed  by  slightly  medicating  barley, 


rice,  or  tamarind  water,  lemonade,  &c.  (See  Ju¬ 
leps,  Decoctions,  Infusions,  &c.) 

TITANIUM,  (after  the  Titans  of  ancient  fa¬ 
ble.)  A  rare  metal,  discovered  by  Klaproth,  in 
mechanite,  in  1794,  but  first  minutely  examined 
by  Wollaston,  in  1822.  It  is  hard,  brittle,  and  in¬ 
fusible  ;  sp.  gr.  5-3.  It  is  occasionally  found  at 
the  bottom  of  the  smdlting  furnaces  of  iron  works, 
under  the  form  of  minute  crystals,  having  a  cop¬ 
pery  lustre. — Oxide  of  Titanium  is  a  deep  purple 
powder,  obtained  by  placing  a  piece  of  metallic 
zinc  or  iron  in  the  muriatic  solution  of  titanic  acid. 

— Titanic  Acid  ( peroxide  of  titanium)  is  found 
nearly  pure  in  the  minerals  rutile  and  anastase. 

It  may  be  obtained  from  rutile  by  fusing  it  in  pow¬ 
der,  mixed  with  3  times  its  weight  of  carbonate  of 
potash,  powdering  and  washing  the  resulting  com¬ 
pound  ;  dissolving  in  strong  muriatic  acid  ;  dilu¬ 
ting  with  water,  and  boiling ;  when  most  of  the 
titanic  acid  falls  down,  and  after  being  collected 
on  a  filter  must  be  well  washed  with  dilute  muria¬ 
tic  acid.  It  may  also  be  prepared  by  calcining 
titanium  along  with  nitre,  and  decomposing  the 
resulting  titanate  of  polassa,  as  above.  Metallic 
titanium  is  insoluble  in  all  acids,  except  the  nitro- 
hydrochloric,  and  then  only  when  reduced  to  very 
fine  powder. 

TOBACCO.  Syn.  Tabac,  (Fr.)  Tabacum, 

( Lat .)  The  dried  and  prepared  leaves  of  the  ni- 
cotiana  tabacum.  The  name  was  given  by  the 
Spaniards,  because  it  was  first  seen  by  them  at 
Tabasco,  or  Tabaco,  a  province  of  Yucatan,  in 
Mexico.  (See  Snuff.)  The  cheap  tobacco  vend¬ 
ed  in  the  shops  is  largely  adulterated.  Tobacco  is 
now  offered  for  sale  at  3d.  per  ounce,  i.  e.  4s.  per 
pound,  while  the  duty  alone  amounts  to  about  3s. 
3d.,  thus  leaving  only  9d.  to  be  divided  among  the 
grower,  the  importer,  the  manufacturer,  and  the 
retailer  ;  besides  which  there  is  a  loss  by  weighing 
it  out  in  small  quantities,  and  by  evaporation.  Is 
it  possible  for  this  tobacco  to  be  genuine  ?  It  can¬ 
not  be.  It  is  a  well-known  fact  that  this  tobacco 
is  largely  adulterated  with  foreign  matter.  It  is  a 
general  practice  to  moisten  it  with  treacle  water, 
in  which  a  little  saltpetre  has  been  dissolved,  for 
the  purpose  of  making  it  sufficiently  adhesive  to 
retain  the  fine  sand  which  is  afterwards  added, 
and  to  make  it  burn  well.  All  this  is  done  to  in¬ 
crease  the  weight.  When,  other  vegetable  matter 
is  mixed  with  tobacco,  “  Bengal  safflower  (at  the 
price  of  28s.  per  cwt.)  is  preferred.  It  is  infused 
in  a  weak  solution  of  potassa  or  ammonia,  the  for¬ 
mer  giving  a  dark  brown  color  resembling  ‘  Shag,’ 
and  the  latter  a  light  brown,  approaching  in  ap¬ 
pearance  to  ‘  Returns.’  Considerable  loss,  how-  # 
ever,  having  occurred  from  the  vegetable  matter 
dissolved  out,  an  improvement  has  lately  been  in¬ 
troduced  ;  the  safflower,  having  been  moistened,  is 
placed  in  trays  in  a  cask,  into  which  the  ammoni- 
acal  gas  is  allowed  to  pass.  By  this  process  the 
weight  is  increased,  whereas,  after  the  earlier 
methods  of  preparing  it,  a  loss  of  one  half  was  sus¬ 
tained.”  (Chem.  iii.  304.) 

TOBACCO,  BRITISH  HERB.  Syn.  Spe¬ 
cies  Sternutoriae.  Prep.  Thyme,  marjoram, 
and  hyssop,  of  each  2  oz. ;  coltsfoot  3  oz. ;  betony 
and  eyebright,  of  each  4  oz.  ;  rosemary  and  laven¬ 
der,  of  each  8  oz. ;  mix,  press  together,  and  cut  in 
imitation  of  manufactured  foreign  tobacco. 


TRE 


539 


ULM 


TODDY.  From  various  species  of  palms,  by 
cutting  off  the  end  of  the  flowering  bud,  collect¬ 
ing  the  sap,  and  letting  it  stand  a  few  hours  to 
ferment. 

TOKAY.  A  luscious,  yet  agreeable  wine,  made 
in  Hungary.  It  is  preferred  in  the  turbid  state, 
and  hence  it  is  agitated  before  pouring  it  into  the 
glass. 

TOMBAC,  (WHITE.)  Syn.  White  Cotper. 
An  alloy  of  copper  and  arsenic.  (See  German 
Silver.) 

TONICS.  (From  rovos,  I  strengthen.)  Medi¬ 
cines  that  increase  the  tone  of  the  muscular  fibre, 
and  impart  vigor  to  the  system.  The  principal 
mineral  tonics  are — iron,  zinc,  copper,  silver,  ar¬ 
senic,  bismuth,  mercury,  and  the  mineral  acids. 
The  principal  vegetable  tonics  are — cinchona, 
cinchonine,  quinine,  the  vegetable  bitters,  and  some 
of  the  aromatics.  Of  the  above,  iron,  bark,  and  its 
preparations,  and  the  aromatic  bitters,  are  those 
generally  employed,  and  which  prove  most  genial 
to  the  constitution. 

TONQUIN  REMEDY.  Syn.  Pulvis  Trun- 
chinensis.  P.  Alexipharmicus  Sinensis.  Prep. 
Powdered  valerian  20  grs. ;  musk  16  grs. ;  cam¬ 
phor  6  grs. ;  mix.  Antispasmodic,  alexiterial,  in 
doses  of  6  to  12  grs.  in  hooping-cough  ;  to  1  dr. 
in  hydrophobia  and  exanthemata  ;  to  Oiiss  in  ma¬ 
nia. 

TOOTHACHE.  This  frequently  arises  from 
sympathy  with  a  disordered  stomach.  In  such 
cases  administer  a  saline  purgative,  and  an  emetic 
if  required.  When  cold  is  the  cause,  the  best 
remedy  is  a  hot  embrocation  of  poppy-heads,  fol¬ 
lowed  by  the  use  of  flannel.  When  it  arises  from 
a  hollow  or  decayed  tooth,  the  best  application  is 
a  piece  of  lint  moistened  with  creosote,  or  a  strong 
spirituous  solution  of  creosote,  and  closely  rammed 
into  the  cavity  of  the  tooth.  Laudanum  and  tinc¬ 
ture  of  pellitory  of  Spain  are  also  used  in  the  same 
way.  To  prevent  the  recurrence  of  the  latter 
kind  of  toothache,  the  cavity  should  be  filled  with 
an  amalgam  of  gold,  or  with  mineral  marmora- 
tum. 

TRACING  PAPER.  In  order  to  prepare  a 
beautiful,  transparent,  colorless  paper,  it  is  best  to 
employ  the  varnish  formed  with  Damara  resin  in 
the  following  way  : — The  sheets  intended  for  this 
purpose  are  laid  flat  on  each  other,  and  the  var¬ 
nish  spread  over  the  uppermost  sheet  by  means  ot 
a  brush,  until  the  paper  appears  perfectly  colorless, 
without,  however,  the  liquid  therein  being  visible. 
The  first  sheet  is  then  removed,  hung  up  for  dry¬ 
ing,  and  the  second  treated  in  the  same  way. 
After  being  dried,  this  paper  is  capable  of  being 
written  on,  either  with  chalk  and  pencil,  or  steel 
pens.  It  preserves  its  colorless  transparency  with¬ 
out  becoming  yellow,  as  is  frequently  the  case 
with  that  prepared  in  any  other  way  ;  it  is  at  the 
same  time  cheap,  and  the  operation  gives  very' 
little  trouble.  (Verb.  d.  Gew.  V.  ru.  Kbln.)  See 
Paper. 

TRAGACANTHIN.  Syn.  Adragantin.  The 
soluble  gum  of  tragacauth.  It  slightly'  differs  from 
arabine. 

TREACLE,  GERMAN.  Syn.  Extract  of 
J uniter  Berries.  Prep. — L  (Best.)  An  evapo¬ 
rated  cold  infusion  of  juniper  berries.— 2.  (Com¬ 
mon.)  An  evaporated  decoction  ot  juniper  ber¬ 


ries.  Both  are  sweet-tasted,  aromatic,  and  diu¬ 
retic. 

TREACLE,  VENICE.  Syn.  Theriaca. 
Theriaca  Andromachi  (P.  L.  1746)  consists  of  61 
ingredients,  and  contains  1  grain  of  opium  in  75. 
The  theriaca  of  P.  Cod.  consists  of  72  ingredients, 
and  contains  gr.  j  of  opium  in  72.  For  these  the 
following  may  be  substituted  :  Theriaca  edinensis , 
(P.  E.  1744.)  Serpentary  root  fvj ;  valerian  and 
contrayerva  roots,  of  each  fiv  ;  aromatic  powder 
§iij  ;  guaiacum,  resin,  castor,  and  nutmeg,  of  each 
§ij  ;  saffron  and  opium,  (dissolved  in  a  little  wine,) 
each  §j ;  clarified  honey  §lxxv  ;  reduce  all  the  dry 
ingredients  to  fine  powder,  then  mix.  100  grs. 
contain  1  gr.  of  opium. 

TUNGSTEN.  (From  tung  sten,  Swed.,  heavy 
stone,  from  the  density  of  its  ores.)  Syn.  Wool- 
fram.  Woolframium.  Scheelium.  Tungste- 
num.  A  heavy,  gray,  brittle  metal,  discovered  by 
Messrs.  Delhuyart.  Itssp.  gr.  is  1 7-35.  It  occurs 
in  the  mineral  woolfram,  united  with  oxy'gen, 
(tungstic  acid,)  manganese,  and  iron,  from  which 
it  may  be  obtained  by  the  action  of  charcoal  or 
hydrogen  gas,  assisted  by  heat.  It  is,  however, 
more  conveniently  obtained  by  treating  tungstic 
acid  as  above.  Tungstic  acid  is  a  yellow  powder, 
obtained  by  digesting  native  tungstate  of  lime, 
finely  powdered,  in  nitric  acid.  It  is  insoluble  in 
water,  but  soluble  in  a  concentrated  solution  of  pure 
potassa,  forming  tungstate  of  potassa. 

TURMERIC.  The  root  of  the  curcuma  longa 
and  rotunda,  a  plant  which  grows  in  the  East  In¬ 
dies.  Its  coloring  principle  is  called  curcumine. 
Turmeric  is  employed  to  give  a  fugitive  golden 
yellow  with  weld,  and  an  orange  tinge  to  scarlet. 
It  dyes  wool  and  silk,  mordanted  with  common 
salt  or  sal  ammoniac,  a  fugitive  yellow. 

TURPENTINE,  CHIO,  (FACTITIOUS.) 
Sy/i.  Terebinthina  Ciha  Factitia.  Prep.  Black 
rosing  Ills. ;  melt,  remove  the  heat,  and  stir  in 
balsam  of  Canada  7  lbs.  Some  add  a  few  drops 
of  the  oils  of  fennel  and  juniper.  This  article  is 
now  very  generally  sold  in  trade  for  genuino  Cilia 

turpentine.  m 

TURPENTINE,  VENICE.  Syn.  Terebin- 
tiiina  Veneta.  Genuine  Venice  turpentine  is  the 
product  of  the  Larix  Europlea,  but,  this  is  now 
scarcely'  ever  met  with  in  trade.  Flint  of  the 
shops  is  wholly  a  factitious  article,  made  as  fol¬ 
lows  : — Black  rosin  48  lbs. ;  melt, Remove  the  heat, 
and  add  oil  of  turpentine  2  gallons. 

TUTTY.  Syn.  Tutia.  Tuthia.  Impure  Ox¬ 
ide  of  Zinc.  The  sublimate  that  collects  in  the 
chimneys  of  the  furnaces  in  which  ores  of  zinc  are 
smelted.  Drying ;  astringent.  Used  in  eye-wa¬ 
ters  and  ointments. 

TYPE  METAL.  Prep.  Lead  3  parts  ;  anti¬ 
mony  1  part ;  melted  together.  Small  types  are 
usually  made  of  a  harder  composition  than  largo 
ones.  A  good  stereotype  metal  is  said  to  bo  made 
of  lead  9  parts ;  antimony  2  do. ;  bismuth  1  do. 
This  alloy  expands  as  it  cools,  and  consequently 
brings  out  a  fine  impression. 

ULMIN.  Syn.  Ulmic  Acid.  This  name  has 
been  given  to  a  peculiar  substance  examined  by 
Klaproth  in  1802,  and  which  was  a  spontaneous 
exudation  from  the  trunk  of  a  species  of  elm,  (Ll- 
inus  nigra.)  It  has  since  been  observed  on  many 


ULT 


540 


URA 


other  trees.  When  dry,  it  is  hard,  blackish,  resin¬ 
ous,  readily  soluble  in  the  mouth,  but  insoluble  in 
alcohol  and  ether.  It  may  be  formed  artificially 
by  heating'  caustic  potassa  with  wood,  by  the  ac¬ 
tion  of  sulphuric  acid  on  vegetable  matter,  and  by 
combining  gallic  acid  with  ammonia  and  exposing 
the  compound  to  oxygen. 

ULTRAMARINE.  Syn.  Ultramarine  Blue. 
Cieruleum  Ultramontanum,  ( Lat .)  Outre- 
mer,  (Fr.)  Ultramarins,  ( Ger .)  This  beautiful 
pigment  is  obtained  from  the  blue  mineral  lazulite 
or  lapis  lazuli  ;  the  finest  specimens  of  which  are 
brought  from  China,  Persia,  and  Great  Bu- 
charia.  Prep.  Lapis  lazuli  (reduced  to  fragments 
about  the  size  of  a  pea,  and  the  colorless  pieces  re¬ 
jected)  lb.  j,  is  heated  to  redness,  quenched  in  wa¬ 
ter,  and  ground  to  an  impalpable  powder  ;  to  this 
is  added,  yellow  rosin  6  oz. ;  turpentine,  beeswax, 
linseed  oil,  of  each  2  oz. ;  previously  melted  to¬ 
gether,  and  the  whole  made  into  a  mass ;  this  is 
kneaded  in  successive  portions  of  warm  water, 
which  it  colors  blue,  and  from  whence  it  is  deposit¬ 
ed  by  standing,  collected,  well  washed  with  clean 
water,  dried,  and  sorted  according  to  its  qualities. 
Some  persons  prefer  leaving  the  pieces  of  wax  for 
14  or  15  days  in  the  water  before  kneading  them ; 
the  first  water,  which  is  usually  dirty,  is  thrown 
away  ;  the  second  gives  a  blue  of  the  first  quality ; 
and  the  third  yields  one  of  less  value.  The  process 
is  founded  on  the  property  which  the  coloring  mat¬ 
ter  of  azure-stone  has  of  adhering  less  firmly  to  the 
resinous  cement  than  the  foreign  matter  with  which 
it  is  associated.  When  azure-stone  has  its  color 
altered  by  a  moderate  heat,  it  is  reckoned  bad. 
The  price  of  ultramarine  of  the  richest  shade  of 
blue  is  4  to  5  guineas  per  oz.  Genuine  ultrama¬ 
rine,  as  well  as  lazulite,  when  heated  to  a  full  red, 
does  not  change  color.  Ultramarine  is  the  most 
splendid  and  permanent  blue  pigment  the  winter 
possesses,  and  works  well  in  oil. 

ULTRAMARINE  ASHES.  Syn.  Saunder’s 
Blue.  Obtained  from  the  resinous  mass  of  the  last 
process  after  it  has  yielded  all  its  ultramarine,  by 
melting  it  with  fresh  oil,  and  kneading  it  in  water 
containing  a  little  potash  or  soda ;  or  by  burning 
away  the  wax  and  oil  of  the  mass,  and  well  grind¬ 
ing  and  washing  the  residue  with  water.  Inferior 
to  ultramarine. 

ULTRAMARINE,  FACTITIOUS.  Accord¬ 
ing  to  Gmelin,  of  Tubingen,  sulphuret  of  sodium 
is  the  coloring  principle  of  lapis  lazuli,  to  which  the 
color  of  ultramarine  is  owing ;  but,  according  to 
Eisner  and  Timmon,  a  minute  quantity  of  sul¬ 
phuret  of  iron  is  an  essential  ingredient.  The 
above,  and  several  other  chemists,  have  succeeded 
in  preparing  artificial  ultramarine,  by  heating  sul¬ 
phuret  of  sodium  with  a  mixture  of  silicic  acid  and 
alumina.  In  these  cases  it  is  said  that  a  minute 
quantity  of  iron  is  derived  from  the  alum,  (Tirn- 
mon ;)  but  it  appears  doubtful  whether  the  color 
can  depend  on  the  presence  of  so  small  a  portion 
of  that  metal.  The  finer  specimens  of  artificial 
ultramarine  are  quite  equal  in  durability  and  beauty 
of  color  to  that  prepared  from  lazulite,  while  it  is 
much  less  expensive.  In  Paris  it  fetches  60  francs, 
or  about  2  guineas  a  pound. 

Prep.  I.  (Tirnmon.)  Crystallized  carbonate  of 
soda  1075  grs. ;  apply  a  gentle  heat,  and  when 
fused  in  its  water  of  crystallization,  shake  in 


finely-pulverized  orpiment  5  grs.,  and  when  partly 
decomposed,  add  as  much  gelatinous  hydrate  of 
alumina  as  contains  7  grs.  of  anhydrous  alumina ; 
finely-sifted  clay  100  grs.,  and  flowers  of  sulphur 
221  grs.,  are  then  to  be  added,  and  the  whole 
placed  in  a  covered  crucible,  and  at  first  gently 
heated  to  drive  off  the  Water ;  and  as  soon  as  this 
is  effected,  raised  to  redness.  The  heat  must  be 
so  regulated  that  the  mass  only  “  sinters”  to¬ 
gether  without  fusing.  The  mass  must  be  then 
cooled,  finely  pulverized,  suspended  in  river  water, 
and  brought  upon  a  filter.  The  product  has  now 
a  beautiful  delicate  green  or  bluish  color.  It  must 
next  be  heated  in  a  covered  dish,  and  stirred  about 
from  time  to  time,  till  the  temperature  reaches 
that  of  dull  redness,  at  which  it  must  be  kept  for  1 
or  2  hours.  If  the  heat  nf  the  first  calcination 
has  been  properly  regulated,  the  whole  of  the  mass 
taken  from  the  crucible  will  have  a  uniform  color ; 
but  if  too  little  heat  has  been  used,  and  the  ingre¬ 
dients  have  not  been  properly  mixed,  there  will  be 
colorless  parts,  which  should  be  rejected ;  if  too 
much  heat  has  been  used,  or  the  mass  allowed  to 
fuse,  brown  parts  will  appear,  especially  if  the 
crucible  is  of  a  bad  kind,  or  easily  destroyed. 
(Compt.  Rend.,  Mai  1842,  p.  761.) 

II.  (Gmelin.)  Sulphur  2  parts ;  dry  carbonate 
of  soda  1  part ;  mix  well,  gradually  heat  them  in  a 
covered  crucible  to  redness  till  the  mixture  fuses, 
then  sprinkle  in  by  degrees  another  mixture  of  si¬ 
licate  of  soda  and  aluminate  of  soda,  (containing 
72  parts  of  silica,  and  70  parts  of  alumin'a,)  and 
continue  the  heat  for  1  hour  longer*  The  product 
contains  a  little  free  sulphur,  which  may  be  sepa¬ 
rated  by  water. 

III.  (M.  Robiquet.)  By  heating  to  redness  a 
mixture  of  pure  kaolin,  sulphur,  and  carbonate  of 

soda. 

IV.  Artificial  ultramarine  is  occasionally  formed 
in  preparing  Antirn.  diaphor.  ablutum,  and  fre¬ 
quently  also  in  the  preparation  of  milk  of  sulphur. 
When  chlorated  water  is  added  to  a  solution  of 
sulphuret  of  potassium  made  with  common  potash 
and  sulphur  of  commerce,  green  or  blue  flakes  are 
thrown  down.  The  earthen  vessels  in  which  the 
melting  process  has  been  effected,  no  doubt  afford 
the  alumina,  silica,  and  iron.  (Jalir.  fur  Prakt. 
Pharm.,  iv.  p.  83.) 

URAMILE.  A  product  of  the  decomposition 
of  thionuric  acid,  discovered  by  Wohler  and  Lie¬ 
big.  It  is  obtained  by  treating  a  hot  saturated  so¬ 
lution  of  thionurate  of  ammonia,  with  hydrochloric 
acid  in  excess,  and  boiling  till  a  slight  turbidity  is 
observed,  when  the  whole  is  converted  into  a  semi¬ 
fluid  mass.  Crystalline  or  pulverulent.  Soluble  in 
boiling  water  and  alkalis. 

URAMILIC  ACID.  A  product  of  the  decom¬ 
position  of  uramile,  discovered  by  Wohler  and  Lie¬ 
big.  A  saturated  solution  of  thionurate  of  ammo¬ 
nia  in  cold  water,  is  mixed  with  a  small  quantity  of 
sulphuric  acid,  and  the  mixture  evaporated  in  a 
water-bath,  when  crystals  of  uramilic  acid  are 
slowly  deposited.  Soluble  in  water ;  with  the  al¬ 
kalis  it  forms  crystallizable  salts,  called  uramilates. 

URANIUM.  Syn.  Uranite.  A  metal  discov¬ 
ered  by  Klaproth  in  1789,  and  named  after  the 
planet  Uranus,  which  was  discovered  about  the 
same  time.  It  occurs  in  the  pechblende  of  Saxony, 
and  the  uranite  of  Cornwall.  Uranium  may  be 


URI 


541 


VAL 


extracted  from  the  former  mineral  by  heating  it  to 
redness,  cooling,  powdering,  digesting  it  in  nitric 
acid  diluted  with  3  or  4  parts  of  water,  in  quantity 
insufficient  to  dissolve  the  whole,  passing  sulphuret- 
ed  hydrogen  through  the  solution,  boiling  to  expel 
free  sulphurous  gas,  concentrating  by  evaporation, 
and  setting  the  remaining  fluid  aside  to  crystallize, 
when  beautiful  lemon-colored  crystals  of  pernitrate 
of  uranium  are  slowly  deposited.  These  crystals, 
exposed  to  a  strong  heat,  yield  protoxide  of  ura¬ 
nium,  (green  oxide,)  which,  by  exposure  to  hydro¬ 
gen  gas  and  heat,  are  reduced,  and  metallic  ura¬ 
nium  remains.  (Arfwedson.)  It  is  a  brittle,  gray, 
or  reddish-brown  metal ;  sp.  gr.  about  9-0. — Perox¬ 
ide  of  uranium  (yellow  oxide,  uranic  acid)  is  pre¬ 
cipitated  as  a  yellow  hydrate,  when  a  pure  alkali 
is  added  to  a  solution  of  the  pernitrate,  and  as  a 
carbonate  when  alkaline  carbonates  are  used.  It 
is  soluble  in  alkalis  in  excess,  acting  the  part  of  a 
feeble  acid.  The  salts  of  protoxide  of  uranium  are 
characterized  by  their  green  color ;  those  of  the 
peroxide  by  a  yellow  color.  With  prussiate  of  pot¬ 
ash  they  yield  a  reddish-brown  precipitate,  resem¬ 
bling  prussiate  of  copper,  and  with  infusion  of  galls 
a  brown  one.  Sulphureted  hydrogen  turns  the 
solutions  of  the  persalts  green. 

UREA.  Syn.  Cyanate  of  Ammonia,  (Anom¬ 
alous.)  A  crystalline,  colorless,  transparent  sub¬ 
stance,  discovered  by  Fourcroy  and  Vauquelin  in 
urine,  and  by  Wohler  as  the  first  organic  com¬ 
pound  artificially  produced. 

Prep.  I.  (Th^nard.)  Fresh  urine,  gently  evap¬ 
orated  to  the  consistence  of  a  sirup,  is  to  be  treatec 
with  its  own  volume  of  nitric  acid  at  24  deg. ;  the 
mixture  is  to  be  shaken  and  immersed  in  an  ice- 
bath  to  solidify  the  crystals  of  supernitrate  of  urea ; 
these  are  washed  with  water  at  0,  drained,  and 
pressed  between  sheets  of  blotting  paper.  When 
they  are  thus  separated  from  foreign  matters,  they 
are  to  be  dissolved  in  water,  to  which  subcarbon¬ 
ate  of  potash  is  added,  whereby  the  nitric  acid  is 
taken  up,  and  the  urea  set  at  liberty.  This  new 
liquor  is  evaporated  at  a  gentle  heat,  nearly  to  dry¬ 
ness  ;  the  residue  is  treated  with  pure  alcohol, 
which  only  dissolves  the  urea,  the  solution  is  con¬ 
centrated,  and  the  urea  crystallizes. 

II.  (Liebig.)  See  Cyanate  of  Ammonia,  p.  57. 

*#*  Urea  has  the  sp.  gr.  1-33,  is  freely  soluble  in 
water  and  alcohol,  fuses  at  250°,  and  is  decom¬ 
posed  at  higher  temperatures.  It  is  said  to  be  di¬ 
uretic,  and  has  been  given  in  the  dose  of  a  gros, 
dissolved  in  sugared  water. 

URIC  ACID.  Syn.  Lithic  Acid.  An  acid 
discovered  by  Scheele,  and  peculiar  to  the  urine 
of  certain  animals,  and  the  excrement  of  serpents 
and  several  birds  of  prey.  The  fteces  of  the  boa 
constrictor  consist  of  little  else  than  urate  of  am - 
mo/^i.  Uric  acid  forms  one  of  the  commonest 
varieties  of  urinary  calculi,  and  of  the  red  gravel 
or  sand,  which  is  voided  in  certain  morbid  states  of 
the  urine.  Guano,  which  is  largely  imported  for 
manure,  is  also  composed  in  greater  part  of  urate 
of  ammonia ;  hence  its  immense  powers  as  a  fer¬ 
tilizer  of  the  soil. 

Prep.  Dissolve  urinary  calculi,  or  the  chalk¬ 
like  excrement  of  serpents,  reduced  to  fine  pow- 
der,  in  a  solution  of  caustic  potassa,  by  boiling,  add 
muriatic  acid  in  excess,  again  boil  for  15  minutes, 
and  well  mix  the  precipitate  with  water 


Prop.,  Tests,  <fc.  Brilliant  small  scales,  white  and 
silky,  tasteless,  inodorous,  slightly  soluble  in  boiling 
water,  soluble  in  strong  sulphuric  acid,  and  again 
precipitated  by  water,  it  forms  salts  with  the  bases 
called  urates.  The  characteristic  of  uric  acid  is, 
that,  when  moistened  with  nitric  acid  and  heated, 
it  dissolves,  and  by  evaporation  yields  a  red  com¬ 
pound,  which,  upon  the  addition  of  a  drop  or  two 
of  solution  of  caustic  ammonia,  becomes  of  a  fine 
crimson,  ( purpurate  of  ammonia.) 

URIC  OXIDE.  Syn.  Xanthic  Oxide.  A 
rare  constituent  of  urinary  calculi,  discovered  by 
Marcet. 

USQUEBAUGH.  Syn.  Escubac.  A  strong 
compound  liquor,  much  drunk  in  Ireland,  and 
made  in  the  greatest  perfection  at  Drogheda. 

Prep.  I.  {Yellow.)  a.  Brandy  or  proof  spirit  3 
gallons  ;  hay  saffron  and  juniper  berries,  of  each  1 
oz.  ;  dates,  without  their  kernels,  and  raisins,  of 
each,  bruised,  ^  lb. ;  mace,  cloves,  coriander,  and 
aniseed,  of  each  £  oz. ;  cinnamon  £  oz. ;  digest  till 
sufficiently  flavored  and  colored  ;  filter,  and  add 
capillaire,  or  simple  sirup,  1  gallon. — b.  Proof  spirit 
1  gallon ;  stoned  raisins  1  lb. ;  cinnamon,  cloves, 
and  nutmegs,  of  each  £  oz. ;  aniseed  1  oz. ;  hay 
saffron  £  oz. ;  brown  sugar  2  lbs. ;  rind  of  1  or¬ 
ange  ;  digest  14  days,  then  filter  or  clarify. — c.  Pi¬ 
mento  and  caraways,  of  each  3  oz. ;  mace,  cloves, 
and  nutmegs,  of  each  2  oz. ;  aniseed,  coriander, 
and  angelica  root,  of  each  8  oz. ;  hay  saffron  3  oz. ; 
raisins,  stoned  and  bruised,  14  lbs. ;  proof  spirit  9 
gallons ;  digest  14  days,  with  frequent  agitation, 
then  press,  filter,  or  clarify,  and  add  simple  sirup 
q.  s.  Should  it  turn  milky,  add  a  little  strong 
spirit,  or  clarify  it  with  alum,  or  filter  through 
magnesia. 

II.  (Green.)  As  the  above,  but  using  sap  green 
to  color,  instead  of  saffron. 


VACCINE  MATTER.  Collected  either  upon 
lancets,  or  by  opening  the  pustule,  and  applying  a 
small  glass  ball  and  tube  (like  thoso  called  by  the 
boys  in  London  candle  pops,  or  fire  pops)  to  the 
opening,  expelling  part  of  the  air  in  the  ball  by 
bringing  a  lighted  taper  near  it,  then  withdrawing 
the  taper  the  matter  is  drawn  into  the  ball,  in 
which  it  may  be  sealed  up  hermetically  or  cement¬ 
ed,  and  thus  kept  for  a  length  of  time.  It  is  also 
commonly  preserved  between  two  small  pieces  of 
glass.  Used  lately  for  an  absolute  preventive  of 
the  smallpox,  but  now  with  a  view  of  diminishing 
the  susceptibility  of  acquiring  that  disease,  and  to 
render  it  milder  if  acquired.  The  matter  may  be 
liquefied  with  a  little  clean  water.  Smallpox  mat¬ 
ter  is  collected  in  the  same  way.  Used  occasion¬ 
ally  to  communicate  the  disease,  under  favorable 
circumstances,  instead  of  hazarding  it  being  ac¬ 
quired  under  unfavorable  ones.  Both  of  these 
matters  are  applied  in  the  way  described  under 
Inoculation. 

VALERIANIC  ACID.  A  volatile,  fatty  acid, 
obtained  by  distilling  valerian  root  along  with  wa¬ 
ter,  and  acting  on  the  product  with  caustic  |>otassa, 
when  valerianate  of  potassa  is  formed,  and  a  vola¬ 
tile  oil  is  separated  ;  by  evaporating  to  dryness,  the 
latter  is  dissipated,  and  the  dry  mixture,  treated 
with  dilute  sulphuric  acid  and  distilled,  yields  an 
aqueous  solution  of  valerianic  acid.  By  careful 
redistillation  it  may  be  deprived  of  water.  Vale- 


VAR 


542 


YAR 


rianic  acid  may  also  be  produced  artificially,  by 
heating  fused  potassa  along  with  the  oil  of  potato, 
or  corn  spirit,  ( hydrated  oxide  of  ainule,)  when 
valerianate  of  potassa  is  obtained,  the  acid  of 
which  is  identical  in  all  respects  with  that  obtained 
from  the  root  of  Valeriana  Officinalis.  (Liebig.) 
***  Colorless,  limpid,  oleaginous  ;  boils  at  270°  ; 
soluble  in  alcohol  and  ether,  and  in  30  parts  of 
water  ;  smells  strongly  of  valerian  ;  with  the  bases 
it  forms  salts  called  Valerianates,  most  of  which 
are  soluble. 

VANADIUM.  (From  Vanadis,  a  Scandina¬ 
vian  idol.)  A  rare  metal  discovered  by  Sefstom, 
in  1830,  in  some  Swedish  iron,  extracted  from  an 
iron  mine  near  Jonkoping.  It  has  since  been  found 
in  a  lead  ore  from  Scotland.  It  is  white,  brittle, 
very  difficult  of  reduction,  and  soluble  in  nitric  and 
nitromuriatic  acids,  with  which  it  yields  dark  blue 
colored  solutions.  Vanadium  is  obtained  from  the 
native  vanadate  of  lead,  by  dissolving  the  ore  in 
nitric  acid,  passing  sulphureted  hydrogen  through 
the  solution,  to  throw  down  lead  and  arsenic,  and 
evaporating  the  resulting  blue  liquid  to  dryness  ; 
the  residuum  is  then  dissolved  in  a  solution  of  am¬ 
monia,  and  a  piece  of  sal  ammoniac,  considerably 
larger  than  can  be  dissolved,  introduced ;  as  the 
latter  dissolves,  a  pulverulent  precipitate  of  vana¬ 
date  of  ammonia  is  formed,  which  must  be  washed, 
first  in  a  solution  of  sal  ammoniac,  and  then  in  al¬ 
cohol  of  0-860.  By  exposing  this  salt,  in  an  open 
platinum  crucible,  to  a  heat  a  little  below  redness, 
and  keeping  it  constantly  stirred,  until  it  acquires 
a  dark  red  color,  pure  vanadic  acid  is  obtained. 
(Johnston.)  From  this  acid  metallic  vanadium 
may  be  procured,  by  placing  fused  fragments  of  it, 
and  potassium,  of  equal  size,  in  alternate  layers, 
in  a  porcelain  crucible,  the  potassium  being  in  the 
largest  proportion,  and  after  well  luting  on  the 
cover,  heating  it  carefully  over  a  spirit-lamp  ;  the 
cooled  mass  must  then  be  washed  with  water. 
(Berzelius.) — Protoxide  of  vanadium  is  obtained 
by  acting  on  vanadic  acid  by  heat  and  charcoal,  or 
hydrogen  gas.  Black. — Binoxide  of  vanadium, 
by  heating  to  dull  redness  a  mixture  of  10  parts  of 
the  protoxide  and  12  of  vanadic  acid,  in  an  atmo¬ 
sphere  of  carbonic  acid  gas,  or  out  of  contact  with 
air  and  combustible  matter.  It  is  also  formed  by 
heating  vanadate  of  ammonia  in  close  vessels.  A 
black  powder.  It  is  precipitated  as  a  grayish-white 
hydrate  from  its  solutions,  by  carbonate  of  soda  in 
slight  excess. — Vanadic  acid  (peroxide)  is  orange- 
colored,  scarcely  soluble  in  water,  and  forms,  with 
the  alkaline  bases,  soluble  salts,  called  Vanadates, 
and  with  the  other  bases,  sparingly  soluble  salts. 
All  ol  these  have  an  orange  or  yellow  color.  Va¬ 
nadium  is  distinguished  from  chromium  by  deox¬ 
idizing  substances  giving  a  blue  color  to  solutions 
of  the  former,  but  a  green  one  to  solutions  of  the 
latter. — “  Vanadate  of  ammonia,  mixed  with  solu¬ 
tion  of  galls,  forms  a  black  fluid,  which  is  the  best 
writing  ink  hitherto  known.  The  quantity  of  the 
salt  required  for  this  purpose  is  very  small ;  the 
writing  is  perfectly  black,  and  not  obliterated  by 
alkalis,  acids,  chlorine,  or  other  reagents,  that  at 
the  same  time  will  not  destroy  the  paper.”  (Ure.) 

VAN  SWIETEN’S  DROPS.  A  solution  of 
corrosive  sublimate.  (See  Solution  of  Bichlo¬ 
ride  of  Mercury,  P.  L.) 

VARNISH.  Syn.  Vernis,  (Fr.)  Firniss 


( Ger .)  A  solution  of  resinous  matter,  wffiich,  when 
spread  thin  upon  the  surface  of  a  solid  body,  be¬ 
comes  dry,  and  forms  a  glossy,  transparent  coating, 
impervious  to  air  and  moisture.  Varnishes  may 
be  conveniently  divided  into  two  kinds,  viz.,  spirit 
and  oil  varnishes.  Concentrated  alcohol  is  used 
as  the  solvent  in  the  former,  and  fixed  or  volatile 
oils,  or  mixtures  of  the  two,  for  the  latter.  The 
sp.  gr.  of  alcohol  for  the  purpose  of  making  var¬ 
nishes  should  not  be  greater  than  0-820.  Camphor 
is  often  dissolved  in  it  to  increase  its  solvent  powers. 
The  oil  of  turpentine,  which  is  the  essential  oil 
chiefly  employed,  should  be  pure  and  colorless. 
Pale  drying  linseed  oil  is  the  fixed  oil  generally 
used  for  varnishes,  but  poppy  and  nut  oil  are  also 
occasionally  employed.  Among  the  substances 
which  are  dissolved  in  the  above  menstrua  are, — 
turpentine,  copal ,  mastich,  lac,  elemi,  sandarach, 
anime,  and  amber,  to  impart  body  and  lustre  ; 
benzoin  to  impart  scent ;  gamboge,  turmeric,  saf¬ 
fron,  annotto,  and  Socotrine  aloes,  to  give  a  yel¬ 
low  color ;  dragon's  blood  to  give  a  red  tinge ; 
asphaltum  to  give  a  black  color  and  body  ;  caout¬ 
chouc  to  impart  body,  toughness,  and  elasticity. 

In  the  preparation  of  Spirit  Varnishes,  care 
should  be  taken  to  prevent  the  evaporation  of  the 
alcohol  as  much  as  possible,  and  also  to  preserve 
the  portion  that  evaporates.  On  the  large  scale,  a 
common  still,  mounted  with  its  head  and  connected 
with  a  proper  refrigerator,  should  be  employed.  The 
capital  should  be  furnished  with  a  stuffing-box,  to 
permit  of  the  passage  of  a  vertical  rod,  connected 
with  a  stirrer  at  one  end,  and  a  working  handle  at 
the  other.  The  gum  and  spirit  being  introduced, 
and  the  head  of  the  still  closely  fitted  on  and  luted, 
heat  (preferably  that  of  steam  or  a  water-bath) 
should  be  applied,  and  the  spirit  brought  to  a  boil, 
when  the  heat  should  be  partially  withdrawn,  and 
agitation  continued  till  the  gum  is  dissolved.  The 
spirit  which  has  distilled  over  should  be  then  add¬ 
ed  to  the  varnish,  and,  after  thorough  admixture, 
the  whole  should  be  run  off  through  a  silk  gauze 
sieve  into  stone  jars,  which  should  be  immediately 
corked  down,  and  set  aside  to  clarify.  On  the 
small  scale,  spirit  varnishes  are  best  made  by  ma¬ 
ceration  in  close  bottles.  In  order  to  prevent  the 
agglutination  of  the  resin,  it  is  often  advantage¬ 
ously  mixed  with  clear  silicious  sand,  or  pounded 
glass,  by  which  the  surface  is  much  increased,  and 
the  solvent  power  of  the  menstruum  promoted. 

In  the  manufacture  of  oil  varnishes,  one  of 
the  most  important  points  is  the  use  of  good  drying 
oil.  Linseed  oil  for  this  purpose  should  be  pale, 
limpid,  brilliant,  scarcely  odorous,  and  mellow  and 
sweet  to  the  taste. — 100  gallons  of  such  oil  are  put 
into  an  iron  or  copper  boiler,  capable  of  holding 
150  gallons,  and  gradually  heated  to  a  gentle  sim¬ 
mer  for  2  hours,  to  expel  moisture  ;  the  sciSn  is 
then  carefully  removed,  and  14  lbs.  of  scale  litharge, 
12  lbs.  of  red  lead,  and  8  lbs.  of  powdered  umber, 
(all  carefully  dried  and  free  from  moisture,)  are 
gradually  sprinkled  in  ;  the  whole  is  then  kept  well 
stirred,  to  prevent  the  driers  sinking  to  the  bottom, 
and  the  boiling  is  continued,  at  a  gentle  heat,  for 
3  hours  longer ;  the  fire  is  next  withdrawn,  and, 
in  24  to  36  hours,  the  scum  is  carefully  removed, 
and  the  clear  supernatant  oil  decanted  from  the 
bottom.  This  forms  the  best  boiled  or  drying  oil. 
Another  method  is  to  heat  a  hogshead  of  the  oil 


VAR 


543 


VAR 


gradually  for  2  hours,  then  to  gently  simmer  it  for 
about  3  hours  longer,  and,  after  removing  the  scum, 
to  add  gradually  1  lb.  of  the  best  calcined  mag¬ 
nesia,  observing  to  mix  it  up  well  with  the  oil,  and 
afterwards  to  continue  the  boiling  pretty  briskly 
for  1  hour,  employing  constant  agitation.  The  fire 
is  then  allowed  to  die  away,  and,  after  24  hours, 
the  oil  is  decanted  as  before.  The  product  is  called 
“  clarified  oil,”  and  requires  to  be  used  with  driers. 
It  should  bo  allowed  to  lie  in  the  cistern  for  2  or  3 
months  to  clarify.  In  the  preparation  of  oil  var¬ 
nishes,  the  “  gum”  is  melted  as  rapidly  as  possible, 
without  discoloring  or  burning  it ;  and  when  com¬ 
pletely  fused,  the  oil,  also  heated  to  nearly  the 
boiling  point,  is  poured  in,  after  which  the  mix¬ 
ture  is  boiled  till  it  appears  perfectly  homogeneous 
and  clear  like  oil,  when  the  heat  is  raised,  and  the 
driers  (if  any  are  to  be  used)  gradually  and  cau¬ 
tiously  scattered  in,  and  the  boiling  continued, 
with  constant  stirring,  for  3  or  4  hours,  or  till  a  lit¬ 
tle  when  cooled  on  a  palette  knife,  feels  strong  and 
stringy  between  the  fingers.  The  whole  is  next 
allowed  to  cool  considerably  ;  but  while  still  quite 
fluid,  the  turpentine,  previously  made  moderately 
hot,  is  cautiously  added,  and  the  whole  thoroughly 
incorporated.  The  varnish  is  then  run  through  a 
filter  or  sieve  into  stone  jars,  cans,  or  other  vessels, 
and  set  aside  to  clarify  by  subsidence.  When  no 
driers  are  used,  the  mixture  of  oil  and  gum  is  boil¬ 
ed  till  it  runs  perfectly  clear,  when  it  is  removed 
from  the  fire,  and,  after  it  has  cooled  a  little,  the 
turpentine  is  added  as  above.  It  is  generally  con¬ 
ceived  that  the  more  perfectly  the  “  gum”  is  fused, 
or  “  run,”  as  it  is  called,  the  greater  and  stronger 
will  be  the  product ;  and  the  longer  the  boiling  of 
the  “  gum”  and  oil  is  continued,  within  modera¬ 
tion,  the  freer  the  varnish  will  work  and  cover 
when  made.  An  excess  of  heat  renders  the  varnish 
“  stringy,”  and  injures  its  flowing  qualities.  For 
pale  varnishes  as  little  heat  as  possible  should  be 
employed  throughout  the  whole  process.  Body 
varnishes  should  contain  1  4  lbs.  ;  carriage,  wain¬ 
scot,  and  mahogany  varnish  1  lb.  ;  and  gold  size, 
and  black  japan,  fully  4  lb.  of  “  gum”  per  gallon, 
besides  the  asphaltum  in  the  latter.  The  use  of 
too  much  driers  injures  the  brilliancy  and  trans¬ 
parency  of  the  varnish.  Copperas  does  not  com¬ 
bine  with  varnish,  but  only  hardens  it ;  sugar  of 
lead  does.  I  am  informed  that  boiling  oil  of  tur¬ 
pentine  combines  very  readily  with  melted  copal, 
and  that  it  is  an  improvement  to  use  it,  either  be¬ 
fore  or  in  conjunction  with  the  oil,  in  the  prepara¬ 
tion  of  copal  varnish  that  is  desired  very  white. 
All  varnishes  require  age  before  use.  Trans,  of 
the  Soc.  of  Arts,  vol.  49 ;  and  Copal,  Amber, 
Caoutchouc. 

*#*  From  the  inflammable  nature  of  the  mate¬ 
rials  of  which  varnishes  are  composed,  their  manu¬ 
facture  should  be  only  carried  on  in  a  detached  i 
building,  that  is  of  little  value,  and  built  of  unin- 1 
flammable  materials.  When  a  pot  of  varnish, 
gum,  or  turpentine,  catches  fire,  it  is  most  readily 
extinguished  by  closely  covering  it  with  a  piece  of 
stout  woollen  carpeting,  which  should  be  always 
kept  ready  for  the  purpose.  . 

t+t  To  give  lustre  to  varnish  after  it  is  laid  on, 
it  is  rubbed\vith  pumice-stone  vers-  finely  powder¬ 
ed,  and  water;  which  being  dried  with  a  r  ot  i, 
the  work  is  afterward  patiently  rubbed  with  an 


oiled  rag  and  tripoli,  till  the  required  polish  is  pro¬ 
duced.  The  surface  is  last  of  all  cleaned  with  soft 
linen  cloths,  cleared  of  all  greasiness  with  powder 
of  starch,  and  rubbed  bright  with  the  palm  of  the 
hand. 

IT  j^IT  In  varnishing,  care  must  be  taken  that 
the  surface  is  free  from  grease,  or  smoke ;  as  un¬ 
less  this  is  the  case,  the  best  oil  or  turpentine  var¬ 
nish  in  the  world  will  not  dry  and  harden.  Old 
articles  are  usually  washed  with  soap  and  water, 
by  the  painters,  before  being  varnished. 

VARNISH,  AMBER.  Prep.  I.  (Pale.)  Am¬ 
ber,  pale  and  transparent,  6  lbs. ;  fuse,  add  hot 
clarified  linseed  oil  2  gallons ;  boil  till  it  strings 
strongly,  cool  a  little,  and  add  oil  of  turpentine  4 
gallons.  Pale  as  copal  varnish  ;  soon  becomes 
very  hard,  and  is  the  most  durable  of  oil  varnishes; 
but  requires  time  before  it  is  fit  for  polishing. 
When  wanted  to  dry  and  harden  quicker,  “  dry¬ 
ing”  oil  may  be  substituted  for  linseed,  or  “  driers” 
may  be  added  during  the  boiling. 

II.  Amber  1  lb. ;  melt,  add  Scio  turpentine  4 
lb. ;  transparent  white  resin  2  oz. ;  hot  linseed  oil 
1  pint ;  and  afterwards  oil  of  turpentine  q.  s. ;  as 
above.  Very  tough. 

III.  (Hard.)  Melted  amber  4  oz. ;  hot  boiled  oil 
1  quart ;  as  before. 

IV.  (Pale.)  Very  pale  and  transparent  amber  4 
oz.  ;  clarified  linseed  oil  and  oil  of  turpentine,  of 
each  1  pint ;  as  before. 

***  Amber  varnish  is  suited  for  all  purposes, 
where  a  very  hard  and  durable  oil  varnish  is  re¬ 
quired.  The  paler  kind  is  superior  to  copal  var¬ 
nish,  and  is  often  mixed  with  the  latter  to  increase 
its  hardness  and  durability.  (See  Amber.) 

VARNISH,  BLACK.  Prep.  I.  (Black  am- 
her  varnish.)  Amber  1  lb. ;  fuse,  add  hot  drying 
oil  4  pint ;  powdered  black  rosin,  and  asphaltum, 
(Naples,)  of  each  3  oz. ;  when  properly  incorpo¬ 
rated  and  considerably  cooled,  add  oil  of  turpentine 
1  pint.  This  is  the  beautiful  black  varnish  of  the 
coachmakers.  It  is  also  fit  for  metals. 

II.  (Ironwork  black.)  Asphaltum  48  lbs. ;  fuse, 
add  boiled  oil  10  gallons  ;  red  lead  and  litharge,  of 
each  7  lbs. ;  dried  and  powdered  white  copperas  3 
lbs. ;  boil  for  2  hours,  then  add  dark  gum  amber 
(fused)  8  lbs. ;  hot  linseed  oil  2  gallons  ;  boil  for  2 
hours  longer,  or  till  a  little  of  the  mass,  when  cool¬ 
ed,  may  be  rolled  into  pills,  then  withdraw  the 
heat,  and  afterwards  thin  down  with  oil  of  turpen¬ 
tine  30  gallons.  Used  for  the  ironwork  of  carriages, 
and  other  nice  purposes. 

III.  (Black  japan.)  Naples  asphaltum  50  lbs. ; 
dark  gum  anime  8  lbs. ;  fuse,  add  linseed  oil  12 
gallons  ;  boil,  add  dark  gum  amber  10  lbs. ;  pre¬ 
viously  fused  and  boiled  with  linseed  oil  2  gallons  ; 
add  the  driers,  and  proceed  as  last.  L  sed  for  wood 
or  metals. 

IV.  (Brunswick  black.)— a.  Foreign  asphaltum 
45  lbs. ;  drying  oil  0  galls. ;  litharge  6  lbs. ;  boil  as 
last,  and  thin  with  25  gallons  of  oil  of  turpentine. 
Used  for  ironwork,  Ac. — b.  Black  pitch  and  gas 
tar  asphaltum,  of  each  25  lbs.  ;  boil  gently  for  o 
hours,  then  add  linseed  oil  8  gallons ;  litharge  and 
red  lead,  of  each  10  lbs.;  boil  as  before,  and  thin 
with  oil  of  turpentine  20  gallons.  Inferior  to  the 
last,  but  cheaper.  (See  Amber  V  arxish.) 

VARNISH,  BODY.  Prep.  I.  I .m«st  African 
copal  8  lbs. ;  fuse  carefully,  add  clarified  oil  2  gal- 


VAR 


544 


VAR 


Ions  ;  boil  gently  for  4^  hours,  or  till  quite  stringy, 
cool  a  little  and  thin  with  oil  of  turpentine  3|  gal¬ 
lons.  Dries  slowly. 

II.  Pale  gum  copal  8  lbs. ;  clarified  oil  2  gal¬ 
lons  ;  dried  sugar  of  lead  ^  lb. ;  boil  as  before,  then 
add  oil  of  turpentine  3J  gallons,  and  mix  it,  while 
still  hot,  with  the  following  varnish : — 8  lbs.  of  pale 
gum  anime  ;  linseed  oil  2  gallons  ;  dried  white  cop¬ 
peras  $  lb.  ;  boil  as  before,  and  thin  with  oil  of 
turpentine  3^  gallons  ;  the  mixed  varnishes  are  to 
be  immediately  strained  into  the  cans  or  cistern. 
Dries  in  about  6  hours  in  winter,  and  4  hours  in 
summer.  Used  for  the  bodies  of  coaches  and  other 
vehicles. 

VARNISH,  CABINET-MAKERS’.  Prep.  I. 
Very  pale  shellac  5  lbs. ;  mastich  7  oz. ;  alcohol, 
of  90$,  5  or  6  pints  ;  dissolve  in  the  cold  with  fre¬ 
quent  stirring.  Used  for  French  polishing,  &c. 
It  is  always  opaque.  A  similar  varnish,  made 
with  weaker  spirit,  is  used  by  bookbinders  to  var¬ 
nish  morocco  leather  book  covers. 

II.  As  the  last,  but  substitute  wood  naphtha  6 
pints  for  the  alcohol. 

III.  ( Japanner’s  copal  varnish .)  Pale  African 
copal  7  lbs  ;  fuse,  add  clarified  linseed  oil  ^  gallon  ; 
boil  for  5  minutes,  remove  it  into  the  open  air,  add 
boiling  oil  of  turpentine  3  gallons,  mix  well,  strain 
it  into  the  cistern,  and  cover  it  up  immediately. 
Used  to  varnish  furniture,  and  by  japanners, 
coachmakers,  &c.  Dries  in  15  minutes,  and  may 
be  polished  as  soon  as  hard.  (See  French  Polish.) 

VARNISH,  CARRIAGE.  I.  (Spirit.)  San- 
darach  19  oz. ;  pale  shellac  9  J  oz. ;  very  pale  trans¬ 
parent  rosin,  12J  oz. ;  turpentine  18  oz. ;  alcohol, 
at  85$,  5  pints  ;  dissolve.  Used  for  the  internal 
parts  of  carriages,  &c.  Dries  in  10  minutes  or 
less. 

II.  ( Best  Pale.)  Pale  African  copal  8  lbs. ;  fuse, 
add  clarified  linseed  oil  2J  gallons  ;  boil  till  very 
stringy,  then  add  dried  copperas  and  litharge,  of 
each  4  lb. ;  boil  as  before  directed,  thin  with  oil  of 
turpentine  5^  gallons,  mix  while  hot  with  the  fol¬ 
lowing  varnish,  and  immediately  strain  the  mix¬ 
ture  into  a  covered  vessel : — Gum  anime  8  lbs. ; 
clarified  linseed  oil  2J  gallons;  dried  sugar  of  lead 
and  litharge,  of  each  4  lb-  ;  boil  as  before,  thin 
with  oil  of  turpentine  5J  gallons,  and  mix  it  while 
hot  with  the  last  varnish  as  above  directed.  Dries 
in  4  hours  in  summer  and  6  in  winter.  Used  for 
the  wheels,  springs,  and  carriage  parts  of  coaches, 
and  other  vehicles,  and  by  house  painters,  decora¬ 
tors,  &c.,  who  want  a  strong,  quick-drying,  and 
durable  varnish. 

III.  ( Second  Quality.)  Sorted  gum  anime  8 
lbs. ;  clarified  oil  3  gallons  ;  litharge  5  oz. ;  dried 
and  powdered  sugar  of  lead  and  white  copperas, 
of  each  4  oz.  ;  boil  as  last  and  thin  with  oil  of  tur¬ 
pentine  5J  gallons. 

VARNISH,  COPAL.  Prep. — 1.  ( Turpentine .) 
Oil  of  turpentine  1  pint ;  set  the  bottle  in  a  water 
bath,  and  add  in  small  portions  at  a  time,  3  oz.  of 
powdered  copal  that  has  been  previously  melted 
by  a  gentle  heat,  and  dropped  into  water  ;  in  a 
few  days  decant  the  clear.  Dries  slowly,  but  is 
very  pale  and  durable.  Used  for  pictures,  &c. 

II.  (Oil.)  Pale  hard  copal  2  lbs. ;  fuse,  add  hot 
drying  oil  1  pint ;  boil  as  before  directed,  and  thin 
with  oil  of  turpentine  3  pints,  or  q.  s.  Very  pale. 
Dries  hard  in  12  to  24  hours. 


III.  Clearest  and  palest  African  copal  8  lbs. ; 
fuse,  add  hot  and  pale  drying  oil  2  gallons  ;  boil 
till  it  strings  strongly,  cool  a  little,  and  thin  with 
hot  rectified  oil  of  turpentine  3  gallons,  and  imme¬ 
diately  strain  into  the  store  can.  Very  fine.  Both 
the  above  are  used  for  pictures. 

IV.  (Spirit.)  Coarsely-powdered  copal  and 
glass,  of  each  4  oz.  ;  alcohol,  of  90$,  1  pint :  cam¬ 
phor  4  oz. ;  heat  it  in  a  water-bath  so  that  the 
bubbles  may  be  counted  as  they  rise,  observing  fre¬ 
quently  to  stir  the  mixture  ;  when  cold  decant  the 
clear.  Used  for  pictures. 

V.  Copal  melted  and  dropped  into  water  3  oz. ; 
gum  sandarach  6  oz. ;  mastich  and  Chio  turpentine, 
of  each  2^  oz.  ;  powdered  glass  4  oz. ;  alcohol,  of 
85$,  1  quart ;  dissolve  by  a  gentle  heat.  Used  for 
metal  chairs,  &c. 

***  All  copal  varnishes  are  hard  and  durable, 
though  less  so  than  those  made  of  amber,  but  they 
have  the  advantage  over  the  latter  of  being  paler. 
They  are  applied  on  coaches,  pictures,  polished 
metal,  wood,  and  other  objects  requiring  good 
durable  varnish.  (See  Body  and  Carriage  Var¬ 
nishes,  and  Copal.) 

VARNISH,  CRYSTAL.  Prep.  I.  Genuine 
pale  Canada,  balsam  and  rectified  oil  of  turpentine, 
equal  parts  ;  mix,  place  the  bottle  in  warm  water, 
agitate  well,  set  it  aside,  in  a  moderately  warm 
place,  and  in  a  week  pour  off  the  clear.  Used  for 
maps,  prints,  drawings,  and  other  articles  of  paper, 
and  also  to  prepare  tracing  paper,  and  to  transfer 
engravings. 

II.  Mastich  3  oz. ;  alcohol  1  pint ;  dissolve. 
Used  to  fix  pencil  drawings. 

VARNISH,  ETCHING.  Prep.  I.  (Lawrence.) 
White  wax  2  oz. ;  black  and  Burgundy  pitch,  of 
each  \  oz. ;  melt  together,  add  by  degrees  pow¬ 
dered  asphaltum  2  oz.,  and  boil  till  a  drop  taken 
out  on  a  plate  will  break  when  cold  by  being  bent 
double  2  or  3  times  between  the  fingers ;  it  must 
then  be  poured  into  warm  water  and  made  into 
small  balls  for  use. 

II.  (Callofs  Hard  Vbrnish.  Florentine  do.) 
Linseed  oil  and  mastich,  of  each  4  oz. ;  melt  to¬ 
gether. 

III.  (Callot’s  Soft  Varnish.)  Linseed  oil  4  oz. ; 
gum  benzoin  and  white  wax,  of  each  £  oz. ;  boil  to 
two-thirds. 

VARNISH,  FURNITURE.  Prep.  White 
wax  6  oz. ;  oil  of  turpentine  1  pint ;  dissolve  by  a 
gentle  heat.  Used  to  polish  wood  by  friction. 
(See  Cabinet-makers’  and  Copal  Varnishes.) 

VARNISH,  FLEXIBLE.  Prep.— 1.  Indian 
rubber  in  shavings  1  oz. ;  mineral  naphtha  2  lbs. ; 
digest  at  a  gentle  heat  in  a  close  vessel  till  dissolved, 
and  strain. — 2.  Indian  rubber  1  oz. ;  drying  oil  1 
quart ;  dissolve  by  as  little  heat  as  possible,  em¬ 
ploying  constant  stirring,  then  strain.  3.  Linseed 
oil  1  gallon  ;  dried  white  copperas  and  sugar  of 
lead,  of  each  3  oz. ;  litharge  8  oz. ;  boil  with  con¬ 
stant  agitation  till  it  strings  well,  then  cool  slowly 
and  decant  the  clear.  If  too  thick,  thin  it  with 
quick-drying  linseed  oil.  The  above  are  used  for 
balloons,  gas  bags,  &c.  (See  Balloon  Varnish 
and  Caoutchouc.) 

VARNISH  FOR  GILDED  ARTICLES. 
Prep.  (Watin.)  Gum  lac  in  grains,  gamboge, 
dragon’s  blood,  and  annotto,  of  each  12J  oz. ;  saf¬ 
fron  34  oz.  ;  each  resin  must  be  dissolved  separate- 


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ly  in  5  pints  of  alcohol  of  90§,  and  two  separate 
tinctures  must  be  made  with  the  dragon’s  blood 
and  annotto  in  a  like  quantity  of  spirit,  and  a 
proper  proportion  of  each  mixed  together  to  pro¬ 
duce  the  required  shade. 

VARNISH,  ITALIAN.  jPrep.— 1.  Boil  Scio 
turpentine  till  brittle,  powder,  and  dissolve  in  oil  of 
turpentine. — 2.  Canada  balsam  and  clear  white 
rosin,  of  each  6  oz. ;  oil  of  turpentine  I  quart ;  dis¬ 
solve.  Used  for  prints,  Ac. 

VARNISH,  LAC.  Prep. — 1.  Seed  lac  8  oz. ; 
alcohol  1  quart ;  digest  in  a  close  vessel  in  a  warm 
situation  for  3  or  4  days,  then  decant  and  strain. — 
2.  Substitute  lac  bleached  by  chlorine  for  seed  lac. 
Both  are  very  tough,  hard,  and  durable  ;  the  last 
almost  colorless.  Used  for  pictures,  metal,  wood, 
or  leather. 

VARNISH,  LAC.  Syn.  Lacquer.  Prep.  I. 
Seed  lac  3  oz.  ;  turmeric  1  oz. ;  dragon’s  blood  \ 
oz. ;  alcohol  1  pint ;  digest  for  a  week,  frequently 
shaking,  decant  and  filter.  Deep  gold  colored. 

II.  Ground  turmeric  1  lb.;  gamboge  oz. ; 
gum  sandarach  3^  lbs. ;  shellac  J  lb. ;  all  in  pow¬ 
der  :  rectified  spirit  of  wine  2  gallons  ;  dissolve, 
strain,  and  add  turpentine  varnish  1  pint.  Gold 
colored. 

III.  Spanish  annotto  3  lbs. ;  dragon’s  blood  1 
lb. ;  gum  sandarach  3^  lbs. ;  rectified  spirit  2  gal¬ 
lons  ;  turpentine  varnish  I  quart ;  dissolve  and 
mix  as  the  last.  Red  colored. 

IV.  Gamboge  cut  small  1  oz. ;  Cape  aloes  cut 
small  3  oz. ;  pale  shellac  1  lb. ;  rectified  spirit  2 
gallons  ;  as  the  last.  Pale  brass  colored. 

V.  Seed  lac,  dragon’s  blood,  annotto,  and  gam¬ 
boge,  of  each  4  lb. ;  saffron  1  oz. ;  rectified  spirit 
of  wine  5  quarts  ;  as  last. 

***  Lacquers  are  used  upon  polished  metals 
and  wood  to  impart  the  appearance  of  gold.  As 
they  are  wanted  of  different  depths  and  shades  of 
color,  it  is  best  to  keep  a  concentrated  solution  of 
each  coloring  ingredient  ready,  so  that  it  may  at 
any  time  be  added  to  produce  any  desired  tint. 

VARNISH,  MAHOGANY.  Prep.  Sorted  gum 
anime  8  lbs.;  clarified  oil  3  gallons;  litharge  and 
powdered  dried  sugar  of  lead,  of  each  i  lb. ;  boil 
till  it  strings  well,  then  cool  a  little,  thin  with  oil 
of  turpentine  5£  gallons,  and  strain. 

VARNISH,  MASTICH.  Syn.  Picture  Var¬ 
nish.  Turpentine  Varnish.  Prep. — 1.  (Fine.) 
Very  pale  and  picked  gum  mastich,  5  lbs. ;  glass 
pounded  as  small  as  barley,  and  well  washed  and 
dried,  2$  lbs. ;  rectified  turpentine  2  gallons  ;  put 
them  into  a  clean  4  gallon  stone  or  tin  bottle,  bung 
down  securely,  and  keep  rolling  it  backwards  and 
forwards  pretty  smartly  on  a  counter  or  any  other 
solid  place  for  at  least  4  hours  ;  when,  if  the  gum  is 
all  dissolved,  the  varnish  may  be  decanted,  strain¬ 
ed  through  muslin  into  another  bottle,  and  allowed 
to  settle.  It  should  be  kept  for  6  or  9  months  be¬ 
fore  use,  as  it  thereby  gets  both  tougher  and 
clearer. 

II.  ( Second  Quality.)  Mastich  8  lbs.  ;  turpen¬ 
tine  4  gallons  ;  dissolve  by  a  gentle  heat,  and  add 
pale  turpentine  varnish  i  gallon. 

III.  Gum  mastich  6  oz. ;  oil  of  turpentine  1 

quart ;  dissolve.  .  . 

***  Mastich  varnish  is  used  for  pictures,  Ac. , 
when  good,  it  is  tough,  hard,  brilliant,  and  color- 
less.  Should  it  get  “  chilled;'  1  lb.  of  well-washed 
69 


silicious  sand  should  be  made  moderately  hot,  and 
added  to  each  gallon,  which  must  then  be  well 
agitated  for  5  minutes,  and  afterwards  allowed  to 
settle. 

VARNISH,  OAK.  Prep. — 1.  Clear  pale  rosin, 
34  lbs. ;  oil  of  turpentine  1  gallon ;  dissolve. — 2. 
Clear  Venice  turpentine  4  lbs. ;  oil  of  turpentine  5 
lbs. ;  mix.  Both  are  good  common  varnishes  for 
wood  or  metal. 

VARNISH,  OIL.  Prep — 1.  Rosin  3  lbs. ; 
melt,  add  Venice  turpentine  2  lbs. ;  pale  drying 
oil  1  gallon  ;  cool  a  little  and  thin  with  oil  of 
turpentine  1  quart. — 2.  Rosin  3  lbs.  ;  drying  oil  J 
gallon  ;  melt  and  thin  with  oil  of  turpentine  2 
quarts.  Both  the  above  are  good  varnishes  for 
common  work. 

VARNISH,  PICTURE.  Several  varnishes 
are  called  by  this  name.  Pale  copal  or  mastich 
varnish  is  generally  used  for  oil  paintings,  and 
crystal,  white  hard  spirit,  or  mastich  varnish,  for 
water-color  drawings  on  paper. 

VARNISH,  SPIRIT.  Prep.  L  ( Brown 
Hard.) — a.  Sandarach  4  oz. ;  pale  seed  lac  2  oz. ; 
elemi  (true)  1  oz. ;  alcohol  1  quart ;  digest  with 
agitation  till  dissolved,  then  add  Venice  turpentine 
2  oz. — b.  Gum  sandarach  3  lbs. ;  shellac  2  lbs. ; 
rectified  spirit,  (65  over  proof,)  2  gallons  ;  dis¬ 
solve,  add  turpentine  varnish  1  quart ;  agitate 
well  and  strain.  Very  fine. — c.  Seed  lac  and 
yellow  resin,  of  each  lbs. ;  rectified  spirit  2 
gallons. 

II.  (White  Hard.)  a.  Gum  sandarach  5  lbs. ; 
camphor  1  oz. ;  rectified  spirit  (65  over  proof)  2 
gallons  ;  washed  and  dried  coarsely-pounded  glass 
2  lbs.';  proceed  as  in  making  mastich  varnish ; 
when  strained  add  1  quart  of  very  pale  turpentine 
varnish.  Very  fine. — b.  Picked  mastich  and 
coarsely-ground  glass,  of  each,  4  oz. ;  sandarach 
and  pale  clear  Venice  turpentine,  of  each  3  oz. ; 
alcohol  2  lbs. ;  as  last. — c.  Gum  sandarach  1  lb. ; 
clear  Strasburgh  turpentine  6  oz. ;  rectified  spirit 
(65  over  proof)  3  pints ;  dissolve. — d.  Mastich  in 
tears  2  oz. ;  sandarach  8  oz.  ;  gum  elemi  1  oz. ; 
Strasburgh  or  Scio  turpentine  (genuine)  4  oz.  ; 
rectified  spirit  (65  o.  p.)  1  quart.  Used  on  metals, 
Ac.  Polishes  well. 

III.  (Soft  Brilliant.)  Sandarach  6  oz. ;  elemi 
(genuine)  4  oz. ;  anime  1  oz. ;  camphor  i  oz. ; 
rectified  spirit  1  quart ;  as  before. 

%*  The  above  spirit  varnishes  are  chiefly  ap¬ 
plied  to  objects  of  the  toilette,  as  work-boxes, 
card-cases,  Ac.,  but  are  also  suitable  to  other 
articles,  whether  of  paper,  wood,  linen,  or  metal, 
that  require  a  brilliant  and  quick-drying  varnish. 
They  mostly  dry  almost  as  soon  as  applied,  and 
are  usually  hard  enough  to  polish  in  24  hours. 
Spirit  varnishes  are  less  durable  and  more  liable 
to  crack  than  oil  varnishes. 

VARNISH,  STOPPING  OUT.  Syn.  Petit 
Vkrnis.  Prep.  Lampblack  made  into  a  pasto 
with  turpentine.  Used  by  engravers. 

VARNISH,  TRANSFER-  Syn.  Mordant. 
Prep.  Mastich  in  tears  6^  oz. ;  rosin  12 i  oz. ; 
pale  Venice  turpentine  (genuine)  and  sandarach,  of 
each  25  oz. ;  alcohol  5  pints ;  dissolve  as  before. 
Used  for  fixing  engravings  or  lithographs  on  wood, 
and  for  gilding,  silvering,  Ac.  (See  Ciustal 

Varnish.)  „  „  ..  .  , 

VARNISH,  TURPENTINE.  Prep.  Mastich 


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546 


VEG 


in  tears  12  oz. ;  pounded  glass  5  oz. ;  camphor  ^ 
oz.  ;  oil  of  turpentine  1  quart ;  digest  with  agita¬ 
tion  till  dissolved,  then  add  Venice  turpentine 
(pure)  1^  oz. ;  previously  liquefied  •  by  a  gentle 
heat,  mix  well,  and  the  next  day  decant.  Very 
fine.  Used  for  paintings.  See  Mastich. 

VARNISH,  WAINSCOT.  The  same  as 
mahogany  varnish,  but  using  paler  gum  and  oil. 
(See  Oak  Varnish.) 

VARNISH,  WAX.  Prep.— 1.  (Milk  of 
Wax.)  White  wax  (pure)  1  lb. ;  melt  with  as 
gentle  a  heat  as  possible,  add  warm  spirit  of  wine, 
sp.  gr.  0-830,  1  pint ;  mix  perfectly,  and  pour  the 
liquid  out  upon  a  cold  porphyry  slab ;  next  grind 
it  with  a  muller  to  a  perfectly  smooth  paste,  with 
the  addition  of  more  spirit  as  required,  put  the 
paste  into  a  marble  mortar,  make  an  emulsion 
with  water  3J  pints,  gradually  added,  and  strain 
through  muslin.  Used  as  a  varnish  for  paintings ; 
when  dry,  a  hot  iron  is  passed  over  it,  or  heat  is 
otherwise  evenly  applied,  so  as  to  fuse  it,  and 
render  it  transparent ;  when  quite  cold  it  is  polish¬ 
ed  with  a  clean  linen  cloth.  The  most  protective 
of  all  varnishes.  Many  ancient  paintings  owe 
their  freshness  at  the  present  day  to  this  varnish. 
Also  used  for  furniture. — 2.  Wax  3  oz. ;  oil  of 
turpentine  1  quart ;  dissolve  by  a  gentle  heat. 
Used  for  furniture. 

VARNISH,  WHITE.  Prep.  I.  Tender 
copal  7Js  oz. ;  camphor  1  oz. ;  alcohol  of  950,  1 
quart ;  dissolve,  then  add  mastich  2  oz. ;  Venice 
turpentine  1  oz. ;  dissolve  and  strain.  Very  white, 
drying,  and  capable  of  being  polished  when  hard. 
Used  for  toys. 

II.  Sandarach  8  oz. ;  mastich  2  oz. ;  Canada 
balsam  4  oz. ;  alcohol  1  quart.  Used  on  paper, 
wood,  or  linen. 

VEGETABLES.  Vegetabilia,  (P.  L.)  The 
following  general  directions  are  given  in  the  Lon¬ 
don  Pharmacopoeia  for  the  collection  and  preserva¬ 
tion  of  vegetable  substances : 

“Vegetables  are  to  be  gathered  in  dry 
weather,  and  when  no  dew  nor  rain  is  upon 
them  ;  they  are  to  be  collected  every  year,  and 
any  which  shall  have  been  longer  kept,  are  to  be 
thrown  away.  . 

“  Roots,  for  the  most  part,  are  to  be  dug  up  be¬ 
fore  their  stems  or  leaves  shoot  forth. 

“  Barks  are  to  be  collected  at  that  season  in 
which  they  are  more  easily  separated  from  the 
wood.”  Spring  is  the  season  here  alluded  to  ;  as 
at  this  time,  after  the  sap  begins  to  ascend,  the 
bark  is  in  general  very  easily  separated. 

“  Leaves  are  to  be  gathered  after  the  flowers 
have  expanded,  and  before  the  seeds  are  mature. 

“  Flowers  are  to  be  gathered  when  just  open¬ 
ed.”  The  red  rose,  however,  must  be  gathered 
before  the  buds  are  expanded. 

“  Seeds  are  to  be  collected  when  they  are 
ripe,  and  before  they  drop  from  the  plant.  They 
ought  to  be  preserved  in  their  seed-vessels.” 

Pres.  “Vegetables,  soon  after  they  are  gath¬ 
ered,  except  those  which  are  to  be  used  in  the 
recent  state,  are  to  be  lightly  spread  out,  and 
dried  as  quickly  as  possible,  with  a  heat  so  gentle 
that  their  color  will  not  be  altered  ;  and  then  pre¬ 
served  in  proper  situations  or  vessels,  where  the 
light  and  moisture  are  excluded. 

“  Roots,  which  are  required  to  be  preserved 


fresh,  should  be  buried  in  dry  sand.  The  Squill 
bulb,  before  it  is  dried,  is  to  be  denuded  of  the 
arid  coats,  and  cut  transversely  into  thin  slices. 
The  corms  of  colchicum,  dug  up  in  July  or 
August,  should  be  cut  into  thin  transverse  slices, 
dried  without  heat,  or  in  a  very  gentle  heat,  and 
preserved  in  well -stopped  bottles. 

“  Pulpy  Fruits,  if  they  be  unripe,  or  ripe  and 
dried,  are  to  be  placed  in  a  damp  situation  until 
they  become  soft :  then  the  pulp  is  to  be  pressed 
out  through  a  hair  sieve  ;  afterwards  boiled  with  a 
gentle  heat,  frequently  stirring ;  and,  finally,  the 
water  evaporated  in  a  water-bath,  until  the  pulp 
acquires  a  proper  consistence. 

“  Over  the  bruised  pods  of  Cassia  pour  boiling 
water,  so  as  to  wash  out  the  pulp,  which  is  to  be 
first  pressed  through  a  sieve  with  large  holes,  and 
afterwards  through  a  hair  sieve ;  then  dissipate 
the  water  in  a  water-bath,  until  the  pulp  acquires 
a  proper  consistence. 

“  The  Pulp  or  Juice  of  fresh  and  ripe  fruit 
is  to  be  pressed  through  a  sieve  without  boiling  it.” 

“  Gum-Resins  are  to  be  esteemed  the  best, 
which  occur  so  free  from  admixture  as  not  to  re¬ 
quire  purification ;  but,  if  they  appear  less  pure, 
boil  them  in  water  until  they  soften,  and  express 
them  through  a  canvass  cloth  ;  then  let  the  resin¬ 
ous  portion  subside,  and  evaporate  the  effused 
supernatant  liquid  in  a  water-bath,  adding  towards 
the  end  the  resinous  part,  and  mixing  it  well  into 
one  mass  with  the  gummy  part.  Those  gum- 
resins  that  melt  easily,  may  be  purified  by  en¬ 
closing  them  in  an  ox-bladder,  and  holding  them 
in  boiling  water  (or  steam)  until  they  become  so 
soft  that  they  can  be  separated  from  their  im¬ 
purities  through  a  canvass  cloth,  by  means  of  a 
press.” 

Vegetables  and  tiieir  juices  may  also  be 
preserved  by  heating  in  well-closed  vessels.  The 
substances  to  be  preserved  are  to  be  put  into 
strong  glass  bottles,  with  necks  of  a  proper  size, 
corked  with  the  greatest  care,  luted  with  a  mix¬ 
ture  of  lime  and  soft  cheese,  spread  on  rags,  and 
the  whole  bound  down  with  wires  across  it.  The 
bottles  are  then  placed  in  an  oven,  the  tempera¬ 
ture  of  which  is  cautiously  raised  to  212°,  or  they 
are  enclosed  separately  in  canvass  bags,  and  put 
into  a  copper  of  water,  which  is  gradually  heated 
till  it  boils,  and  thus  kept  for  several  minutes :  the 
whole  is  then  left  to  cool,  and  the  bottles  are 
taken  out  and  carefully  examined  before  they  are 
laid  by,  lest  they  should  have  cracked,  or  the  lute 
given  way.  (See  Fruit,  Milk,  Pickles,  Pre¬ 
serving,  Putrefaction,  Vegetable  Juices,  Ve¬ 
getables  for  distillation,  &c.) 

***  The  generality  of  vegetable  substances  that 
exercise  no  very  marked  action  on  the  human 
frame,  may  be  taken  in  powder,  in  doses  of  a 
drachm,  night  and  morning  ;  or  an  ounce,  or  q. 
8.  to  impart  a  moderately  strong  taste  or  color 
may  be  infused,  or  boiled  in  1  pint  of  water,  and  a 
wine-glassful  or  thereabouts,  taken  2  or  3  times  a 
day. 

VEGETABLES  FOR  DISTILLATION. 
The  Dublin  College  states  that  “  herbs  and  flow¬ 
ers  from  which  oils  and  distilled  ivaters  are  to  be 
obtained,  should  be  dried  as  soon  as  they  are  col¬ 
lected.”  This  method,  however  much  recom¬ 
mended  by  authority  or  common  usage,  is  vastly 


YEG 


547 


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inferior  to  the  plan  adopted  by  the  large  perfumers 
and  many  of  the  wholesale  druggists,  which  con¬ 
sists  in  preserving  the  flowers  and  herbs  by  means 
of  common  salt.  The  objection  which  is  raised 
against  the  use  of  fresh  aromatic  plants  is  thus  ob¬ 
viated,  while  the  odors  of  the  products  of  distilla¬ 
tion  are  rendered  fully  equal  or  superior  to  those 
obtained  from  the  dried  plant,  fruit,  or  flowers, 
without  the  great  loss  and  trouble  attending  the 
drying  and  preserving  of  them.  Besides,  many 
aromatic  and  odorous  substances  almost  entirely 
lose  their  properties  by  drying  ;  while  most  of  them 
yield  more  oil,  and  that  of  a  finer  quality,  in  the 
fresh  than  in  the  dried  state.  The  odor  of  roses, 
elder  flowers,  and  a  variety  of  others,  are  vastly 
improved  by  this  treatment,  and  these  flowers  may 
thus  be  preserved  with  ease  and  safety  from  sea¬ 
son  to  season,  or  even  longer,  if  required.  The 
process  simply  consists  in  intimately  mixing  the 
flowers,  or  other  vegetables,  soon  after  being  gath¬ 
ered,  with  about  \  their  weight,  or  less,  of  good 
dry  salt,  and  ramming  down  the  mixture  as  tight¬ 
ly  as  possible  into  strong  casks.  The  casks  should 
then  be  immediately  placed  in  a  cold  cellar,  and 
covered  with  boards,  on  which  heavy  weights 
should  be  put  to  keep  the  mass  light  and  close. 

VEGETABLE  JUICES,  (EXPRESSED.) 
The  juices  of  plants  are  obtained  by  bruising  the 
fresh  leaves  in  a  marble  mortar,  or  in  a  mill,  and 
expressing  the  juice,  which,  after  defecation  for 
some  hours  in  a  cool  situation,  is  either  filtered 
through  paper,  or  strained  after  coagulating  its  al¬ 
buminous  matter  by  heat.  Some  plants  require 
the  addition  of  £  of  water  before  pressing.  The 
expression  of  the  juice  of  lemons,  oranges,  quinces, 
&c.,  is  facilitated  by  previously  mixing  the  pulp 
with  clean  chopped  straw.  Buckthorn  berries, 
mulberries,  &e.,  after  being  crushed  between  the 
hands,  are  left  3  or  4  days  to  undergo  a  slight  fer¬ 
mentation,  before  pressing.  A  very  powerful 
screw  press  is  required  for  this  purpose.  The  pres¬ 
ervation  of  the  juices  of  tho  narcotic  plants,  and 
some  other  vegetables,  has  lately  assumed  consid¬ 
erable  interest,  from  these  preparations  having 
been  proposed  as  substitutes  for  the  common  tinc¬ 
tures.  It  appears  that  the  juice  of  young  plants 
just  coming  into  flower,  yields  only  §  the  amount 
of  extract  which  may  be  obtained  from  the  same 
quantity  of  juice  expressed  from  the  matured  plant, 
or  when  the  flowers  are  fully  blown,  and  the 
strength  of  the  product  is  also  inferior.  The  leaves 
alone  should  be  preferably  employed,  and  should 
be  exclusively  of  the  second  year's  growth,  when 
the  plants  are  biennials.  (Squire.)  Vegetable 
juices  preserved  with  alcohol,  ( preserved  vegeta¬ 
ble  juices,  Sued  alcoholati,  Alcoholatures ,)  are 
prepared  as  follows : — 

I.  (Bentley.)  Bruise  the  leaves  in  a  marble  mor¬ 
tar,  (on  the  large  scale,  in  a  mill,)  and  submit  them 
to  the  action  of  a  powerful  press  ;  allow  the  juice 
to  remain  for  24  hours  in  a  cold  place,  then  decant 
the  clear  portion  from  the  feculence,  add  4  part  by 
measure  of  rectified  spirit,  (56  over  proof,)  agitate, 
and  in  24  hours  again  decant  the  clear,  and  filter 
it  through  paper.  Keeps  well  under  ordinary  cir¬ 
cumstances. 

II.  (Squire.)  As  the  last,  but  adding  to  the  de¬ 
canted  juice  one-half  its  volume  of  rectified  spirit. 
Keeps  as  well  as  the  corresponding  tinctures. 


III.  (Gieseke.)  As  the  last,  but  using  only  one- 

fifth  rectified  spirit.  * 

IV.  To  the  clear  depurated  juice,  add  one-for¬ 
tieth  part  by  weight  of  alcohol,  in  24  hours  filter, 
cork  down  close,  and  preserve  the  bottle  sunk  up 
to  its  neck  in  sand,  in  a  cool  cellar. 

Remarks.  The  juices  preserved  by  Mr.  Bentley, 
or  after  his  method,  are  now  those  generally  em¬ 
ployed  and  approved  of  by  the  profession,  as  may 
be  seen  from  the  numerous  testimonials  from  the 
leading  medical  authorities  in  their  favor.  These 
preparations  have  been  extensively  tried,  and  in 
no  instance  have  they  failed  in  producing  the  most 
decided  and  characteristic  effects  of  the  plants 
from  which  they  are  prepared.  At  a  moderate 
temperature  they  will  keep  any  length  of  time. 
Occasionally  there  is  a  slight  tendency  to  deposhe, 
but  the  sediment  has  been  carefully  examined  and 
found  not  to  contain  any  of  the  medicinal  virtues 
of  the  plant.  They  are  confidently  recommended 
by  Mr.  Bentley  as  being  superior  to  most  other 
preparations  of  the  like  nature,  from  containing 
less  spirit.  The  commencing  dose  of  the  narcotic 
juices  is  about  5  drops.  ***  In  the  above  man¬ 
ner  are  prepared  the  preserved  juices  of  aconite, 
belladonna,  colcliicum,  (conns,)  hemlock,  henbane, 
foxglove,  elaterium,  lactuca  virosa,  taraxacum, 

VEGETATION,  METALLIC.  Prep.  1. 
( Tin  Tree.)  Muriate  of  tin  3  drs. ;  nitric  acid  10 
to  15  drops ;  distilled  or  rain  water  1  pint ;  dis¬ 
solve  in  a  white  glass  bottle,  and  hang  in  it  by  a 
thread,  a  small  rod  of  zinc. 

II.  ( Lead  Tree.  Arbor  Saturni.)  Sugar  of  lead 
1  oz. ;  distilled  water  1  4  pint ;  acetic  acid  2  drops  ; 
dissolve,  and  suspend  a  piece  of  zinc  in  it,  as  be¬ 
fore.  Less  lustrous  and  beautiful  than  the  last. 

III.  (> Silver  Tree.  Arbor  Dianae.)  Nitrate  of 
silver  20  grs. ;  water  1  oz. ;  dissolve  in  a  vial,  and 
add  about  4  dr.  of  mercury.  Very  brilliant  and 
beautiful. 

In  the  above  experiments,  the  metals  are 
precipitated  in  an  arborescent  form.  It  is  curious 
to  observe  the  laininiE  shoot  out,  as  it  were,  from 
nothing,  assuming  forms  resembling  real  vegeta¬ 
tion.  This  phenomenon  seems  to  result  from  a 
galvanic  action  being  set  up  between  tho  liquid 
and  the  metals. 

VELVET  PAINTING.  Any  of  the  ordinary 
non-corrosive  pigments  or  liquid  colors,  thickened 
with  a  little  gum,  may  be  employed  in  this  art ; 
preference  being,  however,  given  to  those  that  pos¬ 
sess  the  greatest  brilliancy,  and  which  dry  without 
spreading. 

VENTILATION.  It  is  essential  to  health 
that  the  habitations  occupied  by  us  should  be  free 
of  impure  air  and  all  noxious  vapors.  I  he  first 
step  towards  this  end  is  to  effect  and  maintain  a 
liberal  circulation  of  fresh  air,  either  by  ventila¬ 
tors,  or  by  regularly  opening  the  windows  for 
stated  daily  periods.  The  kindling  of  fires  also 
promotes  the  circulation  of  atmospheric  currents. 
Noxious  effluvia  may  be  most  effectually  removed 
by  occasional  sprinklings  of  a  solution  of  chloride 
of  lime  upon  the  floors  and  walls,  the  windows  be¬ 
ing  kept  open  the  while.  It  is  always  propel,  also, 
that  an  infected  house  should  be  whitewashed 
Lives  are  sometimes  lost  by  sleeping  in  a  close 
room  in  which  charcoal  is  burning,  the  person  in 


VER 


548 


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this  case  being  stifled  with  the  noxious  gas.  We 
advise  that  every  sleeping  apartment  should  be 
well  ventilated,  and  that  no  one  should  go  to  bed 
with  charcoal  burning  in  the  grate  or  stove.  (See 
Disinfectants,  Fumigation,  &c.) 

VERATRINE.  Syn.  Veratria,  (P.  L.  &  E.) 
Veratrina.  Sabadillin.  A  vegetable  alkali, 
discovered  by  Pelletier  and  Caventou  in  the  seeds 
of  veratrum  sabadiila,  (asagraea  offlcinalis,)  in  mea¬ 
dow  saffron,  and  white  hellebore.  Prep.  (P.  L.) 
Boil  sabadiila  seeds  lb.  ij  with  rectified  spirit  1  gal¬ 
lon  for  an  hour,  in  a  retort  with  a  receiver  fitted 
to  it,  decant  the  solution,  boil  the  residue  with  an¬ 
other  gallon  of  spirit  and  that  which  has  distilled, 
pour  off  the  liquor,  and  boil  with  fresh  spirit  a  third 
time  ;  press  the  sabadiila,  distil  the  spirit  from  the 
liquors  mixed  and  strained,  evaporate  the  residue 
to  the  consistence  of  an  extract,  boil  this  three  or 
more  times  in  water  acidulated  with  a  little  diluted 
sulphuric  acid,  and  evaporate  the  strained  liquor 
with  a  gentle  heat  to  the  consistence  of  sirup ;  to 
this,  when  cold,  add  magnesia  to  saturation,  assid¬ 
uously  stirring,  then  press  and  wash  two  or  three 
times  ;  next  dry  the  residue,  and  digest  it  two  or 
three  times  in  spirit  with  a  gentle  heat,  and  strain 
as  often ;  distil  off  the  spirit,  boil  what  remains 
with  animal  charcoal  in  water,  acidulated  with 
sulphuric  acid,  for  \  hour,  strain,  well  wash  the 
charcoal,  evaporate  the  liquors  carefully  to  the 
consistence  of  sirup,  precipitate  by  ammonia,  wash, 
and  dry. 

Remarks.  Pure  veratria  is  perfectly  white  ;  but 
as  usually  met  with,  it  has  more  or  less  of  a  brown¬ 
ish  or  grayish  tint.  It  is  odorous,  acrid,  uncrystal- 
lizable,  fusible  at  240°  F.,  scarcely  soluble  in 
water,  sparingly  so  in  ether,  but  freely  soluble  in 
alcohol.  With  the  dilute  acids  it  forms  salts ;  with 
sulphuric  acid  it  strikes  an  intense  red  color.  A 
dilute  acetic  solution  of  veratria  is  precipitated 
white  by  tincture  of  galls  and  by  ammonia,  and  is 
turned  to  a  superb  red  by  strong  sulphuric  acid. 
The  smallest  portion  of  its  powder  causes  violent 
sneezing.  “  As  an  external  application,  it  has  been 
efficaciously  employed  by  Majendie  in  France, 
and  Dr.  Turnbull  in  this  country;  but  the  extrav¬ 
agant  eulogies  of  the  latter  have  not  tended  to  con¬ 
firm  the  reputation  of  the  remedy.  From  6  to  12 
grs.  dissolved  in  f  of  alcohol  as  a  liniment,  or  30 
grs.  mixed  with  3j  of  olive  oil  and  §j  of  lard  as  an 
ointment,  have  been  employed  in  neuralgia,  and 
other  painful  affections,  and  in  gouty  and  rheu¬ 
matic  paralysis.  If  it  be  internally  employed,  the 
dose  should  not  exceed  one-sixteenth  part  of  a 
grain  ;  and  the  action  of  even  this  minute  dose 
should  be  watched.  In  large  doses,  it  is  a  power¬ 
ful  irritant  poison .” 

VERATRIC  ACID.  A  crystalline,  fusible, 
volatile  acid,  soluble  in  alcohol,  slightly  so  in  wa¬ 
ter,  and  insoluble  in  ether,  found  by  Merck  in  the 
seeds  of  sabadiila.  It  is  obtained  by  exhausting 
the  bruised  seed  with  alcohol  and  sulphuric  acid, 
and  precipitating  the  filtered  solution  by  milk  of 
lime  ;  veratrate  of  lime  remains  in  solution.  This 
salt  is  decomposed  by  hydrochloric  acid,  and  the 
veratric  acid  crystallizes. 

VERDIGRIS.  Syn.  Diacetate  of  Copper. 
Subacetate  of  do.  Vert-de-Gris,  (Fr.)  Gruns- 
pan,  (Ger.)  ^Erugo  ;  Cupri  diacetas  impura, 
(P.  L.)  When  this  article  is  of  good  quality,  “  it 


is  partly  dissolved  in  water  ;  and  is  almost  entirely 
soluble  in  liquor  of  ammonia,  and,  with  the  assist¬ 
ance  of  heat,  in  diluted  sulphuric  acid.”  (P.  L.) 
“  Not  above  5§  of  impurity  should  be  left.” 
(P.  E.)  (See  Acetate  of  Copper.  Ant.  See 
Copper.) 

VERDIGRIS,  ENGLISH.  Prep.  I.  Blue 
vitriol  24  lbs. ;  white  vitriol  16  lbs.  ;  sugar  of  lead 
12  lbs. ;  alum  2  lbs.  ;  all  coarsely  powdered  ;  mix, 
and  heat  them  in  a  pot  over  the  fire  till  they  unite 
into  a  mass. 

II.  ( Distilled  or  crystallized.)  Sulphate  of 
copper  12^  lbs.  ;  dissolve  in  water,  and  add  a  so¬ 
lution  of  19  lbs.  of  sugar  of  lead,  or  q.  s. ;  filter, 
evaporate,  and  crystallize.  Both  are  used  as  sub¬ 
stitutes  for  foreign  verdigris. 

VERDITER,  (BLUE.)  Syn.  Refiners’  Ver- 
diter.  Cendres  bleues.  A  blue  pigment,  ob¬ 
tained  by  adding  chalk,  whiting,  or  milk  of  lime, 
to  the  solution  of  copper  in  aquafortis  ;  or  by  tritu¬ 
rating  recently  precipitated  and  still  moist  carbon¬ 
ate  or  oxide  of  copper  with  hydrate  of  lime.  Prep. 
A  quantity  of  whiting,  or  milk  of  lime,  is  put  into 
a  tub,  and  upon  this  the  solution  of  copper  is 
poured.  The  mixture  is  to  be  stirred  every  day 
for  some  hours  together,  till  the  liquor  loses  its 
color.  The  liquor  is  then  to  be  poured  off,  and 
more  solution  of  copper  is  to  be  added.  This  is  to 
be  repeated  till  the  whiting  has  acquired  the  proper 
color.  Then  it  is  to  be  washed  with  water,  spread 
on  large  pieces  of  chalk,  and  dried  in  the  sun. 

Remarks.  The  cupreous  solution  employed  in 
the  above  process,  is  made  by  neutralizing  the  ni¬ 
tric  solution  obtained  from  the  refiners  of  gold  and 
silver,  by  heating  it  along  with  metallic  copper. 
For  the  finest  qualities  of  verditer  the  lime  should 
be  of  the  purest  kind,  and  the  cupreous  precipitate 
should  be  carefully  triturated  with  it,  after  it  is 
nearly  dry,  by  which  a  fine  velvety  color  is  pro¬ 
duced.  The  cendres  bleues  en  pates  of  the  French 
differs  from  the  above  mainly  in  a  solution  of  mu¬ 
riate  of  copper  being  employed,  and  in  the  result¬ 
ing  green  precipitate  being  turned  blue  by  the 
action  of  carbonate  of  potash.  Verditer  is  either 
dried  into  a  powder,  or  used  as  a  water  color  in 
the  moist  state. 

VERDITER,  (GREEN.)  The  process  for 
refiners’  verditer  frequently  miscarries,  and  a  green 
color  is  produced  instead,  of  a  blue.  It  may  also 
be  obtained  by  omitting  the  “  blueing  up”  with 
potash,  mentioned  above. 

VERMICELLI.  This  is  prepared  from  a  stiff 
paste  made  of  a  peculiar,  fine  kind  of  granular 
wheat  flour  called  semoule,  which  is  mixed  up 
with  hot  water,  and,  after  being  well  kneaded,  is 
formed  into  small  ribands,  cylinders,  or  tubes,  by 
being  placed  in  a  vertical  cylinder  press,  the  bot¬ 
tom  of  which  is  filled  with  proper  shaped  holes, 
through  which  it  is  driven  by  the  iron  plate  or 
“  follower”  being  forced  down  by  means  of  a  pow¬ 
erful  screw.  The  pieces  that  protrude  are  broken 
off,  twisted  into  the  desired  shape  upon  paper,  and 
dried.  (See  Macaroni.) 

VERMILION.  Syn.  Factitious  Cinnabar. 
Bisulphuret  of  Mercury.  Prep.  I.  By  subli¬ 
mation. — a.  Mercury  202  parts  ;  sulphur  33  parts ; 
fuse  together  by  a  gentle  heat,  observing  not  to 
allow  the  mass  to  take  fire ;  when  fused,  cover 
over  the  vessel,  cool,  powder,  and  sublime  in  a 


VES 


549 


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close  vessel,  so  placed  in  a  furnace  that  the  flame 
may  freely  circulate  and  play  upon  it  to  about  half 
its  height.  The  heat  should  be  at  first  gradually 
applied,  and  afterwards  augmented  till  the  lower 
part  of  the  subliming  vessel  becomes  red  hot. 
When  cold,  the  sublimate  is  broken  to  pieces, 
ground  along  with  water  to  a  fine  powder,  elutri¬ 
ated,  passed  through  a  sieve,  and  dried.  Prod. 
About  112§  of  the  weight  of  the  mercury  em¬ 
ployed. — b.  By  grinding  170  lbs.  of  quicksilver  and 
50  lbs.  of  brimstone  together,  throwing  the  mixture 
by  ladlefuls  into  heated  earthen  sublimers,  where 
it  takes  fire ;  the  superfluous  sulphur  being  con¬ 
sumed,  the  mouths  of  the  vessels  are  then  covered 
with  tiles,  which  stops  the  conflagration,  and  the 
sublimation  commences,  which  is  continued  until 
the  whole  is  risen  up. 

Remarks.  It  is  said  that  the  rich  tone  of  Chi¬ 
nese  vermilion  may  be  imitated  by  adding  to  the 
materials  1§  of  sulphuret  of  antimony,  and  by  di¬ 
gesting  the  ground  sublimate,  first  in  a  solution  of 
sulphuret  of  potassium,  and  next  in  diluted  muri¬ 
atic  acid,  after  which  it  must  be  well  edulcorated 
with  water,  and  dried. 

Prod.  10  lbs.  for  every  9  lbs.  of  mercury  em¬ 
ployed. 

II.  In  the  humid  way. — a.  (Brunner.)  Pure 
quicksilver  300  parts;  pure  sublimed  sulphur  114 
parts;  triturate  together  for  several  hours  till  a 
perfect  ethiops  is  formed,  and  add  gradually  caus¬ 
tic  potassa  75  parts,  dissolved  in  water  450  parts  ; 
continue  the  trituration  for  some  time,  then  gently 
heat  the  mixture  in  an  iron  vessel,  at  first  con¬ 
stantly  stirring,  but  afterwards  only  from  time  to 
time,  observing  to  keep  the  heat  at  about  113°,  or, 
at  all  events,  under  122°  F.,  and  to  add  fresh  wa¬ 
ter  to  compensate  for  the  portion  evaporated. 
When  the  color  begins  to  redden,  great  caution  is 
requisite  to  preserve  the  mixture  at  the  lower  tem¬ 
perature,  and  to  keep  the  sulphuret  of  mercury 
perfectly  pulverulent ;  as  soon  as  the  color  be¬ 
comes  nearly  fine,  the  process  must  be  conducted 
with  increased  caution,  and  at  a  lower  heat  for 
6ome  hours,  or  till  a  rich  color  is  produced,  when 
the  vermilion  must  be  elutriated  with  water,  to 
separate  any  particles  of  metallic  mercury,  and 
carefully  dried.  Prod.  332  parts  of  vermilion,  equal 
in  brilliancy  to  the  finest  Chinese. 

b.  Mercury  300  parts ;  sulphur  150  do. ;  po¬ 
tassa  152  do. ;  water  450  do. ;  proceed  as  last, 
taking  care  to  keep  the  heat  under  130°.  Prod. 
382  parts.  ***  Vermilion  is  a  beautiful  and  per¬ 
manent  red  pigment,  and  works  and  covers  well 
both  in  oil  and  water.  (See  Bisulphuret  of  Mer¬ 
cury.) 

VESICANTS.  Prep. — 1.  {Vesicant  Taffeta. 
Blistering  Cloth.  Pannus  Vesicatorius.  Spar- 
adrap  Vesicans.)  Distil  off  the  ether  from  a  con¬ 
centrated  ethereal  tincture  of  cantharides,  melt 
the  oily  residue  with  twice  its  weight  of  wax,  and 
spread  it  on  thin  oiled  silk,  (P.  Cod.,)  or  on  cloth 
prepared  with  wax  plaster.* — 2.  ( Blistering  7  is¬ 
sue.  Tela  Vesicatoria.)  Similar  to  the  last. 

3.  {Blistering  paper.  Charta  Vesicatoria.)  As 

*  White  wax  5V'0  5  °l*ve  3'v  5  melt  together, 
and  add  turpentine  Jj.  T  his  plaster  spread  on 
cloth  forms  the  Toile  prepares  d  la  cire  of  the 
French.  (Henry  and  Guibourt.) 


above.— -4.  {Blistering  paper.  Epispastic  do. 
Papier  Epispastique.  Henry  and  Guibourt.) 
White  wax  8  parts  ;  olive  oil  4  parts ;  spermaceti 
3  parts  ;  turpentine,  and  powdered  flies,  of  each  1 
part;  water  10  parts;  boil  slowly  with  constant 
agitation  for  2  hours,  strain  through  flannel,  with¬ 
out  pressure,  and  spread  the  mass  before  it  cools 
on  paper.  ***  All  the  above  are  used  as  substi¬ 
tutes  for  the  ordinary  blistering  plaster. 

VESICATORIN.  Syn.  Cantharidin.  Can- 
tharides-campiior.  The  blistering  principle  of 
Spanish  flies  discovered  by  M.  Robiquet.  Prep. 
1.  Prepare  a  concentrated  tincture  of  cantharides 
by  percolating  the  powder  with  alcohol,  and  aban¬ 
don  it  to  spontaneous  evaporation  ;  the  cantharidin 
slowly  crystallizes,  and  may  be  purified  by  wash¬ 
ing  with  cold  alcohol,  boiling  with  alcohol  and  an¬ 
imal  charcoal,  filtering,  and  again  allowing  the 
solution  to  crystallize. — 2.  Digest  the  aqueous  ex¬ 
tract  of  cantharides  in  alcohol,  filter,  evaporate  to 
dryness,  digest  in  sulphuric  ether,  evaporate,  and 
slightly  wash  the  resulting  crystals  with  cold  alco¬ 
hol.  ***  Micaceous  plates  resembling  spermaceti ; 
fusible,  vaporizable  ;  insoluble  in  water  ;  soluble  in 
ether,  oils,  and  hot  alcohol ;  powerfully  vesicant 
and  poisonous.  Its  vapor,  even  at  ordinary  tem¬ 
peratures,  frequently  produces  temporary  blind¬ 
ness.  The  1-lOOth  part  of  a  grain,  placed  on  a 
piece  of  paper,  and  applied  to  the  edge  of  the 
lower  lip,  caused  small  blisters  in  15  minutes, 
which,  when  rubbed  with  a  little  simple  cerate, 
extended  over  a  large  surface,  and  covered  both 
lips  with  blisters.  (Robiquet.) 

VINEGAR.  Syn.  Acetum,  ( Lat .)  Vina'igre, 
( Fr .)  Essigsaure,  {Ger.)  Vinegar  is  dilute  acetic 
acid,  more  or  less  contaminated  with  gum,  sugar, 
and  other  vegetable  matter. 

The  ordinary  colored  vinegar  consumed  in  Eng¬ 
land  {malt  vinegar  ;  acetum,  F.  L. ;  acetum  Bri- 
tannicum,  British  vinegar,  P.  E.)  is  prepared  from 
malt,  or  a  mixture  of  malt  and  barley,  which  is 
mashed  with  hot  water,  and  the  resulting  wort  is 
fermented  as  in  the  common  process  of  brewing. 
The  liquor  is  then  run  into  barrels,  placed  end¬ 
ways,  tied  over  with  coarse  canvass,  and  arranged 
side  by  side  in  darkened  chambers,  moderately 
heated  by  a  stove,  and  properly  supplied  with  air. 
Hero  it  remains  till  the  acetous  fermentation  is 
nearly  complete,  which  usually  occupies  several 
weeks,  or  even  months.  The  vinegar  is  next  run 
off  into  two  large  tuns,  furnished  with  false  bot¬ 
toms,  on  which  “rape”  (the  pressed  cake  from 
making  domestic  wines,  or  the  green  twigs  or  cut¬ 
tings  of  vines)  is  placed.  One  of  these  vessels  is 
wholly,  and  the  otlier  only  three-fourths  filled. 
The  fermentation  commences  and  proceeds  more 
rapidly  in  the  latter  than  in  the  former  tun,  and 
the  liquor  it  contains  consequently  matures  sooner. 
When  fit  for  sale,  a  portion  of  the  vinegar  is  with¬ 
drawn  from  the  smaller  quantity,  and  its  place 
supplied  with  a  like  quantity  from  the  full  tun, 
and  this  in  its  turn  is  refilled  from  the  barrels  before 
noticed.  This  process  is  carried  on  with  a  number 
of  tuns  at  once,  which  are  all  worked  in  pairs. 
Malt  vinegar  was  formerly  wholly  made  by  placing 
the  wort  in  casks,  loosely  covering  the  bungholes 
with  tiles,  and  exposing  them  to  the  joint  action  of 
sun  and  air  for  several  months,  till  the  acetificat.on 
was  complete.  *«*  The  general  properties  of  this 


YIN 


550 


YIN 


kind  of  vinegar  are  well  known.  Its  pleasant  and 
refreshing  odor  is  derived  from  acetic  acid  and 
acetic  ether.  Its  strength  is  distinguished  by  the 
makers  as  Nos.  18,  20,  22,  24,  the  last  of  which  is 
the  strongest,  and  usually  contains  about  4-60  of 
real  acetic  acid.  Its  density  varies  according  to 
the  quantity  of  foreign  matter  it  contains.  Sp.  gr. 
1-006  to  1-012,  (P.  E. ;)  1-019,  (Phillips  ;)  1-0135 
to  1-0251,  (Thomson.)  This  vinegar  usually  con¬ 
tains  a  small  quantity  of  sulphuric  acid. 

Wine  Vinegar  (vinaigre  d’Orleans,  French  vin¬ 
egar,  acetum  Gallicum,  P.  E.,  acetum  vini,  P.  D.) 
is  prepared  in  wine  countries  by  a  similar  process 
to  that  employed  for  making  malt  vinegar.  That 
prepared  from  white  wine  ( White  Wine  Vinegar ) 
is  most  esteemed.  It  is  purer  and  pleasanter  than 
*  malt  vinegar.  Sp.  gr.  1-014  to  1-022,  (P.  E. ;) 
.1-016,  (Phillips.)  It  usually  contains  from  5  to  60 
of  acetic  acid. 

German,  or  quick  method  of  making  Vinegar. 
We  have  seen  that  acetification  consists  in  the 
mere  oxidation  of  alcohol  in  contact  with  organic 
matter.  This  fact  has  led  to  the  adoption  of  an 
improved  method  of  making  vinegar,  which  con¬ 
sists  in  the  direct  employment  of  dilute  alcohol, 
and  in  vastly  enlarging  the  surface  of  the  liquid 
exposed  to  the  air.  “  This  is  effected  by  causing 
a  mixture  of  1  part  of  alcohol  at  80  per  cent.,  4  to 
6  parts  water,  of  ferment,  honey,  or  extract 
of  malt,  to  trickle  down  through  a  mass  of  beech 
shavings  steeped  in  vinegar,  and  contained  in  a 
vessel  called  a  vinegar  generator  ( essigbilder )  or 
graduation  vessel.  It  is  an  oaken  tub,  narrower  at 
the  bottom  than  at  the  top,  furnished  with  a  loose 
lid  or  cover,  below  which  is  a  perforated  shelf, 
(colander  or  false  bottom,)  having  a  number  of 
small  holes  loosely  filled  with  packthread  about  6 
inches  long,  and  prevented  from  falling  through  by 
a  knot  at  the  upper  end.  The  shelf  is  also  per¬ 
forated  with  four  open  glass  tubes,  as  air  vents, 
each  having  its  ends  projecting  above  and  below 
the  shelf.  The  tub  at  its  lower  part  is  pierced 
with  a  horizontal  row  of  eight  equidistant  round 
holes,  to  admit  atmospheric  air.  One  inch  above 
the  bottom  is  a  syphon-formed  discharge  pipe, 
whose  upper  curvature  stands  one  inch  below  the 
level  of  the  air-holes  in  the  side  of  the  tub.  The 
body  of  the  tub  being  filled  with  beech  chips,  the 
alcoholic  liquor  (first  heated  to  between  75°  and 
83°  F.)  is  placed  on  the  shelf.  It  trickles  slowly 
down  through  the  holes  by  means  of  the  pack¬ 
threads,  diffuses  itself  over  the  chips,  slowly  col¬ 
lects  at  the  bottom  of  the  tub,  and  then  runs  off 
by  the  syphon  pipe.  The  air  enters  by  the  cir¬ 
cumferential  holes,  circulates  freely  through  the 
tub,  and  escapes  by  the  glass  tubes.  As  the  oxy¬ 
gen  is  absorbed,  the  temperature  of  the  liquid  rises 
to  100°  or  104°  F.,  and  remains  stationary  at  that 
point  while  the  action  goes  on  favorably.  The 
liquid  requires  to  be  passed  three  or  four  times 
through  the  cask  before  acetification  is  complete, 
which  is  in  general  effected  in  from  24  to  36  hours.” 
(Pereira,  Mat.  Med.  I.  391-2.)  A  mixture  of  about 
80  gallons  of  water,  9  gallons  of  spirit  of  from  44 
to  45g  Tralles,  and  3  gallons  of  vinegar,  containing 
3-50  of  real  acid,  forming  together  92  gallons,  yields 
on  an  average  an  almost  equal  quantity  of  vinegar, 
from  90  to  91  gallons,  of  the  above-stated  strength. 
(Knopp.) 


Wood  Vinegar  is  obtained  by  the  destructive 
distillation  of  wood  in  iron  cylinders. 

Other  Vinegars. — Cider  Vinegar.  From  cider 
worked  as  malt  vinegar. — Sugar  Vinegar.  Brown 
sugar  4  lbs.  to  each  gallon  of  water  ;  worked  as 
last. — Gooseberry  Vinegar. — From  bruised  goose¬ 
berries  and  brown  sugar  1-J  lbs.  to  each  gallon  of 
water ;  worked  as  last. — Raisin  Vinegar.  From 
the  marc  left  from  making  raisin  wine.  1  cwt.  to 
15  gallons  of  water,  along  with  a  little  yeast ; 
worked  as  malt  vinegar. — Pickling  Vinegar,  (Brit¬ 
ish  white  wine  do.)  As  malt  vinegar,  but  paler 
and  stronger. — Ale  Vinegar,  (alegar,  acetum  cere- 
visite.)  .  From  strong  pale  ale,  worked  upon  fine 
cuttings  or  rape  ;  as  the  last. —  Crystal  Vinegar. 
Pickling  vinegar  1  gallon,  agitated  with  fresh-burnt 
animal  charcoal  for  24  hours,  and  then  decanted 
or  filtered.  Used  for  pickles. — Argol  Vinegar, 
(acetum  ex  tartaro.)  White  argol  or  cream  of  tartar 
lb.  j ;  boiling  water  2  gallons  ;  dissolve,  cool,  add 
proof  spirit  3  pints,  and  keep  it  lightly  covered  in  a 
warm  place  till  ripe.  White  and  pleasant. — Ger¬ 
man  household  Vinegar.  Soft  water  7^  gallons  ; 
honey  or  brown  sugar  2  lbs. ;  cream  of  tartar  2 
oz. ;  corn  spirit  1  gallon  ;  as  last. 

***  See  Acetic  Acid,  Acetification,  Ace- 
tometry,  Fermentation,  and  Pyroligneous  Acid. 

VINEGAR,  AROMATIC.  Syn.  Aromatic 
Spirit  of  Vinegar.  Acetum  aromaticum.  Prep. 

I.  (P.  Cod.)  Acetic  acid  §xx  ;  camphor  §ij  ;  oil  of 
cloves  3ss  ;  oils  of  cinnamon  and  lavender,  of  each 
9  drops  ;  mix. 

II.  ( Aculum  aceticum  aromaticum,  P.  E.) 
Rosemary  and  origanum,  dried,  of  each  jjj  dried 
lavender  ^ss  ;  bruised  cloves  3ss  ;  acetic  acid  1^ 
pints  ;  digest  a  week,  press,  and  filter.  This  wants 
the  addition  of  about  §iiss  of  camphor. 

III.  (Henry's.)  Glacial  acetic  acid  strongly 
scented  with  the  oils  of  cloves,  lavender,  rosemary, 
and  calamus  aromaticus,  to  which  camphor  is  add¬ 
ed.  This  is  the  formula  adopted  at  Apothecaries’ 
Halh 

IV.  Glacial  acetic  acid  1  lb. ;  oil  of  cloves  3j ; 
oil  of  rosemary  3ij ;  oils  of  bergamotte  and  cinna¬ 
mon,  of  each  3ss  ;  oil  of  pimento  24  grs. ;  oil  of 
lavender  3j  ;  neroli  10  drops  ;  camphor  §j ;  alco¬ 
hol  ^ss  ;  mix.  Very  fine. 

V.  ( Extemporaneous .)  Acetate  of  potash  (dry) 

3j  ;  oil  of  vitriol  20  drops ;  oils  of  lemons  and 
cloves,  of  each  3  drops.  Aromatic  vinegar  is 

used  as  a  pungent  and  refreshing  perfume  in  faint¬ 
ness,  &c.  For  this  purpose  it  is  usually  dropped 
on  a  small  piece  of  sponge  placed  in  a  stoppered 
bottle  or  a  vinaigrette.  It  is  corrosive,  and  should 
be  therefore  kept  from  contact  with  the  skin  and 
clothes. 

VINEGAR,  THE  CAMP.  Prep.  Sliced  gar¬ 
lic  8  oz. ;  Cayenne  pepper,  soy,  and  walnut  ketch¬ 
up,  of  each  4  oz. ;  36  chopped  anchovies  ;  vinegar 
1  gallon  ;  powdered  cochineal  ^  oz. ;  macerate  for 
1  month,  and  strain. 

VINEGAR,  CAMPHORATED.  Syn.  Aci- 
dum  aceticum  cAMPiioRATUM.  Prep.  (P.  E.)  Con¬ 
centrated  acetic  acid  f^viss;  camphor  §ss ;  dis¬ 
solve.  Used  as  aromatic  vinegar. 

V I N  E  G  A  R  OF  C ANTH ARID E S.  Syn. 
Acetum  Cantiiaridis,  (P.  L.  &  E.)  Prep.  (P. 
L.)  Powdered  cantliarides  §ij  ;  acetic  acid,  P.  L., 
1  pint  ;  digest  for  8  days,  press,  and  strain.  Used 


V1N 


551 


WAF 


as  a  counter-irritant,  and  to  raise  blisters.  Many 
wholesale  houses  employ  twice  the  above  quantity 
of  flies.  . 

VINEGAR,  CUCUMBER. — Capsicum  Vine¬ 
gar,— Garlic  Vinegar,— Shalote  Vinegar,— Onion 
Vinegar, — Caper  Vinegar, — Cress  Seed  Vine¬ 
gar, — Celery  Seed  Vinegar, —  Truffle  Vinegar, 
— Seville  Orange-peel  Vinegar, — Ginger  Vine¬ 
gar, — Black  Pepper  Vinegar, —  White  Pepper 
Vinegar,— Chillie  Vinegar, — Horseradish  Vine¬ 
gar,  tj rc.,  are  all  made  by  steeping  about  an  oz.  of 
the  articles  in  each  pint  of  vinegar  for  14  days,  and 
straining. — Tarragon  Vinegar, — Basil  Vinegar, 
— Green  Mint  Vinegar, — Elder-flower  Vinegar, 
— Celery  Vinegar, — Cherville  Vinegar, — Burnet 
Vinegar,  tj-c.  Leaves  2  or  3  oz. ;  vinegar  1  pint ; 
steep  for  14  days,  then  strain,  and  keep  in  half¬ 
pint  bottles.  The  whole  are  used  in  cookery. 

VINEGAR,  CURRIE.  Prep.  Currie  powder 
£  lb. ;  vinegar  1  gallon ;  infuse  for  1  week.  Used 
as  a  flavoring. 

VINEGAR,  DISTILLED.  Syn.  Acetum 
destillatum,  (P.  L.  E.  &  D.)  Prep.  (P.  L.) 
Malt  vinegar  1  gallon  ;  distil  in  glass,  (or  earthen¬ 
ware,)  reserving  the  first  7  pints  only  for  use. 
***  If  a  pewter  worm  is  used,  a  portion  of  lead  is 
dissolved,  and  the  product  becomes  cloudy.  100 
grs.  should  saturate  13  grs.  of  crystallized  carbon¬ 
ate  of  soda.  It  contains  about  4-6§  of  real  acetic 
acid.  (See  Acetic  Acid.) 

VINEGARS  FROM  FLOWERS.  Prep. 
Dried  flowers  1  to  2  oz. ;  distilled  vinegar  1  pint ; 
digest  for  a  week,  strain,  and  repeat  the  process 
with  fresh  flowers,  if  necessary.  They  may  also 
be  prepared  by  adding  2  or  3  drops,  or  q.  s.  of  the 
respective  essential  oils  to  the  vinegar.  *#*  In  a 
similar  way  are  made  the  Vinegars  of — orange- 
flowers,  (fresh,)  elder-flowers,  clove-gilly  flowers, 
musk  roses,  red  roses,  (vinaigre  do  rose,  acetum 
rosatum,)  rosemary  flowers,  (vinaigre  de  rose- 
mariu,  acetum  anthosatum,)  lavender,  (vinaigre 
jistilld  de  lavende,)  Tarragon,  &c.  &c. 

VINEGAR,  MARSEILLES.  Syn.  Vinegar 

OF  THE  FOUR  THIEVES.  PrOFHYLACTIC  VlNEGAR. 
Acetum  propuylacticum.  A.  antiscepticum.  A. 
THERIACALE.  A.  QUATUOR  FuRUM.  VlNAIGRE  DES 
quatre  Voleurs.  Prep.  Summits  of  rosemary, 
flowers  of  sage,  dried,  of  each  §iv  ;  dried  lavender 
flowers,  §ij  ;  cloves  3j ;  distilled  vinegar  1  gallon ; 
digest  for  7  days,  press,  and  filter.  Used  as  a 
corrector  of  bad  smells,  and  formerly  as  a  prophy¬ 
lactic  against  the  plague,  and  other  contagious 
diseases.  Said  to  be  a  favorite  preventive  with 
Cardinal  Wolsey,  who  always  carried  some  with 
him. 

VINEGAR  OF  OPIUM.  Syn.  Acetum  Opii, 
(P.  E.  &  D.)  Prep.  (P.  E.)  Opium  3iv ;  dis¬ 
tilled  vinegar  f§xvj  ;  macerate  for  7  days,  press, 
and  filter.  Anodyne  and  soporific.  Preferable  to 
laudanum.  Dose.  5  to  30  drops. 

VINEGAR,  RASPBERRY.  Prep.  Bruised 
ripe  raspberries  and  white  wine  vinegar,  of  each  .3 
pints ;  macerate  24  hours,  press,  strain,  and  to 
each  pint  add  white  sugar  1  lb. ;  boil,  skim,  cool, 
and  to  each  pint  add  brandy  2  oz.  ***  In  a 
similar  way  may  be  made  Strawberry  1  inegar, 
and  Cherry  do. 

VINEGAR  OF  SQUILLS.  Syn.  Acetum 
SciLL.fi,  (P.  L.  E.  &  D.)  A.  sciluticum,  (P.  L. 


1745.)  Prep. — 1.  (P.  L.)  Squills,  recently  dried, 
^xv  ;  distilled  vinegar  6  pints ;  digest  at  a  gentle 
heat  for  24  hours,  press,  filter,  and  add  proof  spirit 
£  pint. — 2.  ( Wholesale .)  Squills  7  lbs. ;  distilled 
vinegar  7  gallons ;  macerate  in  the  cold  for  10 
days,  press,  and  filter.  Expectorant  and  diuretic 
Dose.  3ss  to  3iss  in  chronic  pulmonary  affections 
and  dropsies. 

VIOLET  DYE,  like  purple,  is  produced  by  a 
mixture  of  red  and  blue  coloring  matter,  applied 
either  together,  or  in  succession.  A  good  violet 
may  be  given  to  silk  or  wool  by  passing  it  first 
through  a  solution  of  verdigris,  then  through  a  de¬ 
coction  of  logwood,  and  lastly  through  alum  water. 
A  fast  violet  may  be  given  by  dying  the  goods  a 
crimson  with  cochineal,  without  alum  or  tartar, 
and,  after  rinsing,  passing  them  through  the  indigo 
vat. — Linens  or  cottons  are  first  galled  with  13$ 
of  gall-nuts,  next  passed  through  a  mixed  mordant 
of  alum,  iron  liquor,  and  sulphate  of  copper,  work¬ 
ing  them  well,  then  worked  in  a  madder  bath 
made  with  an  equal  weight  of  root,  and  lastly 
brightened  with  soap  or  soda.  Another  good 
method  is  to  pass  cloth  dyed  Turkey  red  through 
the  blue  vat. — Wool,  silk,  cotton,  or  linen,  mor¬ 
danted  with  alum  and  dyed  in  a  logwood  bath,  or 
a  mixed  bath  of  Archil  and  Brazil,  also  takes  a 
pretty,  but  false  violet. 

VIOLINE.  Syn.  Violina.  Emetique  indi¬ 
gene.  A  white,  pulverulent,  bitter,  acrid  sub¬ 
stance,  extracted  from  the  roots,  leaves,  flowers, 
and  seeds  of  the  viola  odorata.  It  is  sparingly  sol¬ 
uble  in  water,  and  insoluble  in  ether.  Its  opera¬ 
tion  resembles  emetine,  for  which  it  was  at  first 
mistaken. 

VOMIT,  (MARRIOTT’S,)  DRY.  A  mixture 
of  equal  parts  of  sulphate  of  zinc  and  tartar  emetic. 


WAFERS.  Prep.  I.  ( Flour  wafers.)  Mix  fine 
wheat  flour  with  water  to  a  smooth  pap,  add  col¬ 
oring  as  required,  pass  the  mixture  through  a 
sieve,  to  remove  any  clots  or  lumps,  fill  the  ‘  wafer- 
irons'  (previously  warmed,  and  greased  with  but¬ 
ter  or  olive  oil)  with  the  batter,  close  them  tight, 
and  expose  them  for  a  short  time  to  the  heat  of 
a  clear  charcoal  fire.  The  whole  must  then  be 
allowed  to  cool,  when  the  irons  must  be  opened, 
and  the  thin  cake,  which  is  now  hard  and  brittle,' 
must  be  cut  into  wafers,  by  means  of  sharp  annular 
steel  punches.  *#*  The  ‘  wafer-irons'  consist  of 
two  plates  of  iron,  united  together  in  a  similar 
manner  to  a  pair  of  pincers  or  tongs,  and  which, 
when  closed,  leave  a  space  between  their  internal 
surface  proper  for  the  thickness  of  wafers. 

II.  ( Gelatin ,  do.,  Glue  do.,  Transparent  do.) 
Dissolve  isinglass,  or  the  best  pale  glue,  in  suffi¬ 
cient  water  to  form  a  consistent  mass  when  cold, 
pour  it,  while  hot,  upon  the  surface  of  a  warm 
plate  of  mirror  glass,  slightly  oiled,  and  surrounded 
with  a  border  of  card  paper,  (laid  flat :)  next  apply 
a  similar  plate,  also  warmed  and  oiled,  and  press 
the  two  into  as  close  contact  as  is  permitted  by 
the  card  paper.  When  cold,  the  thin  cake  of 
gelatin  must  be  removed,  and  cut  into  waters 
with  punches,  as  before. 

III.  ( Medallion .)  Color  Salisbury  glue  ;  fill  up 
the  hollow  part  of  a  seal  with  gum  water  mixed 
with  any  colored  powder,  leaving  the  flat  part 


WAT 


552 


WAT 


clear ;  then  pour  as  much  of  the  melted  colored 
glue  on  the  seal  as  will  lie  upon  it,  and  let  it  dry 
in  a  gentle  heat ;  when  used,  wet  the  paper  where 
the  wafer  is  to  be  applied,  and  place  the  back  of 
the  wafer  upon  the  wet  paper. 

***  The  coloring  matters  employed  for  wafers 
are  the  following : — Red,  a  decoction  of  Brazil 
wood,  brightened  with  alum ; — yellow,  a  decoction 
of  French  berries,  or  an  infusion  of  saffron  or  tur¬ 
meric  ; — blue,  sulphate  of  indigo  diluted  with  wa¬ 
ter,  and  partly  saturated  with  potash  ;  green,  blue 
and  yellow  mixed.  Vermilion,  gamboge,  smalts, 
&c.,  are  also  used  for  the  best  wafers. 

WAFERS.  (In  cookery.)  Prep.  Take  fine 
flour,  dried  and  sifted,  make  it  into  a  smooth  thin 
batter  with  very  good  milk,  or  a  little  cream  and 
water ;  add  about  as  much  white  wine  as  will 
make  it  thick  enough  for  pancakes,  sweeten  it 
with  a  little  loaf-sugar,  and  flavor  with  beaten  cin¬ 
namon.  When  thus  prepared,  have  the  wafer- 
irons  made  ready  by  being  heated  over  a  charcoal 
fire ;  rub  the  irons  with  a  piece  of  linen  cloth  dip¬ 
ped  in  butter  ;  then  pour  a  spoonful  of  the  batter 
upon  them,  and  close  them  almost  immediately ; 
turn  them  upon  the  fire,  and  pare  the  edges  with 
a  knife,  as  some  of  the  batter  will  ooze  out.  A 
short  time  will,  bake  them,  when  the  irons  are 
properly  heated.  The  wafers  must  be  curled 
round  while  warm.  Wafer  Paper  is  prepared  in 
a  similar  way  to  the  above.  Used  by  cooks,  &c. 

WARD’S  RED  DROP.  A  strong  solution  of 
emetic  tartar  in  wine. 

WARTS  on  the  hands  may  be  removed  by  the 
daily  use  of  a  little  nitrate  of  silver,  or  nitric  or 
acetic  acid,  in  the  way  described  at  p.  222,  (art. 
Corns.)  The  first  of  the  above  applications  pro¬ 
duces  a  black  stain,  and  the  second  a  yellow  one  ; 
both  of  which,  however,  wear  off  after  the  lapse 
of  some  days.  Acetic  acid  scarcely  discolors  the 
skin.  The  papular  eruption  which  covers  the 
hands  of  some  persons,  and  which  is  occasionally 
called  “  soft  warts,”  is  best  removed  by  the  daily 
use  of  Gowland’s  lotion. 

WASH  FOR  FRECKLES.  Prep.  Brandy 
li  oz.,  (or  spirits  of  wine  1  oz.,)  water  9  oz.,  dilu¬ 
ted  muriatic  acid,  a  teaspoonful ;  mix.  To  be  used 
after  washing.  The  substitution  of  1  oz.  of  orange- 
flower  water,  or  2  oz.  of  rose-water,  for  a  like 
proportion  of  the  water  ordered  above,  renders  it 
much  more  agreeable. 

WASH  FOR  THE  TEETH.  Prep.  Chloride 
of  lime  \  oz.  ;  water  2  oz. ;  agitate  well  together 
in  a  vial  for  ^  an  hour,  filter,  and  add  spirit  2  oz., 
rose  or  orange-flower  water  1  oz.  Used  diluted 
with  water,  by  smokers  and  persons  having  a  foul 
breath. 

W AT C H  F U LN E S S .  Syn.  Sleeplessness. 
Agrypnia,  (from  a,  priv.  and  Stt vos,  sleep.)  The 
common  causes  of  watchfulness  are  thoughtfulness 
or  grief,  a  disordered  stomach  or  bowels,  heavy 
and  late  suppers,  or  deficiency  of  proper  exercise. 
The  best  treatment  in  ordinary  cases  consists  in 
an  attention  to  those  points.  The  method  of  pro¬ 
ducing  sleep  recommended  by  a  late  celebrated 
Hypnotist,  consisted  in  merely  adopting  an  easy 
recumbent  position,  inclining  the  head  towards  the 
chest,  shutting  the  eyes,  and  taking  several  deep 
inspirations  with  the  mouth  closed.  Another  meth¬ 
od  recommended  by  an  eminent  surgeon,  and 


which  appears  infallible  if  persevered  in  with  prop¬ 
er  confidence,  and  which  is  suitable  either  to  the 
sitting  or  recumbent  posture,  consists  in  tying  a 
decanter  cork  with  a  metallic  top,  or  any  other 
bright  object,  on  the  forehead,  in  such  a  position 
that  the  eyes  must  be  distorted  or  strained  to  be 
capable  of  seeing  it.  By  resolutely  gazing  in  this 
way  for  a  short  time,  without  winking,  the  mus¬ 
cles  of  the  eyes  gradually  relax,  and  the  experi¬ 
menter  falls  asleep. 

WATER.  Syn.  Protoxide  of  Hydrogen.  Eau, 
(Fr.)  Agua,  ( Sp .)  Acqua,  ( Ital .)  Wasser,  ( Ger .) 
Aqua,  ( Lat .)  ISwp,  (Gr.)  The  ancients  regarded 
water  as  a  simple  substance,  and  as  convertible 
into  earth,  and  various  organic  products.  Earth, 
air,  fire,  and  water,  were  at  one  time  conceived  to 
be  the  elementary  principles,  or  essences  of  matter, 
from  which  all  form  and  substance  derived  their 
existence!  The  true  constitution  of  water  was  not 
discovered  till  about  the  middle  of  the  last  century, 
when  the  Honorable  Mr.  Cavendish  proved  that 
this  liquid  was  a  compound  of  hydrogen  and  oxy¬ 
gen.  These  gases  exist  in  water  in  the  proportion 
of  1  to  8  by  weight,  or  2  to  1  by  volume  ;  the  sp. 
gr.  of  hydrogen  being  to  that  of  oxygen  as  1  to  16. 
When  water  is  made  a  part  of  the  voltaic  circuit, 
it  is  resolved  into  2  measures  of  hydrogen,  and  1 
measure  of  oxygen  gas  ;  and  if  the  gases  thus  ob¬ 
tained  be  mixed,  and  exploded  by  the  electric 
spark,  they  again  combine,  and  produce  their  own 
weight  of  pure  water.  The  composition  of  water 
is  thus  clearly  and  easily  demonstrated,  by  analy¬ 
sis  and  synthesis.  In  the  production  of  water  from 
its  constituent  gases,  there  is  a  condensation  of 
nearly  2000  volumes  into  1,  thus  showing  the  won¬ 
derful  effects  of  chemical  combination.  One  cubic 
inch  of  perfectly  pure  water  at  62°  F.,  and  30 
inches  of  the  barometer,  weighs  252-458  grs. ;  by 
which  it  will  be  seen  that  it  is  815  times  heavier 
than  atmospheric  air.  Its  sp.  gr.  is  TO,  it  being 
made  the  standard  by  which  the  densities  of  other 
bodies  are  estimated.  The  sp.  gr.  of  frozen  water 
(ice)  is  0-92 ;  that  of  aqueous  vapor  0-6202,  air 
being  1-0.  Water  changes  its  volume  with  the 
temperature  ;  its  greatest  density  is  at  about  39° 
F.,  and  its  sp.  gr.  decreases  from  that  point,  either 
way.  By  the  enormous  pressure  of  30,000  lbs.  on 
the  square  inch,  14  volumes  of  water  are  conden¬ 
sed  into  13  volumes.  Water  evaporates  at  all  tem¬ 
peratures,  but  at  212°  this  takes  place  so  rapidly, 
that  it  boils,  and  is  converted  into  vapor,  (steam,) 
whose  bulk  is  about  1700  times  greater  than  that 
of  water.  The  general  properties  and  uses  of  water 
are  too  well  known  to  require  notice. 

Pur.  Pure  water  is  perfectly  transparent,  odor¬ 
less,  and  colorless,  and  evaporates  without  residue, 
or  even  leaving  a  stain  behind.  The  purest  natu¬ 
ral  water  is  that  obtained  by  melting  snow  or  fro¬ 
zen  rain,  that  has  fallen  at  some  distance  from  any 
town.  Absolutely  pure  water  can  only  be  obtain¬ 
ed  by  the  union  of  its  gaseous  constituents  ;  but 
very  pure  water,  sufficiently  so  for  all  chemical 
and  philosophical  purposes,  may  be  procured  by  the 
careful  distillation  of  common  water.  The  follow¬ 
ing  are  the  tests  usually  employed  to  ascertain  the 
purity  of  water,  or  the  nature  of  the  substances  it 
holds  in  solution : — 1.  Ebullition.  If  a  precipitate 
is  formed,  or  a  crust  deposited  on  the  vessel,  it  in¬ 
dicates  the  presence  of  carbonate  of  lime.  This  is 


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553 


WAT 


the  cause  of  the  calcareous  fur  that  lines  tea¬ 
kettles  and  boilers  used  for  common  water. — 2. 
Evaporation.  The  matter  left  behind  when  water 
is  evaporated  is  impurity  ;  if  it  be  organic  matter, 
smoke  and  a  peculiar  odor  will  bo  evolved,  as  the 
residue  becomes  dry  and  charred. — 3.  Protosul¬ 
phate  of  Iron.  If  a  little  of  this  test  be  added  to 
water,  placed  in  a  stoppered  vial,  and  a  reddish 
brown  precipitate  form  in  a  few  days,  the  presence 
of  oxygen  gas  is  indicated. — 4.  Neither  Litmus, 
sirup  of  violets,  nor  turmeric,  is  discolored  or  af¬ 
fected  when  moistened  with  pure  water ;  if  the 
first  two  are  reddened,  it  indicates  an  Acid  ;  if 
the  last  is  turned  brown  an  Alkali. — 5.  Lime- 
water,  mixed  with  pure  water,  remains  transpa¬ 
rent  ;  if  a  milkiness  ensues  when  the  test  is  em¬ 
ployed  before  the  water  has  been  boiled,  and  not 
after,  carbonic  acid  is  present. — 6.  Chloride  of 
Barium  occasions  a  white  precipitate,  insoluble  in 
nitric  acid,  in  water  containing  sulphuric  acid, 
(usually  in  the  state  of  sulphate  of  lime.) — 7.  Ox¬ 
alate  of  Ammonia  occasions  a  white  precipitate 
in  water,  containing  carbonate  or  sulphate  of  lime. 
— 8.  Nitrate  of  Silver  occasions  a  cloudy  white 
precipitate,  insoluble  in  nitric  acid,  but  soluble  in 
ammonia,  in  water  containing  chlorine  or  muriates. 
— 9.  Phosphate  of  Soda  and  Ammonia  added  to 
water  that  has  been  boiled,  and  precipitated  by 
oxalic  acid,  (if  required,)  produces,  in  a  few  hours,  a 
white  precipitate,  if  the  water  contains  magnesia. 
— 10.  Tincture  or  Infusion  of  Galls  turns  water 
containing  iron  black  ;  whep  this  takes  place  both 
before  and  after  the  water  has  been  boiled,  the 
metal  is  present  under  the  form  of  sulphate  ;  but 
if  it  only  occurs  before  boiling,  then  carbonate  of 
iron  may  be  suspected,  and  will  be  precipitated  as 
a  reddish  powder  by  exposure  and  heat. — 11.  Ff.r- 
rocvanide  of  Potassium  gives  a  blue  precipitate 
in  water  containing  a  sesquisalt  of  iron,  and  a 
white  one,  turning  blue  by  exposure  to  the  air,  in 
water  containing  a  protosalt  of  iron. — 12.  Sulphu- 
reted  Hydrogen  and  the  hydrosulphurets  give  a 
brown  or  black  precipitate  in  water  containing  iron 
or  lead. — 13.  Soap,  or  a  solution  of  soap  in  alco¬ 
hol,  mixes  easily  and  perfectly  with  pure  water, 
but  is  curdled  and  precipitated  in  water  containing 
carbonates,  sulphates,  or  muriates. 

Var.  Distilled  Water,  ( Aqua  destillata,  P. 
L.  &  E.  A.  Destillata,  P.  D.  A.  depurata. 
Holy  water.)  The  purest  kind  of  artificial  water 
is  obtained  in  quantity,  by  the  distillation  of  com¬ 
mon  water,  observing  to  reject  the  first  and  last 
portions  that  come  over.  The  still  employed  for 
this  operation  should  be  used  for  no  other  purpose  ; 
and  where  great  nicety  is  required,  the  distillation 
should  be  performed  in  glass  or  earthenware.  Pure 
distilled  water  is  unaffected  by  solutions  of  the 
caustic  and  carbonated  alkalis,  lime,  baryta,  oxalic 
acid,  acetate  of  lead,  nitrate  of  silver,  or  tincture 

of  soap.  ***  Distilled  water  should  alone  be  em¬ 
ployed  in  the  preparation  of  infusions,  decoctions, 
extracts,  tinctures,  saline  solutions.  &c.,  and  in  the 
various  other  processes  of  chemistry  and  pharmacy 
where  delicacy  is  required,  as  its  power  as  a  men¬ 
struum  is  not  only  greater  than  that  of  common 
water,  but  its  purity  prevents  any  secondary  de¬ 
compositions  taking  place,  which  frequently  vitiates 
products,  in  the  preparation  of  which,  impure  wa¬ 
ter  has  been  used.  When  distilled  water  is  not  at 
70 


hand,  or  in  large  operations,  clean  filtered  or  clari¬ 
fied  rain  water  is  the  only  kind  that  can  be  suc¬ 
cessfully  substituted.— Ra’in  Water,  ( Aqua  Plu- 
vialis.  A.Pluvia.  A.  Imbrium.)  This  is  a  veryr 
pure  kind  of  natural  water,  but  contains  minute 
quantities  of  air,  carbonic  and  nitric  acids,  carbon¬ 
ate  of  ammonia,  &c. — Snow  Water,  ( Aqua  Ni¬ 
valis.  A.  ex  Nine.)  The  purest  of  all  natural  wa¬ 
ters. — Spring  Water.  (Aqua,  P.  E.  Aqua  Fon¬ 
tana.)  Rain  water  which  has  percolated  through 
the  earth  usually  contains  mineral  impurities. 
“  For  pharmaceutical  use,  spring  water  must  be 
so  far  free  of  saline  matter,  as  not  to  possess  the 
quality  of  hardness,  or  contain  above  1 -6000th 
part  of  solid  matter.”  (P.  E.) — River  Water, 
(Aqua  Fluvialis.  A.  ex  Flumine.)  Less  pure  than 
good  spring  water.  Thames  water  contains  about 
1  -3500th  part  of  fixed  impurities,  chiefly  carbon¬ 
ate  of  lime. — Well  Water,  (Pump  Water.  Aqua 
Puteana.  A.  ex  Puteo.)  Less  pure  than  either  of 
the  preceding.  Usually  contains  a  large  quantity 
of  carbonate  and  sulphate  of  lime.  Hence  its  “  hard¬ 
ness,”  and  property  of  curdling  soap. — Marsh  Wa¬ 
ter,  (Aqua  ex  Palude,)  and  Lake  Water,  (Aqua 
ex  Lacu,)  resemble  river  water,  but  contain  more 
organic  matter  in  a  state  of  decomposition,  and 
are  hence  deemed  unwholesome.  Sea  Water. 
(Aqua  Marina.  A.  Maris.)  The  characteristic  of 
this  variety  is  its  saltness.  Its  density  is  about 
1-0274,  and  the  average  quantity  of  saline  matter 
which  it  contains  is  about  3^  per  cent.,  of  which 
about  | ]ths  are  chloride  of  sodium,  and  the  re¬ 
mainder  chiefly  chloride  of  magnesium  and  sul¬ 
phate  of  magnesia. 

Purif.  Pure  water  is  incapable  of  putrefaction, 
but  ordinary  water  contains  a  small  quantity  of  or¬ 
ganic  matter  in  solution,  which  speedily  undergoes 
decomposition,  even  in  closed  vessels.  This  is  es¬ 
pecially  the  case  with  water  kept  in  wooden  casks, 
or  open  cisterns,  into  which  leaves  and  insects  may 
be  driven  by  the  wind.  Putrescent  water  is  un¬ 
wholesome  as  a  beverage.  Among  the  simplest 
methods  for  purifying  foul  water  are  the  following : 
— 1.  Filtration  or  agitation  with  coarsely-powdered 
fresh-burnt  charcoal,  either  animal  or  vegetable  ; 
but  preferably  the  former.  'Phis  will  not  only  re¬ 
move  mechanically  suspended  matter,  but  also  the 
calcareous  and  gaseous  impurities  held  in  solution. 
— 2.  By  exposing  it  freely  to  the  action  of  the  air, 
by  which  the  organic  matter,  becoming  oxidized 
and  insoluble,  speedily  subsides.  This  operation 
may  be  easily  performed  by  agitating  the  water  in 
contact  with  fresh  air,  or  by  forcing  air  through  it 
by  means  of  bellows. — 3.  The  addition  of  a  little 
sulphuric  acid  to  water  has  a  like  effect ;  15  or  20 
drops  are  usually  sufficient  for  a  gallon.  This  ad¬ 
dition  may  be  advantageously  made  to  water  in¬ 
tended  for  filtration  through  charcoal,  by  which 
plan  at  least  two-thirds  of  the  latter  may  be  saved. 
(Lowitz.) — 4.  An  ounce  of  powdered  alum,  (dis¬ 
solved,)  well  agitated  with  a  hogshead  or  more  of 
foul  water,  will  precipitate  the  foul  matter  in  the 
course  of  a  few  hours,  when  the  clear  portion  may 
be  decanted.  When  the  water  is  very  putrid,  a 
scruple  to  a  drachm  may  be  employed  to  the  gal¬ 
lon,  and  any  alum  that  may  be  left  in  solution  may 
be  precipitated  by  the  cautious  addition  of  an  equiv¬ 
alent  proportion  of  carbonate  of  soda.  5.  A  solu¬ 
tion  of  red  sulphate  of  iron  acts  in  the  same  way 


WAT 


554 


WAT 


as  alum :  a  few  drops  are  sufficient  for  a  gallon. — 
6.  Agitation  with  about  the  ^  of  1§  of  finely-pow¬ 
dered  black  oxide  of  manganese,  has  a  similar  ef¬ 
fect  to  the  last. — 7.  The  addition  of  a  little  aqueous 
chlorine,  or  chlorine  gas,  to  foul  water,  cleanses  it 
immediately.  This  method  has  the  advantage  of 
the  water  being  perfectly  freed  from  any  excess  of 
the  precipitant  by  heat. — 8.  Sea  water  may  be 
rendered  fit  for  washing  by  the  addition  of  a  solu¬ 
tion  of  carbonate  of  soda  or  potash  as  long  as  it 
turns  milky.  After  repose,  the  clear  portion  must 
be  decanted.  (Dr.  Mitchell.) — 9.  Hard  water  may 
be  softened  in  the  way  last  mentioned. 

Pi  ■es.  W ater  is  usually  preserved  on  ship-board 
in  iron  tanks,  or  in  casks  wpll  charred  on  the  in¬ 
side.  It  cannot  be  safely  kept  in  copper  or  leaden 
vessels,  and  receives  a  calcareous  impregnation  by 
contact  with  lime,  mortar,  stucco,  or  stone  con¬ 
taining  lime.  The  addition  of  about  J  of  10  of 
finely-powdered  black  oxide  of  manganese  to  wa¬ 
ter,  materially  promotes  its  preservation,  especially 
at  sea,  as  the  motion  of  the  vessel  and  consequent 
agitation  of  the  water  increase  the  points  of  contact. 

WATER,  CHALYBEATE.  Prep.  (Ure.) 
Protosulphate  of  iron  3  grs. ;  bicarbonate  of  potash 
61  grs. ;  cold  (rain)  water  1  quart ;  mix  and  agi¬ 
tate  in  a  corked  bottle.  This  artificial  chalybeate 
water  possesses  equal  tonic  powers  to  that  of  the 
springs ;  but  it  may  be  rendered  pleasanter  by 
forcing  in  a  little  carbonic  acid  gas. 

WATER-COLOR  CAKES.  These  are  the 
ordinary  colors  that  work  well  in  water,  made  into 
a  stiff  and  perfectly  smooth  paste  with  gum  water, 
or  isinglass  size,  or  a  mixture  of  the  two,  and  then 
compressed  in  a  polished  steel  mould,  and  dried. 

WATER,  FLY.  Prep.  White  arsenic  1  dr.  ; 
boiling  water  1  pint ;  dissolve,  and  sweeten  with 
treacle.  Used  to  kill  flies.  A  dangerous  method, 
and  one  that  should  never  be  adopted  where  there 
are  children. 

WATERPROOF  CLOTH.  Prep.  I.  (Han¬ 
cock’s  Patent.)  By  spreading  the  liquid  juice  of  the 
caoutchouc  tree  upon  the  inner  surface  of  the 
goods,  and  allowing  them  to  dry  in  the  air. 

II.  (Potter’s  Patent.)  By  imbuing  the  cloth  on 
the  wrong  side  with  a  solution  of  isinglass,  alum,  and 
soap,  by  means  of  a  brush.  When  dry,  it  is  brushed 
on  the  wrong  side  against  the  grain,  and  then  gone 
over  with  a  brush  dipped  in  water.  Impervious  to 
water,  but  not  to  air. 

III.  (Sievier’s  Patent .)  By  applying  first  a  so¬ 
lution  of  Indian  rubber  in  oil  of  turpentine,  and  af¬ 
terwards  another  Indian  rubber  varnish,  rendered 
very  drying  by  the  use  of  driers.  On  this,  wool  or 
other  material  of  which  the  fabric  is  made,  cut  in¬ 
to  proper  lengths,  is  spread,  and  the  wholo  passed 
through  a  press,  whereby  the  surface  acquires  a  nap 
or  pile. 

IV.  Moisten  the  cloth  on  the  wrong  side,  first 
with  a  weak  solution  of  isinglass,  and  when  dry, 
with  an  infusion  of  nutgalls. 

V.  As  the  last,  but  substitute  a  solution  of  soap 
for  isinglass,  and  another  of  alum  for  galls. 

WATERPROOF  LIQUID.  Prep—  1.  In¬ 
dian  rubber  \  oz. ;  oil  of  turpentine  f  pint ;  put 
them  into  a  pot,  tie  it  over  with  bladder,  and  set  it 
in  hot  water;  when  dissolved,  add  hot  “boiled” 
oil  1  pint. — 2.  Boiled  oil  1  quart ;  Indian  rubber  1 
oz. ;  dissolve  by  heat. — 3.  Linseed  oil  1  pint ;  yel¬ 


low  wax  and  common  turpentine,  of  each  2  oz.  ’ 
Burgundy  pitch  1  oz. ;  melt  together. — 4.  Linseed 
oil  1  pint ;  suet  8  oz. ;  beeswax  6  oz.  ;  rosin  1  oz. ; 
melt  together.  All  the  above  are  used  to  render 
leather  boots  and  shoes  waterproof. 

WATER,  ROSE.  Prep.  Otto  3iij ;  rectified 
spirit  (warm)  1  pint ;  dissolve,  add  hot  water  10 
gallons ;  mix  in  a  12-gallon  carboy,  cork,  and  agi¬ 
tate  till  cold.  This  makes  the  ordinary  rose  wa¬ 
ter  of  the  shops.  It  is  better  for  distillation.  (See 
Distilled  Waters.) 

WATER,  (CORDIAL.)  Liqueurs  possessing 
little  viscidity.  They  are  prepared  in  a  similar  way 
to  the  balms,  creams,  oils,  and  other  cordials  of 
the  liqueuriste,  but  with  less  sugar.  The  following 
is  an  example  of  this  class  of  liqueurs  : — 

Water  of  Cedrat.  Double  refined  sugar  6 
lbs.  ;  boiling  rain  water  7  quarts ;  dissolve,  add 
spirit  of  cedrat  2  quarts  ;  spirit  of  citron  1  quart ; 
mix  well,  and  filter  while  hot,  as  rapidly  as  possi¬ 
ble,  through  a  clean  bag  into  a  carboy  or  bottle  ; 
cork  down  immediately,  and  in  2  or  3  months  bot¬ 
tle.  Very  fine.  (See  Cordials  and  Liqueurs.) 

WATERS,  (DISTILLED.)  Syn.  Aqua  Des- 
tillate,  (P.  L.)  A.  Distillate,  (P.  D.)  Dis¬ 
tilled  Waters,  (P.  E.)  Aromatic  do.  Per¬ 
fumed  do.  Pure  water  charged  with  the  odorous 
and  aromatic  principles  of  plants.  Distilled  waters 
are  mostly  employed  as  vehicles  or  perfumes. 
Those  intended  for  medical  purposes  are  common¬ 
ly  prepared  by  simply  distilling  the  herb  or  flowers 
along  with  water  in  an  ordinary  still ;  a  larger 
quantity  of  water  being  employed  than  it  is  intend¬ 
ed  to  draw  over,  for  the  purpose  of  preventing  em- 
pyreuma.  The  aromatic  waters  for  medical  pur¬ 
poses  may  be  prepared  extemporaneously,  of  nearly 
equal  quality  to  those  obtained  by  distillation,  by 
carefully  triturating  a  drachm  of  any  of  the  essen¬ 
tial  oils,  with  an  equal  quantity  of  magnesia,  and 
agitating  it  well  with  2  quarts  of  warm  distilled 
water  in  a  corked  bottle  ;  or  as  much  of  a  solution 
of  the  essential  oil  in  rectified  spirit  may  be  added 
to  the  water  as  it  will  bear,  without  becoming 
milky,  the  whole  being  well  agitated  as  before, 
and  when  cold  filtered,  if  necessary,  through  bib¬ 
ulous  paper.  White  sugar  may  be  advantage¬ 
ously  substituted  for  magnesia,  as  the  water  is  apt 
to  dissolve  a  little  of  the  latter  substance,  and  is 
hence  rendered  unfit  to  be  used  as  a  solvent  for 
metallic  salts,  especially  bichloride  of  mercury  and 
nitrate  of  silver.  The  dose  of  the  aromatic  or  car¬ 
minative  waters,  as  those  of  dill,  caraway,  pep¬ 
permint,  pennyroyal,  &c.,  is  a  wine-glassful  ad 
libitum. 

In  the  distillation  of  waters  intended  for  per¬ 
fumery,  the  utmost  care  is  requisite  to  produce  a 
highly  fragrant  article.  The  still  should  be  fur¬ 
nished  with  a  high  and  narrow  neck,  and  the  heat 
of  steam,  or  a  salt-water  bath,  should  alone  be 
employed.  The  first  few  ounces  of  the  runnings 
should  be  rejected,  except  when  spirit  is  used,  and 
the  remainder  collected  till  the  proper  quantity  be 
obtained,  observing  that  the  whole  product  be 
mixed  together  ;  as  distilled  waters  progressively 
decrease  in  strength  the  longer  the  process  is  con¬ 
tinued.  When  a  very  superior  article  is  desired, 
the  waters  may  be  redistilled  by  a  gentle  heat, 
the  first  two-thirds  only  being  preserved.  The 
|  odor  of  distilled  waters  is  improved  by  keeping 


WAT 


555 


WAT 


them  for  some  months  in  a  cold  cellar  loosely  cov¬ 
ered,  as  they  thus  lose  the  herbaceous '  smell 
which  they  frequently  possess  when  recently  pre¬ 
pared.  When  these  waters  have  been  carefully 
prepared,  so  that  none  of  the  liquor  in  the  still  has 
“  spirited”  over  into  the  condensing  worm,  they  keep 
well,  and  are  not  liable  to  change  ;  but  should  the 
reverse  be  the  case,  they  frequently  become  ropy 
and  viscid.  The  best  remedy  is  to  redistil  them. 
Waters  which  have  acquired  a  burnt  smell  in  the 
“  stilling,”  lose  it  by  freezing.  Distilled  waters 
may  be  prevented  from  turning  sour  by  adding  a 
little  calcined  magnesia  to  them  ;  and  those  which 
have  begun  to  spoil,  may  be  recovered  by  adding 
to  each  pint,  a  grain  each  of  borax  and  alum. 
This  doctoring  is  not,  however,  to  be  recommend¬ 
ed.  A  drop  of  muriate  of  gold  added  to  these  wa¬ 
ters  shows  whether  they  contain  any  uncombined 
essential  oil,  by  forming  in  that  case  a  fine  metal¬ 
lic  film  on  the  surface.  After  distilled  waters  have 
acquired  their  full  odor,  they  should  be  carefully 
preserved  in  well-stopped  bottles.  Some  houses 
keep  a  separate  still  for  each  of  the  more  delicate 
perfumed  waters,  as  it  is  extremely  difficult  to  re¬ 
move  any  odor  that  adheres  to  the  bottom  of  the 
still  and  worm.  The  best  method  of  cleaning  a 
still  is  to  employ  it  for  the  distillation  of  pure  wa¬ 
ter  with  the  worm-tub  empty.  The  addition  of 
the  small  quantity  of  spirit  ordered  by  the  colleges 
in  the  preparation  of  their  waters,  in  no  way  tends 
to  promote  their  preservation ;  in  fact,  I  have  ob¬ 
served  that  waters  so  treated,  acetify  much  sooner 
than  those  without  spirit.  I  have  prepared  scores 
of  hogsheads  of  rose  and  elder-flower  waters,  which 
have  shown  no  disposition  to  undergo  spontaneous 
decomposition,  without  the  use  of  a  single  drop  of 
spirit. 

The  following  are  the  quantities  of  the  respect¬ 
ive  ingredients  ordered  by  the  Colleges,  for  the 
preparation  of  one  gallon  of  their  distilled  waters: 
— (2  gallons  of  water  are  put  into  the  still  along 
with  f  5v’ij  proof  spirit,  but  only  one  gallon  is 
drawn  over.) — Dill  water,  ( Aqua  Anethi,  P.  L.) 
— Caraway  do.,  (A.  Carui,  P.  L.) — Fennel  do., 
{A.  Faniculi,  P  L.,)  bruised  seeds  lb.  iss. — Orange 
Flower  do.,  (A.  forum  aurantii,  P.  L.) — Rose 
do.,  (A.  Rosas,  P.  L.) — Elderflower  do.,  {A. 
Sambuci,  P.  L. ;)  fresh  flowers  lb.  x. — Cinnamon 
do.,  (A.  Cinnamomi ,  P.  L.) — Cassia  do.,  (A.  Cas¬ 
sia!,  P.  E. ;)  bruised  bark  lb.  iss,  or  essential  oil 
3ij. — Orange  pef.l  do.,  (A.  Corticis  Aurantii, 
P.  L.  1746 ;)  fresh  peel  %v- — Castor  do.,  (A.  Cas- 
torei,  P.  L.  1746;)  castor  — Spearmint  do., 

(A.  Mentha  Viridis,  P.  L.) — Peppermint  do.,  (A. 
Mentha  Piperita,  P.  L.) — Pennyroyal  do.,  (A.  ■ 
Mentha  Pulegii,  P.  L. ;)  frpsh  herb  lb.  iv,  or  dry 
herb  lb.  ij,  or  essential  oil  3ij. — Pimento  do,  (A.  ■ 
Pimenta,  P.  L. ;)  berries  lb.j,  or  essential  oil  3ij. 
— Lettuce  do.,  (A.  Lnctuca,  P-  Cod.) — Borage 
do.,  (A.  Boraginis,  P.  Cod.,)  Sec.,  Sec.,  fresh 
leaves  lb.  xij. — Lavender  do.,  (A.  Lavandula,  P. 
Cod.)— Sage  do.,  (A.  Salvia,  P.  Cod.)— Tansy 
do.,  (A.  Tanaceti,  P.  Cod.) — I  iiyme  do.,  (A. 
Thy  mi,  P.  Cod.,)  Sec. ;  flowering  tops  lb.  vj.— 
Cherry  Laurel  do.,  (A.  Laurocerasi,  P.  Cod.) 
— Peach  do.,  (A.  Persica,  P.  Cod.,)  &c. ;  fresh! 
leaves  lb.  xij. — Bitter  Almond  do.,  (A.  Ainyg- ; 
dalarum  Amarum,  P.  Cod. ;)  bitter  almond  cake, , 
from  which  the  oil  has  been  expressed,  lb.  v ;  wa-  j 


ter  q.  s. ;  macerate  24  hours,  and  distil.— Balm 
do.,  (A.  Melissa,  P.  Cod.) — Hyssop  do.,  (A.  Hys- 
sopi,  P.  Cod.,)  See.,  fresh  tops  lb.  xij. — Melilot 
do.,  (A.  Meliloti,  P.  Cod.) — Origanum  do,  (A.  Ori- 
gani,  P.  Cod.,)  &c.,  &c. ;  dried  flowers  lb.  iij. — 
Angelica  do.,  (A.  Angelica,  P.  Cod.,)  &c. ; 
bruised  seed  lb.  iij. — Valerian  do.,  (A.  Radicis 
Valeriana,  P.  Cod.)— Cascarilla  do.,  (A.  Corti- 
cis  Cascarilla,  P.  Cod.) — Clove  do.,  (A.  Caryo- 
philli,  P.  Cod.) — Sassafras  do.,  (A.  Ligni  Sassa¬ 
fras,  P.  Cod.) — Juniper  do.,  (A.  Bacca  Juniperi, 
P.  Cod.,)  See.,  of  each,  bruised,  lb.  iij. — Cherry- 
laurel  Water,  (A.  Lauro-cerasi,  P.  E. ;)  fresh 
leaves,  chopped,  lb.  j ;  water  2J  pints ;  distil  1 
pint,  add  compound  spirit  of  lavender  f  §j,  agitate, 
and  if  milky,  filter  it.  Dose.  3ssto  3j,  as  a  substi¬ 
tute  for  hydrocyanic  acid.  It  is  commonly  imita¬ 
ted  in  trade,  by  dissolving  75  drops  of  the  oil  of  bit¬ 
ter  almonds  in  f  f  iiss  of  rectified  spirit,  and  agitating 
the  mixture  with  1  gallon  of  warm  distilled  water. 

***  In  a  similar  manner  may  be  made  the  dis¬ 
tilled  waters  of  other  aromatic  and  odorous  sub¬ 
stances.  In  general,  the  druggists  draw  off  2  gal¬ 
lons  or  more  of  water  from  the  above  quantities  of 
the  herbs,  barks,  seeds,  or  flowers  ;  hence  the  in¬ 
ferior  quality  of  the  waters  of  the  shops.  They  do, 
however,  ^ery  well  for  vehicles.  The  perfumers, 
on  the  contrary,  use  an  excess  of  flowers,  or  at 
least  reserve  only  the  first  and  stronger  portion  of 
the  water  that  distils  over,  the  remainder  being 
collected  and  used  for  a  second  distillation  of  fresh 
flowers.  The  most  beautiful  distilled  waters  are 
those  prepared  in  the  South  of  France,  and  which 
are  imported  into  England  under  the  French 
names.  Thus,  Eau  de  Rose,  Eau  de  fears  d'- 
oranges,  Sec.,  are  immensely  superior  to  the  best 
English  rose  or  orange-flower  water,  Sec.  The 
water  that  distils  over  in  the  preparation  of  the  es¬ 
sential  oils  is  usually  of  the  strongest  and  finest 
class.  (See  Eaux,  Essences,  and  Vegetables  for 
distillation.) 

WATERS,  EYE.  Syn.  Collyria.  Prep.  1. 
Vinegar  Jj ;  proof  spirit  or  brandy  f^ss;  rose  or 
elder-flower  water  f^viij  ;  mix.  In  simple  ophthal¬ 
mia. — 2.  (Krimer.)  Muriatic  acid  20  drops  ;  mu¬ 
cilage  3j ;  rose  water  fjjij.  To  remove  particles 
of  iron  or  lime  from  the  eye. — 3.  Wine  of  opium 
3ij ;  sulphate  of  zinc  3j ;  rose  and  distilled  water, 
of  each  f  ;  astringent  and  anodyne  ;  in  painful 
ophthalmia.— 4.  (P.  C.)  Sulphate  of  zinc  10  grs. ; 
water  f  fiv ;  dissolve.  An  excellent  astringent 
water  in  ophthalmia.  It  may  be  made  with  rose 
water. — 5.  (Bates.)  Blue  vitriol  15  grs.;  camphor 
4  grs.  ;  boiling  water  f  ^iv.  When  cold  make  it  up 
4  pints,  and  filter.  In  purulent  ophthalmia. — 6. 
{Common.)  White  vitriol  and  camphor,  of  each 
3ss;  boiling  water  1  quart  ;  when  cold  filter.  Used 
in  ophthalmia. — 7.  Opium  10  grs.;  boiling  water 
fjvj  ;  when  cold,  add  solution  of  acetate  of  am¬ 
monia  f^ij,  and  filter.  In  painful  ophthalmia. — 8. 
Camphor  julep  f^vj  !  solution  of  acetate  of  ammo¬ 
nia  and  rose  water,  of  each  f  3 *J  5  mix;  ^'°<r  wpak 
eyes  after  ophthalmia. — 9.  (Goulard  s.)  Solution 
of  diacetate  of  lead  10  drops  ;  rose  or  elder-flower 
water  f  §vj ;  mix.  In  the  inflammatory  stage  of 
ophthalmia.— 10.  Acetate  of  lead  10  grs.;  water  £ 
pint;  as  the  last. — 11.  Sulphate  of  copper  4  grs. ; 
camphor  mixture  6  oz. ;  dissolve.  In  the  purulent 
ophthalmia  of  infants.— 12.  (P.  Cod.)  Extract  of 


WAT 


556 


WAT 


opium  4  grs. ;  rose  water  f  §iv  ;  dissolve.  In  pain¬ 
ful  ophthalmia. 

WATERS,  (In  Perfumery.)  The  simple  dis¬ 
tilled  waters  of  the  perfumer  have  been  already 
noticed.  They  may  be  prepared  from  any  sub¬ 
stances  which  impart  their  fragrance  to  water  by 
distillation.  The  compound  waters  employed  as 
perfumes  consist  of  very  pure  rectified  spirit,  hold¬ 
ing  in  solution  essential  oils,  or  other  odorous  mat¬ 
ter,  and  resemble  the  esprits,  essences,  and  spirits, 
before  noticed.  They  differ  from  extraits  in  being 
mostly  colorless,  or  nearly  so,  and  in  being  gener¬ 
ally  prepared  by  distillation,  or  by  the  addition  of 
the  pure  essential  oils  or  essences  to  carefully  rec¬ 
tified  and  perfectly  scentless  spirit ;  whereas,  the 
extraits  are  mostly  and  preferably  prepared  by 
macerating  the  flowers,  &c.  in  the  spirit,  after  the 
manner  of  making  tinctures.  Extraits  are  to  be 
preferred  to  eaux  and  esprits  as  the  basis  of  good 
perfumery,  where  the  color  is  not  objectionable. 
The  sp.  gr.  of  spirit  for  these  preparations  should 
always  be  under  0-88,  and  for  the  finer  qualities 
should  be  about  0-838  or  0-840.  The  following  are 
examples  of  compound  perfumed  waters  .- — 

Honey  Water.  Syn.  Sweet-scented  Honey 
Water.  Aqua  Mellis  odorifera.  Prep. — 1.  Spirit 
of  roses  (No.  3)  2  quarts ;  spirit  of  jasmin  and  rec¬ 
tified  spirit  of  wine,  of  each  1  quart ;  essence  of 
Portugal  1  oz. ;  essences  of  vanilla  and  musk,  of 
each  (No.  3)  4  oz. ;  flowers  of  benzoin  1 b  drs. ; 
mix,  agitate,  and  add  eau  de  fleurs  d’oranges  1 
quart.  Delightfully  fragrant — 2.  Honey  3  oz. ; 
essence  of  bergamot  J  oz. ;  essence  of  lemon  i  oz. ; 
oil  of  cloves  12  drops ;  musk  12  grs. ;  ambergris  6 
grs. ;  rectified  spirit  1  gallon ;  orange-flower  and 
rose  water,  of  each  1  quart ;  macerate  14  days, 
with  frequent  agitation,  and  filter. — 3.  (Colored.) 


To  the  last  add  hay  saffron  20  grs.  The  above  are 
used  as  perfumes,  and  the  last  two  are  made  into 
ratafias  with  sugar.  ***  Honey  water  for  the  hair 
is  a  different  article  to  the  above.  It  is  obtained 
by  the  dry  distillation  of  honey,  mixed  with  an 
equal  quantity  of  clean  sand,  a  gentle  heat  only 
being  employed.  The  product  is  yellowish  and 
acidulous,  from  the  presence  of  acetic  acid.  It  is 
used  to  promote  the  growth  of  the  hair. 

Lavender  Water.  (See  Eau  de  Lavende.)  It 
may  be  useful  to  observe  here,  that  the  common 
lavender  water,  double  distilled  do.,  or  spirits  of 
lavender  of  the  druggists,  is  made  with  spirit  at 
proof,  or  under;  hence  its  inferior  quality  to  that 
of  the  more  celebrated  perfumers.  One  ounce  of 
true  English  oil  of  lavender  is  all  that  will  prop¬ 
erly  combine  with  one  gallon  of  proof  spirit,  with¬ 
out  injuring  the  color  by  rendering  it  muddy. 

Millefleur  Water.  Syn.  Eau  de  Millejleurs. 
Prep.  Very  pure  rectified  spirit  9  pints  ;  balsam  of 
Peru  (genuine)  and  essence  of  cloves,  of  each  1 
oz. ;  essences  of  bergamot  and  musk,  of  each  2  oz. ; 
essences  of  neroli  and  thyme,  of  each  ^  oz. ;  eau 
de  fleurs  d’oranges  1  quart ;  mix  well.  Very  fine. 
(See  p.  260.) 

Eau  de  Mousseline.  Prep.  Eau  de  fleurs 
d’oranges  and  spirit  of  clovegilly  flower,  of  each  1 
quart ;  spirit  of  roses,  (No.  3,)  spirit  of  jasmin, 
(No.  4,)  spirit  of  orange-flowers,  (No.  4,)  of  each  2 
quarts  ;  essences  of  vanilla  and  musk,  of  each  (No. 
3)  2  oz. ;  sanders  wood  ^  oz. ;  mix.  Very  fine. 

WATERS,  MINERAL.  Syn.  Awje  Min- 
erales.  Our  space  will  not  permit  a  description 
of  these  individually.  The  following  tables,  ex¬ 
hibiting  their  composition,  will,  however,  enable 
the  reader,  with  a  little  attention,  to  produce  them 
artificially : — 


/ 


I 


Tabular  View  of  the  Composition  of  several  of  the  more  celebrated  Mineral  Waters. 

From  Braude’s  Manual  of  Chemistry. 

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II.  Table  of  Analysis  of  the  principal  mineral  Waters  of  Germany. 


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WAX 


III.  Analysis  of  Sea  Water,  English  Channel, 
by  Schweitzer. 


Pure  water . 

.  964-74372 

grs 

Chloride  of  sodium  .... 

.  27-05948 

66 

“  potassium  .  .  . 

.  0-76552 

66 

“  magnesium  .  . 

.  3-66658 

66 

Bromide  of  magnesium  .  . 

.  0-02929 

66 

Sulphate  of  lime . 

.  1-40662 

66 

Sulphate  of  magnesia  .  .  . 

.  2-29578 

66 

Carbonate  of  lime  .... 

.  0-03301 

66 

1000-00000  grs. 

***  In  addition  to  the  above,  it  may  'be  re¬ 
marked  that  traces  of  iodine  have  been  found  in 
the  water  of  Cheltenham, ^old  well,)  traces  of 
bromine  in  the  water  of  Epsom,  and  traces  of  both 
bromine  and  iodine  in  that  of  Leamington,  (royal 
putnp.)  Manganese  has  been  found  in  the  waters 
of  Tunbridge,  Carlsbad,  Spa,  Pyrmont,  Marien- 
bad,  Saidschiits,  &c.  Traces  of  phosphoric  and 
fluoric  acids  have  also  been  found  in  some  mineral 
waters.  It  is  the  opinion  of  many  high  authori¬ 
ties,  that  the  medicinal  virtues  of  these  waters  de¬ 
pend  more  on  the  minute  quantities  of  the  above 
substances,  than  on  their  more  abundant  saline  in¬ 
gredients. — C. 

WAX.  Syn.  Cire,  ( Fr .)  Wachs,  ( Ger .) 
Cera,  ( Lat .)  The  substance  which  forms  the 
cells  of  bees.  Pure  beeswax  ( yellow  wax,  cera 
flava )  has  a  pleasant  ceraceous  odor,  a  pale  yel¬ 
lowish  brown  color,  and  the  sp.  gr.  0-960  to  0-965. 
It  is  frequently  adulterated  with  farina,  rosin,  and 
mutton  suet  or  stearine.  The  first  may  be  de¬ 
tected  by  oil  of  turpentine,  which  dissolves  only 
the  wax, — the  second,  by  its  solubility  in  cold 
alcohol,  and  by  its  terebinthinate  taste, — the  last 
two,  even  when  forming  less  than  2§  of  the  wax, 
may  be  detected  by  its  affording  sebacic  acid  by 
distillation.  When  greasy  matter  is  present  in 
any  considerable  quantity,  it  may  also  be  de¬ 
tected  by  the  suspected  sample  having  an  unctu¬ 
ous  feel,  and  a  disagreeable  taste. 

WAX,  BEES’  (FACTITIOUS.)  Syn.  Cera 
flava  factitia.  Prep. — 1.  Yellow  rosin  16  lbs. ; 
hard  mutton  suet  or  stearine  8  lbs.  ;  palm  oil  2$ 
lbs. ;  melt  together. — 2.  As  last,  but  substitute 
turmeric  1  lb-  for  the  palm  oil. — 3.  Best  annotto 
6  oz.  or  q.  s.  ;  water  1  gallon  ;  boil  till  dissolved, 
add  hard  mutton  suet  or  stearine  35  lbs. ;  yellow 
rosin  70  lbs.  ;  boil  with  constant  agitation  till 
perfectly  mixed  and  of  a  proper  color,  and  as 
soon  as  it  begins  to  thicken,  pour  it  out  into  basins 
to  cool.  When  cold  rub  each  cake  over  with  a 
little  potato  starch.  Used  instead  of  wax  in  oint¬ 
ments  by  farriers. 

WAX,  REFINED.  Crude  wax,  especially 
that  imported,  is  generally  loaded  with  dirt,  bees, 
and  other  foreign  matter.  To  free  it  from  these 
substances,  it  undergoes  the  operation  of  refi¬ 
ning.  This  is  done  by  melting  the  wax  along  with 
about  3§  of  water  in  a  bright  copper  boiler,  pref¬ 
erably  heated  by  steam,  and  alter  the  whole  is 
perfectly  liquid,  and  has  boiled  for  a  few  minutes, 
withdrawing  the  heat,  and  sprinkling  over  its  sur¬ 
face  a  little  oil  of  vitriol,  in  the  proportion  of  about 
3  or  4  oz.  (fluid)  to  every  cwt.  of  wax.  1  his 
operation  should  be  conducted  with  great  care 
and  circumspection;  as,  if  done  carelessly,  tie 
melted  wax  will  froth  up,  and  boil  over  the  sides 


of  the  pan.  The  acid  should  also  be  well  scat¬ 
tered  over  the  whole  surface.  The  melted  wax 
is  next  covered  over,  and  left  for  some  hours  to 
settle,  or  till  it  becomes  sufficiently  cool  to  be 
drawn  off  into  the  moulds.  It  is  then  very  gently 
skimmed  with  a  (hot)  ladle,  and  bailed  or  decant¬ 
ed  into  basins,  where  it  is  left  to  cool.  Great 
care  must  be  taken  not  to  disturb  the  sediment. 
When  no  more  clear  wax  can  be  drawn  off,  the 
remainder  in  the  melting  pan  is  allowed  to  cool, 
and  the  cake  or  “foot,"  as  it  is  called,  is  taken 
out,  and  the  impurities  (mostly  bees)  scraped  from 
its  under  surface.  The  remaining  portion  is 
usually  reserved  for  a  second  operation,  but  if 
required,  may  be  at  once  melted,  and  strained 
through  canvass  into  a  mould. — Much  of  the 
foreign  wax  has  a  pale  dirty  color,  which  renders 
it,  no  matter  however  pure,  objectionable  to  the 
retail  purchaser.  Such  wax  undergoes  the  opera¬ 
tion  of  coloring.  This  is  done  as  follows : — A 
small  quantity  of  the  best  roll  annotto,  cut  into 
slices,  (i  lb.  more  or  less,  to  wax  1  cwt.,  depending 
on  the  paleness  of  the  latter,)  is  put  into  a  clean 
boiler  with  about  a  gallon  of  water,  and  boiled  for 
some  time,  or  till  it  is  perfectly  dissolved,  when  a 
few  ladlefuls  of  the  melted  wax  are  added,  and 
the  boiling  continued  till  the  wax  has  taken  up  all 
the  color,  or  till  the  water  is  mostly  evaporated. 
The  portion  of  wax  thus  treated  has  now  a  deep 
orauge  color,  and  is  added  in  quantity  as  required 
to  the  remainder  of  the  melted  wax  in  the  larger 
boiler,  till  the  proper  shade  of  color  is  produced 
when  cold,  observing  to  well  mix  the  whole,  and 
to  cool  a  little  now  and  then  to  ascertain  when 
enough  has  been  added.  The  copper  must  be 
then  brought  to  a  boil,  and  treated  with  vitriol, 
&.C.,  as  before. — Another  method  is  to  add  palm 
oil  (bright)  to  the  wax  till  it  gets  sufficient  color ; 
but  this  plan  is  objectionable  from  the  quantity 
required  for  the  purpose  being  often  so  large  as  to 
injure  the  quality  of  the  wax  ;  besides  which  the 
color  produced  is  inferior,  and  less  transparent 
and  permanent.  *#*  The  great  art  in  the  above 
process  is  to  produce  a  wax  which  shall  at  once 
be  “  bright ,”  or  semitranslucent  in  thin  pieces, 
and  good  colored.  The  former  is  best  ensured  by 
allowing  the  melted  mass  to  seftle  well,  and  by 
carefully  skimming  and  decanting  the  clear  por¬ 
tion  without  disturbing  the  sediment.  It  should 
also  not  be  poured  into  the  moulds  too  warm,  as, 
in  that  case,  it  is  apt  to  “  separate ,”  and  the 
resulting  cakes  to  be  “  streaky,”  or  of  different 
shades  of  color.  It  should  also  be  allowed  to  cool 
very  slowly.  When  cooled  rapidly,  especially  if 
a  current  of  air  fall  upon  its  surface,  it  is  apt  to 
crack,  and  form  cakes  full  of  fissures.  Some 
persons  who  are  very  nice  about  their  wax,  have 
the  cakes  polished  with  a  stiff  brush  when  quite 
cold  and  hard.  It  is  necessary  to  have  the  “  jacks 
or  cans,  ladles,  and  skimmers  used  in  the  above 
process  kept  pretty  hot,  as  without  this  precaution 
the  wax  cools,  and  accumulates  upon  them  in 
such  quantity  as  to  render  them  inconvenient,  and 
often  quite  useless,  without  being  constantly 

scraped  out.  . 

Another  method  of  refining  crude  wax,  and 
which  produces  a  very  bright  article,  is  to  melt  it 
with  about  1  per  cent.’  of  concentrated  nitric  acid, 
in  a  large  earthen  or  stoneware  vessel,  heated  by 


WAX 


560 


WEI 


steam  or  a  salt-water  bath,  and  to  continue  the 
boiling  till  nitrous  fumes  cease  to  be  evolved,  after 
which  the  whole  is  allowed  to  settle,  and  treated 
as  before. 

WAX,  SEALING.  Syn.  Cire  a  Cacheter, 
(Fr.)  Siegellack,  ( Ger .)  Prep.  I.  (Red.)  a. 
Shellac  (very  pale)  4  oz. ;  cautiously  melt  in  a 
bright  copper  pan  over  a  clear  charcoal  fire,  and 
when  fused  add  Venice  turpentine  1^  oz. ;  mix, 
and  further  add  vermilion  3  oz. ;  remove  the  pan 
from  the  fire,  cool  a  little,  weigh  it  into  pieces, 
and  roll  them  into  circular  sticks  on  a  warm 
marble  slab  by  means  of  a  polished  wooden  block  ; 
or  it  may  be  poured  into  moulds  while  in  a  state 
of  fusion.  Some  persons  polish  the  sticks  with  a 
rag  till  quite  cold.  Fine. — b.  Shellac  3  lbs. ; 
Venice  turpentine  19  oz. ;  finest  cinnabar  2  lbs. ; 
mix  as  before.  Fine. — c.  As  the  last,  but  use  ^ 
less  vermilion. — d.  Rosin  4  lbs. ;  shellac  2  lbs. ; 
Venice  turpentine  and  red  lead,  of  each  1^  lb.  ;  as 
before.  Common. 

II.  (Black.)  a.  Shellac  60  parts ;  very  fine 
ivory-black,  reduced  to  an  impalpable  powder,  30 
parts  ;  Venice  turpentine  20  parts.  Fine. — b.  As 
the  last,  but  using  lampblack  for  ivory-black. 
Fine. — c.  Rosin  6  lbs.  ;  shellac  and  Venice  tur¬ 
pentine,  of  each  2  lbs. ;  lampblack  q.  s.  Inferior. 

III.  (Bottle  Wax.) — a.  (Black.)  Black  rosin 
6^  lbs. ;  beeswax  £  lb. ;  finely-powdered  ivory- 
black  l£lb. ;  melt  together. — b.  (Red.)  As  the 
last,  but  substitute  Venetian  red  or  red  lead  for 
ivory -black. 

IV.  (French.)  Shellac  (pale)  3  lbs. ;  Venice 
turpentine  H  lb. ;  vermilion  2f  lbs. ;  divide  into 
sticks  12,  24,  36,  or  40  to  the  lb.  Fine. 

V.  (Gold.)  By  stirring  gold-colored  mica 
spangles  or  talc,  or  aurum  musivum  into  the 
melted  resins  when  they  begin  to  cool.  Fine. 

VI.  (Marbled.)  By  mixing  2  or  3  different 
colored  kinds  just  as  they  begin  to  grow  solid. 

VII.  (Soft.) — 1.  (Red.)  Beeswax  8  parts ; 
olive  oil  5  parts  ;  melt,  and  add  Venice  turpentine 
15  parts  ;  red  lead  to  color. — 2.  (Green.)  As  the 
last,  but  substitute  powdered  verdigris  for  red 
lead.  Both  are  used  for  sealing  certain  official 
documents  kept  in  tin  boxes  ;  also  as  a  cement. 

***  All  the  above  forms  for  “fine"  wax  pro¬ 
duce  “  superfine,”  by  employing  the  best  qualities 
of  the  ingredients ;  and  “  extra-superfine  ,”  or 
“  scented,”  by  adding  1§  of  balsam  of  Peru  or 
liquid  storax  to  the  ingredients  when  considerably 
cooled.  The  variegated  and  fancy-colored  kinds 
are  commonly  scented  with  a  little  essence  of 
musk  or  ambergris,  or  any  of  the  more  fragrant 
essential  oils.  The  addition  of  a  little  camphor, 
or  spirit  of  wine,  makes  sealing-wax  burn  easier. 
Sealing-wax  adulterated  with  rosin,  or  which 
contains  too  much  turpentine,  runs  into  thin  drops 
at  the  flame  of  a  candle. 

WAX,  WHITE.  Syn.  Bleached  Wax.  Block 
white  Wax.  Cera  alba  in  massis.  From  pure 
beeswax,  by  exposing  it  in  thin  flakes  to  the  action 
of  the  sun,  wind,  and  rain,  frequently  changing 
the  surface  thus  exposed,  by  remelting  it,  and  re¬ 
ducing  it  again  to  thin  flakes.  Used  in  making 
candles,  and  in  white  ointments,  for  the  sake  of  its 
color.  Virgins’  Wax,  (Cake  white  wax,  cera 
alba  in  ofiis.)  The  last  made  into  round  flat 
cakes. 


WEIGHT.  The  measure  of  the  force  by  which 
any  body,  or  any  given  portion  of  a  substance, 
gravitates  towards  the  earth.  The  estimation  of 
the  weight  of  bodies  is  called  weighing,  and  con¬ 
sists  in  the  comparison  of  the  thing  to  be  weighed 
with  some  conventional  standard.  This  standard 
may  be  determined  by  the  constant  ratio  which 
exists  between  the  volume  and  the  weight,  or  grav¬ 
itating  power  of  the  same  substances  when  placed 
in  precisely  the  same  physical  condition ;  hence 
for  the  primary  creation  of  a  standard  weight,  ref¬ 
erence  must  be  had  to  the  measure  of  the  volume 
of  some  substance,  as  a  cubic  foot  or  inch  of  pure 
water  or  mercury,  the  weight  of  which  is  constant 
at  the  same  temperaSure,  and  under  the  same  at¬ 
mospheric  pressure.  The  method  of  estimating 
the  weight  of  bodies,  without  reference  to  their 
volume,  or  to  a  standard  which  is  already  known, 
is  difficult  and  uncertain.  In  fact,  it  is  impossible 
to  communicate  merely  by  oral  description,  with¬ 
out  reference  to  some  sensible  object,  a  proper  idea 
of  a  pound  weight,  or  a  foot-rule  ;  since  the  mind 
requires  some  known  measure  of  volume  or  gravi¬ 
tating  power,  for  the  purpose  of  comparison.  But 
man  is  not  directly  supplied  by  nature  with  any 
constant  standard  of  weight  or  volume,  by  which 
he  can  accurately  determine  that  of  other  bodies. 
The  original  standard  of  small  weight  was  the 
grains  or  corns  of  wheat,  and  of  measure,  the  foot, 
cubit,  span,  pace,  &c.,  derived  from  the  human 
body  ;  but  since  the  size  of  grains  of  wheat,  and 
the  linear  surface  of  the  human  body,  varies  under 
different  circumstances,  and  in  different  individuals, 
however  carefully  the  specimens  may  be  selected 
with  a  view  to  an  average,  it  is  very  evident  that 
such  bodies  can  never  furnish  permanent  and  ac¬ 
curate  standards  of  comparison.  It  may  be  fairly 
stated,  that  nature  furnishes  no  standard  of  weight, 
at  the  same  time  invariable  and  accessible  to  all 
mankind,  and  that  without  reference  to  some  de¬ 
termined  and  constant  measure  of  volume,  no  such 
standard  can  be  created.  But  the  elements  of 
such  a  standard  of  measure  are  furnished  by  the 
aid  of  natural  philosophy,  and  a  refined  knowledge 
of  the  arts.  The  form  and  magnitude  of  the  earth 
are  presumed  to  remain  the  same  in  all  ages,  and 
hence  a  determined  portion  of  its  circumference,  as 
1 -360th  part,  or  a  degree,  will  represent  an  unal¬ 
terable  standard,  fit  for  the  purposes  of  metrology. 
The  force  of  grayitation  at  the  earth’s  surface  is 
also  constant  under  the  same  parallels  of  latitude 
and  at  the  same  elevation  above  the  level  of  the 
sea,  and  hence  the  length  of  a  second’s  pendulum 
is  invariable  at  any  given  place,  under  precisely 
similar  circumstances.  This  furnishes  a  second 
element  for  the  determination  of  a  lineal  standard, 
which  by  its  involution  forms  similar  standards  of 
measure,  both  of  superficies  and  volume.  A  meas¬ 
ure  of  bulk  or  volume  being  determined,  it  is  easy 
to  estimate  weight,  or  the  gravitating  power  of  any 
substance,  by  reference  to  such  a  standard.  As 
soon  as  a  unit  of  weight  or  measure  has  been 
agreed  on,  and  a  model  weight  or  measure  formed, 
the  latter  becomes  the  standard,  and  others  may 
of  course  be  readily  formed  by  mere  comparison  ; 
but  when  these  standards,  or  their  representatives, 
are  lost,  recourse  must  be  again  had  to  science  and 
calculation.  The  relation  between  the  weight  and 
volume  of  a  body,  compared  to  a  given  stan- 


WEI 


561 


WEI 


dard  taken  as  unity,  constitutes  its  specific 
gravity. 

For  the  purpose  of  weighing,  a  balance  or  lever 
is  required,  which,  when  accurately  suspended  in 
a  state  of  equilibrium,  will  be  like  affected  by  like 
weights  applied  to  either  extremity.  The  manu¬ 
facture  of  these  instruments  requires  great  skill 
and  experience.  A  balance,  made  by  Ramsden, 
turning  on  points  instead  of  edges,  was  sensibly  af¬ 
fected  by  the  1 -1600th  of  a  grain,  when  loaded 
with  4  or  5  ounces.  This  is  1 -384,000th  part  of 
the  weight ;  so  that  this  beam  would  determine 
the  weight  of  any  substance  to  5  places  of  deci¬ 
mals,  besides  a  sixth  figure,  which  might  be  esti¬ 
mated.  (Phil.  Trans.,  vol.  75.)  A  balance  made 
by  the  same  artist  for  the  Royal  Society,  was  ca¬ 
pable  of  weighing  10  lbs.,  and  yet  turned  with  the 
1-I00th  of  a  grain,  which  is  only  the  1-7, 000, 000th 
part  of  the  weight.  A  balance  with  unequal  arms 
will  weigh  as  accurately  as  another,  of  the  same 
workmanship,  with  equal  arms,  provided  the  sub¬ 
stance  weighed  be  removed,  and  standard  weights 
placed  in  the  same  scale  till  the  equilibrium  be 
again  restored,  when  the  weights  so  employed,  be¬ 
ing  exactly  in  the  same  condition  as  the  substance 
previously  occupying  the  scale,  will  of  course  in¬ 
dicate  its  proper  weight.  A  knowledge  of  this  fact 
is  useful,  as  it  enables  any  one  to  weigh  correctly 
with  unequal  scales,  or  with  any  suspended 
lever. 

Small  Weights  may  be  made  of  thin  leaf-brass. 
Jeweller’s  foil  is  a  good  material  for  weights  below 
l-10th  of  a  grain,  as  low  as  to  l-100th  of  a  grain  ; 
and  all  lower  quantities  may  be  either  estimated 
by  the  position  of  the  index,  or  shown  by  actually 
counting  rings  of  wire,  the  value  of  which  has 
been  determined.  The  readiest  way  to  subdivide 
small  weights,  consists  in  weighing  a  certain  quan¬ 
tity  of  small  wire,  and  afterward  cutting  it  into 
such  parts,  by  measure,  as  are  desired  ;  or  the  wire 
may  be  wrapped  close  round  two  pins,  and  then 
cut  asunder  with  a  knife.  By  this  means  it  will 
be  divided  into  a  great  number  of  equal  lengths,  or 
small  rings.  The  wire  ought  to  be  so  thin,  that 
one  of  these  rings  may  barely  produce  a  sensible 
effect  on  the  beam. 

The  following  Tables  represent  the  values  and 

relative  proportions  of  the  principal  Weights 

employed  in  Commerce  and  the  Arts. 

I.  English  Weights. 


1.  Imperial  Avoirdupois  Weight. 


Grains,  (Troy.) 

Drs. 

drachms. 

Oz. 

ounces. 

Lbs. 

pounds. 

Qrs. 

quarters. 

Cwt. 

hundred  weight. 

Ton. 

Equiv.  in 

1  French  grammes. 

27-34 

437-50 

7000 

0 

0 

0 

1 

16 

256 

7168 

28672 

573440 

00625 

1* 

16- 

448- 

1792- 

35840- 

0-0039 

00625 

1- 

28- 

112- 

2240- 

0 

0 

0 

1 

4 

80 

0 

0 

0 

0-25 

1- 

20- 

0 

0 

0 

0 

0-05 

1- 

1-7705 

28-328 

453.25 

***  The  standard  in  avoirdupois  weight  is  the 
same  as  in  troy  weight.  The  avoirdupois  drachm 
is  now  never  used  except  in  weighing  silk  ;  when¬ 
ever  a  drachm  is  mentioned  in  books,  the  troy,  or 
apothecaries’  drachm,  is  intended.  The  stone  of 
butchers’  meat  is  8  lbs.,  and  of  other  commodities 
14  lbs.,  in  London. 

2.  Imperial  Troy  Weight. 


Grs. 

grains. 

Dwts. 

pennyweights. 

Oz. 

ounce. 

Lb. 

pound. 

24 

1 

480 

20 

i 

5760 

240 

12 

1 

***  The  standard  of  the  above  measure  is  1 
cubic  inch  of  distilled  water,  at  62°  F.,  and  30 
inches  of  the  barometer,  which  weighs  252-458 
troy  grains. 

The  carat  used  in  weighing  diamonds  is  3g 
grains,  (nearly.)  Troy  weight  is  used  in  weigh¬ 
ing  gold,  silver,  jewellery,  &c.,  and  in  philosoph¬ 
ical  experiments. 

3.  Apothecaries'  Weight. 


>> 

c 

of 

’5 

fcb 

3 

scruples. 

3 

drachms. 

5 

ounces. 

Lb.* 

pounds. 

i 

20 

60 

480 

5760 

005 

1 

3 

24 

288 

0-01666 

0-3333 

1- 

8- 

96- 

0002083 

00416 

0-1250 

1- 

12- 

00001736 

0  003472 
00104166 

0  0833333 

1- 

U 

c  S 

il 

o-ja 
a.  w 


0  06475 
1-295 
3-885 
3108 
372-96 


II.  French  Weights. 


1.  Metrical  or  Decimal  Weights. 


Names. 

Equiv.  in 
grammes. 

Equiv.  in 
troy  grains. 

Equiv.  in 
avoird  upois 
weight. 

Millegramme 

Centigramme 

Decigramme 

Gramme 

Decagramme 

Hectogramme 

Kilogramme,  or  Kilo 

Myriagramme 

•001 

•01 

•1 

1- 

10- 

100- 

1000- 

10000- 

•0154 
•1543 
1-5434 
15-434 
154-3402 
1543  4023 
15434-0234 
154340-2344 

lb.i.  oz.  grs. 

01  45- 
3.1  12-152 

2  3}  12173 
22  OJ  12 

*#*  The  standard  unit  in  the  above  table  is 
the  gramme.  A  metrical  quintal  is  10  myria- 
grammes.  A  millier  is  1000  kilos. 


*  As  this  abbreviation  is  used  to  represent  lioth  the 
ivoirdupols,  and  troy  or  apothecaries’  [Kmmt.  U  is  neces- 
ary  to  observe,  that  the  former  is  Indicated  when  1 
;L,n  js  preceded  by  Arabic  figures  ;  and  the  latter,  when  it 
<  followed  by  Roman  numerals.  It  was  also  toraierly 
ised  along  with  Roman  numerals,  to  represent  the  wine- 
lint. 


71 


WHE 


562 


WHI 


2.  Binary  Weights.  (Systeme  usuel.) 


1 

French  grain. 

Scrupule. 

Gros. 

Once. 

Livre. 

Kilogramme. 

to 

.  © 

&  S 
p  s 

C  C3 

H  5, 
c 

Round  No.  of  the 

codex  in  grammes. 

Equiv.  in 

avoirdupois  weight 

0 

0 

0 

0 

0 

•0542 

•05 

lbs.  oz.  grs. 
0-837 

24 

1 

0 

0 

0 

0 

1-30 

1-30 

201 

72 

3 

1 

0 

0 

0 

3-906 

4- 

60-284 

57(5 

24 

8 

1 

0 

0 

3125 

32- 

1  45- 

9216 

384 

128 

16 

1 

0 

500- 

500- 

1  H  61- 

18432 

768 

256 

32 

2 

1 

1000- 

1000- 

2  31  13- 

***  The  old  French  grain  is  equal  to  0-820  of 
an  imperial  troy  grain  ;  hence,  1  troy  grain  is 
equal  to  1*21  old  French  grains.  The  gros,  once, 
and  other  multiples  of  the  grain,  are  of  course  pro¬ 
portionate.  The  new  French  grain  (of  1812)  is 
equal  to  0-0542  gramme,  or  0-8365228  gr.  troy. 
It  is  said,  in  some  works,  to  be  equal  to  0-878  gr. 
troy ;  or,  in  round  numbers,  0-9,  but  this  is 
much  too  high. 

III.  Continental  Medicinal  Weights  in 
Troy  Grains. 


From  Dr.  Christison's  Dispensatory. 


Country. 

Pounds. 

Ounces. 

Drachms. 

Sera 

consist 

&D 

rs 

s 

SI 

pies 
ing  of 

til 

| 

s 

O 

Cl 

Grains. 

French 

5670-5 

470-50 

59-10 

19-7 

_ 

0-820 

Spanish 

5326-3 

443-49 

55-14 

18-47 

— 

0-769 

Tuscan 

5240-3 

436-67 

54-58 

18-19 

— 

0-758 

Roman 

52350 

436-25 

54-58 

18-17 

_ 

0-757 

Austrian 

6495-1 

541-25 

67-65 

— 

22-5 

1-127 

German 

5524-8 

460-40 

57-55 

— 

19-18 

0-960 

Russian 

5524-8 

460-40 

57-55 

— 

19-18 

0-960 

Prussian 

5415-1 

451-26 

56-40 

— 

18-80 

0-940 

Dutch 

5095-8 

474-64 

59-33 

— 

19-78 

0-988 

Belgian 

5695-8 

474-64 

59-33 

— 

19-78 

0-988 

Swedish 

5500-2 

458-34 

57-29 

— 

1909 

0-954 

Piedmontese 

4744-7 

395-39 

49-45 

— 

16-48 

0-824 

Venetian 

4061-4 

388-45 

48-55 

1G-18 

0-809 

WELSH  RAREBIT.  Prep.  Cut  slices  of 
Fread,  toast  and  butter  them ;  then  cover  them 
with  slices  of  rich  cheese,  spread  a  little  mus¬ 
tard  over  the  cheese,  and  put  the  bread  in  a 
cheese-toaster  before  the  fire.  Serve  it  up  very 
hot. 

WELD.  Syn.  Woald.  Vouede,  (Fr.) 
Reseda  luteola,  (Lin.)  An  herbaceous  annual 
employed  by  the  dyers.  A  decoction  of  the  stems 
and  leaves  gives  a  rich  yellow  to  goods  mordanted 
with  alum,  tartar,  or  muriate  of  tin.  The  yellow 
coloring  principle  may  be  obtained  in  beautiful, 
transparent  yellow  needles  by  sublimation.  (See 
Luteoline.) 

WHEAT.  The  quality  of  this  grain  may  be 
ascertained  in  the  way  directed  for  wheat  flour,  p. 
317. 

WHEY.  Syn.  Petit  Lait,  ( Fr .)  Molken, 
(Ger.)  Serum  Lactis,  (Lat.)  The  liquid  portion 


of  milk  after  the  curd  has  been  separated.  It 
consists  chiefly  of  sugar  of  milk. — A  pound  of 
milk,  mixed  with'  a  tablespoonful  of  proof  spirit, 
allowed  to  become  sour,  and  the  whey  filtered 
from  the  sediment,  yields,  in  the  course  of  a  few 
weeks,  a  good  vinegar  (whey  vinegar)  free 
from  lactic  acid.  (Scheele.)  Skimmed  milk  may 
be  used. 

WHISKEY.  (From  Usquebaugh,  the  Irish 
name  originally  applied  to  it.)  Dilute  alcohol  ob¬ 
tained  from  the  fermented  wort  of  malt  or  grains. 
That  from  the  former  is  the  most  esteemed.  The 
inferior  qualities  of  this  spirit  are  prepared  from 
barley,  oats,  or  rye,  a  small  portion  only  of  which 
is  malted  ;  or  from  potatoes  mashed  with  a  portion 
of  barley  malt,  the  resulting  wash  being  carelessly 
fermented  and  distilled,  and  purposely  suffered  to 
burn,  to  impart  the  peculiar  empyreumatic  or 
smoky  flavor  so  much  relished  by  the  lower  orders 
of  whiskey  drinkers.  The  malt  whiskey  (sold  as 
such)  of  the  principal  Scotch  and  Irish  distillers, 
is  fully  equal  in  quality  to  London  gin,  from  which 
it  merely  differs  in  flavor.  The  peculiar  flavor  of 
Scotch  whiskey  may  be  nicely  imitated  by  adding 
a  few  drops  of  pure  creosote  to  2  or  3  gallons  of 
good  London  gin  ;  and  the  imitation  will  be  still 
more  perfect  if  the  liquor  be  kept  for  some  months 
before  drinking  it. 

WHITE  COPPER.  (See  German  Silver.) 

WHITE  PIGMENT fe.— Alum  White. 
(Baume's.)  Powdered  Roman  alum  2  lbs. ;  honey 
1  lb.  ;  mix,  dry,  powder,  calcine  in  a  shallow  dish 
to  whiteness,  cool,  wash,  and  dry.  A  beautiful 
and  permanent  white  both  in  oil  and  water. — 
Derbyshire  White.  Cawk,  heavy  spar,  or 
native  sulphate  of  barytes. — Flake  White.  The 
finer  kinds  of  white  lead  are  so  called. — White 
Lead.  (Fine  White.  Carbonate  of  Lead.  Sub¬ 
carbonate  of  do.  Ceruse.  Cerussa.  Magistery 
of  lead.  Plumbi  Carbonas,  P.  L.)  Made  by 
suspending  rolls  of  thin  sheet-lead  over  malt  vine¬ 
gar,  or  pyroligneous  acid,  in  close  vessels,  the 
evaporation  from  the  acid  being  kept  up  by  the 
vessels  being  placed  in  a  heap  of  dung,  or  a 
steam-bath.  Commercial  carbonate  of  lead  is 
never  quite  pure,  being  commonly  adulterated 
with  sulphate  of  baryta,  (heavy  spar,)  and  some¬ 
times  with  chalk.  The  former  may  be  detected 
by  its  insolubility  in  dilute  nitric  acid,  and  the 
latter  hy  the  nitric  solution  yielding  a  white  pre¬ 
cipitate  with  oxalic  or  sulphuric  acid,  or  oxalate  of 
ammonia,  after  having  been  treated  with  sul- 
phureted  hydrogen,  or  a  hydrosulphuret,  to  throw 
down  the  lead.  “  Pure  carbonate  of  lead  does 
not  lose  weight  at  a  temperature  of  212°  ;  68  grs. 
are  entirely  dissolved  in  150  minims  of  acetic  acid, 
diluted  with  f§j  of  distilled  water;  and  the  solu¬ 
tion  is  not  entirely  precipitated  by  a  solution  of 
60  grs.  of  phosphate  of  soda.”  (P.  E.)  The  so¬ 
lution  in  nitric  acid  should  not  yield  a  precipitate 
when  treated  with  a  solution  of  sulphate  of  soda. 
Used  as  a  superior  white  paint,  and  in  medicine, 
externally,  as  an  astringent,  refrigerant,  and 
desiccant — French  White  Lead.  (Blanc  de 
Plomb.)  Litharge  dissolved  in  dilute  acetic  acid, 
and  the  carbonate  of  lead  thrown  down  by  a 
current  of  carbonic  acid  gas.  Does  not  cover 
well. — Venetian  White  Lead,  (Cerussa  Veneta.) 
Flake  white,  or  pure  white  lead  and  cawk,  equal 


WHI 


563 


WIN 


parts. — Hamburgh  White  Lead.  Flake  white  1 
cwt.;  cawk  2  cwt. — Best  Dutch  White  Lead. 
Flake  white  1  cwt. ;  cawk  3  cwt. — Dutch  White 
Lead.  Flake  white  1  cwt. ;  cawk  7  cwt.  The 
last  four  are  commonly  substituted  in  trade  for 
genuine  white  lead. — English  White  Lead. 
Flake  white  lowered  w'ith  chalk.  Covers  badly, 
and  color  inferior  to  the  preceding. — Grace’s 
White  Lead.  Made  from  lead,  with  the  refuse 
water  of  the  starch-makers,  soured  brewer’s 
grains,  &c. — White  Precipitate  of  Lead.  ( Sul¬ 
phate  of  Lead.)  An  acetic  or  nitric  solution  of 
litharge,  precipitated  by  adding  dilute  sulphuric 
acid,  and  the  white  powder  washed  and  dried. 
The  clear  liquid  decanted  from  the  precipitate  is 
poured  ou  fresh  litharge,  when  a  second  solution 
takes  place  ;  and  this  may  be  repeated  for  any 
number  of  times.  Used  in  miniature  painting, 
being  a  beautiful  and  durable  white. — Notting¬ 
ham  White.  White  lead  made  with  alegar. — 
Newcastle  White.  White  lead  made  with  mo¬ 
lasses  vinegar. — Mineral  White.  A  nitric  or 
acetic  solution  of  litharge,  precipitated  by  car¬ 
bonate  of  soda. — Wilkinson’s  White.  Litharge 
ground  with  sea-water  till  it  ceases  to  whiten,  and 
then  washed  and  dried. — Permanent  White. 
Artificial  sulphate  of  baryta,  prepared  by  precipi¬ 
tating  the  muriate  by  diluted  sulphuric  acid,  or  a 
solution  of  glauber  salts.  A  good  fast  white. 
Used  to  mark  jars  and  bottles  for  containing  acids 


or  alkalis,  as  it  is  affected  by  very  few  sub¬ 
stances. — Pearl  White,  ( Fard's  Spanish  White.) 
Trisnitrate  of  bismuth. — Spanish  White.  ( Blanc 
d’  Espagne.  Blanc  de  Troyes.)  The  softest  and 
purest  white  chalk,  elutriated,  made  into  balls, 
and  well  dried.  Used  as  a  cheap  white  paint. — 
Whiting.  The  same  as  prepared  chalk,  but  pre¬ 
pared  more  carelessly. 

WHITES,  SHARP.  Prep.  1.  Wheat  flour  and 
powdered  alum,  equal  parts,  ground  together. — 2. 
(Stuff.  Baker’s  stuff.)  Alum  ground  to  the 
coarseness  of  common  salt  1  lb. ;  common  salt  3 
lbs. ;  mix.  Both  the  above  are  used  by  bakers  for 
the  purpose  of  introducing  alum  into  their  bread 
under  a  disguise. 

WINDOWS,  SASH.  These  may  be  kept  up 
without  sash-lines  and  pulleys,  by  means  of  cork, 
in  the  simplest  manner,  and  with  scarcely  any  ex¬ 
pense.  Bore  three  or  four  holes  in  the  sides  of  the 
sash,  into  which  insert  common  bottle  corks,  pro¬ 
jecting  about  the  sixteenth  part  of  an  inch.  These 
will  press  against  the  window-frames,  along  the 
usual  groove,  and  by  their  elasticity  support  the 
sash  at  any  height  which  may  be  required. 

WINDOWS.  (Prismatic  Diamond  Crystals 
for.)  Mix  a  hot  solution  of  sulphate  of  magnesia, 
with  a  clear  solution  of  gum  arabic,  and  lay  it  on 
hot.  For  a  margin,  or  for  figures,  wipe  off  the 
part  you  wish  to  remain  clear  with  a  wet  towel 
The  effect  is  very  pretty. 


I.  Table  of  the  Quantity  of  Alcohol  in  Wine.  By  Dr.  Ciiristison. 


Names,  &c. 


Port 


'Weakest 
Mean  of  7  samples 
Strongest 
.White 
’Weakest 

Mean  of  13  wines,  excluding  those  very 
long  kept  in  cask 
Sherry  Strongest  . 

Mean  of  9  wines  long  kept  in  cask  in 
the  East  Indies 
Madre  da  Xeres  . 


Madeir 


'1 


Long  kept  in  cask  in  ^  Strongest 
the  East  Indies  (  Weakest 
Teneriffe  long  in  cask  at  Calcutta 
Cercial  . 

Lisbon  (dry)  . 

Shiraz  . 

Amontillado 

Claret.  A  first  growth  of  1811 
Chateau-Latour.  Do.  1825 
Rosan.  Second  growth  1825  . 

Ordinary  Claret.  (Vin  Ordinaire) 
Rivesaltes  . 

Malmsey  .  •  •_ 

Rudesheimer.  1st  quality  . 

«  Inferior 

Hambacher.  Superior  quality 


Alcohol  of 
0-7939  per 
cent,  by 
volume. 

Proof  spirit 
per  cent,  by 
volume. 

14-97 

30-56 

16-20 

33-91 

17-10 

37-27 

14-97 

31-31 

13-98 

30-84 

15-37 

33-59 

16-17 

35-12 

14-72 

32-30 

16-90 

37-06 

16-90 

36-81 

14-09 

30-86 

13-84 

30-21 

15-45 

33-65 

1614 

34-71 

12-95 

28-30 

12-63 

27-60 

7-72 

16-95 

7-78 

1706 

7-61 

16-74 

8-99 

18-96 

9-31 

22-35 

12-86 

28-37 

8-40 

18-44 

6-90 

1519 

7-35 

1615 

WIN 


564 


WIN 


II.  Quantity  of  Alcohol  (sp.  gr.  0825*  at  60° 
F.)  in  100  parts  of  Wine  by  volume. 


Names  of  Wine. 

Alcoholic 

Content. 

Authority. 

Alba  Flora 

17-26 

Brande 

Barsac 

13-86 

do. 

Bucellas 

18-49 

do. 

Burgundy  (average)  . 

14-57 

do. 

Ditto 

12-16 

Prout. 

Calcavella  (average)  . 

18-65 

Brande. 

Cape  Madeira  (do.)  . 

20-51 

do. 

Cape  Muschat  . 

18-25 

do. 

Champagne  (average) 

12-61 

do. 

Ditto 

12-20 

Fontenelle. 

Claret  (average) 

15-10 

Brande. 

Colares 

19-75 

do. 

Constantia  (White)  . 

19-75 

do. 

Ditto  (Red)  . 

18-92 

do. 

Ditto  (average) 

14-50 

Prout. 

C&te  Rotie . 

12-32 

Brande. 

Currant 

20-55 

do. 

Elder 

8-79 

do. 

Frontignac  (Rivesalte) 

12-79 

do. 

Gooseberry 

11-84 

do. 

Grape  (English) 

18-11 

do. 

Hermitage  (Red) 

12-32 

do. 

Ditto  (White) 

17-43 

do. 

Hock  (average) . 

12-08 

do. 

Lachryma  Christi 

19-70 

do. 

Lisbon 

18-94 

do. 

Lissa  (average)  . 

25-41 

do. 

Ditto  (do.) 

15-90 

Prout. 

Lunel 

15-52 

Brande. 

Madeira  (average) 

22-27 

do. 

Ditto  (do.)  . 

21-20 

Prout. 

Malaga 

17-26 

Brande. 

Ditto 

18-94 

do. 

Malmsey  Madeira 

16-40 

do. 

Marsala  (average) 

25-09 

do. 

Ditto  (do.)  . 

18-40 

Prout. 

Nice  .... 

14-63 

Brande. 

Orange  (average) 

11-26 

do. 

Port  (do.)  . 

20-64 

Prout. 

Ditto  (do.)  . 

22-96 

Brande. 

Raisin  (do.)  . 

25-41 

do. 

Ditto  (do.)  . 

15-90 

Prout. 

Red  Madeira  (do.) 

20-35 

Brande. 

Roussillon  (do.)  . 

18-13 

do. 

Sauterne  . 

14-22 

do. 

Sheraaz 

15-52 

do. 

Sherry  (average) 

19-17 

do. 

Ditto  (do.)  . 

23-80 

Prout. 

Syracuse  . 

20-00 

do. 

Ditto 

15-28 

Brande. 

Teneriffe  . 

19-79 

do. 

Tent  .... 

13-30 

do. 

Tokay 

9-88 

do. 

Vidonia 

19-25 

do. 

Vin  de  Grave 

13-94 

do. 

Zante 

17-05 

■ 

do. 

WINE.  Syn.  Vin,  (Fr.)  Wein,  (Gr.)  Wyn, 
( But .)  Win,  (Swed.)  Vino,  (Ital.  and  Span.) 
Vinum,  (Lat.)  The  fermented  juice  of  th9  grape. 


*  Alcohol  of  0-825  contains  92  6§  of  real  or  anhydrous 
alcohol,  and  in  round  numbers  may  be  said  to  be  about 
twice  the  strength  of  brandy  or  rum,  as  usually  sold. 


The  general  characters  and  qualities  of  wine  are 
principally  influenced  by  climate,  soil,  and  aspect, 
the  nature  and  maturity  of  the  grape,  and  the 
method  of  conducting  the  fermentation.  Want  of 
space  will  compel  us  to  confine  our  remarks  to  the 
properties,  uses,  and  management  of  grape-juice 
after  it  has  passed  through  the  stage  of  fermenta¬ 
tion,  or,  in  reality,  become  Wine.  Some  observa¬ 
tions  connected  with  this  subject  will  be  found  in 
the  articles  Fermentation  and  Manures. 

Officinal  Wine.  The  only  wine  ordered  by 
the  British  colleges  is  sherry,  (Vinum  Xericum, 
P.  L. ;  V.  Album;  White  Wine,  P.  E. ;  V.  Al¬ 
bum  Hyspanicum,  P.  D. ;)  but  several  other 
wines  are  employed  in  medicine,  as  tonics,  stimu¬ 
lants,  antispasmodics,  and  restoratives.  In  phar¬ 
macy,  the  less  expensive  Cape  or  raisin  wine  is 
usually  substituted  for  sherry  in  the  preparation  of 
the  medicated  wines  of  the  Pharmacopoeia. 

Varieties,  characteristics,  fyc.  Our  space  will 
not  permit  a  notice  of  the  principal  wines  of  com¬ 
merce  individually  ;  the  reader  is  therefore  refer¬ 
red  to  the  preceding  Tables,  which  will  convey 
much  useful  information  on  this  subject  in  a  con¬ 
densed  form. 

Composition.  The  constituents  of  wine  are — 
alcohol,  which  is  one  of  its  principal  ingredients, 
and  on  which  its  power  of  producing  intoxication 
chiefly  depends  ; — Sugar  which  has  escaped  the 
process  of  fermentation,  and  which  is  most  abun¬ 
dant  in  the  sweet  wines,  as  tokay,  tent,  frontignac, 
&c.  ; — Extractive,  derived  chiefly  from  the  husk 
of  the  grape  ;  its  quantity  diminishes  by  precipita¬ 
tion,  owing  to  the  gradual  action  of  the  atmosphere ; 

Coloring  matter;  this  resides  in  the  husk  of  the 
grape,  and  is  extracted  by  the  newly-formed  alco¬ 
hol  ;  its  natural  color  is  blue  or  purple ;  its  red 
tint  is  owing  to  the  action  of  free  acid  ; — Tartar. 
Bitartrate  of  potash  constitutes  the  most  important 
portion  of  the  saline  matter  of  wine,  and  appears 
to  exercise  an  important  influence  over  the  fer¬ 
mentation.  It  is  gradually  deposited  along  with 
coloring  matter  by  age; — Odoriferous  matter.  The 
characteristic  vinous  odor  appears  to  depend  upon 
the  presence  of  cenanthic  acid  and  ether,  but  the 
bouquet  of  wine  arises  from  the  essential  oil,  prob¬ 
ably  existing  under  the  form  of  ether.  Besides  the 
above,  small  quantities  of  tannin,  gum,  acetic  and 
malic  acids,  acetic  ether,  lime,  $-c.,  exist  in  wine. 
The  sp.  gr.  of  wine  depends  on  the  richness  and 
ripeness  of  the  grapes  used  in  its  manufacture,  the 
nature  of  the  fermentation,  and  its  age.  It  varies 
from  1-0627  to  1-1283.  The  sp.  gr.  of  German 
wines  is  usually  from  1-039  to  1-091,  according  to 
the  season. 

Purity.  The  most  frequent  species  of  fraud  in 
the  wine  trade  is  the  mixing  of  wines  of  inferior 
quality  with  those  of  a  superior  grade.  In  many 
cases  the  inferior  kinds  of  foreign  wine  are  flavor¬ 
ed  and  substituted  for  the  more  expensive  ones. 
This  is  commonly  practised  with  cape  wine,  which, 
after  having  a  slight  “  nuttiness”  communicated  to 
it  by  bitter  almonds  or  peach  kernels,  a  luscious¬ 
ness,  or  fulness,  by  honey,  and  additional  strength 
by  a  little  plain  spirit  or  pale  brandy,  is  made  to 
undergo  the  operation  of  “fretting  inf  and  is 
then  sold  for  sherry.  Formerly,  it  was  a  common 
practice  of  ignorant  wine-dealers  to  add  a  little 
litharge,  or  acetate  of  lead,  to  their  inferior  wines 


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to  correct  their  acidity,  but  it  is  believed  that  this 
poisonous  substance  is  now  never  employed  in  this 
country,  and  that  the  lead  which  is  frequently  de¬ 
tected  in  bottled  wine  may  be  traced  to  shot  being 
left  in  the  bottle,  and  not  to  fraud.  The  presence 
of  lead  in  wine  may  be  readily  detected  by  the 
addition  of  a  little  sulphureted  hydrogen,  or  a  solu- 
'  tion  of  any  hydrosulphuret,  which  will  in  that  case 
produce  a  black  precipitate.  Sherry  is  commonly 
colored  in  Spain  by  the  addition  of  must,  boiled 
down  to  one-fifth  of  its  original  volume,  and  in 
England  by  burnt  brown  sugar,  or  spirit  coloring. 
Amontillado  (a  very  nutty  wine)  is  commonly 
added  to  sherries  deficient  in  flavor ;  various  other 
ingredients,  as  the  essential  oil  of  bitter  almonds, 
bitter  almonds  in  substance,  cherry-laurel  leaves 
and  water,  &c.,  are  also  employed  for  a  like  pur¬ 
pose.  In  Portugal  the  juice  of  elderberries  is  fre¬ 
quently  added  to  port  wine  to  increase  its  color, 
and  extract  of  rhatany  for  the  double  purpose  of 
improving  its  color,  and  imparting  an  astringent 
taste.  The  use  of  the  former  was  once  carried  to 
such  an  extent  that  the  Wine  Company  of  Portu¬ 
gal  put  themselves  to  the  expense  and  trouble  of 
rooting  out  all  the  elder  trees,  and  prohibiting  their 
growth  in  the  wine  district.  In  England,  beet-root, 
Brazil  wood,  the  juice  of  elderberries  and  bilberries, 
the  pressed  cake  from  making  elder  wine,  extract 
of  logwood,  &c.,  are  frequently  added  to  port  to 
deepen  its  color  ;  and  oak  sawdust,  kino,  alum, 
and  extract  of  rhatany,  to  increase  its  astringency. 
Genuine  red  wines  yield  greenish  gray  precipitates 
with  sugar  of  lead,  and  greenish  ones  with  potassa  ; 
but  those  colored  with  elderberries,  bilberries,  and 
logwood,  give  deep  blue,  or  violet  precipitates, 
and  those  colored  with  Brazil,  red  sanders  wood, 
or  red  beet,  give  red  precipitates.  A  factitious 
bouquet  is  also  commonly  given  to  wine  by  the 
addition  of  sweetbrier,  orris  root,  clary,  elder-flow¬ 
ers,  &c.  The  latter  can  only  be  detected  by  a 
discriminating  and  sensitive  palate. 

Uses.  The  uses  of  wine  as  a  beverage  are  too 
well  known  to  require  description.  As  a  medicine, 
port  wine  is  most  esteemed  as  an  astringent  and 
tonic  ;  and  sherry  and  Madeira  as  stimulants  and 
restoratives,  in  diseases  where  the  acidity  of  the 
former  would  be  objectionable  ;  champagne  is  diu¬ 
retic  and  excitant ;  and  the  Rhenish  icines  are 
refrigerant,  diuretic,  and  slightly  aperient.  Cla¬ 
ret,  Rhenish,  and  Moselle  wines  are  the  most 
wholesome.  In  pharmacy  wine  is  used  as  a  men¬ 
struum. 

Management  of  Wine.  Age.  The  sparkling 
wines  are  in  their  prime  in  from  18  to  30  months 
after  the  vintage,  depending  on  the  cellaring  and 
climate.  Weak  wines,  of  inferior  growths,  should 
be  drunk  within  12  or  15  months,  and  be  preserved 
in  a  very  cool  cellar.  Sound,  well-fermented,  full- 
bodied  wines  are  improved  by  age,  within  reason¬ 
able  limits,  provided  they  be  well  preserved  from 
the  air,  and  stored  in  a  cool  place,  having  a  pretty 
uniform  temperature.  To  promote  the  ripening  of 
wine,  some  persons  cover  the  mouths  ot  the  casks 
or  bottles  with  bladder,  and  others  remove  them 
into  a  warmer  situation.  A  very  little  dilute  sul¬ 
phuric  acid  is  commonly  added  to  the  coarser 
wines  for  the  same  purpose  ;  but  a  small  quantity 
of  pure  acetic  or  tartaric  acid  would  be  preterablo. 
2  or  3  drops  of  the  former,  added  to  a  bottle  ot 


some  kinds  of  new  wine,  immediately  give  it  the 
appearance  of  being  2  or  3  years  old. 

Bottling.  The  secret  of  bottling  wine  with 
success  consists  in  the  simple  exercise  of  care  and 
cleanliness.  The  bottles  should  be  all  sound, 
clean,  and  dry,  and  perfectly  free  from  the  least 
mustiness  or  other  odor.  The  corks  should  be  of 
the  best  quality,  and  immediately  before  being 
placed  hi  the  bottles  should  be  compressed  by 
means  of  a  “  cork -squeezer.”  For  superior  or  very 
delicate  wines,  the  corks  are  usually  prepared  by 
placing  them  in  a  copper  or  tub,  covering  them 
with  weights  to  keep  them  down,  and  then  pour¬ 
ing  over  them  boiling  water,  holding  a  little  pearl- 
ash  in  solution.  In  this  state  they  are  allowed  to 
remain  for  24  hours,  when  they  are  drained,  and 
reimmersed  for  a  second  24  hours  in  hot  water, 
after  which  they  are  well  washed  and  soaked  in 
several  successive  portions  of  clear  rain  water, 
drained,  dried  out  of  contact  with  dust,  put  into 
paper  bags,  and  hung  up  in  a  dry  place  for  use. 
The  wine  should  be  clear  and  brilliant,  and  if  it 
be  not  so,  it  must  undergo  the  process  of  “  fining” 
before  being  bottled.  In  fact,  it  is  a  common 
practice  with  some  persons  to  perform  this  opera¬ 
tion  whether  the  wine  requires  it  or  not ;  as  if  it 
has  been  mixed  and  doctored,  it  “  amalgamates 
and  ameliorates  the  various  flavors.”  The  bottles, 
corks,  and  wine  being  ready,  a  fine  clear  day 
should  be  preferably  chosen  for  bottling,  and  the 
utmost  cleanliness  and  care  should  be  exercised 
during  the  process.  Great  caution  should  also  be 
observed  to  avoid  shaking  the  cask  so  as  to  disturb 
the  bottoms.  The  remaining  portion  that  cannot 
be  drawn  off  clear  should  be  passed  through  the 
“  wine  bag,”  and  when  bottled  should  be  set  apart 
as  inferior  to  the  rest.  The  coopers,  to  prevent 
breakage  and  loss,  place  each  bottle,  before  cork¬ 
ing  it,  in  a  small  bucket,  having  a  bottom  made  of 
soft  cork.  They  thus  seldom  break  a  bottle, 
though  they  “  flog”  in  the  corks  very  hard.  When 
the  wine  is  all  bottled,  it  is  stored  in  a  cool  cellar, 
and  on  no  account  on  the  bottles’  bottoms,  or  in 
damp  straw,  but  on  their  sides,  in  sweet,  dry 
sawdust  or  sand. 

Brandying.  Brandy  is  frequently  added  to  weak 
or  vapid  wines,  to  increase  their  strength,  or  to 
promote  their  preservation.  In  Portugal  one  third 
of  brandy  is  commonly  added  to  port  before  ship¬ 
ping  it  for  England,  as  without  this  addition  it 
generally  passes  into  the  acetous  fermentation 
during  the  voyage.  A  little  good  brandy  is  also 
usually  added  to  sherry  before  it  leaves  Spain. 
By  recent  regulations  of  the  customs  of  England, 
10g  of  brandy  may  be  added  to  wines  in  bond,  and 
the  increased  quantity  is  only  charged  the  usual 
duty  on  wine.  The  addition  of  brandy  to  wine 
injures  its  proper  flavor,  and  hence  is  chiefly  made 
to  port,  sherry,  and  other  wines,  whose  flavor  is  so 
strong  as  not  to  be  easily  injured.  Even  when 
brandy  is  added  to  wines  of  the  latter  description, 
they  require  to  be  kept  for  some  time  to  recover 
their  natural  flavor.  To  promote  this  object,  the 
wine  doctors  employ  the  process  called  4  fretting 
in,”  bv  which  they  effect  the  same  change  in  3  or 
4  weeks,  as  would  otherwise  require  some  montlis, 

at  the  very  least.  , ,  ,  .  .  , 

Cellaring.  A  wine  cellar  should  be  dry  at  bot¬ 
tom,  and  either  covered  with  good  hard  gravel,  or 


WIN 


566 


WIN 


be  paved  with  flags.  Its  gratings  or  windows 
should  open  toward  the  north,  and  it  should  be 
sunk  sufficiently  below  the  surface  to  ensure  an 
equable  temperature.  It  should  also  be  sufficiently 
removed  from  any  public  thoroughfare,  as  not  to 
suffer  vibration  from  the  passing  of  carriages. 
Should  it  not  be  in  a  position  to  maintain  a  regular 
temperature,  arrangements  should  be  made  to 
apply  artificial  heat  in  winter,  and  proper  ventila¬ 
tion  in  summer.  A  celebrated  wine  establishment 
known  to  the  writer,  whose  cellars  are  above 
ground,  have  a  number  of  thermometers  suspend¬ 
ed  on  the  walls,  and  whenever  the  mercury  sinks 
below  48°  F.,  several  Arnot’s  stoves,  arranged  for 
that  purpose,  are  immediately  lighted,  and  their 
action  properly  watched  and  regulated. 

Coloring.  Wines  are  as  commonly  doctored  in 
their  color  as  their  flavor.  A  fawn  yellow  and 
golden  sherry  yellow  are  given  by  means  of  a 
tincture  or  an  infusion  of  saffron,  turmeric,  or  saf¬ 
flower,  followed  by  a  little  spirit  coloring  to  prevent 
the  color  being  too  lively.  All  shades  of  amber 
and  fawn  to  deep  brown  and  brandy  color,  may 
be  given  by  burnt  sugar.  Cochineal  (either  alone 
or  with  a  little  alum)  gives  a  pink  color ; — beet¬ 
root  and  red  sanders  give  a  red  color ; — the  ex¬ 
tracts  of  rhatany  and  logwood,  and  the  juice  of 
elderberries,  bilberries,  &c.,  a  port  wine  color.  A 
hogshead  of  inferior  pale  sherry  or  white  cape  is 
commonly  converted  into  a  full-flavored  brown 
sherry  by  the  “  honest”  wine  dealer,  by  the  addi¬ 
tion  of  ^  pint  of  spirit  coloring,  a  gallon  of  brandy, 
and  a  few  drops  of  the  essential  oil  of  bitter  al¬ 
monds  dissolved  in  spirit ;  the  whole  being  well 
mixed  and  fined  down. 

Decanting.  This  only  refers  to  small  quantities 
of  wine,  ready  for  consumption.  In  decanting 
wine,  be  careful  not  to  shake  or  disturb  the  crust 
when  moving  it  about  or  drawing  the  cork,  partic¬ 
ularly  port  wine.  Never  decant  wine  without  a 
wine-strainer,  with  some  fine  cambric  in  it  to 
prevent  the  crust  and  bits  of  cork  going  into  the 
decanter.  In  decanting  port  wine  do  not  drain  it 
too  near  ;  there  are  generally  two  thirds  of  a  wine¬ 
glass  of  thick  dregs  in  each  bottle,  which  ought 
not  to  be  put  in  ;  but  in  white  wine  there  is  not 
much  settling  ;  pour  it  out,  however,  very  slowly, 
and  raise  the  bottle  up  gradually  ;  it  should  never 
be  decanted  in  a  hurry.  Be  careful  not  to  jostle 
the  decanters  against  each  other  when  moving 
them  about,  as  they  easily  break,  especially  when 
full. 

Decoloring.  The  color  of  wines  is  precipitated 
by  age  and  by  exposure  to  the  light.  It  is  also 
artificially  removed  by  the  action  of  milk,  lime- 
water,  or  fresh-burnt  charcoal.  Wine  merchants 
avail  themselves  of  this  property,  for  the  purpose 
of  whitening  wines  that  have  acquired  a  brown 
color  from  the  cask,  or  which  are  esteemed  pale  ; 
and  also  for  turning  “  pricked”  red  or  dark-colored 
wines,  into  white,  in  which  a  small  degree  of  acid¬ 
ity  is  not  so  much  perceived.  The  milk  should  be 
well  skimmed  before  being  mixed  with  the  wine, 
and  should  be  used  in  the  same  manner  as  ordina¬ 
ry  finings,  for  which  it  will  be  found  a  good  sub¬ 
stitute.  In  this  way  brown  sherry  is  commonly 
converted  into  pale  or  gold-colored  sherry.  For 
the  latter  purpose  1  to  3  pints  are  usually  sufficient, 
but  to  decolor  red  wine  2  to  3  quarts  or  more  will 


be  required,  according  to  the  nature  and  intensity 
of  the  color,,  or  the  shade  of  color  desired.  Char¬ 
coal  is  seldom  used,  as  it  removes  the  flavor  as 
well  as  color,  but  a  very  little  milk  of  lime  may 
sometimes  be  advantageously  substituted  for  milk, 
when  the  wine  has  much  acidity. 

Fining.  Wine  is  clarified  in  a  similar  manner 
to  beer.  White  Wines  are  usually  fined  by  isin¬ 
glass,  in  the  proportion  of  about  1^  oz.  (dissolved 
in  1  ^  pints  of  water,  and  thinned  with  some  of  the 
wine)  to  the  hogshead.  Red  Wines  are  general¬ 
ly  fined  with  the  whites  of  eggs,  in  the  proportion 
of  12  or  18  to  the  pipe  ;  they  must  be  well  beaten 
to  a  froth  with  about  a  pint  of  water,  and  after¬ 
wards  with  a  little  of  the  wine,  before  adding  them 
to  the  liquor.  Sometimes  hartshorn  shavings,  or 
pale  sweet  glue,  is  substituted  for  isinglass ;  and 
for  some  strong  red  wines,  abounding  in  tannin,  a 
little  sheep’s  or  bullock’s  blood  is  very  commonly 
employed.  The  use  of  blood  is  not,  however,  to  be 
recommended,  as  it  communicates  a  very  trifling, 
but  still  an  unpleasant  flavor  and  odor,  which  is 
easily  recognised  by  the  palate  of  a  professed 
“  wine-taster  besides  which  the  practice  is  dirty 
and  disgusting.  Gypsum  is  frequently  used  to 
clear  muddy  white  wines ;  as  also  milk  of  lime. 
Some  persons  add  about  1  oz.  of  sugar  of  lead  dis¬ 
solved  in  water  to  a  hogshead  of  such  wine,  and 
after  well  mixing  it  in,  further  add  a  like  quantity 
of  bisulphate  of  potash,  (sal  enixum,)  also  dissolved 
in  water,  and  rummage  well.  In  this  process  the 
sugar  of  lead  is  decomposed  and  falls  down  as  an 
insoluble  sulphate,  and  hence  it  is  argued  that  it  is 
not  so  dangerous  as  has  been  generally  represented 
by  Accum,  and  others  afflicted  with  the  poison 
mania.  The  use  of  lead,  however,  in  any  shape 
is  objectionable,  and  should  never  be  adopted  by 
the  wine-dealer,  however  plausible  the  above 
statements  may  appear.  In  France  a  person 
known  to  employ  lead  in  wine  would  subject  him¬ 
self  to  fine  and  imprisonment.  (See  the  latter  part 
of  the  article  Brewing.) 

Flatness.  This  is  best  removed  by  the  addition 
of  a  little  new  brisk  wine  of  the  same  kind  ;  or  by 
rousing  in  2  or  3  lbs.  of  honey,  or  bruised  sultana 
raisins,  and  3  or  4  quarts  of  good  brandy  per  hogs¬ 
head.  By  this  treatment  the  wine  will  usually  be 
recovered  in  about  a  fortnight,  unless  in  very  cold 
weather.  Should  it  be  wanted  sooner,  add  a  table¬ 
spoonful  or  two  of  yeast,  and  remove  it  to  a  warmer 
situation. 

Flavoring.  Various  ingredients  are  added  to  in¬ 
ferior  wines  to  give  them  the  flavor  of  others  more 
expensive,  and  to  British  wines  to  make  them  re¬ 
semble  those  imported.  Substances  are  also  added 
in  a  similar  manner  to  communicate  the  aroma  of 
the  highly-flavored  grape  wines.  Among  the  first 
are  bitter  almonds,  or  the  essential  oil  of  almonds , 
or  preferably  its  alcoholic  solution,  which  are  used 
to  impart  a  siierry  or  nutty  flavor  to  weak- 
flavored  wines,  as  sherry,  white  cape,  malt,  raisin, 
parsnip,  and  other  similar  British  wines  ; — rhatany, 
kino,  oak  saiodust  and  bark,  alum,  &c.,  to  con¬ 
vey  astringency,  and — tincture  of  the  seeds  of 
raisins  to  impart  a  i>ort  wine  flavor.  Among 
the  substances  employed  to  communicate  the  boii- 
Uuet  of  the  finer  wines,  may  be  mentioned — orris 
root,  eau  de  fleures  d' oranges,  neroli,  ambergris, 
vanilla,  violet  petals,  cedrat,  sweetbrier,  clary, 


WIN 


567 


WIN 


elder  flowers,  quinces,  cherry -laurel  water,  &, c. 
By  the  skilful,  though  fraudulent  use  of  the  above 
flavoring  substances  and  perfumes,  the  experienced 
wine-brewer  manages  to  produce,  in  the  dark  cel¬ 
lars  of  London,  from  white  cape,  currant,  goose¬ 
berry-,  raisin,  rhubarb,  parsnip,  and  malt  wine, 
very  excellent  imitations  of  foreign  wine,  and 
which  pass  current  among  the  majority-  of  English 
wine-drinkers  as  the  choicest  productions  of  the 
grape,  “  genuine  as  imported.'” — A  grain  or  two 
of  ambergris,  well  rubbed  down  with  sugar,  and 
added  to  a  hogshead  of  claret,  gives  it  a  flavor  and 
bouquet  much  esteemed  by  some  connoisseurs. 

Improving.  This  is  the  cant  term  of  the  wine 
trade,  under  which  all  the  adulteration  and  “  doc¬ 
toring”  of  wine  is  carried  on.  A  poor  sherry  is 
improved  by  the  addition  of  a  little  almond  flavor, 
honey,  and  spirit ; — a  port  deficient  in  body  and 
astringency,  by  the  addition  of  some  red  tartar, 
(dissolved  in  boiling  water,)  some  kino,  rhatany, 
or  catechu,  and  a  little  honey  and  brandy-. 

Mixing.  Few  wines  are  sold  without  admixture. 
It  is  found  that  the  intoxicating  properties  of  wine 
are  increased  by  mixing  them  with  other  wines  of 
a  different  age  and  growth.  In  many  cases  the 
flavor  is  at  the  same  time  improved.  Thus,  a  thin 
port  is  improved  by  the  addition  of  a  similar  wine 
having  a  full  body,  or  by  a  little  Malaga,  Tene- 
rift’o,  or  rich  old  sherry  ;  and  an  inferior  old  sherry 
may  be  improved  by  admixture  with  a  little  full- 
bodied  wine  of  the  last  vintage.  In  this  consists 
the  great  art  of  “  cellar  management,”  and  to  such 
an  extent  is  this  carried,  both  abroad  and  in 
England,  that  it  may  be  confidently  assorted  that 
no  wine  ever  reaches  the  consumer  in  an  unmixed 
or  natural  state. 

Mustiness.  This  is  easiest  removed  by-  violently 
agitating  tho  wine  for  some  time  with  a  little  of 
the  sweetest  olive  or  almond  oil.  The  cause  of  the 
bad  taste  is  the  presence  of  an  essential  oil,  which 
the  fixed  oil  seizes  on  and  rises  with  it  to  the  surface, 
when  it  may  bo  skimmed  off.  A  little  coarsely- 
powdered  fresh-burnt  charcoal,  or  even  some  slices 
of  bread  toasted  black,  will  frequently  have  a  like 
effect.  A  little  bruised  mustard  is  used  by  some 
persons. 

Perfuming.  This  is  chiefly  performed  on  British 
wines  for  family  use.  For  its  application  to  foreign 
wines,  see  flavoring.  Wines  may  be  perfumed  by 
the  simple  addition  of  any-  odorous  substances  pre¬ 
viously  well  mixed  with  a  little  of  the  wine,  or  dis¬ 
solved  in  a  few  oz.  of  spirit. 

Racking.  This  should  be  performed  in  cool  wea¬ 
ther,  and  preferably-  early-  in  the  spring.  To  avoid 
disturbing  the  dregs,  a  clean  syphon,  well  man¬ 
aged,  will  be  found  better  than  a  cock  or  faucet. 
The  bottoms,  or  foul  portion,  may  be  strained 
through  a  wine  bag,  and  added  to  some  other  in¬ 
ferior  wine. 

Ripening.  To  promote  the  maturation  of  wine, 
various  plans  are  adopted  by  the  growers  and  deal¬ 
ers.  One  of  the  safest  ways,  especially  for  strong 
wines,  is  not  to  rack  them  till  they  have  stood  1.) 
or  18  months  upon  the  lees,  at  the  same  time  reg¬ 
ulating  the  temperature  upon  the  principles  de¬ 
scribed  under  Fermentation.  In  this  way,  the 
slow  or  insensible  fermentation  which  causes  the 
maturation  of  wine,  will  be  promoted,  without  the 
access  of  the  acetous  fermentation,  or  that  which 


causes  acidity. — Another  safe  method  is,  to  remove 
the  racked  wine  into  a  rather  warmer  situation 
than  usual,  observing  properly  to  exclude  the  ac- 
•tion  of  the  air,  which  cannot  be  done  with  wine  in 
wood,  if  the  place  be  very  dry. — A  third  method 
is  to  remove  the  corks  or  bungs,  and  to  substitute 
bladder  tied  or  fastened  over  air-tight.  Bottled 
wine  treated  in  this  way,  ripens  very  quickly  in  a 
temperate  situation. 

Roughening.  A  roughness  or  astringency  is 
readily-  communicated  to  wine  by  the  cautious  use 
of  kino,  catechu,  or  rhatany. 

Ropiness  or  viscidity.  This  arises  from  the 
wine  containing  too  little  tannin  or  astringent  mat¬ 
ter  to  precipitate  the  gluten,  albumen,  or  other  azo- 
tized  substance,  occasioning  the  malady.  Such 
wine  cannot  be  clarified  in  the  ordinary  way,  be¬ 
cause  it  is  incapable  of  causing  the  coagulation  or 
precipitation  of  the  finings.  The  remedy  is  to  sup¬ 
ply-  the  principle  in  which  it  is  deficient.  M.  Fran¬ 
cois  of  Nantes  prescribes  the  bruised  beiries  of  the 
mountain  ash  (1  lb.  to  the  barrel)  for  this  purpose. 
A  little  catechu,  kino,  or  the  bruised  foot  stalks  of 
the  grape,  may  also  be  conveniently  and  advan¬ 
tageously-  used  in  the  samo  way.  Any  other  sub¬ 
stance  that  precipitates  albumen,  may  likewise  be 
employed.  See  Malt  Liquors  and  Brewing. 

Second  Fermentation.  (La-pousse  of  the  French.) 
Inordinate  fermentation,  either  pYimary  or  second¬ 
ary,  in  wine  or  any  other  fermented  liquor,  may 
be  readily  checked  by  racking  it  into  a  cask  which 
has  been  previously  fumigated  with  burning  sul¬ 
phur  ;  or  one  half  of  the  wine  may  be  drawn  off 
from  the  cask,  and  a  lighted  match,  made  by  dip¬ 
ping  some  rags  in  melted  brimstone,  may  be  held 
by  a  pair  of  tongs  in  the  bung-hole,  slightly  cover¬ 
ed,  so  as  to  impregnate  tho  liquor  with  the  fumes. 
The  decanted  portion  of  the  wine  is  then  returned 
to  the  cask,  which  is  immediately  bunged  down 
close,  and  well  agitated  for  a  few  minutes.  1  oz. 
of  brimstone  thus  employed  is  sufficient  for  a  hogs¬ 
head.  This  is  the  common  plan  adopted  in  the 
wine  districts  of  France,  either  to  allay  the  fer¬ 
mentation  of  wine,  or  to  preserve  must  or  grape 
juice  in  the  sweet  state. — Another  method,  which 
is  very  convenient  and  harmless,  is  to  mix  about  j 
lb.  to  1  lb.  of  bruised  mustard  seed  with  each  hogs¬ 
head. — A  fourth  method  is  to  add  to  the  wine 
about  1 -1000th  part,  or  less,  of  sulphite  of  lime. 
This  substance  seldom  fails  of  arresting  the  fer¬ 
mentation. — In  addition  to  the  above  remedies,  a 
little  sulphuric  acid  is  sometimes  employed,  and 
the  use  of  black  oxide  of  manganese,  or  chlorate 
of  potash,  has  been  proposed  on  theoretical  grounds. 

Souring.  This  is  either  occasioned  by  the  wine 
having  been  imperfectly  fermented,  or  from  its 
having  been  kept  in  a  cellar  where  it  has  been  ex¬ 
posed  to  too  much  heat  or  air,  or  to  continual  vi¬ 
brations,  occasioned  by  the  passage  ot  loaded^  ve¬ 
hicles  through  the  adjoining  thoroughfare.  I  he 
common  remedy-  recommended  in  books  for  this 
purpose,  is  to  saturate  the  acid  with  chalk,  milk 
of  lime,  or  calcined  oyster  shells  ;  but  such  addi¬ 
tions,  made  in  sufficient  quantity-  to  effect  this  ob¬ 
ject,  destroy  the  character  of  the  wine,  and  render 
it  sickly-  and  vapid.  Formerly  it  was  a  very  com¬ 
mon  practice  to  add  litharge  to  alleviate  the  acid¬ 
ity  ;  but  the  wine  was  thus  rendered  highly  injuri¬ 
ous’ to  health,  and  frequently  converted  into  a  cer- 


WIN 


568 


WIN 


tain  and  deadly  poison.  Owing  to  the  exertions  of 
the  Council  of  Salubrity,  this  practice  has  been 
wholly  put  down  in  France  ;  and  this  example, 
combined  with  the  easy  means  of  detecting  lead  in 
wine,  which  are  now  so  generally  known,  have  also 
led  to  its  discontinuance  in  England.  The  best 
and  safest  remedy  is  to  mix  it  with  a  considerable 
portion  of  full-bodied  new  wine,  adding  at  the 
same  time  a  little  brandy,  and  in  2  or  3  weeks  to 
fine  it  down,  and  either  to  put  it  into  bottles,  or  to 
consume  it  as  soon  as  possible. 

Sparkling,  creaming,  and  briskness.  These 
properties  are  conveyed  to  wine  by  racking  it  into 
close  vessels  before  the  fermentation  is  complete, 
and  while  there  still  remains  a  considerable  por¬ 
tion  of  undecomposed  sugar.  Wine  of  this  de¬ 
scription  which  has  lost  its  briskness,  may  be  re¬ 
stored  by  adding  to  each  bottle  a  few  grains  of 
white  lump-sugar  or  sugar-candy.  This  is  the 
way  in  which  champagne  is  treated  in  France. 
The  bottles  are  afterwards  inverted,  by  which 
means  any  sediment  that  forms  falls  into  the 
necks,  when  the  corks  are  partially  withdrawn,  and 
the  sediment  is  immediately  expelled  by  the  pres¬ 
sure  of  the  gas.  If  the  wine  remains  muddy,  a 
little  solution  of  sugar  and  finings  are  added,  and 
the  bottles  are  again  placed  in  a  vertical  position, 
and  after  two  or  three  months  the  sediment  is 
discharged,  as  before.  Sometimes  this  process  is 
repeated  a  third  and  a  fourth  time,  if  the  wine 
continues  muddy. 

Sweating  in.  The  technical  terms  “  sweating” 
and  “fretting  in,”  are  applied  to  the  partial  produc¬ 
tion  of  a  secondary  fermentation,  for  the  purpose 
of  “  amalgamating”  the  flavor  of  foreign  ingre¬ 
dients  (chiefly  brandy)  added  to  the  wine.  For 
this  purpose  4  or  5  lbs.  of  sugar  or  honey  are 
commonly  added  to  a  hogshead,  and  when  the 
•wine  is  wanted  in  haste,  a  spoonful  or  two  of 
yeast,  or  a  little  crude  tartar,  or  bruised  vine 
leaves,  are  also  mixed  in,  or  the  cask  is  placed  in 
a  moderately  warm  situation  till  the  effect  is 
nearly  complete,  when  it  is  removed  to  the  wine- 
cellar,  and  fined  down. 

Taste  of  Cask. — The  remedies  for  this  malady 
are  the  same  as  for  mustiness. 

***  For  further  information  connected  with 
the  nature  and  management  of  Wines,  and  other 
fermented  liquors,  see  Brewing,  Fermentation, 
Manures,  Malt  Liquors,  and  the  following  ar¬ 
ticles. 

WINE,  BRITISH.  The  various  processes  in 
British  wine-making  resemble  those  employed  for 
foreign  wine,  and  depend  upon  the  same  prin¬ 
ciples.  The  Fruit  should  be  preferably  gathered 
in  fine  weather,  and  not  till  it  has  arrived  at  a 
proper  state  of  maturity,  as  evinced  by  its  flavor 
when  tasted ;  for  if  it  be  employed  while  unripe, 
the  wine  will  be  harsh,  disagreeable,  and  un¬ 
wholesome,  and  a  larger  quantity  of  sugar  and 
spirit  will  be  required  to  render  it  palatable. 
The  common  practice  of  employing  unripe  goose¬ 
berries  for  the  manufacture  of  British  champagne, 
arises  from  a  total  ignorance  of  the  scientific 
principles  of  wine-making.  On  the  other  hand, 
if  ordinary  British  fruit  be  employed  too  ripe,  the 
wine  is  apt  to  be  inferior,  and  deficient  in  the 
flavor  of  the  fruit.  The  fruit  being  gathered,  it 
next  undergoes  the  operation  of  picking,  for  the 


purpose  of  removing  the  stalks  and  unripe  or 
damaged  portion.  It  is  next  placed  in  a  tub,  and 
is  well  bruised,  to  facilitate  the  solvent  action  of 
the  water.  Raisins  are  commonly  permitted  to 
soak  about  24  hours  previously  to  bruising  them. 
The  bruised  fruit  is  then  put  into  a  vat  or  vessel 
with  a  guard  placed  over  the  tap-hole,  to  keep 
back  the  husks  and  seeds  of  the  fruit  when  the 
must  or  extract  is  drawn  off!  The  Water  is 
now  added,  and  the  whole  is  macerated  for  30  or 
40  hours,  more  or  less,  during  which  time  the 
magma  is  frequently  roused  up  with  a  suitable 
wooden  stirrer  The  liquid  portion  is  next  drawn 
off,  and  the  residuary  pulp  is  placed  in  hair  bags, 
and  undergoes  the  operation  of  pressing,  to  expel 
the  fluid  it  contains.  The  sugar,  tartar,  &c.,  are 
now  added  to  the  mixed  liquors,  and  the  whole  is 
well  stirred.  The  temperature  being  suitable,  the 
Vinous  Fermentation  soon  commences,  when 
the  liquor  is  frequently  skimmed  (if  necessary) 
and  well  roused  up,  and,  after  3  or  4  days  of  this 
treatment,  it  is  run  into  casks,  which  should  be 
quite  filled,  and  left  purging  at  the  bunghole. 
In  about  a  week  the  flavoring  ingredients,  in  the 
state  of  coarse  powder,  are  commonly  added,  and 
well  stirred  in,  and  in  about  another  week,  de¬ 
pending  upon  the  state  of  the  fermentation,  and 
the  attenuation  of  the  must,  the  Brandy  or  spirit 
is  added,  and  the  cask  is  filled  up,  and  bunged 
down  close.  In  four  or  five  weeks  more,  the 
cask  is  again  filled  up,  and,  after  some  weeks,  it 
is  “  pegged”  or  “  spiled,”  to  ascertain  if  it  be 
fine  or  transparent ;  if  so,  it  undergoes  the  opera¬ 
tion  of  racking  ;  but  if,  on  the  contrary,  it  still 
continues  muddy,  it  must  previously  pass  through 
the  process  of  fining.  Its  future  treatment  is 
similar  to  that  already  noticed  under  Foreign 
Wine.  ***  The  must  of  many  of  the  strong- 
flavored  fruits,  as  black  currants,  for  instance,  is 
improved  by  being  boiled  before  being  made  into 
wine. 

General  Formulae  for  the  Preparation  of 
British  Wines. 

I.  From  ripe  saccharine  fruits. 

1.  Ripe  fruit  4  lbs. ;  clear  soft  water  1  gallon  ; 
sugar  3  lbs.  ;  cream  of  tartar,  dissolved  in  boiling 
water,  H  oz. ;  brandy  2  to  3§.  Flavoring  as  re¬ 
quired.  Makes  a  good  family  wine. 

2.  As  the  last,  but  using  1  lb.  more  each  of 
fruit  and  sugar.  A  superior  wine. 

3.  As  the  first,  but  using  2  lbs.  each  additional 
fruit  and  sugar.  Very  strong.  Is  good  without 
brandy,  but  better  with  it.  ***  1^  lbs.  of.raisins 
may  be  substituted  for  each  pound  of  sugar  above. 

In  the  above  way  may  be  made  the  following 
British  wines: — gooseberry  wine,  ( British  chain - 
pagne ;) — currant  wine,  (red,  white,  or  black  ;) — 
mixed  fruit  wine,  (currants  and  gooseberries,  or 
black,  red,  and  white  currants,  ripe  black-heart 
cherries,  and  raspberries,  equal  parts ;)  this  is  a 
good  family  wine  ; — cherry  wine  ; — colepress’s 
wine,  (from  apples  and  mulberries,  equal  parts  ;) 
— elder  wine  ; — strawberry  wine  ; — raspberry 
wine  ; — mulberry  wine,  (when  flavored  makes 
British  port ;) — whortleberry  wine,  ( bilberry 
wine,)  makes  a  good  factitious  port  ; — black¬ 
berry  wine  ; — damson  wine,  (makes  good  fac¬ 
titious  port  ;) - MORELLA  WINE  ; - APRICOT  WINE  ; - 

APPLE  WINE  ; - GRAPE  WINE  j — TURNIP  WINE  ;  &C. 


WIN 


569 


WIN 


II.  From  dry  saccharine  fruit ,  (as  raisins.) 

1.  Dry  fruit  4£  lbs.;  clear  soft  water  1  gallon  ; 
cream  of  tartar  (dissolved)  1  oz. ;  brandy  14  to 
2g.  Weak. 

2.  As  the  last,  but  using  dried  fruit  5J  lbs.  A 
superior  family  wine. 

3.  As  the  last,  but  using  dried  fruit  74  lbs. ; 
and  brandy  2  to  3§.  A  strong  wine.  Should 
the  dried  fruit  employed  be  at  all  deficient  in 
saccharine  matter,  1  to  3  lbs.  may  be  omitted, 
and  half  that  quantity  of  sugar,  or  two  thirds  of 
raisins  added. 

***  In  the  above  manner  may  be  made  the 
following  wines : — raisin  wine — fig  wine,  &c. 

III.  From  acidulous,  astringent,  or  scarcely 
ripe  fruits,  or  those  deficient  in  saccharine 
matter. 

1.  Fruit  2$  lbs. ;  sugar  34  lbs.  ;  cream  of  tartar 
(dissolved)  £  oz. ;  water  1  gallon  ;  brandy  2  to  3$. 
Weak  refrigerant. 

2.  Fruit  3  lbs. ;  sugar  44  lbs. ;  cream  of  tartar  4 
oz. ;  water  1  gallon  ;  brandy  2  to  3§.  A  superior 
family  wine. 

3.  As  the  last,  but  with  5£  lbs.  of  sugar.  A 
strong  wine. 

***  In  the  above  way  may  be  made  the  fol¬ 
lowing  wines: — Gooseberry  wine,  ( English 
champagne ;) — bullys  wine,  (makes  an  excellent 
factitious  port ;) — damson  wine  ;  &c. 

IV.  From  footstalks,  leaves,  cuttings,  <fyc. 

1.  By  infusing  them  in  water,  in  the  proportion 
of  3  to  5  lbs.  to  the  gallon,  or  q.  s.  to  give  a  proper 
flavor ;  and  adding  sugar  to  the  strained  liquor,  in 
the  proportion  of  3  or  4  lbs.  to  every  6  or  7  lbs.  of 
the  cuttings  used. 

2.  As  the  last,  but  substitute  raisins  14  lbs.  for 
each  pound  of  sugar. 

*#*  In  the  above  way  are  made  the  following 
wines : — Rape  wine,  (from  the  pressed  cake  of 
grapes  ;) — English  grape  wine  ; — rhubarb  wine, 
( patent  or  Bath  champagne,)  from  garden  rhu¬ 


barb  ;  &c. 

V.  From  the  saccharine  roots  and  stems  of 
plants. 

1.  Bruised  or  sliced  vegetable  4  or  5  lbs. ;  boil¬ 
ing  water  1  gallon  ;  infuse  till  cold,  press  out  the 
liquor,  and  for  each  gallon  use  sugar  3  lbs. ;  cream 
of  tartar  1  oz. ;  brandy  about  2§.  For  some  roots 
and  stems  the  water  must  not  be  very  hot,  as 
they  are  thus  rendered  troublesome  to  press. 

2.  As  the  last,  but  using  1  lb.  more  sugar. 

In  the  above  way  may  be  made  the  fol¬ 
lowing  wines: — Parsnip  wink,  (Malmsey;) 
turnip  do.  ;  &c.  &c. 

VI.  From  flowers,  spices,  aromatics,  <$-c. 

These  are  prepared  by  simply  infusing  a  suf¬ 
ficient  quantity  of  the  bruised  ingredients  for  a 
few  days  in  any  simple  wine  (as  that  from  sugar, 
honey,  raisin,  &c.)  previously  to  racking. 

In  the  above  way  are  made  the  following  wines . 
Clary  wine,  ( muscadell ,)  from  flowers  1  quart 
to  the  gallon  cowslip  wine,  (flowers  2  quarts 
to  the  gallon  ;) — elder-flower  wine,  ( fronti - 
gnacf)  flowers  of  white  berried  elder  J  pint,  an 
lemon  juice  2  oz.  to  the  gallon ginger  wine, 
(14  oz.  of  ginger  to  the  gallon ;)— orange  wine, 
(1  dozen  sliced,  to  the  gallon  ;)— lemon  wine, 
(juice  of  12  and  rinds  of  6  to  the  gallon ;) 
spruce  wine,  (4  oz.  of  essence  of  spruce  to  t  le 
72 


gallon ;) — juniper  wine,  (berries  1  pint  to  the 
gallon ;) — peach  wine,  (4  or  5  sliced,  and  the 
stones  broken,  to  the  gall. ;) — apricot  wine,  (as 
peach  wine,  or  with  more  fruit ;) — quince  wine, 
(12  to  the  gallon;) — rose,  clove-gillyflower, 

CARNATION,  LAVENDER,  VIOLET,  PRIMROSE,  and 
other  flower  wines,  (distilled  water  1  quart,  or 
flowers  1  pint  to  the  gallon ;) — balm  wine,  (balm 
tops  4  oz.  to  the  gallon  ;)  &c. 

VII.  From  saccharine  juices,  or  infusions,  or 
from  other  fermented  liquors. 

1.  Juice  or  liquor  1  gallon ;  honey  or  sugar  2 
lbs.,  (or  raisins  3  lbs. ;)  cream  of  tartar  14  oz. ; 
brandy  14.  to  2§.  Very  good. 

2.  As  the  last,  but  using  one  half  more  sugar, 
raisins,  and  brandy.  Very  fine. 

*#*  In  this  way  are  made  the  following  wines : — 
English  grape  wine  ; — mixed  fruit  wine  ; — pine 

APPLE  WINE  ; - CIDER  WINE  ; — ELDER  WINE  J — BIRCH 

wine,  (from  the  sap  at  the  end  of  February  or  be¬ 
ginning  of  March ;) — sycamore  wine,  (from  the 
sap ;) — malt  wine,  (English  Madeira,)  from 
strong  wort ; — and  the  wines  of  any  of  the  saccha¬ 
rine  juices  of  ripe  fruit. 

VIII.  From  simple  saccharine  matter. 

1.  Sugar  24  lbs. ;  cream  of  tartar  4  oz. ;  water 
1  gallon  ;  honey  1  lb. ;  brandy  2  to  3§.  Weak. 

2.  As  the  last,  but  use  sugar  34  lbs.  Good. 

3.  As  the  last,  but  use  sugar  5  lbs.  Strong.  A 
handful  of  grape  leaves  or  cuttings,  bruised,  or  a 
pint  of  good  malt  wort,  or  mild  ale,  maybe  substi¬ 
tuted  for  the  honey.  *#*  The  above  are  chiefly 
used  as  bases  for  other  wines,  as  they  have  little 
flavor  of  their  own.  Raisin  wine  may  be  used  in¬ 
stead. 

+4.+  In  all  the  preceding  formute  lump  sugar  is 
intended  when  the  wines  are  wanted  very  pale, 
and  good  Muscovado  sugar  when  this  is  not  the 
case.  Some  of  the  preceding  wines  are  vastly  im¬ 
proved  by  substituting  good  cider,  perry,  or  pale 
ale  or  malt  wort  for  the  whole  or  a  portion  of  the 
water.  Good  porter  may  also  be  advantageously 
used  in  this  way  for  some  of  the  red  wines.  When 
expense  is  no  object,  and  very  strong  wines  are 
wanted,  the  expressed  juices  of  the  ripe  fruits, 
with  the  addition  of  2  or  3  lbs.  of  sugar  per  gallon, 
may  be  substituted  for  the  fruit  in  substance,  and 
the  water. 

Examples  of  British  imitations  of  Foreign 

Wines.  . 

British  Cape.  Prep— 1.  (White.)  Raisin  wine, 
either  alone,  or  worked  up  with  a  little  cider  and 
pale  malt  wort— 2.  (Red.)  British  white  cape, 
sound  rough  cider,  and  mulberry  wine,  equal  parts ; 
well  mixed,  and  fined  down  with  white  of  egg  or 

bullock’s  blood.  . 

British  Champagne.  Prep. — 1.  (White.)  a. 
Stoned  raisins  7  lbs. ;  loaf  sugar  21  lbs. ;  water  9 
gallons ;  crystallized  tartaric  acid  1  oz. ;  Narbonne 
honey  4  j  ferment  with  sweet  yeast  1  lb.  or  less ; 
skim  frequently,  and  when  the  fermentation  i> 
nearly  over,  add  coarse-powdered  orris  root  1 
drachm,  and  eau  de  fleurs  d’oranges  3  oz. ;  lemon 
juice  4  pint ;  rack  it,  bung  close,  and  in  3  months 
fine  it  down  with  isinglass  4  oz. ;  in  1  month  more, 
if  not  sparkling,  again  fine  it  down,  and  in  another 
fortnight  bottle  it,  observing  to  put  a  piece  of  dou¬ 
ble-refined  sugar,  the  size  of  a  pea,  into  each  bot¬ 
tle  The  bottles  should  be  wired,  and  covered 


WIN 


570 


WIN 


with  tin  foil,  after  the  manner  of  champagne. — b. 
To  the  last,  when  the  fermentation  is  nearly  over, 
add  perry  (best  pale)  3  gallons. — c.  As  the  pre¬ 
ceding,  but  substituting  Muscovado  sugar  for  rai¬ 
sins  ;  or,  what  is  still  better,  employ  28  lbs.  of  dou¬ 
ble-refined  sugar. — d.  Bruised  amber,  hairy  cham¬ 
pagne  gooseberries,  and  cold  spring  water,  equal 
parts  ;  East  India  sugar  3£  lbs.,  to  each  gallon  of 
the  strained  liquor  ;  Madeira  wine  and  pale  old 
rum,  of  each  1  quart  to  every  10  gallons ;  fine 
down  with  isinglass,  and  bottle  in  12  months.  A 
sample  of  this  wine  obtained  the  prize  of  the  Hor¬ 
ticultural  Society  of  Edinburgh.  It  is  better,  how¬ 
ever,  when  made  with  lump  sugar. — e.  From  Eng¬ 
lish  grapes  and  lump  sugar. — /.  From  the  stalks 
of  garden  rhubarb  and  lump  sugar  ;  a  little  sweet- 
brier,  orris,  or  orange-flower  water  being  added  to 
give  it  a  slight  bouquet.  This  forms  the  patent  or 
Bath  champagne ,  of  the  Champagne  Wine  Com¬ 
pany. — 2.  (Pink.)  To  either  of  the  preceding,  add 
a  little  red  currant  juice  to  color,  or  1  oz.  of  coarse¬ 
ly-powdered  cochineal  to  each  10  or  12  gallons,  at 
the  time  of  racking. 

*#*  The  above  formulae,  managed  with  judg¬ 
ment,  produce  very  exact  imitations  of  genuine 
champagne.  In  fact,  it  is  notorious  that  two  bot¬ 
tles  of  wine  out  of  every  three  sold  under  this  de¬ 
nomination  in  England,  is  of  British  manufacture. 
I  have  myself  seen  sparkling  gooseberry,  rhubarb, 
and  white  sugar  wines,  sold  for  imported  cham¬ 
pagne,  at  7s.  6d.  per  bottle,  and  the  fraud  has 
passed  undetected  even  by  habitual  wine-drinkers. 

British  Claret.  Prep.  1.  Good  cider  and  port 
wine  equal  parts. — 2.  To  each  gallon  of  the  last 
add  cream  of  tartar  (genuine)  3  drs.,  and  the  juice 
of  one  lemon. — 3.  To  either  of  the  preceding 
add  French  brandy  2  oz. — 4.  Instead  of  port,  use 
red  cape  or  British  port.  ***  If  the  first  three  of 
the  above  are  well  mixed  and  fined  down,  and  not 
bottled  for  a  month  or  five  weeks,  they  can  scarce¬ 
ly  be  distinguished  from  good  “  Bordeaux.”  A 
mixture  of  4  parts  of  raisin  wine  with  1  part  each 
of  raspberry,  and  barberry  or  damson  wine,  also 
forms  an  excellent  factitious  claret. 

British  Cyprus.  Prep.  From  the  juice  of 
white  elderberries  1  quart,  and  Lisbon  sugar  4  lbs. 
to  water  1  gallon,  together  with  £  dr.  each  of 
bruised  ginger  and  cloves.  When  racked  add  rai¬ 
sins  and  brandy,  of  each  2  oz. 

Honey  Wine,  (American.)  Prep.  Honey  20 
lbs. ;  cider  12  gallons ;  ferment,  then  add  rum  ^ 
gallon,  brandy  J  do.,  red  or  white  tartar  (dissolved) 
6  oz.,  bitter  almonds  and  cloves,  of  each  \  oz.  This 
is  also  called  Mead  Wine. 

British  Madeira.  Prep.  Pale  malt,  ground,  4 
bushels  ;  boiling  water  44  gallons ;  infuse,  strain 
off  this  while  warm,  take  24  gallons,  and  add  su¬ 
gar  candy  14  lbs.,  and  cream  of  tartar  3  oz. ;  when 
,  dissolved,  add  yeast  2  lbs. ;  ferment,  keep  skim¬ 
ming  off  the  yeast,  and  when  the  fermentation  is 
nearly  finished,  add  raisin  wine  2^  gallons  ;  brandy 
and  sherry  wine,  of  each  2  gallons  ;  rum  1  quart ; 
bung  it  down  for  6  or  9  months.  A  second  infu¬ 
sion  of  the  malt  may  be  made  for  beer. 

British  Malmsey.  Prep.  1.  Sliced  parsnips  4 
lbs. ;  boiling  water  1  gallon  ;  when  cold  press  out 
the  liquor,  and  to  each  gallon  add  cream  of  tartar 
i  oz.,  and  good  Muscovado  sugar  3  lbs. ;  ferment, 
rack,  and  add  brandy  2  to  3§. — 2.  Good  malt  wort 


1  gallon;  lump  sugar  1^  lbs. ;  Malaga  raisins  2 
lbs.  ;  brandy  3  to  4§  of  the  racked  liquor. 

British  Port.  Prep.  1.  Red  cape  2  gallons; 
damson  or  elder  wine  1  gallon;  mix. — 2.  To  the 
last  add  brandy  ^  pint ;  powdered  kino  1  dr. — 3. 
(Southampton  Port.)  Cider  3  gallons  ;  elder  and 
damson  wine,  of  each  1  gallon  ;  brandy  3£  pints. — 
4.  Cider  24  gallons  ;  juice  of  elderberries  6  gallons ; 
port  wine  4  gallons ;  brandy  1^  gallons ;  logwood 
1  lb. ;  isinglass  12  oz.'  dissolved  in  a  gallon  of  the 
cider  ;  bung  it  down  ;  in  2  months  it  will  be  fit  to 
bottle,  but  should  not  be  drunk  until  the  next  year ; 
if  a  rough  flavor  is  required,  alum  4  to  6  oz.  may 
be  added. — 5.  (London  Port.)  Good  rough  cider, 
red  cape,  port,  and  elder  wine,  of  each  6  gallons  ; 
brandy  1  gallon  ;  as  last. 

***  To  make  the  above  wine  form  a  crust  on 
the  inside  of  the  bottle,  a  spoonful  of  powdered 
catechu,  or  £  a  spoonful  of  finely-powdered  cream 
of  tartar  is  added  to  each  bottle  before  corking.  It 
is  also  a  common  practice  to  put  the  crust  on  the 
bottle  before  putting  the  wine  into  it,  by  employ¬ 
ing  a  hot  saturated  solution  of  red  tartar,  thickened 
with  gum,  and  some  powdered  tartar.  By  adding 
a  little  lemon  juice,  and  a  “  streak ”  of  orris  or  or¬ 
ange-flower  water  to  British  port,  the  ingenious 
wine-brewer  converts  it  into  “  British  Burgundy .” 
The  latter  is  also  made  by  mixing  together  equal 
parts  of  British  port  and  claret. 

British  Sherry.  Prep.  1.  Cape  or  raisin  wine 
slightly  flavored  with  a  very  little  bitter  almond 
cake,  or,  what  is  more  convenient,  a  little  of  the 
essential  oil  dissolved  in  alcohol,  (essence  of  bitter 
almonds.) — 2.  To  the  last  add  a  minute  quantity 
of  sweetbrier,  eau  de  fleurs  d’oranges,  or  orris,  to 
give  it  a  very  slight  bouquet. — 3.  To  each  gallon 
of  strong  raisin  must,  add,  when  racking,  1  Seville 
orange  and  2  bitter  almonds,  both  sliced.  By 
omitting  the  almonds,  and  adding  2  or  3  green  cit¬ 
rons  to  each  10  gallons,  this  forms  British  Madeira. 
— 4.  Loaf  sugar  32  lbs. ;  sugar  candy  10  lbs. ;  wa¬ 
ter  16  gallons  ;  boil,  add  pale  ale  wort  (as  for  Ma¬ 
deira)  6  gallons  ;  yeast  1  lb. ;  on  the  third  day  add 
raisins,  stoned,  10  lbs. ;  and  in  another  2  or  3  days 
brandy  1  gallon ;  bitter  almonds,  grated,  1  dr. ; 
bung  it  down  for  4  months,  draw  it  off  into  another 
cask,  add  brandy  1  gallon,  and  in  3  months  bottle 
it. — 5.  Teneriffe,  slightly  flavored  with  cherry- 
laurel  or  almonds,  forms  a  most  excellent  British 
sherry,  either  alone  or  diluted  with  an  equal  quan¬ 
tity  of  Cape  or  raisin  wine. 

***  The  preceding  formulae,  by  skilful  manage¬ 
ment,  produce  very  good  imitations  of  some  of  the 
imported  wines ;  but  many  of  the  British  fruit- 
wines  possess  an  equally  agreeable  flavor,  and  are 
frequently  more  wholesome.  All  British  wine  re¬ 
quires  to  be  kept  at  least  a  year  to  “mellow.” 
Much  of  the  superiority  of  foreign  wine  arises  from 
its  age. 

WINES,  IMPREGNATED.  These  are  either 
used  in  pharmacy  or  in  cookery.  The  medicated 
wines  (vina  medicata)  are  prepared  in  the  same 
manner  as  tinctures  ;  they  should  be  made  in  well- 
closed  vessels  and  macerated  without  heat.  The 
L.  Ph.  of  1824  substituted  a  diluted  spirit  for  wine, 
still  retaining  the  name  ;  but  the  wine  (sherry) 
was  restored  in  that  of  1836.  The  druggists  com¬ 
monly  use  cape  or  raisin  wine  as  a  menstruum,  as 
being  cheaper  than  sherry  and  equally  efficacious. 


571 


WO  A 


WIN 


The  vinum’  of  the  P.  U.  S.  is  Teneriffe.  The 
following  are  the  principal  impregnated  wines  used 
as  medicine,  or  as  flavoring. 

Wine,  Aloes.  Syn.  Tinctura  Sacra.  T.  Hierce 
Pierce.  Vinum  aloes,  (P.  L.  E.  &.  D.)  Prep.  (P. 
L.)  Powdered  aloes  §ij  ;  do.  canella  ^ss  ;  sherry 

1  quart ;  macerate  14  days.  The  P.  E.  substitutes 
cardamoms  and  ginger,  of  each  3iss,  for  canella. 
Dose.  As  a  purgative  f  §ss  to  f  ^ij  ;  as  a  stomachic 
f  3 j  to  f  3ij. 

Wine,  Antimonial.  Syn.  Tartar  Emetic 
Wine.  Wine  of  Potassio-tartrate  of  Antimony. 
Vinum  Antimonii  Tartarizati,  (P.  L.  1788.)  Li¬ 
quor  do.,  (P.  L.  1809  and  1824.)  V.  Antimonii 
Potassio-tarlratis,  (P.  L.  1836)  Vinum  Antimo- 
niale,  (P.  E.)  Liq.  Tartari  Emetici,  (P.  D.) 
Prep.  (P.  L.  &  E.)  Tartarized  antimony  ®ij  ; 
sherry  1  quart ;  dissolve.  Each  fluid  oz.  contains 

2  grs.  of  emetic  tartar.  Dose.  As  a  diaphoretic 
and  expectorant  10  to  30  drops,  frequently  ;  as  a 
nauseant  f 3j  to  f3ij  ;  as  an  emetic  f  3ij  to  f§ss. 

Wine,  Basil.  Green  basil  leaves  4  or  5  oz. ; 
sherry  or  cape,  1  pint ;  digest  for  10  days.  Used 
to  give  a  turtle  flavor  to  soups  and  gravies. 
*#*  In  a  similar  way  may  be  made  the  wines  of 
celery  leaves  and  seed,  shalotes,  and  the  various 
green  and  dried  kerbs  used  in  cooker}'. 

Wine,  Cayenne.  Prep.  Cayenne  1  oz.,  sherry 
or  cape  1  pint ;  steep  for  a  fortnight,  and  strain. 
*#*  In  a  similar  way  may  be  made  Currie,  ( pow¬ 
der, )  ragout,  (spice,)  and  several  other  similar 
wines  used  in  the  kitchen. 

Wine,  Colchicum.  (Root.)  Syn.  Vinum  (Cor- 
mi)  Colchici,  (P.  L.  &  E.)  Prep.  (P.  L.)  Sliced 
and  dried  corms  of  meadow  saffron  3v''j  j  sherry 
wine  1  quart ;  macerate  14  days.  Dose.  f3ss  to 
f3j  ;  in  gout,  &c. 

\Vine,  Colchicum.  (Seed.)  Syn.  Vinum  Sem- 
inum  Colchici.  Prep.  (Dr.  Williams.)  Seeds  of 
meadow  saffron  (preferably  ground  in  a  coffee- 
mill)  3'j  5  sherry  f^xvj  ;  as  last.  Dose.  f3ss  to 
f3iss  ;  in  gout,  &c. 

Wine,  Gentian.  Syn.  Bitter  Wine.  Vinum 
Amara.  Vinum  Gentiuna ,  (P.  E.)  Prep.  Gen¬ 
tian  in  coarse  powder  ^ss  ;  yellow  bark  (do.)  fj  1 
dried  orange-peel  3ij  ;  canella  in  coarse  powder 
3j  ;  proof  spirit  fjivss;  digest  for  24  hours,  then 
add  sherry  1  pint  and  f  5XVJ,  anc*  farther  digest  for 
7  days.  Tonic  and  stomachic.  Dose.  £  to  1  oz. 

Wine,  Hellebore.  Syn.  Tincture  of  White 
Hellebore.  T.  Veratri  Albi.  Vinum  Veratri,  (P. 
L.)  Prep.  White  hellebore,  sliced,  ^viij  ;  sherry 
wine  1  quart ;  digest  14  days.  Dose.  10  drops,  2 
or  3  times  daily,  gradually  increased  ;  as  a  substi¬ 
tute  for  colchicum  in  gout  and  rheumatism. 

Wine,  Hellebore,  (Opiated.)  Syn.  Mr. 
Moore’s  Eau  Medicinale.  Prep.  White  hellebore 
wine  3iij  ;  tincture  of  opium  3j ;  mix. 

Wine,  Ipecacuanha.  Syn.  Vinum  Ipecacu¬ 
anha,  (P.  L.  E.  &,  D.)  Bruised  ipecacuanha  root 
^iiss ;  sherry7  1  quart ;  macerate  for  14  days. 
Dose.  As  a  diaphoretic  and  expectorant,  10  to  40 
drops  ;  as  an  emetic  f  3ij  to  f§ss. 

Wine,  Iron.  Syn.  Chalybeate  Wine.  Vinum 
Fcrri.  Prep.— 1.  (P.  L.  1809.)  Iron  filings  |ij  ; 
sherry  1  quart ;  digest  with  frequent  agitation  for 
a  month.— 2.  (P.  L  1824.)  Iron  filings  Jj ;  cream 
of  tartar  3vj  ;  water  fjj  ;  mix,  expose  in  an  open  . 
vessel  to  the  air  for  6  weeks,  adding  water  as  re- 1 


quired,  then  dry,  powder,  dissolve  in  water  f  fxxx, 
and  add  proof  spirit  fjxx.  Rejected  from  the  P. 
L.  1836.  A  mild  chalybeate  tonic.  Dose.  1  to  4 
drs. 

Wine  of  Opium.  Syn.  Vinum  Opii,  (P.  L.  E. 
&  D.)  Laudanum  liquidum  Sydenhami,  (P.  L. 
1720.)  Tinctura  Thebaica,  (P.  L.  1745.)  Sy¬ 
denham’s  liquid  Laudanum.  Prep. — 1.  (P.  L.) 
Extract  of  opium,  P.  L.,  ^iiss  5  cloves  and  cinna¬ 
mon  3iiss  ;  sherry  1  quart :  macerate  for  14  days. 
— 2.  ( Wholesale .)  Extract  of  opium  10  oz. ;  oil  of 
cassia  25  drops  ;  oil  of  cloves  20  drops  ;  rectified 
spirit  1£  pints  ;  water  6£  pints  ;  coloring  q.  s. ;  di¬ 
gest  with  agitation  till  dissolved.  Milder  than  the 
tincture.  Dose.  10  to  60  drops  as  an  anodyne  and 
hypnotic. 

Wine  of  Opium,  (Fermented.)  Syn.  Rous¬ 
seau’s  Laudanum.  Black-drop.  Vinum  Opii 
Fermentatione  Paratum.  Prep.  (P.  Cod.)  Opium 
fiv  ;  boiling  water  ^lx  ;  dissolve,  add  honey  fxij  ; 
yeast  3ij  ;  keep  it  at  86°  F.  for  a  month,  or  till 
the  fermentation  is  complete  ;  press,  filter,  distil 
off  fxvj,  and  evaporate  the  residue  to  ^x  ;  distil 
the  ^xvj  of  spirit  obtained  above,  till  3-xij  have 
passed  over ;  and  from  this,  by  a  third  distillation, 
obtain  ^ivss,  which  add  to  the  evaporated  solution, 
(5x,)  and  filter.  Considerably  stronger  than  lau¬ 
danum.  (See  Black-drop.) 

Wine,  Tobacco.  Syn.  Vinum  Tabaci.  Prep. 
(P.  E.)  Tobacco  leaves  j  sherry  1  quart  ; 
digest  7  days,  strain  with  strong  pressure,  and  fil¬ 
ter.  Sedative  and  diuretic.  Dose.  10  to  50  drops 
in  dropsy,  &c. 

Wine,  Rhubarb.  Syn.  Vinum  Rhcei,  (P.  E.) 
V.  Rhcei  Palma ti.  V.  Rhabarbari.  Tinctura 
Rhcei  Vinosa.  Prep.  (P.  E.)  Rhubarb  in  coarse 
powder  fv ;  canella  (do.)  3ij ;  proof  spirit  f^v; 
sherry  f^xxxv  ;  macerate  for  7  days,  press,  and 
filter.  Dose.  As  a  stomachic  f  3j  to  l'3iij ;  as  a 
purgative  ffss  to  f^j- 

WINE  TEST.  Prep.— 1.  (Hahnemann’s.) 
Quicklime  Jj>  flowers  of  sulphur  f'88  >  heat  in  a 
covered  crucible  for  5  or  6  minutes  ;  of  this  take 
3ij,  tartaric  acid  3ij  ;  powder,  mix,  and  shake  in  a 
stopped  bottte  with  a  pint  of  water ;  let  it  settle, 
pour  off  the  clear,  and  add  tirtaric  acid  5iss- — 2. 
(Dr.  Paris’s.)  Expose  equal  parts  of  sulphur  and 
powdered  oyster  shells  to  a  white  heat  for  15  min¬ 
utes,  and  when  cold,  add  an  equal  quantity  of 
cream  of  tartar  ;  these  are  to  be  put  into  a  strong 
bottle,  with  common  water,  to  boil  for  an  hour,  and 
the  solution  is  afterwards  to  be  decanted  into  ounce 
vials,  adding  twenty  drops  of  muriatic  acid  to  each. 
Both  the  above  tests  will  throw  down  the  least 
quantity  of  lead  from  wines,  as  a  very  sensible 
black  precipitate.  As  iron  might  be  accidentally 
contained  in  the  wine,  the  muriatic  acid  is  added 
to  the  last  test  to  prevent  the  precipitation  of  that 

WOAD.  Syn.  Glastum.  Isatis  Tinctoria. 
Vouede;  Pastel,  (Fr.)  Waid,  (Ger.)  From 
woad  leaves,  by  grinding  them  to  a  paste,  of  which 
balls  are  made,  placed  in  heaps,  and  occasionally 
sprinkled  with  water  to  promote  the  fermentation  ; 
when  this  is  finished,  the  woad  is  allowed  to  fall 
down  into  large  lumps.  On  diluting  the  powder 
with  boiling  water,  and,  after  standing  for  some 
hours  in  a  close  vessel,  adding  about  one-twentieth 
its  weight  of  lime  newly  slaked,  digesting  in  a 


WRI 


572 


XAN 


gentle  warmth,  and  stirring  the  whole  together 
every  3  or  4  hours,  a  new  fermentation  begins  ;  a 
blue  froth  rises  to  the  surface,  and  the  liquor, 
though  it  appears  itself  of  a  reddish  color,  dyes 
woollen  of  a  green  ;  which,  like  the  green  from 
indigo,  changes  in  the  air  to  a  blue.  This  is  one 
of  the  nicest  processes  in  the  art  of  dyeing,  and  does 
not  well  succeed  in  the  way  of  a  small  experiment. 
Used  to  dye  blue,  but  mostly  in  combination  with 
indigo.  Both  dye-stuffs  are  employed  in  the  same 
way.  50  lbs.  of  woad  are  reckoned  equal  to  1  lb. 
of  indigo. 

WOOD  is  polished  by  carefully  rubbing  down 
the  grain  with  fine  glass-paper,  or  pumice-stone, 
and  then  rubbing  it,  first  with  finely-powdered 
pumice-stone  and  water,  and  afterwards  with  tri- 
poli  and  linseed  oil,  till  a  proper  surface  is  at¬ 
tained. 

Wood  is  stained  by  the  application  of  any  of  the 
ordinary  liquid  dyes  employed  for  wool  or  cotton. 
They  sink  deeper  into  the  wood  when  they  are 
applied  hob  When  the  surface  is  properly  stained 
and  dried,  it  is  commonly  cleaned  with  a  rag  dipped 
in  oil  of  turpentine  or  boiled  oil,  after  which  it  is 
varnished  or  polished.  Musical  instruments,  arti¬ 
cles  of  the  toilette,  <Syc.,  are  usually  treated  in  this 
way.  (See  Dyes  for  Bone  and  Ivory.) 

WOOL,  SPANISH.  Syn.  Bezetta  rubra, 
B.  di  Levante.  Prep.  Separate  the  coloring  mat¬ 
ter  from  safflower,  as  in  making  rouge  ;  using 
white  crape  to  take  the  color  from  the  second  so¬ 
lution  in  subcarbonate  of  soda-water.  Used  to 
color  the  cheeks  by  rubbing  the  wool  upon  them. 

WORM  CAKES.  1.  (Storey’s.)  Prep.  Calo¬ 
mel  3j  ;  jalap  3j  ;  ginger  3ij  ;  white  sugar  1  oz. ; 
vermilion  to  color  ;  all  in  powder  ;  beat  to  a  mass 
with  simple  sirup,  and  divide  into  20  cakes.  Each 
cake  contains  1  gr.  of  calomel.  Dose.  2  to  4 
early  in  the  morning,  fasting. — 2.  Scammony  2 
oz. ;  calomel  1  oz. ;  white  sugar  2  lbs. ;  mucilage 
of  tragacanth  made  with  rose-water,  q.  s.  to  make 
a  mass  ;  divide  into  1960  lozenges.  Each  lozenge 
weighs  about  8  grs.,  and  contains  J  gr.  of  calomel 
and  J  gr-  of  scammony. — 3.  As  the  last,  but  sub¬ 
stitute  resin  of  jalap  for  scammony,  and  divide 
into  only  980  lozenges.  Each  lozenge  contains  J 
gr.  of  calomel,  and  1  gr.  of  resin  of  jalap. 

WORM  DRENCHES.  Prep.  1.  Common 
salt  \  lb. ;  aloes  \  oz. ;  boiling  water  1  quart ;  dis¬ 
solve. — 2.  Oil  of  turpentine  4  oz. ;  gruel  1 J  pint ; 
mix. — 3.  Oil  of  turpentine  4  oz. ;  linseed  oil  8  oz. ; 
thick  gruel  i  a  pint ;  mix  well.  Used  by  farriers 
for  horses. 

WORMWOOD,  (Swiss  Extract  of.)  Syn. 
Extract  d’ Absinthe  de  Suisse.  Prep.  Tops  of 
absinthium  rnajus  4  lbs. ;  do.  absinthium  minus  2 
lbs. ;  angelica  root,  calamus  aromaticus,  seeds  of 
anisum  chinse,  leaves  of  the  dittany  of  Crete,  of 
each  15  grs. ;  alcohol  at  2Q°  B.  4  gallons ;  mace¬ 
rate  for  10  days,  then  add  water  1  gallon,  and 
distil  3  gallons  by  a  gentle  heat.  Tonic  and 
stomachic.  Served  round  at  some  tables  after 
wine  has  been  taken  freely,  to  recruit  the  stomach, 
and  enable  it  to  bear  more. 

WRITING  FLUIDS.  Prep.  I.  (Black.)— a. 
Caustic  soda  3j  ;  water  1  pint ;  dissolve,  and  add 
Indian  ink,  scraped  fine,  q.  s.  to  give  a  proper 
degree  of  blackness.  Permanent,  incorrodible,  and 
flows  well  from  steel  pens. — b.  Shellac  4  oz. ; 


borax  2  oz. ;  water  1  quart ;  boil  till  dissolved,  add 
gum  arabic,  dissolved,  2  oz.  ;  boil,  strain,  and  fur¬ 
ther  add  enough  of  a  mixture  of  equal  parts  of 
calcined  lamp-black  and  indigo  previously  tritura¬ 
ted  to  an  impalpable  fineness,  to  produce  a  proper 
color  ;  agitate  well,  let  it  stand  2  or  3  hours  to 
deposite  the  coarser  portion  of  the  powder,  and  bot¬ 
tle  for  use.  Incorrodible,  and  indestructible  when 
dry.  It  resists  the  action  of  water,  oil,  turpentine, 
alcohol,  the  dilute  acids,  chlorine,  alkalis,  or  other 
reagents,  unless  when  so  concentrated  as  to  de¬ 
stroy  the  paper.  It  flows  easier  when  the  gum  is 
omitted. 

II.  (Blue.)  a.  Dissolve  ceruleo-sulphate  of  po- 
tassa  or  ammonia  in  hot  water,  and  when  cold 
decant  the  clear.  It  is  an  intense  blue,  and  dries 
nearly  black ;  is  perfectly  incorrosive,  and  very 
permanent  and  easy  flowing.  It  may  be  thicken¬ 
ed  with  gum  water,  or  diluted  with  pure  rain  wa¬ 
ter,  as  required. — b.  Dissolve  blue  carmine  or  sol¬ 
uble  indigo  in  distilled  water,  as  above.  Resembles 
the  last,  but  is  scarcely  equal  to  it. — c.  Dissolve 
basic  or  soluble  Prussian  blue  in  pure  water.  This 
is  the  most  permanent  and  beautiful  ink  known. 
It  is  not  affected  by  the  addition  of  alcohol,  but  is 
immediately  precipitated  by  saline  matter.  The 
precipitate,  however,  still  possesses  the  property  of 
dissolving  in  pure  water. — d.  Dissolve  the  soluble 
ferrocyanide  of  potassium  and  iron  in  pure  water, 
as  before.  Resembles  the  last,  but  is  precipitated 
from  its  solution  by  alcohol.  Either  of  the  prece¬ 
ding  blue  fluids  may  be  used  as  indelible  ink  to 
mark  linen,  and  will  be  found  very  permanent, 
provided  the  part  be  first  moistened  with  alum  wa¬ 
ter  and  dried. 

***  Soluble  Prussian  Blue  (Basic  do.  Basic 
sesquif errocyanide  of  iron)  is  obtained  by  adding 
a  solution  of  protosulphate  of  iron  to  a  solution  of 
ferrocyanide  of  potassium,  (Prussiate  of  potash.) 
A  bluish-white  precipitate,  turning  dark  blue  by 
exposure,  is  formed,  which  is  washed  till  it  begins 
to  dissolve  in  the  water,  and  color  it  blue,  when  it 
is  either  collected  and  dried,  or  at  once  dissolved 
in  pure  water. — Soluble  Ferrocyanide  of  Po¬ 
tassium  and  Iron  is  made  by  precipitating  a  solu¬ 
tion  of  a  persalt  of  iron  (as  the  persulphate,  perni- 
trate,  peracetate,  or  sesquichloride)  by  a  stronger 
solution  of  ferrocyanide  of  potassium,  so  that  the 
latter  may  be  in  considerable  excess.  A  blue  pre¬ 
cipitate  is  formed,  which  must  be  treated  as  be¬ 
fore. 


XANTHIC  ACID.  Syn.  Hydroxantiiic 
Acid.  Bisulphocarbonate  of  oxide  of  ethule. 
(From  l-avdds,  yellow,  and  yevvaoo,  I  generate.)  A 
peculiar  acid,  composed  of  sulphur,  carbon,  hydro¬ 
gen,  and  oxygen,  discovered  by  Zeise.  Prep.  Dry 
xanthate  of  potassa  is  mixed  with  dilute  sulphuric 
or  muriatic  acid.  After  a  time  a  milky  liquid  is 
formed,  from  which,  by  the  addition  of  more  wa¬ 
ter,  a  heavy  oily  substance  is  deposited,  which 
must  be  quickly  washed  with  water,  and  dried  by 
standing  over  chloride  of  calcium.  This  is  hy¬ 
drated  xanthic  acid.  ***  A  nearly  colorless,  in¬ 
flammable,  oily  liquid,  having  a  bitter  taste  and  a 
peculiar,  penetrating,  disagreeable  odor.  It  is  de¬ 
composed  at  a  temperature  above  75°  F.  The 
compounds  of  xanthic  acid  are  mostly  of  a  yellow 


YEA 


573 


YEA 


color ;  hence  its  name. — Xantiiate  of  Potassa, 
( Bisulphocarbonate  of  oxide  of  etliule  and  Po¬ 
tassa,  Liebig,)  is  obtained  by  adding  bisulphuret 
of  carbon  to  a  saturated  solution  of  fused  caustic 
potassa  in  absolute  alcohol,  as  long  as  it  is  dissolv¬ 
ed.  By  cooling  the  solution  to  32°,  it  forms  a 
semi-solid  mass  of  crystals,  which,  after  being 
washed  with  ether,  and  pressed  between  bibulous 
paper,  must  be  dried  out  of  contact  with  the  air. 
Soluble  in  water  and  alcohol. 

XANTHINE.  This  name  has  been  given  by 
Kuhlman  to  the  yellow  coloring  matter  of  madder. 


YEAST.  Syn.  Barm.  Zumin.  Fermentum,  ( Lat ., 
from  ferveo,  to  ferment.)  The  froth  of  ferment¬ 
ing  worts.  According  to  Liebig,  yeast  is  a  sub¬ 
stance  in  a  state  of  putrefaction  or  fermentation, 
the  atoms  of  which  are  in  a  continual  motion,  and 
this  condition  it  communicates  by  contact,  to  fer¬ 
mentable  substances.  (See  Fermentation.) 

YEAST  or  BARM,  (ARTIFICIAL.)  Prep. 
I.  Method  of  preparing  Yeast  without  a  Fer¬ 
ment. — a.  It  has  long  been  considered  a  desidera¬ 
tum  to  obtain  a  method  of  making  yeast  directly 
and  without  the  aid  of  any  portion  of  that  sub¬ 
stance.  Mr.  Fownes  has  published  in  the  ‘  Trans¬ 
actions  of  the  Chemical  Society,’  a  method  which, 
although  he  seems  to  regard  it  as  new,  is  to  be 
found  in  the  Chemistry  of  Boerhaave.  Neverthe¬ 
less  it  seems  to  have  been  long  lost  sight  of,  and 
Berzelius,  as  quoted  by  Mr.  Fownes,  states,  “  that 
although  the  conversion  of  a  small  into  a  large 
quantity  of  yeast  is  a  very  easy  thing,  yet  to  pro¬ 
duce  that  substance  from  the  beginning  is  very 
difficult.”  The  plan  of  Mr.  Fownes,  which  is 
substantially  the  same  as  that  of  Boerhaave,  is  as 
follows : — Common  wheat  flour  is  to  be  mixed 
with  water  into  a  thick  paste,  and  kept,  slightly 
covered,  in  a  moderately  warm  place,  for  some 
time.  About  the  third  day,  it  begins  to  emit  a 
little  gas,  and  to  exhale  a  disagreeable,  sour  odor, 
like  stale  milk  ;  after  the  lapse  of  a  few  days,  that 
is,  about  the  sixth  or  seventh  day,  the  smell 
changes,  much  gas  is  evolved,  accompanied  by  a 
distinct  and  agreeable  vinous  odor,  and  it  is  then 
in  a  state  to  excite  the  vinous  fermentation.  A 
quantity  of  wort  is  next  to  be  prepared,  and  boiled 
with  hops,  in  the  6ame  manner  as  in  the  brewing 
of  beer,  and  when  cooled  to  90°  or  100°,  the  de¬ 
composed  dough,  thoroughly  mixed  with  tepid  wa¬ 
ter,  is  to  be  added,  and  the  whole  is  to  be  kept  in 
a  warm  situation.  After  the  lapse  of  a  few  hours, 
active  fermentation  takes  place,  carbonic  acid  is 
disengaged,  and  when  the  action  is  complete,  and 
the  liquor  clear,  a  large  quantity  of  yeast,  of  ex¬ 
cellent  quality,  is  found  at  the  bottom  of  the 
vessel.  In  one  experiment,  the  following  mate¬ 
rials  were  used: — A  small  handful  of  ordinary 
wheat  flour  was  made  into  a  paste  with  cold  wa¬ 
ter,  covered  with  paper,  and  left  seven  days  on  the 
mantel-shelf  of  a  room  where  a  fire  was  kept  all 
day,  being  occasionally  stirred  ;  at  the  end  of  that 
period  three  quarts  of  malt  were  mashed  in  two 
gallons  of  water,  the  infusion  boiled  with  the  prop¬ 
er  quantity  of  hops,  and,  when  sufficiently  cooled, 
the  ferment  added.  The  result  was  a  quantity  of 
beer,  not  very  strong,  but  of  an  agreeable  flavor, 
and  a  pint  of  thick  yeast,  perfectly  good  for  ina- 1 


king  bread.  This  must  be  valuable  to  colonists  and 
residents  in  the  country.  Malt  is  easily  made, 
and  hops  may  be  omitted,  or  superseded  by  some 
other  bitter,  (Lancet.) 

b.  Honey  5  oz. ;  powdered  tartar  1  oz. ;  malt  1 
lb. ;  water  at  122°  F.  3  pints,  or  q.  s. ;  stir  well 
together,  and  allow  the  whole  to  rest  for  2  or  3 
hours,  or  till  the  temperature  sinks  to  about  65°, 
at  which  it  must  'be  kept,-  covered  over,  when 
yeast  will  be  eliminated. 

c.  Boil  malt,  a  quarter  of  a  peck,  in  3  pints  of 
water ;  pour  off  2  pints,  and  keep  it  in  a  warm 
place  for  30  hours  ;  add  4  pints  of  a  similar  decoc¬ 
tion,  stir  it  well  in,  again  ferment,  and  repeat  this 
addition  of  4  pints  until  a  sufficient  quantity  of 
yeast  is  obtained:  10  pints  will  yield  yeast  suffi¬ 
cient  for  a  brewing  of  40  gallons ;  it  is  preferable 
to  brewers’  yeast,  particularly  when  used  for  rais¬ 
ing  dough. 

II.  With  a  Ferment. — a.  (Ure.)  Bean  flour 
i  lb. ;  water  6  quarts ;  boil  for  J  an  hour,  pour 
the  decoction  into  any  suitable  vessel,  add  wheat 
flour  3£  lbs. ;  stir  well  together,  and  when  the 
temperature  reaches  55°,  add  beer  yeast  2  quarts  ; 
mix  well,  and  keep  the  mixture  in  a  situation 
where  it  will  not  be  chilled.  In  24  hours  after  the 
commencement  of  the  fermentation  add  barley  or 
bean  flour  7  lbs.,  make  a  uniform  dough  by  thor¬ 
ough  kneading,  roll  it  out  as  thin  as  a  dollar,  and 
cut  it  with  a  wine-glass  into  small  cakes,  which 
must  be  placed  on  sieves  or  laths,  and  dried  in  the 
sun,  and  then  preserved  in  a  dry  situation.  For 
use,  one  of  these  discs  is  to  be  broken  into  pieces, 
laid  in  warm  water,  and  set  in  a  warm  place 
during  12  hours,  when  the  soft  mass  will  serve 
the  purpose  of  beer  yeast. 

b.  Mix  2  quarts  of  water  with  wheat  flour,  to 
the  consistence  of  thick  gruel,  boil  it  gently  for 
half  an  hour,  and  when  almost  cold,  stir  into  it  £ 
lb.  of  sugar,  and  four  spoonfuls  of  good  yeast.  Put 
the  whole  in  a  large  jug  or  earthen  vessel,  with  a 
narrow  top,  and  place  it  before  the  fire,  so  that  it 
may,  by  a  moderate  heat,  ferment.  The  fermenta¬ 
tion  will  throw  up  a  thin  liquor,  which  pour  off  and 
throw  away  ;  keep  the  remainder  for  use  (in  a  cool 
place)  in  a  bottle,  or  jug  tied  over.  The  same 
quantity  of  this,  as  of  common  yeast,  will  suffice  to 
bake  or  brew  with.  Four  spoonfuls  of  this  yeast 
will  make  a  fresh  quantity  as  before,  and  the  stock 
may  be  always  kept  up,  by  fermenting  the  new 
with  the  remainder  of  the  former  quantity. 

Remarks .  The  preparation  of  substitutes  for 
yeast,  has  long  engaged  the  attention  both  of  the 
scientific  chemist  and  the  practical  tradesman. 
The  periodicals  at  one  time  literally  teemed  with 
these  formula?,  and  even  at  the  present  day  some 
of  the  minor  publications  amuse  their  readers  in 
the  same  way.  The  above  processes  are  the  best 
known,  and  if  well  managed  will  prove  all  that 
can  be  desired.  It  were  easy  to  multiply  receipts 
on  this  subject,  were  they  to  be  indiscriminately 
selected,  but  the  mass  of  those  published  are  either 
mere  trash,  or  repetitions  of  others  long  known. 
Not  more  than  one  in  a  thousand  answers  when 
tried.  ***  Ordinary'  beer  yeast  may  be  kept  fresh 
and  fit  for  use  for  several  months,  by  placing  it  in 
a  close  canvass  bag,  and  gently  squeezing  out  the 
moisture  in  a  screw  press  till  the  remaining  mat- 
ter  becomes  as  stiff  as  clay,  in  which  state  it  must 


YTT 


574 


ZIN 


be  preserved  in  close  vessels.  This  method  is  gen¬ 
erally  adopted  by  the  brewers  in  Flanders.  An¬ 
other  method  is  to  well  whisk  tlie  yeast  till  it  forms 
a  uniform  liquid  mass,  and  then  to  lay  it  with  a 
soft  paint-brush  evenly  and  thinly  on  dishes,  or 
any  convenient  surface,  on  which  it  can  be  exposed 
to  the  sun  or  air ;  and  the  operation  must  be  re¬ 
peated  as  soon  as  the  first  coat  is  sufficiently  solid, 
and  so  on,  till  the  layers  acquire  a  proper  thick¬ 
ness,  when  it  must  be  detached  and  preserved  as 
before.  If  rendered  quite  dry,  its  power  of  exci¬ 
ting  fermentation  will  be  destroyed. 

YELLOW  DYE.  Syn.  Teinture  Jaune,  (Fr.) 
The  following  substances  impart  a  yellow  to  goods, 
either  at  once,  or  after  they  have  been  mordanted 
with  alumina  or  tin : — annotto,  dyer’s  broom,  fus¬ 
tic,  fustet,  French  berries,  quercitron  bark,  tur¬ 
meric,  barberry  root.  Goods  mordanted  with  ace¬ 
tate  of  lead,  and  afterwards  passed  through  a  bath 
of  chromate  of  potash,  acquire  a  brilliant  chrome 
yelloio  color ;  solution  of  sulphate  or  acetate  of 
iron,  followed  by  immersion  in  potash  or  lime- 
water,  gives  a  yellow,  buff,  or  orange, — orpiment 
dissolved  in  ammonia  imparts  a  golden  yellow. 

YELLOW,  NAPLES.  Syn.  Jaune  Mineral, 
(Fr.)  Giallolino,  ( Ital .)  Prep.  I.  Metallic  an¬ 
timony  12  lbs. ;  red  lead  8  lbs. ;  oxide  of  zinc  4 
lbs. ;  mix,  calcine,  triturate  well  together,  and  fuse 
in  a  crucible  ;  the  fused  mass  must  be  ground  and 
elutriated  to  a  fine  powder. 

II.  Lead  3  lbs.  ;  common  antimony  2  lbs. ;  alum 
and  common  salt  2  oz.  ;  calcined  together. 

III.  Flake  white  1^  lbs.;  diaphoretic  antimony 
i  lb. ;  calcined  alum  1  oz. ;  sal  ammoniac  2  oz. ; 
calcine  in  a  covered  crucible  with  a  moderate  heat 
for  3  hours,  so  that  at  the  end  of  it,  it  may  be  bare¬ 
ly  red  hot.  More  antimony  and  sal  ammoniac 
turns  it  on  the  gold  color.  Used  in  oil  and  in  por¬ 
celain  painting  and  enamelling. 

YELLOW,  PATENT.  Syn.  Montpellier 
Yellow.  Oxichloride  of  Lead.  Submuriate 
of  do.  Prep.  I.  Common  salt  1  cwt.  and  litharge 
4  cwt.,  are  ground  together  with  water,  and  kept 
for  some  time  in  a  gentle  heat,  water  being  added 
to  supply  the  loss  by  evaporation  ;  the  carbonate 
of  soda  is  then  washed  out  with  more  water,  and 
the  white  residuum  heated  till  it  acquires  a  fine 
yellow  color.  Used  as  a  paint. 

II.  Dry  chloride  of  lead  14  oz. ;  pure  carbonate 
of  lead  13£  oz. ;  grind  together,  fuse  and  powder. 
Used  as  a  paint. 

YELLOW,  WELD.  Prep.  Fine  whiting  4 
lbs.  ;  water  4  pints ;  boil  together  into  a  smooth 
paste,  and  add,  gradually,  alum  £  oz.  in  fine  pow¬ 
der.  Boil  weld  in  water  for  a  quarter  of  an  hour, 
strain,  and  add  the  liquor  to  the  pap  of  whiting 
and  alum  until  the  desired  shade  of  color  is  obtain¬ 
ed  ;  pour  into  earthen  pans,  and  dry  on  chalk. 
Used  by  the  paper-hanging  makers. 

YTTRIA.  Syn.  Oxide  of  Yttrium.  A  white 
earth  discovered  by  Gadolin  in  1794,  in  a  mineral 
from  Ytterby  in  Sweden,  since  called  Gadolinite. 
Its  sp.  gr.  is  4-842 ;  its  salts  have  in  general  a 
sweetish  taste,  and  the  sulphate  and  several  others 
an  amethyst  color.  Its  solutions  are  precipitated 
by  pure  alkalis,  but  alkaline  carbonates,  especially 
carbonate  of  ammonia,  dissolve  it  in  the  cold.  It 
is  distinguished  from  glucina  by  the  color  of  its  sul¬ 
phate,  by  being  insoluble  in  pure  alkalis,  and  by 


yielding  a  white  precipitate  with  prussiate  of  pot¬ 
ash.  Yttria  may  be  obtained  by  a  similar  process 
from  Gadolinite  to  that  by  which  glucina  is  ex¬ 
tracted  from  the  beryl. 

YTTRIUM.  The  metallic  base  of  Yttria.  It 
may  be  obtained  in  a  similar  way  to  that  described 
under  glucinium.  It  .is  brittle,  and  has  a  dark 
gray  color.  _ 

ZAFFRE.  Syn.  Saffra.  Safflor.  Roasted 
cobalt  ore  reduced  to  a  very  fine  powder  and 
ground  with  2  or  3  parts  of  very  pure  quartzose  or 
silicious  sand.  Used  as  a  blue  color  by  enamellers 
and  painters  on  porcelain  and  glass.  Chiefly  im¬ 
ported  from  Saxony.  Zafire  fused  in  an  earthen 
crucible  with  about  half  its  weight  of  potash,  and 
the  melted  mass  poured  into  water  and  afterwards 
ground  into  an  impalpable  powder,  forms  the  beau¬ 
tiful  azure  pigment  called  smalts. 

ZEINE.  A  name  given  by  Gorham  to  a  yellow 
waxy  substance,  obtained  by  treating  the  portion  of 
maize  or  Indian  corn,  insoluble  in  water,  with  alco¬ 
hol,  and  evaporating  the  solution. 

ZIMOME.  (From  Ivpv,  ferment.)  A  name 
given  by  Taddei  to  the  portion  of  wheat  gluten  in¬ 
soluble  in  alcohol.  (See  Gluten.) 

ZINC.  Syn.  Spelter.  Zinc,  (Fr.  Sp.)  Zink, 
( Ger .,  Dut.,  Swed.,  <$■  Dan.)  Zinco,  (Ital.)  Zin- 
cum,  (Lat.)  This  metal  was  first  mentioned  by 
Paracelsus  in  the  16th  century,  who  called  it 
zinetum.  Its  ores  must,  however,  have  been  pre¬ 
viously  known,  as  the  ancients  were  acquainted 
with  the  manufacture  of  brass.  The  zinc  of  com¬ 
merce  is  obtained  from  the  native  sulphuret  ( zinc 
blende)  or  carbonate,  (calamine,)  by  roasting 
those  ores,  and  distilling  them  along  with  carbon¬ 
aceous  matter  in  a  covered  earthen  crucible,  hav¬ 
ing  its  bottom  connected  with  an  iron  tube  which 
terminates  over  a  vessel  of  water  situated  beneath 
the  furnace.  The  first  portion  that  passes  over 
contains  cadmium  and  arsenic,  and  is  indicated  by 
what  is  technically  called  the  “  brown  blaze;”  but 
when  the  metallic  vapor  begins  to  burn  with  a 
bluish  white  flame,  or  the  “  blue  blaze ”  com¬ 
mences,  the  volatilized  metal  is  collected. 

Pur.  Commercial  zinc  is  never  pure.  Accord¬ 
ing  to  the  London  Ph.  its  sp.  gr.  is  6-86,  and  it  is 
almost  entirely  soluble  in  diluted  sulphuric  acid, 
forming  a  colorless  solution.  When  tested  in  a 
Marsh’s  apparatus  it  should  yield  no  trace  of  ar¬ 
senic.  The  following  method,  by  which  several 
pounds  of  chemically  pure  zinc  may  be  obtained  in 
about  \  of  an  hour,  will  be  found  very  useful : — 
Melt  the  zinc  of  commerce  in  a  common  crucible, 
and  throw  it  into  a  tolerably  deep  vessel  of  water, 
taking  care  that  the  metal  be  very  hot  at  the  mo¬ 
ment  of  running.  This  operation  is  not  without  its 
use,  for  the  more  granulated  the  zinc,  the  easier  it 
is  purified.  Dry  the  grains,  and  dispose  them  by 
layers  in  a  Hessian  crucible  with  one-fourth  of 
their  weight  of  nitrate  of  potash,  using  the  precau¬ 
tion  to  place  a  slight  excess  at  the  top  and  at  the 
bottom.  Cover  the  crucible,  and  secure  the  lid, 
then  apply  heat :  a  vivid  deflagration  takes  place 
with  great  disengagement  of  light,  after  which  re¬ 
move  the  crucible  from  the  fire,  separate  the  dross 
with  a  tube,  and  lastly,  run  the  zinc  into  an  ingot 
mould.  This  zinc,  submitted  to  Marsh’s  apparatus 
during  entire  days,  has  never  given  any  stain,  and 


ZIN 


575 


ZIN 


in  solution  the  most  sensible  reactives — such  as 
hydro-sulphocyanic  acid — have  never  indicated 
the  least  atom  of  iron.  (Journ.  de  Pharm.) 

Props.,  Uses,  fyc.  Zinc  is  a  bluish  white  metal, 
having  the  sp.  gr.  6-8  to  72  ;  tough  when  cold, 
ductile  and  malleable  at  from  212°  to  300°,  brittle, 
and  easily  pulverized  at  400°  ;  fuses  at  773°, 
(Daniell,)  and  sublimes  unchanged  at  a  white  heat, 
in  close  vessels.  It  is  scarcely  affected  by  expo¬ 
sure  to  air  and  moisture ;  hence  its  general  use  in 
the  arts  for  the  manufacture  of  vessels  of  capacity, 
tubing,  &c.,  that  require  lightness  and  durability. 
Heated  to  whiteness,  (941°  Daniell,)  in  contact 
with  the  air,  it  bums  with  great  brilliancy,  and  is 
converted  into  oxide,  (flowers  of  zinc.)  It  is  very 
soluble  in  dilute  sulphuric  and  muriatic  acid,  with 
the  evolution  of  hydrogen  gas.  Zinc  is  used  to 
form  galvanic  plates ;  in  fireworks,  and  in  medi¬ 
cine. 

Tests.  1.  The  solutions  of  zinc  are  precipitated 
white  by  the  pure  alkalis  and  carbonate  of  am¬ 
monia,  but  are  completely  redissolved  by  excess  of 
the  precipitant. — 2.  The  carbonates  of  potassa 
and  soda  give  a  permanent  white  precipitate  of 
carbonate  of  zinc. — 3.  Hydrosulphuret  of  am¬ 
monia  also  gives  a  white  precipitate,  and  so  does 
sulphureted  hydrogen  when  the  solution  is  quite 
neutral. — 4.  Prussiate  of  potash  gives  a  gelatinous 
white,  or  bluish  white  precipitate. 

ZINC,  ACETATE  OF.  Syn.  Zinci  Acetas. 
Prep. — 1.  Dissolve  oxide  of  zinc  in  acetic  acid, 
evaporate  and  crystallize. — 2.  Crystallized  sul¬ 
phate  of  zinc  143  parts  ;  crystallized  acetate  of 
lead  190  do. ;  dissolve  each  separately  in  water, 
mix,  filter,  evaporate,  and  crystallize.  Tonic, 
antispasmodic,  and  emetic.  Dose.  1  to  2  grs. ; 
as  an  emetic  10  to  20  grs. ;  externally,  2  or  3 
grs.  to  water  1  oz.,  as  an  astringent  lotion  or  in¬ 
jection. 

ZINC,  BROMIDE  OF.  Syn.  Zinci  Bro- 
midum.  Prepared  like  the  corresponding  salt  of 
iron. 

ZINC,  CARBONATE  OF.  Syn.  Zinci 
Cardonas.  Prep.  Add  a  solution  of  carbonate 
of  soda  to  another  of  pure  sulphate  of  zinc  ; 
wash  and  dry  the  precipitate.  For  the  impure  or 
native  carbonate  of  zinc,  ( calamina ,  carbonas  zinci 
impura,  P.  L.,)  see  Calamine. 

ZINC,  CHLORIDE  OF.  Syn.  Muriate 
of  Zinc.  Butter  of  do.  Zinci  Chloridum. 
Do.  Murias.  Prep. — 1.  Evaporate  the  muriatic 
solution  of  zinc  to  dryness,  and  transmit  dry 
muriatic  acid  gas  over  the  residuum,  heated  in  a 
tube.  When  pure,  colorless,  melts  at  212°,  de¬ 
liquescent,  volatilized  at  a  red  heat,  soft,  like 
butter. — 2.  (P.  Cod.)  Zinc  § xx  ;  muriatic  acid 
q.  8. ;  dissolve,  add  nitric  acid  ^j>  evaporate  to 
dryness,  dissolve  in  water,  and  add  chalk  Jj  >  >n 
24  hours  filter,  and  evaporate  to  dryness.  Dose. 
1  to  2  grs.  in  scrofula,  epilepsy,  &c. ;  and  ex¬ 
ternally  as  a  caustic,  or  as  an  astringent  lotion, 
(2  grs.  to  water  f  ^j-) 

ZINC,  CYANIDE  OF.  Syn.  IIydrocyan- 
ate  of  Zinc.  Cyanuret  of  do.  Zinci  Cyani- 
dum.  Do.  Cyanuretum.  Prep.  (M.  Henry.) 
Add  a  solution  of  cyanide  of  potassium  to  another 
of  pure  sulphate  of  zinc  wash  and  dry  the  pre¬ 
cipitate.  Dose,  i  to  1  gr.  twice  a  day,  in  epilepsy, 
hysteria,  and  other  nervous  affections,  heartburn, 


worms,  &c.,  and  as  a  substitute  for  prussic 
acid. 

ZINC,  FLUORIDE  OF.  A  white  com¬ 
pound,  scarcely  soluble  in  water,  obtained  by 
acting  on  oxide  of  zinc  with  liquid  hydrofluoric 
acid. 

ZINC,  IODIDE  OF.  Syn.  Hydriodate  of 
Zinc.  Zinci  Iodidum.  Do.  IIydriodas.  Prep. 
(Duflos.)  Iodine  2  parts ;  granulated  zinc  1  do. ; 
water  4  do. ;  proceed  as  for  iodide  of  iron,  only 
employing  a  glass  or  porcelain  vessel.  De¬ 
liquescent.  15  grs.  to  water  f^vj ;  used  as  a 
collyrium  in  scrofulous  inflammation  of  the  eye, 
(Poulet ;)  3j  to  lard  ^j,  as  a  powerful  resolvent  to 
scrofulous  and  other  glandular  swellings  ;  rubbed 
on  the  part  twice  a  day.  (Ure.) 

ZINC,  OXIDE  OF.  Syn.  Zinci  Oxydum, 
(P.  L.  E.  &  D.)  Zinci  Calcinatum.  Nihil 
Album.  Lana  Philosopiiica.  Pompholyx.  Flow¬ 
ers  of  Zinc.  Calx  of  do.  Flores  Zinci.  Calx 
do.  Prep.  (P.  L.)  Sulphate  of  zinc  (pure) 
lb.  j  ;  sesquicarbonate  of  ammonia  ^viss  ;  dissolve 
each  separately  in  6  quarts  of  water,  filter,  mix, 
well  wash  the  precipitate  with  water,  and  calcine 
it  for  2  hours  in  a  strong  fire.  “  White,  tasteless, 
entirely  soluble  in  diluted  nitric  acid  without  ef¬ 
fervescence  ;  and  this  solution  is  not  affected  by 
nitrate  of  baryta,  but  yields  a  white  precipitate 
with  ammonia,  entirely  soluble  in  excess  of  the 
precipitant.”  (P.  L)  Dose.  5  to  10  grs.,  as  an 
antispasmodic ;  in  epilepsy,  &c.  Used  also  as  a 
dusting  powder,  and  to  make  an  ointment.  It 
has  been  proposed  as  a  substitute  for  white  lead 
in  painting,  than  which  it  covers  better,  but  dries 
slower ;  requires  the  addition  of  dried  white 
vitriol.  *#*  The  last  eight  synonymes  are  usual¬ 
ly  applied  to  the  oxide  procured  by  heating  the 
metfil  in  contact  with  air,  but  its  composition, 
properties,  and  uses  are  the  same  as  those  of  the 
oxide,  P.  L.  See  Flowers  of  Zinc. 

ZINC,  SULPHATE  OF.  Syn.  Zinci  Sul¬ 
phas.  Prep.  I.  (P.  L.)  Granulated  zinc  ; 
diluted  sulphuric  acid  1  quart ;  dissolve,  filter, 
evaporate  to  a  pellicle,  and  set  it  aside  to  crys¬ 
tallize. 

'  II.  The  common  sulphate  of  zinc  of  commerce 
frequently  contains  copper,  cadmium,  lead,  iron, 
and  manganese.  By  digesting  its  concentrated 
solution  for  some  time  with  metallic  zinc,  it  may 
be  freed  from  copper,  lead,  and  cadmium,  for 
these  metals  are  all  reduced  and  precipitated  in  a 
metallic  state  ;  or  the  acid  solution  may  be  treated 
with  sulphureted  hydrogen  as  long  as  any  pre¬ 
cipitate  forms.  In  order  to  separate  the  iron, 
chlorine  gas  is  passed  into  the  solution,  by  which 
the  iron  is  converted  into  the  protochloride  ;  if 
this  solution  be  exposed  to  the  air  for  a  length  of 
time,  it  absorbs  oxygen,  and  oxide  of  iron  (basic 
salt?)  is  deposited  as  a  yellow  powder,  from  which 
the  solution  must  be  filtered.  If  the  sulphate 
contain  manganese,  which  is  not  very  often  the 
case,  the  solution  must  be  boiled  up  a  few  times 
with  purified  charcoal,  filtered  and  evaporated. 
(Jour,  fur  prakt.  Chern.) 

Remarks.  Pure  sulphate  of  zinc  must  alone  be 
used  in  medicine.  The  commercial  sulphate 
(white  copperas,  white  vitriol,  salt  of  vitriol, 
vitriolum  album,  sal  vitrioli,  zincum  vitriolatum, 
$c.,)  is  prepared  by  roasting  native  sulphuret  of 


ZIR 


576 


ZUM 


zinc  ( blende )  in  a  reverberatory  furnace,  lixiviating 
the  calcined  mass,  and  evaporat:ng  till  the  liquid 
forms  a  white  semicrystalline  mass  on  cooling. 
The  pure  sulphate  is  “  totally  dissolved  by  water, 
and  the  white  precipitate  formed  by  ammonia  is 
redissolved  when  the  ammonia  is  added  in  ex¬ 
cess.”  (P.  L.)  “  When  a  solution  in  6  waters  is 

boiled  with  a  little  nitric  acid,  and  a  solution  of 
ammonia  is  then  added  till  the  oxide  of  zinc  at 
first  precipitated  is  all  redissolved,  no  yellow  pre¬ 
cipitate  remains,  or  a  trace  only,  and  the  solution 
is  colorless.”  (P.  E.)  Dose.  As  an  antispasmodic, 
tonic,  or  expectorant,  1  to  5  grs. ;  as  an  emetic, 
10  to  20  grs. 

ZINKING.  Copper  and  brass  vessels  may  be 
covered  with  a  firmly  adherent*  layer  of  pure 
zinc,  by  boiling  them  in  contact  with  a  solution  of 
chloride  of  zinc  ;  pure  zinc  turnings  being  at  the 
same  time  present  in  considerable  excess.  The 
same  object  may  be  obtained  by  means  of  zinc, 
and  a  solution  of  sal  ammoniac,  or  caustic  potassa. 
(Boettger’s  Beitrage.) 

ZIRCONIA.  Syn.  Oxide  of  Zirconium. 
A  white  pulverulent  earth  discovered  in  the 
jargon,  or  zircon,  of  Ceylon,  by  Klaproth,  in 
1789,  and  it  has  since  been  found  in  the  jacinth. 
To  obtain  it  the  stone  should  be  calcined  and 
thrown  into  cold  water,  to  render  it  friable,  and 
then  powdered  in  an  agate  mortar.  Mix  the 
powder  with  nine  parts  of  pure  potash,  and  pro¬ 
ject  the  mixture  by  spoonfuls  into  a  red-hot  cruci¬ 
ble,  taking  care  that  each  portion  is  fused  before 
another  is  added.  Keep  the  whole  in  fusion,  with 
an  increased  heat,  for  an  hour  and  a  half.  When 
cold,  break  the  crucible,  separate  its  contents, 


powder,  and  boil  in  water,  to  dissolve  the  alkali. 
Wash  the  insoluble  part ;  dissolve  in  muriatic 
acid ;  heat  the  solution,  that  the  silex  may  fall 
down ;  and  precipitate  the  zirconia  by  caustic 
fixed  alkali.  Or  the  zirconia  may  be  precipitated 
by  carbonate  of  soda,  and  the  carbonic  acid  ex¬ 
pelled  by  heat.  Zirconia  has  neither  taste  nor 
odor,  is  insoluble  in  water,  and  forms  salts  with 
the  acids.  It  is  distinguished  from  all  the  other 
earths,  except  thorina,  by  being  precipitated  when 
any  of  its  neutral  salts  are  boiled  with  a  saturated 
solution  of  sulphate  of  potassa.  It  is  distinguished 
from  alumina  and  glucina  by  its  salts  being  pre¬ 
cipitated  by  all  the  pure  alkalis,  and  by  being  in¬ 
soluble  when  they  are  added  in  excess.  The  pre¬ 
cipitated  hydrate  and  carbonate  are  readily  solu¬ 
ble  in  acids. 

ZIRCONIUM.  The  metallic  base  of  zirconia. 
It  is  obtained  by  heating  in  a  glass  tube  with  a 
spirit  lamp,  a  mixture  of  potassium,  and  the 
double  fluoride  of  zirconium  and  potassium,  care¬ 
fully  dried.  The  product  must  be  washed  with 
water,  and  digested  for  some  time  in  dilute  mu¬ 
riatic  acid.  (Berzelius.)  The  resulting  black 
powder  is  zirconium.  It  has  been  but  very  im¬ 
perfectly  examined. 

ZOONIC  ACID.  A  name  given  by  Berthol- 
let  to  the  acid  liquid  procured  by  distillation  from 
animal  substances.  It  has  been  shown  by 
Th linard  to  be  merely  acetic  acid. 

ZOOTIC  ACID.  (See  Prussic  Acid.) 

ZUMIC  ACID.  (From  frixv,  leaven.)  The 
acid  formed  in  bread,  and  in  some  other  vegeta¬ 
ble  substances,  which  have  undergone  the  acetous 
fermentation. 


THE  END. 


